JPH0220247A - Water-in-oil type emulsion with high moisture content - Google Patents

Abstract

PURPOSE:To obtain the subject stably producible and preservable emulsion by containing respective specific amounts of a polyglycerol ester of condensed ricinoleic acid, sucrose ester of a fatty acid having >=3 average esterification degree and glycerol ester of a fatty acid with succinic acid as essential components. CONSTITUTION:A W/O type emulsion with a high moisture content containing >=60 to <100wt.% polyglycerol ester of condensed ricinoleic acid ester, >=30wt.% sucrose ester of a fatty acid having >=3 average esterification degree and <=30wt.% glycerol ester of a fatty acid with succinic acid as essential components is provided. If the blending ratio of the above-mentioned respective components is outside the afore-mentioned range, phase inversion or separation of water or oil occurs during preservation or water is not included. The above- mentioned emulsion is normally added in an amount of preferably 0.1-3%. The object of the afore-mentioned emulsion is preferably a W/O type emulsion containing edible fats and oils and water as main constituent substances and the ratio of W/O is preferably >=2 to <6.

Description

[Detailed description of the invention] [Industrial application field]

The present invention relates to fat bread, which is a low-fat emulsified food.
It relates to an emulsifier (hereinafter abbreviated as W2O type).

[Conventional technology and problems]

Compared to ordinary margarine, low-fat spray powder has a lower fat and oil content and a correspondingly higher water content, exhibiting a W2O type emulsified state. However, due to the high water content,
It is difficult to obtain a stable W105 emulsion, and the emulsion state often becomes unstable, resulting in separation of the aqueous phase during storage or phase inversion during production or transportation. Up to now, various proposals have been made as means for stably maintaining such a high moisture W10 type emulsion. For example, there are many methods in which polyglycerin condensed ricinoleic acid ester is used as an emulsifier. However, when this polyglycerin condensed ricinoleate ester is used, the water content increases, and the higher the water content, the W
Although the 2O type does not cause phase inversion, it has the disadvantage that it does not entrain water, and that the oil phase in the emulsion is separated to the upper part.

[Problem B that the invention attempts to solve]

In view of this situation, an object of the present invention is to provide an emulsifier for stably producing or storing a high water content W10 type emulsion.

[One way to solve the problem]

In order to solve the above problems, the novel high water content water-in-oil emulsifier according to the present invention contains polyglycerin condensed ricinoleic acid ester in an amount of 60% by weight or more and less than 100% by weight, and a sucrose fatty acid ester with an average degree of esterification of 3 or more. 30% by weight
This is a high moisture content water-in-oil emulsifier characterized by containing 30% by weight or less of the following and glycerin succinic butyric acid ester as essential components. Here, the blending ratio of each of the above components refers to the ratio between the three components, with the total of the three components being 100%. The polyglycerin condensed ricinoleic acid ester used in the present invention is an esterified product of polyglycerin and condensed ricinoleic acid. Usually, the average degree of polymerization of the glycerin part is 4 to 6, and the average degree of condensation of the ricinoleic acid part is 3 to 6.
6, and its average degree of esterification is 1 to 2. The sucrose fatty acid ester having an average degree of esterification of 3 or more is an esterified product of sucrose and a fatty acid, and it is essential that the average degree of esterification is 3 or more. The number of carbon atoms in the fatty acid is not particularly limited, but fatty acids having 12 to 22 carbon atoms are desirable, and they may be saturated, unsaturated, or a mixture thereof. Chrycerin succinic acid fatty acid ester is an esterified product of 7-diglyceride and succinic acid. Long-chain fatty acids are commonly stearic/palmitic. Also preferred is succinct liquor monoglyceride, which is obtained by esterifying distilled monoglyceride and succinic acid. If the mixing ratio of each component is out of the range, phase inversion may occur, syneresis or oil separation may occur during storage, or water may not be incorporated. Further, the amount of the emulsifier composition of the present invention to be added is not particularly limited, but 0.1 to 3% is usually appropriate. The object of the emulsifier of the present invention is a W10 type emulsion whose main constituents are edible oil and fat and water. Although there is no particular limitation on the W2O ratio, it is preferably 2 or more and less than 6. Furthermore, the emulsifier composition according to the present invention works effectively even when the W2O ratio is less than 2. The edible fats and oils used here are those that are intended for human consumption.
There are no limitations whatsoever. Examples include natural animal and vegetable oils and fats alone, any mixtures thereof, and processed oils and fats that have been subjected to hydrogenation, fractionation, transesterification, and the like.

[Effect]

As shown in the Examples below, the emulsifier of the present invention exhibits an excellent effect in W10 type emulsification of emulsions with a high water content. Although the nature of this emulsification mechanism is unknown, it is likely that the three components described in claim 1 have some kind of synergistic effect with each other. In any case, polyglycerin condensed ricinoleate ester is 60% by weight or more and less than 100% by weight, average degree of esterification is 3
The above-mentioned water-in-oil emulsifiers with a high water content of up to 30% by weight of sucrose fatty acid ester and up to 30% by weight of glycerin succinic acid fatty acid ester are excellent emulsifiers that are well-balanced in terms of both emulsifying properties and stability. It is.

【Example】

Hereinafter, the embodiments and effects of the invention will be illustrated by Examples and Comparative Examples, but these are, of course, for illustrative purposes and do not limit the scope of the inventive idea. 1-6 and 1-6 Invention emulsifiers and comparative emulsifiers were manufactured according to the formulations shown in Table 1 below. Next, a W10 type emulsion was prepared using the obtained emulsifier in the following manner. Add 1 part of the emulsifier to 10 parts of cottonseed oil and 15 parts of palm oil, heat and dissolve, then gradually add 75 parts of water using an emulsifier to emulsify, then mix while rapidly cooling. A water-in-oil emulsion is obtained. The emulsification state and stability of the water-in-oil emulsions prepared in Production Examples 1-6 and 1-6 were evaluated using the following evaluation criteria, and the results are shown in Table 2. Emulsification state O: Smooth emulsification state △: No phase inversion, but does not incorporate water ,
Stability was evaluated after one week. ○: Stable Δ: Emulsification is not broken, but there is oil separation at the top. The desired W10 type emulsion could not be obtained.

【Effect of the invention】

By using the emulsifier according to the invention, high water content W
Type 10 emulsion can be easily prepared, and the emulsion produced has excellent stability and is very smooth. The above can greatly contribute to the emulsified food industry. Patent applicant Daiichi Kogyo Seiyaku Co., Ltd.

Claims (1)

[Claims] 1. 60% polyglycerin condensed ricinoleic acid ester
In a high water content oil characterized by containing as essential components 30% by weight or less of sucrose fatty acid ester and 30% by weight or less of glycerin succinic acid fatty acid ester with an average degree of esterification of 3% or more by weight and less than 100% by weight. Water emulsifier.