Emulsion composition

Abstract

To provide an emulsion composition which is not hardened and has soft physical property even in frozen storage.SOLUTION: An emulsion composition contains a hydrophobic substance, water, and a water-soluble substance. The moisture content is 11 mass% or more. The content of the water-soluble substance with respect to the water is an amount satisfying solubility of 50 or more. The solubility is expressed as solubility X, where weight X g of the water-soluble substance dissolved in 100 g of water at 20°C is defined as solubility X.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an emulsion composition containing a hydrophobic substance, water, and a water-soluble substance. [Background technology]

[0002] BACKGROUND ART Nowadays, emulsion compositions containing a hydrophobic substance such as fat or oil, and water, etc., are widely used in various fields such as medicine, cosmetics, food and beverages.

[0003] For example, Patent Document 1 discloses a frozen dessert having a moisture content of 50% by mass or more, which contains 8% by mass or more of cocoa butter and 0.1 to 4.5% by mass of water-soluble dietary fiber and / or dextrin having a weight-average molecular weight of 450 or more.

[0004] Furthermore, Patent Document 2 discloses chocolate for frozen desserts that contains 15% by mass or more of cacao, 3 to 9% by mass of cocoa butter, and 43 to 50% by mass of a specified fat or oil.

[0005] Furthermore, Patent Document 3 discloses a cream in which the continuous phase is an oil phase, wherein the fatty acid residue composition of the fats and oils constituting the oil phase contains saturated fatty acid residues and unsaturated fatty acid residues at a predetermined mass ratio, and the fatty acid residue composition of the fats and oils constituting the oil phase contains polyunsaturated fatty acid residues in the unsaturated fatty acid residues at a predetermined mass ratio, and the cream contains predetermined amounts of sucrose, maltose, and fructose. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2020-137426 [Patent Document 2] Patent Publication No. 2021-19504 [Patent Document 3] Japanese Patent Application Publication No. 2023-135380 Summary of the Invention [Problem to be solved by the invention]

[0007] Conventional emulsion compositions containing a hydrophobic substance, water, etc. freeze and harden when stored in a freezer, causing the composition to lose its soft physical properties, which has been one of the factors hindering the expansion of applications of the emulsion compositions.

[0008] Therefore, an object of the present invention is to provide an emulsion composition containing a hydrophobic substance, water, and the like, which does not harden and has soft physical properties even when stored in a frozen state. [Means for solving the problem]

[0009] As a result of intensive research to solve the above-mentioned problems, the present inventors have found that an emulsion composition containing a hydrophobic substance, a predetermined amount of water, and a water-soluble substance in a predetermined amount relative to the water does not harden and has soft physical properties even when stored in a frozen state.

[0010] The present invention is based on these new findings and includes the following inventions. [1] A composition comprising a hydrophobic substance, water, and a water-soluble substance, The moisture content is 11% by mass or more, The content of the water-soluble substance relative to the water is an amount that satisfies a solubility of 50 or more, The emulsion composition, wherein the solubility is expressed as X, where X g is the weight of the water-soluble substance that dissolves in 100 g of water at 20°C. [2] The emulsion composition of [1], having a viscosity of 250 Pa·s or less at -20°C. [3] The emulsion composition according to [1] or [2], wherein the hydrophobic substance is contained in an amount that satisfies a mass ratio (water:hydrophobic substance) of 1:0.1 or more and 3 or less relative to the water content. [4] The emulsion composition according to any one of [1] to [3], wherein the hydrophobic substance is an oil or fat. [5] The emulsion composition according to any one of [1] to [4], wherein the water-soluble substance comprises one or more sugars. [6] The emulsion composition according to any one of [1] to [5], further comprising a protein and / or an emulsifier. [7] The emulsion composition according to any one of [1] to [6], which is filled in a flexible container. [8a] A composition comprising a hydrophobic substance, water, and a water-soluble substance, The moisture content is 11% by mass or more, The content of the water-soluble substance relative to the water is an amount that satisfies a solubility of 50 or more, A cryoprotectant comprising an emulsion composition, wherein the solubility is expressed as X, where X g is the weight of the water-soluble substance that dissolves in 100 g of water at 20°C. [8b] The cryoprotectant according to [8a], having a viscosity of 250 Pa·s or less at -20°C. [8c] The cryoprotectant according to [8a] or [8b], wherein the emulsion composition contains the hydrophobic substance in an amount that provides a mass ratio (water:hydrophobic substance) of 1:0.1 or more and 3 or less relative to the water content. [8d] The cryoprotectant according to any one of [8a] to [8c], wherein the hydrophobic substance in the emulsion composition is an oil or fat. [8e] The cryoprotectant according to any one of [8a] to [8d], wherein in the emulsion composition, the water-soluble substance contains one or more sugars. [8f] The cryoprotectant according to any one of [8a] to [8e], wherein the emulsion composition further contains a protein and / or an emulsifier. [8g] Any of the cryoprotectants [8a] to [8f] filled in a flexible container. [9a] A composition comprising a hydrophobic substance, water, and a water-soluble substance, The moisture content is 11% by mass or more, The content of the water-soluble substance relative to the water is an amount that satisfies a solubility of 50 or more, A food and beverage additive or a food and beverage comprising an emulsion composition, wherein the solubility is expressed as X, where Xg is the weight of the water-soluble substance that dissolves in 100g of water at 20°C. [9b] The food and beverage additive or food and beverage according to [9a], having a viscosity of 250 Pa·s or less at -20°C. [9c] The food and beverage additive or food and beverage according to [9a] or [9b], wherein the emulsion composition contains the hydrophobic substance in an amount that provides a mass ratio (water:hydrophobic substance) relative to the water content of 1:0.1 or more and 3 or less. [9d] The food and drink additive or food and drink according to any one of [9a] to [9c], wherein in the emulsion composition, the hydrophobic substance is an oil or fat. [9e] The food and drink additive or food and drink according to any one of [9a] to [9d], wherein in the emulsion composition, the water-soluble substance contains one or more sugars. [9f] The food and drink additive or food and drink according to any one of [9a] to [9e], wherein the emulsion composition further contains a protein and / or an emulsifier. [9g] A food or beverage additive or food or beverage of any of [9a] to [9f], packed in a flexible container. [10a] A composition comprising a hydrophobic substance, water, and a water-soluble substance, The moisture content is 11% by mass or more, The content of the water-soluble substance relative to the water is an amount that satisfies a solubility of 50 or more, A cooling agent comprising an emulsion composition, wherein the solubility is expressed as X, where X g is the weight of the water-soluble substance that dissolves in 100 g of water at 20°C. [10b] The ice pack of [10a], having a viscosity of 250 Pa·s or less at -20°C. [10c] The ice pack according to [10a] or [10b], wherein the emulsion composition contains the hydrophobic substance in an amount that satisfies a mass ratio (water:hydrophobic substance) of 1:0.1 or more and 3 or less relative to the water content. [10d] The ice pack according to any one of [10a] to [10c], wherein in the emulsion composition, the hydrophobic substance is an oil or fat. [10e] The ice pack according to any one of [10a] to [10d], wherein in the emulsion composition, the water-soluble substance contains one or more sugars. [10f] The ice pack according to any one of [10a] to [10e], wherein the emulsion composition further contains a protein and / or an emulsifier. [10g] Any of the ice packs [10a] to [10f] filled in a flexible container.

[11] A method for producing an emulsion composition, comprising mixing a hydrophobic substance, water, and a water-soluble substance, The water content is 11% by mass or more, The blending amount of the water-soluble substance relative to the water is an amount that satisfies a solubility of 50 or more, The production method, wherein the solubility is expressed as solubility X, where X g is the weight of the water-soluble substance that dissolves in 100 g of water at 20°C.

[12] The manufacturing method of

[11] , wherein the hydrophobic substance is blended in an amount such that the mass ratio (water:hydrophobic substance) relative to the blended amount of the water is 1:0.1 or more and 3 or less.

[13] The method according to

[11] or

[12] , wherein the hydrophobic substance is an oil or fat.

[14] The method according to any one of

[11] to

[13] , wherein the water-soluble substance contains one or more sugars.

[15] The method according to any one of

[11] to

[14] , further comprising mixing a protein and / or an emulsifier.

[16] The method according to any one of

[11] to

[15] , further comprising the step of filling the obtained emulsion composition into a flexible container. [17a] In the manufacture of antifreeze agents, food and beverage additives, or food and beverage products, or ice packs, Contains a hydrophobic substance, water, and a water-soluble substance, The moisture content is 11% by mass or more, The content of the water-soluble substance relative to the water is an amount that satisfies a solubility of 50 or more, Use of an emulsified composition, wherein the solubility is expressed as solubility X, where X g is the weight of the water-soluble substance that dissolves in 100 g of water at 20°C. [17b] Use of [17a], wherein the viscosity of the emulsion composition at -20°C is 250 Pa·s or less. [17c] Use of [17a] or [17b], wherein the emulsion composition contains the hydrophobic substance in an amount that provides a mass ratio (water:hydrophobic substance) of 1:0.1 or more and 3 or less relative to the water content. [17d] Use of any one of [17a] to [17c], wherein in the emulsion composition, the hydrophobic substance is an oil or fat. [17e] Use of any one of [17a] to [17d], wherein in the emulsion composition, the water-soluble substance contains one or more sugars. [17f] Use of any of [17a] to [17e], wherein the emulsion composition further contains a protein and / or an emulsifier. [17g] Use of any of [17a] to [17f], in which a cryoprotectant, food or beverage additive or food or beverage, or ice pack is filled in a flexible container. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide an emulsion composition that does not harden and has soft physical properties even when stored in a frozen state, and that contains a hydrophobic substance, water, and the like. DETAILED DESCRIPTION OF THE INVENTION

[0012] 1. Emulsified composition The emulsion composition of the present invention contains a hydrophobic substance, water, and a water-soluble substance.

[0013] In the present invention, the "hydrophobic substance" is not particularly limited as long as it is a substance that is insoluble in water and can form an emulsion composition together with water, a water-soluble substance described in detail below, and, if necessary, a substance that exhibits emulsifying properties. Preferred examples include fats and oils, hydrophobic waxes, and hydrophobic resins.

[0014] The hydrophobic substance may be any one of substances used alone or a combination of different types of hydrophobic substances. For example, the hydrophobic substance may be one or more substances selected from the group consisting of oils and fats, hydrophobic waxes, and hydrophobic resins, and an appropriate substance may be selected and used depending on the intended use of the emulsion composition of the present invention.

[0015] In the present invention, the term "oils and fats" refers to oils and fats commonly used in the formation of emulsion compositions, and both polar and non-polar oils and fats can be used. Examples of such oils and fats include vegetable-derived oils (e.g., canola oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice oil, rice bran oil, camellia oil, safflower oil, olive oil, linseed oil, perilla oil, perilla oil, sunflower oil, palm oil, tea oil, coconut oil, avocado oil, kukui nut oil, grapeseed oil, cocoa butter, coconut oil, wheat germ oil, almond oil, evening primrose oil, castor oil, hazelnut oil, macadamia nut oil, rosehip oil, grape oil, cacao oil, jojoba oil, palm kernel oil, etc.). , Isostearyl Alcohol, Caprylic Alcohol, Lauryl Alcohol, Stearyl Alcohol, 2-Octadecyl Alcohol, Myristyl Alcohol, Cetyl Alcohol, Phytosterols, Cholesterol, Stearic Acid, Isostearic Acid, Capric Acid, Lanolinic Acid, Lauric Acid, Myristic Acid, Palmitic Acid, Behenic Acid, Linoleic Acid, Linolenic Acid, Glyceryl Monostearate, Glyceryl Monopalmitate, Glyceryl Monobehenate, Glyceryl Monomyristate, Glyceryl Monolaurate , Glyceryl Monolanoate, Glyceryl Monolinoleate, Glyceryl Monolinolenate, Glyceryl Monooleate, Glyceryl Triisostearate, Isopropyl Myristate, Glycerol Tri-2-heptylundecanoate, Glycerol Tri-2-ethylhexanoate, 2-Heptylundecyl Palmitate, Di-2-heptylundecyl Adipate, Cetyl Isooctanoate, Trimethylolpropane-2-trimethylolheptylundecanoate, Propane-2-ethylhexanoate Examples of oils and fats that can be used include, but are not limited to, synthetic ester oils such as pentaerythritol-2-heptylundecanoate, pentaerythritol-2-ethylhexanoate, cholesterol isostearate, diethyl phthalate, and dibutyl phthalate; animal-derived oils and fats such as beef tallow, mutton tallow, lard, fish oil, lanolin, squalene, squalane, butter, butter oil, lard, fat, shortening, margarine, and ghee; silicone oil; and their extremely hardened oils and fats (hydrogenated oils and fats), and interesterified oils and fats.The form of the fat or oil is not particularly limited, and those in a solid or liquid form at room temperature can be used. In this specification, "room temperature" means 5 to 35°C, preferably 15 to 30°C. For ease of dissolution during production, fats and oils in a solid form at room temperature preferably have a melting point of 80°C or less, preferably 60°C or less, more preferably 50°C or less, and even more preferably 40°C or less.

[0016] In the present invention, "hydrophobic wax" refers to natural hydrophobic waxes derived from plants, animals, petroleum, or minerals, as well as synthetic hydrophobic waxes. Examples of such hydrophobic waxes include, but are not limited to, beeswax, spermaceti wax, wool wax, Japan wax, candelilla wax, carnauba wax, cocoa butter, paraffin wax, microcrystalline wax, ceresin wax, petrolatum wax, ozokenite wax, polyethylene wax, oxidized polyethylene wax, Fischer-Tropsch wax, alcohol-modified wax, maleic acid-modified oxidized polyethylene wax, and amide wax. The form of the hydrophobic wax is not particularly limited, and those in solid or liquid form at room temperature can be used. Hydrophobic waxes that are solid at room temperature preferably have a melting point of 80°C or less, preferably 60°C or less, more preferably 50°C or less, and even more preferably 40°C or less, in order to facilitate dissolution during production.

[0017] In the present invention, the term "hydrophobic resin" refers to a resin that does not have hydrophilic groups or has a small content of hydrophilic groups and is insoluble in polar solvents such as water. In the present invention, those that are in a liquid state at least at room temperature are preferably used. Examples of such hydrophobic resins include, but are not limited to, silicone resins (unhydrophilized), polyurethane resins, fluorine-containing resins, polyethylene resins, polypropylene resins, polyester resins, acrylic resins, polystyrene resins, polycarbonate resins, polyvinyl chloride resins, polysulfone resins, polyethersulfone resins, polyaramid resins, polyamide resins, polyether resins, polyacrylonitrile resins, polyetherimide resins, and copolymers of these polymers. The form of the hydrophobic resin is not particularly limited, and those that are solid (solid oils and fats) or liquid (liquid oils and fats) at room temperature, or combinations thereof, can be used. Hydrophobic resins that are solid at room temperature preferably have a melting point of 80°C or less, preferably 60°C or less, more preferably 50°C or less, and even more preferably 40°C or less, for ease of dissolution during production.

[0018] In the present invention, the "hydrophobic substance" is preferably fat or oil, more preferably highly safe animal-derived or plant-derived fat or oil, and particularly preferably edible vegetable oil, which has been used in food and is highly safe.

[0019] The emulsion composition of the present invention can contain the hydrophobic substance in any amount, for example, 1% by mass or more, 3% by mass or more, 5% by mass or more, or 7% by mass or more, and the upper limit is not particularly limited, but can be, for example, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, or 20% by mass or less. The range of the amount of the hydrophobic substance in the emulsion composition of the present invention can be expressed using two numerical values ​​selected from the above-mentioned lower and upper numerical values, and for example, the emulsion composition of the present invention can contain the hydrophobic substance in an amount appropriately selected from the range of 1% by mass to 40% by mass, 3% by mass to 35% by mass, or 5% by mass to 20% by mass.

[0020] In this specification, the amount of each component contained in the emulsion composition of the present invention is expressed in terms of mass %, with the total mass of the emulsion composition being 100 mass %.

[0021] In the present invention, "moisture" includes not only water blended as a raw material, but also water blended together with other raw materials when such raw materials contain water.

[0022] In the emulsion composition of the present invention, water can be contained in any amount that can emulsify a hydrophobic substance to form an emulsion composition together with a water-soluble substance and, if necessary, a substance exhibiting emulsifying activity, and that can provide the emulsion composition with soft physical properties that do not harden or are inhibited from hardening even when stored in a freezer. For example, the emulsion composition of the present invention may contain water in an amount of 11% by mass or more, 15% by mass or more, 20% by mass or more, or 25% by mass or more. The upper limit is not particularly limited, and can be, for example, 54% by mass or less, 51% by mass or less, 45% by mass or less, or 40% by mass or less. The range of the water content in the emulsion composition of the present invention can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits. For example, the emulsion composition of the present invention may contain water in an amount appropriately selected from the ranges of 11% by mass to 54% by mass, 11% by mass to 51% by mass, 15% by mass to 45% by mass, 20% by mass to 40% by mass, or 25% by mass to 40% by mass. The amount of water contained in the emulsion composition of the present invention can be set to a mass ratio to the amount of hydrophobic substance (water:hydrophobic substance) of 1:0.1 or more, for example, 1:0.2 or more, 1:0.5 or more, 1:1 or more, or 1:1.5 or more, and the upper limit of the amount can be 1:3 or less, 1:2.5 or less, or 1:2 or less. By adjusting the amount of water contained in the emulsion composition of the present invention within the above range, it is possible to obtain soft physical properties that do not harden or hardening is suppressed even when stored in a freezer.

[0023] In the present invention, the term "water-soluble substance" refers to any substance that is soluble in water and capable of forming an emulsion composition together with fats and oils, water, and, if necessary, a substance exhibiting emulsifying activity. Examples of the water-soluble substance include, but are not limited to, salts (e.g., salt, potassium chloride, sodium lactate), sugars (e.g., sugar, granulated sugar, fructose, lactose, maltose, trehalose), sugar alcohols (e.g., reduced starch syrup, sorbitol, xylitol, erythritol), amino acids (e.g., glycine), water-soluble proteins, starches, nucleic acid-related substances, organic acids, alcohols, propylene glycol, glycerin, etc. Furthermore, in the present invention, the "water-soluble substance" may also be a substance that, when added to a composition, converts free water in the composition into bound water and reduces the water activity of the composition (sometimes referred to as a "water activity regulator" or "water activity reducer").

[0024] The water-soluble substance may be used alone or in combination with different types of water-soluble substances, and an appropriate substance can be selected and used depending on the intended use of the emulsion composition of the present invention.

[0025] In the emulsion composition of the present invention, the water-soluble substance can be contained in any amount that allows the emulsion composition to be formed by emulsifying the hydrophobic substance and water, and, if necessary, together with a substance that exhibits emulsifying activity, and that allows the emulsion composition to have soft physical properties and not harden, or hardening is suppressed, even when stored in a freezer.

[0026] For example, in the present invention, the content of a water-soluble substance can be expressed based on the "solubility" of the water-soluble substance in the water. Generally, solubility refers to the limit amount of a solute that can be dissolved in a certain amount of solvent. However, in the present invention, "solubility" is expressed as the total mass (g) of water-soluble substances dissolved or currently dissolved in 100 g of water at 20°C. For example, if the total mass of one or more water-soluble substances dissolved in 100 g of water at 20°C is X g, it is expressed as solubility X. For example, when 85 g of granulated sugar and 15 g of fructose are dissolved in 100 g of water at 20°C, the solubility is expressed as 100. Furthermore, when 50 g of lactose is added to 100 g of water at 20°C, 20 g of lactose is dissolved to reach saturation, so the solubility is expressed as 20, even though 50 g is added. The specific total content x (g) of one or more water-soluble substances in the present invention can be calculated based on the solubility X (Xg / 100g) and the actual water content w (g) in the emulsion composition (x(g) = Xw / 100).

[0027] The emulsion composition of the present invention contains the water-soluble substance in an amount that satisfies a solubility of 50 or more (e.g., 60 or more, 70 or more, 80 or more, or 90 or more), 100 or more, 150 or more, 200 or more, 250 or more, 300 or more, or 350 or more; the upper limit of the amount is not particularly limited, but can be, for example, an amount that satisfies a solubility of 400 or less, a solubility of 450 or less, or a solubility of 500 or less. The range of the amount of the water-soluble substance in the emulsion composition of the present invention can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits. For example, the emulsion composition of the present invention can contain the water-soluble substance in an amount appropriately selected from a range that satisfies a solubility of 50 to 500, a solubility of 100 to 500, a solubility of 150 to 400, a solubility of 200 to 400, a solubility of 250 to 450, a solubility of 300 to 500, or a solubility of 350 to 500. The emulsion composition of the present invention may contain the water-soluble substance in an amount that does not reach saturation (i.e., a certain amount of free water) per 100 g of water at 20°C, or in an amount that results in saturation (i.e., an amount where there is almost no or no free water) per 100 g of water at 20°C, but is preferably contained in an amount that results in saturation. Furthermore, the emulsion composition of the present invention may contain the water-soluble substance in an amount that exceeds saturation (i.e., an amount that results in supersaturation) per 100 g of water at 20°C, as long as the desired effect of the emulsion composition of the present invention is obtained. However, the solubility is highest at an amount that results in saturation, and adding an amount exceeding this amount does not increase the solubility. By adjusting the amount of water-soluble substance contained in the emulsion composition of the present invention within the above range, it is possible to obtain soft physical properties that do not harden or hardening is suppressed, even when stored frozen.

[0028] If necessary, a substance exhibiting emulsifying activity may be further added to the emulsion composition of the present invention. By adding a substance exhibiting emulsifying activity to the emulsion composition of the present invention, emulsion separation can be prevented or suppressed, even during frozen storage, thereby improving smoothness, and the substance may be appropriately added depending on the intended use of the emulsion composition of the present invention. The "substance exhibiting emulsifying activity" that can be used in the present invention may be any substance that is known to be amphiphilic and exhibit emulsifying activity, and examples thereof include proteins, peptides, or hydrolysates thereof (e.g., vegetable proteins such as soybean protein, pea protein, chickpea protein, wheat protein, rice protein, etc.; milk proteins such as whey protein, casein protein, egg protein, etc.); substances generally used as emulsifiers (also referred to as "surfactants" or "amphiphiles") (e.g., glycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, polyoxyethylene glycerin fatty acid esters, sorbitan ... esters, propylene glycol fatty acid esters, polyoxyethylene fatty acid esters, polyglycerin condensed ricinoleate esters, polyoxyethylene sorbitol fatty acid esters, sucrose fatty acid esters, lecithin, enzymatically decomposed lecithin, polyethylene glycol, polypropylene glycol, polysorbate, calcium stearoyl lactylate, sodium stearoyl lactylate, polyvinylpyrrolidone, carboxylates, sulfonates, sulfate ester salts, alginic acid, natural gums (gum arabic, gum tragacanth, etc.), etc.) and an appropriate one can be selected and used depending on the intended mode of use of the emulsion composition of the present invention (but is not limited to these).

[0029] Any substance exhibiting emulsifying activity may be used alone, or different types of substances exhibiting emulsifying activity may be used in combination, and an appropriate substance may be selected and used depending on the intended use of the emulsion composition of the present invention.

[0030] The emulsion composition of the present invention can contain a substance exhibiting emulsifying activity in an amount that allows the desired feel when used in the intended manner of use of the emulsion composition. For example, the emulsion composition of the present invention can contain the substance exhibiting emulsifying activity in an amount of 0.05% by mass or more, 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, or 5% by mass or more. The upper limit of the amount is not particularly limited, but can be, for example, 20% by mass or less or 10% by mass or less. The range of the amount of the substance exhibiting emulsifying activity in the emulsion composition of the present invention can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits. For example, the emulsion composition of the present invention can contain the substance exhibiting emulsifying activity in an amount appropriately selected from the ranges of 0.05% by mass to 20% by mass, 0.1% by mass to 20% by mass, 0.5% by mass to 20% by mass, 1% by mass to 20% by mass, or 5% by mass to 10% by mass.

[0031] In addition to the above components, the emulsion composition of the present invention may further contain, as needed, components commonly used in the production of the intended application form (hereinafter referred to as "other components") in amounts appropriate to the desired application form, so long as the effects of the present invention are not impaired. Examples of such other components include, but are not limited to, excipients, disintegrants, lubricants, binders, diluents, buffers, suspending agents, thickeners, preservatives, antibacterial agents, antiseptics, antioxidants, UV absorbers, colorants, pigments, dyes, pigments, lubricants, plasticizers, solvents, solubilizers, isotonicity agents, seasonings, flavorings, vitamins, pH adjusters, and chelating agents.

[0032] The emulsion composition of the present invention can be produced by mixing and stirring the hydrophobic substance, water, and water-soluble substance, as well as, if necessary, an emulsifying substance and other ingredients in the amounts described above. When the hydrophobic substance is solid at room temperature, it may be preheated to dissolve it in a liquid or semi-liquid state (e.g., a sol or gel). Alternatively, the mixing and / or stirring steps may be performed under heat sufficient to dissolve the hydrophobic substance in a liquid or semi-liquid state. The mixing and / or stirring devices, methods, and conditions are not particularly limited and may be appropriately selected depending on the intended use of the emulsion composition of the present invention. The mixing and / or stirring process can be performed by a conventional method, such as a high-pressure homogenizer, colloid mill, ultrasonic emulsifier, homomixer, or homodisper, or a combination of two or more devices. Furthermore, as long as the mixture is fluid during the mixing and / or stirring process, there are no particular limitations. Preferably, a heating step is included before the mixing, stirring, and / or stirring process, e.g., heating to 40 to 100°C or 50 to 80°C. The components may be mixed and stirred all together, or the components may be added separately or in any combination sequentially (in any order) and mixed and stirred. The emulsion composition obtained by mixing and stirring may be subjected to heat sterilization.

[0033] The emulsion composition of the present invention can be filled into a container. The shape of the container is not particularly limited, and can be a pouch, can, jar, tube, bottle, or the like. The size of the container is not particularly limited and can be appropriately selected depending on the intended use of the emulsion composition of the present invention. For example, the size can be 10 to 1 L (typically 10 mL, 15 mL, 20 mL, 30 mL, 40 mL, 50 mL, 95 mL, 100 mL, 150 mL, 200 mL, 250 mL, 300 mL, 350 mL, 400 mL, 450 mL, 500 mL, or 1 L). The container may have a stopper. The container is preferably a flexible container. The term "flexible container" refers to a container that can be deformed by applying force and returns to its original shape when the force is released, and is easily deformable and has shape retention. Specific examples include flexible containers such as pouches, tubes, and plastic bottles. By filling the emulsion composition of the present invention into a flexible container, the emulsion composition of the present invention can be squeezed out by pressing the container with a finger, making it easy to use.

[0034] The emulsion composition of the present invention has soft physical properties and does not harden or hardening is suppressed even when stored in a freezer. The viscosity of the emulsion composition of the present invention is measured at -20°C (product temperature) and a shear rate of 0.1 s -1 The viscosity range of the emulsion composition of the present invention can be expressed using two numerical values ​​selected from the lower and upper limits, respectively. For example, the viscosity of the emulsion composition of the present invention can be a value appropriately selected from ranges of 1 to 250 Pa·s, 1 to 200 Pa·s, 1 to 150 Pa·s, 1 to 100 Pa·s, 1 to 50 Pa·s, or 5 to 10 Pa·s, and can be appropriately selected depending on the intended use of the emulsion composition of the present invention.

[0035] In the present invention, the viscosity is measured by measuring a sample using a rotational viscoelasticity measuring device (HAAKE Rheo Stress 6000 (Thermo Scientific)) with a 35 mm diameter parallel plate at −20° C. and a shear rate of 0.1 s -1 From 31s -1 The shear rate can be measured by measuring the shear rate from the low shear rate side.

[0036] 2.Applications The emulsion composition of the present invention has soft physical properties and does not harden or hardening is suppressed even when stored frozen, making it suitable for use as a cryoprotectant. The cryoprotectant of the present invention can be used as a base material for substances that are undesirable to harden when frozen at low temperatures, or as an additive added to such substances to prevent freezing and hardening at low temperatures. Examples of "substances that are undesirable to harden when frozen at low temperatures" include, but are not limited to, pharmaceuticals (including quasi-drugs), pesticides, cosmetics, research reagents, hydraulic oils, lubricants, greases, engine oils, waxes, inks, paints, adhesives, detergents, cleaners, disinfectants, antibacterial agents, and fragrances.

[0037] Furthermore, the emulsion composition of the present invention has soft physical properties, with no hardening or with inhibited hardening, even when stored frozen, and can therefore be used as a base material for foods and beverages or as an additive. A food and beverage additive or food and beverage containing the emulsion composition of the present invention has soft physical properties, with no hardening or with inhibited hardening, even when stored frozen, and can therefore be eaten at the freezing temperature. Alternatively, a food and beverage additive or food and beverage containing the emulsion composition of the present invention has soft physical properties, with no hardening or with inhibited hardening, even when stored frozen, and can therefore be quickly taken out and used in the amount needed without thawing.

[0038] Furthermore, the emulsion composition of the present invention has soft physical properties, and does not harden or hardening is inhibited, even when stored in a freezer, and can therefore be used as an ice pack (sometimes also referred to as a "cooling agent"). Ice packs containing the emulsion composition of the present invention have soft physical properties, and do not harden or hardening is inhibited, even when stored in a freezer, and can be reshaped to fit the shape of the object to be cooled or refrigerated or the shape of the space in which the ice pack is placed. Furthermore, ice packs containing the emulsion composition of the present invention can be stored in a freezer after use and can be reused.

[0039] Furthermore, the uses of the emulsion composition of the present invention are not limited to those described above, and the emulsion composition of the present invention can be used for various purposes by taking advantage of its soft physical properties, in which it does not harden or hardening is suppressed even when stored in a freezer. The present invention will be described below with reference to examples, but the present invention is not limited to these examples. [Example]

[0040] (1) Preparation of emulsion composition Each emulsion composition was prepared by adding and mixing the ingredients according to the formulations in the following tables. To mix the ingredients, first, water, the water-soluble substance, and (if present) the protein and emulsifier (sugar ester of HLB 16 or HLB 11) were heated to 60°C and stirred at 2000 rpm for 30 seconds using a homomixer. To this, oils and fats (if present) and emulsifier (lecithin) heated to 60°C were added, and the mixture was stirred at 2000 rpm for 60 seconds using a homomixer to prepare each emulsion composition. Palm oil (solid oil, melting point 45°C) and canola oil (liquid oil, melting point 5°C) were used as hydrophobic substances. Proteins and emulsifiers were used as substances exhibiting emulsifying properties, and the emulsifiers used were lecithin (HLB 2-3), a sugar ester with HLB 16 (referred to as "Sugar Ester A" in the table), and a sugar ester with HLB 11 (referred to as "Sugar Ester B" in the table). The amount of each component in the table is shown in % by mass, with the amount of the resulting emulsion composition being 100% by mass.

[0041] (2) Evaluation of the physical properties of emulsion compositions The physical properties of the resulting emulsion composition when stored in a frozen state were evaluated as follows. The prepared emulsion compositions were stored in a freezer at -20°C for 7 days. After that, they were removed from the freezer and immediately subjected to the following evaluations. The product temperature of the emulsion compositions removed from the freezer was about -20°C at the time of evaluation.

[0042] [Softness evaluation] The softness (or hardness) of the emulsion composition when stored at −20° C. was evaluated on a 7-point scale according to the following criteria. (Evaluation criteria) 1: Smooth to thick and fluid 2: Sticky and fluid 3: It has a melting cheese-like texture and is fluid. 4: The spoon goes in with little force, but there is no liquidity. 5: The spoon goes in with a little force, but there is no fluidity. 6: The spoon goes in with a lot of force, but there is no fluidity. 7: The spoon won't go in even with a lot of force According to the above evaluation criteria, 1 to 4 were judged to be acceptable softness for the examples.

[0043] [Viscosity measurement] The viscosity of the emulsion composition when stored at −20° C. was measured using a rheometer (HAAKE Rheo Stress 6000 (Thermo Scientific)) at a shear rate of 0.1 s at −20° C. -1 Measurement was carried out at.

[0044] [Evaluation of emulsification state] The emulsified state of the emulsion composition when stored at −20° C. was evaluated according to the following criteria. (Evaluation criteria) 〇: No emulsification separation is visible and uniformity is maintained ×: Emulsion separation was observed visually and the emulsion was not uniform

[0045] (3) Evaluation results The evaluation results for each emulsion composition when stored at -20°C are shown in the following tables. In the column for the evaluation results of viscosity when stored at -20°C (listed as "-20°C viscosity (pas·s)"), "ND" indicates that the viscosity was too hard to measure, and "ND2" indicates that the viscosity was not measured due to emulsion separation.

[0046] [Table 1-1]

[0047] [Table 1-2]

[0048] [Table 2]

[0049] [Table 3]

[0050] [Table 4-1]

[0051] [Table 4-2]

[0052] [Table 5]

[0053] It was confirmed that the emulsion composition of Example 1 immediately after preparation had a stringy consistency (viscosity). It was also confirmed that this emulsion composition did not harden even when frozen at -20°C, remained sticky and soft, and could be eaten as is or portioned. It was also confirmed that the emulsion composition was smooth and did not undergo emulsion separation even when frozen at -20°C (Table 1-1).

[0054] Furthermore, it was confirmed that by including an amount of water-soluble substance in the emulsion composition that results in a solubility of 100 or more relative to the water content, an emulsion composition can be obtained that remains soft and does not harden even when stored frozen at -20°C, and that does not undergo emulsion separation (Table 1-1, Table 3). On the other hand, when the content of water-soluble substances was less than 50% of the water content, the product hardened when frozen at -20°C, making it difficult to eat or separate from the food (Table 1-2).

[0055] The form of the oil or fat contained in the emulsion composition may be either solid oil or liquid oil. It was confirmed that when either oil or fat, or a combination of these oils or fats, was used, an emulsion composition was obtained that remained soft and did not harden even when stored frozen at -20°C, and that did not undergo emulsion separation (Table 2).

[0056] Furthermore, in order to obtain an emulsion composition that remains soft and does not harden even when stored frozen at -20°C, and that does not undergo emulsion separation, it is necessary to include both oil and water (a combination of blended water and water contained in the raw materials); if either of these is absent or present in small amounts, it is not possible to obtain an emulsion composition with the above-mentioned favorable properties (Table 3).

[0057] It was confirmed that even if substances exhibiting emulsifying activity such as proteins and emulsifiers were not included in the emulsion composition, a soft emulsion composition could be obtained without hardening when frozen at -20°C (Table 4-1). On the other hand, it was confirmed that in the emulsion composition to which substances exhibiting emulsifying activity were added, due to their emulsifying activity, emulsion separation did not occur even when frozen at -20°C, and the crunchy texture caused by freezing of separated water was suppressed, resulting in a smoother feeling (Table 4-1). It was also confirmed that there are no limitations on the type of substance exhibiting emulsifying activity, and a variety of substances can be used (Table 4-2).

[0058] Furthermore, the formulation described in Example 1-1 of Patent Document 3 was reproduced, and the physical properties of the resulting emulsion composition were evaluated when it was frozen and stored at -20°C. However, the composition hardened when frozen at -20°C, making it difficult to eat or portion as is.

[0059] As described above, the emulsion composition of the present invention does not harden and has soft physical properties even when stored in a frozen state, and is therefore expected to be used in a variety of applications, such as an antifreeze agent, a food and beverage additive or food and beverage, and an ice pack.

Claims

1. Contains a hydrophobic substance, water, and a water-soluble substance, The moisture content is 11% by mass or more, The content of the water-soluble substance relative to the water is an amount that satisfies a solubility of 50 or more, The emulsion composition, wherein the solubility is expressed as solubility X, where X g is the weight of the water-soluble substance that dissolves in 100 g of water at 20°C.

2. 2. The emulsion composition according to claim 1, which has a viscosity of 250 Pa·s or less at −20° C.

3. The emulsion composition according to claim 1 , wherein the hydrophobic substance is contained in an amount such that the mass ratio (water:hydrophobic substance) relative to the water content is 1:0.1 or more and 3 or less.

4. The emulsion composition according to claim 1 , wherein the hydrophobic substance is an oil or fat.

5. The emulsion composition according to claim 1 , wherein the water-soluble substance comprises one or more sugars.

6. The emulsion composition according to claim 1 , further comprising a protein and / or an emulsifier.

7. The emulsion composition according to claim 1 , which is filled in a flexible container.

8. Contains a hydrophobic substance, water, and a water-soluble substance, The moisture content is 11% by mass or more, The content of the water-soluble substance relative to the water is an amount that satisfies a solubility of 50 or more, A cryoprotectant comprising an emulsion composition, wherein the solubility is expressed as solubility X, where X g is the weight of the water-soluble substance that dissolves in 100 g of water at 20°C.

9. Contains a hydrophobic substance, water, and a water-soluble substance, The moisture content is 11% by mass or more, The content of the water-soluble substance relative to the water is an amount that satisfies a solubility of 50 or more, A food and drink additive or a food and drink comprising an emulsion composition, wherein the solubility is expressed as X, where X g is the weight of the water-soluble substance that dissolves in 100 g of water at 20°C.

10. Contains a hydrophobic substance, water, and a water-soluble substance, The moisture content is 11% by mass or more, The content of the water-soluble substance relative to the water is an amount that satisfies a solubility of 50 or more, A cooling agent comprising an emulsion composition, wherein the solubility is expressed as solubility X, where X g is the weight of the water-soluble substance that dissolves in 100 g of water at 20°C.

11. A method for producing an emulsion composition, comprising mixing a hydrophobic substance, water, and a water-soluble substance, The water content is 11% by mass or more, The blending amount of the water-soluble substance relative to the water is an amount that satisfies a solubility of 50 or more, The production method, wherein the solubility is expressed as solubility X, where X g is the weight of the water-soluble substance that dissolves in 100 g of water at 20°C.

12. The method according to claim 11, wherein the hydrophobic substance is blended in an amount such that the mass ratio (water:hydrophobic substance) relative to the blended amount of the water is 1:0.1 or more and 3 or less.

13. The method according to claim 11 , wherein the hydrophobic substance is an oil or fat.

14. The method of claim 11 , wherein the water-soluble substance comprises one or more sugars.

15. The method according to claim 11, further comprising mixing a protein and / or an emulsifier.

16. The method according to claim 11, further comprising the step of filling the obtained emulsion composition into a flexible container.

17. In the manufacture of antifreeze agents, food and beverage additives, food and beverages, or ice packs, Contains a hydrophobic substance, water, and a water-soluble substance, The moisture content is 11% by mass or more, The content of the water-soluble substance relative to the water is an amount that satisfies a solubility of 50 or more, Use of an emulsified composition, wherein the solubility is expressed as solubility X, where X g is the weight of the water-soluble substance that dissolves in 100 g of water at 20°C.

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