WO2015147043A1 - Composition d'émulsification - Google Patents

Composition d'émulsification Download PDF

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Publication number
WO2015147043A1
WO2015147043A1 PCT/JP2015/059099 JP2015059099W WO2015147043A1 WO 2015147043 A1 WO2015147043 A1 WO 2015147043A1 JP 2015059099 W JP2015059099 W JP 2015059099W WO 2015147043 A1 WO2015147043 A1 WO 2015147043A1
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WIPO (PCT)
Prior art keywords
oil
water
emulsion
drink
emulsified
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PCT/JP2015/059099
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English (en)
Japanese (ja)
Inventor
尊郁 糸部
聖己 和田
康行 飯降
熊沢　賢二
安部　忍
Original Assignee
小川香料株式会社
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Application filed by 小川香料株式会社 filed Critical 小川香料株式会社
Priority to CN201580005250.7A priority Critical patent/CN106413412B/zh
Priority to JP2016510416A priority patent/JP6585583B2/ja
Publication of WO2015147043A1 publication Critical patent/WO2015147043A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/80—Emulsions

Definitions

  • the present invention relates to an emulsion composition (O / W type, W / O type, W / O / W type, etc.) containing an oil-soluble substance or a water-soluble substance in the emulsion particles and having an average emulsion particle diameter of 15 to 100 ⁇ m. .
  • an oil-in-water (O / W) emulsion composition in which the average particle diameter of oil droplets containing an oil-soluble substance is 15 to 100 ⁇ m and a method for producing the same, or the average particle diameter of water drops containing a water-soluble substance is Water-in-oil (W / O) emulsion composition having a size of 15 to 100 ⁇ m, a method for producing the same, food and drink containing these emulsion compositions, and food and drink characterized by adding these emulsion compositions
  • the present invention relates to a method for improving taste and a masking method for off-flavor and odor.
  • fragrances such as natural fragrances, synthetic fragrances and blended fragrances are oil-soluble, and it is difficult to add fragrances to water-based foods and drinks, especially beverages as they are.
  • the method of dispersing in water in the form of is frequently used.
  • food and drink are blended with various additives with different properties in addition to fragrances, and further subjected to heat sterilization treatment for food hygiene, so it has excellent heat resistance in addition to acid resistance and salt resistance, and Even when stored for a long time, creaming (a phenomenon in which light oil droplets are separated due to the difference in density between oil and water and light oil droplets move to the upper layer), aggregation and coalescence of oil droplet particles (a phenomenon in which aggregated emulsion particles fuse together)
  • it is required to be an emulsion (emulsion) capable of maintaining a uniform emulsification or solubilized state without separation of fats and oils.
  • Patent Document 1 discloses a technique for providing a food excellent in flavor and richness (fat sensation) of oil that keeps oil balls large and stable by using cellulose as an emulsifier and has stability over time and heat stability.
  • Patent Document 2 discloses a technique for maintaining or enhancing the umami and richness of fats and oils by setting the average particle diameter of the emulsified fats and oils to a certain range of 2 ⁇ m to 15 ⁇ m.
  • Patent Document 3 provides a technique for masking the fishy odor of fish oil by reducing the particle size of oil droplets.
  • this method limits the objects that can be masked, and cannot be applied to a variety of foods and beverages with off-flavors and off-flavors. For this reason, it is extremely difficult to easily reduce (mask) the problems of off-flavors, off-flavors, and off-flavors in food and drink.
  • the present invention eliminates the problems of the prior art, can increase the volume of taste (fruit juice, richness, milk fat, coffee body feeling, etc.) of food and drink, and the taste (bitter taste) of food and drink. It is an object of the present invention to provide a new technique in the field of food fragrances capable of reducing (masking) off-flavors such as off-flavors (degradation odor of amino acids, fatty acid odor of fats and oils, etc.). Furthermore, it aims at providing the new technique in the fragrance
  • an emulsion composition (O / W type, W / O type, W / O) containing an oil-soluble substance or a water-soluble substance in the emulsion particles and having an average emulsion particle diameter of 15 to 100 ⁇ m.
  • O / W type especially oil-in-water emulsions (O / W type) emulsions containing oil-soluble substances such as oily perfume in the oil droplets and having an average particle diameter of 15 to 100 ⁇ m.
  • the present invention has been completed by finding that it has an excellent effect on both the volume enhancement of foods and drinks and the reduction of off-flavors and odors and can solve the above problems.
  • water-in-oil type (W / O type) emulsions that contain water-soluble substances such as aqueous flavors in the water droplets and the average particle size of the water droplets is 15 to 100 ⁇ m, improve the taste of oil-based foods and drinks and reduce off-flavors.
  • the present invention has been accomplished by finding that both of the above effects are excellent and the above-mentioned problems can be solved.
  • the present invention is as follows.
  • An emulsified composition comprising an oil-soluble substance or a water-soluble substance in an emulsified particle and having an average emulsified particle diameter of 15 to 100 ⁇ m.
  • An oil-in-water emulsion composition in which the average particle size of oil droplets containing an oil-soluble substance in (1) is 15 to 100 ⁇ m, the oil-soluble substance is an essential oil or a fragrance component, and the use is for food and drink It is characterized by being.
  • a taste improver for food or drink comprising the above emulsion composition, a food or drink containing the taste improver, and 0.001 to 50% by mass of the above emulsion composition is added to the food or drink. This is a method for improving the taste of food and drink.
  • Addition of 0.001 to 50% by mass of the off-flavor odor masking agent for foods and beverages comprising the above-mentioned emulsified composition, the food / beverage products containing the off-flavor odor masking agent, and the above-mentioned emulsified composition to the food / beverage products. This is a characteristic method for masking off-flavors of food and drink.
  • an emulsifier having an HLB value of 2 to 8 is dissolved, and then the water-soluble substance is mixed in the solution, and then the rotational speed is 1400 to 18000 rpm using an emulsifier.
  • the emulsified composition of the present invention enhances the volume of taste (fruit juice feeling, richness feeling, milk fat feeling, coffee body feeling, etc.) of beverages and foods that can be taken orally, and further the taste of food and drink (bitterness, sweetener) It is possible to easily reduce off-flavors such as peculiar taste and off-flavor (degradation odor of amino acids, fatty acid odor of fats and oils). In addition, it is possible to easily achieve improvement in taste of oil-based foods (improvement of oil-flavored aftertaste in the mouth) and reduction in off-flavor odor (masking). Therefore, this technique is particularly suitable for emulsified fragrances.
  • the emulsified composition of the present invention has a double emulsion type (dispersion) in addition to a type in which water is dispersed in oil (W / O type) and a type in which oil is dispersed in water (O / W type). It is possible to adopt a form such as a W / O / W type in which an aqueous phase is held in a capsule form in an oil droplet, and a reverse O / W / O type multiphase / complex emulsion).
  • the emulsified composition of the present invention mainly comprises an oil-soluble substance constituting the oil phase of the emulsion, water and a water-soluble substance constituting the aqueous phase, an emulsifier for stabilizing the emulsion, and an emulsion stabilizer.
  • Oil-soluble substance used in the present invention is a substance that is insoluble or hardly soluble in the aqueous phase but is soluble or easily soluble in the oil phase, and constitutes the oil phase of the emulsion.
  • flavoring agents include citrus essential oils such as orange, lemon, lime, and grapefruit, plant essential oils such as flower essential oil, peppermint oil, spearmint oil, spice oil, cola nut extract, coffee extract, crocodile Oily extracts such as la extract, cocoa extract, black tea extract, spices extract and the like and their oleo oranges, ethyl acetoacetate, acetophenone, anisaldehyde, ⁇ -amylcinnamaldehyde, methyl anthranilate, ionone, Isoeugenol, isoamyl isovalerate, ethyl isovalerate, indole and its derivatives, ⁇ -undecalactone, esters, ethyl vanillin, ethers, eugenol, octanol, ethyl octoate, formic acid Soamiru, geranyl formic acid, citr
  • Colorant examples include ⁇ -carotene, anato dye, turmeric dye, shrimp dye, krill dye, orange dye, chlorophyllin, chlorophyll, corn dye, sasa dye, imo carotene, Dunaliella carotene, carrot carotene , Palm oil carotene, tomato pigment, publica pigment, Phaffia pigment, Haematococcus alga pigment, Benikouji pigment, marigold pigment and the like.
  • Nutrition enhancer examples include vitamin A, calciferol, vitamin E, and the like.
  • Antioxidant examples of the antioxidant include mixed tocopherol, ascorbic acid stearic acid ester, ascorbic acid palmitic acid ester, ⁇ -oryzanol, natural extraction antioxidant and the like.
  • Examples of (e) preservative and (f) bactericidal agent include dehydroacetic acid.
  • animal and vegetable oils and fats are not particularly limited, and any of those conventionally known and commercially available can be suitably used.
  • animal and vegetable oils and fats are not particularly limited, and any of those conventionally known and commercially available can be suitably used.
  • Examples of vegetable resins include olibanum, rosin, copal, dammar, elemi, ester gum and the like.
  • the above oil-soluble substances (a) to (h) can be used alone or in appropriate combination.
  • the oil-soluble substance is a pigment or vitamin that is not itself an oil-based component
  • (a) essential oils and (g) animal and vegetable fats and oils are required as oil-based solvents for dissolving such oil-soluble substances. It can be blended accordingly.
  • MCT medium-chain fatty acid triglyceride
  • the amount of the oil-soluble substance is 0.1 to 50% by mass, preferably 1 to 40% by mass in the emulsion composition. It is appropriate to do. If the blending amount of the oil-soluble substance is less than 0.1% by mass, it will not be possible to give a sufficient effect to foods and drinks. On the other hand, if it exceeds 50% by mass, there will be a problem in stability as an emulsified composition.
  • the amount of the water-soluble substance is 0.1 to 50% by mass, preferably 1 to 40% by mass in the emulsion composition. It is suitable to blend in. If the blending amount of the water-soluble substance is less than 0.1% by mass, it will not be possible to give a sufficient effect to the food or drink. On the other hand, if it exceeds 50% by mass, there will be a problem with the stability as an emulsified composition.
  • water constituting most of the water phase it can be appropriately blended according to the type of food or drink such as tap water, distilled water, ion exchange water, mineral water. Furthermore, in the aqueous phase, for example, sugars such as sucrose, syrup, and isomerized sugar, artificial sweeteners, acidulants such as citric acid, and water-soluble ingredients such as amino acids and vitamin C are appropriately blended according to the type of food and drink. can do.
  • sugars such as sucrose, syrup, and isomerized sugar
  • artificial sweeteners such as sucrose, syrup, and isomerized sugar
  • acidulants such as citric acid
  • water-soluble ingredients such as amino acids and vitamin C
  • Extracts such as an extract
  • the extract is not particularly limited, for example, oranges, lemons, grapefruits, apples, bananas, karin, mango, mangosteen, peach, pomegranate and other fruits, green tea, oolong tea, tea, puer tea and other teas, chicory, Marjoram, german chamomile, roman chamomile, tarragon, black ginger, rose red, lemongrass, lemon balm, lavender, lavandin, oregano, summer savory, winter savory, rosemary, thyme, buoyant musk, mint, horsemint, miseremb, clove, Herbs and spices such as beetle, rumbu, Dutch sennici, hermanus, peppermint, spearmint, pepper, ginger, horseradish, horseradish, sun pepper and pepper, cows, pigs, chickens, Animals such as sardines, fish such as skipjack, ma
  • Emulsifier, Emulsification Stabilizer The emulsifier used in the present invention is not particularly limited as long as it is an edible emulsifier.
  • HLB Hydrophilic Lipophilic Balance
  • the amount of the emulsifier is suitably 0.1 to 50% by mass, preferably 1 to 30% by mass in the emulsion composition. If the amount of the emulsifier is less than 1% by mass, the emulsified composition becomes unstable and particle enlargement or oil-off occurs. On the other hand, when it exceeds 30 mass%, the flavor derived from an emulsifier may be felt strongly, which is not preferable.
  • an emulsion stabilizer such as glycerin, sugar, sugar alcohol, and the like can be blended as needed, as long as the effects of the present invention are not impaired.
  • an emulsification treatment is performed at a rotational speed of 1400 to 18000 rpm for 1 to 120 minutes, preferably at a rotational speed of 2000 to 12000 rpm for 2 to 90 minutes.
  • An oil-in-water emulsion composition having an average droplet diameter of 15 to 100 ⁇ m can be produced.
  • the particle size range of the emulsified particles can be controlled by changing the mixing ratio of the water phase component and the oil phase component, the number of rotations of the homogenizer, and the treatment time.
  • the average particle diameter of oil droplets is preferably in the range of 15 to 100 ⁇ m. More preferably, the thickness is 30 to 50 ⁇ m.
  • the average particle diameter is a particle diameter measured by a laser diffraction / scattering particle size analyzer (for example, LS 13 320 manufactured by Beckman Coulter, Inc.).
  • the emulsified composition of the present invention can be used for food and drink in general, and the food and drink referred to in the present invention refers to foods, drinks, spices, seasonings, pharmaceuticals and the like that can be used for food and drink.
  • the amount of the emulsified composition of the present invention added to the food or drink is 0.001 to 50% by mass with respect to the food or drink considering the balance between the taste improving effect of the emulsion composition and the influence on the flavor of the food and drink.
  • the addition amount is suitable, and an addition amount of 0.01 to 1% by mass is particularly preferred.
  • this invention is the food / beverage products which added the composition which emulsified the oil-soluble substance or the water-soluble substance, and is manufactured by mix
  • these foods and beverages include beverages such as sports beverages, carbonated beverages, nutritional beverages, fruit juice beverages, milk beverages such as processed milk and soy milk, concentrated liquid foods for nutritional supplementation, bread, biscuits, candy, jelly Processed dairy products such as bread and confectionery, yogurt, ham, etc., seasonings such as miso, sauce, sauce, dressing, processed oils such as margarine, fat spread, shortening, powdered foods such as powdered drinks, powdered soups, capsules Health food, tofu, noodles, etc. in the form of tablets, tablets, powders, granules, etc., and the range thereof is not particularly limited and can be applied to all kinds of foods and drinks.
  • Emulsified compositions 1 to 4 of the present invention were produced as follows.
  • Emulsion composition 1 Grapefruit emulsions with different particle sizes were produced by changing the conditions of the emulsification treatment. First, in a 100 ml stainless steel beaker, 45 g of water, 29 g of glycerin, and 21 g of gum arabic (HLB value about 10 to 12) were dissolved.
  • Emulsion Composition 1 Production of an emulsified composition having a particle size of 0.4 to 10 ⁇ m was performed by appropriately setting the emulsification time under the condition of a rotational speed of 12000 rpm. Further, the particle size of 15 to 200 ⁇ m was produced by appropriately setting the emulsification time under the condition of a rotational speed of 2000 rpm.
  • Emulsified composition 2-4 Emulsified compositions 2 to 4 were prepared in the same manner as in the emulsified composition 1, using the various fragrances shown in Table 2 with the compositions shown in Table 1.
  • the average particle size of the obtained emulsified compositions 1 to 4 was confirmed by a particle measurement system using a laser diffraction / scattering method (manufactured by Beckman Coulter, Inc., model number: LS13 320).
  • a laser diffraction / scattering method manufactured by Beckman Coulter, Inc., model number: LS13 320.
  • the emulsified composition 1 there were 11 types of emulsion particle sizes of 0.4 ⁇ m, 10 ⁇ m, 15 ⁇ m, 20 ⁇ m, 40 ⁇ m, 60 ⁇ m, 80 ⁇ m, 100 ⁇ m, 120 ⁇ m, 150 ⁇ m and 200 ⁇ m.
  • the 11 types of emulsion compositions were used in Test Examples 1 and 2 below.
  • the average particle diameters of the emulsion compositions 2 to 4 were 0.4 ⁇ m, 5.0 ⁇ m, 30 ⁇ m, 50 ⁇ m, and 100 ⁇ m.
  • Such emulsified compositions 2 to 4 were used in the following Test Examples 3 to 9, respectively.
  • the evaluation criteria are as follows, and Table 3 lists simple average values of 20 panelists.
  • Each evaluation item of the model beverage to which the grapefruit emulsion having an average particle size of 0.4 ⁇ m is added is set to a score of 4.0, and each panelist compares and evaluates the model beverage to which the grapefruit emulsion of each particle size is added as a reference. The method to do was adopted.
  • the model beverage having a smaller average emulsified particle size of the grapefruit emulsion showed a clearer flavor.
  • a grapefruit emulsion prepared with an average emulsified particle size of 10 to 100 ⁇ m was effective in increasing the taste volume of the model beverage such as the fruit juice feeling and aftertaste. It became clear that even if the particle size is too large, it does not contribute to the increase in taste volume.
  • the evaluation criteria are as follows, and Table 5 lists the simple average values of 10 panelists.
  • the panelists used a method in which each panelist absolutely evaluated the strength of the off-flavor of each model beverage with reference to the off-flavor felt in the model beverage to which no grapefruit emulsion was added.
  • Table 5 shows that the grapefruit emulsion prepared with an average emulsified particle size of 15 to 100 ⁇ m is effective in masking off-flavors derived from amino acids in model beverages.
  • the sensory evaluation was performed in the same manner as in Test Example 1, and five types of gummy candy to which the emulsion composition 2 having different particle diameters were added were sampled by 20 skilled panelists, and each gummy candy was refreshed. Two items of (sharp) flavor and taste volume (fruit juice feeling) were evaluated in 7 stages. The results are shown in Table 7.
  • the evaluation criteria are the same as in Test Example 1, and each evaluation item of the gummy candy to which the emulsion composition 2 having an average particle size of 0.4 ⁇ m is added is set to a score of 4.0, and each panelist is based on that.
  • Table 7 shows simple average values of 20 panelists.
  • the gummy candy having a smaller average emulsified particle size of the emulsified composition 2 showed a refreshing flavor.
  • the emulsified composition 2 prepared with an average emulsified particle size of 30 to 50 ⁇ m was effective in increasing the taste of gummy candy such as fruit juice feeling and aftertaste, and the result was that the palatability was higher.
  • Test Example 4 (Masking effect of gelatin-derived off-flavor)
  • the off-flavor derived from gelatin was evaluated using the gummy candy used in Test Example 3.
  • the evaluation criteria are the same as in Test Example 2, and Table 8 lists simple average values of the evaluation of 10 panelists.
  • Emulsified Composition 2 prepared with an average emulsified particle size of 30 to 50 ⁇ m was effective in masking off-flavor derived from gelatin in gummy candy.
  • the sensory evaluation was performed in the same manner as in Test Example 1, and was conducted by 20 experienced panelists tasting five types of milk-containing coffee beverages to which emulsion compositions 3 having different particle sizes were added. Two items, a clear (sharp) flavor and taste volume (coffee richness), were evaluated on a 7-point scale. The results are shown in Table 10.
  • the evaluation criteria are the same as in Test Example 1, and each evaluation item of the milk-containing coffee beverage to which the emulsion composition 3 having an average particle size of 0.4 ⁇ m is added is set to 4.0, and each panelist sets it.
  • Table 10 shows simple average values of 20 panelists.
  • the milk coffee beverage with a smaller average emulsified particle size of the emulsified composition 3 showed a refreshing flavor.
  • the emulsified composition 3 prepared with an average emulsified particle size of 30 to 50 ⁇ m is effective in increasing the volume of flavor of coffee beverages containing milk such as the richness and aroma of coffee, and has a higher palatability. Obtained.
  • the milk coffee beverage with a smaller average emulsified particle size of the emulsified composition 4 showed a refreshing flavor.
  • the emulsified composition 4 prepared with an average emulsified particle size of 30 to 50 ⁇ m has a strong milky feeling and milky feeling, and even when it is used in a coffee beverage containing milk without using a cream, it has a rich taste and milky feeling. As a result, a high level of satisfaction was obtained.
  • the sensory evaluation was performed in the same manner as in Test Example 1, and 20 kinds of grapefruit juice drinks were prepared by tasting five kinds of grapefruit juice drinks to which the emulsion composition 2 having different particle sizes were added, and each grapefruit juice drink was refreshed.
  • the two items of (sharp) flavor and taste volume (fruit juice feeling) were evaluated in 7 stages. The results are shown in Table 13.
  • the grapefruit juice drink with a smaller average emulsified particle size of the emulsified composition 2 showed a refreshing flavor.
  • the emulsified composition 2 prepared with an average emulsified particle size of 30 to 50 ⁇ m is effective in increasing the taste volume of grapefruit juice beverages such as fruit juice feeling and skin feeling. The larger the emulsified particle diameter, the more the fruit juice feeling and oily. As a result, the skin feeling was enhanced.
  • Lact ice (Test Example 8] (Taste improvement effect)
  • lacto ice is an ice cream having a milk solid content of 3% or more as defined by a ministerial ordinance.
  • Frozen sugared egg yolk, ion-exchanged water, and skim milk powder were added to the starch syrup and stirred in a hot water bath, and an emulsion stabilizer, sugar and salt were further mixed.
  • Purified coconut oil was added to the resulting mixture and homogenized with CLEARMIX (15000 rpm, 10 minutes). The emulsion composition 4 was added to the homogenized mixture, and the frozen product after mixing was evaluated as lacto ice.
  • the white sauce with a smaller average emulsified particle diameter of the emulsified composition 4 showed a lighter flavor.
  • the white sauce to which the emulsified composition 4 prepared with an average emulsified particle size of 30 to 50 ⁇ m is added has a strong feeling of milk and a strong feeling of the rest and milk fat. The result of feeling high satisfaction from the taste and milk fat feeling was obtained.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Tea And Coffee (AREA)
  • Edible Oils And Fats (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Dairy Products (AREA)

Abstract

Afin d'offrir une nouveauté dans le domaine des substances aromatiques pour produits alimentaires et de permettre d'augmenter le volume des goûts (caractère juteux, richesse, onctuosité, corps du café) des boissons, et de réduire (masquer) les goûts irréguliers (amertume ou douceur distinctes, etc.) et les flaveurs atypiques irrégulières (odeur de la détérioration d'acides aminés ou d'acides gras d'huiles, etc.) des boissons, cette composition d'émulsification comprend une substance liposoluble ou une substance hydrosoluble à l'intérieur de particules d'émulsification, et est caractérisée en ce que le diamètre moyen des particules d'émulsification est situé dans la plage allant de 15 à 100 µm.
PCT/JP2015/059099 2014-03-27 2015-03-25 Composition d'émulsification WO2015147043A1 (fr)

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Application Number Priority Date Filing Date Title
CN201580005250.7A CN106413412B (zh) 2014-03-27 2015-03-25 乳化组合物
JP2016510416A JP6585583B2 (ja) 2014-03-27 2015-03-25 乳化組成物

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JP2014-065657 2014-03-27

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JP2021151213A (ja) * 2020-03-25 2021-09-30 日清食品ホールディングス株式会社 即席食品用スープ
JP6958766B1 (ja) * 2020-05-15 2021-11-02 不二製油株式会社 高度不飽和脂肪酸を含有するブドウ果汁入りグミ
WO2021229958A1 (fr) * 2020-05-15 2021-11-18 不二製油グループ本社株式会社 Bonbon gélifié à base de jus de raisin contenant un acide gras polyinsaturé
WO2022224708A1 (fr) * 2021-04-23 2022-10-27 高砂香料工業株式会社 Composition de parfum et aliment et boisson

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