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WO2006030850A1 - Procede de preparation d'une solution d'un ingredient liposoluble - Google Patents

Procede de preparation d'une solution d'un ingredient liposoluble Download PDF

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Publication number
WO2006030850A1
WO2006030850A1 PCT/JP2005/017020 JP2005017020W WO2006030850A1 WO 2006030850 A1 WO2006030850 A1 WO 2006030850A1 JP 2005017020 W JP2005017020 W JP 2005017020W WO 2006030850 A1 WO2006030850 A1 WO 2006030850A1
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WO
WIPO (PCT)
Prior art keywords
fat
soluble component
soluble
surfactant
component
Prior art date
Application number
PCT/JP2005/017020
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English (en)
Japanese (ja)
Inventor
Masayuki Nishino
Kouji Yasuda
Yasushi Sasaki
Original Assignee
San-Ei Gen F.F.I., Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
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Application filed by San-Ei Gen F.F.I., Inc. filed Critical San-Ei Gen F.F.I., Inc.
Priority to JP2006535194A priority Critical patent/JPWO2006030850A1/ja
Publication of WO2006030850A1 publication Critical patent/WO2006030850A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/10—Dispersions; Emulsions
    • A61K9/107—Emulsions ; Emulsion preconcentrates; Micelles
    • A61K9/1075—Microemulsions or submicron emulsions; Preconcentrates or solids thereof; Micelles, e.g. made of phospholipids or block copolymers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/01—Hydrocarbons
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/01—Hydrocarbons
    • A61K31/015—Hydrocarbons carbocyclic
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
    • A61K8/35—Ketones, e.g. benzophenone
    • A61K8/355—Quinones
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/60—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin

Definitions

  • the present invention relates to a method for preparing a soluble product of a fat-soluble component that is in a solid state at room temperature. More specifically, the present invention relates to a method for preparing and obtaining a highly soluble soluble product obtained by stably solubilizing a fat-soluble component in an aqueous solvent. The present invention also relates to a solubilizate of a fat-soluble component prepared by the method and various products containing the solubilized product.
  • Fat-soluble components include components such as vitamins necessary for the human body, and the range of use covers various fields such as foods, pharmaceuticals, quasi drugs, and cosmetics.
  • a fat-soluble component as a stable aqueous solution by uniformly dispersing it in water having extremely low solubility in water.
  • fat-soluble ingredients they are either suspended in oil, emulsified after being dissolved in fat or oil, or dissolved or emulsified and then powdered by spray drying or the like.
  • a method of preparing a fat-soluble component as it is in a powdered condylar shape is employed.
  • the fat-soluble component is dissolved in an oily solvent such as edible oil, and this is mixed with an aqueous solvent in which a surfactant is previously dissolved. And emulsifying method.
  • Patent Document 1 a method of high-pressure treatment of a fat-soluble component together with an emulsifier, a polyhydric alcohol and water
  • Patent Document 2 a fat-soluble component (a non-water-soluble substance) using a polyglycerol fatty acid ester and a sucrose fatty acid ester
  • Patent Document 2 A method of solubilizing, emulsifying or dispersing in water or a polyhydric alcohol (Patent Document 2), a film-forming molecule (phospholipid) is dissolved in an emulsification aid and a lipophilic component, and this is added to an aqueous phase.
  • a method of emulsifying (Patent Document 3), a fat-soluble component (ceramide) and a fatty acid having 8 to 10 carbon atoms and poly Method of dispersing in water-based solvent using glycerin ester, C12-18 fatty acid and polyglycerin ester (Patent Document 4), enzymatic treatment of oil phase containing plant sterol and Z or plant sterol fatty acid ester
  • Patent Document 5 A method of emulsifying egg yolk into an aqueous phase using an emulsifier
  • Patent Document 6 a method of dissolving a fat-soluble component (water-insoluble substance) with polyglycerin fatty acid ester, polyhydric alcohol and water
  • Patent Documents 7 and 8 A method of emulsifying a fat-soluble component using an oil phase component, a polyhydric alcohol and an emulsifier
  • Patent Document 1 Japanese Unexamined Patent Publication No. 2000- — 212066
  • Patent Document 2 Japanese Unexamined Patent Publication No. 2003- 284510
  • Patent Literature 3 Special Table 2002- — 514394
  • Patent Document 4 JP 2003-113393 A
  • Patent Document 5 JP 2002-171931 A
  • Patent Document 6 Japanese Patent Laid-Open No. 62-250941
  • Patent Document 7 JP 2003- 238396 A
  • Patent Document 8 Japanese Unexamined Patent Publication No. 2003-300870
  • the present invention provides a method for preparing a solubilizate of a fat-soluble component, specifically, a composition in which a fat-soluble component in a solid state at room temperature is stably solubilized in an aqueous solvent.
  • the purpose More specifically, the present invention relates to ⁇ -strength rotin, lycopene, or coenzyme Q, etc.
  • a fat-soluble component, a surfactant and an aqueous solvent are mixed to solubilize the fat-soluble component in the aqueous solvent.
  • the fat-soluble component should be mixed with the surfactant in advance and then mixed with the aqueous solvent.
  • the fat-soluble component Before mixing with the soluble solvent, at least the fat-soluble component must be heated and melted. By preparing it under strong conditions, the fat-soluble component can be stably dissolved in the aqueous solvent. And found that a clear solution was obtained.
  • the present inventors have found that the soluble product is excellent in compatibility with water and dissolves or disperses with high transparency even when blended in water or an aqueous product, and is fat-soluble. It was confirmed that the solubility of the components was not lost and was maintained stably.
  • the present invention has been completed on the basis of the accumulated knowledge.
  • the present invention has the following configuration.
  • a method for preparing a solubilizate of a fat-soluble component comprising uniformly mixing a mixture of a fat-soluble component and a surfactant with an aqueous solvent.
  • Item 2 The preparation method according to Item 1, wherein in the step (3), an emulsification treatment is performed as a method of uniformly mixing a mixture of the fat-soluble component, the surfactant and the aqueous solvent.
  • Item 3 The preparation method according to Item 1 or 2, wherein the method comprises (1) heat-melting the fat-soluble component and then (2 ') mixing the melted fat-soluble component with a surfactant.
  • Item 4 The preparation method according to Item 1 or 2, which comprises a step of (1 ′) heating and melting the fat-soluble component together with the surfactant after the (2) fat-soluble component is mixed with the surfactant.
  • Item 5 The preparation method according to any one of Items 1 to 4, wherein the fat-soluble component has a melting point of 40 ° C or higher.
  • Item 6 The preparation method according to any one of Items 1 to 5, wherein the preparation method is at least one selected.
  • Item 7 The surfactant according to Items 1 to 6, wherein the surfactant is at least one selected from the group power consisting of glycerin fatty acid ester, sucrose fatty acid ester, phospholipid, saponin, and polysorbate! A preparation method as described in any of the above.
  • Item 8 The preparation method according to any one of Items 1 to 7, wherein the aqueous solvent is at least one selected from the group power consisting of water, a lower alcohol, and a polyhydric alcohol.
  • Item 9 The preparation method according to Item 1, wherein an aqueous solvent containing a saccharide is used.
  • Item [0011] A soluble product of a fat-soluble component obtained by the preparation method according to any one of Items 1 to 9.
  • Item 11 The solubilized product of a fat-soluble component according to Item 10, wherein the lipid fine particles contained in the soluble product of the fat-soluble component have an average particle size of 0 or less.
  • Item 12 A product obtained by blending a solubilizate of the fat-soluble component according to Item 12.
  • Item 13 The product according to Item 12, which is an aqueous product prepared by dissolving or dispersing a solubilized product of the fat-soluble component described in Item 10 or Item 11 in water.
  • Item 14 The product according to item 12 or 13, which is food, medicine, quasi-drug, cosmetic or feed.
  • the preparation method of the present invention it is possible to prepare a composition (soluble matter) in which a fat-soluble component is stably soluble in an aqueous solvent in a clear state.
  • the soluble product of the fat-soluble component prepared by the method of the present invention has high solubility or dispersibility with high compatibility with water and other aqueous solvents, and has stable solubility and dispersibility. is doing. Furthermore, an aqueous solution to which a soluble substance of a fat-soluble component is added has excellent clarity. Therefore, the solubilized product of the fat-soluble component prepared by the method of the present invention can be used for various products that do not adversely affect the quality of the product, such as separation, oil floating, and color change. it can.
  • the solubilized product of the fat-soluble component of the present invention is a product prepared using water as a raw material (food, cosmetics, pharmaceuticals, quasi-drugs, feed, etc.), a product containing water, or a water-soluble product. (These are collectively referred to as “water-based products” below) to give the functions of fat-soluble ingredients (for example, fat-soluble vitamins, ginseng tinoids ( ⁇ -carotene, lycopene, etc.), coenzyme Q, etc.)
  • the “solubilized product of fat-soluble component” targeted by the present invention is a product in which a fat-soluble component is uniformly dissolved or dispersed in an aqueous solvent, and turbidity is not observed by visual observation. means. Whether or not turbidity is observed by visual observation is usually determined by diluting it with water to 1% by volume and measuring the absorbance at a wavelength of 720 °. Can do. Specifically, when the absorbance (720 nm) of the 1% by volume diluted aqueous solution is 0.1 or more, turbidity is determined, and when it is less than that, it is determined that there is no turbidity.
  • the absorbance (720 nm) of a 1% by volume diluted aqueous solution of a solution in which a fat-soluble component is dissolved or dispersed in an aqueous solvent is less than 0.1, preferably 0.09 or less, more preferably 0.8. If it is 05 or less, more preferably 0.03 or less, it can be determined that the solution is a soluble product of a fat-soluble component.
  • the average particle size of the lipid microparticles is 0.2 m or less, preferably 0.1 m or less, It can be judged as a soluble product of ingredients.
  • the fat-soluble component used as a raw material may be a fat-soluble component having a solid state at room temperature (25 ° C.) and having a melting point of 40 ° C. or higher.
  • carotenoids such as j8-power rotin, rutin, lycopene, and apocarotenal; Coenzyme Q; vitamin D, vitamin K2, etc.
  • fat-soluble components can be used alone or in any combination of two or more. Any of these fat-soluble components can be obtained commercially.
  • Examples of the aqueous solvent used in the present invention include water, lower alcohols, polyhydric alcohols, and mixtures thereof.
  • Preferred is water, a polyhydric alcohol, or a mixed liquid of water and a polyhydric alcohol. More preferred is a mixed solution of water and a polyhydric alcohol.
  • the content ratio of the polyhydric alcohol in the mixed liquid of water and polyhydric alcohol is not particularly limited, but may be 1% by weight or more and less than 100% by weight, preferably 50% by weight or more and less than 100% by weight. .
  • the lower alcohol content rate in the said liquid mixture can also be set similarly to this.
  • lower alcohols examples include lower alcohols having 1 to 4 carbon atoms such as methanol, ethanol, propyl alcohol, isopropyl alcohol, butyl alcohol, s-butyl alcohol, and isobutyl alcohol. it can. These can be used alone or in any combination of two or more. Ethanol and isopropyl alcohol are preferred.
  • polyhydric alcohols examples include glycerin, diglycerin, triglycerin, polydaririne, propylene glycol, dipropylene glycol, 1,3-butylene glycolol, ethylene glycol, polyethylene glycol, sonolebithonole, xylitolol, Examples include maltitol, erythritol, mannitol and the like. These can be used alone or in any combination of two or more. Preferred are glycerin, sorbitol, xylitol, maltitol, erythritol, and mannitol. When the polyhydric alcohol to be used is solid at room temperature, it is preferable to use it in combination with water or lower alcohol.
  • aqueous solvents can also be used in combination with saccharides.
  • powerful sugars include xylose, glucose, ratatose, mannose, oligotose, fructose glucose liquid sugar, sucrose and the like. These can be used alone or in any combination of two or more. Saccharides can be used at a ratio of 1 to 80% by weight, preferably 10 to 50% by weight, based on 100% by weight of the finally obtained fat-soluble component of the fat-soluble component.
  • the solubilized product of the fat-soluble component can be prepared by performing the following step (1), step (2) and step (3).
  • the steps (1) and (2) are in no particular order. That is, after the fat-soluble component is heated and melted in the step (1), the melted fat-soluble component may be subjected to the step (2) and mixed with the surfactant, or (2) After mixing the fat-soluble component and the surfactant in the step, the mixture may be subjected to the step (1) to heat and melt the fat-soluble component. Then, the mixture of the fat-soluble component and the surfactant prepared in these steps is subjected to the step (3) and uniformly mixed with the aqueous solvent.
  • the temperature condition used for heating and melting the fat-soluble component is not particularly limited as long as it is equal to or higher than the melting point of the fat-soluble component to be used and the fat-soluble component melts. Therefore, the temperature conditions are usually in the range of 40-200 ° C, depending on the fat-soluble component used. Force can be set as appropriate. Specifically, when the fat-soluble component is Coenzyme Q,
  • melting point (48 ° C) or higher preferably 50 to: LOO ° C; in the case of lycopene, melting point (175 ° C) or higher, preferably 180 to 200 ° C; in the case of ⁇ -carotene, its melting point (184 ° C) or more, preferably 185 to 200 ° C.
  • the thermal melting is not particularly limited as long as it is performed while stirring the fat-soluble component or in a stationary state.
  • the mixing operation of the fat-soluble component and the surfactant is not particularly limited, and either the method of adding the surfactant in the fat-soluble component or the method of adding the fat-soluble component in the surfactant. May be.
  • the temperature conditions for mixing are not particularly limited, and can usually be carried out simply at room temperature.
  • “mixing” does not necessarily mean that the fat-soluble component and the surfactant are at least in a coexisting state and are mixed uniformly. Not required.
  • the fat-soluble component and the surfactant are mixed and then subjected to the above-described step (1) (heating and melting step).
  • the surfactant used here is not particularly limited as long as it is widely used as an emulsifier or a dispersant in the field of foods, pharmaceuticals, quasi drugs or cosmetics.
  • glycerin fatty acid ester sucrose fatty acid ester, sorbitan fatty acid ester; phospholipids such as lecithin, enzymatically decomposed lecithin, and enzyme-treated lecithin;
  • saponins such as saponin and yuccaform extract
  • polysorbate polysorbate 20, 60, 65, 80
  • gum arabic, gati gum modified starch and the like.
  • glycerin fatty acid ester sucrose fatty acid ester, phospholipid, saponin, polysorbate, and gum arabic. More preferred are glycerin fatty acid ester, sucrose fatty acid ester, and phospholipid.
  • Examples of the glycerin fatty acid ester and sucrose fatty acid ester include those having high HLB. Specifically, HLB10 or more is desirable, for example, HLB10-16.
  • Preferable examples of the glycerin fatty acid ester include polyglycerin fatty acid esters having 12 to 22 carbon atoms and a polymerization degree of 5 or more.
  • An example is decaglyceryl behe-acid.
  • sucrose fatty acid esters include sucrose monolaurate, sucrose monomyristate, sucrose monopalmitate, sucrose monostearate ester, and sucrose monooleate. be able to. Sucrose monostearate and sucrose monopalmitate are preferred.
  • Preferable phospholipids include plant lecithin, enzyme-treated lecithin, enzyme-decomposed lecithin, fractionated lecithin, and egg yolk lecithin. More preferred are plant lecithin and enzyme-degraded lecithin.
  • the enzyme-treated lecithin is obtained by allowing phospholipase D to act on a mixture of “plant lecithin” or “yolk lecithin” and glycerin, and contains phosphatidylglycerol as a main component.
  • Enzymatically-degraded lecithin is obtained by adjusting pH of water from a “plant lecithin” or “egg yolk lecithin” with water or an alkaline aqueous solution, followed by enzymatic degradation at room temperature to warm temperature, followed by extraction with ethanol, isopropyl alcohol or acetone. It is a thing. Contains lysolecithin and phosphatidic acid as main components.
  • Preferable saponins include saponins such as quilla extract, genjusaponin, soybean saponin, enzyme-treated soybean saponin, tea seed saponin, yucca foam extract and the like.
  • polysorbate 20, polysorbate 60, polysorbate 65, and polysorbate 80 are known as polysorbates, and are generally commercially available. In the present invention, one or a combination of two or more of these polysorbates can be used.
  • the ratio of the surfactant used for mixing with the fat-soluble component depends on the type of the fat-soluble component and the surfactant to be used, as long as the effect of the present invention is obtained. There is no particular limitation as long as it is adjusted appropriately.
  • the blending ratio of the surfactant to 100 parts by weight of the fat-soluble component is 0.1 parts by weight or more, preferably 1 to: LOOO parts by weight, more preferably 10 to: LOOO parts by weight, and further preferably 10 to : LOO parts by weight can be mentioned.
  • edible fats and oils can be mixed in addition to the fat-soluble component and the surfactant.
  • Edible fats and oils that can be used include medium-chain triglycerides (MCT) and other commonly used animal and vegetable oils such as fish oil, corn oil, soybean oil, safflower oil, and rapeseed oil, with a melting point of 40 ° C. The following can be mentioned.
  • edible fats and oils are not added as a solvent for the fat-soluble solid component, so that an amount sufficient to dissolve the solid fat-soluble component is not required.
  • Specific examples of the addition amount include 0.01 to 5 parts by weight of edible fats and oils, preferably 0.01 to 1 part by weight based on 1 part by weight of the fat-soluble component.
  • the amount of the edible oil / fat can be arbitrarily increased or decreased depending on the type and combination of the fat-soluble component and the surfactant used.
  • the obtained mixture of the fat-soluble component and the surfactant is subjected to the step (3) and mixed with an aqueous solvent.
  • the fat-soluble component and the surfactant used for mixing with the aqueous solvent are preferably mixed in a state as uniform as possible by an operation such as stirring and mixing. This mixing condition is not particularly limited, but it is preferable to carry out at room temperature or higher! /.
  • the mixture may be further subjected to an emulsification treatment using a conventional emulsification apparatus.
  • a conventional emulsification apparatus for example, a paddle mixer, a azimuth homomixer, a colloid mill, a high-pressure emulsifier, a high-pressure agitating emulsifier, a high-pressure homogenizer, a homojetter and the like can be used without limitation.
  • the temperature during the emulsification treatment is usually from room temperature to 100 ° C.
  • the temperature is preferably from room temperature to 80 ° C, more preferably from room temperature to 60 ° C.
  • the pressure range when emulsification is performed under high pressure is not limited, but is usually 100 to 2000 kg / cm 2 , preferably 500 to 2000 kg / cm 2 , more preferably 500 to 1500 kg / cm 2. .
  • the mixing ratio of the mixture of the fat-soluble component and the surfactant and the aqueous solvent is determined as follows. There is no particular limitation on the condition that an optically transparent soluble product can be obtained even after mixing without precipitation in an aqueous solvent.
  • the fat-soluble component in 100% by weight of the final lysate to be prepared, is in the range of 0.001 to LO weight%, preferably 0.01 to 1 weight%, more preferably 0.1. A proportion such that it is contained in the range of ⁇ 1 wt% can be exemplified.
  • the proportion of the aqueous solvent in 100% by weight of the final solubilizate may be 1 to 90% by weight, preferably 10 to 80% by weight, more preferably 30 to 80% by weight.
  • the solubilized product of the fat-soluble component thus prepared is a stable and clear solution. Furthermore, the soluble product of the fat-soluble component is highly compatible with water, so when added to water and mixed, it can be dissolved or dispersed well to stably obtain a clear aqueous solution (water-soluble, (Storage stability).
  • the fat soluble ingredient obtained by the preparation method as described above is prepared from a product such as food, cosmetics, pharmaceuticals, quasi-drugs or feed, particularly water as a raw material. It can be used effectively for the purpose of imparting the functions of various fat-soluble components to products, water-containing products, or water-soluble products (collectively these products are referred to as “aqueous products”). it can.
  • the solubilized product of the fat-soluble component is soluble in water and has stable solubility under acidic conditions (for example, ⁇ 1 to 4.5, preferably pH 2 to 4.5).
  • acidic conditions for example, ⁇ 1 to 4.5, preferably pH 2 to 4.5.
  • Acidic foods that have been difficult due to their nature such as lactic acid bacteria beverages, carbonated beverages, soft drinks, fruit beverages
  • acidic beverages including fruit juice beverages, fruit beverages, soft drinks containing fruit juice, carbonated drinks containing fruit juice
  • acidic beverages such as tea-based beverages and pickled products.
  • the fat-soluble component of the fat-soluble component does not interfere with the effects of the present invention, and further contains an antioxidant, a chelating agent, a dye, a fragrance, an organic acid / inorganic acid, or A thickening polysaccharide may be blended.
  • antioxidants include extracted tocopherols such as mixed tocopherol, ascorbic acid, water-soluble polyphenol, etc .
  • examples of chelating agents include polymerized phosphates and phytic acid;
  • fat-soluble pigments or water-soluble pigments such as j8-carotene lycopene
  • fragrances for example, citrus oils (essential oils) such as orange, grapefruit and lemon, synthetic fragrances, etc .
  • sweeteners Is for example, a sweetener such as sugar or a high-intensity sweetener
  • Citric acid malic acid, tartaric acid, lactic acid, phytic acid, phosphoric acid, succinic acid, acetic acid, darconic acid, glutamic acid, hydrochloric acid, polyphosphoric acid
  • examples of thickening polysaccharides include dextrin, cyclodextrin, gum arabic, Examples include xanthan gum, guar gum, gati gum and the like.
  • the soluble soy sauce of the fat-soluble component obtained by the preparation method of the present invention is prepared using, for example, a product such as food, cosmetics, pharmaceuticals, quasi-drugs or feeds, particularly water as a raw material It can be used effectively for the purpose of imparting the functions of various fat-soluble components to products, products containing water, or water-soluble products (aqueous products).
  • the fat-soluble component can be dissolved in the production of the water-based product rather than using the fat-soluble component as it is.
  • the use of a product greatly simplifies the production of the product.
  • the product power to be produced can be imparted with a function possessed by the fat-soluble component without impairing its clarity, for example, if it is in a liquid form such as beverages and cosmetics.
  • the stability of the fat-soluble component is improved, it is possible to provide a product containing a fat-soluble component that does not impair the product value for a long period of time.
  • the present invention provides a product (food, cosmetics, pharmaceuticals, quasi-drugs or feed) containing the solubilized product of the fat-soluble component produced by the method described above.
  • the product may consist of the above-mentioned soluble product, or may contain the solubilized product as one of the raw materials together with other raw materials.
  • Examples of foods targeted by the present invention include milk drinks, lactic acid bacteria drinks, carbonated drinks, fruit drinks (including fruit juice drinks, soft drinks containing fruit juices, carbonated drinks containing fruit juices, and fruit drinks), vegetable drinks, vegetables 'Beverages such as fruit drinks, alcoholic drinks, coffee drinks, powdered drinks, sports drinks, supplement drinks; tea drinks such as tea drinks, green teas and blended teas (hereinafter referred to as "beverages"); custard pudding, milk Puddings such as pudding, pudding with fruit juice, desserts such as jelly, bavaria and yogurt; Frozen confectionery such as milk ice cream, ice cream with fruit juice and soft ice cream, ice candy; gums such as chewing gum and bubble gum
  • coated chocolate such as marble chocolate, Chocolates such as Cigo Chocolate, Blueberry Chocolate, Melon Chocolate and other flavored chocolates; node candy (including bonbon, butterball, marble, etc.), soft candy (caramel, nougat, gummy candy, marshmallow) Etc.), caramels such
  • processed meat such as ham, sausage, grilled pork
  • fish meat ham, fish sausage, fish paste salmon, bamboo rings, hampen, fried Satsuma, Date roll, whale bacon, etc .
  • butter margari Dairy products such as rice, cheese, whipped cream, etc .
  • Udon products such as udon, cold wheat, somen noodles, buckwheat, Chinese soba, spaghetti, macaroni, rice noodles, harsame and wonton; Of various processed foods.
  • the soluble soluble ingredient of the fat-soluble component of the present invention is excellent in solubility and dispersibility when added to water and mixed, and further excellent in stability, It can be used effectively for so-called water-based foods prepared from water, containing water, or water-soluble.
  • water-based foods include water-based foods belonging to beverages, confectionery, pickles, sauces and jams. More preferred are beverages, confectionery with fruit juice, pickles, sauces with fruit juice, and jams.
  • the soluble product of the fat-soluble component produced by the method of the present invention has a stable solubility without generating an insoluble material even under acidic conditions. Therefore, it can be used effectively for acidic foods.
  • acidic foods for example, lactic acid bacteria beverages, carbonated beverages, fruit beverages (including fruit juice soft drinks, fruit juice beverages, fruit juice carbonated drinks, and pulp drinks), vegetable drinks, vegetables * fruit juices, other acidic soft drinks (coffee drinks, Acidic beverages (including tea beverages, mineral water and water), pickles, dressings with fruit juice and jams
  • suitable foods include the above-mentioned acidic foods in addition to the foods described above.
  • a food containing the solubilized product of the fat-soluble component of the present invention is prepared by blending the soluble food prepared by the above-described method of the present invention as one of the raw materials at any step of production. Can be manufactured. If this process is excluded, it can manufacture according to the conventional manufacturing method regarding various foodstuffs. Therefore, the food of the present invention is industrially useful because it is not necessary to set a special production apparatus or production conditions for production.
  • the blending ratio of the fat-soluble component of the fat-soluble component of the present invention is such that the function of the desired fat-soluble component can be obtained by ingesting a normal amount of the food. If there is no particular limitation. Usually, the ratio of the fat-soluble component contained in 100% by weight of food can be appropriately set according to the type of food from the range of 0.00001 to 5% by weight.
  • the foods targeted by the present invention include supplements having various pharmaceutical forms such as tablets, pills, powders, granules, capsules, and liquids (drinks).
  • a supplement preparation may be a soluble product of the above fat-soluble component of the present invention itself or a drink in which this is further dispersed in an aqueous solvent such as water, or a soluble product of the fat-soluble component of the present invention.
  • It may be a capsule preparation in which is encapsulated in a capsule base such as a soft capsule or a hard capsule.
  • the powdery or granule preparation obtained by solidifying the soluble soluble ingredient of the present invention by spray drying or freeze drying, or adsorbing or supporting it on an excipient may also be used. Tablets and pills prepared by tableting and compression, and capsule preparations encapsulated in a capsule base may also be used.
  • the ratio of the soluble soy sauce of the present invention to be blended in these supplements (food products) is considered that the function of a desired fat-soluble component can be obtained by ingesting the supplement in a normal amount.
  • a desired fat-soluble component can be obtained by ingesting the supplement in a normal amount.
  • it is no particular limitation as long as it is an amount that can be used.
  • it can be adjusted so that the fat-soluble component is contained in a dose of 0.01 to 5000 mg, preferably 0.1 to 2000 mg, in the daily dose of the supplement.
  • the cosmetics targeted by the present invention include facial cleansing cosmetics, skiny cosmetics (lotions, (Emulsions, creams, etc.), sunscreen cosmetics, makeup cosmetics (foundations, lipsticks, etc.), cleaning cosmetics (shampoos, rinses, body shampoos, etc.), scalp cosmetics (hair tonics, hair liquids, hair nourishing agents, etc.) );
  • Drugs include tablets (including tablets coated with a coating agent), capsules (including hard capsules and soft capsules), powders, condyles, drinks, troches, mouthwashes, ointments, Examples include creams, etc .; quasi-drugs, toothpastes, fresheners in mouth, anti-bad breath, etc .; examples of feeds include various foods such as cat food and dog food, food for aquarium fish or cultured fish, etc. However, it is not limited to these.
  • the soluble cake of the present invention is excellent in solubility and dispersibility when added to water and mixed, it preferably contains water containing water or is water-soluble. It can be effectively used for so-called water-based cosmetics, pharmaceuticals, quasi-drugs, or feed.
  • water-based cosmetics preferably skiny cosmetics (lotions, emulsions, creams, etc.), scalp cosmetics (hair tonics, hair liquids, hair nourishing agents, etc.);
  • pharmaceuticals preferably drinks, gargles, Ointments, creams, powders, granules, etc .
  • quasi-drugs include toothpastes, mouth fresheners, and bad breath prevention agents.
  • these products can also be produced by blending the above-described fat-soluble component of the present invention as a raw material in any production process. Except for this step, it can be produced according to conventional production methods for various products.
  • the blending ratio of the soluble soluble ingredient of the fat-soluble component of the present invention is such that a desired function of the fat-soluble ingredient can be obtained by using a normal amount of the product. If it is possible amount, it is not limited.
  • the ratio of the fat-soluble component contained in 100% by weight of the normal product can be appropriately set depending on the type of product from the range of 0.001 to 10% by weight.
  • the proportion of the soluble product of the present invention to be blended in a pharmaceutical product is specifically 0.01 to 500 Omg, preferably 0. It can be adjusted so as to be contained at a rate of 1 to 2000 mg.
  • each component described in Table 1 was mixed and emulsified to prepare an emulsion composition.
  • Example 2 For Example 2, first, a fat-soluble component (component 1) was heated and melted at a temperature equal to or higher than the melting point (60 ° C), mixed with a surfactant (component 2), and then an aqueous solvent (component). Mixed with 3). Next, the obtained mixture was emulsified by treatment for 10 minutes at 3000 rpm using Polytron (manufactured by Polytoron PT-3000 KINEMATICA AG). For Comparative Example 1, do not heat the fat-soluble component (Component 1)! Mix it with the surfactant (Component 2) and the aqueous solvent (Component 3) in a solid state with boiling. 2 was added, and the surfactant was added to Component 3 and emulsified by the same treatment as above.
  • the absorbance at a wavelength of 720 was measured for a diluted solution prepared from these emulsified compositions with water to a concentration of 1% by volume, and the transparency (turbidity) was evaluated. Absorbance is 0.1 or more and turbidity is observed.
  • the average particle diameter (median diameter: m) of the fat and oil fine particles in each emulsified composition (emulsified solution) obtained above was measured using a laser diffraction particle size distribution analyzer (SALD-2100: manufactured by Shimadzu Corporation).
  • the average particle size of the emulsion composition obtained in the Comparative Example was 1.8 m or more, whereas in the Examples The obtained emulsion composition had a particle size of less than 0, which was much smaller than that of the comparative example. Further, according to the results of the average particle size, the emulsion composition of the comparative example was cloudy in appearance, whereas the emulsion composition of the example had transparency, and the fat-soluble component (Coenzyme). Q is soluble and composition
  • each component described in Table 2 was mixed and emulsified to prepare an emulsion composition.
  • Coenzyme Q used as a fat-soluble component (component 1) here
  • Lycopene and j8-power rotin have melting points of 48 ° C, 175 ° C and 184 ° C, respectively [0069] ⁇ Production method>
  • the fat-soluble component (component 1) and the surfactant (component 2) After mixing the fat-soluble component (component 1) and the surfactant (component 2), this was heated and melted at a temperature equal to or higher than the melting point of each fat-soluble component and mixed with an aqueous solvent (component 3). Next, the obtained mixture was emulsified by treatment with 3000 rpm for 10 minutes using Polytron (manufactured by Polytoron PT-3000 KINEMATICA AG).
  • the fat-soluble component (component 1) was not heated and mixed with the surfactant (component 2) and the aqueous solvent (component 3) in a solid state with boiling, and this was emulsified using a homomixer in the same manner as described above.
  • ⁇ Transparent, ⁇ : Almost transparent, ⁇ : Slightly turbid, X: Translucent turbidity, X X: White turbidity
  • the absorbance at a wavelength of 720 was measured using a dilute solution prepared by adding 1% by volume of these emulsified compositions with water, and the transparency (turbidity) was evaluated. Absorbance is 0.1 or more and turbidity is observed.
  • the particle diameter (median diameter: ⁇ m) of the oil and fat fine particles in each emulsion composition (emulsion solution) obtained above was measured using a laser diffraction particle size distribution meter (SALD-2100: manufactured by Shimadzu Corporation). .
  • the average particle size of the emulsion composition obtained in the Comparative Example was 2.5 m or more, whereas it was obtained in the Examples.
  • the average particle size of the emulsified composition was 0.17 / xm or less, which was much smaller than that of the comparative example.
  • the emulsion composition of the comparative example was cloudy in appearance, whereas the emulsion composition of the example had transparency, and was a fat-soluble solid component. (Coenzyme Q, lycopene, 3-carotene) was confirmed to be soluble.
  • the diluted solution of the emulsion composition of the comparative example was cloudy, whereas the diluted solution of the emulsion composition of the example had transparency. It was confirmed that the fat-soluble solid component (Coenzyme Q) was soluble.
  • each component described in Table 3 was mixed and emulsified to prepare an emulsion composition.
  • the melting point of Coenzyme Q used as the fat-soluble component (component 1) is 48 ° C.
  • the absorbance at a wavelength of 720 was measured using a dilute solution prepared by adding 1% by volume of these emulsified compositions with water, and the transparency (turbidity) was evaluated. Absorbance is 0.1 or more and turbidity is observed.
  • the average particle diameter (median diameter: m) of the lipid fine particles in each emulsified composition (emulsified solution) obtained above was measured using a laser diffraction particle size distribution analyzer (SALD-2100: manufactured by Shimadzu Corporation).
  • the average particle size of the emulsion composition obtained in the Comparative Example was 0.95 m or more, whereas in the Examples, The obtained emulsion composition had an average particle size of 0.08 m or less, which was much smaller than that of the comparative example. Further, according to the results of the average particle size, the emulsion composition of the comparative example was cloudy in appearance, whereas the emulsion composition of the example had transparency, and the fat-soluble component ( It was confirmed that Coenzyme Q) was soluble. Dilute the solution!
  • the diluted solution of the emulsion composition of the comparative example was cloudy, whereas the diluted solution of the emulsion composition of the example had transparency, and the fat-soluble component (coenzyme Q) was Soluble
  • a food (soft drink, jelly) using the soluble product of the fat-soluble component obtained in the above Example was prepared according to the following formulation.
  • Example 3 instead of the emulsified composition of Example 3, one of the emulsified compositions (soluble matter) of Examples 1-2 and 6-7 can also be used.
  • Coenzyme Q soluble food (Example 3) was added and mixed, and then sterilized at 95 ° C.
  • a soft drink was prepared by filling the 200 ml glass bottle with a hot pack.
  • the obtained soft drink was transparent and had no power of floating oil. Furthermore, there was no off-flavor in the flavor, and the beverage was easy to drink.
  • citrate and agar were added to water and dissolved by heating at 85 ° C for 20 minutes.
  • ⁇ 8-strength rotin soluble food (Example 5) and fragrance, filled into a cup, sealed, sterilized in a water bath at 85 ° C for 30 minutes, cooled to 40 ° C or lower and jelly was added.
  • the obtained jelly was transparent and could be colored in a clear yellow with no turbidity due to oil. In addition, the effect of the oil on the flavor was also felt when eating.

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Abstract

Cette invention concerne un procédé de production d'une solution à ingrédient liposoluble. La solution peut être préparée sous forme de solution claire dans un solvant aqueux. L'ingrédient liposoluble est un ingrédient ayant la fonction des vitamines ou de la coenzyme Q10. La solution à ingrédient liposoluble peut être produite par: mélange de l'ingrédient liposoluble avec un tensioactif et chauffage du mélange jusqu'à une température supérieure au point de fusion de l'ingrédient liposoluble, ou chauffage de l'ingrédient liposoluble jusqu'à une température supérieure au point de fusion de celui-ci pour provoquer sa fusion, puis mélange ultérieur du produit fondu avec un tensioactif; et enfin mélange du produit obtenu avec un solvant aqueux pour l'émulsionner ou le dissoudre.
PCT/JP2005/017020 2004-09-15 2005-09-15 Procede de preparation d'une solution d'un ingredient liposoluble WO2006030850A1 (fr)

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Cited By (13)

* Cited by examiner, † Cited by third party
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JP2008005813A (ja) * 2006-06-30 2008-01-17 Ezaki Glico Co Ltd コエンザイムｑ１０含有チョコレート
JP2008110934A (ja) * 2006-10-30 2008-05-15 Sanei Gen Ffi Inc コエンザイムｑ１０含有乳化組成物
JP2011001289A (ja) * 2009-06-18 2011-01-06 Arsoa Honsya Corp 乳化液の製造方法及び化粧料の製造方法
JP2011505158A (ja) * 2007-12-05 2011-02-24 ディーエスエム アイピー アセッツ ビー．ブイ． 脂溶性活性成分の微粉砕状調合物
JP2011241176A (ja) * 2010-05-18 2011-12-01 Fujifilm Corp エマルション組成物及び粉末組成物
WO2013084518A1 (fr) * 2011-12-09 2013-06-13 三栄源エフ・エフ・アイ株式会社 Composition d'émulsion et composition la contenant
JP2014108104A (ja) * 2012-12-04 2014-06-12 Fujifilm Corp 飲料
CN110200910A (zh) * 2019-06-17 2019-09-06 宁波海奇合昇环能科技有限公司 一种辅酶q10透明水分散液的制备方法
JP2020011216A (ja) * 2018-07-20 2020-01-23 ユアサグローブ株式会社 コロイド水溶液及びその製造方法、並びに基材難燃化加工方法
JP2020048455A (ja) * 2018-09-26 2020-04-02 理研ビタミン株式会社 スープ用油脂組成物
CN111358000A (zh) * 2018-12-26 2020-07-03 株式会社芳珂 含有胡萝卜素的油性组合物
CN112056558A (zh) * 2020-09-21 2020-12-11 华南农业大学 一种水包油类胡萝卜素微乳液及其制备方法
CN112438950A (zh) * 2019-08-16 2021-03-05 北京化工大学 一种β-胡萝卜素透明水分散液及其制备方法

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JPH0283315A (ja) * 1988-09-21 1990-03-23 Nippon Oil & Fats Co Ltd トコフェロール可溶化物
EP0659347A1 (fr) * 1993-12-20 1995-06-28 San-Ei Gen F.F.I., Inc. Compositions émulsifiées stables et aliments les contenant
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Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008005813A (ja) * 2006-06-30 2008-01-17 Ezaki Glico Co Ltd コエンザイムｑ１０含有チョコレート
JP2008110934A (ja) * 2006-10-30 2008-05-15 Sanei Gen Ffi Inc コエンザイムｑ１０含有乳化組成物
JP2011505158A (ja) * 2007-12-05 2011-02-24 ディーエスエム アイピー アセッツ ビー．ブイ． 脂溶性活性成分の微粉砕状調合物
JP2011001289A (ja) * 2009-06-18 2011-01-06 Arsoa Honsya Corp 乳化液の製造方法及び化粧料の製造方法
JP2011241176A (ja) * 2010-05-18 2011-12-01 Fujifilm Corp エマルション組成物及び粉末組成物
WO2013084518A1 (fr) * 2011-12-09 2013-06-13 三栄源エフ・エフ・アイ株式会社 Composition d'émulsion et composition la contenant
JPWO2013084518A1 (ja) * 2011-12-09 2015-04-27 三栄源エフ・エフ・アイ株式会社 乳化組成物、及びそれを含有する組成物
JP2014108104A (ja) * 2012-12-04 2014-06-12 Fujifilm Corp 飲料
JP2020011216A (ja) * 2018-07-20 2020-01-23 ユアサグローブ株式会社 コロイド水溶液及びその製造方法、並びに基材難燃化加工方法
JP7158002B2 (ja) 2018-07-20 2022-10-21 株式会社ケンシュー コロイド水溶液及びその製造方法、並びに基材難燃化加工方法
JP7330680B2 (ja) 2018-09-26 2023-08-22 理研ビタミン株式会社 スープ用油脂組成物
JP2020048455A (ja) * 2018-09-26 2020-04-02 理研ビタミン株式会社 スープ用油脂組成物
JP2020105078A (ja) * 2018-12-26 2020-07-09 株式会社ファンケル カロテン含有油性組成物
CN111358000A (zh) * 2018-12-26 2020-07-03 株式会社芳珂 含有胡萝卜素的油性组合物
CN111358000B (zh) * 2018-12-26 2023-10-31 株式会社芳珂 含有胡萝卜素的油性组合物
CN110200910B (zh) * 2019-06-17 2022-04-19 北京中超海奇科技有限公司 一种辅酶q10透明水分散液的制备方法
CN110200910A (zh) * 2019-06-17 2019-09-06 宁波海奇合昇环能科技有限公司 一种辅酶q10透明水分散液的制备方法
CN112438950A (zh) * 2019-08-16 2021-03-05 北京化工大学 一种β-胡萝卜素透明水分散液及其制备方法
CN112056558A (zh) * 2020-09-21 2020-12-11 华南农业大学 一种水包油类胡萝卜素微乳液及其制备方法

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