JP2821779B2 - Lysolecithin composition - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a lysolecithin composition which has excellent water dispersibility, is easy to handle, and is suitable for food use and the like.

(Conventional technology and its problems) Lecithin has a function as a natural surfactant and an antioxidant, and is widely used as an emulsifier especially in the whole food industry. Further, it has a wide industrial application as an additive to lubricating oil and fuel oil, textile industry, surface treatment agent for magnetic recording media, and the like. Lecithin is also known to have a physiological activity of lowering blood cholesterol, and its use in health foods and medical fields is attracting attention.

As an industrial production method of lecithin, in the refinery industry, water is added to crude oil obtained by squeezing or extracting a fat or oil raw material or solvent extraction and stirred to hydrate and precipitate the gum of crude oil ( This step is usually called a degumming step), a method of separating and collecting from oils and fats, appropriately purifying as needed, and then drying.

Lecithin has a function as a natural emulsifier as described above, and is widely used for various purposes, but compared to other emulsifiers, it is difficult to say that any of hydrophilicity and hydrophobicity is sufficient, In particular, there was a problem in terms of emulsion stability.

Therefore, depending on the application, lecithin is treated with an enzyme, phospholipase capable of hydrolyzing an ester bond in an acyl group, or an alkali agent to remove part of the fatty acid group, thereby increasing hydrophilicity and emulsifying. Lysolecithin with increased stability is often awarded. For the production method of lysolecithin, for example,
No. -13263, JP-A-62-279832 and JP-A-63-44893.

(Problems to be Solved by the Invention) Lysolecithin is a substance that has a greater hydrophilicity than ordinary lecithin, is excellent in dispersibility and emulsification in an aqueous dispersion medium, and has a wide range of uses such as use in foods and the like. is there. However, when lysolecithin is left in the air, it quickly absorbs moisture in the air and causes a phase change in the system, which extremely reduces the transparency, and also causes lumps to reduce the commercial value.
There is a disadvantage that the quality deterioration is remarkably fast.

(Means for Solving the Problems) The present inventors have conducted intensive studies to solve the above-mentioned disadvantages of lysolecithin, and as a result, by adding a small amount of medium-chain fatty acid glyceride to lysolecithin,
Furthermore, it has been found that the above problems can be eliminated by adding a small amount of free fatty acid as necessary, and the present invention has been completed. That is, the present invention relates to lysolecithin
90-99% by weight, medium chain fatty acid triglyceride 1-10% by weight
And a lysolecithin composition further containing 5% by weight or less of a free fatty acid.

In the above, the total weight of lysolecithin and medium-chain fatty acid triglyceride shall be 100%, and when adding free fatty acids, the total weight of these three substances shall be 100%.
And

 Hereinafter, the present invention will be described more specifically.

The lysolecithin used in the present invention is a soybean produced as a by-product in the process of refining vegetable oil, maize, lecithin of plant origin such as rapeseed, or lecithin of animal origin produced from chicken egg yolk and the like. And the like obtained by allowing an enzyme having phospholipase activity to act thereon can be used, and the lysation rate (molar percentage of lysated phospholipids in total phospholipids) is 10 to 100%, more preferably 30 to 100%. % Can be suitably used.

The medium-chain fatty acid triglyceride is one in which one or two or more fatty acids having 8 to 10 carbon atoms of caprylic acid and capric acid are mainly bonded to glycerin.

It is essential that the compounding ratio of lysolecithin and medium-chain fatty acid triglyceride be 90 to 99% and 1 to 10% by weight. The reason for limiting the ratio of both as described above is that when the ratio of medium chain fatty acid triglyceride is less than 1%,
Since the prevention of the phase change due to moisture absorption is insufficient, the fluidity of the composition is not maintained or improved. Conversely, if the ratio is increased beyond 10%, the effect of improving the fluidity and the like is small, and instead the content of lysolecithin as an active ingredient is reduced, and the originally intended effects of dispersion and emulsification are impaired. Because. In addition, in the specification of soybean phospholipid as a food additive, the content of acetone-soluble matter is specified to be 40% or less. Therefore, if the mixing ratio of the medium-chain fatty acid triglyceride is increased, the above standard cannot be satisfied. There is a fear.

In the composition of the present invention, free fatty acids are added as necessary. Examples of the free fatty acids include mixed free fatty acids obtained from ordinary animal and vegetable fats and oils or by-products at the time of purification thereof as raw materials. Vacuum distillation, linoleic acid obtained by fractionation by appropriate means such as low-temperature fractionation,
Any of the individual free fatty acids such as oleic acid, stearic acid, palmitic acid and the like can be used. In particular, linoleic acid, oleic acid and the like are suitable for improving the fluidity of the composition. The upper limit of the amount of the free fatty acid used is 5% by weight on the basis of the whole amount. The reason is that when the amount of the fatty acid added is increased beyond the above weight ratio, the water dispersibility of the composition becomes extremely high. This is because it will decrease.

The effects of the present invention will be specifically described below with reference to experimental examples and examples.

(Experimental Examples and Examples) Experimental Example 1 Medium-chain fatty acid triglyceride (trade name: Conoad, manufactured by Kao Corporation) was added to lysolecithin derived from soybean phospholipid (lysolysis ratio: 51%, water content: 0.47%, acetone-soluble matter content: 31.8%). Table 1
And the mixture was uniformly mixed. An experiment was also conducted on a mixture obtained by further adding a free fatty acid (manufactured by Tsukino Food Industry Co., Ltd.) to the above mixture and uniformly blending the mixture. Further, a comparative experiment was also conducted on a mixture of lysolecithin and soybean white squeezed oil added to lysolecithin instead of the medium-chain fatty acid triglyceride.

Adjust the temperature of each composition to 25 ° C, put it in a test tube for viscosity measurement (20 mmφ, 28 cm), invert the test tube,
The time (second) until the enclosed bubble reached the upper end was measured. The results are shown in Table 1-A and Table 1-B.

The lysolecithin composition having preferable properties, which has good flowability and is easy to handle, has a value of 10 to 30 seconds according to this measurement method. According to the present experimental example, it was found that lysolecithin having preferable properties can be obtained when the content of medium-chain fatty acid triglyceride is 2% or more, and the addition of free fatty acid is 0.5% or more.
Even if the amount of medium-chain triglyceride added is increased, 10
As can be seen from the comparison between the 15% addition and the 15% addition, no significant improvement in the fluidity was seen by the 15% addition as compared with the 10% addition.

In the system using soybean white squeezed oil instead of medium-chain fatty acid triglyceride, a mixture of 2% of free fatty acid and 20% of soybean oil showed a slight effect, but was far from desirable physical properties. . It was understood that the addition of medium-chain fatty acid triglyceride was essential.

Experimental Example 2 Mixing 0.5 to 10% of medium-chain fatty acid triglyceride and 0 to 5% of free fatty acid with lysolecithin derived from soybean phospholipid (lysolysis ratio 47%, water 0.23%, acetone-soluble matter content 32.1%), and uniformly. After mixing, 50 g of the mixture was placed in a 100 ml beaker, and a storage test was performed in a constant temperature and humidity chamber at 25 ° C. and a relative humidity of 80%. After the lapse of time, the composition was observed for properties such as appearance and fluidity. The results are summarized in Table 2.

As is clear from Table 2, the lysolecithin composition containing 1 to 10% of medium-chain fatty acid triglyceride according to the present invention, or the lysolecithin composition to which 5% or less of fatty acid is added, has good water dispersibility. There was slight opacity during storage and a decrease in flow characteristics, and the quality was stable. On the other hand, when the content of the medium-chain fatty acid triglyceride was less than 1%, the fluidity was remarkably poor even when 5% of the fatty acid was added.

Example 1 25 g of medium chain fatty acid triglyceride was added to 500 g of untreated enzyme-treated lysolecithin having no fluidity (lysolysis ratio: 35.4%, water content: 0.19%) and mixed. The composition is fluid,
Both water dispersibility and emulsifiability were excellent.

Example 2 Enzyme-treated lysolecithin having no fluidity (lysolysis ratio 64.7
%, Moisture 0.31%) 1kg to medium chain fatty acid triglyceride 80g,
10 g of free fatty acids were added and mixed by heating. The composition obtained by cooling was transparent and excellent in fluidity, and also excellent in water dispersibility and emulsifiability.

(Effect of the Invention) The lysolecithin composition according to the present invention uses medium-chain fatty acid triglyceride and, if necessary, a free fatty acid, so that lysolecithin such as fluidity, water dispersibility and emulsifiability can be prepared in a very small amount. It has good physical properties, is hardly degraded in function such as insolubilization and emulsifying property even when stored for a long time, and has good stability and excellent quality.

MCT: Medium-chain fatty acid triglyceride Upper part is appearance (○ completely transparent, slightly white turbid, many × precipitates) Lower part is fluidity (good, △ somewhat present, × almost none)

Continuation of the front page (56) References JP-A-2-242643 (JP, A) JP-A-2-203928 (JP, A) JP-A-2-32083 (JP, A) JP-A-1-307438 (JP) , A) (58) Fields studied (Int. Cl. ⁶ , DB name) A23J 1/00-7/00 CA (STN)

Claims (2)

(57) [Claims] 1. A lysolecithin composition comprising 90 to 99% by weight of lysolecithin and 1 to 10% by weight of a medium-chain fatty acid triglyceride. 2. A lysolecithin composition comprising 90 to 99% by weight of lysolecithin, 1 to 10% by weight of medium-chain fatty acid triglyceride and 5% by weight or less of free fatty acid.