Emulsifying components

Abstract

The present invention provides an emulsifying composition containing high concentrations of EPA and / or DHA, and possessing high emulsification stability and fluidity. [Solution] An emulsifying composition is produced by mixing an oil or fat having a total fatty acid composition ratio of DHA and EPA of 25-70% with an emulsifier containing a polyglycerin fatty acid ester having a fatty acid composition ratio of stearic acid of 35% or more. In the emulsifying composition, the weight ratio of the polyglycerin fatty acid ester is 0.5-15%, the weight ratio of the oil or fat is 5-70%, and the fatty acid composition ratio of stearic acid in the emulsifying composition is 2.0-10.0%.

Description

Technical Field

[0001] The present invention relates to an emulsifying composition containing fats and oils and an emulsifier, and a food containing the emulsifying composition.

Background Art

[0002] Highly unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are known to have physiological functions such as preventing arteriosclerosis and activating brain function. These highly unsaturated fatty acids exist in the living body in the form of free fatty acids, alkyl esters, triacylglycerols, phospholipids, glycolipids, etc. Highly unsaturated fatty acids are lipophilic and are distributed in the market in the form of triacylglycerols contained in vegetable oils such as fish oil, algal oil, perilla oil, and linseed oil. On the other hand, since ordinary processed foods contain a large amount of water, in order to contain highly unsaturated fatty acids therein, processing using an emulsifier, a dispersant, etc. is required.

[0003] As a technique for stabilizing an aqueous composition containing a highly unsaturated fatty acid, for example, in Patent Document 1, a highly unsaturated fatty acid or a fat and oil containing a highly unsaturated fatty acid, an oil-soluble radical scavenging antioxidant having phenolic hydrogen and / or an oil-soluble antioxidant showing an oxidation-reduction type, and a water-soluble radical scavenging antioxidant having phenolic hydrogen and / or a water-soluble antioxidant showing an oxidation-reduction type (however, excluding ascorbic acid and erythorbic acid) are contained at a predetermined ratio. A highly unsaturated fatty acid-containing water-soluble preparation is disclosed.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] The present invention aims to provide an emulsifying composition that contains a high concentration of EPA and / or DHA and possesses high emulsification stability and fluidity. [Means for solving the problem]

[0006] (1) An emulsifying composition comprising oils and fats and emulsifiers, The total fatty acid composition ratio of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) is 20.0-65.0%. The fatty acid composition ratio of stearic acid is 2.0-10.0%. Composition for emulsification. (2) The emulsifying composition according to (1), wherein the viscosity is 1700 mPa·S or less. (3) The emulsifying composition according to (1) or (2), further comprising a polyhydric alcohol. (4) The emulsifying composition according to (3), wherein the polyhydric alcohol is glycerin. (5) The emulsifying composition according to any one of (1) to (4), wherein the emulsifier contains a polyglycerin fatty acid ester and the melting point of the emulsifying composition is 25 to 50°C. (6) An emulsifying composition according to any one of (1) to (5), wherein the oil and fat content is 5 to 70% by weight. (7) An emulsifying composition according to any one of (1) to (6), wherein the polyglycerin fatty acid ester content is 0.5 to 15% by weight. (8) An emulsifying composition according to any one of (1) to (7), wherein the moisture content is less than 15% by weight. (9) A method for producing an emulsifying composition, Oils and fats with a total fatty acid composition ratio of 25-70% of DHA and EPA, This includes mixing with an emulsifier containing a polyglycerol fatty acid ester in which the fatty acid composition ratio of stearic acid is 35% or more. A method comprising: a blending weight ratio of polyglycerin fatty acid ester of 0.5 to 15%, a blending weight ratio of oil and fat of 5 to 70%, and a fatty acid composition ratio of stearic acid in the emulsifying composition of 2.0 to 10.0%. (10) The method according to (9), wherein the viscosity of the emulsifying composition is 1700 mPa·S or less. (11) An emulsifying composition comprising any of the emulsifying compositions described in (1) to (8). (12) The emulsified composition according to (11), wherein the emulsified state is maintained for 7 days or more after manufacture. [Effects of the Invention]

[0007] According to the present invention, it is possible to provide an emulsifying composition that contains EPA and / or DHA in high concentrations and has high emulsification stability and fluidity. [Modes for carrying out the invention]

[0008] <Definition> Embodiments of the present invention will be described below, but the present invention is not limited thereto. The present invention is not limited to the configurations described below, and various modifications are possible within the scope of the claims, and embodiments and examples obtained by appropriately combining the technical means disclosed in different embodiments and examples are also included in the technical scope of the present invention. Furthermore, all academic and patent documents mentioned herein are incorporated herein by reference. Unless otherwise specified herein, "A to B" representing a numerical range means "greater than or equal to A and less than or equal to B".

[0009] In this specification, "emulsifying composition" means a composition containing at least an oil and fat and an emulsifier, which is used to prepare an emulsion, preferably an oil-in-water emulsion (hereinafter also referred to as "emulsifying composition"), by mixing it with water or an aqueous composition. In this specification, "aqueous composition" means a composition in which the weight ratio of water to the solvent is 60% or more, preferably 70% or more, or 80% or more.

[0010] In this specification, unless otherwise specified, "melting point" refers to the peak top temperature of the largest endothermic peak (hereinafter sometimes referred to as the main peak) obtained by performing calorimetric analysis using a differential scanning calorimeter.

[0011] In this specification, "viscosity" refers to the value (mPa·S) measured at a base temperature of 25°C using the method compliant with JIS Z8803 2011 "Method for Measuring the Viscosity of Liquids," specifically "Method for Measuring Viscosity using a 10-cone - Plane-type Rotational Viscometer." In this specification, "fluidity" refers to the time it takes for a liquid sample to fall, measured by the following method: A balance scale is placed in front of the clamp stand, and a 5 mL disposable syringe with a syringe cap attached is fixed to the clamp. The syringe tip is positioned 8 cm above the top pan of the balance scale and fixed perpendicular to the top pan. After filling the syringe with a liquid sample adjusted to a liquid temperature of approximately 22-27°C up to the 4 mL mark, the syringe cap is removed, and time measurement begins from the moment one drop of the liquid sample falls into the beaker on the balance scale. The time taken for the sample to fall naturally (seconds) until its weight reaches 1 g or more is measured. In this specification, this natural fall time is expressed as fluidity. Fluidity and viscosity can be used as indicators of workability.

[0012] <Background of the Invention> To obtain an emulsified composition containing a higher concentration of oils and fats, it is necessary to use an emulsifier with high emulsifying performance to prevent separation of oils and fats after emulsifying the aqueous composition. However, such emulsifiers can be highly viscous, and the emulsifying compositions used to prepare the emulsified composition tend to be highly viscous, making them difficult to handle during the manufacturing process. The present inventors, in preparing an emulsifying composition containing a high concentration of DHA and / or EPA, focused on the stearic acid content and melting point, and found that by controlling these within a specific range, it is possible to achieve both emulsification stability and fluidity, which had been considered difficult, thus completing the present invention. Specifically, they found that by using an emulsifier with predetermined properties and optimizing the balance of oils, fats, emulsifiers, and water, the stearic acid content and melting point can be kept within a suitable range.

[0013] <Method for producing emulsifying compositions> One aspect of the present invention is a method for producing an emulsifying composition. The method of this aspect comprises mixing an oil or fat having a total fatty acid composition ratio of DHA and EPA of 25 to 70% with an emulsifier containing a polyglycerin fatty acid ester having a fatty acid composition ratio of stearic acid of 35% or more, characterized in that the weight ratio of the polyglycerin fatty acid ester is 0.5 to 15% and the weight ratio of the oil or fat is 5 to 70%.

[0014] In the method of this embodiment, oils and fats are used in which the total composition ratio of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) fatty acids is 25 to 70%, preferably 28 to 68%. Examples of such oils and fats include fish oil, algae oil, krill oil, and fish roe-derived oil. In the method of this embodiment, the weight ratio of oils and fats to the emulsifying composition is 5 to 70%, preferably 10 to 65%, more preferably 30 to 50%, and even more preferably 35 to 45%.

[0015] In the method of this embodiment, an emulsifier containing a polyglycerin fatty acid ester is used. The fatty acid composition ratio of stearic acid in the polyglycerin fatty acid ester is 35% or more, preferably 35-75%, 35-70%, 35-50%, 40-75%, 40-70%, 40-50%, 45-75%, 45-70%, or 45-50%. The fatty acid composition ratio of palmitic acid in the polyglycerin fatty acid ester is, for example, 0-80%, specifically 5-75%, more specifically 20-70%, or 30-60%. The emulsifier is not particularly limited as long as it contains a polyglycerin fatty acid ester with the above fatty acid composition ratio, but for example, one with a melting point of 50°C or less, for example 47°C or less, specifically 25°C-47°C, particularly 30-46°C, and more specifically 35°C-45°C can be used. The emulsifier is not particularly limited as long as it contains polyglycerol fatty acid esters with the above-mentioned fatty acid composition ratio, but for example, those with an HLB value of 11 to 16, particularly 11 to 13, can be used. The average degree of polymerization of the polyglycerol fatty acid esters contained in the emulsifier is not particularly limited, but for example, it can be 3 to 16, preferably 6 to 12, and most preferably about 10.

[0016] In the method of this embodiment, the amount of the emulsifier incorporated into the emulsifying composition is such that the blending weight ratio of the polyglycerol fatty acid ester is, for example, 0.5 to 25%, more preferably 3 to 20%, and preferably 0.5 to 15%, 5 to 12%, 5 to 10%.

[0017] In addition to the fats and oils and the emulsifier, a polyhydric alcohol may be incorporated into the emulsifying composition. Examples of the polyhydric alcohol include dihydric alcohols, trihydric alcohols, sugar alcohols, etc. Examples of the dihydric alcohol include ethylene glycol, propylene glycol, butylene glycol, etc., examples of the trihydric alcohol include glycerin (1,2,3-propanetriol), etc., and examples of the sugar alcohol include sorbitol, mannitol, xylitol, erythritol, etc. Among them, glycerin can be preferably used. By incorporating the polyhydric alcohol, the effect of enhancing the emulsification efficiency can be achieved. The amount of the polyhydric alcohol incorporated can be, for example, 25 to 50% by weight, preferably 28 to 48% by weight.

[0018] Furthermore, a substance having an antioxidant function may be incorporated into the emulsifying composition. Examples of such substances include polyphenols, phenol derivatives or vitamins, and more specifically, catechin or its derivatives, gallic acid, ascorbic acid or its salts, esters or derivatives, tocopherol, etc. Highly unsaturated fatty acids such as EPA and DHA are prone to oxidation, and for example, when added to foods, etc., there is a problem that flavor deterioration due to oxidation easily occurs. By incorporating a substance having an antioxidant function, it becomes possible to maintain the flavor.

[0019] The emulsifying composition is preferably capable of being produced without adding water, but may contain water derived from other compounding components as necessary. From the viewpoints of emulsion stability or odor, the water content is preferably less than 15% by weight, particularly preferably 8 - 13% by weight. The emulsifying composition of the present invention can itself be an oil-in-water emulsion, a water-in-oil emulsion, a w / o / w emulsion, etc., but is preferably an oil-in-water emulsion. The emulsifying composition may further contain, as necessary, a pH adjuster, a thickener, a flavor adjuster, a fragrance, etc.

[0020] The method of this embodiment includes a step of mixing fats and oils, an emulsifier, and other components. This step is not particularly limited as long as each raw material can be uniformly mixed, but for example, it can be carried out according to the following procedure. First, all raw materials other than fats and oils are mixed to form a mixture, and then, while stirring, the fats and oils are added to the mixture in multiple portions. The stirring and mixing can be carried out, for example, using an emulsifier under the condition of a rotation speed of 5000 - 15000 rpm.

[0021] The emulsifying composition produced by the method of this embodiment preferably has at least one of the following properties i) - ix): i) The total of the fatty acid composition ratios of DHA and EPA is 20.0 - 65.0%; ii) The fatty acid composition ratio of stearic acid is 2.0 - 10.0%; iii) The viscosity is 1700 mPa·S or less; iv) The fluidity after refrigerated storage is 75 seconds or less; v) The melting point is 25 - 50°C; vi) It contains a polyhydric alcohol; vii) The fat and oil content is 5 - 70% by weight; viii) The content of polyglycerol fatty acid ester is 0.5 - 15% by weight; ix) The water content is less than 15% by weight.

[0022] <Emulsifying Composition> Another aspect of the present invention is an emulsifying composition. The emulsifying composition of this aspect is an emulsifying composition comprising oils and fats and an emulsifier, characterized in that the total fatty acid composition ratio of docosahexaenoic acid (DHA; 22:6n-3) and eicosapentaenoic acid (EPA; 20:5n-3) is 20.0 to 65.0%, and the fatty acid composition ratio of stearic acid is 2.0 to 10.0%. The emulsifying composition of this aspect is preferably an emulsifying composition produced by the method described in the section <Method for producing the emulsifying composition> above. More specifically, the emulsifying composition of this embodiment is an emulsifying composition produced by a method for producing an emulsifying composition, characterized by mixing an oil or fat having a total fatty acid composition ratio of DHA and EPA of 25 to 70%, preferably 28 to 68%, with an emulsifier containing a polyglycerin fatty acid ester having a fatty acid composition ratio of stearic acid of 35% or more, wherein the weight ratio of the polyglycerin fatty acid ester is 0.5 to 15%, the weight ratio of the oil or fat is 5 to 70%, and the fatty acid composition ratio of stearic acid in the emulsifying composition is 2.0 to 10.0%.

[0023] The total fatty acid composition ratio of DHA and EPA in the emulsifying composition of this embodiment is 15.0 to 80.0%, or 20.0 to 65.0%, preferably 25.0 to 60.0%. The fatty acid composition ratio of stearic acid may be 2.0% or more, for example 2.0 to 10.0%, or 3.0% or more, preferably 3.0 to 9.0%, more preferably 3.5 to 8.5%. The C20 to C24 fatty acid composition ratio of stearic acid in the emulsifying composition of this embodiment may be 2.5% or more, for example 3.0 to 30.0%, preferably 5.0 to 25.0%. The DHA and EPA fatty acid composition ratio of stearic acid in the emulsifying composition of this embodiment may be 2.5% or more, for example 3.0 to 35.0%, preferably 5.0 to 30.0%. The fatty acid composition ratio of palmitic acid in the emulsifying composition of this embodiment may be 2.5% or more, for example, 3.0-30.0% or 5.0-25.0%. The fatty acid composition ratio of the specific fatty acid (e.g., DHA and EPA, stearic acid, palmitic acid) referred to here is the composition ratio of the total fatty acids in the emulsifying composition, including fatty acids derived from oils and fats and those derived from emulsifiers. Furthermore, the C20-C24 fatty acid composition ratio of the specific fatty acid referred to here is the composition ratio of the total C20-C24 fatty acids in the emulsifying composition, including fatty acids derived from oils and fats and those derived from emulsifiers. The total C20-C24 fatty acids refer to the sum of arachidic acid, eicosenoic acid, eicosadienoic acid, dihomo-γ-linolenic acid, arachidonic acid, eicosatetraenoic acid, eicosapentaenoic acid, heneicosapentaenoic acid, erucic acid, docosatetraenoic acid, docosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, and nervonic acid (each C20:0, 20:1n-9, 20:2n-6, 20:3n-6, 20:4n-6, 20:4n-3, 20:5n-3, 21:5n-3, 22:1n-9, 22:4n-6, 22:5n-6, 22:5n-3, 22:6n-3, and 24:1n-9, respectively).

[0024] The viscosity of the emulsifying composition of this embodiment is preferably 1700 mPa·S or less, preferably 1600 mPa·S or less, more preferably 1200 mPa·S or less, even more preferably 700 to 1200 mPa·S, and particularly preferably 800 to 1100 mPa·S. The fluidity of the emulsifying composition of this embodiment after refrigeration is preferably, for example, 120 seconds or less, preferably 75 seconds or less, and particularly preferably 25 to 55 seconds. The fluidity of the emulsifying composition of this embodiment immediately after production is preferably, for example, 150 seconds or less, preferably 120 seconds or less, and even more preferably 20 to 40 seconds.

[0025] The average particle size of the emulsifying composition in this embodiment is, for example, less than 0.4 μm, preferably less than 0.35 μm. Here, the average particle size refers to the volume-average diameter. The average particle size can be measured, for example, by the method described in the examples.

[0026] The melting point of the emulsifying composition in this embodiment is, for example, 50°C or less, preferably 25 to 50°C, specifically 47°C or less, more preferably 25 to 47°C, even more preferably 35 to 47°C, and particularly preferably 35 to 46.5°C or 35 to 46°C. The inventors have found that the higher the melting point of the emulsifying composition, the higher the emulsifying stability tends to be, while conversely, the lower the melting point, the lower the viscosity tends to be (the higher the fluidity). By setting the melting point within the above range, an emulsifying composition with desired emulsifying stability and fluidity can be obtained.

[0027] The emulsifying composition of this embodiment preferably contains an emulsifier containing a polyglycerin fatty acid ester. The fatty acid composition ratio of stearic acid in the polyglycerin fatty acid ester is preferably 35% or more, more preferably 40% or more, and even more preferably 45% or more. The emulsifier is not particularly limited, but for example, one with a melting point of 50°C or less, for example 47°C or less, specifically 25°C to 47°C, more preferably 30°C to 46°C, and even more preferably 35°C to 45°C can be used. The emulsifier is not particularly limited, but for example, one with an HLB value of 11 to 16, particularly preferably 11 to 13 can be used.

[0028] The emulsifying composition of this embodiment preferably contains polyglycerin fatty acid ester in a weight ratio of 0.5 to 25%, more preferably 3 to 20%, more preferably 0.5 to 15%, particularly 5 to 12%, and more preferably 5 to 10%.

[0029] The emulsifying composition of this embodiment is preferably manufactured without the addition of water, but may contain water derived from other components as needed. The water content is preferably less than 15% by weight, and particularly preferably 8 to 13% by weight, from the viewpoint of emulsification stability or odor. The emulsifying composition of the present invention can itself be an oil-in-water emulsion, a water-in-oil emulsion, a w / o / w emulsion, etc., but is preferably an oil-in-water emulsion. The emulsifying composition of this embodiment may further contain a pH adjuster, a thickener, a flavor adjuster, a fragrance, etc., as needed.

[0030] The oils and fats contained in the emulsifying composition of this embodiment preferably have a total fatty acid composition ratio of DHA and EPA of 25-70%, particularly 28-68%. The weight ratio of oils and fats to be blended into the emulsifying composition of this embodiment is preferably 5-70%, more preferably 10-65%, even more preferably 30-50%, and particularly preferably 35-45%.

[0031] The emulsifying composition of this embodiment may contain polyhydric alcohols in addition to the oils and fats and emulsifiers. Examples include dihydric alcohols, trihydric alcohols, and sugar alcohols. Examples of dihydric alcohols include ethylene glycol, propylene glycol, and butylene glycol; examples of trihydric alcohols include glycerin (1,2,3-propanetriol); and examples of sugar alcohols include sorbitol, mannitol, xylitol, and erythritol, but glycerin can be used particularly favorably. By incorporating polyhydric alcohols, the emulsification efficiency can be improved. The amount of polyhydric alcohol can be, for example, 25 to 50% by weight, preferably 28 to 48% by weight.

[0032] The emulsifying composition of this embodiment may further contain a substance having antioxidant properties. Examples of such substances include polyphenols, phenol derivatives, or vitamins; more specifically, catechin or its derivatives, gallic acid, ascorbic acid or its salts, esters or derivatives, tocopherol, and the like.

[0033] The emulsifying composition of this embodiment can be mixed with water or an aqueous composition to prepare an emulsifying composition that is an oil-in-water emulsion. The "aqueous composition" may include, in addition to water, a solvent that can be mixed with water, such as a non-polar solvent or a polar solvent, such as an alcohol.

[0034] <Emulsified composition> Another aspect of the present invention is an emulsifying composition characterized by comprising the emulsifying composition described in the section above on <emulsifying compositions>.

[0035] The emulsifying composition of this embodiment can preferably be prepared as an oil-in-water emulsion by mixing the emulsifying composition with water or an aqueous composition to form an emulsified state. The content of the emulsifying composition in the emulsifying composition is not particularly limited as long as it is an amount in which oil droplets are uniformly dispersed in water, but is preferably, for example, 3 to 15% by weight, particularly 5 to 12% by weight, and more preferably 5.5 to 11.5% by weight.

[0036] The emulsifying composition of this embodiment may be acidic, neutral, or alkaline, but is preferably acidic or neutral. To make it acidic, for example, at least one selected from the group consisting of organic acids such as citric acid, malic acid, succinic acid, butyric acid, propionic acid, acetic acid, lactic acid, tartaric acid, fumaric acid, and formic acid, or a salt thereof, can be used. If the emulsifying composition is acidic, for example, the pH can be less than 6, specifically pH 5 or less, and more specifically pH 4 to 3.

[0037] The emulsified composition of this embodiment preferably maintains its emulsified state for 7 days or more, particularly 11 days or more, and even more preferably 14 days or more, from the date of manufacture. "Maintaining the emulsified state" means that when the emulsified composition is heated in an autoclave at 105°C for 1 minute and then left to stand in a 50°C constant temperature oven, no oil droplets are formed on the liquid surface. The emulsified composition of this embodiment can maintain its emulsified state even in acidic conditions, for example.

[0038] The emulsified composition of this embodiment can be used in food (food and beverages), cosmetics, pharmaceuticals, etc. For example, when used in food, it can be used in beverages (juice, black tea, tea, coffee, carbonated drinks, sports drinks, soft drinks, etc.), confectionery (gum, caramel, candy, chocolate, cookies, biscuits, snacks, jelly, gummies, tablets, etc.), noodles (soba, udon, ramen, etc.), dairy products (milk, ice cream, yogurt, etc.), seasonings (miso, soy sauce, dressings, etc.), soups, and other general foods and processed foods, as well as health foods (tablets, capsules, etc.) and nutritional supplements (supplements, energy drinks, etc.), but is not limited to these. Preferably, the emulsified composition is a liquid composition such as a beverage.

[0039] When an emulsified composition is used as a food, various ingredients can be added depending on its type. For example, food additives such as glucose, fructose, sucrose, maltose, raffinose, sorbitol, stevioside, corn syrup, lactose, citric acid, tartaric acid, malic acid, succinic acid, lactic acid, L-ascorbic acid, dl-α-tocopherol, sodium erythorbate, glycerin, propylene glycol, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, gum arabic, carrageenan, casein, gelatin, pectin, agar, B vitamins, nicotinamide, calcium pantothenate, amino acids, calcium salts, colorants, flavorings, and preservatives can be added as desired. [Examples]

[0040] The present invention will be described in detail below with reference to examples, but it is not intended to limit the embodiments of the present invention to the scope of these examples.

[0041] [Test Example 1] Measurement of the physical properties and composition of an emulsifier The fatty acid composition (weight %) and melting point (°C) were measured for emulsifiers A to F shown in Table 1 (all of which have an average degree of polymerization of polyglycerin fatty acid esters of approximately 10). The fatty acid composition was measured at the Japan Food Research Laboratories, and the analytical test items were "quantification of fatty acids (45 types)" and "fatty acid content ratio (45 types)". The melting point was determined by performing calorimetric analysis using a differential scanning calorimeter (DSC1, METTLER TOLEDO) under the following conditions and determining the main peak temperature. Approximately 10 mg of each sample was placed in a dedicated 40 μL aluminum pan and analyzed under the following heating and cooling conditions. Aeration conditions: N230 mL / min Segment 1: Starting at 25°C, the temperature is reduced to -30°C at a rate of -10°C / min. Segment 2: Maintain at -30°C for 5 minutes. Segment 3: Heat up to 75°C at a rate of +10°C / min. Segment 4: Cools down to -30°C at a rate of -10°C / min. Segment 5: Maintain at -30°C for 5 minutes. Segment 6: Heats up to 75°C at a rate of +10°C / min. The analysis was performed using STARe software (DSC1 application). From the analysis results under the above analysis conditions, the portion corresponding to segment 6, which represents the endothermic reaction during the heating and melting processes, was extracted from the DSC curve. Linear baselines were set from both ends of each peak, and the reaction peaks were analyzed. The left range of the peak was defined as the melting start temperature, i.e., the temperature at which melting begins, and the right range was defined as the melting end temperature, i.e., the temperature at the peak top of the main peak was defined as the melting point. The measurement results are shown in Table 1.

[0042] [Table 1]

[0043] [Test Example 2] Measurement of fatty acid composition of oils and fats The fatty acid composition of oils a-d shown in Table 2 was measured at the Japan Food Research Laboratories. The analytical test items were "quantification of fatty acids (45 types)" and "relative content of fatty acids (45 types)". The measurement results are shown in Table 2. Fatty acids with a measured value of less than 4.5% by weight for any of oils a-d were not included.

[0044] [Table 2]

[0045] [Test Example 3] Preparation and physical property evaluation of emulsifying composition (1) (1) Preparation of emulsifying composition Emulsifying compositions 1 to 9 were prepared according to the formulations shown in Table 3. Formulation A, mainly composed of an emulsifier, glycerin, and tea extract, and Formulation B, mainly composed of ascorbic acid palmitate, were weighed and mixed for 1 minute at 8000 rpm using an emulsifier (Adihomomixer® (2M-03 model), manufactured by Primix). Separately weighed oils and fats were added in three portions, and after each addition, the mixture was mixed for 1 minute at 8000 rpm. After the third addition, the mixture was mixed at 12000 rpm until the liquid temperature reached 48°C. The amount of emulsifier was adjusted so that the amount of polyglycerin fatty acid ester matched the amount shown in the table. When using an emulsifier that does not contain an aqueous solvent, water was added to match the water content of a water-containing emulsifier. The theoretical water content was calculated based on the proportion of aqueous solvent contained in each component. Furthermore, ascorbic acid palmitate used in this formulation is known to possess emulsifying properties and can be used as an emulsifier.

[0046] [Table 3-1]

[0047] [Table 3-2]

[0048] (2) Fatty acid analysis The fatty acid composition of each emulsifying composition was measured at the Japan Food Research Laboratories. The analytical test items were "quantification of fatty acids (45 types)" and "fatty acid content ratio (45 types)". The measurement results are shown in Table 4. The total for C20-C24 represents the sum of arachidic acid, eicosenoic acid, eicosadienoic acid, dihomo-γ-linolenic acid, arachidonic acid, eicosatetraenoic acid, eicosapentaenoic acid, heneicosapentaenoic acid, erucic acid, docosatetraenoic acid, docosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, and nervonic acid (each C20:0, 20:1n-9, 20:2n-6, 20:3n-6, 20:4n-6, 20:4n-3, 20:5n-3, 21:5n-3, 22:1n-9, 22:4n-6, 22:5n-6, 22:5n-3, 22:6n-3, and 24:1n-9, respectively).

[0049] The fatty acid content of the emulsifying composition may be measured directly, or it may be calculated from the measured values ​​listed in Tables 1, 2, and 3. For example, the weight of fatty acids derived from the emulsifier in the emulsifier composition can be calculated by multiplying the blending weight of the emulsifying composition listed in Table 3 by the fatty acid composition (weight %) of the emulsifier listed in Table 1. On the other hand, the weight of fatty acids derived from oils and fats in the emulsifier composition can be calculated by multiplying the blending weight of oils and fats listed in Table 3 by the fatty acid composition (weight %) of the oils and fats listed in Table 2. By adding these together, the amount of each fatty acid in the emulsifying composition can be calculated. Then, by calculating the weight ratio per 100g of the emulsifying composition from this amount of fatty acids, the weight %) can be obtained.

[0050] [Table 4-1]

[0051] [Table 4-2]

[0052] (3) Average particle size The average particle size of oil droplets in emulsifying compositions 1 to 11 was measured using a particle size distribution analyzer (Partica LA-960S, Horiba, Ltd.) under the following conditions. Absolute value of refractive index: 1.6 Distribution form: automatic Particle size standard: volume The sample was dropped into the sample tank using a dropper, and the amount dropped was adjusted so that the transmittance bar (either semiconductor laser or LED) displayed on the measurement software was within the appropriate range.

[0053] (4) Liquidity For emulsifying compositions 1-9, both immediately after manufacture and after being stored at 10°C for two weeks (refrigerated), the fluidity was visually confirmed by observing how the emulsifying compositions moved along the inner wall when the storage bottles were tilted. A top-loading balance was placed in front of a clamp stand, and a 5mL disposable syringe (Terumo, code number SS-05SZ) with a syringe cap attached was fixed to the clamp. At this time, the tip of the syringe was positioned 8cm above the top pan of the top-loading balance and fixed perpendicular to the top pan. A glass beaker was also placed on the top-loading balance. Emulsifying compositions 1-11, both immediately after manufacture and after refrigeration, were placed in a 30°C constant temperature bath and heated to 24-27°C. After filling the syringe with the emulsifying composition to the 4mL mark, the syringe cap was removed, and time measurement began from the moment the emulsifying composition fell into the beaker on the balance, and the time of free fall until the weight reached 1g or more was measured. Each sample was measured three times, and the average time was used as the measurement value. Measurements were taken in 100-second intervals.

[0054] The fluidity measurement results are shown in Table 5. The results shown in Table 5 were confirmed to be consistent with the visually observed fluidity. For emulsifying compositions whose fluidity was confirmed immediately after manufacturing, it was confirmed that the time required for dropping increased by approximately 20-40% after storage at 10°C for two weeks.

[0055] (5) Viscosity The viscosity of emulsifying compositions 1 to 11 was measured using a method compliant with JIS Z8803 2011 "Method for measuring the viscosity of liquids," specifically "Method for measuring viscosity using a 10-cone-plate rotational viscometer." Equipment used: Modular Compact Rheometer MCR102 (Anton Paar) Fixture used: CP50-1 (Diameter: 49.955 mm, Cone Angle: 0.996, Cone Truncation: 100) Sample volume: 1 mL Base temperature: 25℃ Rotation speed: 10 rpm The results are shown in Table 5. It was confirmed that the fluidity and viscosity measured in (3) were in good correlation. Furthermore, it was confirmed that emulsifying compositions with a viscosity of 1700 mPa·S or less, as observed visually, are practical.

[0056] (6) Emulsion stability For emulsifying compositions 1-7 and 9, 1.7g was dispersed in 28.3g of 20mM citrate buffer (pH 3.6). For emulsifying composition 8, 3.4g was dispersed in 26.6g of 20mM citrate buffer (pH 3.6) to match the amounts of DHA and EPA with the other compositions. The resulting emulsified compositions had a pH of approximately 3.6-3.8. After heating in an autoclave at 105°C for 1 minute, they were left to stand in a 50°C incubator. The storage solutions were observed over time, and emulsification collapse was defined as the appearance of oil droplets on the liquid surface. The state in which emulsification collapse did not occur was defined as "maintained emulsification state." Solutions with oil droplets had a stronger oxidative odor compared to solutions without oil droplets. Storage was limited to 14 days.

[0057] The results are shown in Table 5. The results for emulsifying compositions 1 and 7-9 indicate that, regardless of the type of oil or fat, the addition of emulsifier A resulted in high emulsification stability. Furthermore, high emulsification stability was confirmed in emulsifying composition 2, which used emulsifier B.

[0058] (7) Melting point The melting points of emulsifying compositions 1-9 were determined by performing calorimetric analysis using a differential scanning calorimeter (DSC1, METTLER TOLEDO) as described below, and identifying the main peak temperature. Approximately 10 mg of each sample was placed in a dedicated 40 μL aluminum pan and analyzed under the following heating and cooling conditions. Aeration conditions: N230 mL / min Segment 1: Starting at 25°C, the temperature is reduced to -80°C at a rate of -10°C / min. Segment 2: Maintain at -80°C for 5 minutes. Segment 3: Heat up to 75°C at a rate of +10°C / min. Segment 4: Cools down to -80°C at a rate of -10°C / min. Segment 5: Maintain at -80°C for 5 minutes. Segment 6: Heats up to 75°C at a rate of +10°C / min. The analysis was performed in the same manner as the melting point measurement of the emulsifier. Table 5 shows the average particle size, fluidity, viscosity, melting point of emulsifying compositions 1 to 9, and the emulsification stability of the emulsifying compositions prepared using each emulsifying composition.

[0059] [Table 5]

[0060] [Test Example 4] Preparation and physical property evaluation of emulsifying composition (2) (1) Preparation of emulsifying composition and measurement of moisture content Emulsifying compositions 10 and 11 were prepared in the same manner as in [Test Example 3](1), except that the formulations shown in Table 6 were used instead of those shown in Table 3. The water content of each emulsifying composition was measured by the Karl Fischer method at the Japan Food Research Laboratories. The theoretical and measured water content of emulsifying compositions 10 and 11 are shown in Table 6.

[0061] [Table 6]

[0062] The results in Table 6 confirm that there is no significant difference between the theoretical and measured water content in the emulsifying composition.

[0063] [Test Example 5] Preparation and physical property evaluation of emulsifying composition (3) (1) Evaluation of the oil content and physical properties of the emulsifying composition Emulsifying compositions 12 and 13 were prepared in the same manner as in [Test Example 3](1), except that the formulations shown in Table 7 were used instead of those shown in Table 3. The physical properties of each emulsifying composition were evaluated in the same manner as in [Test Example 3](3) to (7). The results are shown in Table 7. Increasing the amount of oil and fat reduced emulsification stability, and there was a tendency for viscosity to increase and fluidity to decrease.

[0064] [Table 7]

[0065] [Test Example 6] Preparation and physical property evaluation of emulsifying composition (4) (1) Amount of emulsifier and evaluation of physical properties of emulsifying composition Emulsifying compositions 14 and 15 were prepared in the same manner as in [Test Example 3](1), except that the formulations shown in Table 8 were used instead of those shown in Table 3. The physical properties of each emulsifying composition were evaluated in the same manner as in [Test Example 3](3) to (7). The results are shown in Table 8. Increasing the amount of emulsifier improved emulsification stability, but tended to increase viscosity and decrease fluidity.

[0066] [Table 8]

Claims

1. An emulsifying composition comprising oils and fats and emulsifiers, It contains at least one of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), and the total fatty acid composition ratio of DHA and EPA is 20.0 to 65.0%. The fatty acid composition ratio of stearic acid is 3.0-10.0%. The aforementioned DHA, EPA, and stearic acid essentially consist of DHA, EPA, and stearic acid derived from oils and fats and emulsifiers. Composition for emulsification.

2. The emulsifying composition according to claim 1, wherein the viscosity is 1700 mPa·s or less.

3. The emulsifying composition according to claim 1, further comprising a polyhydric alcohol.

4. The emulsifying composition according to claim 3, wherein the polyhydric alcohol is glycerin.

5. The emulsifying composition according to claim 1, wherein the emulsifier comprises a polyglycerin fatty acid ester, and the melting point of the emulsifying composition is 25 to 50°C.

6. The emulsifying composition according to claim 1, wherein the oil and fat content is 5 to 70% by weight.

7. The emulsifying composition according to claim 1, wherein the polyglycerin fatty acid ester content is 0.5 to 15% by weight.

8. The emulsifying composition according to claim 1, wherein the moisture content is less than 15% by weight.

9. A method for producing an emulsifying composition, A fat containing at least one of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), wherein the total fatty acid composition ratio of DHA and EPA is 25-70%, This includes mixing with an emulsifier containing a polyglycerol fatty acid ester in which the fatty acid composition ratio of stearic acid is 35% or more. A method comprising: a blending weight ratio of polyglycerin fatty acid ester of 0.5 to 15%, a blending weight ratio of oil and fat of 5 to 70%, and a fatty acid composition ratio of stearic acid in the emulsifying composition of 3.0 to 10.0%.

10. The method according to claim 9, wherein the viscosity of the emulsifying composition is 1700 mPa·S or less.

11. A method for producing an emulsifying composition, comprising mixing the emulsifying composition described in any one of claims 1 to 8 with water or an aqueous composition.

12. The method according to claim 11, wherein the emulsified state of the emulsified composition is maintained for seven days or more after manufacturing.

13. The method according to claim 11, wherein the amount of emulsifying composition contained in the emulsifying composition is 3 to 15% by weight.

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