JPH03293026A - Production of oil-in-water type emulsion - Google Patents
Production of oil-in-water type emulsionInfo
- Publication number
- JPH03293026A JPH03293026A JP9536890A JP9536890A JPH03293026A JP H03293026 A JPH03293026 A JP H03293026A JP 9536890 A JP9536890 A JP 9536890A JP 9536890 A JP9536890 A JP 9536890A JP H03293026 A JPH03293026 A JP H03293026A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- phase
- membrane
- emulsion
- uniform
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 239000000839 emulsion Substances 0.000 title abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title abstract description 12
- 239000012528 membrane Substances 0.000 claims abstract description 21
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 11
- 239000012071 phase Substances 0.000 claims description 24
- 239000008346 aqueous phase Substances 0.000 claims description 14
- 239000007764 o/w emulsion Substances 0.000 claims description 13
- 239000003921 oil Substances 0.000 abstract description 24
- 235000019198 oils Nutrition 0.000 abstract description 24
- 235000013305 food Nutrition 0.000 abstract description 8
- 239000012982 microporous membrane Substances 0.000 abstract description 4
- 239000010775 animal oil Substances 0.000 abstract description 2
- 239000002537 cosmetic Substances 0.000 abstract description 2
- 239000011521 glass Substances 0.000 abstract description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 2
- 239000008158 vegetable oil Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 1
- 239000003039 volatile agent Substances 0.000 abstract 1
- 239000002245 particle Substances 0.000 description 28
- 238000000034 method Methods 0.000 description 27
- 235000014113 dietary fatty acids Nutrition 0.000 description 12
- 229930195729 fatty acid Natural products 0.000 description 12
- 239000000194 fatty acid Substances 0.000 description 12
- -1 sucrose fatty acid esters Chemical class 0.000 description 12
- 239000011148 porous material Substances 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 5
- 238000010586 diagram Methods 0.000 description 5
- 238000004945 emulsification Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 239000003925 fat Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 229910001873 dinitrogen Inorganic materials 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、食品、化粧品、薬品、飼料等又はこれらの原
料素材（以下これらを食品等と記載する）又は食品等に
使用し得る水中油型エマルションの新規な製造法に関す
る。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to food, cosmetics, medicine, feed, etc., or their raw materials (hereinafter referred to as foods, etc.), or oil-in-water that can be used for food, etc. Concerning a new method for producing mold emulsions.
［技術の背景及び従来技術の説明］
従来、食品等のエマルションの製造法は、分散相となる
べき液体と連続相となるべき液体のいずれか一方又は双
方に添加された乳化剤と、攪拌機、均質機、コロイドミ
ルあるいは超音波等により両相を乳化する方法が採用さ
れていた。[Technical Background and Description of Prior Art] Conventionally, the manufacturing method of emulsions for foods, etc. involves the use of an emulsifier added to either or both of a liquid to be a dispersed phase and a liquid to be a continuous phase, a stirrer, and a homogeneous homogenizer. A method of emulsifying both phases using a machine, a colloid mill, or ultrasonic waves has been adopted.
しかしながら、これらの方法で製造された食品等のエマ
ルションは、エマルション粒子径の不揃いによる両相の
分離を生じることがあり、その防止のためエマルション
の粒子を微細にすること、即ち攪拌、均質処理等を長時
間又は高圧力で行うこと、が行われていた。However, in food emulsions produced by these methods, separation of both phases may occur due to irregularity in emulsion particle size, and to prevent this, it is necessary to make the emulsion particles finer, such as stirring, homogenization, etc. This was done for a long time or under high pressure.
最近、上記従来の方法とは全く異なった微細多孔膜を用
いたエマルションの製造法が開発された（特願昭６３−
２４４９８８号。以下先願発明と記載する）この方法は
、分散相となるべき液体を均一な細孔径を有するミクロ
多孔膜体を通して連続相となるべき液体中に圧入するこ
とを特徴とするエマルションの製造方法である。Recently, a method for producing emulsions using microporous membranes, which is completely different from the conventional method described above, has been developed (Japanese Patent Application No. 1983-
No. 244988. (hereinafter referred to as the prior invention) This method is a method for producing an emulsion, which is characterized by injecting a liquid to be a dispersed phase into a liquid to be a continuous phase through a microporous membrane having a uniform pore size. be.
本発明者らは、先願発明の出願人から技術開示を受け、
先願発明の方法を実用化し、工業的規模での生産工程に
合致するよう改良するための研究を行った。The present inventors received technical disclosure from the applicant of the earlier invention,
Research was conducted to put the method of the prior invention into practical use and improve it to suit industrial-scale production processes.
本発明者らは、先願発明の方法を忠実に追試したが、食
品等の水中油型エマルションを大量に製造する場合、意
図する水中油型エマルションが得られないことを見出だ
した。即ち、先願発明の方法においては水中油型エマル
ションを製造する場合、親水性の多孔膜を使用し、油相
には乳化剤を添加せず、水相に親水性乳化剤を添加して
乳化を行うのが通常の手段となっていた。従って、後記
する試験例から明らかなように油脂の平均粒子径及び粒
子径のバラツキ度（以下バラツキ度と記載する）が大き
く、エマルションが不安定になる傾向があった。The present inventors faithfully followed the method of the prior invention, but found that when producing large quantities of oil-in-water emulsions for foods, etc., the intended oil-in-water emulsions could not be obtained. That is, in the method of the prior invention, when producing an oil-in-water emulsion, a hydrophilic porous membrane is used, and emulsification is carried out by adding a hydrophilic emulsifier to the aqueous phase without adding an emulsifier to the oil phase. has become the usual method. Therefore, as is clear from the test examples described later, the average particle size and the degree of variation in the particle size (hereinafter referred to as the degree of variation) of the oil and fat were large, and the emulsion tended to become unstable.
本発明者らは、この点を改良すべく鋭意研究を重ねた結
果、本発明を完成した。The present inventors have completed the present invention as a result of intensive research to improve this point.
［発明の目的及び発明の要約コ
本発明の目的は、粒子径が均一で安定なエマルションを
工業的規模で製造する方法を提供することにある。[Objective of the Invention and Summary of the Invention An object of the present invention is to provide a method for producing a stable emulsion with uniform particle size on an industrial scale.
本発明の他の目的は、粒子径が均一で安定なエマルショ
ンを提供することにある。Another object of the present invention is to provide a stable emulsion with uniform particle size.
本発明は、油脂の少なくとも１１．０５ｉ％（重量）の
親油性乳化剤を含有する油相を、均一な微細孔径を有す
る親水性多孔膜を通して水相に少なくとも０．０１ｋｇ
／ｃｉの圧力で圧入することを特徴とする水中油型エマ
ルションの製造法である。The present invention provides at least 0.01 kg of an oil phase containing at least 11.05i% (by weight) of a lipophilic emulsifier to an aqueous phase through a hydrophilic porous membrane having a uniform micropore size.
This is a method for producing an oil-in-water emulsion, which is characterized by press-fitting at a pressure of /ci.
［発明の詳細な説明］
本発明の方法に使用する親水性多孔膜は、公知のもので
あり、例えば特許第１．５１８．９８９号の実施例１に
記載されている方法により製造されたガラス質ミクロ多
孔膜あるいはＭ Ｐ Ｇ （ＭＩＣＲＯＰＯＲＯＵＳＧ
ＬＡＳＳの略。伊勢化学工業部）の商標で市販されてい
る膜等である。これらの膜は、通常０．１〜１０ｊｌの
任意の孔径で製造可能であり、目的とするエマルション
により適宜の孔径の膜を使用できる。[Detailed Description of the Invention] The hydrophilic porous membrane used in the method of the present invention is a known one, for example, glass manufactured by the method described in Example 1 of Patent No. 1.518.989. Microporous membrane or MPG (MICROPOROUSG)
Abbreviation for LASS. These membranes are commercially available under the trademark of Ise Chemical Industry Department). These membranes can be manufactured with any pore size, usually from 0.1 to 10 jl, and a membrane with an appropriate pore size can be used depending on the intended emulsion.
水相は、水そのもの、各種成分を溶解した水溶液、脱脂
乳、ホエー等製造する食品等のエマルションの目的によ
り適宜調製し、必要に応じて殺菌又は滅菌することもで
きる。水相には殺菌又は滅菌の前に親水性の食用乳化剤
、例えば市販のショ糖脂肪酸エステル、ポリグリセロー
ル脂肪績エステル等の１種又は２種以上を水に対して０
．０１％以上、望ましくは０１〜０．５％を添加し、均
一に混合することもできる。The aqueous phase can be appropriately prepared depending on the purpose of the emulsion such as water itself, an aqueous solution containing various components dissolved therein, skim milk, whey, etc. to be produced, and can be sterilized or sterilized as necessary. In the aqueous phase, before sterilization or sterilization, one or more hydrophilic edible emulsifiers, such as commercially available sucrose fatty acid esters, polyglycerol fatty acid esters, etc., are added to the water.
．． It is also possible to add 0.1% or more, preferably 0.1 to 0.5%, and mix uniformly.
油相は、食用の動植物油脂、これらの加工品の単品又は
混合品からなり、最終製品のエマルションに対する割合
は製造するエマルションの目的により適宜決定される。The oil phase consists of edible animal and vegetable oils and fats, and processed products thereof singly or in combination, and the proportion of the final product to the emulsion is appropriately determined depending on the purpose of the emulsion to be produced.
通常、最終製品のエマルションに対する割合は１〜５０
％である。油相には親油性の食用乳化剤、例えば市販の
ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル
、ショ糖脂肪酸エステル等の１種又は２種以上を油脂に
対して０．０５％以上、望ましくは０．５〜３．０％を
添加し、均一に混合する。油相は必要に応じて殺菌又は
滅菌することもできる。Usually, the ratio of final product to emulsion is 1 to 50
%. The oil phase contains a lipophilic edible emulsifier, such as one or more commercially available sorbitan fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, etc., in an amount of 0.05% or more, preferably 0.5 to 0.5% based on the fat or oil. Add 3.0% and mix evenly. The oil phase can also be sterilized or sterilized if necessary.
次ぎに本発明の方法による水中油型エマルションの製造
について記載する。図１は、本発明の方法を実施するた
めの一実施例を示す工程略図である。循環槽１には必要
に応じ殺菌又は滅菌された所定量の水相が貯蔵され、ポ
ンプ２によりパイプライン８を経由して親水性の多孔膜
を装着したモジュール（以下ＭＰＧモジュールと記載す
る）の中心部に移送され、ＭＰＧ膜を通過した微細な油
相粒子が圧入され、パイプライン９を経由して再び循環
槽に戻る。水相の膜面における循環流速は０．４〜５ｍ
／秒であり、通常０，８〜２ｍ／秒の範囲から適宜決定
される。Next, the production of an oil-in-water emulsion by the method of the present invention will be described. FIG. 1 is a process diagram showing one embodiment for carrying out the method of the invention. A predetermined amount of water phase that has been sterilized or sterilized as required is stored in the circulation tank 1, and pumped by a pump 2 via a pipeline 8 to a module equipped with a hydrophilic porous membrane (hereinafter referred to as an MPG module). The fine oil phase particles are transferred to the center, passed through the MPG membrane, are press-fitted, and returned to the circulation tank via the pipeline 9. The circulation flow velocity at the membrane surface of the aqueous phase is 0.4 to 5 m.
/second, and is usually appropriately determined from the range of 0.8 to 2 m/second.
一方、必要に応じて殺菌又は滅菌された所定量の油相は
圧力容器４に貯蔵され、バルブ６で調節されてパイプラ
イン１１を経由して導入された不活性ガスあるいは圧力
ポンプ等で所定の圧力に加圧され、バルブ５を通り、パ
イプライン１０を経由してＭＰＧ膜の外側に供給され、
親水性多孔膜の微細な孔から水相に圧入される。油相を
加圧する圧力は使用する油脂の種類、乳化剤の種類、量
、乳化温度等により異なるが、通常０．０１〜ＩＯ，Ｏ
ｋｇ／ｄであり、この範囲の圧力から適宜採用される。On the other hand, a predetermined amount of the oil phase, which has been sterilized or sterilized as necessary, is stored in a pressure vessel 4, and is regulated by a valve 6 and delivered to a predetermined amount using an inert gas introduced via a pipeline 11 or a pressure pump. pressurized to pressure, passed through valve 5 and supplied to the outside of the MPG membrane via pipeline 10;
It is forced into the aqueous phase through the fine pores of the hydrophilic porous membrane. The pressure to pressurize the oil phase varies depending on the type of oil and fat used, the type and amount of emulsifier, emulsification temperature, etc., but is usually 0.01 to IO,O.
kg/d, and the pressure is appropriately adopted from this range of pressure.
又圧入時の温度は、室温から８０℃の範囲で適宜決定さ
れる。Further, the temperature during press-fitting is appropriately determined within the range of room temperature to 80°C.
はぼ全ての油相が水相に圧入されるまで上記の循環は継
続される。乳化終了後、得られた水中油型エマルジョン
はパイプライン７を通って次ぎの工程に移送される。必
要に応じて得られたエマルジョンを殺菌又は滅菌するこ
ともできる。The above circulation continues until almost all of the oil phase has been forced into the water phase. After emulsification, the obtained oil-in-water emulsion is transferred to the next step through pipeline 7. The emulsion obtained can also be sterilized or sterilized if necessary.
以上のようにして粒子径がほぼ均一であり、安定な食品
等の水中油型エマルションが得られる。As described above, an oil-in-water emulsion with substantially uniform particle size and stable for foods, etc. can be obtained.
次ぎに試験例を示して本発明を詳述する。Next, the present invention will be explained in detail by showing test examples.
し試験例］
１）試料の調製
表１に記載したＭＰＧ膜の細孔径（第３欄）、乳化圧力
（第４欄）、乳化温度（第５欄）、乳化成分（第６，７
欄）及び乳化剤（第８〜１１欄）の条件を除き、実施例
１と同一の方法で試料番号２〜６の５種類の試料を調製
した。尚、試料番号１は、従来法により均質機でｌ ７
Ｄｋｇ／ａＩｒの圧力で乳化した試料であり、試料番
号２は、従来の微細孔膜による方法（水相に親水性乳化
剤を添加）で乳化した試料である。Test Example] 1) Sample Preparation The pore diameter (third column), emulsification pressure (fourth column), emulsification temperature (fifth column), emulsifying components (sixth and seventh columns) of the MPG membrane listed in Table 1.
Five types of samples, sample numbers 2 to 6, were prepared in the same manner as in Example 1, except for the conditions for the emulsifier (columns 8 to 11). In addition, sample number 1 was prepared using a homogenizer using the conventional method.
The sample was emulsified at a pressure of Dkg/aIr, and sample number 2 was a sample emulsified using a conventional microporous membrane method (adding a hydrophilic emulsifier to the aqueous phase).
２）試験方法
各試料について遠心沈降式粒度分布測定装置（堀場製作
所。ＣＡＰ八５へ０）により、粒子径分布を測定し、平
均粒子径（Ｄ）及びバラツキ度（α）を算出した。バラ
ツキ度は、相対累積粒子径分布曲線において粒子容積が
全体の１０％を占める時の粒子径（ＤＩＧ）から粒子容
積が全体の９０％を占める時の粒子径（Ｄ９゜）を差引
き、その差を平均粒子径で除した値である。従って、α
がＯのエマルションは粒子のバラツキが全く存在しない
理想的な状態（現実には存在しない）を意味しており、
粒子径が均一である程αは０に近似する。2) Test method The particle size distribution of each sample was measured using a centrifugal sedimentation type particle size distribution analyzer (Horiba, Ltd., CAP 85 to 0), and the average particle size (D) and degree of variation (α) were calculated. The degree of variation is calculated by subtracting the particle diameter when the particle volume accounts for 90% of the total (D9°) from the particle diameter when the particle volume accounts for 10% of the total (DIG) in the relative cumulative particle size distribution curve. This is the value obtained by dividing the difference by the average particle diameter. Therefore, α
An emulsion with O means an ideal state (which does not exist in reality) where there is no particle variation at all.
The more uniform the particle diameter is, the closer α is to 0.
３）試験結果 この試験の結果は表１に示すとおりであった。3) Test results The results of this test were as shown in Table 1.
（以下余白）
表１から明らかなように、従来法で製造された試料１及
び２は、いずれもバラツキ度が大きく、試料２では平均
粒子径も本発明の方法で製造された試料の約２倍であっ
た。(Left below) As is clear from Table 1, Samples 1 and 2 manufactured by the conventional method both have a large degree of variation, and the average particle diameter of Sample 2 is approximately 2 times that of the sample manufactured by the method of the present invention. It was double that.
これに対して本発明の方法で製造された試料３〜６では
、バラツキ度がいずれも１未貴であり、均一な粒子が得
られていることが認められた。尚、条件を変更して本発
明の方法により調製した試料についても、はぼ上記と同
様な結果が得られた。On the other hand, in Samples 3 to 6 produced by the method of the present invention, the degree of variation was less than 1, and it was recognized that uniform particles were obtained. In addition, results similar to those described above were also obtained for samples prepared by the method of the present invention under different conditions.
以下に実施例を示し、本発明の方法を更に詳述するが、
本発明の方法は以下の実施例に限定されるものではない
。Examples are shown below to further explain the method of the present invention,
The method of the invention is not limited to the following examples.
実施例１
水２ｋｇにショ糖脂肪酸エステル（第−工業製薬製。Ｈ
ＬＢ １５）を０．３ｊｉの割合で添加し、加熱しなが
ら溶解し、水相を調製した。市販のコーンオイル（太陽
油脂型）０．４ｋｇに０．５％の割合でソルビタン脂肪
酸エステル（花王製。ＨＬＢ ４．３ ）を添加し、均
一に混合し、油相を調製した。図１に示す工程略図にお
いて孔径０７μｍの親水性膜（伊勢化学工業製）を装着
したＭＰＧモジュールを用い、圧力容器中の油相を窒素
ガスによりＩ ｋｇ／ｃ／に加圧し、２１／秒の流速で
循環している水相に室温で圧入し、水中油型エマルショ
ン約２．３ｋｇを得た。 得られた水中油型エマルショ
ンを試験例と同一の方法で測定した結果、平均粒子径２
．８４ｍ、バラツキ度（α）０．９２であり、粒子が極
めて均一であった。Example 1 Add sucrose fatty acid ester (manufactured by Dai-Kogyo Seiyaku Co., Ltd. H) to 2 kg of water.
LB 15) was added at a ratio of 0.3ji and dissolved while heating to prepare an aqueous phase. Sorbitan fatty acid ester (manufactured by Kao, HLB 4.3) was added to 0.4 kg of commercially available corn oil (Taiyo Yushi type) at a ratio of 0.5% and mixed uniformly to prepare an oil phase. In the process diagram shown in Fig. 1, an MPG module equipped with a hydrophilic membrane (manufactured by Ise Chemical Industries, Ltd.) with a pore size of 07 μm is used, and the oil phase in the pressure vessel is pressurized to I kg/c/ with nitrogen gas. Approximately 2.3 kg of oil-in-water emulsion was obtained by pressurizing the mixture at room temperature into an aqueous phase circulating at a flow rate. The resulting oil-in-water emulsion was measured using the same method as the test example, and the average particle size was 2.
．． 84 m, the degree of variation (α) was 0.92, and the particles were extremely uniform.
実施例２
脱脂乳４ｋｇにショ糖脂肪酸エステル（第−工業製薬製
。ＨＬＢ １５）を０．２％の割合で添加し、加熱しな
がら溶解し、水相を調製した。市販のコーンオイル（太
陽油脂製）０．８ｋｇに２．０％の割合でソルビタン脂
肪酸エステル（花王製。ＩＩＬ８４．３ ）を添加し、
均一に混合し、油相を調製した。図１に示す工程略図に
おいて孔径０６５μｍの親水性膜（伊勢化学工業製）を
装着したＭＰＧモジュールを用い、圧力容器中の油相を
窒素ガスにより０．９ｋｇ／ａｌｆに加圧し、Ｉｎ／秒
の流速で循環している水相に室温で圧入し、水中油型エ
マルション約４．５ｋｇを得た。Example 2 Sucrose fatty acid ester (manufactured by Dai-Kogyo Seiyaku Co., Ltd., HLB 15) was added to 4 kg of skim milk at a ratio of 0.2% and dissolved while heating to prepare an aqueous phase. Sorbitan fatty acid ester (manufactured by Kao, IIL84.3) was added to 0.8 kg of commercially available corn oil (manufactured by Taiyo Yushi) at a ratio of 2.0%.
The mixture was mixed uniformly to prepare an oil phase. In the process diagram shown in Fig. 1, an MPG module equipped with a hydrophilic membrane (manufactured by Ise Chemical Industries, Ltd.) with a pore size of 065 μm is used, and the oil phase in the pressure vessel is pressurized to 0.9 kg/alf with nitrogen gas. Approximately 4.5 kg of an oil-in-water emulsion was obtained by pressurizing the aqueous phase at room temperature while circulating at a flow rate.
得られた水中油型エマルシ５ンを試験例と同一の方法で
測定した結果、平均粒子径１．８μ口、バラツキ度（α
）０．９２であり、粒子が極めて均一であった。The obtained oil-in-water emulsion 5 was measured using the same method as in the test example, and the average particle diameter was 1.8μ, and the degree of variation (α
) 0.92, and the particles were extremely uniform.
実施例３
脱脂乳４ｋｇにショ糖脂肪酸エステル（第−工業製薬製
。ＨＬＢ １５）を０．１％の割合で添加し、加熱しな
がら溶解し、水相を調製した。市販のバターオイルにュ
ージーランド産）０．８ｋｇに１．０％の割合のグリセ
リン脂肪酸エステル（花王製。ＨＬＢ ３．８ ）及び
２．０％の割合のソルビタン脂肪酸エステル（花王製。Example 3 Sucrose fatty acid ester (manufactured by Dai-Kogyo Seiyaku Co., Ltd., HLB 15) was added to 4 kg of skim milk at a ratio of 0.1% and dissolved while heating to prepare an aqueous phase. 1.0% glycerin fatty acid ester (manufactured by Kao, HLB 3.8) and 2.0% sorbitan fatty acid ester (manufactured by Kao) per 0.8 kg of commercially available butter oil (produced in New Zealand).
ＨＬＢ ４．３ ）を添加し、均一に混合し、油相を調
製した。図１に示す工程略図において孔径０．５μｍの
親水性膜（伊勢化学工業製）を装着したＭＰＧモジュー
ルを用い、圧力容器中の油相を圧力ポンプにより０．３
ｋｇ／ａＩｒに加圧し、０，８１１１／秒の流速で循環
している水相に６０℃で圧入し、水中油型エマルション
約４．５ｋｇを得り。HLB 4.3) was added and mixed uniformly to prepare an oil phase. In the process diagram shown in Figure 1, an MPG module equipped with a hydrophilic membrane (manufactured by Ise Chemical Industry Co., Ltd.) with a pore size of 0.5 μm is used to pump the oil phase in the pressure vessel to 0.3 μm using a pressure pump.
The mixture was pressurized to kg/aIr and injected at 60°C into an aqueous phase circulating at a flow rate of 0.8111/sec to obtain about 4.5 kg of oil-in-water emulsion.
得られた水中油型エマルションを試験例と同一の方法で
測定した結果、平均粒子径２．１μ「、バラツキ度（α
）Ｇ、ｇ５であり、粒子が極めて均一であった。The obtained oil-in-water emulsion was measured using the same method as in the test example, and the average particle diameter was 2.1μ, and the degree of variation (α
) G, g5, and the particles were extremely uniform.
［発明の効果］ 本発明によって奏せられる効果は次ぎのとおりである。[Effect of the invention] The effects achieved by the present invention are as follows.
（１）本発明の方法により、粒子径がほぼ均一で、安定
な水中油型エマルションが得られる。(1) By the method of the present invention, a stable oil-in-water emulsion with substantially uniform particle size can be obtained.
（２）本発明の方法においては、均質機等の高価な設備
を必要とせず、かつ処理圧力も低いので、製造費が安価
になる。(2) The method of the present invention does not require expensive equipment such as a homogenizer, and the processing pressure is low, resulting in low manufacturing costs.
図１は、本発明を実施するための一例を示す工程略図で
ある。
符号の説明
１・・・・・・・循環槽
２・・・・・・・ポンプ
３・・・・・・・ＭＰＧモジュール
４・・・・・・・圧力容器
５．６・・−・・バルブ
７〜１１φ・ψ・パイプライン
一FIG. 1 is a process diagram showing an example of carrying out the present invention. Explanation of symbols 1... Circulation tank 2... Pump 3... MPG module 4... Pressure vessel 5.6... Valve 7 to 11φ/ψ/Pipeline 1
Claims (1)
化剤を含有する油相を、均一な微細孔径を有する親水性
多孔膜を通して水相に少なくとも０．０１ｋｇ／ｃｍ＾
２の圧力で圧入することを特徴とする水中油型エマルシ
ョンの製造法。(1) An oil phase containing at least 0.05% (by weight) of a lipophilic emulsifier of fat and oil is passed through a hydrophilic porous membrane with a uniform micropore size into an aqueous phase at a rate of at least 0.01 kg/cm^
A method for producing an oil-in-water emulsion characterized by press-fitting at a pressure of 2.
Priority Applications (9)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9536890A JP2729330B2 (en) | 1990-04-11 | 1990-04-11 | Manufacturing method of oil-in-water emulsion |
| CA002040241A CA2040241C (en) | 1990-04-11 | 1991-04-11 | Methods for producing emulsions, low-fat spread and oil-in-water-in-oil type spread |
| EP95200750A EP0672351B1 (en) | 1990-04-11 | 1991-04-11 | Method for producing emulsions |
| EP95200749A EP0685167B1 (en) | 1990-04-11 | 1991-04-11 | Method for producing an oil-in-water-in-oil type emulsion |
| DE69132277T DE69132277T2 (en) | 1990-04-11 | 1991-04-11 | Process for producing an oil-in-water type emulsion |
| US07/683,182 US5279847A (en) | 1990-04-11 | 1991-04-11 | Methods for producing emulsions, low-fat spread and oil-in-water-in-oil type spread |
| DE69132413T DE69132413T2 (en) | 1990-04-11 | 1991-04-11 | Process for the preparation of emulsions |
| EP91303236A EP0452140B1 (en) | 1990-04-11 | 1991-04-11 | Method for producing low-fat spread and oil-in-water-in-oil type spread |
| DE69130685T DE69130685T2 (en) | 1990-04-11 | 1991-04-11 | Process for the production of low-fat spread and spread of oil / water / oil type. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9536890A JP2729330B2 (en) | 1990-04-11 | 1990-04-11 | Manufacturing method of oil-in-water emulsion |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03293026A true JPH03293026A (en) | 1991-12-24 |
| JP2729330B2 JP2729330B2 (en) | 1998-03-18 |
Family
ID=14135684
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9536890A Expired - Lifetime JP2729330B2 (en) | 1990-04-11 | 1990-04-11 | Manufacturing method of oil-in-water emulsion |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2729330B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015024404A (en) * | 2013-06-17 | 2015-02-05 | 花王株式会社 | Method of producing dispersion liquid |
| CN113646068A (en) * | 2019-03-29 | 2021-11-12 | 日东电工株式会社 | Method and apparatus for producing emulsion |
-
1990
- 1990-04-11 JP JP9536890A patent/JP2729330B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015024404A (en) * | 2013-06-17 | 2015-02-05 | 花王株式会社 | Method of producing dispersion liquid |
| JP2019037981A (en) * | 2013-06-17 | 2019-03-14 | 花王株式会社 | Method for production of dispersion liquid |
| CN113646068A (en) * | 2019-03-29 | 2021-11-12 | 日东电工株式会社 | Method and apparatus for producing emulsion |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2729330B2 (en) | 1998-03-18 |
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