NOVEL DEXTRIN FATTY ACID ESTER THAT DOES NOT CAUSE GELATION OF LIQUID OIL, AND USES THEREOF
申请人:Chiba Flour Milling Co., Ltd
公开号:EP2537865A1
公开(公告)日:2012-12-26
An object of the present invention is to provide novel dextrin fatty acid ester that is excellent in tackiness and useful as a base for cosmetics and the like. The novel dextrin fatty acid ester is prepared by esterification between dextrin and fatty acids, wherein the dextrin has an average degree of glucose polymerization of 3 to 150; the fatty acids comprise more than 50 mol% and 100 mol% or less, based on the total amount of the fatty acids, of one or more saturated branched fatty acids having 4 to 26 carbon atoms, and 0 mol% or more and less than 50 mol%, based on the total amount of the fatty acids, of one or more fatty acids selected from the group consisting of saturated linear fatty acids having 2 to 22 carbon atoms, unsaturated linear or branched fatty acids having 6 to 30 carbon atoms, and saturated or unsaturated cyclic fatty acids having 6 to 30 carbon atoms; and the degree of substitution by the fatty acids is 1.0 to 3.0 per glucose unit.
本发明的目的是提供粘性极佳、可用作化妆品等基质的新型糊精脂肪酸酯。新型糊精脂肪酸酯是通过糊精和脂肪酸之间的酯化反应制备的,其中糊精的平均葡萄糖聚合度为 3 至 150;以脂肪酸总量为基准,脂肪酸包括 50 摩尔%以上、100 摩尔%或以下的一种或多种具有 4 至 26 个碳原子的饱和支链脂肪酸,以及 0 摩尔%以上、50 摩尔%以下的一种或多种选自以下组别的脂肪酸:具有 2 至 22 个碳原子的饱和线性脂肪酸、具有 6 至 30 个碳原子的不饱和线性或支链脂肪酸,以及具有 6 至 30 个碳原子的饱和或不饱和环状脂肪酸;脂肪酸的取代度为 1.0 至 3.0 个葡萄糖单位。