JP3620410B2 - Emulsifier composition containing sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride and water - Google Patents
Emulsifier composition containing sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride and water Download PDFInfo
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Description
【０００１】
【発明の属する技術分野】
本発明は、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド及び水を含有する乳化剤組成物、及びこれを含有する飲食品、並びにこの乳化剤組成物の製造方法に関する。詳しくは、抗菌性乳化剤を含み溶解性が改良された乳化剤組成物に関する。
【０００２】
【従来の技術】
通常、飲食品には変敗を防止する目的で抗菌性乳化剤が添加されている。特にミルクコーヒー等の缶飲料には、ショ糖脂肪酸モノエステルが好ましいことが知られている（特開昭５６−１８５７８号公報、同６０−１９９３４５号公報など）。
【０００３】
しかし、ショ糖脂肪酸エステルは酸性条件下では溶解性が悪いため沈殿を生じることが多く保存安定性の面で問題があるため、分散性を改良するためにポリグリセリン脂肪酸エステルを併用することが提案されている（特開平７−２８９８７５号公報）。
また、近年のＰＥＴボトル等の透明容器入りの飲料の需要増大に対応して透明な外観を有する飲料に適した抗菌剤として、モノエステル含量が９３％重量以上のショ糖脂肪酸エステルが知られている（特開平１０ー７０９７１号公報）。
【０００４】
【発明が解決しようとする課題】
しかしながら、透明な外観を有する飲食品に、ショ糖脂肪酸エステルとポリグリセリン脂肪酸エステルを併用したり、モノエステル含量９３％以上のショ糖脂肪酸エステルを使用しても、保存中、飲食品中の共存成分によって濁りや沈澱を生じて外観を損なったり、抗菌効果が低下するという問題があった。また、添加したショ糖脂肪酸エステルそれ自体が析出して濁りや沈澱となる場合もあった。
【０００５】
この問題を解決するために、ショ糖脂肪酸エステルとポリグリセリン脂肪酸エステルの他に、有機酸モノグリセリドを併用することが考えられる（特願平１１ー１５９５８９号明細書）。
【０００６】
【課題を解決するための手段】
本発明者らは、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、及び水を含有する乳化組成物を改良をすべく鋭意検討した結果、特定の構成有機酸を有する有機酸モノグリセリドを用いた場合に、低温保存においても、飲食品の濁り、沈殿等を抑えることを見出し、本発明に到達した。
【０００７】
即ち、本発明の要旨は、ショ糖脂肪酸エステル，ポリグリセリン脂肪酸エステル，有機酸モノグリセリド及び水を含有する乳化剤組成物であって、有機酸モノグリセリドの構成有機酸の第一酸解離定数が４未満であることを特徴とする乳化剤組成物に存する。
第２の要旨は、前記乳化剤組成物を含有する飲食品に存する。
【０００８】
第３の要旨は、ショ糖脂肪酸エステルを水に予め溶解させた後に、他の成分と混合することを特徴とする前記乳化剤組成物の製造方法に存する。
【０００９】
【発明の実施の形態】
以下、本発明について詳細に説明する。
本発明の乳化剤組成物は、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、及び水を必須成分とする。
本発明で使用されるショ糖脂肪酸エステルは、抗菌性が強く且つ密封容器で問題となる微生物に対する抗菌スペクトルが広い点で炭素数が８〜１８の脂肪酸を構成脂肪酸とするショ糖脂肪酸エステルが好ましい。中でも、抗菌性の強さの点から、ショ糖パルミチン酸エステルが好ましい。ショ糖脂肪酸エステル中のモノエステル純度は飲食品中の溶解性の観点から好ましくは５０％以上、更に好ましくは７０％以上、更に好ましくは８０％以上、特に好ましくは９０％以上である。
【００１０】
本発明で使用するポリグリセリン脂肪酸エステルは、風味の点から、構成脂肪酸の炭素鎖長が１２以上であるポリグリセリン脂肪酸エステルが好ましい。これらの中では、構成脂肪酸がラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、オレイン酸またはベヘン酸のエステルが好ましく、特にミリスチン酸のエステルが好ましい。ポリグリセリン脂肪酸エステルの平均エステル化度は、一般には０．１以上２以下、特に０．５以上２以下が好ましい。ポリグリセリン脂肪酸エステルにおけるポリグリセリンの重合度は任意であるが、親水性の点から、一般には、平均重合度４以上２０以下、特に６以上１５以下であることが好ましい。
【００１１】
また、本発明で使用するポリグリセリン脂肪酸エステルは、ポリグリセリン脂肪酸エステルを８重量％の硫酸ナトリウム水溶液に１重量％で溶解させた溶液で測定した曇点が３５℃以上であることが好ましく、更には５０℃以上であることが好ましい。
「曇点」とは、水和している非イオン性界面活性剤が高温で脱水和して水から分離してくる現象であり、ポリオキシエチレン系の界面活性剤では良く知られている。通常、ポリグリセリン脂肪酸エステルは、ポリグリセリンを脂肪酸でエステル化して製造されるため、未反応のポリグリセリン、モノ、ジ、トリ等の種々のエステル体からなる組成物となる。曇点は、ポリグリセリン脂肪酸エステルの構造組成に鋭敏であり脂肪酸石鹸の影響をも反映するので親水性の程度や組成の違いをより正確に識別することが出来る上に、測定も簡便であることから、ポリグリセリン脂肪酸エステル組成物の特徴を表す指標としてＨＬＢ（親水性と疎水性のバランス）よりも有用である。通常、親水性が強いほど曇点は高くなる。また、エステル化率が同じであってもモノエステル含量が多いエステル組成の方がより親水性が高く、曇点も高くなる。
【００１２】
曇点測定法としては，通常、１〜３０％の塩化ナトリウムまたは硫酸ナトリウム溶液にポリグリセリン脂肪酸エステルを溶解した後に測定する必要があるが、その条件は対象となる試料の溶解性により異なる。本発明の場合、まずポリグリセリン脂肪酸エステル組成物を１重量％となるように８％硫酸ナトリウム水溶液に分散し、加熱しながら攪拌し、均一な水溶液とする。そして得られたポリグリセリン脂肪酸エステル均一水溶液を、０℃以上１００℃以下の任意の温度で２〜５℃刻みに振とう攪拌・静地し、ポリグリセリン脂肪酸エステルが油状あるいはゲル状のごとく分離し、不均一水溶液となった状態を測定する。この不均一状態を「曇点」と呼び、本発明ではその温度を求める。尚、１００℃以上では、曇点の測定が困難となる。
【００１３】
ポリグリセリン脂肪酸エステルは、一般的にはポリグリセリンと脂肪酸をアルカリ触媒存在下に１８０〜２６０℃の温度で反応させることにより得られる。ポリグリセリンに対して脂肪酸の仕込み比率が大きいと曇点の低い組成物が得られ、逆の場合は曇点の高い組成物が得られる。しかし、このような仕込み比率であっても、通常のアルカリ触媒による反応では、モノエステル体の多いポリグリセリン脂肪酸エステルを得ることは困難であり、未反応のポリグリセリンとジエステル以上の高置換度のポリグリセリン脂肪酸エステルを比較的多く含んだものが得られることになる。本発明の特定曇点のポリグリセリン脂肪酸エステル組成物を得るためには、通常、アルカリ触媒の量を減じ、２段階反応で後半の温度を高める方法、例えば反応温度１８０〜２６０℃でのエステル化反応後に、さらに反応温度を１０〜５０℃上昇させて１〜４時間反応させる方法を用いることが出来る（特開平７−１４５１０４号公報参照）。従って，特定の曇点を示すポリグリセリン脂肪酸エステル組成物を得るためには、このような特定の反応条件で製造することが望ましい。 反応させるポリグリセリンが過剰の場合には、未反応のポリグリセリンを製品中に多く含むことになる。未反応のポリグリセリン量が多いほどポリグリセリン脂肪酸エステル組成物の親水性は高くなるが、実質のポリグリセリン脂肪酸エステル量は少なくなるために、耐熱性好酸性菌等への微生物に対する抗菌効果が低くなる。従って、存するポリグリセリンの量は７０重量％以下が好ましく、更に好ましくは６０重量％以下である。
【００１４】
本発明で使用する有機酸モノグリセリドは、モノグリセリドに更に有機酸がエステル結合したものであるが、その有機酸の第一酸解離定数は、４未満であり、好ましくは２〜３．５、更に好ましくは２〜３である。構成有機酸の第一解離定数が４未満であると、低温保存においても飲食品の濁り、沈殿等を抑えることができる。有機酸は、同一分子内に２以上のカルボキシル酸基を有することが好ましい。第一酸解離定数が４未満で、かつカルボキシル酸基を２以上有する有機酸の水酸基が、ジアセチル酒石酸のようにアセチル化されていても良い。好ましい有機酸として、酒石酸、クエン酸、ジアセチル酒石酸等が挙げられる。
【００１５】
また、風味の点から、モノグリセリドの構成脂肪酸の炭素鎖長が１２以上であることが好ましい。これらの中では、構成脂肪酸がラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、オレイン酸またはベヘン酸のエステルが好ましく、特にポリグリセリンミリスチン酸エステルが好ましい。
本発明の乳化剤組成物の好ましい製造方法は、まずショ糖脂肪酸エステルを室温の水に分散させる。この後、６０〜７０℃に加熱することによって、完全に溶解させる。溶解できなかった場合、室温、加熱の操作を繰り返す。完全に水に溶解後、ポリグリセリン脂肪酸エステルを加え、加熱攪拌して、均一分散後、有機酸モノグリセリドを添加し、完全に分散させる。この場合、ポリグリセリン脂肪酸エステルと有機酸モノグリセリドの順番はどちらが先でも構わない。
【００１６】
乳化組成物の各成分の配合比は、ショ糖脂肪酸エステル１重量部に対して、一般に、ポリグリセリン脂肪酸エステルは０．１〜５未満重量部、有機酸モノグリセリドは０．０１〜５未満重量部、水は０．１〜１００重量部配合するが、好ましくは、ポリグリセリン脂肪酸エステルは０．１〜４重量部、有機酸モノグリセリドは０．０１〜１重量部、水は０．１〜１０重量部配合する。本発明の乳化剤組成物は、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、及び水を主成分とするが、本発明の効果が損なわれない範囲で他の添加剤も含有することもできる。
【００１７】
本発明の乳化剤組成物は、麺つゆ、たれ、スープ、コーヒー、紅茶、緑茶、果汁、ゼリー、寒天製品などの従来から抗菌性乳化剤を添加することが推奨されている飲食品に広く使用することができるが、その中でも、透明または半透明な飲料の抗菌に好適に使用でき、特に、内容液の溶状が容易に観察されるＰＥＴ及びガラス瓶入りの透明または半透明飲料では有意義である。飲料は、測定波長６２０ｎｍにおける透過度が１０％以上であることが好ましく、更には透過度が３０％以上であることが好ましく、更に透過度５０％以上であることが好ましい。飲料としは、ｐＨ２〜５の酸性飲料が好ましく、更に２．５〜４の酸性飲料が好ましい。酸性飲料としては、果汁入り清涼飲料、果汁入り紅茶飲料、スポーツ飲料、栄養補給飲料、ドリンク剤などが挙げられる。
【００１８】
乳化剤組成物の使用量は、飲食品中にショ糖脂肪酸エステルの濃度として、通常１〜３００ｐｐｍ、好ましくは３〜１００ｐｐｍの範囲である。乳化剤組成物としての飲食品への添加量は、通常５〜１５００ｐｐｍ、好ましくは１０〜５００ｐｐｍの範囲である。
【００１９】
【実施例】
以下、本発明を実施例により更に具体的に説明するが、本発明は、その要旨を超えない限り，以下の実施例に限定されるものではない。
［ポリグリセンミリスチン酸エステル組成物の製造］
製造例１
ポリグリセリン（平均重合度８．７７，平均分子量６６７，水酸基価９０６）６６７ｇ（１モル）とミリスチン酸（純度９９％，平均分子量２２８）１２９ｇ（０．５６モル）を加熱ジャケット付き攪拌型反応槽に仕込み、１０％水酸化ナトリウム０．２１３ｇ（対原料合計量０．００２５ｗｔ％）を加えて、窒素気流下、２４０℃に昇温して３時間反応させた後、更に２６０℃で４時間反応させてポリグリセリンミリスチン酸エステル組成物（酸価０．５ｍｇＫＯＨ／ｇ、鹸化価４０ｍｇＫＯＨ／ｇ）を７８６ｇを得た。
【００２０】
このポリグリセリンミリスチン酸エステル組成物の曇点を下記の方法で測定したところ、５７．５℃であった。
＜曇点の測定方法＞
ポリグリセリン脂肪酸エステル組成物を１重量％となるように８重量％硫酸ナトリウム水溶に分散し、加熱しながら攪拌し、均一な水溶液とする。そして得られたポリグリセリン脂肪酸エステル水溶液を、０℃以上１００℃以下の任意の温度で２〜５℃刻みに振とう攪拌・静置し、ポリグリセリン脂肪酸エステルが油状あるいはゲル状のごとく分離し、不均一水溶液となった温度を曇点とした。
【００２１】
［実施例１〜６、比較例１〜９］
ショ糖脂肪酸エステル１重量部に水を２重量部添加し、一旦ショ糖脂肪酸エステルを分散させ、その後、加熱攪拌し、完全に溶解させた。これに製造例１で製造したポリグリセリンミリスチン酸エステルを添加し、加熱攪拌して完全に分散させた。次に、表１に示す有機酸モノグリセリドを添加し、７０℃で加熱混合して乳化剤組成物を製造した。各成分の重量比を表１に示す。尚、各有機酸モノグリセリドの構成有機酸の第一酸解離定数を表２に示す。
【００２２】
この乳化組成物をショ糖脂肪酸エステルが３０ｐｐｍなるように０．１％クエン酸水（ｐＨ２．９）に溶解し、９０℃１０分加熱殺菌し、５℃または２５℃で保存し、１日、７日、１ヶ月、３ヶ月後の水溶液の濁り度、沈殿を目視で観察した。結果を表３に示す。
【００２３】
【表１】
【表２】
【表３】
［実施例７、比較例１０、１１］
実施例１、比較例７、８で用いた乳化剤組成物を、０．１％クエン酸水溶液に添加する代わりに、ｐＨ３．５の桃の天然水（ＪＴ）に溶解した以外は、実施例１、比較例７、８と同様に加熱殺菌後、５℃で保存して、飲料の濁り度、沈殿を目視で観察した。その結果を表４に示す。
【００２７】
【表４】
表４の結果から、本発明の乳化剤組成物を添加した飲料は、低温において沈殿を生じにくく、透明性を保持することができる。
【００２９】
【発明の効果】
本発明により製造された乳化剤組成物を添加した飲食品は、室温のみならず、低温においても、長期に渡って濁りや沈殿を生じずに透明性を保持することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an emulsifier composition containing sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride and water, food and drink containing the same, and a method for producing the emulsifier composition. Specifically, the present invention relates to an emulsifier composition having an antibacterial emulsifier and improved solubility.
[0002]
[Prior art]
Usually, antibacterial emulsifiers are added to foods and drinks for the purpose of preventing deterioration. In particular, it is known that sucrose fatty acid monoesters are preferable for canned beverages such as milk coffee (Japanese Patent Laid-Open Nos. 56-18578 and 60-199345).
[0003]
However, since sucrose fatty acid esters have poor solubility under acidic conditions and often cause precipitation, there is a problem in terms of storage stability, so it is suggested to use polyglycerol fatty acid esters in combination to improve dispersibility (JP-A-7-289875).
In addition, sucrose fatty acid esters having a monoester content of 93% by weight or more are known as antibacterial agents suitable for beverages having a transparent appearance in response to increasing demand for beverages in transparent containers such as PET bottles in recent years. (JP-A-10-70971).
[0004]
[Problems to be solved by the invention]
However, even when a sucrose fatty acid ester and a polyglycerin fatty acid ester are used in combination with a food or drink having a transparent appearance, or a sucrose fatty acid ester having a monoester content of 93% or more is used, it can coexist in the food and drink during storage. There was a problem that the turbidity and precipitation were caused by the components, the appearance was impaired, and the antibacterial effect was lowered. In some cases, the added sucrose fatty acid ester itself may precipitate and become turbid or precipitate.
[0005]
In order to solve this problem, it is conceivable to use an organic acid monoglyceride in addition to the sucrose fatty acid ester and the polyglycerin fatty acid ester (Japanese Patent Application No. 11-159589).
[0006]
[Means for Solving the Problems]
As a result of intensive studies to improve an emulsion composition containing sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, and water, the present inventors have used an organic acid monoglyceride having a specific constituent organic acid. In the case of low temperature storage, the present inventors have found that the turbidity, precipitation and the like of food and drink are suppressed, and the present invention has been achieved.
[0007]
That is, the gist of the present invention is an emulsifier composition containing sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride and water, wherein the first acid dissociation constant of the organic acid constituting the organic acid monoglyceride is less than 4. It exists in the emulsifier composition characterized by being.
A 2nd summary exists in the food-drinks containing the said emulsifier composition.
[0008]
The third gist lies in the method for producing an emulsifier composition, wherein a sucrose fatty acid ester is preliminarily dissolved in water and then mixed with other components.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
The emulsifier composition of the present invention comprises sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, and water as essential components.
The sucrose fatty acid ester used in the present invention is preferably a sucrose fatty acid ester having a fatty acid having 8 to 18 carbon atoms as a constituent fatty acid in terms of a strong antibacterial property and a wide antibacterial spectrum against microorganisms that are problematic in sealed containers. . Of these, sucrose palmitate is preferred from the viewpoint of antibacterial strength. The monoester purity in the sucrose fatty acid ester is preferably 50% or more, more preferably 70% or more, still more preferably 80% or more, and particularly preferably 90% or more from the viewpoint of solubility in food and drink.
[0010]
The polyglycerin fatty acid ester used in the present invention is preferably a polyglycerin fatty acid ester in which the carbon chain length of the constituent fatty acid is 12 or more from the viewpoint of flavor. Among these, the constituent fatty acid is preferably an ester of lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid or behenic acid, and particularly preferably an ester of myristic acid. The average degree of esterification of the polyglycerol fatty acid ester is generally from 0.1 to 2, particularly preferably from 0.5 to 2. The degree of polymerization of polyglycerol in the polyglycerol fatty acid ester is arbitrary, but from the viewpoint of hydrophilicity, it is generally preferable that the average degree of polymerization is 4 or more and 20 or less, particularly 6 or more and 15 or less.
[0011]
The polyglycerin fatty acid ester used in the present invention preferably has a cloud point of 35 ° C. or higher measured with a solution obtained by dissolving polyglycerin fatty acid ester in an 8% by weight sodium sulfate aqueous solution at 1% by weight. Is preferably 50 ° C. or higher.
The “cloud point” is a phenomenon in which a hydrated nonionic surfactant is dehydrated at a high temperature and separated from water, and is well known for polyoxyethylene surfactants. Usually, since polyglycerol fatty acid ester is produced by esterifying polyglycerol with a fatty acid, it becomes a composition comprising various ester bodies such as unreacted polyglycerol, mono, di, and tri. The cloud point is sensitive to the structural composition of polyglycerin fatty acid ester and also reflects the influence of fatty acid soap, so that the degree of hydrophilicity and the difference in composition can be identified more accurately and the measurement is simple. Therefore, it is more useful than HLB (balance between hydrophilicity and hydrophobicity) as an index representing the characteristics of the polyglycerol fatty acid ester composition. Usually, the stronger the hydrophilicity, the higher the cloud point. Even if the esterification rate is the same, an ester composition having a higher monoester content has higher hydrophilicity and a higher cloud point.
[0012]
As a cloud point measurement method, it is usually necessary to measure after dissolving a polyglycerin fatty acid ester in a 1-30% sodium chloride or sodium sulfate solution, but the conditions differ depending on the solubility of the target sample. In the case of the present invention, first, the polyglycerol fatty acid ester composition is dispersed in an 8% aqueous sodium sulfate solution so as to be 1% by weight, and stirred while heating to obtain a uniform aqueous solution. The resulting polyglycerol fatty acid ester homogeneous aqueous solution is shaken and ground at an arbitrary temperature of 0 ° C. or more and 100 ° C. or less in steps of 2 to 5 ° C. to separate the polyglycerol fatty acid ester as an oil or gel. Measure the state of the heterogeneous aqueous solution. This non-uniform state is called “cloud point”, and the temperature is obtained in the present invention. In addition, at 100 degreeC or more, the measurement of a cloud point becomes difficult.
[0013]
The polyglycerin fatty acid ester is generally obtained by reacting polyglycerin and a fatty acid at a temperature of 180 to 260 ° C. in the presence of an alkali catalyst. A composition with a low cloud point is obtained when the charging ratio of the fatty acid is large with respect to polyglycerin, and a composition with a high cloud point is obtained in the opposite case. However, even with such a charge ratio, it is difficult to obtain a polyglycerol fatty acid ester having a large amount of monoesters by a reaction with a normal alkali catalyst, and the degree of substitution is higher than that of unreacted polyglycerol and diester. What contains a comparatively much polyglycerol fatty acid ester will be obtained. In order to obtain the polyglycerin fatty acid ester composition having a specific cloud point according to the present invention, a method of usually reducing the amount of the alkali catalyst and increasing the latter half temperature in a two-stage reaction, for example, esterification at a reaction temperature of 180 to 260 ° C. After the reaction, a method in which the reaction temperature is further increased by 10 to 50 ° C. and reacted for 1 to 4 hours can be used (see JP-A-7-145104). Therefore, in order to obtain a polyglycerin fatty acid ester composition exhibiting a specific cloud point, it is desirable to produce it under such specific reaction conditions. When the polyglycerin to be reacted is excessive, the product contains a large amount of unreacted polyglycerin. The greater the amount of unreacted polyglycerin, the higher the hydrophilicity of the polyglycerin fatty acid ester composition. However, since the actual polyglycerin fatty acid ester amount decreases, the antibacterial effect on microorganisms against heat-resistant acidophilic bacteria is low. Become. Accordingly, the amount of polyglycerol present is preferably 70% by weight or less, more preferably 60% by weight or less.
[0014]
The organic acid monoglyceride used in the present invention is obtained by further esterifying an organic acid to the monoglyceride, and the first acid dissociation constant of the organic acid is less than 4, preferably 2 to 3.5, more preferably. Is 2-3. When the first dissociation constant of the constituent organic acid is less than 4, turbidity, precipitation and the like of the food and drink can be suppressed even at low temperature storage. The organic acid preferably has two or more carboxylic acid groups in the same molecule. The hydroxyl group of an organic acid having a first acid dissociation constant of less than 4 and having two or more carboxylic acid groups may be acetylated like diacetyltartaric acid. Preferable organic acids include tartaric acid, citric acid, diacetyltartaric acid and the like.
[0015]
Moreover, it is preferable that the carbon chain length of the fatty acid of a monoglyceride is 12 or more from the point of flavor. Among these, the constituent fatty acid is preferably an ester of lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid or behenic acid, and polyglyceryl myristic acid ester is particularly preferable.
In a preferred method for producing the emulsifier composition of the present invention, sucrose fatty acid ester is first dispersed in water at room temperature. Then, it is completely dissolved by heating to 60 to 70 ° C. If dissolution fails, repeat the heating at room temperature. After completely dissolving in water, polyglycerin fatty acid ester is added, heated and stirred, and after uniform dispersion, organic acid monoglyceride is added and completely dispersed. In this case, the order of the polyglycerin fatty acid ester and the organic acid monoglyceride may be first.
[0016]
The compounding ratio of each component of the emulsion composition is generally 0.1 to less than 5 parts by weight for polyglycerol fatty acid ester and less than 0.01 to less than 5 parts by weight for organic acid monoglyceride with respect to 1 part by weight of sucrose fatty acid ester. Water is blended in an amount of 0.1 to 100 parts by weight, preferably 0.1 to 4 parts by weight of polyglycerin fatty acid ester, 0.01 to 1 part by weight of organic acid monoglyceride, and 0.1 to 10 parts by weight of water. Part mix. The emulsifier composition of the present invention contains sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, and water as main components, but may also contain other additives as long as the effects of the present invention are not impaired. it can.
[0017]
The emulsifier composition of the present invention is widely used in foods and drinks for which it is conventionally recommended to add antibacterial emulsifiers such as noodle soup, sauce, soup, coffee, tea, green tea, fruit juice, jelly, agar products, etc. Among them, among them, it can be suitably used for antibacterial purposes of transparent or translucent beverages, and is particularly meaningful for PET and glass bottled transparent or translucent beverages in which the dissolution of the content liquid is easily observed. The beverage preferably has a transmittance of 10% or more at a measurement wavelength of 620 nm, more preferably a transmittance of 30% or more, and further preferably a transmittance of 50% or more. As the beverage, an acidic beverage having a pH of 2 to 5 is preferable, and an acidic beverage having a pH of 2.5 to 4 is more preferable. Examples of acidic beverages include soft drinks with fruit juice, tea drinks with fruit juice, sports drinks, nutritional supplement drinks, and drinks.
[0018]
The usage-amount of an emulsifier composition is 1-300 ppm normally as a density | concentration of sucrose fatty acid ester in food-drinks, Preferably it is the range of 3-100 ppm. The addition amount to the food-drinks as an emulsifier composition is 5 to 1500 ppm normally, Preferably it is the range of 10-500 ppm.
[0019]
【Example】
Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to the following examples as long as the gist thereof is not exceeded.
[Production of polyglycene myristic ester composition]
Production Example 1
667 g (1 mol) of polyglycerin (average polymerization degree 8.77, average molecular weight 667, hydroxyl value 906) and 129 g (0.56 mol) of myristic acid (purity 99%, average molecular weight 228) with a heating jacket And 0.23 g of 10% sodium hydroxide (based on the total amount of raw materials: 0.0025 wt%) was added, the temperature was raised to 240 ° C. for 3 hours under a nitrogen stream, and the reaction was further continued at 260 ° C. for 4 hours. As a result, 786 g of a polyglycerol myristic acid ester composition (acid value 0.5 mgKOH / g, saponification value 40 mgKOH / g) was obtained.
[0020]
It was 57.5 degreeC when the cloud point of this polyglycerol myristic acid ester composition was measured by the following method.
<Measurement method of cloud point>
The polyglycerin fatty acid ester composition is dispersed in 8% by weight sodium sulfate aqueous solution so as to be 1% by weight, and stirred while heating to obtain a uniform aqueous solution. Then, the obtained polyglycerol fatty acid ester aqueous solution was shaken and allowed to stand at an arbitrary temperature of 0 ° C. or more and 100 ° C. or less in steps of 2 to 5 ° C., and the polyglycerol fatty acid ester was separated like an oil or a gel, The temperature at which the aqueous solution became heterogeneous was taken as the cloud point.
[0021]
[Examples 1-6, Comparative Examples 1-9]
2 parts by weight of water was added to 1 part by weight of sucrose fatty acid ester, and the sucrose fatty acid ester was once dispersed, and then heated and stirred to completely dissolve the sucrose fatty acid ester. The polyglyceryl myristate ester produced in Production Example 1 was added thereto, and the mixture was heated and stirred to be completely dispersed. Next, the organic acid monoglyceride shown in Table 1 was added and heated and mixed at 70 ° C. to produce an emulsifier composition. The weight ratio of each component is shown in Table 1. In addition, Table 1 shows the first acid dissociation constant of the organic acid constituting each organic acid monoglyceride.
[0022]
This emulsified composition is dissolved in 0.1% aqueous citric acid (pH 2.9) so that the sucrose fatty acid ester is 30 ppm, sterilized by heating at 90 ° C. for 10 minutes, stored at 5 ° C. or 25 ° C., and stored for 1 day. The turbidity and precipitation of the aqueous solution after 7 days, 1 month and 3 months were visually observed. The results are shown in Table 3.
[0023]
[Table 1]
[Table 2]
[Table 3]
[Example 7, Comparative Examples 10 and 11]
Example 1 except that the emulsifier composition used in Example 1 and Comparative Examples 7 and 8 was dissolved in peach natural water (JT) at pH 3.5 instead of being added to a 0.1% aqueous citric acid solution. In the same manner as in Comparative Examples 7 and 8, after heat sterilization, the product was stored at 5 ° C., and the turbidity and precipitation of the beverage were visually observed. The results are shown in Table 4.
[0027]
[Table 4]
From the results in Table 4, the beverage to which the emulsifier composition of the present invention is added is less likely to precipitate at low temperatures and can maintain transparency.
[0029]
【The invention's effect】
The food / beverage products to which the emulsifier composition produced by the present invention is added can maintain transparency without causing turbidity or precipitation over a long period of time not only at room temperature but also at low temperatures.
Claims (7)
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| JP2000155771A JP3620410B2 (en) | 2000-05-26 | 2000-05-26 | Emulsifier composition containing sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride and water |
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| CN101578052B (en) * | 2006-09-25 | 2014-01-01 | 鲍勃·康斯托克 | Process for solubilization of flavor oils |
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| JP5002124B2 (en) * | 2004-10-12 | 2012-08-15 | 太陽化学株式会社 | Polyglycerin fatty acid ester |
| CA2583289C (en) | 2004-10-12 | 2011-03-15 | Taiyo Kagaku Co., Ltd. | Polyglycerol fatty acid ester and composition containing same |
| JP5005892B2 (en) * | 2005-06-13 | 2012-08-22 | 太陽化学株式会社 | Polyglycerin fatty acid ester and composition containing the same |
| JP4856248B2 (en) * | 2006-09-27 | 2012-01-18 | コムストック、ボブ | Flavor oil solubilization process |
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| CN101578052B (en) * | 2006-09-25 | 2014-01-01 | 鲍勃·康斯托克 | Process for solubilization of flavor oils |
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