Oil-in-water emulsion dispersion composition

Abstract

The purpose of the present invention is to provide a novel means whereby it is possible to maintain the emulsified state of an oil-in-water emulsion containing water, a hydrophobic substance, cyclodextrin, and a thickening polysaccharide even when the oil-in-water emulsion is diluted with a solvent. The present invention provides a method for producing an oil-in-water emulsion dispersion composition including the following steps (1) and (2): (1) a step in which water, a hydrophobic substance, cyclodextrin, and a thickening polysaccharide are mixed to obtain an oil-in-water emulsion; and (2) a step in which a protein and the oil-in-water emulsion obtained in step (1) are mixed.

Description

Oil-in-water emulsion dispersion composition

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

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

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

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

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

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

[0007] Patent Document 1: WO2022 / 064997 Patent Document 2: Japanese Patent Application Publication No. 7196346 JP2023-142681A Patent Document 3: WO2024 / 003588A

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

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

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

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

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

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

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

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

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

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

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

[13] The kit of any of [8] to

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

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

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

[0014]

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

[16] The method of

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

[17] The method of

[15] or

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

[18] Any of the methods

[15] to

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

[19] The method according to any one of

[15] to

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

[20] The method according to any one of

[15] to

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

[21] The method according to any one of

[15] to

[20] , wherein the oil-in-water emulsion dispersion composition is in the form of a pharmaceutical composition, a food or beverage composition, an additive for a food or beverage, a cosmetic composition, a fragrance composition, an agricultural chemical composition, an adhesive composition (e.g., an industrial adhesive), or a surfactant composition (e.g., a detergent). This specification includes the contents of the specification of Japanese Patent Application No. 2024-146466, filed on August 28, 2024, which is the priority basis of this application. All publications, patents, and patent applications cited in this specification are incorporated herein by reference in their entirety.

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

[0016] Figure 1-1 shows (A) micrographs of a protein-containing oil-in-water emulsion dispersion composition (Example 1) taken 1 minute, 10 minutes, and 18 hours after preparation (dilution), (B) micrographs of a protein-free oil-in-water emulsion dispersion composition (Comparative Example 1) taken 1 minute, 10 minutes, and 18 hours after preparation (dilution), respectively. Figure 1-2 shows (C) micrographs of a mixture not containing an oil-in-water emulsion (Comparative Example 2) taken 1 minute, 10 minutes, and 18 hours after preparation (dilution), respectively. Figure 1-2 shows (D) micrographs of a mixture not containing either a protein or an oil-in-water emulsion (Comparative Example 5) taken 1 minute, 10 minutes, and 18 hours after preparation (dilution), respectively.

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

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

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

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

[0021] In the present invention, the term "oils and fats" refers to oils and fats that are commonly used in the formation of oil-in-water emulsions, and both polar and non-polar oils and fats can be used. Examples of such oils and fats include vegetable-derived oils (e.g., canola oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice oil, rice bran oil, camellia oil, safflower oil, olive oil, linseed oil, perilla oil, perilla oil, sunflower oil, palm oil, tea oil, coconut oil, avocado oil, kukui nut oil, grapeseed oil, cocoa butter, coconut oil, wheat germ oil, almond oil, evening primrose oil, castor oil, hazelnut oil, macadamia nut oil, rosehip oil, grape oil). , cocoa oil, jojoba oil, palm kernel oil, etc.), isostearyl alcohol, caprylic alcohol, lauryl alcohol, stearyl alcohol, 2-octadecyl alcohol, myristyl alcohol, cetyl alcohol, phytosterol, cholesterol, stearic acid, isostearic acid, capric acid, lanolinic acid, lauric acid, myristic acid, palmitic acid, behenic acid, linoleic acid, linolenic acid, glyceryl monostearate, glyceryl monopalmitate, mono Glyceryl behenate, glyceryl monomyristate, glyceryl monolaurate, glyceryl monolanolate, glyceryl monolinolenate, glyceryl monolinolenate, glyceryl monooleate, glyceryl triisostearate, isopropyl myristate, glycerol tri-2-heptylundecanoate, glycerol tri-2-ethylhexanoate, 2-heptylundecyl palmitate, di-2-heptylundecyl adipate, cetyl isooctadecyl Examples of the oils include, but are not limited to, synthetic ester oils such as trimethylolpropane-2-trimethylolheptylundecanoate, propane-2-ethylhexanoate, pentaerythritol-2-heptylundecanoate, pentaerythritol-2-ethylhexanoate, cholesterol isostearate, diethyl phthalate, and dibutyl phthalate; animal-derived oils and fats such as beef tallow, lard, lanolin, squalene, and squalane; and silicone oil.The fats and oils used in the present invention are preferably liquid at room temperature, and are preferably highly safe animal- or plant-derived fats and oils, with edible vegetable oils that have been used in food and are highly safe being particularly preferred. The fats and oils may be used alone or in combination, and appropriate fats and oils can be selected and used depending on the intended use of the oil-in-water emulsion dispersion composition, which is the final product of the present invention. In this specification, "room temperature" refers to 5 to 35°C, preferably 15 to 30°C.

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

[0023] In the present invention, the term "hydrophobic resin" refers to a resin that does not have hydrophilic groups or has a small content of hydrophilic groups and is insoluble in polar solvents such as water. In the present invention, those that are in a liquid state at least at room temperature can be suitably used. Examples of such hydrophobic resins include silicone resins (not hydrophilized), polyurethane resins, fluorine-containing resins, polyethylene resins, polypropylene resins, polyester resins, acrylic resins, polystyrene resins, polycarbonate resins, polyvinyl chloride resins, polysulfone resins, polyethersulfone resins, polyaramid resins, polyamide resins, polyether resins, polyacrylonitrile resins, polyetherimide resins, and copolymers of these polymers, but are not limited thereto. As the hydrophobic resin used in the present invention, those that are highly safe and have been confirmed to have biocompatibility and bioaffinity are particularly preferred. The hydrophobic resin may be used alone or in combination with different hydrophobic resins. Depending on the usage mode of the oil-in-water emulsion dispersion composition, which is the final product of the present invention, an appropriate one can be selected and used.

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

[0025] The oil-in-water emulsion of the present invention can contain any amount of hydrophobic substance, for example, 1% by mass or more, 3% by mass or more, 5% by mass or more, or 7% by mass or more. The upper limit is not particularly limited, but can be, for example, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less. The range of the amount of hydrophobic substance in the oil-in-water emulsion of the present invention can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits. For example, the oil-in-water emulsion of the present invention can contain the hydrophobic substance in an amount appropriately selected from the range of 1% by mass to 50% by mass, 1% by mass to 30% by mass, 1% by mass to 20% by mass, or 1% by mass to 10% by mass, preferably 5% by mass to 10% by mass, or 7% by mass to 10% by mass. If the amount of hydrophobic substance is less than 1% by mass, emulsification may be insufficient, whereas if the amount of hydrophobic substance is more than 50% by mass, the product may become too sticky or slimy. In either case, the desired effects or feeling of use may not be achieved when using the oil-in-water emulsion dispersion composition, which is the final product of the present invention.

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

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

[0028] "Cyclodextrin" refers to a cyclic non-reducing maltooligosaccharide whose constituent unit is glucose, and examples thereof include α-cyclodextrin, which has 6 glucose units, β-cyclodextrin, which has 7 glucose units, and γ-cyclodextrin, which has 8 glucose units. In the present invention, α-, β-, and γ-cyclodextrin, as well as derivatives thereof, and any combination thereof may be used. Examples of cyclodextrin derivatives include, but are not limited to, ethyl cyclodextrin, methyl cyclodextrin, hydroxyethyl cyclodextrin, hydroxypropyl cyclodextrin, methylamino cyclodextrin, amino cyclodextrin, carboxyethyl cyclodextrin, carboxymethyl cyclodextrin, sulfoxyethyl cyclodextrin, sulfoxyl cyclodextrin, acetyl cyclodextrin, branched cyclodextrin, cyclodextrin fatty acid ester, glucosyl cyclodextrin, and maltosyl cyclodextrin. α-Cyclodextrin is preferably used. α-Cyclodextrin is highly soluble in water, allowing the formation of oil-in-water emulsions with minimal roughness. Furthermore, the use of α-cyclodextrin allows the formation of oil-in-water emulsions with improved retention of active ingredients and / or improved adhesion to the application site. In an oil-in-water emulsion dispersion composition containing the same, the strength and / or durability of the effect exerted by the active ingredient held in the oil-in-water emulsion can be maintained for a longer period, and / or when the oil-in-water emulsion dispersion composition is applied, the oil-in-water emulsion adheres to an object to which it is applied together with the active ingredient, where the active ingredient is held and retained, and the strength and / or durability of its effect can be maintained for a longer period.

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

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

[0031] In the present invention, the "thickening polysaccharide" is more preferably carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, or gellan gum, and even more preferably carboxymethylcellulose (CMC), glucomannan, tamarind gum, or xanthan gum. These thickening polysaccharides can particularly impart high emulsion stability to the oil-in-water emulsion of the present invention (WO 2024 / 142417).

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

[0033] In the oil-in-water emulsion of the present invention, the emulsification and stability of the oil-in-water emulsion are imparted by the combined use of the cyclodextrin and the thickening polysaccharide. The emulsification and stability of the oil-in-water emulsion imparted by the combined use of the cyclodextrin and the thickening polysaccharide do not depend on the three-dimensional matrix gel formed by dissolving a general gelling agent in water and cooling (preferably, does not include a three-dimensional matrix gel), but are thought to be due to the presence of hydrogen bond interactions between the cyclodextrin and the thickening polysaccharide (WO 2024 / 142417).

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

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

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

[0037] The oil-in-water emulsion of the present invention may further contain, as needed, components commonly used in the production of the final oil-in-water emulsion dispersion composition of the present invention (hereinafter referred to as "other components") in amounts appropriate to the desired application form, as long as the effects of the present invention are not impaired. Examples of such other components include, but are not limited to, excipients, disintegrants, lubricants, binders, diluents, buffers, suspending agents, thickeners, preservatives, antibacterial agents, antiseptics, antioxidants, UV absorbers, colorants, pigments, dyes, pigments, lubricants, plasticizers, solvents, solubilizers, isotonicity agents, flavorings, vitamins, pH adjusters, chelating agents, water softeners, dispersants, stabilizers, etc.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

[0062] On the other hand, as a control, an oil-in-water emulsion containing the active ingredient but not containing the protein was prepared by adding and mixing each component, and the obtained oil-in-water emulsion was diluted with water to 0.2% by mass to prepare oil-in-water emulsion dispersion compositions containing the active ingredient but not containing the protein (Comparative Examples 1, 6, and 7).

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

[0064] As a control, a mixture containing the active ingredient (Comparative Example 5) was prepared by not preparing an oil-in-water emulsion, not adding protein, and mixing the active ingredient with ethanol, and then diluting the mixture with water to 0.2% by mass.

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

[0066] II. Evaluation of the characteristics of oil-in-water emulsion dispersion compositions 1. Evaluation method (1) Sensory evaluation For the sensory evaluation, well-trained expert panelists (3 people) prepared each oil-in-water emulsion dispersion composition and the control composition and mixture, and then held 10 mL of each sample in their mouths at predetermined time points (immediately after preparation (after dilution), 1 minute, 3 minutes, 5 minutes, 10 minutes, and 18 hours later), and evaluated the strength of the scent derived from the active ingredient using the following 5-point scale: 5: The scent is as strong as immediately after preparation of the composition. 4: It feels slightly weaker than immediately after preparation. 3: It feels weaker than immediately after preparation. 2: It feels very weak. 1: It cannot be detected at all.

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

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

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

[0070] On the other hand, in the protein-free oil-in-water emulsion dispersion compositions (Comparative Examples 1, 6, and 7), the scent derived from the active ingredient weakened over time, and was already very faint 10 minutes after preparation (dilution), and no scent derived from the active ingredient was detectable at all 18 hours after preparation (dilution).

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

[0072]

[0073]

[0074]

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

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

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

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

Claims

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

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

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

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

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

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

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

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

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

10. A kit according to claim 8 for use in the method of claim 1.

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

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

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

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