Gel materials, foodstuffs and cosmetics

Abstract

This invention provides a gel material, a food product containing the gel material, and a cosmetic product containing the gel material. The gel material has a good taste and contributes to the flavor improvement of the food, and enhances moisturizing effects even with small amounts. The gel material of this invention comprises pectin with a degree of esterification of less than 50%, a polyvalent metal salt, and an oil. The oil content in the gel material ranges from 0.09% to 40% by mass, and the oil is dispersed in water. The pH of the gel material is preferably in the range of 3.8 to 5.8. The degree of esterification of the pectin is preferably in the range of 20% or more and less than 50%. The polyvalent metal salt preferably comprises a divalent metal salt. The food product contains the gel material. The cosmetic product contains the gel material.

Description

Technical Field

[0001] This invention relates to gel materials, food, and cosmetics. Background Technology

[0002] Gel-like foods possess the soft and elastic texture characteristic of gels, and their smooth texture when held in the mouth is highly desirable, making them widely used as desserts. Previously, a large number of gel-like foods made from substances with gel-forming capabilities, such as agar and gelatin, have been commercially available. Patent Document 1 discloses a method for manufacturing an acidic gel dessert, which includes adding a mixture consisting of a whey protein-containing food, an emulsifier, and an acidulant to low-methoxyl pectin and a dispersant, followed by a shaking process.

[0003] Furthermore, a skin-friendly gel obtained by reacting pectin with polyvalent cations was studied. Patent Document 2 discloses a hand cream containing water-soluble polymers such as pectin, which is obtained by emulsifying oil components with surfactants such as calcium stearoyl lactylate in an aqueous phase containing a moisturizer. Existing technical documents Patent documents

[0004] Patent Document 1: Japanese Patent No. 7272717 Patent Document 2: Japanese Patent Application Publication No. 4-36210 Summary of the Invention (a) Technical problems to be solved

[0005] In recent years, there has been an increasing demand for gelling materials that have a good taste, contribute to the flavor improvement of food, and enhance moisturizing effects even in small amounts.

[0006] The technical problem to be solved by the present invention is to provide a gel material, a food containing the gel material, and a cosmetic containing the gel material, wherein the gel material has a good taste and helps to improve the flavor of the food, and improves the moisturizing effect even in small amounts. (II) Technical Solution

[0007] The inventors of this application conducted repeated research in view of the aforementioned technical problems and discovered that gel materials containing pectin, divalent metal salts, and oils with an esterification degree of less than 50%, wherein the content of the oils falls within a specific range, have a good mouthfeel and contribute to the improvement of food flavor, and even with a small amount of admixture, they improve the moisturizing effect. Based on the above insights, this invention was completed.

[0008] This invention relates to a gel material comprising pectin with an esterification degree of less than 50%, a polyvalent metal salt, and an oil, wherein the oil content in the gel material ranges from 0.09% by mass to 40% by mass, and the oil is dispersed in water. The pH of the gel material is preferably in the range of 3.8 to 5.8. The degree of esterification of the pectin is preferably in the range of 20% or more and less than 50%. The multivalent metal salt preferably comprises a divalent metal salt. The gel material is preferably used for at least one application selected from the group consisting of food and cosmetics.

[0009] This invention relates to a food containing the gel material.

[0010] In addition, the present invention relates to a cosmetic comprising the gel material. (III) Beneficial Effects

[0011] The gel material of the present invention provides a good taste and contributes to the improvement of food flavor, and enhances moisturizing effect even with a small amount of the gel material. The food products of the present invention provide a good taste and improved flavor. Furthermore, the cosmetics of the present invention provide cosmetics that enhance moisturizing effect even with a small amount of the gel material. Attached Figure Description

[0012] Figure 1 This diagram illustrates the state of gel materials with different oil contents immediately after mixing with oil. Figure 2 This is a diagram showing the state of gel materials with different oil contents after standing for 10 days. Detailed Implementation

[0013] The present invention will now be described in further detail. Additionally, unless otherwise stated, the "~" in a numerical range indicates the range from above to below, including both ends. Furthermore, when indicating a numerical range, the upper and lower limits can be appropriately combined, and the resulting numerical range is also considered public.

[0014] The gel material of this invention comprises pectin with a degree of esterification of less than 50% (low-methoxyl pectin, LM pectin). The "degree of esterification" of pectin indicates the extent of esterification of pectin ester acids, usually expressed by the methoxyl content and determined by the number of esterified carboxyl groups (FAO / WHO standard). Pectin with a degree of esterification of 50 or higher (high-methoxyl pectin, HM pectin) has a different gelation mechanism than LM pectin and cannot be incorporated into the gel material of this invention. The degree of esterification of the LM pectin is preferably 20% or more and less than 50%, more preferably in the range of 30-40%. When the degree of esterification of the LM pectin is within the range described above, the texture of the gel material is further improved and it contributes to the flavor improvement of the food, and even with a small amount of admixture, the moisturizing effect is further improved. There is no particular limit to the lower limit of the degree of esterification, but it is usually around 5%.

[0015] The gel material of the present invention comprises a polyvalent metal salt. The polyvalent metal salt is a salt that generates polyvalent cations in an aqueous solution and is used to crosslink and gel LM pectin. The polyvalent metal salt preferably comprises a divalent metal salt. Specifically, the polyvalent metal salt comprises at least one selected from the group consisting of alkaline earth metal salts and transition metal salts. The polyvalent metal preferably comprises at least one selected from the group consisting of calcium, iron, magnesium, and zinc, more preferably calcium, and even more preferably calcium.

[0016] Examples of such polyvalent metal salts include calcium lactate, calcium acetate, calcium phosphate, calcium carbonate, calcium chloride, calcium citrate, calcium dihydrogen phosphate, calcium formate, calcium gluconate, calcium glutamate, calcium glycerate, calcium glycerophosphate, calcium glycine, calcium hydrogen phosphate, calcium hydroxide, calcium iodide, calcium lactate, calcium magnesium carbonate, and calcium magnesium inositol hexaphosphate. (hexaphosphate), tricalcium phosphate, calcium orthophosphate, calcium propionate, calcium pyrophosphate, calcium dihydrogen pyrophosphate, calcium succinate, calcium gluconate, calcium sulfite, calcium sulfate, tetracalcium phosphate, calcium oxide, ferrous acetate, ferric acetate, basic ferric acetate, ferric ammonium chloride, ferric ammonium citrate, ferrous ammonium sulfate, ferrous carbonate, ferrous chloride, ferric chloride, ferrous cholate, ferrous citrate, dextran iron, ferrous formate, ferric formate, ferrous hypophosphite, ferrous lactate, ferrous phosphate, potassium ferric oxalate, ferric pyrophosphate, sodium ferric citrate, sodium ferric pyrophosphate, ferric sulfate, magnesium ammonium phosphate, magnesium carbonate, magnesium chloride, citrate, etc. Magnesium citrate, magnesium dihydrogen phosphate, magnesium formate, magnesium hydrogen phosphate, magnesium orthophosphate, magnesium hydroxide, basic magnesium carbonate, magnesium lactate, magnesium nitrate, magnesium oxalate, magnesium oxide, magnesium phosphate, magnesium propionate, magnesium pyrophosphate, magnesium sulfate, zinc acetate, zinc ammonium sulfate, zinc carbonate, zinc chloride, zinc citrate, zinc formate, zinc hydrogen phosphate, zinc hydroxide, zinc lactate, zinc nitrate, zinc oxide, zinc phosphate, monobasic zinc phosphate, tribasic zinc phosphate, zinc orthophosphate, zinc propionate, zinc pyrophosphate, zinc sulfate, zinc tartrate, zinc valerate, and zinc isovalerate, etc., can be used as needed to generate polyvalent cations using one or more of the above-mentioned salts. Among them, from the perspective of gelation ability, calcium salts such as calcium lactate, calcium carbonate, calcium chloride, calcium citrate, calcium dihydrogen phosphate, calcium gluconate, calcium glycerophosphate, calcium hydroxide, calcium propionate, and calcium pyrophosphate are preferred.

[0017] The gel material of this invention comprises oils and fats. These oils and fats are commonly used in the food and cosmetic fields. Examples of oils and fats used in the food field include: vegetable oils such as rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, perilla oil, flaxseed oil, evening primrose oil, palm oil, shea butter, sal fat, cocoa butter, coconut oil, palm kernel oil, and palm sap oil; animal oils such as lard, tallow, chicken fat, milk fat, and fish oil; and synthetic oils such as medium-chain triglycerides. Furthermore, processed oils obtained by treating the vegetable oils, animal oils, and synthetic oils with at least one of the following: full hydrogenation, fractionation, and transesterification. These oils and fats can be used alone or in combination. Preferably, the oils and fats comprise at least one of rapeseed oil, soybean oil, palm oil, palm kernel oil, tallow, and their processed oils and fats. Preferably, the oil does not contain lysophospholipids.

[0018] Oils used in the cosmetics field can include hydrocarbons, oils, waxes, hydrogenated oils, ester oils, higher alcohols, fatty acids, silicone oils, fluorinated oils, lanolin derivatives, oily gelling agents, lipophilic surfactants, and oil-soluble ultraviolet absorbers, regardless of whether they are derived from animal oils, vegetable oils, or synthetic oils, or whether they are solid oils, semi-solid oils, liquid oils, or volatile oils. Specifically, examples include: hydrocarbons such as liquid paraffin, squalane, petrolatum, polyisobutylene, polybutene, paraffin wax, ceresin wax, microcrystalline wax, lignite wax, and Fischer-Tropsch wax; vegetable oils such as olive oil, castor oil, jojoba oil, mink oil, and macadamia nut oil; waxes such as beeswax, carnauba wax, candelilla wax, cetearyl alcohol, and plant waxes; and cetyl alcohol ethylhexanoate, isopropyl myristate, isopropyl palmitate, octyl dodecyl myristate, tricaprylic acid glyceride, polyglycerol diisostearate, and diglycerol triisostearate. Esters such as triisostearate, tris(benzyl)hexyl ester, pentaerythritol rosinate, neopentyl glycol di(ethylhexanoate), cholesterol fatty acid esters, cholesterol / benzyl / octyldodecyl lauroyl glutamate, etc.; higher alcohols such as lauryl alcohol, myristol, cetyl alcohol, stearyl alcohol, oleyl alcohol, isostearyl alcohol, behenyl alcohol, squalene, squalene, wax alcohol, beeswax alcohol, etc.; fatty acids such as stearic acid, lauric acid, myristic acid, behenic acid, isostearic acid, oleic acid, citronellolic acid, etc.; low-polymerization degree polydimethylsiloxane, high-polymerization degree polydimethylsiloxane, methylphenyl polysiloxane, decamethylcyclopentasiloxane, octamethylcyclotetrasiloxane, polyether-modified polysiloxane, etc. Organosilicones such as oxoalkanes, cross-linked organopolysiloxanes, and fluorinated organosilicones; fluorinated oils such as perfluoropolyethers, perfluorodecane, and perfluorooctane; lanolin derivatives such as lanolin, acetylated lanolin, isopropyl lanolinate, and lanolin alcohol; oily gelling agents such as dextrin fatty acid esters, sucrose fatty acid esters, starch fatty acid esters, 12-hydroxystearic acid, aluminum stearate, and calcium stearate; lipophilic surfactants such as glyceryl monostearate, sorbitan tristearate, and sorbitan sesquioleate; and oil-soluble ultraviolet absorbers such as ethyl p-aminobenzoate, 2-ethylhexyl p-methoxycinnamate, 4-tert-butyl-4'-methoxydibenzoylmethane, and hydroxybenzophenone. One or more of these may be used.

[0019] The oil content in the gel material of the present invention ranges from 0.09% to 40% by mass. When the oil content in the gel material is greater than 40% by mass, the oil will separate from the gel material. When the oil content in the gel material of the present invention is within the range described above, the texture of the gel material is further improved, which contributes to the improvement of food flavor, and even with a small amount of blending, the moisturizing effect is easily further improved.

[0020] In the gel material of the present invention, the oil is dispersed in water. The oil is not emulsified in water; therefore, the gel material of the present invention is not an oil-in-water emulsion.

[0021] The pH of the gel material of the present invention is preferably in the range of 3.8 to 5.8. When the pH of the gel material of the present invention is within the range described above, the mouthfeel of the gel material is further improved and it contributes to the improvement of the flavor of food, and even a small amount of it can easily improve the moisturizing effect.

[0022] The gel material of the present invention is preferably used for at least one application selected from the group consisting of food and cosmetics.

[0023] When the gel material of the present invention is used in food, the gel material may contain: starch; dairy products such as casein; thickeners and stabilizers; saltiness agents such as salt and potassium chloride; acidity agents such as acetic acid, lactic acid, and gluconic acid; sugars such as granulated sugar; sweeteners; coloring agents; antioxidants; plant proteins; egg whites; egg yolks; various processed egg products; vegetable shortening; flavorings; seasonings such as almond powder; pH adjusters; food preservatives; fruits; fruit juices; and spices, etc. These excipients may be used individually or in combination of two or more.

[0024] When the gel material of the present invention is used in cosmetics, the gel material may contain powder for purposes such as UV shielding and adjusting the feel.

[0025] When the gel material of the present invention is used in cosmetics, in addition to the powder, the gel material may also contain ingredients commonly used in cosmetics, such as surfactants, water-soluble polymers, alcohols, gelling agents, film-forming agents, resins, ultraviolet absorbers, moisturizers, pH adjusters, preservatives, antibacterial agents, fragrances, antioxidants, metal chelating agents, colorants, cosmetic agents, etc.

[0026] The cosmetics mentioned above can include: basic cosmetics such as creams, sunscreens, face masks, massage agents, makeup removers, cleansers, and hair care products; color cosmetics such as foundation, eyeshadow, blush, concealer, mascara, eyeliner, eyebrow pencil, and lipstick; and toners, etc. Example

[0027] The present invention will be further described in detail below based on embodiments, but the present invention is not limited thereto.

[0028] Prepare the raw materials for the gel material according to the following proportions. 1) Manufactured by Cargill Japan LLC 2) Manufactured by Cargill Japan LLC

[0029] The gel material raw material was mixed with salad oil (rapeseed oil manufactured by J-OIL MILLS, INC.) in such a ratio that the amount of salad oil was 0.1, 1, 10, 20, 40, 50, 60, 75, and 100 parts by weight relative to 100 parts by weight of the gel material raw material, and various gel materials were prepared. Figure 1 Starting from the left, the following gel materials are shown in sequence after mixing 0.1, 1, 10, 20, 40, 50, 60, 75, and 100 parts by weight of the salad oil. Figure 2 The images show the gel materials after 10 days. Gel materials prepared by mixing 0.1, 1, 10, 20, 40, 50, and 60 parts by weight of the salad oil relative to 100 parts by weight of the gel material raw material, respectively, showed uniform oil dispersion both immediately after mixing and after 10 days. Gel materials prepared by mixing 75 and 100 parts by weight of the salad oil relative to 100 parts by weight of the gel material raw material, respectively, showed oil separation immediately after mixing. This confirms that none of the gel materials are oil-in-water emulsions.

Claims

1. A gel material comprising pectin with an esterification degree of less than 50%, a polyvalent metal salt, and oils. The content of the oil in the gel material ranges from 0.09% to 40% by mass. The oil is dispersed in water.

2. The gel material according to claim 1, wherein, The pH of the gel material is in the range of 3.8 to 5.

8.

3. The gel material according to claim 1, wherein, The degree of esterification of the pectin is in the range of 20% or more and less than 50%.

4. The gel material according to claim 1, wherein, The polyvalent metal salts include divalent metal salts.

5. The gel material according to any one of claims 1 to 4, for use in at least one of the groups selected from food and cosmetics.

6. A food product comprising the gel material according to any one of claims 1 to 4.

7. A cosmetic product comprising the gel material according to any one of claims 1 to 4.

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