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Emulsification composition

A technology of oil-soluble substances and water-soluble substances, which is applied in the field of emulsified compositions, can solve problems such as odor/odor, odor, etc. that cannot be applied to a variety of beverages and foods, and achieve the effect of reducing odor and odor

Inactive Publication Date: 2020-07-28
OGAWA & CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in this method, the objects that can be masked are limited, and it is not suitable for various odors / odors and odors of beverages and foods.
Therefore, the current situation is that it is extremely difficult to easily reduce (shield) the odor / odor and odor of beverages and foods in a short period of time.

Method used

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  • Emulsification composition
  • Emulsification composition
  • Emulsification composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0090] Next, although an Example is given and this invention is demonstrated more concretely, this invention is not limited to the following Example.

[0091] [1] Manufacture of emulsified composition

[0092] Emulsion compositions 1 to 4 of the present invention were produced as follows.

[0093] [Emulsion composition 1]

[0094] Grapefruit emulsions with different particle sizes were produced by changing the conditions of emulsification treatment.

[0095] First, 45 g of water, 29 g of glycerin, and 21 g of gum arabic (HLB value about 10 to 12) were added to a 100-ml stainless steel beaker and dissolved.

[0096] 2 g of cold-pressed grapefruit oil and 3 g of medium-chain fatty acid triglycerides were mixed in this solution, and emulsified by a homogenizer (manufactured by SMT Co., Ltd., model: HIGH-FLEX HOMOGENIZER HF93) to obtain water-dispersed O / W form of grapefruit emulsion of grapefruit oil. This product is referred to as emulsified composition 1.

[0097] The prod...

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PUM

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Abstract

In order to provide novelty within the field of food product aroma materials and enable the volume of tastes (juiciness, richness, creaminess, coffee body) in beverages to be increased, and irregulartastes (distinct bitterness or sweetness, etc.) and off-flavor irregular odors (the odor of amino acid deterioration or oil fatty acids, etc.) in beverages to be reduced (masked), this emulsificationcomposition includes an oil-soluble substance or a water-soluble substance within emulsification particles, and is characterized in that the average emulsification particle diameter is 15-100 microns.

Description

[0001] This application is a divisional application of a patent application with the application number "201580005250.7", the filing date is March 25, 2015, and the invention title is "emulsification composition". technical field [0002] The present invention relates to an emulsified composition (O / W type, W / O type, W / O / W type, etc.) containing an oil-soluble substance or a water-soluble substance in emulsified particles and having an average emulsified particle diameter of 15-100 μm. [0003] Specifically, it relates to an oil-in-water droplet type (O / W) emulsion composition containing an oil-soluble substance having an average particle diameter of 15 to 100 μm and a method for producing the same, or an average particle diameter of water droplets containing a water-soluble substance Water-in-oil droplet (W / O) emulsified composition with a size of 15 to 100 μm, a method for producing the same, and a method for improving the taste of food and beverages characterized by adding t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/56A23L2/58A23G3/40A23G3/42A23G3/36A23F5/46A23G9/32A23G9/34A23L27/60A23L27/00
CPCA23D7/003A23L2/52A23L27/80
Inventor 系部尊郁和田圣己饭降康行熊泽贤二安部忍
Owner OGAWA & CO LTD