JP2009145241A - Temperature control medium - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a temperature control medium which enables simple and easy adjustment of the discoloration temperature. <P>SOLUTION: The temperature control medium 10 has an emulsion 11, which is liquid at the normal temperature and coagulates when cooled to a prescribed temperature and which melts with a rise in temperature and undergoes phase separation. The emulsion 11 has a first emulsion and a second emulsion which are different in temperature at which the phase separation occurs, and the first and second emulsions contain water, fat and an emulsifier, respectively. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a temperature management medium, and more particularly to a temperature management medium capable of controlling a color change temperature by mixing a plurality of emulsions having different color change temperatures.

  In recent years, as the number of packages delivered in a frozen or refrigerated state has further increased, delivery means such as courier services for transporting these packages while maintaining them at a predetermined temperature to a delivery destination have become widespread. When packages are delivered using such delivery means, for example, when loading packages from the refrigeration / refrigeration facility at the collection source into the delivery vehicle, when loading packages between delivery vehicles, taking out the packages from the delivery vehicle and delivering them to the delivery destination When the baggage must be kept frozen or refrigerated, the baggage may be exposed to a high temperature atmosphere or a room temperature atmosphere by direct sunlight.

  In addition, it is required that the package be kept frozen or refrigerated even after it has been delivered to the delivery destination while being kept frozen or refrigerated. If the contents of the baggage are foods or pharmaceuticals, if they are not kept in a frozen or refrigerated state, they may be altered or a variety of germs may be propagated, which may impair the quality. In extreme cases, food poisoning and medical accidents can occur if food and pharmaceuticals are not kept frozen or refrigerated. Examples of such strict temperature control required include various chemicals used in the chemical and photographic fields in addition to foods and pharmaceuticals.

As a method for easily confirming whether or not the temperature management as described above is normally performed, for example, Patent Document 1 is provided with an emulsion that is liquid at room temperature and solidifies when cooled to a predetermined temperature, The emulsion is a temperature-controlling medium that melts when heated and phase-separates, wherein the emulsion is composed of a lipid mixture containing water, fats and oils, and phospholipids. . In this temperature control medium, the emulsified liquid coagulates below a predetermined temperature, and the emulsified liquid is melted by raising the temperature again to a temperature exceeding the predetermined temperature. Since the liquid does not return to the liquid, the phase-separated state is optically identified, so that it can be determined whether or not the package to which the temperature management medium is attached has been exposed to a temperature higher than the set value.
JP 2006-153701 A

  However, once the temperature control medium as described above is manufactured, it is difficult to adjust the color change temperature.

  The present invention has been made in view of the above circumstances, and a first object thereof is to provide a temperature management medium capable of easily adjusting the color change temperature.

  A second object is to provide a method for producing a temperature management medium capable of easily adjusting the color change temperature even after the temperature management medium is produced.

  The temperature control medium according to claim 1 of the present invention includes an emulsified liquid that is liquid at normal temperature and solidifies when cooled to a predetermined temperature. The emulsion includes a first emulsion and a second emulsion having different temperatures for phase separation, and the first emulsion and the second emulsion are respectively water, fat and oil, and an emulsifier. It is characterized by including.

  The temperature management medium according to claim 2 of the present invention is the temperature control medium according to claim 1, wherein in the differential scanning calorimetry, the exothermic peak of the emulsion is a first peak due to the first emulsion and the second emulsification At least a second peak attributed to the liquid is observed.

  The temperature management medium according to claim 3 of the present invention is the temperature control medium according to claim 2, wherein the fine particles forming the dispersed phase of the emulsion are first fine particles forming the dispersed phase of the first emulsion and the second emulsion. It is characterized by comprising the second fine particles forming a dispersed phase of

  A temperature management medium according to claim 4 of the present invention is characterized in that, in claim 3, the fats and oils are edible fats and oils that contain at least triacylglycerol and coagulate around the predetermined temperature.

  The temperature management medium according to claim 5 of the present invention is characterized in that in claim 4, the emulsifier is a phospholipid.

  According to a sixth aspect of the present invention, there is provided a method for producing a temperature control medium comprising an emulsified liquid that is liquid at room temperature and solidifies when cooled to a predetermined temperature. It is a temperature control medium, and the emulsion includes a first emulsion and a second emulsion having different temperatures for phase separation, and the first emulsion and the second emulsion are water, fat and oil, respectively. And the manufacturing method of the temperature control medium containing an emulsifier, Comprising: Said 1st emulsion and said 2nd emulsion are mixed and it has at least the process of stirring.

The temperature management medium of the present invention comprises an emulsion liquid that is liquid at normal temperature and solidifies when cooled to a predetermined temperature, and the emulsion is a temperature management medium that melts and phase-separates upon heating. The liquid includes a first emulsion and a second emulsion having different temperatures for phase separation, and each of the first emulsion and the second emulsion includes water, fats and oils, and an emulsifier.
According to this configuration, the temperature at which the temperature management medium is phase-separated is determined between the temperatures at which the first emulsion and the second emulsion are phase-separated according to the blended ratio of each emulsion. Therefore, by using the first emulsion and the second emulsion having different phase separation temperatures, a temperature management medium that can be easily started at a desired temperature can be obtained.

The method for producing a temperature control medium of the present invention is a temperature control medium comprising an emulsion that is liquid at room temperature and solidifies when cooled to a predetermined temperature, and the emulsion is melted by temperature increase and phase-separated. The emulsion comprises a first emulsion and a second emulsion that differ in the phase separation temperature, and the first emulsion and the second emulsion each contain water, fats and oils, and an emulsifier. A method for producing a management medium, comprising at least a step of mixing and stirring the first emulsion and the second emulsion.
Conventionally, an emulsion was prepared by mixing fats and oils having different melting points, and a temperature control medium was prepared that changed color at a temperature suitable for the purpose. The discoloration temperature can be easily adjusted by simply mixing with. Therefore, it is possible to easily adjust the color change temperature using the prepared emulsion.

  Hereinafter, the present invention will be described in detail with reference to the drawings. However, the present invention is not limited thereto, and various modifications can be made without departing from the gist of the present invention.

FIG. 1 is a schematic front view showing an embodiment of a temperature management medium according to the present invention, where (a) shows an emulsified liquid contained in a sealed container, and (b) shows an emulsified liquid contained in a sealed container. Each of the liquid phases is separated into an aqueous phase and an oil phase.
In FIG. 1, reference numeral 10 denotes a temperature control medium, 11 denotes an emulsified liquid, 12 denotes an airtight container, 13 denotes an aqueous phase, and 14 denotes an oil phase.

  The temperature management medium 10 of this embodiment is roughly constituted by an emulsified liquid 11 and a sealed container 12, and the emulsified liquid 11 is accommodated in the sealed container 12, and the sealed container 12 is sealed. .

  The emulsion 11 is an emulsion composed of a lipid mixture containing water, fats and oils and phospholipids. In this emulsion 11, a lipid mixture containing phospholipid functions as a surfactant, water forms a dispersion medium (continuous phase), and oil and fat forms a dispersed phase (discontinuous phase). Water type: O / W type) emulsion.

In the present invention, the emulsion 11 comprises a first emulsion and a second emulsion. Both the first emulsion and the second emulsion are the same in that they are emulsions composed of a lipid mixture containing water, fats and oils, and phospholipids, but the temperatures for phase separation are different.
In an emulsion prepared by previously mixing a plurality of fats and oils having different melting points as in the prior art, a plurality of fats and oils are contained in one fine particle 101 constituting the dispersed phase of the emulsion, as schematically shown in FIG. It is mixed. In the emulsified liquid 11 of the present invention, as schematically shown in FIG. 2, the fine particles 20 constituting the dispersed phase in the emulsified liquid 11 are composed of the first fine particles 21 constituting the dispersed phase of the first emulsified liquid and the second emulsified liquid. The second fine particles 22 forming the dispersed phase are independent of each other. Accordingly, when differential scanning calorimetry is performed and the exothermic peak due to the coagulation of the emulsion 11 is examined, the exothermic peak is divided into the first peak caused by the first emulsion and the second peak caused by the second emulsion. At least observed.
In addition, in this invention, although the emulsion 11 consists of a 1st emulsion and a 2nd emulsion, it is not necessarily limited to this, You may consist of a some emulsion.

The mixing ratio of the first emulsion and the second emulsion may be appropriately adjusted and mixed according to the temperature at which the emulsion 11 of the target temperature control medium 10 is phase-separated.
As described above, the temperature management medium of the present invention determines the temperature at which the phase separation is performed between the temperatures at which the first emulsion and the second emulsion are phase-separated according to the blended ratio of each emulsion. . Therefore, by using the first emulsion and the second emulsion having different phase separation temperatures, a temperature management medium that can be easily started at a desired temperature can be obtained.

  In the emulsified liquid 11, the ratio of water and fat (water: oil) is appropriately adjusted according to the temperature at which the emulsified liquid 11 of the target temperature control medium 10 is solidified, but from 5:95 (wt: wt) to 95: 5 (wt: wt) is desirable, 10:90 (wt: wt) to 60:40 (wt: wt) is preferable, and 15:85 (wt: wt) to 30:70 (wt: wt) is particularly preferable preferable.

  The water constituting the emulsified liquid 11 is not particularly limited, and any water can be used. However, in view of the influence on the emulsifier, ion-exchanged water or distilled water is preferably used.

As fats and oils, the melting point is 0 ° C. or higher or 0 ° C. or lower, and the emulsion 3 is formed with water using a surfactant near room temperature (about 25 ° C.). Examples thereof include those that undergo phase separation from water by being heated to a temperature exceeding a predetermined temperature after being exposed to -60 ° C to 20 ° C. Examples of such fats and oils include edible fats and oils mainly composed of fats and oils such as triacylglycerol (TAG), diacylglycerol (DAG), and monoacylglycerol (MAG). In the emulsified liquid 11, one or more selected from these fats and oils are appropriately used depending on the target operating temperature (temperature at which the emulsified liquid 11 solidifies) range of the temperature management medium 1. Further, either an oil or fat having a melting point of 0 ° C. or higher and an oil or fat having a melting point of 0 ° C. or lower are mixed at an appropriate ratio, or an oil or fat having a melting point of 0 ° C. or higher or an oil or fat having a melting point of 0 ° C. or lower is used. By appropriately using one of them, the operating temperature range of the temperature management medium 1 can be controlled to a desired temperature range.
In the present invention, the predetermined temperature refers to a temperature in the range of −60 ° C. or higher and + 20 ° C. or lower.

  Moreover, as an emulsifier, the lipid mixture containing a phospholipid is mentioned, For example, it is preferable to use what has a lecithin and a lysolecithin as a main component.

  Lecithin functions as a surfactant in the emulsion 11 to disperse either water or fat in the other in the form of fine particles. Examples of lecithin include soybean lecithin represented by the following general formula (1), egg yolk lecithin containing egg yolk phospholipid represented by the following general formulas (5) to (8), and fish-derived lecithin. .

In the above general formula (1), R1 and R2 are composed of saturated and unsaturated hydrocarbons. A represents a base.
For example, when A is a base represented by the following formula (2), soybean lecithin represented by the above general formula (1) is phosphatidylcholine, and B is a base represented by the following formula (3) Soy lecithin represented by the above general formula (1) is phosphatidylethanolamine, and when A is a base represented by the following formula (4), the soy lecithin represented by the above general formula (1) is When phosphatidylinositol and A is a hydrogen atom, soybean lecithin represented by the above general formula (1) is phosphatidic acid.

  As shown in the above general formula (1), soybean lecithin has two fatty acid residues and one base. Soy lecithin is a natural emulsifier that has various properties such as antioxidant, mold release, dispersion, foaming / defoaming, water retention, protein / starch binding, and chocolate viscosity reduction. Yes. In addition, soybean lecithin is obtained by filtering a crude soybean oil from which soybean has been extracted, adding about 2% warm water, stirring, and drying a product that has become a gum and separated from the oil phase. Furthermore, soybean lecithin is inexpensive and can be supplied in large quantities, and can be obtained in various states depending on the degree of purification.

  In egg yolk lecithin, egg yolk of chicken egg is composed of 48% moisture, 16% protein, and 33% lipid, and the component contained in 30% of this lipid is phospholipid. Egg yolk lipid is composed of 65% neutral fat, 30% phospholipid, and 4% cholesterol. Egg yolk phospholipids are 70-80% of phosphatidylcholine of the above general formula (5), 10-15% of phosphatidylethanolamine of the above general formula (6), and the above general formula (7) Sphingomyeline 1 to 3% and lysophosphatidylcholine of the above general formula (8) 1 to 2%.

  Like the above lecithin, lysolecithin functions as a surfactant for dispersing either water or edible fats and oils in the emulsion 11 in the form of fine particles. As lysolecithin, the soybean lecithin represented by the above general formula (1), the lecithin represented by the above general formulas (5) to (8), etc. are lysed to have a structure in which one fatty acid is taken from lecithin. The eggplant is listed. Here, lysification means elimination of the fatty acid residue at the second position of the glycerin group possessed by lecithin using the enzyme Phospholipase A2.

  Lysolecithin is a natural emulsifier and has various properties such as antioxidant, mold release, dispersion, foaming / defoaming, water retention, protein / starch binding, and chocolate viscosity reduction. Have both.

In the emulsified liquid 11, the blending amount of the lipid mixture containing phospholipids and the like used as an emulsifier is preferably 0.1 parts by mass or more and 40 parts by mass or less, and preferably 1 part by mass or more and 20 parts by mass with respect to 100 parts by mass of oil. The following is more preferable.
When the blending amount of the emulsifier is less than 0.1 parts by mass with respect to 100 parts by mass of the oil, it is difficult to emulsify. On the other hand, when the blending amount of the emulsifier exceeds 40 parts by mass with respect to 100 parts by mass of the oil, the oil and the emulsifier are difficult to disperse in water and are not emulsified well.

  Further, when lecithin and lysolecithin are used as the emulsifier, the blending ratio of lecithin and lysolecithin is appropriately adjusted according to the starting temperature range of the target temperature management medium 12, but from 20:80 (wt: wt) to 80:20 (wt: wt) is preferable, and 70:30 (wt: wt) to 30:70 (wt: wt) is more preferable.

  In order to adjust the freezing point to a desired temperature range, the emulsion 11 may be mixed with sugars or water-soluble polymers. The melting point and freezing point of the emulsion 11 can be adjusted to a desired temperature range by changing the type and blending amount of saccharides and water-soluble polymers.

  Examples of sugars include monosaccharides such as fructose, glucose, galactose, and mannose, disaccharides such as maltose, sucrose, lactose, and cellobiose, oligosaccharides such as stachyose and raffinose, pectin, galactan, starch, amylose, pullulan, and gum arabic. And polysaccharides such as hyaluronic acid, sodium chondroitin sulfate, carboxymethyl chitin, and the like. Among these, monosaccharides and disaccharides having a known molecular weight are desirable from the viewpoint of adjusting the melting point and the freezing point.

  Examples of the water-soluble polymer include sodium alginate, cellulose derivatives (eg, methyl cellulose, carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, etc.), gelatin, polyacrylic acid amide, polyoxyethylene oxide, polyoxypropylene oxide, polyvinyl alcohol. , Carboxyvinyl polymer, polyvinylpyrrolidone, polyvinylpyrrolidone-vinyl acetate copolymer, vinyl acetate-crotonic acid copolymer, sodium polyacrylate, isobutene-maleic anhydride, polyacrylamide, polyvinyl ether and the like. The water-soluble polymer preferably has a weight average molecular weight of 100,000 or less because its viscosity tends to increase and emulsification tends to be difficult as the degree of polymerization increases.

  The sealed container 12 is preferably made of a material having a portion (space) for containing the emulsion 11 and optically confirming that the emulsion 11 is phase-separated, and is harmless by glass, plastic, or food. Materials are preferably used. Examples of materials that are harmless when eaten include pullulan, wafer, gum, and candy. Examples of the form include a tubular shape, a plate shape, a film shape, and a spherical shape. If only phase separation is to be confirmed, the sealed container 12 may be made of a transparent material only in the vicinity of the boundary between the water phase and the oil phase obtained by phase separation of the emulsified liquid 11 and the other may be made of an opaque metal. Good.

  In particular, when a flexible film-like container is used as the sealed container 12, not only can the temperature management medium 10 be attached along the outer shape of an object such as a luggage, but an external force is applied to the temperature management medium 10. When added, the sealed container 12 itself can be flexibly deformed to avoid the influence thereof, which is desirable.

  In order not to be affected by the phase separation of the emulsified liquid 11 even if the volume of the liquid contained in the sealed container 12 fluctuates, for example, air or an inert gas together with the emulsified liquid 11 This gas may be sealed in the sealed container 12.

  In addition, the temperature management medium 10 of this embodiment uses phase separation of the emulsion 11 in the sealed container 12. That is, in the temperature control medium 10, for example, the emulsion 11 is a stable and uniform white liquid near room temperature (about 23 ° C.), and the emulsion 11 coagulates at a predetermined temperature, eg, −60 ° C. to 20 ° C. The emulsion 11 is phase-separated by raising the temperature again to a temperature exceeding the predetermined temperature (temperature exceeding the melting point of the oil, fat, lecithin and lysolecithin constituting the emulsion 11), and the transparent aqueous phase and the opaque oil It is used that the phase is separated into phases, and once the phases are separated, it does not return to the original emulsion again (irreversible). By identifying the phase-separated state optically, for example, visually or with a sensor, it is possible to determine whether or not the package equipped with the temperature management medium 10 has been exposed to a higher temperature than set.

  Also, as a technology that utilizes the properties of the aqueous phase that becomes transparent after phase separation, when confirming the aqueous phase visually or with a sensor, an identification symbol or character is placed on the other side of the aqueous phase and the information on the ground is displayed. It is also possible to accurately and quantitatively confirm whether or not phase separation has occurred by reading or identifying the reflected light by providing a mirror surface.

  Furthermore, since the emulsion 11 of the present invention is composed of a lipid mixture containing water, fats and emulsifiers that does not adversely affect the human body, the emulsion 11 adheres to the skin, food, and medicine, and as a result, Even if the emulsified liquid 11 enters the body, it does not harm health. Therefore, the temperature management medium 10 is extremely safe because there is no possibility of an accident occurring even if it is used after being applied to or applied to a package of food or medicine. Therefore, the present invention can be used in a wide range of fields including fields that have been difficult to use in the past.

Next, an example of the manufacturing method of the temperature management medium 10 of this embodiment is demonstrated.
First, an emulsifier is dissolved in fats and oils to prepare a mixed liquid of fats and oils (oils and fats mixed liquid).
In addition, when using 2 or more types of fats and oils, after mixing these previously, an emulsifier is melt | dissolved in this mixture of fats and oils.
Next, the oil / fat mixture is gradually added to water while stirring to disperse the oil / fat in water in the form of fine particles to obtain a first emulsion.
Next, a second emulsion having a different discoloration temperature prepared in the same manner is mixed with the first emulsion and stirred to obtain a mixed emulsion.
Next, the mixed emulsion 11 is filled in the sealed container 12, the sealed container 12 is sealed, and the temperature management medium 10 is obtained. In addition, you may enclose gas, such as air, in the part which is not satisfy | filled with the emulsion 11 of the airtight container 12 in this case.

  Conventionally, an emulsion was prepared by mixing fats and oils having different melting points, and a temperature control medium was prepared that changed color at a temperature suitable for the purpose. The discoloration temperature can be adjusted by simply mixing with. Therefore, if a plurality of emulsions having different color change temperatures are prepared and stored, a temperature management medium suitable for the target temperature can be easily prepared when necessary.

<Preparation of 11 ° C. Discolored Emulsion>
As fats and oils, 60 g of Nikkor Trifat C-24 (trade name, melting point 20 to 26 ° C., manufactured by Nikko Chemical Co.), 60 g of Coconut RK (trade name, melting point: −5 ° C., manufactured by Kao Corporation), and butyl stearate ( Melting point 20 ° C., carbon number 20, 70 g of Kanto Chemical Co., Ltd. and butyl myristate (melting point 5 ° C., carbon number 18, Wako Pure Chemical Industries, Ltd.) 10 g were mixed to prepare a mixed solution.
Next, 2 g of powdered lecithin (trade name; SLP-White, manufactured by Sumi Oil Co., Ltd.) and 15 g of paste lysolecithin (trade name; SLP-paste lyso, manufactured by Sumi Oil Co., Ltd.) are dissolved in this mixed solution to prepare an oil mixture. It was adjusted.
Next, 217 g of the oil mixture is added little by little to 40 g of water while stirring, and after adding the entire amount of the oil mixture, the mixture of the water and oil mixture is stirred at room temperature at 7000 rpm for 5 minutes by an emulsifier. This was emulsified to obtain an emulsion.
<Preparation of 23 ° C. Discolored Emulsion>
As fats and oils, 120 g of Nikkor Trifat C-24 (trade name, melting point: 20 to 26 ° C., manufactured by Nikko Chemical Co.) and 30 g of Coconard RK (trade name, melting point: −5 ° C., manufactured by Kao Corporation) are mixed. The liquid mixture was adjusted.
Next, 2 g of powdered lecithin (trade name; SLP-White, manufactured by Sumi Oil Co., Ltd.) and 15 g of paste lysolecithin (trade name; SLP-paste lyso, manufactured by Sumi Oil Co., Ltd.) are dissolved in this mixed solution to prepare an oil mixture. It was adjusted.
Next, 167 g of the oil mixture is added little by little to 50 g of water while stirring, and the whole amount of the oil mixture is added. Then, the mixture of the water and oil mixture is stirred at room temperature at 7000 rpm for 5 minutes by an emulsifier. This was emulsified to obtain an emulsion.

  Next, according to the composition shown in Table 1, an 11 ° C. color change emulsion and a 23 ° C. color change emulsion were mixed to prepare temperature control media of Examples 1 to 5 and Comparative Examples 1 and 2.

"Example 1"
In a 500 ml container, 6 g of the 11 ° C. color-change emulsion prepared above and 54 g of the 23 ° C. color-change emulsion prepared above were mixed, and stirred at 70 rpm for 5 minutes using a stirrer. After stirring, 0.4 g to 0.6 g of the emulsified liquid was filled in a 20 × 20 mm polyethylene soft packaging material and sealed. This was used as the temperature management medium of Example 1.

"Example 2"
In Example 1 produced above, it was produced in the same manner as in Example 1 except that the addition amount of the 11 ° C. color-change emulsion was 15 g and the addition amount of the 23 ° C. color-change emulsion was 45 g. A management medium.

"Example 3"
In Example 1 produced above, it was produced in the same manner as in Example 1 except that the addition amount of the 11 ° C. color-change emulsion was 30 g and the addition amount of the 23 ° C. color-change emulsion was 30 g. A management medium.

Example 4
In Example 1 produced above, it was prepared in the same manner as in Example 1 except that the addition amount of the 11 ° C. color-change emulsion was 45 g and the addition amount of the 23 ° C. color-change emulsion was 15 g. A management medium.

"Example 5"
In Example 1 produced above, it was produced in the same manner as in Example 1 except that the addition amount of the 11 ° C. color-change emulsion was 54 g and the addition amount of the 23 ° C. color-change emulsion was 6 g. A management medium.

"Comparative Example 1"
The 11 ° C. color-change emulsion prepared above (0.4 g to 0.6 g) was filled in a 20 × 20 mm polyethylene soft bag material and sealed. This was used as the temperature management medium of Comparative Example 1.

"Comparative Example 2"
The 23 ° C. color-change emulsion prepared above (0.4 g to 0.6 g) was filled in a 20 × 20 mm polyethylene soft packaging material and sealed. This was used as the temperature management medium of Comparative Example 2.

  The temperature control media of Examples 1 to 5 and Comparative Examples 1 and 2 obtained above were investigated with respect to their temperature characteristics (discoloration temperature) using an environmental test machine. The result is shown in FIG. In FIG. 3, the horizontal axis represents the mixing ratio of the 23 ° C. color-change emulsion, and the vertical axis represents the temperature at which the color change occurred in the temperature management medium.

  From FIG. 3, it was found that the color change temperature can be adjusted by changing the mixing ratio of the emulsions having different color change temperatures.

  The temperature management medium of the present invention can be used for new forms that are used with foods and medicines in addition to the conventional use forms attached to the surface of luggage, so the status of temperature management of foods and medicines can be grasped. Can also be used to do.

It is a schematic front view which shows one Embodiment of the temperature management medium which concerns on this invention, (a) is the emulsion liquid accommodated in the airtight container, (b) is the emulsion liquid accommodated in the airtight container, and is an aqueous phase. And the phases separated into oil phases. It is the figure which showed typically the emulsion of this invention. It is the figure which showed the relationship between the density | concentration of 23 degreeC color-change emulsion, and the color change temperature of an emulsion. It is the figure which showed the conventional emulsion liquid typically.

Explanation of symbols

  DESCRIPTION OF SYMBOLS 10 Temperature control medium, 11 Emulsified liquid, 12 Airtight container, 13 Water phase, 14 Oil phase, 21 1st microparticles, 22 2nd microparticles.

Claims (6)

It is a temperature control medium that is liquid at room temperature and comprises an emulsion that solidifies when cooled to a predetermined temperature, the emulsion being melted by a temperature rise and phase-separating,
The emulsion comprises a first emulsion and a second emulsion having different temperatures for phase separation, and the first emulsion and the second emulsion each contain water, fats and oils, and an emulsifier. Characteristic temperature control medium.   In the differential scanning calorimetry, the exothermic peak of the emulsion is at least a first peak attributed to the first emulsion and a second peak attributed to the second emulsion are observed. Item 2. The temperature management medium according to Item 1.   3. The fine particles constituting the dispersed phase of the emulsion are composed of first fine particles constituting the dispersed phase of the first emulsion and second fine particles constituting the dispersed phase of the second emulsion. The temperature management medium described in 1.   The temperature control medium according to claim 3, wherein the fat / oil is an edible fat / fat that contains at least triacylglycerol and coagulates around the predetermined temperature.   The temperature control medium according to claim 4, wherein the emulsifier is a phospholipid. An emulsion that is liquid at room temperature and solidifies when cooled to a predetermined temperature, the emulsion being a temperature control medium that melts and phase-separates when heated, and the emulsion is a temperature at which the phase separation occurs Comprising a first emulsion and a second emulsion different from each other, wherein the first emulsion and the second emulsion are each a method for producing a temperature control medium containing water, fats and oils, and an emulsifier,
A method for producing a temperature control medium, comprising at least a step of mixing and stirring the first emulsion and the second emulsion.

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