NO891055L - AURAL EMULSIONS OF ESSENTIAL OILS. - Google Patents
AURAL EMULSIONS OF ESSENTIAL OILS.Info
- Publication number
- NO891055L NO891055L NO89891055A NO891055A NO891055L NO 891055 L NO891055 L NO 891055L NO 89891055 A NO89891055 A NO 89891055A NO 891055 A NO891055 A NO 891055A NO 891055 L NO891055 L NO 891055L
- Authority
- NO
- Norway
- Prior art keywords
- weight
- parts
- sugar
- xanthan gum
- essential oil
- Prior art date
Links
- 239000000341 volatile oil Substances 0.000 title claims abstract description 35
- 239000000839 emulsion Substances 0.000 title claims abstract description 24
- 125000005456 glyceride group Chemical group 0.000 claims abstract description 28
- 239000000230 xanthan gum Substances 0.000 claims abstract description 23
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 23
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 23
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 23
- 150000002148 esters Chemical class 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000012875 nonionic emulsifier Substances 0.000 claims abstract description 10
- 239000012141 concentrate Substances 0.000 claims abstract description 6
- 239000006185 dispersion Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 238000005899 aromatization reaction Methods 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 239000000686 essence Substances 0.000 description 12
- 239000003921 oil Substances 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 150000003626 triacylglycerols Chemical class 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 125000004432 carbon atom Chemical group C* 0.000 description 3
- 150000005690 diesters Chemical class 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 239000003346 palm kernel oil Substances 0.000 description 3
- 235000019865 palm kernel oil Nutrition 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000002537 cosmetic Substances 0.000 description 2
- -1 diglycerides Chemical class 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000005809 transesterification reaction Methods 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 244000061520 Angelica archangelica Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 241000721662 Juniperus Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 235000019501 Lemon oil Nutrition 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 235000003893 Prunus dulcis var amara Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000004359 castor oil Substances 0.000 description 1
- 235000019438 castor oil Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000004581 coalescence Methods 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000010501 lemon oil Substances 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000005691 triesters Chemical class 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Colloid Chemistry (AREA)
- Cosmetics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Fats And Perfumes (AREA)
- Seasonings (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
Abstract
Description
Den foreliggende oppfinnelse vedrører stabile vandige emulsjoner av eteriske oljer som særlig kan anvendes for fremstilling av konsentrater for aromatisering av næringsmidler, særlig drikkevarer uten alkohol og konserver eller konsentrater for kosmetikk. The present invention relates to stable aqueous emulsions of essential oils which can in particular be used for the production of concentrates for flavoring foodstuffs, in particular beverages without alcohol and preserves or concentrates for cosmetics.
Det er kjent å anvende sukkerglyseridene eller sukkeresterne for å fremstille vandige emulsjoner av eteriske oljer. It is known to use the sugar glycerides or sugar esters to prepare aqueous emulsions of essential oils.
Man kan f. eks nevne fransk patent med publikasjonsnummer 2.523.134 som beskriver stabile vandige emulsjoner inneholdende opptil 15 - 20 % eteriske oljer og en flytende blanding av sukkerglyserider og en flytende rapsolje (vektforhold sukkerglyserid/flytende olje fra 30/70 til 50/50) i f. eks en mengde uttrykt som sukkerglyserider som utgjør fra 40 - 60 vekt% av den eteriske olje; idet vann er tilstede i en mengde som er tilstrekkelig til å kompletere emulsjonen til 100 vekt%. One can for example mention French patent with publication number 2,523,134 which describes stable aqueous emulsions containing up to 15 - 20% essential oils and a liquid mixture of sugar glycerides and a liquid rapeseed oil (weight ratio sugar glyceride/liquid oil from 30/70 to 50/50 ) in, for example, an amount expressed as sugar glycerides which constitutes from 40 - 60% by weight of the essential oil; water being present in an amount sufficient to complete the emulsion to 100% by weight.
Tjekkoslovakisk patent nr 188.576 omhandler aromapulver for næringsmidler fremstilt ved å gå utfra en vandig emulsjon av sitronolje som f. eks er oppnådd ved hjelp av en sukkerester eller et monoglyserid og karboksymetylcellulose som stabili-seringsmiddel. Mengden monoglyserid eller sukkerester som anvendes tilsvarer omtrent 5 0 vekt% olje. Czechoslovak patent no. 188,576 deals with aroma powder for foodstuffs produced by starting from an aqueous emulsion of lemon oil which, for example, has been obtained with the help of a sugar ester or a monoglyceride and carboxymethylcellulose as stabilizer. The amount of monoglyceride or sugar ester used corresponds to approximately 50% by weight of oil.
Slike emulsjoner har imidlertid den store ufordelaktighet at tilstedeværelsen av en stor mengde sukkerglyserider eller sukkerestere er nødvendig. However, such emulsions have the major disadvantage that the presence of a large amount of sugar glycerides or sugar esters is necessary.
De stabile vandige emulsjoner av eterisk olje i henhold til den foreliggende oppfinnelse erkarakterisert vedat de består av: 1-45 vektdeler, foretrukket fra 1-20 vektdeler av en The stable aqueous emulsions of essential oil according to the present invention are characterized in that they consist of: 1-45 parts by weight, preferably from 1-20 parts by weight of a
eterisk oljeessential oil
0,01-1 vektdel, foretrukket fra 0,15 - 0,5 vektdeler og særlig foretrukket fra 0,03 - 0,3 vektdeler av et 0.01-1 part by weight, preferably from 0.15 - 0.5 part by weight and particularly preferred from 0.03 - 0.3 part by weight of a
ikke-ionisk emulgeringsmiddel valgt blant sukkerglyseridene eller sukkeresterene nonionic emulsifier selected from the sugar glycerides or sugar esters
0,2-1,5 vektdeler, foretrukket fra 0,25 - 1 vektdel og 0.2-1.5 parts by weight, preferably from 0.25 - 1 part by weight and
særlig foretrukket fra 0,3 - 0,5 vektdeler xantangummi og resten vann opptil 100 vektdeler. particularly preferred from 0.3 - 0.5 parts by weight xanthan gum and the remainder water up to 100 parts by weight.
Med "eteriske oljer" menes blandinger av forskjellige mer eller mindre flyktige produkter som stammer fra plantesorter og som er fremstilt ved hjelp av en passende fysisk fremgangsmåte som destillasjon gjennomført i en strøm av vanndamp, fettekstraksjon, bløting, løsningsmiddelekstraksjon og utvinning. De kalles likeledes "essenser". By "essential oils" is meant mixtures of various more or less volatile products originating from plant varieties and which have been prepared by means of a suitable physical process such as distillation carried out in a stream of steam, fat extraction, soaking, solvent extraction and extraction. They are also called "essences".
Som eksempler på eteriske oljer kan nevnes: angelikarot-essens, anisessens, kanelessens, sitronellessens, koriander-essens, hvitløksessens, løkessens, essens av bitre mandler, eineressens, ingefæressens og alle essenser av sitrusfrukter som sitroner, mandariner, appelsiner, grapefrukt osv. Examples of essential oils include: angelica root essence, anise essence, cinnamon essence, lemon essence, coriander essence, garlic essence, onion essence, essence of bitter almonds, juniper essence, ginger essence and all essences of citrus fruits such as lemons, tangerines, oranges, grapefruit, etc.
Det er kjent at man med betegnelsen "sukkerglyserider" mener blandingen av produkter oppnådd ved omestring av sakkarose og naturlige eller syntetiske triglyserider; idet denne blanding inneholder de uendrede monoglyserider, diglyserider, triglyserider (i små mengder), monoesterne og diesterne av sakkarose. It is known that the term "sugar glycerides" means the mixture of products obtained by transesterification of sucrose and natural or synthetic triglycerides; as this mixture contains the unchanged monoglycerides, diglycerides, triglycerides (in small amounts), the monoesters and diesters of sucrose.
Med triglyserider, menes en eller flere triglyserider av mettede eller umettede alifatiske fettsyrer med minst 12 karbonatomer og foretrukket fra 14 - 20 karbonatomer. Man kan likeledes gå utfra et syntetisk triglyserid oppnådd ved reaksjon av glycerol og fettsyrer, men det er mer interes-sant, av økonomiske årsaker, å anvende naturlige triglyserider som er blandinger. By triglycerides, is meant one or more triglycerides of saturated or unsaturated aliphatic fatty acids with at least 12 carbon atoms and preferably from 14 to 20 carbon atoms. One can also assume a synthetic triglyceride obtained by reaction of glycerol and fatty acids, but it is more interesting, for economic reasons, to use natural triglycerides which are mixtures.
Som triglyserider som passende kan anvendes i henhold til oppfinnelsen, kan f. eks nevnes spekk, talg, jordnøttolje, smørolje, bomullsfrøolje, linfrøolje, kokosnøttolje, olivenolje, palmekjerneolje, rosinkjerneolje, fiskeolje, As triglycerides that can be suitably used according to the invention, for example lard, tallow, peanut oil, butter oil, cottonseed oil, linseed oil, coconut oil, olive oil, palm kernel oil, raisin kernel oil, fish oil,
soyaolje, ricinusolje og kopraolje.soybean oil, castor oil and copra oil.
Foretrukket anvendes triglyserider av fettsyrer som ikke inneholder mer enn en dobbeltbinding og om nødvendig underkastes disse en hydrogenering for å redusere antall umettetheter. Triglycerides of fatty acids which do not contain more than one double bond are preferably used and, if necessary, these are subjected to hydrogenation to reduce the number of unsaturations.
Således anvendes foretrukket sukkerglyseridene av palmeolje, spekk, kopraolje, talg. De er i form av en mer eller mindre tykk pasta og skjelnes vanligvis ved hjelp av deres smeltepunkt : Thus, the sugar glycerides of palm oil, lard, copra oil, tallow are preferably used. They are in the form of a more or less thick paste and are usually distinguished by their melting point:
Enda mer foretrukket velges sukkerglyseridene av palmekjerneolje. Even more preferably, the sugar glycerides of palm kernel oil are chosen.
Sukkerglyseridene kan likeledes være i pulverform ved å være anbragt på en bærer som melkepulver, laktoserum, sakkarose, maltodekstrin, amidon, polysakkarider osv. The sugar glycerides can also be in powder form by being placed on a carrier such as milk powder, lactose serum, sucrose, maltodextrin, starch, polysaccharides, etc.
Med "sukkerestere" menes monoesterne og diesterne av sakkarose som er oppnådd ved innvirkning av sakkarose på en By "sugar residues" is meant the monoesters and diesters of sucrose obtained by the action of sucrose on a
fettsyre inneholdende fra 12 - 20 karbonatomer (av samme type som den som er anvendt for fremstilling av sukkerglyseridene) eller heller ved separasjon i blandingen (kalt "sukkerglyserider") som er et resultat fra omestringen av sakkarose og naturlige eller syntetiske triglyserider. fatty acid containing from 12 - 20 carbon atoms (of the same type as that used for the production of the sugar glycerides) or rather by separation in the mixture (called "sugar glycerides") which results from the transesterification of sucrose and natural or synthetic triglycerides.
Sukkeresterne kan være i form av pasta eller i form av pulver ved å være anbragt på en bærer av samme type som nevnte over vedrørende sukkerglyseridene. The sugar residues can be in the form of paste or in the form of powder by being placed on a carrier of the same type as mentioned above regarding the sugar glycerides.
De stabile emulsjoner av eteriske oljer som er et formål for den foreliggende oppfinnelse kan fremstilles ved hjelp av forskjellige prosedyrer. The stable emulsions of essential oils which are an object of the present invention can be prepared by means of different procedures.
En første fremgangsmåte består i å dispergere sukkerglyseridet eller sukkeresteren i vann ved en temperatur fra 20 - 60°C, tilsette xantangummi under omrøring liketil oppnåelse av en løsning hvoretter den eteriske olje dispergeres i den vandige blanding ved homogenisering. A first method consists of dispersing the sugar glyceride or sugar ester in water at a temperature of 20 - 60°C, adding xanthan gum while stirring until a solution is obtained, after which the essential oil is dispersed in the aqueous mixture by homogenization.
En annen foretrukket fremgangsmåte består i at manAnother preferred method consists in one
først dispergerer sukkerglyseridet eller sukkeresteren i vann ved en temperatur fra 20 - 60°C hvoretter den eteriske olje dispergeres i vannblandingen ved hjelp av first disperse the sugar glyceride or sugar ester in water at a temperature of 20 - 60°C after which the essential oil is dispersed in the water mixture using
homogeniseringhomogenization
deretter fremstilles en vandig løsning av xantangummi then an aqueous solution of xanthan gum is prepared
ved en temperatur fra 20 - 60°Cat a temperature from 20 - 60°C
den oppnådde løsning av xantangummi innføres i dis-persjonen sukkerglyserid eller sukkerester og eterisk the obtained solution of xanthan gum is introduced into the dispersion sugar glyceride or sugar ester and ether
olj eoil e
deretter homogeniseres blandingen.then the mixture is homogenized.
De vandige stabile emulsjoner av eteriske oljer kan anvendes for fremstilling av konsentrater for aromatisering av næringsmidler (drikkevarer uten alkohol, konserver) eller for fremstilling av konsentrater for kosmetikk. The aqueous stable emulsions of essential oils can be used for the production of concentrates for flavoring foodstuffs (drinks without alcohol, preserves) or for the production of concentrates for cosmetics.
De etterfølgende eksempler er gitt for å illustrere den foreliggende oppfinnelse. The following examples are given to illustrate the present invention.
Arbeidsmåte nr 1Working method no. 1
I et beger på 800 ml, oppløses sukkerglyseridet eller sukkeresteren i vann ved 80°C under omrøring ved 700 omdreininger/minutt. In an 800 ml beaker, dissolve the sugar glyceride or sugar ester in water at 80°C with stirring at 700 rpm.
Xantangummien drysses deretter i blandingen som omrøres i 15 minutter ved 70 0 omdreininger/minutt. Den oppnådde løsning oppbevares minst to timer ved omgivelsestemperatur. The xanthan gum is then sprinkled into the mixture which is stirred for 15 minutes at 700 rpm. The obtained solution is stored for at least two hours at ambient temperature.
Til den oppnådde løsning tilsettes den eteriske olje av appelsin, under omrøring med en ULTRA TURRAX T45N (produsert av Labo-Moderne) hvoretter alt homogeniseres i 40 sekunder To the solution obtained, the essential oil of orange is added, stirring with an ULTRA TURRAX T45N (manufactured by Labo-Moderne) after which everything is homogenized for 40 seconds
ved maksimal hastighet.at maximum speed.
Arbeidsmåte nr 2Working method no. 2
I et beger på 800 ml, oppløses sukkerglyseridet eller sukkeresteren i vann ved 80°C under omrøring ved 700 omdreininger/minutt; hvoretter omrøringen fortsetter i 15 minutter ved 700 omdreininger/minutt. In an 800 ml beaker, dissolve the sugar glyceride or sugar ester in water at 80°C with stirring at 700 rpm; after which stirring is continued for 15 minutes at 700 rpm.
I et beger på 500 ml, drysses xantangummien i vann ved 80°C under omrøring ved 700 omdreininger/minutt; og omrøringen fortsettes i 15 minutter ved 700 omdreininger/minutt. In a beaker of 500 ml, the xanthan gum is sprinkled in water at 80°C with stirring at 700 revolutions/minute; and stirring is continued for 15 minutes at 700 rpm.
Den dannede løsning får stå i to timer for å oppnå omgivelsestemperatur . The formed solution is allowed to stand for two hours to reach ambient temperature.
Den eteriske olje av appelsin tilsettes til løsningen av sukkerglyserid eller sukkerester under omrøring med ULTRA TURRAX T4 5N. The essential oil of orange is added to the solution of sugar glyceride or sugar ester while stirring with ULTRA TURRAX T4 5N.
Etter rehomogenisering, innføres løsningen av xantangummi i blandingen av den eteriske olje og sukkerglyseridet eller sukkeresteren, hvoretter alt homogeniseres i 40 sekunder ved hjelp av en ULTRA TURRAX T45N ved maksimal hastighet. After rehomogenization, the solution of xanthan gum is introduced into the mixture of the essential oil and the sugar glyceride or sugar ester, after which everything is homogenized for 40 seconds using an ULTRA TURRAX T45N at maximum speed.
StabilitetstestStability test
De fremstilte emulsjoner lagres ved forskjellige temperaturer (omgivelsestemperatur, 4°C og 50°C) i graderte testrør på 100 ml. The prepared emulsions are stored at different temperatures (ambient temperature, 4°C and 50°C) in graduated test tubes of 100 ml.
Deres utseende undersøkes etter en dag, seks dager og 14 dagers lagring (J + 1; J + 6; J + 14). Their appearance is examined after one day, six days and 14 days of storage (J + 1; J + 6; J + 14).
Følgende varianter er gitt:The following variants are provided:
1 Stabile emulsjoner eller med en lett kremaktig ring på overflaten som skyldes en svak aggregering av fettkuler. 2 Forekomst av enkelte oljedråper på emulsjonsoverflaten, fra oppstigende oljekuler og begynnende sammenløping av disse. 1 Stable emulsions or with a slightly creamy ring on the surface due to a weak aggregation of fat globules. 2 Occurrence of individual oil droplets on the emulsion surface, from rising oil globules and their initial coalescence.
3 Oljering på emulsjonsoverflaten.3 Oil ring on the emulsion surface.
4 Tilstedeværelse av en vandig fase på bunnen av test-røret. 4 Presence of an aqueous phase at the bottom of the test tube.
5 Begynnende skilling av emulsjonene.5 Initial separation of the emulsions.
6 Skilling av emulsjonen.6 Separation of the emulsion.
Emulsjonene ses på som stabile når de oppfører seg som nevnt under punkt 1 eller 2 over. The emulsions are regarded as stable when they behave as mentioned under point 1 or 2 above.
Råmaterialene som anvendes for å gjennomføre eksempleneThe raw materials used to carry out the examples
1 - 21 er følgende.1 - 21 are the following.
eterisk olje av appelsinessential oil of orange
Xantangummi: RHODIGEL fra Rhone-PoulencXanthan gum: RHODIGEL from Rhone-Poulenc
sukkerglyserid av palmekjerneolje med følgende spesi-fikasjoner: sugar glyceride of palm kernel oil with the following specifications:
kombinert sukker 19 ± 2%combined sugar 19 ± 2%
fritt sukker < 1,5 %free sugar < 1.5%
syretall < 8acid number < 8
forsepningstall 150 ± 10saponification number 150 ± 10
tetthet 0,97 ved 60°Cdensity 0.97 at 60°C
smeltepunkt fra 50 - 60°Cmelting point from 50 - 60°C
sukkerester av palmitinsyre med følgende spesi-fikasjoner : Sugar ester of palmitic acid with the following specifications:
sterarinsyre/palmintinsyre: 30/70stearic acid/palmintic acid: 30/70
monoester/di- og triestere: 70/30monoester/di- and triesters: 70/30
smeltepunkt fra 46 - 52°Cmelting point from 46 - 52°C
Eksemplene 1- 21Examples 1-21
I overensstemmelse med arbeidsmåten nr 1 eller 2 fremstilles emulsjoner av eterisk olje av appelsin. In accordance with method no. 1 or 2, emulsions of orange essential oil are produced.
Mengdene av de forskjellige bestanddeler og stabiliteten av de oppnådde emulsjoner er gitt i tabell I og II. The amounts of the various components and the stability of the obtained emulsions are given in Tables I and II.
For sammenligning er det i tabell III gitt stabiliteten av vandige dispersjoner av eterisk olje av appelsin fremstilt ved hjelp av gummi arabikum (dispergeringsmiddel som er det mest praktisk anvendbare, men som viser problemer ved fremskaffelse) på den ene side og xantangummi alene på den annen side. For comparison, Table III gives the stability of aqueous dispersions of essential oil of orange prepared using gum arabic (a dispersing agent which is the most practically applicable, but which presents problems during production) on the one hand and xanthan gum alone on the other hand .
Claims (9)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8803264A FR2628339B1 (en) | 1988-03-14 | 1988-03-14 | STABLE AQUEOUS EMULSIONS OF ESSENTIAL OILS |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| NO891055D0 NO891055D0 (en) | 1989-03-13 |
| NO891055L true NO891055L (en) | 1989-09-15 |
Family
ID=9364221
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO89891055A NO891055L (en) | 1988-03-14 | 1989-03-13 | AURAL EMULSIONS OF ESSENTIAL OILS. |
Country Status (14)
| Country | Link |
|---|---|
| EP (1) | EP0333548B1 (en) |
| JP (1) | JPH0661456B2 (en) |
| AT (1) | ATE79897T1 (en) |
| AU (1) | AU609587B2 (en) |
| BR (1) | BR8901156A (en) |
| CA (1) | CA1341316C (en) |
| DE (1) | DE68902557T2 (en) |
| DK (1) | DK119389A (en) |
| ES (1) | ES2046498T3 (en) |
| FR (1) | FR2628339B1 (en) |
| GR (1) | GR3006269T3 (en) |
| IL (1) | IL89589A0 (en) |
| NO (1) | NO891055L (en) |
| PT (1) | PT89989B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5525588A (en) * | 1994-09-14 | 1996-06-11 | Elzabeth Arden Co. | Cosmetic composition |
| US5705147A (en) * | 1995-09-18 | 1998-01-06 | Stepan Company | Methods and compositions for conditioning skin and hair |
| FR2815865B1 (en) | 2000-10-31 | 2003-03-21 | Innovaderm | USE OF A THERAPEUTIC OR COSMETIC COMPOSITION FOR THE TOPICAL TREATMENT OF CELLULITE, AND COMPOSITION COMPRISING THE APPLICATION |
| DE102006044447B4 (en) * | 2006-09-14 | 2013-06-20 | Manfred Helms | Gel-like base preparation based on essential oil mixtures for dermal and transdermal application |
| FR2944457B1 (en) * | 2009-04-20 | 2011-05-13 | Ecole De Biolog Ind Ebi | PROCESS FOR MANUFACTURING DIRECT AND INDIRECT COLD-INDIRECT OIL-IN-WATER EMULSION WITH LOW AGITATION |
| FR2980121B1 (en) * | 2011-09-20 | 2016-01-15 | Oreal | EMULSION OIL IN WATER COMPRISING A HIGH RATE OF VEGETABLE OIL |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS498503A (en) * | 1972-05-13 | 1974-01-25 | ||
| LU82495A1 (en) * | 1980-05-30 | 1982-01-20 | M Voisin | NEW PROCESS FOR EMULSION AND STABILIZATION OF ANIS ESSENCES, ANETHOL AND ESSENTIAL OILS OR FATS IN AQUEOUS MEDIA |
| FR2523134A1 (en) * | 1982-03-11 | 1983-09-16 | Rhone Poulenc Spec Chim | Liq. compsn. contg. mucro:glyceride and edible oil - useful as emulsifier for food and cosmetic prods. |
| JPS59210025A (en) * | 1983-05-13 | 1984-11-28 | Taiyo Kagaku Kk | Production of emulsified composition of medium-chain triglyceride |
| FR2563415B1 (en) * | 1984-04-27 | 1988-10-14 | Fauque Co Sarl | PROCESS FOR THE STABILIZATION OF ALCOHOLIC PERFUMES IN CONFITTED FRUITS USED IN FOOD PREPARATIONS AND PRODUCTS OBTAINED |
| JPS6131057A (en) * | 1984-07-25 | 1986-02-13 | Fuji Oil Co Ltd | Frothable o/w-type emulsified fat, and filling material prepared therefrom |
| JPS6143972A (en) * | 1984-08-07 | 1986-03-03 | Fuji Oil Co Ltd | Foamable oil-in-water type emulsion |
| JPH0734713B2 (en) * | 1986-03-17 | 1995-04-19 | 太陽化学株式会社 | Method for producing turbid liquid |
| JPH0697973B2 (en) * | 1986-04-15 | 1994-12-07 | 三栄源エフ・エフ・アイ株式会社 | Water-oil type emulsion coloring liquid |
| FR2603459B3 (en) * | 1986-09-05 | 1988-11-04 | Etude Rech Dev | ALCOHOLIC PRODUCT FOR FLAVORING FOOD PRODUCTS AND PROCESS FOR ITS PREPARATION |
| DE3883273T2 (en) * | 1987-03-26 | 1994-01-27 | Firmenich & Cie | Flavored food or spice. |
-
1988
- 1988-03-14 FR FR8803264A patent/FR2628339B1/en not_active Expired - Lifetime
-
1989
- 1989-03-03 EP EP89400593A patent/EP0333548B1/en not_active Expired - Lifetime
- 1989-03-03 ES ES198989400593T patent/ES2046498T3/en not_active Expired - Lifetime
- 1989-03-03 DE DE8989400593T patent/DE68902557T2/en not_active Expired - Fee Related
- 1989-03-03 AT AT89400593T patent/ATE79897T1/en not_active IP Right Cessation
- 1989-03-13 PT PT89989A patent/PT89989B/en not_active IP Right Cessation
- 1989-03-13 DK DK119389A patent/DK119389A/en not_active Application Discontinuation
- 1989-03-13 AU AU31256/89A patent/AU609587B2/en not_active Expired - Fee Related
- 1989-03-13 BR BR898901156A patent/BR8901156A/en unknown
- 1989-03-13 IL IL89589A patent/IL89589A0/en unknown
- 1989-03-13 NO NO89891055A patent/NO891055L/en unknown
- 1989-03-13 JP JP1058054A patent/JPH0661456B2/en not_active Expired - Fee Related
- 1989-03-13 CA CA000593511A patent/CA1341316C/en not_active Expired - Fee Related
-
1992
- 1992-11-18 GR GR920402627T patent/GR3006269T3/el unknown
Also Published As
| Publication number | Publication date |
|---|---|
| GR3006269T3 (en) | 1993-06-21 |
| BR8901156A (en) | 1989-10-31 |
| PT89989B (en) | 1994-05-31 |
| FR2628339B1 (en) | 1991-04-26 |
| AU609587B2 (en) | 1991-05-02 |
| AU3125689A (en) | 1989-09-14 |
| CA1341316C (en) | 2001-11-06 |
| ATE79897T1 (en) | 1992-09-15 |
| ES2046498T3 (en) | 1994-02-01 |
| DK119389D0 (en) | 1989-03-13 |
| IL89589A0 (en) | 1989-09-10 |
| NO891055D0 (en) | 1989-03-13 |
| PT89989A (en) | 1989-11-10 |
| EP0333548B1 (en) | 1992-08-26 |
| DE68902557T2 (en) | 1993-03-18 |
| JPH0661456B2 (en) | 1994-08-17 |
| FR2628339A1 (en) | 1989-09-15 |
| DK119389A (en) | 1989-09-15 |
| JPH0221939A (en) | 1990-01-24 |
| DE68902557D1 (en) | 1992-10-01 |
| EP0333548A1 (en) | 1989-09-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0918465B1 (en) | Liquid fatty component containing composition | |
| US4705691A (en) | Beverage opacifier | |
| US3865939A (en) | Edible oils having hypocholesterolemic properties | |
| Amer et al. | Physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fat | |
| JP5018466B2 (en) | Oil composition for liquid coffee whitener | |
| WO2001072136A1 (en) | Sterol ester compositions | |
| US20230404102A1 (en) | Edible microbial oil | |
| EP0121948B1 (en) | Process for producing a fat having butter-like properties and a reduced tendency to develop graininess | |
| CA2434026C (en) | Acidic oil-in-water type emulsified compositions | |
| JP2019092403A (en) | Emulsifier-containing fat composition and method for suppressing separation of emulsifier in emulsifier-containing fat composition | |
| US6086938A (en) | Process for preparing an emulsion concentrate for soft drinks, the resultant concentrate and soft drink obtainable therefrom | |
| NO891055L (en) | AURAL EMULSIONS OF ESSENTIAL OILS. | |
| CN109924265B (en) | Oil and fat composition and oil-water composition containing same | |
| JP2018164446A (en) | Mix for frozen confectionery and frozen confectionery using the same | |
| ES2927205T3 (en) | Shea-based odorless esters | |
| US6495188B2 (en) | Plastic and semisolid edible shortening products with reduced trans-fatty acid content | |
| US6338865B1 (en) | Process for preparing food products fortified with oleanolic acid | |
| CN105558092B (en) | Low-saturated water-in-oil fat composition | |
| EP1013752A1 (en) | Process for preparing food products fortified with oleanolic acid | |
| Gordon | Fats and fatty foods | |
| Hartman et al. | The effect of unsaponifiable matter on the properties of coffee seed oil | |
| CN108991134A (en) | Emulsion including antioxidant | |
| Ranken et al. | Fats and fatty foods | |
| JP7409579B1 (en) | Shea butter fraction | |
| JP6958766B1 (en) | Gummies with grape juice containing polyunsaturated fatty acids |