WO2007046333A1 - Emulsifying agent and emulsion composition prepared with the same - Google Patents

Abstract

An emulsifying agent which contains gum arabic and has high emulsifying power; and an emulsion composition having excellent emulsion stability. The emulsifying agent comprises a combination of 10 parts by weight of gum arabic and at least 0.5 parts by weight of gum ghatti. The emulsion composition can be prepared by conducting a step in which a combination of 10 parts by weight of gum arabic and at least 0.5 parts by weight of gum ghatti is used as an emulsifying agent to disperse a hydrophobic substance in a hydrophilic solvent or disperse a hydrophilic substance in a hydrophobic solvent.

Description

 Specification

 Emulsifier and emulsified composition prepared using the same

 Technical field

 [0001] The present invention relates to a novel emulsifier. More specifically, the present invention is an emulsifier comprising gum arabic as one of the active ingredients. By using gum arabic in combination with other specific gums, the emulsifiability and emulsion stability are improved. The present invention relates to an emulsifier that can exhibit excellent emulsifiability and emulsification stability even when the amount used is reduced. Furthermore, this invention relates to the emulsion composition prepared using the said emulsifier.

 Background art

 [0002] Gum arabic is a polysaccharide that has been used widely as an emulsifier in the food and pharmaceutical fields because it has excellent emulsifying power and has low viscosity even in high-concentration solutions. It is. However, it is also known that gum arabic does not exhibit satisfactory emulsifying performance even when used alone as it is.

 [0003] Thus, methods for increasing the emulsifying power of gum arabic have been studied and various proposals have been made. For example, as such a method, gum arabic is also obtained by removing arabic acid by removing metal ions and heat-modifying it to increase emulsifying power (see, for example, Patent Document 1), gum arabic having a loss on drying of 50% by mass or less. A method of increasing the emulsifying power by denaturing by heating at 60 to 140 ° C for 30 minutes or longer (for example, see Patent Document 2), adjusting gum arabic to a moisture content of 3 to 30% by weight There are known methods for modifying gum arabic itself, such as a method for increasing emulsifying power by heating (see, for example, Patent Document 3). However, according to the intensive method, problems may arise when gum arabic is colored or a bad odor is generated by the modification treatment.

 Patent Document 1: Japanese Patent Laid-Open No. 02-049001

 Patent Document 2: JP 2000-166489 A

 Patent Document 3: Japanese Patent Laid-Open No. 2003-321502

 Disclosure of the invention

Problems to be solved by the invention [0004] An object of the present invention is to provide an emulsifier having higher emulsifying power and emulsion stability while utilizing the emulsifying power of gum arabic. More preferably, the present invention provides an emulsifier having improved emulsifying power by using other ingredients in combination with gum arabic while also activating the effect of gum arabic that exhibits low viscosity and high emulsifying power, and gum arabic. An object of the present invention is to provide an emulsifier capable of exhibiting excellent emulsifiability and emulsification stability even when the amount of use is reduced. Furthermore, an object of the present invention is to provide an emulsified composition excellent in emulsification stability prepared using the emulsifier.

 Means for solving the problem

[0005] The present inventors have conducted extensive research to solve the above problems, and have found that the above object can be achieved by using gum arabic and gati gum in a specific ratio. .

 [0006] The present invention has been developed on the basis of strong knowledge and includes the following aspects.

 [0007] (1) Emulsifier

 Item 1. An emulsifier containing gati gum in an amount of at least 0.5 parts by weight per 10 parts by weight of gum arabic as an active ingredient.

[0008] Item 2. The item in which the ratio of gati gum to 10 parts by weight of gum arabic is 0.5 to 20 parts by weight

1. The emulsifier according to 1.

 [0009] Item 3. Item 1 or Item 2 used in the preparation of an emulsified composition in such a ratio that the total amount of gum arabic and gum included in the final emulsified composition is 1 to 50% by weight. Emulsifier.

 [0010] Item 4. Any one of Items 1 to 3 used in the preparation of the emulsified composition in such a ratio that the total amount of gum arabic and gum included in the final emulsified composition is 5 to 30% by weight. An emulsifier described in 1.

 [0011] Item 5. The emulsifier according to any one of Items 1 to 4, wherein the emulsified composition is used at a ratio such that the concentration of gati gum contained in the final emulsified composition is 20% by weight or less.

[0012] (2) ¾, method of conversion

Item 6. At least 0.5% of gati gum as an emulsifier per 10 parts by weight of Arabic gum A method for preparing an emulsified composition comprising a step of dispersing a hydrophobic substance in a hydrophilic solvent, or dispersing a hydrophilic substance in a hydrophobic solvent.

 [0013] Item 7. The item wherein the ratio of gati gum to 10 parts by weight of gum arabic is 0.5 to 20 parts by weight

6. The preparation method described in 6.

[0014] Item 8. The preparation method according to Item 6 or 7, wherein gum arabic and gati gum are used in a proportion such that the total amount in the final emulsified composition is 1 to 50% by weight.

[0015] Item 9. The preparation method according to any one of Items 6 to 8, wherein gum arabic and gati gum are used in a proportion such that the total amount in the final emulsified yarn and the composition is 5 to 30% by weight.

[0016] Item 10. The preparation method according to any one of Items 6 to 9, wherein gati gum is used in a proportion such that the concentration in the final emulsified yarn and the composition is 20% by weight or less.

Item 11. The emulsified composition comprises an essential oil, an oily fragrance, an oily pigment, a fat-soluble vitamin, a fat-soluble drug, a polyunsaturated fatty acid, animal and vegetable oils, sucrose acetate isobutyrate, and a medium-chain triglyceride. Item 10. The method for preparing an emulsion composition according to any one of Items 6 to 10, which is an OZW-type or WZOZW-type emulsion having at least one selected hydrophobic substance as a dispersoid.

 [0018] (3),

 Item 12. An emulsified composition prepared by the method according to Item 6.

[0019] Item 13. An emulsified composition containing gati gum in an amount of at least 0.5 parts by weight per 10 parts by weight of gum arabic as an emulsifier.

Item 14. The emulsion composition according to Item 12 or 13, wherein the ratio of gati gum to 0.5 to 20 parts by weight per 10 parts by weight of gum arabic.

[0021] Item 15. arabic gum and ghatti, emulsified composition according to any one of claim 12 to 14 the total amount in a proportion such that 1 to 50 wt ^_0/0.

[0022] Item 16. The emulsion composition according to any one of Items 12 to 15, comprising gum arabic and gati gum in a proportion such that the total amount is 5 to 30% by weight.

[0023] Item 17. The emulsified composition according to any one of Items 12 to 16, comprising gati gum in a proportion of 20% by weight or less.

[0024] Item 18. The emulsified composition comprises an essential oil, an oily fragrance, an oily pigment, a fat-soluble vitamin, a fat-soluble drug, A group power consisting of polyunsaturated fatty acids, animal and vegetable oils, sucrose acetate isobutyric acid ester, and medium chain triglycerides is an ozw type or WZOZW type emulsion having at least one hydrophobic substance selected as a dispersoid. Item 18. The emulsified composition according to any one of Items 12 to 17.

 [0025] Item 19. The emulsified composition is an emulsified flavor, emulsified dye, emulsified drug or emulsified food.

The emulsified composition according to any one of 12 to 18.

[0026] Item 20. The emulsified composition according to any one of Items 12 to 19, which is an emulsified composition in a dry state.

[0027] (4) itm

 Item 21. Use of a composition containing at least 0.5 parts by weight of gati gum per 10 parts by weight of gum arabic for the preparation of an emulsifier.

[0028] Item 22. Use of an emulsifier containing gati gum in an amount of at least 0.5 part by weight per 10 parts by weight of gum arabic for the preparation of an emulsified composition.

 The invention's effect

 [0029] By using a combination of gum arabic and gadhi gum in a specific ratio, an emulsifier having excellent emulsifying power can be obtained. The emulsifier thus prepared is particularly suitable for emulsifying various hydrophobic substances such as essential oils, oil-based pigments, oil-based fragrances, fat-soluble vitamins, polyunsaturated fatty acids, animal and vegetable oils, or medium-chain triglycerides. be able to. The emulsified composition prepared using such gum arabic and gadham has a uniform particle size distribution and a long-term storage compared to an emulsion composition prepared using gum arabic alone as an emulsifier. The emulsion particles are agglomerated with each other with the passage of time, and the deterioration of the particles due to coalescence is significantly suppressed, which is very stable. Therefore, an emulsified composition prepared using gum arabic and gadhi gum as emulsifiers having a specific ratio of the present invention is used in the fields of foods, pharmaceuticals, quasi drugs, and cosmetics, for example, emulsified foods, emulsified flavors. It can be suitably used as an emulsion dye, a powder flavor, and the like.

 BEST MODE FOR CARRYING OUT THE INVENTION

[0030] (1) Emulsifier

The emulsifier of the present invention contains gati gum as an active ingredient in addition to gum arabic. [0031] Here, gum arabic is a rubbery exudate obtained from the trunk and branches of the leguminous plants Acacia se negal and Acacia seval. It is a natural rosin (polysaccharide) prepared by drying the liquid. In the present invention, it is possible to use both Acacia Senegal and Acacia seval, preferably gum arabic belonging to the tek Senegal species.

 [0032] Gum arabic is the power produced in Sudan and other parts of North Africa from Ethiopia to Senegal (Ethiopia, Senegal, Nigeria, Cordofan in northern Africa, the vicinity of the Nile tributary, and other Amerajah regions) It may be from any production area without asking its origin. Further, the gum arabic used in the present invention may be modified so as to enhance the emulsifying power by an arbitrary treatment such as heating (for example, see Patent Documents 1 to 3 above).

 [0033] Gum arabic is not particularly limited in water content. The gum arabic (raw material), which is usually commercially available, has a water content (loss on drying) that is reduced by heating and drying at 105 ° C for 6 hours, 40% or less, preferably 30% or less, particularly preferably 20%. Weight% or less. Also in the present invention, gum arabic (raw material) having such a water content (loss on drying) can be arbitrarily selected and used.

 [0034] Usually, gum arabic can be obtained in the form of a lump, ball, coarsely pulverized, granular, or powder. In the present invention, any form can be used regardless of these forms. Anything can be used. Since it can be dissolved in water in a short time, it is preferably in the form of a coarsely pulverized product, granules, or powder.

[0035] Gati gum is a gum with a polysaccharide as a main component obtained by drying the stem secretion of Anoeeissus Latifolia WALL. Known as a thickening stabilizer (food additive), commercially agglomerated, coarsely ground, powdered (eg spray-dried powder), granular (eg granulated product of spray-dried powder), etc. (For example, San-Ei Gen F 'F' Eye Co., Ltd.). In the present invention, regardless of these forms, any form can be used. Like gum arabic, it has the ability to dissolve in water in a short time, preferably in the form of a coarsely pulverized, granular or powdered form. The

 [0036] From the viewpoint of emulsifying power, the emulsifier of the present invention preferably contains gati gum in an amount of 0.5 parts by weight or more, preferably 0.8 parts by weight or more per 10 parts by weight of gum arabic. From the viewpoint of emulsifying power, the upper limit is not particularly limited, but from the point of view of suppressing the unfavorable thickening that can occur when using an emulsifier (at the time of preparing an emulsified composition), 30% of gati gum is added to 10 parts by weight of gum arabic. It is desirable to use at a ratio of not more than parts, preferably not more than 20 parts by weight, more preferably not more than 15 parts by weight, and even more preferably not more than 10 parts by weight.

 [0037] The form of the emulsifier of the present invention is not particularly limited. For example, an arbitrary form such as a state of an aqueous solution in which gum arabic and gati gum are mixed and dissolved, a dry particle state, a dry powder state, a state of a mixture of a powder and a granular material can be adopted. These dry powders can be obtained by pulverizing and mixing gum arabic and gati gum or by spray drying an aqueous solution in which gum arabic and gati gum are mixed and dissolved (spray dry powder). It can be prepared by granulating the resulting dry powder.

 [0038] The emulsifier of the present invention has an emulsifying power superior to that when gum arabic is used alone.

 [0039] The emulsifying power of the emulsifier can be determined from one or both of the average particle size of the droplets (dispersed phase) forming the emulsion (at the time of emulsion preparation) and the stability of the emulsion over time. . In the emulsifier of the present invention, when emulsion is usually prepared using it, the average particle size of droplets (dispersed phase) forming the emulsion is 1 m or less, preferably 0.8 μm or less, more preferably 0. It preferably has an emulsifying power of 7 μm or less.

[0040] More preferably, in the emulsifier of the present invention, it is usually desirable that emulsion prepared using the emulsifier is stable over time. The stability of emulsion over time is measured, for example, by measuring the average particle diameter of the prepared emulsion immediately after preparation (average particle diameter (a)) and after storage [average particle diameter (b)], and the difference [(b) − (a)]. Although not limited, the emulsifier of the present invention has the above difference [(b)-(a)]: m or less, preferably 0.3 / min when the emulsion prepared using it is stored at 60 ° C for 3 days. It is desirable that the emulsion has an emulsifying power so as to obtain an emulsion of zm or less, more preferably 0.1 ^ m or less. [0041] The emulsifier of the present invention can be used particularly in the fields of foods, pharmaceuticals, quasi drugs, and cosmetics. In particular, it can be suitably used as an emulsifier for products that can be taken orally. Specifically, foods such as beverages, confectionery, dairy products, dressings, foods such as processed fishery products or livestock products (preparation of emulsified foods), emulsification of coating materials such as tablets, oily flavors It can be suitably used as an emulsifier for emulsification (preparation of emulsified perfume) and emulsification of oily pigment (preparation of emulsified pigment).

 [0042] The emulsifier of the present invention may have a gum arabic and gati gum strength, but may contain other carriers and additives as necessary. In this case, the carriers and additives to be used can be appropriately selected and adopted according to conventional methods depending on the type of product using the emulsifier and its application. For example, it can be used by mixing with saccharides such as dextrin, maltose and lactose, or polyhydric alcohols such as glycerin and propylene glycol.

 [0043] The emulsifier of the present invention can be suitably used for preparing an emulsified composition as described later. The ratio of the emulsifier of the present invention used for preparing the emulsified composition can be appropriately set depending on the type of the emulsified composition. For example, in 100% by weight of the emulsified composition, the lower limit of the total amount of gum arabic and gati gum is 1% by weight, preferably 3% by weight, more preferably 5% by weight, and the upper limit is 50% by weight, preferably 40% by weight. More preferred is 30% by weight. Specifically, it is in the range of 1 to 50% by weight, preferably 3 to 40% by weight, more preferably 5 to 30% by weight. At this time, the viscosity is lOOOOmPa's or less, preferably 500 mPa's or less, more preferably 200 to 500 mPa's [B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.), rotor No. 3, rotation speed 60 rpm, product When preparing an emulsified composition in the range of (temperature 20 ° C), as a proportion of the emulsifier used, the concentration of gati gum blended in 100% by weight of the final emulsified composition is 20% by weight or less, preferably 0.5 to The ratio can be 15% by weight, more preferably 1 to: L0% by weight.

 [0044] (2) Preparation method of emulsion composition and emulsion composition

 The present invention provides a method for preparing an emulsified composition using the gum arabic and gadhi gum as emulsifiers.

[0045] Specifically, the emulsified composition has a viscosity of 10 parts by weight of gum arabic as an emulsifier. Disperse and stabilize a hydrophobic substance (dispersoid) in a hydrophilic solvent or use a digam in a proportion of at least 0.5 parts by weight, or disperse and stabilize a hydrophilic substance (dispersoid) in a hydrophobic solvent. Can be prepared. Here, the ratio of gadhi gum used for 10 parts by weight of gum arabic is not particularly limited as long as it is 0.5 parts by weight or more as described above, but the emulsifiability and emulsion stability of the emulsion composition (stability over time) From the point of view, it is preferable to include at a ratio of 0.8 parts by weight or more. The upper limit is not particularly limited from the viewpoints of emulsifying properties and emulsifying stability, but from the viewpoint of suppressing an unfavorable thickening of the emulsified composition, gati gum is preferably 30 parts by weight or less, preferably 10 parts by weight or less of gum arabia gum. It is desirable to use 20 parts by weight or less, more preferably 15 parts by weight or less, and still more preferably 10 parts by weight or less.

 [0046] In preparing the emulsified composition, gum arabic and gadhi gum may be used separately as an emulsifier, or the emulsifier of the present invention containing both gum arabic and gadhi gum may be used.

 [0047] The emulsified composition targeted by the present invention is an oil-in-water (OZW), water-in-oil-in-oil (WZO), wZoZw, or oZwZo-type emulsion. Zw) type and wZoZw type emulsion. A powerful oil-in-water (oZw) type or w ZoZw type emulsified composition is prepared by dispersing and stabilizing a hydrophobic substance (dispersoid) in a hydrophilic solvent using the gum arabic and gadhi gum as emulsifiers. Can be prepared.

 [0048] The hydrophobic substance (dispersoid) to be emulsified here is not particularly limited as long as it is usually used in the emulsion form or is in need thereof, but is preferably a food, a pharmaceutical, a pharmaceutical part. Hydrophobic substances used in the external or cosmetic field, more preferably (edible) hydrophobic substances that can be used orally.

[0049] Specifically, various essential oils obtained from basic plant powers such as citrus plants such as orange, lime, lemon and grapefruit; basic plant powers such as pepper, cinnamon and ginger oleoresin and jasmine obtained by oleoresin method Oils such as absolute, obtained from the basic plant such as rose and rose, etc., synthetic fragrance compounds, and oil-based blended fragrance compositions; j8-carotene, paprika pigment, lycopene, palm Oil-based pigments such as oil carotene, donariella carotene and carrot carotene; fat-soluble vitamins such as vitamin A, vitamins D, E and K; fat-soluble drugs (for example, fibrates and statin drugs which are hyperlipidemic drugs) Docosahexaenoic acid, eicosapentaenoic acid, and γ-polyunsaturated fatty acids such as linolenic acid; animal and vegetable oils such as soybean oil, rapeseed oil, corn oil and fish oil; SAIB (Sucrose Acetate isobutyrate: sucrose acetate isobutyrate) Esters), ester gums, brominated oils, or C to C medium chain triglycerides

 6 12

 An oil and fat and any mixture of these edible oily materials can be exemplified.

[0050] The method for preparing an emulsified composition using the gum arabic and gadhi gum as emulsifiers is not particularly limited, and can be performed according to a conventional method. For example, according to conventional methods for preparing oil-in-water (oZw) emulsions or wZoZw-type emulsions or conventional methods for preparing water-in-oil (wZo) -type emulsions or oZwZo-type emulsions, hydrophobic substances and hydrophilic solvents or hydrophilic It can be carried out by mechanically stirring and mixing the substance and the hydrophobic solvent in the presence of the emulsifier using an emulsifier such as a homogenizer or a high-pressure jet machine. More specifically, the following method can be exemplified by taking the preparation of oil-in-water (oZw) type emulsion or wZoZw type emulsion as an example.

[0051] First, gum arabic and gadhi gum are dissolved in a hydrophilic solvent such as water, and if necessary, impurities are removed by an appropriate solid-liquid separation means such as centrifugation or filtration using a filter press. Prepare a mixed solution of gum arabic and gadhi gum. The desired hydrophobic material is mixed with a stirrer etc. and pre-emulsified. At this time, the specific gravity may be adjusted with a specific gravity adjusting agent such as SAIB as necessary. Next, the obtained pre-emulsified mixture is emulsified using an emulsifier.

[0052] Here, the ratio of gum arabic and gati gum used for the preparation of the emulsified composition can be appropriately set according to the type of the emulsified composition. the total amount of gum and ghatti can be used as in a ratio such that the range of 1-50 wt _^0/0. The lower limit of the total amount is preferably 3% by weight, more preferably 5% by weight. The upper limit of the total amount is preferably 40% by weight, more preferably 30% by weight. Preferably, emulsified composition 100% by weight Arabic total gum and ghatti 3 to 40 weight _^0/0 contained in, more preferably a ratio such that from 5 to 30 wt%. In this case, when the emulsion composition to be prepared has a viscosity of lOOOOmPa's or less, preferably 500 mPa's or less, more preferably 200 to 500 mPa's [B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) , Rotor No. 3, rotation speed 60 rpm, product temperature 20 ° C), the concentration of gati gum blended in the final emulsified composition 100% by weight is 20% by weight or less, preferably 0.5-15% by weight More preferably, gum arabic and gadhi gum can be used at a ratio of 1 to: LO wt%.

 [0053] As the hydrophilic solvent, water or a polyhydric alcohol such as glycerin or propylene glycol can be used.

 [0054] Further, as the hydrophobic substance, the above-described substances can be exemplified. When preparing an emulsified fragrance or an emulsified dye using an oily fragrance or an oily dye, an oily fragrance is previously added to the oil as the hydrophobic substance. It is preferable to use a mixed solution in which oily pigments are dissolved. As a result, the emulsification can be further stabilized and volatilization of the components can be prevented. Oils and fats that dissolve oil-based fragrances and oil-based pigments are not particularly limited, but usually use medium chain triglycerides (triglycerides having 6 to 12 carbon atoms); and vegetable oils such as corn oil, safflower oil, or soybean oil. be able to.

 [0055] For example, many pigments such as β-carotene exist as suspensions in the crystalline state. Therefore, to prepare these pigments as emulsions (emulsified pigments), the pigment crystals are first mixed with an appropriate oil and fat at high temperature and dissolved, and then mixed into a mixed solution of gum arabic and gadhi gum dissolved in a hydrophilic solvent. It is preferable to add and then emulsify.

 [0056] The emulsifier used for the emulsification can also be appropriately selected according to the size of the target emulsion particles, the viscosity of the sample, and the like, which are not particularly limited. For example, in addition to a mechanically high pressure homogenizer, an emulsifier such as a disperser mill or a colloid mill can be used.

[0057] In the emulsification step, as described above, a mixed solution of gum arabic and gadhi gum and a hydrophobic substance dissolved in a hydrophilic solvent are mixed with stirring, pre-emulsified, and a particle size of about 2 to 5 μm. After preparing milky milk particles, use a homogenizer or other emulsifier to make fine and uniform particles (example For example, the average particle size is 1 μm or less, preferably 0.8 μm or less, more preferably 0.7 μm or less.

 [0058] Thus, the emulsion prepared using gum arabic and gadhi gum as emulsifiers has a smaller average particle size and a uniform particle size distribution than emulsion prepared using gum arabic alone. And excellent in stability over time. In addition, the emulsion particles are agglomerated or coalesced due to abuse (harsh conditions) such as heating, long-term storage, and change over time, and the deterioration of the particles is significantly suppressed.

 [0059] The emulsified composition of the present invention thus prepared is not particularly limited. For example, the above-described essential oil, oily fragrance, oily pigment, fat-soluble vitamin, fat-soluble drug, polyunsaturated fatty acid, animal and vegetable oil, Or an oil-in-water (oZw) type or wZoZw type emulsified food composition, emulsified pharmaceutical composition, emulsified pharmaceutical quasi-drug composition, in which a hydrophobic substance such as medium-chain triglyceride is dispersed in a hydrophilic solvent, An emulsified cosmetic composition or an emulsified dye composition may be mentioned. Also, it may be a water-in-oil (wzo) emulsion composition in which a hydrophilic substance is dispersed in a hydrophobic solvent. Particularly preferred is an edible emulsion composition that can be taken orally. Specifically, emulsified food compositions containing dairy products such as ice cream, whipped cream, margarine, and sauces such as mayonnaise and dressings, emulsified drugs (emulsions of fat-soluble drugs), emulsified fragrances, and emulsified dyes be able to.

 [0060] These emulsified compositions may be prepared in a dry state by performing a drying process such as spray drying (spray drying), drum drying (drum drying), or vacuum freeze drying (freeze drying). it can. The emulsified composition to which the present invention is directed includes an emulsion composition in a dry state (for example, an emulsified drug, a powdered fragrance, a powder pigment, etc.).

 [0061] Among the emulsion compositions thus prepared, oil-in-water (OZW) type or WZO

Zw-type emulsified compositions (including emulsified food compositions, emulsified drugs, emulsified fragrances, emulsified dyes, and dried products thereof) have a high solubility and stability in water. It can mix | blend and use for a thing. For example, aqueous compositions containing the emulsified composition of the present invention include foods (drinks, etc.), pharmaceuticals (syrups, drinks, ophthalmic solutions, injections, drops, etc.), non-pharmaceutical parts (liquids, ophthalmic solutions) Agents) and cosmetics (skin lotion, etc.). Example

 [0062] The contents of the present invention will be specifically described below using the following experimental examples (Examples and Comparative Examples). However, the present invention is not limited to these experimental examples. In the following experimental examples, unless otherwise specified, “parts” means “parts by weight” and “%” means “% by weight”. In the following experimental examples, the trunk and branch force of Anogeissus Lsil k from India was used as a gati gum, and a dried product of rubbery secretions (average particle size of 1 to 5 cm, water content of 12%) was used. .

 [0063] Experimental Example 1

 Emulsified compositions (Examples 1-5, Comparative Examples 1-2) were prepared using gum arabic and gati gum as emulsifiers in the proportions listed in Table 1. Specifically, first, gum arabic and gati gum are added to water, then quenoic acid and sodium benzoate are added, and the mixture is stirred and dissolved with a stirrer. Medium-chain triglyceride (octanoic acid 'decanoic acid triglyceride (O. D. O)) (manufactured by Nisshin Oillio Group) was added thereto while mixing with a stirrer, and the mixture was stirred and mixed for about 2 minutes. This was homogenously emulsified twice at 50 MPa with Nanomizer I (Yoshida Kikai Kogyo).

 [0064] As gum arabic, a coarsely pulverized product of rubber-like secretions collected from the trunk and branches of Acacia ^ mi ^ l from Sudan (average particle size of about 0.3 mm, moisture content of 14%, average molecular weight) 6980) was used.

 [0065] [Table 1]

 (Wt%)

[0066] Each emulsified composition prepared was evaluated by measuring emulsifying properties, emulsifying stability and viscosity according to the methods described below.

[0067] <Evaluation method> (1) Emulsification, emulsion stability

 Each emulsified composition prepared above (Examples 1 to 5, Comparative Examples 1 and 2) 30 g is weighed into a 50 ml screw tube and stored in a constant temperature bath at 60 ° C for a predetermined period (3 days and 7 days). The average particle size (μm) of the emulsified composition was measured immediately after preparation, after storage at 60 ° C for 3 days, and after storage at 60 ° C for 7 days. The average particle size was measured with a laser diffraction particle size distribution analyzer SALD-1100 (manufactured by Shimadzu Corporation). The emulsification stability of the emulsified composition was evaluated by the difference in the average particle size of the emulsion particles after the initial preparation (immediately after emulsification) and after storage at 60 ° C for 3 days or after storage at 60 ° C for 7 days.

[0068] (2) Viscosity

 About each emulsified composition, after mix | blending medium chain triglyceride in the preparation stage, and stirring and mixing for 2 minutes, and after carrying out the homogenous emulsification process twice with the nanomizer, the viscosity was measured, respectively. The viscosity was measured using a B-type viscometer (using rotor No. 3, manufactured by Tokyo Keiki Co., Ltd.) under the conditions of a rotation speed of 60 rpm and a product temperature of 20 ° C.

[0069] <Evaluation result>

 (1) Emulsification, emulsion stability

 The results are shown in Table 2.

[0070] [Table 2]

 [0071] (2) Viscosity

 The results are shown in Table 3.

[0072] [Table 3] Gum arabic Katikam Viscosity after stirring Viscosity after emulsification Test area

 Addition amount (%) Addition amount (<< ½), mPa ■ s) ^ mPa * s Comparative Example 1 20 0 235 301 Comparative Example 2 10 0 30.2 39.8 Example 1 9.5 0.5 32.9 49.8 Example 2 9.25 0.75 34.8 54.1 Example 3 9 1 37 60.3 Example 4 7.5 2.5 53 120 Example 5 5 5 93.3 351

[0073] The results obtained above were evaluated according to the following criteria.

 [0074] ω ¾, conversion case, ¾ fixed case

 The initial particle size and the degree of particle size change in the 60 ° C 3 day storage test were evaluated as follows.

 A: Initial particle size is small (1 μm or less), and particle size change is very small (0.3 m or less) after storage test at 60 ° C for 3 days.

 ○: Initial particle size is small (1 μm or less), and particle size change is small after storage test at 60 ° C (1 μm or less).

 Δ: Initial particle size is small (less than 1 m), but particle size change after 60 ° C storage test is slightly large! /, (Greater than 1 / z m).

 X: initial particle is large (greater than 1 m), or initial particle is small! /, (Less than 1 m), particle size change after 60 ° C storage test is large! /, (2 μm more than).

 The viscosity and fluidity after emulsification were evaluated according to the following.

 [0076] <Viscosity>

 Low: Low viscosity (200 mPa's or less) and very good fluidity.

 Medium: moderate viscosity (200-500 mPa's) and good fluidity.

 High: High viscosity (500 mPa · s or more) and poor fluidity.

[0077] <Fluidity>

 A: The fluidity is very good.

 ◯: Good fluidity.

X: The fluidity is poor. [0078] The results are summarized in Table 4.

[0079] [Table 4]

[0080] From the above, it is possible to obtain more excellent emulsifiability and emulsification stability while reducing the amount of arabia gum used in combination with gum arabic (Acacia Senegal) and gati gum. As for the strength, the low viscosity of gum arabic and the characteristics are not impaired.

 [0081] Experimental Example 2

 As gum arabic, gum arabic belonging to Acacia species (Quick Gum # 8375: manufactured by Alfred El Vuolf) was used, and an emulsified composition was prepared in the same manner as in Experimental Example 1 to improve emulsifiability and emulsification stability. Examined.

 [0082] Specifically, an emulsified composition was prepared in the same manner as in Experimental Example 1, using gum arabic and gati gum as emulsifiers in the proportions shown in Table 5 (Examples 6 to 8, Comparative Example 3). Was prepared. For each prepared emulsion composition, the emulsifiability and emulsion stability were measured and evaluated according to the method described in Experimental Example 1. The results are shown in Table 6.

 [0083] [Table 5]

 (Wt%)

[0084] [Table 6] 60. C 60 ° C Gum arabic Gati gum Initial preparation

 After 3 曰 storage After 7 曰 storage Evaluation Test zone

 A average particle size B average particle size C average particle size

 Amount added (%) (%)

 (jU m) m) B— AC jU m) C -A Comparative example 3 20 0 3.52 5.89 2.37 5.61 2.09 X Example 6 10 10 0.61 0.61 0 0.62 0.01 ® Example 7 16 4 0.67 0.68 0.01 0.68 0.01 Example 8 5 5 0.70 0.70 0 0.70 0 ®

[0085] From the above, it can be seen that by using gum arabic (Acacia seval) and gati gum in combination, it is possible to obtain better emulsifiability and emulsification stability while reducing the amount of arabia gum used. It was.

 [0086] Experimental Example 3

 As gum arabic, gum arabic modified to have high emulsifying properties (Super Gum EM2: manufactured by Saneigen F.F.I.) was used, and an emulsified composition was prepared in the same manner as in Experimental Example 1, The emulsifiability and emulsification stability were investigated.

 [0087] Specifically, an emulsified composition was prepared in the same manner as in Experimental Example 1 using gum arabic and gati gum as emulsifiers in the proportions shown in Table 7 (Examples 9 to 10, Comparative Example 4). Was prepared. For each prepared emulsion composition, the emulsifiability and emulsion stability were measured and evaluated according to the method described in Experimental Example 1. The results are shown in Table 8.

 [0088] [Table 7]

 [0089] [Table 8]

[0090] From the above, even when modified gum arabic and gati gum are used in combination, It was found that better emulsifiability and emulsification stability can be obtained while reducing the amount of gum used.

 Formulation example

 [0091] Specific examples of the emulsified composition of the present invention are shown below as formulation examples. Here, spray-dried powder prepared by the following method was used for arabia gum and gati gum.

 [0092] (1) Preparation of gum arabic spray dry powder

 1600 kg of 80 ° C hot water was weighed into a 2400 L stainless steel tank, and 400 kg of gum arabic raw material (produced from Acacia seneea L Sudan, lump product) was added with stirring and dissolved with stirring for 2 hours. After removing impurities from this solution with a filter press and sterilizing at 80 ° C for 30 minutes, it was spray-dried by spray drying (spray drying conditions: inlet 180 ° C, outlet 100 ° C), and 350 kg of Arabic A gum spray dry powder was obtained.

 [0093] (2) Preparation of gati gum spray dry powder

 1700 kg of 80 ° C hot water was weighed into a 2400 L stainless steel tank, and 300 kg of gati gum raw material (from India, lump product) was added with stirring and dissolved with stirring for 1 hour. After removing impurities from this solution with a filter press and sterilizing at 80 ° C for 30 minutes, spray-dried by spray drying (spray drying conditions: inlet 180 ° C, outlet 100 ° C), 250 kg A spray-dried powder was obtained.

 [0094] Formulation Example 1 | 8—Strength Rotin Dye Formulation (Emulsified Dye Formulation)

17 g of gati gum (spray dry powder) and 153 g of gum arabic (spray dry powder) were dissolved in 680 g of water to prepare a 20% by weight aqueous solution of gati gum and gum arabic. This was used as an emulsifier. To this, 50 g of a 30% β-carotene turbid aqueous solution was previously blended with 100 g of medium-chain tridalyceride (octanoic acid 'decanoic acid triglyceride, ODO (trade name, manufactured by Nisshin Oil Rio Daup Co., Ltd.)) at 150 ° C. The liquid mixture dissolved by heating was added and stirred and mixed. This was emulsified with a homogenizer (manufactured by APV Gaulin) (homogenization at a pressure of 4.4 MPa (450 kgZcm ² ) four times) to prepare an emulsified dye preparation, j8-forced rotin dye preparation.

[0095] Formulation Example 2 Orange emulsified flavor (emulsified flavor) 17 g of gati gum (spray dry powder) and 153 g of gum arabic (spray dry powder) were dissolved in 630 g of water to prepare a 20% by weight aqueous solution of gati gum and gum arabic. This was used as an emulsifier. A mixed solution prepared by mixing 20 g of orange fragrance and medium chain triglyceride (octanoic acid decanoic acid triglyceride, ODO (trade name, manufactured by Nisshin Oillio Group)) well at room temperature. Were added and mixed with stirring. This was emulsified with a homogenizer (APV GAULIN) (homogenization at a pressure of 4.4 MPa (450 kgZcm ² ) four times) to prepare an orange emulsified flavor as an emulsified flavor.

[0096] Formulation Example 3 DHA (docosahexaenoic acid) emulsion

17 g of gati gum (spray dry powder) and 153 g of gum arabic (spray dry powder) were dissolved in 680 g of water to prepare a 20% by weight aqueous solution of gati gum and gum arabic. This was used as an emulsifier. Prepare a mixture of 50g fish oil containing 20% DHA and medium chain triglyceride (octanoic acid 'decanoic acid triglyceride, ODO (Nisshin Oillio Group)) 10 Og. The previously mixed liquid was added and mixed with stirring. This was emulsified with a homogenizer (manufactured by APV GAULIN) (homogenization with pressure 4.4MPA (450 kg / cm ² ) 4 times) to prepare a DHA emulsion preparation.

[0097] Formulation Example 4 Lemon powder flavor

20 g of gati gum (spray dry powder), 180 g of gum arabic (spray dry powder) and 600 g of dextrin were dissolved in 1500 g of water to prepare a mixed aqueous solution of gati gum and gum arabic, and this was used as an emulsifier. To this, 200 g of lemon oil was added and mixed with stirring. This is emulsified with a homogenizer (APV GAULIN) (one homogenization at a pressure of 2 MPa (200 kg / cm ² )), and then this emulsified solution is spray dryer (ANHYDRO) (Inlet: 140 ° C, Outlet: 80 ° C) and spray-dried to prepare 950 g of lemon powder flavor.

 [0098] Formulation Example 5 Emulsion type dressing

Prepare an emulsified type dressing that also has the composition shown in Table 9. Specifically, Xanthan gum, gum arabic and gati gum are added to water, and then brewed vinegar, sugar, salt and sodium L-glutamate are added thereto and mixed with stirring. While stirring this with a homomixer (TK Robotics (Primics Co., Ltd.), rotation speed 8,000 rpm) Add lada oil slowly, and stir and mix for 5 minutes to prepare an emulsified dressing.

 [Table 9]

 * San Ace is a registered trademark of San-Eigen F'F'I Co., Ltd.

[0100] Formulation example 6 Butter cream formulation

 Butter creams having the compositional power described in Table 10 were prepared. Specifically, sugar, gum arabic and gati gum were added to water at 20 ° C and dissolved by stirring for 5 minutes, then added to the shortening, and stirred with a stirrer (Kitchen Aid Mixer KSM5 (F.M.I. Made) and mixed at a stirring speed scale of 2) for 5 minutes to obtain a butter cream.

 [0101] [Table 10] Treatment Weight part

 Shortening 55.0

 Sugar 30.0

 Gum arabic (spray dry powder) 0.3

 Gati gum (spray dry powder) 0.1

 Amount of water

 § p + 100.0

Claims

 The scope of the claims  [I] An emulsifier containing at least 0.5 parts by weight of gati gum as an active ingredient per 10 parts by weight of gum arabic.  [2] The emulsifier according to claim 1, wherein the ratio of gati gum to 0.5 parts by weight of gum arabic is 0.5 to 20 parts by weight.  [3] The emulsifier according to claim 1, wherein the emulsified composition is used in such a ratio that the total amount of gum arabic and gatigam contained in the final emulsified composition is 1 to 50% by weight. [4] The emulsifier according to claim 1, wherein the emulsified composition is used in such a ratio that the total amount of gum arabic and gatigam contained in the final emulsified composition is 5 to 30% by weight. [5] When preparing the emulsified composition, the concentration of gati gum contained in the final emulsified composition is 20 wt. The emulsifier according to claim 1, wherein the emulsifier is used at a ratio of not more than%. [6] A step of dispersing a hydrophobic substance in a hydrophilic solvent or dispersing a hydrophilic substance in a hydrophobic solvent by using gati gum in an amount of at least 0.5 parts by weight per 10 parts by weight of gum arabic as an emulsifier A method for preparing an emulsified composition. [7] The ratio of gati gum to 10 parts by weight of gum arabic is 0.5 to 20 parts by weight. 6. The preparation method described in 6. [8] Preparation method of claim 6, arabic gum and ghatti, the total amount of the final emulsion composition is used in a proportion such that 1 to 50 wt ^_0/0. [9] The preparation method according to claim 6, wherein gum arabic and gati gum are used in a proportion such that the total amount in the final emulsified composition is 5 to 30% by weight. [10] The preparation method according to claim 6, wherein gati gum is used at a ratio such that the concentration in the final emulsified composition is 20% by weight or less.  [II] The emulsified composition is selected from the group consisting of essential oils, oily fragrances, oily pigments, fat-soluble vitamins, fat-soluble drugs, polyunsaturated fatty acids, animal and vegetable oils, sucrose acetate isobutyrate, and medium-chain triglycerides. 7. The method for preparing an emulsion composition according to claim 6, wherein the emulsion is an OZW type or WZOZW type emulsion having at least one hydrophobic substance as a dispersoid. [12] An emulsified composition prepared by the method according to claim 6. [13] An emulsified composition containing gati gum in an amount of at least 0.5 parts by weight per 10 parts by weight of gum arabic as an emulsifier. [14] The ratio of gati gum to 10 parts by weight of gum arabic is 0.5 to 20 parts by weight. The emulsified composition according to 12 or 13. [15] arabic gum and ghatti, emulsified composition according to claim 12 or 13 the total amount thereof is contained in a ratio such that 1 to 50 wt ^_0/0. [16] arabic gum and ghatti, emulsified composition according to claim 12 or 13 comprising in proportions such that the total amount is 5 to 30 weight ^_0/0. [17] The emulsified composition according to claim 12 or 13, comprising gati gum in a proportion of 20% by weight or less.  [18] The emulsified composition is selected from the group consisting of essential oils, oily fragrances, oily pigments, fat-soluble vitamins, fat-soluble drugs, polyunsaturated fatty acids, animal and vegetable oils, sucrose acetate isobutyrate, and medium-chain triglycerides. 14. The emulsion composition according to claim 12 or 13, which is an OZW-type or WZOZW-type emulsion having at least one hydrophobic substance as a dispersoid.  [19] The emulsified composition according to claim 12 or 13, wherein the emulsified composition is an emulsified flavor, emulsified pigment, emulsified drug or emulsified food.  [20] The emulsion composition according to claim 12 or 13, which is an emulsion composition in a dry state.  [21] Use of a composition containing at least 0.5 part by weight of gati gum per 10 parts by weight of gum arabic for the preparation of an emulsifier.  [22] Use of an emulsifier containing at least 0.5 part by weight of gati gum per 10 parts by weight of gum arabic for the preparation of an emulsified composition.