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Title:
EMULSION COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2019/107574
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing an emulsion composition that is superior in stability. This problem is solved by an emulsion composition which comprises water, an oily ingredient, gum ghatti, and a salt of an element in group I or group II of the periodic table.

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Inventors:
MIUCHI TAKESHI (JP)
KINOSHITA KEIGO (JP)
SAKATA MAKOTO (JP)
Application Number:
PCT/JP2018/044328
Publication Date:
June 06, 2019
Filing Date:
November 30, 2018
Export Citation:
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Assignee:
SAN EI GEN FFI INC (JP)
International Classes:
A23L5/00; A23L2/00; A23L2/52; A23L2/56; A23L2/58; A23L2/62; A23L29/00; A23L29/10; A23L33/10; A23L33/115; A23L33/16; C09K23/56
Domestic Patent References:
WO2013084518A12013-06-13
WO2013146387A12013-10-03
WO2013084518A12013-06-13
WO2018062554A12018-04-05
Foreign References:
JP2016187344A2016-11-04
US3891620A1975-06-24
JPH08140623A1996-06-04
JPH0242943A1990-02-13
JP2007289124A2007-11-08
JP2017035739W2017-09-29
Other References:
IDO, TAKAO: "FFI Reports Gum Ghatti", FFI REPORTS FOODS & FOOD INGRED J JPN, vol. 211, no. 7, 2006, pages 641 - 645, XP008169899
IDO, T. ET AL.: "Natural Hydrocolloid Emulsifiers (2) Emulsification Properties of GATIFOLIA (Gum Ghatti) Used for Emulsions in Food Products", FOODS & FOOD INGRED J JPN, vol. 213, no. 4, 2008, pages 365 - 371, XP008169902
Attorney, Agent or Firm:
SAEGUSA & PARTNERS (JP)
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