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Water-in-oil emulsion and method of producing the same

A manufacturing method and emulsification technology, which are applied in food science, edible oil/fat, edible oil/fat, etc., can solve the problems of easy separation of water phase and poor emulsion stability, and achieve the effect of excellent emulsion stability.

Active Publication Date: 2013-10-23
MIYOSHI OIL & FAT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as mentioned above, there is a problem that the water phase is easily separated due to poor emulsion stability

Method used

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  • Water-in-oil emulsion and method of producing the same
  • Water-in-oil emulsion and method of producing the same
  • Water-in-oil emulsion and method of producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～6

[0058] According to the compounding shown in Table 1 (the unit in the table is mass %), margarine was manufactured. Specifically, the oil phase was prepared by placing a mixture of fat and oil components shown in Table 1 at 70°C. In addition, the water phase is obtained by adding an amphiphilic substance or sugar polymer to water to form a hydrated state, and at 90°C, the hydrated amphiphilic substance or sugar polymer molecules are formed into particles dispersed at least partly. , Temporarily cooled to 20°C, added taste ingredients and water-soluble flavors, and heated again at 70°C to dissolve it. Stir and mix the water phase and the oil phase with a homomixer, and cool and solidify with a Perfector to obtain margarine. It should be noted that SLP White in Table 1 is soybean phospholipid (made by True Lecithin Co., Ltd.), M-1695 is sucrose fatty acid ester (made by Mitsubishi Chemical Food Co., Ltd.), and Decaglyn 2-S(V) is polyglycerol fat Ester (manufactured by Nikko Che...

Embodiment 7～14、 comparative example 5～6

[0080] Except for the compounding shown in Tables 3 and 4, W / O type emulsions were prepared in the same procedure as in Examples 1 to 6 and Comparative Examples 1 to 4. The determination of the sol / gel state of the aqueous solution is as follows: In each example, a substance dispersed into particles from at least a part of a hydrated amphiphilic substance or sugar polymer molecule at 90° C. It is collected at the time when the temperature reaches 30°C during the cooling process and the time when the aqueous solution becomes 30°C after dissolving the flavor components and water-soluble fragrances. After standing at 30°C for 1 hour, the container will be fluid when tilted The case was judged to be a sol state, and the case of no fluidity was judged to be a gel state. The viscosity of the dispersion was measured as follows. That is, in each example, at least a part of the hydrated amphiphilic substance or sugar polymer molecule was formed into particles dispersed at 90°C, and the ...

Embodiment 15 and 16

[0088] Except for the compounding and cooling temperature shown in Table 5, the same procedure as in Examples 1 to 6 was followed to prepare W / O type emulsions.

[0089] [table 5]

[0090]

[0091] As shown in Table 5, after the closed vesicles or sugar polymer particles are formed, the cooling temperature is set to 35°C, thereby obtaining a W / O emulsion with better shear resistance compared with the case of 45°C. .

[0092] It should be noted that, in the examples and comparative examples of the present application, the amphiphilic substance or sugar polymer is added in advance to the water as the water phase to form particles and dispersed, and then the dispersion is mixed with the oil as the oil phase. , To obtain a W / O type emulsion, but it can also be reversed, that is, an amphiphilic substance or sugar polymer is added to the oil as the oil phase to form particles and dispersed to obtain a dispersion, or the previously obtained amphiphilic The sexual substance or sugar polyme...

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PUM

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Abstract

Disclosed is a water-in-oil emulsion which melts in the mouth and has excellent flavor as well as emulsion stability; also disclosed is a method of producing the same. The water-in-oil emulsion contains an aqueous phase which includes a taste component and has an average particle diameter exceeding 10µm, an oil phase surrounding the aforementioned aqueous phase and containing an oil component, and either closed vesicles formed with an amphiphilic substance which spontaneously forms closed vesicles, or sugar polymer particles. The method of producing the water-in-oil emulsion involves a step for mixing the taste component, the oil component, and an aqueous solution containing either the closed vesicles formed with the amphiphilic substance which spontaneously forms closed vesicles, or the sugar polymer particles.

Description

Technical field [0001] The present invention relates to a W / O type emulsion and a manufacturing method thereof. Background technique [0002] As W / O type emulsions containing oil and fat components and aqueous components, for example, margarines are known. Margarines and other water-based ingredients contain flavoring ingredients such as dairy products. That is, in margarines and the like, an aqueous phase composed of an aqueous component containing a flavor component is dispersed in an oil phase. [0003] Since the emulsion stability of the water phase in the oil and fat component is poor, it is usually adjusted to a small particle size of about 10 μm or less (Patent Document 1). However, when the particle size of the water phase is small, when a W / O type emulsion such as margarine is eaten, it is difficult to feel the flavor obtained from the flavor component. [0004] On the other hand, Patent Documents 2 and 3 disclose W / O emulsions having an aqueous phase with a large particl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/00
CPCA23D7/005A23D7/01
Inventor 田嶋和夫今井洋子石黑隆登坂友美
Owner MIYOSHI OIL & FAT
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