JP2012082236A - Oil and fat solidifying agent - Google Patents
Oil and fat solidifying agent Download PDFInfo
- Publication number
- JP2012082236A JP2012082236A JP2010226812A JP2010226812A JP2012082236A JP 2012082236 A JP2012082236 A JP 2012082236A JP 2010226812 A JP2010226812 A JP 2010226812A JP 2010226812 A JP2010226812 A JP 2010226812A JP 2012082236 A JP2012082236 A JP 2012082236A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fatty acid
- acid
- oils
- fat
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
- -1 fatty acid ester Chemical class 0.000 claims abstract description 104
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 90
- 239000000194 fatty acid Substances 0.000 claims abstract description 90
- 229930195729 fatty acid Natural products 0.000 claims abstract description 90
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 claims abstract description 46
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 41
- 238000005886 esterification reaction Methods 0.000 claims abstract description 37
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 31
- 239000000470 constituent Substances 0.000 claims abstract description 27
- 229920000223 polyglycerol Polymers 0.000 claims abstract description 27
- 238000006116 polymerization reaction Methods 0.000 claims abstract description 27
- 235000021357 Behenic acid Nutrition 0.000 claims abstract description 23
- 229940116226 behenic acid Drugs 0.000 claims abstract description 23
- 230000032050 esterification Effects 0.000 claims abstract description 23
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims abstract description 5
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims abstract description 5
- 235000013305 food Nutrition 0.000 claims description 20
- 239000002537 cosmetic Substances 0.000 claims description 17
- 125000004432 carbon atom Chemical group C* 0.000 claims description 12
- 238000002844 melting Methods 0.000 claims description 7
- 230000008018 melting Effects 0.000 claims description 7
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 4
- 239000003921 oil Substances 0.000 abstract description 90
- 239000003925 fat Substances 0.000 abstract description 51
- 238000000926 separation method Methods 0.000 abstract description 10
- 235000014593 oils and fats Nutrition 0.000 abstract description 9
- 230000008719 thickening Effects 0.000 abstract description 5
- 125000005472 straight-chain saturated fatty acid group Chemical group 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 91
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- 125000000217 alkyl group Chemical group 0.000 description 4
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 3
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Landscapes
- Grain Derivatives (AREA)
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- General Preparation And Processing Of Foods (AREA)
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- Cosmetics (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
本発明は、ポリグリセリン脂肪酸エステルからなる油脂用固化剤及び油脂固化剤を含有する油脂、さらには、それらを含有する化粧料または食品に関するものである。 The present invention relates to a fat / oil solidifying agent comprising a polyglycerin fatty acid ester and an oil / fat containing an oil / fat solidifying agent, and further to a cosmetic or food containing them.
液状の化粧品油剤を増粘、ゲル化させる技術としては、ポリグリセリン脂肪酸エステルを添加する方法が挙げられる(例えば、特許文献1参照。)。しかしながら、そのゲル強度は十分ではなく、油剤を増粘、ゲル化させるには添加量の増加をしなければならない。
その結果、油剤を含む化粧料を塗り広げたときに伸びが悪いといった使用性等の点で問題が生じてくる。また、油脂の分離を長期間抑えることができないために化粧料の調製には不向きである。
一方、食品分野における液状油脂をゲル化させる技術としては、油脂を水素添加する方法が一般的に知られている。しかしながら、油脂中の不飽和脂肪酸が飽和脂肪酸となりそれにともない融点が高くなるため、使用しづらく、食用に供した場合口解けが悪くなる等の問題があった。
As a technique for thickening and gelling a liquid cosmetic oil, a method of adding a polyglycerin fatty acid ester can be mentioned (for example, see Patent Document 1). However, the gel strength is not sufficient, and the amount added must be increased to thicken and gel the oil.
As a result, a problem arises in terms of usability and the like, such as poor elongation when a cosmetic containing an oil is spread. Moreover, since separation of fats and oils cannot be suppressed for a long time, it is not suitable for the preparation of cosmetics.
On the other hand, as a technique for gelling liquid fats and oils in the food field, a method of hydrogenating fats and oils is generally known. However, unsaturated fatty acids in fats and oils become saturated fatty acids and the melting point increases accordingly. Therefore, there are problems such as difficulty in use and poor mouthfeel when used for food.
本発明は、油脂に対し容易に溶解し、少量の添加で油脂を増粘、ゲル化することが可能であり、長期間油脂の分離を抑えることができる油脂固化剤及び油脂固化剤を含有する油脂、さらにはそれらを含有する化粧料または食品を提供することを目的とするものである。 The present invention contains an oil solidifying agent and an oil solidifying agent that can be easily dissolved in fats and oils, thicken and gelled with a small amount of addition, and can suppress separation of oils for a long period of time. The object is to provide fats and oils, and cosmetics or foods containing them.
本発明者らは上記課題を解決するために鋭意検討した結果、次に示す特定の組成を有するポリグリセリン脂肪酸エステルを化粧品油剤や液状油脂に少量添加することで増粘、ゲル化できることを見出し、本発明の完成に至ったものである。特定の組成のポリグリセリン脂肪酸エステルとは、炭素数16以上の直鎖飽和脂肪酸を主構成成分とし、炭素数8〜14の直鎖脂肪酸、炭素数18〜22の分岐脂肪酸及び炭素数18〜22の不飽和脂肪酸からなる群より選ばれる少なくとも1種以上を混合した脂肪酸と、20〜40量体のポリグリセリンとをエステル化させたものである。 As a result of intensive studies to solve the above problems, the present inventors have found that a polyglycerin fatty acid ester having the following specific composition can be thickened and gelled by adding a small amount to a cosmetic oil or liquid oil, The present invention has been completed. The polyglycerin fatty acid ester having a specific composition comprises a straight chain saturated fatty acid having 16 or more carbon atoms as a main constituent, a linear fatty acid having 8 to 14 carbon atoms, a branched fatty acid having 18 to 22 carbon atoms, and 18 to 22 carbon atoms. A fatty acid obtained by mixing at least one selected from the group consisting of unsaturated fatty acids and 20-40-mer polyglycerol is esterified.
本発明の油脂固化剤は、油剤に対し容易に溶解し、少量の添加で油剤を増粘、ゲル化することが可能であり、油脂の分離を長期間抑えることが可能となる。本発明を配合した化粧料は、伸びがよく、塗布後のべたつきも少ない化粧料である。また、本発明を添加した食品は、食感がよく、保型性に優れ、油浮きがない。 The oil-and-fat solidifying agent of the present invention can be easily dissolved in an oil agent, and the oil agent can be thickened and gelled by adding a small amount. The cosmetic blended with the present invention has good elongation and is less sticky after application. Moreover, the food to which the present invention is added has a good texture, excellent shape retention, and no oil floating.
以下、本発明を詳細に説明する。
本願発明に用いるポリグリセリン脂肪酸エステルは、その構成成分として、脂肪酸、ポリグリセリンが挙げられる。
ここで、脂肪酸は(A)炭素数16以上の直鎖飽和脂肪酸を主構成成分とし、(B)炭素数8〜14の直鎖脂肪酸、炭素数18〜22の分岐脂肪酸及び炭素数18〜22の不飽和脂肪酸からなる群より選ばれた少なくとも1種以上を混合した場合に高いゲル強度が得られる。
脂肪酸(A)にはパルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸が挙げられる。特に好ましくはベヘン酸であり、ベヘン酸が全構成脂肪酸の60%以上である場合、ゲル強度が高く、油脂の分離を長期間抑えることが可能となる。
脂肪酸(B)にはカプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、オレイン酸、エルカ酸、イソステアリン酸等が挙げられるが、脂肪酸(B)の範囲であれば、特に限定するものではない。これらの群より選ばれた少なくとも1種以上が用いられる。
Hereinafter, the present invention will be described in detail.
The polyglycerol fatty acid ester used in the present invention includes fatty acid and polyglycerol as its constituent components.
Here, the fatty acid is (A) a linear saturated fatty acid having 16 or more carbon atoms as a main constituent, and (B) a linear fatty acid having 8 to 14 carbon atoms, a branched fatty acid having 18 to 22 carbon atoms, and 18 to 22 carbon atoms. When at least one selected from the group consisting of the unsaturated fatty acids is mixed, a high gel strength is obtained.
Examples of the fatty acid (A) include palmitic acid, stearic acid, arachidic acid, and behenic acid. Particularly preferred is behenic acid. When behenic acid is 60% or more of the total constituent fatty acids, the gel strength is high, and separation of fats and oils can be suppressed for a long period of time.
Examples of the fatty acid (B) include caprylic acid, capric acid, lauric acid, myristic acid, oleic acid, erucic acid, isostearic acid and the like, but are not particularly limited as long as they are within the range of the fatty acid (B). At least one selected from these groups is used.
本発明品の構成脂肪酸は、(A):(B)のモル比が0.91:0.09〜0.99:0.01のとき、高いゲル強度で油脂をゲル化でき、油脂の分離を長期間抑えることが可能となる。(A):(B)のモル比の(A)の部分が0.91未満の場合、ゲル強度は低下し、油脂の分離を長期間抑えることができない。
また、(A):(B)のモル比の(A)の部分が0.99をこえると、ゲル強度は低下するため、十分なゲル強度を得るためにはゲル化剤の添加量が多くなってしまい、塗り広げたときの伸びが悪くなるといった使用性等の点で問題が生じてくる。
When the molar ratio of (A) :( B) is 0.91: 0.09 to 0.99: 0.01, the constituent fatty acids of the present invention can gel the fats and oils with high gel strength, and the fats and oils are separated. Can be suppressed for a long time. When the portion (A) in the molar ratio (A) :( B) is less than 0.91, the gel strength is lowered and the separation of fats and oils cannot be suppressed for a long time.
In addition, when the portion (A) in the molar ratio of (A) :( B) exceeds 0.99, the gel strength is lowered. Therefore, in order to obtain sufficient gel strength, the addition amount of the gelling agent is large. Thus, a problem arises in terms of usability and the like such that the elongation when spreading is worsened.
ポリグリセリン脂肪酸エステルの構成成分であるポリグリセリンには水酸基価から算出した平均重合度が20から40量体のものが用いられる。
20量体よりも平均重合度が低いポリグリセリンを用いた場合、十分なゲル強度は得られない。また、油脂の分離を長期間抑えることができない。
また、ポリグリセリンの重合度が40量体より高いものは油剤への溶解性が低いため好ましくない。
ここで言うポリグリセリンの平均重合度とは、末端基分析法による水酸基価から算出されるポリグリセリンの平均重合度である。
詳しくは、(式1)、(式2)及び(式3)から算出した平均重合度である。
(式1) 平均重合度=(112.2×103−18×水酸基価)/(74×水酸基価−56.1×103)
(式2) 水酸基価=(a−b)×28.05/試料の採取量(g)+酸価
a:空試験における0.5mol/Lエタノール製水酸化カリウム溶液の消費量(ml)
b:本試験における0.5mol/Lエタノール製水酸化カリウム溶液の消費量(ml)
(式3) 酸価=0.1mol/Lエタノール製水酸化カリウム溶液の消費量(ml)×5.611/試料の採取量(g)
上記(式1)中の水酸基価及び(式2)中の酸価は日本食品添加物協会「第8版 食品添加物公定書」の油脂類試験法に準じて算出される値である。
As the polyglycerin, which is a constituent component of the polyglycerin fatty acid ester, those having an average polymerization degree calculated from the hydroxyl value of 20 to 40 mer are used.
When polyglycerin having an average degree of polymerization lower than that of the 20-mer is used, sufficient gel strength cannot be obtained. Moreover, separation of fats and oils cannot be suppressed for a long time.
Moreover, since the solubility to an oil agent is low, what has a polymerization degree of polyglycerol higher than a 40-mer is not preferable.
The average degree of polymerization of polyglycerol referred to here is the average degree of polymerization of polyglycerol calculated from the hydroxyl value determined by the terminal group analysis method.
Specifically, the average degree of polymerization calculated from (Formula 1), (Formula 2) and (Formula 3).
(Formula 1) Average degree of polymerization = (112.2 × 10 3 −18 × hydroxyl value) / (74 × hydroxyl value−56.1 × 10 3 )
(Equation 2) Hydroxyl value = (ab) × 28.05 / sample collection amount (g) + acid value a: consumption of 0.5 mol / L ethanol potassium hydroxide solution in the blank test (ml)
b: Consumption of the 0.5 mol / L ethanol potassium hydroxide solution in this test (ml)
(Formula 3) Acid value = 0.1 mol / L Consumption amount of ethanol-made potassium hydroxide solution (ml) × 5.6111 / Sample amount collected (g)
The hydroxyl value in the above (Formula 1) and the acid value in the (Formula 2) are values calculated according to the test method for fats and oils in the “8th Edition Food Additives Official Specification” of the Japan Food Additives Association.
本発明のポリグリセリン脂肪酸エステルのエステル化率は、70%以上のときゲル強度が高くなる。より好ましくは90%以上が良い。
ここで言うエステル化率とは、末端基分析法による水酸基価から算出されるポリグリセリンの平均重合度(n)、このポリグリセリンが有する水酸基数(n+2)、ポリグリセリンに付加している脂肪酸のモル数(M)としたとき下記の式で算出される値である。
エステル化率(%)=(M/(n+2))×100
When the esterification rate of the polyglycerol fatty acid ester of the present invention is 70% or more, the gel strength becomes high. More preferably, 90% or more is good.
The esterification rate referred to here is the average degree of polymerization of polyglycerol (n) calculated from the hydroxyl value by end group analysis, the number of hydroxyl groups of this polyglycerol (n + 2), and the fatty acid added to the polyglycerol. It is a value calculated by the following formula when the number of moles (M) is used.
Esterification rate (%) = (M / (n + 2)) × 100
本発明のポリグリセリン脂肪酸エステルの融点は、特に限定するものではないが、ゲル強度及び油脂の分離を長期間抑えるという点から、好ましくは融点が60.0〜75.0℃のものが良い。
ここで言う融点とは、社団法人日本油化学会編「日本油化学会制定 基準油脂分析試験法(I)1996年度版」の融点(上昇融点)に準じて測定された値である。
The melting point of the polyglycerol fatty acid ester of the present invention is not particularly limited, but preferably has a melting point of 60.0 to 75.0 ° C. from the viewpoint of suppressing the gel strength and the separation of fats and oils for a long period of time.
The melting point referred to here is a value measured according to the melting point (increased melting point) of “Japan Oil Chemistry Society established standard oil and fat analysis test method (I) 1996 edition” edited by Japan Oil Chemists' Society.
本発明品(油脂固化剤)の製造は、上記の各成分を上記条件を満たす組成で仕込み、水酸化ナトリウム等の触媒を加え、常圧もしくは減圧下においてエステル化反応を行うことで製造することが可能である。 The product of the present invention (fat solidifying agent) is prepared by charging each of the above components in a composition that satisfies the above conditions, adding a catalyst such as sodium hydroxide, and conducting an esterification reaction under normal pressure or reduced pressure. Is possible.
本発明の油脂固化剤により増粘又はゲル化される油脂や油剤としては、化粧品原料や食品原料として使用される油剤の範疇であれば特に限定されるものではない。例えば油脂としてはアボガド油、アマニン油、アルモンド油、オリブ油、オレンジラフィー油、カカオ脂、カロット油、キューカンバー油、牛脂、ククイナッツ油、グレープシード油、ゴマ油、小麦胚芽油、コメヌカ油、サザンカ油、サフラワー油、シア脂、ダイズ油、タートル油、チョウジ油、茶油、月見草油、ツバキ油、トウモロコシ油、豚脂、ナタネ油、パーシック油、ハトムギ油、パーム油、パーム核油、ピーナッツ油、ヒマシ油、ヒマワリ油、ヘーゼルナッツ油、マカデミアナッツ油、ミンク油、メドウフォーム油、綿実油、ヤシ油、ローズヒップ油、ナタネ油、乳脂、ハトムギ油、ホホバ油、ラベンダー油、卵黄油、ラノリン、ローズマリー油等、ロウ類としては、カルナウバロウ、キャンデリラロウ、鯨ロウ、ミツロウ、モンタンロウ、ライスワックス、ラノリンワックス等、炭化水素油類としてはイソドデカン、スクワラン、セレシン、パラフィン、プリスタン、流動パラフィン、流動イソパラフィンワセリン等、脂肪酸類としてはアラキドン酸、イソステアリン酸、ウンデシレン酸、エルカ酸、オレイン酸、カプリン酸、カプリル酸、ステアリン酸、セバシン酸、パーム核脂肪酸、パルミチン酸、ヒドロキシステアリン酸、ベヘン酸、ミリスチン酸、ヤシ油脂肪酸、ラノリン脂肪酸、リノール酸、リノレン酸等、高級アルコール類としてはイソステアリルアルコール、オレイルアルコール、オクチルドデカノール、オクチルアルコール、キミルアルコール、ステアリルアルコール、セタノール、セトステアリルアルコール、デシルアルコール、バチルアルコール、ヘキシルデカノール、ヘキシルデカノール、ベヘニルアルコール、ミリスチルアルコール、ラウリルアルコール、ラノリンアルコール等、シリコーン油類としてはジメチコン、ジフェニルジメチコン、シクロペンタシロキサン、トリシロキサン、メチルフェニルポリシロキサン等、エステル油類としてはアジピン酸ジオクチル、アジピン酸ジイソプロピル、アジピン酸ジイソブチル、アジピン酸ジ2−ヘキシルデシル、アジピン酸ジヘプチルウンデシル、アボカド油脂肪酸エチル、安息香酸アルキル、イソステアリルグリセリル、イソステアリン酸ヘキシルデシル、イソステアリン酸イソプロピル、イソステアリン酸オクチルドデシル、イソステアリン酸イソセチル、イソステアリン酸イソステアリル、イソステアリン酸グリセリル、イソステアリン酸コレステリル、イソノナン酸イソトリデシル、イソノナン酸イソノニル、イソノナン酸イソデシル、イソノナン酸トリデシル、イソパルミチン酸オクチル、イソペラルゴン酸オクチル、エチルヘキサン酸セチル、エルカ酸オクチルドデシル、エチルヘキサン酸セトステアリル、エチレングリコール脂肪酸エステル、エルカ酸オクチルドデシル、オクタン酸アルキル(C14,C16,C18)、オクタン酸イソセチル、オクタン酸セテアリル、オクタン酸ステアリル、オクタン酸セチル、オクタン酸イソステアリル、オレイン酸エチル、オレイン酸オレイル、オレイン酸オクチルドデシル、オレイン酸デシル、オレイン酸フィトステリル、カプリン酸セチル、カプリル酸セチル、コハク酸ジオクチル、コハク酸ポリプロピレングリコールオリゴエステル、酢酸ラノリン、ジイソステアリン酸グリセリル、ジイソステアリン酸ネオペンチルグリコール、ジカプリル酸プロピレングリコール、ジカプリン酸ネオペンチルグリコール、ジオクタン酸ネオペンチルグリコール、ジオクタン酸エチレングリコール、ジオレイン酸エチレングリコール、ジカプリン酸プロピレングリコール、ジメチルオクタン酸ヘキシルデシル、ジメチルオクタン酸オクチルドデシル、ジペラルゴン酸プロピレングリコール、ステアリン酸ヘキシルデシル、炭酸ジアルキル、デカイソステアリン酸デカグリセリル、テトラオクタン酸ペンタエリスリチル、テトライソステアリン酸ジグリセリル、トリイソステアリン酸グリセリル、トリイソステアリン酸ジグリセリル、トリイソステアリン酸ポリグリセリル、トリイソステアリン酸トリメチロールプロパン、トリオレイン酸グリセリル、トリカプリル酸グリセリル、トリオクタノイン、トリオクタン酸トリメチロールプロパン、トリ(カプリル酸/カプリン酸)グリセリル、乳酸ラウリル、乳酸オクチルドデシル、ネオデカン酸ヘキシルデシル、ノナイソステアリン酸デカグリセリル、パルミチン酸イソステアリル、パルミチン酸イソプロピル、パルミチン酸オクチル、パルミチン酸イソセチル、ヒドロキシステアリン酸オクチル、ミリスチン酸イソトリデシル、ミリスチン酸イソセチル、ミリスチン酸イソステアリル、ミリスチン酸イソプロピル、ミリスチン酸オクチルドデシル、ラウリン酸イソステアリル、ラノリン脂肪酸イソプロピル、ラウリン酸ヘキシル、リシノレイン酸オクチルドデシル、リノール酸トコフェロール、リシノール酸オクチルドデシル、リンゴ酸ジイソステアリル等、シリコーン類としてはアミノプロピルジメチコン、アルキルメチコン、アルコキシ変性ポリシロキサン、(ジメチコン/ビニルジメチコン)クロスポリマー、(ステアロキシメチコン/ジメチコン)コポリマー、(ジメチルシロキサン/メチルセチルオキシシロキサン)コポリマー、ステアリルジメチコン、セチルジメチコンシリコン、メチルハイドロジェンポリシロキサン、フェニルトリメチコン、ポリエーテル変性オルガノポリシロキサン、ポリオキシアルキレンアルキルメチルポリシロキサン・メチルポリシロキサン共重合体等、精油等が例示できる。 The fats and oils that are thickened or gelled by the fat and oil solidifying agent of the present invention are not particularly limited as long as they are in the category of oils used as cosmetic raw materials and food raw materials. For example, as oils and fats, avocado oil, amanine oil, almond oil, olive oil, orange luffy oil, cacao oil, carrot oil, cucumber oil, beef tallow, kukui nut oil, grape seed oil, sesame oil, wheat germ oil, rice bran oil, sasanqua oil, Safflower oil, shea fat, soybean oil, turtle oil, clove oil, tea oil, evening primrose oil, camellia oil, corn oil, lard oil, rapeseed oil, persic oil, pearl oil, palm oil, palm kernel oil, peanut oil, Castor oil, sunflower oil, hazelnut oil, macadamia nut oil, mink oil, meadow foam oil, cottonseed oil, coconut oil, rosehip oil, rapeseed oil, milk fat, pearl oil, jojoba oil, lavender oil, egg yolk oil, lanolin, rosemary oil As waxes, carnauba wax, candelilla wax, whale wax, beeswax, mont Noodles, rice wax, lanolin wax, etc., hydrocarbon oils such as isododecane, squalane, ceresin, paraffin, pristane, liquid paraffin, liquid isoparaffin petrolatum, etc. Higher alcohols such as acid, capric acid, caprylic acid, stearic acid, sebacic acid, palm kernel fatty acid, palmitic acid, hydroxystearic acid, behenic acid, myristic acid, coconut oil fatty acid, lanolin fatty acid, linoleic acid, linolenic acid Isostearyl alcohol, oleyl alcohol, octyldodecanol, octyl alcohol, chimyl alcohol, stearyl alcohol, cetanol, cetostearyl alcohol, decyl alcohol, batyl alcohol Hexyl decanol, hexyl decanol, behenyl alcohol, myristyl alcohol, lauryl alcohol, lanolin alcohol, etc., silicone oils as dimethicone, diphenyl dimethicone, cyclopentasiloxane, trisiloxane, methylphenyl polysiloxane, etc., ester oils as dioctyl adipate, adipic acid Diisopropyl, diisobutyl adipate, di-2-hexyldecyl adipate, diheptylundecyl adipate, ethyl avocado oil, alkyl benzoate, isostearyl glyceryl, hexyldecyl isostearate, isopropyl isostearate, octyldodecyl isostearate, isostearic acid Isocetyl, isostearyl isostearate, glyceryl isostearate, isos Cholesteryl tealate, isotridecyl isononanoate, isononyl isononanoate, isodecyl isononanoate, tridecyl isononanoate, octyl isopalmitate, octyl isoperargonate, cetyl ethylhexanoate, octyldodecyl erucate, cetostearyl ethylhexanoate, ethylene glycol fatty acid ester Octyldodecyl erucate, alkyl octoate (C14, C16, C18), isocetyl octoate, cetearyl octoate, stearyl octoate, cetyl octoate, isostearyl octoate, ethyl oleate, oleyl oleate, octyldodecyl oleate Decyl oleate, phytosteryl oleate, cetyl caprate, cetyl caprylate, dioctyl succinate, polypropylene glycol succinate Oligoester, lanolin acetate, glyceryl diisostearate, neopentyl glycol diisostearate, propylene glycol dicaprylate, neopentyl glycol dicaprate, neopentyl glycol dioctanoate, ethylene glycol dioctanoate, ethylene glycol dioleate, propylene glycol dicaprate, Hexyldecyl dimethyloctanoate, octyldodecyl dimethyloctanoate, propylene glycol dipelargonate, hexyldecyl stearate, dialkyl carbonate, decaglyceryl decaisostearate, pentaerythrityl tetraoctanoate, diglyceryl tetraisostearate, glyceryl triisostearate, tris Diglyceryl isostearate, polyglyceride triisostearate , Trimethylolpropane triisostearate, glyceryl trioleate, glyceryl tricaprylate, trioctanoin, trimethylolpropane trioctanoate, glyceryl tri (caprylate / caprate), lauryl lactate, octyldodecyl lactate, hexyldecyl neodecanoate, Nonaisostearate decaglyceryl, isostearyl palmitate, isopropyl palmitate, octyl palmitate, isocetyl palmitate, octyl hydroxystearate, isotridecyl myristate, isocetyl myristate, isostearyl myristate, isopropyl myristate, octyldodecyl myristate, Isostearyl laurate, lanolin fatty acid isopropyl, hexyl laurate, octylide ricinoleate Sil, tocopherol linoleate, octyldodecyl ricinoleate, diisostearyl malate, etc. As silicones, aminopropyl dimethicone, alkyl methicone, alkoxy-modified polysiloxane, (dimethicone / vinyl dimethicone) crosspolymer, (stearoxy methicone / dimethicone) Copolymer, (Dimethylsiloxane / Methylcetyloxysiloxane) Copolymer, Stearyl Dimethicone, Cetyl Dimethicone Silicone, Methyl Hydrogen Polysiloxane, Phenyl Trimethicone, Polyether Modified Organopolysiloxane, Polyoxyalkylene Alkylmethyl Polysiloxane / Methyl Polysiloxane Copolymer Examples thereof include essential oils and the like.
本発明の油脂固化剤、油脂固化剤を含有する油脂及びその油脂を含有する化粧料の範疇は特に限定されるものではなく、メイクアップ化粧品や皮膚洗浄剤、スキンケア製品、毛髪化粧品など幅広く適用が可能である。例えば下地化粧料、パウダーファンデーション、リキッドファンデーション、クリームファンデーション、スティックファンデーション、コンシーラー、ルースパウダー、プレストパウダー、チーク、口紅、リップグロス、リップライナー、リップクリーム、リップバーム、リップスティック、アイブロウペンシル、アイブロウパウダー、ペンシルアイライナー、リキッドアイライナー、マスカラ、マスカラ下地、まつげ美容液、アイシャドウ、ネイルカラー、ネイルケア化粧品、ネイルリムーバー、固形石鹸、洗顔フォーム、洗顔パウダー、クレンジングジェル、クレンジングクリーム、クレンジングオイル、ポイントメイク落とし、化粧水、乳液、ジェル・美容液、オイル、クリーム、マッサージクリーム、ハンドクリーム、ボディクリーム、パック、ピールオフパック、ふき取り・洗い流しパック、ゴマージュ、アイケア化粧品、リップケア化粧品、ボディ洗浄料、入浴剤、ボディミルク、ボディローション、ハンドミルク、ハンドローション等の皮膚化粧料、シャンプー、リンス、ヘアトリートメント、ヘアスタイリング剤、ヘアカラー、パーマ液等の毛髪化粧料が例示できる。 The category of the oil / fat solidifying agent, the fat / fat containing the fat / fat solidifying agent and the cosmetic containing the fat / fat of the present invention is not particularly limited, and can be widely applied to makeup cosmetics, skin cleansing agents, skin care products, hair cosmetics, and the like. Is possible. For example, foundation cosmetics, powder foundation, liquid foundation, cream foundation, stick foundation, concealer, loose powder, pressed powder, teak, lipstick, lip gloss, lip liner, lip balm, lip balm, lip stick, eyebrow pencil, eyebrow powder, Pencil Eyeliner, Liquid Eyeliner, Mascara, Mascara Base, Eyelash Essence, Eyeshadow, Nail Color, Nail Care Cosmetic, Nail Remover, Bar Soap, Facial Cleansing Foam, Cleansing Gel, Cleansing Cream, Cleansing Oil, Point Makeup Remover , Lotion, milky lotion, gel / beauty serum, oil, cream, massage cream, hand cream, body cream , Packs, peel-off packs, wipes / wash-out packs, sesame, eye care cosmetics, lip care cosmetics, body cleansers, bath preparations, body milk, body lotions, hand milk, hand lotions and other skin cosmetics, shampoos, rinses, hair treatments And hair cosmetics such as hair styling agents, hair colors, and perm liquids.
また、本発明の油脂固化剤、油脂固化剤を含有する油脂及びその油脂を含有する食品の範疇は特に限定されるものではなく、調理用素材、加工食品、調理済食品等、幅広く適用が可能である。例えば業務用家庭用の揚げ油、炒め油、離型油、天板油、マーガリン、ファットスプレッド、ショートニング、フラワーペースト、クリーム類、粉末油脂類、乳化油脂類といった油脂・加工油脂、即席麺、カップ麺、即席スープ・シチュー類といった即席食品、カレー、スープ・シチュー類、パスタソース、中華食品の素、どんぶりの素といったレトルト食品・缶詰類、高カロリー飲料、流動食、栄養バランス食、栄養補助食品、特定保健用食品といった機能食品、パン、マカロニ・スパゲティ等のパスタ類、ピザパイ、麺類、ケーキミックス、加工米飯、シリアルといった小麦粉・デンプン食品、キャラメル、キャンディ、チューインガム、チョコレート、クッキー・ビスケット、ケーキ、パイ、スナック、クラッカー、和菓子、米菓子、豆菓子、ゼリー、プリンといった菓子・デザート、しょうゆ、みそ、ソース類といった基礎調味料、カレー・シチュー用ルー、たれ、ドレッシング、マヨネーズ風調味料、麺つゆ、鍋料理用つゆ、ラー油、マスタード、からし、わさび、おろししょうが、おろしにんにく、キムチの素、デミグラスソース、ホワイトソース、トマトソースといった複合調味料、乳、加工乳、ヨーグルト類、乳酸菌飲料、チーズ、アイスクリーム類、調整粉乳、クリーム類といった乳製品、水産缶詰、魚肉ハム・ソーセージ、水産練り製品、油漬け魚肉缶詰といった水産加工品、ピーナツバター、ジャム・マーマレード、チョコレートクリーム、メンマ加工品、ザーサイ加工品、ねりごま・ごまペーストといった農産加工品、畜肉ハム・ソーセージ、畜産缶詰、ペースト類、ハンバーグ、ミートボール、味付け畜肉缶詰といった畜産加工品、冷凍食品、冷蔵食品、パック入りや店頭販売用惣菜といった調理済み・半調理済み食品の他、愛玩動物用ペットフード、家畜用飼料が例示できる。 Moreover, the category of the fat and oil solidifying agent of the present invention, the fat and oil containing the fat and oil solidifying agent and the food containing the fat and oil is not particularly limited, and can be widely applied to cooking materials, processed foods, cooked foods, etc. It is. For example, frying oil, stir-fried oil, mold release oil, top plate oil, margarine, fat spread, shortening, flower paste, creams, powdered fats and oils such as emulsified fats and oils, instant noodles, cup noodles, Instant foods such as instant soups and stews, curry, soups and stews, pasta sauce, Chinese foods, retort foods and canned foods such as bowls, high-calorie beverages, liquid foods, nutritionally balanced foods, dietary supplements, special Functional foods such as health foods, bread, macaroni and spaghetti pasta, pizza pie, noodles, cake mix, processed rice, cereal flour and starch foods, caramel, candy, chewing gum, chocolate, cookies and biscuits, cakes, pies, Snacks, crackers, Japanese confectionery, rice confectionery, Basic seasonings such as confectionery, jelly, pudding, soy sauce, miso, sauces, curry and stew roast, sauce, dressing, mayonnaise-style seasoning, noodle soup, hot pot sauce, chili oil, mustard, mustard Dairy products such as garlic, wasabi, grated ginger, grated garlic, kimchi, demiglace sauce, white sauce, tomato sauce, milk, processed milk, yogurt, lactic acid bacteria beverage, cheese, ice cream, adjusted milk powder, cream , Fish canned fish, fish ham and sausages, fish paste products, canned oiled fish products, canned fish products, peanut butter, jam marmalade, chocolate cream, menma processed products, processed sausage products, processed agricultural products such as paste sesame and sesame paste, livestock meat Ham and sausage, canned livestock, Processed livestock products such as toasts, hamburgers, meatballs, canned seasoned meat, frozen foods, refrigerated foods, cooked and semi-cooked foods such as packed and side dishes for pets, pet food for pets, animal feed It can be illustrated.
また、本発明の油脂固化剤または油脂固化剤を含有する油脂、それらを含有する化粧料もしくは食品に配合できる原料としては、特に限定されるものではなく上記の油脂や油剤の他に、以下のようなものが例示できる。
例えば、アニオン界面活性剤としては、脂肪酸塩、アルキルエーテルカルボン酸塩、N−アシルアミノ酸塩、アルカンスルホン酸塩、α−オレフィンスルホン酸塩、α−スルホメチルエステル塩、アルキルベンゼンスルホン酸塩、アルキルスルホコハク酸塩、アシルイセチオン酸塩、アルキル硫酸エステル塩、アルキルエーテル硫酸エステル塩、アルキルリン酸エステル塩、ポリオキシエチレンアルキルエーテルリン酸エステル塩等、カチオン界面活性剤としては、アルキルアミン塩、脂肪酸アミドアミン塩、モノアルキル型4級アンモニウム塩、ジアルキル型4級アンモニウム塩、ベンザルコニウム型4級アンモニウム塩等、両性界面活性剤としては、アルキルアミノ酸塩、アルキルジメチルアミノ酢酸ベタイン、アルキルジメチルアミノスルホベタイン等、ノニオン界面活性剤としては、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリエチレングリコール脂肪酸エステル、ポリオキシエチレンルビタン脂肪酸エステル、ポリオキシエチレンルビット脂肪酸エステル、ポリオキシエチレンラノリン、ポリオキシエチレンラノリンアルコール、ポリオキシエチレンソルビットミツロウ、ポリオキシエチレンヒマシ油、ポリオキシエチレン硬化ヒマシ油、ポリオキシエチレンステロール、ポリオキシエチレン水素添加ステロール、ポリオキシエチレンアルキルエーテル、ポリオキシエチレンポリオキシプロピレンアルキルエーテル、ポリグリセリン脂肪酸エステル、アルキルグリセリルエーテル、アルキルポリグリコシド、アルキルアルカノールアミド、ポリオキシエチレングリセリン脂肪酸エステル等、食品用乳化剤としては、グリセリン脂肪酸エステル、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン、酵素分解レシチン等、炭化水素類としては、例えば、オゾケライト、セレシン、パラフィン、マイクロクリスタリンワックス、フィッシャートロプシュワックス、ポリエチレンワックス等、多価アルコール類としては、エリスリトール、キシリトール、グリセリン、ジグリセリン、ジプロピレングリコール、ソルビット、トレハロース、1,3−ブチレングリコール、プロピレングリコール、1,2−ペンタンジオール、ポリエチレングリコール、ポリオキシエチレングリセリン、ポリプロピレン、ポリオキシプロピレングリセリルエーテル、ポリオキシプロピレンジグリセリルエーテル、ポリオキシプロピレンブチルエーテル、ポリオキシエチレン・ポリオキシプロピレンブチルエーテル、ポリオキシエチレンメチルグルコシド、ポリグリセリン、マルチトール、マンニトール等、増粘・被膜形成剤類としては、アクリル酸ヒドロキシエチル・アクリル酸メトキシエチル共重合体、アクリル樹脂アルカノールアミン液、アクリル酸アミド・スチレン共重合体、アクリル酸・アクリル酸アミド・アクリル酸エチル共重合体、アクリル酸オクチルアミド・アクリル酸ヒドロキシプロピル・メタクリル酸ブチルアミノエチル共重合体、アラビアガム、カルボキシビニルポリマー、アルギン酸ナトリウム、アルギン酸プロピレングリコール、エチルセルロース、カチオン化セルロース、カチオン化グアーガム、カラギーナン、カラヤガム、カルボキシメチルセルローススナトリウム、カンテン、キサンタンガム、グアーガム、クインスシードガム、クロトン酸・酢酸ビニル・ネオデカン酸ビニル共重合体、グアーヒドロキシプロピルトリモニウムクロリド、合成ケイ酸ナトリウム・マグネシウム、(ビニルピロリドン/VA)コポリマー、ジェランガム、シクロデキストリン、ジメチルジステアリルアンモニウムヘクトライト、セルロース誘導体、タマリンドガム、デキストリン脂肪酸エステル、デンプン類、デンプンリン酸Na、トラガントガム、ヒドロキシエチルセルロース、ヒドロキシプロピルメチルセルロース、ペクチン、ポリアクリル酸アミド、ポリアクリル酸ナトリウム、ポリビニルアルコール、ポリビニルピロリドン、メチルセルロース、酢酸ビニル・ビニルピロリドン共重合体、酢酸ビニル・クロトン酸共重合体、ビニルメチルエーテル・マレイン酸ブチル共重合体、ビニルピロリドン・スチレン共重合体、アクリル酸アルキル共重合体、ポリアクリル酸、ポリアクリル酸ナトリウム、ポリアクリル酸アルキル、メタクリロイルエチルジメチルジメチルベタイン・塩化メタクリロイルエチルトリメチルアンモニウム・メタクリル酸メトキシポリエチレングリコール共重合体、ローカストビーンガム、ロジン酸ペンタエリスリット等、オイルゲル化剤としてはデキストリン脂肪酸エステル、ショ糖脂肪酸エステル、デンプン脂肪酸エステル、12−ヒドロキシステアリン酸、イソステアリン酸アルミニウム、ステアリン酸カルシウム等、ムコ多糖類としては、アセチルヒアルロン酸ナトリウム、コンドロイチン硫酸ナトリウム、ヒアルロン酸ナトリウム等、フッ素化合物としてはトリフルオロアルキルジメチルトリメチルシロキシケ酸、ポリパーフルオロエトキシメトキシジフルオロエチルPEGリン酸、ポリパーフルオロエトキシメトキシジフルオロヒドロキシエチル等、トリメチルシロキシケイ酸、架橋型メチルポリシロキサン等のシリコーン被膜形成剤、有色無機顔料としては、酸化鉄、酸化チタン、酸化亜鉛、酸化セリウム、硫酸バリウム等の白色無機顔料、カーボンブラック、酸化クロム、水酸化クロム、紺青、群青等、白色体質粉体としては、タルク、白雲母、金雲母、紅雲母、黒雲母、合成雲母、絹雲母(セリサイト)、合成セリサイト、カオリン、炭化珪素、ベントナイト、スメクタイト、酸化アルミニウム、酸化マグネシウム、酸化ジルコニウム、酸化アンチモン、珪ソウ土、無水ケイ酸、ケイ酸アルミニウム、メタケイ酸アルミニウムマグネシウム、ケイ酸カルシウム、ケイ酸バリウム、ケイ酸マグネシウム、炭酸カルシウム、炭酸マグネシウム、ヒドロキシアパタイト、窒化ホウ素等、有機高分子樹脂粉末としては、ウレタン樹脂、シリコーン樹脂、セルロース系樹脂、フッ素系樹脂、ポリアミド系樹脂、ポリエチレン系樹脂、ポリアクリル系樹脂、ポリエステル系樹脂、ポリスチレン系樹脂、スチレン−アクリル共重合体等のコポリマー樹脂、ポリプロピレン系樹脂等、有機低分子性粉体としては、ステアリン酸亜鉛、N−アシルリジン等、天然有機粉体としては、でんぷん、シルク粉末、セルロース粉末等、有機顔料粉体としては、赤色3号、赤色104号、赤色106号、赤色201号、赤色202号、赤色226号、赤色228号、青色404号、黄色4号、黄色5号、黄色401号、橙色203号、橙色204号、橙色205号、緑色3号、青色1号等のジルコニウム、バリウム又はアルミニウムレーキ等、金属粉体としてアルミニウム粉、金粉、銀粉等、微粒子酸化チタン被覆雲母チタン、微粒子酸化亜鉛被覆雲母チタン、硫酸バリウム被覆雲母チタン、酸化チタン含有二酸化珪素、酸化亜鉛含有二酸化珪素、酸化チタン被覆ガラス末等の複合粉体、光揮性粉体としては、二酸化チタン被覆雲母、二酸化チタン被覆オキシ塩化ビスマス、酸化鉄雲母チタン、紺青処理雲母チタン、カルミン処理雲母チタン、オキシ塩化ビスマス、魚鱗箔等、ポリエチレンテレフタレート・アルミニウム・エポキシ積層末、ポリエチレンテレフタレート・ポリオレフィン積層フィルム末、ポリエチレンテレフタレート・ポリメチルメタクリレート積層フィルム末のラメ剤、レシチン誘導体類としては水素添加大豆リン脂質、水酸化大豆リン脂質等、アルコール類としては安息香酸塩、感光素、パラベン類、フェノキシエタノール、サリチル酸、ソルビン酸、イソプロピルメチルフェノール等の防腐剤類、エタノール、イソプロピルアルコール等、その他、アルブチン、エラグ酸、コウジ酸、アスコルビン酸塩誘導体等の美白剤、紫外線吸収剤類、糖類、エーテル及びケトン類、エデト酸塩、ヒドロキシエタンジホフホン酸塩、ポリリン酸塩、グルコン酸等のキレート剤類、アミノ酸類、ビタミン類、pH調整剤、グリチルリチン酸誘導体類、植物エキス類、香料、精油等を挙げられる。
Moreover, as fats and oils containing the fat and oil solidifying agent or fat solidifying agent of the present invention, raw materials that can be blended in cosmetics or foods containing them, in addition to the above fats and oils, the following Such can be illustrated.
For example, anionic surfactants include fatty acid salts, alkyl ether carboxylates, N-acyl amino acid salts, alkane sulfonates, α-olefin sulfonates, α-sulfomethyl ester salts, alkyl benzene sulfonates, alkyl sulfosuccinates. Acidic acid, acyl isethionate, alkyl sulfate ester salt, alkyl ether sulfate ester salt, alkyl phosphate ester salt, polyoxyethylene alkyl ether phosphate ester salt, and other cationic surfactants include alkylamine salts, fatty acid amidoamine salts, Examples of amphoteric surfactants such as monoalkyl quaternary ammonium salts, dialkyl quaternary ammonium salts, and benzalkonium quaternary ammonium salts include alkyl amino acid salts, alkyldimethylaminoacetic acid betaines, and alkyldimethylaminos. Nonionic surfactants such as lephobetaine include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyethylene glycol fatty acid ester, polyoxyethylene rubitan fatty acid ester, polyoxyethylene rubit fatty acid ester, poly Oxyethylene lanolin, polyoxyethylene lanolin alcohol, polyoxyethylene sorbit beeswax, polyoxyethylene castor oil, polyoxyethylene hydrogenated castor oil, polyoxyethylene sterol, polyoxyethylene hydrogenated sterol, polyoxyethylene alkyl ether, polyoxyethylene Polyoxypropylene alkyl ether, polyglycerin fatty acid ester, alkyl glyceryl ether, alkyl Examples of food emulsifiers such as liglycoside, alkyl alkanolamide, polyoxyethylene glycerin fatty acid ester, etc. include glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, Examples of hydrocarbons such as sugar fatty acid ester, lecithin, and enzymatically decomposed lecithin include, for example, ozokerite, ceresin, paraffin, microcrystalline wax, Fischer-Tropsch wax, polyethylene wax, and polyhydric alcohols such as erythritol, xylitol, glycerin, Diglycerin, dipropylene glycol, sorbit, trehalose, 1,3-butylene glycol, propylene Recall, 1,2-pentanediol, polyethylene glycol, polyoxyethylene glycerin, polypropylene, polyoxypropylene glyceryl ether, polyoxypropylene diglyceryl ether, polyoxypropylene butyl ether, polyoxyethylene / polyoxypropylene butyl ether, polyoxyethylene methyl Thickening / film-forming agents such as glucoside, polyglycerin, maltitol, mannitol, etc. are hydroxyethyl acrylate / methoxyethyl acrylate copolymer, acrylic resin alkanolamine liquid, acrylic amide / styrene copolymer, acrylic Acid / acrylic acid amide / ethyl acrylate copolymer, acrylic acid octylamide / hydroxypropyl acrylate / butylaminoethyl methacrylate Polymer, gum arabic, carboxyvinyl polymer, sodium alginate, propylene glycol alginate, ethyl cellulose, cationized cellulose, cationized guar gum, carrageenan, caraya gum, sodium carboxymethylcellulose, agar, xanthan gum, guar gum, quince seed gum, crotonic acid / acetic acid Vinyl / vinyl neodecanoate copolymer, guar hydroxypropyltrimonium chloride, synthetic sodium / magnesium silicate, (vinyl pyrrolidone / VA) copolymer, gellan gum, cyclodextrin, dimethyl distearyl ammonium hectorite, cellulose derivatives, tamarind gum, dextrin Fatty acid esters, starches, starch sodium phosphate, tragacanth gum, hydroxyethyl Rulose, hydroxypropylmethylcellulose, pectin, polyacrylic acid amide, sodium polyacrylate, polyvinyl alcohol, polyvinylpyrrolidone, methylcellulose, vinyl acetate / vinyl pyrrolidone copolymer, vinyl acetate / crotonic acid copolymer, vinyl methyl ether / maleic acid Butyl copolymer, vinylpyrrolidone / styrene copolymer, alkyl acrylate copolymer, polyacrylic acid, sodium polyacrylate, alkyl polyacrylate, methacryloylethyldimethyldimethylbetaine / methacryloylethyltrimethylammonium chloride / methoxypolyethylene methacrylate Glycol copolymers, locust bean gum, rosin acid pentaerythritol, etc. Sugar fatty acid ester, starch fatty acid ester, 12-hydroxystearic acid, aluminum isostearate, calcium stearate, etc. As mucopolysaccharide, sodium acetyl hyaluronate, sodium chondroitin sulfate, sodium hyaluronate, etc., trifluoroalkyldimethyl as fluorine compound Silicone film forming agents such as trimethylsiloxyketic acid, polyperfluoroethoxymethoxydifluoroethyl PEG phosphate, polyperfluoroethoxymethoxydifluorohydroxyethyl, trimethylsiloxysilicic acid, cross-linked methylpolysiloxane, etc. White inorganic pigments such as iron, titanium oxide, zinc oxide, cerium oxide, barium sulfate, carbon black, chromium oxide, chromium hydroxide, bitumen, ultramarine blue, white As colourant powders, talc, muscovite, phlogopite, saucite, biotite, synthetic mica, sericite (sericite), synthetic sericite, kaolin, silicon carbide, bentonite, smectite, aluminum oxide, magnesium oxide, Zirconium oxide, antimony oxide, siliceous earth, anhydrous silicic acid, aluminum silicate, magnesium magnesium silicate, calcium silicate, barium silicate, magnesium silicate, calcium carbonate, magnesium carbonate, hydroxyapatite, boron nitride, etc. Molecular resin powder includes urethane resin, silicone resin, cellulose resin, fluorine resin, polyamide resin, polyethylene resin, polyacrylic resin, polyester resin, polystyrene resin, styrene-acrylic copolymer, etc. Resin, poly As low molecular weight organic powders such as propylene resin, zinc stearate, N-acyl lysine, etc., as natural organic powders, starch, silk powder, cellulose powder, etc., as organic pigment powder, red No. 3, Red 104, Red 106, Red 201, Red 202, Red 226, Red 228, Blue 404, Yellow 4, Yellow 5, Yellow 401, Orange 203, Orange 204, Orange 205 No., Green No.3, Blue No.1 etc. zirconium, barium or aluminum lake, etc., metal powder such as aluminum powder, gold powder, silver powder, etc., fine titanium oxide coated mica titanium, fine zinc oxide coated mica titanium, barium sulfate coated mica titanium , Titanium dioxide-containing silicon dioxide, zinc oxide-containing silicon dioxide, titanium oxide-coated glass powder, etc. Titanium-coated mica, titanium dioxide-coated bismuth oxychloride, iron oxide mica titanium, bituminized mica titanium, carmine-treated mica titanium, bismuth oxychloride, fish scale foil, polyethylene terephthalate / aluminum / epoxy laminated powder, polyethylene terephthalate / polyolefin laminated film powder , Lame of polyethylene terephthalate / polymethylmethacrylate laminated film, lecithin derivatives as hydrogenated soybean phospholipid, hydroxylated soybean phospholipid, alcohols as benzoate, photosensitizer, parabens, phenoxyethanol, salicylic acid, Preservatives such as sorbic acid and isopropylmethylphenol, ethanol, isopropyl alcohol, etc., whitening agents such as arbutin, ellagic acid, kojic acid, ascorbate derivatives, UV absorption Agents, sugars, ethers and ketones, edetate, hydroxyethane dihofonate, polyphosphate, chelating agents such as gluconic acid, amino acids, vitamins, pH adjusters, glycyrrhizic acid derivatives, plants Examples include extracts, fragrances, and essential oils.
以下、実施例及び比較例を挙げて本発明を具体的に説明するが、本発明はこれらに限定するものではない。 EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated concretely, this invention is not limited to these.
実施例1
平均重合度が20のポリグリセリン128.8gとベヘン酸548.4g、カプリル酸22.8gを反応フラスコに入れ、水酸化ナトリウム0.14gを加えた後、260℃でエステル化反応することにより、エステル化率91%のポリグリセリン脂肪酸エステル(本発明品1)643.5gを得た。(構成脂肪酸(A):(B)のモル比は、0.91:0.09)
Example 1
By putting 128.8 g of polyglycerin having an average polymerization degree of 20, 548.4 g of behenic acid and 22.8 g of caprylic acid into a reaction flask, adding 0.14 g of sodium hydroxide, and then performing an esterification reaction at 260 ° C. 643.5 g of polyglycerol fatty acid ester (present product 1) having an esterification rate of 91% was obtained. (Molar ratio of constituent fatty acid (A) :( B) is 0.91: 0.09)
実施例2
平均重合度が20のポリグリセリン128.8gとベヘン酸542.6g、カプリン酸28.6gを反応フラスコに入れ、水酸化ナトリウム0.14gを加えた後、260℃でエステル化反応することにより、エステル化率93%のポリグリセリン脂肪酸エステル(本発明品2)639.3gを得た。(構成脂肪酸(A):(B)のモル比は、0.91:0.09)
Example 2
By putting 128.8 g of polyglycerin having an average polymerization degree of 20, 542.6 g of behenic acid and 28.6 g of capric acid into a reaction flask, adding 0.14 g of sodium hydroxide, and then carrying out an esterification reaction at 260 ° C. 639.3 g of a polyglycerol fatty acid ester (Product 2 of the present invention) having an esterification rate of 93% was obtained. (Molar ratio of constituent fatty acid (A) :( B) is 0.91: 0.09)
実施例3
平均重合度が20のポリグリセリン127.4gとベヘン酸544.0g、ラウリン酸28.6gを反応フラスコに入れ、水酸化ナトリウム0.14gを加えた後、260℃でエステル化反応することにより、エステル化率94%のポリグリセリン脂肪酸エステル(本発明品3)644.6gを得た。(構成脂肪酸(A):(B)のモル比は、0.92:0.08)
Example 3
By putting 127.4 g of polyglycerin having an average polymerization degree of 20, 544.0 g of behenic acid and 28.6 g of lauric acid in a reaction flask, adding 0.14 g of sodium hydroxide, and then carrying out an esterification reaction at 260 ° C. 644.6 g of polyglycerin fatty acid ester (present product 3) having an esterification rate of 94% was obtained. (Molar ratio of constituent fatty acid (A) :( B) is 0.92: 0.08)
実施例4
平均重合度が20のポリグリセリン128.1gとベヘン酸543.3g、ミリスチン酸28.6gを反応フラスコに入れ、水酸化ナトリウム0.14gを加えた後、260℃でエステル化反応することにより、エステル化率92%のポリグリセリン脂肪酸エステル(本発明品4)647.3gを得た。(構成脂肪酸(A):(B)のモル比は、0.93:0.07)
Example 4
By putting 128.1 g of polyglycerin having an average polymerization degree of 20, 543.3 g of behenic acid and 28.6 g of myristic acid into a reaction flask, adding 0.14 g of sodium hydroxide, and then performing an esterification reaction at 260 ° C. As a result, 647.3 g of a polyglycerol fatty acid ester (present product 4) having an esterification rate of 92% was obtained. (Molar ratio of constituent fatty acid (A) :( B) is 0.93: 0.07)
実施例5
平均重合度が20のポリグリセリン127.4gとベヘン酸544.0g、オレイン酸28.6gを反応フラスコに入れ、水酸化ナトリウム0.14gを加えた後、260℃でエステル化反応することにより、エステル化率92%のポリグリセリン脂肪酸エステル(本発明品5)646.7gを得た。(構成脂肪酸(A):(B)のモル比は、0.94:0.06)
Example 5
By putting 127.4 g of polyglycerin having an average polymerization degree of 20, 544.0 g of behenic acid and 28.6 g of oleic acid into a reaction flask, adding 0.14 g of sodium hydroxide, and then carrying out an esterification reaction at 260 ° C. 646.7 g of a polyglycerol fatty acid ester (present product 5) having an esterification rate of 92% was obtained. (The molar ratio of constituent fatty acids (A) :( B) is 0.94: 0.06)
実施例6
平均重合度が20のポリグリセリン127.4gとベヘン酸544.0g、イソステアリン酸28.6gを反応フラスコに入れ、水酸化ナトリウム0.14gを加えた後、260℃でエステル化反応することにより、エステル化率92%のポリグリセリン脂肪酸エステル(本発明品6)649.9gを得た。(構成脂肪酸(A):(B)のモル比は、0.94:0.06)
Example 6
By putting 127.4 g of polyglycerin having an average polymerization degree of 20, 544.0 g of behenic acid and 28.6 g of isostearic acid into a reaction flask, adding 0.14 g of sodium hydroxide, and then carrying out an esterification reaction at 260 ° C. 649.9 g of a polyglycerin fatty acid ester (Product 6 of the present invention) having an esterification rate of 92% was obtained. (The molar ratio of constituent fatty acids (A) :( B) is 0.94: 0.06)
実施例7
平均重合度が40のポリグリセリン128.8gとベヘン酸542.6g、ラウリン酸28.6gを反応フラスコに入れ、水酸化ナトリウム0.14gを加えた後、260℃でエステル化反応することにより、エステル化率96%のポリグリセリン脂肪酸エステル(本発明品7)636.9gを得た。(構成脂肪酸(A):(B)のモル比は、0.92:0.08)
Example 7
By putting 128.8 g of polyglycerin having an average degree of polymerization of 40, 542.6 g of behenic acid and 28.6 g of lauric acid in a reaction flask, adding 0.14 g of sodium hydroxide, and then carrying out an esterification reaction at 260 ° C. 636.9 g of a polyglycerol fatty acid ester (Product 7 of the present invention) having an esterification rate of 96% was obtained. (Molar ratio of constituent fatty acid (A) :( B) is 0.92: 0.08)
実施例8
平均重合度が20のポリグリセリン127.4gとベヘン酸568.6g、ラウリン酸4.0gを反応フラスコに入れ、水酸化ナトリウム0.14gを加えた後、260℃でエステル化反応することにより、エステル化率91%のポリグリセリン脂肪酸エステル(本発明品8)639.7gを得た。(構成脂肪酸(A):(B)のモル比は0.99:0.01)
Example 8
By putting 127.4 g of polyglycerin having an average polymerization degree of 20, 568.6 g of behenic acid and 4.0 g of lauric acid in a reaction flask, adding 0.14 g of sodium hydroxide, and then carrying out an esterification reaction at 260 ° C. 639.7 g of polyglycerol fatty acid ester (present product 8) having an esterification rate of 91% was obtained. (Molar ratio of constituent fatty acid (A) :( B) is 0.99: 0.01)
実施例9
平均重合度が20のポリグリセリン133.7gとベヘン酸402.1g、ステアリン酸135.9g、ラウリン酸28.3gを反応フラスコに入れ、水酸化ナトリウム0.14gを加えた後、260℃でエステル化反応することにより、エステル化率91%のポリグリセリン脂肪酸エステル(本発明品9)642.7gを得た。(構成脂肪酸(A):(B)のモル比は0.92:0.08)
Example 9
133.7 g of polyglycerin having an average polymerization degree of 20, 402.1 g of behenic acid, 135.9 g of stearic acid, and 28.3 g of lauric acid were placed in a reaction flask, 0.14 g of sodium hydroxide was added, and the ester was added at 260 ° C. By the reaction, 642.7 g of polyglycerin fatty acid ester (Product 9 of the present invention) having an esterification rate of 91% was obtained. (Molar ratio of constituent fatty acid (A) :( B) is 0.92: 0.08)
実施例10
平均重合度が20のポリグリセリン161.0gとベヘン酸512.1g、ラウリン酸27.0gを反応フラスコに入れ、水酸化ナトリウム0.14gを加えた後、260℃でエステル化反応することにより、エステル化率70%のポリグリセリン脂肪酸エステル(本発明品10)640.2gを得た。(構成脂肪酸(A):(B)のモル比は0.92:0.08)
Example 10
By putting 161.0 g of polyglycerin having an average polymerization degree of 20, 512.1 g of behenic acid and 27.0 g of lauric acid into a reaction flask, adding 0.14 g of sodium hydroxide, and then carrying out an esterification reaction at 260 ° C. 640.2 g of polyglycerol fatty acid ester (Invention product 10) having an esterification rate of 70% was obtained. (Molar ratio of constituent fatty acid (A) :( B) is 0.92: 0.08)
比較例1
平均重合度が10のポリグリセリン119.7gとベヘン酸551.3g、ラウリン酸29.0gを反応フラスコに入れ、水酸化ナトリウム0.14gを加えた後、260℃でエステル化反応することにより、エステル化率94%のポリグリセリン脂肪酸エステル(比較品1)645.8gを得た。(構成脂肪酸(A):(B)のモル比は、0.92:0.08)
Comparative Example 1
By putting 119.7 g of polyglycerin having an average polymerization degree of 10, 551.3 g of behenic acid and 29.0 g of lauric acid in a reaction flask, adding 0.14 g of sodium hydroxide, and then carrying out an esterification reaction at 260 ° C. The polyglycerin fatty acid ester (Comparative product 1) with an esterification rate of 94% (645.8 g) was obtained. (Molar ratio of constituent fatty acid (A) :( B) is 0.92: 0.08)
比較例2
平均重合度が20のポリグリセリン170.8gとベヘン酸502.7g、ラウリン酸26.5gを反応フラスコに入れ、水酸化ナトリウム0.14gを加えた後、260℃でエステル化反応することにより、エステル化率65%のポリグリセリン脂肪酸エステル(比較品2)643.9gを得た。(構成脂肪酸(A):(B)のモル比は、0.92:0.08)
Comparative Example 2
By putting 170.8 g of polyglycerin having an average polymerization degree of 20, 502.7 g of behenic acid and 26.5 g of lauric acid in a reaction flask, adding 0.14 g of sodium hydroxide, and then carrying out an esterification reaction at 260 ° C. 643.9 g of polyglycerol fatty acid ester (Comparative product 2) having an esterification rate of 65% was obtained. (Molar ratio of constituent fatty acid (A) :( B) is 0.92: 0.08)
比較例3
平均重合度が20のポリグリセリン125.3gとベヘン酸574.7gを反応フラスコに入れ、水酸化ナトリウム0.14gを加えた後、260℃でエステル化反応することにより、エステル化率94%のポリグリセリン脂肪酸エステル(比較品3)649.3gを得た。(構成脂肪酸(A):(B)のモル比は、1:0)
Comparative Example 3
125.3 g of polyglycerin having an average degree of polymerization of 20 and 574.7 g of behenic acid were placed in a reaction flask, 0.14 g of sodium hydroxide was added, and then esterification was carried out at 260 ° C., resulting in an esterification rate of 94%. 649.3 g of polyglycerol fatty acid ester (Comparative product 3) was obtained. (Molar ratio of constituent fatty acid (A) :( B) is 1: 0)
比較例4
平均重合度が20のポリグリセリン127.4gとベヘン酸544.0g、パルミチン酸28.6gを反応フラスコに入れ、水酸化ナトリウム0.14gを加えた後、260℃でエステル化反応することにより、エステル化率93%のポリグリセリン脂肪酸エステル(比較品4)653.7gを得た。(構成脂肪酸(A):(B)のモル比は、1:0)
Comparative Example 4
By putting 127.4 g of polyglycerin having an average polymerization degree of 20, 544.0 g of behenic acid and 28.6 g of palmitic acid in a reaction flask, adding 0.14 g of sodium hydroxide, and then carrying out an esterification reaction at 260 ° C. 653.7 g of polyglycerol fatty acid ester (Comparative product 4) having an esterification rate of 93% was obtained. (Molar ratio of constituent fatty acid (A) :( B) is 1: 0)
比較例5
平均重合度が20のポリグリセリン136.5gとベヘン酸366.3g、ステアリン酸112.7g、ラウリン酸84.5gを反応フラスコに入れ、水酸化ナトリウム0.14gを加えた後、260℃でエステル化反応することにより、エステル化率93%のポリグリセリン脂肪酸エステル(比較品5)645.6gを得た。(構成脂肪酸(A):(B)のモル比は、0.78:0.22)
Comparative Example 5
136.5 g of polyglycerin having an average degree of polymerization of 20, 366.3 g of behenic acid, 112.7 g of stearic acid, and 84.5 g of lauric acid were placed in a reaction flask, 0.14 g of sodium hydroxide was added, and the ester was added at 260 ° C. As a result of the reaction, 645.6 g of a polyglycerol fatty acid ester (Comparative product 5) having an esterification rate of 93% was obtained. (Molar ratio of constituent fatty acid (A) :( B) is 0.78: 0.22)
比較例6
平均重合度が20のポリグリセリン127.4gとベヘン酸538.2g、ラウリン酸34.4gを反応フラスコに入れ、水酸化ナトリウム0.14gを加えた後、260℃でエステル化反応することにより、エステル化率94%のポリグリセリン脂肪酸エステル(比較品6)642.5gを得た。(構成脂肪酸(A):(B)のモル比は0.90:0.10)
Comparative Example 6
By putting 127.4 g of polyglycerin having an average polymerization degree of 20, 538.2 g of behenic acid and 34.4 g of lauric acid in a reaction flask, adding 0.14 g of sodium hydroxide, and then performing an esterification reaction at 260 ° C. 642.5 g of polyglycerol fatty acid ester (Comparative product 6) having an esterification rate of 94% was obtained. (Molar ratio of constituent fatty acid (A) :( B) is 0.90: 0.10)
比較例7
平均重合度が20のポリグリセリン134.4gとベヘン酸367.6g、ステアリン酸169.7g、ラウリン酸28.3gを反応フラスコに入れ、水酸化ナトリウム0.14gを加えた後、260℃でエステル化反応することにより、エステル化率92%のポリグリセリン脂肪酸エステル(比較品7)641.6gを得た。(構成脂肪酸(A):(B)のモル比は0.92:0.08)
Comparative Example 7
134.4 g of polyglycerin having an average degree of polymerization of 20, 367.6 g of behenic acid, 169.7 g of stearic acid, and 28.3 g of lauric acid were placed in a reaction flask, 0.14 g of sodium hydroxide was added, and then esterified at 260 ° C. As a result, 641.6 g of a polyglycerol fatty acid ester (Comparative product 7) having an esterification rate of 92% was obtained. (Molar ratio of constituent fatty acid (A) :( B) is 0.92: 0.08)
試験例1
50mlのガラス瓶に本発明品1〜10及び比較品1〜7のいずれかを2.5gと、トリ(カプリル酸/カプリン酸)グリセリル、パルミチン酸エチルヘキシル、流動パラフィンの何れかの油剤を47.5g秤量し、80℃で加熱溶解後、20℃で2時間静置冷却し試料を調製した。
Test example 1
In a 50 ml glass bottle, 2.5 g of any one of the present invention products 1 to 10 and comparative products 1 to 7 and 47.5 g of any oil agent of tri (caprylic acid / capric acid) glyceryl, ethylhexyl palmitate and liquid paraffin The sample was weighed and dissolved by heating at 80 ° C., and then allowed to cool at 20 ° C. for 2 hours to prepare a sample.
得られた試料のゲル強度の測定及び、20℃のインキュベータ内で1ヶ月保存した後の状態変化を評価した。ゲル強度の測定には、(株)レオテック製のFUDOH RHEO METER RT−2002D−Dを用い、プランジャーには円柱形の直径12.7mmのものを用いた。 The gel strength of the obtained sample was measured and the state change after storage for 1 month in a 20 ° C. incubator was evaluated. For measurement of gel strength, FUDOH RHEO METER RT-2002D-D manufactured by Rheotech Co., Ltd. was used, and a plunger having a cylindrical diameter of 12.7 mm was used.
また、得られた試料を20℃のインキュベータ内で1ヶ月保存した後の状態変化の評価も行い、以下の評価基準で評価した。
その結果を表1及び2に示す。
Moreover, the state change after storing the obtained sample for one month in a 20 degreeC incubator was also evaluated, and the following evaluation criteria evaluated.
The results are shown in Tables 1 and 2.
試験例1で固化した油剤の20℃、1ヵ月後の状態変化の評価基準
◎:固化状態を維持していた。
○:固化状態は維持しているが表面に油滴が見られた。
△:液状油の分離が見られた。
×:液状化していた。
Evaluation Criteria for State Change of Oil Solidified in Test Example 1 after 20 ° C. and 1 Month A: Solidified state was maintained.
○: The solidified state was maintained but oil droplets were observed on the surface.
Δ: Separation of liquid oil was observed.
X: It was liquefied.
表1及び2の結果から明らかなように実施例1〜10で調製した本発明品1〜10(油脂固化剤)を添加し得られたゲルは、種々の油剤に対して高いゲル強度を示し、得られたゲルの20℃、1ヵ月後の状態も良好であった。
これに対し、比較例1〜7で調製した比較品1〜7を添加し得られたゲルでは、本発明品1〜10を添加し得られたゲルのようにゲル強度及び20℃、1ヶ月後のゲルの状態両方が良いものはなかった。
As is clear from the results of Tables 1 and 2, the gels obtained by adding the products 1 to 10 of the present invention (oil solidifying agent) prepared in Examples 1 to 10 exhibit high gel strength with respect to various oils. The condition of the obtained gel at 20 ° C. and 1 month later was also good.
On the other hand, in the gel obtained by adding the comparative products 1 to 7 prepared in Comparative Examples 1 to 7, the gel strength and 20 ° C., 1 month, like the gel obtained by adding the present products 1 to 10 None of the later gel conditions were good.
試験例2
50mlのガラス瓶に本発明品1〜5、7〜10並びに比較品1〜7のいずれかを2.5gとナタネ油、サフラワー油、コーン油のいずれかの油剤を47.5g秤量した。それらを80℃で加熱溶解し、20℃で2時間静置することで試料を調製した。
Test example 2
In a 50 ml glass bottle, 2.5 g of any of the present invention products 1 to 5, 7 to 10 and comparative products 1 to 7 and 47.5 g of an oil agent of rapeseed oil, safflower oil or corn oil were weighed. Samples were prepared by dissolving them by heating at 80 ° C. and allowing them to stand at 20 ° C. for 2 hours.
得られた試料のゲル強度の測定及び、20℃のインキュベータ内で1ヶ月保存した後の状態変化を評価した。ゲル強度の測定には、(株)レオテック製のFUDOH RHEO METER RT−2002D−Dを用い、プランジャーには円柱形の直径12.7mmのものを用いた。 The gel strength of the obtained sample was measured and the state change after storage for 1 month in a 20 ° C. incubator was evaluated. For measurement of gel strength, FUDOH RHEO METER RT-2002D-D manufactured by Rheotech Co., Ltd. was used, and a plunger having a cylindrical diameter of 12.7 mm was used.
また、1ヶ月保存した後の状態変化の評価は、以下の評価基準で評価した。
その結果を表3及び4に示す。
Moreover, the evaluation of the state change after storage for one month was evaluated according to the following evaluation criteria.
The results are shown in Tables 3 and 4.
試験例2で固化した油剤の20℃、1ヵ月後の状態変化の評価基準
◎:固化状態を維持していた。
○:固化状態は維持しているが、表面に油滴が見られた。
△:液状油の分離が見られた。
×:液状化していた。
Evaluation Criteria for State Change of Oil Solidified in Test Example 2 after 20 ° C. and 1 Month A: Solidified state was maintained.
○: Solidified state was maintained, but oil droplets were observed on the surface.
Δ: Separation of liquid oil was observed.
X: It was liquefied.
表3及び4の結果から明らかなように本発明品1〜5、7〜10を添加し得られたゲルは、種々の植物油に対して高いゲル強度を示し、得られたゲルは20℃、1ヵ月後の状態も良好であった。
これに対し、比較品1〜7を添加し得られたゲルは、本発明品1〜5、7〜10を添加し得られたものよりもゲル強度が低く、20℃、1ヵ月後の状態も液状油の分離が見られるなど不良であった。
As is apparent from the results of Tables 3 and 4, the gels obtained by adding the inventive products 1 to 5 and 7 to 10 exhibit high gel strength with respect to various vegetable oils. The condition after one month was also good.
On the other hand, the gel obtained by adding the comparative products 1 to 7 has a gel strength lower than that obtained by adding the products of the present invention 1 to 5 and 7 to 10, and is in a state after 1 month at 20 ° C. However, liquid oil was separated, which was poor.
試験例3
50mlのガラス瓶に本発明品1〜5、7〜10並びに比較品1〜7のいずれかを2.5gとナタネ油、サフラワー油、コーン油の何れかの油剤を47.5g秤量した。それらを80℃で加熱溶解し、撹拌しながら20℃まで冷却しゾル状態となった試料の粘度を測定した。
Test example 3
In a 50 ml glass bottle, 2.5 g of any one of the present invention products 1 to 5 and 7 to 10 and comparative products 1 to 7 and 47.5 g of any oil agent of rapeseed oil, safflower oil or corn oil were weighed. They were heated and dissolved at 80 ° C., cooled to 20 ° C. with stirring, and the viscosity of the sample in a sol state was measured.
粘度測定には東機産業(株)社製のBL型粘度計を用い、ローターNo.4、ローター回転数30rpm、30秒後の条件で測定した。
その結果を表5及び6に示す。
For the viscosity measurement, a BL type viscometer manufactured by Toki Sangyo Co., Ltd. was used. 4. Measurement was performed under the conditions of 30 rpm after 30 rpm.
The results are shown in Tables 5 and 6.
表5及び6の結果から明らかなように本発明品1〜5、7〜10を添加し得られたゾルは、種々の植物油に対して高い増粘効果を示した。これに対し、比較品1〜7を添加し得られたゾルは、本発明品1〜5、7〜10を添加し得られたゾルよりも増粘効果が低かった。 As is apparent from the results of Tables 5 and 6, the sols obtained by adding the products 1 to 5 and 7 to 10 of the present invention exhibited a high thickening effect on various vegetable oils. On the other hand, the sol obtained by adding the comparative products 1 to 7 had a lower thickening effect than the sol obtained by adding the products 1 to 5 and 7 to 10 of the present invention.
実施例11.エモリエントクリームの調製
本発明品3を用いてエモリエントクリームを調製した。
(A)
1.本発明品3 15.0g
2.流動パラフィン 99.0g
3.ラノリン 15.0g
4.セタノール 6.0g
5.自己乳化型モノステアリン酸グリセリン 10.5g
6.モノステアリン酸ソルビタン 4.5g
(B)
7.グリセリン 9.0g
8.カルボキシビニルポリマー(1%水溶液) 15.0g
9.水酸化カリウム 0.6g
10.精製水 133.5g
(A)の成分1〜6を78℃、(B)の成分7〜10を75℃でそれぞれ加熱溶解し、(B)をホモミキサーにかけながら(A)を徐々に添加していき乳化させた。その後、30℃まで冷却し本発明品11(エモリエントクリーム)を得た。この本発明品11は手に取りやすく、塗布時の伸びも軽く、塗布後のべたつきも少なかった。
Example 11 Preparation of Emollient Cream Emollient cream was prepared using the product 3 of the present invention.
(A)
1. Invention product 3 15.0 g
2. Liquid paraffin 99.0g
3. Lanolin 15.0g
4). Cetanol 6.0g
5. Self-emulsifying glyceryl monostearate 10.5g
6). Sorbitan monostearate 4.5g
(B)
7). Glycerin 9.0g
8). Carboxyvinyl polymer (1% aqueous solution) 15.0 g
9. Potassium hydroxide 0.6g
10. Purified water 133.5g
Components (A) 1 to 6 were heated and dissolved at 78 ° C., and components (B) 7 to 10 were heated and dissolved at 75 ° C. respectively, and (A) was gradually added while emulsifying (B) through a homomixer to emulsify. . Then, it cooled to 30 degreeC and obtained this invention product 11 (emollient cream). This product 11 of the present invention was easy to take, lightly stretched during application, and less sticky after application.
比較例8
上記組成の本発明品3の代わりに比較品1を用い、同様の方法でエモリエントクリームを作成した。その使用感は手に取りにくく、塗布後にべたつくものであった。
Comparative Example 8
An emollient cream was prepared in the same manner using the comparative product 1 instead of the product 3 of the present invention. The feeling of use was difficult to take and was sticky after application.
実施例12.口紅の調製
本発明品5を用いて口紅を調製した。
(A)
1.本発明品5 15.0g
2.キャンデリラロウ 15.0g
3.カルナウバロウ 12.0g
4.セレシン 9.0g
5.マイクロクリスタリンワックス 9.0g
6.ラノリン 30.0g
7.流動パラフィン 30.0g
8.トリ−2−エチルヘキサン酸グリセリン 120.0g
(B)
9.ヒマシ油 60.0g
10.赤色202号 適量
11.赤色226号 適量
12.黄色4号アルミニウムレーキ 適量
13.黒酸化鉄 適量
(B)の成分9〜13を混練し、ローラーミルで微粉砕した。(A)の成分1〜8を85℃で加熱溶解し、(B)のカラーペーストを加え、ディスパーミキサーで均一に分散し、脱泡後型に流し込み急冷して本発明品12(口紅)を得た。この本発明品12は塗布時の伸び、付着性に優れていた。
Example 12 Preparation of lipstick A lipstick was prepared using the product 5 of the present invention.
(A)
1. Invention product 5 15.0 g
2. Candelilla wax 15.0g
3. Carnauba wax 12.0g
4). Ceresin 9.0g
5. Microcrystalline wax 9.0g
6). Lanolin 30.0g
7). Liquid paraffin 30.0g
8). Tri-2-ethylhexanoic acid glycerin 120.0g
(B)
9. Castor oil 60.0g
10. Red 202 No. proper amount 11. Red 226 No. proper amount 12. Yellow No. 4 aluminum lake appropriate amount 13. Black iron oxide An appropriate amount (B) of components 9 to 13 was kneaded and pulverized with a roller mill. Components 1 to 8 of (A) are heated and dissolved at 85 ° C., the color paste of (B) is added, dispersed uniformly with a disper mixer, poured into a mold after defoaming, and rapidly cooled to obtain the present product 12 (lipstick). Obtained. This product 12 of the present invention was excellent in elongation and adhesion during coating.
比較例9
上記組成の本発明品5の代わりに比較品3を用い、同様の方法で口紅を作成した。使用したところ、スティックが折れてしまい、塗布時の伸びも悪かった。
Comparative Example 9
A lipstick was prepared in the same manner using the comparative product 3 instead of the product 5 of the present invention. When used, the stick broke and the elongation during application was poor.
実施例13.スティックファンデーションの調製
本発明品6を用いて油性スティックファンデーションを調製した。
(A)
1.本発明品6 15.0g
2.流動パラフィン 45.0g
3.パルミチン酸イソプロピル 45.0g
4.ワセリン 7.5g
5.マイクロクリスタリンワックス 13.5g
6.セレシン 30.0g
7.カルナウバロウ 6.0g
8.セスキオレイン酸ソルビタン 3.0g
(B)
9.酸化チタン 45.0g
10.カオリン 60.0g
11.タルク 30.0g
12.着色顔料 適量
(B)の成分9〜12を混合して粉砕した。(A)の成分1〜8を85℃で加熱溶解させた後、(B)を撹拌しながら添加し、コロイドミルで磨砕分散した。脱気した後、70℃で型に流し込み急冷して本発明品13(油性スティックファンデーション)を得た。この本発明品13は塗布時の伸びも軽く、塗布後のべたつきも少なかった。
Example 13 Preparation of Stick Foundation An oily stick foundation was prepared using the product 6 of the present invention.
(A)
1. Invention product 6 15.0 g
2. Liquid paraffin 45.0g
3. Isopropyl palmitate 45.0 g
4). Vaseline 7.5g
5. Microcrystalline wax 13.5g
6). Ceresin 30.0g
7). Carnauba wax 6.0g
8). Sorbitan sesquioleate 3.0g
(B)
9. Titanium oxide 45.0g
10. Kaolin 60.0g
11. Talc 30.0g
12 Coloring pigment A proper amount (B) of components 9 to 12 were mixed and pulverized. Components 1 to 8 of (A) were heated and dissolved at 85 ° C., and then (B) was added with stirring and ground and dispersed in a colloid mill. After deaeration, the product was poured into a mold at 70 ° C. and rapidly cooled to obtain Product 13 (oil-based stick foundation). This product 13 of the present invention was light in elongation at the time of application and less sticky after application.
比較例10
上記組成の本発明品6の代わりに比較品5を用い、同様の方法で油性スティックファンデーションを作成した。その使用感は塗布時の伸びが悪く、塗布後のべたつきがあるものであった。
Comparative Example 10
An oily stick foundation was prepared in the same manner using the comparative product 5 in place of the product 6 of the present invention. The feeling of use was poor in elongation at the time of application and had a stickiness after application.
実施例11〜13、比較例8〜10の結果から明らかなように本発明品11〜13は、比較品8〜10よりも使用感が良好であった。 As is clear from the results of Examples 11 to 13 and Comparative Examples 8 to 10, the products 11 to 13 of the present invention had a better feeling than the comparative products 8 to 10.
実施例14.ホイップクリームの調製
ナタネ油97gに本発明品1または2(油脂固化剤)をそれぞれ3g添加し、80℃で加熱溶解後に撹拌しながら冷却し本発明品14及び15(油脂)を調製した。
得られた本発明品14または15を用いて下記処方にてホイップクリームを調製した。
1.本発明品14または15 45g
2.脱脂粉乳 4g
3.ヘキサメタリン酸Na 0.1g
4.砂糖 7g
5.カゼインNa 2g
6.フレーバー 微量
7.水にて 100gとする
Example 14 Preparation of whipped cream 3 g of the present product 1 or 2 (fat solidifying agent) was added to 97 g of rapeseed oil, and the mixture was heated and dissolved at 80 ° C., and then cooled with stirring to prepare the present products 14 and 15 (oil and fat).
Using the obtained product 14 or 15 of the present invention, a whipped cream was prepared according to the following formulation.
1. Invention product 14 or 15 45 g
2. Non-fat dry milk 4g
3. Hexametaphosphate Na 0.1g
4). 7g sugar
5. Casein Na 2g
6). Flavor Trace amount 7. 100g with water
全原料を加熱溶解してホモジナイザー150kg/cm2で乳化後、一夜エージングを行った。ホバートミキサーにて3分間ホイップし、本発明品16及び17(ホイップクリーム)を得た。 All raw materials were heated and dissolved, emulsified with a homogenizer of 150 kg / cm 2 , and then aged overnight. The product was whipped with a Hobart mixer for 3 minutes to obtain Invention Products 16 and 17 (whipped cream).
比較例11
本発明品1または2の代わりに、比較品1または2を用いた他は、実施例14と同様の方法で比較品8及び9(油脂)を調製した。
得られた比較品8または9を用いて下記処方にてホイップクリームを調製した。
1.比較品8または9 45g
2.脱脂粉乳 4g
3.ヘキサメタリン酸Na 0.1g
4.砂糖 7g
5.カゼインNa 2g
6.フレーバー 微量
7.水にて 100gとする
Comparative Example 11
Comparative products 8 and 9 (oils and fats) were prepared in the same manner as in Example 14 except that the comparative product 1 or 2 was used instead of the product 1 or 2 of the present invention.
Using the obtained comparative product 8 or 9, a whipped cream was prepared according to the following formulation.
1. Comparison product 8 or 9 45g
2. Non-fat dry milk 4g
3. Hexametaphosphate Na 0.1g
4). 7g sugar
5. Casein Na 2g
6). Flavor Trace amount 7. 100g with water
全原料を加熱溶解してホモジナイザー150kg/cm2で乳化後、一晩エージングを行った。ホバートミキサーにて3分間ホイップし、比較品10及び11(ホイップクリーム)を得た。 All raw materials were dissolved by heating and emulsified with a homogenizer of 150 kg / cm 2 and then aged overnight. It whipped for 3 minutes with the Hobart mixer, and the comparative products 10 and 11 (whipped cream) were obtained.
比較例12
比較品8または9をヤシ硬化油に代えた他は、比較例11と同様の方法で比較品12(ホイップクリーム)を得た。
Comparative Example 12
A comparative product 12 (whipped cream) was obtained in the same manner as in Comparative Example 11 except that the comparative product 8 or 9 was replaced with hydrogenated coconut oil.
試験例4
実施例14、比較例11及び12で得られた本発明品16、17及び比較品10〜12のホイップクリームの食感、造花性及び保型性を評価した。
その結果を表7及び8に示す。
Test example 4
The whipped creams of the present invention products 16 and 17 and the comparative products 10 to 12 obtained in Example 14 and Comparative Examples 11 and 12 were evaluated for texture, artificial property and shape retention.
The results are shown in Tables 7 and 8.
なお、食感、造花性及び保型性の評価は、20人のモニターにより評価した。
食感は、滑らかで良好、良好、ややべたつきがある、べたつきがある、口とけが悪いの5つの中から最も当てはまるものを1つ選び、一番多かったものを評価結果として記した。
また、造花性は、ホイップクリームを絞り袋に入れ、花形にしぼり、その形状を目視検査することにより評価した。保型性は、前記のようにして得られた花形の形状を、60分後に目視検査することにより評価した。
In addition, evaluation of food texture, artificial flower property, and shape retention property was evaluated by 20 monitors.
The texture was smooth, good, good, slightly sticky, sticky, mouth-to-mouth, and the most applicable one was selected, and the most frequent was recorded as the evaluation result.
The artificial flower property was evaluated by putting whipped cream into a squeeze bag, narrowing it into a flower shape, and visually inspecting the shape. The shape retention was evaluated by visually inspecting the shape of the flower shape obtained as described above after 60 minutes.
表7及び8の結果から明らかなように、本発明品16及び17のホイップクリームは、比較品10〜12のホイップクリームに比べて、水素添加した油脂を使用することなく、油脂を固化させる効果が発揮され、油脂及び油脂を含有した食品の食感改善に極めて有効であった。
さらに、本発明品のホイップクリームは、造型性及び保型性に優れていた。
As is clear from the results of Tables 7 and 8, the whipped creams of the products 16 and 17 of the present invention have the effect of solidifying the fats and oils without using hydrogenated fats and oils as compared with the whipped creams of the comparative products 10 to 12. And was extremely effective for improving the texture of foods containing oils and fats.
Furthermore, the whipped cream of the present invention was excellent in moldability and shape retention.
実施例15.パスタソースの調製
サラダ油99gに本発明品3または4を1g添加し、80℃で加熱溶解後に撹拌しながら冷却し、本発明品18及び19(油脂)を調製した。
Example 15. Preparation of Pasta Sauce 1 g of the present product 3 or 4 was added to 99 g of salad oil, heated and dissolved at 80 ° C. and cooled with stirring to prepare the present products 18 and 19 (oils and fats).
市販のトマトソース92.5gに、本発明品18または19を7.5g添加し、レトルト包材に充填した。その後121℃で20分間レトルト殺菌を行い、1分間振とうし、本発明品20及び21(パスタソース)を得た。 7.5 g of the product 18 or 19 of the present invention was added to 92.5 g of a commercial tomato sauce, and the retort packaging material was filled. Then, retort sterilization was performed at 121 ° C. for 20 minutes, and the mixture was shaken for 1 minute to obtain Invention Products 20 and 21 (pasta sauce).
比較例13
本発明品3または4の代わりに比較品3または4を用いた他は、実施例15と同様の方法で比較品13及び14(油脂)を調製した。
これら比較品13または14(油脂)を使用し、実施例15と同様の方法でパスタソースを調製し、比較品15及び16(パスタソース)を得た。
Comparative Example 13
Comparative products 13 and 14 (oils and fats) were prepared in the same manner as in Example 15 except that the comparative product 3 or 4 was used instead of the product 3 or 4 of the present invention.
Using these comparative products 13 or 14 (oils and fats), pasta sauce was prepared in the same manner as in Example 15 to obtain comparative products 15 and 16 (pasta sauce).
試験例5
実施例15及び比較例13で得られた本発明品20、21、比較品15及び16(パスタソース)の油馴染み、油浮きの評価を行った。
その結果を表9及び10に示す。
Test Example 5
Inventive products 20, 21 and comparative products 15 and 16 (pasta sauce) obtained in Example 15 and Comparative Example 13 were evaluated for oil familiarity and oil floating.
The results are shown in Tables 9 and 10.
表9及び10の結果から明らかなように、本発明品20及び21のパスタソースは、比較品15及び16のパスタソースに比べて油馴染み感は良好であり、油浮きもなかった。 As is apparent from the results of Tables 9 and 10, the pasta sauces of the inventive products 20 and 21 were better in oil familiarity than the comparative products 15 and 16, and there was no oil floating.
以上本発明を油脂に添加することにより、増粘、ゲル化した油脂を得ることができ、さらに油脂の分離を長期間抑えることが出来る油脂組成物を提供することが可能となり、産業上の貢献は大である。 As described above, by adding the present invention to fats and oils, it is possible to obtain thickened and gelled fats and oils, and further, it is possible to provide an oil and fat composition capable of suppressing the separation of fats and oils for a long period of time. Is great.
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