WO2015151345A1 - 乳成分含有飲料用乳化剤 - Google Patents
乳成分含有飲料用乳化剤 Download PDFInfo
- Publication number
- WO2015151345A1 WO2015151345A1 PCT/JP2014/082781 JP2014082781W WO2015151345A1 WO 2015151345 A1 WO2015151345 A1 WO 2015151345A1 JP 2014082781 W JP2014082781 W JP 2014082781W WO 2015151345 A1 WO2015151345 A1 WO 2015151345A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- milk
- fatty acid
- emulsifier
- stearoyl lactate
- milk component
- Prior art date
Links
- 235000013336 milk Nutrition 0.000 title claims abstract description 88
- 239000008267 milk Substances 0.000 title claims abstract description 88
- 210000004080 milk Anatomy 0.000 title claims abstract description 88
- 235000013361 beverage Nutrition 0.000 title claims abstract description 60
- 239000003995 emulsifying agent Substances 0.000 title claims abstract description 42
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims abstract description 80
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 76
- 229930195729 fatty acid Natural products 0.000 claims abstract description 76
- 239000000194 fatty acid Substances 0.000 claims abstract description 76
- 235000021314 Palmitic acid Nutrition 0.000 claims abstract description 40
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims abstract description 40
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 34
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical group CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000000470 constituent Substances 0.000 claims abstract description 21
- 239000004480 active ingredient Substances 0.000 claims abstract description 5
- -1 diglycerin fatty acid ester Chemical class 0.000 claims description 49
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 claims description 18
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical group [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 claims description 18
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 229940105990 diglycerin Drugs 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 238000000926 separation method Methods 0.000 abstract description 3
- 230000035784 germination Effects 0.000 abstract description 2
- 238000005345 coagulation Methods 0.000 abstract 1
- 230000015271 coagulation Effects 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 34
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 27
- 238000006243 chemical reaction Methods 0.000 description 18
- 235000014655 lactic acid Nutrition 0.000 description 18
- 239000004310 lactic acid Substances 0.000 description 16
- 239000000203 mixture Substances 0.000 description 16
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 14
- 238000004519 manufacturing process Methods 0.000 description 13
- 238000000034 method Methods 0.000 description 13
- 239000000243 solution Substances 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 235000021355 Stearic acid Nutrition 0.000 description 11
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 11
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 11
- 239000008117 stearic acid Substances 0.000 description 11
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 10
- 230000006866 deterioration Effects 0.000 description 10
- 239000000787 lecithin Substances 0.000 description 10
- 235000010445 lecithin Nutrition 0.000 description 10
- 229940067606 lecithin Drugs 0.000 description 10
- 239000002253 acid Substances 0.000 description 9
- 239000003921 oil Substances 0.000 description 9
- 239000007864 aqueous solution Substances 0.000 description 8
- 230000001954 sterilising effect Effects 0.000 description 8
- 238000004659 sterilization and disinfection Methods 0.000 description 8
- 235000020124 milk-based beverage Nutrition 0.000 description 7
- 229910052757 nitrogen Inorganic materials 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 238000007664 blowing Methods 0.000 description 6
- 235000013365 dairy product Nutrition 0.000 description 6
- 239000007789 gas Substances 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 235000011187 glycerol Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 230000003385 bacteriostatic effect Effects 0.000 description 4
- 229960005069 calcium Drugs 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000004220 aggregation Methods 0.000 description 3
- 230000002776 aggregation Effects 0.000 description 3
- 229920000139 polyethylene terephthalate Polymers 0.000 description 3
- 239000005020 polyethylene terephthalate Substances 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Natural products CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 229920001214 Polysorbate 60 Polymers 0.000 description 2
- 241000533293 Sesbania emerus Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 235000020603 homogenised milk Nutrition 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 235000008476 powdered milk Nutrition 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 1
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- KXFNZUHMPODMRZ-UHFFFAOYSA-N 2-hydroxypropanoic acid;octadecanoic acid Chemical compound CC(O)C(O)=O.CCCCCCCCCCCCCCCCCC(O)=O KXFNZUHMPODMRZ-UHFFFAOYSA-N 0.000 description 1
- FDKAAIFOPLCYAM-UHFFFAOYSA-M C(C(O)C)(=O)[O-].C(CCCCCCCCCCCCCCCCC)(=O)[Ca+] Chemical compound C(C(O)C)(=O)[O-].C(CCCCCCCCCCCCCCCCC)(=O)[Ca+] FDKAAIFOPLCYAM-UHFFFAOYSA-M 0.000 description 1
- 241000193385 Geobacillus stearothermophilus Species 0.000 description 1
- 229920000057 Mannan Polymers 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000020191 long-life milk Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- POECFFCNUXZPJT-UHFFFAOYSA-M sodium;carbonic acid;hydrogen carbonate Chemical compound [Na+].OC(O)=O.OC([O-])=O POECFFCNUXZPJT-UHFFFAOYSA-M 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- 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
- A23L2/66—Proteins
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
Definitions
- the present invention relates to a milk component-containing beverage emulsifier.
- milk component-containing beverages such as milk coffee and milk tea
- Such a milk component-containing beverage is likely to cause a phenomenon in which milk components such as milk fat and milk protein are separated and aggregated during distribution in the market.
- dairy ingredient-containing beverage has a problem that quality deterioration occurs due to germination and proliferation of heat-resistant flat sour spore, for example, when sold at 55 ° C. in a hot bender.
- Patent Documents 1 to 7 As means for solving such problems, many milk component-containing beverages to which an emulsifier such as polyglycerin fatty acid ester, sucrose fatty acid ester, glycerin organic acid fatty acid ester and the like are added have been proposed (Patent Documents 1 to 7).
- stearoyl lactate such as stearoyl calcium lactate and sodium stearoyl lactate
- Patent Document 8 a stabilizer for milk beverage in sealed containers
- Patent Document 9 characterized by containing stearoyl lactate, polyoxyethylene sorbitan fatty acid ester and / or sodium stearoyl lactate It is a contained drink (patent document 9) etc.
- the stearoyl lactate used in the above method was not satisfactory with respect to the effect of suppressing quality deterioration due to heat-resistant flat sour bacteria. For this reason, in order to manufacture a milk component containing drink by adding stearoyl lactate, it was necessary to add separately emulsifiers, such as polyglycerol fatty acid ester excellent in the bacteriostatic effect.
- JP-A-62-215345 JP 63-105640 A Japanese Patent Laid-Open No. 02-16959 Japanese Patent Laid-Open No. 08-228686 Japanese Patent Laid-Open No. 10-165151 JP 2002-262773 A JP 2007-061008 A JP 2004-173636 A JP 2004-187570 A
- An object of the present invention is to provide a novel milk component-containing beverage emulsifier, which is stearoyl lactate excellent in the effect of suppressing separation and aggregation of milk components and quality deterioration due to heat-resistant flat sour bacteria.
- the present invention comprises the following (1) to (4).
- a milk component-containing beverage emulsifier comprising stearoyl lactate having 28% by mass or more of constituent fatty acids as palmitic acid as an active ingredient.
- a milk component-containing beverage comprising the milk component-containing beverage emulsifier according to (1) or (2).
- the above (3) further comprising one or more selected from the group consisting of diglycerin fatty acid ester, triglycerin fatty acid ester, sucrose fatty acid ester, and glycerin diacetyltartaric acid fatty acid ester.
- the milk component-containing beverage as described.
- the milk component-containing beverage to which the emulsifier for milk component-containing beverages of the present invention is added is not only suppressed in separating and agglomerating milk components such as white floating matters and oil-off occurrence, but also deteriorated in quality due to heat-resistant flat sour bacteria. Is also suppressed.
- stearoyl lactate is a salt of calcium or sodium or the like, and stearic acid and / or palmitic acid combined with lactic acid (including lactic acid polymer in which lactic acids are polycondensed. The same applies hereinafter).
- a main component is a product obtained by reacting a fatty acid mainly composed of an acid, and is a mixture containing related free fatty acids, lactic acids and esters and calcium salts or sodium salts thereof.
- Examples of stearoyl lactate include calcium stearoyl lactate bound with calcium as a salt and sodium stearoyl lactate bound with sodium as a salt.
- Sodium stearoyl lactate is preferably used in the present invention.
- the stearoyl lactate which is an active ingredient of the emulsifier for beverage containing milk component of the present invention is 28% by mass or more, preferably 30% by mass or more of the constituent fatty acid (hereinafter referred to as “stearoyl lactate according to the present invention”). It is said). If the ratio of palmitic acid in the total constituent fatty acids is less than 28% by mass, quality deterioration of the milk component-containing beverage due to heat-resistant spore bacteria cannot be sufficiently suppressed, such being undesirable. Moreover, stearic acid is preferable as fatty acids other than palmitic acid contained in the constituent fatty acids of stearoyl lactate according to the present invention.
- stearoyl lactate generally contains stearic acid as a constituent fatty acid.
- stearoyl lactate according to the present invention includes those containing 100% by mass of palmitic acid in the constituent fatty acid and not containing stearic acid.
- Step 1 Sodium hydroxide is gradually added to this while stirring the aqueous lactic acid solution, or the aqueous lactic acid solution is gradually added to this while stirring the aqueous sodium hydroxide solution. After the addition, the liquid temperature rises to near 100 ° C. due to heat of neutralization. Thereafter, the temperature is raised to 115 ° C., and the mixture is stirred at the same temperature for 30 minutes to advance the reaction and evaporate excess water.
- Step 2 Add a fatty acid mixture containing 28% by mass or more of palmitic acid to the reaction solution obtained in the previous step, raise the temperature to 175 ° C. under a nitrogen stream, and react at the same temperature until the acid value becomes 60 to 130 mgKOH / g. As a result, 28% by mass or more of the constituent fatty acid obtains sodium stearoyl lactate which is palmitic acid.
- the acid value is measured according to the method described in “40.
- the fatty acid other than palmitic acid is preferably stearic acid.
- “adding a fatty acid mixture containing 28% by mass or more of palmitic acid” means that the ratio of palmitic acid in 100% by mass of the total fatty acid added in the same step is 28% by mass or more. Therefore, in Step 2, “add a fatty acid mixture containing 28% by mass or more of palmitic acid” means that as long as the ratio is 28% by mass or more, a fatty acid other than palmitic acid and palmitic acid is added separately or palmitic acid Including adding only.
- the emulsifier for milk component-containing beverages of the present invention comprises stearoyl lactate having 28% by weight or more of the constituent fatty acids as palmitic acid as an active ingredient, and the stearoyl lactate is used as an emulsifier for beverages containing milk components.
- emulsifiers other than stearoyl lactate according to the present invention can be incorporated into the formulation as long as the effects of the present invention are not hindered.
- the emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin, stearoyl lactate other than stearoyl lactate according to the present invention (for example, constituent fatty acid) And stearoyl lactate having a palmitic acid content of less than 28% by mass).
- the glycerin fatty acid ester includes, in addition to glycerin and fatty acid ester, for example, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, and polyglycerin condensed ricinoleic acid ester.
- examples include acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, and glycerin diacetyl tartaric acid fatty acid ester.
- the polyglycerin fatty acid ester includes, for example, diglycerin fatty acid ester, triglycerin fatty acid ester, tetraglycerin fatty acid ester, pentaglycerin fatty acid ester, decaglycerin fatty acid ester and the like.
- lecithin include liquid lecithin containing oils such as soybean lecithin and egg yolk lecithin, powdered lecithin obtained by removing oil from liquid lecithin, fractionated lecithin obtained by separating and purifying liquid lecithin, and enzymatically decomposed lecithin obtained by treating lecithin with an enzyme, and Examples include enzyme-treated lecithin.
- the milk component-containing beverage to which the emulsifier for milk component-containing beverage of the present invention is added examples include milk coffee, milk tea, milk cocoa, matcha milk, and the like.
- the dairy component-containing beverage to which the emulsifier for dairy component-containing beverages of the present invention has been added has an effect of suppressing separation and aggregation of dairy components and a heat-resistant flat when stored under a heating condition of 45 to 65 ° C. Excellent in suppressing quality deterioration caused by sour bacteria.
- the emulsifier for dairy ingredient-containing beverages of the present invention is preferably used especially for dairy ingredient-containing beverages that are filled and sealed in containers such as cans and plastic bottles and stored under heating conditions of 45 to 65 ° C. it can.
- milk component used in the milk component-containing beverage of the present invention examples include raw milk, fresh cream, butter, sweetened milk powder, defatted condensed milk powder, concentrated milk, defatted concentrated milk, defatted powdered milk, whole fat powdered milk, cheese, and casein.
- the salt, whey powder, etc. are mentioned.
- the content of the milk component relative to the milk component-containing beverage of the present invention varies depending on the type of beverage, the taste, etc., and is not uniform, but is converted into a normal milk solid content with respect to the total amount of the milk component-containing beverage of the present invention. 0.4 to 10.0% by mass, preferably 1.0 to 7.5% by mass.
- the milk component containing drink of this invention can add another emulsifier other than the stearoyl lactate which concerns on this invention.
- the other emulsifier one or more selected from the group consisting of diglycerin fatty acid ester, triglycerin fatty acid ester, sucrose fatty acid ester and glycerin diacetyl tartaric acid fatty acid ester are preferably used.
- the amount of stearoyl lactate according to the present invention added to the milk component-containing beverage is not particularly limited, but is usually 200 to 2,700 ppm, preferably 300 to 1,400 ppm, based on the total amount of the milk component-containing beverage of the present invention. .
- the amount of the stearoyl lactate is usually 100 to 1350 ppm, preferably 100 to 700 ppm, based on the total amount of the milk component-containing beverage of the present invention.
- the addition amount with respect to 2 or more types of milk component containing drinks is 10-1350 ppm normally with respect to the whole milk component containing drink of this invention, Preferably it is 10-700 ppm.
- the method for producing the milk component-containing beverage of the present invention is not particularly limited.
- a coffee extract extracted from roasted coffee beans with purified water at 90 to 98 ° C. including a coffee extract obtained by reducing the molecular weight of a polysaccharide with a mannan degrading enzyme, etc.
- milk whole milk powder
- milk components such as skim milk powder, sugar and stearic acid lactate according to the present invention are added and dissolved, and if necessary, an aqueous solution of a thickening stabilizer is added, and then an aqueous solution of sodium hydrogencarbonate (bicarbonate) is added to adjust the pH. Adjust to 5-7.
- the obtained milk beverage is homogenized using a high-pressure homogenizer.
- the high-pressure homogenizer examples include an APV Gorin homogenizer (APV), a microfluidizer (Microfluidics), an optimizer (Sugino Machine), and a nanomizer (Daiwa Steel). Homogenization can be performed by treating the milk beverage 1 to 3 times under the conditions of a temperature of 60 to 70 ° C. and a pressure of 15 to 20 MPa, for example.
- the homogenized milk beverage is preferably subsequently heat sterilized.
- retort sterilization is preferable in the case of canned beverages, and UHT (Ultra High Temperature) sterilization is preferable in the case of beverages containing PET (polyethylene terephthalate) bottles.
- the retort sterilization can be performed by filling a can with a milk beverage and sealing it, and heating with a retort sterilizer, usually at 121 to 124 ° C. for 20 to 40 minutes.
- UHT sterilization As a method of UHT sterilization, a direct injection method such as a steam injection method in which water vapor is directly blown into a milk beverage, a steam infusion method in which milk beverage is injected into the water vapor, or a surface heat exchanger such as a plate or a tube is indirectly used. Examples of the method include a heating method, and a method using a plate type sterilizer is preferable.
- UHT sterilization using a plate-type sterilizer is usually performed at a temperature of 130 to 150 ° C. and a heating condition corresponding to a sterilization value (F 0 ) of 121 ° C. of 10 to 50.
- UHT sterilized milk beverages are preferably aseptically filled into PET bottles and sealed.
- reaction solution was cooled to 100 ° C. to obtain 424.3 g of a milk component-containing beverage emulsifier (prototype A) in which 30% by mass of the constituent fatty acid was sodium stearoyl lactate which is palmitic acid.
- reaction solution was cooled to 100 ° C. to obtain 423.7 g of a milk component-containing beverage emulsifier (prototype B) in which 50% by mass of the constituent fatty acid was sodium stearoyl lactate which is palmitic acid.
- prototype B a milk component-containing beverage emulsifier
- reaction solution was cooled to 100 ° C. to obtain 423.4 g of a milk component-containing beverage emulsifier (prototype C) in which 75% by mass of the constituent fatty acid was sodium stearoyl lactate which is palmitic acid.
- prototype C a milk component-containing beverage emulsifier
- reaction solution was cooled to 100 ° C. to obtain 422.7 g of a milk component-containing beverage emulsifier (prototype D) in which 100% by mass of the constituent fatty acid was sodium stearoyl lactate which is palmitic acid.
- prototype D a milk component-containing beverage emulsifier
- reaction solution was cooled to 100 ° C. to obtain 424.4 g of a milk component-containing beverage emulsifier (prototype E) in which 25% by mass of the constituent fatty acid was sodium stearoyl lactate which is palmitic acid.
- prototype E a milk component-containing beverage emulsifier in which 25% by mass of the constituent fatty acid was sodium stearoyl lactate which is palmitic acid.
- the reaction was performed at 02 MPa, and further, the reaction was continued at the same temperature at a reduced pressure of 0.005 MPa until the acid value reached 83.3 mgKOH. Thereafter, the reaction solution was cooled to 100 ° C. to obtain 424.8 g of a milk component-containing beverage emulsifier (prototype F) in which 0% by mass of the constituent fatty acid was sodium stearoyl lactate which is palmitic acid.
- prototype F a milk component-containing beverage emulsifier in which 0% by mass of the constituent fatty acid was sodium stearoyl lactate which is palmitic acid.
- prototypes A to D are examples according to the present invention
- prototypes E and F are It is a comparative example for these.
- canned milk coffee 1 to which the emulsifier for beverages containing milk components (prototypes AD) according to the present invention in which 28% by mass or more of the constituent fatty acids is sodium stearoyl lactate of palmitic acid is added In Nos. 9 to 9, deterioration due to heat-resistant flat sour bacteria and generation of white floating matters and oil-off were suppressed.
- canned milk coffee 1 to 9 added with the milk component-containing beverage emulsifiers of the present invention are obtained by using diglycerin fatty acid ester known as an emulsifier having an excellent bacteriostatic effect in a bacteriostatic test. The same effect as the added canned milk coffee 12 was confirmed.
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Abstract
Description
(1)構成脂肪酸の28質量%以上がパルミチン酸であるステアロイル乳酸塩を有効成分とすることを特徴とする乳成分含有飲料用乳化剤。
(2)ステアロイル乳酸塩がステアロイル乳酸ナトリウムであることを特徴とする前記(1)に記載の乳成分含有飲料用乳化剤。
(3)前記(1)又は(2)に記載の乳成分含有飲料用乳化剤を含有することを特徴とする乳成分含有飲料。
(4)更に、ジグリセリン脂肪酸エステル、トリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル及びグリセリンジアセチル酒石酸脂肪酸エステルからなる群から選ばれる1種又は2種以上を含有することを特徴とする前記(3)に記載の乳成分含有飲料。
本発明でいうところのステアロイル乳酸塩とは、乳酸(乳酸同士が重縮合している乳酸重合物を含む。以下同じ)にカルシウム又はナトリウム等の塩を結合させ、これとステアリン酸及び/又はパルミチン酸を主体とする脂肪酸とを反応させたものが主要な成分であって、関連する遊離の脂肪酸類や乳酸類及びエステル類とこれらのカルシウム塩又はナトリウム塩を含む混合物である。
乳酸水溶液を撹拌しながらこれに水酸化ナトリウムを徐々に添加するか、或いは水酸化ナトリウム水溶液を撹拌しながらこれに乳酸水溶液を徐々に添加する。添加後、中和熱により液温が100℃近くまで上昇する。その後、液温115℃まで昇温し、同温度で30分間撹拌することにより、反応を進行させると共に過剰の水分を蒸発させる。この反応における乳酸と水酸化ナトリウムの仕込み比率は、乳酸/水酸化ナトリウム=3/1~5/1(質量比)であることが好ましい。
前工程で得た反応液にパルミチン酸を28質量%以上含有する脂肪酸混合物を加え、窒素気流下で175℃まで昇温し、酸価が60~130mgKOH/gになるまで同温度で反応することにより構成脂肪酸の28質量%以上がパルミチン酸のステアロイル乳酸ナトリウムを得る。この反応に用いる脂肪酸混合物と前工程に用いる乳酸との比率は、脂肪酸混合物/乳酸=2/1~3/1(質量比)であることが好ましい。また、この酸価は、「第8版 食品添加物公定書」(日本食品添加物協会)の「40.油脂類試験法」に記載の方法に従って測定される。また、この工程では、常圧下での反応後に0.005~0.02MPaの減圧下で反応すると、反応時間が短縮化するとともに反応物の色相が改善されるため好ましい。
本発明の乳成分含有飲料用乳化剤は、構成脂肪酸の28質量%以上がパルミチン酸のステアロイル乳酸塩を有効成分とするものであり、該ステアロイル乳酸塩を乳成分含有飲料用乳化剤として乳成分含有飲料又は乳成分含有飲料を構成する成分に直接添加してもよく、また、該ステアロイル乳酸塩及びその他成分を予め混合し製剤化して添加しても良い。さらには、本発明に係るステアロイル乳酸塩を含有する水分散液を調製してから乳成分含有飲料又は乳成分含有飲料を構成する成分に添加しても良い。
本発明の乳成分含有飲料用乳化剤を添加する対象である乳成分含有飲料としては、例えば、ミルクコーヒー、ミルクティー、ミルクココア、抹茶ミルク等が挙げられる。ここで、本発明の乳成分含有飲料用乳化剤を添加した乳成分含有飲料は、45~65℃の加温条件下で保存する場合において、乳成分の分離及び凝集を抑制する効果並びに耐熱性フラットサワー菌による品質劣化を抑制する効果に優れている。このため、本発明の乳成分含有飲料用乳化剤は、とりわけ缶、ペットボトル等の容器に充填、密封され、45~65℃の加温条件下で保存される乳成分含有飲料に好ましく用いることができる。
また、本発明に係るステアロイル乳酸塩に加えて、更に、ジグリセリン脂肪酸エステル、トリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル及びグリセリンジアセチル酒石酸脂肪酸エステルからなる群から選ばれる他の乳化剤1種又は2種以上を添加する場合、該ステアロイル乳酸塩の乳成分含有飲料に対する添加量は、本発明の乳成分含有飲料全量に対して、通常100~1350ppm、好ましくは100~700ppmであり、該他の乳化剤1種又は2種以上の乳成分含有飲料に対する添加量は、本発明の乳成分含有飲料全量に対して、通常10~1350ppm、好ましくは10~700ppmである。
攪拌機、温度計、ガス吹込管及び水分離器を取り付けた反応釜に88質量%乳酸水溶液123.5gを仕込み、これを撹拌しながら水酸化ナトリウム48質量%水溶液58.0gを徐々に仕込み、液温を115℃まで昇温し、同温度で30分間撹拌した。次いでパルミチン酸(商品名:パルミチン酸98;ミヨシ油脂社製)95.7g及びステアリン酸(商品名:EDENOR C18-98MY;COGNIS OLEOCHEMICALS社製)223.3gを仕込んだ後、窒素気流下、175℃で3時間常圧にて反応した後、同温度で30分間減圧0.02MPaにて反応し、更に同温度で減圧0.005MPaにて酸価83.5mgKOHに達するまで反応した。その後、反応液を100℃まで冷却し、構成脂肪酸の30質量%がパルミチン酸であるステアロイル乳酸ナトリウムである乳成分含有飲料用乳化剤(試作品A)424.3gを得た。
攪拌機、温度計、ガス吹込管及び水分離器を取り付けた反応釜に88質量%乳酸水溶液125.6gを仕込み、これを撹拌しながら水酸化ナトリウム48質量%水溶液58.2gを徐々に仕込み、液温を115℃まで昇温し、同温度で30分間撹拌した。次いでパルミチン酸(商品名:パルミチン酸98;ミヨシ油脂社製)158.1g及びステアリン酸(商品名:EDENOR C18-98MY;COGNIS OLEOCHEMICALS社製)158.1gを仕込んだ後、窒素気流下、175℃で3時間常圧にて反応した後、同温度で30分間減圧0.02MPaにて反応し、更に同温度で減圧0.005MPaにて酸価83.7mgKOHに達するまで反応した。その後、反応液を100℃まで冷却し、構成脂肪酸の50質量%がパルミチン酸であるステアロイル乳酸ナトリウムである乳成分含有飲料用乳化剤(試作品B)423.7gを得た。
攪拌機、温度計、ガス吹込管及び水分離器を取り付けた反応釜に88質量%乳酸水溶液127.7gを仕込み、これを撹拌しながら水酸化ナトリウム48質量%水溶液59.2gを徐々に仕込み、液温を115℃まで昇温し、同温度で30分間撹拌した。次いでパルミチン酸(商品名:パルミチン酸98;ミヨシ油脂社製)234.9g及びステアリン酸(商品名:EDENOR C18-98MY;COGNIS OLEOCHEMICALS社製)78.3gを仕込んだ後、窒素気流下、175℃で3時間常圧にて反応した後、同温度で30分間減圧0.02MPaにて反応し、更に同温度で減圧0.005MPaにて酸価83.9mgKOHに達するまで反応した。その後、反応液を100℃まで冷却し、構成脂肪酸の75質量%がパルミチン酸であるステアロイル乳酸ナトリウムである乳成分含有飲料用乳化剤(試作品C)423.4gを得た。
攪拌機、温度計、ガス吹込管及び水分離器を取り付けた反応釜に88質量%乳酸水溶液129.8gを仕込み、これを撹拌しながら水酸化ナトリウム48質量%水溶液60.2gを徐々に仕込み、液温を115℃まで昇温し、同温度で30分間撹拌した。次いでパルミチン酸(商品名:パルミチン酸98;ミヨシ油脂社製)310.0gを仕込んだ後、窒素気流下、175℃で3時間常圧にて反応した後、同温度で30分間減圧0.02MPaにて反応し、更に同温度で減圧0.005MPaにて酸価84.1mgKOHに達するまで反応した。その後、反応液を100℃まで冷却し、構成脂肪酸の100質量%がパルミチン酸であるステアロイル乳酸ナトリウムである乳成分含有飲料用乳化剤(試作品D)422.7gを得た。
攪拌機、温度計、ガス吹込管及び水分離器を取り付けた反応釜に88質量%乳酸水溶液123.5gを仕込み、これを撹拌しながら水酸化ナトリウム48質量%水溶液57.3gを徐々に仕込み、液温を115℃まで昇温し、同温度で30分間撹拌した。次いでパルミチン酸(商品名:パルミチン酸98;ミヨシ油脂社製)79.8g及びステアリン酸(商品名:EDENOR C18-98MY;COGNIS OLEOCHEMICALS社製)239.4gを仕込んだ後、窒素気流下、175℃で3時間常圧にて反応した後、同温度で30分間減圧0.02MPaにて反応し、更に同温度で減圧0.005MPaにて酸価83.5mgKOHに達するまで反応した。その後、反応液を100℃まで冷却し、構成脂肪酸の25質量%がパルミチン酸であるステアロイル乳酸ナトリウムである乳成分含有飲料用乳化剤(試作品E)424.4gを得た。
攪拌機、温度計、ガス吹込管及び水分離器を取り付けた反応釜に88質量%乳酸水溶液121.6gを仕込み、これを撹拌しながら水酸化ナトリウム48質量%水溶液56.4gを徐々に仕込み、液温を115℃まで昇温し、同温度で30分間撹拌した。次いでステアリン酸(商品名:EDENOR C18-98MY;COGNIS OLEOCHEMICALS社製)322.1gを仕込んだ後、窒素気流下、175℃で3時間常圧にて反応した後、同温度で30分間減圧0.02MPaにて反応し、更に同温度で減圧0.005MPaにて酸価83.3mgKOHに達するまで反応した。その後、反応液を100℃まで冷却し、構成脂肪酸の0質量%がパルミチン酸であるステアロイル乳酸ナトリウムである乳成分含有飲料用乳化剤(試作品F)424.8gを得た。
[缶入りミルクコーヒーにおける評価試験]
(1)缶入りミルクコーヒーの調製
焙煎コーヒー豆(L値24)0.8kgを95℃の精製水8kgで抽出し、コーヒー抽出液(Brix3.1)6.8kgを得た。該コーヒー抽出液5.0kg、牛乳(乳脂肪3.5%以上、無脂乳固形分8.3%以上)1.0kg、グラニュー糖0.5kg及び表2記載の乳化剤を加えて混合し、ミルクコーヒー約6.5kgを得た。このミルクコーヒーに炭酸水素ナトリウム(重曹)を溶解したイオン交換水3.5kgを加えて殺菌後のpHが6.8となるように調整し、高圧式均質化処理機(形式:HV-OA-07-1.5S;イズミフードマシナリー社製)を用いて、液温約60~70℃、第一段圧力約15MPa、第二段圧力5MPaの条件で均質化した。均質化されたミルクコーヒーを飲料缶に各190gずつ充填して密封し、約123℃で23分間レトルト殺菌し、缶入りミルクコーヒー1~13を得た。なお、対照として、缶入りミルクコーヒー13は乳化剤を添加せずに調製した。
缶入りミルクコーヒーに、100℃、10分で活性化したゲオバチラス ステアロサーモフィラス(Geobacillus stearothermophilus)の芽胞懸濁液を濃度103cfu/mlとなるように接種し、TDTチューブに各3mlずつ分注し、チューブを溶封した。TDTチューブは、各試験区につき10本ずつ調製した。これらを55℃の恒温器にて4週間保存し、変敗の有無を検査し、各試験区について、チューブ10本中の変敗が確認されたチューブの本数を調べた。なお、変敗の有無は保存後のミルクコーヒー液のpH低下及び目視により確認した。結果を表3に示す。
次に、缶入りミルクコーヒーをそれぞれ室温(25℃)下及び60℃の恒温器内で保存し、4週間後、2℃で18時間保存した後に開缶し、遊離した脂肪分が固化して飲料表面に浮上する白色浮遊物と乳化破壊により飲料表面に油滴が発生するオイルオフについて観察して評価した。結果を表3に示す。
+++ :多い
++ :やや多い
+ :少ない
± :極めて少ない
- :ない
Claims (4)
- 構成脂肪酸の28質量%以上がパルミチン酸であるステアロイル乳酸塩を有効成分とすることを特徴とする乳成分含有飲料用乳化剤。
- ステアロイル乳酸塩がステアロイル乳酸ナトリウムであることを特徴とする請求項1に記載の乳成分含有飲料用乳化剤。
- 請求項1又は2に記載の乳成分含有飲料用乳化剤を含有することを特徴とする乳成分含有飲料。
- 更に、ジグリセリン脂肪酸エステル、トリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル及びグリセリンジアセチル酒石酸脂肪酸エステルからなる群から選ばれる1種又は2種以上を含有することを特徴とする請求項3に記載の乳成分含有飲料。
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JP2004187570A (ja) | 2002-12-11 | 2004-07-08 | Taiyo Kagaku Co Ltd | 乳含有飲料 |
WO2006090840A1 (ja) * | 2005-02-24 | 2006-08-31 | San-Ei Gen F.F.I., Inc. | 植物性ステロール含有乳飲料およびその製造方法 |
JP4267605B2 (ja) | 2005-08-31 | 2009-05-27 | 理研ビタミン株式会社 | 乳成分含有飲料 |
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2014
- 2014-12-11 WO PCT/JP2014/082781 patent/WO2015151345A1/ja active Application Filing
- 2014-12-11 JP JP2016511321A patent/JPWO2015151345A1/ja active Pending
- 2014-12-11 CN CN201480076805.2A patent/CN106068080A/zh not_active Withdrawn
- 2014-12-11 KR KR1020167024197A patent/KR20160137988A/ko not_active Application Discontinuation
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JP2002262786A (ja) * | 2001-03-08 | 2002-09-17 | Mitsubishi Chemicals Corp | ジグリセリン脂肪酸エステルと乳酸脂肪酸エステル塩を含有する乳化安定剤 |
JP2004173636A (ja) * | 2002-11-28 | 2004-06-24 | Sanei Gen Ffi Inc | 密封容器入り乳飲料用安定剤 |
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BRABRAND N. KROG: "Influence of Food Emulsifiers on Pasting Temperature and Viscosity of Various Starches", STARCH, vol. 25, no. 1, 1973, pages 22 - 27 * |
KATSUTA KEIKO ET AL.: "Anti-firming Efficiency of Food Emulsifiers on Rice Starch Gel", J. APPL. GLYCOSCI., vol. 49, no. 2, 2002, pages 145 - 152 * |
TORRES CARLOS ET AL.: "Part III. Direct enzymatic esterification of lactic acid with fatty acids", ENZYME AND MICROBIAL TECHNOLOGY, vol. 29, 2001, pages 3 - 12, XP055014558 * |
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JPWO2015151345A1 (ja) | 2017-04-13 |
KR20160137988A (ko) | 2016-12-02 |
CN106068080A (zh) | 2016-11-02 |
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