Drinking composition

Abstract

To provide an excellent beverage composition which comprises biotin and a polyvinyl pyrrolidone and suppresses reduction in the content of biotin with time since it was found that the content of biotin is reduced with time by blending a polyvinyl pyrrolidone in order to secure the stability of the properties of a beverage composition containing biotin.SOLUTION: It was found that reduction in the content of biotin can be reduced by blending at least one or more sugar alcohols selected from the group consisting of sorbitol, maltitol and xylitol, and thus there is provided a beverage composition comprising a) biotin, b) a polyvinyl pyrrolidone and c) at least one or more sugar alcohols selected from the group consisting of sorbitol, maltitol and xylitol.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a drinkable composition containing biotin. [Background technology]

[0002] Biotin is a type of vitamin B, also known as vitamin H or coenzyme R, and is an essential component for maintaining normal skin and hair. It is also expected to be effective in fatigue recovery because it is involved in carbohydrate, amino acid, and lipid metabolism. It is known that when biotin-containing oral liquid preparations are stored in the acidic range of pH 2 to 4, precipitation and haze occur over time in the liquid preparation, resulting in poor stability of properties. Known methods for preventing the formation of precipitation and haze include a method of incorporating polyvinylpyrrolidone (Patent Document 1) and a method of incorporating an amino acid salt with buffering capacity (Patent Document 2). In addition, it is known that when biotin is added to an oral liquid preparation having a pH of 2 to 5 that contains sugar, glucose, or fructose, the biotin is decomposed. As a solution to this problem, a method of adding stevia is known (Patent Document 3). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 7-76520 [Patent Document 2] Japanese Patent Application Publication No. 10-130146 [Patent Document 3] Japanese Patent Application Publication No. 9-104625 Summary of the Invention [Problem to be solved by the invention]

[0004] The present inventors discovered that when polyvinylpyrrolidone was added to a biotin-containing drinkable composition in order to ensure the stability of its properties, the biotin content decreased over time.

[0005] Therefore, an object of the present invention is to provide an excellent drinkable composition which contains biotin and polyvinylpyrrolidone and which inhibits the decrease in the biotin content over time. [Means for solving the problem]

[0006] As a result of intensive research aimed at solving the above-mentioned problems, the inventors discovered that the decrease in biotin content can be suppressed when one or more sugar alcohols selected from the group consisting of sorbitol, maltitol, and xylitol are added, and thus completed the present invention.

[0007] That is, the present invention (1) a) Biotin b) Polyvinylpyrrolidone c) a drinkable composition containing at least one sugar alcohol selected from the group consisting of sorbitol, maltitol, and xylitol; (2) The drinkable composition according to (1), having a pH of 2.5 to 5.5. It is. Effect of the Invention

[0008] According to the present invention, it is possible to provide an excellent drinkable composition that suppresses the decrease in the biotin content in the presence of polyvinylpyrrolidone. It is also possible to provide a drinkable composition that has good property stability and is very comfortable to take. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The content of biotin in the drinkable composition of the present invention is preferably 0.00001 to 0.0025% by mass, and more preferably 0.0005 to 0.001% by mass.

[0010] Polyvinylpyrrolidone in the present invention means a linear polymer of 1-vinyl-2-pyrrolidone, and a compound having a Fikentscher K value (hereinafter, K value) of 10 to 120. It is also called polyvidone or povidone, and is abbreviated as PVP. For example, it is called polyvinylpyrrolidone K15, polyvinylpyrrolidone K30, polyvinylpyrrolidone K60, polyvinylpyrrolidone K90, etc. It is a white to slightly yellow crystal that dissolves in water to form a colloidal solution. Among these, polyvinylpyrrolidone K90 is particularly preferred. The content of polyvinylpyrrolidone in the drinking composition of the present invention is preferably 0.1 to 3 mass%, more preferably 0.1 to 2 mass%.

[0011] The sorbitol, maltitol, and xylitol of the present invention can be used alone or in combination of two or more. The total content of sorbitol, maltitol, and xylitol in the drinkable composition of the present invention is preferably 0.1 to 50% by mass, more preferably 0.5 to 20% by mass.

[0012] The pH of the drinking composition according to the present invention is not particularly limited, and is, for example, 2.0 to 7.0. From the viewpoint of flavor, a low pH is preferable, and more preferably 2.5 to 5.5. A commonly used pH adjuster can be used to adjust the pH of the drinking composition according to the present invention. Specific examples of the pH adjuster include organic acids such as citric acid, malic acid, tartaric acid, succinic acid, lactic acid, acetic acid, maleic acid, gluconic acid, aspartic acid, adipic acid, glutamic acid, and fumaric acid, and salts thereof, inorganic acids such as hydrochloric acid, and inorganic bases such as sodium hydroxide.

[0013] Other ingredients such as other vitamins, minerals, amino acids and their salts, other herbal medicines and herbal extracts can be appropriately blended into the drinkable composition of the present invention as long as the effects of the present invention are not impaired.

[0014] Furthermore, if necessary, additives such as acidulants, antioxidants, colorants, fragrances, flavorings, preservatives, seasonings, bittering agents, strengthening agents, solubilizers, and emulsifiers can be appropriately blended within a range that does not impair the effects of the present invention.

[0015] The drinking composition of the present invention can be prepared by a conventional method, and the method is not particularly limited. Usually, each component is dissolved in an appropriate amount of purified water, the pH is adjusted, the remaining purified water is added to adjust the volume, and the composition is filtered and sterilized as necessary, and then filled into a container.

[0016] The drinkable composition of the present invention can be applied to various preparations such as medicines and quasi-drugs, including syrups and drinks, as well as various beverages such as health drinks and soft drinks. EXAMPLES

[0017] (Examples 1 to 3, Comparative Examples 1 to 3, Reference Example 1) According to the composition shown in Table 1, the above components were dissolved in purified water, filtered and sterilized, the pH was adjusted to 3, and the solution was filled into a 50 mL glass bottle with a cap to prepare a drinking composition.

[0018] [Table 1]

[0019] (Test Example 1) The stability of biotin was examined when the drinkable compositions of Reference Example 1, Comparative Examples 1 to 3, and Examples 1 to 3 in Table 1 were stored at 65° C. for 7 or 9 days. The residual biotin rate was determined by measuring the amount of remaining biotin by HPLC (liquid chromatography). The results are shown in Table 2.

[0020] [Table 2]

[0021] As is clear from Table 2, when polyvinylpyrrolidone was added to biotin, the stability of biotin decreased (Reference Example 1 and Comparative Example 1). When the sweeteners acesulfame potassium or sucralose were added to a drinkable composition containing biotin and polyvinylpyrrolidone, the stability of biotin remained low, but it was revealed that the decrease in biotin stability could be suppressed by adding sorbitol (Examples 1 to 3 and Comparative Examples 1 to 3).

[0022] (Examples 4 to 8, Comparative Example 4) According to the compositions shown in Tables 3 and 4, the above components were dissolved in purified water, filtered and sterilized, the pH was adjusted to 3, and the solution was filled into a 50 mL glass bottle with a cap to prepare a drinking composition.

[0023] [Table 3]

[0024] [Table 4]

[0025] (Test Example 2) The stability of biotin was examined when the drinkable compositions of Examples 4 to 8 and Comparative Example 4 in Tables 3 and 4 were stored at 65° C. for 7 days. The residual biotin rate was determined in the same manner as in Test Example 1. The results are shown in Tables 5 and 6.

[0026] [Table 5]

[0027] [Table 6]

[0028] As is clear from Table 5, when maltitol or xylitol was added to the drink composition containing biotin and polyvinylpyrrolidone, the residual rate of biotin was higher than that of sorbitol in Example 1. On the other hand, when stevia extract was added, the stability of biotin was significantly deteriorated.

[0029] Moreover, the results of Examples 1 and 6 show that polyvinylpyrrolidone K90 had a greater effect of inhibiting the decrease in the stability of biotin than polyvinylpyrrolidone K30.

[0030] According to the composition shown in Table 7, the above components were dissolved in purified water, filtered and sterilized, the pH was adjusted to 3, and the solution was filled into a 50 mL glass bottle with a cap to prepare a drinking composition.

[0031] [Table 7]

[0032] (Test Example 3) The stability of biotin was examined when the drinkable compositions of Examples 7 to 15 in Table 7 were stored for 7 days at 65° C. The residual biotin rate was determined in the same manner as in Test Example 1. The results are shown in Table 8.

[0033] [Table 8]

[0034] From the above, it was found that in the presence of biotin and polyvinylpyrrolidone, sweeteners such as stevia extract, acesulfame potassium, and sucralose were not effective in suppressing the decrease in biotin stability, but when sorbitol, maltitol, or xylitol was added, the stability of biotin was significantly improved. Furthermore, the inclusion of polyvinylpyrrolidone makes it possible to provide a drinkable composition that has good property stability and that also has a very pleasant feeling when taken due to the inclusion of sugar alcohol. [Industrial Applicability]

[0035] According to the present invention, a drinkable composition having improved stability of biotin can be obtained, and the drinkable composition can be used for medicines, foods, health drinks, foods for specified health uses, etc.

Claims

1. a) Biotin b) Polyvinylpyrrolidone c) A beverage composition containing at least one sugar alcohol selected from the group consisting of sorbitol, maltitol, and xylitol.

2. The drinkable composition according to claim 1, having a pH of 2.5 to 5.5.

Images