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Emulsion composition, and composition containing same

A composition and emulsion technology, applied in the formulation of perfume preparations, food ingredients as emulsifiers, medical preparations containing active ingredients, etc., can solve the problems of reduced transparency, reduced transparency of emulsified fragrances, poor emulsification stability, etc. problem, achieve high dispersion or solubility, inhibit turbidity or sedimentation, and excellent emulsification stability

Active Publication Date: 2014-10-22
SAN EI GEN F F I
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, although an emulsified flavor prepared by using a surfactant can be transparently dissolved in water, the emulsified flavor itself tends to change over time (storage stability is insufficient), and the emulsification is stable when it is added to an aqueous food or drink sex is not good
Therefore, these emulsified flavors have problems including the decrease in transparency of the emulsified flavor itself over time, the decrease in transparency when it is added to aqueous food or drink, and the peculiarity of surfactants that affect the taste of final food products. the taste of
[0008] However, these methods have the problem that attempts to improve flavor expression require additional production steps that are not carried out in hitherto known methods for producing flavor preparations

Method used

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  • Emulsion composition, and composition containing same
  • Emulsion composition, and composition containing same
  • Emulsion composition, and composition containing same

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0132] According to the formula shown in Table 1, various types of gum ghatti, gum arabic or decaglyceryl monooleate were used as emulsifiers to prepare emulsified fragrance compositions (emulsified fragrance preparations) (Examples 1 to 11, Comparative Example 1 to 7).

[0133] For each emulsified fragrance composition thus prepared, the median diameter (μm) of the oil phase particles and the turbidity (1%E) immediately after preparation, and the turbidity (1%E) after storage at 60° C. for 7 days were measured. %E), thereby evaluating the formulation stability of the composition. In addition, by combining these emulsified flavor compositions in potable water to prepare beverages, the state of the beverage immediately after preparation (the amount of insoluble matter produced) and the state of the beverage after shaking were visually observed to evaluate the composition's Solubility and stability in water.

[0134] (1) Method for preparing emulsified fragrance composition ...

experiment example 2

[0164] According to the formulation shown in Table 3, emulsified pigment compositions (emulsified pigment preparations) were prepared by using gum ghatti, gum arabic, β-pectin or modified starch as an emulsifier (Examples 12 to 16, Comparative Example 8 to 14). Regarding the thus obtained emulsified dye composition, its formulation stability was evaluated in the same manner as in Experimental Example 1. In addition, beverages were prepared by using these emulsified coloring compositions, and the storage stability of the beverage was evaluated by measuring the generation of suspended matter in the beverage immediately after preparation and in the beverage after shaking in the same manner as in Experimental Example 1.

[0165] (1) Method for preparing emulsified pigment composition

[0166] An oil-soluble material (pigment component) and an oily solvent (medium-chain triglyceride [MCT]) were uniformly mixed in the amounts shown in Table 3 each. The mixture was then added to ...

experiment example 3

[0188] According to the formula shown in Table 5, an emulsified vitamin composition (emulsified vitamin preparation) was prepared using gum ghatti with a viscosity of 50 mPa s to 3000 mPa s or gum ghatti with a viscosity higher than 3000 mPa s as an emulsifier (implementation Examples 17 to 21, Comparative Examples 15 to 17). For the emulsified vitamin composition thus obtained, formulation stability was evaluated in the same manner as in Experimental Example 1. In addition, drinks were prepared using these emulsified vitamin compositions, and the storage stability of the drinks was evaluated by measuring the generation of suspended matter in the drinks immediately after preparation and in the drinks after shaking in the same manner as in Experimental Example 1.

[0189] (1) Method for preparing emulsified vitamin composition

[0190] Oil-soluble materials (fat-soluble vitamins: mixed tocopherols) and oily solvents (rapeseed oil, medium-chain triglycerides [MCT]) were unifo...

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Abstract

The present invention provides an emulsion composition that ensures excellent emulsion stability and excellent solubility in water, as well as excellent transparency and storage stability of a solution prepared by adding the emulsion composition to water. The present invention also provides an aqueous composition, in particular, a solution aqueous composition (aqueous liquid composition), preferably food or a beverage, containing the emulsion composition. The emulsion composition is an emulsion composition prepared by emulsifying an oil phase component and an aqueous phase component using gum ghatti, wherein the emulsion composition comprises gum ghatti in a proportion of more than 25 parts by weight based on 100 parts by weight, i.e., the total amount, of the oil phase component; and the gum ghatti has a viscosity of 50 to 3000 mPa€¢s, which is measured by preparing a 15 wt% aqueous solution of the gum ghatti and measuring its viscosity for 1 minute at 20°C and 30 rpm using a Brookfield viscometer.

Description

technical field [0001] The present invention relates to emulsion compositions. More particularly, the present invention relates to an emulsion composition that ensures excellent emulsion stability and excellent dispersibility and solubility in water, and excellent transparency of a solution prepared by adding the emulsion composition to water and storage stability. Background technique [0002] In the food industry, spices, for example, are widely used as additives to impart various tastes and flavors to foods. These flavors are used by processing them into water-soluble preparations or oil-soluble preparations according to the food or drink to which the flavor is imparted. Since it is difficult to directly add oil-soluble flavor components to aqueous food or beverages, oil-soluble flavors are often processed into oil-in-water emulsified flavors by dispersing them in aqueous solutions using protective colloid substances or emulsifiers. [0003] Specific examples of emulsi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/035A23D7/00A23L1/30A23L1/302A23L2/00A23L2/70A61K8/06A61K8/73A61Q13/00A23L27/00A23L29/10A23L29/25A23L33/15
CPCA61Q13/00A23L1/22058A23L2/58A61K8/062A23L1/053A61K2800/262A61Q19/00A23D7/0053A23L2/56A23V2002/00A61K2800/10A23L1/035A61K8/73A23L27/80A23L29/10A23L29/25A23V2250/5056A23L2/52A23L33/15A23V2200/222A23V2200/244
Inventor 坂田慎西野雅之中尾友洋宫本可南子
Owner SAN EI GEN F F I
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