Methods of making an emulsified composition
AssigneeKibun Food Chemifa Co., Ltd.
InventorKatsumi Murata
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Abstract
The present invention provides a method of making an emulsified composition employing an emulsifier containing a sphingoglycolipid which has a structure represented by the following formula: wherein R1 is a saccharide moiety which consists of three to four hexoses selected from the group consisting of uronic acid, glucosamine, galactose, and mannose, or one uronic acid; R2 is an alkyl group, which may have a cycloalkyl group, an alkenyl group, or an alkynyl group; and R3 is an alkyl group. The alkyl group, the alkenyl group and the alkynyl group may have a normal chain or a branched chain, and may be substituted or unsubstituted. The emulsifier of the present invention has marked moisturizing effect, skin roughening preventing effect, and emulsifying effect.
Claims10
A method for producing an emulsified composition comprising mixing an emulsifier with polyhydric alcohol and a fat or oil component to form a gel, and
- emulsifying the gel through mixing with an aqueous component,
- wherein said emulsifier contains a sphingoglycolipid which has a structure represented by the following formula:
- wherein R1 is a saccharide moiety which consists of (i) three to four hexoses selected from the group consisting of uronic acid, glucosamine, galactose, and mannose, or (ii) one uronic acid,
- R2 is an alkyl group which may have a cycloalkyl group, a hydroxyl substituted alkyl group, an alkenyl group, or an alkynyl group, and
- R3 is an alkyl group or a hydroxyl substituted alkyl group.
Dependencies are inferred from the claim text.