KR20010069608A - Water dispersive mastic gum compound and preparation method thereof - Google Patents

Abstract

PURPOSE: Provided is emulsifying liquid and powder of mastic gum manufactured by stirring and mixing a mixture in a water phase with a mixture in an oil phase to use for foods, beverages, toothpaste and cosmetics. CONSTITUTION: Mastic gum is produced from a Pistacia lentiscus tree. Refined oil, medium chain triglyceride(MCT) and one or more kinds of vegetable oil are mixed. The mastic gum 2-80wt.% and the mixed oil 20-95wt.% are blended and heated at 100-150deg.C to manufacture mastic oil. High-quality fatty acid ester or lecithin 0.1-10wt.% is dissolved in mastic gum to get an oil phase mixture. Water, glycerin or/and D-sorbitol 40-95wt.% is mixed with an emulsifying agent 0.1-10wt.% to get a water phase mixture. The mixture in the oil phase and the mixture in the water phase are stirred and homogenized to get mastic gum powder by a spray-drying method. The emulsifying agent is selected from one or more kinds of sucrose fatty acid(C12-20) ester, polyglycerin fatty acid(C12-20) ester, polysorbate80 and polysorbate20.

Description

Water dispersible mastic gum composition and its manufacturing method {WATER DISPERSIVE MASTIC GUM COMPOUND AND PREPARATION METHOD THEREOF}

The present invention relates to a water dispersible mastic gum composition and a method for preparing the same, more specifically, 2 to 80% by weight of mastic gum obtained from Pistacia lentiscus tree is refined oil, MCT or vegetable oil. Mastic oil is prepared by mixing with 20 to 95% by weight, then dissolving 0.1-10% by weight of higher alcohol fatty acid ester or phospholipid lecithin to obtain an oil phase, water, glycerin or D-sorbitol as a continuous phase As the emulsion and powder of the mastic gum obtained by adding the above-mentioned oil phase to the aqueous phase mixture to which the emulsifier 0.1-10 weight% was added to 40-95 weight% or more, stirring and mixing, it can be used widely in various foods, drinks, toothpaste, cosmetics, etc. A water dispersible mastic gum composition as a functional additive and a method for producing the same.

As the industry develops and our lives become more abundant, the existing simple intake-based food culture is changing towards emphasizing ingredients and functionality.

For example, there are a variety of functional foods and beverages centered on beauty and diet, and there are health drinks and foods that contain blood pressure and cholesterol-lowering ingredients, or toothpaste with fluoride or retinol, which is effective in preventing tooth decay. Although the types and uses of cosmetics including the anti-aging ingredients have been continuously increasing, there are not many products using mastic gum.

Mastic gum to be used as a starting material in the present invention, as a scented gum produced from Pistasia lentiscus growing on the island of Chios in Greece, Helicobacter pylori, which causes gastritis and gastric ulcers since ancient times Helicobacter pylori has a strong antibacterial effect, so it can be used for functional foods, beverages, health foods, toothpaste, and cosmetics.

However, the reason why such a mastic gum has not been commercialized is that the melting point of this material is 60-120 ° C., and it is not dissolved or dispersed in water, so that it has high selectivity in mixing or dissolving process, and high purity separation is not easy. This is because it could not be easily applied to various drinks and foods.

The present invention has been made in consideration of the characteristics of the mastic gum as described above, by mixing 2 to 80% by weight of mastic gum with refined oil, MCT or vegetable oil 20 to 95% by weight to prepare the mastic oil, and then higher alcohol The oil phase was obtained by dissolving 0.1-10% by weight of fatty acid ester or phospholipid lecithin, and the aqueous phase mixture which added 0.1-10% by weight of an emulsifier to 40-95% by weight of water, glycerin or D-sorbitol as a continuous phase of water. It is intended to provide a water dispersible mastic gum composition as a functional additive that can be widely used in various foods, beverages, toothpastes, cosmetics, etc. by adding an oil phase to stirring and mixing homogenization.

In the water-dispersible mastic gum composition of the present invention and a method for producing the same, the mastic gum is mixed with refined oil, MCT or vegetable oil to prepare a mastic oil, and then a higher alcohol fatty acid ester or the like is dissolved therein to obtain an oil phase. It is characterized in that the oil phase is added to the water mixture to which the emulsifier is added to water, glycerin or D-sorbitol, and stirred and mixed homogenized.

The oil phase (oil phase), 20 to 95% by weight of fat and oil mixed with 2 to 80% by weight of mastic gum, refined oil, medium chain triglyceride (MCT) and one or more vegetable oils such as palm oil, palm hardened oil, soybean oil and corn oil The mixture of is heated above the melting point of the mastic gum (60 ~ 120 ℃) (usually 100 ~ 150 ℃), to prepare a mastic oil containing 2 to 80% by weight of the mastic gum.

Here, when the content of the mastic gum is more than 80% by weight, crystallization (coagulation) occurs rapidly when mixing, and it becomes difficult to emulsify. On the contrary, when the content of the mastic gum is less than 2% by weight, the concentration of the mastic gum is too low. There are a lot of undesirable.

To the mastic oil thus obtained, 0.1-10% by weight of a higher alcohol fatty acid ester or lecithin, which is a kind of phospholipid, is added as an emulsifier and heated and melted at around 70 ° C. As the higher alcohol fatty acid ester, glycerin fatty acid (C12-20) Preferred are esters (particularly glycerin monostearate) or sorbitan fatty acid esters.

On the other hand, the continuous water phase is 1) in the case of emulsion, 40-95% by weight of one or more of water, glycerin, and D-sorbitol liquid and warmed to a temperature suitable for emulsification (40-80 ° C.). In particular, green tea extract is added here as a masking or buffering flavor for the unique aroma of mastic gum.

Subsequently, an emulsifier is added to obtain an aqueous phase mixture. The emulsifier includes at least one of sucrose fatty acid (C12-20) ester, polyglycerol fatty acid (C12-20) ester, polysorbate 80, and polysorbate 20, which are hydrophilic emulsifiers. 0.1 to 10% by weight is added.

2) In case of obtaining powder, 4-8% by weight of sodium casein, 40-70% by weight of carbohydrates (at least one mixture of starch syrup (DE-24), glucose, sucrose, dextrin), buffers 0.5-3% by weight of potassium diphosphate and 0.2% of carrageenan are dissolved by adding water so that the solid content is 50%, and the temperature is maintained at 40-80 ° C.

Then, the temperature of the oil phase (mastic oil) and the water phase (continuous phase) is heated to 40 to 80 ° C, preferably 60 to 70 ° C, which is a temperature suitable for emulsification, and 10 to 100 minutes using a homomixer, preferably Is stirred vigorously at a speed of 1,000 to 10,000 rpm, preferably 2,000 to 5,000 rpm for 30 to 60 minutes to obtain an emulsion, and then passed through a homogenizer (50 to 300 kg / cm 2, preferably 150 to 250 kg / cm 2) A more stable emulsion is obtained, and by spraying with a high pressure nozzle in a spray dryer, the surface area of the emulsion can be maximized to obtain a water dispersible powder containing mastic.

Hereinafter, the present invention will be described in more detail.

Example 1

Dissolve 100 g of mastic gum in 100 g of MCT to obtain a 50% concentration of mastic oil, and dissolve 20 g of glycerin monostearate and 10 g of lecithin, and heat the mixture to 40 to 80 ° C. to prepare an oil phase.

The water phase of the continuous merchant is mixed with 775 g of glycerin, 10 g of polyglycerol monostearate, and 15 g of green tea extract, and maintained at 40 to 80 ° C., and gradually adding the prepared oil phase (mastic oil) to 1,000 to 10,000 rpm using a homo mixer. The mixture was stirred for 10 to 100 minutes and passed through a 50 to 300 kg / cm 2 homogenizer to obtain an emulsion containing 10% mastic gum.

Example 2

160 g of coconut hydrogenated oil and 40 g of mastic gum are mixed and dissolved to obtain a mastic oil containing 20% of mastic gum, and 10 g of glycerin monostearate is added thereto to prepare an oil phase as in Example 1.

The water phase was dissolved in 512 g of starch syrup (DE-24), dextrin 185 g, sodium caseinate 50 g, dibasic potassium phosphate 15 g, carrageenan 3 g, green tea extract 15 g, and sucrose fatty acid ester to add a solid to 40 to 80 It warms up to ° C and emulsifies and homogenizes like Example 1.

The homogenized emulsion was dried and powdered by spraying the fine particles sprayed in a spray dryer to obtain a powder containing 4% mastic gum.

Example 3

40 g of mastic gum was dissolved in 160 g of refined palm oil to prepare a mastic oil having a concentration of 20%. The emulsion was emulsified in the same manner as in Example 1 to obtain an emulsion containing a mastic gum having a concentration of 4%.

Example 4

In Example 1, the mastic gum emulsion of 10% concentration was obtained like Example 1 except having used D-sorbitol liquid instead of glycerin for the continuous water phase.

Example 5

A mastic oil was prepared in the same manner as in Example 3, and the sucrose fatty acid ester (HLB 10-16) was used in place of the emulsifier polyglycerol monostearate in Example 1, and the mastic of 4% concentration was used. An emulsion of the gum was obtained.

Example 6

In the following compounding ratio was carried out in the same manner as in Example 2 to obtain a powder containing 8% mastic gum.

Raw materials Example 2 Example 6 Mastic Gum Content 4% 8% Mastic Sword 40 80 Coconut Oil 160 240 Glycerin Monostearate 10 12 corn syrup 512 490 Maltodextrin 185 89 Carrageenan 3 2 Casein sodium 50 50 Dibasic Sodium Phosphate 15 15 Green tea extract 15 15 Sucrose Fatty Acid Ester (HLB 16) 10 10

As described above, according to the water-dispersible mastic gum composition of the present invention and a method for producing the same, 2 to 80% by weight of mastic gum obtained from pistasia lentiscus is mixed with 20 to 95% by weight of refined oil or vegetable oil to mastic After preparing oil, dissolve 0.1-10% by weight of higher alcohol fatty acid ester or phospholipid lecithin to obtain an oil phase, and emulsifier 0.1 to 40-95% by weight of water, glycerin or D-sorbitol at least one kind by continuous water phase. The emulsion and powder of the mastic gum obtained by stirring and mixing and homogenizing the oil phase in a water mixture added with ˜10% by weight, which are expected to be widely used and applied as functional additives in various foods, beverages, toothpastes, and cosmetics.

Claims (7)

Mastic gum is prepared by mixing 2 to 80% by weight of mastic gum with 20 to 95% by weight of refined oil, medium chain triglyceride (MCT) or vegetable oil, and then 0.1 to 10 weight of higher alcohol fatty acid ester or lecithin. Obtained by dissolving the oil phase by dissolving the oil phase in a water phase mixture obtained by adding 0.1-10% by weight of an emulsifier to at least 40-95% by weight of water, glycerin or D-sorbitol as a continuous phase water phase by dissolving the oil phase. Method for producing a water dispersible mastic gum composition, characterized in that Mastic gum is prepared by mixing 2 to 80% by weight of mastic gum with 20 to 95% by weight of refined oil, medium chain triglyceride (MCT) or vegetable oil, and then 0.1 to 10 weight of higher alcohol fatty acid ester or lecithin. Dissolve% to get an oil phase, water, starch, dextrin, glucose, sucrose, sodium casein and so on by dissolving, emulsifying, mixing and homogenizing the powder to solid content in at least 40 ~ 70 wt% Method for producing a water dispersible mastic gum composition, characterized in that for preparing The method according to claim 1 or 2, Method for producing a water-dispersible mastic gum composition, characterized in that the vegetable oil is palm oil, palm hardened oil, soybean oil, corn oil or rapeseed oil The method according to claim 1 or 2, Method for producing a water dispersible mastic gum composition, wherein the higher alcohol fatty acid ester is glycerin fatty acid (C12-20) ester or sorbitan fatty acid ester The method according to claim 1 or 2, The emulsifier is a method for producing a water dispersible mastic gum composition, characterized in that at least one of sucrose fatty acid (C12-20) ester, polyglycerol fatty acid (C12-20) ester, polysorbate 80 or polysorbate 20. Mastic gum is prepared by mixing 2 to 80% by weight of mastic gum with 20 to 95% by weight of refined oil, medium chain triglyceride (MCT) or vegetable oil, and then 0.1 to 10 weight of higher alcohol fatty acid ester or lecithin. Obtained by dissolving the oil phase by dissolving the oil phase in a water phase mixture obtained by adding 0.1 to 10% by weight of an emulsifier to at least 40 to 95% by weight of water, glycerin or D-sorbitol as a continuous phase water phase. Water dispersible mastic gum composition, characterized in that Mastic gum is prepared by mixing 2 to 80% by weight of mastic gum with 20 to 95% by weight of refined oil, medium chain triglyceride (MCT) or vegetable oil, and then 0.1 to 10 weight of higher alcohol fatty acid ester or lecithin. Dissolve% to get an oil phase, water, starch, dextrin, glucose, sucrose, sodium casein and so on by dissolving, emulsifying, mixing and homogenizing the powder to solid content in at least 40 ~ 70 wt% Water dispersible mastic gum composition, characterized in that for preparing