Oil-based emulsion dispersions in water

Abstract

An object of the present invention is to provide a novel means for maintaining the emulsified state of an oil-in-water emulsion containing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide even when the emulsion is diluted with a solvent. [Solution] A method for producing an oil-in-water emulsion dispersion composition, comprising the following steps (1) and (2): (1) mixing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide to obtain an oil-in-water emulsion, and (2) mixing the oil-in-water emulsion obtained in step (1) with a protein.

Description

[Technical Field]

[0001] The present invention relates to a method for producing an oil-in-water emulsion dispersion composition. [Background technology]

[0002] BACKGROUND ART Today, emulsion compositions comprising fats and oils, water, cyclodextrin, and water-soluble gelling agents / thickening polysaccharides are widely used in various fields such as medicine, cosmetics, and food and beverages.

[0003] Patent Document 1 discloses an emulsion composition for skin containing water, oil, cyclodextrin, and at least one water-soluble gelling agent selected from the group consisting of carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, and gellan gum.

[0004] Patent Document 2 discloses an acidic emulsion composition containing water, oil, cyclodextrin, a water-soluble gelling agent, and a water-soluble organic solvent.

[0005] Patent Document 3 discloses an emulsion composition containing water, an oil, a cyclodextrin, and at least one water-soluble gelling agent selected from the group consisting of carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, and gellan gum, wherein the ratio of the amount of the oil to the total amount of the cyclodextrin and the water-soluble gelling agent is in the range of 1 or more but less than 9: 9 or less but more than 1, in terms of mass ratio (amount of the oil:total amount of the cyclodextrin and the water-soluble gelling agent).

[0006] Patent Document 4 discloses a retention agent used to retain an active ingredient, which comprises an oil-in-water emulsion containing water, a hydrophobic substance, cyclodextrin, and a thickening polysaccharide. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] WO2022 / 064997 publication [Patent Document 2] Patent No. 7196346 [Patent Document 3] Japanese Patent Application Publication No. 2023-142681 [Patent Document 4] WO2024 / 003588 publication Summary of the Invention [Problem to be solved by the invention]

[0008] The present inventors have found that when an oil-in-water emulsion containing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide is diluted with a solvent such as water, the oil-in-water emulsion may not maintain its emulsified state and may rapidly collapse due to emulsion collapse. Therefore, even if an active ingredient is contained in the oil-in-water emulsion, when the emulsion is diluted with a solvent, the active ingredient cannot be retained in the emulsion due to emulsion collapse, and the desired effect may not be fully obtained.

[0009] Therefore, an object of the present invention is to provide a new means for maintaining the emulsified state of an oil-in-water emulsion containing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide even when the emulsion is diluted with a solvent. [Means for solving the problem]

[0010] As a result of intensive research into solving the above-mentioned problems, the present inventors have found that by mixing an oil-in-water emulsion containing water, a hydrophobic substance, cyclodextrin, and a thickening polysaccharide with a protein and then diluting the mixture with a solvent, it is possible to obtain an oil-in-water emulsion dispersion composition (hereinafter referred to as "oil-in-water emulsion dispersion composition") in which the oil-in-water emulsion is diluted or dispersed while maintaining its emulsified state, while preventing the oil-in-water emulsion from collapsing (i.e., the oil-in-water emulsion is in an emulsified state in which at least the hydrophobic substance of the oil-in-water emulsion is dispersed in the form of fine particles in a mixture including the solvent).

[0011] Furthermore, it has been found that when an active ingredient is contained in an oil-in-water emulsion, the oil-in-water emulsion can maintain its emulsified state in the oil-in-water emulsion dispersion composition to retain the active ingredient, and the strength and / or duration of the effect exerted by the active ingredient can be maintained for a long period of time.

[0012] The present invention is based on these new findings and includes the following inventions. [1] A method for producing an oil-in-water emulsion dispersion composition, comprising the following steps (1) and (2): (1) mixing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide to obtain an oil-in-water emulsion; and (2) A step of mixing the oil-in-water emulsion obtained in step (1) with a protein. [2] The method of [1], further comprising the step of: (3) mixing the mixture obtained in step (2) with a solvent to obtain an oil-in-water emulsion dispersion composition. [3] The method for producing [1] or [2], wherein the oil-in-water emulsion further contains an active ingredient. [4] The method according to any one of [1] to [3], wherein the hydrophobic substance is at least one selected from the group consisting of fats and oils, hydrophobic waxes, and hydrophobic resins. [5] The method of any one of [1] to [4], wherein the thickening polysaccharide is one or more selected from the group consisting of carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, gellan gum, gum arabic, pectin, phosphate cross-linked starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, tragacanth gum, hydroxypropyl cellulose, methylcellulose, hydroxypropylmethylcellulose, and hydroxyethylcellulose. [6] The method of any one of [1] to [5], wherein the protein is pea protein, whey protein, soy protein, collagen, gelatin, casein, ground meat or fish meat, or a concentrate, isolate, or hydrolysate thereof. [7] The method according to any one of [1] to [6], wherein the oil-in-water emulsion dispersion composition is in the form of a pharmaceutical composition, a food or drink composition, an additive for food or drink, a cosmetic composition, a fragrance composition, an agricultural chemical composition, an adhesive composition (e.g., an industrial adhesive), or a surfactant composition (e.g., a detergent).

[0013] [8] A kit for producing an oil-in-water emulsion dispersion composition, the kit comprising a hydrophobic substance, a cyclodextrin, a thickening polysaccharide, and a protein. [9] Additionally, the kit [8] contains the active ingredient.

[10] A kit according to [8] or [9] for use in any of the methods [1] to [6].

[11] The kit according to any one of [8] to

[10] , wherein the hydrophobic substance is one or more selected from the group consisting of fats and oils, hydrophobic waxes, and hydrophobic resins.

[12] The kit according to any one of [8] to

[11] , wherein the thickening polysaccharide is one or more selected from the group consisting of carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, gellan gum, gum arabic, pectin, phosphate cross-linked starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, tragacanth gum, hydroxypropyl cellulose, methylcellulose, hydroxypropylmethylcellulose, and hydroxyethyl cellulose.

[13] A kit according to any one of [8] to

[12] , wherein the protein is pea protein, whey protein, soy protein, collagen, gelatin, casein, ground meat or fish meat, or a concentrate, isolate, or hydrolysate thereof.

[14] The kit according to any one of [8] to

[13] , wherein the oil-in-water emulsion dispersion composition is in the form of a pharmaceutical composition, a food or drink composition, an additive for food or drink, a cosmetic composition, a fragrance composition, an agricultural chemical composition, an adhesive composition (e.g., an industrial adhesive), or a surfactant composition (e.g., a detergent).

[0014]

[15] A method for suppressing emulsion collapse of an oil-in-water emulsion in an oil-in-water emulsion dispersion composition, comprising the following steps (1) and (2): (1) mixing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide to obtain an oil-in-water emulsion; and (2) A step of mixing the oil-in-water emulsion obtained in step (1) with a protein.

[16] The method of

[15] , further comprising the step of: (3) mixing the mixture obtained in step (2) with a solvent to obtain an oil-in-water emulsion dispersion composition.

[17] The method according to

[15] or

[16] , wherein the oil-in-water emulsion further comprises an active ingredient.

[18] The method according to any one of

[15] to

[17] , wherein the hydrophobic substance is at least one selected from the group consisting of fats and oils, hydrophobic waxes, and hydrophobic resins.

[19] The method according to any one of

[15] to

[18] , wherein the thickening polysaccharide is one or more selected from the group consisting of carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, gellan gum, gum arabic, pectin, phosphate cross-linked starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, tragacanth gum, hydroxypropyl cellulose, methyl cellulose, hydroxypropyl methyl cellulose, and hydroxyethyl cellulose.

[20] The method according to any one of

[15] to

[19] , wherein the protein is pea protein, whey protein, soy protein, collagen, gelatin, casein, ground meat or fish meat, or a concentrate, isolate, or hydrolysate thereof.

[21] The method according to any one of

[15] to

[20] , wherein the oil-in-water emulsion dispersion composition is in the form of a pharmaceutical composition, a food or beverage composition, an additive for food or beverage, a cosmetic composition, a fragrance composition, an agricultural chemical composition, an adhesive composition (e.g., an industrial adhesive), or a surfactant composition (e.g., a detergent). [Effects of the Invention]

[0015] According to the present invention, a new means can be provided that enables an oil-in-water emulsion containing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide to maintain its emulsified state even when diluted with a solvent. [Brief explanation of the drawings]

[0016] [Figure 1-1] FIG. 1-1 shows (A) micrographs of an oil-in-water emulsion dispersion composition containing a protein (Example 1) taken 1 minute, 10 minutes, and 18 hours after preparation (dilution), and (B) micrographs of an oil-in-water emulsion dispersion composition not containing a protein (Comparative Example 1) taken 1 minute, 10 minutes, and 18 hours after preparation (dilution). [Figure 1-2]Figure 1-2 shows (C) micrographs of a mixture containing no oil-in-water emulsion (Comparative Example 2) taken 1 minute, 10 minutes, and 18 hours after preparation (dilution), and (D) micrographs of a mixture containing no protein or oil-in-water emulsion (Comparative Example 5) taken 1 minute, 10 minutes, and 18 hours after preparation (dilution). DETAILED DESCRIPTION OF THE INVENTION

[0017] The method for producing an oil-in-water emulsion dispersion composition of the present invention (hereinafter, sometimes simply referred to as "the production method of the present invention") includes a step (step (1)) of mixing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide to obtain an oil-in-water emulsion.

[0018] The "oil-in-water emulsion" in the present invention contains water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide.

[0019] In the present invention, the term "hydrophobic substance" refers to any substance that is insoluble in water and capable of forming an oil-in-water emulsion together with water and a cyclodextrin and a thickening polysaccharide, as described in detail below. The term "hydrophobic substance" is not particularly limited, but preferred examples include fats and oils, hydrophobic waxes, and hydrophobic resins. The hydrophobic substance may be any substance used alone, or different types of hydrophobic substances may be used in combination. For example, the hydrophobic substance may be one or more substances selected from the group consisting of fats and oils, hydrophobic waxes, and hydrophobic resins. An appropriate substance can be selected and used depending on the intended use of the oil-in-water emulsion dispersion composition, which is the final product of the present invention.

[0020] In the present invention, the term "oil-in-water emulsion" refers to an emulsion composition in which a hydrophobic substance is dispersed in the form of fine particles in water, and the cyclodextrin and thickening polysaccharides contribute to the formation and stability of this emulsion.

[0021] In the present invention, the term "oils and fats" refers to oils and fats that are commonly used in the formation of oil-in-water emulsions, 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, grapeseed oil). , cocoa 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, mono Glyceryl Behenate, Glyceryl Monomyristate, Glyceryl Monolaurate, Glyceryl Monolanolate, Glyceryl Monolinolenate, Glyceryl Monolinolenate, Glyceryl Monooleate, Glyceryl Triisostearate, Isopropyl Myristate, Glycerol Tri-2-heptylundecanoate, Glycerol Tri-2-ethylhexanoate, 2-Heptylundecyl Palmitate, Di-2-heptylundecyl Adipate, Cetyl Isooctadecyl Examples of the oils include, but are not limited to, synthetic ester oils such as trimethylolpropane-2-trimethylolheptylundecanoate, propane-2-ethylhexanoate, pentaerythritol-2-heptylundecanoate, pentaerythritol-2-ethylhexanoate, cholesterol isostearate, diethyl phthalate, and dibutyl phthalate; animal-derived oils and fats such as beef tallow, lard, lanolin, squalene, and squalane; and silicone oil.The fats and oils used in the present invention are preferably liquid at room temperature, and are preferably highly safe animal- or plant-derived fats and oils, with edible vegetable oils that have been used in food and are highly safe being particularly preferred. The fats and oils may be used alone or in combination, and appropriate fats and oils can be selected and used depending on the intended use of the oil-in-water emulsion dispersion composition, which is the final product of the present invention. In this specification, "room temperature" means 5 to 35°C, preferably 15 to 30°C.

[0022] In the present invention, "hydrophobic wax" refers to natural hydrophobic waxes derived from animals, plants, petroleum, or minerals, and synthetic hydrophobic waxes. Those having a melting point of 80°C or less can be used, and those that are liquid at room temperature are preferred. Examples of such hydrophobic waxes include beeswax, whale wax, wool wax, Japan wax, rosin (pine resin), candelilla wax, carnauba wax, cocoa butter, paraffin wax, microcrystalline wax, ceresin wax, petrolatum wax, ozokenit wax, polyethylene wax, oxidized polyethylene wax, Fischer-Tropsch wax, alcohol-modified wax, maleic acid-modified oxidized polyethylene wax, amide wax, and the like, but are not limited thereto. Highly safe animal- or plant-derived hydrophobic waxes are particularly preferred as the hydrophobic wax used in the present invention. The hydrophobic wax may be used alone or in combination with different hydrophobic waxes. Depending on the usage mode of the final product, the oil-in-water emulsion dispersion composition of the present invention, an appropriate wax can be selected and used.

[0023] 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 (not hydrophilized), 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 hydrophobic resins used in the present invention are particularly preferably those that are highly safe and have been confirmed to be biocompatible and bioaffinity. The hydrophobic resins may be used alone or in combination. Appropriate hydrophobic resins can be selected and used depending on the intended use of the final product, the oil-in-water emulsion dispersion composition, of the present invention.

[0024] In the present invention, the "hydrophobic substance" is preferably a fat or oil and a hydrophobic wax, and particularly preferably a fat or oil.

[0025] The oil-in-water emulsion of the present invention can contain a 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. The upper limit is not particularly limited, but can be, for example, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less. The range of the amount of hydrophobic substance in the oil-in-water emulsion of the present invention can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits. For example, the oil-in-water emulsion of the present invention can contain the hydrophobic substance in an amount appropriately selected from the range of 1% by mass to 50% by mass, 1% by mass to 30% by mass, 1% by mass to 20% by mass, or 1% by mass to 10% by mass, preferably 5% by mass to 10% by mass, or 7% by mass to 10% by mass. If the amount of hydrophobic substance is less than 1% by mass, emulsification may be insufficient, whereas if the amount of hydrophobic substance is more than 50% by mass, the product may become too sticky or slimy. In either case, the desired effects or feel of use may not be achieved when using the oil-in-water emulsion dispersion composition, which is the final product of the present invention.

[0026] In this specification, the amount of each component contained in the oil-in-water emulsion of the present invention is expressed in mass % with the total mass of the oil-in-water emulsion being 100 mass %.

[0027] The oil-in-water emulsion of the present invention can contain water in any amount that is sufficient to emulsify the hydrophobic substance and form an oil-in-water emulsion together with the cyclodextrin and thickening polysaccharide. For example, the oil-in-water emulsion of the present invention can contain water in an amount of 15% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 60% by mass or more, or 70% by mass or more. The upper limit of the water content is not particularly limited, but can be, for example, 90% by mass or less or 85% by mass or less. The range of the amount of water in the oil-in-water emulsion of the present invention can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits. For example, the oil-in-water emulsion of the present invention can contain water in an amount appropriately selected from the ranges of 15% by mass to 90% by mass, 45% by mass to 90% by mass, or 70% by mass to 85% by mass. The amount of water contained in the oil-in-water emulsion of the present invention is preferably greater than the amount of hydrophobic substance in terms of volume ratio, and for example, the content of hydrophobic substance to water can be greater than 1:1 in terms of volume ratio (hydrophobic substance:water), for example, 1:2 or more, 1:3 or more, 1:4 or more, 1:5 or more, 1:6 or more, 1:10 or more, 1:15 or more, or 1:20 or more, and the upper limit of the amount of water is not particularly limited, but can be 1:90 or less, 1:80 or less, 1:70 or less, 1:60 or less, or 1:50 or less. By adjusting the amounts of water and hydrophobic substance contained in the oil-in-water emulsion of the present invention to within the above ranges, the hydrophobic substance can be emulsified, and excessive stickiness, sliminess, etc. can be suppressed.

[0028] "Cyclodextrin" refers to a cyclic non-reducing maltooligosaccharide whose constituent unit is glucose, and examples thereof include α-cyclodextrin, which has 6 glucose units, β-cyclodextrin, which has 7 glucose units, and γ-cyclodextrin, which has 8 glucose units. In the present invention, α-, β-, and γ-cyclodextrin, as well as derivatives thereof, and any combination thereof may be used. Examples of cyclodextrin derivatives include, but are not limited to, ethyl cyclodextrin, methyl cyclodextrin, hydroxyethyl cyclodextrin, hydroxypropyl cyclodextrin, methylamino cyclodextrin, amino cyclodextrin, carboxyethyl cyclodextrin, carboxymethyl cyclodextrin, sulfoxyethyl cyclodextrin, sulfoxyl cyclodextrin, acetyl cyclodextrin, branched cyclodextrin, cyclodextrin fatty acid ester, glucosyl cyclodextrin, and maltosyl cyclodextrin. α-Cyclodextrin is preferably used. α-Cyclodextrin is highly soluble in water, allowing the preparation of oil-in-water emulsions with minimal graininess.

[0029] In the oil-in-water emulsion of the present invention, cyclodextrin contributes to the emulsification and stability of the oil-in-water emulsion together with the thickening polysaccharide, and can be contained in an amount that allows the desired effects and usability to be obtained in the use mode of the oil-in-water emulsion dispersion composition, which is the final product of the present invention. For example, the oil-in-water emulsion of the present invention contains cyclodextrin in an amount of 0.5% by mass or more, 1% by mass or more, 2.5% by mass or more, 3% by mass or more, 4% by mass or more, 4.5% by mass or more, or 5% by mass or more. The upper limit is not particularly limited, and can be, for example, 15% by mass or less, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, or 6% by mass or less. The range of the amount of cyclodextrin in the oil-in-water emulsion of the present invention can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits, respectively. For example, the oil-in-water emulsion of the present invention can contain cyclodextrin in an amount appropriately selected from the range of 0.5% by mass to 15% by mass, for example, 1% by mass to 15% by mass, 2.5% by mass to 10% by mass, 2.5% by mass to 9% by mass, 3% by mass to 9% by mass, 4% by mass to 8% by mass, 4.5% by mass to 9% by mass, or 5% by mass to 7% by mass, preferably 2.5% by mass to 9% by mass, or 4.5% by mass to 9% by mass. If the amount of cyclodextrin is less than 0.5% by mass, the emulsification and stability of the oil-in-water emulsion may be insufficient, whereas if the amount is more than 15% by mass, the viscosity of the oil-in-water emulsion may become too high or the oil-squeakiness may become too strong. In either case, the desired effects and feel of use may not be achieved when using the oil-in-water emulsion dispersion composition, which is the final product of the present invention.

[0030] In the present invention, "thickening polysaccharide" generally refers to a polysaccharide that dissolves in water and imparts viscosity (sometimes also referred to as a thickening stabilizer, water-soluble thickener, etc.). Thickening polysaccharides that can be used in the present invention are not particularly limited and may be any of the components commonly used in the application of the oil-in-water emulsion dispersion composition, which is the final product of the present invention. Any thickening polysaccharide may be used alone, or different thickening polysaccharides may be used in combination, and an appropriate one may be selected and used depending on the application of the oil-in-water emulsion dispersion composition, which is the final product of the present invention. In the present invention, the "thickening polysaccharide" preferably includes carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, gellan gum, gum arabic, pectin, phosphate cross-linked starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, tragacanth gum, hydroxypropyl cellulose, methyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, and the like, and any of these may be used alone or two or more different types may be used in combination.

[0031] In the present invention, the "thickening polysaccharide" is more preferably carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, or gellan gum, and even more preferably carboxymethylcellulose (CMC), glucomannan, tamarind gum, or xanthan gum. These thickening polysaccharides can particularly impart high emulsion stability to the oil-in-water emulsion of the present invention (WO2024 / 142417).

[0032] The thickening polysaccharide in the oil-in-water emulsion of the present invention can be contained in an amount that contributes to the emulsification and stability of the oil-in-water emulsion together with cyclodextrin and that allows the desired effects and usability to be obtained in the application mode of the oil-in-water emulsion dispersion composition, which is the final product of the present invention. For example, the oil-in-water emulsion of the present invention contains the thickening polysaccharide in an amount of 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, or 0.3% by mass or more, and the upper limit is not particularly limited, but can be, for example, 1% by mass or less, 0.8% by mass or less, 0.7% by mass or less, 0.6% by mass or less, or 0.5% by mass or less. The range of the amount of thickening polysaccharide in the oil-in-water emulsion of the present invention can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits, respectively. For example, the oil-in-water emulsion of the present invention can contain thickening polysaccharide in an amount appropriately selected from the range of 0.05% by mass to 1% by mass, 0.1% by mass to 1% by mass, 0.2% by mass to 0.8% by mass, or 0.2% by mass to 0.5% by mass. If the amount of thickening polysaccharide is less than 0.05% by mass, the emulsification and stability of the oil-in-water emulsion may be insufficient. On the other hand, if the amount is more than 1% by mass, the viscosity of the oil-in-water emulsion may be too high. In either case, the desired effects and usability may not be achieved when using the oil-in-water emulsion dispersion composition, which is the final product of the present invention.

[0033] In the oil-in-water emulsion of the present invention, the emulsification and stability of the oil-in-water emulsion are imparted by the combined use of the cyclodextrin and the thickening polysaccharide. The emulsification and stability of the oil-in-water emulsion imparted by the combined use of the cyclodextrin and the thickening polysaccharide do not depend on the three-dimensional matrix gel formed by dissolving a general gelling agent in water and cooling (preferably, does not include a three-dimensional matrix gel), but are thought to be due to the presence of hydrogen bond interactions between the cyclodextrin and the thickening polysaccharide (WO2024 / 142417).

[0034] Furthermore, since the oil-in-water emulsion of the present invention exhibits emulsification and stability due to the combined use of the cyclodextrin and the thickening polysaccharide, it may be substantially free of emulsifiers commonly used in the production of conventional emulsion compositions, and preferably is substantially free of such emulsifiers. In the present invention, "substantially free of emulsifiers" means that the oil-in-water emulsion of the present invention does not contain an emulsifier in a manner that exerts an emulsifying effect, but does not intend that the emulsion does not contain any emulsifiers at all. By being substantially free of emulsifiers, the present invention can obtain an advantageous oil-in-water emulsion that is highly safe, for example, with low irritation and low allergenicity, when the oil-in-water emulsion of the present invention is applied. Examples of "emulsifiers commonly used in the production of conventional emulsion compositions" include, but are not limited to, glycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, polyoxyethylene glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, polyoxyethylene sorbit fatty acid esters, sucrose fatty acid esters, lecithin, enzymatically hydrolyzed lecithin, polyethylene glycol, polypropylene glycol, etc. More preferably, the oil-in-water emulsion of the present invention does not contain any of the above emulsifiers.

[0035] The oil-in-water emulsion of the present invention can further contain various active ingredients depending on the application of the final oil-in-water emulsion dispersion composition of the present invention, i.e., various active ingredients for applications such as pharmaceutical compositions, food and beverage compositions, additives for food and beverages, cosmetic compositions, fragrance compositions, agricultural chemical compositions, adhesive compositions (e.g., industrial adhesives, etc.), and surfactant compositions (e.g., detergents, etc.). Such active ingredients can be appropriately selected depending on the application of the final oil-in-water emulsion dispersion composition of the present invention, and include, but are not limited to, medicinal ingredients (medicinal ingredients), skin care ingredients, moisturizing ingredients, health function / efficacy ingredients (involved ingredients), nutritional ingredients, functional ingredients, functionally involved ingredients, taste ingredients (e.g., salty ingredients, sweet ingredients, umami ingredients, bitter ingredients, spicy ingredients, astringent ingredients, etc.), disinfectants, antibacterial agents, preservatives, antioxidants, ultraviolet absorbers, colorants, pigments, dyes, coloring agents, fragrances / flavors, deodorizers, insecticides, insect repellents, Examples of the active ingredient include insect repellents, insecticides and fungicides, miticides, paddy rice herbicides, field crop herbicides, calcium nitrate, natural enemy preparations, microbial preparations, pheromone preparations, plant growth regulators, surfactants (e.g., linear alkylbenzene sodium sulfonate, polyoxyethylene alkyl ether, sodium alkyl sulfate, pure soap, etc.), alkalis, bleaches, fluorescent bleaches, enzymes, resins (e.g., vinyl acetate resin, acrylic copolymer resin, vinyl chloride resin, chloroprene rubber, epoxy resin, modified epoxy resin, silicone resin, modified silicone resin, etc.), etc. Depending on the application mode of the oil-in-water emulsion dispersion composition, which is the final product of the present invention, any one of the active ingredients may be used alone, or two or more different types may be used in combination.

[0036] The active ingredient in the oil-in-water emulsion of the present invention can be contained in an amount that allows the desired effect to be exerted in the manner of use of the oil-in-water emulsion dispersion composition, which is the final product of the present invention. This amount can vary depending on factors such as the type of active ingredient and the manner of use. For example, the oil-in-water emulsion of the present invention contains the active ingredient in an amount of 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.5% by mass or more, or 1% by mass or more. The upper limit of this amount is not particularly limited, and can be, for example, 40% by mass or less, 20% by mass or less, 10% by mass or less, or 5% by mass or less. The range of the amount of the active ingredient in the oil-in-water emulsion of the present invention can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits, respectively, and for example, the oil-in-water emulsion of the present invention can contain the active ingredient in an amount appropriately selected from the ranges of 0.01% to 40% by mass, 0.05% to 40% by mass, 0.1% to 20% by mass, 0.5% to 10% by mass, or 1% to 5% by mass. If the amount of the active ingredient is too small or too large below the above range, the desired effect may not be obtained in the application mode of the oil-in-water emulsion dispersion composition, which is the final product of the present invention.

[0037] The oil-in-water emulsion of the present invention may further contain, as needed, components commonly used in the production of the final oil-in-water emulsion dispersion composition of the present invention (hereinafter referred to as "other components") in amounts appropriate to the desired application form, as 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, flavorings, vitamins, pH adjusters, chelating agents, water softeners, dispersants, and stabilizers.

[0038] In step (1) of the production method of the present invention, the oil-in-water emulsion of the present invention can be obtained by mixing water, a hydrophobic substance, a cyclodextrin, a thickening polysaccharide, and, if necessary, the other components described above in the amounts described above. The components may be mixed all together, or the components may be added separately or in any combination sequentially (in any order) and mixed. Mixing can be carried out by any means, including using a blender, mixer, etc.

[0039] In the step of mixing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide, the active ingredient may be mixed in the amount described above together with all of the other ingredients, or may be added sequentially (in any order) in combination with any of the other ingredients and mixed, or may be mixed with an oil-in-water emulsion obtained by mixing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide.

[0040] The oil-in-water emulsion obtained in step (1) may be further subjected to a drying means, if necessary, to reduce the water content and produce a semi-solid / semi-liquid form (e.g., a gel or a sol) or a dried form (e.g., a powder or flakes). Examples of such drying means include, but are not limited to, freeze drying, heat drying, air drying, spray drying, drum drying, hot air drying, and vacuum drying. The water content of the oil-in-water emulsion after the drying means can be appropriately selected depending on the desired form. In the case of a dried form, the water content can be, for example, less than 15% by mass, 10% by mass or less, 5% by mass or less, or 1% by mass or less. The lower limit of the water content of the oil-in-water emulsion after the drying means is not particularly limited, and can be 0% by mass or more, more than 0% by mass, 0.1% by mass or more, 0.5% by mass or more, 0.6% by mass or more, 0.7% by mass or more, or 0.8% by mass or more. The oil-in-water emulsion of the present invention does not undergo a phase transition to form a water-in-oil emulsion after being subjected to drying means, and in particular, the dried form has high heat resistance and moisture resistance, and does not discolor or dissolve even after being subjected to high temperature (e.g., about 100°C to 200°C) conditions and / or high humidity (e.g., about 95% humidity) conditions. The oil-in-water emulsion obtained by drying means may be mixed with the other components described above in the amounts described above, if necessary, and / or may be subjected to heat sterilization.

[0041] The semi-solid / semi-liquid or dry oil-in-water emulsion obtained by the drying means can be re-emulsified by adding water in the amount described above and mixing, and then subjected to step (2).

[0042] In step (2) of the production method of the present invention, the oil-in-water emulsion obtained in step (1) is mixed with a protein.

[0043] In the present invention, the term "protein" may refer to either a hydrophobic protein or a hydrophilic protein, or to concentrates, isolates, and hydrolysates thereof. For example, "proteins" that can be used in the present invention include pea protein, whey protein, soy protein, collagen, gelatin, casein, ground meat or fish meat, and concentrates, isolates, and hydrolysates thereof. In the present invention, any of the above proteins may be used alone, or two or more different types may be used in combination.

[0044] In the present invention, the protein can be mixed with the oil-in-water emulsion obtained in step (1) in any amount that allows the oil-in-water emulsion to be diluted or dispersed in a solvent while maintaining an emulsified state, and suppresses emulsion collapse in the oil-in-water emulsion in the final product, the oil-in-water emulsion dispersion composition of the present invention. For example, the amount of protein mixed in the present invention can be an amount appropriately selected from the range of 99-60:1-40, preferably 95-70:5-30, and more preferably 90-80:10-20, in which the mass ratio of the oil-in-water emulsion obtained in step (1) to the protein (the oil-in-water emulsion:protein, (total being 100)). In the present invention, by adjusting the amount of protein mixed within the above range, it is possible to suppress emulsion collapse in the oil-in-water emulsion in the final product, the oil-in-water emulsion dispersion composition of the present invention, and to dilute or disperse the oil-in-water emulsion in a solvent while maintaining an emulsified state, compared to when the protein is not mixed.

[0045] In step (2) of the production method of the present invention, the oil-in-water emulsion obtained in step (1), the protein, and, if necessary, the other components described above can be mixed in the amounts described above. Mixing can be carried out by any means, including using a blender, mixer, etc.

[0046] In the present invention, by mixing a protein with the oil-in-water emulsion obtained in step (1), the oil-in-water emulsion can be prevented from collapsing and the oil-in-water emulsion can be diluted or dispersed in a solvent while maintaining an emulsified state. On the other hand, when the protein is mixed with water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide in step (1), the oil-in-water emulsion cannot be imparted with the same excellent emulsion stability.

[0047] The production method of the present invention further includes a step (step (3)) of mixing the mixture of protein and oil-in-water emulsion obtained in step (2) with a solvent to obtain an oil-in-water emulsion dispersion composition.

[0048] In the present invention, the "solvent" may be any solvent capable of diluting the mixture of the protein and the oil-in-water emulsion to dilute or disperse the oil-in-water emulsion of the present invention, and is not particularly limited, and may be any solvent commonly used in the production of the oil-in-water emulsion dispersion composition, which is the final product of the present invention, depending on the mode of use thereof. Preferably, the "solvent" in the present invention is an aqueous solvent containing water, and particularly preferably water.

[0049] In the present invention, the solvent can dilute and disperse the oil-in-water emulsion of the present invention in a mixture containing the solvent while maintaining the emulsified state, and can be mixed with the mixture of protein and oil-in-water emulsion obtained in step (2) in any amount that can provide the desired effects and feel when using the oil-in-water emulsion dispersion composition, which is the final product of the present invention. For example, in the present invention, the amount of solvent mixed is such that the mixture of protein and oil-in-water emulsion obtained in step (2) is diluted to 1 / 10,000 or more, 1 / 8,000 or more, 1 / 6,000 or more, 1 / 4,000 or more, 1 / 2,000 or more, 1 / 1,000 or more, 1 / 800 or more, 1 / 600 or more, 1 / 400 or more, 1 / 200 or more, 1 / 100 or more, 1 / 80 or more, 1 / 60 or more, 1 / 40 or more, 1 / 20 or more, 1 / 10 or more, 1 / 8 or more, 1 / 6 or more, 1 / 4 or more, or 1 / 2 or more. The upper limit of the dilution ratio is not particularly limited, but can be less than 1 / 10. That is, when the amount of the mixture of protein and oil-in-water emulsion obtained in step (2) is taken as 1% by mass, the amount of the solvent can be appropriately selected from the range of 9999% by mass or less, 7999% by mass or less, 5999% by mass or less, 3999% by mass or less, 1999% by mass or less, 999% by mass or less, 799% by mass or less, 599% by mass or less, 399% by mass or less, 199% by mass or less, 99% by mass or less, 79% by mass or less, 59% by mass or less, 39% by mass or less, 19% by mass or less, 9% by mass or less, 7% by mass or less, 5% by mass or less, 3% by mass or less, 1% by mass or less, to more than 0% by mass.

[0050] In step (3) of the production method of the present invention, the mixture of protein and oil-in-water emulsion obtained in step (2), the solvent, and, if necessary, the other components can be mixed in the amounts described above. Mixing can be carried out by any means, including using a blender, mixer, etc.

[0051] The oil-in-water emulsion dispersion composition obtained by the production method of the present invention can be used as a pharmaceutical composition, a food and drink composition, an additive for food and drink, a cosmetic composition, a fragrance composition, an agricultural chemical composition, an adhesive composition (e.g., industrial adhesive), a surfactant composition (e.g., detergent), etc., depending on the intended use.

[0052] The oil-in-water emulsion dispersion composition obtained by the production method of the present invention is obtained by diluting or dispersing the oil-in-water emulsion of the present invention with a solvent while maintaining the emulsified state. That is, the oil-in-water emulsion is in an emulsified state in which at least the hydrophobic substance of the oil-in-water emulsion is dispersed in the form of fine particles in a mixture including the solvent. Therefore, when an active ingredient is contained in the oil-in-water emulsion, the active ingredient can be retained in the oil-in-water emulsion even in the oil-in-water emulsion dispersion composition, and the strength and / or durability of the effect of the active ingredient can be maintained for a long time. Furthermore, when the oil-in-water emulsion dispersion composition is applied, the oil-in-water emulsion adheres to the target of application together with the active ingredient, and there, the active ingredient can be retained by being retained, and the strength and / or durability of the effect of the active ingredient can be maintained for a long time.

[0053] Furthermore, according to the production method of the present invention, it is possible to suppress the emulsion breakdown of an oil-in-water emulsion in an oil-in-water emulsion dispersion composition. That is, in another aspect, the present invention relates to a method for suppressing the emulsion breakdown of an oil-in-water emulsion in an oil-in-water emulsion dispersion composition, and more specifically, to a method for suppressing the emulsion breakdown of an oil-in-water emulsion that has been diluted or dispersed with a solvent. This method includes the above-mentioned steps (1), (2), and (3).

[0054] In still another aspect, the present invention relates to a kit for producing an oil-in-water emulsion dispersion composition (hereinafter, sometimes simply referred to as "the kit of the present invention").

[0055] The kit of the present invention includes a hydrophobic substance, a cyclodextrin, a thickening polysaccharide, and a protein, and, if necessary, further includes an active ingredient, water, the other ingredients, and a solvent, which can be contained individually in separate containers or in any combination in separate containers. For example, the hydrophobic substance, the cyclodextrin, and the thickening polysaccharide can be contained in a first container and the protein in a second container; the active ingredient can be contained in the first container, and the other ingredients can be contained in the first container, or they can be contained in both the first container and the second container.

[0056] The hydrophobic substance, cyclodextrin, thickening polysaccharide, active ingredient, the above-mentioned other ingredients, and protein contained in the kit of the present invention may be in a solid form such as powder or granules (using an excipient (e.g., dextrin) as needed), or in a liquid form such as an aqueous solution or dispersion. Alternatively, the hydrophobic substance, cyclodextrin, thickening polysaccharide, active ingredient, and the above-mentioned other ingredients contained in the kit of the present invention may be in the form of the oil-in-water emulsion of the present invention, or a semi-solid / semi-liquid or dried form thereof. Depending on their form, each component can be subjected to heat sterilization or the like before or after being placed in a container, and can be used as a component of the kit of the present invention.

[0057] The kit of the present invention can be used according to the method for producing the oil-in-water emulsion dispersion composition of the present invention described above. That is, in a suitable container, water (if any component of the kit contains water, the water contained therein can be used), a hydrophobic substance, a cyclodextrin, a thickening polysaccharide, and optionally other components are mixed using a blender, mixer, or the like in the amounts described in the production method to obtain an oil-in-water emulsion (step (1)). The obtained oil-in-water emulsion is then similarly mixed with a protein and optionally other components in the amounts described in the production method (step (2)). The obtained mixture of protein and oil-in-water emulsion is then similarly mixed with a solvent and optionally other components in the amounts described in the production method (step (3)). This allows the oil-in-water emulsion dispersion composition of the present invention to be obtained.

[0058] In step (1), the active ingredient may be mixed with all other ingredients in the amount described in the above-mentioned production method, or may be added sequentially with any combination of ingredients (in any order) and mixed, or may be mixed with an oil-in-water emulsion obtained by mixing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide. Furthermore, when the oil-in-water emulsion of the present invention and its semi-solid / semi-liquid or dried form are used, water may be added in the amount described in the above-mentioned production method, mixed, re-emulsified, and then subjected to step (2).

[0059] By using the kit of the present invention, the oil-in-water emulsion dispersion composition of the present invention can be preferably prepared immediately before use.

[0060] The present invention will be described below with reference to examples, but the present invention is not limited to these examples. [Example]

[0061] I. Preparation of oil-in-water emulsion dispersion composition First, each component except for the protein was added and mixed to prepare an oil-in-water emulsion containing the active ingredient according to the component compositions (before dilution) in Tables 1-1 to 1-3 below, and the protein was then added to the obtained oil-in-water emulsion and mixed. The obtained mixture of the oil-in-water emulsion and protein was diluted with water to 0.2% by mass to prepare an oil-in-water emulsion dispersion composition containing the active ingredient (Examples 1-9).

[0062] On the other hand, as a control, an oil-in-water emulsion containing the active ingredient was prepared by adding and mixing each component without adding protein, and the obtained oil-in-water emulsion was diluted with water to 0.2% by mass to prepare an oil-in-water emulsion dispersion composition containing the active ingredient but not containing protein (Comparative Examples 1, 6, and 7).

[0063] As a control, an oil-in-water emulsion was not prepared, but the active ingredient was mixed with ethanol, and then protein was added. The mixture obtained by mixing was then diluted with water to 0.2% by mass to prepare a mixture containing the active ingredient (Comparative Examples 2, 3, and 4).

[0064] As a control, a mixture containing the active ingredient (Comparative Example 5) was prepared without preparing an oil-in-water emulsion and without adding protein, by mixing the active ingredient with ethanol and diluting the mixture to 0.2% by mass with water.

[0065] The lemon oil used was Setouchi lemon oil manufactured by Biken Corporation, the crab oil used was Takada Fragrance Co., Ltd., product number: VOX33291, and the allyl isothiocyanate used was synthetic allyl isothiocyanate manufactured by Nippon Terpene Chemical Co., Ltd.

[0066] II. Characterization of oil-in-water emulsion dispersion compositions 1. Evaluation Method (1) Sensory evaluation For the sensory evaluation, well-trained expert panelists (3 people) prepared each oil-in-water emulsion dispersion composition and the control composition and mixture, and then at predetermined time points (immediately after preparation (after dilution), 1 minute later, 3 minutes later, 5 minutes later, 10 minutes later, and 18 hours later), held each sample (10 mL) in their mouths and evaluated the intensity of the aroma derived from the active ingredient using the following 5-point scale. 5: The fragrance strength is the same as that immediately after the composition is prepared. 4: Feels slightly weaker compared to immediately after preparation. 3: Feels weaker than immediately after preparation. 2: Feels very weak. 1: Not felt at all.

[0067] (2) Microscopic observation After preparing each oil-in-water emulsion dispersion composition and control composition and mixture, the presence or absence of an emulsified state in each sample was confirmed by microscopic observation and microscopic photography at predetermined time points (immediately after preparation (after dilution), 1 minute, 3 minutes, 5 minutes, 10 minutes, and 18 hours later). In addition, for each sample before dilution, microscopic observation and microscopic photography were also performed in the same manner.

[0068] 2. Evaluation Results (1) Results of sensory evaluation The results of the sensory evaluation of the aroma of each sample are shown in Tables 1-1 to 1-3 below. In the tables, each evaluation result is the average value of three panelists.

[0069] From these results, it was confirmed that in the oil-in-water emulsion dispersion composition containing protein (Example 1-9), the scent derived from the active ingredient was strongly perceived at all time points. In particular, it was confirmed that even 18 hours after preparation (dilution), the scent derived from the active ingredient was perceived with the same intensity as immediately after preparation.

[0070] On the other hand, in the protein-free oil-in-water emulsion dispersion compositions (Comparative Examples 1, 6, and 7), the scent derived from the active ingredient weakened over time, and was already very faint 10 minutes after preparation (dilution), and after 18 hours, the scent derived from the active ingredient was completely undetectable.

[0071] Furthermore, in the cases where no oil-in-water emulsion was included (Comparative Examples 2, 3, and 4) or where neither an oil-in-water emulsion nor protein was included (Comparative Example 5), the scent derived from the active ingredient faded very quickly, and the scent was already perceived as weaker one minute after preparation (after dilution) compared to immediately after preparation, and after 10 minutes, the scent derived from the active ingredient was completely undetectable.

[0072] [Table 1-1]

[0073] [Table 1-2]

[0074] [Table 1-3]

[0075] (2) Microscopic observation results Representative micrographs of each sample are shown in Figures 1-1 and 1-2. In all of the oil-in-water emulsion dispersion compositions containing protein (Examples 1-9), immediately after preparation (after dilution), hydrophobic substance particles of 5 μm or less were dispersed and confirmed to be in an emulsified state. One to 10 minutes after preparation (after dilution), almost no change was observed in the particle size or dispersion level, and the emulsified state was maintained (Figure 1-1(A)). Even 18 hours after preparation (after dilution), the hydrophobic substance particles were confirmed to be dispersed, but compared to 10 minutes after preparation, the particle size tended to be slightly larger and the density tended to be slightly lower (Figure 1-1(A)). This is thought to be due to the dispersed hydrophobic substance particles gathering together and beginning to aggregate.

[0076] On the other hand, in the protein-free oil-in-water emulsion dispersion compositions (Comparative Examples 1, 6, and 7), it was confirmed that, one minute after preparation (dilution), hydrophobic substance particles about 10 times larger than those in the oil-in-water emulsion dispersion compositions of the Examples were present in a fairly sparse state (Figure 1-1(B)).The number of particles then gradually decreased with the lapse of 3, 5, and 10 minutes after preparation (dilution), and only a few particles remained 18 hours after preparation (dilution) (Figure 1-1(B)).

[0077] Furthermore, in the cases where no oil-in-water emulsion was included (Comparative Examples 2, 3, and 4) and where neither an oil-in-water emulsion nor a protein was included (Comparative Example 5), no hydrophobic substance particles were observed even after 1 minute of preparation (dilution) (Figures 1-2(C) and (D)). In the sample before dilution, large particles thought to be hydrophobic substances were observed in the ethanol, but they separated and evaporated upon dilution with water, and it is believed that the particles disappeared.

[0078] The results of these microscopic observations confirmed that the emulsified state was maintained for a relatively long time in the oil-in-water emulsion dispersion composition containing protein (Example), whereas the emulsified state was not maintained in the case where no protein and / or oil-in-water emulsion was contained (Comparative Example). This result is consistent with the results of the fragrance intensity in the sensory evaluation, and it was confirmed that the oil-in-water emulsion dispersion composition containing protein maintains the emulsified state of the oil-in-water emulsion even after dilution with a solvent, allowing the active ingredient to be retained, and the effects of the active ingredient to be maintained for a long time.

Claims

1. A method for producing an oil-in-water emulsion dispersion composition, comprising the following steps (1) and (2): (1) mixing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide to obtain an oil-in-water emulsion; and (2) A step of mixing the oil-in-water emulsion obtained in step (1) with a protein.

2. The method according to claim 1, further comprising the step of: (3) mixing the mixture obtained in step (2) with a solvent to obtain an oil-in-water emulsion dispersion composition.

3. The method of claim 1 , wherein the oil-in-water emulsion further comprises an active ingredient.

4. The method according to claim 1, wherein the hydrophobic substance is at least one selected from the group consisting of fats and oils, hydrophobic waxes, and hydrophobic resins.

5. 2. The method according to claim 1, wherein the thickening polysaccharide is one or more selected from the group consisting of carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, gellan gum, gum arabic, pectin, phosphate cross-linked starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, tragacanth gum, hydroxypropyl cellulose, methyl cellulose, hydroxypropyl methylcellulose, and hydroxyethyl cellulose.

6. 2. The method according to claim 1, wherein the protein is pea protein, whey protein, soy protein, collagen, gelatin, casein, ground meat or fish meat, or a concentrate, isolate, or hydrolysate thereof.

7. The method according to claim 1, wherein the oil-in-water emulsion dispersion composition has the form of a pharmaceutical composition, a food or beverage composition, an additive for food or beverage, a cosmetic composition, a fragrance composition, an agricultural chemical composition, an adhesive composition, or a surfactant composition.

8. A kit for producing an oil-in-water emulsion dispersion composition, comprising a hydrophobic substance, a cyclodextrin, a thickening polysaccharide, and a protein.

9. The kit of claim 8 further comprising an active ingredient.

10. 9. The kit of claim 8 for use in the method of claim 1.

11. A method for suppressing emulsion collapse of an oil-in-water emulsion in an oil-in-water emulsion dispersion composition, comprising the following steps (1) and (2): (1) mixing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide to obtain an oil-in-water emulsion; and (2) A step of mixing the oil-in-water emulsion obtained in step (1) with a protein.

12. The method according to claim 11, further comprising the step of: (3) mixing the mixture obtained in step (2) with a solvent to obtain an oil-in-water emulsion dispersion composition.

13. 12. The method of claim 11, wherein the oil-in-water emulsion further comprises an active ingredient.

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