Stable emulsion composition

Abstract

Provided is a stable emulsion composition which has high emulsion stability and is resistant to separation into an emulsion layer and a water layer and / or an oil layer. The stable emulsion composition of the present invention is characterized by containing a medium-chain fatty acid triglyceride, glucose, lecithin, a sugar ester, xanthan gum, and water.

Description

[Technical field]

[0001] The present invention relates to a stable emulsion composition. [Background technology]

[0002] It is known that medium-chain fatty acid triglycerides are highly hydrophobic and quickly separate when mixed with water. Also, a method has been known in the past in which a surfactant is added to a mixture of medium-chain fatty acid triglyceride and water to emulsify the mixture so as to prevent the mixture from separating.

[0003] Patent Document 1 discloses an oil-in-water emulsion composition comprising a phospholipid, a triglyceride, a nonionic surfactant, and water, in which the triglyceride content is more than 0.5 mass % and not more than 20 mass % relative to the total mass of the oil-in-water emulsion composition, the mass ratio of the nonionic surfactant content to the triglyceride content is 0.4 to 2.5, the mass ratio of the phospholipid content to the triglyceride content is 0.05 to 0.7, the pH is 7 to 11, and the average particle size of the emulsion particles is 100 nm or less. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2019-210222 A Summary of the Invention [Problem to be solved by the invention]

[0005] In the oil-in-water emulsion composition described in Patent Document 1, the content of triglycerides (particularly medium-chain fatty acid triglycerides) is low, and therefore the emulsion stability of the oil-in-water emulsion composition is relatively high. However, in a mixture of water and medium-chain fatty acid triglyceride, if the content of medium-chain fatty acid triglyceride is high, there is a problem that the emulsion stability decreases and the emulsion layer separates from the water layer and / or oil layer.

[0006] The present invention has been made in consideration of the above problems, and an object of the present invention is to provide a stable emulsion composition which has high emulsion stability and is less likely to separate into an emulsion layer and an aqueous layer and / or an oil layer. [Means for solving the problem]

[0007] The stable emulsion composition of the present invention is characterized by containing a medium-chain fatty acid triglyceride, glucose, lecithin, a sugar ester, xanthan gum, and water.

[0008] The stable emulsion composition of the present invention contains a sugar ester. When the emulsion composition contains a sugar ester, the strength of the emulsion particles can be improved. Therefore, the emulsion stability of the stable emulsion composition of the present invention is improved.

[0009] The stable emulsion composition of the present invention contains xanthan gum. When the emulsion composition contains xanthan gum, the viscosity of the emulsion composition is improved. When the viscosity of the emulsion composition is improved, the emulsion particles are less likely to break, and the movement of the emulsion particles can be suppressed. Therefore, the emulsion stability of the stable emulsion composition of the present invention is improved. It is also believed that lecithin and sugar esters inhibit the movement of emulsion particles.

[0010] The stable emulsion composition of the present invention contains lecithin. When the emulsion composition contains lecithin, the fluidity of the emulsion composition can be improved.

[0011] In this specification, high emulsion stability means that emulsion particles are not easily broken and are not easily separated into an emulsion layer and an aqueous layer and / or an oil layer.

[0012] The present specification discloses the following:

[0013] The present disclosure (1) is a stable emulsion composition comprising a medium-chain fatty acid triglyceride, glucose, lecithin, a sugar ester, xanthan gum, and water.

[0014] The present disclosure (2) is the stable emulsion composition according to the present disclosure (1), in which the weight proportion of the medium-chain fatty acid triglyceride is 20 to 45% by weight.

[0015] The present disclosure (3) is the stable emulsion composition according to the present disclosure (1) or (2), in which the weight ratio of the water is 30 to 55% by weight.

[0016] The present disclosure (4) is the stable emulsion composition according to any one of the present disclosures (1) to (3), in which the weight proportion of the sugar ester is 0.5 to 4% by weight.

[0017] The present disclosure (5) is the stable emulsion composition according to any one of the present disclosures (1) to (4), in which the weight proportion of the xanthan gum is 0.1 to 0.5% by weight.

[0018] The present disclosure (6) is the stable emulsion composition according to any one of the present disclosures (1) to (5), in which the weight proportion of the lecithin is 0.5% by weight or more.

[0019] The present disclosure (7) is the stable emulsion composition according to any one of the present disclosures (1) to (6), in which the ratio of the water content to the medium-chain triglyceride content is [water content] / [medium-chain triglyceride content]=2.75 / 1 to 1 / 1.5.

[0020] The present disclosure (8) is the stable emulsion composition according to any one of the present disclosures (1) to (7), in which the ratio of the content of the sugar ester to the content of the xanthan gum is [content of sugar ester] / [content of xanthan gum]=1 / 0.025 to 1 / 1.

[0021] The present disclosure (9) is a stable emulsion composition according to any one of the present disclosures (1) to (8), which is an oil-in-water emulsion composition.

[0022] The present disclosure (10) is a stable emulsion composition according to any one of the present disclosures (1) to (9), which has a viscosity of 300 mPa·s or more.

[0023] The present disclosure (11) is the stable emulsion composition according to any one of the present disclosures (1) to (10), wherein the sugar ester has an HLB value of 7 to 15.

[0024] The present disclosure (12) is the stable emulsion composition according to any one of the present disclosures (1) to (11), in which the medium-chain fatty acid constituting the medium-chain fatty acid triglyceride has 8 to 14 carbon atoms. Effect of the Invention

[0025] According to the present invention, it is possible to provide a stable emulsion composition which has high emulsion stability and is resistant to separation into an emulsion layer and an aqueous layer and / or an oil layer. [Brief description of the drawings]

[0026] [Figure 1] FIG. 1 is a graph showing the change in viscosity of an emulsion composition with changing lecithin content. [Diagram 2] FIG. 2 is a graph showing the change in viscosity of an emulsion composition with changing sugar ester content. [Diagram 3] FIG. 3 is a graph showing the change in viscosity of an emulsion composition with changing xanthan gum content. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0027] The stable emulsion composition of the present invention will be described in detail below. The stable emulsion composition of the present invention is characterized by containing a medium-chain fatty acid triglyceride, glucose, lecithin, a sugar ester, xanthan gum, and water. The stable emulsion composition of the present invention may contain other compounds as long as it has the above-mentioned configuration and the effects of the present invention are achieved.

[0028] The stable emulsion composition of the present invention contains a sugar ester. When the emulsion composition contains a sugar ester, the strength of the emulsion particles can be improved. Therefore, the emulsion stability of the stable emulsion composition of the present invention is improved.

[0029] The stable emulsion composition of the present invention contains xanthan gum. When the emulsion composition contains xanthan gum, the viscosity of the emulsion composition is improved. When the viscosity of the emulsion composition is improved, the emulsion particles are less likely to break, and the movement of the emulsion particles can be suppressed. Therefore, the emulsion stability of the stable emulsion composition of the present invention is improved. It is also believed that lecithin and sugar esters inhibit the movement of emulsion particles.

[0030] The stable emulsion composition of the present invention contains lecithin. When the emulsion composition contains lecithin, the fluidity of the emulsion composition can be improved.

[0031] That is, the stable emulsion composition of the present invention has high emulsion stability because it contains lecithin, sugar ester and xanthan gum.

[0032] The glucose and lecithin contained in the stable emulsion composition of the present invention are nutritional sources. Therefore, by ingesting the stable emulsion composition of the present invention, nutrition can be supplemented. In addition, the stable emulsion composition of the present invention is preferably taken orally.

[0033] The stable emulsion composition of the present invention may be an oil-in-water type emulsion composition or a water-in-oil type emulsion composition, but is preferably an oil-in-water type emulsion composition.

[0034] The viscosity of the stable emulsion composition of the present invention is preferably 300 mPa·s or more, more preferably 300 to 10,000 mPa·s, and even more preferably 500 to 7,500 mPa·s. When the viscosity of the stable emulsion composition of the present invention is 300 mPa s or more, the movement of emulsion particles is inhibited, and the emulsion layer is less likely to separate from the aqueous layer and / or the oil layer, thereby improving the emulsion stability of the stable emulsion composition.

[0035] In this specification, the viscosity of the stable emulsion composition refers to a value measured using a Toki Sangyo Co., Ltd. R100 type (E type; RE type) viscometer, rotor code No. 4 (3°×R14).

[0036] In the stable emulsion composition of the present invention, the weight proportion of the medium-chain fatty acid triglyceride is preferably 25 to 45% by weight. In the stable emulsion composition of the present invention, the weight proportion of water is preferably 35 to 55% by weight. Furthermore, in the stable emulsion composition of the present invention, the ratio of the water content to the medium-chain triglyceride content, [water content] / [medium-chain triglyceride content], is preferably 2.75 / 1 to 1 / 1.5, and more preferably 1.6 / 1 to 1 / 1.25. Thus, even if the ratio of the water content to the medium-chain fatty acid triglyceride content is high, the stable emulsion composition of the present invention contains sugar ester and xanthan gum, so that the movement of emulsion particles can be suppressed and the long-term stability of the emulsion is sufficiently high.

[0037] In the stable emulsion composition of the present invention, the medium-chain fatty acid constituting the medium-chain fatty acid triglyceride preferably has 8 to 14 carbon atoms. When the carbon number of the medium-chain fatty acid is within the above range, the emulsion stability of the stable emulsion composition is improved.

[0038] In the stable emulsion composition of the present invention, the weight proportion of the sugar ester is preferably from 0.5 to 4% by weight, and more preferably from 1 to 2% by weight. If the weight ratio of the sugar ester is less than 0.5% by weight, it becomes difficult to improve the strength of the emulsion particles, and the viscosity of the stable emulsion composition becomes low. If the weight proportion of the sugar ester exceeds 4% by weight, the viscosity of the stable emulsion composition becomes too high and difficult to handle.

[0039] In the stable emulsion composition of the present invention, the sugar ester preferably has an HLB value of 7-15, more preferably 8-14, and even more preferably 9-13. When the HLB value of the sugar ester is within the above range, the stable emulsion composition tends to be an oil-in-water type emulsion composition.

[0040] In this specification, the HLB (short for Hydrophile Lypophile Balance) value is an index for knowing whether a substance is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity.

[0041] In the present invention, the HLB value is calculated by the following Griffin formula. HLB value = 20 x {(molecular weight of hydrophilic part) / (total molecular weight)}

[0042] In the stable emulsion composition of the present invention, the weight proportion of xanthan gum is preferably from 0.1 to 0.5% by weight, and more preferably from 0.2 to 0.35% by weight. If the weight proportion of xanthan gum is less than 0.1% by weight, the viscosity of the stable emulsion composition tends to be low. If the weight proportion of xanthan gum exceeds 0.5% by weight, the viscosity of the stable emulsion composition becomes too high and difficult to handle.

[0043] In the stable emulsion composition of the present invention, the ratio of the sugar ester content to the xanthan gum content is preferably [sugar ester content] / [xanthan gum content]=1 / 0.025 to 1 / 1, and more preferably 1 / 0.05 to 1 / 0.5. When the ratio is within the above range, the viscosity and emulsion grain strength of the stable emulsion composition of the present invention become favorable. Therefore, the emulsion stability of the stable emulsion composition of the present invention is improved.

[0044] In the stable emulsion composition of the present invention, the weight proportion of lecithin is preferably 0.5% by weight or more, and more preferably 0.8 to 1% by weight. Lecithin is a surfactant, and contributes to emulsification of the medium-chain fatty acid triglyceride and water when producing the stable emulsion composition of the present invention. When the weight ratio of lecithin is within the above range, the medium-chain fatty acid triglyceride and water can be suitably emulsified. If the weight proportion of lecithin is less than 0.5% by weight, the viscosity of the stable emulsion composition becomes too high and difficult to handle. Furthermore, when the weight proportion of lecithin is 4% by weight or less, the overall balance of the stable emulsion composition of the present invention is good, and the emulsion stability of the stable emulsion composition of the present invention is improved. If the weight ratio of lecithin exceeds 4% by weight, the emulsion layer is likely to separate from the aqueous layer and / or the oil layer during long-term storage. This is presumably because the effect of sugar ester in improving emulsion stability is inhibited.

[0045] In the stable emulsion composition of the present invention, the lecithin may be animal-derived lecithin or plant-derived lecithin. Examples of animal-derived lecithin include egg yolk lecithin. An example of plant-derived lecithin is soybean lecithin.

[0046] In the stable emulsion composition of the present invention, the weight proportion of glucose is preferably from 14 to 34% by weight, and more preferably from 20 to 25% by weight. When the weight proportion of glucose is within the above range, sufficient nutrition can be supplied when the stable emulsion composition of the present invention is ingested.

[0047] The stable emulsion composition of the present invention preferably has a pH of 5-9. When the pH is within the above range, the emulsion stability of the stable emulsion composition of the present invention is improved. When the pH of the stable emulsion composition of the present invention is 5 to 6, the composition becomes weakly acidic, and thus the emulsion stability is slightly decreased, but bacteria are less likely to grow. Therefore, when bacteria growth is not desired, it is preferable to set the pH at such a range. When the stable emulsion composition of the present invention is produced under aseptic conditions, the pH of the stable emulsion composition of the present invention is preferably set to 6 to 8. Within this pH range, the emulsion stability of the stable emulsion composition of the present invention is further improved.

[0048] The stable emulsion composition of the present invention may contain acids such as citric acid, lactic acid, acetic acid, phosphoric acid, succinic acid, tartaric acid, and salts thereof. By using such a compound, the pH of the stable emulsion composition of the present invention can be adjusted.

[0049] The stable emulsion composition of the present invention may further contain additives such as fragrances, flavors, and colorants. EXAMPLES

[0050] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0051] (Examples) and (Comparative Examples) The compositions shown in Table 1 were mixed and emulsified by stirring using a PRIMIX homomixer MARK II 2.5 model to produce emulsion compositions according to each of the Examples and Comparative Examples. The composition values ​​in Table 1 are in "wt %." In Table 1, the medium-chain fatty acid triglyceride used was edible oil and fat Actor M-6 (carbon number: 8 to 14) manufactured by Riken Vitamin Co., Ltd. In Table 1, soybean lecithin (Lecithin CL, manufactured by J-Oil Mills) was used as the lecithin. In Table 1, the sugar ester used was Ryoto Sugar Ester S-1170F manufactured by Mitsubishi Chemical Corporation. The HLB value of the sugar ester was 11. In Table 1, the xanthan gum used was Excel Gum XT manufactured by Organo Food Tech Co., Ltd.

[0052] [Table 1]

[0053] (viscosity measurement) The viscosity of the emulsion compositions according to Example 1, Example 2-1, Example 2-2, Example 3-1, Example 3-2, Example 4-1, Example 4-2, Comparative Example 2-1, Comparative Example 3-1 and Comparative Example 4-1 was measured using a viscometer R100 (E type; RE type) manufactured by Toki Sangyo Co., Ltd., rotor code No. 4 (3°×R14). The measurement results are shown in Table 1.

[0054] Furthermore, based on Examples 1, 2-1, 2-2 and Comparative Example 2-1, the change in viscosity of the emulsion composition with the change in lecithin content is shown in FIG. FIG. 1 is a graph showing the change in viscosity of an emulsion composition with changing lecithin content. Furthermore, based on Examples 1, 3-1, 3-2 and Comparative Example 3-1, the change in viscosity of the emulsion composition with the change in sugar ester content is shown in FIG. FIG. 2 is a graph showing the change in viscosity of an emulsion composition with changing sugar ester content. Furthermore, based on Examples 1, 4-1, and 4-2 and Comparative Example 4-1, the change in viscosity of the emulsion composition with the change in the xanthan gum content is shown in FIG. FIG. 3 is a graph showing the change in viscosity of an emulsion composition with changing xanthan gum content.

[0055] (Centrifugation stability test) The emulsion compositions according to each of the Examples and Comparative Examples were centrifuged at 4000 rpm for 10 minutes and 4000 rpm for 70 minutes using a himac CT6E manufactured by Hitachi Koki Co., Ltd., and whether the emulsified state was maintained was visually confirmed. This test was a severe test in which the emulsion composition was placed under severe conditions and the deterioration of the composition was intentionally accelerated to verify its quality. The results are shown in Table 1. The evaluation criteria are as follows: ⊚: The emulsified layer was not separated from the aqueous layer and / or the oil layer, and the emulsified state was maintained. ◯: The aqueous layer and / or oil layer separated in some areas, but the emulsified state was maintained. ×: The emulsified layer was separated from the aqueous layer and / or the oil layer, and the emulsified state was not maintained.

[0056] (Stability test over time) The emulsion compositions according to each of the Examples and Comparative Examples were allowed to stand at room temperature for 30 days, and visually inspected over time to see whether the emulsified state was maintained. Moreover, the emulsion compositions according to each Example and Comparative Example were left to stand at 50°C for 30 days, and visually observed over time to see whether the emulsion state was maintained. This test is a severe test in which the emulsion composition is placed under severe conditions and the deterioration of the composition is intentionally accelerated to verify its quality. The results are shown in Table 2. The evaluation criteria are as follows: ⊚: The emulsified layer was not separated from the aqueous layer and / or the oil layer, and the emulsified state was maintained. ◯: There were some areas where the emulsified layer was separated from the aqueous layer and / or oil layer, but the emulsified state was maintained. ×: The emulsified layer was separated from the aqueous layer and / or the oil layer, and the emulsified state was not maintained.

[0057] [Table 2]

[0058] As shown in Tables 1 and 2, the emulsion compositions according to the respective Examples have high emulsion stability and can be said to be stable emulsion compositions. Furthermore, when Example 5 was compared with the other Examples, it was found that the presence or absence of citric acid had almost no effect on emulsion stability.

[0059] As shown in Tables 1 and 2, it was found that the emulsion compositions according to the comparative examples, which did not contain any one of lecithin, sugar ester, and xanthan gum, had low emulsion stability.

Claims

1. The composition comprises medium chain triglyceride, glucose, lecithin, sugar ester, xanthan gum, and water; A stable emulsion composition having a viscosity of 300 to 10,000 mPa·s.

2. 2. The stable emulsion composition according to claim 1, wherein the weight ratio of the medium-chain fatty acid triglyceride is 20 to 45% by weight.

3. 3. The stable emulsion composition according to claim 1, wherein the weight ratio of the water is 30 to 55% by weight.

4. 3. The stable emulsion composition according to claim 1, wherein the weight proportion of the sugar ester is 0.5 to 4% by weight.

5. 3. The stable emulsion composition according to claim 1, wherein the weight percentage of the xanthan gum is 0.1 to 0.5% by weight.

6. 3. The stable emulsion composition according to claim 1, wherein the weight percentage of the lecithin is 0.5% by weight or more.

7. 3. The stable emulsion composition according to claim 1, wherein the ratio of the water content to the medium-chain triglyceride content is [water content] / [medium-chain triglyceride content]=2.75 / 1 to 1 / 1.

5.

8. 3. The stable emulsion composition according to claim 1, wherein the ratio of the content of the sugar ester to the content of the xanthan gum is [content of sugar ester] / [content of xanthan gum]=1 / 0.025 to 1 / 1.

9. 3. The stable emulsion composition according to claim 1, which is an oil-in-water emulsion composition.

10. The stable emulsion composition according to claim 1 or 2, wherein the sugar ester has an HLB value of 7 to 15.

11. 3. The stable emulsion composition according to claim 1, wherein the number of carbon atoms of the medium-chain fatty acid constituting the medium-chain fatty acid triglyceride is 8 to 14.

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