WO2015152199A1 - Composition émulsifiée de type dispersion huile-dans-l'eau - Google Patents

Composition émulsifiée de type dispersion huile-dans-l'eau Download PDF

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WO2015152199A1
WO2015152199A1 PCT/JP2015/060044 JP2015060044W WO2015152199A1 WO 2015152199 A1 WO2015152199 A1 WO 2015152199A1 JP 2015060044 W JP2015060044 W JP 2015060044W WO 2015152199 A1 WO2015152199 A1 WO 2015152199A1
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Prior art keywords
oil
saib
composition according
separation
mct
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PCT/JP2015/060044
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English (en)
Japanese (ja)
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大輔 眞下
山口　進
史子 原田
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味の素株式会社
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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/60—Sugars; Derivatives thereof
    • A61K8/604—Alkylpolyglycosides; Derivatives thereof, e.g. esters
    • A—HUMAN NECESSITIES
    • 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
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • 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
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A23L35/10—Emulsified foodstuffs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
    • A61K8/04—Dispersions; Emulsions
    • A61K8/06—Emulsions
    • A61K8/062—Oil-in-water emulsions
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
    • A61K8/37—Esters of carboxylic acids
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P37/00—Drugs for immunological or allergic disorders
    • A61P37/02—Immunomodulators
    • A61P37/04—Immunostimulants
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/10—General cosmetic use

Definitions

  • 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.
  • an oil phase component including an oil and fat, a specific gravity adjusting agent, a separation inhibitor, and an aqueous phase component.
  • 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.
  • 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.
  • capsaicinoid capsaicin, dihydrocapsicin
  • 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).
  • the size of oil droplets is about 0.1 ⁇ m, but emulsification with larger oil droplets, such as 2 to 15 ⁇ m (see Patent Document 3) and 5 to 100 ⁇ m (see Patent Document 4). It is known that fats and oils have a taste improving effect.
  • an emulsion composition having emulsion stability using a thickener such as gum arabic is known (see Patent Document 5).
  • a thickener such as gum arabic
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 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.
  • an emulsified composition having excellent storage stability can be provided.
  • 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.
  • the oil phase component contains at least (A) an oil and fat, and preferably further includes (D) an oil-soluble component.
  • 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.
  • 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, ⁇ -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, ⁇ -undecalactone, and other essential plant oils; coenzyme Q 10 , ⁇ -lipoic acid, ⁇ - Linolenic acid ⁇ -3 fatty acids such as eicosapentaenoic acid and docosahexaenoic acid, ⁇ -6 fatty acids such as linoleic acid and ⁇ -linolenic acid, and physiologically active ingredients
  • an effective amount is included.
  • 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.
  • 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.
  • CST dihydrocapsiate
  • DCT dihydrocapsiate
  • NDCT nordihydrocapsiate
  • capsicum 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.
  • CH-19 sweet which is a spicy taste varieties is more preferable because the content of the component is high.
  • 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.
  • 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.
  • the capsinoid compound 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.
  • 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.
  • 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.
  • 1 to 10% of pepper extract oil is usually blended with respect to MCT.
  • oils and fats of (A) examples 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.
  • 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.
  • (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.
  • 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.
  • 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.
  • the larger the particle size of the oil droplets the more effective the remaining rate of the capsinoid compound.
  • the average particle size of the oil droplets is, for example, 0.5 ⁇ m or more, preferably 1 ⁇ m or more, more preferably 1 ⁇ m to 20 ⁇ m, still more preferably 3 ⁇ m to 18 ⁇ m, and even more preferably, from the viewpoint of effectively suppressing floating. Is 4 ⁇ m to 18 ⁇ m.
  • the average particle diameter can be measured by a dynamic light scattering method.
  • 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).
  • 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.
  • 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 Balance
  • 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.
  • 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.
  • 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.
  • 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 carboxy
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • an aqueous phase water
  • 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.
  • 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.
  • phase D 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.
  • 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.
  • 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.
  • 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. .
  • 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.
  • the emulsion composition which made the oil phase contain the oil-soluble chemical
  • 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.
  • MCT main constituent fatty acids: caprylic acid and capric acid
  • rapeseed oil main constituent fatty acids: oleic acid
  • SAIB 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.
  • sucrose laurate HLB1
  • laurin Acid monoglyceride stearic acid monoglyceride
  • monostearate diglycerin stearate diglycerin
  • decaglycerin laurate exerted the effect of suppressing the separation of MCT and SAIB.
  • sucrose laurate was most effective.
  • sucrose laurate (HLB1) sucrose laurate
  • stearic acid monoglyceride monolauric acid diglycerin
  • monostearic acid diglycerin decaglycerin lauric acid ester
  • sucrose laurate (HLB1) and diglyceryl monostearate were most effective.
  • sucrose laurate ester (HLB16) did not exhibit the separation inhibitory effect.
  • 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).
  • sucrose laurate HLB1
  • stearin Acid monoglyceride a separation inhibitor
  • diglyceryl monostearate a separation inhibitor
  • sucrose laurate (HLB1) sucrose laurate
  • laurin Acid monoglyceride stearic acid monoglyceride
  • diglycerin monostearate sucrose laurate
  • sucrose laurate (HLB1) and diglyceryl monostearate were most effective.
  • 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)
  • 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.
  • SPG pumping connector pore size 5 ⁇ m, SPG Techno Co., Ltd.
  • the prepared liquid was passed through an SPG pumping connector (pore diameter 50 ⁇ m, SPG Techno Co., Ltd.). This operation was repeated 10 times to carry out emulsification.
  • SPG pumping connector pore diameter 50 ⁇ m, SPG Techno Co., Ltd.
  • 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 ⁇ m, SPG Techno Co., Ltd.). This operation was repeated 10 times to carry out emulsification.
  • SPG pumping connector pore diameter 50 ⁇ m, SPG Techno Co., Ltd.
  • 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.
  • 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.

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Abstract

La présente invention concerne une composition émulsifiée présentant une stabilité élevée au stockage dans laquelle la séparation d'un agent d'ajustement de densité et des composants de phase huileuse est inhibée. La composition émulsionnée, dans laquelle une phase huileuse est présente sous forme de gouttes d'huile dans une phase aqueuse, comprend en tant que composants de phase huileuse (A) une huile ou une graisse, (B) un agent d'ajustement de la densité et (C) un inhibiteur de séparation.
PCT/JP2015/060044 2014-03-31 2015-03-31 Composition émulsifiée de type dispersion huile-dans-l'eau WO2015152199A1 (fr)

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JP2014-072008 2014-03-31

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019180247A (ja) * 2018-04-02 2019-10-24 片岡物産株式会社 油脂組成物、ココア粉末組成物およびココア粉末組成物の製造方法
CN112087954A (zh) * 2018-12-17 2020-12-15 Dic株式会社 色素材料水溶液、色素材料水溶液的制造方法和蓝色着色饮料

Citations (6)

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Publication number Priority date Publication date Assignee Title
JP2003192576A (ja) * 2001-12-26 2003-07-09 T Hasegawa Co Ltd カプサイシノイド様物質含有製剤
JP2007074909A (ja) * 2005-09-09 2007-03-29 Univ Kanagawa 可食性エマルション及びその製造方法
WO2007114128A1 (fr) * 2006-03-31 2007-10-11 Ajinomoto Co., Inc. Procede de production de boissons/aliments contenant un capsinoide
JP2007267683A (ja) * 2006-03-31 2007-10-18 Taiyo Kagaku Co Ltd クラウディ用組成物
WO2010140686A1 (fr) * 2009-06-05 2010-12-09 味の素株式会社 Préparation émulsifiante
WO2013146387A1 (fr) * 2012-03-28 2013-10-03 味の素株式会社 Dispersant émulsifié et composition émulsifiée

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003192576A (ja) * 2001-12-26 2003-07-09 T Hasegawa Co Ltd カプサイシノイド様物質含有製剤
JP2007074909A (ja) * 2005-09-09 2007-03-29 Univ Kanagawa 可食性エマルション及びその製造方法
WO2007114128A1 (fr) * 2006-03-31 2007-10-11 Ajinomoto Co., Inc. Procede de production de boissons/aliments contenant un capsinoide
JP2007267683A (ja) * 2006-03-31 2007-10-18 Taiyo Kagaku Co Ltd クラウディ用組成物
WO2010140686A1 (fr) * 2009-06-05 2010-12-09 味の素株式会社 Préparation émulsifiante
WO2013146387A1 (fr) * 2012-03-28 2013-10-03 味の素株式会社 Dispersant émulsifié et composition émulsifiée

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019180247A (ja) * 2018-04-02 2019-10-24 片岡物産株式会社 油脂組成物、ココア粉末組成物およびココア粉末組成物の製造方法
CN112087954A (zh) * 2018-12-17 2020-12-15 Dic株式会社 色素材料水溶液、色素材料水溶液的制造方法和蓝色着色饮料
EP3777559A4 (fr) * 2018-12-17 2021-08-04 DIC Corporation Solution de matière colorante aqueuse, procédé de production de la matière colorante aqueuse et boisson colorée en bleu
US11859088B2 (en) 2018-12-17 2024-01-02 Dic Corporation Aqueous colorant material solution, production method for aqueous colorant material, and blue-colored beverage

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