JPH0729041B2 - Water-in-oil emulsion composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to a water-in-oil emulsion composition, and more particularly, it has extremely high emulsion stability and can increase the water phase content to a high ratio. Type emulsion composition.

[Conventional technology and its problems]

Water-in-oil type emulsified oil and fat composition, particularly high water content, in so-called high-moisture water-in-oil type emulsified oil and fat composition, the emulsified state becomes unstable because the ratio of the water phase increases, during the production process, Separation of the water phase and the oil phase in the pre-emulsification stage in the mixing tank of the water phase and the oil phase, and further, phase conversion from the water-in-oil type to the oil-in-water type is likely to occur.

Furthermore, the emulsified oil and fat composition causes leaching of water or oil-off during storage, or when bulk handling is carried out, because destruction of emulsification and separation of an aqueous phase accompanying it occur, rotting, etc. , Could not be applied satisfactorily to various purposes.

In order to solve such a defect, it has been proposed to use various emulsifiers, for example, HLB1 to 4
Sucrose fatty acid ester (Japanese Patent Publication No. 56-10014), glycerin fatty acid ester (US Pat. No. 3,889,005), or polyglycerin fatty acid ester and carbon number
A method in which 12 or more saturated fatty acid esters are used in combination (Japanese Patent Laid-Open No. Sho 58-58
-170432) is known.

However, even if these emulsifiers are used, the above-mentioned drawbacks found in the water-in-oil type water-in-oil emulsified oil and fat composition cannot be sufficiently eliminated. That is, when the sucrose fatty acid ester or glycerin fatty acid ester of HLB1 to 4 described above is used, a high-moisture water-in-water emulsified oil / fat composition is produced,
Even if the obtained product is stored at room temperature or lower, the stability over time is poor, water oozes out, and when it spreads, the emulsion is destroyed and the aqueous phase is separated accordingly.

Further, among polyglycerin fatty acid esters, particularly those using polyglycerin condensed ricinoleic acid ester, which is excellent in emulsion stability, have a poor shape retention property and oil-off because the product has a soft and paste-like structure. Is likely to occur. In addition, when stored at low temperatures, the stability over time is poor and the aqueous phase separates.

As a result of conducting various studies on a method for solving the above problems and obtaining a water-in-oil type emulsified oil / fat composition which is stable over time and has good shape retention, the present inventors first found that glycerin difatty acid ester. A water-in-oil emulsified oil / fat composition obtained by mixing and emulsifying an edible oil / fat composition (oil phase) containing a specific amount of water and a water phase having water as a substrate is stable and retains its shape. They found that they have excellent performance not seen, and have already applied for a patent (Japanese Patent Application No. 62-13803 (Japanese Patent Application Laid-Open No. 63-301743)).

However, the water-in-oil emulsified oil / fat composition using the glycerin difatty acid ester alone content has the drawback that sufficient stability and shape retention cannot be maintained during long-term storage or storage at high temperatures. .

On the other hand, glycerin partial fatty acid ester as a continuous phase,
Regarding a water-in-oil emulsion composition having excellent stability and a method for producing the same, oleic acid monoglyceride and sorbitol aqueous solution system (Japanese Patent Publication No. 48-15798), glycerin partial fatty acid ester and amino acid aqueous solution system (Japanese Patent Publication No. 53-21393). Gazette)
Etc. are known.

Although these two inventions are excellent emulsion production techniques, they have the following problems.

(1) Since both inventions are mainly intended for cosmetics,
Adaptation to the food sector is not considered. That is, the former has a strong sweetness because it uses a high concentration of sorbitol. On the other hand, the latter also uses a high concentration of amino acids and has a strong taste, so that the range of application to foods is limited.

(2) Both of the inventions have a high concentration of a nutrient source such as sorbitol or an amino acid salt, and therefore tend to be poor in microbial resistance as well as having a large calorie when ingested.

(3) The sorbitol type is strongly sticky when placed in the mouth and is not preferable in terms of texture.

(4) When added to food, the amino acid-based compound is extremely likely to cause a browning reaction (aminocarbonyl reaction or the like) with a component in the food, which causes the food to be colored and the appearance to be significantly impaired.

(5) Emulsion stability is not sufficient in both inventions.

[Means for solving problems]

The present inventors have completed the present invention as a result of intensive research to solve the above problems.

That is, the present invention provides a glycerin partial fatty acid ester having a weight ratio of glycerin difatty acid ester / glycerin monofatty acid ester of 65/35 to 0/100 (constituent unsaturated fatty acid content
A water-in-oil-in-oil emulsion composition comprising an oil phase composed of 40% by weight or more) and an aqueous phase containing oxycarboxylic acid or a salt thereof.

It is essential that the glycerin partial fatty acid ester used in the present invention has a constituent unsaturated fatty acid content of 40% by weight or more. In the present invention, the constituent unsaturated fatty acid content is shown by weight% of unsaturated fatty acid in the fatty acids obtained when the glycerin partial fatty acid ester is hydrolyzed. As the constituent unsaturated fatty acid, an unsaturated fatty acid having 8 to 24 carbon atoms is preferable, and one having 12 to 22 carbon atoms is more preferable. Particularly, oleic acid, linoleic acid and linolenic acid are preferable.

The method for obtaining the glycerin partial fatty acid ester of the present invention includes a transesterification reaction of natural animal and vegetable oils and fats and glycerin, esterification reaction of fatty acids and glycerin, partial hydrolysis reaction of fats and oils, and fats and oils using lipase having regioselectivity. Examples thereof include alcohol group exchange reaction of glycerin.

The oxycarboxylic acid contained in the aqueous phase of the present invention is an organic compound having a carboxy group and an alcoholic hydroxyl group in one molecule. Examples of the oxycarboxylic acid used include lactic acid, glyceric acid, tartaric acid, citric acid, tropic acid, benzylic acid and malic acid. Citric acid is preferred. Examples of the oxycarboxylic acid salt include calcium salt, sodium salt, potassium salt, ammonium salt, potassium salt, magnesium salt, iron salt and the like.

The content of these oxycarboxylic acids or salts thereof is preferably 0.5 to 70% by weight based on the aqueous phase.

The composition of the present invention, depending on the purpose, flavor, salt,
It is also possible to enhance the value as a food composition by adding a taste component such as a saccharide or a pigment.

The flavors used in the present invention include milk flavors, butter flavors, fruit flavors,
Cheese flavor etc. are mentioned.

The saccharides used in the present invention include glucose,
Monosaccharides such as fructose and galactose, disaccharides such as sucrose, maltose and lactose, oligosaccharides,
Examples thereof include indigestible substances such as dextrin, maltooligosaccharide, branched sugar, cyclodextrin, starch syrup, polydextrose and fructooligosaccharide. Further, reducing sugars and sugar alcohols or polyhydric alcohols obtained by reducing these sugars can also be used.

Examples of the dye used in the present invention include synthetic food additives such as yellow No. 2 and red No. 3, or annat color, β-
Examples include natural pigments such as carotene.

The water-in-oil type emulsion composition of the present invention has an oil phase / water phase weight ratio of 50.
The range of / 50 to 1/99 is preferable.

[Operation and effect of the invention]

It is not clear at this time why the aqueous solution of the glycerin partial fatty acid ester of the present invention and the oxycarboxylic acid or the salt thereof forms such a stable water-in-oil emulsion, but it is not clear that the oxycarboxylic acid or the salt thereof is water-soluble. By changing the hydrogen bond structure, the interaction between water and glycerin partial fatty acid ester is changed, and a new specific interaction is formed, whereby the extremely stable water-in-oil emulsion composition of the present invention is formed. Is estimated to occur.

INDUSTRIAL APPLICABILITY The water-in-oil emulsion composition of the present invention has extremely high emulsion stability and can increase the water phase content to a high ratio, and thus can be used as various emulsified foods and raw materials for the food industry.

In addition, the water-in-oil type emulsion composition of the present invention can be used as an intermediate raw material for food production because of its strong action of easily absorbing and hydrating water or an aqueous solution to give a stable emulsion. .

〔Example〕

Hereinafter, the present invention will be described in more detail with reference to Examples.
The invention is not limited to these examples.

In the examples,% is based on weight unless otherwise specified.

Example 1 Glycerin soybean oil partial fatty acid ester (monoester content 96%, diester content 4%, unsaturated fatty acid content 80%)
600g of 5% calcium citrate aqueous solution was added to 400g, and high-speed shearing force mixer (Ajihomo mixer manufactured by Tokushu Kika Kogyo)
After stirring for 5 minutes, a water-in-oil emulsion composition was obtained.

Example 2 Glycerin soybean oil partial fatty acid ester (monoester content 62%, diester content 38%, unsaturated fatty acid content 80%)
To 200 g, add 800 g of a 40% sodium citrate aqueous solution and mix at high speed with a shearing force (Ajihomo mixer manufactured by Tokushu Kika Kogyo)
After stirring for 5 minutes, a water-in-oil emulsion composition was obtained.

Example 3 Glycerin corn oil partial fatty acid ester (monoester content 72%, diester content 28%, unsaturated fatty acid content 86
%) To 150 g, add 850 g of an aqueous solution containing sodium malate 20%, salt 5%, polydextrose (Pfizer) 15%, butter flavor 0.1%, β-carotene 0.02%, and stir for 5 minutes with a high shear mixer. Then, a water-in-oil type emulsion composition was obtained.

Comparative Example 1 Glycerin soybean oil partial fatty acid ester (monoester content 96%, diester content 4%, unsaturated fatty acid content 80%)
Water (600 g) was added to 400 g, and the mixture was stirred for 5 minutes with a high-speed shear mixer to obtain a water-in-oil emulsion composition.

Comparative Example 2 Glycerin hydrogenated soybean oil partial fatty acid ester (monoester content 73%, diester content 27%, unsaturated fatty acid content 30
%) 400 g, an aqueous solution 600 g containing 5% sodium malate was added, and the mixture was stirred with a high shear mixer for 5 minutes to obtain a water-in-oil emulsion composition.

Table 1 shows the composition and emulsion stability of the water-in-oil emulsion compositions obtained in Examples 1 to 3 and Comparative Examples 1 and 2.

Claims (1)

[Claims] 1. An oil phase comprising a glycerin partial fatty acid ester having a weight ratio of glycerin difatty acid ester / glycerin monofatty acid ester of 65/35 to 0/100 (constituent unsaturated fatty acid content of 40% by weight or more), and oxycarboxylic acid. A water-in-oil-in-oil emulsion composition comprising an aqueous phase containing an acid or a salt thereof.