TW200902072A - Emulsion-containing composition, food and topical product, and method of preventing coagulation of polyphenol compound - Google Patents

Emulsion-containing composition, food and topical product, and method of preventing coagulation of polyphenol compound Download PDF

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TW200902072A
TW200902072A TW097116733A TW97116733A TW200902072A TW 200902072 A TW200902072 A TW 200902072A TW 097116733 A TW097116733 A TW 097116733A TW 97116733 A TW97116733 A TW 97116733A TW 200902072 A TW200902072 A TW 200902072A
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emulsion
fatty acid
composition
acid ester
fat
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TW097116733A
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Chinese (zh)
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Manabu Ogawa
Shinichiro Serizawa
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Fujifilm Corp
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Priority claimed from JP2007123614A external-priority patent/JP2008280256A/en
Priority claimed from JP2007123615A external-priority patent/JP2008280257A/en
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Publication of TW200902072A publication Critical patent/TW200902072A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A23L35/10—Emulsified foodstuffs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
    • A61K8/04—Dispersions; Emulsions
    • A61K8/06—Emulsions
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/49—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds
    • A61K8/4973—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds with oxygen as the only hetero atom
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/49—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds
    • A61K8/4973—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds with oxygen as the only hetero atom
    • A61K8/498—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds with oxygen as the only hetero atom having 6-membered rings or their condensed derivatives, e.g. coumarin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/60—Sugars; Derivatives thereof
    • A61K8/604—Alkylpolyglycosides; Derivatives thereof, e.g. esters
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q1/00—Make-up preparations; Body powders; Preparations for removing make-up
    • A61Q1/02—Preparations containing skin colorants, e.g. pigments
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q1/00—Make-up preparations; Body powders; Preparations for removing make-up
    • A61Q1/02—Preparations containing skin colorants, e.g. pigments
    • A61Q1/04—Preparations containing skin colorants, e.g. pigments for lips
    • A61Q1/06—Lipsticks
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q17/00—Barrier preparations; Preparations brought into direct contact with the skin for affording protection against external influences, e.g. sunlight, X-rays or other harmful rays, corrosive materials, bacteria or insect stings
    • A61Q17/04—Topical preparations for affording protection against sunlight or other radiation; Topical sun tanning preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Animal Behavior & Ethology (AREA)
  • Veterinary Medicine (AREA)
  • Public Health (AREA)
  • General Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Birds (AREA)
  • Epidemiology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Dermatology (AREA)
  • Cosmetics (AREA)
  • Medicinal Preparation (AREA)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

An emulsion-containing composition includes oil-in-water emulsion particles and a catechin. The emulsion particles contain a fat-soluble ingredient and an emulsifier containing a sucrose fatty acid ester, the fatty acid having less than 18 carbon atoms. The composition has a pH of from 2.5 to 6.5. Another emulsion composition includes a fat-soluble material, a phospholipid, an emulsifier containing a sucrose fatty acid ester, and a (poly)glycerin fatty acid ester. The ratio of an amount of the (poly)glycerin fatty acid ester to an amount of the sucrose fatty acid ester is 0.1 or less by mass.

Description

200902072 九、發明說明： 【發明所屬之技術領域】 本發明關於一種含乳液之組成物、一種食品、一種局 部用產品、及一種防止聚酚化合物凝集之方法。在一個具 體實施例中，其特別地關於一種含兒茶素之含乳液之組成 物、食品及局部用產品。 【先前技術】 近年來，兒茶素與脂溶性成分（如類胡蘿蔔素）之功 f 能已引起注意，而且已發展各種含此兩種物質之組成物。 在將兒茶素與脂溶性成分加入食品、局部用產品、及 其他經處理產品時，脂溶性成分係如高分散乳液組成物而 加入，及將兒茶素充分地溶解然後加入水性介質而得含乳 液之組成物。 然而在混合兒茶素與高分散乳液時，及進一步在亦存 在有機酸時，含乳液之組成物有時造成沉澱、凝集與分離 ，而且有時無法得到安定之含乳液之組成物。爲了解決此 - 問題，其已嚐試進一步改良脂溶性成分之乳液安定性。 近年來，聚酚化合物（如兒茶素）或植物顏料之功能 已引起注意，而且已發展各種含此物質之組成物。含聚酚 化合物之組成物的範圍包括藉由事先混合包括聚酚化合物 之各成分而得者、及藉由事先製備聚酚化合物以外之其他 成分然後加入聚酚化合物而得者。 在與聚酚化合物一起使用乳液形式之脂溶性材料時， 其有乳液及聚酚化合物趨於造成凝集之問題。爲了解決此 -5- 200902072 問題，其已嚐試進一步改良脂溶性材料之乳液安定性。 例如日本專利第3 29 88 67號揭示一種透明組成物，其 爲非乙醇安定產物，其中倂入少量-脂溶性成分之十倍量或 更少-非離子性界面活性劑。 此外日本專利第3 5 8 3 3 3 1號揭示一種奈米乳液，其係 使用在45°C或更低之溫度爲固體，及爲特定糖之酯或醚的 界面活性劑而得。其敘述此奈米乳液在儲存期間安定，顯 示良好之透明性、有利之化妝性質、良好之儲存安定性， 而且不具有黏稠感。 另一方面，至於專注於HLB而改良乳液安定性之實例 ，日本專利第3492794號揭示一種乳狀飲料，其包括HLB 爲1 5至1 6之蔗糖脂肪酸酯與經酵素處理卵磷脂/經酵素分 解卵磷脂的組合，及日本專利申請案公開（JP-A)第 2000-245385號揭示一種調味組成物，其包括HLB爲16至 1 9之蔗糖脂肪酸酯與溶血卵磷脂的組合。 【發明內容1 然而即使藉上述技術，其仍無法達成充分地防止含兒 茶素之含乳液之組成物凝集及沉澱。 此外藉上述技術仍未確保針對加入聚酚化合物之充分 乳液安定性。因而在將聚酚化合物加入乳液組成物時，其 仍無法充分地防止乳液凝集。 因而本發明之一個目的爲提供一種乳液安定性優良且 無凝集等之含兒茶素等的含乳液之組成物。 本發明之另一個目的爲提供一種乳液安定性優良之乳 -6 一 200902072 液組成物，其即使是在組合聚酚化合物時仍不造成凝集等 〇 又本發明之一個目的爲提供一種防止凝集之方法，藉 其在包括聚酚化合物時防止凝集等。 依照本發明之第一態樣的含乳液之組成物含（1)水包 油乳液顆粒，其含脂溶性成分及含蔗糖脂肪酸酯之乳化 劑，其中脂肪酸具有小於18個碳原子，及（2)兒茶素。含 乳液之組成物具有2.5至6.5之pH。 較佳爲乳液組成物進一步含聚甘油脂肪酸酯，聚甘油 脂肪酸酯中甘油之聚合程度爲6或更小，及聚甘油脂肪酸 酯中脂肪酸之碳原子數量爲14或更小。 依照第一態樣之含乳液之組成物可進一步含有機酸作 爲酸化劑及/或pH控制劑，其中有機酸可爲至少一種選自 檸檬酸、葡萄糖酸、蘋果酸、與乳酸之酸。 此外脂溶性成分較佳爲含類胡蘿蔔素，其中類胡蘿蔔 素較佳爲蝦紅素及/或其衍生物。 依照第一態樣之含乳液之組成物可進一步含抗氧化 劑，及其中抗氧化劑較佳爲含至少一員選自抗壞血酸、抗 壞血酸鹽、其衍生物、生育酚、與生育三烯酚。 依照本發明之食品或局部用產品包括上述乳液組成 物。依照本發明之食品亦可爲藉由包裝含乳液之組成物而 得之包裝飮料。 依照第一態樣，其可提供具有優良乳液安定性但不發 生凝集等之含兒茶素等的含乳液之組成物。 -7- 200902072 依照本發明之第二態樣的乳液組成物含脂溶性材料、 磷脂、含蔗糖脂肪酸酯之乳化劑、及（聚）甘油脂肪酸酯。 (聚）甘油脂肪酸酯之量對蔗糖脂肪酸酯之量的比例爲〇_1 質量比或更小。 在乳液組成物中，脂溶性材料可爲脂溶性類胡蘿蔔 素，而且脂溶性類胡蘿蔔素亦可爲蝦紅素及/或其酯。 在乳液組成物中，蔗糖脂肪酸酯中脂肪酸之碳原子數 量較佳爲1 2至1 8。 此外乳液組成物可進一步含多羥基醇’而且多羥基醇 可爲甘油。 在依照第二態樣之乳液組成物中，在將脂溶性材料調 整成0.1質量％時，波長700奈米之光的穿透率較佳爲80% 或更大。 此外在依照第二態樣之乳液組成物中’粒徑較佳爲 2 0 0奈米或更小。 依照第二態樣之乳液組成物較佳爲一種將混合含聚酸 化合物之溶液的組成物。 依照本發明之防止聚酚化合物凝集之方法爲一種防止 含⑴含聚酚化合物之脂溶性材料，（π)磷脂’（iH)含蔗糖脂 肪酸酯之乳化劑，及（iv)(聚）甘油脂肪酸酯的乳液組成物 中聚酚化合物凝集之方法，其中（聚）甘油脂肪酸醋之量 對蔗糖脂肪酸酯之量的比例爲〇 . 1質量比或更小。 【實施方式】 依照第一態樣之含乳液之組成物含（1)水包油乳液顆 -8- 200902072 粒，其包括脂溶性成分及含蔗糖脂肪酸酯之乳化劑，其脂 肪酸具有小於18個碳原子，及（2)兒茶素，其中含乳液之 組成物的pH爲2.5至6.5。 如上所述，在依照第一態樣之含乳液之組成物中，由 於pH在預定範圍內，而且包括具有小於18個碳原子之脂 肪酸作爲組分之蔗糖脂肪酸酯作爲用於形成乳液顆粒之乳 化劑，其可有效地抑制凝集等發生，即使是在兒茶素存在 時。 C 以下敘述第一具體實施例。 依照第一具體實施例之含乳液之組成物含兒茶素。 兒茶素係包括於類黃酮（其屬於一種聚酚），而且特 別是黃烷醇。特別是（-)-表兒茶素（（-)epicatechin)、（-)-表 沒食子兒茶素（（-)epigallocatechin)、（-)-表兒茶素沒食子酸 酯（（-)epiCateChin gallate)、（-)-表沒食子兒茶素沒食子酸酯 ((-)epigallocatechingallate)可單獨或組合作爲第一具體 實施例之兒茶素。已知兒茶素爲茶之成分。特別是（-)-表沒 ί 食子兒茶素沒食子酸酯具有最高含量，而且其佔含於茶中 之兒茶素的50至60%。據信在兒茶素中，（-)-表沒食子兒 茶素沒食子酸酯具有廣泛種類之生理活性，包括抗氧化劑 效果。此外除了茶，（-)-表兒茶素亦含於蘋果、黑莓、蠶豆 、櫻桃、葡萄、梨子、覆盆子、及巧克力之聚酚，而且可 以相同之方式使用。此外（ + )-兒茶素（（ + )- catechin)(C，含 於如蠶豆、葡萄、杏、與草莓之聚酚）、兒茶素沒食子酸 醋（catechin gallate)(CG) 、 （ + )-沒食子兒茶素 200902072 (( + )-gallocatechin)(GC)、（-)-沒食子兒茶素沒食子酸酯 ((-)-gallocatechin gallate)(GCG)等亦可包括於依照弟一具 體實施例之兒茶素。 兒茶素之實例包括Ito En，Ltd.製造之THEA-FLAN 30A (聚酚含量：30質量％或更大，EGCG含量：1〇質量％ 或更大）、THEA-FLAN90S (聚酣含量：90質量％或更大 ，8型兒茶素含量：60質量％或更大’ EGCG含量：40質 量％或更大）、Pharma Foods International Co.，Ltd.製造之 Pharma Foods Tasty Catechin PF-TP 80 (聚酸含量· 80 質 量％或更大，兒茶素含量：7〇質量％或更大）' 及PF-TP90 (聚酚含量：90質量％或更大，兒茶素含量：80質量％或 更大）的綠茶萃取物。 兒茶素之較佳含量可依目的而任意地選擇。兒茶素含 量相對含乳液之組成物之量通常爲0 0 1質量％至1質量％ ，較佳爲0.02質量％至0.8質量％ ’而且進一步較佳爲0·04 質量％至0.8質量％。在兒茶素之加入量爲0.01質量％或更 大時可預期兒茶素之大量功能。在兒茶素含量爲〇.01質量 %或更小時，其可將苦味及澀味等控制在適合飲料之範圍 內，而且可容易地形成合適顏色程度之溶液。 由保持品質及酸化之觀點，依照第一具體實施例之含 乳液之組成物可含有機酸作爲酸化劑或PH控制劑（其可用 於兩種目的）。上述有機酸並未特別地限制’而且其較佳 實例包括檸檬酸、檸檬酸三鈉、葡萄糖酸、L-酒石酸、蘋 果酸、乳酸、己二酸、琥珀酸、乙酸、與其衍生物’其可 -10- 200902072 單獨或如其二或更多種之組合使用。然而抗壞血酸、抗壞 血酸鹽與其衍生物未自本揭示之有機酸的範圍排除。作爲 酸化劑及/或pH控制劑之有機酸更佳爲檸檬酸、葡萄糖酸 、鑛果酸、乳酸' 或其衍生物。 有機酸在第一具體實施例之含乳液之組成物中的含量 相對全部含乳液之組成物在〇 . 1質量％至1 · 5質量％之範圍 內，而且更佳爲在0.5質量％至1.0質量％之範圍內。 在第一具體實施例中包括脂溶性成分與後述乳化劑之 乳液顆粒並未特別地限制，只要其含於含乳液之組成物。 乳液顆粒較佳爲在依照第一具體實施例之含乳液之組成物 的製造中，藉由摻合含兒茶素之液體成分與含乳液顆粒之 水包油乳液組成物而倂入含乳液之組成物。第一具體實施 例之乳液顆粒表示水包油乳液中之油滴。 在摻合含兒茶素之液體成分與水包油乳液組成物時， 摻合可進行使得水包油乳液組成物之量相對全部含乳液之 組成物爲〇·5質量％至20質量％，而且更佳爲0.1質量％至 10質量％。由於0.5質量％或更大之水包油乳液組成物含量 可形成具有源自脂溶性成分之功能的含乳液之組成物，及 2 0質量％或更小大之水包油乳液組成物含量可控制含乳液 之組成物的液體性質、味感（如酸味）及味道，此範圍較 佳。 上述水包油乳液組成物較佳爲含脂溶性成分與後述乳 化劑。 其可提及脂溶性類胡蘿蔔素作爲脂溶性成分之較佳實 一 1 1 — 200902072 例。 由乳液粒徑減小及乳液安定性之觀點，在第—具體實 施例中類胡蘿蔔素之量相對乳液組成物之量較佳爲01至 10質量％ ’更佳爲〇_1至5質量％ ’而且進一步較佳爲0.2 至2質量％。 第一具體實施例中類胡蘿蔔素之較佳實例包括含天然 顏料之類胡蘿蔔素，其包括衍生自植物、海藻及細菌之黃 色至紅色類萜的顏料。 此外第一具體實施例中之類胡蘿蔔素不限於天然衍生 者’而且亦可使用任何藉常用方法得到者。例如後述類胡 蘿蔔素之許多胡蘿蔔素亦藉合成製造，而且許多市售β-胡 蘿蔔素係藉合成製造。 依照第二具體實施例之乳液組成物包括脂溶性材料、 磷脂、含蔗糖脂肪酸酯之乳化劑、及相對蔗糖脂肪酸酯之 比例爲0 . 1重量比或更小之（聚）甘油脂肪酸酯。 依照第二具體實施例之乳液組成物顯示良好之乳液安 定性且不造成乳液凝集，即使將其組合聚酚化合物。 由乳化力之觀點，第二具體實施例之乳化劑具有較佳 爲10或更大，更佳爲12或更大之HLB。在HLB値過低時 ’在某些情形乳化力不足。 HLB表示通常用於界面活性劑領域之親水性·疏水性 平衡，而且可使用常用計算式，例如川上公式（Kawakami’s formula)。以下顯示川上公式： HLB = 7 + 11.7 log(Mw/M〇) 200902072 其中Mw爲親水基之分子量及爲Μ。爲疏水基之分子量。 亦可使用目錄等所述之HLB數値。 此外如由公式可知，具有任意HLB値之乳化劑可藉由 利用HLB之加成性質而得。 第二具體實施例之乳化劑包括蔗糖脂肪酸酯。在用於 第二具體實施例之蔗糖脂肪酸酯中，蔗糖脂肪酸酯中脂肪 酸之碳原子數量較佳爲12至18，更佳爲14至16,而且最 佳爲14。12或更大之脂肪酸碳數因可容易地確保充分之乳 液安定性而較佳，即使是乳液組成物不含（聚）甘油脂肪 酸酯。1 8或更小之脂肪酸數因可在聚酚共存下防止乳液凝 集而較佳。 第二具體實施例之蔗糖脂肪酸酯的較佳實例包括蔗糖 單油酸酯、蔗糖單硬脂酸酯、蔗糖單棕櫚酸酯、蔗糖單肉 豆蔻酸酯、與蔗糖單月桂酸酯。第二具體實施例可使用單 一蔗糖脂肪酸酯或二或更多種蔗糖脂肪酸酯之混合物。 巾售產品包括例如Mitsubishi-Kagaku Foods Corp.製 造之 Ryoto 糖醋 S-1170、S-1170F、S- 1 5 70、S- 1 67 0、P-1570 、P-1670、M-1695、0-1570、OWA-1570、L-1695、與 L WA-15 70 ’及 Daiichi Kogyo Seiyaku Co.，Ltd.製造之 DK 酯 SS、F160 、F 1 4 0 ' F 1 1 0 ' F 9 0 ' 及 Cosmelike S-110、S-160、S-190 、P-160、 M-160、 L-160、 L-150A、 L-160A、與 0-150。 此外在依照第二具體實施例之乳液組成物中亦可一起 使用其他乳化劑。可一起使用之乳化劑並未特別地限制， 只要乳化劑溶於水性介質，而且由於較不刺激且對環境較 -13- 200902072 不造成影響，其較佳爲非離子性乳化劑。非離子性乳化劑 之實例包括有機酸單甘油酯、丙二醇脂肪酸酯、聚甘油縮 合蓖麻油酸酯、山梨酸酐脂肪酸酯、與聚氧伸乙基山梨酸 酐脂肪酸酯。較佳者包括山梨酸酐脂肪酸酯與聚氧伸乙基 山梨酸酐脂肪酸酯。此外乳化劑未必爲例如藉蒸餾而得之 高純化產物，而且可爲反應混合物。 在依照第二具體實施例之乳液組成物中，上述乳化劑 中甘油脂肪酸酯與聚甘油脂肪酸酯（其在本說明書中整體 C 地稱爲「（聚）甘油脂肪酸酯」）之總量相對蔗糖脂肪酸 酯之量爲0.1質量比或更小。將（聚）甘油脂肪酸酯之含 • 量設定爲相對蔗糖脂肪酸酯之含量爲〇. 1或更小，其可防 止聚酚化合物凝集而不退化聚酚化合物之乳液安定性。 (聚）甘油脂肪酸酯對蔗糖脂肪酸酯之質量比可爲0.1 或更小。由更可靠地防止聚酚化合物凝集之觀點，此比例 較佳爲0.05或更小，更佳爲0.001或更小，而且最佳爲0 。即最佳爲不組合（聚）甘油脂肪酸酯。 ί / 第二具體實施例之蔗糖脂肪酸酯的含量相對乳液組成 物較佳爲0.1至40質量％，更佳爲1至30質量％，而且進 一步較佳爲5至20質量％。0.1質量％或更大之含量可有效 地形成具有細微粒徑之乳液組成物且維持令人滿意之乳液 安定性，即使是在加入聚酚時。40質量％或更小之含量可 適當地抑制乳液組成物起泡。 在一起使用其他乳化劑時，此額外界面活性劑與蔗糖 脂肪酸酯之總量可在上述範圍內。在使用額外乳化劑時， 一 1 4 一 200902072 爲了確保依照第二具體實施例之效果，額外乳化劑之含量 比例相對乳化劑之總量較佳爲50質量％或更小，更佳爲30 質量％或更小。 第二具體實施例之脂溶性材料並未特別地限制’而且 其實例包括脂溶性類胡蘿蔔素、脂溶性維生素、泛醌、及 油與脂。其中較佳爲脂溶性類胡蘿蔔素。 由乳液粒徑減小及乳液安定性之觀點，第二具體實施 例之脂溶性材料之量相對乳液組成物之量較佳爲0 . 1至3 0 質量％，更佳爲1至20質量％，而且進一步較佳爲5至15 質量％。 第二具體實施例之類胡蘿蔔素的較佳實例包括含天然 顏料之類胡蘿蔔素，包括衍生自植物、海藻及細菌之黃色 至紅色類萜的顏料。 此外第二具體實施例之類胡蘿蔔素不限於天然衍生者 ，而且亦可使用任何藉常用方法得到者。例如後述類胡蘿 蔔素之I午多胡蘿蔔素亦藉合成製造，而且許多市售卩_胡蘿 蔔素係藉合成製造。 二具體實施例）中，類胡蘿 )及其氧化醇衍生物（葉黃 在本發明（包括第一及第 蔔素之實例包括烴（胡蘿蔔素 素）。 其實例包括海葵四醇'蝦紅素、胭脂樹橙、斑蝥黃、 辣椒紅素、辣椒鹼、β_8’_阿樸-胡蘿蔔醛（阿樸胡蘿蔔醛 (apocarotenal)) 、β_12’_阿樸-胡蘿蔔醛、α_胡蘿蔔素、卜 胡蘿蔔素、「胡蘿蔔素」（〇1_與卜胡蘿蔔素之混合物）、丫_ -15- 200902072 胡蘿蔔素、β -隱黃素、海膽酮、葉黃素、茄紅素、紫黃素 、與玉米黃素；亦包括自其選擇之含羥基或羧基類胡蘿蔔 素之醋。 雖然許多種類胡蘿蔔素天然係以順式及反式異構物之 形式存在’合成產物經常爲消旋混合物。 類胡蘿蔔素通常係自植物材料萃取。此類胡蘿蔔素具 有各種功能，而且例如自黃菊屬（Tagetes genus)之花瓣萃 取之葉黃素廣泛地作爲家禽飼料之原料，及具有將皮膚及 家禽脂肪及家禽所收之蛋著色之功能。 由使乳液粒徑更細微之觀點，用於本發明之類胡蘿蔔 素在常溫較佳爲油狀。特佳實例可包括至少一員選自蝦紅 素與蝦紅素衍生物，如具有抗氧化劑效果、消炎效果、抗 皮膚老化效果、白化等，而且已知爲黃色至紅色範圍內之 著色劑的蝦紅素酯（以下整體地稱爲「蝦紅素類」）。 由味道之觀點，其更佳爲使用超臨界二氧化碳氣體自 天然材料萃取之蝦紅素。 蝦紅素爲在476奈米（乙醇）及46 8奈米（己烷）具 有吸收’而且屬於葉黃素之紅色顏料，其爲一種類胡蘿蔔 素（Davies, B.H.之 “Chemistry and Biochemistry of Plant Pigments”，編者 T.W. Goodwin，第 2 版，38-165, Academic PreSS，NY，1976·)。蝦紅素之化學結構爲3,3’-二羥基-β,β-胡蘿蔔素-4,4’-二酮（C4GH5204，分子量：596.82 )。 蝦紅素包括三型異構物- 3S,3S’式、3S，3R，式（消旋型 )、及3R,3R’式·依存在於分子之兩個終端的環結構之3(3’）- 200902072 位置處羥基的立體組態而定。此外由於分子中央處之共軛 雙鍵而存在順式及反式異構物；其爲例如全順式、9-順式 與13-順式。 3 (3’）-位置處羥基可與脂肪酸形成酯。得自磷蝦之蝦紅 素爲鍵結兩個脂肪酸之二醋（Yamaguchi, K.，Miki, W.， Toriu, N., Kondo, Y., Murakami, M., Konosu, S., Satake, M.， Fujita， T. : The composition of carotenoid pigments in the ant ar e t i c krill Euphausia s up e r b a , Bull. Jap. Sos. S c i. ?1511.，1983，49，第141卜1415頁）。得自1?11^丨&14之蝦 紅素爲3S，3S’式且含極多鍵結一個脂肪酸之單酯形式（ Renstrom, B., Liaaen-Jensen, S.: Fatty acids of some esterified carotenols, Comp. Biochem. Physiol. B, Comp. Biochem·，1981，69，第 625-627 頁）。 此外得自Phaffia Rhodozyma之蝦紅素爲3R，3R’式（ Andrewes, A.G., Starr, M.P.: (3R,3 'RJ-Asttaxanthin fr om the yeast P haff a rhodozyma, Phytochem, 1 976， 15 ，第 1009-1011頁），其爲通常天然發現之3S，3S’式的相反結構 。此外其以不與脂肪酸形成酯之自由形式存在（Andrewes. A.G., Phaffia, H.J., Starr, M.P.: Carotenids of P haff ia rhodozyma, a red pigmented fermenting yeast, Phytochem, 1976， 15 ’ 第 1003-1007 頁）。 暇紅素與其酯係首先由 R. Kuhn自龍暇（Astacus gammarus L.)分離，而且揭示推估結構（Kuhn, R·， Soerensen, N. A. : The coloring matters of the lobster -17- 200902072 (Astacus gammarus L.), Z. Angew, Chem., 1938, 51 -第 465-466頁）。然後顯然蝦紅素廣泛地分布在自然界且通常 以蝦紅素脂肪酸酯形式存在，及亦以在甲殻動物等之中鍵 結蛋白質之蝦紅素蛋白質（卵紅蛋白、蝦青蛋白）存在（ Cheesman， D.F.: Ον or ub in, a chromoprotein from the eggs of the gastropod mollusc Pomace a canaliculata, Proc. Roy200902072 IX. Description of the Invention: [Technical Field] The present invention relates to an emulsion-containing composition, a food, a partial product, and a method for preventing aggregation of a polyphenol compound. In a specific embodiment, it relates in particular to a catechin-containing emulsion-containing composition, food and topical product. [Prior Art] In recent years, the work of catechins and fat-soluble components (such as carotenoids) has attracted attention, and various compositions containing these two substances have been developed. When the catechin and the fat-soluble component are added to the food, the topical product, and other treated products, the fat-soluble component is added as a highly-dispersed emulsion composition, and the catechin is sufficiently dissolved and then added to the aqueous medium. Composition containing an emulsion. However, in the case of mixing catechins and highly dispersed emulsions, and further in the presence of organic acids, the emulsion-containing composition sometimes causes precipitation, aggregation, and separation, and sometimes a stable emulsion-containing composition is not obtained. In order to solve this problem, it has been attempted to further improve the emulsion stability of the fat-soluble component. In recent years, the functions of polyphenol compounds (e.g., catechins) or plant pigments have attracted attention, and various compositions containing the substances have been developed. The range of the composition containing the polyphenol compound is obtained by mixing the components including the polyphenol compound in advance, and by adding a component other than the polyphenol compound in advance and then adding the polyphenol compound. When a fat-soluble material in the form of an emulsion is used together with a polyphenol compound, there are emulsions and polyphenol compounds which tend to cause agglomeration problems. In order to solve the problem of -5-200902072, it has attempted to further improve the emulsion stability of the fat-soluble material. For example, Japanese Patent No. 3 29 88 67 discloses a transparent composition which is a non-ethanol stabilizing product in which ten times or less of a small amount of a fat-soluble component is incorporated into a nonionic surfactant. Further, Japanese Patent No. 3 5 3 3 3 3 1 discloses a nanoemulsion which is obtained by using a surfactant which is solid at 45 ° C or lower and which is an ester or ether of a specific sugar. It is stated that this nanoemulsion is stable during storage, exhibiting good transparency, favorable cosmetic properties, good storage stability, and no sticky feeling. On the other hand, as an example of focusing on HLB to improve emulsion stability, Japanese Patent No. 3492794 discloses a milky beverage comprising a sucrose fatty acid ester having an HLB of 15 to 16 and an enzyme-treated lecithin/enzyme. A combination of decomposing lecithin, and Japanese Patent Application Laid-Open (JP-A) No. 2000-245385 discloses a flavoring composition comprising a combination of a sucrose fatty acid ester having an HLB of 16 to 19 and a lysolecithin. SUMMARY OF THE INVENTION However, even with the above technique, it is not possible to achieve sufficient prevention of aggregation and precipitation of the catechin-containing emulsion-containing composition. In addition, sufficient emulsion stability against the addition of polyphenolic compounds has not been ensured by the above techniques. Therefore, when the polyphenol compound is added to the emulsion composition, it still does not sufficiently prevent the emulsion from agglutinating. Accordingly, it is an object of the present invention to provide an emulsion-containing composition containing catechin or the like which is excellent in emulsion stability and free from aggregation. Another object of the present invention is to provide a milk-6-200902072 liquid composition excellent in emulsion stability, which does not cause agglomeration even when a polyphenol compound is combined, and an object of the present invention is to provide a prevention of agglutination. A method by which agglutination or the like is prevented when a polyphenol compound is included. The emulsion-containing composition according to the first aspect of the present invention comprises (1) an oil-in-water emulsion granule comprising a fat-soluble component and an emulsifier containing a sucrose fatty acid ester, wherein the fatty acid has less than 18 carbon atoms, and 2) catechins. The composition containing the emulsion has a pH of from 2.5 to 6.5. Preferably, the emulsion composition further contains a polyglycerin fatty acid ester, the degree of polymerization of glycerin in the polyglycerin fatty acid ester is 6 or less, and the number of carbon atoms of the fatty acid in the polyglycerin fatty acid ester is 14 or less. The emulsion-containing composition according to the first aspect may further contain an organic acid as an acidifying agent and/or a pH controlling agent, wherein the organic acid may be at least one selected from the group consisting of citric acid, gluconic acid, malic acid, and lactic acid. Further, the fat-soluble component preferably contains carotenoids, and the carotenoid is preferably astaxanthin and/or a derivative thereof. The emulsion-containing composition according to the first aspect may further contain an antioxidant, and the antioxidant thereof preferably contains at least one member selected from the group consisting of ascorbic acid, ascorbate, a derivative thereof, a tocopherol, and a tocotrienol. The food or topical product according to the present invention comprises the above emulsion composition. The food product according to the present invention may also be a packaging material obtained by packaging a composition containing an emulsion. According to the first aspect, it is possible to provide an emulsion-containing composition containing catechin or the like which has excellent emulsion stability without agglomeration. -7- 200902072 The emulsion composition according to the second aspect of the present invention contains a fat-soluble material, a phospholipid, an emulsifier containing a sucrose fatty acid ester, and a (poly)glycerin fatty acid ester. The ratio of the amount of the (poly)glycerin fatty acid ester to the amount of the sucrose fatty acid ester is 〇_1 by mass or less. In the emulsion composition, the fat-soluble material may be a fat-soluble carotenoid, and the fat-soluble carotenoid may be astaxanthin and/or an ester thereof. In the emulsion composition, the number of carbon atoms of the fatty acid in the sucrose fatty acid ester is preferably from 1 2 to 18. Further, the emulsion composition may further contain a polyhydric alcohol' and the polyhydric alcohol may be glycerin. In the emulsion composition according to the second aspect, when the fat-soluble material is adjusted to 0.1% by mass, the transmittance of light having a wavelength of 700 nm is preferably 80% or more. Further, in the emulsion composition according to the second aspect, the particle diameter is preferably 200 nm or less. The emulsion composition according to the second aspect is preferably a composition which will mix a solution containing a polyacid compound. The method for preventing agglomeration of a polyphenol compound according to the present invention is an emulsifier comprising (1) a polyphenol-containing fat-soluble material, (π) phospholipid' (iH) sucrose-containing fatty acid ester, and (iv) (poly) glycerin A method of aggregating a polyphenol compound in an emulsion composition of a fatty acid ester, wherein a ratio of the amount of the (poly)glycerin fatty acid vinegar to the amount of the sucrose fatty acid ester is 0.1 mass ratio or less. [Embodiment] The emulsion-containing composition according to the first aspect comprises (1) an oil-in-water emulsion -8-200902072 granule comprising a fat-soluble component and an emulsifier containing a sucrose fatty acid ester, the fatty acid having less than 18 One carbon atom, and (2) catechin, wherein the emulsion-containing composition has a pH of from 2.5 to 6.5. As described above, in the emulsion-containing composition according to the first aspect, since the pH is within a predetermined range, and a sucrose fatty acid ester having a fatty acid having less than 18 carbon atoms as a component is used as the emulsion granules. An emulsifier which can effectively inhibit the occurrence of agglutination or the like even in the presence of catechin. C The first specific embodiment will be described below. The composition containing the emulsion according to the first embodiment contains catechin. The catechins are included in flavonoids, which belong to a polyphenol, and in particular, flavanols. In particular, (-)-epicatechin ((-)epicatechin), (-)-epigallocatechin ((-)epigallocatechin), (-)-epicatechin gallate (( -) epiCateChin gallate), (-)-epigallocatelocate ((-) epigallocatechingallate) may be used alone or in combination as the catechin of the first embodiment. It is known that catechin is a component of tea. In particular, (-)-table ί catechin catechin has the highest content, and it accounts for 50 to 60% of the catechins contained in tea. It is believed that among catechins, (-)-epigalin catechin gallate has a wide variety of physiological activities, including antioxidant effects. In addition to tea, (-)-epicatechin is also contained in apples, blackberries, broad beans, cherries, grapes, pears, raspberries, and chocolate polyphenols, and can be used in the same manner. In addition, ( + )-catechin (( + )- catechin) (C, contained in polyphenols such as broad beans, grapes, apricots, and strawberries), catechin gallate (CG), ( + )-gallocatechin 200902072 (( + )-gallocatechin) (GC), (-)-gallocatechin gallate (GCG) It may be included in the catechins according to a specific embodiment. Examples of the catechins include THEA-FLAN 30A manufactured by Ito En, Ltd. (polyphenol content: 30% by mass or more, EGCG content: 1% by mass or more), THEA-FLAN90S (Polythene content: 90) % by mass or more, type 8 catechin content: 60% by mass or more 'EGCG content: 40% by mass or more, Pharma Foods Tasty Catechin PF-TP 80 manufactured by Pharma Foods International Co., Ltd. Polyacid content · 80% by mass or more, catechin content: 7〇 mass% or more) and PF-TP90 (polyphenol content: 90% by mass or more, catechin content: 80% by mass or Larger) green tea extract. The preferred content of catechins can be arbitrarily selected depending on the purpose. The amount of the catechin content relative to the composition containing the emulsion is usually from 0.01% by mass to 1% by mass, preferably from 0.02% by mass to 0.8% by mass' and further preferably from 0.04% by mass to 0.8% by mass. A large amount of function of catechin can be expected when the amount of catechin added is 0.01% by mass or more. When the catechin content is 〇.01% by mass or less, it can control the bitterness and astringency and the like within a range suitable for the beverage, and can easily form a solution of a suitable color degree. The emulsion-containing composition according to the first embodiment may contain an organic acid as an acidifying agent or a pH controlling agent (which can be used for two purposes) from the viewpoint of maintaining quality and acidification. The above organic acid is not particularly limited' and preferred examples thereof include citric acid, trisodium citrate, gluconic acid, L-tartaric acid, malic acid, lactic acid, adipic acid, succinic acid, acetic acid, and derivatives thereof. -10- 200902072 Used alone or in combination of two or more. However, ascorbic acid, ascorbate and its derivatives are not excluded from the range of organic acids disclosed herein. The organic acid as the acidifying agent and/or the pH controlling agent is more preferably citric acid, gluconic acid, mineral acid, lactic acid or a derivative thereof. The content of the organic acid in the emulsion-containing composition of the first embodiment is in the range of from 0.1% by mass to 1.5% by mass, and more preferably from 0.5% by mass to 1.0%, based on the total mass of the emulsion-containing composition. Within the range of mass %. The emulsion particles comprising a fat-soluble component and an emulsifier described later in the first embodiment are not particularly limited as long as they are contained in the composition containing the emulsion. The emulsion granules are preferably entangled in the emulsion-containing composition by blending the catechin-containing liquid component with the emulsion-containing oil-in-water emulsion composition in the manufacture of the emulsion-containing composition according to the first embodiment. Composition. The emulsion granules of the first embodiment represent oil droplets in an oil-in-water emulsion. When the liquid component containing catechin and the oil-in-water emulsion composition are blended, the blending may be carried out such that the amount of the oil-in-water emulsion composition is from 5% by mass to 20% by mass based on the total emulsion-containing composition. More preferably, it is 0.1% by mass to 10% by mass. The content of the oil-in-water emulsion composition of 0.5% by mass or more can form an emulsion-containing composition having a function derived from a fat-soluble component, and the content of the oil-in-water emulsion composition of 20% by mass or less can be It is preferred to control the liquid properties, taste (e.g., sourness) and taste of the composition containing the emulsion. The oil-in-water emulsion composition is preferably a fat-soluble component and an emulsifier described later. It may be mentioned that the fat-soluble carotenoid is preferably a fat-soluble component. 1 1 - 200902072. From the viewpoint of the reduction of the particle size of the emulsion and the stability of the emulsion, the amount of the carotenoid in the first embodiment is preferably from 01 to 10% by mass relative to the amount of the emulsion composition. More preferably 〇_1 to 5% by mass. 'and further preferably from 0.2 to 2% by mass. Preferred examples of carotenoids in the first embodiment include carotenoids containing natural pigments, including yellow to red terpenoids derived from plants, algae and bacteria. Further, the carotenoid in the first embodiment is not limited to the natural derivative' and any one obtained by a usual method can be used. For example, many carotenoids of the carotenoids described later are also produced synthetically, and many commercially available β-carotenes are produced synthetically. The emulsion composition according to the second embodiment comprises a fat-soluble material, a phospholipid, an emulsifier containing a sucrose fatty acid ester, and a ratio of a sucrose fatty acid ester to a weight ratio of 0.1% by weight or less. ester. The emulsion composition according to the second embodiment showed good emulsion stability and did not cause emulsion aggregation, even if it was combined with a polyphenol compound. The emulsifier of the second embodiment has an HLB of preferably 10 or more, more preferably 12 or more, from the viewpoint of emulsifying power. When the HLB is too low ‘In some cases, the emulsifying power is insufficient. HLB indicates a hydrophilicity/hydrophobic balance which is generally used in the field of surfactants, and a commonly used calculation formula such as Kawakami's formula can be used. The above formula is shown below: HLB = 7 + 11.7 log(Mw/M〇) 200902072 where Mw is the molecular weight of the hydrophilic group and is Μ. It is the molecular weight of the hydrophobic group. The number of HLBs described in the catalogue or the like can also be used. Further, as can be seen from the formula, an emulsifier having any HLB oxime can be obtained by utilizing the addition property of HLB. The emulsifier of the second embodiment includes a sucrose fatty acid ester. In the sucrose fatty acid ester used in the second embodiment, the number of carbon atoms of the fatty acid in the sucrose fatty acid ester is preferably from 12 to 18, more preferably from 14 to 16, and most preferably 14.12 or more. The fatty acid carbon number is preferred because it can easily ensure sufficient emulsion stability, even if the emulsion composition does not contain (poly)glycerin fatty acid ester. The number of fatty acids of 18 or less is preferred because it prevents coagulation of the emulsion in the presence of polyphenol. Preferred examples of the sucrose fatty acid ester of the second embodiment include sucrose monooleate, sucrose monostearate, sucrose monopalmitate, sucrose monomyristate, and sucrose monolaurate. The second embodiment may use a single sucrose fatty acid ester or a mixture of two or more sucrose fatty acid esters. The products sold include, for example, Ryoto Sweet and Sour Squee S-1170, S-1170F, S-1750, S-1670, P-1570, P-1670, M-1695, 0- manufactured by Mitsubishi-Kagaku Foods Corp. 1570, OWA-1570, L-1695, and L WA-15 70' and DK esters manufactured by Daiichi Kogyo Seiyaku Co., Ltd., SS, F160, F 1 4 0 'F 1 1 0 'F 9 0 ' and Cosmelike S-110, S-160, S-190, P-160, M-160, L-160, L-150A, L-160A, and 0-150. Further, other emulsifiers may be used together in the emulsion composition according to the second embodiment. The emulsifier which can be used together is not particularly limited as long as it is soluble in an aqueous medium, and since it is less irritating and does not affect the environment from -13 to 200902072, it is preferably a nonionic emulsifier. Examples of the nonionic emulsifier include organic acid monoglyceride, propylene glycol fatty acid ester, polyglycerin condensed ricinoleate, sorbic anhydride fatty acid ester, and polyoxyethylene ethyl sorbate fatty acid ester. Preferred are sorbic anhydride fatty acid esters and polyoxyethyl sorbate fatty acid esters. Further, the emulsifier is not necessarily a highly purified product obtained by, for example, distillation, and may be a reaction mixture. In the emulsion composition according to the second embodiment, the total amount of the glycerin fatty acid ester and the polyglycerin fatty acid ester (which is collectively referred to as "(poly)glycerin fatty acid ester" in the present specification) in the above emulsifier. The amount relative to the amount of the sucrose fatty acid ester is 0.1 mass ratio or less. The content of the (poly)glycerin fatty acid ester is set to be 〇.1 or less relative to the sucrose fatty acid ester, which prevents aggregation of the polyphenol compound without deteriorating the emulsion stability of the polyphenol compound. The mass ratio of the (poly)glycerin fatty acid ester to the sucrose fatty acid ester may be 0.1 or less. From the viewpoint of more reliably preventing aggregation of the polyphenol compound, the ratio is preferably 0.05 or less, more preferably 0.001 or less, and most preferably 0. That is, it is most preferable not to combine (poly) glycerin fatty acid ester. The content of the sucrose fatty acid ester of the second embodiment is preferably from 0.1 to 40% by mass, more preferably from 1 to 30% by mass, and still more preferably from 5 to 20% by mass, based on the emulsion composition. The content of 0.1% by mass or more can effectively form an emulsion composition having a fine particle diameter and maintain satisfactory emulsion stability even when polyphenol is added. The content of 40% by mass or less can appropriately suppress foaming of the emulsion composition. When other emulsifiers are used together, the total amount of the additional surfactant and sucrose fatty acid ester may be within the above range. In the case of using an additional emulsifier, a 14-200902072 is used to ensure the content of the additional emulsifier is preferably 50% by mass or less, more preferably 30% by mass, based on the effect of the second embodiment. % or less. The fat-soluble material of the second embodiment is not particularly limited' and examples thereof include fat-soluble carotenoids, fat-soluble vitamins, ubiquinone, and oils and fats. Among them, a fat-soluble carotenoid is preferred. The amount of the fat-soluble material in the second embodiment is preferably from 0.1 to 30% by mass, more preferably from 1 to 20% by mass, from the viewpoint of the particle size reduction of the emulsion and the stability of the emulsion. And further preferably from 5 to 15% by mass. Preferred examples of the carotenoid of the second embodiment include carotenoids containing natural pigments, including yellow to red terpenoid pigments derived from plants, algae and bacteria. Further, the carotenoid of the second embodiment is not limited to a natural derivative, and any one obtained by a usual method can also be used. For example, the noodle carotenoids of the above-mentioned carotenoids are also produced synthetically, and many commercially available 卩_carotenoids are manufactured by synthesis. In a second embodiment, the carotenoid and its oxidized alcohol derivative (Yellow in the present invention (including the first and the second examples include hydrocarbons (carotene). Examples thereof include an anemone tetraol' shrimp Red pigment, annatto orange, canthaxanthin, capsanthin, capsaicin, β_8'_apo-carotenal (apocarotenal), β_12'_apo-carrotaldehyde, α-carotene, Carotene, "carotene" (mixture of 〇1_ and carotenoid), 丫 _ -15- 200902072 Carotene, β-cryptoxanthin, echinaceone, lutein, lycopene, avidin, And zeaxanthin; also includes vinegars containing hydroxyl or carboxyl carotenoids selected from them. Although many types of carotenoids are naturally present in the form of cis and trans isomers, 'synthetic products are often racemic mixtures. Carotene is usually extracted from plant material. Such carotene has various functions, and for example, lutein extracted from the petals of Tagetes genus is widely used as a raw material for poultry feed, and has skin and poultry fat and poultry. The function of coloring the collected egg. The carotenoid used in the present invention is preferably oily at room temperature from the viewpoint of making the particle size of the emulsion finer. Particularly preferred examples may include at least one member selected from the group consisting of astaxanthin and astaxanthin. The substance has anti-oxidant effect, anti-inflammatory effect, anti-aging effect, whitening, etc., and is known as a saffron ester of a coloring agent in the yellow to red range (hereinafter collectively referred to as "shhamm"). From the viewpoint of taste, it is more preferably astaxanthin extracted from natural materials using supercritical carbon dioxide gas. Astaxanthin has absorption in 476 nm (ethanol) and 46 8 nm (hexane) and belongs to lutein. Red pigment, which is a carotenoid (Davies, BH, "Chemistry and Biochemistry of Plant Pigments", edited by TW Goodwin, 2nd edition, 38-165, Academic PreSS, NY, 1976). Chemical structure of astaxanthin It is 3,3'-dihydroxy-β, β-carotene-4,4'-dione (C4GH5204, molecular weight: 596.82). Astaxanthin includes a three-type isomer - 3S, 3S', 3S, 3R , type (racemic type), and 3R, 3R' type Depending on the stereo configuration of the hydroxyl group at the 3(3')-200902072 position of the ring structure at the two terminals of the molecule, the cis and trans isomers are present due to the conjugated double bond at the center of the molecule; For example, all-cis, 9-cis and 13-cis. The hydroxyl group at the 3 (3')-position can form an ester with a fatty acid. The shrimp from the krill is a diacetate in which two fatty acids are bonded (Yamaguchi) , K., Miki, W., Toriu, N., Kondo, Y., Murakami, M., Konosu, S., Satake, M., Fujita, T. : The composition of carotenoid pigments in the ant ar etic krill Euphausia s up erba , Bull. Jap. Sos. S c i. ?1511., 1983, 49, 141 pp. 1415). The astaxanthin obtained from 1?11^丨&14 is 3S, 3S'-type and contains a single ester form of a fatty acid (RENstrom, B., Liaaen-Jensen, S.: Fatty acids of some esterified Carotenols, Comp. Biochem. Physiol. B, Comp. Biochem, 1981, 69, pp. 625-627). In addition, the astaxanthin from Phaffia Rhodozyma is 3R, 3R' (Davids, AG, Starr, MP: (3R, 3 'RJ-Asttaxanthin fr om the yeast P haff a rhodozyma, Phytochem, 1 976, 15 , 1009 - page 1011), which is the opposite of the normally found 3S, 3S' type. It also exists in a free form that does not form an ester with fatty acids (Andrewes. AG, Phaffia, HJ, Starr, MP: Carotenids of P haff ia Rhodozyma, a red pigmented fermenting yeast, Phytochem, 1976, 15 'pp. 1003-1007.) The ruthenium and its ester line are first separated from R. Kuhn from Astana (Astacus gammarus L.) and reveal the estimated structure (Kuhn , R·, Soerensen, NA: The coloring matters of the lobster -17- 200902072 (Astacus gammarus L.), Z. Angew, Chem., 1938, 51 - pp. 465-466). Then obviously the astaxanthin is widely It is distributed in nature and is usually present in the form of astaxanthin fatty acid esters, and is also present as a mixture of astaxanthin proteins (ovoxin, astaxanthin) in crustaceans, etc. (Cheesman, DF: Ον or ub In, a chromoprotein fro m the eggs of the gastropod mollusc Pomace a canaliculata, Proc. Roy

Soc. B，1958，149，第 571-587 頁）。 蝦紅素及其酯（蝦紅素類）可如自含蝦紅素及其酯之 天然產物分離及萃取之含蝦紅素之油而含於依照本發明之 乳液組成物。含蝦紅素之油的實例包括得自紅發夫酵母之 培養液、綠藻類、海洋細菌等之萃取液、及得自南極磷蝦 之萃取液。 已知海藻萃取液（源自綠藻類之顏料）因其酯之型式 及含量而與源自磷蝦及合成蝦紅素之顏料不同。 可用於本發明之蝦紅素可爲上述萃取液、或藉由依所 需適當地純化以上萃取液而得者、或合成產物。關於品質 及生產力’蝦紅素中特佳爲自海藻萃取者（以下亦稱爲海 藻萃取液）。 可用於本發明之海藻萃取物的來源特別地包括雨生紅 球藻(Haematococcus pluvialis) 、 湖生紅球藻 (Haematococcus lacustriS)、海角生紅球藻（Haematococcus capensis)、多貝肯生紅球藻（Haematococcus droebakensis) 、辛巴威生紅球藻（Haematococcus zimbabwiensis)等。 至於可用於本發明之海藻的培養方法，其採用揭示於 -18- 200902072 例如JP-Α第8- 1 03 2 8 8號專利之各種方法而無特別之限制 ’只要發生由營養細胞至囊細胞（作爲靜止細胞）之形態 變化。 可用於本發明之海藻萃取物可得自上述原料。例如 JP-A第5 -6 8 5 8 5號專利所述之方法可依所需應用，其包括 將細胞壁粉碎，及經由加入有機溶劑，如丙酮、醚、氯仿 、與醇（乙醇、甲醇等），或萃取溶劑，如超臨界狀態之 二氧化碳，而進行萃取。 類似JP-A第2-4909 1號專利所述之顏料，海藻萃取物 含暇紅素及/或其酯形式作爲純顔料成分，而且醋形式之比 例通常爲50莫耳。/。或更大，較佳爲75莫耳％或更大，而且 更佳爲90莫耳％或更大。 此外一般上市之海藻萃取物亦可用於本發明，及其實 例包括 Takedashiki Co. Ltd.製造之 AST0TS-S、-2.50、-50 、-100’ Fuji Chemical Industry Co. Ltd.製造之 AstaReal 油 50F、5F 等，及 Toyo Koso Kagaku Co. Ltd.製造之Soc. B, 1958, 149, pp. 571-587). Astaxanthin and its ester (astaxanthin) may be contained in an emulsion composition according to the present invention as an asperin-containing oil which is isolated and extracted from a natural product containing astaxanthin and its ester. Examples of the astaxanthin-containing oil include an extract obtained from a culture solution of Phaffia rhodozyma, a green algae, a marine bacteria, and the like, and an extract obtained from Antarctic krill. The seaweed extract (a pigment derived from green algae) is known to be different from the pigment derived from krill and synthetic astaxanthin due to the type and content of the ester. The astaxanthin which can be used in the present invention may be the above-mentioned extract liquid or a product obtained by appropriately purifying the above extract liquid as needed, or a synthetic product. About quality and productivity 'The special use of astaxanthin is from seaweed extract (hereinafter also referred to as seaweed extract). Sources of seaweed extracts which can be used in the present invention include, in particular, Haematococcus pluvialis, Haematococcus lacustriS, Haematococcus capensis, Dobecan red ball Algae (Haematococcus droebakensis), Haematococcus zimbabwiensis, etc. As for the culture method of the seaweed which can be used in the present invention, various methods disclosed in Japanese Patent Publication No. -18-200902072, for example, JP-A No. 8- 1 03 2 8 8 are not particularly limited as long as nucleated cells to vesicle cells occur. Morphological changes (as resting cells). The seaweed extract which can be used in the present invention can be obtained from the above raw materials. For example, the method described in JP-A No. 5-6 8 5 8 5 can be applied as desired, including pulverizing the cell wall and adding an organic solvent such as acetone, ether, chloroform, and alcohol (ethanol, methanol, etc.). ), or extracting a solvent, such as carbon dioxide in a supercritical state, for extraction. Like the pigment described in JP-A No. 2-4909, the seaweed extract contains ruthenium and/or its ester form as a pure pigment component, and the ratio of the vinegar form is usually 50 moles. /. Or larger, preferably 75 mol% or more, and more preferably 90 mol% or more. Further, the seaweed extract generally listed may also be used in the present invention, and examples thereof include ASTATS-S, -2.50, -50, -100' manufactured by Fuji Chemical Co. Ltd., AstaReal Oil 50F manufactured by Takadashiki Co. Ltd., 5F, etc., and manufactured by Toyo Koso Kagaku Co. Ltd.

BioAstinSCE7。 由萃取成本之觀點，在本發明中作爲純顏料含量之蝦 紅素在海藻萃取物中之含量較佳爲0.001至50質量％，更 佳爲ο · 〇 1至2 5質量。/0。 乳液組成物之其他脂溶性成分包括例如脂溶性維生素 ，如類視色素與維生素D，泛醌’如輔酶Q 1 〇，ω _ 3油與脂 ’如次亞麻油酸、二十碳五嫌酸（ΕΡΑ)、二十二碳六稀酸 (DHA) '及含此co-3油與月旨之魚油，及液態油與脂，如撤檀 200902072 油、茶油、澳洲堅果油、蓖麻油、鱷梨油、月見草油、海 龜油、玉米油、貂油、油菜子油、蛋黃油、芝麻油、桃仁 油、小麥胚芽油、山茶花油、亞麻油、紅花油、棉子油、 紫蘇油、大豆油、花生油、茶子油、榧子油（kaya oil) '米 糠油、中國桐油、日本桐油、荷荷葩油、胚芽油、三甘油 酯、三辛酸甘油酯、三異棕櫚酸甘油酯、沙拉油、紅花子 油（參考紅花油）、棕櫚油、椰子油、花生油、杏仁油、 榛果油、核桃油、葡萄子油、鯊烯、與鯊烷。 泛醌包括例如輔酶Q，如輔酶Q10。輔酶Q10爲曰本 藥典（Japanese Pharmacopoeia)敘述爲 「泛癸利酮 (ubidecarenone)」之輔酶之一，而且亦稱爲泛醌1〇、輔酶 UQ10等。其以高含量含於天然產物中，如天然界之酵母、 鯖魚、沙丁魚、與小麥胚芽，而且輔酶Q10可使用溶劑（ 如熱水、水合醇、丙酮等）萃取。其亦可工業地製造’其 發酵方法或合成方法爲眾所周知。用於第二具體實施例之 輔酶Q10可自天然材料萃取或工業地合成。此外輔酶Q10 亦可爲市售產品，而且其實例爲Nisshin Pharma Inc.製造 之輔酶Q10及NOF Corporation製造之輔酶Q10粉。 脂溶性維生素之實例包括脂溶性維生素E、類視色素 、維生素D、及抗壞血酸與異抗壞血酸之脂溶性衍生物。 其中較佳爲具有高抗氧化劑功能且亦可作爲自由基清除劑 之脂溶性維生素E。 脂溶性維生素E並未特別地限制，而且包括例如生育 酚、生育三烯酚與其衍生物。脂溶性維生素E之實例包括 -20- 200902072 生育酚與其衍生物，如dl-ot-生育酚、dl-β-生育酚、dl-γ-生育酚、dl-δ-生育酚、乙酸-dl-α-生育酚、菸鹼酸-dl-α-生 育酚、次亞麻油酸-dl-a-生育酚、與琥珀酸-cU-a-生育酚、 (X-生育三烯酚、β-生育三烯酚、γ-生育三烯酚、與δ·生育三 烯酚。其可使用單一脂溶性維生素Ε或多種脂溶性維生素 Ε之組合。較佳爲使用脂溶性維生素Ε之混合物’而且混 合物之實例包括稱爲萃取生育酣或混合生育酚者。 類視色素之實例包括維生素A，如維他命A、3 -氫維 他命A、3 -氫維他命A醛、維他命A酸、3 -脫氫維他命A 酸、與維生素A乙酸酯；及維生素原A，如類胡蘿蔔素（ 例如a-、β-與γ-胡蘿蔔素、β-玉米黃質、與海膽酮）及葉黃 素。維生素D之實例包括維生素D2至維生素D7。 此外脂溶性維生素材料之其他實例包括維生素酯，如 維生素E菸鹼酸酯，及維生素K，如維生素1^至維生素 Κ3。 抗壞血酸、異抗壞血酸等之油溶性衍生物包括維生素 C之脂肪酸酯，如硬脂酸L-抗壞血酯、四異棕櫚酸L-抗壞 血酯、棕櫚酸L-抗壞血酯、棕櫚酸異抗壞血酯、四異棕櫚 酸異抗壞血酯、與二油酸抗壞血酯，及維生素B6之脂肪酸 酯，如吡哆醇二棕櫚酸酯、吡哆醇三棕櫚酸酯、吡哆醇二 月桂酸酯、與吡哆醇二辛酸酯。其中抗壞血酸與異抗壞血 酸之油溶性衍生物亦可作爲自由基清除劑。 ω-3油與脂包括例如次亞麻油酸、二十碳五烯酸（EPA) 與二十二碳六烯酸（D Η Α)、及含其之魚油。 200902072 其中DHA爲二十二碳六烯酸之縮寫，其爲含6個雙鍵 之具有C22碳鏈的竣酸（22:6)之集合名詞，而且通常在4、 7、1〇、13、16、19位置處均具有順式雙鍵，其對活體爲 重要的。 除了 ω-3油與脂亦可提及在常溫爲液體（脂肪油）或 固體（脂肪）之其他油與脂。 液態油與脂包括例如橄欖油、茶油、澳洲堅果油、蓖 麻油、鱷梨油、月見草油、海龜油、玉米油、貂油、油菜 子油、蛋黃油、芝麻油、桃仁油、小麥胚芽油、山茶花油 、亞麻油、紅花油、棉子油、紫蘇油、大豆油、花生油、 茶子油、榧子油、米糠油、中國桐油、日本桐油、荷荷葩 油、胚芽油、三甘油酯、三辛酸甘油酯、三異棕櫚酸甘油 酯、沙拉油、紅花子油（參考紅花油）、棕櫚油、椰子油 、花生油、杏仁油、榛果油、核桃油、葡萄子油、鯊烯、 鯊烷。 此外固態油與脂包括牛脂、氫化牛脂、牛腳油、牛骨 油、貂油、蛋黃油、豬油、馬脂、羊脂、氫化油、可可脂 、椰子油、氫化椰子油、棕櫚油、氫化棕櫚油、日本蠘、 曰本蠟仁油、與氫化蓖麻油。 由粒徑及乳液組成物之安定性的觀點，其中較佳爲使 用椰子油，其爲中鏈脂肪酸三甘油酯。 此外其他脂溶性材料包括例如烴，如液態鏈烷烴、鏈 烷烴、凡士林、地蠟（ceresin)、與微晶蠟；蠟，如棕櫚蠟 、堪地里拉蠟（cande Ilia wax)、荷荷葩油、蜂躐、與羊毛脂 -22- 200902072 :酯’如肉豆蔻酸異丙酯、肉豆蔻酸2-辛基癸酯、2-乙基 己酸鯨蠟酯、與蘋果酸二異硬脂酯；脂肪酸，如棕櫚酸、 硬脂酸、異硬脂酸、次亞麻酸、與花生酸；高級醇，如鯨 蠟醇、硬脂醇、異硬脂醇、與2 -辛基十二碳醇；聚矽氧油 ’如甲基聚矽氧烷與甲基苯基聚矽氧烷；聚合物、脂溶性 著色劑、脂溶性蛋白質，及各種植物衍生油與動物衍生油 ’其爲選自以上物質之物質混合物。 第二具體實施例之磷脂包括甘油或神經胺醇骨架、脂 肪酸殘基、及磷酸殘基作爲重要組分，其可鍵結鹼、多羥 基醇等。 依照第一具體實施例之乳液組成物含蔗糖脂肪酸酯作 爲乳化劑’其中脂肪酸具有少於1 8個碳原子。在使用其中 脂肪酸具有少於i 8個碳原子之蔗糖脂肪酸酯時，其仍可提 供不發生凝集或沉澱之安定乳液組成物，即使是在乳液組 成物含兒茶素時。由有效地防止凝集等之觀點，依照第一 具體實施例之乳液組成物中的蔗糖脂肪酸酯具有1 2至1 6 個碳原子’而且更佳爲具有12至14個碳原子。 此蔗糖脂肪酸酯之實例包括蔗糖丁酸酯、蔗糖己酸酯 、蔗糖辛酸酯、蔗糖癸酸酯、蔗糖月桂酸酯、蔗糖肉豆蔻 酸酯、與蔗糖棕櫚酸酯。其中較佳爲蔗糖月桂酸酯、蔗糖 肉豆蔻酸酯與蔗糖棕櫚酸酯。第一具體實施例可使用單一 蔗糖脂肪酸酯或多種蔗糖脂肪酸酯之混合物。至於市售產 品’其可提及以下：例如 Mitsubishi Kagaku Foods Corp. 製造之 Ryoto 糖酯 P-〇7〇、p_i7〇、p.i57〇、p_i 6 7 0、M-1695 -23- 200902072 、L-195、L-5 9 5、L- 1 695、與 LWA- 1 5 70，及 Daiichi KogyoBioAstinSCE7. The content of astaxanthin as a pure pigment content in the seaweed extract in the present invention is preferably from 0.001 to 50% by mass, more preferably from 〇1 to 25 by mass, from the viewpoint of extraction cost. /0. Other fat-soluble components of the emulsion composition include, for example, fat-soluble vitamins such as retinoids and vitamin D, ubiquinones such as coenzyme Q 1 〇, ω _ 3 oils and fats such as linoleic acid, and eicosaric acid (ΕΡΑ), docosahexaenoic acid (DHA) 'and fish oil containing this co-3 oil and moon, and liquid oil and fat, such as black sand 200902072 oil, tea oil, macadamia nut oil, castor oil, Avocado oil, evening primrose oil, sea turtle oil, corn oil, oyster sauce, rapeseed oil, egg butter, sesame oil, peach kernel oil, wheat germ oil, camellia oil, linseed oil, safflower oil, cottonseed oil, perilla oil, soybean oil , peanut oil, tea oil, kaya oil 'rice oil, Chinese tung oil, Japanese tung oil, jojoba oil, germ oil, triglyceride, tricaprylin, triisopalmitate, salad oil, Safflower oil (refer to safflower oil), palm oil, coconut oil, peanut oil, almond oil, hazelnut oil, walnut oil, grape seed oil, squalene, and squalane. Ubiquinones include, for example, coenzyme Q, such as coenzyme Q10. Coenzyme Q10 is one of the coenzymes described by Japanese Pharmacopoeia as "ubidecarenone", and is also known as ubiquinone 1 and coenzyme UQ10. It is contained in natural products in high amounts, such as natural yeast, squid, sardine, and wheat germ, and coenzyme Q10 can be extracted using a solvent such as hot water, hydrated alcohol, acetone, or the like. It can also be manufactured industrially. The fermentation method or synthesis method is well known. Coenzyme Q10 for use in the second embodiment may be extracted from natural materials or industrially synthesized. Further, Coenzyme Q10 may be a commercially available product, and examples thereof are Coenzyme Q10 manufactured by Nisshin Pharma Inc. and Coenzyme Q10 powder manufactured by NOF Corporation. Examples of the fat-soluble vitamin include fat-soluble vitamin E, retinoid, vitamin D, and a fat-soluble derivative of ascorbic acid and erythorbic acid. Among them, a fat-soluble vitamin E which has a high antioxidant function and can also function as a radical scavenger is preferred. The fat-soluble vitamin E is not particularly limited, and includes, for example, tocopherol, tocotrienol, and derivatives thereof. Examples of fat-soluble vitamin E include -20-200902072 tocopherol and its derivatives, such as dl-ot-tocopherol, dl-β-tocopherol, dl-γ-tocopherol, dl-δ-tocopherol, acetic acid-dl- --tocopherol, nicotinic acid-dl-α-tocopherol, linoleic acid-dl-a-tocopherol, and succinic acid-cU-a-tocopherol, (X-tocotrienol, β-fertility) a triene phenol, a γ-tocotrienol, and a δ·tocotrienol, which may be a single fat-soluble vitamin strontium or a combination of a plurality of fat-soluble vitamin hydrazines. It is preferably a mixture of fat-soluble vitamin hydrazines and a mixture thereof. Examples include those known as extractive fertility or mixed tocopherols. Examples of retinoids include vitamin A, such as vitamin A, 3-hydrovitamin A, 3-hydrovitamin A aldehyde, vitamin A acid, 3-dehydrovitamin A acid. And vitamin A acetate; and provitamin A, such as carotenoids (such as a-, β- and γ-carotene, β-zeaxanthin, and echinone) and lutein. Examples of vitamin D Including vitamin D2 to vitamin D7. Further examples of fat-soluble vitamin materials include vitamin esters such as vitamin E nicotinic acid And vitamin K, such as vitamin 1 ^ to vitamin Κ 3. Oil-soluble derivatives such as ascorbic acid, isoascorbic acid, etc. include fatty acid esters of vitamin C, such as L-ascorbyl stearate, L-resistant to tetraisopalmitate Blood esters, L-ascorbyl palmitate, isoascorbyl palmitate, isoascorbyl tetraisopalmitate, ascorbyl ester of dioleate, and fatty acid esters of vitamin B6, such as pyridoxine Alcohol dipalmitate, pyridoxine tripalmitate, pyridoxine dilaurate, and pyridoxine dicaprylate, wherein an oil-soluble derivative of ascorbic acid and isoascorbic acid can also act as a radical scavenger. -3 oils and fats include, for example, linoleic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (D Η Α), and fish oil containing the same. 200902072 wherein DHA is twenty-two carbon six An acronym for enoic acid, which is a collective term for tannic acid (22:6) having a C22 carbon chain containing 6 double bonds, and usually has a cis at positions 4, 7, 1 , 13, 16, and 19. Double bond, which is important for living organisms. Besides omega-3 oil and fat, it can also be mentioned as liquid (fatty oil) or solid (fat at normal temperature). Other oils and fats of liquids. Liquid oils and fats include, for example, olive oil, tea oil, macadamia oil, castor oil, avocado oil, evening primrose oil, sea turtle oil, corn oil, eucalyptus oil, rapeseed oil, egg butter, Sesame oil, peach kernel oil, wheat germ oil, camellia oil, linseed oil, safflower oil, cottonseed oil, perilla oil, soybean oil, peanut oil, tea oil, hazelnut oil, rice bran oil, Chinese tung oil, Japanese tung oil, jojoba oil , germ oil, triglyceride, tricaprylin, triisopalmitate, salad oil, safflower oil (refer to safflower oil), palm oil, coconut oil, peanut oil, almond oil, hazelnut oil, walnut oil, Grape seed oil, squalene, squalane. In addition, solid oils and fats include tallow, hydrogenated tallow, beef foot oil, beef bone oil, oyster sauce, egg butter, lard, horse fat, sheep fat, hydrogenated oil, cocoa butter, coconut oil, hydrogenated coconut oil, palm oil, Hydrogenated palm oil, Japanese yam, sakamoto wax oil, and hydrogenated castor oil. From the viewpoint of the particle size and the stability of the emulsion composition, it is preferred to use coconut oil which is a medium chain fatty acid triglyceride. Further, other fat-soluble materials include, for example, hydrocarbons such as liquid paraffins, paraffins, petrolatum, ceresin, and microcrystalline waxes; waxes such as palm wax, cande Ilia wax, jojoba oil , bee sting, and lanolin-22- 200902072 : esters such as isopropyl myristate, 2-octyl decyl myristate, cetyl 2-ethylhexanoate, diisostearyl malate Fatty acids such as palmitic acid, stearic acid, isostearic acid, linolenic acid, and arachidic acid; higher alcohols such as cetyl alcohol, stearyl alcohol, isostearyl alcohol, and 2-octyldodecanol Polyoxygenated oils such as methyl polyoxyalkylene and methylphenyl polyoxyalkylene; polymers, fat-soluble colorants, fat-soluble proteins, and various plant-derived oils and animal-derived oils, which are selected from the above a mixture of substances. The phospholipid of the second embodiment includes a glycerin or a neuroamine skeleton, a fatty acid residue, and a phosphate residue as important components which can bond a base, a polyhydric alcohol or the like. The emulsion composition according to the first embodiment contains a sucrose fatty acid ester as an emulsifier' wherein the fatty acid has less than 18 carbon atoms. When a sucrose fatty acid ester in which the fatty acid has less than i 8 carbon atoms is used, it can still provide a stable emulsion composition which does not undergo agglomeration or precipitation, even when the emulsion composition contains catechin. The sucrose fatty acid ester in the emulsion composition according to the first embodiment has from 12 to 16 carbon atoms' and more preferably from 12 to 14 carbon atoms from the viewpoint of effectively preventing aggregation or the like. Examples of such sucrose fatty acid esters include sucrose butyrate, sucrose hexanoate, sucrose octanoate, sucrose decanoate, sucrose laurate, sucrose myristate, and sucrose palmitate. Among them, preferred are sucrose laurate, sucrose myristate and sucrose palmitate. The first embodiment may use a single sucrose fatty acid ester or a mixture of a plurality of sucrose fatty acid esters. As for the commercially available product, the following may be mentioned: for example, Ryoto sugar esters P-〇7〇, p_i7〇, p.i57〇, p_i 607, M-1695-23-200902072, L manufactured by Mitsubishi Kagaku Foods Corp. -195, L-5 9 5, L-1 695, and LWA-1 5 70, and Daiichi Kogyo

Seiyaku Co.，Ltd.製造之 Cosmelike P-160、M-160、L-10 、L-50、L-160、L-150A、與 L-160A。其可單獨或以其二 或更多種之組合使用。 蔗糖脂肪酸酯之摻合量相對乳液組成物之量較佳爲 0.1至50質量％，更佳爲0.5至20質量％，而且進一步較 佳爲1至15質量％。在蔗糖脂肪酸酯之摻合量爲0.1質量 %或更大時，其可得到具細微粒徑之乳液且乳液安定性充 分。另一方面，在蔗糖脂肪酸酯之摻合量爲50質量％或更 小時，其可適當地抑制乳液起泡。 此外在依照第一具體實施例之乳液組成物中亦可一起 使用其他乳化劑。可一起使用之乳化劑並未特別地限制， 只要乳化劑溶於水性介質，而且較佳爲非離子性乳化劑， 因爲其具有較不刺激性質且對環境施加較少之負面影響。 非離子性乳化劑之實例包括有機酸單甘油酯、丙二醇脂肪 酸酯、聚甘油縮合蓖麻油酸酯、山梨醇酐脂肪酸酯、與聚 氧伸乙基山梨醇酐脂肪酸酯。更佳爲山梨醇酐脂肪酸酯與 聚氧伸乙基山梨醇酐脂肪酸酯。乳化劑未必爲藉蒸餾等得 到之高純化產物，而且可爲反應混合物。 在依照第一具體實施例之乳液組成物中使用甘油脂肪 酸酯時，甘油脂肪酸酯較佳爲甘油聚合程度爲6或更小之 聚甘油脂肪酸酯，其中酯中脂肪酸之碳原子數量爲14或更 小。此甘油脂肪酸酯可有效地防止乳液組成物中之聚集等 而不退化聚酚化合物之乳液安定性，即使是在乳液組成物 -24- 200902072 含兒茶素時。由含兒茶素之乳液組成物的安定性之觀點， 甘油之聚合程度更佳爲1至6，而且最佳爲4至6。此外由 安定性之觀點，脂肪酸中之碳原子數量更佳爲8至14。此 甘油脂肪酸酯之實例包括四甘油辛酸酯、六甘油辛酸酯、 六甘油己酸酯、六甘油月桂酸酯、與六甘油肉豆蔻酸酯。 由乳液組成物之乳液安定性的觀點，其較佳爲六甘油月桂 酸酯、六甘油肉豆蔻酸酯與四甘油辛酸酯。 在得到單或聚甘油脂肪酸酯時，由乳液安定性及防止 乳液組成物凝集之觀點，其量相對乳液組成物可爲〇 . 1質 量％至5 0質量％，而且更佳爲0.5質量％至2 0質量％。 由乳化力之觀點，第一具體實施例之乳化劑具有較佳 爲1〇或更大，更佳爲12或更大之HLB。在HLB値過低時 ，其在某些情形乳化力不足。 HLB表示通常用於界面活性劑領域之親水性-疏水性 平衡，而且可使用常用計算式，例如川上公式。以下顯示 川上公式： HLB = 7+ 1 1 .7 log(Mw/M〇) 其中Mw爲親水基之分子量以及Μ。爲疏水基之分子量。 亦可使用目錄等所述之HLB數値。 此外如由公式可知，具有任意HLB値之乳化劑可藉由 利用HLB之加成性質而得。， 依照第一具體實施例之乳液組成物可含磷脂作爲乳化 劑。磷脂具有甘油或神經胺醇骨架、脂肪酸殘基、及磷酸 殘基作爲重要組分，其可鍵結鹼、多羥基醇等。 -25- 200902072 在包括第一及第二具體實施例之本發明中 包括例如甘油卵磷脂，如卵磷脂（磷脂醯膽鹼 、貳磷脂酸、磷脂醯乙醇胺、磷脂醯甲基乙醇 絲胺酸、磷脂醯肌醇、磷脂醯甘油、與二磷脂 磷脂）、與神精胺卵磷脂。其亦包括各種含上 磷脂，其可源自植物，如大豆、玉米、花生、 麥，動物，如蛋黃與牛，及微生物，如大腸桿 脂之來源並未限制，經純化成分特別適合。本 單一磷脂或多種磷脂之組合。 磷脂中，關於易得性、安全性及乳化性質 卵磷脂（磷脂醯膽鹼）。 由於卵磷脂在分子中具有親水性基與疏水 在食品、醫藥及化裝品之領域中廣泛地作爲乳 上利用卵磷脂純度爲60%或更高之材料，而且 本發明。由實現小油滴直徑及脂溶性成分之安 ，其較佳爲通常稱爲高純度卵磷脂者，其中高 具有80質量％或更大，更佳爲90質量％或更大 度。 卵磷脂之實例包括自植物、動物及微生物 及分離之各種型式的習知卵磷脂。卵磷脂之市 Riken Vitamin Co·, Ltd.製造之 LECION 系列： EL ° 在本發明中，可用卵磷脂不限於高純度卵 亦可使用以下：氫化卵磷脂、經酵素分解卵磷 ，可用磷脂 )、磷脂酸 胺、磷脂醯 醯甘油（心 述成分之卵 菜子、與小 菌。雖然磷 發明可使用 ，其較佳爲 性基，其已 化劑。工業 其亦可用於 定性的觀點 純度卵磷脂 之卵磷脂純 之活體萃取 售產品包括 及 LECIMAL 磷脂，而且 脂、經酵素 -26- 200902072 分解氫化卵磷脂、羥基卵磷脂等。此氫化或羥基化卵磷脂 對化妝品應用特佳。氫化係例如藉由在觸媒存在下反應卵 磷脂與氫而進行，藉此將脂肪酸部分之一或多個不飽和鍵 氫化。氫化改良卵磷脂之氧化安定性。 經酵素分解卵磷脂亦稱爲溶血卵磷脂；溶血卵磷脂具 有改良之親水性，而且係藉由使磷脂酶A2對卵磷脂作用及 水解β-位置處之酯鍵以增加羥基數量而得。 此外羥基化可藉以下程序達成：將卵磷脂與高濃度過 氧化氫及有機酸（如乙酸、酒石酸或丁酸）加熱，而造成 脂肪酸部分之一或多個不飽和鍵之羥基化。羥基化改善卵 磷脂的親水性。 此可用於本發明之磷脂可單獨或以多種磷脂之混合物 的形式使用。 本發明可使用單一磷脂或多種磷脂之混合物。 在依照本發明之乳液組成物中，磷脂之含量較佳爲0.1 至10質量％，更佳爲0.2至8質量％，而且進一步較佳爲 〇 . 5至5質量％。 在磷脂之含量爲〇 · 1質量％或更大時，乳液組成物之乳 液安定性趨於改良。此外，在含量爲1 〇質量％或更小時不 發生因過量磷脂自脂溶性成分分離而形成磷脂分散液，其 由乳液組成物之乳液安定性的觀點較佳。 在依照第一具體實施例之乳液組成物中與蔗糖脂肪酸 酯一起使用其他乳化劑時，此額外乳化劑與蔗糖脂肪酸酯 之總量可在上述範圍內。在此情形，爲了確保依照第一具 -27- 200902072 體實施例之效果，額外乳化劑之比例相對化劑總量較佳爲 5 0質量％或更小，更佳爲3 0質量％或更小。 由進一步降低乳液粒徑及長時間穩定地維持小粒徑之 觀點，依照第一具體實施例之乳液組成物較佳爲含多羥基 醇。 第二具體實施例之多羥基醇具有如水分保持功能及黏 度控制功能之功能。此外多羥基醇亦可具有降低水與油及 脂成分間之界面張力，促進界面散佈，及利於細微且安定 顆粒之形成的功能。 本發明之多羥基醇（包括第一及第二具體實施例）並 未特別地限制。其實例包括甘油、二甘油、三甘油、聚甘 油、3 -甲基-1,3 -丁二醇、1，3-丁二醇、異戊二醇、聚乙二 醇、1,2-戊二醇、1，2-己二醇、丙二醇、二丙二醇、聚丙二 醇、乙二醇、二乙二醇、異戊四醇、新戊二醇、氫化麥芽 糖、還原澱粉糖漿、果糖、葡萄糖、蔗糖、乳糖醇、帕拉 金（pal at init)、赤藻糖醇、山梨醇、甘露醇、木糖醇、木糖 、葡萄糖、乳糖、甘露糖、麥芽糖、半乳糖、果糖、肌醇 、異戊四醇、麥芽三糖、山梨醇、山梨醇酐、繭糖（trehalose) 、澱粉分解糖、與澱粉分解糖還原醇。其可使用單一多羥 基醇或多種多羥基醇之混合物。 此外多羥基醇較佳爲在一個分子中具有3或更多個羥 基之多羥基醇。使用在一個分子中具有3或更多個羥基之 多®基醇可導致水性溶劑與油及脂成分間之界面張力的有 效降低’而且可導致更細微且更安定顆粒之形成。結果在 200902072 食品應用之情形可進一步改良腸內吸收，及在化妝品應用 之情形爲皮下吸收。 特別是在滿足上述條件之多羥基醇中較佳爲甘油，因 爲其可進一步降低乳液之乳液粒徑及長時間穩定地維持小 粒徑’而且最有效地呈現依照第一具體實施例之凝集防止 效果。 多羥基醇之含量相對依照第一具體實施例之乳液組成 物較佳爲10至60質量％ ’更佳爲20至55質量％，而且進 f —步較佳爲30至50質量％。10質量。/〇或更大之多羥基醇含 量可實現充分之儲存安定性，不論脂溶性成分之型式及含 量爲何。另一方面，60質量％或更小之多經基醇含量可將 乳液組成物之黏度調整在合適範圍內而達成所需效果。 多羥基醇之含量相對依照第二具體實施例之乳液組成 物較佳爲10至60質量％，更佳爲20至55質量％，而且進 一步較佳爲30至50質量％。10質量％或更大之多羥基醇含 量可得到充分之儲存安定性，不論脂溶性材料之型式及含 量爲何。另一方面，60質量％或更小之多羥基醇含量可將 乳液組成物之黏度控制在合適範圍內而得到目標效果。 此外，由防止兒茶素、脂溶性成分等之氧化降解的觀 點，依照第一具體實施例之含乳液之組成物較佳爲含抗氧 化劑。 .由有效地防止兒茶素、脂溶性成分等之降解的觀點， 依照第一具體實施例之含乳液之組成物中的抗氧化劑含量 通常爲0.1至10質量％，較佳爲0.1至5質量％，且更佳爲 -29- 200902072 0.2至2質量％。 在第一具體實施例中，在將抗氧 成物時，抗氧化劑係含於油相或液相 分（例如類胡蘿蔔素）之儲存安定性 相與油相均含至少一種抗氧化劑。此 第一具體實施例之最終含乳液之組成 特別地限制。抗氧化劑可含於乳液組 成物之液體成分，或者其可直接加入 用於依照第一具體實施例之含乳 劑並未特別地限制。其實例包括（a) — 化合物，（b)—類由生育酚組成之化合 成之化合物，及（d)自由基清除劑。抗 氧化劑及/或脂溶性抗氧化劑，而且可 抗氧化劑之組合使用。例如其可提及 合物作爲親水性抗氧化劑之實例，及 物之化合物作爲脂溶性抗氧化劑之實 以下敘述作爲可用於第一具體實 至（d)類化合物之指定實例。然而指定 用於第一具體實施例之抗氧化劑的範 (a)由抗壞血酸組成之化合物類 抗壞血酸、抗壞血酸衍生物或其 血酸、L-抗壞血酸鈉、L-抗壞血酸鉀 抗壞血酸磷酸酯、L-抗壞血酸磷酸酯 硫酸酯、L-抗壞血酸硫酸酯之二鈉鹽 化劑含於含乳液之組 中。然而由脂溶性成 的觀點，其較佳爲水 外’只要其含於依照 物中，加入時間並未 成物，或混合乳液組 含乳液之組成物。 液之組成物的抗氧化 類由抗壞血酸組成之 物，（c)一類由聚酚組 氧化劑可爲親水性抗 單獨或以二或更多種 屬於（a)類化合物之化 可提及屬於（b)類化合 例。 施例之抗氧化劑的（a) 實例不應視爲限制可 圍。 鹽之實例包括L -抗壞 、L -抗壞血酸鈣、L -之鎂鹽、L -抗壞血酸 、與L-抗壞血酸2-甘 - 30- 200902072 油酯。其中特佳爲L -抗壞血酸、L-抗壞血酸鈉、l-抗壞血 酸2·甘油酯、L-抗壞血酸磷酸酯之鎂鹽、與l-抗壞血酸硫 酸酯之二鈉鹽。 至於屬於用於第一具體實施例之（a)抗壞血酸的抗氧 化劑，其可適當地使用市售產品。其實例包括L-抗壞血酸 (例如由 Takeda Pharmaceutical Co., Ltd.' Fuso Chemical C o .，Ltd ·，B A S F Jap an Ltd ·，或 Dai-ichi Ko gy 〇 Seiyaku Co., Ltd.製造）、L -抗壞血酸鈉（例如由Takeda Pharmaceutical Co., Ltd.，Fuso Chemical Co., Ltd. 1 BASF Japan Ltd. > 或 Dai-ichi Kogyo Seiyaku Co.，Ltd.製造）、抗壞血酸 2 -甘油 醋（例如由 Hayashibara Biochemical Labs., Inc.製造之 AA-2G ) 、L-抗壞血酸磷酸鎂（例如抗壞血酸PM “SDK” (Showa Denko KK 製造）、NIKKOL VC-PMG ( Nikko Chemicals Co. Ltd.製造） 、或 C-mate ( Takeda Pharmaceutical Co., Ltd.製造）)。 (b)由生育酚組成之化合物類 用於第一具體實施例之乳液組成物的生育酚並未特別 地限制，而且可選自由生育酚與其衍生物組成之化合物類 〇 由生育酚與其衍生物組成之化合物類包括生育酚與其 衍生物，如dl-α-生育酚、dl-β-生育酚、dl-γ-生育酚、dl-δ-生育酚、dl-a-生育酚乙酸酯、dl-oc-生育酚菸鹼酸酯、dl-ct-生育酚次亞麻油酸酯、dl-a-生育酚琥珀酸酯’及生育三烯 酚，如a-生育三烯酚、β-生育三烯酚、γ-生育三烯酚、與δ-一 3 1 - 200902072 生育三烯酚。其經常以混合物之狀態使用’而且可以稱爲 萃取生育酚或混合生育酚之狀態使用。 生育酚在第一具體實施例之乳液分散液及/或其組成 物中之含量並未特別地限制。生育酚之量對乳液組成物之 量的比例較佳爲ο·1至5質量比’更佳爲0.2至3質量比， 而且進一步較佳爲〇.5至2質量比之範圍。 (c)由聚酚組成之化合物類 由聚酚組成之化合物類包括類黃酮（花青素、黃酮、 異黃酮、黃烷、黃烷酮、蘆丁（rutin))、酚酸（氯原酸 (chlorogenic acid)、 土耳其_酸（6113§丨〇 acid)、沒食子酸 、沒食子酸丙酯）、木酚素、薑黃素、與薰草素。此外由 於此化合物係以高含量含於自下述天然產物衍生之萃取物 ，其可以萃取物之形式使用。 實例包括甘草萃取物、黃瓜萃取物、白花油麻藤萃取 物、龍膽（三花龍膽）萃取物、樾牛兒苗萃取物（Geranium thunbergii extracts)、膽固醇與其衍生物、山楂萃取物、牡 丹萃取物、銀杏萃取物、黃芩萃取物、紅蘿蔔萃取物、玫 瑰（Maikai)萃取物、山扁豆（決明）萃取物、委陵菜萃取物 (torumentilaextracts)、荷蘭芹萃取物、牡丹（牡丹皮）萃 取物、日本溫桴（J a p a n e s e q u i n c e)萃取物、香蜂草（M e 1 i s s a) 萃取物、夜叉橙木果實萃取物（alnus firma extracts)、草苺 据牛兒（strawberry geranium)萃取物、迷迭香（mannennrou) 萃取物、萵苣萃取物、茶萃取物（烏龍茶、紅茶、綠茶等 )、微生物發酵代謝產物、及羅漢果（Momordica grosvenorii) -32- 200902072 萃取物（括號內之名詞敘述植物別名及生藥名稱）。聚酣 中特佳者包括兒茶素、迷迭香萃取物、糖基蘆丁、土耳其 鞣酸、與沒食子酸。 至於屬於用於第一具體實施例之（C)類抗氧化劑，其可 適當地使用一般市售產品。其實例包括土耳其鞣酸（例如 由 Wako Pure Chemicals Industries Ltd.等製造）、迷迭香 萃取物（例如由 Mitsubishi-Kagaku Foods Corp.製造之 RM-21A、RM-21E等）、沒食子酸鈉（例如由Taiyo Kagaku Co.，Ltd.製造之SANKAT0L等）、蘆丁、糖基蘆丁、經酵 素分解蘆丁 （例如由 Kiriya Chemical Co, Ltd.製造之 RUTIN K - 2 、 P-10 ，及由 Hayashibara BiochemicalCosmelike P-160, M-160, L-10, L-50, L-160, L-150A, and L-160A manufactured by Seiyaku Co., Ltd. They may be used singly or in combination of two or more thereof. The blending amount of the sucrose fatty acid ester is preferably from 0.1 to 50% by mass, more preferably from 0.5 to 20% by mass, and still more preferably from 1 to 15% by mass, based on the amount of the emulsion composition. When the blending amount of the sucrose fatty acid ester is 0.1% by mass or more, an emulsion having a fine particle diameter can be obtained and the emulsion is sufficiently stable. On the other hand, when the blending amount of the sucrose fatty acid ester is 50% by mass or less, it is possible to appropriately suppress emulsion foaming. Further, other emulsifiers may be used together in the emulsion composition according to the first embodiment. The emulsifier which can be used together is not particularly limited as long as the emulsifier is dissolved in an aqueous medium, and is preferably a nonionic emulsifier because it has less irritating properties and exerts less adverse effects on the environment. Examples of the nonionic emulsifier include organic acid monoglyceride, propylene glycol fatty acid ester, polyglycerin condensed ricinoleate, sorbitan fatty acid ester, and polyoxyethylene ethyl sorbitan fatty acid ester. More preferably, it is a sorbitan fatty acid ester and a polyoxyethylene ethyl sorbitan fatty acid ester. The emulsifier is not necessarily a highly purified product obtained by distillation or the like, and may be a reaction mixture. When the glycerin fatty acid ester is used in the emulsion composition according to the first embodiment, the glycerin fatty acid ester is preferably a polyglycerin fatty acid ester having a glycerin polymerization degree of 6 or less, wherein the number of carbon atoms of the fatty acid in the ester is 14 or less. The glycerin fatty acid ester is effective for preventing aggregation or the like in the emulsion composition without deteriorating the emulsion stability of the polyphenol compound even when the emulsion composition -24-200902072 contains catechin. From the viewpoint of the stability of the catechin-containing emulsion composition, the degree of polymerization of glycerin is more preferably from 1 to 6, and most preferably from 4 to 6. Further, from the viewpoint of stability, the number of carbon atoms in the fatty acid is preferably from 8 to 14. Examples of such glycerin fatty acid esters include tetraglyceryl octoate, hexaglyceryl octoate, hexaglyceryl hexanoate, hexaglycerol laurate, and hexaglyceryl myristate. From the viewpoint of emulsion stability of the emulsion composition, it is preferably hexaglycerol laurate, hexaglyceryl myristate and tetraglyceryl octanoate. When the mono- or polyglycerol fatty acid ester is obtained, the amount of the emulsion composition may be from 0.1% by mass to 50% by mass, and more preferably 0.5% by mass, from the viewpoint of emulsion stability and prevention of aggregation of the emulsion composition. Up to 20% by mass. The emulsifier of the first embodiment has an HLB of preferably 1 Torr or more, more preferably 12 or more, from the viewpoint of emulsifying power. When the HLB is too low, it is insufficiently emulsifying in some cases. HLB represents a hydrophilic-hydrophobic balance commonly used in the field of surfactants, and conventional calculation formulas such as Kawakami formula can be used. The above formula is shown below: HLB = 7+ 1 1 .7 log(Mw/M〇) where Mw is the molecular weight of the hydrophilic group and Μ. It is the molecular weight of the hydrophobic group. The number of HLBs described in the catalogue or the like can also be used. Further, as can be seen from the formula, an emulsifier having any HLB oxime can be obtained by utilizing the addition property of HLB. The emulsion composition according to the first embodiment may contain a phospholipid as an emulsifier. The phospholipid has a glycerin or a neuroamine skeleton, a fatty acid residue, and a phosphoric acid residue as important components, and can bind a base, a polyhydric alcohol, or the like. -25- 200902072 In the present invention including the first and second specific examples, for example, glycerol lecithin such as lecithin (phospholipid choline, phosphatidic acid, phospholipid oxime ethanolamine, phospholipid 醯methylethanol serine, Phospholipid inositol, phospholipid glycerol, and phospholipids, and spermidine lecithin. It also includes various phospholipids which may be derived from plants such as soybeans, corn, peanuts, wheat, animals such as egg yolks and cattle, and microorganisms such as large intestines, and the purified components are particularly suitable. A single phospholipid or a combination of phospholipids. Among the phospholipids, regarding the availability, safety and emulsifying properties of lecithin (phospholipid choline). Since lecithin has a hydrophilic group and hydrophobicity in a molecule, it is widely used as a material having a purity of 60% or more of lecithin in the field of foods, medicines, and cosmetics, and the present invention. From the viewpoint of realizing a small oil droplet diameter and a fat-soluble component, it is preferably a person generally called a high-purity lecithin, wherein the height is 80% by mass or more, more preferably 90% by mass or more. Examples of lecithin include various types of conventional lecithins from plants, animals and microorganisms and isolated. LECION series manufactured by Riken Vitamin Co., Ltd. of Lecithin City: EL ° In the present invention, lecithin can be used not limited to high-purity eggs, and the following can be used: hydrogenated lecithin, decomposition of egg phosphorus by enzyme, available phospholipids, Phosphatidy acid amine, phospholipid glycerol (the eggplant of the heart-speaking component, and small bacteria. Although the phosphorus invention can be used, it is preferably a sex group, and its chemical agent. Industrial can also be used for qualitative viewpoint purity lecithin Lecithin pure in vivo extraction products include LECIMAL phospholipids, and lipids, decomposed hydrogenated lecithin, hydroxyl lecithin, etc. by enzyme -26- 200902072. This hydrogenated or hydroxylated lecithin is particularly suitable for cosmetic applications. In the presence of a catalyst, lecithin is reacted with hydrogen to hydrogenate one or more unsaturated bonds. Hydrogenation improves the oxidation stability of lecithin. Decomposition of lecithin by enzyme is also called lysolecithin; hemolysis Lecithin has improved hydrophilicity and is obtained by increasing the amount of hydroxyl groups by allowing phospholipase A2 to act on lecithin and hydrolyzing the ester bond at the β-position. In addition, hydroxylation can be achieved by heating lecithin with high concentrations of hydrogen peroxide and an organic acid such as acetic acid, tartaric acid or butyric acid to cause hydroxylation of one or more unsaturated bonds of the fatty acid moiety. Improving the hydrophilicity of lecithin. The phospholipids useful in the present invention may be used singly or in the form of a mixture of a plurality of phospholipids. The present invention may use a single phospholipid or a mixture of a plurality of phospholipids. In the emulsion composition according to the present invention, phospholipids The content is preferably from 0.1 to 10% by mass, more preferably from 0.2 to 8% by mass, and further preferably from 0.5 to 5% by mass. When the content of the phospholipid is 〇·1% by mass or more, the emulsion composition Further, the emulsion stability tends to be improved. Further, the phospholipid dispersion is formed by separating excess phospholipids from the fat-soluble component at a content of 1% by mass or less, which is preferable from the viewpoint of emulsion stability of the emulsion composition. When the other emulsifier is used together with the sucrose fatty acid ester in the emulsion composition according to the first embodiment, the total amount of the additional emulsifier and the sucrose fatty acid ester In the above range, in order to ensure the effect of the embodiment of the first embodiment -27-200902072, the proportion of the additional emulsifier is preferably 50% by mass or less, more preferably 3 0% by mass or less The emulsion composition according to the first embodiment preferably contains a polyhydric alcohol from the viewpoint of further reducing the particle diameter of the emulsion and stably maintaining the small particle diameter for a long period of time. The hydroxy alcohol has functions such as a moisture retaining function and a viscosity control function. In addition, the polyhydric alcohol may have a function of lowering the interfacial tension between water and oil and fat components, promoting interfacial dispersion, and facilitating the formation of fine and stable particles. The polyhydric alcohol (including the first and second specific examples) is not particularly limited. Examples thereof include glycerin, diglycerin, triglycerin, polyglycerin, 3-methyl-1,3-butanediol, 1,3-butanediol, isoprenediol, polyethylene glycol, 1,2-pentane Glycol, 1,2-hexanediol, propylene glycol, dipropylene glycol, polypropylene glycol, ethylene glycol, diethylene glycol, isovaerythritol, neopentyl glycol, hydrogenated maltose, reduced starch syrup, fructose, glucose, sucrose , lactitol, pal at init, erythritol, sorbitol, mannitol, xylitol, xylose, glucose, lactose, mannose, maltose, galactose, fructose, inositol, isovaler Tetrahydrin, maltotriose, sorbitol, sorbitan, trehalose, starch-decomposing sugar, and starch-reducing sugar-reducing alcohol. It may use a single polyhydric alcohol or a mixture of a plurality of polyhydric alcohols. Further, the polyhydric alcohol is preferably a polyhydric alcohol having 3 or more hydroxyl groups in one molecule. The use of a multi-based alcohol having 3 or more hydroxyl groups in one molecule results in an effective reduction in the interfacial tension between the aqueous solvent and the oil and fat component' and can result in the formation of finer and more stable particles. As a result, the intestinal absorption can be further improved in the case of food application in 200902072, and subcutaneous absorption in the case of cosmetic application. Particularly, among the polyhydric alcohols satisfying the above conditions, glycerin is preferable because it can further reduce the emulsion particle diameter of the emulsion and stably maintain the small particle diameter for a long period of time and most effectively exhibit the aggregation prevention according to the first embodiment. effect. The content of the polyhydric alcohol is preferably from 10 to 60% by mass, more preferably from 20 to 55% by mass, based on the emulsion composition according to the first embodiment, and is preferably from 30 to 50% by mass. 10 quality. The hydrazine or larger polyhydric alcohol content provides sufficient storage stability regardless of the type and amount of the fat soluble component. On the other hand, a polyhydric alcohol content of 60% by mass or less can adjust the viscosity of the emulsion composition within a suitable range to achieve a desired effect. The content of the polyhydric alcohol is preferably from 10 to 60% by mass, more preferably from 20 to 55% by mass, and further preferably from 30 to 50% by mass, relative to the emulsion composition according to the second embodiment. The polyhydric alcohol content of 10% by mass or more can provide sufficient storage stability regardless of the type and content of the fat-soluble material. On the other hand, the polyhydric alcohol content of 60% by mass or less can control the viscosity of the emulsion composition within a suitable range to obtain a desired effect. Further, from the viewpoint of preventing oxidative degradation of catechins, fat-soluble components and the like, the emulsion-containing composition according to the first embodiment preferably contains an antioxidant. The antioxidant content in the emulsion-containing composition according to the first embodiment is usually from 0.1 to 10% by mass, preferably from 0.1 to 5 by mass, from the viewpoint of effectively preventing degradation of catechins, fat-soluble components and the like. %, and more preferably -29-200902072 0.2 to 2% by mass. In a first embodiment, the antioxidant is contained in the oil phase or in the liquid phase (e.g., carotenoid) and both the storage stability phase and the oil phase contain at least one antioxidant. The composition of the final emulsion containing this first embodiment is particularly limited. The antioxidant may be contained in the liquid component of the emulsion composition, or it may be directly added to the emulsion-containing composition according to the first embodiment without particular limitation. Examples thereof include (a) - a compound, (b) a compound composed of a compound composed of tocopherol, and (d) a radical scavenger. An antioxidant and/or a fat-soluble antioxidant, and a combination of antioxidants. For example, it may be mentioned as an example of a hydrophilic antioxidant, and a compound of the compound as a fat-soluble antioxidant is hereinafter described as a designated example of the compound of the first specific to the (d) class. However, the antioxidants specified for the first embodiment (a) the compound ascorbic acid, ascorbic acid derivative or its blood acid, sodium L-ascorbate, potassium L-ascorbyl ascorbyl phosphate, L-ascorbyl phosphate composed of ascorbic acid The ester sodium sulfate and the disodium salt of L-ascorbyl sulfate are contained in the emulsion-containing group. However, from the viewpoint of fat-solubility, it is preferably water-external as long as it is contained in the compound, the addition time is not formed, or the composition of the emulsion composition is mixed. The antioxidant composition of the liquid composition is composed of ascorbic acid, (c) one type of polyphenolic oxidant may be hydrophilic, or the compound of (a) may be mentioned as belonging to (b) ) class compounding. The (a) example of the antioxidant of the example should not be considered as limiting. Examples of the salt include L-resistant, calcium L-ascorbate, magnesium salt of L-, ascorbic acid, and oil ester of L-ascorbic acid 2-glycan-30-200902072. Among them, particularly preferred are L-ascorbic acid, sodium L-ascorbate, l-ascorbic acid 2·glyceride, magnesium salt of L-ascorbyl phosphate, and disodium salt of l-ascorbyl sulfate. As the antioxidant which is used for the (a) ascorbic acid of the first embodiment, a commercially available product can be suitably used. Examples thereof include L-ascorbic acid (for example, manufactured by Takeda Pharmaceutical Co., Ltd. 'Fuso Chemical Co., Ltd., BASF Jap an Ltd., or Dai-ichi Ko gy 〇 Seiyaku Co., Ltd.), L - Sodium ascorbate (for example, manufactured by Takeda Pharmaceutical Co., Ltd., Fuso Chemical Co., Ltd. 1 BASF Japan Ltd. > or Dai-ichi Kogyo Seiyaku Co., Ltd.), ascorbic acid 2-glycerin (for example, by Hayashibara) AA-2G manufactured by Biochemical Labs., Inc., L-ascorbyl magnesium phosphate (for example, ascorbic acid PM "SDK" (manufactured by Showa Denko KK), NIKKOL VC-PMG (manufactured by Nikko Chemicals Co. Ltd.), or C-mate (manufactured by Takeda Pharmaceutical Co., Ltd.)). (b) Compound composed of tocopherol The tocopherol used in the emulsion composition of the first embodiment is not particularly limited, and a compound composed of tocopherol and its derivative may be optionally used. Tocopherol and its derivative The compounds consisting of tocopherol and its derivatives, such as dl-α-tocopherol, dl-β-tocopherol, dl-γ-tocopherol, dl-δ-tocopherol, dl-a-tocopheryl acetate, Dl-oc-tocopherol nicotinic acid ester, dl-ct-tocopherol linolenate, dl-a-tocopherol succinate' and tocotrienol, such as a-tocotrienol, beta-fertility Trienol, gamma-tocotrienol, and δ-1-3 1 - 200902072 tocotrienol. It is often used in the state of a mixture and can be used in a state of extracting tocopherol or mixed tocopherol. The content of the tocopherol in the emulsion dispersion of the first embodiment and/or its composition is not particularly limited. The ratio of the amount of tocopherol to the amount of the emulsion composition is preferably from ο·1 to 5 by mass ', more preferably from 0.2 to 3 by mass, and further preferably from 〇. 5 to 2 by mass. (c) Compounds composed of polyphenols Compounds composed of polyphenols include flavonoids (anthocyanins, flavonoids, isoflavones, flavans, flavanones, rutin), phenolic acids (chlorogenic acids) (chlorogenic acid), Turkey _ acid (6113 § 丨〇 acid), gallic acid, propyl gallate), lignans, curcumin, and oxacillin. Further, since the compound is contained in a high content in an extract derived from the following natural product, it can be used in the form of an extract. Examples include licorice extract, cucumber extract, white flower linden extract, gentian (three-flower gentian) extract, geranium seed extract (Geranium thunbergii extracts), cholesterol and its derivatives, hawthorn extract, peony Extract, Ginkgo Biloba Extract, Astragalus Extract, Carrot Extract, Rose (Maikai) Extract, Mountain Lentil (Cassia) Extract, Potentilla Extract (torumentilaextracts), Parsley Extract, Peony (Purple Peel ) extract, Japanese japonic extract (J apanesequince extract), lemon beet (M e 1 issa) extract, yinus firma extracts, strawberry geranium extract, fans Extracts (mannennrou) extracts, lettuce extracts, tea extracts (oolong tea, black tea, green tea, etc.), microbial fermentation metabolites, and momordica grosvenorii -32- 200902072 extracts (the words in parentheses describe plant aliases and The name of the crude drug). Among the best ones are catechins, rosemary extract, glycosyl rutin, turmeric citric acid, and gallic acid. As for the antioxidant of the (C) type which is used in the first embodiment, a commercially available product can be suitably used. Examples thereof include citric acid (for example, manufactured by Wako Pure Chemicals Industries Ltd.), rosemary extract (for example, RM-21A, RM-21E manufactured by Mitsubishi-Kagaku Foods Corp., etc.), sodium gallate. (for example, SANKAT0L manufactured by Taiyo Kagaku Co., Ltd., etc.), rutin, glycosyl rutin, and enzyme-decomposed rutin (for example, RUTIN K - 2 , P-10 manufactured by Kiriya Chemical Co., Ltd., and By Hayashibara Biochemical

Laboratories, Inc.製造之 cxG 蘆丁等）、及由 San-Ei Gen F.F.I.，Inc.製造之SANMELIN系列產品。 (d)自由基清除劑 自由基清除劑爲具有抑制自由基產生之角色，儘可能 清除產生之自由基，及中止鏈反應的添加劑（敘述於： ” Abura-Kagaku Binr an (Handbook of Oil Chemistry)，第 4 版，Japan Oil Chemist’s Society 編著，2001)。 至於直接證實自由基清除劑之功能的方法，已知一種 其中將測試物質混合試劑之方法，而且清除自由基之程序 係以光譜光度計或ESR (電子自旋共振儀）測量。此方法 可使用 DPPH(1,1-二苯基-2-苦味基肼基）或加爾萬氧基 (galvinoxyl)自由基作爲試劑。 在第一具體實施例中，如果在以下實驗條件下，經油 -33- 200902072 之自動氧化反應使油之過氧化物値（POV値）升至60 meq/ 公斤所需時間爲空白所需時間之至少兩倍（更佳爲至少五 倍），則將此化合物視爲自由基清除劑。 油：橄欖油 添加量：對油與脂爲0.1質量％ 測試條件：將樣本在1 90°C加熱，隨時間測量POV値，及 得到直到POV値達到60 meq/公斤所需時間。The cxG rutin manufactured by Laboratories, Inc., and the SANMELIN series manufactured by San-Ei Gen F.F.I., Inc. (d) Radical Scavenger Free radical scavenger is an additive that suppresses the generation of free radicals, removes free radicals as much as possible, and stops the chain reaction (described in: "Abura-Kagaku Binr an (Handbook of Oil Chemistry) , 4th edition, edited by Japan Oil Chemist's Society, 2001). As for the method of directly confirming the function of the radical scavenger, a method in which a test substance is mixed with a reagent is known, and the procedure for scavenging free radicals is by spectrophotometer or ESR (electron spin resonance) measurement. This method can use DPPH (1,1-diphenyl-2-picryl fluorenyl) or galvinoxyl radical as a reagent. In the following experimental conditions, the auto-oxidation reaction of oil-33-200902072 causes the oil peroxide enthalpy (POV値) to rise to 60 meq/kg at least twice the time required for the blank (more This compound is considered to be a free radical scavenger. Oil: Olive oil addition: 0.1% by mass for oil and fat Test conditions: The sample is heated at 1 90 ° C over time Zhi amount POV, POV Zhi and get up to reach 60 meq / kg required time.

Kajimoto 之"Kousankazaino Rir on to Jis s ai " (Theory and Practice of antioxidant) (San Shobo，1 984)或 S awatari ' Nishino' Tabata " Kousankazai Handbook" (Antioxidant handbook) (Tai s e i sha, 1 9 7 6)所述之各種抗氧化劑中，其可 使用作爲自由基清除劑者作爲第一具體實施例之自由基清 除劑。其實例特別地包括具有酚系OH基之化合物、胺系 抗氧化劑（如苯二胺）、及抗壞血酸與異抗壞血酸之油溶 衍生物。 雖然以下描述較佳化合物，第一具體實施例不受其限 制。 具有酚系OH基之化合物包括癒創樹膠（guaiac gum) 、降二氫化癒創木酸（NDGA)、沒食子酸酯、ΒΗΤ ( 丁基羥 基甲苯）、：BHA (丁基羥基甲氧苯）、生育酚、與聯酚。 沒食子酸酯包括沒食子酸丙酯、沒食子酸丁酯與沒食子酸 辛酯。其特佳爲至少一員選自二丁基羥基甲苯、丁基羥基 甲氧苯、降二氫化癒創木酸、與生育酚。 胺系化合物包括苯二胺，而且更佳爲二苯基對苯二胺 -34- 200902072 或4-胺基-對苯二胺。 抗壞血酸與異抗壞血酸之油溶衍生物包括例如L-抗 壞血酸硬脂酸酯、L-抗壞血酸四異棕櫚酸酯、L-抗壞血酸 棕櫚酸酯、異抗壞血酸棕櫚酸酯、異抗壞血酸四異棕櫚酸 酯。 由防止類胡蘿蔔素氧化之能力的觀點，抗氧化劑較佳 爲至少一員選自生育酚與生育三烯酚。 雖然第一具體實施例中製造乳液組成物之方法並未特 f 別地限制，其較佳爲包括例如（a)將水溶性乳化劑與親水性 抗氧化劑溶於水性介質而得到水相，（b)混合及溶解脂溶性 成分（如類胡蘿蔔素）、脂溶性乳化劑、脂溶性抗氧化劑 、視情況地及其他油或脂而得到油相，及（c)在攪拌下混合 水相與油相進行分散乳化，因而得到乳液組成物之步驟。 雖然在分散乳化期間油相對水相之比例（質量比）並 未特別地限制，油相/水相比例（質量％ )較佳爲0.1/99.9 至5 0/5 0,更佳爲0.5/99.5至30/70,而且進一步較佳爲1/99 ί 至20/80之範圍。 由於有效成分之量不過小，因而乳液組成物無實務上 之問題，其較佳爲0. 1/99.9或更大之油相/水相比例。此外 由於界面活性劑之濃度不過低，因而乳液組成物之乳液安 定性不差，其較佳爲5 0/5 0或更小之油相/水相比例。 對於分散乳化，其可進行單步驟乳化操作；然而由得 到均勻及細微乳化顆粒之觀點，其較佳爲具有至少兩個步 驟之乳化操作。 -35- 200902072 特別地，其特佳爲使用二或更多種乳化設備；例如可 將以高壓均化機等乳化組合其中使用利用剪切作用之—般 乳化設備（例如攪拌器或推進器攪拌、均化混合器、連續 流動型剪切設備等）進行乳化的單步驟乳化操作。使用高 壓均化機則乳液可以更爲改良之均勻性包括細微液滴顆粒 。此外操作可進行多次以使液滴之直徑更一致。 雖然在第一具體實施例中分散乳液時之溫度條件並未 特別地限制，由脂溶性成分之安定性的觀點，其較佳爲1 〇 至1 0 0 °C。較佳範圍可依例如所使用脂溶性成分之熔點而 適當地選擇。 高壓均化機之實例包括具有將欲處理液體之流動路徑 固定之室的室型高壓均化機，及具有均化閥之均化閥型高 壓均化機。由於可容易地控制欲處理液體之流動路徑的寬 度，而且可任意地設定操作期間之壓力及流速，如此擴大 操作範圍，其中對於製造依照第一具體實施例之乳液組成 物之程序較佳爲均化閥型高壓均化機。 此外雖然操作自由度之程度低，其在需要超高壓力時 亦可適當地使用室型高壓均化機；其乃因爲可容易地製備 增加壓力之機構。 室型高壓均化機之實例包括 MICRO FLUID IZER (由 Microfluidics Co.製造）、NANOMIZER (由 Yoshida Kikai C ο .，L t d ·製造）及 U L T IΜ I Z E R (由 S u g i η ο M a c h i n e L t d ·製 造）。 均化閥型高壓均化機之實例包括Gaulin型均化機（由 200902072 APV Co.製造）、Rannie型均化機（由Rannie Co.製造）、 高壓均化機 (由 Niro S o a v i製造） 、均化機 (由 S an wa Machine C c >.Inc.製造 )' 高壓均化 機（由 Izumi Food Machinery Co. Ltd.製 造） 、及超高 壓均化 機（由 ΙΚΑKajimoto's "Kousankazaino Rir on to Jis s ai " (Theory and Practice of antioxidant) (San Shobo, 1 984) or S awatari 'Nishino' Tabata " Kousankazai Handbook" (Antioxidant handbook) (Tai sei sha, 1 9 Among the various antioxidants described in 6), it can be used as a radical scavenger as the radical scavenger of the first embodiment. Examples thereof include, in particular, a compound having a phenolic OH group, an amine-based antioxidant such as phenylenediamine, and an oil-soluble derivative of ascorbic acid and isoascorbic acid. Although the preferred compounds are described below, the first embodiment is not limited thereto. Compounds having a phenolic OH group include guaiac gum, dihydroguaiaretic acid (NDGA), gallic acid ester, hydrazine (butylhydroxytoluene), :BHA (butylhydroxymethoxybenzene) ), tocopherols, and biphenols. Gallic acid esters include propyl gallate, butyl gallate and octyl gallate. It is particularly preferred that at least one member is selected from the group consisting of dibutylhydroxytoluene, butylhydroxymethoxybenzene, norhydrogenated guaiac acid, and tocopherol. The amine compound includes phenylenediamine, and more preferably diphenyl-p-phenylenediamine-34-200902072 or 4-amino-p-phenylenediamine. Oil-soluble derivatives of ascorbic acid and erythorbic acid include, for example, L-ascorbyl stearate, L-ascorbyl tetraisopalmitate, L-ascorbyl palmitate, erythorbic acid palmitate, erythorbic acid tetraisopalmitate. From the standpoint of preventing the ability of carotenoids to oxidize, it is preferred that the antioxidant be at least one member selected from the group consisting of tocopherols and tocotrienols. Although the method of producing the emulsion composition in the first embodiment is not particularly limited, it preferably includes, for example, (a) dissolving a water-soluble emulsifier and a hydrophilic antioxidant in an aqueous medium to obtain an aqueous phase, ( b) mixing and dissolving fat-soluble ingredients (such as carotenoids), fat-soluble emulsifiers, fat-soluble antioxidants, optionally with other oils or fats to obtain an oil phase, and (c) mixing the aqueous phase with oil under agitation The phase is subjected to dispersion emulsification, thereby obtaining a step of the emulsion composition. Although the ratio of the oil to the aqueous phase (mass ratio) during the dispersion emulsification is not particularly limited, the oil phase/water ratio (% by mass) is preferably from 0.1/99.9 to 5 0/5 0, more preferably 0.5/99.5. Up to 30/70, and further preferably in the range of 1/99 ί to 20/80. Since the amount of the active ingredient is not too small, the emulsion composition has no practical problem, and it is preferably an oil phase/water ratio of 0.1/99.9 or more. Further, since the concentration of the surfactant is not too low, the emulsion composition of the emulsion composition is not bad, and it is preferably an oil phase/water ratio of 5 0/5 0 or less. For dispersion emulsification, it can be subjected to a single-step emulsification operation; however, from the viewpoint of obtaining uniform and finely emulsified particles, it is preferably an emulsification operation having at least two steps. -35- 200902072 In particular, it is particularly preferred to use two or more emulsifying equipment; for example, an emulsification combination such as a high-pressure homogenizer may be used in which an emulsification apparatus using a shearing action (for example, a stirrer or a propeller stirring) is used. , homogenization mixer, continuous flow type shearing equipment, etc.) A single-step emulsification operation for emulsification. The use of a high pressure homogenizer allows the emulsion to have improved uniformity including fine droplets. In addition, the operation can be performed multiple times to make the diameter of the droplets more uniform. Although the temperature conditions at the time of dispersing the emulsion in the first embodiment are not particularly limited, from the viewpoint of the stability of the fat-soluble component, it is preferably from 1 Torr to 100 °C. The preferred range can be appropriately selected depending, for example, on the melting point of the fat-soluble component to be used. Examples of the high pressure homogenizer include a chamber type high pressure homogenizer having a chamber for fixing a flow path of a liquid to be treated, and a homogenizing valve type high pressure homogenizer having a homogenizing valve. Since the width of the flow path of the liquid to be treated can be easily controlled, and the pressure and flow rate during the operation can be arbitrarily set, the operation range is expanded, wherein the procedure for manufacturing the emulsion composition according to the first embodiment is preferably Valve type high pressure homogenizer. Further, although the degree of freedom of operation is low, the chamber type high pressure homogenizer can be suitably used when an excessively high pressure is required; it is because a mechanism for increasing the pressure can be easily prepared. Examples of the chamber type high pressure homogenizer include MICRO FLUID IZER (manufactured by Microfluidics Co.), NANOMIZER (manufactured by Yoshida Kikai C., manufactured by L td.), and ULT IΜ IZER (manufactured by S ugi η ο M achine L td. ). Examples of the homogenizing valve type high pressure homogenizer include a Gaulin type homogenizer (manufactured by 200102072 APV Co.), a Rannie type homogenizer (manufactured by Rannie Co.), a high pressure homogenizer (manufactured by Niro S oavi), Homogenizer (manufactured by S an wa Machine C c >. Inc.) 'High pressure homogenizer (manufactured by Izumi Food Machinery Co. Ltd.), and ultra high pressure homogenizer (due to ΙΚΑ

Laboratories Co·製造）。 在第一具體實施例中，高壓均化機中之處理壓力較佳 爲50 MPa或更高，更佳爲50至250 MPa或更高，而且進 一步較佳爲100至250 MPa。 此外，由維持分散顆粒之粒徑的觀點，乳液液體-乳化 及分散組成物-較佳爲經通過室之冷卻劑冷卻3 0秒內，較 佳爲3秒內。 上述步驟所得之乳液組成物爲其中將含脂溶性成分之 乳液顆粒（乳化顆粒）分散於水性介質的0/W乳液。 特別是第一具體實施例可得到其中細微乳液顆粒均勻 地分散之乳液組成物。 (用於製造油包水乳液之方法） 用於製造第二具體實施例之乳液組成物的方法並未特 別地限制。例如較佳爲包括以下步驟之製法：（a)將乳化劑 溶於水性介質（例如水或水與多羥基醇之混合物）而得水 相，（b)混合且溶解脂溶性材料（例如脂溶性類胡蘿蔔素） 與磷脂而得油相，及（c)在攪拌下混合水相與油相且進行分 散乳化而得乳液組成物。 在此製法中，含於油相之成分與含於水相之成分係與 依照第二具體實施例之乳液組成物的組分相同，而且較佳 -37- 200902072 實例及較佳量亦相同。對依照第二具體實施例之乳液組成 物的組分之說明提及之較佳組合在此製法中亦較佳。 雖然在分散乳化期間油相對水相之比例（質量比）並 未特別地限制，油相/水相比例（質量％ )較佳爲0.1/99.9 至50/50,更佳爲0.5/99.5至30/70,而且進一步較佳爲1/99 至20/80之範圍。 由於有效成分之量不過小，因而乳液組成物無實務上 之問題，其較佳爲0.1/99.9或更大之油相/水相比例。此外 由於界面活性劑之濃度不過低，因而乳液組成物之乳液安 定性不差，其較佳爲50/5 0或更小之油相/水相比例。 對於分散乳化，其可進行單步驟乳化操作；然而由得 到均勻及細微乳化顆粒之觀點，其較佳爲具有至少兩個步 驟之乳化操作。 特別地，其特佳爲使用二或更多種乳化設備；例如可 將以高壓均化機等乳化組合其中使用利用剪切作用之一般 乳化設備（例如攪拌器或推進器攪拌、均化混合器、連續 流動型剪切設備等）進行乳化的單步驟乳化操作。使用高 壓均化機則乳液可以更爲改良之均勻性包括細微液滴顆粒 。此外操作可進行多次以使液滴之直徑更一致。 雖然在第一具體實施例中分散乳液時之溫度條件並未 特別地限制，由脂溶性成分之安定性的觀點，其較佳爲1 〇 至1 0 0 °c。較佳範圍可依例如所使用脂溶性成分之熔點而 適當地選擇。 高壓均化機之實例包括具有將欲處理液體之流動路徑 -38- 200902072 固定之室的室型高壓均化機，及具有均化閥之均化閥型高 壓均化機。由於可容易地控制欲處理液體之流動路徑的寬 度，而且可任意地設定操作期間之壓力及流速，如此擴大 操作範圍，其中對於製造依照第二具體實施例之乳液組成 物之程序較佳爲均化閥型高壓均化機。 此外，雖然操作自由度之程度低，在需要超高壓力時 亦可適當地使用室型高壓均化機；其乃因爲可容易地製備 增加壓力之機構。 室型高壓均化機之實例包括 MICRO FLUID IZER (由 Microfluidics Co.製造）、NANOMIZER (由 Yoshida Kikai Co.，Ltd.製造）及 ULTIMIZER (由 Sugino Machine Ltd.製 造）。 均化閥型高壓均化機之實例包括Gaul in型均化機（由 APVCo.製造）、Rannie型均化機（由RannieCo•製造）、 高壓均化機（由Niro Soavi製造）、均化機（由Sanwa Machine Co. Inc.製造）、高壓均化機（由 Izumi Food Machinery Co. Ltd.製造）、及超高壓均化機（由ΙΚΑ Laboratories Co.製造) 。 在第二具體實施例中，高壓均化機中之處理壓力較佳 爲50 MPa或更高，更佳爲50至250 MPa或更高，而且進 一步較佳爲100至250 MPa。 此外，由維持分散顆粒之粒徑的觀點，乳液液體-乳化 及分散組成物-較佳爲經通過室之冷卻劑冷卻3 0秒內，較 佳爲3秒內。 -39- 200902072 上述步驟所得之乳液組成物爲其中將含脂溶性成分之 乳液顆粒分散於水性介質的〇/w乳液。 特別是第二具體實施例可得到其中細微乳液顆粒均勻 地分散之乳液組成物。 ((含）乳液組成物之粒徑及評估） 由顆粒安定性及透明性之觀點，第一具體實施例中乳 液顆粒之粒徑較佳爲2 0 0奈米或更小，而且由透明性之觀 點更佳爲5至100奈米。 f 由顆粒安定性及透明性之觀點，第二具體實施例中乳 液顆粒之粒徑較佳爲200奈米或更小，而且由透明性之觀 點更佳爲1 3 0奈米或更小，而且最佳爲90奈米或更小。 在全部本發明中，粒徑指體積平均粒徑，除非另有指 示。 用於本發明之（含）乳液組成物的粒徑可藉由例如市 售粒徑分布測量儀測量。至於乳液之粒徑分布的測量方法 ，已知光學顯微鏡法、共軛焦雷射顯微鏡法、電子顯微鏡 - 法、原子力顯微鏡法、靜態光散射法、雷射繞射法、動態 光散射法、離心沉澱法、電脈衝測量法、層析法、超音波 衰退法等，而且對應各原理之設備已上市。 關於本發明及測量容易性之粒徑範圍，動態光散射法 對於在本發明中測量乳液粒徑較佳。使用動態光散射法之 市售測量設備包括 NANO-TRACK UP A(由 Nikki so Co_, Ltd 製造）、動態光散射型粒徑分布測量儀LB-550(由H〇riba Seisakusho Co·，Ltd.製造）、及集中系統粒徑分析儀 一 4 〇 - 200902072 F P A R - 1 0 0 0 (由 〇 t s u k a E1 e c t r ο n i c s C ο ·，L t d 製造）。 本發明之粒徑指使用動態光散射型粒徑分布測 LB-550 (由 Horiba Seisakusho Co.，Ltd.製造）測量之 而且特別是如下所述測量之値。 在粒徑之測量方法中，將樣品以純水稀釋使得脂 成分之濃度在0.1至1質量％之範圍內，而且使用石英 行測量。粒徑可按以下設定測定爲直徑中位數：「樣 射率=1 · 6 0 0」，「分散介質折射率=1 · 3 3 (純水）」， Γ 分散介質之黏度=純水之黏度」。 本發明提及之粒徑指在25 °C使用動態光散射型 分布測量儀測量之値。 依照本發明之（含）乳液組成物的穿透率係藉由 含）乳液組成物以純水稀釋，使得脂溶性成分之濃度 〇. 1質量％，及使用光譜光度計（以純水作爲對照樣品 量曝光波長700奈米之穿透率而測定。 關於較佳穿透率，假設蒸餾水之穿透率爲1 00%， ί 述評估方法測量之穿透率較佳爲至少8 0 %，特佳爲至少 。在相對蒸餾水之穿透率爲8 0 %或更大時，（含）乳 成物之乳化顆粒充分小，而且顆粒之安定性優良。 依照第一具體實施例之含乳液之組成物具有2.5 之pH。在pH爲2.5或更大時，含乳液之組成物可i 如可接受作爲飲料之酸味。在pH爲6.5或更小時，3 制兒茶素溶液變棕色。由含乳液之組成物的儲存安5 對含乳液之組成物添加酸味，及無凝集、沉澱等之1 量儀 値， 溶性 管進 本折 及「 粒徑 將（ 變成 )測 藉上 &gt; 85% 液組 至6.5 .現例 .可抑 '性， '乳液 -41 - 200902072 之組成物的特性安定性之觀點，乳液組成物之pH較佳爲 2·5至6.5，而且更佳爲3.0至4.5。 由於依照第一具體實施例之含乳液之組成物顯示有利 之乳液安定性且在乳液之組成物中不造成凝集，即使是在 其含兒茶素時，含乳液之組成物較佳地應用於食品及局部 用產品。即依照第一具體實施例之食品及局部用產品包括 依照第一具體實施例之含乳液之組成物。 食品之實例包括但不限於飲料、冷凍點心及營養飮料 ’而且局部用產品之實例包括但不限於皮膚化妝品（皮膚 保濕劑、精華液、乳狀保濕劑、乳霜等）、唇膏、防曬化 妝品、及美容化妝品。 此外，依照第一具體實施例之食品或局部用產品可例 如藉由混合依照第一具體實施例之含乳液之組成物與選用 成分（其可藉常用方法加入以達到所需目的）而得。 在將依照第一具體實施例之含乳液之組成物作爲食品 時’特別是飲料’其可適當地包括增甜劑及/或香料而得到 香味或味道。 其可使用任何增甜劑’只要其爲呈現甜味之材料。例 如其包括果汁、糖或人造增甜劑。 糖包括單醣，如葡萄糖、果糖、半乳糖、與異構糖， —醣，如蔗糖、乳糖與帕拉金糖（palatinose)，及寡醣，如 寡果糖、異麥芽寡糖、寡半乳糖、與帕拉金糖，單糖醇， 如赤藻糖醇、山梨醇、木糖醇、與甘露醇，二糖醇，如麥 芽糖醇、異麥芽糖醇與乳糖醇，三醣醇，如麥芽三糖醇、 -42- 200902072 異麥芽二糖醇、與帕拉醇（panitol)’四或更高醣醇，如寡 醣醇’及糖醇，如粉狀還原麥芽糖漿。 人造增甜劑之實例包括甜菊、阿斯巴甜、糖精、甘草 甜素、甜蛋白（thaumatin)、與三氯蔗糖。 香料之實例包括天然香料及合成香料。天然香料包括 例如藉常用方法由草根、樹皮、花朵、水果、果皮、或其 他動物與植物作爲原料而製備之含香料產物。天然香料亦 包括以蒸氣蒸餾法、擠壓法或萃取法處理天然材料而分離 之精油。 合成香料包括例如源自咖啡之香料、源自紅茶之香料 、源自綠茶之香料、源自烏龍茶之香料、源自可可之香料 、源自藥草之香料、源自香料之香料、及源自水果之香料 〇 此外’依照第一具體實施例之食品可爲藉由將依照第 一具體實施例之含乳液之組成物包裝於容器中而得之包裝 飲料。用於包裝飲料之容器可爲通常作爲飲料用容器之任 何容器。其實例包括保特瓶（PET bottles)、紙包裝、玻璃 容器、鋁罐、與鋼罐。 在含乳液之組成物爲依照第一具體實施例之食品時， 乳液組成物之形式可依照食品之用途及食品配送方式修改 。至於此修改形式，其可提及例如粉末形式、粒狀形式及 固體形式。在將含乳液之組成物修改成此修改形式時，其 可直接應用常用之處理方法。例如處理成粉末形式可藉由 使液體形式之依照第一具體實施例的含乳液之組成物接受 200902072 乾燥步驟而達成。或者可使乳液組成物與水溶性或水分散 性材料之混合物接受乾燥步驟，然後可混合粉狀、固態粉 狀或粒狀材料。使用之乾燥方法可爲任何方法，只要其係 用於此應用’而且其實例包括噴灑乾燥、冷凍乾燥、真空 乾燥、儲藏乾燥、帶式乾燥、及桶式乾燥。 如上所述，依照第一具體實施例之含乳液之組成物可 用於產生抗氧化劑效果、消炎效果、防止皮膚老化效果、 白化效果、抑制體脂肪等，或者可作爲食品或局部用產品 ’或者可組合其他食品材料或化妝材料使用。 依照第二具體實施例之乳液組成物爲無凝集之乳液等 ’而且即使是在混合含聚酚（如兒茶素）之溶液時乳液安 定性優良之乳液組成物。因而此乳液組成物較佳地在混合 含聚酚化合物之溶液後使用。此外，除了聚酚化合物，在 將乳液組成物混合含有機酸（如抗壞血酸或檸檬酸）及/或 其鹽之溶液時，其亦可以相同方式抑制乳液凝集發生。因 而除了聚酚化合物，在將此乳液組成物混合含有機酸及/或 其鹽之溶液後，亦較佳地使用此乳液組成物。 在使用依照第二具體實施例之乳液組成物與聚酚化合 物等之混合物時，由確保防止凝集同時維持源自化合物之 功能的觀點，聚酚化合物及有機酸及/或其鹽在所得混合物 液體中之總量相對全部混合物液體較佳爲20質量％或更小 ，而且更佳爲1 〇質量％或更小。 與依照第二具體實施例之乳液組成物一起使用之聚酚 化合物並未特別地限制’而且其實例包括類黃酮（兒茶素 一 4 4 _ 200902072 、花青素、黃酮、異黃酮、黃烷、黃烷酮、蘆丁）、酚酸 (氯原酸、土耳其鞣酸、沒食子酸、沒食子酸丙酯）、木 酣素、薑黃素、與薰草素。此外由於此化合物係以高含量 含於自下述天然產物衍生之萃取物，其可以萃取物之形式 使用。 實例包括甘草萃取物、黃瓜萃取物、白花油麻藤萃取 物、龍膽（三花龍膽）萃取物、据牛兒苗萃取物、膽固醇 與其衍生物、山楂萃取物、牡丹萃取物、銀杏萃取物、黃 芩萃取物、紅蘿蔔萃取物、玫瑰（m a i k a i)萃取物、山扁豆（ 決明）萃取物、委陵菜萃取物、荷蘭芹萃取物、牡丹（牡 丹皮）萃取物、日本溫桴萃取物、香蜂草萃取物、夜叉樘 木卒取物、草母德牛兒萃取物、迷迭香（m a η n e η n r 〇 u)萃取 物、萵苣萃取物、茶萃取物（烏龍茶、紅茶、綠茶等）、 微生物發酵代謝產物、及羅漢果萃取物（括號內之名詞敘 述植物別名及生藥名稱）。聚酚中特佳者包括兒茶素、迷 迭香萃取物、糖基蘆丁、土耳其鞣酸、與沒食子酸。 此外與依照第二具體實施例之乳液組成物一起使用之 有機酸及/或其鹽的實例包括L-抗壞血酸、異抗壞血酸、檸 檬酸、己二酸、葡萄糖酸、琥珀酸、酒石酸、乙酸、蘋果 酸、乳酸、磷酸、及其衍生物或鹽。 抗壞血酸、抗壞血酸衍生物或其鹽之實例包括L-抗壞 血酸、L-抗壞血酸鈉、L-抗壞血酸鉀、L-抗壞血酸鈣、L-抗壞血酸磷酸酯、L-抗壞血酸磷酸酯之鎂鹽、L-抗壞血酸 硫酸酯、L-抗壞血酸硫酸酯之二鈉鹽、L-抗壞血酸硬脂酸 -45- 200902072 酯、L-抗壞血酸2-甘油酯、L-抗壞血酸棕櫚酸酯、與四異 棕櫚酸L ·抗壞血酯。 異抗壞血酸、異抗壞血酸衍生物或其鹽之實例包括異 抗壞血酸、異抗壞血酸鈉、異抗壞血酸鉀、異抗壞血酸鈣 、異抗壞血酸磷酸酯、異抗壞血酸硫酸酯、異抗壞血酸棕 櫚酸酯、與四異棕櫚酸異抗壞血酯。 如上所述，依照第二具體實施例之乳液組成物顯示優 良之聚酚化合物乳液安定性，即使是在組合聚酚化合物時 f ，而且不造成乳液凝集。因此依照第二具體實施例亦提供 一種防止含脂溶性材料（如聚酚化合物）之乳液組成物中 聚酚化合物凝集之方法。 即依照第二具體實施例之防止聚酚化合物凝集的方法 爲一種防止包括（i)含聚酚化合物之脂溶性材料，（ii)磷脂， (iii)含蔗糖脂肪酸酯之乳化劑，及（iv)(聚）甘油脂肪酸酯 之乳液組成物中聚酚化合物凝集的方法，而且此方法包括 將（聚）甘油脂肪酸酯之量對蔗糖脂肪酸酯之量的比例調 I， 整成〇. 1質量比或更小。 至於凝集防止方法’其可直接應用以上乳液組成物之 說明。 如上所述，依照第二具體實施例之乳液組成物顯示優 良之乳液安定性’即使是在混合含聚酚化合物之組成物後 使用組合物時’而且不造成聚酚化合物凝集；因此乳液組 成物較佳地應用於食品及化妝品。 食品之實例包括但不限於飲料與冷凍點心。化妝品之 一 4 6 - 200902072 實例包括但不限於皮膚化妝品（皮膚保濕劑、精華液、乳 狀保濕劑、乳霜等）、唇膏、防曬化妝品 '及美容化妝品 。醫藥之實例包括但不限於能量飲料與美白素。 此外依照弟一具體貫施例之食品及化妝品可藉由混合 依照第二具體實施例之乳液組成物與一或多種選用成分（ 其可藉常用方法加入以達到所需目的）而得。 在用於食品或化妝品時，依照第二具體實施例之乳液 組成物的加入量依產品之型式及目的而改變，因此無法一 般化界定。例如乳液組成物之加入量相對產物可在0 . 〇 1至 10質量％ ’而且較佳爲0.05至5質量％之範圍內。在加入 量爲0.01質量％或更大時，其可預期所需效果。在加入量 爲1 0質量％或更小時，其易於有效率地得到合適之效果。 2007 年 5月 8日提出之日本專利申請案第 200 7-123614號之揭示、及2007年5月8日提出之日本專 利申請案第2 0 0 7 - 1 2 3 6 1 5號之揭示，在此全部倂入作爲參 考。 以下敘述本發明之例示具體實施例。 &lt; 1 &gt; 一種含乳液之組成物，其包括： 水包油乳液顆粒，其包括脂溶性成分與含蔗糖脂肪酸 酯之乳化劑，此脂肪酸具有小於1 8個碳原子；及 兒茶素，其中 此組成物具有2.5至6.5之pH。 &lt; 2 &gt;如&lt; 1 &gt;所述之含乳液之組成物’其中兒茶素爲至少 一種選自（_)_表沒食子兒茶素-3-沒食子酸酯（EGCG)、（-)- 200902072 表沒食子兒茶素（EGC)、（-)-表兒茶素-3-沒食子酸酯（EcG) 、與（-)-表兒茶素（EC)之兒茶素。 &lt;3&gt;如&lt;1&gt;所述之含乳液之組成物，其進—步包括甘油 聚合程度爲6或更小之聚甘油脂肪酸酯，其中聚甘油脂肪 酸酯中之脂肪酸具有14個碳原子或更少。 &lt;4&gt;如&lt; 1 &gt;所述之含乳液之組成物，其進—步包括有機 酸作爲酸化劑及/或pH控制劑。 &lt; 5 &gt;如&lt; 4 &gt;所述之含乳液之組成物，其中有機酸爲至少 一種選自檸檬酸、葡萄糖酸、蘋果酸、乳酸、與其衍生物 之酸。 &lt; 6 &gt;如&lt; 1 &gt;所述之含乳液之組成物，其中脂溶性成分進 一步包括類胡蘿蔔素。 &lt;7&gt;如&lt;6&gt;所述之含乳液之組成物，其中類胡蘿蔔素較 佳爲蝦紅素及/或其衍生物。 &lt;8&gt;如&lt;1&gt;所述之含乳液之組成物，其進一步包括抗氧 化劑。 &lt;9&gt;如&lt;8&gt;所述之含乳液之組成物，其中抗氧化劑包括 至少一員選自抗壞血酸、抗壞血酸鹽、其衍生物、生育酚、 與生育三烯酚。 &lt;1〇&gt; 如&lt;1&gt;所述之含乳液之組成物，其中蔗糖脂肪 酸酯爲至少一員選自蔗糖月桂酸酯、蔗糖肉豆蔻酸酯與蔗 糖棕櫚酸酯。 &lt; 1 1 &gt; 如&lt; 3 &gt;所述之含乳液之組成物，其中聚甘油脂 肪酸酯爲六甘油月桂酸酯、六甘油肉豆蔻酸酯或四甘油辛 -48- 200902072 酸酯。 &lt;12&gt; —種食品，其包括之含乳液之組成物。 &lt;13&gt; 如&lt;12&gt;所述之食品’其中食品爲藉由將含乳液 之組成物包裝在容器中而得之包裝飲料。 &lt;14&gt; 一種局部用產品，其包括&lt;1&gt;之含乳液之組成 物。 &lt; 1 5 &gt; —種乳液組成物，其包括脂溶性材料、磷脂、 含蔗糖脂肪酸酯之乳化劑、及（聚）甘油脂肪酸酯，其中 (聚）甘油脂肪酸酯之量對蔗糖脂肪酸酯之量的比例爲〇. 1 質量比或更小。 &lt; 1 6 &gt; 如&lt; 1 5 &gt;所述之乳液組成物，其中脂溶性材料爲 脂溶性類胡蘿蔔素。 &lt; 1 7 &gt; 如&lt; 1 6 &gt;所述之乳液組成物，其中脂溶性類胡蘿 蔔素爲蝦紅素及/或其酯。 &lt;18&gt; 如&lt;15&gt;所述之乳液組成物，其中蔗糖脂肪酸酯 中之脂肪酸酯具有12至18之碳數。 &lt;19&gt; 如&lt;15&gt;所述之乳液組成物，其進一步包括多羥 基醇。 &lt;20&gt; 如&lt;19&gt;所述之乳液組成物，其中多羥基醇爲甘 油。 &lt;21&gt; 如&lt;1 5&gt;所述之乳液組成物’其中在將脂溶性材 料調整成0.1質量％時，波長700奈米之光的穿透率爲80% 或更大。 &lt;22&gt; 如&lt;15&gt;所述之乳液組成物，其具有200奈米或 -49- 200902072 更小之體積平均粒徑。 &lt;23&gt; 如&lt;15&gt;所述之乳液組成物，其中將乳液組成物 混合含聚酚化合物之溶液。 &lt;24&gt; 如&lt;15&gt;所述之乳液組成物，其中乳液組成物無 (聚）甘油脂肪酸酯。 &lt;25&gt; 一種防止含有含聚酚化合物之脂溶性材料、磷 脂、含蔗糖脂肪酸酯之乳化劑、及（聚）甘油脂肪酸酯的 乳液組成物中聚酚化合物凝集之方法，此方法包括： [ 將（聚）甘油脂肪酸酯之量對蔗糖脂肪酸酯之量的比 例調整持0.1質量比或更小。 實例 以下更特定地參考實例而敘述本發明。在以下之敘述 中，「份」及「％」均按質量計，除非另有指定。 實例1 (乳液組成物之製備） 將以下成分在70°c加熱溶解1小時而得到水相組成物 蔗糖月桂酸酯（HLB = 16) 120克 甘油 6 3 0克 純水 1 6 0克 此外將以下成分在7 0 °C加熱溶解1小時而得到油相組 成物。 綠藻萃取物（蝦紅素含量：20質量％) 25克 卵磷脂（源自大豆） 9克 -50- 200902072 混合生育酚 1克 椰子油 5 4克 將水相保持在70°C而以均化機（1 0,000 rpm )攪拌。 對其加入油相而得到乳液。使如此得到之乳液接受超音波 處理（5 分鐘），然後使用 ULTIMIZER HJP-2 5 005(由 Sugino Machine Ltd.製造）在60 °C以200 MPa之壓力乳化。 然後將其經平均孔徑爲1微米之微過濾器過濾而製備 含蝦紅素乳液組成物EM-01。 此外以相同方式得到含蝦紅素乳液組成物EM-02至 〇 9，除了將組成物如以下表1所示而改變。 在表 1 中，至於蔗糖肉豆蔻酸酯，其使用 Mitsubishi-Kagaku Foods Corp.製造之 Ry o t o Sugar Ester M-1695 (HLB=16)。至於蔗糖月桂酸酯，其使用Laboratories Co.). In the first embodiment, the treatment pressure in the high pressure homogenizer is preferably 50 MPa or more, more preferably 50 to 250 MPa or more, and further preferably 100 to 250 MPa. Further, from the viewpoint of maintaining the particle diameter of the dispersed particles, the emulsion liquid-emulsified and dispersed composition is preferably cooled by the coolant passing through the chamber for 30 seconds, preferably within 3 seconds. The emulsion composition obtained in the above step is a 0/W emulsion in which emulsion particles (emulsified particles) containing a fat-soluble component are dispersed in an aqueous medium. Particularly, the first embodiment can obtain an emulsion composition in which fine emulsion particles are uniformly dispersed. (Method for producing a water-in-oil emulsion) The method for producing the emulsion composition of the second embodiment is not particularly limited. For example, it is preferred to include a process in which: (a) the emulsifier is dissolved in an aqueous medium (for example, water or a mixture of water and a polyhydric alcohol) to obtain an aqueous phase, (b) mixed and dissolved in a fat-soluble material (for example, fat-soluble). Carotenoids have an oil phase with phospholipids, and (c) the aqueous phase and the oil phase are mixed with stirring and dispersed and emulsified to obtain an emulsion composition. In this process, the components contained in the oil phase and the components contained in the aqueous phase are the same as those in the emulsion composition according to the second embodiment, and preferably the examples and preferred amounts are also the same -37-200902072. Preferred combinations of the descriptions of the components of the emulsion composition according to the second embodiment are also preferred in this process. Although the ratio of the oil to the aqueous phase (mass ratio) during the dispersion emulsification is not particularly limited, the oil phase/water ratio (% by mass) is preferably from 0.1/99.9 to 50/50, more preferably from 0.5/99.5 to 30. /70, and further preferably in the range of 1/99 to 20/80. Since the amount of the active ingredient is not too small, the emulsion composition has no practical problem, and it is preferably an oil phase/water ratio of 0.1/99.9 or more. Further, since the concentration of the surfactant is not too low, the emulsion composition of the emulsion composition is not bad, and it is preferably an oil phase/water ratio of 50/5 or less. For dispersion emulsification, it can be subjected to a single-step emulsification operation; however, from the viewpoint of obtaining uniform and finely emulsified particles, it is preferably an emulsification operation having at least two steps. In particular, it is particularly preferred to use two or more emulsifying devices; for example, a high-pressure homogenizer or the like may be used in combination with a general emulsifying device using a shearing action (for example, a stirrer or a propeller stirring and homogenizing mixer). , continuous flow type shearing equipment, etc.) A single-step emulsification operation for emulsification. The use of a high pressure homogenizer allows the emulsion to have improved uniformity including fine droplets. In addition, the operation can be performed multiple times to make the diameter of the droplets more uniform. Although the temperature conditions at the time of dispersing the emulsion in the first embodiment are not particularly limited, from the viewpoint of the stability of the fat-soluble component, it is preferably from 1 Torr to 100 °C. The preferred range can be appropriately selected depending, for example, on the melting point of the fat-soluble component to be used. Examples of the high pressure homogenizer include a chamber type high pressure homogenizer having a fixed flow path of the liquid to be treated - 38 - 200902072, and a homogenizing valve type high pressure homogenizer having a homogenizing valve. Since the width of the flow path of the liquid to be treated can be easily controlled, and the pressure and flow rate during the operation can be arbitrarily set, the operation range is expanded, wherein the procedure for manufacturing the emulsion composition according to the second embodiment is preferably Valve type high pressure homogenizer. Further, although the degree of freedom of operation is low, a chamber type high pressure homogenizer can be suitably used when an excessively high pressure is required; this is because a mechanism for increasing the pressure can be easily prepared. Examples of the chamber type high pressure homogenizer include MICRO FLUID IZER (manufactured by Microfluidics Co.), NANOMIZER (manufactured by Yoshida Kikai Co., Ltd.), and ULTIMIZER (manufactured by Sugino Machine Ltd.). Examples of the homogenizing valve type high pressure homogenizer include a Gaul in type homogenizer (manufactured by APVCo.), a Rannie type homogenizer (manufactured by Rannie Co.), a high pressure homogenizer (manufactured by Niro Soavi), and a homogenizer. (manufactured by Sanwa Machine Co. Inc.), a high pressure homogenizer (manufactured by Izumi Food Machinery Co. Ltd.), and an ultrahigh pressure homogenizer (manufactured by Laboratories Co.). In the second embodiment, the treatment pressure in the high pressure homogenizer is preferably 50 MPa or more, more preferably 50 to 250 MPa or more, and further preferably 100 to 250 MPa. Further, from the viewpoint of maintaining the particle diameter of the dispersed particles, the emulsion liquid-emulsified and dispersed composition is preferably cooled by the coolant passing through the chamber for 30 seconds, preferably within 3 seconds. -39- 200902072 The emulsion composition obtained in the above step is a 〇/w emulsion in which emulsion particles containing a fat-soluble component are dispersed in an aqueous medium. Particularly, the second embodiment can obtain an emulsion composition in which fine emulsion particles are uniformly dispersed. (Partition and Evaluation of (Inclusion) Emulsion Composition) From the viewpoint of particle stability and transparency, the particle size of the emulsion particles in the first embodiment is preferably 200 nm or less, and is transparent. The viewpoint is preferably 5 to 100 nm. f From the viewpoint of particle stability and transparency, the particle size of the emulsion particles in the second embodiment is preferably 200 nm or less, and more preferably 130 nm or less from the viewpoint of transparency. And the best is 90 nm or less. In all of the present invention, the particle diameter refers to a volume average particle diameter unless otherwise indicated. The particle size of the (inclusive) emulsion composition used in the present invention can be measured by, for example, a commercially available particle size distribution measuring instrument. As for the measurement method of the particle size distribution of the emulsion, optical microscopy, conjugated focal laser microscopy, electron microscopy-method, atomic force microscopy, static light scattering, laser diffraction, dynamic light scattering, centrifugal precipitation are known. Methods, electric pulse measurement, chromatography, ultrasonic decay, etc., and devices corresponding to various principles have been put on the market. Regarding the particle size range of the present invention and the easiness of measurement, the dynamic light scattering method is preferable for measuring the particle diameter of the emulsion in the present invention. Commercially available measuring devices using dynamic light scattering method include NANO-TRACK UP A (manufactured by Nikki So Co., Ltd.), dynamic light scattering type particle size distribution measuring instrument LB-550 (manufactured by H〇riba Seisakusho Co., Ltd.). ), and centralized system particle size analyzer - 4 〇 - 200902072 FPAR - 1 0 0 0 (made by 〇tsuka E1 ectr ο nics C ο ·, L td). The particle size of the present invention is measured by using a dynamic light scattering type particle size distribution measurement LB-550 (manufactured by Horiba Seisakusho Co., Ltd.) and is particularly measured as described below. In the method of measuring the particle size, the sample was diluted with pure water so that the concentration of the lipid component was in the range of 0.1 to 1% by mass, and it was measured using a quartz wire. The particle size can be determined as the median diameter as follows: "Sample rate = 1 · 600", "Dispersion medium refractive index = 1 · 3 3 (pure water)", 黏 Dispersion medium viscosity = pure water Viscosity." The particle size referred to in the present invention refers to the enthalpy measured at 25 ° C using a dynamic light scattering type distribution measuring instrument. The penetration rate of the (inclusive) emulsion composition according to the present invention is diluted with pure water by the emulsion composition, so that the concentration of the fat-soluble component is 0.1% by mass, and a spectrophotometer (using pure water as a control) The sample volume is measured by the transmittance of 700 nm. For better penetration, the penetration rate of distilled water is assumed to be 100%, and the transmittance measured by the evaluation method is preferably at least 80%. Preferably, at least when the transmittance of the relative distilled water is 80% or more, the emulsified particles of the (including) emulsion are sufficiently small, and the stability of the particles is excellent. The composition of the emulsion according to the first embodiment The substance has a pH of 2.5. At a pH of 2.5 or more, the composition containing the emulsion can be acceptable as a sour taste of the beverage. At a pH of 6.5 or less, the 3 catechin solution becomes brown. Storage of the composition 5 Adding sourness to the composition containing the emulsion, and no amount of agglutination, precipitation, etc., the soluble tube enters the fold and the "particle size will become (reduced) on the &gt; 85% liquid group To 6.5. The current case can be suppressed, 'emulsion-41 - 200902072 From the viewpoint of the property stability of the composition, the pH of the emulsion composition is preferably from 2.5 to 6.5, and more preferably from 3.0 to 4.5. Since the emulsion-containing composition according to the first embodiment shows advantageous emulsion stability And not causing agglomeration in the composition of the emulsion, even when it contains catechin, the composition containing the emulsion is preferably applied to foods and topical products, that is, foods and topical products according to the first embodiment. The composition containing the emulsion according to the first embodiment is included. Examples of foods include, but are not limited to, beverages, frozen snacks, and nutritional snacks' and examples of topical products include, but are not limited to, skin cosmetics (skin moisturizer, serum, milk) a moisturizer, a cream, etc.), a lipstick, a sunscreen cosmetic, and a cosmetic. Further, the food or topical product according to the first embodiment may be mixed, for example, by mixing the composition containing the emulsion according to the first embodiment. The ingredients are selected (which can be added by conventional methods to achieve the desired purpose). The composition containing the emulsion according to the first embodiment is used as a food. A 'particularly a beverage' may suitably include a sweetener and/or a fragrance to give a flavor or taste. It may use any sweetener 'as long as it is a material that exhibits a sweet taste. For example, it includes juice, sugar or artificial increase. Sweeteners include sugars such as glucose, fructose, galactose, and isomerized sugars, sugars such as sucrose, lactose and palatinose, and oligosaccharides such as oligofructose and isomaltose , oligogalactose, and palatinose, monosaccharide alcohols such as erythritol, sorbitol, xylitol, and mannitol, disaccharides such as maltitol, isomalt and lactitol, trisaccharide For example, maltotriitol, -42-200902072 isomaltitol, and panitol 'four or higher sugar alcohols, such as oligosaccharides' and sugar alcohols, such as powdered reduced maltose syrup. Examples of artificial sweeteners include stevia, aspartame, saccharin, glycyrrhizin, thaumatin, and sucralose. Examples of perfumes include natural flavors and synthetic flavors. Natural flavors include, for example, perfumed products prepared by grass roots, bark, flowers, fruits, peels, or other animals and plants as a raw material by conventional methods. Natural flavors also include essential oils that are separated by treatment of natural materials by steam distillation, extrusion or extraction. Synthetic flavors include, for example, coffee-derived flavors, black tea-derived flavors, green tea-derived flavors, oolong-free flavors, cocoa-derived spices, herb-derived flavors, spice-derived flavors, and fruit-derived flavors. Further, the food product according to the first embodiment may be a packaged beverage obtained by packaging the emulsion-containing composition according to the first embodiment in a container. The container for packaging the beverage may be any container that is generally used as a container for beverages. Examples thereof include PET bottles, paper packaging, glass containers, aluminum cans, and steel cans. When the composition containing the emulsion is the food according to the first embodiment, the form of the emulsion composition can be modified in accordance with the use of the food and the manner of food distribution. As for this modification, there may be mentioned, for example, a powder form, a granular form, and a solid form. When the composition containing the emulsion is modified to this modification, it can be directly applied to a usual treatment method. For example, treatment into a powder form can be achieved by subjecting the liquid form of the emulsion-containing composition according to the first embodiment to the 200902072 drying step. Alternatively, the mixture of the emulsion composition and the water-soluble or water-dispersible material may be subjected to a drying step, and then the powdery, solid powder or granular material may be mixed. The drying method to be used may be any method as long as it is used for this application' and examples thereof include spray drying, freeze drying, vacuum drying, storage drying, belt drying, and barrel drying. As described above, the emulsion-containing composition according to the first embodiment can be used for producing an antioxidant effect, an anti-inflammatory effect, preventing skin aging effects, whitening effects, inhibiting body fat, etc., or as a food or topical product' or Use in combination with other food materials or cosmetic materials. The emulsion composition according to the second embodiment is an agglomerated emulsion or the like and the emulsion composition excellent in emulsion stability even when a solution containing a polyphenol (e.g., catechin) is mixed. Therefore, the emulsion composition is preferably used after mixing a solution containing a polyphenol compound. Further, in addition to the polyphenol compound, when the emulsion composition is mixed with a solution containing an organic acid (e.g., ascorbic acid or citric acid) and/or a salt thereof, it can also inhibit emulsion agglutination in the same manner. Therefore, in addition to the polyphenol compound, the emulsion composition is preferably used after mixing the emulsion composition with a solution containing an organic acid and/or a salt thereof. When a mixture of the emulsion composition according to the second embodiment and a polyphenol compound or the like is used, the polyphenol compound and the organic acid and/or a salt thereof are in the obtained mixture liquid from the viewpoint of ensuring prevention of aggregation while maintaining the function derived from the compound. The total amount in the total mixture liquid is preferably 20% by mass or less, and more preferably 1% by mass or less. The polyphenol compound to be used together with the emulsion composition according to the second embodiment is not particularly limited' and examples thereof include flavonoids (catechin-4 4 _ 200902072, anthocyanins, flavonoids, isoflavones, flavans) , flavanones, rutin), phenolic acids (chlorogenic acid, Turkish citric acid, gallic acid, propyl gallate), lignin, curcumin, and oxacillin. Further, since this compound is contained in a high content in an extract derived from the following natural product, it can be used in the form of an extract. Examples include licorice extract, cucumber extract, white flower oleagin extract, gentian (three-flower gentian) extract, beef seedling extract, cholesterol and its derivatives, hawthorn extract, peony extract, ginkgo extract , Astragalus Extract, Carrot Extract, Rose (maikai) Extract, Mountain Lentil (Cassia lucidum) Extract, Potentilla Extract, Parsley Extract, Peony (Mudang Peel) Extract, Japanese Tempo Extract Extract, lemon balm extract, Yaksha eucalyptus, turfgrass extract, rosemary (ma η ne η nr 〇u) extract, lettuce extract, tea extract (oolong tea, black tea, Green tea, etc.), microbial fermentation metabolites, and Luo Han Guo extract (the nouns in brackets describe plant aliases and crude drug names). Particularly preferred polyphenols include catechins, rosemary extracts, glycosyl rutin, turmeric, and gallic acid. Further, examples of the organic acid and/or a salt thereof to be used together with the emulsion composition according to the second embodiment include L-ascorbic acid, isoascorbic acid, citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, acetic acid, apple Acid, lactic acid, phosphoric acid, and derivatives or salts thereof. Examples of the ascorbic acid, ascorbic acid derivative or a salt thereof include L-ascorbic acid, sodium L-ascorbate, potassium L-ascorbate, calcium L-ascorbate, L-ascorbyl phosphate, magnesium salt of L-ascorbyl phosphate, and L-ascorbyl sulfate. , L-ascorbyl sulfate disodium salt, L-ascorbic acid stearic acid-45-200902072 ester, L-ascorbic acid 2-glyceride, L-ascorbyl palmitate, and tetraisopalmitate L · ascorbyl ester. Examples of erythorbic acid, isoascorbic acid derivatives or salts thereof include erythorbic acid, sodium erythorbate, potassium erythorbate, calcium erythorbate, erythorbic acid phosphate, erythorbic acid sulfate, erythorbic acid palmitate, and tetraisopalmitate Ascorbic ester. As described above, the emulsion composition according to the second embodiment shows excellent stability of the polyphenol compound emulsion even when the polyphenol compound is combined, and does not cause emulsion aggregation. Accordingly, a method of preventing aggregation of a polyphenol compound in an emulsion composition containing a fat-soluble material such as a polyphenol compound is also provided in accordance with the second embodiment. That is, the method for preventing aggregation of the polyphenol compound according to the second embodiment is a method for preventing the inclusion of (i) a fat-soluble material containing a polyphenol compound, (ii) a phospholipid, (iii) an emulsifier containing a sucrose fatty acid ester, and Iv) a method of agglutinating a polyphenol compound in an emulsion composition of a (poly)glycerin fatty acid ester, and the method comprises adjusting the ratio of the amount of the (poly)glycerin fatty acid ester to the amount of the sucrose fatty acid ester, and forming the crucible . 1 mass ratio or less. As for the method of preventing aggregation, the description of the above emulsion composition can be directly applied. As described above, the emulsion composition according to the second embodiment exhibits excellent emulsion stability 'even when the composition is used after mixing the composition containing the polyphenol compound' and does not cause aggregation of the polyphenol compound; thus the emulsion composition It is preferably applied to foods and cosmetics. Examples of food products include, but are not limited to, beverages and frozen snacks. One of the cosmetics 4 6 - 200902072 Examples include, but are not limited to, skin cosmetics (skin moisturizers, essences, milk moisturizers, creams, etc.), lipsticks, sunscreen cosmetics' and beauty cosmetics. Examples of medicines include, but are not limited to, energy drinks and whitening. Further, foods and cosmetics according to a specific embodiment can be obtained by mixing the emulsion composition according to the second embodiment with one or more optional ingredients which can be added by a usual method to achieve the desired purpose. When used in foods or cosmetics, the amount of the emulsion composition to be added according to the second embodiment varies depending on the type and purpose of the product, and thus cannot be generally defined. For example, the amount of the emulsion composition added may be in the range of from 0.1 to 10% by mass and preferably from 0.05 to 5% by mass. When the amount added is 0.01% by mass or more, it can expect the desired effect. When the amount is 10% by mass or less, it is easy to efficiently obtain a suitable effect. The disclosure of Japanese Patent Application No. 2007-123614, filed on May 8, 2007, and the disclosure of Japanese Patent Application No. 2 0 0 7 - 1 2 3 6 1 5, filed on May 8, 2007, All of them are hereby incorporated by reference. Exemplary embodiments of the invention are described below. &lt; 1 &gt; An emulsion-containing composition comprising: an oil-in-water emulsion granule comprising a fat-soluble component and an emulsifier containing a sucrose fatty acid ester having less than 18 carbon atoms; and catechin Wherein the composition has a pH of from 2.5 to 6.5. &lt; 2 &gt; The emulsion-containing composition as described in <1> wherein the catechin is at least one selected from the group consisting of (_)_epigallocatechin-3-gallate (EGCG) ), (-)- 200902072 Epigallocatechin (EGC), (-)-epicatechin-3-gallate (EcG), and (-)-epicatechin (EC) Catechin. &lt;3&gt; The emulsion-containing composition according to <1>, which further comprises a polyglycerin fatty acid ester having a degree of polymerization of glycerin of 6 or less, wherein the fatty acid in the polyglycerin fatty acid ester has 14 Carbon atoms or less. &lt;4&gt; The emulsion-containing composition according to &lt;1&gt;, further comprising an organic acid as an acidifying agent and/or a pH controlling agent. &lt;5&gt; The emulsion-containing composition according to <4>, wherein the organic acid is at least one acid selected from the group consisting of citric acid, gluconic acid, malic acid, lactic acid, and derivatives thereof. &lt;6&gt; The emulsion-containing composition according to <1>, wherein the fat-soluble component further comprises a carotenoid. &lt;7&gt; The emulsion-containing composition according to &lt;6&gt;, wherein the carotenoid is preferably astaxanthin and/or a derivative thereof. &lt;8&gt; The emulsion-containing composition of &lt;1&gt;, further comprising an antioxidant. &lt;9&gt; The emulsion-containing composition of &lt;8&gt;, wherein the antioxidant comprises at least one member selected from the group consisting of ascorbic acid, ascorbate, a derivative thereof, a tocopherol, and a tocotrienol. &lt;1&gt; The emulsion-containing composition of &lt;1&gt;, wherein the sucrose fatty acid ester is at least one member selected from the group consisting of sucrose laurate, sucrose myristate and sucrose palmitate. &lt; 1 1&gt; The emulsion-containing composition according to <3>, wherein the polyglycerin fatty acid ester is hexaglycerol laurate, hexaglyceryl myristate or tetraglycerin-48-200902072 acid ester . &lt;12&gt; A food product comprising a composition containing an emulsion. &lt;13&gt; The food according to &lt;12&gt; wherein the food is a packaged beverage obtained by packaging the composition containing the emulsion in a container. &lt;14&gt; A topical product comprising the emulsion-containing composition of &lt;1&gt;. &lt; 1 5 &gt; an emulsion composition comprising a fat-soluble material, a phospholipid, an emulsifier containing a sucrose fatty acid ester, and a (poly)glycerin fatty acid ester, wherein the amount of the (poly)glycerin fatty acid ester is sucrose The ratio of the amount of the fatty acid ester is 〇.1 by mass or less. &lt; 1 6 &gt; The emulsion composition of &lt;15&gt;, wherein the fat-soluble material is a fat-soluble carotenoid. The emulsion composition according to <6>, wherein the fat-soluble carotenoid is astaxanthin and/or an ester thereof. &lt;18&gt; The emulsion composition according to <15>, wherein the fatty acid ester in the sucrose fatty acid ester has a carbon number of 12 to 18. &lt;19&gt; The emulsion composition of &lt;15&gt; further comprising a polyhydric alcohol. &lt;20&gt; The emulsion composition according to &lt;19&gt; wherein the polyhydric alcohol is glycerol. &lt;21&gt; The emulsion composition as described in &lt;1&gt;&gt; wherein the transmittance of light having a wavelength of 700 nm is 80% or more when the fat-soluble material is adjusted to 0.1% by mass. &lt;22&gt; The emulsion composition according to &lt;15&gt; which has a smaller volume average particle diameter of 200 nm or -49 to 200902072. &lt;23&gt; The emulsion composition of &lt;15&gt;, wherein the emulsion composition is mixed with a solution containing a polyphenol compound. &lt;24&gt; The emulsion composition of &lt;15&gt;, wherein the emulsion composition is free of (poly)glycerin fatty acid ester. &lt;25&gt; A method for preventing agglomeration of a polyphenol compound in an emulsion composition containing a polyphenol-containing fat-soluble material, a phospholipid, an emulsifier containing a sucrose fatty acid ester, and a (poly)glycerin fatty acid ester, the method comprising : [The ratio of the amount of (poly)glycerin fatty acid ester to the amount of sucrose fatty acid ester is adjusted to be 0.1 mass ratio or less. EXAMPLES The invention is described more particularly below with reference to examples. In the following descriptions, "parts" and "%" are by mass unless otherwise specified. Example 1 (Preparation of Emulsion Composition) The following ingredients were dissolved by heating at 70 ° C for 1 hour to obtain an aqueous phase composition of sucrose laurate (HLB = 16) 120 g of glycerol 630 g of pure water 160 g. The following components were dissolved by heating at 70 ° C for 1 hour to obtain an oil phase composition. Chlorella extract (astaxanthin content: 20% by mass) 25 g lecithin (from soybean) 9 g-50- 200902072 Mixed tocopherol 1 g coconut oil 5 4 g The water phase is maintained at 70 ° C Stir the machine (1 0,000 rpm). An oil phase is added thereto to obtain an emulsion. The emulsion thus obtained was subjected to ultrasonic treatment (5 minutes), and then emulsified at 60 ° C under a pressure of 200 MPa using ULTIMIZER HJP-2 5 005 (manufactured by Sugino Machine Ltd.). Then, it was filtered through a microfilter having an average pore diameter of 1 μm to prepare an aspirin-containing emulsion composition EM-01. Further, the astaxanthin-containing emulsion compositions EM-02 to 〇9 were obtained in the same manner except that the composition was changed as shown in Table 1 below. In Table 1, as for sucrose myristate, Ry o t o Sugar Ester M-1695 (HLB = 16) manufactured by Mitsubishi-Kagaku Foods Corp. was used. As for sucrose laurate, its use

Mitsubishi-Kagaku Foods C o r p .製造之 Ry o t o S u g ar E s t e r L- 1 6 9 5 (HLB=16)。至於蔗糖棕櫚酸酯，其使用Mitsubishi-Kagaku Foods C o r p. manufactured by Ry o t o S u g ar E s t e r L- 1 6 9 5 (HLB=16). As for sucrose palmitate, its use

Mitsubishi-Kagaku Foods Corp.製造之 Ryoto Sugar Ester P-1670 (HLB=16)。此外，蔗糖己二酸酯具有16之HLB， 蔗糖硬脂酸酯具有12之HLB，六甘油月桂酸酯具有15之 HLB，及十甘油油酸酯具有12之HLB。至於海藻萃取物， 其使用Takeda Shiki Co., Ltd.製造之ASTOTS-S。至於卵磷 脂（源自大豆），其使用 Riken Vitamin Co·，Ltd.製造之 RESION P。至於L-抗壞血酸棕櫚酸酯，其使用Wako Pure Chemicals Industries Ltd.製造之試劑。至於混合生育酣， 其使用 Riken Vitamin Co·，Ltd.製造之 REKEN E 油 8 00。 至於椰子油，其使用Kao Co.製造之CO CON ARD MT。 200902072 /Ryoto Sugar Ester P-1670 (HLB=16) manufactured by Mitsubishi-Kagaku Foods Corp. Further, sucrose adipate has an HLB of 16, sucrose stearate has an HLB of 12, hexaglycerol laurate has an HLB of 15, and decaglyceryl oleate has an HLB of 12. As for the seaweed extract, it uses ASTOTS-S manufactured by Takeda Shiki Co., Ltd. As for lecithin (derived from soybean), RESION P manufactured by Riken Vitamin Co., Ltd. was used. As for L-ascorbyl palmitate, it is a reagent manufactured by Wako Pure Chemicals Industries Ltd. As for the mixed fertility, it uses REKEN E oil 8 00 manufactured by Riken Vitamin Co., Ltd. As for coconut oil, it uses CO CON ARD MT manufactured by Kao Co. 200902072 /

§ 1 s 1 1 1 1 1 S 1 1 630 ir&gt; &lt;N ο τ—Η m m 〇 〇 ω 1—η g 1 s 1 i 1 1 § 1 S 1 1 630 % (N ο τ—Η m m Ο ο w ϊ—Η 卜 o S § 1 1 1 1 1 1 s 1 630 &lt;N ο »-Η τ-Η m ο ο ω ι—Η 1 s 1 1 1 1 1 1 1 s 630 s CN ο r—Η τ—^ m ITi ο ο w 1 _ ο ο 〇 § 1 1 1 1 § 1 1 1 630 (N ο »-Η t—Η m ω S 1 s 1 1 ( f 1 1 1 630 § yr\ (N ο F· ^ CO in ο ο ω Ί&quot;·Η S 1 s 1 1 § 1 1 1 1 1 「630 § &lt;N ο t—H 产·Η m m ο ο ω (N ο ο 〇 1 120 1 1 1 1 1 I 1 630 § iT) &lt;N ο τ· &lt; m in ω ^Η o 1 1 1 1 1 1 1 1 630 s H ir&gt; (N ο 1' 1 '&lt; »—Η m .000 ω /^N /^Ν 职 /^\ /^\ 职 VW/ 职 /^\ /~N 傾 /^\ /^N 氍 /^N 炽 职 am mi 职 氍 /—Ν 餵 轵 题 趦 m n am 晒 am ten 氍 am m. m mx 賴 鬆 、- z~-\ 瀣 蹓 am &amp;r 氍 玴 氍 氍 Μ /^~N 轻 职 氍 职 助 瀣 m ΰΐπ CCC3 m： 思 脊 职 糊· Ν««X·- fine V' nn € [U 繼 m ffi 坦 s S m m t3X&gt; m 坦 m m m m m 扭 in s 龄 糂 機 雔 權 ㈣ S -K 扭 窠 CZL 赌 职 nn •¥r- □H -½ *ffi 4-1\ 蕖 200902072 (稀釋） 將8·1克之檸檬酸（10%溶液）加入8 8.44克之純水。 對其力口入 0.86 克之 Pharma Foods Catechin PF-TP 80 且進 一步加入〇·5克之抗壞血酸與0.5克之抗壞血酸鈉。充分攪 拌及溶解後加入1 .6克之所得含蝦紅素乳液組成物（ΕΜ-01) ，而且將混合物液體以磁性攪拌器攪拌5分鐘而得到含乳 液之組成物Ε-01。以相同方式製備ε-〇2至Ε-09液體。其 示於以下表2。 -53- 200902072 § ο职 ώ IT) ΓΠ _〇 w — Ο t&gt; 〇 〇 ON 00 g 琴职 踩 职 职 〇 ώ in in yr) _〇 pq — ο 卜^ 〇 〇 00 —'i 卜 〇职 职 职 ώ w — 00 ο 〇 IT) 〇 Os 00 〇 τ*~Η VD 〇 H 职 职 ώ ⑴ — ο ΓΟ od m 〇 〇 卜 00 00 〇 »—Η 〇职 职 ώ 〇 vq 寸· § 〇 [τ'] ㈣ Ο Os 〇 d »&quot;·Η 〇 傾 职 职 ώ S ^ P-3 — (Ν Ο ^Γ) i/Ί 〇 1〇 〇 卜 cK 00 〇 S 〇职 职 ώ s in ^n in cn 〇 ⑴ — ο 〇 〇 (N 00 ίΝ 〇职 职 ώ s $ 寸 〇 U^i »o CN 〇 tq — 〇 〇 \〇 QO 〇职 职 职 ώ 2 ^ ⑴ — Ό 00 〇 »—&lt; 〇〇 〇 〇 00 00 〇 1 Η /-&quot;N 〇 制 链 鹅 擦 擦 gv 麴 Η 蕋 账 N 氍 氍 氍 与 与 m _ m m &lt;ra 趣 窠 蕖 200902072 (含乳液之組成物的評估）§ 1 s 1 1 1 1 1 S 1 1 630 ir &gt; N ο τ — Η mm 〇〇 ω 1—η g 1 s 1 i 1 1 § 1 S 1 1 630 % (N ο τ—Η mm Ο ο w ϊ—Η 卜o S § 1 1 1 1 1 1 s 1 630 &lt;N ο »-Η τ-Η m ο ο ω ι—Η 1 s 1 1 1 1 1 1 1 s 630 s CN ο r —Η τ—^ m ITi ο ο w 1 _ ο ο 〇§ 1 1 1 1 § 1 1 1 630 (N ο »-Η t—Η m ω S 1 s 1 1 ( f 1 1 1 630 § yr\ (N ο F· ^ CO in ο ο ω Ί&quot;·Η S 1 s 1 1 § 1 1 1 1 1 "630 § &lt;N ο t-H Η mm ο ο ω (N ο ο 〇1 120 1 1 1 1 1 I 1 630 § iT) &lt;N ο τ· &lt; m in ω ^Η o 1 1 1 1 1 1 1 1 630 s H ir&gt; (N ο 1' 1 '&lt; »-Η m .000 ω /^N /^Ν 职/^\ /^\ Occupation VW/ Occupation/^\ /~N Pour /^\ /^N 氍/^N 炽职am mi job /-Ν Feeding questions趦mn am sun am ten 氍am m. m mx Lai Song, - z~-\ 瀣蹓am &amp;r 氍玴氍氍Μ /^~N 轻职氍职助瀣m ΰΐπ CCC3 m: 思脊职糊· Ν««X·- fine V' nn € [U follow m ffi stan S s t t t t x x m m mmmm twist in s age 糂 machine right (four) S -K twist 窠 CZL gambling nn • ¥ r- □ H -1⁄2 *ffi 4-1\ 蕖200902072 (dilution) Add 8.1 g of citric acid (10% solution) to 8 8.44 g of pure water. Pharma Foods Catechin PF-TP 80 was added to 0.86 g and further added with 5 g of ascorbic acid and 0.5 g of sodium ascorbate. After sufficiently stirring and dissolving, 1.6 g of the obtained aspergillus-containing emulsion composition (ΕΜ-01) was added, and the mixture liquid was stirred with a magnetic stirrer for 5 minutes to obtain a composition Ε-01 containing the emulsion. The ε-〇2 to Ε-09 liquid was prepared in the same manner. It is shown in Table 2 below. -53- 200902072 § ο职ώ IT) ΓΠ _〇w — Ο t&gt; 〇〇ON 00 g 职职职职〇ώ in in yr) _〇pq — ο 卜^ 〇〇00 —'i 〇 〇 ώ w — 00 ο 〇IT) 〇Os 00 〇τ*~Η VD 〇H 职ώ (1) — ο ΓΟ od m 〇〇 00 00 〇»—Η 〇 ώ qvq 寸· § 〇[ τ'] (4) Ο Os 〇d »&quot;·Η 〇 〇 职 ώ S ^ P-3 — (Ν Ο ^Γ) i/Ί 〇1〇〇卜cK 00 〇S 〇 ώ s in ^n In cn 〇(1) — ο 〇〇(N 00 ΝΝ 〇 ώ $ $ 〇 〇 U^i »o CN 〇tq — 〇〇\〇QO 〇 职 2 ^ (1) — Ό 00 〇»—&lt; 〇〇〇〇00 00 〇1 Η /-&quot;N 链 链 擦 g g g g 麴Η N N 与 与 与 与 与 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902 902

(1) 粒徑及pH 恰在製備表2之含乳液之組成物E - 0 1至E - 0 9後，在 室溫測量pH，及使用動態光散射粒徑分散分析儀LB-550 (由Horiba Co.，Ltd.製造）測量粒徑。此外，將含乳液之 組成物置於具密封蓋之玻璃瓶中，在50°C恆溫烤箱中靜置 7 2小時，冷卻至室溫，及再度測量粒徑。 結果示於表3。 (2) 蝦紅素之分解安定性的評估 使用 Nano Drop Technologies, Inc.製造之 ND-1000 光 譜光度計測量含乳液之組成物E - 0 1至E - 0 9的吸收。將各 經水稀釋乳液置於九個封蓋玻璃瓶中，將一瓶儲存在冰箱 (4°C )中。將其他八瓶隨時間經過儲存在保持70°C之恆溫烤 箱中，每小時將其——自恆溫烤箱取出，及儲存在冰箱中 。在8小時後，將其自冰箱取出，在室溫靜置3 0分鐘，及 整體地測量九瓶之吸收。結果示於表3。 (3) 乳液安定性之評估 恰在製備乳液後及將樣品在室溫靜置7 2小時後，目視 地觀察樣品而評估含乳液之組成物E - 0 1至E - 0 9。標準如下 所述。結果示於表3。 A:完全未觀察到凝集或沉澱 B :觀察到沉澱 B :觀察到懸浮物體 B :觀察到沉澱及懸浮物體 - 5 5 - 200902072 ί Ε-09 卜 cn 1無法接受 無法接受 CQ 0Q CQ Ε-08 cn 無法接受 無法接受 CQ CQ CQ Ε-07 〇\ rn &lt; C &lt; Ε-06 (Ν rn 〇\ &lt; &lt; &lt; Ε-05 Ο CO in \〇 &lt; &lt; &lt; Ε-04 (Ν — 00 00 &lt; &lt; Ε-03 一 〇〇 Os On &lt; &lt; &lt; Ε-02 oi ON &lt; C &lt; Ε-01 ITi On 〇\ &lt; &lt; &lt; ffi &amp; 粒徑 （恰在乳液液體製備後）（奈米） (72小時後）（奈米） 目視評估（恰在乳液液體製備後） (72小時後） 整體評估 200902072 由表3明顯可知，依照本發明之EM-0 1至ΕΜ-07爲γ 造成凝集及顯示有利之儲存安定性的乳液組成物。 實例2 以下顯示其中將依照本發明之乳液組成物應用於_ @ _ 之實驗製備例1。然而本發明不受其限制。 (實驗製備例1 ) (乳液之製備） 將以下成分在70 °C加熱溶解1小時而得到水相組成_ 〇 蔗糖月桂酸酯（HLB = 16) 12〇克 甘油 6 3 0克 純水 1 6 0克 此外將以下成分在70°C加熱溶解1小時而得到油相組 成物。 綠藻萃取物（蝦紅素含量：20質量％ ) 25克 卵磷脂（源自大豆） 9克 混合生育酚 1克 椰子油 54克 將水相組成物與油相組成物如實例1在高壓下乳化而 製備含蝦紅素之乳液組成物EM-1 1。 (飲料） (1 ) EM- 1 1 800 毫克 (2) 兒茶素（70%含量）（PF-TP80) 3 00毫克 (3) 檸檬酸 400毫克 -57- 200902072 (4) 抗壞血酸 250毫克 (5) 抗壞血酸鈉 250毫克 3 5 0 0毫克 (6)赤藻糖醇 (7 )香料 微量 (8 )純水 其餘(1) Particle size and pH Just after preparing the emulsion-containing composition E - 0 1 to E - 0 9 of Table 2, the pH was measured at room temperature, and a dynamic light scattering particle size dispersion analyzer LB-550 was used (by Manufactured by Horiba Co., Ltd.). Further, the emulsion-containing composition was placed in a glass bottle with a sealed lid, allowed to stand in a constant temperature oven at 50 ° C for 72 hours, cooled to room temperature, and the particle diameter was measured again. The results are shown in Table 3. (2) Evaluation of decomposition stability of astaxanthin The absorption of the emulsion-containing composition E - 0 1 to E - 0 9 was measured using an ND-1000 spectrophotometer manufactured by Nano Drop Technologies, Inc. Each of the water-diluted emulsions was placed in nine glass vials and one bottle was stored in a refrigerator (4 ° C). The other eight bottles were stored over time in a constant temperature oven maintained at 70 ° C, taken out of the oven per hour, and stored in the refrigerator. After 8 hours, it was taken out from the refrigerator, allowed to stand at room temperature for 30 minutes, and the absorption of the nine bottles was measured as a whole. The results are shown in Table 3. (3) Evaluation of emulsion stability Immediately after the preparation of the emulsion and after the sample was allowed to stand at room temperature for 72 hours, the samples were visually observed to evaluate the emulsion-containing compositions E - 0 1 to E - 0 9 . The standards are as follows. The results are shown in Table 3. A: No agglomeration or precipitation was observed at all B: Precipitation was observed B: Suspended object B was observed: Precipitated and suspended objects were observed - 5 5 - 200902072 ί Ε-09 Bu cn 1 Unacceptable CQ 0Q CQ Ε-08 Cn Unacceptable Unacceptable CQ CQ Q-07 〇\ rn &lt; C &lt; Ε-06 (Ν rn 〇\ &lt;&lt;&lt; Ε-05 Ο CO in \〇&lt;&lt;&lt; Ε-04 (Ν — 00 00 &lt;&lt; Ε-03 一〇〇Os On &lt;&lt;&lt;&lt; Ε-02 oi ON &lt; C &lt; Ε-01 ITi On 〇\ &lt;&lt;&lt; ffi &amp; Diameter (just after preparation of the emulsion liquid) (nano) (after 72 hours) (nano) Visual evaluation (just after preparation of the emulsion liquid) (after 72 hours) Overall evaluation 200902072 It is apparent from Table 3 that according to the invention EM-0 1 to ΕΜ-07 are emulsion compositions which cause agglutination and exhibit favorable storage stability. Example 2 The following shows experimental preparation example 1 in which the emulsion composition according to the present invention is applied to _@_. The invention is not limited thereto. (Experimental Preparation Example 1) (Preparation of Emulsion) The following components were heated and dissolved at 70 ° C for 1 hour to obtain an aqueous phase. Composition _ sucrose lauric acid ester (HLB = 16) 12 gram of glycerol 630 gram of pure water 1 60 gram Further, the following components were dissolved by heating at 70 ° C for 1 hour to obtain an oil phase composition. Astaxanthin content: 20% by mass) 25 g of lecithin (derived from soybean) 9 g of mixed tocopherol 1 g of coconut oil 54 g. The aqueous phase composition and the oil phase composition were emulsified under high pressure as in Example 1 to prepare shrimp. Emulsion composition EM-1 1. (beverage) (1) EM- 1 1 800 mg (2) catechin (70% content) (PF-TP80) 3 00 mg (3) citric acid 400 mg - 57- 200902072 (4) Ascorbic acid 250 mg (5) Sodium ascorbate 250 mg 3 5 0 0 mg (6) erythritol (7) Fragrance traces (8) Pure water remaining

在混合及溶解以上成分（2)至（8)後加入成分（1)，及進 行進一步之混合。然後以純水調整體積而製備5 0毫升飮料 (ρΗ = 3·5)。將其充塡於瓶中且在85°C加熱10分鐘下滅菌。 將其冷卻至室溫而得到飲料。所得飮料之透明性優良且未 觀察到凝集或沉澱發生，即使是在5 0 °C靜置1個月後。 由以上結果發現依照此實例之含乳液之組成物不造成 沉澱或凝集，而且顯示優良之乳液安定性。 實例3 (乳液之製備） 將以下成分在7(TC加熱溶解1小時而得到水相組成物 蔗糖肉豆蔻酸酯（HLB = 1 6) 50_0克 甘油 4 5 0.0克 純水 3 5 0.0克 此外將以下成分在70t加熱溶解1小時而得到油相組 成物。 綠藻萃取物（暇紅素含量：20質量％ ) 37.5克 混合生育酚 9.5克 椰子油 93.0克 一 58- 200902072 卵磷脂（源自大豆） 1 0 _ 〇克 將水相保持在70 °C而以均化機（1 0,000 rpm)攪拌。 對其加入油相，攪拌2分鐘，及冷卻至室溫而得到預備乳 液。使用 ULTIMIZER HJP-25005 (由 Sugino Machine Ltd. 製造）將得到之預備乳液在60°C於20 0 MPa之壓力下乳化 〇 然後將其經平均孔徑爲1微米之微過濾器過瀘而製備 含蝦紅素乳液組成物EM-11。 此外以相同方式得到含蝦紅素乳液組成物EM-1 2至 1 7，除了將組成物如以下表4所示而改變。 在表中，至於蔗糖肉豆蔻酸酯’其使用 Mitsubishi-Kagaku Foods Corp.製造之 Ryoto Sugar Ester M-1695 (HLB=16)。至於蔗糖月桂酸酯，其使用After mixing and dissolving the above components (2) to (8), the component (1) is added, and further mixing is carried out. Then, 50 ml of the dip material (ρΗ = 3. 5) was prepared by adjusting the volume with pure water. It was filled in a bottle and sterilized by heating at 85 ° C for 10 minutes. It was cooled to room temperature to obtain a beverage. The obtained tanning material was excellent in transparency and no aggregation or precipitation was observed, even after standing at 50 ° C for 1 month. From the above results, it was found that the emulsion-containing composition according to this example did not cause precipitation or aggregation, and showed excellent emulsion stability. Example 3 (Preparation of Emulsion) The following ingredients were dissolved in 7 (TC heating for 1 hour to obtain an aqueous phase composition of sucrose myristate (HLB = 16) 50_0 g of glycerol 4 5 0.0 g of pure water 3 5 0.0 g The following ingredients were dissolved by heating at 70 t for 1 hour to obtain an oil phase composition. Chlorella extract (ascorbine content: 20% by mass) 37.5 g of mixed tocopherol 9.5 g of coconut oil 93.0 g of a 58-200902072 Lecithin (derived from soybean 1 0 _ 〇 The aqueous phase was maintained at 70 ° C and stirred with a homogenizer (1 000,000 rpm). The oil phase was added thereto, stirred for 2 minutes, and cooled to room temperature to obtain a preliminary emulsion. Using ULTIMIZER HJP- 25005 (manufactured by Sugino Machine Ltd.) The obtained preliminary emulsion was emulsified at 60 ° C under a pressure of 20 MPa and then passed through a microfilter having an average pore diameter of 1 μm to prepare a composition containing astaxanthin. Further, the asbestos-containing emulsion composition EM-1 2 to 17 was obtained in the same manner except that the composition was changed as shown in the following Table 4. In the table, as for the sucrose myristate' Ryoto Su manufactured by Mitsubishi-Kagaku Foods Corp. Gar Ester M-1695 (HLB=16). As for sucrose laurate, its use

Mitsubishi-Kagaku Foods Corp.製造之 Ryoto Sugar Ester L- 1 695 (HLB=16)。至於蔗糖棕櫚酸酯，其使用Ryoto Sugar Ester L- 1 695 (HLB=16) manufactured by Mitsubishi-Kagaku Foods Corp. As for sucrose palmitate, its use

Mitsubishi-Kagaku Foods Corp.製造之 Ryoto Sugar Ester P- 1 67 0 (HLB= 1 6)。至於蔗糖油酸酯，其使用 Mitsubishi-Kagaku Foods Corp.製造之 Ryoto Sugar Ester 〇 1 5 7 0 (HLB = 15)。至於十甘油油酸酯，其使用 Nikko Chemicals Co. L t d.製造之 NIK K O L D e c a g 1 y η 1 - Ο (H L B = 1 2) 。至於海藻萃取物，其使用Takeda Shiki C〇_, Ltd.製造之 AS TOTS - S。至於混合生育酌，其使用Riken Vitamin Co., Ltd.製造之REKEN E油800。至於椰子油，其使用Kao Co. 製造之COCON ARD MT。至於卵磷脂（源自大豆），其使用 -59- 200902072 R i k e η V i t a m i n C ο .，L t d .製造之 R E S I Ο N P。 (乳液之評估） 將1 . 〇克之所得含蝦紅素之乳液組成物（任何EM-1 1 至20)、1.0克之L-抗壞血酸鈉、1.0克之檸檬酸三鈉、與 1 .〇克之兒茶素加入96.0克之純水且使用攪拌器攪拌10分 鐘。使用動態光散射粒徑分散分析儀FPAR-l〇〇〇(由Otsuka Electronics Co.，Ltd製造）測量所得乳液稀釋溶液之粒徑 。此外，將乳液稀釋溶液置於具密封蓋之瓶中’在50°C恆 溫烤箱中靜置1個月，冷卻至室溫，及再度測量粒徑。以 相同方式在70°C恆溫烤箱中靜置1週後測量粒徑。 在上述評估中，抗壞血酸鈉及檸檬酸三鈉爲由 Wako Pure Chemicals Industries Ltd.製造之試劑。至於’其使用 由 Pharma Foods International Co.，Ltd.製造之 PF-TP80。 結果示於表4。 -60 200902072 寸t( EM-20 1 1 1 1 50.0 450.0 340.0 37.5 m σ\ 93.0 20.0 1000 1 凝集 1 EM-19 50.0 1 1 1 1 450.0 360.0 37·5 1 in 93.0 1 1000 〇 〇 T—H 凝集 凝集 EM-18 50.0 1 1 1 10.0 「^50.0 330.0 1 37-5 | in Os [93.0 20.0 1000 (N 〇 寸 m 1 &lt; 凝集 凝集 EM-17 1 1 1 50.0 1 | 450.0 | 340.0 37.5 〇\ 93.0 1 20.0 1000 〇 ON 00 m Η CN *—η EM-16 1 1 50, 1 1 1 i 450.0 1 340.0 LjzaJ ^T) 93.0 1 20.0 j 1000 〇 m ON S (Ν (Ν ϊ-Η EM-15 1 50.0 1 1 1 1 450.0 340.0 37.5 m ON 93.0 1 20.0 1 1000 〇 C\ 寸 00 VO EM-14 50.0 1 1 1 〇 in 1 450.0 335.0 37.5 in d\ 93.0 1 20.0 1000 〇 r-H 1 &lt; 1 _ &lt; 229 257 EM-13 50.0 1 1 1 CN 1 450.0 | 337.5 I L 37.5 1 ^T\ d\ 1 93.0 J 20.0 1000 0.05 vn ΓΛ On τ—Η 224 EM-12 50.0 1 1 1 ο 1 450.0 | 339.5 J 37.5」 Os 93.0 J 1 20.0 1000 1- ；0.01 1 i 1 o r«H 00 (Ν I&quot;1 Ή EM-11 50.0 1 1 1 1 1 450.0 1 | 340.0 | 37.5 IT) On 93.0 1 20.0 1000 〇 Ον in τ—Η Ύ—Ι 餾^ 蹓X 1Π1 ^ m S 擬® 题职 趦X 1¾ II 鹅s 獲邑 驛 ml m S 涵邑 &amp;I ^ 氍:α 扭丨1 S3 m ^ 氍^ sx 酶2 •ffl II £ « 和一1 甘油（克） 純水（克） 紅球藻萃取物（克） 混合生育酚（克） 椰子油（克） 卵磷脂（克） 總共（克） am CH3 m 雔 i Μ-玥_ 恰在稀釋後（奈米） 在50°C1個月後(奈米） 在70°C1個月後(奈米） 水相 油相 粒徑 -19- 200902072 由表4明顯可知，依照本發明實例之EM-1 1至EM-17 爲不造成凝集及具有有利之儲存安定性的乳液組成物，即 使是在將其混合含兒茶素與抗壞血酸之溶液時。 其次以下顯示使用乳液組成物E Μ -1 1作爲依照本發明 實例之實驗製備例，但是本發明不受其限制。 (實驗製備例2 ) 飲料 (1 ) EM- 1 1 20 克 (2) 果糖液態糖 120克 (3) 兒茶素（PF-TP 80) 5 克 (4) 維生素C(L-抗壞血酸） 10克 (5) 檸檬酸 10克 (6) 橙香料 3克 (8 )水 8 3 2克 總共 1 0 0 0克Ryoto Sugar Ester P- 1 67 0 (HLB = 1 6) manufactured by Mitsubishi-Kagaku Foods Corp. As for sucrose oleate, Ryoto Sugar Ester 〇 1 5 7 0 (HLB = 15) manufactured by Mitsubishi-Kagaku Foods Corp. was used. As the decaglyceryl oleate, NIK K O L D e c a g 1 y η 1 - Ο (H L B = 1 2) manufactured by Nikko Chemicals Co. L t d. is used. As for the seaweed extract, AS TOTS-S manufactured by Takeda Shiki C〇_, Ltd. is used. As for the mixed fertility, it uses REKEN E oil 800 manufactured by Riken Vitamin Co., Ltd. As for coconut oil, it uses COCON ARD MT manufactured by Kao Co. As for lecithin (derived from soybean), it is made of -59-200902072 R i k e η V i t a m i n C ο ., L t d. R E S I Ο N P . (Evaluation of Emulsion) The emulsion composition containing astaxanthin (any EM-1 1 to 20), 1.0 g of sodium L-ascorbate, 1.0 g of trisodium citrate, and 1. gram tea 96.0 g of pure water was added and stirred for 10 minutes using a stirrer. The particle diameter of the obtained emulsion diluted solution was measured using a dynamic light scattering particle size dispersion analyzer FPAR-1 (manufactured by Otsuka Electronics Co., Ltd.). Further, the emulsion diluted solution was placed in a bottle with a sealed lid, and allowed to stand in a constant temperature oven at 50 ° C for 1 month, cooled to room temperature, and the particle diameter was measured again. The particle size was measured after standing in a 70 ° C constant temperature oven for 1 week in the same manner. In the above evaluation, sodium ascorbate and trisodium citrate were reagents manufactured by Wako Pure Chemicals Industries Ltd. As for the use of PF-TP80 manufactured by Pharma Foods International Co., Ltd. The results are shown in Table 4. -60 200902072 inch t( EM-20 1 1 1 1 50.0 450.0 340.0 37.5 m σ\ 93.0 20.0 1000 1 agglutination 1 EM-19 50.0 1 1 1 1 450.0 360.0 37·5 1 in 93.0 1 1000 〇〇T-H agglutination Agglutination EM-18 50.0 1 1 1 10.0 "^50.0 330.0 1 37-5 | in Os [93.0 20.0 1000 (N 〇m 1 &lt; Agglutination EM-17 1 1 1 50.0 1 | 450.0 | 340.0 37.5 〇 \ 93.0 1 20.0 1000 〇ON 00 m Η CN *—η EM-16 1 1 50, 1 1 1 i 450.0 1 340.0 LjzaJ ^T) 93.0 1 20.0 j 1000 〇m ON S (Ν (Ν ϊ-Η EM-15 1 50.0 1 1 1 1 450.0 340.0 37.5 m ON 93.0 1 20.0 1 1000 〇C\ inch 00 VO EM-14 50.0 1 1 1 〇in 1 450.0 335.0 37.5 in d\ 93.0 1 20.0 1000 〇rH 1 &lt; 1 _ &lt; 229 257 EM-13 50.0 1 1 1 CN 1 450.0 | 337.5 IL 37.5 1 ^T\ d\ 1 93.0 J 20.0 1000 0.05 vn ΓΛ On τ—Η 224 EM-12 50.0 1 1 1 ο 1 450.0 | 339.5 J 37.5” Os 93.0 J 1 20.0 1000 1- ;0.01 1 i 1 or«H 00 (Ν I&quot;1 Ή EM-11 50.0 1 1 1 1 1 450.0 1 | 340.0 | 37.5 IT) On 93.0 1 20.0 1000 〇Ον in τ— Η Ύ—Ι Distillation 蹓X 1Π1 ^ m S ®® title 趦 X 13⁄4 II Goose s Obtained ml m S 邑&amp;I ^ 氍:α 丨1 S3 m ^ 氍^ sx Enzyme 2 •ffl II £ « and a 1 glycerol (g) pure water (g) Haematococcus extract (g Mixed tocopherol (g) coconut oil (g) lecithin (g) total (g) am CH3 m 雔i Μ-玥_ just after dilution (nano) at 50 °C 1 month later (nano) After 1 month at 70 °C (nano) Aqueous phase oil phase particle size -19- 200902072 It is apparent from Table 4 that EM-1 1 to EM-17 according to the examples of the present invention do not cause agglomeration and have favorable storage stability. The emulsion composition, even when it is mixed with a solution containing catechin and ascorbic acid. Next, the use of the emulsion composition E Μ -1 1 as an experimental preparation example according to an example of the present invention is shown below, but the present invention is not limited thereto. (Experimental Preparation Example 2) Beverage (1) EM- 1 1 20 g (2) Fructose liquid sugar 120 g (3) Catechin (PF-TP 80) 5 g (4) Vitamin C (L-ascorbic acid) 10 g (5) Citric acid 10 g (6) Orange spice 3 g (8) water 8 3 2 g total 1 0 0 0 g

在混合及溶解以上成分（2)至（7)後加入成分（1)，及進 行進一步之混合而製備飲料液體。將其充塡於瓶中且在85 °C加熱下滅菌1 0分鐘。將其冷卻至室溫而得到飲料。所得 飲料之透明性優良，而且未觀察到變濁、頸環等發生，即 使是在50 °C靜置1個月後。 (實驗製備例3 ) 保濕劑 (1) 1，3-丁二醇 60 克 (2) 甘油 40克 (3) 油醇 丨克 (4) 聚氧伸乙基（20)山梨醇酐單月桂酸酯 5克 200902072 (5)聚氧伸乙基（15)月桂醇醚 5克 (6)乙醇 1 00克 (7)對羥基苯甲酸甲酯 2克 (8 ) L -抗壞血酸鈉 1 0克 (9)兒茶素（PF-TP80) 1克 (10) EM- 1 1 1克 (11) 純水 77 5克 總共 1 000 克 將物質（1)加入且溶於物質（π )而得水相。然後將物質 (2)至（5)及物質（7)至（9)溶於物質（6)’繼而攪拌且混合上述 水相。此外，加入物質（9)繼而攪拌且混合而得保濕劑。所 得保濕劑之透明性優良，而且未觀察到混濁發生，即使是 在5 0 °C靜置1個月後。 由以上結果發現在實例之乳液組成物中，乳液之粒徑 可變小且顯示優良之乳液安定性，即使是在加入有機酸（ 如抗壞血酸鈉）與聚酚（如兒茶酚）時。 因而依照本發明之乳液組成物顯示優良之乳液安定性 ，而且不造成凝集，即使是在混合含聚酚化合物之溶液後 〇 【圖式簡單說明】 Μ 〇The component (1) is added after mixing and dissolving the above components (2) to (7), and further mixing is carried out to prepare a beverage liquid. It was filled in a bottle and sterilized by heating at 85 ° C for 10 minutes. It was cooled to room temperature to obtain a beverage. The obtained beverage was excellent in transparency, and no turbidity, neck ring or the like was observed, even after standing at 50 ° C for one month. (Experimental Preparation Example 3) Humectant (1) 1,3-butanediol 60 g (2) glycerol 40 g (3) oleyl alcohol (4) polyoxy-extension ethyl (20) sorbitan monolauric acid Ester 5 g 200902072 (5) Polyoxyethylene ethyl (15) lauryl ether 5 g (6) Ethanol 1 00 g (7) methyl p-hydroxybenzoate 2 g (8) L - sodium ascorbate 10 g (9 Catechin (PF-TP80) 1 g (10) EM-1 1 1 g (11) pure water 77 5 g total 1 000 g The substance (1) is added and dissolved in the substance (π) to obtain an aqueous phase. Then, the substances (2) to (5) and the substances (7) to (9) are dissolved in the substance (6)', followed by stirring and mixing the above aqueous phases. Further, the substance (9) is added and then stirred and mixed to obtain a humectant. The obtained humectant was excellent in transparency, and no turbidity was observed, even after standing at 50 ° C for 1 month. From the above results, it was found that in the emulsion composition of the example, the particle diameter of the emulsion was small and showed excellent emulsion stability even when an organic acid such as sodium ascorbate and a polyphenol such as catechol were added. Thus, the emulsion composition according to the present invention exhibits excellent emulsion stability without causing agglomeration even after mixing a solution containing a polyphenol compound. [Simplified illustration] Μ 〇

JWS 【主要元件符號說明】 Μ 。 j\\\ -63-JWS [Key component symbol description] Μ . j\\\ -63-

Claims (1)

200902072 十、申請專利範圍： 1. 一種含乳液之組成物，其包括： 水包油乳液顆粒，其包括脂溶性成分與含蔗糖脂肪酸酯 之乳化劑，此脂肪酸具有小於1 8個碳原子；及 兒茶素，其中 此組成物具有2.5至6.5之ρ Η。 2 .如申請專利範圍第1項之含乳液之組成物，其中兒茶素 爲至少一種選自（-)-表沒食子兒茶素-3-沒食子酸酯 (EGCG)、（-)-表沒食子兒茶素（EGC)、（_)-表兒茶素-3-沒 食子酸酯（ECG)、與（-)-表兒茶素（EC)之兒茶素。 3 .如申請專利範圍第1項之含乳液之組成物，其進一步包 括甘油聚合程度爲6或更小之聚甘油脂肪酸酯，其中聚 甘油脂肪酸酯中之脂肪酸具有14個碳原子或更少。 4 .如申請專利範圍第1項之含乳液之組成物，其進一步包 括有機酸作爲酸化劑及/或pH控制劑。 5 .如申請專利範圍第4項之含乳液之組成物，其中有機酸 爲至少一種選自檸檬酸、葡萄糖酸、蘋果酸、乳酸、與 其衍生物之酸。 6. 如申請專利範圍第1項之含乳液之組成物，其中脂溶性 成分進一步包括類胡蘿蔔素。 7. 如申請專利範圍第6項之含乳液之組成物，其中類胡蘿 蔔素較佳爲蝦紅素及/或其衍生物。 8 .如申請專利範圍第1項之含乳液之組成物，其進一步包 括抗氧化劑。 -64- 200902072 9 .如申請專利範圍第8項之含乳液之組成物，其中抗氧化 劑包括至少一員選自抗壞血酸、抗壞血酸鹽、其衍生物 、生育酚、與生育三烯酚。 1 0 _如申請專利範圍第1項之含乳液之組成物，其中蔗糖脂 肪酸酯爲至少一員選自蔗糖月桂酸酯、蔗糖肉豆蔻酸酯 與蔗糖棕櫚酸酯。 1 1 .如申請專利範圍第3項之含乳液之組成物，其中聚甘油 脂肪酸酯爲六甘油月桂酸酯、六甘油肉豆蔻酸酯或四甘 油辛酸酯。 1 2 · —種食品，其包括申請專利範圍第1項之含乳液之組成 物。 1 3 .如申請專利範圍第1 2項之食品，其中食品爲藉由將含 乳液之組成物包裝在容器中而得之包裝飲料。 1 4 . 一種局部用產品，其包括申請專利範圍第1項之含乳液 之組成物。 1 5 . —種乳液組成物，其包括脂溶性材料、磷脂、含蔗糖脂 肪酸酯之乳化劑、及（聚）甘油脂肪酸酯，其中（聚） 甘油脂肪酸酯之量對蔗糖脂肪酸酯之量的比例爲0.1質 量比或更小。 1 6 .如申請專利範圍第1 5項之乳液組成物，其中脂溶性材 料爲脂溶性類胡蘿蔔素。 1 7 .如申請專利範圍第1 6項之乳液組成物，其中脂溶性類 胡蘿蔔素爲蝦紅素及/或其酯。 1 8 _如申請專利範圍第1 5項之乳液組成物，其中蔗糖脂肪 200902072 酸酯中之脂肪酸酯具有12至18之碳數。 1 9.如申請專利範圍第1 5項之乳液組成物，其 多羥基醇。 2〇.如申請專利範圍第19項之乳液組成物，其 爲甘油。 2 1 ·如申請專利範圍第1 5項之乳液組成物，其 性材料調整成0.1質量％時，波長7 0 0奈米 率爲80%或更大。 2 2 .如申請專利範圍第1 5項之乳液組成物，其 米或更小之體積平均粒徑。 2 3 .如申請專利範圍第1 5項之乳液組成物，其 成物混合含聚酚化合物之溶液。 2 4 .如申請專利範圍第1 5項之乳液組成物’其 物無（聚）甘油脂肪酸酯。 2 5 . —種防止含有含聚酚化合物之脂溶性材料' 糖脂肪酸酯之乳化劑、及（聚）甘油脂肪酸 成物中聚酚化合物凝集之方法’此方法包括 將（聚）甘油脂肪酸酯之量對蔗糖脂肪酸 例調整持0.1質量比或更小。 -6 6 _ 進一步包括 中多羥基醇 中在將脂溶 之光的穿透 具有200奈 中將乳液組 中乳液組成 磷脂、含蔗 酯的乳液組 酯之量的比 200902072 七、指定代表圖： (一） 本案指定代表圖為：無。 (二) 本代表圖之元件代表符號簡單說明: 4ffP 〇 八、本案若有化學式時，請揭示最能顯示發明特徵的化學式：200902072 X. Patent application scope: 1. An emulsion-containing composition comprising: an oil-in-water emulsion granule comprising a fat-soluble component and an emulsifier containing a sucrose fatty acid ester, the fatty acid having less than 18 carbon atoms; And catechins, wherein the composition has a ρ 2.5 of 2.5 to 6.5. 2. The emulsion-containing composition of claim 1, wherein the catechin is at least one selected from the group consisting of (-)-epigallocatechin-3-gallate (EGCG), (- ) - epigallocatechin (EGC), (_)-epicatechin-3-gallate (ECG), and (-)-epicatechin (EC) catechin. 3. The emulsion-containing composition of claim 1, further comprising a polyglycerol fatty acid ester having a glycerin polymerization degree of 6 or less, wherein the fatty acid in the polyglycerin fatty acid ester has 14 carbon atoms or more. less. 4. The emulsion-containing composition of claim 1, which further comprises an organic acid as an acidifying agent and/or a pH controlling agent. 5. The emulsion-containing composition of claim 4, wherein the organic acid is at least one acid selected from the group consisting of citric acid, gluconic acid, malic acid, lactic acid, and derivatives thereof. 6. The emulsion-containing composition of claim 1, wherein the fat-soluble component further comprises a carotenoid. 7. The composition comprising an emulsion according to item 6 of the patent application, wherein the carotenoid is preferably astaxanthin and/or a derivative thereof. 8. The emulsion-containing composition of claim 1, further comprising an antioxidant. -64-200902072 9. The emulsion-containing composition of claim 8, wherein the antioxidant comprises at least one member selected from the group consisting of ascorbic acid, ascorbate, derivatives thereof, tocopherols, and tocotrienols. The composition according to claim 1, wherein the sucrose fatty acid ester is at least one member selected from the group consisting of sucrose laurate, sucrose myristate and sucrose palmitate. An emulsion-containing composition according to claim 3, wherein the polyglycerin fatty acid ester is hexaglycerol laurate, hexaglyceryl myristate or tetraglycolate. 1 2 · A food product comprising the composition of the emulsion containing the scope of claim 1 of the patent application. A food product according to claim 12, wherein the food product is a packaged beverage obtained by packaging a composition containing the emulsion in a container. A topical product comprising the composition comprising the emulsion of claim 1 of the patent application. An emulsion composition comprising a fat-soluble material, a phospholipid, an emulsifier containing a sucrose fatty acid ester, and a (poly)glycerin fatty acid ester, wherein the amount of the (poly)glycerin fatty acid ester is sucrose fatty acid ester The ratio of the amount is 0.1 mass ratio or less. The emulsion composition of claim 15 wherein the fat-soluble material is a fat-soluble carotenoid. The emulsion composition of claim 16 wherein the fat-soluble carotenoid is astaxanthin and/or an ester thereof. 1 8 _ The emulsion composition of claim 15 wherein the fatty acid ester in the sucrose fat 200902072 acid ester has a carbon number of 12 to 18. 1 9. An emulsion composition according to claim 15 of the patent application, which is a polyhydric alcohol. 2. The emulsion composition of claim 19, which is glycerin. 2 1 . The emulsion composition of claim 15 of the patent application, wherein the material is adjusted to 0.1% by mass, the wavelength of 700 nm is 80% or more. 2 2. The emulsion composition of claim 15 or 5, which is a volume average particle diameter of rice or smaller. 2 3. The emulsion composition of claim 15 of the patent application, wherein the mixture is mixed with a solution containing a polyphenol compound. 2 4. The emulsion composition of claim 15 of the patent application's which is free of (poly)glycerin fatty acid ester. 2 5. A method for preventing aggregation of a polyphenol compound containing a fat-soluble material containing a polyphenol compound, a sugar fatty acid ester, and a polyphenol compound in a (poly)glycerin fatty acid compound. The method includes a (poly)glycerin fatty acid. The amount of the ester is adjusted to 0.1 mass ratio or less for the sucrose fatty acid. -6 6 _ further includes the ratio of the amount of the emulsion composed of the emulsion in the emulsion group to the phospholipid, the sugar cane ester-containing emulsion group ester in the medium polyhydric alcohol having a penetration ratio of 200 nm. (1) The representative representative of the case is: No. (2) A brief description of the symbol of the symbol of the representative figure: 4ffP 〇 8. If there is a chemical formula in this case, please disclose the chemical formula that best shows the characteristics of the invention:
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