• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to an emulsifier system comprising a fiber system including cellulose, hemicellulose and starch, and wherein the emulsifier system also comprises at least one lipophilic component, wherein the fiber part of the fiber system is insoluble in water and oil, wherein the emulsifier system comprises a water phase and a lipophilic phase where the lipophilic phase is emulsified in the water phase, wherein the fiber acts as a support phase which renders it possible to evenly disperse lipophilic components in the water phase, and wherein the emulsifier system is in the form of a paste having a viscosity to hold water insoluble particles suspended in the paste.
    公开号:SE1250678A1
    申请号:SE1250678
    申请日:2012-06-25
    公开日:2013-12-26
    发明作者:Jan-Olof Lundberg
    申请人:Lyckeby Culinar Ab；
    IPC主号:
    专利说明:

    EMULSIFIER SYSTEM IN THE FORM OF A PASTE Technical Field of the lnvention The present invention relates to an emulsifier system comprising afiber system including cellulose, hemicellulose, starch and oil, wherein thefiber part of the fiber system is insoluble in water and oil.
    Background Art The fact that there are different types of emulsifiers has been knownfor many years. ln the food industry many types of such emulsifiers are used.One example is margarine, which is an emulsion of water in oil. Emulsionscan also be found in e.g. milk products and ice cream products. Sausageemulsions are other examples.
    Furthermore, there are vegetable fibrous materials on the markettoday. A flavour release material is e.g. described in WO07123466 A1.Flavour release materials comprise a vegetable fibrous material with naturaland artificial cavities, and a solution comprising at least one lipophilicflavouring and at least one lipophilic component, the lipophilic solution beingapplied to the cavities of the fibrous material. The flavour release material iscontemplated for bringing about a controlled release of a flavouring in a foodmatrix, which implies a release of the individual flavour chemicals(flavourings) when release is desired, i.e. not to a greater extent by chemicalinteractions with other ingredients in the solution or by evaporation whenheated during food processes. Controlled release is said to be achieved whenthe flavour release material according to WO07123466 A1 is exposed tomechanical action, for instance chewing, since the flavourings then migratefrom the fat phase into the aqueous phase (saliva) in the oral cavity as thevegetable fibrous material is disintegrated. As is mentioned in WO07123466A1, the flavour release material is said to have the advantage of being able toaccomplish controlled release of flavourings. Since the flavourings areprotected in the cavities of the fibers in the material by means of lipophiliccomponents, the migration of the flavourings into the solution is restricted. 2 An object of the present invention is to provide a new type of systemwhich can be used in aqueous matrices in end products, such as foodstuff,food supplements, chemico-technical products or pharmaceuticalpreparations, so that lipophilic components may be distributed evenly inhydrophilic matrices. The system aims at functioning as a facilitator for mixingin and protect certain components while using the material at a working upapplication for the production of an end product, but also aims at releasingsuch components in a controlled way, such as by delayed or sustainedrelease, at the use of the end product. Another purpose of the presentinvention is to provide different types of applications, such as use of theemulsifier system and various types of products comprising the emulsifiersystem.
    Summary of the lnvention The first object given above is achieved by an emulsifier systemcomprising a fiber system including cellulose, hemicellulose, starch and atleast one lipophilic component, wherein the fiber part of the fiber system isinsoluble in water and oil, wherein the emulsifier system comprises a waterphase and a lipophilic phase where the lipophilic phase is emulsified in thewater phase, wherein the fiber acts as a support phase which renders itpossible to evenly disperse lipophilic components in the water phase, andwherein the emulsifier system is in the form of a paste having a viscosity tohold water insoluble particles suspended in the paste.
    As is known, an emulsion is a mixture of two liquids that normally don'tmix easily, e.g. water and oil or fat. An emulsion is produced by breaking asubstance into such small droplets that they float freely in the surroundingliquid, i.e. in the other substance. This can be done in various ways, whichresults in that there are various types of emulsions, such as emulsions of thetype “water in oil” and the type “oil in water”. An emulsifier may thus bedefined as a substance that is used to achieve a uniform mixture of a product,such as an emulsion, which consists of two or more components, whereseveral components don't easily mix with each other, such as an oil phase ina water phase according to the above. Further, as an explanation, an 3 emulsifier consists of water soluble hydrophilic components and water-insoluble, oil/fat-soluble lipophilic (hydrophobic) parts. When an emulsifier isadded to a mixture of water and oil the emulsifier will be placed at theinterface between these so that the hydrophilic part of the emulsifier isanchored in the water phase and the lipophilic part is anchored in the oil/fat-phase.
    As is notable from the expression “where the lipophilic phase isemulsified in the water phase", the system according to the present inventionis directed to an ”oil-in-water” system.
    Furthermore, the expression “and wherein the emulsifier system is inthe form of a paste having a viscosity to hold water insoluble partic|essuspended in the paste” is essential according to the present invention. Thisfeature is directed to both the actual form of the system, i.e. not being a liquidor a total solid form, and the properties of the paste as such. As the paste hasa viscosity to hold water insoluble partic|es suspended in the paste no suchinsoluble partic|es are found floating on the surface as floccules or foundsedimented on the bottom of a container holding the paste. Therefore, theviscosity of the paste must be sufficient to stabilise the system and avoidseparation or transport of insoluble partic|es to the surface.
    Specific Embodiments of the lnvention The emulsifier system according to the present invention may bedepicted to be comprised in different variants of end products. Examples arefree flowing powders or pure paste forms or emulsions. Examples of the latterare soft ice cream and paints. These two latter products contain partic|essuspended in a paste or emulsion, and need some kind of forced separationlike centrifugation for separation of the two different phases. One of theparameters differing when going from a free flowing powder to a paste is thecontent of lipophilic phase. According to one specific embodiment of thepresent invention, the lipophilic phase constitutes a maximum of 60 wt% ofthe emulsifier system. This is fact both covers the free flowing powdershaving a lipophilic content of up to about 30 wt% as well as the pure pasteshaving a lipophilic content of up to about 60 wt%. According to one specific 4 embodiment of the present invention, the lipophilic phase constitutes from 20to 60 wt% of the emulsifier system. This range covers most of the interestingapplications according to the present invention.
    As mentioned above, the emulsifier system according to the presentinvention comprises at least one lipophilic component. According to onespecific embodiment, said at least one lipophilic component is an oil, e.g. avegetable oil. Other possible examples are mixtures of different oils or one orseveral monoglycerides, or the like.
    Other components may also be comprised in the emulsifier systemaccording to the present invention. According to one specific embodiment, theemulsifier system also comprises at least one protective barrier formationcomponent for increasing the storage stability. According to one specificembodiment, the at least one protective barrier formation component is addedto the emulsifier system. This addition may for instance be performed as acoating of the emulsifier system, such as applied by a coating technique. Theprotective barrier formation component may according to one embodiment bea dextrose polymer, e.g. different forms of dextrin or starch derivatives,saccharose, fat or a plastic polymer, or a derivative thereof, or a combinationthereof. The addition of components like these is made for protectinglipophilic parts against oxidation.
    According to one specific embodiment of the present invention, the atleast one protective barrier formation component, or the combination ofseveral such, constitutes from 70 to 90 wt% of the emulsifier system.
    The fibrous material according to the present invention may be derivedfrom various materials of origin. ln principle may many possible startingmaterials of the fibrous material be used, such as fibrous material based onpotato, beetroot, pea, tapioca, carrot or parsnip. Mixtures of these are alsopossible and also other types of fibrous materials can be used. Potato rawmaterial is one important variant as a fiber material according to the presentinvenfion.
    Furthermore, some proportions, such as the starch percentage, mayvary, e.g. based on the intended application, but it is also possible that this 5 level is enriched in the system, such as according to above. The starch willalways be present since it is of importance for the emulgating effect inaqueous phase in end products according to the present invention, on onehand by swelling and on the other hand by pasting. Variants of such endproducts comprising the system according to the present invention arediscussed more below. Since starch may be present in both bound form andfree form and at different proportions, the pasting and thereby the viscositymay be controlled. This in turn controls the distribution rate in an aqueousmedium. By controlling the degree of pasting the temperature for release maybe controlled. Totally swelled starch gives maximum viscosity at roomtemperature while unswelled starch gives a low viscosity at roomtemperature. The homogenity is further controlled via the starch and theviscosity of the hydrophilic phase in the end product (see below), which partlyis controlled by the viscosity of the starch in the fibrous raw material.
    The emulsifier system according to the present invention may be usedin many types of applications or products (emulsified systems). The productsmay for instance be foodstuff, food supplements, such as food colouring,chemico-technical products, such as paint and e.g. pharmaceuticalpreparations. For paints is above all a fat-soluble food colouring of interest,but also regular paint is a possible end product in which the emulsifier systemmay be contained. According to one specific embodiment, a productcomprising an emulsifier system according to the present invention iscontemplated, wherein the product is chosen from one of a pharmaceuticalpreparation, a foodstuff, food supplement or a chemico-technical product andwherein the active component being liposoluble is active with regard to theproduct, and wherein the emulsifier system promotes controlled release ofthe active component. ln the case of for instance a pharmaceuticalpreparation this may be accomplished in the stomach by the emulsifiersystem and saliva.
    With active lipophilic component is contemplated, for a foodsupplement, e.g. different types of vitamins, sweeteners, but also e.g.colouring, such as in a food colouring according to the present invention, for a 6 pharmaceutical preparation an active Substance for the contemplatedindication, i.e. a pharmaceutical Substance, and for a chemico-technicalproduct a substance which is active for the contemplated use, such as acolorant/pigment for a paint substance. Mixtures of a number of so calledactive components are also possible according to the present invention, i.e. infor example a foodstuff or a food supplement there may be colorants as wellas some kind of active pharmaceutical component present.
    The present system has a number of advantages in products accordingto the above. Firstly, the system brings about a protective effect, such asagainst oxidation, since the oil phase and the fibrous matrix protect againstair, for one or more active components defined according to the above. Theactive component/components follow the lipophilic phase for incorporation orencapsulation in the cavities of the fibrous material. This results in that therelease of the active component/components may be controlled, such asdelayed, prolonged or hindered. Controlled release may refer to the release offlavourings by mechanical action or decomposition of a foodstuff. Forexample when a foodstuff comprising the emulsifier system and the fibrousmaterial is chewed and thereby decomposed, incorporated flavourings maybe released. This effect is the same type of effect that is described for thedecomposition of the flavour release material according to WO07123466 A1.
    Delayed or prolonged release may for instance be of interest at theincorporation of active pharmaceutical substances. lt is also possible thatsuch active substances may be incorporated in a food product, such as anemulsion. When eating such a foodstuff it is possible to ensure that a portionof the active substance that is big enough is released in the stomach. Suchemulsion pharmaceuticals or other solid types of pharmaceutical productsthat are not foodstuffs, but are intended for oral consumption, are alsopossible according to the present invention. By using an emulsifier systemaccording to the present invention in such products a similar effect may beachieved as is achieved when gelatine capsules are used today, i.e. aprotective effect for an active substance which is to be released in e.g. thestomach. To further strengthen such an effect, and to fully imitate a gelatine 7 capsule intended to comprise pharmaceutical substances, a productaccording to the present invention may also be coated, for instance with adextrose polymer. Therefore, according to one embodiment of the presentinvention, there is disc|osed an emulsified system having a coating of adextrose polymer, for promoting slow release, such as when containing apharmaceutical preparation as the active component in an emulsified product.The slow release profile may be controlled by the amount of fiber and starchin relation to active component. ln addition to giving e.g. “slow release” for apharmaceutical substance also taste masking can be achieved using anemulsifier system according to the present invention. For instance whencertain active components, such as pharmaceutical components, have a rankor unpleasant taste, the emulsifier system according to the present inventionmay result in that the consumer doesn't feel the taste of these as much, or atall, as the release can take place fully in for instance the stomach. ln that waya similar effect can be achieved which othen/vise is accomplished in productsby coating of the substances the taste of which is to be masked. As anexample antibiotics may be mentioned as a suitable substance for masking ofthe taste by the incorporation in a product comprising an emulsifier systemaccording to the present invention. Furthermore, the release may be delayedin comparison to a regular tablet formulation comprising antibiotics today.Active substances in a pharmaceutical application according to thepresent invention comprises dietary supplements, such as vitamins, mineralsand other wholesome supplements, such as omega 3-fatty acid or omega 6-fatty acid etcetera, but of course also pharmaceutical substances which todayare found in pharmaceuticals in capsules or tablets or the like.ln a colour according to the present invention the at least one activecomponent is a colorant. The colour product may be a paint product as wellas a food colouring.ln addition to various application types the products may also have various physical nature. According to one embodiment the product is anemulsion of the type oil-in-water. Such an emulsion may for instance be a paint or a foodstuff, but also a pharmaceutical preparation as mentioned 8 above. The emulsions or emulsified systems obtainable according to thepresent invention consist of three phases, which phases are water, oil andfibrous material, where the fibrous material is the base in the paste and isconsidered a support phase for accomplishing the emulsion. As is realisedfrom above, the end products, for instance a pharmaceutical preparation,foodstuff or colorant, according to the present invention also have ahydrophilic phase. Consequently, it is the emulsifier system with its fibrouspart (support phase) and lipophilic phase that is added to an aqueous matrixfor the production of these end products according to the present invention.
    The active components are mixed in the lipophilic phase. The lipophilicphase is protected inside the cavities of the fibrous material. By this protectionof active components, the emulsifier system comprising the fibrous materialand its lipophilic phase holding the active components may thereafter beadded to an aqueous system, dispersing the lipophilic phase in the waterphase, resulting in that the lipophilic part with its active components isprotected by the fibrous material and the produced emulsion and thereby isnot dissolved out into the aqueous phase. The protection also applies againstoxidation, which is mentioned above.
    As is mentioned above, different types of physical end products arepossible to produce using the system according to the present invention. Thismeans that not only end products in the form of emulsions are possible.Different types of end products have in common that water is present at somepoint during the processing. The water content may, however, vary fordifferent applications, both during the processing and in the end product.
    For instance, it is possible that the water content is very low in somefoodstuff end products according to the present invention, for instance incertain snacks, but where the water content has been higher during the foodprocess for the production of the snacks. When heating by for instanceroasting, boiling or drying is present at the production of a foodstuff the watercontent is lowered. The system according to the present invention is in thesecases especially important during the processing to give the end product theintended taste and/or colour. By introducing the third phase consisting of the 9 fibrous material in an emulsifier system according to the present invention themixture of water/oil is controlled and stabilised before it is further processed.
    Also described according to the present invention is the use of anemulsifier system according to the invention. According to one specificembodiment the use of an emulsifier system according to the presentinvention is contemplated for the creation of an emulsion of the type oil-in-water. As is mentioned above, this use of lipophilic components that arecomprised may be evenly dispersed in an aqueous system, i.e. in ahydrophilic matrix.
    As is described above, even if an aqueous phase is comprised duringthe use, the water content may be reduced during the process, for instanceby different types of heat treatments or the like. The present inventiontherefore also contemplates the use of an emulsifier system according to thepresent invention for the production of a solid product or a product in the formof a paste. All such products may be seen as emulsified systems.
    As is mentioned above, typical end products, both solid and emulsionbased, are e.g. pharmaceutical preparations, foodstuffs, food supplements,such as food colorants, or chemico-technical products, such as paintsubstances. The products have in common that at least one activecomponent of the product is incorporated in the lipophilic part that is protectedinside the fibrous material. ln that way the release of such active componentsis controlled even if the emulsifier system is mixed with aqueous phase. Thepresent invention therefore also contemplates use of an emulsifier systemaccording to the present invention for the encapsulation of at least one, withreference to the end product, active component.
    There are many types of processes for manufacturing that are usedtoday where the emulsifier system according to the present invention isapplicable. ln for instance foodstuff processes where starch is present,pasting, hydrolysation and dextrination are typical examples of suchprocesses. The emulsifier system according to the present invention issuitable for all these cases. As is mentioned above, the starch content mayvary in the system and this also controls the degree of dispersibility. This in turn also controls although pasting is suitable to perform for obtaining socalled cold water-soluble products. The emulsifier system according to thepresent invention may be used for cold water-soluble products as well as hotwater-soluble products.
    The products may also be hydrolyzed, for instance by enzymatichydrolysis or common acid hydrolysis. Furthermore, dextrination, i.e. additionof some kind of dextrose polymer through a coating procedure, is possiblewith products comprising the emulsifier system according to the presentinvention. As is described above, such a process may be of interest whenproducing a foodstuff product comprising for instance an activepharmaceutical component or other active component. ln that way thedelayed release may be strengthened so that in principle all the release ofactive component takes place in the stomach. ln other words may such aproduct be claimed to imitate a gelatine capsule.
    The various process steps described above may be used in series andin various order in for instance a complete foodstuff production. Furthermoreis it important to understand that these process steps only are examples, andthat also totally different process steps, such as various steps of heattreatment or extrusion, may be included or be used alone with the systemaccording to the present invention.
    Conclusions The emulsifier system according to the present invention has manyadvantages. The system is firstly based on totally natural bases ofcomposition, such as vegetable fibrous material and lipophilic phase, e.g.rapeseed oil or other vegetable oils. Furthermore, with the emulsifier systemaccording to the present invention it is possible to affect the release of varioustypes of components that are incorporated in the emulsifier system in sometype of end product. Since the fibrous material incorporates the lipophilicphase, such components may be protected also when aqueous phase isadded to a product. As is discussed above, controlled release, such asdelayed or prolonged release, may be of interest for pharmaceuticalcomponents in pharmaceutical products or foodstuff products with such an 11 effect, and for e.g. colouring agents/pigments in food colouring or other typesof paint. Also masking of taste, which also can be said to be a delayedrelease of certain flavourings, may be achieved in products comprising theemulsifier system according to the present invention. Such an effect may alsobe increased by coating of these end products with some kind of dextrosepo|ymer. Such a component or other components like saccharose, fat orplastic polymers may be added to the system for increasing the storagestability, in fact in a level of up to from 70 to 90 wt% of the total of the emulsifier system.
    权利要求:
    Claims (19)
    [1] 1. Emulsifier system comprising a fiber system including cellulose,hemicellulose, starch and at least one lipophilic component, wherein the fiberpart of the fiber system is insoluble in water and oil, wherein the emulsifiersystem comprises a water phase and a lipophilic phase where the lipophilicphase is emulsified in the water phase, wherein the fiber acts as a supportphase which renders it possible to evenly disperse lipophilic components inthe water phase, and wherein the emulsifier system is in the form of a pastehaving a viscosity to hold water insoluble particles suspended in the paste.
    [2] 2. Emulsifier system according to claim 1, wherein said at least one lipophilic component is an oil.
    [3] 3. Emulsifier system according to claim 1 or 2, wherein the lipophilic phase constitutes a maximum of 60 wt% of the emulsifier system.
    [4] 4. Emulsifier system according to any of claims 1-3, wherein the lipophilicphase constitutes from 20 to 60 wt% of the emulsifier system
    [5] 5. Emulsifier system according to any of claims 1-4, wherein the emulsifiersystem also comprises at least one protective barrier formation component forincreasing the storage stability.
    [6] 6. Emulsifier system according to claim 5, wherein the at least one protectivebarrier formation component is added to the emulsifier system.
    [7] 7. Emulsifier system according to claim 5 or 6, wherein the at least oneprotective barrier formation component is applied by a coating technique as acoating of the emulsifier system. 13
    [8] 8. Emuisifier system according to any of claims 5-7, wherein the at least oneprotective barrier formation component is a dextrose polymer, saccharose, fator a plastic polymer, or a derivative thereof, or a combination thereof.
    [9] 9. Emulsifier system according to any of claims 5-8, wherein the at least oneprotective barrier formation component, or the combination of several such,constitutes from 70 to 90 wt% of the emulsifier system.
    [10] 10. Emuisifier system according to any of claims 1-9, wherein the vegetablefiber is based on potato, beetroot, pea, tapioca, carrot or parsnip, or acombination thereof.
    [11] 11. Emulsifier system according to c|aim 10, wherein the vegetable fiber isbased on potato raw material.
    [12] 12. Product comprising an emulsifier system according to any of claims 1-11,wherein the product is a pharmaceutical preparation, a foodstuff, a foodsupplement or a chemico-technical product and wherein the activecomponent being liposoluble is active with regard to the product, and whereinthe emulsifier system promotes controlled release of the active component.
    [13] 13. Pharmaceutical preparation comprising an emulsifier system according toany of claims 1-11, wherein the pharmaceutical preparation also comprises atleast one active pharmaceutical component.
    [14] 14. Foodstuff comprising an emulsifier system according to any of claims 1-11.
    [15] 15. Foodstuff supplement comprising an emulsifier system according to anyof claims 1-11, wherein the foodstuff supplement also comprises at least onevitamin and/or a sweetener and/or a colorant and/or an active pharmaceutical component. 14
    [16] 16. Chemico-technical product comprising an emulsifier system according toany of claims 1-1 1.
    [17] 17. Use of an emulsifier system according to any of claims 1-11 for the production of an emulsion, a solid product or a product in the form of a paste.
    [18] 18. Use according to claim 17, wherein the emulsion, the solid product or thepaste is a product chosen from a pharmaceutical preparation, a foodstuff, a foodstuff supplement or a chemico-technical product.
    [19] 19. Use according to claim 17 or 18, for the encapsu|ation of at least one, asregards the end product, active component.
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    同族专利:
    公开号 | 公开日
    EP2863889B1|2018-12-05|
    SE536517C2|2014-01-21|
    EP2863889A4|2016-04-27|
    EP2863889A1|2015-04-29|
    US20150337120A1|2015-11-26|
    WO2014003634A1|2014-01-03|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US4980193A|1988-06-17|1990-12-25|Fmx Corporation|Microcrystalline cellulose-based stabilizer system for dry mix instant chocolate drink|
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    RU2009127306A|2006-12-21|2011-01-27|Вм. Ригли Дж. Компани |CONFECTIONERY PRODUCT WITH A BEGINNING AND METHOD OF ITS MANUFACTURE |
    EP2651243B1|2010-12-15|2018-06-27|Speximo AB|New particle stabilized emulsions and foams|
    EP2665373A4|2011-01-21|2014-06-25|Lyckeby Culinar Ab|Powder emulsifier|FR3083701B1|2018-07-13|2020-08-14|Gifrer Barbezat|OLEO-ALKALINE LINIMENT|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    SE1250678A|SE536517C2|2012-06-25|2012-06-25|Emulsifier system in the form of a paste|SE1250678A| SE536517C2|2012-06-25|2012-06-25|Emulsifier system in the form of a paste|
    US14/410,181| US20150337120A1|2012-06-25|2013-06-17|Emulsifier system in the form of a paste|
    EP13810830.3A| EP2863889B1|2012-06-25|2013-06-17|Emulsifier system in the form of a paste|
    PCT/SE2013/050708| WO2014003634A1|2012-06-25|2013-06-17|Emulsifier system in the form of a paste|
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