NZ795105A - Oil-in-water type emulsion composition, and method for producing said oil-in-water type emulsion composition - Google Patents
Oil-in-water type emulsion composition, and method for producing said oil-in-water type emulsion compositionInfo
- Publication number
- NZ795105A NZ795105A NZ795105A NZ79510517A NZ795105A NZ 795105 A NZ795105 A NZ 795105A NZ 795105 A NZ795105 A NZ 795105A NZ 79510517 A NZ79510517 A NZ 79510517A NZ 795105 A NZ795105 A NZ 795105A
- Authority
- NZ
- New Zealand
- Prior art keywords
- oil
- emulsion composition
- water emulsion
- surfactant
- composition according
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 35
- 239000000839 emulsion Substances 0.000 title abstract description 15
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title description 6
- 239000007764 o/w emulsion Substances 0.000 claims abstract description 21
- 239000012071 phase Substances 0.000 claims abstract description 18
- 239000004094 surface-active agent Substances 0.000 claims abstract description 16
- 239000002245 particle Substances 0.000 claims abstract description 12
- 239000007787 solid Substances 0.000 claims abstract description 8
- 239000008346 aqueous phase Substances 0.000 claims abstract description 6
- 239000003921 oil Substances 0.000 claims 3
- 239000003093 cationic surfactant Substances 0.000 claims 2
- 239000002537 cosmetic Substances 0.000 claims 2
- 239000000825 pharmaceutical preparation Substances 0.000 claims 2
- 229940127557 pharmaceutical product Drugs 0.000 claims 2
- 125000000217 alkyl group Chemical group 0.000 claims 1
- 239000002280 amphoteric surfactant Substances 0.000 claims 1
- 239000003945 anionic surfactant Substances 0.000 claims 1
- 125000002091 cationic group Chemical group 0.000 claims 1
- 239000008157 edible vegetable oil Substances 0.000 claims 1
- 150000004676 glycans Chemical class 0.000 claims 1
- 239000000693 micelle Substances 0.000 claims 1
- 239000002736 nonionic surfactant Substances 0.000 claims 1
- 125000004430 oxygen atom Chemical group O* 0.000 claims 1
- 229920001282 polysaccharide Polymers 0.000 claims 1
- 239000005017 polysaccharide Substances 0.000 claims 1
- 229920001059 synthetic polymer Polymers 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 238000009826 distribution Methods 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 230000008018 melting Effects 0.000 abstract description 2
- 238000002844 melting Methods 0.000 abstract description 2
- 238000007711 solidification Methods 0.000 abstract description 2
- 230000008023 solidification Effects 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 230000009466 transformation Effects 0.000 abstract description 2
- 238000002425 crystallisation Methods 0.000 abstract 1
- 230000008025 crystallization Effects 0.000 abstract 1
- 238000004945 emulsification Methods 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Landscapes
- Colloid Chemistry (AREA)
Abstract
The object of the present invention is to provide an emulsion composition that maintains emulsion stability even after high temperature process such as sterilization (heat resistance), shows a small change in particle size distribution between before and after heating, and maintains emulsion stability even under conditions where transformation of an oil phase component (for example, solidification or crystallization of the oil phase component due to temperature drop, or melting of the oil phase component due to temperature rise) occurs (temperature drop resistance), wherein the composition is easily handled during the production process. The object is solved by an oil-in-water emulsion composition containing solid particles, a predefined surfactant, an oil phase component, and an aqueous phase component, wherein the oil phase component includes a predefined oil component and the solid particles are distributed along the interface between the oil phase component and the aqueous phase component.
Description
The object of the present invention is to provide an emulsion composition that maintains emulsion stability even after high temperature process such as ization (heat resistance), shows a small change in particle size distribution between before and after heating, and maintains emulsion stability even under conditions where transformation of an oil phase component (for example, solidification or llization of the oil phase component due to temperature drop, or melting of the oil phase component due to ature rise) occurs (temperature drop resistance), n the composition is easily handled during the production s. The object is solved by an oilin-water emulsion composition containing solid particles, a predefined surfactant, an oil phase component, and an aqueous phase component, wherein the oil phase component includes a predefined oil component and the solid particles are distributed along the interface between the oil phase component and the aqueous phase component.
NZ 795105 17P00781NZ0(OPPC-NZ-01) DESCRIPTION OIL-IN-WATER TYPE EMULSION COMPOSITION, AND METHOD FOR PRODUCING SAID OIL-IN-WATER TYPE EMULSION COMPOSITION The present application is a divisional application of NZ 755070, which is incorporated in its entirety herein by reference.
Technical Field The present invention relates to an oil-in-water emulsion composition and a method for producing the oil-in-water emulsion composition.
Background Art Emulsification techniques using an emulsifier or surfactant are conventionally used for emulsification processes in the food field. Since emulsions formed by fication with an emulsifier or surfactant are thermodynamically le, an oilin-water (O/W) emulsion composition has been ed to reduce the size of oil droplets to submicron levels to ensure stability against sterilization processes at high temperature or long-term storage stability.
However, there is recently diverse needs in the food field, such as appetizing ance, flavor (a quality that stimulates the senses of taste and smell), food e, and health concerns over food ients. Thus, there is a demand for an emulsification technique that s preparation of emulsion compositions each having an emulsion size and a structure
Claims (17)
1. An oil-in-water emulsion composition comprising solid particles, a surfactant containing one alkyl group, an oil phase component, and an aqueous phase component, wherein the oil phase component comprises an edible oil or fat having an unsaturated bond(s) and/or an oxygen atom(s); the solid particles are distributed along an interface between the oil phase component and the aqueous phase component; the surfactant is an anionic surfactant, a cationic surfactant, an amphoteric surfactant, or a nonionic surfactant; and the concentration of the surfactant is not less than 0.00039% by weight and not more than 0.030% by weight relative to the total weight of the composition.
2. The oil-in-water emulsion composition according to claim 1, wherein the concentration of the surfactant is less than 0.01% by weight relative to the total weight of the composition.
3. The oil-in-water emulsion composition according to claim 1 or 2, which is resistant to heat at a temperature of 60°C or higher.
4. The oil-in-water emulsion composition according to any one of claims 1 to 3, which is heated at a temperature of 80°C or higher.
5. The oil-in-water emulsion composition according to any one of claims 1 to 4, wherein the surfactant has a molecular weight of 5,000 or less, and does not include polysaccharides and synthetic polymers.
6. The oil-in-water emulsion composition according to any one MARKED UP COPY 17P00781NZ0(OP-17452-PC-NZ-01) 128 / 129 of claims 1 to 5, wherein the surfactant comprises a surfactant having an HLB value of 8 or greater.
7. The oil-in-water emulsion composition according to any one of claims 1 to 6, wherein the concentration of the surfactant in the composition is lower than a critical micelle concentration of the surfactant.
8. The oil-in-water emulsion composition according to any one of claims 1 to 7, wherein the surfactant comprises a surfactant that contains at least one cationic group in the molecule.
9. The oil-in-water emulsion composition according to any one of claims 1 to 8, wherein the surfactant comprises a cationic surfactant.
10. The oil-in-water emulsion composition according to any one of claims 1 to 9, wherein an average particle size of the solid particles is not less than 0.01 µm and not more than 5 µm.
11. The oil-in-water emulsion composition according to any one of claims 1 to 10, wherein an average particle size of the solid particles distributed along an interface between a continuous phase and a discontinuous phase is not less than 0.01 µm and not more than 5 µm.
12. The oil-in-water emulsion composition according to any one of claims 1 to 11, wherein the size of discontinuous phase droplets in the oil-in-water emulsion composition is not less than 0.5 µm and less than 1 mm.
13. A food comprising the oil-in-water emulsion composition according to any one of claims 1 to 12.
14. A pharmaceutical product comprising the oil-in-water emulsion composition according to any one of claims 1 to 12. MARKED UP COPY 17P00781NZ0(OP-17452-PC-NZ-01) 129 / 129
15. A cosmetic comprising the oil-in-water emulsion composition according to any one of claims 1 to 12.
16. An oil-in-water emulsion composition according to claim 1 and substantially as herein described with reference to any one of the examples.
17. A food, pharmaceutical product or cosmetic comprising the oil-in-water emulsion composition according to any one of claims 1 to 12 and substantially as herein described with reference to any one of the examples.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016238828 | 2016-12-08 | ||
| JP2017038788 | 2017-03-01 | ||
| NZ755070A NZ755070B2 (en) | 2017-12-08 | Oil-in-water type emulsion composition, and method for producing said oil-in-water type emulsion composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NZ795105A true NZ795105A (en) | 2023-06-30 |
Family
ID=87000452
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NZ795105A NZ795105A (en) | 2016-12-08 | 2017-12-08 | Oil-in-water type emulsion composition, and method for producing said oil-in-water type emulsion composition |
Country Status (1)
| Country | Link |
|---|---|
| NZ (1) | NZ795105A (en) |
-
2017
- 2017-12-08 NZ NZ795105A patent/NZ795105A/en unknown
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PSEA | Patent sealed | ||
| RENW | Renewal (renewal fees accepted) |
Free format text: PATENT RENEWED FOR 1 YEAR UNTIL 08 DEC 2024 BY CPA GLOBAL Effective date: 20231123 |