Title:
コエンザイムQ▲10▼を含有した水中油型乳化組成物、及びその製法
Document Type and Number:
Japanese Patent JP4481928
Kind Code:
B2
Abstract:
To provide an oil-in-water emulsion composition that prevents separation of coenzyme Q10 and creaming during storage, maintains a stable emulsification state over long term exceeding two weeks, and does not impair flavor or taste. The oil phase of the oil-in-water emulsion composition contains coenzyme Q10, and a complex of an organic acid ester of a monoglyceride and a milk protein is used as the emulsifier.
Inventors:
Toshinori Ikehara
Koji Ogino
Koji Ogino
Application Number:
JP2005503464A
Publication Date:
June 16, 2010
Filing Date:
February 12, 2004
Export Citation:
Assignee:
Kaneka Corporation
International Classes:
A23L1/30; A23D7/00; A23D7/005; A23L2/52; A23L33/15
Domestic Patent References:
| JP3167293A | ||||
| JP9220065A | ||||
| JP8000170A | ||||
| JP11028057A | ||||
| JP9238612A |
Foreign References:
| WO1999030682A1 | ||||
| WO1999009981A1 | ||||
| WO2003061395A1 | ||||
| WO2003007907A1 | ||||
| WO2002043506A1 | ||||
| US20020040058 | ||||
| DE4327063A1 | ||||
| FR2703591A1 | ||||
| EP0385335A1 | ||||
| DE19740645A1 |
Other References:
日本農芸化学会誌,1986年,Vol.60, N.8,pp.619-630
Food Hydrocolloids,2001年,Vol.15,pp.253-262
Food Hydrocolloids,2001年,Vol.15,pp.253-262
Attorney, Agent or Firm:
Atomi International Patent Office