JP2562913B2 - Transparent gel composition - Google Patents
Transparent gel compositionInfo
- Publication number
- JP2562913B2 JP2562913B2 JP62230746A JP23074687A JP2562913B2 JP 2562913 B2 JP2562913 B2 JP 2562913B2 JP 62230746 A JP62230746 A JP 62230746A JP 23074687 A JP23074687 A JP 23074687A JP 2562913 B2 JP2562913 B2 JP 2562913B2
- Authority
- JP
- Japan
- Prior art keywords
- transparent gel
- fragrance
- gel composition
- weight
- substance
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000000203 mixture Substances 0.000 title claims description 15
- 239000003205 fragrance Substances 0.000 claims description 19
- 239000003349 gelling agent Substances 0.000 claims description 9
- 239000000126 substance Substances 0.000 claims description 9
- 239000004094 surface-active agent Substances 0.000 claims description 6
- 150000004676 glycans Chemical class 0.000 claims description 4
- 229920001282 polysaccharide Polymers 0.000 claims description 4
- 239000005017 polysaccharide Substances 0.000 claims description 4
- 239000002781 deodorant agent Substances 0.000 claims description 3
- 239000000077 insect repellent Substances 0.000 claims description 3
- 239000002917 insecticide Substances 0.000 claims description 3
- 239000005871 repellent Substances 0.000 claims description 3
- 230000002940 repellent Effects 0.000 claims description 3
- 230000003381 solubilizing effect Effects 0.000 claims description 2
- 238000005282 brightening Methods 0.000 claims 1
- 239000000499 gel Substances 0.000 description 16
- 150000001875 compounds Chemical class 0.000 description 6
- 229920002148 Gellan gum Polymers 0.000 description 5
- 239000000216 gellan gum Substances 0.000 description 5
- 235000010492 gellan gum Nutrition 0.000 description 5
- 239000000679 carrageenan Substances 0.000 description 4
- 235000010418 carrageenan Nutrition 0.000 description 4
- 229920001525 carrageenan Polymers 0.000 description 4
- 229940113118 carrageenan Drugs 0.000 description 4
- 238000001879 gelation Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- -1 polyoxyethylene nonylphenyl ether Polymers 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 229920005615 natural polymer Polymers 0.000 description 3
- 229920001059 synthetic polymer Polymers 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- IMROMDMJAWUWLK-UHFFFAOYSA-N Ethenol Chemical compound OC=C IMROMDMJAWUWLK-UHFFFAOYSA-N 0.000 description 2
- JOYRKODLDBILNP-UHFFFAOYSA-N Ethyl urethane Chemical compound CCOC(N)=O JOYRKODLDBILNP-UHFFFAOYSA-N 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N ethylene glycol Natural products OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 150000005846 sugar alcohols Polymers 0.000 description 2
- MFKRHJVUCZRDTF-UHFFFAOYSA-N 3-methoxy-3-methylbutan-1-ol Chemical compound COC(C)(C)CCO MFKRHJVUCZRDTF-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- IAJILQKETJEXLJ-QTBDOELSSA-N aldehydo-D-glucuronic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-QTBDOELSSA-N 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 239000002736 nonionic surfactant Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Agricultural Chemicals And Associated Chemicals (AREA)
- Compositions Of Macromolecular Compounds (AREA)
- Disinfection, Sterilisation Or Deodorisation Of Air (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 この発明は、食品、医薬品、化粧品等の各種の分野に
おいて使用される透明ゲル状組成物に関するものであ
る。TECHNICAL FIELD The present invention relates to a transparent gel composition used in various fields such as foods, pharmaceuticals and cosmetics.
従来の透明ゲル状組成物においては、ゲル化剤として
一般にカラギーナン、寒天等の天然高分子化合物が使用
されており、又近年これらに代わるものとしてウレタン
系、ビニルアルコール系等の合成高分子化合物が使用さ
れている。In conventional transparent gel compositions, natural polymer compounds such as carrageenan and agar are generally used as gelling agents, and in recent years, synthetic polymer compounds such as urethane and vinyl alcohol have been used as alternatives. in use.
しかしながら、上記カラギーナン、寒天等の天然高分
子化合物は、凝固温度が高いので、例えば透明ゲル状芳
香剤への使用においては、香料を添加する場合にその香
料分の一部が揮散してしまうという問題点を有し、さら
に離水防止やゲル強度向上のために他の成分を添加しな
ければならず、そのため透明度が低下するという問題点
を有していた。However, since natural polymer compounds such as carrageenan and agar have a high coagulation temperature, for example, when used as a transparent gel-like fragrance, when a fragrance is added, a part of the fragrance is volatilized. There is a problem, and in addition, other components have to be added in order to prevent water separation and improve gel strength, which causes a problem that transparency is lowered.
又、上記ウレタン系、ビニルアルコール系等の合成高
分子化合物は、ゲル化剤として使用する場合に５〜30重
量％の含有量を必要とするので、残査が多いという問題
点を有し、さらにゲル構造が天然高分子化合物を使用し
た場合に比べ強固であり、水の輝散と共にゲル表面が乾
燥する傾向にあり、透明ゲル状芳香剤への使用において
は、香料の持続力、強さ等を調節するのに問題があり、
さらに又これら合成高分子化合物は、ゲル化を阻害する
物質に注意を要し、透明ゲル状芳香剤への使用において
は、添加する香料等に選択性があるという問題点を有し
ていた。Further, the above-mentioned urethane-based, vinyl alcohol-based, etc. synthetic polymer compounds require a content of 5 to 30% by weight when used as a gelling agent, and thus have a problem that there are many residues. Furthermore, the gel structure is stronger than when using a natural polymer compound, and the gel surface tends to dry with the diffusion of water, and when used as a transparent gel-like fragrance, the durability and strength of the fragrance are maintained. There is a problem adjusting the
Furthermore, these synthetic polymer compounds require attention to substances that inhibit gelation, and have a problem in that when used as a transparent gel-like fragrance, the fragrance and the like to be added are selective.
そのため、この発明の透明ゲル状組成物は、ゲル化剤
として、下記の一般式で示される高分子多糖類を含有し
てなるものである。Therefore, the transparent gel composition of the present invention contains a high molecular polysaccharide represented by the following general formula as a gelling agent.
上記一般式で示される高分子多糖類は、グルコース２
分子と、ラムノース、グルクロン酸１分子ずつを１単位
とした直鎖の高分子であり、以下このものを単にジェラ
ンガムと称す。 The polymeric polysaccharide represented by the above general formula is glucose 2
It is a linear polymer having a molecule and one molecule of each of rhamnose and glucuronic acid as one unit, and hereinafter, this is simply referred to as gellan gum.
この発明の透明ゲル状組成物への前記ジェランガムの
含有量は0.1〜3.0重量％であり、好ましくは0.5〜1.5重
量％である。0.1重量％未満ではゲル化機能をほとんど
有さず、又3.0重量％を越えると透明度が低下する。The content of gellan gum in the transparent gel composition of the present invention is 0.1 to 3.0% by weight, preferably 0.5 to 1.5% by weight. If it is less than 0.1% by weight, it has almost no gelation function, and if it exceeds 3.0% by weight, the transparency is lowered.
この発明の透明ゲル状組成物の前記ゲル化剤以外の含
有成分としては、界面活性剤、香料、色素、防腐剤、防
虫剤、殺虫剤、忌避剤、消臭剤等を挙げることができ
る。尚、界面活性剤は、香料、防虫剤、殺虫剤、忌避
剤、消臭剤等を効果的に可溶化できるものであれば何で
もよく、例えばノニオン系界面活性剤のうちポリオキシ
エチレンノニルフェニルエーテル系、ソルビタン脂肪酸
エステル系を単独又は混合して用いることができる。界
面活性剤は香料等の可溶化に最適の量を使用するが、大
量の使用は得られる透明ゲル状組成物からの香料等の揮
散を阻害するので、なるべく使用量をおさえるのが好ま
しい。さらに、厳寒時のゲルの凍結防止のため、必要に
応じ多価アルコール類、グリコールエーテル類を添加す
ることもできる。Examples of the components other than the gelling agent in the transparent gel composition of the present invention include surfactants, fragrances, dyes, preservatives, insect repellents, insecticides, repellents and deodorants. Any surfactant can be used as long as it can effectively solubilize a fragrance, an insect repellent, an insecticide, a repellent, a deodorant, and the like. For example, polyoxyethylene nonylphenyl ether among nonionic surfactants. A system and a sorbitan fatty acid ester system can be used alone or in combination. The surfactant is used in an optimum amount for solubilizing the fragrance and the like, but use of a large amount inhibits volatilization of the fragrance and the like from the resulting transparent gel composition, so it is preferable to keep the amount used. Furthermore, polyhydric alcohols and glycol ethers can be added as necessary to prevent the gel from freezing during severe cold.
この発明の透明ゲル状組成物は、ゲル化剤としてジェ
ランガムを含有することにより、凝固温度を低くするこ
とができるので香料等の揮散性物質の添加は低温で可能
となり、又高温下でもゲル状態がくずれず安定し、さら
にゲル化剤そのものの使用量が少なくてすみ、さらに又
ゲル化を阻害する物質にさほど注意を要することはなく
なった。The transparent gel composition of the present invention contains gellan gum as a gelling agent, so that the coagulation temperature can be lowered, so that the addition of a volatile substance such as a fragrance can be carried out at a low temperature, and a gel state can be obtained even at a high temperature. The gelling agent is stable and does not require a small amount of the gelling agent itself, and the substance that inhibits gelation does not require much attention.
次に、この発明を実施例に基づきさらに詳細に説明す
る。Next, the present invention will be described in more detail based on examples.
実施例1. 表１に示す配合量（重量％）従い、第１過程として、
ジェランガムを水に添加し、90℃以上になるまで加熱撹
拌する。次に、第２過程として、ジェランガムが完全に
溶解した後、約50℃になるまで冷却し、塩化カルシウ
ム、香料、界面活性剤、防腐剤を加え、さらに撹拌す
る。その後、約40℃になるまで放冷してから容器へ充填
し、室温になるまで放置した。Example 1. According to the blending amount (% by weight) shown in Table 1, as the first step,
Gellan gum is added to water, and heated and stirred until the temperature is 90 ° C or higher. Next, as a second step, after gellan gum is completely dissolved, it is cooled to about 50 ° C., calcium chloride, a flavor, a surfactant and a preservative are added, and the mixture is further stirred. Then, the mixture was allowed to cool to about 40 ° C., filled into a container, and left to reach room temperature.
実施例2. 表１に示す配合量（重量％）に従い、実施例１の第２
過程において３−メチル−３−メトキシ−１−ブタノー
ル（グリコールエーテル類）を追添加する以外は、実施
例１と同様の操作によった。Example 2. Second of Example 1 according to the blending amount (% by weight) shown in Table 1.
The same operation as in Example 1 was performed except that 3-methyl-3-methoxy-1-butanol (glycol ethers) was additionally added in the process.
実施例3. 表Ｉに示す配合量（重量％）に従い、実施例１の第２
過程においてプロピレングリコール（多価アルコール）
を追添加する以外は、実施例１と同様の操作によった。Example 3. Second of Example 1 according to the blending amount (% by weight) shown in Table I.
Propylene glycol (polyhydric alcohol) in the process
The same operation as in Example 1 was performed, except that was added.
比較例 表Ｉに示す配合量（重量％）に従い、カラギーナンを
水に添加し、80℃になるまで加熱撹拌する。カラギーナ
ンが完全に溶解した後、香料、界面活性剤、防腐剤を加
え、さらに撹拌しながら、約60℃になるまで冷却してか
ら容器へ充填し、室温になるまで放置した。Comparative Example Carrageenan was added to water according to the blending amount (% by weight) shown in Table I, and heated and stirred until the temperature reached 80 ° C. After the carrageenan was completely dissolved, a fragrance, a surfactant and an antiseptic agent were added, the mixture was further stirred and cooled to about 60 ° C., filled into a container, and allowed to stand at room temperature.
上記実施例１〜３と比較例について、凝固温度、ゲル
溶解温度の測定を行った。その結果を表II、IIIに示
す。 The coagulation temperature and the gel dissolution temperature of the above Examples 1 to 3 and Comparative Example were measured. The results are shown in Tables II and III.
上記表II、IIIから明らかなように、この発明の実施
例では比較例より、凝固温度において約20℃低くなり、
ゲル溶解温度においては約35℃以上高くなるという結果
を得た。 As is clear from Tables II and III above, in the examples of the present invention, the solidification temperature was about 20 ° C. lower than that of the comparative examples.
It was found that the gel melting temperature was higher than about 35 ° C.
この発明の透明ゲル状組成物は、以上に述べたように
構成されており、凝固温度を低くすることができるので
香料等の輝散性物質の添加は比較的低温で可能となり、
製造時に香料分等が輝散する量は極めて少なく香料本来
の香りが得られ、その他の輝散性物質も無駄なく使用で
きる。又、高温下でもゲル状態がくずれず安定している
ので、広範囲の用途に使用できる。さらにゲル化剤その
ものの使用量が少なくてすむので、残査が少なくなり、
さらに又ゲル化を阻害する物質にさほど注意を要するこ
とはなく、添加する香料等にも選択性がほとんどない
等、優れた効果を有する。The transparent gel composition of the present invention is configured as described above, and since it is possible to lower the solidification temperature, it is possible to add a diffusing substance such as a fragrance at a relatively low temperature,
The amount of the fragrance and the like diffused during production is extremely small, and the original fragrance of the fragrance can be obtained, and other diffused substances can be used without waste. In addition, since the gel state is stable and does not collapse even at high temperatures, it can be used in a wide range of applications. Furthermore, the amount of gelling agent itself used is small, so there is less residue,
Furthermore, the substance that inhibits gelation does not require much attention, and the added fragrance has almost no selectivity, which is an excellent effect.
Claims (3)
式で示される高分子多糖類並びに前記輝散性物質を可溶
化できる界面活性剤を含有してなることを特徴とする透
明ゲル状組成物。 1. A transparent gel, comprising a volatile substance and a polymeric polysaccharide represented by the following general formula as a gelling agent, and a surfactant capable of solubilizing the brightening substance. Composition.
％である特許請求の範囲第１項に記載の透明ゲル状組成
物。2. The transparent gel composition according to claim 1, wherein the content of the high molecular polysaccharide is 0.1 to 3.0% by weight.
殺虫剤、忌避剤である特許請求の範囲第１項に記載の透
明ゲル状組成物。3. The radiant substance is a fragrance, a deodorant, an insect repellent,
The transparent gel composition according to claim 1, which is an insecticide or repellent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62230746A JP2562913B2 (en) | 1987-09-14 | 1987-09-14 | Transparent gel composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62230746A JP2562913B2 (en) | 1987-09-14 | 1987-09-14 | Transparent gel composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6474239A JPS6474239A (en) | 1989-03-20 |
| JP2562913B2 true JP2562913B2 (en) | 1996-12-11 |
Family
ID=16912641
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62230746A Expired - Lifetime JP2562913B2 (en) | 1987-09-14 | 1987-09-14 | Transparent gel composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2562913B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5580975A (en) * | 1993-07-23 | 1996-12-03 | Od Kikaku Co., Limited | Agent for keeping cut flowers fresh |
| EP1090647A1 (en) * | 1999-10-07 | 2001-04-11 | Instituut voor Agrotechnologisch Onderzoek (ATO-DLO) | Process for encapsulating active agents obtaining a gel |
| JP4395016B2 (en) | 2004-06-29 | 2010-01-06 | 日清オイリオグループ株式会社 | Gel-like water-absorbing composition |
| JP2012034777A (en) | 2010-08-05 | 2012-02-23 | Takasago Internatl Corp | Water gel medicament volatilizing body composition |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR830002802B1 (en) * | 1978-12-04 | 1983-12-16 | 제임스 에프 · 너우톤 | Method for preparing polysaccharide S-60 by bacterial fermentation |
| JPS581457A (en) * | 1981-05-26 | 1983-01-06 | 小林香料株式会社 | Transparent gel like deodorizing aromatic agent |
| JPS5925753A (en) * | 1982-08-02 | 1984-02-09 | 小川香料株式会社 | Production of transparent gel aromatic agent |
| JPS5988051A (en) * | 1982-11-05 | 1984-05-21 | メルク エンド カムパニー インコーポレーテッド | S-60 in food gel system |
| US4503084A (en) * | 1983-05-31 | 1985-03-05 | Merck & Co., Inc. | Non-heated gellan gum gels |
| JPS60135058A (en) * | 1983-12-26 | 1985-07-18 | 曽田香料株式会社 | Transparent aromatic gel composition |
| JPS6241661A (en) * | 1985-08-15 | 1987-02-23 | 小川香料株式会社 | Transparent hydrogel aromatic agent |
| JPS62114905A (en) * | 1985-11-12 | 1987-05-26 | San Ei Chem Ind Ltd | Cosmetic |
| JPS63267361A (en) * | 1987-04-24 | 1988-11-04 | San Ei Chem Ind Ltd | Gelled substance carrying perfume or the like |
-
1987
- 1987-09-14 JP JP62230746A patent/JP2562913B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6474239A (en) | 1989-03-20 |
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