Oil-in-water type emulsion composition, and method for producing said oil-in-water type emulsion composition

An emulsified composition, oil-in-water type technology, applied in chemical instruments and methods, chemical/physical processes, food ingredients as emulsifiers, etc., can solve problems such as high risk, skin itching or inflammation, anaphylactic shock, etc.

Pending Publication Date: 2019-08-09
MITSUBISHI CHEM CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Symptoms of food allergy may also cause severe symptoms such as skin itching or inflammation, anaphylactic shock, etc., leading to death, and the risk is high

Method used

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  • Oil-in-water type emulsion composition, and method for producing said oil-in-water type emulsion composition
  • Oil-in-water type emulsion composition, and method for producing said oil-in-water type emulsion composition
  • Oil-in-water type emulsion composition, and method for producing said oil-in-water type emulsion composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment A

[0294]

[0295] (Oil-in-water emulsion composition A)

[0296] 3.007 g of silica fine particles (SANSIL SS-07, manufactured by Tokuyama Co., Ltd.) as solid particles, and 3.007 g of cetyltrimethylammonium bromide (CTAB, manufactured by Wako Pure Chemical Industries, Ltd.) 12.008 g of the aqueous solution was fractionated into a container, and treated at 9000 rpm for 2 minutes using a homogenizer (IKA T25 digital ULTRA TURRAX), thereby obtaining an aqueous phase. The CTAB aqueous solution used at this time was prepared in advance by stirring 0.0049 g of CTAB and 70.082 g of deionized water (1.9×10 -4 mol / L).

[0297] 10.509 g of the said water phases and 4.497 g of hydrogenated coconut oil heated to 60 degreeC were divided into a container, and this was heated to 60 degreeC further. The oil-in-water emulsion composition A was obtained by stirring at 17000 rpm for 2 minutes using a homogenizer.

[0298] (Oil-in-water emulsion composition B)

[0299] 0.920 g of hydrophilic ...

Embodiment A1

[0326] Observation of the oil-in-water emulsion composition A at 60°C using a polarizing microscope ECLIPSELV100NPOL manufactured by Nikon Corporation, image integration software NIS-ElementsVer3.2 manufactured by Nikon Corporation, and cooling / heating device TH-600PM for a microscope manufactured by Linkham Corporation . The presence of silica particles was confirmed on the surface layer of the emulsion. Therefore, it can be seen that when the water phase is prepared by adding a surfactant and silica particles in combination, fine particles exist at the water phase-oil phase interface.

Embodiment A2

[0330] After maintaining the oil-in-water emulsion composition B in a 60 degreeC hot water bath for 1 hour, no separation of the oil phase was confirmed. The results are shown in Table 2.

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Abstract

The present invention addresses the problem of providing an emulsion composition which can retain emulsion stability even when undergoing a high-temperature process such as sterilization (heat resistance) and has a small change in particle diameter distribution before and after heating, and of which the emulsion stability can be retained even when an oily phase component causes the change in state(e.g., the oily phase component is coagulated and crystallized by decreasing the temperature of the composition, or the oily phase is melted by increasing the temperature of the composition) (i.e., resistance to decrease in temperature), and which is easy to handle during the production thereof. The problem can be solved by an oil-in-water type emulsion composition comprising solid particles, a surfactant having one alkyl group, an oily phase component and an aqueous phase component, wherein the oily phase component comprises an oily phase component having an unsaturated bond and / or an oxygenatom, and the solid particles exist on the interface between the oily phase component and the aqueous phase component.

Description

technical field [0001] The present invention relates to an oil-in-water emulsion composition and a method for producing the oil-in-water emulsion composition. Background technique [0002] Conventionally, emulsification using an emulsifier / surfactant has been used in emulsification in the food field. Emulsification using emulsifiers / surfactants is thermodynamically unstable. Therefore, in order to ensure stability and long-term stability against sterilization processes at high temperatures, for example, an oil-in-water emulsion composition (O / W type) must be The particle size of oil droplets is reduced to submicron level. [0003] However, in recent years, in the field of food, there has been an increasing demand for appearance, flavor (taste that stimulates senses based on taste and smell), food texture, and adherence to ingredients based on health intentions that are related to appetite. Therefore, there is a need for an emulsification method capable of preparing an emul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/005B01J13/00
CPCA23D7/005A61K9/107A61K47/12A61K8/062A61K8/361A61Q19/00A61K2800/10B01J13/00A23V2300/31A23V2002/00A23D7/04A23V2200/222A23V2200/254A23V2250/1878
Inventor 花崎美奈子松浦传史笠井铁夫五十岛健史
Owner MITSUBISHI CHEM CORP
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