Thickener composition

Abstract

This thickener composition contains a thickening polysaccharide and is used in the presence of calcium. The thickening polysaccharide contains LM pectin and native gellan gum. The mass ratio of the content of the LM pectin to the content of the native gellan gum (LM pectin / native gellan gum) is 1.3-20.0. The thickener composition according to the present invention can be used in various cosmetics, foods and drinks, etc.

Description

Thickener composition

[0001] The present invention relates to a thickener composition that can be used as a thickener for cosmetics, foods and drinks, etc.

[0002] As components for imparting a thickening effect to cosmetics, foods and drinks, carbomers and natural thickening polysaccharides are used. Carbomers are known to have high viscosity with a small amount and little stickiness, but no salt tolerance. On the other hand, although natural thickening polysaccharides are excellent in salt tolerance, it is necessary to increase the addition amount to achieve a desired viscosity, and stickiness becomes a problem. For example, in Patent Document 1, a thickener combining xanthan gum and guar gum has problems such as the thickening improvement effect being the same as that of xanthan gum alone and causing a sticky feeling, and a highly thickening paste composition containing a combination of xanthan gum, guar gum and locust bean gum as an active ingredient is proposed.

[0003] WO2013 / 108909

[0004] The present invention relates to providing a novel thickener composition that is excellent in thickening effect and has little stickiness and sliminess when used in cosmetics. It also relates to providing a novel cosmetic or food and drink in which stickiness and sliminess are suppressed.

[0005] The present invention relates to the following [1] to [5]. [1] A thickening agent composition comprising a thickening polysaccharide and used in the presence of calcium, wherein the thickening polysaccharide comprises LM pectin and native gellan gum, and the mass ratio of the content of LM pectin to the content of native gellan gum (LM pectin / native gellan gum) is 1.3 to 20.0. [2] A cosmetic composition comprising LM pectin, native gellan gum, and calcium, wherein the mass ratio of the content of LM pectin to the content of native gellan gum (LM pectin / native gellan gum) is 1.3 to 20.0. [3] A method for producing a cosmetic composition, comprising a thickening step of incorporating LM pectin, native gellan gum, and calcium into the cosmetic composition such that the mass ratio of the content of LM pectin to the content of native gellan gum (LM pectin / native gellan gum) is 1.3 to 20.0. [4] A food or beverage containing LM pectin, native gellan gum, and calcium, wherein the mass ratio of the LM pectin content to the native gellan gum content (LM pectin / native gellan gum) is 1.3 to 20.0. [5] A method for producing a food or beverage, comprising a thickening step of adding LM pectin, native gellan gum, and calcium to the food or beverage so that the mass ratio of the LM pectin content to the native gellan gum content (LM pectin / native gellan gum) is 1.3 to 20.0.

[0006] According to the present invention, it is possible to provide a novel thickening agent composition that has excellent thickening effect and exhibits less stickiness and greasiness when used in cosmetics. Furthermore, it is possible to provide a novel cosmetic or food product with suppressed stickiness and greasiness.

[0007] The measurement results for strain-dependent dynamic viscoelasticity in the lotion of Example 13 are shown.

[0008] When the inventors investigated the above problem, they unexpectedly discovered that using a thickening agent composition containing specific thickening polysaccharides in a specific ratio in the presence of calcium (Ca) resulted in excellent thickening effects and suppressed stickiness and sliminess when used in cosmetics or food and beverages. Although the mechanism is unknown, it is presumed that by mixing calcium-reactive thickening gelling agents, the reaction rate with calcium is controlled, and a partial cross-linked structure is generated.

[0009] (Thickening agent composition) The thickening agent composition of the present invention is used in the presence of calcium and contains LM pectin and native gellan gum as thickening polysaccharides.

[0010] LM pectin refers to pectin (an acidic polysaccharide with galacturonic acid as a constituent sugar) with a degree of esterification (DE) of less than 50%. Pectin with a degree of esterification (DE) of 50% or more is called HM pectin. From the viewpoint of increasing calcium reactivity, the degree of esterification of LM pectin is preferably 40% or less, more preferably 30% or less, even more preferably 20% or less, and even more preferably 15% or less. The content of LM pectin in the thickening agent composition of the present invention is not particularly limited, but can be, for example, 55 to 95% by mass, 60 to 90% by mass, or 65 to 85% by mass.

[0011] Native gellan gum is a natural high-molecular-weight polysaccharide obtained by microbial fermentation using the bacterium Pseudomonas elodea, and refers to gellan gum that has not undergone deacylation treatment. Gellan gum that has undergone deacylation treatment is called deacylated gellan gum. The content of native gellan gum in the thickening agent composition of the present invention is not particularly limited, but can be, for example, 5 to 45% by mass, 10 to 40% by mass, or 15 to 35% by mass.

[0012] The mass ratio of LM pectin content to native gellan gum content (LM pectin / native gellan gum) is 1.3 to 20.0, preferably 1.4 to 15.0, more preferably 1.5 to 10.0, even more preferably 2.0 to 8.0, and even more preferably 3.0 to 6.0, from the viewpoint of usability.

[0013] The thickening agent composition of the present invention may optionally contain thickening polysaccharides other than LM pectin and native gellan gum. Examples of thickening polysaccharides other than LM pectin and native gellan gum include guar gum, xanthan gum, tara gum, locust bean gum, gum arabic, tragacanth gum, karaya gum, tamarind gum, carrageenan, HM pectin, agar, quince seed (quince), algae colloid (quince extract), starch (rice, corn, potato, wheat), glycyrrhizic acid, dextran, succinoglucan, pullulan, collagen, casein, albumin, and gelatin. The total content of LM pectin and native gellan gum in the thickening polysaccharides is preferably 50 to 100% by mass from the viewpoint of usability. The lower limit is preferably 80% by mass or more, more preferably 90% by mass or more, and even more preferably 95% by mass or more. The upper limit can be, for example, 95% by mass or less, or 90% by mass or less. From the viewpoint of suppressing gelation, the thickening agent composition of the present invention is preferably substantially free of deacylgellan gum. The content of deacylgellan gum is preferably 0.05% by mass or less, more preferably 0.03% by mass or less.

[0014] The content of thickening polysaccharides in the thickening agent composition of the present invention is not particularly limited and can be 50 to 100% by mass, for example. The content of thickening polysaccharides refers to the total amount of LM pectin, native gellan gum, and optionally included thickening polysaccharides.

[0015] The thickening agent composition of the present invention exhibits excellent thickening effects in the presence of calcium and can be suitably used in cosmetics, food and beverages, and the like. The thickening agent composition of the present invention can be added to cosmetic intermediates and food and beverage intermediates that contain calcium. It can also be used together with calcium in cosmetic intermediates and food and beverage intermediates that do not contain calcium. The amount of calcium (calcium ions) to be present is not particularly limited, but preferably it is 1.8 to 12.0 parts by mass, more preferably 2.0 to 10.0 parts by mass, and even more preferably 2.5 to 8.0 parts by mass, based on 100 parts by mass of the total content of LM pectin and native gellan gum. The calcium content is measured by chelation titration.

[0016] The form of the thickening agent composition of the present invention is not limited and may be a powder or an aqueous solution. In the embodiment containing water, the water content is not limited but can be 1 to 99% by mass, for example. Examples of water include deionized water. The thickening agent composition may also contain calcium beforehand. Furthermore, the thickening agent composition of the present invention may contain ingredients used in cosmetics and food and beverages.

[0017] The thickening agent composition of the present invention becomes cloudy when an aqueous solution containing 1% by mass of a thickening polysaccharide is prepared in the presence of calcium, and its transmittance is, for example, about 0.1 to 30%. The transmittance is determined by diluting the cosmetic composition (1% aqueous solution) three times with deionized water, placing the sample in a quartz cell (plastic), measuring the absorbance at a wavelength of 660 nm with a spectrophotometer (Shimadzu UV-1800), and converting it to transmittance.

[0018] The thickening agent composition of the present invention preferably has a viscosity of 6,000 mPa·s or more, more preferably 8,000 mPa·s or more, even more preferably 10,000 mPa·s or more, even more preferably 12,000 mPa·s or more, and even more preferably 14,000 mPa·s or more when prepared as an aqueous solution containing 1% by mass of a thickening polysaccharide in the presence of calcium. This upper limit is not particularly limited, but it may also be 100,000 mPa·s or less, 80,000 mPa·s or less, or 60,000 mPa·s or less. The viscosity is measured at 25°C using a B-type viscometer at 12 rpm.

[0019] The thickening agent composition of the present invention can be prepared by mixing the above components by known methods.

[0020] (Cosmetic composition) The cosmetic composition of the present invention contains LM pectin, native gellan gum, and calcium, with a mass ratio of LM pectin content to native gellan gum content (LM pectin / native gellan gum) of 1.3 to 20.0. The description of each component is as described above.

[0021] The LM pectin content in the cosmetic composition of the present invention is not particularly limited, but can be, for example, 0.3 to 2.4% by mass, 0.4 to 2.0% by mass, 0.5 to 1.0% by mass, etc.

[0022] The content of native gellan gum in the cosmetic composition of the present invention is not particularly limited, but can be, for example, 0.03 to 1.0% by mass, 0.05 to 0.8% by mass, 0.1 to 0.6% by mass, etc.

[0023] The mass ratio of LM pectin content to native gellan gum content in the cosmetic composition of the present invention (LM pectin / native gellan gum) is 1.3 to 20.0, preferably 1.4 to 15.0, more preferably 1.5 to 10.0, even more preferably 2.0 to 8.0, and even more preferably 3.0 to 6.0, from the viewpoint of usability.

[0024] The calcium content in the cosmetic composition of the present invention is not particularly limited, but can be, for example, 0.01 to 0.3% by mass, 0.02 to 0.1% by mass, etc. Furthermore, the calcium content is preferably 1.8 to 12.0 parts by mass, more preferably 2.0 to 10.0 parts by mass, and even more preferably 2.5 to 8.0 parts by mass, per 100 parts by mass of the total content of LM pectin and native gellan gum.

[0025] Examples of cosmetics of the present invention include lotions, emulsions, gels, serums, creams, eye care creams, massage creams, body milks, body lotions, hand milks, hand lotions, hand creams, body creams, primer lotions, primer creams, sunscreen creams, facial cleansers, shampoos, body washes, hand foams, cleansing liquids, cleansing milks, cleansing gels, and cleansing lotions.

[0026] The cosmetic composition of the present invention may further contain ingredients used in cosmetics. Examples of such optional ingredients include polysaccharides other than LM pectin and native gellan gum, water, polyhydric alcohols, surfactants, oils, thickeners other than polysaccharides, UV absorbers, antioxidants, preservatives, fragrances, chelating agents, neutralizing agents, humectants, and pH adjusters.

[0027] Examples of polyhydric alcohols include glycerin, diglycerin, polyglycerin, ethylene glycol, diethylene glycol, triethylene glycol, tripylene glycol, propylene glycol, 1,3-propanediol, dipropylene glycol, 1,3-butylene glycol, polyethylene glycol, sorbitol, xylitol, polyethylene glycol monoethyl ether, diethylene glycol monoethyl ether, ethylene glycol dimethyl ether, 1,2-pentanediol, hexylene glycol, 1,2-hexanediol, maltitol, and glucosyltrehalose, with glycerin, dipropylene glycol, and 1,3-butylene glycol being more preferred.

[0028] Examples of surfactants include anionic surfactants, cationic surfactants, nonionic surfactants, and amphoteric surfactants, as well as alkyl sulfonates, alkyl sulfates, acylated amino acid salts, polyoxyethylene alkyl ether sulfates, alkylbenzene sulfonates, N-acyl-N-methyl taurate salts, α-olefin sulfonates, higher fatty acid ester sulfonates, alkyl ether acetates, polyoxyethylene alkyl ether acetates, alkyl phosphate esters, fatty acid soaps, alkyldimethylaminoacetic acid betaine type, alkylamidopropyl betaine type, and alkylcarboxymethylhydroxyethylimidazolinium Examples include betaine type, alkylhydroxysulfobetaine type, alkyldimethylamine oxide type, polyglycerin fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyoxyethylene sorbitan tetraoleate, polyoxyethylene alkyl ether, polyoxyethylene polyoxypropylene glycol, polyoxyethylene polyoxypropylene alkyl ether, polyethylene glycol fatty acid ester, polyoxyethylene castor oil, polyoxyethylene hydrogenated castor oil, alkyl glycosides, and the like.

[0029] Examples of oils include hydrocarbon oils, natural animal and vegetable oils and fats, semi-synthetic oils, waxes, ester oils, silicone oils, higher alcohols, fatty acids, and essential oils.

[0030] Examples of thickening agents other than polysaccharides include polyvinyl alcohol (PVA), polyvinyl methyl ether (PVM), PVP (polyvinylpyrrolidone), sodium polyacrylate, carboxyvinyl polymer, dialkyldimethylammonium sulfate cellulose, aluminum magnesium silicate, bentonite, hectorite, aluminum magnesium silicate (beegum), laponite, anhydrous silicic acid, taurate-based synthetic polymers, acrylate-based synthetic polymers, Tanakura clay, hectorite, bentonite, and the like.

[0031] Examples of UV absorbers include homomenthyl salicylate, ethylhexyl salicylate, homosalate, triethanolamine salicylate, 2-ethylhexyl paramethoxycinnamate, glyceryl mono-2-ethylhexanoate diparamethoxycinnamate, methyl 2,5-diisopropylcinnamate, methylbis(trimethylsiloxy)silylisopentyl trimethoxycinnamate, isopropyl paramethoxycinnamate / diisopropyl cinnamic acid ester mixture, diethanolamine salt of p-methoxyhydrocinnamate, octocrylene, 2-ethylhexyl dimethoxybenzylidene dioxoimidazolidinepropionate, 1-(3,4-dimethoxyphenyl)-4,4-dimethyl-1,3-pentanedione, cinoxate, methyl-O-aminobenzoate, 3-(4-methylbenzylidene)camphor, octyltriazone, diethylaminohydroxybenzoylhexyl benzoate, and bis-ethylhexyloxyphenol methoxyphenyl triazine.

[0032] Antioxidants include tocopherols, dibutylhydroxytoluene (BHT), butylhydroxyanisole, pyrosulfites, gallic acid esters, phosphoric acid, citric acid, ascorbic acid, maleic acid, malonic acid, succinic acid, fumaric acid, kephalin, hexametaphosphorate, phytic acid, and ethylenediaminetetraacetic acid.

[0033] Examples of preservatives include parabens and phenoxyethanol.

[0034] Fragrance ingredients include geraniol, citral, citronellol, damask rose flower extract, farnesol, phenylethyl alcohol, phenethyl alcohol, linalool, and limonene.

[0035] Examples of chelating agents include 1-hydroxyethane-1,1-diphosphonic acid, tetrasodium 1-hydroxyethane-1,1-diphosphonic acid, disodium edetate, trisodium edetate, tetrasodium edetate, sodium citrate, sodium polyphosphate, sodium metaphosphate, gluconic acid, phosphoric acid, citric acid, ascorbic acid, succinic acid, edetate, and trisodium ethylenediaminehydroxyethyltriacetate.

[0036] Examples of neutralizing agents include sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, sodium carbonate, monoethanolamine, diethanolamine, triethanolamine, isopropanolamine, diisopropanolamine, triisopropanolamine, 2-amino-2-methyl-1-propanol, and 2-amino-2-methyl-1,3-propanediol.

[0037] Examples of moisturizing agents include chondroitin sulfate, hyaluronic acid, mucoitin sulfate, carotenoid acid, atelocollagen, cholesteryl-1,2-hydroxystearate, sodium lactate, dl-pyrrolidone carboxylate, short-chain soluble collagen, diglycerin (EO) PO adduct, Rosa rugosa extract, Achillea millefolium extract, and Melilotus extract.

[0038] Examples of pH adjusters include acidic substances such as citric acid, succinic acid, phosphoric acid, glycolic acid, tartaric acid, lactic acid, aspartic acid, glutamic acid, phosphoric acid, and carbonic acid, as well as their sodium or potassium salts, sodium hydroxide, potassium hydroxide, lysine, and arginine.

[0039] The present invention provides a method for producing a cosmetic composition, which includes a thickening step in which LM pectin, native gellan gum, and calcium are added to the cosmetic composition so that the mass ratio of LM pectin to native gellan gum content (LM pectin / native gellan gum) is 1.3 to 20.0.

[0040] One embodiment of the thickening process involves adding LM pectin, native gellan gum, and a calcium salt during the manufacturing process of the cosmetic (Embodiment 1). In this embodiment, each component may be added as a pre-prepared composition or added individually. A specific example of a method for pre-preparing each component into a composition is the method described in the examples below. That is, a method of preparing a composition by mixing an aqueous solution of a thickening polysaccharide with an aqueous solution of a calcium salt. Known calcium salts that can be used to include calcium include calcium chloride dihydrate, calcium lactate pentahydrate, calcium chloride, calcium lactate, calcium sulfate, calcium acetate, calcium carbonate, calcium hydroxide, calcium sulfate, calcium sulfate hydrate, and calcium phosphate. The amount of calcium salt to be added depends on the type of calcium salt, but can be used in amounts such as 10 to 100 parts by mass or 20 to 80 parts by mass per 100 parts by mass of LM pectin and native gellan gum. Other salts may also be used in combination in the cosmetic. Other salts include, for example, magnesium sulfate, sodium polyphosphate, potassium chloride, sodium hydroxide, sodium citrate, and sodium chloride.

[0041] Another embodiment of the thickening process involves adding any missing components to a cosmetic intermediate containing one or more LM pectin, native gellan gum, and calcium (Embodiment 2). For example, this involves adding the missing LM pectin and native gellan gum to a cosmetic intermediate containing calcium. If the calcium content of the cosmetic intermediate is low, the calcium content can be further adjusted using calcium salts. In this embodiment as well, the missing components may be added as a pre-prepared composition or added individually.

[0042] (Food and beverage) The food and beverage of the present invention is a food and beverage containing LM pectin, native gellan gum, and calcium, and the mass ratio of the content of the LM pectin to the content of the native gellan gum (LM pectin / native gellan gum) is 1.3 to 20.0. The explanations of each component are as described above.

[0043] The content of LM pectin in the food and beverage of the present invention is not particularly limited, but for example, it can be 0.3 to 2.4% by mass, 0.4 to 2.0% by mass, 0.5 to <1.0% by mass, etc.

[0044] The content of native gellan gum in the food and beverage of the present invention is not particularly limited, but for example, it can be 0.03 to 1.0% by mass, 0.05 to 0.8% by mass, 0.1 to 0.6% by mass, etc.

[0045] The mass ratio of the content of LM pectin to the content of native gellan gum (LM pectin / native gellan gum) in the food and beverage of the present invention is 1.3 to 20.0 from the viewpoint of stickiness, preferably 1.4 to 15.0, more preferably 1.5 to 10.0, still more preferably 2.0 to 8.0, and still more preferably 3.0 to 6.0. <0

[0046] The content of calcium in the food and beverage of the present invention is not particularly limited, but for example, it can be 0.0 <1> to 0.3% by mass, 0.02 to 0.1% by mass, etc. Further, with respect to 100 parts by mass of the total content of LM pectin and native gellan gum, preferably 1.8 to 12.0 parts by mass, more preferably 2.0 to 10.0 parts by mass, still more preferably 2.5 to 8.0 parts by mass.

[0047] Examples of the food and drink products of the present invention include, for example, instant foods such as instant noodles, retort foods, canned foods, microwave foods, instant soups and miso soups, freeze-dried foods, etc.; beverages such as soft drinks, fruit juice drinks, vegetable-based drinks, soy milk drinks, coffee drinks, tea drinks, powdered drinks, concentrated drinks, nutritional drinks, alcoholic beverages, etc.; wheat flour products such as bread, pasta, fresh noodles, cake mixes, tempura powder, bread flour, etc.; confectioneries such as caramel, candy, chewing gum, chocolate, cookies, biscuits, cakes, pies, snacks, crackers, Japanese confectioneries, dessert confectioneries, etc.; seasonings such as sauces, processed tomato seasonings, flavor seasonings, cooking mixes, condiments, dressings, broths, curry and stew bases, etc.; oil and fat products such as processed oils and fats, butter, margarine, mayonnaise, etc.; dairy products such as milk drinks, yogurts, lactic acid bacteria drinks, ice creams, creams, etc.; processed fishery products such as frozen foods, fish ham and sausage, processed fishery paste products, etc.; processed livestock products such as livestock ham and sausage; processed agricultural products such as canned agricultural products, jams and marmalades, pickles, cooked beans, cereals, etc.; nutritional foods such as powders, tablets, capsules, drink-shaped supplements, high-nutrition foods, liquid foods, thick liquid foods, medical foods, etc. In addition, it can also be applied to feeds for livestock animals such as cows, pigs, and poultry, and foods for household pets.

[0048] The food and drink products of the present invention can further contain components used in food and drink products. Such optional components include, for example, thickening polysaccharides other than LM pectin and native gellan gum, water, thickeners other than thickening polysaccharides, emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, lecithin, antioxidants such as ascorbic acid, tocopherol, flavonoids, polyphenols, flavors, colorants, sweeteners, and useful intestinal bacteria such as lactic acid bacteria, bifidobacterium, saccharifying bacteria, butyric acid bacteria, glucosinolates which are derivatives of glucose and amino acids, catechins such as ECg, EGCg, carotenoids such as astaxanthin, lutein, amino acids such as L-theanine, GABA, vitamins, minerals, etc.

[0049] The present invention relates to a method for producing food and beverages, which includes a thickening step in which LM pectin, native gellan gum, and calcium are added to the food and beverage so that the mass ratio of LM pectin to native gellan gum content (LM pectin / native gellan gum) is 1.3 to 20.0. The details of the thickening step are the same as described above.

[0050] The present invention will be specifically described below with reference to examples and comparative examples, but the present invention is not limited to these.

[0051] The details of the ingredients used in Tables 1-4 are shown below. LM Pectin 1: Manufactured by CP Kelco (Esterification degree: 6-12%) LM Pectin 2: Manufactured by Cargill (Esterification degree: 25-30%) LM Pectin 3: Manufactured by Cargill (Esterification degree: 30-35%) HM Pectin: Manufactured by CP Kelco (Esterification degree: 70-75%) Native Gellan Gum 1: Manufactured by CP Kelco Native Gellan Gum 2: Manufactured by BLG Deacyl Gellan Gum: Manufactured by CP Kelco Xanthan Gum: Manufactured by Danisco Tamarind Gum: Manufactured by MP Gokyo Food & Chemical Calcium Lactate Pentahydrate: Manufactured by Musashino Chemical Research Institute BG (Butylene Glycol): Manufactured by Daicel Preservative: Manufactured by Fujifilm Wako Pure Chemical Industries

[0052] Preparation Example 1 of Thickening Agent Composition Examples 1-10, Comparative Examples 1-6 Thickening agent compositions were obtained by mixing the thickening polysaccharides listed in Tables 1 and 2.

[0053] <Viscosity Evaluation 1> In a 500 mL stainless steel beaker, the thickening agent composition obtained in Preparation Example 1 was dispersed and mixed in deionized water and heated at 85°C for 5 minutes. Next, 400 parts by mass of a 5% calcium lactate aqueous solution were added to 100 parts by mass of the total content of LM pectin and native gellan gum, and the mixture was stirred at 5000 rpm for 2 minutes. The calcium content was 2.6 parts by mass per 100 parts by mass of the total content of LM pectin and native gellan gum. After correcting for moisture content, the mixture was cooled at 25°C for more than 1 hour to obtain a calcium-containing aqueous solution containing 1% by mass of thickening polysaccharides. The solution was transferred to a 200 mL tall beaker, and viscosity was measured at 25°C using a B-type viscometer (Toki Sangyo TVB-10M) at 12 rpm with a No. 4 rotor (STOP TIME: 30 s). For viscosities of 5000 mPa·s or less, the No. 3 rotor was used and the measurement was repeated. The results are shown in Table 1. Furthermore, when the viscosity of the thickening agent composition of Example 3 was measured after preparing an aqueous solution containing 1% by mass of the thickening polysaccharide without adding a 5% calcium lactate aqueous solution, the viscosity was 3,500 mPa·s.

[0054]

[0055] <Viscosity Evaluation 2> The viscosity was evaluated in the same manner as above, except that the calcium content was set to 5.2 parts by mass per 100 parts by mass of the total content of LM pectin and native gellan gum. The results are shown in Table 2.

[0056]

[0057] As shown in Tables 1 and 2, all of the thickening agent compositions of the present invention exhibited excellent thickening effects. Furthermore, it was confirmed that calcium-containing aqueous solutions prepared to the same composition by individually adding LM pectin and native gellan gum, without using the pre-prepared thickening agent compositions, also exhibited similar viscosity.

[0058] Lotion Preparation Examples 11-21, Comparative Examples 7-13 Lotions were prepared with the compositions shown in Tables 3 and 4. Specifically, in a 500 mL stainless steel beaker, BG, thickening polysaccharides, and preservatives were added, deionized water was added and mixed, and the mixture was heated at 85°C for 5 minutes. Next, a 5% calcium lactate aqueous solution was added and stirred at 5000 rpm for 2 minutes. After correcting the moisture content, the mixture was cooled at 25°C for at least 1 hour to obtain the lotion.

[0059] <Viscosity Evaluation 3> The lotions from each example and comparative example were transferred to a 200 mL tall beaker, and viscosity was measured at 25°C using a Type B viscometer (Toki Sangyo TVB-10M) at 12 rpm with a No. 4 rotor (STOP TIME: 30 s). For viscosities of 5000 mPa·s or less, the measurement was repeated using a No. 3 rotor. The results are shown in Tables 3 and 4.

[0060] <Stickiness / Slipperiness> 0.3g of the lotion from each example and comparative example was applied to the inside of the forearm, and friction was applied with the index finger. The evaluation was performed according to the following evaluation criteria. The evaluation was performed by 10 trained panelists, and the average values ​​are shown in Tables 3 and 4. An evaluation of 3 or higher was judged to be low in stickiness or slipperiness. (Evaluation criteria for stickiness or slipperiness) 4: Almost no stickiness or slipperiness felt (equivalent to 0.16% carbomer aqueous solution) 3: Little stickiness or slipperiness 2: Slight stickiness or slipperiness felt 1: Stickiness or slipperiness felt (equivalent to 2.5% xanthan gum aqueous solution)

[0061] <Ease of Scooping with Fingers> The lotions of each example and comparative example were placed in jar containers, scooped up with the index finger, and evaluated according to the following evaluation criteria. The evaluation was performed by 10 trained panelists, and the average values ​​are shown in Tables 3 and 4. Note that ease of scooping with fingers refers to how easily the product can be scooped up with a finger. (Evaluation Criteria for Ease of Scooping with Fingers) ○: Can be easily scooped up with a finger △: Difficult to scoop up with a finger ×: Cannot be scooped up with a finger

[0062] <Strain-Dependent Dynamic Viscoelasticity Test> For each example and comparative example of lotion, the strain-dependent dynamic viscoelasticity was measured using a dynamic viscoelasticity measuring device (ARES G-2, manufactured by T.A. Instruments Co., Ltd.) under the following conditions. As shown in Figure 1, the yield point was defined as the intersection of G' (storage modulus) and G'' (actual damage modulus). If the strain at yield is 100% or less and the modulus is 30 Pa or more, it can be judged that the lotion has excellent gripping properties. (Conditions) Fixture: 25 mm parallel plate Temperature: 25°C Frequency: 1 Hz Gap: 1.0 mm Strain: 1% to 1000%

[0063]

[0064]

[0065] As shown in Tables 3 and 4, the cosmetic composition of the present invention had an appropriate viscosity while suppressing stickiness and greasiness. It also had good fingerability. Furthermore, it was confirmed that the same effect as when LM pectin and native gellan gum were added individually was obtained when a pre-prepared thickening agent composition was used.

[0066] (Formulation Examples) The following are examples of formulations for the cosmetic composition of the present invention. The present invention is not limited in any way by these formulation examples. Note that all amounts are expressed as mass % of the total product amount.

[0067] Formula Example 1: Cleansing Liquid (Suspension Type) The following formulation was adjusted to a total volume of 100g.

[0068]

[0069] Formula Example 2: Cleansing Gel (Natural Type) The following formulation was adjusted to make a total of 100g.

[0070]

[0071] Formula Example 3: Skin Care Cream - The following formulation was adjusted to make a total of 100g.

[0072]

[0073] Prescription Example 4: The dip sauce was prepared using the following proportions to make a total of 100g.

[0074]

[0075] Examples 1 to 4 all had a suitable viscosity and were not sticky or slimy.

[0076] The thickening agent composition of the present invention can be used in various cosmetics and food and beverage products.

Claims

1. A thickening agent composition comprising a thickening polysaccharide and used in the presence of calcium, wherein the thickening polysaccharide comprises LM pectin and native gellan gum, and the mass ratio of the LM pectin content to the native gellan gum content (LM pectin / native gellan gum) is 1.3 to 20.

0.

2. The thickening agent composition according to claim 1, wherein the total content of LM pectin and native gellan gum in the thickening polysaccharide is 50 to 100% by mass.

3. The thickening agent composition according to claim 1, wherein the thickening polysaccharide further comprises one or more selected from the group consisting of guar gum, xanthan gum, tara gum, locust bean gum, gum arabic, tragacanth gum, karaya gum, tamarind gum, carrageenan, HM pectin, agar, quince seed (quince), algae colloid (quince extract), starch (rice, corn, potato, wheat), glycyrrhizic acid, dextran, succinoglucan, pullulan, collagen, casein, albumin, and gelatin.

4. The thickening agent composition according to claim 1, wherein the degree of esterification of the LM pectin is 40% or less.

5. The thickening agent composition according to claim 1, for use in cosmetics or food and beverages.

6. A cosmetic composition comprising LM pectin, native gellan gum, and calcium, wherein the mass ratio of the LM pectin content to the native gellan gum content (LM pectin / native gellan gum) is 1.3 to 20.

0.

7. The cosmetic composition according to claim 6, wherein the calcium content is 1.8 to 12.0 parts by mass per 100 parts by mass of the total content of the LM pectin and the native gellan gum.

8. A method for producing a cosmetic, comprising a thickening step of adding LM pectin, native gellan gum, and calcium to the cosmetic so that the mass ratio of the LM pectin content to the native gellan gum content (LM pectin / native gellan gum) in the cosmetic is 1.3 to 20.

0.

9. A food or beverage containing LM pectin, native gellan gum, and calcium, wherein the mass ratio of the LM pectin content to the native gellan gum content (LM pectin / native gellan gum) is 1.3 to 20.

0.

10. The food or beverage according to claim 9, wherein the calcium content is 1.8 to 12.0 parts by mass per 100 parts by mass of the total content of LM pectin and native gellan gum.

11. A method for producing food and beverages, comprising a thickening step of adding LM pectin, native gellan gum, and calcium such that the mass ratio of the LM pectin content to the native gellan gum content in the food and beverage (LM pectin / native gellan gum) is 1.3 to 20.0.

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