Oil-soluble pigment emulsified preparation

Abstract

To provide an oil-soluble pigment emulsified preparation which uses alkenylsuccinic acid esterified starch having high emulsion stability and color tone stability during storage.SOLUTION: An oil-soluble pigment preparation is an oil-in-water type emulsified composition including an aqueous phase containing alkenylsuccinic acid esterified starch and a water-soluble polysaccharide, and an oil phase containing an oil-soluble pigment, where a pH of the aqueous phase is 3.5 or lower. The oil-soluble pigment desirably includes xanthophylls such as astaxanthin, capsanthin, canthaxanthin, cryptoxanthin, zeaxanthin, fucoxanthin, lutein, capsicum pigment (alternatively: paprika pigment), marigold pigment, orange pigment, phaffia pigment, and haematococcus algae pigment.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil-soluble dye emulsion preparation. [Background technology]

[0002] Oil-soluble pigments, such as carotenoids, chlorophyll, and curcumin, are widely distributed in nature and impart characteristic colors to many foods. Among oil-soluble pigments, marigold pigments, whose main component is lutein, are used as food additives to color a wide range of foods, as well as for the purpose of nutritional enrichment and imparting health benefits.

[0003] Various types of colorant preparations prepared with various emulsifying materials are used to color aqueous foods such as soft drinks, confectioneries, frozen desserts, bread, Western confectioneries, Japanese and Western confectioneries, and noodles using oil-soluble pigments. For example, emulsion preparations of oil-soluble pigments prepared with emulsifiers such as glycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, lecithin, enzyme-treated lecithin, and enzyme-degraded lecithin, gum arabic, alkenyl succinate-esterified starch, and surfactant proteins, as well as preparations obtained by drying and powdering such preparations, and preparations in which oil-soluble pigments are microencapsulated using gelatin as a film-forming substance, are commonly used.

[0004] Among these preparations, emulsion preparations of oil-soluble pigments using starch alkenyl succinates have low emulsion stability and color stability during storage (i.e., the emulsion particles become coarse and the oil separates during storage, resulting in a significant change in color), making them difficult to store for a long period of time. For this reason, emulsion preparations of oil-soluble pigments using starch alkenyl succinates have been required to have high emulsion stability and color stability during storage in order to enable long-term storage.

[0005] Known methods for improving the emulsion stability of oil-soluble pigment emulsion preparations include, for example, a composition containing a) one or more fat-soluble active ingredients, b) one or more proteins selected from a group of proteins suitable for food applications, and c) one or more polysaccharides, wherein the weight ratio of protein to polysaccharide is selected as 1:b, provided that b is 5 or more (Patent Document 1); and an oil-in-water emulsified oil composition that is substantially free of synthetic emulsifiers, protein-dissolving salts, pH adjusters, and thickening polysaccharides, and contains emulsifying starch and wheat protein hydrolysate (Patent Document 2).

[0006] However, these methods have the problem that aggregates of proteins or protein hydrolysates are generated during the production process, which requires the laborious introduction of a filtering process for the aggregates. In addition, they do not sufficiently improve color stability, so a new method that can replace these methods was sought. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-193890 [Patent Document 2] Japanese Patent Application Laid-Open No. 2009-232751 Summary of the Invention [Problem to be solved by the invention]

[0008] An object of the present invention is to provide an oil-soluble dye emulsion preparation using an alkenyl succinate-esterified starch that has high emulsion stability and color stability during storage. [Means for solving the problem]

[0009] As a result of intensive research into the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by adding a water-soluble polysaccharide to an oil-soluble dye emulsion preparation, which is an oil-in-water emulsion composition using alkenyl succinic acid esterified starch, and adjusting the pH of the aqueous phase to 3.5 or less. Based on this finding, the present invention has been completed.

[0010] That is, the present invention comprises the following (1) and (2). (1) An oil-soluble pigment emulsion preparation, which is an oil-in-water emulsion composition having an aqueous phase containing an alkenyl succinate esterified starch and a water-soluble polysaccharide and an oil phase containing an oil-soluble pigment, wherein the pH of the aqueous phase is 3.5 or less. (2) The oil-soluble pigment emulsion preparation according to claim 1, wherein the oil-soluble pigment is xanthophyll. [Effects of the Invention]

[0011] According to the present invention, an oil-soluble dye emulsion preparation having high emulsion stability and color stability during storage can be obtained. DETAILED DESCRIPTION OF THE INVENTION

[0012] The oil-soluble dye emulsion preparation of the present invention is an oil-in-water emulsion composition having an aqueous phase containing an alkenyl succinate-modified starch and a water-soluble polysaccharide and an oil phase containing an oil-soluble dye, and is characterized in that the pH of the aqueous phase is 3.5 or less.

[0013] The alkenyl succinate starch used in the present invention is an ester of starch and an alkenyl derivative of succinic acid, and can be obtained by esterifying starch and an alkenyl derivative of succinic acid in the presence of an alkali catalyst. Examples of starch include natural starches such as potato starch, corn starch, waxy corn starch, sweet potato starch, wheat starch, rice starch, and tapioca starch, as well as modified starches thereof (such as acid-decomposed starch, oxidized starch, enzymatically decomposed starch, etherified, esterified, and crosslinked starch derivatives, moist-heat-treated starch, and pregelatinized starch). The alkenyl derivative of succinic acid is preferably, for example, an alkenylsuccinic anhydride having an alkenyl carbon number of 2 to 22, preferably 6 to 14, and specific examples thereof include hexenyl succinic anhydride, octenyl succinic anhydride, decenyl succinic anhydride, dodecenyl succinic anhydride, tetradecenyl succinic anhydride, hexadecenyl succinic anhydride, and octadecenyl succinic anhydride.

[0014] Specific examples of alkenylsuccinate starch include octenylsuccinate starch, decenylsuccinate starch, dodecenylsuccinate starch, tetradecenylsuccinate starch, hexadecenylsuccinate starch, and octadecenylsuccinate starch, as well as products obtained by treating these starches with gelatinization or hydrolysis, or salts thereof. Among these, gelatinized octenylsuccinate starch or a salt thereof is particularly preferred.

[0015] The water-soluble polysaccharide used in the present invention is not particularly limited as long as it is edible. Examples of the water-soluble polysaccharide include dextrin, indigestible dextrin, indigestible glucan, polydextrose, inulin, amylose, amylopectin, soybean polysaccharides, pea polysaccharides, citrus fiber, pectin, xanthan gum, tamarind seed gum, locust bean gum, gellan gum, carrageenan, guar gum, tara gum, karaya gum, psyllium seed gum, tragacanth gum, pullulan, chitosan, gum arabic, agar, and carboxymethylcellulose. These water-soluble polysaccharides can be used alone or in any combination of two or more.

[0016] The oil-soluble dye emulsion preparation of the present invention contains, in its aqueous phase, mainly water as a component other than the alkenyl succinate-modified starch and the water-soluble polysaccharide. The aqueous phase may also contain components other than water, specifically water-soluble optional components described below (e.g., glycerin, high fructose corn syrup).

[0017] The water is not particularly limited as long as it is potable, and examples thereof include purified water such as distilled water, ion exchange resin treated water, reverse osmosis (RO) treated water and ultrafiltration (UF) treated water, tap water, natural water such as groundwater or spring water, and alkaline ionized water.

[0018] The oil-soluble pigment used in the present invention is not particularly limited as long as it is an oil-soluble compound that can be used as food, and examples include β-carotene, β-apo-8'-carotenal, astaxanthin, capsanthin, canthaxanthin, cryptoxanthin, zeaxanthin, fucoxanthin, lutein, copper chlorophyllin sodium, copper chlorophyll, iron chlorophyllin sodium, annatto pigment, orange pigment, Dunaliella carotene, capsicum pigment (also known as paprika pigment), tomato pigment, carrot carotene, palm oil carotene, Phaffia pigment, Haematococcus algae pigment, marigold pigment, turmeric pigment, chlorophyll, and chlorophyllin. Among these oil-soluble pigments, the xanthophylls astaxanthin, capsanthin, canthaxanthin, cryptoxanthin, zeaxanthin, fucoxanthin, lutein, capsicum pigment (also known as paprika pigment), marigold pigment, orange pigment, Phaffia pigment, and Haematococcus algae pigment are preferred. These oil-soluble pigments can be used alone or in any combination of two or more.

[0019] The oil-soluble dye emulsion preparation of the present invention may use a mixture of an oil-soluble dye and an oil as the oil phase. The oil may be any edible oil, including, for example, vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm oil, palm kernel oil, peanut oil, olive oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil, and high oleic sunflower oil; animal oils such as beef tallow, lard, fish oil, and milk fat; fractionated, hydrogenated, or interesterified versions of these animal and vegetable oils; and medium-chain triglycerides (MCTs). Preferred are vegetable oils such as soybean oil, cottonseed oil, corn oil, peanut oil, and olive oil.

[0020] In the above case, the blending ratio of the oil-soluble colorant to the fat or oil in the oil phase is not particularly limited, but is, for example, 0.1 / 99.9 to 99.9 / 0.1 (W / W), preferably 5 / 95 to 95 / 5 (W / W). Such an oil phase can be prepared according to a method known per se, for example, by heating a mixture of the oil-soluble colorant and the fat or oil under stirring at 40 to 160°C, preferably 50 to 145°C, for 1 to 240 minutes, preferably 5 to 120 minutes.

[0021] The pH of the aqueous phase constituting the oil-soluble dye emulsion preparation of the present invention is 3.5 or less, and more preferably 3.0 or less. To adjust the pH within this range, edible acids, acidulants, pH adjusters, etc. can be used as acidifying agents. More specifically, for example, adipic acid, citric acid, glucono-delta-lactone, gluconic acid, succinic acid, DL-tartaric acid, L-tartaric acid, carbon dioxide, lactic acid, glacial acetic acid, phytic acid, fumaric acid, DL-malic acid, phosphoric acid, hydrochloric acid, formic acid, butyric acid, propionic acid, ascorbic acid, glutamic acid, aspartic acid, acetic acid monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride, etc. can be used.

[0022] The content of each component in 100% by mass of the oil-soluble dye emulsion preparation of the present invention is as follows: the alkenyl succinate-modified starch is preferably 2 to 35% by mass, more preferably 5 to 10% by mass; the water-soluble polysaccharide is preferably 0.1 to 25% by mass, more preferably 1 to 15% by mass; and the oil-soluble dye is preferably 0.1 to 40% by mass, more preferably 0.5 to 30% by mass.

[0023] In the oil-in-water emulsion composition of the present invention, the ratio of the oil phase to the aqueous phase (oil phase / aqueous phase) varies depending on the formulation of each phase, but is, for example, 1 / 99 to 50 / 50 (W / W), preferably 5 / 95 to 30 / 70 (W / W). A ratio of the aqueous phase to the oil phase within this range is preferred because it makes it easier to obtain a formulation with high emulsion stability.

[0024] The method for producing the oil-soluble dye emulsion preparation of the present invention is not particularly limited, and known methods, per se known methods, or methods similar thereto can be used. For example, the preparation can be carried out using a conventional stirring / mixing vessel equipped with a stirrer, a heating jacket, a baffle, and the like. High-speed rotary homogenizers such as the TK Homomixer (manufactured by Primix Corporation) and the Clearmix (manufactured by M Technique Co., Ltd.) are preferred as the stirrer. Furthermore, the liquid processed using these devices may be further homogenized using a high-pressure homogenizer. Examples of preferred high-pressure homogenizers include the APV Gaulin Homogenizer (manufactured by APV Corporation), the Microfluidizer (manufactured by Microfluidex Co., Ltd.), Starbast (manufactured by Sugino Machine Co., Ltd.), and the Nanomizer (manufactured by Yamato Seikan Co., Ltd.). Instead of the high-pressure homogenizer, a homogenizer such as an ultrasonic emulsifier may also be used.

[0025] The oil-soluble pigment emulsion preparation of the present invention may contain, as optional components, for example, a food emulsifier, an antioxidant, and an excipient, within a range that does not impair the objects and effects of the present invention.

[0026] Examples of food emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin. Here, glycerin fatty acid esters include esters of glycerin and fatty acids, as well as polyglycerin fatty acid esters and polyglycerin condensed ricinoleic acid esters. Lecithin also includes fractionated lecithin, enzymatically decomposed lecithin, and enzyme-treated lecithin.

[0027] Examples of antioxidants include extracted tocopherol (also known as mixed tocopherol), ascorbyl palmitate, catechins, enzyme-treated rutin, sunflower seed extract, grape seed extract, and enzymatically decomposed apple extract.

[0028] Examples of excipients include monosaccharides such as xylose, glucose, and fructose; oligosaccharides such as sucrose, lactose, and maltose; maltooligosaccharides such as maltotriose, maltotetraose, maltopentaose, and maltohexaose; isomerized sugars such as glucose-fructose corn syrup and fructose-glucose corn syrup; invert sugars such as honey; sugar alcohols such as sorbitol, erythritol, mannitol, malbit, maltitol, lactitol, xylitol, reduced starch syrup, and reduced palatinose; glycerin, polyglycerin, and propylene glycol.

[0029] The oil-soluble dye emulsion preparation of the present invention can be used to color foods and pharmaceuticals. There are no particular limitations on the foods to be colored, and examples thereof include frozen desserts such as ice cream, ice milk, lacto ice cream, sherbet, and frozen desserts, beverages such as milk drinks, lactic acid bacteria drinks, soft drinks, carbonated drinks, fruit juice drinks, vegetable drinks, sports drinks, powdered drinks, alcoholic drinks, coffee drinks, and tea drinks, desserts such as pudding, jelly, and yogurt, confectioneries such as chewing gum, chocolate, drops, candy, cookies, rice crackers, and gummies, jams, soups, pickles, dressings, sauces, and other seasonings, processed meat products such as ham and sausage, and fish paste products such as fish sausage and kamaboko. Furthermore, there are no particular limitations on the pharmaceuticals that can be colored, and examples include antipyretics, analgesics, antihistamines, antiallergics, sympathomimetics, parasympatholytics, central stimulants, H2 blockers, antacids, anti-inflammatory enzymes, anti-inflammatory agents, bronchodilators, antibacterial agents, antitussives, expectorants, anticholinergics, antidiarrheals, hypnotics and sedatives, choleretics, antihypertensives, skeletal muscle relaxants, drugs for preventing and treating motion sickness, vitamins, and herbal medicines.

[0030] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. [Example]

[0031] [Manufacturing of paprika color emulsion preparations] (1) Raw materials 1) Glycerin (product name: Food Additive Glycerin; manufactured by Sakamoto Pharmaceutical Co., Ltd.) 2) High fructose liquid sugar (product name: Hi-Fructose F-550; manufactured by Sanei Sugar Corporation) 3) water 4) Starch sodium octenyl succinate (trade name: PURITY GUM 2000; manufactured by Ingredion) 5) Indigestible glucan (product name: Fit Fiber #80; manufactured by Nippon Shokuhin Kako Co., Ltd.) 6) Inulin (trade name: Orafti GR; manufactured by DKSH) 7) Dextrin (product name: Sandec #100; manufactured by Sanwa Starch Co., Ltd.) 8) Indigestible dextrin (product name: Promitter 85; manufactured by Tate & Lyle) 9) Polydextrose (trade name: Starlite III; manufactured by Tate & Lyle) 10) Citric acid (product name: Citric acid (crystal) regular; Fuso Chemical Co., Ltd.) 11) L-Tartaric acid (L-tartaric acid 20M; Showa Kako Co., Ltd.) 12) Phosphoric acid (food additive phosphoric acid (85%); Taihei Chemical Industry Co., Ltd.) 13) Paprika coloring (product name: Rikecolor Paprika AP-300; manufactured by Riken Vitamin Co., Ltd.)

[0032] (2) Paprika pigment emulsion formulation The formulations of the paprika pigment emulsion preparations (hereinafter simply referred to as "preparations") prepared using the above raw materials are shown in Tables 1 and 2. Of these, preparations 1 to 9 in Table 1 are examples according to the present invention, and preparations 10 to 14 in Table 2 are comparative examples.

[0033] [Table 1]

[0034] [Table 2]

[0035] (3) Manufacturing method of paprika pigment emulsion preparation 1) Based on the blending ratios shown in Tables 1 and 2, the raw materials for the aqueous phase were placed in a 300 mL tall beaker and mixed, and then sterilized in a water bath at 65°C for 30 minutes to prepare the aqueous phase. 2) Based on the blending ratios shown in Tables 1 and 2, paprika pigment was placed in a 100 mL beaker and heated and mixed in a water bath at 65-70°C for 30 minutes to sterilize and dissolve the solids in the paprika pigment, thereby preparing an oil phase. 3) The aqueous phase of 1) adjusted to 65°C was stirred at low speed using a Clearmix (model: CLM-0.8S; manufactured by M Technique Co., Ltd.), while the oil phase of 2) at 65-70°C was gradually added thereto, and the mixture was further stirred and emulsified using the Clearmix at 10,000 rpm for 30 minutes to obtain 200 g each of paprika pigment emulsion preparations (formulations 1-14).

[0036] The water-soluble polysaccharides, acidifying agents, and pH of the aqueous phase used in the paprika pigment emulsion preparations (preparations 1 to 14) are shown in Table 3. The pH of the aqueous phase was measured using a pH meter (model: D-52; manufactured by Horiba, Ltd.) for the aqueous phase obtained in step (3)-1) above.

[0037] [Table 3]

[0038] [Evaluation of paprika pigment emulsion formulation]

[0039] (1) Evaluation of emulsion stability 50 g of each of the paprika pigment emulsion formulations (Formulations 1 to 14) was filled into a 50 mL plastic container (product name: Eye Boy PP wide-mouth bottle; AS ONE Corporation) and stored in an incubator at 40°C for two weeks. After two weeks of storage, the presence or absence of oil phase separation was visually confirmed. Specifically, according to the following criteria for determining whether or not oil phase separation occurred, emulsion stability was judged to be high (good), and separation was judged to be low (poor). <Criteria for determining whether or not oil phase separation occurs> When the paprika pigment emulsion preparation was stored in a 50 mL plastic container in an incubator at 40°C, if separation of the oil phase of 5 mm or more was visually confirmed, it was determined that separation had occurred.

[0040] (2) Evaluation of color stability The paprika pigment emulsion preparations (preparations 1 to 14) were stored in a 40°C incubator for 2 weeks, and the color was measured before and after each preparation using the method described below. The ΔE* value, which indicates the degree of change in color before and after storage, was calculated using the following formula. The smaller the ΔE* value, the higher the color stability. <Method of measuring color tone> The reflected color of the dispersion was measured when the paprika pigment emulsion formulations (Formulations 1 to 14) were added to pure water at a concentration of 0.3% by mass using a spectrophotometer (Model: SE7700; manufactured by Nippon Denshoku Industries Co., Ltd.), and the L*, a*, and b* values ​​were calculated using the L*a*b* color system.

[0041]

number

[0042] In the above formula, L', a', and b' represent the L* value, a* value, and b* value, respectively, of the emulsion formulation after storage, and L, a, and b represent the L* value, a* value, and b* value, respectively, of the emulsion formulation before storage.

[0043] (3) Results The evaluation results of (1) and (2) are shown in Table 4.

[0044] [Table 4]

[0045] As is clear from the results in Table 4, in Example formulations 1 to 9, no separation of the oil phase occurred even after storage for 2 weeks at 40°C, demonstrating high emulsion stability and excellent color stability. In contrast, Comparative Example formulations 10 to 14 were inferior to those of the Examples in both emulsion stability and color stability.

[0046] [Manufacturing of marigold pigment emulsion preparations] (1) Raw materials 1) Glycerin (product name: Food Additive Glycerin; manufactured by Sakamoto Pharmaceutical Co., Ltd.) 2) High fructose liquid sugar (product name: Hi-Fructose F-550; manufactured by Sanei Sugar Corporation) 3) water 4) Starch sodium octenyl succinate (trade name: PURITY GUM 2000; manufactured by Ingredion) 5) Indigestible glucan (product name: Fit Fiber #80; manufactured by Nippon Shokuhin Kako Co., Ltd.) 6) Inulin (trade name: Orafti GR; manufactured by DKSH) 7) Hydrochloric acid (trade name: Hydrochloric acid; manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) 8) Marigold pigment (product name: Lutein 20R; manufactured by Riken Vitamin Co., Ltd.) 9) Rapeseed oil (product name: edible rapeseed oil; manufactured by Okamura Oil Mills) 10) Mixed tocopherols (product name: Riken E Oil Super 80; manufactured by Riken Vitamin Co., Ltd.)

[0047] (2) Contains marigold pigment emulsion The formulations of marigold pigment emulsion preparations (hereinafter simply referred to as "preparations") prepared using the above raw materials are shown in Table 5. Of these, preparations 15 and 16 are examples according to the present invention, and preparations 17 and 18 are comparative examples.

[0048] [Table 5]

[0049] (3) Manufacturing method of marigold pigment emulsion preparation 1) Based on the blending ratios shown in Table 5, the raw materials for the aqueous phase were placed in a 300 mL tall beaker and mixed, and then sterilized in a water bath at 65°C for 30 minutes to prepare the aqueous phase. 2) Based on the blending ratios shown in Table 5, the raw materials for the oil phase were placed in a 100 mL beaker and heated and mixed in a water bath at 75-80°C for 30 minutes to sterilize and dissolve the solids in the marigold pigment, thereby preparing the oil phase. 3) The aqueous phase of 1) adjusted to 65°C was stirred at low speed using a Clearmix (model: CLM-0.8S; manufactured by M Technique Co., Ltd.), while the oil phase of 2) at 75-80°C was gradually added thereto, and the mixture was further stirred and emulsified using the Clearmix at 10,000 rpm for 30 minutes, yielding 200 g each of marigold pigment emulsion preparations (preparations 15-18).

[0050] The water-soluble polysaccharides, acidifying agent, and pH of the aqueous phase used in the marigold pigment emulsion preparations (preparations 15 to 18) are shown in Table 6. The pH of the aqueous phase was measured using a pH meter (model: D-52; manufactured by Horiba, Ltd.) for the aqueous phase obtained in step (3)-1) above.

[0051] [Table 6]

[0052] [Evaluation of marigold pigment emulsion formulation] (1) Evaluation of emulsion stability 50g of each marigold pigment emulsion formulation (Formulations 15 to 18) was filled into a 50mL plastic container (product name: Eye-Boy PP wide-mouth bottle; AS ONE Corporation) and stored in an incubator at 40°C for 2 weeks. The emulsion particle size was measured before and after storage according to the emulsion particle size measurement method described below, and the increase rate (%) of the median emulsion particle size (= median size after storage / median size before storage × 100) was calculated. The closer the increase rate of the median size is to 100%, the higher the emulsion stability. <Method for measuring emulsion particle size> Marigold pigment emulsion preparations (preparations 15 to 18) were dispersed in purified water at a concentration of 1% by mass, and the particle size (median diameter) of the emulsion particles in the dispersion was measured three times using a particle size / zeta potential analyzer (model number: SZ-100; manufactured by Horiba, Ltd.), and the average value was calculated. The measurement conditions were as follows: the peak shape was measured as a monodisperse / broad distribution.

[0053] (2) Evaluation of color stability The marigold pigment emulsion preparations (preparations 15 to 18) were stored in a 40°C incubator for 2 weeks, and the color tone was measured before and after each preparation using the method described below. The ΔE* value, which indicates the degree of change in color tone before and after storage, was calculated using the following formula. A ΔE* value of less than 3.0 was judged to be "good," indicating high color stability, and a value of 3.0 or higher was judged to be "poor," indicating low color stability. <Method of measuring color tone> The marigold pigment emulsion preparations (Preparations 15 to 18) were added to pure water at a concentration of 0.25% by mass, and the reflection color of the resulting dispersion was measured using a spectrophotometer (Model: SE7700; manufactured by Nippon Denshoku Industries Co., Ltd.), and the L*, a*, and b* values ​​were calculated using the L*a*b* color system.

[0054]

number

[0055] In the above formula, L', a', and b' represent the L* value, a* value, and b* value, respectively, of the emulsion formulation after storage, and L, a, and b represent the L* value, a* value, and b* value, respectively, of the emulsion formulation before storage.

[0056] (3) Results The evaluation results of (1) and (2) are shown in Table 7.

[0057] [Table 7]

[0058] As is clear from the results in Table 7, Example formulations 15 and 16 were found to be excellent in both emulsion stability and color stability, whereas Comparative Example formulations 17 and 18 were inferior to the Examples in both emulsion stability and color stability.

Claims

1. 1. An oil-soluble dye emulsion preparation, which is an oil-in-water emulsion composition having an aqueous phase containing an alkenyl succinate esterified starch and a water-soluble polysaccharide and an oil phase containing an oil-soluble dye, wherein the aqueous phase has a pH of 3.5 or less.

2. 2. The oil-soluble dye emulsion preparation according to claim 1, wherein the oil-soluble dye is xanthophyll.

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