JP2008245588A - Emulsifier composition and oil-in-water emulsion - Google Patents

Abstract

To provide an emulsifier composition for producing an oil-in-water emulsion which can contain a large amount of a water-insoluble substance such as coenzyme Q10 and is excellent in alcohol resistance and salt resistance.
The emulsifier composition of the present invention comprises (A) a polyglycerol fatty acid ester, (B) a monoester of sucrose and a fatty acid, (C) lecithin, and (D) an organic acid monoglyceride that satisfies specific requirements. Become. It is characterized by an oil-in-water emulsion containing the emulsifier composition and having an average particle size of 70 to 300 nm.
[Selection figure] None

Description

  The present invention relates to an emulsifier composition for producing an oil-in-water emulsion excellent in alcohol resistance, and an oil-in-water emulsion using the same. More specifically, the present invention relates to an emulsifier composition not only excellent in alcohol resistance but also excellent in heat resistance, acid resistance and salt resistance, and an oil-in-water emulsion using the same.

  In recent years, the health food market has grown greatly, and beverages containing functional materials having effects on beauty, health, diet, etc. have also diversified. There are many water-insoluble substances that are hydrophobic and oil-soluble in functional materials, and when these functional materials are blended in beverages, it is necessary to emulsify them by some method to make them water-soluble. In general, a method of making these functional materials into an oil-in-water emulsion using an emulsifier is employed.

  Since the demand for functional materials has been diversified as described above, various ingredients such as vitamins, amino acids, functional lipids, and herbal extracts are blended in foods such as beverages and foods. For example, oil-in-water emulsions containing coenzyme Q10 have attracted attention as health drinks, and in order to diversify their functions, it is desired to further add extract extract components such as herbal medicines and plants to this emulsion.

  When these foods are produced industrially, oil-in-water emulsions need to be used stably. As a characteristic of oil-in-water emulsions, heat resistance that can withstand sterilization processes and acid resistance that can withstand a wide range of pH conditions Is required. However, since extract components such as herbal medicines and plants contain ethanol, this ethanol becomes an external factor that breaks the emulsification, making it difficult to maintain the emulsified state. Therefore, development of an oil-in-water emulsion excellent in alcohol resistance in addition to heat resistance and acid resistance is desired, and various studies have been made so far.

  Patent Document 1 discloses a technique for stabilizing a cream liquor composition using sucrose palmitate and / or sucrose stearate, and Patent Document 2 discloses a technique using microcrystalline cellulose. ing. Patent Document 3 discloses a method of combining a polyglycerin fatty acid ester and an ionic emulsifier, and Patent Document 4 discloses a technique using polyglycerin fatty acid ester, sucrose fatty acid ester, and organic acid monoglyceride as an emulsifier. It is disclosed.

However, using any of the emulsifier compositions disclosed therein, it was still difficult to produce an oil-in-water emulsion that can maintain long-term emulsion stability in an alcohol solution such as ethanol. .
Japanese Patent Laid-Open No. 5-219885 JP-A-8-173135 Japanese Patent Laying-Open No. 2005-143424 JP 2003-284510 A

An object of the present invention is to provide an emulsifier composition for producing an oil-in-water emulsion that can contain a large amount of a water-insoluble substance and is excellent in alcohol resistance.
Another object of the present invention is to provide an oil-in-water emulsion that uses this emulsifier composition and is excellent not only in alcohol resistance but also in heat resistance, acid resistance, and salt resistance.

The emulsifier composition of the present invention comprises
(A) a polyglycerol fatty acid ester which is an ester of a polyglycerol having an average degree of polymerization of 5 to 15 and a fatty acid having 8 to 22 carbon atoms,
(B) sucrose fatty acid ester which is an ester of sucrose and a fatty acid having 8 to 22 carbon atoms,
(C) An emulsifier composition containing lecithin, (A) 5 to 35 parts by weight of (B) sucrose fatty acid ester and (C) 2 to 25 parts by weight of lecithin with respect to 100 parts by weight of polyglycerol fatty acid ester It is characterized by being.

The emulsifier composition of the present invention may further contain (D) an organic acid monoglyceride in an amount of 2 to 20 parts by weight.
Furthermore, (A) is preferably a short-chain polyglycerol fatty acid ester having an average degree of polymerization of 3 to 6 and a long-chain polyglycerol fatty acid ester having an average degree of polymerization of 7 to 15.

  The oil-in-water emulsion of the present invention comprises 0.1 to 40% by weight of a water-insoluble substance, 2 to 50% by weight of the emulsifier composition according to any one of claims 1 to 3, and 10 to 97.9 of an aqueous component. It is characterized in that it is contained in an amount of% by weight.

The water-insoluble substance is preferably coenzyme Q10.
The average particle size of the oil-in-water emulsion of the present invention is preferably 70 to 300 nm.
The oil-in-water emulsion of the present invention is added to foods.

According to the emulsifier composition of the present invention, an oil-in-water emulsion excellent in alcohol resistance can be produced.
The oil-in-water emulsion of the present invention has good alcohol resistance and can maintain a stable emulsified state for a long time even when added to a high concentration alcohol solution of 30% by weight. Furthermore, since heat resistance and acid resistance are also good, high stability can be maintained in foods such as beverages or foods containing various functional materials, crude drugs, extracts and the like. Moreover, salt resistance can be improved more by making the average particle diameter of an oil-in-water emulsion into a fixed range.

  In particular, it is possible to provide an emulsifier composition and an oil-in-water emulsion suitable for production of health drinks, health foods and the like containing coenzyme Q10 and the like.

Next, the emulsifier composition of the present invention and the oil-in-water emulsion will be specifically described.
<Emulsifier composition>
The emulsifier composition of the present invention comprises (A) a polyglycerol fatty acid ester which is an ester of a polyglycerol having an average degree of polymerization of 5 to 15 and a fatty acid having 8 to 22 carbon atoms, (B) sucrose and 8 carbon atoms. It contains sucrose fatty acid ester which is a monoester with a fatty acid of ˜22, and (C) lecithin.

[(A) Polyglycerol fatty acid ester]
The (A) polyglycerin fatty acid ester (hereinafter also referred to as component (A)) used in the emulsifier composition of the present invention is an ester of polyglycerin having an average degree of polymerization of 5 to 15 and a fatty acid having 8 to 22 carbon atoms. is there. Specific examples of the polyglycerin having an average degree of polymerization of 5 to 15 include pentaglycerin, hexaglycerin, heptaglycerin, octaglycerin, nonaglycerin, decaglycerin, dodecaglycerin, and undecaglycerin. These may be used alone or in combination of two or more.

  Specific examples of the fatty acid having 8 to 22 carbon atoms include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, linoleic acid, oleic acid, arachidic acid, and erucic acid. It is done. These may be used alone or in combination of two or more.

  Component (A) is an ester-bonded polyglycerin and fatty acid, and may be a monoester, a diester, or a triester. Specific examples of the monoester include pentaglycerol monolaurate, pentaglycerol monooleate, pentaglycerol monostearate, decaglycerol monooleate, and decaglycerol monostearate.

  Specific examples of the diester include pentaglycerin dilaurate, pentaglycerin dimyristate, pentaglycerin distearate, decaglycerin diolate, decaglycerin distearate, and the like.

  Specific examples of the triester include pentaglycerin trilaurate, pentaglycerin trimyristate, pentaglycerin tristearate, decaglycerin trioleate, and decaglycerin tristearate. These may be used alone or in combination of two or more.

  The short-chain polyglycerin fatty acid ester is a short-chain polyglycerin having an average degree of polymerization of 3 to 6, preferably an average degree of polymerization of 5 to 6, and a fatty acid having 8 to 22 carbon atoms, preferably having 14 to 18 carbon atoms. Fatty acids are ester-bonded and may be monoesters, diesters or triesters. Specific examples of the short-chain polyglycerol fatty acid ester include pentaglycerol monooleate, pentaglycerol monostearate, hexaglycerol monooleate and the like. Preferable are pentaglycerin monooleate and pentaglycerin monostearate.

  The long-chain polyglycerin fatty acid ester is a long-chain polyglycerin having an average degree of polymerization of 7 to 15, preferably an average degree of polymerization of 10, and a fatty acid having 8 to 22 carbon atoms, preferably a fatty acid having 14 to 18 carbon atoms. Monoesters, diesters and triesters. Specific examples of the long-chain polyglycerol fatty acid ester include decaglycerol monooleate, decaglycerol monostearate, decaglycerol monolinoleate and the like. Preferred are decaglycerin monooleate and decaglycerin monostearate.

  If the average degree of polymerization of the polyglycerol is less than 5, the alcohol resistance of the oil-in-water emulsion to be produced may be deteriorated. Even if the average degree of polymerization of polyglycerin exceeds 10, there is no particular problem, but since it is not widely distributed for food use, it may be difficult to obtain.

  Use of a fatty acid having less than 8 carbon atoms may deteriorate the alcohol resistance of the oil-in-water emulsion to be produced, and those having a fatty acid exceeding 22 carbon atoms are available on an industrial scale. May be difficult.

When these short-chain polyglycerol fatty acid esters and long-chain polyglycerol fatty acid esters are used in combination as the component (A), a more stable oil-in-water emulsion can be produced. Specifically, it is preferable to use a combination of decaglycerin monostearate or decaglycerin monooleate and pentaglycerin monostearate or pentaglycerin monooleate.

[(B) Sucrose fatty acid ester]
(B) Sucrose fatty acid ester (hereinafter also referred to as component (B)) used in the emulsifier composition of the present invention is sucrose and a fatty acid having 8 to 22 carbon atoms, preferably 14 to 18 carbon atoms. Monoester with fatty acid.

  If the number of carbon atoms in the fatty acid is less than 8, the stability of the oil-in-water emulsion to be produced tends to be inferior, and fatty acids having more than 22 carbon atoms may be difficult to obtain on an industrial scale. There is.

  Specific examples of the component (B) include sucrose stearate, sucrose palmitate, sucrose myristic ester, sucrose oleate, and the like. Of these, sucrose stearate or sucrose myristic ester is preferred. These may be used alone or in combination of two or more.

In the present invention, the content of the component (B) in the emulsifier composition is 5 to 35 parts by weight, preferably 10 to 30 parts by weight with respect to 100 parts by weight of the component (A).
When the content of the component (B) is less than 5 parts by weight, there is a possibility that sufficient alcohol resistance may not be obtained in the oil-in-water emulsion to be produced regardless of whether or not (C) lecithin described later is used. . Moreover, when content of a component (B) exceeds 35 weight part, while alcohol resistance may fall in the oil-in-water type emulsion manufactured, a viscosity may become high, and it applies to foodstuffs. It becomes difficult.

[(C) Lecithin]
The (C) lecithin (hereinafter also referred to as component (C)) used in the emulsifier composition of the present invention is naturally derived lecithin made from soybeans, egg yolks and the like. Specific examples include plant lecithin (eg, soy lecithin, corn lecithin, rapeseed lecithin, etc.), egg yolk lecithin, fractionated lecithin, enzymatically decomposed lecithin, etc. Among them, soybean lecithin, egg yolk lecithin, enzymatically decomposed lecithin Is preferred.

  Fractionated lecithin is obtained by fractionating specific components from plant lecithin or egg yolk lecithin using an organic solvent such as ethanol and utilizing the difference in solubility. Enzymatically decomposed lecithin can be obtained by allowing phospholipase to act on plant lecithin, egg yolk lecithin, fractionated lecithin, etc. to cause hydrolysis, transfer reaction and the like. Various enzyme-decomposed lecithins can be obtained depending on the type of lecithin and the type of phospholipase. In the present invention, these are collectively called enzyme-decomposed lecithin. In the present invention, any kind of enzymatically degraded lecithin may be used. Moreover, these lecithins may be used individually by 1 type, and may be used in combination of 2 or more type.

  Thus, by blending the component (C) in the emulsifier composition of the present invention, in the oil-in-water emulsion using the emulsifier composition of the present invention described later, the oil component composed of a water-insoluble substance is contained in the aqueous component. It is possible to disperse it moderately and to maintain the dispersed state (emulsified state) over a long period of time.

In the present invention, the content of the component (C) in the emulsifier composition is 2 to 25 parts by weight, preferably 3 to 15 parts by weight, more preferably 3 to 10 parts by weight with respect to 100 parts by weight of the component (A). The amount of parts. When the content of the component (C) is less than 2, sufficient alcohol resistance cannot be obtained in the produced oil-in-water emulsion regardless of the use of the component (B).

  When the content of the component (C) exceeds 25, there is a possibility that sufficient salt resistance cannot be obtained in the produced oil-in-water emulsion. Moreover, when added to foods, the taste unique to the emulsifier may adversely affect the taste of the foods.

[Organic acid monoglyceride (D)]
When an organic acid monoglyceride (D) (hereinafter also referred to as component (D)) is further added to the emulsifier composition of the present invention, the alcohol resistance of the produced oil-in-water emulsion is further improved. Component (D) is an ester of an organic acid and a monoglyceride, and specific examples of the organic acid from which such an organic acid monoglyceride is derived include acetic acid, lactic acid, citric acid, succinic acid, and tartaric acid. Can be mentioned. Of these, succinic acid or citric acid is preferable.

  Specific examples of the organic acid monoglyceride include succinic acid monoglyceride and citric acid monoglyceride. Of these, succinic monoglyceride is preferable.

Content of a component (D) is 2-20 weight part normally with respect to 100 weight part of a component (A), Preferably it is the quantity of 3-15 weight part.
[Other ingredients]
In the emulsifier composition of the present invention, monoglycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid are added to the emulsifiers of the components (A) to (D) within the range not impairing the effects of the present invention. Other emulsifiers such as esters and saponins may be added.

  The emulsifier composition of the present invention can be produced by stirring, mixing, heating, dissolving, etc., each component described above by a known method. Moreover, when manufacturing the oil-in-water type emulsion mentioned later, you may add and use each component mentioned above suitably so that it may become the composition ratio of this invention.

<Oil-in-water emulsion>
The oil-in-water emulsion of the present invention is characterized by including the above-described emulsifier composition of the present invention, a water-insoluble substance, and an aqueous component. The oil-in-water emulsion means a system in which water is a continuous phase of two types of liquids that are not soluble in each other, and the oil is dispersed and held in water as a number of fine droplets.

[Water-insoluble substances]
The water-insoluble substance used in the oil-in-water emulsion of the present invention means a water-insoluble substance used in foods, specifically, fats and oils, oil-soluble vitamins, oil-soluble fragrances, lipids, ubiquinones, etc. Is mentioned. Fats and oils include fats and oils obtained from animals, plants, and microorganisms, or oils and fats obtained by chemical reactions and enzymatic reactions. Specifically, for example, tuna oil, sardine oil, mackerel oil, saury oil, bonito oil, liver oil, soybean oil, perilla oil, sesame oil, cocoa butter, peanut oil, coconut oil, evening primrose oil, borage oil, cottonseed oil, Examples of the oils and fats include rapeseed oil, squalene, squalane, lanolin, liquid paraffin, jojoba oil, and medium-chain fatty acid triglycerides. Specific examples of the oil-soluble vitamin include vitamin A, vitamin D, vitamin E (tocopherol), vitamin K, vitamin P, and the like. Specific examples of the oil-soluble fragrance include menthol, orange oil, lemon oil, yuzu oil, and essential oil. Specific examples of other lipids include, for example, glycosylceramide, octacosanol, phytosterol, coenzyme Q10, α-lipoic acid, lycopene, beta carotene, lutein and the like. Among these, coenzyme Q10, tocopherol, α-lipoic acid and the like are preferable, and coenzyme Q10 is more preferable.

  It is widely desired to use functional materials such as coenzyme Q10, tocopherol, and α-lipoic acid for foods. When the emulsifier composition of the present invention or the oil-in-water emulsion is used for foods, In addition to the essential properties of acid resistance and salt resistance, a product with high alcohol resistance can be obtained.

  The content of the water-insoluble substance is 0.1 to 40% by weight, preferably 1 to 30% by weight, and more preferably 5 to 25% by weight. When the content of the water-insoluble substance is less than 0.1% by weight, the relative amount of the emulsifier composition and the aqueous component in the oil-in-water emulsion with respect to the water-insoluble substance increases when added to beverages and foods. There is a risk of adversely affecting the storage and taste of beverages and foods. In this case, the cost may increase. If the content of the water-insoluble substance exceeds 40% by weight, the stability of the oil-in-water emulsion tends to be inferior, and the alcohol resistance may be deteriorated.

[Aqueous component]
The aqueous component used in the present invention means water or a polyhydric alcohol that becomes a water phase part of an oil-in-water emulsion.

  The water is not particularly limited as long as it can be used for foods, and examples thereof include tap water and distilled water. The polyhydric alcohol means an alcohol having two or more hydroxyl groups in one molecule. Specifically, for example, propylene glycol, glycerin, glucose, fructose, maltitol, reduced starch syrup, lactitol, paratinite, erythritol , Sugar alcohols such as sorbitol, mannitol and the like, and these may be used alone or in combination of two or more. Of these, glycerin, reduced starch syrup, and a mixture of glucose and fructose (glucose fructose liquid sugar) are preferable.

  The content of the aqueous component in the oil-in-water emulsion is usually 10 to 97.9% by weight, preferably 30 to 80% by weight, more preferably 35 to 70% by weight in 100% by weight of the oil-in-water emulsion. is there.

  When the content of the aqueous component is less than 10% by weight, the stability of the resulting oil-in-water emulsion tends to deteriorate. When the content of the aqueous component exceeds 97.9% by weight, the blending amount of the water-insoluble substance and the emulsifier composition is reduced, and even if the foods produced using the oil-in-water emulsion are ingested, It may become difficult to obtain the effect.

[Other ingredients]
Furthermore, other components such as thickeners such as guar gum, xanthan gum, gum arabic, and pectin can be added to the oil-in-water emulsion within the range that does not impair the effects of the present invention.

<Each component amount of oil-in-water emulsion>
The oil-in-water emulsion of the present invention comprises 2 to 50% by weight of the above emulsifier composition, preferably 5 to 30% by weight, more preferably 10 to 25% by weight, and water-insoluble substance 0.1 to 40% by weight, preferably 1 to 30% by weight, more preferably 5 to 25% by weight, and aqueous component 10 to 97.9% by weight, preferably 30 to 90% by weight, more preferably 50 to 85% by weight.

  Furthermore, in the oil-in-water emulsion of the present invention, the emulsifier composition is usually 10 to 10,000 parts by weight, preferably 30 to 2500 parts by weight, more preferably 50 to 500 parts by weight, with respect to 100 parts by weight of the water-insoluble substance. It may be an oil-in-water emulsion containing the aqueous component in an amount of 50 to 90000 parts by weight, preferably 120 to 9000 parts by weight, more preferably 200 to 2000 parts by weight. .

  If the content of the emulsifier composition is less than 2% by weight, a stable oil-in-water emulsion may not be produced, and the alcohol resistance may be deteriorated. If the content of the emulsifier composition exceeds 50% by weight, the state and taste of beverages and foods may be adversely affected, and the cost may increase.

[Method for producing oil-in-water emulsion]
The oil-in-water emulsion of the present invention can be produced using a conventionally known method, and for example, can be produced using the following method.

  Add water and a polyhydric alcohol to the polyglycerin fatty acid ester which is the component (A), and stir it vigorously with a propeller or the like, and add a small amount of the mixture of the sucrose fatty acid ester which is the component (B). Go. Next, the stirring force is weakened and heated to 75 ° C. to 80 ° C. to completely dissolve the emulsifier. After adding the lecithin which is a component (C) to the water phase part prepared in this way and making it melt | dissolve, a water-insoluble substance is added as an oil phase part, and a preliminary | backup emulsion is prepared. By using a homogenization processor such as a colloid mill, a high-pressure homogenizer, a microfluidizer, an optimizer, or a nanomizer, a homogeneous oil-in-water emulsion can be obtained. You may perform this homogenization process twice or more. In addition to the homogenizer, the homogenizer may be a homogenizer such as an ultrasonic emulsifier or a homomixer such as a TK homomixer, a azimuth homomixer, an ultramixer, or a CLEARMIX.

  As an emulsification method, a natural emulsification method, a phase inversion emulsification method, a gel emulsification method, a D phase emulsification method, and the like can be used. Moreover, you may carry out combining these methods and mechanical emulsification methods, such as the said homogenization process.

[Average particle size of oil-in-water emulsion]
The average particle size of an oil-in-water emulsion means the average value of the diameter of oil droplets (spherical micelles) that are stably held in water by an emulsifier. In this specification, the value measured based on the photon correlation method is Average particle diameter. As the measuring device, a particle size distribution measuring device N5 type [manufactured by Beckman Coulter, Inc.] capable of measuring a range of several nm or more by the photon correlation method is used.

  The average particle size of the oil-in-water emulsion of the present invention determined by the above measurement method is preferably 70 to 300 nm, and more preferably 70 to 200 nm. When the average particle size is in the above range, a good emulsified state can be maintained while maintaining various characteristics of the aqueous oil emulsion of the present invention over a long period of time.

  For example, when the oil-in-water emulsion of the present invention and an alcohol aqueous solution with an alcohol concentration of 30% are mixed, the increase in the average particle diameter is usually 50 nm or less even after 3 months from mixing, and high alcohol resistance is achieved. Will be shown.

Further, when the oil-in-water emulsion of the present invention is added to and mixed with an aqueous citric acid solution adjusted to pH = 3 and this solution is treated at 85 ° C. for 30 minutes, the amount of change in the average particle diameter after 7 days is preferably When it becomes 10-50 nm or less, More preferably, it is 10 nm or less, it will show high acid resistance and heat resistance.

  Similarly, when the oil-in-water emulsion of the present invention is added to and mixed with purified water containing 5% of sodium chloride and this solution is treated at 85 ° C. for 30 minutes, the amount of change in the average particle diameter after 7 days is as follows. When the thickness is preferably 10 to 50 nm or less, more preferably 10 nm or less, high salt resistance and heat resistance are exhibited.

[Application of oil-in-water emulsion]
The oil-in-water emulsion of the present invention can be added to foods such as the following beverages and foods.

  The beverage containing the oil-in-water emulsion of the present invention is a beverage containing one or more of minerals such as salt and potassium carbonate, acidulants, sweeteners, alcohol, vitamins, flavors and fruit juices, Specific examples include sports drinks, fruit juice drinks, lactic acid bacteria drinks, alcoholic drinks, vitamin drinks, mineral drinks, processed milk, soy milk, and drinks for improving constitution.

  In addition, as herbal extracts, herbs, and plant alcohol extracts, for example, ginseng extract, ginseng extract, licorice extract, black pepper extract, pine bark extract, ginkgo leaf extract, St. John's wort extract, rosemary extract, etc. Can also be added.

  Foods that can use the oil-in-water emulsion of the present invention include breads, donuts, cakes, cookies, biscuits, candy, jelly, fresh cream, ice cream, chocolate and other breads and confectionery; yoghurt, ham and other dairy processed foods; Fish paste products such as fried Satsuma, Chikuwa, kamaboko; seasonings such as soy sauce, miso, sauce, sauce, dressing; pickles such as takuan, Nara pickles, pickles, pickles; processed oils such as margarine, fat spread, shortening Examples thereof include powdered foods and drinks such as powdered drinks and powdered soups; capsule-shaped, tablet-shaped, powdered and granular health foods and nutritional supplements. Moreover, it can be easily added to foods for elderly people, tube enteral nutrients and the like.

EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited at all by these Examples.
The compositions of Examples 1-4 and Comparative Examples 1-7, in which oil-in-water emulsions were prepared using coenzyme Q10 as the water-insoluble substance, are shown in Table 1, and Examples 5-9 using tuna oil as the water-insoluble substance. The compositions of Comparative Example 8 and Comparative Example 8 are shown in Table 3, and the compositions of Examples 10 to 13 and Comparative Example 9 where the homogenization treatment was performed a plurality of times are shown in Table 5. In addition, B / A and C / A in the table mean the ratio of the component (B) and the component (C) when the component (A) is 100. The performance of the prepared oil-in-water emulsion was evaluated by an alcohol resistance test, an acid / heat resistance test, and a salt / heat resistance test. The average particle diameter of the prepared oil-in-water emulsion and the evaluation results are shown in Tables 2, 4, and 6.

(Alcohol resistance test)
The prepared oil-in-water emulsion was mixed with an alcohol aqueous solution having an alcohol concentration of 30%, and the alcohol resistance was evaluated based on the average particle diameter after one month or three months. The unit of the numbers in the table is nm, and the symbols O, Δ, and X represent the following states.

○: The average particle size change of the oil-in-water emulsion after storage is suppressed to 50 nm or less, and no oily odor due to precipitates or olfaction is observed, and stable emulsification is maintained.
(Triangle | delta): Although the average particle diameter of the oil-in-water emulsion has increased 50 nm or more after storage, precipitation, isolation | separation, etc. are not recognized but emulsification is hold | maintained.

X: The average particle diameter of the oil-in-water emulsion has increased by 50 nm or more after storage, and precipitates and oily odors have developed, and the emulsification is not stably maintained.
(Acid and heat resistance test)
Add and mix the prepared oil-in-water emulsion to a citric acid aqueous solution adjusted to pH = 3 so as to have a concentration of 1% by weight. Went. This was allowed to cool at room temperature, and acid resistance and heat resistance were evaluated based on the average particle diameter after 7 days. The unit of the numbers in the table is nm, and the symbols O and X represent the following states.

○: The average particle size of the oil-in-water emulsion after storage is almost unchanged (within 10 nm) and stable.
(Triangle | delta): The average particle diameter of the oil-in-water emulsion has increased 10-50 nm after storage, and is somewhat unstable.

X: The average particle diameter of the oil-in-water emulsion increased after storage by 50 nm or more and is not stable.
(Salt resistance / heat resistance test)
Similarly, 1% by weight of the prepared oil-in-water emulsion was added to purified water containing 5% sodium chloride, and this solution was subjected to a hot water bath and heat-treated for 30 minutes from the time when the liquid temperature reached 85 ° C. The solution here was allowed to cool at room temperature, and the salt resistance and heat resistance were evaluated based on the average particle diameter after 7 days. The unit of the numbers in the table is nm, and the symbols O and X represent the following states.

○: The average particle size of the oil-in-water emulsion is not substantially changed after storage (within 10 nm) and is stable.
(Triangle | delta): The average particle diameter of the oil-in-water emulsion has increased 10-50 nm after storage, and is somewhat unstable.

X: The average particle diameter of the oil-in-water emulsion increased after storage by 50 nm or more and is not stable.
[Example 1]
Decaglycerin monooleate [trade name: Sunsoft Q-17S Taiyo Kagaku Co., Ltd.] 3.0 g, pentaglycerin monostearate [trade name: Sunsoft Q-181E Taiyo Kagaku Co., Ltd.] 0.5 g, Sho Sugar stearate [trade name: Ryoto Sugar Ester S-1670 manufactured by Mitsubishi Chemical Foods Co., Ltd.] 0.8 g, enzyme-degraded soybean lecithin [trade name: Sanlecithin W-1 Taiyo Kagaku Co., Ltd.] 0.2 g Coenzyme Q10 [manufactured by Nissin Pharma Co., Ltd.]: 4 g, glucose fructose liquid sugar [trade name: Newfract F0, Showa Sangyo Co., Ltd.] 7.5 g, 4 g of water are placed in a glass bottle and placed in an ultrasonic emulsifier. Processing gave a uniform oil-in-water emulsion.

[Example 2]
Decaglycerin monosoleate of Example 1: 3.0 g, pentaglycerin monostearate: 0.5 g, sucrose stearate: 0.8 g, enzymatically decomposed soybean lecithin: 0.2 g Name: Sunsoft Q-18S Taiyo Kagaku Co., Ltd.] 2.5 g, pentaglycerin monooleate [Product Name: Sunsoft A-171E Taiyo Kagaku Co., Ltd.] 1.0 g, Sucrose myristic acid ester [Product Name] : Ryoto sugar ester M-1695] Example 1 except that 0.7 g, enzymatically decomposed soybean lecithin: 0.3 g
The same operation was performed to obtain a uniform oil-in-water emulsion.

Example 3
Decaglycerin monooleate of Example 1: 3.0 g, pentaglycerin monostearate: 0.5 g, sucrose stearate ester: 0.8 g, enzymatically decomposed soybean lecithin: 0.2 g, decaglycerin monostearate: 2 .9 g, pentaglycerin monostearate: 0.8 g, sucrose myristic acid ester: 0.3 g, enzymatically decomposed soybean lecithin: 0.5 g A mold emulsion was obtained.

Example 4
Decaglycerin monooleate of Example 1: 3.0 g, pentaglycerin monostearate: 0.5 g, enzymatically decomposed soybean lecithin: 0.2 g, decaglycerol monostearate: 3.4 g, enzymatically decomposed soybean lecithin 0.3 g Except that, the same operation as in Example 1 was performed to obtain a uniform oil-in-water emulsion.

[Comparative Example 1]
Decaglycerin monooleate of Example 1: 3.0 g, pentaglycerin monostearate: 0.5 g, sucrose stearate: 0.8 g, enzymatically decomposed soybean lecithin: 0.2 g, decaglycerin monooleate: 2. Except for 7 g, pentaglycerin monooleate: 0.8 g, and sucrose myristic acid ester: 1.0 g, the same operation as in Example 1 was performed to obtain a uniform oil-in-water emulsion.

[Comparative Example 2]
Decaglycerin monooleate of Example 1: 3.0 g, pentaglycerin monostearate: 0.5 g, enzymatically decomposed soybean lecithin: 0.2 g, decaglycerin monooleate 2.5 g, pentaglycerin monostearate: 1.0 g , Kirayasaponin [trade name: Kirayanin C-100, manufactured by Maruzen Pharmaceutical Co., Ltd.] 0.2 g was used in exactly the same manner as in Example 1 to obtain a uniform oil-in-water emulsion.

[Comparative Example 3]
Decaglycerin monooleate: 3.0 g, pentaglycerin monostearate: 0.5 g, enzymatically decomposed soybean lecithin: 0.2 g, decaglycerin monostearate: 2.5 g, pentaglycerin monostearate: 1 0.0 g, monoglycerin monostearate [trade name: Emergy MS, manufactured by Riken Vitamin Co., Ltd.] 0.2 g was used in exactly the same manner as in Example 1 to obtain a uniform oil-in-water emulsion.

[Comparative Example 4]
Decaglycerin monooleate of Example 1: 3.0 g, pentaglycerin monostearate: 0.5 g, sucrose stearate: 0.8 g, enzymatically decomposed soybean lecithin: 0.2 g, decaglycerin monooleate: 2. Except for 7 g, pentaglycerin monooleate: 1.4 g, and enzymatically decomposed soybean lecithin: 0.4 g, the same operation as in Example 1 was performed to obtain a uniform oil-in-water emulsion.

[Comparative Example 5]
Decaglycerin monooleate of Example 1: 3.0 g, sucrose stearate ester: 0.8 g, enzymatically decomposed soybean lecithin: 0.2 g, decaglycerin monostearate: 3 g, sucrose myristate ester: 0.95 g Enzymatically decomposed soybean lecithin: Except for 0.05 g, the same operation as in Example 1 was performed to obtain a uniform oil-in-water emulsion.

[Comparative Example 6]
Example 1 except that sucrose stearate of Example 1: 0.8 g, enzyme-decomposed soybean lecithin: 0.2 g, sucrose stearate: 0.98 g, and enzyme-decomposed soybean lecithin: 0.02 g The same operation was performed to obtain a uniform oil-in-water emulsion.

[Comparative Example 7]
Pentaglycerin monostearate of Example 1: 0.5 g, sucrose stearate: 0.8 g, enzymatically decomposed soybean lecithin: 0.2 g, sucrose stearate: 1.28 g, lecithin: 0.22 g Except that, the same operation as in Example 1 was performed to obtain a uniform oil-in-water emulsion.

表１、２に示したように、乳化剤組成物として成分（Ａ）ポリグリセリン脂肪酸エステル、成分（Ｂ）ショ糖脂肪酸エステル、および成分（Ｃ）レシチンを含有する実施例１〜４では、耐アルコール試験において１ヶ月後も沈殿等を認めず、耐アルコール性が良好であった。長鎖ポリグリセリン脂肪酸エステル（デカグリセリンモノオレートおよびデカグリセリンモノステアレート）、短鎖ポリグリセリン脂肪酸エステル（ペンタグリセリンモノオレートおよびペンタグリセリンモノステアート）からそれぞれ選択し、２種類の成分（Ａ）を併用した実施例１〜３では、長鎖ポリグリセリン脂肪酸エステルであるデカグリセリンモノオレート単独の実施例４よりも耐塩性が優れていた。これに対し、乳化剤組成物がそれぞれ成分（Ａ）と成分（Ｂ）のみの場合（比較例１）、成分（Ａ）と成分（Ｂ）に他の乳化剤としてサポニンの一種であるキラヤサポニンを添加した場合（比較例２）、成分（Ａ）と成分（Ｂ）にレシチンのネガティブ・コントロールとしてモノグリセリンモノステアートを添加した場合（比較例３）、成分（Ａ）と成分（Ｃ）のみの場合（比較例４）は、いずれも沈殿を生じ平均粒子径も大きく増大しており、耐アルコール性が劣っていた。さらに、成分（Ａ）と成分（Ｂ）と成分（Ｃ）を含有していても、成分（Ａ）１００重量部に対して成分（Ｃ）が２重量部以下の場合（比較例５、６）も、同様に耐アルコール性が劣っていた。

As shown in Tables 1 and 2, in Examples 1 to 4, which contain component (A) polyglycerin fatty acid ester, component (B) sucrose fatty acid ester, and component (C) lecithin as an emulsifier composition, alcohol resistance In the test, no precipitation was observed even after one month, and the alcohol resistance was good. Long chain polyglycerin fatty acid ester (decaglycerin monooleate and decaglycerin monostearate) and short chain polyglycerin fatty acid ester (pentaglycerin monooleate and pentaglycerin monostearate), respectively, and two types of components (A) In Examples 1 to 3 used in combination, the salt resistance was superior to Example 4 in which decaglycerol monooleate alone, which is a long-chain polyglycerol fatty acid ester, was used. On the other hand, when the emulsifier composition is only component (A) and component (B) respectively (Comparative Example 1), Kirayasaponin, a kind of saponin, is added as another emulsifier to component (A) and component (B). (Comparative Example 2), when adding monoglycerin monostearate as a lecithin negative control to Component (A) and Component (B) (Comparative Example 3), only Component (A) and Component (C) In all cases (Comparative Example 4), precipitation occurred, the average particle size was greatly increased, and the alcohol resistance was poor. Furthermore, even when the component (A), the component (B), and the component (C) are contained, the component (C) is 2 parts by weight or less with respect to 100 parts by weight of the component (A) (Comparative Examples 5 and 6). ) Was similarly inferior in alcohol resistance.

Example 5
Decaglycerin monooleate [trade name: Sunsoft Q-17S Taiyo Kagaku Co., Ltd.] 3.0 g, pentaglycerin monostearate [trade name: Sunsoft Q-181E Taiyo Kagaku Co., Ltd.] 0.5 g, Sho Sugar stearate [trade name: Ryoto Sugar Ester S-1670 manufactured by Mitsubishi Chemical Foods Co., Ltd.] 0.8 g, enzyme-degraded soybean lecithin [trade name: Sanlecithin W-1 Taiyo Kagaku Co., Ltd.] 0.2 g , 2.0 g of tuna oil [trade name: Sanomega DHA27, manufactured by Nippon Oil & Fats Co., Ltd.], 9.3 g of glucose fructose liquid sugar [trade name: Newfract F0, manufactured by Showa Sangyo Co., Ltd.], and 4.2 g of water in a glass bottle And treated with an ultrasonic emulsifier to obtain a uniform oil-in-water emulsion.

Example 6
Decaglycerin monosoleate of Example 5: 3.0 g, pentaglycerin monostearate: 0.5 g, sucrose stearate: 0.8 g, enzymatically decomposed soybean lecithin: 0.2 g Name: Sunsoft Q-18S Taiyo Kagaku Co., Ltd.] 2.5 g, Pentaglycerin monooleate [Sunsoft A-171E Taiyo Kagaku Co., Ltd.] 1.0 g, Sucrose myristic acid ester [Product Name: Ryoto Sugar ester M-1695 manufactured by Mitsubishi Chemical Foods Co., Ltd.] Except for 0.7 g and enzymatically decomposed soybean lecithin: 0.3 g, the same operation as in Example 5 was performed to obtain a uniform oil-in-water emulsion.

Example 7
Decaglycerin monooleate of Example 5: 3.0 g, pentaglycerin monostearate: 0.5 g, sucrose stearate ester: 0.8 g, enzymatically decomposed soybean lecithin: 0.2 g, decaglycerin monostearate: 2 .9 g, pentaglycerin monostearate: 0.8 g, sucrose myristic acid ester: 0.3 g, enzymatically decomposed soybean lecithin: 0.5 g A mold emulsion was obtained.

Example 8
Except that sucrose stearate of Example 5: 0.8 g was changed to sucrose stearate: 0.6 g, succinic acid monoglyceride [trade name: Poem B-10 manufactured by Riken Vitamin Co., Ltd.] 0.2 g The same operation as in Example 5 was performed to obtain a uniform oil-in-water emulsion.

Example 9
Decaglycerin monooleate of Example 5: 3.0 g, pentaglycerin monostearate: 0.5 g, and enzyme-decomposed soybean lecithin: 0.2 g were used as 3.4 g of decaglycerol monooleate and 0.3 g of enzyme-degraded soybean lecithin. Except for the above, the same operation as in Example 5 was performed to obtain a uniform oil-in-water emulsion.

[Comparative Example 8]
Decaglycerin monooleate of Example 5: 3.0 g, pentaglycerin monostearate: 0.5 g, sucrose stearate ester: 0.8 g, enzymatically decomposed soybean lecithin: 0.2 g, decaglycerin monooleate: 2. Except for 7 g, pentaglycerin monooleate: 0.8 g, and sucrose stearate: 1.0 g, the same operation as in Example 4 was performed to obtain a uniform oil-in-water emulsion.

非水溶性物質としてマグロ油を用いた場合も、表３、４に示したように、成分（Ａ）と成分（Ｂ）と成分（Ｃ）とを含有した実施例５〜９では、３ヶ月後にも耐アルコール性が良好であった。長鎖および短鎖ポリグリセリン脂肪酸エステルからそれぞれ選択し２種類の成分（Ａ）を併用した実施例５〜８では、長鎖ポリグリセリン脂肪酸エステルであるデカグリセリンモノオレート単独の実施例９よりも耐塩性が優れていた。また成分（Ａ）と成分（Ｂ）と成分（Ｃ）とに加えて成分（Ｄ）である有機酸モノグリセライドを含有した実施例８では、実施例５、６、７、９よりも平均粒子径の増大量が小さく、より耐アルコール性が向上した。成分（Ａ）と成分（Ｂ）のみの比較例８では、油臭の発生や平均粒子径の増大を認め、耐アルコール性が劣っていた。

Even when tuna oil was used as the water-insoluble substance, as shown in Tables 3 and 4, in Examples 5 to 9 containing component (A), component (B) and component (C), 3 months Alcohol resistance was also good later. In Examples 5 to 8, each selected from a long-chain and a short-chain polyglycerol fatty acid ester and used in combination with two kinds of components (A), the salt resistance is higher than that of Example 9 in which decaglycerol monooleate alone is a long-chain polyglycerol fatty acid ester. The property was excellent. Moreover, in Example 8 which contained the organic acid monoglyceride which is a component (D) in addition to a component (A), a component (B), and a component (C), average particle diameter is larger than Example 5, 6, 7, 9. The amount of increase was small, and the alcohol resistance was further improved. In Comparative Example 8 with only component (A) and component (B), the generation of oily odor and an increase in average particle size were observed, and the alcohol resistance was poor.

Example 10
Decaglycerin monooleate [trade name: Sunsoft Q-17S Taiyo Kagaku Co., Ltd.] 60 g, pentaglycerin monostearate [trade name: Sunsoft Q-181E Taiyo Kagaku Co., Ltd.] 10 g, glucose fructose liquid sugar [ Product name: Neufract F0 Showa Sangyo Co., Ltd.] 160 g, water: 70 g mixed, sucrose stearate [Product name: Ryoto Sugar Ester S-1670, Mitsubishi Chemical Foods Co., Ltd.] while stirring vigorously ] 12 g, 4.0 g of monoglyceride succinate [trade name: Poem B-10, manufactured by Riken Vitamin Co., Ltd.] was gradually added and dispersed. Thereafter, the stirring was weakened and the mixture was heated to 75 ° C. and completely dissolved. Then, 4.0 g of enzyme-decomposed soybean lecithin [trade name: Sanlecithin W-1 manufactured by Taiyo Kagaku Co., Ltd.] was added and dissolved in water. The phase part was prepared.

  80 g of Coenzyme Q10 [manufactured by Nisshin Pharma Co., Ltd.] as the oil phase part is gradually mixed and stirred into the previous water phase part, and then homogenized with a high-pressure homogenizer, and uniform oil-in-water with an average particle size of 108 nm The emulsion (10-a) and the same treatment were performed several times to obtain a uniform oil-in-water emulsion (10-b) having an average particle size of 65.5 nm.

Example 11
Decaglycerin monooleate of Example 10: 60 g, pentaglycerin monostearate: 10 g, sucrose stearate ester: 12 g, succinic acid monoglyceride: 4.0 g, enzymatically decomposed soybean lecithin: 4.0 g, decaglycerin monostearate [Product name: Sunsoft Q-18S Taiyo Kagaku Co., Ltd.] 44 g, pentaglycerin monooleate [Product name: Sunsoft A-171E Taiyo Kagaku Co., Ltd.] 20 g, Sucrose myristic acid ester [Product name: Ryo Tomato ester M-1695] 8.0 g, succinic acid monoglyceride: 8.0 g, and enzymatically decomposed soybean lecithin: 10 g Except that the same operation as in Example 10, the average particle size 111 nm (11-a), A uniform oil-in-water emulsion of 67.9 nm (11-b) was obtained.

Example 12
Except for pentaglycerin monostearate of Example 10: 10 g, sucrose stearate: 12 g, pentaglycerin monooleate: 16 g, sucrose stearate: 6.0 g, exactly the same operation as Example 10 And a uniform oil-in-water emulsion having an average particle size of 114 nm (12-a) and 68.8 nm (12-b) was obtained.

Example 13
Decaglycerin monooleate of Example 10: 60 g, glucose fructose liquid sugar: 160 g, sucrose stearate ester: 12 g, succinic acid monoglyceride: 4.0 g, coenzyme Q10: 80 g, decaglycerin monooleate: 52 g, glucose fructose solution Except for sugar: 210 g, sucrose myristic acid ester: 14 g, and coenzyme Q10: 40 g, the same operation as in Example 10 was performed, and the average particle diameters were 89 nm (13-a) and 60.5 nm (13-b). A uniform oil-in-water emulsion was obtained.

[Comparative Example 9]
Pentaglycerin monostearate of Example 10: 10 g, sucrose stearate ester: 12 g, succinic acid monoglyceride: 4.0 g, enzyme-degraded soybean lecithin: 4.0 g, pentaglycerin monooleate: 10 g, sucrose stearate : 14 g and succinic acid monoglyceride: Except for using 6.0 g, the same operation as in Example 10 was performed to obtain a uniform oil-in-water emulsion having an average particle size of 118 nm.

高圧ホモジナイザーを用いて製造した水中油型エマルジョンについても、表５、６に示したように、成分（Ａ）と成分（Ｂ）と成分（Ｃ）（と成分（Ｄ））とを含有した実施例１０−ａ、１１−ａ、１２−ａ、１３−ａでは耐酸性、耐塩性、耐アルコール性それぞれが良好であった。成分（Ａ）と成分（Ｂ）と成分（Ｄ）のみの比較例９では、耐アルコール性が劣っていた。一方、高圧ホモジナイザーにて均質化処理を複数回行い微細な平均粒子径とした実施例１０−ｂ、１１−ｂ、１２−ｂ、１３−ｂでは、耐アルコール性及び耐酸性は良好であるが、耐塩性については若干不安定であった。

As shown in Tables 5 and 6, the oil-in-water emulsion produced using the high-pressure homogenizer also contained component (A), component (B), and component (C) (and component (D)). In Examples 10-a, 11-a, 12-a, and 13-a, acid resistance, salt resistance, and alcohol resistance were good. In Comparative Example 9 having only component (A), component (B) and component (D), the alcohol resistance was poor. On the other hand, in Examples 10-b, 11-b, 12-b, and 13-b in which the homogenization treatment was performed a plurality of times with a high-pressure homogenizer to obtain fine average particle diameters, the alcohol resistance and acid resistance were good. The salt resistance was slightly unstable.

Example 14
1.0 g of citric acid (manufactured by Tanabe Seiyaku) and 200 g of glucose solution (manufactured by Nippon Shokuhin Kogyo Co., Ltd.) were dissolved in 724 g of purified water with stirring at room temperature, and adjusted to pH 3.0 to 3.5. Thereto, 75 g of the oil-in-water emulsion of Example 1 was added and dissolved to obtain a uniform beverage composition containing coenzyme Q10. This beverage composition was a clear liquid and no neck ring or precipitation was observed.

Example 15
1.0 g of citric acid (manufactured by Tanabe Seiyaku) and 200 g of glucose solution (manufactured by Nippon Shokuhin Kogyo Co., Ltd.) were dissolved in 724 g of purified water with stirring at room temperature, and adjusted to pH 3.0 to 3.5. Thereto, 75 g of the oil-in-water emulsion of Example 10-a was added and dissolved to obtain a uniform beverage composition containing coenzyme Q10. This beverage composition was a clear liquid and no neck ring or precipitation was observed.

Example 16
1.0 g of citric acid (manufactured by Tanabe Seiyaku), 200 g of glucose solution (manufactured by Nippon Food Processing Industry), 10 mg of vitamin B1 (DSM), and 10 mg of vitamin B6 (DSM) are dissolved in 724 g of purified water with stirring at room temperature, pH 3.0 to 3.0 Adjusted to 3.5. Thereto, 75 g of the oil-in-water emulsion of Example 2 was added and dissolved to obtain a uniform beverage composition containing coenzyme Q10. This beverage composition was a clear liquid and no neck ring or precipitation was observed.

[Comparative Example 10]
1.0 g of citric acid (manufactured by Tanabe Seiyaku) and 200 g of glucose solution (manufactured by Nippon Shokuhin Kogyo Co., Ltd.) were dissolved in 724 g of purified water with stirring at room temperature, and adjusted to pH 3.0 to 3.5. Thereto, 75 g of the oil-in-water emulsion of Comparative Example 6 was added and dissolved to obtain a uniform beverage composition containing coenzyme Q10. This beverage composition was a clear liquid and no neck ring or precipitation was observed.

  A stability test was conducted on Example 14 and Comparative Example 10 in which beverages were made using the oil-in-water emulsions of Example 1 and Comparative Example 6, and their quality was evaluated. Table 7 shows the evaluation criteria, and Table 8 shows the results. The beverage using Example 1 had no problem in quality even under each storage condition.

〔実施例１７〕
小麦粉（強力粉）１２０ｇとドライイースト２ｇを混合した。他に、砂糖２０ｇ、食塩３ｇ、脱脂粉乳６ｇを温湯７０ｇに溶かし、鶏卵１個を添加してよく混ぜ、そこにリンゴ酸８ｇ、実施例１の水中油型エマルジョン５ｇを添加し、さらに混合した。これを小麦粉に添加して、手でよくこねた後、バター約４０ｇを加えてよくこね、２０個のロールパン生地を作製した。次いで、発酵させた後、表面に溶き卵を塗り、オーブンにて１８０℃で約１２分焼き、ロールパンを製造した。ロールパン１個あたりコエンザイムＱ１０が約５０ｍｇ含有していた。また、風味も味香り共に問題なかった。

Example 17
120 g of wheat flour (strong flour) and 2 g of dry yeast were mixed. In addition, 20 g of sugar, 3 g of salt, and 6 g of skim milk powder were dissolved in 70 g of hot water, 1 egg was added and mixed well, 8 g of malic acid and 5 g of the oil-in-water emulsion of Example 1 were added and further mixed. . After adding this to flour and kneading well by hand, about 40 g of butter was added and kneading well to prepare 20 roll bread dough. Next, after fermenting, a beaten egg was applied to the surface and baked in an oven at 180 ° C. for about 12 minutes to produce a roll. About 50 mg of coenzyme Q10 was contained per roll. In addition, there was no problem in flavor and flavor.

Example 18
200 g of wheat flour (strong flour) and 4 g of dry yeast were mixed. In addition, 5 g of the oil-in-water emulsion of Example 2, 10 g of sugar, 4 g of salt, 10 g of skim milk, and 15 g of shortening were dissolved in 150 g of water and mixed well. Next, after fermentation, bread was baked in an oven at 150 ° C. for about 15 minutes to produce bread.

About 63 mg of coenzyme Q10 was contained per bread. In addition, there was no problem in flavor and flavor.
Example 19
Put meat sauce fledged for pasta (150 g) in a pot, an oil-in-water emulsion 300mg of Example 1 was added, mixed with warming to give the pasta for meat sauce containing Coenzyme Q _10. After filling this pouch with a pouch, the pouch was sealed with nitrogen substitution and sterilized at 121 ° C. for 15 minutes to obtain a meat sauce for coenzyme Q10 pasta. About 60 mg of coenzyme Q10 was contained per serving (150 g) of meat sauce. Moreover, there was no problem in flavor and flavor.

Example 20
To 200 ml of milk, 4.5 g of gelatin, 45 g of sugar and 15 g of water were taken and placed on a fire to completely dissolve the gelatin. After confirming that it was dissolved, 0.6 g of the oil-in-water emulsion of Example 2 was mixed well and dissolved. Thereafter, it was poured into 4 cups, cooled in a refrigerator for 2 hours or more and hardened to obtain milk jelly. Each milk jelly contained about 30 mg of coenzyme Q10. Moreover, there was no problem in flavor and flavor.

Example 21
In a glass container, 100 g of rock sugar and 1.8 L of white liquor (alcohol concentration 35 v / v%) were mixed, and 10 g of the composition of Example 2 was added and stirred well to dissolve completely. A total of 1 kg of fresh fruits of ome, strawberry and apple was added here. The container was covered and allowed to stand in a cool and dark place with occasional stirring and leached for 2 months. The obtained leachate was diluted 5 times with purified water to obtain an alcoholic beverage. This alcoholic beverage (200 mL) contained about 40 mg of coenzyme Q10, and no precipitate or suspended matter was observed.

Claims (7)

(A) a polyglycerol fatty acid ester which is an ester of a polyglycerol having an average degree of polymerization of 5 to 15 and a fatty acid having 8 to 22 carbon atoms,
(B) sucrose fatty acid ester which is an ester of sucrose and a fatty acid having 8 to 22 carbon atoms,
(C) An emulsifier composition containing lecithin, (A) 5 to 35 parts by weight of (B) sucrose fatty acid ester and (C) 2 to 25 parts by weight of lecithin with respect to 100 parts by weight of polyglycerol fatty acid ester An emulsifier composition comprising:   The emulsifier composition according to claim 1, further comprising (D) an organic acid monoglyceride in an amount of 2 to 20 parts by weight.   The said (A) polyglycerol fatty acid ester contains the short-chain polyglycerol fatty acid ester of average polymerization degree 3-6, and the long-chain polyglycerol fatty acid ester of average polymerization degree 7-15, It is characterized by the above-mentioned. An emulsifier composition as described in 1.   It contains 0.1 to 40% by weight of a water-insoluble substance, 2 to 50% by weight of the emulsifier composition according to any one of claims 1 to 3, and 10 to 97.9% by weight of an aqueous component. Features an oil-in-water emulsion.   The oil-in-water emulsion according to claim 4, wherein the water-insoluble substance is coenzyme Q10.   The oil-in-water emulsion according to claim 4 or 5, wherein the emulsion has an average particle size of 70 to 300 nm.   The foodstuff characterized by adding the oil-in-water emulsion in any one of Claims 4-6.