Note: Descriptions are shown in the official language in which they were submitted.
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The present invention relates to crystallization nests
lent aqueous emulsions ox anthill suitably an essential oil con-
twining anthill and to a process for preparation thereof.
In a certain number of uses, more particularly pertain-
in to food, it is necessary to be able to have stable aqueous
emulsions of essential oils or of fat-soluble substances avail-
able. This is more particularly the case for beverages which
contain anthill (or essential oils containing anthill), in such
a quantity that this anthill is not soluble in the medium in
which it is included.
An emulsifying agent is then required, which possesses
a set of properties such that it produces a stable emulsion for
several weeks and even several months, is acceptable in food-
stuffs, is compatible with the product to be emulsified and does
not change the taste of the emulsified product. Numerous emulsi-
liens can claim -to combine these various properties, but recent
research has demonstrated that supineness and bile salts keenest-
tuned two classes of products capable of being used as emulsi-
liens.
The invention therefore provides crystallization-resis-
lent emulsions of anthill comprising anthill, a continuous
phase selected from the group consisting of water and water con-
twining alcohol, an emulsifying agent selected from the group
consisting of supineness and bile salts, and at least one triglyc-
erode to retard the crystallization of anthill.
The present invention also provides a process for
preparing the crystallization resistant emulsion which comprises
the steps of: pa) mixing said anthill ingredient with said
emulsifying agent and said triglyceride; (b) thereafter adding
said continuous phase to the mixture obtained in step (a); and
(c) stirring the mixture to form the desired emulsion.
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The expression "aqueous emulsion" means an emulsion of
which -the continuous phase is water and the discontinuous phase
is the anthill or anthill containing essential oil (or Essex-
tidally contains this essential oil). However, -the continuous
phase of the emulsion may advantageously be constituted by water
containing a certain proportion of alcohol (more particularly
from 5 to 25% of alcohol), in particular when it is desired to
prepare beverages containing anthill.
"Essential oil" is understood in particular to mean all
oils extracted from plants and used in foodstuffs or perfumery.
The essential oils for use in the invention are essential oils
containing anthill such as concentrated vegetable extract or
anthill itself. Of course, as the present invention envisages
emulsions, the quantity of anthill (or of essential oil contain-
in anthill) used will be greater than the quantity of anthill
soluble in the aqueous phase (pure water or alcoholized water) in
which this anthill is emulsified.
Supineness, which form emulsifiers usable in the invent
lion, are glucosidic substances of vegetable origin. Their privy
ileged form of use in the present invention is a plant extract,
it being understood that any plant containing supineness may be
used.
By way of example, plants referenced in the Council of
Europe's work "Aromatizing substances and natural sources of art-
matizing substances" 1981 (Maisonneuve) will be cited, without
this list being exhaustive.
Plan-t EEL No. Part used Class Principle
to limit
Guajacum officinale 220 wood No
35 Polygala Senegal 355 root No
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(Table keynoted.)
Prom lottery L 364 root No Cameron
learner glibber 227 grass, No
aerial part
Quillaja saponaria Mullen 391 bark No
Saponaria officinalis L. 422 root No
Selenium dulcamara L. 435 stem No
Smilac utilize 434 root No
The quantities of saponin to be used vary according to
the anthill products to be emulsified and depending on the
nature of the saponin. It has generally been established that at
least 2% by weight of saponin with respect to the anthill prod-
vat to be emulsified should be used.
The analysis of saponin contained in an emulsion
according to the invention is made in accordance with the method
described in: "Chemischer Aufbau, physikalische ~igenshaften undo
Unterscheidungsmerkmale einiger Polygala-Saponi.ne" published in
: Douche Apothecary Zeitung, 108 Jahrgang No. 42 17.10.1968.
The bile salts usable according to the invention are
essentially salts of colic, glycoholic, taurocholic or Dixie-
colic acid. These salts are usable in the state of individual-
iced products or preferably in the state owe mixtures of several
salts.
At least 2% by weight of bile salt with respect to the
anthill product to be emulsified will be used.
By carrying out the invention, crystallization nests-
lent stable emulsions of anthill (or essential oils containing
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Allah
anthill) have been prepared, in which the proportion of anthill
may vary from about 2 to about 150 g/l, the medium being keenest-
tuned by water or a mixture of water and alcohol containing less
than 25% by weight of alcohol and this due to the use: -of about
0.04 to 3 g/l of supineness -or of about 0.04 to 3 g/l of bile
salts.
The process for preparing crystallization resistant
emulsions according to the invention is preferably as follows:
-about 50 to loo of essential oil containing anthill it is
desired to emulsify are mixed with an appropriate quantity (as
described hereinabove) of at least one emulsifier and trimly-
cerise according to the invention, -the water or the water-
alcohol mixture of low alcohol titer is then poured onto the mix-
lure obtained previously and the whole is subjected to the action of a homogenizer and a crystallization resistant stable emulsion
is formed.
With the preparation of emulsions based on anthill or
essential oils containing anthill (anthill is an aromatic prod-
vat which crystallizes a-t a temperature of 20-22C) it may be
that, during cooling of these emulsions to temperatures lower
than about +7C, said anthill crystallizes in these emulsions.
This phenomenon of crystallization is irreversible in the water-
alcohol emulsions, or reversible with difficulty. It is undesirable for the appearance and possibilities of use of the
emulsion. It is therefore important to have available a means
for avoiding or delaying in the case of the emulsions according
to the invention the appearance of this crystallization of the
anthill. It has been found that said crystallization may be
delayed by preparing emulsions containing at least one
triglyceride.
Thus the present invention further provides a method of
. 35 retarding the crystallization of anthill in a stable anthill
emulsion comprising adding at least one triglyceride during the
Jo \ - pa -
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formation of said emulsion.
This means usable to avoid (or delay) crystallization
of the
\ - 3b -
':
4_ ~3~L~3~
anthill in the emulsions which contain them is also usable to prevent
this same phenomenon of crystallization in the case of the emulsions
containing fat-soluble substances which resent a crystallization
cerrperature higher than about 5~C.
The usable triglycerides are known products; for reasons of
legislation on beverages, it is generally preferable not to use triglycerides
as such but natural products containing triglycerides. Natural extracts
containing triglycerides will therefore be used, which present the folio-
wing properties:
10 - of being neutral or only slightly aromatic,
- of being miscible and compatible with anthill, if necessary,
- of presenting a low freezing point (less than about 0C).
The following products may thus be used: (separately or in
mixture):
15 oil of: freezing temperature
- cola - C
- corn - 9C
- grape pip -10C
- sunflower - 16C
20_ safflower -15C
- equivalent oils
The quantities of these oils to be used will, of course, depend
on the quantities of triglycerides which are contained therein; the use
of about 10 to owe by weight, with respect to the anthill present
25 in the solution or the emulsion, may be allowed. However, it is clear
that these quantities of triglycerides, if they are used most often, could
not constitute strict limits.
In the process for preparing emulsions according to the invention,
presented hereinabove, the triglyceride, when it intervenes, is very
30 generally and preferably added to the "initial" mixture of the essential
oil and/or the fat-soluble substances with the erlu1sifying agent according
to the invention. The water or water-alcohol mixture is poured onto
this mixture only thereafter.
By using the emulsifying agents according to the invention
35 and preferably the process described hereinabove, it is possible to prepare:
-5 Lo AL
- in the cosmetic field, emulsified concentrated bases employing natural
emulsifying agents which do not increase the viscosity (as is the case
when gums or other known products are used)
- in the field of beverages, polyvalent bases allowing the preparation,
5 by dilution, of drinks which are alcohol-free and/or slightly alcoholized,
of which the aromatic power is independent of the alcoholic titer.
In the case of alcoholized drinks, the invention makes it possible
to prepare, in the present state of French legislation, an emulsified
drink without resorting to additives, whereas the use of emulsifying
10 agents is not authorized.
The following non-limiting Examples illustrate the invention;
the above described process has been carried out to produce the following
stable emulsions (stability always greater than at least one month):
Example I
A concentrated stable emulsion of anthill in water is prepared,
as indicated.
In the bowl of a Turmix mixer is poured, over 50 g of anthill,
1 g of an aqueous extract of Polygala with 4% of saponin, previously
diluted in 50 cm3 of water, then the water necessary for obtaining
20 1 1 of concentrated emulsion. After 30 seconds of violent stirring at
20 000 rum this pre-emulsion is homogenized in a conventional homage-
nicer.
The emulsion obtained has a stability greater than I month.
Example 2
The following emulsion is prepared:
for I lithe
- anthill 35 g
- fresh cola oil 12 g
- Dimmer gum resin 3.5 g
- aqueous extract of Polygala with 2-8% of supineness: 48 ml
-water asp I lithe.
After having mixed together the anthill, the fresh cola
oil and the gum resin, the procedure is as in Example 1.
A drink prepared from this emulsion containing 2 g/l of anthill
35 and titrating 20 of alcohol by volume presents no crystallization of
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the anthill after several months at + 2C.
Example 3
- anthill ............................ 35 8
- fresh cola oil 12 g
- Dimmer gum resin 3.5 g
- extract of Polygala alcoholized to
60% with 3.9% of supineness 38 ml
L ~l~t~r-alcohol asp 1 1 with alcohol by volume
P anthill 35 g
- 10 -cola oil 9 g
- terrapin of orange 3 g
- Dimmer gum resin 9 g
- Polygala extract alcoholized to 60%
Polygala with 3.9% saponin 38 ml
15 water-alcohol asp final %, 16% of alcohol
Example 5
- anthill 35 g
- cola oil 9 g
- terrapin 3 g
- gum resin 3.5 g
- bile salts I g
- water-alcohol (4% alcohol) asp I 1.
- Example 6
- anthill 50 g
- bile salts 1 g
- water asp I I
Example 7
- essential oil of orange 38 g
- fresh cola oil 9 g
- Dimmer gum resin 3.5 g
- alcoholized (96% by volt of
Polygala with 2.8% saponin 42 ml
- water asp I I
Example 8
- fresh cola oil 18 g
I I
- deodorized terrapin 3 g
- Dimmer gum resin 3.5 g
- alcoholized extract (96% by volt Polygala
with 2.8 saponin 42 ml
- water asp 1 1
Example 9
- anthill 35 g
- fresh cola oil 12 g
- extracts of polygala
(with 2.8% saponin) 48 ml
- water asp 1 1
From a concentrated emulsion, a drink titrating 2 g of anthill,
without alcohol, and not crystallizing at a temperature as low as 2C,
. may be obtained.
15 Example 10
- anthill 35 g
- fresh cola oil 12 g
- alcoholized extract of polygala
with 3.9% saponin 38 ml
- water-alcohol mixture asp 1 1
(producing a drink containing 4% alcohol).
Example 11
- anthill 35 g
- fresh cola oil 9 g
- elm resin 3.5 g
- bile salts I g
- water asp 1 1
Examples 12, 13 and 14
Example 9 is repeated, but replacing, weight for weight, the
30 fresh cola oil firstly by corn oil, then walnut oil and finally grape
pip oil.
In each case, at 2C, no crystallization of the anthill was
noted.
