WO2015198481A1 - Composition solide - Google Patents

Composition solide Download PDF

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Publication number
WO2015198481A1
WO2015198481A1 PCT/JP2014/067215 JP2014067215W WO2015198481A1 WO 2015198481 A1 WO2015198481 A1 WO 2015198481A1 JP 2014067215 W JP2014067215 W JP 2014067215W WO 2015198481 A1 WO2015198481 A1 WO 2015198481A1
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WO
WIPO (PCT)
Prior art keywords
mass
solid composition
fat globule
acid
less
Prior art date
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PCT/JP2014/067215
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English (en)
Japanese (ja)
Inventor
悠記 石田
陽一 新井
塩屋　靖
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花王株式会社
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Application filed by 花王株式会社 filed Critical 花王株式会社
Priority to JP2014558337A priority Critical patent/JP5816761B1/ja
Priority to PCT/JP2014/067215 priority patent/WO2015198481A1/fr
Publication of WO2015198481A1 publication Critical patent/WO2015198481A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
    • A61K35/20—Milk; Whey; Colostrum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • 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
    • A61K31/66—Phosphorus compounds
    • A61K31/683—Diesters of a phosphorus acid with two hydroxy compounds, e.g. phosphatidylinositols
    • A61K31/688—Diesters of a phosphorus acid with two hydroxy compounds, e.g. phosphatidylinositols both hydroxy compounds having nitrogen atoms, e.g. sphingomyelins
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
    • A61K47/12—Carboxylic acids; Salts or anhydrides thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/22—Heterocyclic compounds, e.g. ascorbic acid, tocopherol or pyrrolidones
    • 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
    • A61K9/20—Pills, tablets, discs, rods

Definitions

  • the present invention relates to a solid composition containing a fat globule film component.
  • Milk-fat Globule Membrane is a membrane component that coats milk fat globule secreted from the mammary gland, and is often contained in high fractions of milk complex lipids such as buttermilk and buttersarum. It is known (Non-Patent Document 1).
  • the fat globule membrane component not only has the function of dispersing fat in milk, but also has many physiological functions such as an improvement in motor function such as muscle strength, an action to suppress visceral fat accumulation, an action to suppress increase and decrease in blood adiponectin, etc.
  • Patent Documents 1 and 2 In recent years, the number of patients with metabolic syndrome and locomotive syndrome has increased remarkably and has become a major social problem, and therefore, widespread use of fat globule membrane components having physiological functions as described above is expected.
  • a solid composition form such as a tablet that can be easily and easily ingested for a long period of time.
  • a tablet containing a film component contains a fat globule film component in an extremely low concentration.
  • the fat globule membrane component in terms of dry matter is preferably 10 mg / 60 kg body weight or more per day for an adult (patent document) 1). Therefore, it is required to mix the fat globule membrane component at a high concentration and set the intake amount of the solid composition per time to a small amount.
  • Patent Document 1 Japanese Unexamined Patent Application Publication No. 2010-59155
  • Patent Document 2 Japanese Unexamined Patent Application Publication No. 2007-320901
  • Non-Patent Document 1 Akira Miura, FOOD STYLE21, 2009
  • the present invention includes the following components (A) and (B): (A) Fat globule membrane component 20-65% by mass, (B) At least one acid selected from hydroxy acid and ascorbic acid 1 to 4% by mass The solid-state composition containing this is provided.
  • the present invention relates to providing a solid composition that contains a high concentration of fat globule membrane component but has a good flavor and is easy to ingest.
  • the inventors of the present invention combined the organic acid with the fat globule membrane component to enhance the milk flavor peculiar to the fat globule membrane component, and the milky odor and oily odor remaining after that were reduced and refreshed. It has been found that a solid composition can be obtained that has an aftertaste and that is easy to ingest due to improved adhesion in the mouth.
  • the present invention while containing a high concentration of fat globule membrane component, a good milk flavor derived from the fat globule membrane component is felt, with a clean aftertaste, and in the mouth while eating It is possible to provide a solid composition that has less stickiness and adhesion, has a good flavor, and is easy to ingest. Since the solid composition of the present invention can be ingested in an amount necessary for manifesting the physiological effect of the fat globule membrane component only by ingesting a small amount, the effect of the fat globule membrane component can be sufficiently expected over a long period of time. *
  • the (A) fat globule membrane component used in the present invention is defined as a film covering milk fat globules and a mixture of components constituting the membrane.
  • the fat globule membrane is generally composed of lipids in about half of the dry weight, and the lipids are known to include triglycerides, phospholipids, and glycosphingolipids (Miura Akira, FOOD STYLE 21, 2009). And Keenan TW, Applied Science Publishers, 1983, pp89-pp130).
  • phospholipids include sphingophospholipids such as sphingomyelin and glycerophospholipids such as phosphatidylcholine and phosphatidylethanolamine.
  • a component other than lipid includes a glycoprotein called milk mucin (Mother, Biochim Biophys Acta, 1978).
  • the fat globule membrane component (A) used in the present invention has a lipid content of 10% by mass (hereinafter simply referred to as “%”) or more, further 20% or more, and further 30% or more from the viewpoint of physiological effects. From the viewpoint of flavor and handling, it is preferably 100% or less, more preferably 90% or less, and further preferably 60% or less. Further, the lipid content in the fat globule membrane component is preferably 10 to 100%, more preferably 20 to 90%, and further preferably 30 to 60%.
  • the (A) fat globule membrane component preferably has a phospholipid content of 5% or more, further 8% or more, further 10% or more, and further 15% or more from the viewpoint of physiological effects. From the viewpoint of handling, it is preferably 100% or less, more preferably 85% or less, further 70% or less, and further preferably 60% or less.
  • the phospholipid content in the fat globule membrane component is preferably 5 to 100%, more preferably 8 to 90%, further 10 to 70%, and further preferably 15 to 60%.
  • the (A) fat globule membrane component preferably contains sphingomyelin as a phospholipid from the viewpoint of physiological effects, and the content of sphingomyelin in the fat globule membrane component is 1% or more, further 2% or more, Further, it is preferably 3% or more, and from the viewpoint of flavor and handling, it is preferably 50% or less, more preferably 30% or less, further 25% or less, and further preferably 20% or less.
  • the content of sphingomyelin in the fat globule membrane component is preferably 1 to 50%, more preferably 2 to 30%, further 3 to 25%, and further preferably 3 to 20%.
  • the sphingomyelin content in the total phospholipid of the fat globule membrane component is preferably 3% or more, more preferably 5% or more, further 10% or more, and further preferably 15% or more, and 50% or less. Further, it is preferably 40% or less, further 35% or less, and further preferably 30% or less.
  • the sphingomyelin content in the total phospholipid of the fat globule membrane component is preferably 3 to 50%, more preferably 5 to 40%, further 10 to 35%, and further preferably 15 to 30%.
  • coat component can be obtained from well-known methods, such as a centrifugation method and an organic-solvent extraction method, from raw material milk.
  • a centrifugation method and an organic-solvent extraction method for example, the method for preparing a fat globule film component described in JP-A-3-47192 can be used.
  • the methods described in Japanese Patent No. 3103218 and Japanese Patent Application Laid-Open No. 2007-89535 can be used.
  • the form of the (A) fat globule film component is not particularly limited and may be any of liquid, semi-solid (paste, etc.), solid (powder, solid, granule, etc.) at room temperature (15-25 ° C.). These may be used alone or in combination of two or more.
  • raw milk for the fat globule membrane component examples include milk and goat milk. Of these, milk is preferred because of its rich food experience and low cost.
  • raw milk includes milk such as raw milk, whole milk powder and processed milk, as well as dairy products.
  • dairy products examples include buttermilk, butter oil, buttersarum, whey protein concentrate (WPC) and the like. It is done. Buttermilk is obtained when producing butter granules from cream obtained by centrifuging milk and the like. Since the buttermilk contains a lot of fat globule membrane components, buttermilk is used as a fat globule membrane component. It may be used as it is. Similarly, since the fat globule film component is contained in the butter serum produced when producing the butter oil, the butter serum may be used as it is as the fat globule film component.
  • a commercially available product can be used as the fat globule membrane component.
  • Examples of such commercial products include Megre Japan Co., Ltd. “BSCP”, Snow Brand Milk Products Co., Ltd. “Milk Ceramide MC-5”, New Zealand Milk Products “Phospholipid Concentrate Series (500, 700)”, and the like.
  • the content of the (A) fat globule membrane component is 20 to 65%, but the physiological effect is effectively expressed, and it is possible to take a small amount at a time as an intake form. 25% or more, further 30% or more, 35% or more, more preferably 40% or more from the point, and 60% or less, and 55% more in terms of less stickiness and adhesion in the mouth when eating.
  • 50% or less is preferable.
  • the content of the (A) fat globule film component in the solid composition is preferably 20 to 60%, more preferably 25 to 55%, and further preferably 30 to 50%.
  • the content of phospholipid is preferably 1% or more, more preferably 2% or more, further 3% or more, and further 4% or more from the viewpoint of effectively expressing the effect
  • 60% or less, more preferably 50% or less, further 40% or less, and further 30% or less is preferable in that there is little stickiness / attachment in the mouth at the time of eating.
  • the phospholipid content is preferably 1 to 60%, more preferably 2 to 50%, further 3 to 40%, and further preferably 4 to 30%.
  • the content of sphingomyelin is preferably 0.5% or more, more preferably 0.7% or more, and further preferably 1% or more from the viewpoint of physiological function. It is preferably 3.5% or less, and more preferably 3% or less in terms of less stickiness and adhesion in the mouth at the time.
  • the sphingomyelin content in the solid composition is preferably 0.5 to 3.5%, more preferably 0.7 to 3.5%, and further preferably 1 to 3%.
  • the content of lipid, phospholipid and sphingomyelin in the fat globule membrane component, and the sphingomyelin content in the total phospholipid of the fat globule membrane component are the mass of the fat globule membrane component with respect to the dried product. A percentage.
  • the lipid and phospholipid contents in the fat globule membrane component or in the solid composition can be measured by an acid decomposition method, a colorimetric method or a thin layer chromatographic method.
  • the (B) hydroxy acid used in the present invention is a general term for compounds having a carboxyl group and an alcoholic hydroxyl group in one molecule, and examples thereof include edible acids such as lactic acid, tartaric acid, malic acid and citric acid. It is done.
  • Ascorbic acid includes stereoisomers L-ascorbic acid and erythorbic acid.
  • one or more selected from hydroxy acid and ascorbic acid can be used in combination. Of these, malic acid, citric acid or ascorbic acid is preferable, and malic acid is more preferable from the viewpoint of a taste that brings out a refreshing feeling.
  • the content of the component (B) is 1 to 4%, but 3% or less is preferable from the viewpoint of the aftertaste of the flavor.
  • the content of component (B) in the solid composition is preferably 1 to 3%.
  • the mass ratio [(B) / (A)] differs depending on the type of acid, it is preferably 0.016 or more, more preferably 0.02 or more, and further 0.03 or more from the viewpoint of good flavor. Moreover, 0.2 or less is preferable from the point of the aftertaste of flavor, 0.15 or less is further preferable, and 0.1 or less is preferable.
  • the range of the mass ratio is preferably 0.016 to 0.2, more preferably 0.02 to 0.2, further 0.02 to 0.1, and further 0.03 to 0.1.
  • minerals for example, iron, zinc, chromium, selenium, manganese, molybdenum, copper, iodine, phosphorus, potassium, sodium
  • Vitamins eg, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, folic acid and their salts, or esters thereof
  • sweeteners eg, monosaccharides, oligosaccharides, sugar alcohols, Synthetic sweeteners
  • acidulants other than hydroxy acid and ascorbic acid for example, succinic acid, adipic acid, glucono delta lactone, acetic acid, fumaric acid
  • flavoring agents coloring agents, preservatives and the like may be appropriately blended. .
  • the form of the solid composition of the present invention is not particularly limited as long as it is solid at room temperature (15 to 25 ° C.).
  • Examples of the dosage form include capsules, granules, powders, tablets, pills, troches and the like. Among these, from the point of easy intake, the form of chewing and ingesting is preferable, chewable tablets and lozenges are more preferable, and chewable tablets are more preferable.
  • when it is set as a tablet it can also be set as the split tablet which put the score line.
  • an acceptable carrier can be blended as necessary.
  • excipients eg, lactose, starches, crystalline cellulose, sucrose, mannitol, light anhydrous silicic acid, calcium hydrogen phosphate, etc.
  • binders eg, hydroxypropyl methylcellulose, hydroxypropylcellulose, gelatin, pregelatinized starch , Polyvinyl pyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, hydrogenated oil, etc.
  • disintegrating agents eg, carmellose, carmellose calcium, croscarmellose sodium, crospovidone, corn starch, low substituted hydroxypropylcellulose, etc.
  • lubricants Eg, calcium stearate, magnesium stearate, sucrose fatty acid ester, sodium stearyl fumarate, talc, silicon dioxide, etc.
  • flavoring agents eg, stevia etc.
  • extenders field Active agents, dispersing agents, buffering agents, preservatives, include carriers such as diluent
  • the shape of the solid composition may be a round tablet or various irregular tablets having a surface shape such as an oval, an oval, or a quadrangle.
  • a diameter of 5 to 15 mm is preferable from the viewpoint of ingestion.
  • the weight per tablet is preferably 0.1 to 2 g, more preferably 0.3 to 1 g from the viewpoint of simplicity and effectiveness.
  • the solid composition of the present invention is produced according to a conventional method without any particular limitation.
  • it is manufactured by preparing a mixture of (A) a fat globule membrane component, (B) at least one acid selected from hydroxy acid and ascorbic acid, and additives that are added as necessary, and then compressing the mixture. can do.
  • Tablets can be molded by directly compressing the mixture (direct powder compression method), or granulated using dry granulation method, wet granulation method, etc. and then compressed (granule compression method) Also good.
  • a conventional tableting machine such as a rotary tableting machine or a single-shot tableting machine can be used.
  • a tablet is formed after granulation by a granulation method, an extrusion granulation method using a cylindrical granulator, a spherical granulator, a pelleter, etc .; a crushing granulation method using a speed mill, a power mill, etc .;
  • a granulated product is produced by dynamic granulation method, stirring granulation method, fluidized bed granulation method, etc., dried and sized, and then the obtained granulated product is compressed by the tableting machine to form tablets. it can.
  • the compression molding pressure at the time of tableting is preferably about 10 to 30 MPa from the viewpoint of maintaining the hardness of the molded product, disintegration, and the like.
  • the present invention further discloses the following composition.
  • the lipid content of the (A) fat globule membrane component is preferably 10% by mass or more, more preferably 20% by mass or more, still more preferably 30% by mass or more, and preferably 100% by mass or less. More preferably, it is 90% by mass or less, more preferably 60% by mass or less, preferably 10 to 100% by mass, more preferably 20 to 90% by mass, and further preferably 30 to 60% by mass.
  • (A) The content of phospholipid of the fat globule membrane component is preferably 5% by mass or more, more preferably 8% by mass or more, further preferably 10% by mass or more, and further preferably 15% by mass or more.
  • the solid composition according to ⁇ 1> or ⁇ 2> which is ⁇ 90% by mass, more preferably 10 to 70% by mass, and further preferably 15 to 60% by mass.
  • the fat globule membrane component preferably contains sphingomyelin as a phospholipid, and the content of sphingomyelin in the fat globule membrane component is preferably 1% by mass or more, more preferably 2% by mass or more, More preferably, it is 3% by mass or more, preferably 50% by mass or less, more preferably 30% by mass or less, still more preferably 25% by mass or less, still more preferably 20% by mass or less, and preferably 1%.
  • the content of sphingomyelin in the total phospholipid of the fat globule membrane component is preferably 3% by mass or more, more preferably 5% by mass or more, still more preferably 10% by mass or more, and further preferably 15% by mass.
  • % Or more preferably 50% by mass or less, more preferably 40% by mass or less, still more preferably 35% by mass or less, still more preferably 30% by mass or less, and preferably 3 to 50% by mass
  • the content of the (A) fat globule film component in the solid composition is preferably 25% by mass or more, more preferably 30% by mass or more, still more preferably 35% by mass or more, and further preferably 40% by mass. Or more, preferably 60% by mass or less, more preferably 55% by mass or less, still more preferably 50% by mass or less, and preferably 20 to 60% by mass, more preferably 25 to 55% by mass, The solid composition according to any one of ⁇ 1> to ⁇ 5>, more preferably 30 to 50% by mass.
  • the phospholipid content in the solid composition is preferably 1% by mass or more, more preferably 2% by mass or more, still more preferably 3% by mass or more, and further preferably 4% by mass or more.
  • ⁇ 1>- ⁇ 6> The solid composition according to any one of ⁇ 1> to ⁇ 6>, which is by mass%, more preferably 3 to 40 mass%, and still more preferably 4 to 30 mass%.
  • the content of sphingomyelin in the solid composition is preferably 0.5% by mass or more, more preferably 0.7% by mass or more, still more preferably 1% by mass or more, and preferably 3%.
  • At least one acid selected from hydroxy acid and ascorbic acid is preferably at least one acid selected from lactic acid, tartaric acid, malic acid, citric acid, and ascorbic acid, and more preferably Is at least one acid selected from malic acid, citric acid and ascorbic acid, more preferably malic acid or citric acid, and even more preferably malic acid, any one of ⁇ 1> to ⁇ 8>
  • the content of component (B) in the solid composition is preferably 3% by mass or less, and preferably 1 to 3% by mass. Any one of ⁇ 1> to ⁇ 9> The solid composition described.
  • Mass ratio of at least one acid selected from (B) hydroxy acid and ascorbic acid in solid composition to content of (A) fat globule film component in solid composition [(B ) / (A)] is preferably 0.016 or more, more preferably 0.02 or more, still more preferably 0.03 or more, and preferably 0.2 or less, more preferably 0.15. Or less, more preferably 0.1 or less, preferably 0.016 to 0.2, more preferably 0.02 to 0.2, still more preferably 0.02 to 0.1, and still more preferably 0.
  • the form of the solid composition is preferably a capsule, granule, powder, tablet, pill or troche, more preferably a chewable tablet or troche, and still more preferably a chewable tablet ⁇
  • carbohydrate analysis The amount of carbohydrate was determined by excluding the amount of protein, the mass of lipid, the amount of ash, and the amount of water in the sample from the mass of the sample.
  • the amount of ash was determined by the direct ashing method (the sample was ashed at 550 ° C. and weighed), and the amount of water was determined by the atmospheric pressure heating drying method (105 ° C. for 4 hours and weighed).
  • the developed thin-layer plate was sprayed with a ditomer reagent, the sphingomyelin spot was scraped off, and 2 mL of a 3% (V / V) nitric acid-containing perchloric acid solution was added, followed by heat treatment at 170 ° C. for 3 hours. After adding 5 mL of distilled water, 5 mL of molybdenum blue coloring reagent, 1 mL of 5% (W / V) ascorbic acid aqueous solution and distilled water were added to make the total amount 50 mL, and the absorbance at 710 nm was measured. The amount of phosphorus was determined from a calibration curve using potassium dihydrogen phosphate, and the value obtained by multiplying the amount of phosphorus by 25.4 was taken as the amount of sphingomyelin.
  • Fat globule membrane component 1 BSCP, Megre Japan Co., Ltd.
  • Fat globule membrane component 2 Milk Ceramide MC-5, Snow Brand Milk Products Co., Ltd.
  • Malic acid DL-Malic acid, Fuso Chemical Industry Co., Ltd.
  • Citric acid anhydrous citric acid 80MP, Fuso Chemical Industry Co., Ltd.
  • Ascorbic acid L-ascorbic acid crystal
  • DSM Cornstarch Solar eclipse cornstarch, Japan Food Processing Co., Ltd.
  • Aspartame PAL SWEET DIET, Ajinomoto Co., Inc.
  • the composition of fat globule membrane component 1 was carbohydrate: 10.7%, lipid: 23.8%, protein: 50.9% in terms of dry matter.
  • the phospholipid content was 16.6%.
  • the sphingomyelin content was 3.62%.
  • the composition of fat globule membrane component 2 was 26.1% carbohydrate, 43.3% lipid, and 21.2% protein in terms of dry matter.
  • the phospholipid content was 33.3%.
  • the sphingomyelin content was 8.03%.
  • Examples 1 to 9 and Comparative Examples 1 to 5 The raw material having a large particle size was pulverized and passed through 50 mesh, and then each raw material component was mixed with the composition shown in Table 1. Next, using a single-type tableting machine (manufactured by RIKEN), the tablet was tableted at a tablet weight of 500 mg with a ring-shaped punch with a hole diameter of 9.5 mm to obtain a chewable tablet.
  • Example 2 was evaluated as “5” and Comparative Example 3 as “1”. Specifically, the following items were evaluated. 5: Feels a good milk flavor very strongly 4: Feels a strong milk flavor strong 3: Feels a good milk flavor 2: Feels almost no good milk flavor 1: Have a milk taste without a good milk flavor Means the pleasant flavor of milk that spreads in the mouth when eating.
  • Example 2 was evaluated as “5” and Comparative Example 4 as “1”. Specifically, the following items were evaluated. 5: No milky odor / oily odor later, very clean 4: Lateral milky odor / oily odor almost unclean, 3: Later, milky odor / oily odor slightly felt 2 : Milky odor / oily odor strongly felt later, not refreshed 1: Milky odor / oily odor felt very strong later, but unclean milky odor has a milky odor with a slightly bitter / smelling taste means.
  • Example 4 was evaluated as “5” and Comparative Example 4 as “1”. Specifically, the following items were evaluated. 5: Adhesion to teeth and tongue is very weak 4: Adhesion to teeth and tongue is weak 3: Adhesion to teeth and tongue is slightly strong 2: Adhesion to teeth and tongue is strong 1: Very strong adhesion to teeth and tongue
  • Comparative Example 5 in which no organic acid was blended hardly felt the milk flavor peculiar to the fat globule membrane component, and the milky odor and oily odor remained after ingestion. In addition, stickiness in the mouth was felt.
  • Examples 1 to 9 containing a certain amount of hydroxy acid or ascorbic acid had a strong milk flavor peculiar to fat globule membrane components, and were excellent in a refreshing aftertaste. In addition, stickiness and adhesion in the mouth during eating were suppressed.
  • Comparative Example 1 in which the proportion of organic acid was small and Comparative Example 4 in which the proportion of fat globule membrane component was large, milky odor and oily odor remained later, and Comparative Example 4 was also felt sticky in the mouth.
  • Comparative Example 2 with a large proportion of organic acid and Comparative Example 3 with a small proportion of fat globule membrane component it was difficult to feel a good milk flavor peculiar to the fat globule membrane component during chewing.

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Abstract

L'invention concerne une composition solide qui contient les composants (A) et (B) suivants : (A) de 20 à 65 % en masse d'un composant de membrane de globule gras et (B) de 1 à 4 % en masse d'au moins un type d'acide choisi parmi les hydroxyacides et les acides ascorbiques.
PCT/JP2014/067215 2014-06-27 2014-06-27 Composition solide WO2015198481A1 (fr)

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JP2014558337A JP5816761B1 (ja) 2014-06-27 2014-06-27 固形状組成物
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Citations (11)

* Cited by examiner, † Cited by third party
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