JP7013122B2 - Non-gelled thickening composition - Google Patents

Description

The present invention relates to a non-gelled thickening composition and a thickening agent preparation capable of preparing the composition.

Conventionally, various polysaccharides have been used for the purpose of thickening or gelling various compositions such as foods and drinks.
For example, galactomannan is known as one of such polysaccharides. Galactomannan is a polysaccharide in which the main chain of D-mannose is bound to the side chain of D-galactose, and there are three main types, guar gum, tara gum and locust bean gum, which have different ratios of D-mannose and D-galactose. Mannose is industrially manufactured and used in various fields including food and drink.
However, when a large amount of galactomannan is used to thicken various compositions, it may affect the transparency, flavor, texture, texture, etc. of the composition to be thickened, and a small amount may be used. If a technology that can sufficiently thicken the target composition (thickening composition) without gelling by using galactomannan is developed, its utility value is very high.

As one of the methods for sufficiently thickening the target composition (thickening composition) by using a small amount of galactomannan, a technique using xanthan gum having a synergistic effect with galactomannan is known.
For example, xanthan gum is known to have a thickening effect due to a synergistic effect with guar gum and a gelling effect due to a synergistic effect with locust bean gum.
Further, Patent Document 1 describes a highly viscous paste composition characterized by blending (C) carob gum with a paste composition containing (A) xanthan gum and (B) tara gum and / or guar gum. It has been disclosed, and Patent Document 2 discloses an example in which an enzymatic decomposition product of xanthan gum and locust bean gum is used in combination.

However, when the target composition is thickened using xanthan gum and guar gum, tara gum or enzymatically decomposed locust bean gum, the obtained thickening composition becomes sticky and runs out due to the spinnability peculiar to xanthan gum. It has problems such as badness, and when xanthan gum and locust bean gum are used, the target composition gels and the target non-gelled thickening composition cannot be obtained. Further, the techniques disclosed in Patent Documents 1 and 2 are not yet sufficient from the viewpoint of the thickening effect of the target composition. Further, the technique using xanthan gum has a problem that sufficient viscosity cannot be imparted to the composition containing salts.

Japanese Unexamined Patent Publication No. 2009-278893 Japanese Unexamined Patent Publication No. 2001-178379

The present invention has been made in view of the above-mentioned circumstances of the prior art, and an object thereof is to provide a non-gelled thickening composition using galactomannan.

As a result of diligent research in the situation of the above-mentioned prior art, welan gum, which is a polysaccharide obtained from the culture solution of alkaline genes, exerts a thickening effect synergistically with galactomannan, and the target composition ( Sufficient viscosity can be imparted to the thickening composition), the thickening effect can be exerted even in the presence of salts, and the obtained non-gelled thickening composition is less sticky. And came to the present invention.

Specifically, the present invention has the following aspects.
Item 1. A non-gelled thickening composition containing galactomannan and welan gum.
Item 2. Item 2. The non-gelled thickening composition according to Item 1, which contains 0.01 to 25 parts by mass of welan gum with respect to 1 part by mass of the galactomannan.
Item 3. Item 2. The non-gelled thickening composition according to Item 1 or 2, wherein the non-gelled thickening composition has a viscosity of 10 mPa · s or more.
Item 4. Item 2. The non-gelled thickening composition according to any one of Items 1 to 3, wherein the non-gelled thickening composition contains salts and the content of the salts is 0.01% by mass or more.
Item 5. Item 6. The item according to any one of Items 1 to 4, wherein the non-gelled thickening composition is a food or drink, a cosmetic, a pharmaceutical product, a quasi-drug, a household product, a toiletry product, an agricultural product, or an industrial product. Non-gelled thickening composition.
Item 6. Contains galactomannan and welan gum,
A thickening agent preparation containing 0.01 to 25 parts by mass of welan gum with respect to 1 part by mass of the galactomannan.
Item 7. Contains galactomannan and welan gum,
A dispersion stabilizer preparation containing 0.01 to 25 parts by mass of welan gum with respect to 1 part by mass of the galactomannan.

According to the present invention, a highly viscous non-gelled thickening composition can be obtained.

It is a graph which shows the value which measured the viscosity of the non-gelled thickening composition of Examples 2-1 to 2-3 and Comparative Examples 2-1 and 2-2 under the condition of the rotation speed 60 rpm. It is a photograph which shows the state after storing the emulsion of Comparative Example 8-3 for 10 days. It is a photograph which shows the state after storing the emulsion of Example 8-1 for 10 days. It is a photograph which shows the state after storing the emulsion of Example 8-2 for 10 days.

1. 1. Non-gelled thickening composition and method for producing non-gelled thickening composition The non-gelling thickening composition of the present invention contains galactomannan and welan gum.
Galactomannan used in the present invention is a polysaccharide in which a side chain of D-galactose is bound to a main chain of D-mannose, and the ratios of D-mannose and D-galactose are different, that of guar gum, tara gum and locust bean gum. Three types are mainly manufactured industrially.
Guar gum has a ratio of D-mannose to D-galactose of about 2: 1, tara gum has a ratio of about 3: 1, and locust bean gum has a ratio of about 4: 1.
In the present invention, as the galactomannan, one or more selected from the group consisting of guar gum, tara gum and locust bean gum can be preferably used.

The content of galactomannan in the non-gelled thickening composition is not particularly limited, and examples thereof include 0.005 to 1% by mass, preferably 0.01 to 1% by mass, and more preferably 0.03. It is about 0.7% by mass, more preferably 0.05 to 0.5% by mass, and even more preferably 0.1 to 0.3% by mass.

The welan gum used in the present invention is mainly composed of a polysaccharide obtained from a culture solution of a bacterium belonging to the genus Sphingomonas (Sphingomonas sp.). It is possible to easily use a commercially available product that is generally distributed, and specifically, "Bistop [registered trademark] W" of Saneigen FFI Co., Ltd. can be exemplified.

In the present invention, the content of welan gum in the non-gelled thickening composition is not particularly limited, but for example, 0.005 to 1% by mass is mentioned, and the preferable content is 0.01 to 1% by mass, more preferably. It is 0.03 to 0.7% by mass, more preferably 0.05 to 0.5% by mass, and even more preferably 0.1 to 0.3% by mass.
Further, in the present invention, the content of welan gum with respect to 1 part by mass of galactomannan contained in the non-gelled thickening composition is preferably 0.01 to 25 parts by mass, preferably 0.05 to 20 parts by mass. More preferred.
By using galactomannan and welan gum in combination at this ratio, the thickening effect is enhanced by the synergistic effect of both, and sufficient viscosity can be imparted to the thickened composition without gelation. The desired non-gelled thickening composition can be obtained. Further, the non-gelled thickening composition thus obtained has the advantage of being less sticky.

According to the present invention, the combined use of galactomannan and welan gum has an advantage that a non-gelled thickening composition imparted with sufficient viscosity can be provided without gelation. In the present invention, the determination of "non-gelling" is simply performed by filling a screw tube bottle (capacity 110 mL, mouth inner diameter x body diameter x total length: φ20.3 x φ40 x 120 mm) with 50 g of the composition. It can be confirmed whether or not the composition flows out of the screw tube bottle within 10 seconds when the screw tube bottle is turned upside down after allowing to stand overnight at ° C. At this time, it can be determined that what the composition flows out of the screw tube bottle within 10 seconds is a non-gelled composition, that is, a "non-gelled" composition.
Further, in the present invention, the "thickening composition" means a composition containing galactomannan and welan gum, which has a higher viscosity than before containing them.

The type of the non-gelled thickening composition of the present invention is not particularly limited. As an example, food and beverages (eg, cocoa beverages, mineral-fortified beverages, matcha-containing beverages, vegetable or fruit juice-containing beverages, soymilk beverages, jelly-containing beverages, siruko drinks, nutritional drinks and other beverages; dressings, ketchups, sauces, sauces, etc. Seasonings; various soups such as consomme soup, corn soup, potage soup, cream soup, Chinese soup, egg-containing soup, miso soup; liquid foods such as stew, curry, white sauce; strawberry jam, blueberry jam, marmalade, apple jam, Jams such as apricot jams and preservatives; compositions for processed food products such as liquid mixes for cold confectionery, liquid mixes for confectionery, liquid mixes for bread; flower pastes, batters for fried foods, salted drinks, etc.), cosmetics (eg, cosmetics) , Emulsion, makeup base, foundation, sunscreen, shampoo, treatment, hair color, etc.), pharmaceuticals (eg, syrups, etc.), non-pharmaceutical products (eg, medicated cosmetics, etc.), household products (eg, detergents, baths, etc.) Agents, etc.), toiletry products (eg, body soaps, hand soaps, fragrances, deodorants, etc.), agricultural products (eg, pesticides, etc.), industrial products (eg, paint products, civil engineering products, concrete, asphalt, soil improvement) Agents, etc.) and the like.

The viscosity of the non-gelled thickening composition of the present invention can be appropriately adjusted depending on the type of the composition, but the preferable viscosity is 10 mPa · s or more, and more preferably 50 mPa · s or more. The upper limit of the viscosity of the non-gelled thickening composition is also not particularly limited, and examples thereof include 3000 mPa · s. In the present invention, "viscosity" refers to a value measured under the conditions of 20 ° C. and 60 rpm using a B-type rotational viscometer, unless otherwise specified.
Further, the non-gelled thickening composition of the present invention preferably has a viscosity of 50 mPa · s or more, preferably 500 mPa · s or more, measured under the conditions of 20 ° C. and 6 rpm using a B-type rotational viscometer. Is more preferable. The upper limit of the viscosity is not particularly limited, and examples thereof include 20000 mPa · s.

When the non-gelled thickening composition found above is prepared at a low temperature such as a liquid mix for frozen desserts, the viscosity measured under the conditions of 5 ° C. and 60 rpm using a B-type rotational viscometer is obtained. It is preferably 10 mPa · s or more, and more preferably 50 mPa · s or more. The upper limit of the viscosity is not particularly limited, and examples thereof include 3000 mPa · s. Further, the viscosity measured under the conditions of 5 ° C. and 6 rpm using a B-type rotational viscometer is preferably 50 mPa · s or more, and more preferably 500 mPa · s or more. The upper limit of the viscosity is not particularly limited, and examples thereof include 20000 mPa · s.

According to the present invention, it is possible to provide a non-gelled thickening composition having a salt content of 0.01% by mass or more.
Conventionally, xanthan gum is known as a material having a synergistic effect with galactomannan. However, in the presence of salts, the viscosity development of xanthan gum is greatly reduced. For example, when xanthan gum is added to an aqueous solution containing salts, the xanthan gum is not sufficiently hydrated and cannot exert a sufficient synergistic effect with guar gum.
On the other hand, according to the present invention, the composition containing salts has a salt content of 0.01% by mass or more, further 0.1% by mass or more, particularly 0.5% by mass or more, and particularly 1% by mass or more. Even if it is a product, by adding galactomannan and welan gum, a non-gelled thickening composition having sufficient viscosity can be provided.
In the present invention, the type of salts is not particularly limited. For example, sodium salt, potassium salt, calcium salt, magnesium salt, copper salt, iron salt, aluminum salt and the like can be mentioned.

The method for producing the non-gelled thickening composition of the present invention is not particularly limited, and galactomannan and welan gum may be present together in the presence of water. For example, a composition containing galactomannan (eg, a solvent or liquid composition) may be mixed with welan gum, or a composition containing welan gum (eg, a solvent or liquid composition) and galactomannan may be mixed. May be. In addition, galactomannan and welan gum may be mixed with a predetermined composition (for example, a solvent or a liquid composition). Further, a composition containing galactomannan (for example, a solvent or a liquid composition) and a composition containing welan gum (for example, a solvent or a liquid composition) may be mixed.
As the solvent that can be used in the present invention, it is preferable to use an aqueous solvent, and as the aqueous solvent, for example, water, a lower alcohol (for example, an alcohol having 5 or less carbon atoms such as methanol, ethanol, propanol, etc.) or a large amount of water. Valuable alcohols (eg, glycerin, diglycerin, glycol (eg, ethylene glycol, diethylene glycol, diethylene glycol monoalkyl ether, triethylene glycol, propylene glycol, dipropylene glycol, 1,3-butylene glycol, hexylene glycol, etc.)) Examples include those added.
Examples of the liquid composition that can be used in the present invention include foods and drinks, cosmetics, pharmaceuticals, quasi-drugs, household products, toiletry products, agricultural products, industrial products and the like.

The present invention has an advantage that a non-gelled thickening composition imparted with sufficient viscosity can be produced without heat-treating a mixture containing galactomannan and welan gum.
On the other hand, xanthan gum, which is conventionally known to have a synergistic effect with galactomannan, needs to be heated to 80 ° C. or higher in order to sufficiently exert the synergistic effect with galactomannan.
However, in the present invention, since the non-gelled thickening composition to which sufficient viscosity is imparted can be produced without undergoing heat treatment, the manufacturing process of the non-gelled thickening composition is shortened. It has an advantage and an advantage that a non-gelled thickening composition can be produced even without a heating facility.
The non-gelled thickening composition of the present invention may be produced by heat-treating (for example, 60 to 95 ° C.) a solvent containing galactomannan and welan gum.

2. 2. Thickening agent preparation, dispersion stabilizer preparation The present invention also relates to a thickening agent preparation containing galactomannan and welan gum. The thickener preparation contains preferably 0.01 to 25 parts by mass, more preferably 0.05 to 20 parts by mass of welan gum with respect to 1 part by mass of the galactomannan.
The thickener preparation of the present invention can impart viscosity to the target composition by adding and mixing the target composition (thickening composition) such as a solvent or a liquid composition, for example. Examples of the solvent and liquid composition include the above 1. The ones described in are mentioned.

The present invention also relates to a dispersion stabilizer formulation containing galactomannan and welan gum. The dispersion stabilizer formulation also relates to a dispersion stabilizer formulation containing welan gum preferably 0.01 to 25 parts by mass, more preferably 0.05 to 20 parts by mass with respect to 1 part by mass of the galactomannan. ..
The dispersion stabilizer formulation of the present invention uniformly disperses insoluble components and the like contained in the target composition by adding and mixing the target composition (thickening composition) such as a solvent or a liquid composition, for example. be able to. Examples of the solvent and liquid composition include the above 1. The ones described in are mentioned.

The target composition (thickening composition to be thickened) to which the thickener preparation or the dispersion stabilizer preparation of the present invention is added and mixed may have a salt content of 0.01% by mass or more. The salt content in the target composition (thickening composition) is as described in 1. above. The description of can be used.
The dosage form of the thickener preparation or the dispersion stabilizer preparation of the present invention is not particularly limited, and is, for example, a solid form (for example, a powder form, a granule form, a tablet form, a pill form, a sheet form, etc.), a paste form, or the like. Examples include liquid form.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In the examples, Welangham used "Bistop [registered trademark] W" of Saneigen FFI Co., Ltd.
The conditions for measuring the viscosity in this example and the criteria for determining non-gelling are shown below.
(Viscosity measurement conditions)
The composition to be measured was dispensed into a screw tube bottle, held in a constant temperature bath at 20 ° C. for 30 minutes, and the temperature was adjusted to 20 ° C. Then, using a B-type rotational viscometer, measurements were taken for 1 minute at rotation speeds of 6 rpm and 60 rpm, respectively.
(Criteria for non-gelling)
After filling the screw tube bottle with 50 g of the composition and allowing it to stand at 5 ° C. overnight, it was confirmed whether or not the composition flowed out of the screw tube bottle within 10 seconds when the screw tube bottle was turned upside down. At this time, a composition in which the composition flows out of the screw tube bottle within 10 seconds is judged to be a "non-gelling" composition, and a composition in which the composition does not flow out of the screw tube bottle within 10 seconds is a "gelling" composition. I judged it to be a thing.
For the viscosity measurement and the determination of non-gelling, a screw tube bottle having a capacity of 110 mL and a mouth inner diameter × body diameter × total length: φ20.3 × φ40 × 120 mm was used.

Experimental Example 1 Preparation of thickener preparation and non-gelled thickening composition (1)
(Preparation of thickener preparation)
The raw materials shown below were powder-mixed to prepare thickener preparations (Example 1 and Comparative Example 1).
Example 1: 50 parts by mass of guar gum and 50 parts by mass of welan gum Comparative example 1: 50 parts by mass of guar gum and 50 parts by mass of xanthan gum

(Preparation of non-gelled thickening composition)
To the solvent (80 ° C.) shown in Table 1 below, 0.5% by mass of the prepared thickener preparation was added, and the mixture was stirred with a stirrer (1500 rpm) for 10 minutes to prepare a thickening composition. Table 1 shows the results of viscosity measurement after adjusting the temperature of the prepared thickening composition to 20 ° C.

As shown in Table 1, the thickener preparation of Example 1 in which 50 parts by mass of guar gum and 50 parts by mass of welan gum are used in combination has a high thickening effect on both ion-exchanged water and 5% saline solution. It was shown that it is a thickener preparation suitable for preparing a non-gelled thickening composition.
Further, when 10 g of the non-gelled thickening composition prepared using the thickening agent preparation of Example 1 was taken on the back of the hand and spread on the back of the hand, the tactile sensation was confirmed. Met.

Further, the prepared thickener preparation was added to the solvent (20 ° C.) shown in Table 2 in an amount of 0.5% by mass, and the mixture was stirred with a stirrer (1500 rpm) for 10 minutes to prepare a thickening composition. Table 2 shows the results of measuring the viscosity of the prepared thickening composition by adjusting the temperature to 20 ° C.
The saline solution was prepared by adding and dissolving the amount of saline shown in Table 2 to ion-exchanged water.

The thickener preparations of Example 1 and Comparative Example 1 showed a high viscosity-imparting effect with respect to ion-exchanged water at 20 ° C., but the composition to which the thickener preparation of Comparative Example 1 was added ( The non-gelled thickened ion-exchanged water) had a strong spinnability, was sticky, and had a poor liquid-draining feel. On the other hand, the composition (non-gelled thickening ion-exchanged water) to which the thickener preparation of Example 1 was added had a low spinnability and a good tactile sensation.
Furthermore, the thickener preparation of Example 1 showed an excellent viscosity-imparting effect not only on ion-exchanged water but also on compositions containing salts. On the other hand, the viscosity-developing effect of the thickener preparation of Comparative Example 1 was significantly reduced when salts were contained, and the viscosity of the 0.1% saline solution to which the thickener preparation of Comparative Example 1 was added had the same thickening effect. The viscosity of the ion-exchanged water to which the agent formulation was added was less than half.

Experimental Example 2 Preparation of thickener preparation and non-gelled thickening composition (2)
An aqueous solution of guar gum was prepared by adding 0.5% by mass of guar gum to ion-exchanged water and stirring at 80 ° C. for 10 minutes. Similarly, 0.5% by mass of welan gum was added to ion-exchanged water, and the mixture was stirred at 80 ° C. for 10 minutes to prepare an aqueous welan gum solution.
The prepared guar gum aqueous solution and welan gum aqueous solution were mixed at 80 ° C. so that the contents of guar gum and welan gum in the non-gelled thickening composition had the ratios shown in Table 3 to prepare a non-gelled thickening composition. Table 3 shows the measured viscosity results of the prepared non-gelled thickening composition after adjusting the temperature to 20 ° C. Further, the viscosity results of Examples 2-1 to 2-3 and Comparative Examples 2-1 and 2-2 measured at a rotation speed of 60 rpm are shown in FIG.

As shown in FIG. 1, it was confirmed that the viscosity was synergistically increased by using 0.25 to 4 parts by mass of welan gum in combination with 1 part by mass of guar gum.

Further, except that the guar gum aqueous solution and the welan gum aqueous solution are mixed after adjusting the temperature to 20 ° C., the guar gum aqueous solution and the welan gum aqueous solution are mixed under the same conditions to prepare a non-gelled thickening composition, and the viscosity of the prepared composition is obtained. The results of the measurement are shown in Table 4.

Similar to Table 3, the viscosity was synergistically increased by using 0.25 to 4 parts by mass of welan gum in combination with 1 part by mass of guar gum.

Experimental Example 3 Preparation of thickener preparation and non-gelled thickening composition (3)
A thickener preparation and a non-gelled thickening composition were prepared and their viscosities were measured in the same manner as in Experimental Example 2 except that the guar gum used in Experimental Example 2 was changed to locust bean gum. The results are shown in Tables 5 and 6.

By using 0.25 to 4 parts by mass of welan gum in combination with 1 part by mass of locust bean gum, the viscosity was synergistically increased, and a non-gelled thickening composition could be prepared.
In addition, all of the obtained non-gelled thickening compositions had a less sticky feel.

Experimental Example 4 Preparation of thickener preparation and non-gelled thickening composition (4)
A thickener preparation and a non-gelled thickening composition were prepared and their viscosities were measured in the same manner as in Experimental Example 2 except that the guar gum used in Experimental Example 2 was changed to Tara gum. The results are shown in Tables 7 and 8.

By using 0.25 to 4 parts by mass of welan gum in combination with 1 part by mass of tara gum, the viscosity was synergistically increased, and a non-gelled thickening composition could be prepared.
In addition, all of the obtained non-gelled thickening compositions had a less sticky feel.

Experimental Example 5 Preparation of thickener preparation and non-gelled thickening composition (5)
Foods and drinks (lacto ice) were prepared according to the formulations shown in Table 9. The details are as follows.
(1) While stirring water and water candy, sugar, skim milk powder, stabilizer and glycerin fatty acid ester mixed in advance were added.
(2) After reaching 80 ° C., coconut oil was added, and the mixture was further stirred and mixed for 10 minutes while maintaining the temperature.
(3) Homogenization was performed at 15 MPa (1st stage 10 MPa, 2nd stage 5 MPa) with a Goulin homogenizer, further cooled to 5 ° C. with stirring, and aged at 5 ° C. for 12 hours.
(4) After aging, freezing (overrun about 75%, take-out temperature −5.0 ° C.) was performed. Then, it was filled in a cup and rapidly frozen at −40 ° C. to prepare lacto ice (milk fat content 9.0%, milk solid content 8.6%, total solid content 33.6%).

The viscosity of the mixture (mix) after aging was measured using a B-type rotational viscometer (measurement temperature: 5 ° C.). By imparting an appropriate viscosity to the mix, it is possible to impart smoothness and body feeling as a texture improving effect. The evaluation results are shown in Table 10.

As shown in Table 10, the viscosity (mixed viscosity) of the mixture after aging is synergistically increased by using 2.3 to 9 parts by mass of welan gum in combination with 1 part by mass of locust bean gum. Was confirmed.

Experimental Example 6 Preparation of thickener preparation and non-gelled thickening composition (6)
Food and drink (salted squid) were prepared as shown below.
(1) The squid was opened and the torso and squid were taken out. Each raw material was mixed according to the formulation shown in Table 11 and allowed to stand at 4 ° C. for 12 hours to prepare salting.
(2) According to the formulation shown in Table 12, other raw materials were added to the salted squid, and the mixture was stirred and mixed for 10 minutes.
(3) (2) and salted body salt were mixed at a weight ratio of 1: 2 and allowed to stand at 4 ° C. for 12 hours for aging.

Using a B-type rotational viscometer, the viscosity of salted fish one day after preparation was measured (measurement temperature: 20 ° C.). The evaluation results are shown in Table 13.

As shown in Table 13, when the same amount of welan gum is used in combination with guar gum (Examples 6-1 and 6-2) and the same amount of xanthan gum is used in combination with guar gum (Comparative Example 6). In comparison, it was confirmed that salted fish had a high viscosity, and it was confirmed that the content of the thickener could be reduced. Further, while Comparative Example 6 had a slimy texture, Examples 6-1 and 6-2 had no slimy texture and had a refreshing texture.

Experimental Example 7 Preparation of thickener preparation and non-gelled thickening composition (7)
A food or drink (batter) was prepared by mixing all the raw materials shown in Table 14, adding an equal amount of water to the mixture, and mixing well.

The viscosity of the batter was measured using a B-type rotational viscometer (measurement temperature: 20 ° C.). By imparting an appropriate viscosity to the batter, the adhesion to the ingredients is improved, and the liquid is less likely to drip when the ingredients are pulled up from the batter. Further, 100 ml of the batter was transferred to a 100 ml graduated cylinder, and the amount of sedimented insoluble components (ml / 100 ml) settled from the uniformly turbid state after standing for 1 hour was measured on the scale of the graduated cylinder. The evaluation results are shown in Table 15.

As shown in Table 15, when 0.05 to 19 parts by mass of welan gum is used in combination with 1 part by mass of guar gum (Examples 7-1 and 7-5), no thickener is contained (Comparative Example). It was confirmed that the batter had a higher viscosity than the case of using the same amount of xanthan gum in combination with 7-1) and guar gum (Comparative Example 7-2). In addition, it was confirmed that the amount of sedimentation of the insoluble component was reduced in the examples as compared with the comparative examples, and the dispersion stabilizing effect was improved.

Experimental Example 8 Preparation of thickener preparation and non-gelled thickening composition (8)
Cosmetics (milky lotion) were prepared as shown below.
<Preparation of C phase>
(1-1) According to the formulation shown in Table 16, PEG-40 hydrogenated castor oil, glycerin and dipropylene glycol are mixed to phase A, and mineral oil, cetyl ethylhexanoate and propylparaben are mixed to phase B. Was prepared and kept warm at 50 ° C.
(1-2) Phase A was raised to a rotation speed of 6000 rpm while stirring with a homodisper, and B was added little by little and mixed.
(1-3) The mixture was adjusted to a total of 100% with water, and the mixture was stirred for 30 minutes.
<Preparation of aqueous polysaccharide solution>
(2) Polysaccharides were added to water according to the formulation shown in Table 17, and the mixture was heated and dissolved at 80 ° C.
<Preparation of emulsion>
(3) According to the formulation shown in Table 18, all the raw materials were mixed by propeller stirring at room temperature, filled in a screw bottle, and kept at 60 ° C. The emulsions using Test Examples 8-1 to 8-4 as the polysaccharide aqueous solution were designated as Examples 8-1 to 8-4, respectively, and the emulsions using Control Examples 8-1 to 8-3 as the polysaccharide aqueous solution were compared. Examples were 8-1 to 8-3.

Using a B-type rotational viscometer, the viscosity of the emulsion 10 days after preparation was measured (measurement temperature: 20 ° C.). In addition, the state of occurrence of layer separation was visually evaluated 10 days after the preparation. The state of occurrence of layer separation was evaluated according to the following criteria.
〇: No layer separation.
Δ: Slight layer separation occurred at the bottom, but the boundary is not clear.
X: Clear layer separation occurred (the ratio of the lower layer to the whole is shown in parentheses).
The evaluation results are shown in Table 19.

As shown in Table 19, when no thickener is used (Comparative Example 8-1) and when the same amount of xanthan gum is used in combination with guar gum (Comparative Examples 8-2 and 8-3), 10 after preparation. Clear layer separation occurred after the lapse of days, and a stable emulsion could not be prepared. FIG. 2 shows the state 10 days after the preparation of Comparative Example 8-3.
On the other hand, it was confirmed that by using 4 parts by mass of welan gum in combination with 1 part by mass of galactomannan (Examples 8-1 to 8-4), the viscosity of the emulsion can be increased without causing layer separation. Was done. FIGS. 3 and 4 show the states of Examples 8-1 and 8-2 10 days after preparation, respectively.

Claims (1)

A non-gelled thickening composition containing galactomannan and welan gum and meeting the following requirements;
The non-gelled thickening composition is any of foods and drinks, pharmaceuticals, quasi-drugs, household products, or toiletry products .
It contains 0.01 to 25 parts by mass of welan gum with respect to 1 part by mass of galactomannan.
The non-gelled thickening composition has a viscosity of 10 mPa · s or more and
It contains salts, and the content of the salts is 0.01% by mass or more.

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