METHOD FOR PREPARING OIL-SOLUBLE COMPOUND-CONTAINING EMULSION STRUCTURE

PROBLEM TO BE SOLVED: To provide a method for preparing an oil-soluble compound-containing emulsion composition structure having an excellent flavor-releasing property. SOLUTION: This method for producing the oil-soluble compound-containing emulsion composition, comprising thermally melting a mixtur...

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Bibliographische Detailangaben
Hauptverfasser:	MIHARA SATOSHI, YAMADA YASUSHI, ABE SHINOBU, TAKABAYASHI TEI
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS ESSENTIAL OILS FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM FATTY ACIDS FROM FATS, OILS OR WAXES FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for preparing an oil-soluble compound-containing emulsion composition structure having an excellent flavor-releasing property. SOLUTION: This method for producing the oil-soluble compound-containing emulsion composition, comprising thermally melting a mixture comprising an oil-soluble compound, an emulsifying agent and a sugar alcohol, cooling the melted mixture, is characterized by charging the crystals of the sugar alcohol in a temperature range of 40 to 90°C and then holding the mixture at 5 to 40°C. The oil-soluble compound includes essential oils such as orange oil, lemon oil, mint oil and vanilla, alcohols such as menthol, aldehydes such as vanillin, esters such as ethyl hexanoate, sulfur-containing compounds such as dimethyl sulfide, and compound perfumes such as crab flavor, beef flavor, pork flavor, chicken flavor, and butter flavor. COPYRIGHT: (C)2004,JPO