Liquid composition and powder composition

Abstract

An object of the present invention is to provide a liquid composition in which a decrease in feeling of use due to xanthan gum is suppressed, and a powder composition for preparing the liquid composition.SOLUTION: The liquid composition contains xanthan gum and tamarind gum, and a content of the tamarind gum relative to a total mass of the xanthan gum and the tamarind gum is 1% by mass or more but 20% by mass or less. The powder composition used for preparing the liquid composition contains a powder mixture of the xanthan gum in powder form and the tamarind gum in powder form, and the content of the tamarind gum relative to the total mass of the xanthan gum and the tamarind gum in the powder mixture is 1% by mass or more and 20% by mass or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a liquid composition, particularly to a liquid composition containing xanthan gum, and also to a powder composition for preparing the liquid composition. [Background technology]

[0002] Xanthan gum is stable over a wide range of temperatures and pH values, and can impart viscosity and pseudoplastic properties to liquid compositions at low concentrations, and therefore is used in a variety of products, such as foods and beverages, cosmetics, etc. Xanthan gum is particularly widely used in foods and beverages for people with dysphagia, which require appropriate hardness and cohesiveness.

[0003] On the other hand, as described in Patent Document 1, xanthan gum can impair the feel when used, for example by making the liquid composition sticky (sticky to the throat or skin). Therefore, Patent Document 1 proposes the use of guar gum in combination to improve the feel when used. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-92186 Summary of the Invention [Problem to be solved by the invention]

[0005] As described above, the formulation containing guar gum in Patent Document 1 is considered to be an effective option for improving the poor usability caused by xanthan gum. However, such a formulation may not be suitable for some products. For example, the synergistic thickening effect of guar gum and xanthan gum may be inappropriate for some products. Therefore, it is important to increase the variety of other formulations.

[0006] In view of the above circumstances, an object of the present invention is to provide a liquid composition in which the deterioration of the feel in use due to xanthan gum is suppressed, and a powder composition for preparing the liquid composition. [Means for solving the problem]

[0007] The liquid composition according to the present invention is as follows. [1] Contains xanthan gum and tamarind gum, A liquid composition in which the mass ratio of the tamarind gum to the total mass of the xanthan gum and the tamarind gum is 1% by mass or more and 20% by mass or less.

[0008] [2] The liquid composition according to [1], wherein the content of the tamarind gum relative to the total mass of the xanthan gum and the tamarind gum is 1% by mass or more and 15% by mass or less.

[0009] [3] The liquid composition according to [1] or [2], wherein the total content of the xanthan gum and the tamarind gum is 0.2% by mass or more and 3% by mass or less.

[0010] [4] The liquid composition according to any one of [1] to [3], which contains an alcohol.

[0011] [5] The liquid composition according to [4], wherein the alcohol is a polyol.

[0012] [6] The liquid composition according to any one of [1] to [5], which is a food, drink or cosmetic.

[0013] The powder composition according to the present invention is as follows. [7] [1] Used to prepare the liquid composition according to A powder mixture of the xanthan gum in powder form and the tamarind gum in powder form, A powder composition, wherein the content of the tamarind gum relative to the total mass of the xanthan gum and the tamarind gum in the powder mixture is 1% by mass or more and 20% by mass or less. [Effects of the Invention]

[0014] According to the present invention, it is possible to provide a liquid composition in which the deterioration of the feeling of use due to xanthan gum (such as stickiness on the throat or skin) is suppressed, and a powder composition for preparing the liquid composition. DETAILED DESCRIPTION OF THE INVENTION

[0015] The liquid composition according to the embodiment will be described below.

[0016] The liquid composition according to this embodiment contains xanthan gum and tamarind gum as polysaccharides, and water.

[0017] Xanthan gum is a natural thickening polysaccharide produced extracellularly by Xanthomonas campestris during the fermentation process. It contains a repeating structure with a main chain consisting of two D-glucose molecules linked by a β-(1-4) bond and side chains linked to the D-glucose of the main chain. The side chains are composed of D-mannose linked by a β-(1-3) bond to the D-glucose of the main chain, D-glucuronic acid linked by a β-(1-2) bond to the D-mannose, and D-mannose linked by a β-(1-4) bond to the D-glucuronic acid.

[0018] The tamarind gum is a thickening polysaccharide contained in the seeds of tamarind (Tamarindus Indica L.). That is, the tamarind gum is tamarind seed gum. The tamarind gum comprises a repeating structure having a main chain composed of three D-glucose molecules linked by β-(1-4) bonds and two side chains linked to the main chain. The first side chain is composed of D-xylose linked by α-(1-6) bonds to one of the three D-glucose molecules in the main chain and D-galactose linked by β-(1-2) bonds to the D-xylose. The second side chain is composed of D-xylose linked by α-(1-6) bonds to one of the three D-glucose molecules in the main chain.

[0019] The content of the polysaccharide is preferably 0.2% by mass or more and 3% by mass or less, more preferably 0.2% by mass or more and 2% by mass or less, and even more preferably 0.2% by mass or more and 1.5% by mass or less, relative to the mass of the liquid composition.

[0020] The content of the xanthan gum is preferably 80% by mass or more and 99% by mass or less, more preferably 85% by mass or more and 99% by mass or less, even more preferably 90% by mass or more and 99% by mass or less, and even more preferably 90% by mass or more and 95% by mass or less, based on the mass of the polysaccharide (specifically, the total mass of the xanthan gum and the tamarind gum). The content of the tamarind gum is preferably 1% by mass or more and 20% by mass or less, more preferably 1% by mass or more and 15% by mass or less, even more preferably 1% by mass or more and 10% by mass or less, and even more preferably 5% by mass or more and 10% by mass or less, based on the mass of the polysaccharide. More specifically, the xanthan gum content is preferably 80% by mass or more and 99% by mass or less and the tamarind gum content is 1% by mass or more and 20% by mass or less, more preferably 85% by mass or more and 99% by mass or less and the tamarind gum content is 1% by mass or more and 15% by mass or less, even more preferably 90% by mass or more and 99% by mass or less and the tamarind gum content is 1% by mass or more and 10% by mass or less, and even more preferably 90% by mass or more and 95% by mass or less and the tamarind gum content is 5% by mass or more and 10% by mass or less.

[0021] The liquid composition may contain an alcohol, which may be a monool having only one hydroxyl group, or a polyol having multiple hydroxyl groups.

[0022] The alcohol may be a sugar. Examples of the sugar include trioses (three-carbon sugars) such as glyceryl aldehyde and dihydroxyacetone, tetroses (four-carbon sugars) such as erythrose, threose, and erythrulose, pentoses (five-carbon sugars) such as ribose, lyxose, xylose, arabinose, abiose, ribulose, and xylulose, hexoses (six-carbon sugars) such as glucose, mannose, galactose, idose, fructose, and sorbose, heptoses (seven-carbon sugars) such as sedoheptulose and coriose, disaccharides such as sucrose, maltose, trehalose, and cellobiose, trisaccharides such as maltotriose, oligosaccharides such as galactooligosaccharides, hydrolyzed products of water-soluble polymers such as dextrin, and sugar alcohols such as xylitol, sorbitol, mannitol, and erythritol.

[0023] The alcohol may be a monohydric alcohol having 3 or less carbon atoms, such as methanol, ethanol, or isopropanol, a dihydric alcohol having 5 or less carbon atoms, such as propylene glycol, butylene glycol, or pentylene glycol, a trihydric alcohol having 5 or less carbon atoms, such as glycerin or trimethylolpropane, or a tetrahydric alcohol, such as pentaerythritol.The alcohol may also be a polyhydric alcohol polymer, such as diglycerin, dipropylene glycol, triethylene glycol, polyethylene glycol, or polyglycerin.

[0024] The polyhydric alcohol polymer may be an alkylene oxide addition polymer of dihydric to tetrahydric alcohol. Examples of alkylene oxides to be addition polymerized include ethylene oxide (EO), propylene oxide (PO), and butylene oxide (BO). Specific examples of the alkylene oxide addition polymer include PPG-40 butyl (i.e., POP(40) butyl ether) (commercially available products include "Unilube MB-370"), PPG-30 butes-30 (i.e., POE(30)·POP(30) butyl ether) (commercially available products include "Unilube 50MB-72"), PPG-16 glyceryl ether (commercially available products include "Uniol TG-1000"), and PP Examples include G-24 glyceryl-24 (commercially available products such as "Unilube 50TG-32"), PPG-25-polyethylene glycol-25 trimethylolpropane (commercially available products such as "Unilube 43TT-2500"), PPG-14 diglyceryl (such as "Unilube DGP-950"), and PEG-5-PPG-65 pentaerythrityl (such as "Unilube 5TP-300KB") (all manufactured by NOF Corporation). PPG stands for polypropylene glycol, POP for polyoxypropylene, POE for polyoxyethylene, and PEG for polyethylene glycol.

[0025] When the alcohol is a sugar, the content of the sugar is preferably 40% by mass or less, more preferably 30% by mass or less, based on the mass of the liquid composition. This makes it possible to suppress gelation of the tamarind gum and alcohol and to obtain a liquid. The content of the sugar is, for example, 1% by mass or more, 5% by mass or more, or 10% by mass or more.

[0026] When the alcohol includes any one of the monohydric alcohol, dihydric alcohol, trihydric alcohol, tetrahydric alcohol, and polyhydric alcohol polymer, the content thereof is preferably 15% by mass or less, more preferably 10% by mass or less. This prevents gelation of the tamarind gum and the alcohol, thereby making the tamarind gum liquid. The content here is, for example, 1% by mass or more, or 5% by mass or more.

[0027] The liquid composition may contain inorganic substances (i.e., minerals), such as sodium, potassium, calcium, magnesium, phosphorus, and iron.

[0028] The content of the inorganic substance is preferably 0.5% by mass or less, more preferably 0.2% by mass or less, and even more preferably 0.1% by mass or less, relative to the mass of the liquid composition. The content of the inorganic substance is, for example, 0.002% by mass or more.

[0029] When the viscosity of the liquid composition measured using a Brookfield viscometer (manufactured by Toki Sangyo Co., Ltd., rotor: No. 2, range M) at 60 rpm and 20°C is V60 and the viscosity at 6 rpm and 20°C is V6, the TI value calculated by V60 / V6 is preferably 0.3 or less, more preferably 0.2 or less, and even more preferably 0.15 or less. The TI value is, for example, 0.1 or more.

[0030] Viscosity V6 is preferably 12000 mPa·s or less, and more preferably 5000 mPa·s or less. Viscosity V6 may be, for example, 1500 mPa·s or more, or 2000 mPa·s or more.

[0031] When a control sample prepared by dissolving only the xanthan gum as a thickener in the target liquid used for thickening to prepare the liquid composition has a viscosity at 60 rpm and 20°C of V60a and a viscosity at 6 rpm and 20°C of V6a, the viscosity retention rate of the liquid composition calculated as V60 / V60a is preferably 0.8 to 1.2. Similarly, V6 / V6a is preferably 0.8 to 1.2.

[0032] Furthermore, when the TI value of the liquid composition is TIb and the TI value of the control sample calculated by V60a / V6a is TIa, the TI value retention rate of the liquid composition calculated by TIb / TIa is preferably 0.9 to 1.1.

[0033] The hardness and cohesion of the liquid composition can be measured by the following measurement method using a creep meter (Yamaden, RE2-3305C). When the hardness of the liquid composition is Hb and the hardness of the control sample is Ha, the hardness retention rate of the liquid composition calculated as Hb / Ha is preferably 0.8 to 1.2. Furthermore, when the cohesion of the liquid composition is Cb and the cohesion of the control sample is Ca, the cohesion retention rate of the liquid composition calculated as Cb / Ca is preferably 0.8 to 1.2. (Measurement method) A measurement container (φ40 mm, height 15 mm) is filled to capacity with the liquid composition and left to stand at 20°C for 30 minutes to prepare a measurement sample. A plunger (diameter 20 mm, height 8 mm) is used to perform TPA (Texture Profile Analysis) measurement on the measurement sample (compression speed: 10 mm / s, clearance 5 mm). Hardness (N / m 2 ): Peak stress value from the first compression Cohesion: The area ratio of the second compression peak to the first compression peak obtained from the stress-strain curve

[0034] The liquid composition of this embodiment can be suitably used as a thickened food or beverage, particularly as a food or beverage for people with dysphagia that requires appropriate hardness and cohesiveness. The addition of tamarind gum improves the texture of the food or beverage (reducing stickiness in the throat), and further imparts physical properties such as hardness and cohesiveness to the xanthan gum without inhibiting its inherent function. Thus, the liquid composition of this embodiment is an additive for food or beverage that imparts hardness and cohesiveness to the liquid to be thickened while improving the texture of the xanthan gum.

[0035] Furthermore, the liquid composition of this embodiment can be suitably used as a cosmetic to be applied to the skin or hair of a user. Such cosmetics are required to have pseudoplastic properties that allow them to be easily spread on the skin or hair and not drip after application, as well as a pleasant feel (texture) when used. The cosmetic of this embodiment improves the feel (texture: stickiness on the skin or hair) that is inherent to xanthan gum by adding tamarind gum, and further imparts physical properties such as pseudoplasticity necessary for a good feel when used in cosmetics without inhibiting the inherent functions and actions of xanthan gum. In this way, the liquid composition of this embodiment improves the feel when used while maintaining the advantages of xanthan gum over liquid compositions. In this way, the liquid composition of this embodiment is a cosmetic additive that imparts pseudoplasticity to a liquid to be thickened while improving the feel when used due to xanthan gum.

[0036] In the method for producing a liquid composition of the present embodiment, a powder composition containing a powder mixture containing xanthan gum and tamarind gum can be used. The powder composition may contain additives such as nutritional components in addition to the powder mixture.

[0037] In the production process of the liquid composition, for example, the powder composition is added to a liquid to be thickened and stirred at room temperature (20 to 30°C) to simultaneously dissolve the xanthan gum and the tamarind gum. Thus, the liquid composition of this embodiment is produced from the powder composition. In the powder mixture, the xanthan gum content is preferably 80% to 99% by mass and the tamarind gum content is 1% to 20% by mass. It is more preferably 85% to 99% by mass and the tamarind gum content is 1% to 15% by mass. It is even more preferably 90% to 99% by mass and the tamarind gum content is 1% to 10% by mass. It is even more preferably 90% to 95% by mass and the tamarind gum content is 5% to 10% by mass. Furthermore, it is preferable to add the powder composition to the liquid to be thickened so that the mass ratio of the powder mixture to the mass of the liquid composition is 1.5% by mass or less, preferably 1% by mass or less. The liquid composition can be easily prepared using a powder mixture in which xanthan gum and tamarind gum are pre-mixed. Furthermore, if the mass ratio of the powder mixture is 1.5% by mass or less, xanthan gum and tamarind gum do not inhibit each other's dissolution and can be quickly dissolved in the liquid to be thickened.

[0038] As described above, the embodiments have been shown as examples, but the liquid composition and powder composition according to the present invention are not limited to the configurations of the above-mentioned embodiments. Furthermore, the liquid composition and powder composition according to the present invention are not limited by the above-mentioned effects. The liquid composition and powder composition according to the present invention can be modified in various ways without departing from the gist of the present invention. [Example]

[0039] The present invention will be further explained below with reference to examples, but the present invention is not limited to these examples.

[0040] The samples in Tables 1 to 4 were used to evaluate the ease of swallowing and stickiness during consumption according to the following evaluation methods and criteria. Ease of swallowing here means that the product does not stick to the throat when swallowed and flows smoothly without getting stuck. Stickiness here means the unpleasant feeling that remains in the throat after swallowing. The results are shown in Tables 1 to 4. (Evaluation method) Using each sample adjusted to 20°C, a panel of five panelists (A, B, C, D, and E) conducted a blind sensory evaluation of the texture. A sample containing only xanthan gum was used as a comparative example (score 3), and evaluation was conducted on a five-point scale according to the following evaluation criteria. The specific evaluation criteria are as follows. In-house training was conducted to ensure that each panelist had a common understanding of the evaluation criteria. (Evaluation criteria: Ease of swallowing) 5: Easier to swallow than the comparative example 4: Slightly easier to swallow than the comparative example 3: Comparative Example 2: Slightly harder to swallow than the comparative example 1: Harder to swallow than the comparison example (Evaluation criteria: stickiness) 5: Less sticky than the comparative example 4: Slightly less sticky than the comparative example 3: Comparative Example 2: Slightly more sticky than the comparative example 1: Stickier than the comparative example

[0041] [Table 1]

[0042] [Table 2]

[0043] [Table 3]

[0044] [Table 4]

[0045] From Tables 1 to 4, it can be seen that the examples in which part of the xanthan gum was replaced with tamarind gum showed improved swallowability and stickiness compared to the comparative examples in which only xanthan gum was used. In other words, it can be seen that the use of tamarind gum in combination improves swallowability and stickiness (stickiness in the throat, discomfort in the throat). It can also be seen that substances closer to the actual product, including minerals, have a greater effect of improvement than deionized water.

[0046] Next, we evaluated whether the inherent functions of xanthan gum were inhibited by its combined use with tamarind gum, i.e., whether the inherent physical properties of xanthan gum, such as viscosity, hardness, and cohesiveness, were impaired. Specifically, xanthan gum and tamarind gum were dissolved at room temperature in the thickening targets, deionized water, 0.1% by mass saline, green tea, apple juice, and sauce, according to the blending amounts shown in Table 5 below, to prepare samples. The viscosity at 6 rpm, viscosity at 60 rpm, and TI value (viscosity at 60 rpm / viscosity at 6 rpm) of each sample at 20°C were measured. Furthermore, the hardness of each sample was measured and its cohesiveness was evaluated using the above-mentioned measurement method. These measured values ​​are shown in Table 5. Specifically, the viscosity retention rate calculated using V60 / V60a and V6 / V6a, the TI value retention rate calculated using TIb / TIa, the hardness retention rate calculated using Hb / Ha, and the cohesiveness retention rate calculated using Cb / Ca were used for evaluation. The evaluation results are shown in Table 6. Although there were differences depending on the thickening target and the proportion of tamarind gum, the retention rates of various physical properties were generally within desirable ranges.

[0047] [Table 5]

[0048] [Table 6]

[0049] As shown in Table 6, samples in which the mass ratio of tamarind gum to the total mass of xanthan gum and tamarind gum was 10% by mass or less (especially 15% by mass) had higher viscosity retention and TI value retention than the control sample containing only xanthan gum, and were considered to have sufficient viscosity-imparting and pseudoplastic properties of xanthan gum. Furthermore, samples containing both xanthan gum and tamarind gum also had higher hardness retention and cohesiveness retention than the control sample containing only xanthan gum.

[0050] Next, the sauces in Table 7 were evaluated for spinnability using the following evaluation method. The results are shown in Table 8, and indicate that the addition of tamarind gum reduced spinnability, and that the reduction in spinnability increased with an increase in the proportion of tamarind gum, resulting in a sauce that is easy to use and less stringy (sticky). (Evaluation method) Using a creep meter (Yamaden, RE2-3305C), a plunger (8 mm in diameter) is brought into contact with the surface of the sample liquid, and then the plunger is released at a speed of 5 mm / s, and the distance when the stringiness breaks is calculated.

[0051] [Table 7]

[0052] [Table 8]

[0053] Next, using cosmetics with the formulations shown in Table 9 below, the feel of application to the skin of each cosmetic when the mass ratio of tamarind gum was changed was evaluated on a 5-point scale according to the following evaluation criteria, with a sample containing only xanthan gum designated as a comparative example (score 3). Evaluation was performed using the evaluation method described below. In addition, the texture of the skin after drying of each cosmetic was evaluated using the evaluation method described below. In each evaluation, the higher the score compared to the comparative example (score 3), the less sticky the skin felt. The results are shown in Table 10, and it can be seen that the addition of tamarind gum improves the feel of application and the texture after drying. (Evaluation method: application sensation) 0.25 g of the cosmetic is dispensed onto the hand, and when the user begins to spread it with the other hand, the ease of spreading and smoothness are evaluated based on the following criteria, with a sample containing only xanthan gum as a comparative example (score 3). 5: Clearly smoother and easier to spread than the comparative example 4: Smoother and easier to spread than the comparative example 3: Comparative Example 2: Less smooth than the comparative example and difficult to spread 1: Clearly less smooth than the comparative example and difficult to spread (Evaluation method: Texture after drying) 0.25 g of the cosmetic was dispensed onto the hand and spread with the other hand. After it had completely dried, the smoothness and silky feeling on the skin was evaluated based on the following criteria. 5: The smoothness and silkiness are clearly greater than in the comparative example. 4: Smoother and smoother than the comparative example 3: Comparative Example 2: Less smooth and silky than the comparative example 1: Clearly less smooth and silky than the comparative example

[0054] [Table 9]

[0055] [Table 10]

[0056] To objectively evaluate the application feel and texture after application of each cosmetic, the MIU value (mean coefficient of friction) was measured using a friction tester (KES-SE, manufactured by Kato Tech Co., Ltd.) according to the following measurement method. The smaller the MIU value, the easier it is to slip (less sticky feeling on the skin). In other words, the smaller the MIU value, which estimates the application feel, the smoother and easier it is to spread, and the smaller the MIU value, which estimates the texture after application, the smoother and more slippery it is to feel. The results are shown in Table 11, and it can be seen that the addition of tamarind gum resulted in lower MIU values, which estimate the application feel, and the MIU value, which estimates the texture after application, than the comparative example, reducing stickiness. (Measurement procedure for MIU value assuming application feel) (1) A 3 cm x 20 cm protein synthetic leather (Ideatex Japan, PBZ13001 BK) and the cosmetic are conditioned in an environmental tester at 25°C and 30% RH for at least 2 hours. (2) Loosen the screws on the sample chuck and clamp the sample conditioned in step (1) between the chuck and the sample stage, then tighten the screws again. (3) A tension weight (25 g) is clamped to the opposite end fixed by the sample chuck. (4) Hang the arm (25g) on ​​the sensor. (5) The cosmetic material (54 μL) that was conditioned in step (1) was dispensed under the friction element (silicone) using a pipette. (6) Press the measurement button to acquire data (1.0 mm / sec). (7) Seven measurements are taken for each cosmetic product, and the average is used as the measured value. (Measurement procedure for MIU value assuming texture after application) (1) A 3 cm x 20 cm protein synthetic leather (Ideatex Japan, PBZ13001 BK) in the area from 2 cm to 11 cm away from one end in the longitudinal direction (27 cm 2) and spread the sample (54 μL) with your index finger (sample volume: 2.0 μL / cm 2 Spread it out so that it looks like this.) (2) Leave at room temperature overnight or longer to dry completely. (3) The sample prepared in step (2) is acclimatized in an environmental test chamber at 25°C and 30% RH for at least 2 hours. (4) Loosen the screws on the sample chuck and clamp the sample conditioned in step (3) between the chuck and the sample stage, then tighten the screws again. (5) A tension weight (25 g) is clamped to the opposite end fixed by the chuck (the end where the sample is not applied). (6) Hang the arm (25g) on ​​the sensor. (7) Press the measurement button to acquire data (1.0 mm / sec). (8) Measurements are carried out four times for each cosmetic product, and the average is used as the measured value.

[0057] [Table 11]

[0058] Next, similarly to the above, it was evaluated whether the original functions of xanthan gum were inhibited by the combined use with tamarind gum. The measurement results are shown in Table 12, and the evaluation results are shown in Table 13, and the retention rates of various physical properties were within the desirable ranges.

[0059] [Table 12]

[0060] [Table 13]

Claims

1. Contains xanthan gum and tamarind gum, The liquid composition has a content of the tamarind gum of 1% by mass or more and 20% by mass or less relative to the total mass of the xanthan gum and the tamarind gum.

2. 2. The liquid composition according to claim 1, wherein the content of the tamarind gum relative to the total mass of the xanthan gum and the tamarind gum is 1% by mass or more and 15% by mass or less.

3. The liquid composition according to claim 1 or 2, wherein the total content of the xanthan gum and the tamarind gum is 0.2% by mass or more and 3% by mass or less.

4. The liquid composition according to claim 1 or 2, which comprises an alcohol.

5. The liquid composition of claim 4 , wherein the alcohol is a polyol.

6. The liquid composition according to claim 1 or 2, which is a food, drink or cosmetic.

7. A method for preparing the liquid composition according to claim 1, A powder mixture of the xanthan gum in powder form and the tamarind gum in powder form, a powder composition in which the content of the tamarind gum relative to the total mass of the xanthan gum and the tamarind gum in the powder mixture is 1% by mass or more and 20% by mass or less.

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