Gel material, food, and cosmetic

Abstract

Provided are: a gel material that has good texture, contributes to the improvement of the flavor of a food product, and improves the moisturizing effect even when blended in small amounts; a food product that contains the gel material; and a cosmetic that contains the gel material. This gel material contains pectin having a degree of esterification of less than 50%, a polyvalent metal salt, and an oil and fat. The oil and fat content in the gel material is in the range of 0.09 mass% to 40 mass%. The oil and fat is dispersed in water. The pH of the gel material is preferably in the range of 3.8 to 5.8. The degree of esterification of the pectin is preferably in the range of 20% to less than 50%. The polyvalent metal salt preferably contains a divalent metal salt. The food product contains the gel material. The cosmetic contains the gel material.

Description

Gel materials, foods, and cosmetics

[0001] The present invention relates to gel materials, foods, and cosmetics.

[0002] Gel foods have a soft, elastic texture characteristic of gels, and are popular for their smooth texture when placed in the mouth, making them widely used as desserts. Many gel foods prepared using gel-forming substances such as agar and gelatin have been commercially available. Patent Document 1 discloses a method for producing an acidic gel dessert, which includes adding a mixture of a whey protein-containing food, an emulsifier, and an acidulant to low-methoxyl pectin and a dispersant, and shaking the mixture.

[0003] Furthermore, gels that are obtained by reacting pectin with polyvalent cations and that are compatible with the skin have been studied.Patent Document 2 discloses a hand cream in which oils and fats are emulsified with a surfactant such as calcium stearoyl lactylate in an aqueous phase containing a moisturizing agent, and which contains a water-soluble polymer processed product such as pectin.

[0004] Patent No. 7272717 Publication JP-A-4-36210

[0005] In recent years, there has been a demand for gel materials that have a pleasant texture, contribute to improving the flavor of food, and improve moisturizing effects even when incorporated in small amounts.

[0006] The problem to be solved by the present invention is to provide a gel material that has a pleasant texture, contributes to improving the flavor of food, and improves moisturizing effect even when incorporated in small amounts, as well as food containing the gel material and cosmetics containing the gel material.

[0007] The present inventors have conducted extensive research in light of the above-mentioned problems and have found that a gel material containing pectin having a degree of esterification of less than 50%, a divalent metal salt, and an oil or fat, and in which the content of the oil or fat in the gel material is within a specific range, has a pleasant texture on the tongue, contributes to improving the flavor of food, and improves the moisturizing effect even when incorporated in a small amount. The present invention was completed based on these findings.

[0008] The present invention relates to a gel material comprising pectin having a degree of esterification of less than 50%, a polyvalent metal salt, and an oil or fat, wherein the content of the oil or fat in the gel material is in the range of 0.09% by mass to 40% by mass, and the oil or fat is dispersed in water. The pH of the gel material is preferably in the range of 3.8 to 5.8. The degree of esterification of the pectin is preferably in the range of 20% or more to less than 50%. The polyvalent metal salt preferably includes a divalent metal salt. The gel material is preferably for at least one application selected from the group consisting of foods and cosmetics.

[0009] The present invention relates to a food product containing the gel material.

[0010] The present invention further relates to a cosmetic product containing the gel material.

[0011] The gel material of the present invention provides a gel material that has a pleasant texture, contributes to improving the flavor of food, and improves moisturizing effect even when incorporated in a small amount.The food of the present invention provides a food that has a pleasant texture and improved flavor.Furthermore, the cosmetic of the present invention provides a cosmetic that improves moisturizing effect even when incorporated in a small amount of gel material.

[0012] 1A and 1B are diagrams showing gel materials with different oil and fat contents immediately after mixing with oil and fat, and after being left to stand for 10 days.

[0013] The present invention will be described in further detail. Unless otherwise specified, the "to" in a numerical range indicates a range from above to below, and both end values ​​are included. Furthermore, when a numerical range is indicated, the upper and lower limits can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0014] The gel material of the present invention contains pectin with a degree of esterification of less than 50% (low methoxyl pectin, LM pectin). The "degree of esterification" of pectin indicates the degree of esterification of pectinic acid, typically expressed as the methoxyl content and determined by the number of esterified carboxyl groups (FAO / WHO standard). Pectin with a degree of esterification of 50 or more (high methoxyl pectin, HM pectin) differs from LM pectin in its gelling mechanism and cannot be incorporated into the gel material of the present invention. The degree of esterification of the LM pectin is preferably between 20% and 50%, more preferably between 30 and 40%. When the degree of esterification of the LM pectin is within this range, the texture of the gel material is improved, contributing to improved food flavor, and the moisturizing effect is further enhanced even when incorporated in a small amount. The lower limit of the degree of esterification is not particularly limited, but is typically around 5%.

[0015] The gel material of the present invention contains a polyvalent metal salt. The polyvalent metal salt is a salt that generates polyvalent cations in an aqueous solution and is a component used for the purpose of crosslinking and gelling LM pectin. The polyvalent metal salt preferably contains a divalent metal salt. Specifically, the polyvalent metal salt contains at least one selected from the group consisting of alkaline earth metal salts and transition metal salts. The polyvalent metal preferably contains at least one selected from the group consisting of calcium, iron, magnesium, and zinc, more preferably calcium, and even more preferably calcium.

[0016] Examples of the polyvalent metal salt include calcium lactate, calcium acetate, calcium phosphate, calcium carbonate, calcium chloride, calcium citrate, calcium dihydrogen phosphate, calcium formate, calcium gluconate, calcium glutamate, calcium glycerate, calcium glyceronate, calcium glycinate, calcium monohydrogen phosphate, calcium hydroxide, calcium iodide, calcium lactophosphate, calcium magnesium carbonate, calcium magnesium inositol hexaphosphate, calcium phosphate tribasic, calcium-o- Phosphate, calcium propionate, calcium pyrophosphate, calcium dihydrogen pyrophosphate, calcium succinate, calcium succate, calcium sulfite, calcium sulfate, calcium tetraphosphate, calcium oxide, iron(II) acetate, iron(III) acetate, iron(III) acetate hydroxide, iron(III) ammonium chloride, iron(III) ammonium citrate, iron(II) ammonium sulfate, iron(II) carbonate, iron(II) chloride, iron(III) chloride, iron choline citrate, iron(II) citrate, iron dextran, iron(II) formate, iron Iron(III) acid, iron(III) hypophosphite, iron(II) lactate, iron(II) phosphate, iron(III) potassium oxalate, iron(III) pyrophosphate, iron(III) sodium citrate, iron(III) sodium pyrophosphate, iron(III) sulfate, magnesium ammonium phosphate, magnesium carbonate, magnesium chloride, magnesium citrate, magnesium dihydrogen phosphate, magnesium formate, magnesium monohydrogen phosphate, magnesium o-phosphate, magnesium hydroxide, magnesium hydroxide carbonate, magnesium lactate, magnesium nitrate Examples of the salts that produce these polyvalent cations include magnesium, magnesium oxalate, magnesium oxide, magnesium phosphate, magnesium propionate, magnesium pyrophosphate, magnesium sulfate, zinc acetate, zinc ammonium sulfate, zinc carbonate, zinc chloride, zinc citrate, zinc formate, zinc monohydrogen phosphate, zinc hydroxide, zinc lactate, zinc nitrate, zinc oxide, zinc phosphate, zinc phosphate monobasic, zinc phosphate tribasic, zinc-o-phosphate, zinc propionate, zinc pyrophosphate, zinc sulfate, zinc tartrate, zinc valerate, and zinc isovalerate, and salts that produce these polyvalent cations may be used in combination as needed.Among these, calcium salts such as calcium lactate, calcium carbonate, calcium chloride, calcium citrate, calcium dihydrogen phosphate, calcium gluconate, calcium glyceronate, calcium hydroxide, calcium propionate, and calcium pyrophosphate are preferred from the viewpoint of gelling power.

[0017] The gel material of the present invention contains oils and fats. The oils and fats are those commonly used in the food and cosmetic fields. Examples of oils and fats used in the food field include vegetable oils such as rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, perilla oil, linseed oil, evening primrose oil, palm oil, shea butter, monkey fat, cocoa butter, coconut oil, palm kernel oil, and palm olein; animal oils and fats such as lard, beef tallow, chicken oil, milk fat, and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides. Furthermore, processed oils and fats obtained by subjecting the vegetable oils and fats, animal oils, and synthetic oils to at least one of deep hydrogenation, fractionation, and interesterification may also be used. These oils and fats may be used alone or in combination. Among these, the oils and fats preferably include at least one of rapeseed oil, soybean oil, palm oil, palm kernel oil, beef tallow, and processed oils and fats thereof. Preferably, lysophospholipids are excluded from the oils and fats.

[0018] The fats and oils used in the field of cosmetics include hydrocarbons, fats and oils, waxes, hardened oils, ester oils, higher alcohols, fatty acids, silicone oils, fluorine-based oils, lanolin derivatives, oily gelling agents, lipophilic surfactants, oil-soluble ultraviolet absorbers, and the like, regardless of their origin (e.g., animal oil, vegetable oil, synthetic oil) and their properties (e.g., solid oil, semi-solid oil, liquid oil, volatile oil, etc.). Specific examples include hydrocarbons such as liquid paraffin, squalane, petrolatum, polyisobutylene, polybutene, paraffin wax, ceresin wax, microcrystalline wax, montan wax, and fishtropus wax; vegetable oils such as olive oil, castor oil, jojoba oil, mink oil, and macadamia nut oil; waxes such as beeswax, carnauba wax, candelilla wax, glabra, and Japan wax; esters such as cetyl isooctanoate, isopropyl myristate, isopropyl palmitate, octyldodecyl myristate, glyceryl trioctanoate, polyglyceryl diisostearate, diglyceryl triisostearate, glyceryl tribehenate, pentaerythritol rosinate, neopentyl glycol dioctanoate, cholesterol fatty acid esters, and di(cholesteryl-behenyl-octyldodecyl) N-lauroyl-L-glutamate; lauryl alcohol, myristyl alcohol, and the like. higher alcohols such as ethanol, cetyl alcohol, stearyl alcohol, oleyl alcohol, isostearyl alcohol, behenyl alcohol, batyl alcohol, chimyl alcohol, ceryl alcohol, and myricyl alcohol; fatty acids such as stearic acid, lauric acid, myristic acid, behenic acid, isostearic acid, oleic acid, and rosin acid; silicones such as low-polymerization dimethylpolysiloxane, high-polymerization dimethylpolysiloxane, methylphenylpolysiloxane, decamethylcyclopentasiloxane, octamethylcyclotetrasiloxane, polyether-modified polysiloxane, crosslinked organopolysiloxane, and fluorine-modified silicone; fluorine-based oils such as perfluoropolyether, perfluorodecane, and perfluorooctane; lanolin derivatives such as lanolin acetate, lanolin fatty acid isopropyl, and lanolin alcohol; dextrin fatty acid esters, sucrose fatty acid esters, and starch fatty acid esters;Examples of such agents include oil-based gelling agents such as 12-hydroxystearic acid, aluminum stearate, and calcium stearate; lipophilic surfactants such as glyceryl monostearate, sorbitan tristearate, and sorbitan sesquioleate; and oil-soluble ultraviolet absorbers such as ethyl para-aminobenzoate, 2-ethylhexyl para-methoxycinnamate, 4-tert-butyl-4'-methoxydibenzoylmethane, and oxybenzone. One or more of these may be used.

[0019] The content of the oil / fat in the gel material of the present invention is in the range of 0.09% by mass to 40% by mass. If the content of the oil / fat in the gel material exceeds 40% by mass, the oil / fat will separate from the gel material. When the content of the oil / fat in the gel material of the present invention is in this range, the texture of the gel material is improved, contributing to an improvement in the flavor of food, and the moisturizing effect is more likely to be improved even with a small amount added.

[0020] In the gel material of the present invention, the oil is dispersed in water, but the oil is not emulsified in water, and therefore the gel material of the present invention is not an oil-in-water emulsion.

[0021] The pH of the gel material of the present invention is preferably in the range of 3.8 to 5.8. When the pH of the gel material of the present invention is in this range, the texture of the gel material is improved, contributing to an improvement in the flavor of food, and the moisturizing effect is more likely to be improved even with a small amount added.

[0022] The gel material of the present invention is preferably used for at least one application selected from the group consisting of food and cosmetics.

[0023] When the gel material of the present invention is used in foods, the gel material may contain secondary ingredients such as starch, dairy products such as caseins, thickening agents, salt, potassium chloride, and other salty seasonings, acidulants such as acetic acid, lactic acid, and gluconic acid, sugars such as white sugar, sweeteners, coloring agents, antioxidants, vegetable proteins, egg whites, egg yolks, various egg products, vegetable cream, flavorings, seasonings such as almond powder, pH adjusters, food preservatives, fruits, fruit juices, and spices. These secondary ingredients may be used alone or in combination of two or more.

[0024] When the gel material of the present invention is used in cosmetics, the gel material may contain powder for the purposes of UV protection, adjusting the texture, etc.

[0025] When the gel material of the present invention is used in cosmetics, the gel material may contain, in addition to the powder, ingredients typically used in cosmetics, such as surfactants, water-soluble polymers, alcohols, gelling agents, film-forming agents, resins, ultraviolet absorbers, moisturizers, pH adjusters, preservatives, antibacterial agents, fragrances, antioxidants, sequestering agents, colorants, and cosmetic agents.

[0026] Examples of the cosmetics include basic cosmetics such as creams, sunscreens, packs, massage products, cleansing products, detergents, and hair styling products; makeup cosmetics such as foundations, eye shadows, blushers, concealers, mascaras, eyeliners, eyebrow products, and lipsticks; and lotions.

[0027] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0028] A gel material was prepared with the following composition: Water 98.2% by mass Citrus-derived LM pectin OF845C (esterification degree approximately 35) １） 0.7% by mass Apple-derived LM pectin OF805 (esterification degree approximately 35) ２） 0.5% by mass Citric acid anhydrous 0.3% by mass Calcium lactate 0.2% by mass Trisodium citrate 0.1% by mass 1) Manufactured by Cargill Japan Co., Ltd. 2) Manufactured by Cargill Japan Co., Ltd.

[0029] The gel material raw materials were mixed with salad oil (canola oil manufactured by J-Oil Mills, Inc.) in amounts of 0.1, 1, 10, 20, 40, 50, 60, 75, and 100 parts by weight per 100 parts by weight of the gel material raw materials to prepare various gel materials. Figure 1 shows, from the left, each gel material immediately after mixing with 0.1, 1, 10, 20, 40, 50, 60, 75, and 100 parts by weight of the salad oil. Figure 2 shows each gel material after 10 days. In each gel material prepared by mixing 0.1, 1, 10, 20, 40, 50, and 60 parts by weight of the salad oil with 100 parts by weight of the gel material raw materials, the oil remained uniformly dispersed even after 10 days had elapsed since mixing. In the gel materials prepared by mixing 75 and 100 parts by weight of the salad oil with 100 parts by weight of the gel material raw materials, the oil separated immediately after mixing. It was confirmed that none of the gel materials were oil-in-water emulsions.

Claims

1. A gel material comprising pectin with an esterification degree of less than 50%, a polyvalent metal salt, and an oil and fat, wherein the content of the oil and fat in the gel material is in the range of 0.09% by mass to 40% by mass, and the oil and fat is dispersed in water.

2. The gel material according to claim 1, wherein the pH is in the range of 3.8 to 5.

8.

3. The gel material according to claim 1, wherein the esterification degree of the pectin is in the range of 20% or more and less than 50%.

4. The gel material according to claim 1, wherein the polyvalent metal salt contains a divalent metal salt.

5. The gel material according to any one of claims 1 to 4, which is for at least one use selected from the group consisting of foods and cosmetics.

6. A food comprising the gel material according to any one of claims 1 to 4.

7. A cosmetic comprising the gel material according to any one of claims 1 to 4.

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