WO2015152199A1

WO2015152199A1 - Oil-in-water dispersion type emulsified composition

Info

Publication number: WO2015152199A1
Application number: PCT/JP2015/060044
Authority: WO
Inventors: 大輔眞下; 山口　進; 史子原田
Original assignee: 味の素株式会社
Priority date: 2014-03-31
Filing date: 2015-03-31
Publication date: 2015-10-08

Abstract

Provided is an emulsified composition having a high storage stability wherein the separation of a specific gravity adjusting agent from oily phase components is inhibited. The emulsified composition, wherein an oily phase is present in the form of oil drops in an aqueous phase, comprises as the oily phase components (A) an oil or fat, (B) a specific gravity adjusting agent, and (C) a separation inhibitor.

Description

Water-dispersed emulsion composition

The present invention relates to an emulsified composition dispersed in water. More specifically, the present invention relates to a more stabilized emulsified composition containing an oil phase component including an oil and fat, a specific gravity adjusting agent, a separation inhibitor, and an aqueous phase component.

Conventionally, many oil-soluble ingredients such as oil-soluble vitamins, pigments, fragrances, and plant essential oils are known as active ingredients to be blended in pharmaceuticals and foods. These oil-soluble components can be dissolved in oil and provided in a capsule form, but it is desired that they can be used in an aqueous phase system in order to be widely used in medicines such as liquids and foods such as beverages.

For example, it has been reported that “CH-19 sweet”, which is a non-pungency fixed variety of pepper selected and fixed by Yazawa et al. As a pepper with less pungency, contains a large amount of a novel capsinoid compound that does not exhibit pungency. A compound belonging to this capsinoid compound (fatty acid ester of vanillyl alcohol, which may be referred to simply as “capsinoid” or “capsinoid compound” hereinafter) is capsaicinoid (capsaicin, dihydrocapsicin) which is a pungent component of red pepper. Unlike capsaicin, etc., although it does not show a pungent taste, it has been reported to activate immunity, activate energy metabolism, and the like (see Patent Document 1), and is expected to be applied in the future.

Capsinoid compounds are very unstable because the ester bond existing between the vanillyl group and the fatty acid side chain is easily hydrolyzed. Therefore, in order to add to an aqueous food or drink such as a beverage, a technique of mixing or dispersing in the aqueous medium while maintaining stability is required. As such a technique, a technique of emulsifying capsinoid-containing oil with various emulsifiers has been reported (see Patent Document 2).

In general emulsified compositions, the size of oil droplets is about 0.1 μm, but emulsification with larger oil droplets, such as 2 to 15 μm (see Patent Document 3) and 5 to 100 μm (see Patent Document 4). It is known that fats and oils have a taste improving effect.

In addition, an emulsion composition having emulsion stability using a thickener such as gum arabic is known (see Patent Document 5). In an emulsified composition using a thickener, it is considered that by increasing the viscosity of the emulsified composition, coalescence and floating of the emulsified particles are suppressed and collapse of the emulsified particles is suppressed. However, when the emulsion stability is maintained by the addition of a thickener, it is necessary to add a certain proportion of the thickener to ensure the effect. Thereby, since the viscosity of an emulsion composition becomes high, when this is used for food-drinks, since the food texture of food-drinks is affected, the food-drinks which can be used may be limited. In addition, there is a problem that the taste of the thickener itself may affect the taste of the food or drink.

Japanese Patent Laid-Open No. 11-246478 JP 2003-192576 A JP 2012-170449 A WO2005 / 027648 JP 2011-41512 A

Conventionally, in an emulsified composition in which the oil phase is present as oil droplets in the water phase, when the particle size of the oil droplets is increased, the specific gravity of the oil phase is small, so that the oil droplets float due to buoyancy, which is the trigger. Thus, there was a problem that the emulsion breakage occurred and long-term storage was impossible. Therefore, a specific gravity adjusting agent is added so as not to float the oil droplets. However, if added to some extent, the oils and fats mixed with the specific gravity adjusting agent are separated, leading to destabilization of the emulsion.

Therefore, an object of the present invention is to provide a more stable emulsified composition in which separation between the fats and oils and the specific gravity adjusting agent is suppressed.

In addition, in an emulsified composition emulsified with capsinoid compound-containing oil, there is a problem that the capsinoid compound decomposes over time during storage, and the remaining amount of the desired capsinoid compound cannot be maintained. Another object of the present invention is to provide an emulsified composition in which separation between the fats and oils and the specific gravity adjusting agent is suppressed and the residual ratio of the capsinoid compound is improved.

As a result of intensive studies in view of the above problems, the present inventors have found that a specific fatty acid ester has an effect as a separation inhibitor for fats and specific gravity regulators. Moreover, in the effect, it turned out that HLB of a separation inhibitor, the ratio of fats and oils and a specific gravity regulator, the addition amount of a separation inhibitor, etc. are important factors.
The present inventors have also found that, in a water-dispersed emulsion composition containing a capsinoid compound in oil droplets, increasing the particle size of the oil droplets can improve the remaining amount of capsaiin compound. By using a specific fatty acid ester as a separation inhibitor for fats and oils and a specific gravity adjuster, the present inventors have suppressed the separation of fats and oils and a specific gravity adjuster for a long time even if the particle size of the oil droplets is increased. It was found that it is possible to provide an emulsion composition containing a capsinoid compound which is stable in emulsion and has an improved residual ratio of capsinoid compound.

That is, the present invention includes at least the following contents.
[1] The oil phase is present as oil droplets in the aqueous phase, and contains (A) oils and fats, (B) specific gravity adjuster and (C) separation inhibitor as oil phase components,
(E) The emulsion composition whose separation inhibitor of (C) is C12 or less sucrose fatty acid ester.
[2] The emulsion composition according to the above [1], wherein the sucrose fatty acid ester of C12 or less is a sucrose laurate.
[3] The oil phase is present as oil droplets in the water phase, and contains (A) oils and fats, (B) specific gravity adjuster and (C) separation inhibitor as oil phase components,
The emulsion composition, wherein the separation inhibitor (C) is at least one selected from diglycerin monostearate, monoglyceride laurate, monoglyceride stearate, diglyceryl monolaurate, and decaglycerin laurate.
[4] The emulsified composition according to any one of the above [1] to [3], further comprising (D) an oil-soluble component as an oil phase component.
[5] The emulsion composition according to [4] above, wherein the oil-soluble component of (D) is a capsinoid compound.
[6] The emulsion composition according to any one of the above [1] to [5], wherein the oil phase component contains medium chain saturated fatty acid triglyceride (MCT) as the fats and oils (A).
[7] The emulsion composition according to any one of [1] to [6] above, wherein the separation inhibitor (C) has an HLB of 8 or less.
[8] The emulsion composition according to any one of the above [1] to [7], wherein the specific gravity adjusting agent of (B) is sucrose acetate isobutyrate (SAIB).
[9] The emulsion composition according to any one of [1] to [8] above, wherein the addition amount of the separation inhibitor of (C) is 0.005 to 8.0% with respect to the whole emulsion composition. .
[10] The emulsion composition according to any one of [1] to [9] above, wherein the average particle diameter of the oil droplets is 0.5 to 20 μm.
[11] An emulsion composition comprising (A1) MCT, (B1) SAIB, (C1) sucrose laurate and (D1) capsinoid compound as an oil phase component, and an aqueous phase component.
[12] The emulsion composition according to the above [11], wherein the ratio of SAIB to MCT is MCT: SAIB = 8: 2 to 3: 7.
[13] A food / beverage product containing 0.001% by weight to 10% by weight of the emulsion composition according to any one of [1] to [12] above.

According to the present invention, an emulsified composition having excellent storage stability can be provided.

Hereinafter, the present invention will be described in detail, but the scope of the present invention is not limited thereto.

One aspect of the emulsified composition according to the present invention contains (A) oils and fats, (B) specific gravity adjuster and (C) separation inhibitor as an oil phase component, and an aqueous phase component. It is an emulsion composition whose inhibitor is a sucrose fatty acid ester of C12 or less.
Moreover, another one aspect | mode of the emulsion composition which concerns on this invention contains (A) fats and oils, (B) specific gravity regulator, and (C) separation inhibitor, and an aqueous phase component, and (C) separation suppression. It is an emulsified composition in which the agent is at least one selected from diglyceryl monostearate, monoglyceride laurate, monoglyceride stearate, diglyceryl monolaurate, and decaglycerin laurate.

[Oil phase component]
In the present invention, the oil phase component contains at least (A) an oil and fat, and preferably further includes (D) an oil-soluble component.
[(D) Oil-soluble component]
As the oil-soluble component used in the present invention, an oil-soluble component useful for a living body, or an oil-soluble component useful when used for food or drink or cosmetics is preferably used. Such oil-soluble ingredients include oil-soluble drugs such as liver oil, vitamin A, vitamin A oil, vitamin D ₃ , vitamin B ₂ butyric acid ester, ascorbic acid fatty acid ester, natural vitamin E mixture, vitamin K and the like. Oil-soluble pigments such as paprika pigment, annatto pigment, tomato pigment, marigold pigment, β-carotene, astaxanthin, canthaxanthin, lycopene, chlorophyll; fragrances such as orange oil, peppermint oil, spearmint oil, cinnamon oil; limonene , Linalool, nerol, citronellol, geraniol, citral, l-menthol, eugenol, cinnamic aldehyde, anethole, perilaaldehyde, vanillin, γ-undecalactone, and other essential plant oils; coenzyme Q ₁₀ , α-lipoic acid, α- Linolenic acid Ω-3 fatty acids such as eicosapentaenoic acid and docosahexaenoic acid, ω-6 fatty acids such as linoleic acid and γ-linolenic acid, and physiologically active ingredients such as plant sterols, etc. An effective amount is included. In the present invention, it is easy to react and unstable components in general preparations and products such as hydrolysis and oxidative degradation, such as oil-soluble vitamins such as capsinoid compounds, vitamin A, ascorbic acid fatty acid esters, and omega-3 fatty acids. Since it can be used, it is preferable.

In the present invention, a capsinoid compound can be suitably used as the oil-soluble component. The capsinoid compound preferably refers to a fatty acid ester of vanillyl alcohol, and representative components thereof include capsiate, dihydrocapsiate, nordihydrocapsiate, which have been identified as components contained in red peppers, and It also contains fatty acid esters of various linear or branched fatty acids and vanillyl alcohol having the same fatty acid chain length as capsiate such as vanillyl decanoate, vanillyl nonanoate, vanillyl octanoate, and nordihydrocapsiate. Including, but not limited to. Capsiate (hereinafter sometimes abbreviated as “CST”), dihydrocapsiate (hereinafter sometimes abbreviated as “DCT”) and nordihydrocapsiate (hereinafter abbreviated as “NDCT”) are respectively represented by the following chemical formulas. Can be expressed as

Since the capsinoid compound is abundantly contained in plants belonging to the genus Capsicum (hereinafter referred to as “capsicum”), it can be prepared by extraction, purification and separation from the capsicum plant and / or fruit. The capsicum used is not particularly limited as long as it contains capsinoid, and may be a capsicum-derived capsicum varieties typified by `` Nikko '' or `` Five Colors ''. Is preferred. Among them, spicy varieties such as “CH-19 Ama”, “Manganji”, “Fushimi Amecho”, etc., as well as shishitou and bell pepper contain a lot of capsinoid compounds and can be used preferably. In particular, “CH-19 sweet” which is a spicy taste varieties is more preferable because the content of the component is high. In this specification, the term “CH-19 sweet” means a group of varieties including “CH-19 sweet” varieties and progeny related varieties derived from “CH-19 sweet”. Extraction, purification and separation of capsinoid compounds should be carried out by means of solvent extraction well known to those skilled in the art, various types of chromatography such as silica gel chromatography, high-performance liquid chromatography for preparation, etc. alone or in combination as appropriate. For example, the method described in the above-mentioned Patent Document 1 can be used.

The capsinoid compound can also be synthesized, for example, by a transesterification reaction using a corresponding fatty acid ester and vanillyl alcohol as starting materials, as described in Patent Document 1 listed above. Alternatively, it can be synthesized by other reaction methods well known to those skilled in the art based on the structural formula. Furthermore, it can be easily prepared by a synthesis method using an enzyme. For example, according to the method described in JP 2000-31598 A and Kobata et al. (Biosci. (Biotechnol. Biochem., 66 (2), 319-327, 2002), the fatty acid ester corresponding to the desired compound and / or A desired capsinoid compound can be easily obtained by utilizing the reverse reaction of lipase using a fatty acid-containing compound such as triglyceride and vanillyl alcohol as a substrate.

When used for preparing the emulsified composition of the present invention, the capsinoid compound may be any of the above-mentioned extracts or synthetic products, or may be a single capsinoid compound or a mixture of two or more. Also good. The degree of purification and separation can also be appropriately determined according to the application. The decomposition product may include free fatty acid, vanillyl alcohol, and the like. For convenience, refined pepper oil containing a capsinoid compound can be used.

When the oil-soluble component is contained in the oil phase component, the ratio of the oil-soluble component and the fats and oils is appropriately set depending on the type of the oil-soluble component and the fats and oils to be used. For example, in the case of pepper extract oil and MCT. For example, 1 to 10% of pepper extract oil is usually blended with respect to MCT.

[Oil and fats of (A)]
Examples of the oils and fats used in the present invention include vegetable oils and fats such as soybean oil, coconut oil, rice oil, corn oil, palm oil, palm kernel oil, safflower oil, rapeseed oil and olive oil; saturated with 6 to 10 carbon atoms Medium chain saturated fatty acid triglycerides (hereinafter also referred to as “MCT”) composed of fatty acids (eg, capric acid, caprylic acid and the like) and glycerin as main constituents; beef tallow, pork tallow, chicken tallow, fish oil, etc. Animal oils and fats; fatty acids such as lauric acid, myristic acid, palmitic acid and oleic acid, and mixtures thereof. MCT is preferable.
These fats and oils include, in addition to the oil-soluble components described above, antioxidants such as rosemary extract, butylhydroxyanisole (BHA), dibutylhydroxytoluene (BHT), t-butylhydroquinone (TBHQ), and propyl gallate. Etc. can be contained alone or in combination.

[Specific gravity adjuster of (B)]
The specific gravity adjusting agent used in the present invention is appropriately selected to satisfy the specific gravity condition, but is preferably a substance having an affinity with the oil phase component and hardly compatible with the water phase component. The specific gravity adjusting agent of the present invention usually has a specific gravity of more than 1 with respect to water at 4 ° C., and specific examples thereof include sucrose acetate isobutyrate (SAIB). SAIB is a sucrose ester in which acetic acid and isobutyric acid are ester-bonded at a ratio of about 2: 6, and slightly yellowish and acetic acid odor, but the specific gravity at room temperature greatly exceeds 1, and is commercially available. Therefore, it can be preferably used as a specific gravity adjusting agent.

The specific gravity adjuster is usually 10 to 500 parts by weight, preferably 40 to 400 parts by weight, more preferably 40 to 230 parts by weight, based on 100 parts by weight of the specific gravity adjuster. It is appropriate to make it contain. Alternatively, (separation inhibitor + oils + oil-soluble component) is contained in an amount of 110 to 600 parts by weight, preferably 140 to 500 parts by weight, and more preferably 140 to 330 parts by weight with respect to 100 parts by weight of the specific gravity adjusting agent. Is appropriate. Within this range, the specific gravity adjusting agent is preferable because it can suppress the floating of oil droplets formed in the emulsion composition. For example, the specific gravity of the emulsified composition when mixed at a ratio of 30% SAIB (specific gravity 1.146 at 25 ° C. at 25 ° C.) and 70% oils (specific gravity 0.945 at 25 ° C.) is 1.005. The specific gravity of pure water is almost equal to 0.99. Therefore, when the water phase is pure water and the SAIB content in the oil phase is 25% or less at 25 ° C., the specific gravity of the oil phase is lower than that of pure water and the oil droplets float.
The larger the particle diameter of the oil droplet, the more the specific gravity adjusting agent needs to be added to suppress the floating of the oil droplet. As a result, the specific gravity adjusting agent is easily separated from the oil phase. Therefore, the effect of suppressing the separation of the specific gravity adjusting agent from the oil phase according to the present invention is particularly useful in an emulsified composition having a large particle size of oil droplets. Moreover, in the emulsion composition of the present invention in which a capsinoid compound is blended in the oil phase component, the larger the particle size of the oil droplets, the more effective the remaining rate of the capsinoid compound.
In the present invention, the average particle size of the oil droplets is, for example, 0.5 μm or more, preferably 1 μm or more, more preferably 1 μm to 20 μm, still more preferably 3 μm to 18 μm, and even more preferably, from the viewpoint of effectively suppressing floating. Is 4 μm to 18 μm. The average particle diameter can be measured by a dynamic light scattering method.

[Separation inhibitor of (C)]
The separation inhibitor used in the present invention is preferably a C12 or lower sucrose fatty acid ester (an ester of a C12 or lower fatty acid and sucrose). Examples of fatty acids constituting sucrose fatty acid esters of C12 or less include saturated fatty acids or unsaturated fatty acids having 12 or less carbon atoms, preferably saturated fatty acids, more preferably caprylic acid, capric acid and lauric acid, More preferred is lauric acid.
Moreover, monostearic acid diglycerin, lauric acid monoglyceride, stearic acid monoglyceride, monolauric acid diglycerin, decaglycerin lauric acid ester, and sorbitan monolaurate can also be used as a separation inhibitor.
These separation inhibitors preferably have a low HLB, specifically an HLB of 8 or less, more preferably 7 or less. HLB (Hydrophile-Lipophile Balance) represents the balance between lipophilicity and hydrophilicity of surfactant molecules, and the higher the HLB value, the higher the hydrophilicity.

</ RTI> By adding the above-mentioned specific fatty acid ester, it is possible to suppress separation of the blended specific gravity adjuster from the oil phase.

The separation inhibitor is usually 0.8 to 850 parts by weight, (preferably 1.7 to 420 parts by weight, more preferably 1.7 to 420 parts by weight) with respect to 1 part by weight of the separation inhibitor. It is appropriate to contain it so that it may become 170 weight part. Alternatively, it is contained such that (specific gravity adjuster + oils + oil-soluble component) is 9 to 999 parts by weight, preferably 19 to 500 parts by weight, more preferably 19 to 200 parts by weight with respect to 1 part by weight of the separation inhibitor. Is appropriate. Within this range, the specific gravity adjusting agent is not separated from the oil phase, which is preferable.

The oils and fats of (A), the specific gravity adjuster of (B), the separation inhibitor of (C) and the (D) oil-soluble component are the oil phase when preparing the emulsion composition.

[Water phase component]
The aqueous phase component used in the emulsion composition of the present invention is for preparing an oil-in-water emulsion composition by emulsifying the oil phase. As necessary, sugars such as sugar and starch syrup; polyhydric alcohols such as glycerin, sorbitol, maltitol, erythritol, isomalt and propylene glycol; lower alcohols such as ethanol; metals such as sodium chloride, potassium chloride and calcium chloride Salts: Water-soluble vitamins such as vitamin B ₁ , vitamin B ₂ , vitamin B ₆ and their salts; gum arabic, gati gum, tragacanth gum, guar gum, caraya gum, xanthan gum, pectin, alginic acid and salts thereof, carrageenan, gelatin, casein, acrylic acid -Water-soluble polymer compounds such as alkyl methacrylate copolymers, cellulose derivatives such as hydroxyethyl cellulose and carboxymethyl cellulose, modified starch, octenyl succinic acid starch; catechin, vitamin C, sulfurous acid Sodium hydrogencarbonate, sodium erythorbate, antioxidants such as tea extract; crocin (gardenia pigment), anthocyanins may be appropriately blended water-soluble dyes such as phycocyanin like.

The pH of the aqueous phase component is preferably adjusted to the pH in the acidic region, more preferably pH 2-6. The acidic substance used for pH adjustment is not particularly limited, and examples thereof include citric acid, adipic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, DL-malic acid, benzoic acid, gluconic acid, and glucono delta lactone. Organic acids and salts thereof; salts such as potassium carbonate, sodium bicarbonate, sodium carbonate, sodium dihydrogen pyrophosphate, inorganic acids such as phosphoric acid, and salts thereof, and the like. By adjusting the pH of the emulsion composition to an acidic region using these acidic substances, the capsinoid compound can be stably maintained for a long period of time.

In the present invention, an emulsifier is added to the water phase in order to emulsify the water phase component and the oil phase component in addition to the specific fatty acid ester blended to suppress the separation of the specific gravity adjuster from the oil phase. And such addition is preferred. As the emulsifier to be added to the aqueous phase, monoglyceride, acetic acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, polyglycerin ester, sugar ester, sorbitan ester, propylene glycol ester, lecithin, stearoyl calcium lactate and other low HLB emulsifier, citric acid monoglyceride, Examples thereof include diacetyltartaric acid monoglyceride, polyglycerin ester, sugar ester, sorbitan ester, polysorbate, calcium stearoyl lactate, fatty acid salt (Na, K), ethoxylated monoglyceride, sodium stearoyl lactate, and preferably an emulsifier having a high HLB.

The emulsifier added to the aqueous phase is generally easier to obtain an emulsified composition with higher transparency when the content ratio of the oil phase component to the emulsifier is lower. The content decreases, and the content of oil-soluble components having various functions in the oil phase component also decreases. In the emulsified composition according to the present invention, the oil phase component is preferably contained in an amount of 1 to 2000 parts by weight with respect to 100 parts by weight of the emulsifier. If the content ratio of the oil phase component is high, the emulsion composition becomes highly viscous and difficult to handle. Therefore, the water phase component is preferably contained so as to be 20% by weight or more, and more preferably 40% by weight or more. More preferred. When the content ratio of the oil phase component is too low, the emulsification becomes unstable. Therefore, it is preferable to contain the water phase component at 95% by weight or less. Further, the content of the oil-soluble substance with respect to the total amount of the emulsified composition is suitably 0.0001 wt% to 50 wt%. Within this range, the greater the content of the oil-soluble substance, the more the oil-soluble substance contained in the aqueous food or drink when the emulsion composition is added to the aqueous food or drink. On the other hand, from the viewpoint of emulsion stability, it is preferable that the content of the oil-soluble substance is small. The content of the oil-soluble substance relative to the total amount of the emulsified composition is further preferably 0.01% by weight to 10% by weight, and more preferably 0.1% by weight to 2% by weight.

It is appropriate that the content of the (C) separation inhibitor with respect to the total amount of the emulsified composition is 0.005 to 8.0%. Within this range, the effect of suppressing the separation of fats and oils and the specific gravity adjusting agent is high, which is preferable.

[Preparation of emulsion composition]
In preparing the emulsified composition of the present invention, an oil-soluble substance such as a capsinoid compound is preferably dissolved in an oil and fat such as MCT, if desired, and the separation control of specific gravity adjusting agent such as SAIB and sucrose lauric acid ester is suppressed. In the presence of an agent, an emulsified composition can be appropriately prepared by a commonly used emulsifying method for fats and oils such as mechanical emulsification, phase inversion emulsification, liquid crystal emulsification, and D phase emulsification. For example, in one preferred embodiment, an oil phase containing an oil-soluble component such as a capsinoid compound, a fat and oil, a specific gravity adjusting agent such as SAIB, and a separation inhibitor such as sucrose laurate, and an aqueous phase (water If necessary, the emulsified composition is mixed with the above acidic substance so that the pH of the emulsified composition is in the range of 2-6. In addition, by performing mixing and homogenization using a high-pressure homogenizer, a microfluidizer, or the like, an emulsion composition having excellent stability of oil-soluble substances such as capsinoid compounds can be prepared. In addition, when polyhydric alcohol is contained as an aqueous phase component, an emulsifier is dissolved in the polyhydric alcohol to form phase D, and after the oil phase component is gradually added thereto and pre-emulsified, The D phase emulsification method of adding, mixing and emulsifying can also be used preferably.

The emulsion composition of the present invention preferably exhibits transparency without turbidity when added to an aqueous phase system in consideration of application to foods and drinks such as aqueous beverages and liquid pharmaceuticals such as liquids. Turbidity can be evaluated by a commonly used method, for example, a method of measuring the transmittance of light having a wavelength of 600 nm. When the transmittance exceeds 90%, transparency is exhibited even when an aqueous product containing the emulsified composition is placed in a transparent container, which is also preferable in terms of functionality. For the emulsified composition of the present invention, when the composition is added and dispersed in water so as to contain 0.25% by weight of an oil phase containing an oil-soluble component, the light transmittance of the dispersion at a wavelength of 600 nm is obtained. It is preferably 90% or more.

[Food-drinks and aqueous beverages containing the emulsified composition of the present invention]
The emulsified composition of the present invention is an aqueous beverage; a dairy product such as yogurt; a frozen confectionery such as ice cream; a confectionery such as chocolate, candy or chewing gum; a bakery; a processed fishery food; a processed meat food; By blending an appropriate amount of these foods and drinks, it can be provided as foods and drinks to which physiological actions of oil-soluble components such as capsinoid compounds are stably imparted for a long period of time. Especially, it is preferable to provide as an aqueous drink containing a capsinoid etc. As an aqueous beverage, fruit juice, vitamins, amino acids, fragrances, saccharides, acids, bases, salts and the like can be added as necessary, and can be provided as soft drinks or carbonated drinks. Moreover, in this invention, the said food-drinks may be provided as health functional foods, such as food for specified health use, nutrition functional foods, and nutritional supplement foods. The blending amount of the emulsified composition of the present invention with respect to the food or drink varies depending on the purpose, type, form, etc. of the food or drink, but is generally blended in the range of 0.001 to 10% by weight. . Further, the total oil phase component derived from the emulsified composition is preferably blended so as to be in the range of 0.00005 wt% to 5 wt% with respect to the food and drink. It is more preferable to blend so as to be in the range of wt%. If it is less than 0.00005% by weight, it may not be preferable in terms of stability of oil-soluble components such as capsinoids, and if it is 5% by weight or more, it may not be preferable in terms of transparency, taste, and flavor.

Moreover, in this invention, the emulsion composition which made the oil phase contain the oil-soluble chemical | medical agent as an oil-soluble component can be disperse | distributed to an aqueous carrier, and it can provide as aqueous | water-based pharmaceuticals, such as an internal use liquid and a liquid agent. Furthermore, an emulsified composition containing an oil-soluble emollient, a skin cell activating component or the like in an oil phase can be dispersed in an aqueous carrier and provided as a liquid cosmetic such as a skin lotion or a cosmetic liquid. About the compounding quantity to the aqueous | water-based carrier of an emulsion composition, and content of the oil-soluble component in a pharmaceutical or cosmetics whole quantity, it is the same as that of the said food-drinks.
The following examples further illustrate the present invention in detail but are not to be construed to limit the scope thereof. In the following examples, “%” indicates wt% unless otherwise specified.

(Materials and methods)
As oils and fats, MCT (main constituent fatty acids: caprylic acid and capric acid) or rapeseed oil (main constituent fatty acids: oleic acid) was used. SAIB was used as a specific gravity adjuster. As the oil-soluble substance, purified pepper oil was used. MCT uses caprylic acid and capric acid as the main constituent fatty acids.
The presence or absence (somewhat) of oil floating was evaluated by the following method.

^* Oils and fats (MCT) and specific gravity regulator (SAIB) are each heated at 60 ° C, and a predetermined amount of MCT is gradually added to the predetermined amount of SAIB with stirring and mixed. And stirred for 10 minutes with a stirrer.

(result)
In Tables 1-7 below;
Upper symbol:
Indicates the degree of separation.
×: Separation in the same manner as in the case of no addition, ○: Demonstrating the effect of suppressing separation, ◎ Middle (number) having a high effect of inhibiting separation:
The HLB of fatty acid ester is shown.
Lower numbers:
Indicates the evaluation score.
The degree of separation suppression was evaluated on a 10-point scale. When the separation of the fats and oils and the specific gravity adjusting agent was completely suppressed, the score was 10 points, and was scored according to the degree of separation up to 5 points in the separated state equivalent to the case of no addition. Moreover, when the separation was larger than when no addition was made, the score was increased to 4 points, 3 points, 2 points, and 1 point as the degree increased. Ten points are the most effective.

Test Example 1 Effect of fatty acid ester (0.5% addition) on MCT + SAIB (MCT: SAIB = 5: 5) mixed solution separation

As shown in Table 1, when 0.5% fatty acid ester of the mixed solution was added as a separation inhibitor to the mixed solution of MCT + SAIB (MCT: SAIB = 5: 5), sucrose laurate (HLB1), laurin Acid monoglyceride, stearic acid monoglyceride, monostearate diglycerin and decaglycerin laurate exerted the effect of suppressing the separation of MCT and SAIB. Of these, sucrose laurate was most effective.

Test Example 2 Effect of fatty acid ester (added 1%) on MCT + SAIB (MCT: SAIB = 5: 5) mixed solution separation

As shown in Table 2, when 1.0% fatty acid ester of the mixed solution was added as a separation inhibitor to the MCT + SAIB (MCT: SAIB = 5: 5) mixed solution, sucrose laurate (HLB1), laurin Acid monoglyceride, stearic acid monoglyceride, monolauric acid diglycerin, monostearic acid diglycerin, decaglycerin lauric acid ester exhibited the effect of suppressing the separation of MCT and SAIB. Among them, sucrose laurate (HLB1) and diglyceryl monostearate were most effective. On the other hand, sucrose laurate ester (HLB16) did not exhibit the separation inhibitory effect. When the addition amount of the separation inhibitor was 0.5% (see the results in Table 1), the separation inhibition effect tended to be higher when it was 1.0% (see the results in Table 2).

Test Example 3 Effect of fatty acid ester (0.5% addition) on MCT + SAIB (MCT: SAIB = 6: 4) mixed solution separation

As shown in Table 3, when 0.5% fatty acid ester of the mixed solution was added as a separation inhibitor to the MCT + SAIB (MCT: SAIB = 6: 4) mixed solution, sucrose laurate (HLB1), stearin Acid monoglyceride and diglyceryl monostearate exhibited the effect of suppressing the separation of MCT and SAIB. Of these, sucrose laurate was most effective.

Test Example 4 Effect of Fatty Acid Ester (1% Addition) on MCT + SAIB (MCT: SAIB = 6: 4) Mixed Solution Separation

As shown in Table 4, when 1.0% fatty acid ester of the mixed solution was added as a separation inhibitor to the mixed solution of MCT + SAIB (MCT: SAIB = 6: 4), sucrose laurate (HLB1), laurin Acid monoglyceride, stearic acid monoglyceride, and diglycerin monostearate exhibited the effect of suppressing the separation of MCT and SAIB. Among them, sucrose laurate (HLB1) and diglyceryl monostearate were most effective.

Test Example 5 Effect of fatty acid ester (added 1%) on rapeseed oil + SAIB (canola oil: SAIB = 5: 5) mixed solution separation

When a fatty acid ester of 1.0% of the mixed solution was added as a separation inhibitor to the rapeseed oil + SAIB (rapeseed oil: SAIB = 5: 5) mixed solution, sucrose laurate (HLB1), sucrose oleate, sorbitan olein Acid ester, oleic acid monoglyceride, monooleic acid diglycerin, and decaglycerin oleic acid ester did not exhibit the inhibitory effect on the separation of rapeseed oil and SAIB.

Test Example 6 Separation inhibitor (sucrose laurate) addition amount and separation inhibitory effect (MCT: SAIB = 5: 5)

The amount of sucrose laurate added is a ratio where the total amount of MCT and SAIB is 100%.
Results Even when 0.1% of sucrose laurate was added to the total amount of MCT and SAIB, a separation suppressing effect was observed. When 0.2% or more was added, the separation suppression effect was higher.

Test Example 7 Effect of addition of separation inhibitor (sucrose laurate) due to difference in mixing ratio of MCT and SAIB (MCT: SAIB)

As a result, as shown in Table 7, by adding sucrose laurate, separation of SAIB was suppressed in any case. In addition, as the mixing ratio of MCT and SAIB, the larger the SAIB, the higher the separation suppression effect.

Test Example 8 Effect of Separation Inhibitor (Sucrose Lauric Acid Ester) on SAIB Separation in Emulsified Composition An emulsion composition was prepared with the composition shown in Table 8 and evaluated.

[Preparation of emulsion]
The emulsion was prepared as follows.
(1) Preparation of emulsion with small particle size (3 μm) (Comparative Example 1)
An emulsifier (A-181E, Taiyo Kagaku) is added to the aqueous phase so that the concentration is 5 wt%, and the refined pepper oil concentration is 5.3 wt% in the oil phase (MCT: SAIB = 1: 1 (mass ratio)). And a water phase (5 wt% emulsifier liquid) mass ratio was 1: 9.
The prepared liquid was passed through an SPG pumping connector (pore size 5 μm, SPG Techno Co., Ltd.). This operation was repeated 20 times to carry out emulsification.
(2) Preparation of an emulsion having a small particle size (3 μm) (an oil phase added with a separation inhibitor) (Example 1)
An emulsifier (A-181E, Taiyo Kagaku, HLB13) was added to the aqueous phase so that the concentration was 5 wt%, and the refined pepper oil concentration was 5.3 wt% in the oil phase (MCT: SAIB = 1: 1 (mass ratio)). Further, the mass ratio of the separation inhibitor (sucrose laurate; L-195, Ryoto sugar ester, HLB1) added to 1 wt%) and the aqueous phase (emulsifier 5 wt% liquid) is 1: 9 was prepared.
The prepared liquid was passed through an SPG pumping connector (pore size 5 μm, SPG Techno Co., Ltd.). This operation was repeated 20 times to carry out emulsification.
(3) Preparation of emulsion having a large particle size (15 μm) (Comparative Example 2)
An emulsifier (A-181E, Taiyo Kagaku) is added to the aqueous phase so that the concentration is 5 wt%, and the refined pepper oil concentration is 5.3 wt% in the oil phase (MCT: SAIB = 1: 1 (mass ratio)). And a water phase (5 wt% emulsifier liquid) mass ratio was 1: 9.
The prepared liquid was passed through an SPG pumping connector (pore diameter 50 μm, SPG Techno Co., Ltd.). This operation was repeated 10 times to carry out emulsification.
(4) Preparation of emulsion having a large particle size (15 μm) (separation inhibitor added to oil phase) (Example 2)
An emulsifier (A-181E, Taiyo Kagaku) was added to the aqueous phase so that the concentration became 5 wt%, and the concentration of purified chili oil was 5.3 wt% in the mixture of the oil phase (MCT: SAIB = 1: 1 (mass ratio)). Further, the mass ratio of the separation inhibitor (sucrose laurate; L-195, Ryoto sugar ester, HLB1) added to 1 wt%) and the aqueous phase (emulsifier 5 wt% liquid) is 1: 9 was prepared.
The prepared liquid was passed through an SPG pumping connector (pore diameter 50 μm, SPG Techno Co., Ltd.). This operation was repeated 10 times to carry out emulsification.
[Preparation of dispersion]
The prepared emulsion (oil phase with / without separation inhibitor added, particle size 3 μm / 15 μm) was added to ion-exchanged water (pH 5.6) to a concentration of 0.5 wt%.
[Preservation method]
The prepared dispersion was stored at 5 ° C. and 54 ° C. for 1 week (1 w).
[Evaluation methods]
Appearance (separated state of oil phase) and capsinoid concentration were evaluated. Appearance was evaluated under conditions stored at 54 ° C, and capsinoid concentration was evaluated under conditions stored at 5 ° C.
[result]
The results are shown in Table 9.
In Table 9, in the appearance, × indicates that significant separation of SAIB from the oil phase is observed, Δ indicates that separation is observed, and ○ indicates that no separation is observed. The remaining capsinoid amount indicates the remaining amount when the remaining capsinoid amount is 1 when the particle diameter is 3 μm and the separation inhibitor is not added.

The addition of sucrose laurate suppressed the separation of SAIB from the oil phase. The residual ratio of capsinoids was improved by adding sucrose laurate and increasing the particle size of the oil droplets.

As described above, the present invention suppresses separation of the specific gravity adjuster from the oil phase component, and can stably contain oil-soluble components having various physiological functions. It is intended to provide an emulsified composition suitable for use in pharmaceuticals such as liquids, cosmetics such as lotions and cosmetic liquids.

This application is based on Japanese Patent Application No. 2014-072008 filed in Japan, the contents of which are incorporated in full herein.

Claims

The oil phase is present as oil droplets in the aqueous phase, and contains (A) oils and fats, (B) specific gravity adjuster and (C) separation inhibitor as oil phase components,
(E) The emulsion composition whose separation inhibitor of (C) is C12 or less sucrose fatty acid ester.
The emulsion composition according to claim 1, wherein the sucrose fatty acid ester of C12 or less is sucrose laurate.
The oil phase is present as oil droplets in the aqueous phase, and contains (A) oils and fats, (B) specific gravity adjuster and (C) separation inhibitor as oil phase components,
The emulsion composition, wherein the separation inhibitor (C) is at least one selected from diglycerin monostearate, monoglyceride laurate, monoglyceride stearate, diglyceryl monolaurate, and decaglycerin laurate.
The emulsified composition according to any one of claims 1 to 3, further comprising (D) an oil-soluble component as an oil phase component.
The emulsion composition according to claim 4, wherein the oil-soluble component (D) is a capsinoid compound.
The emulsified composition according to any one of claims 1 to 5, wherein the oil phase component contains medium-chain saturated fatty acid triglyceride (MCT) as the fat (A).
The emulsion composition according to any one of claims 1 to 6, wherein the HLB of the separation inhibitor (C) is 8 or less.
The emulsified composition according to any one of claims 1 to 7, wherein the specific gravity adjusting agent of (B) is sucrose acetate isobutyrate (SAIB).
The emulsion composition according to any one of claims 1 to 8, wherein the addition amount of the separation inhibitor (C) is 0.005 to 8.0% with respect to the whole emulsion composition.
The emulsified composition according to any one of claims 1 to 9, wherein the average particle diameter of the oil droplets is 0.5 to 20 µm.
An emulsified composition containing (A1) MCT, (B1) SAIB, (C1) sucrose laurate and (D1) capsinoid compound as an oil phase component, and an aqueous phase component.
The emulsion composition according to claim 11, wherein the ratio of SAIB to MCT is MCT: SAIB = 8: 2 to 3: 7.
A food or drink containing 0.001 wt% to 10 wt% of the emulsified composition according to any one of claims 1 to 12.