FORM 2
THE PATENT ACT 1970
(39 of 1970)
&
The Patents Rules, 2003
COMPLETE SPECIFICATION
(See Section 10, and rule 13)
1. TITLE OF INVENTION
HIGHLY THICKENING PASTE COMPOSITION AND METHOD FOR PRODUCING SAME, AND LOW-VISCOSITY SUBSTANCE AND METHOD FOR CONTROLLING VISCOSITY THEROF BOTH USING SAME
2. APPLICANT(S)
a) Name : SOMAR CORPORATION
b) Nationality : JAPANESE Company
c) Address : 11-2, GINZA 4-CHOME,
CHUO-KU, TOKYO 104-8109,
JAPAN
3. PREAMBLE TO THE DESCRIPTION
The following specification particularly describes the invention
and the manner in which it is to be performed : -
2
TECHNICAL FIELD
The present invention relates to a highly thickening composition which enables, by
adding the same to an aqueous low-viscosity substance, to impart high-viscosity to
the substance, to make the substance gel, or to control the viscosity of the substance.
Particularly, it relates to a highly thickening composition which enables to lower the
viscoelasticity of the substance at a specific temperature, when compared to that of
the conventional thickening compositions, and a method of producing the same, as
well as a low-viscosity substance using the same and a method of controlling the
viscosity of the substance.
BACKGROUND ART
In the field of the food or cosmetic industry, thickening compositions are used to
improve the viscosity of low-viscosity substances or carry out gelation. For example,
gelatin is often contained in many foods such as general jelly for the purpose of a
gelling or thickening effect and a melt-in-mouth effect around 15°C to 25°C.
However, since gelatin is a material obtained from animal proteins, it not only has
many problems such as allergy, but also, due to its irreversibility by temperature
change, has many issues in methods for producing products and on storage.
Further, content of gelatin in foods must be, in general, from a few percent to 10
percent to facilitate gelling or thickening effect, leading to a large loading of gelatin
and off-flavor, which results in degradation in product's value or discomfort.
To solve these problems, trials for using thickening compositions comprising
polysaccharide have been carried out. Such thickening compositions which have
been proposed as a stabilizer for producing frozen dessert include a combination of
10 to 30% by mass of xanthomonas gum, 10 to 30% by mass of locust bean gum and
40 to 80% by mass of guar gum (see, Patent Document 1).
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In addition, for thickening and prevention of viscosity reduction of various additivecontaining
cooked foods (e.g. curries such as beef curry, chicken curry, hashed beef
and curried rice, as well as beef bowl, chicken kamameshi, fried rice, rice fried with
chicken, pan-fried noodle), and for maintenance of uniformly mixed state between
solid phase (e.g. meat or vegetable) and oil phase (e.g. lard or salad oil), and for
prevention of texture reduction (e.g. pasty feeling), xanthan gum or materials for
additive-containing cooked food in which xanthan gum and one or more of locust
bean gum and/or guar gum and/or tara gum and/or karaya gum and/or pectin
and/or red alga extract are combined have also been proposed (see, Patent
Document 2).
Further, a gelation composition comprising xanthan and guar gum, depolymerized
galactomannan and at least one kind of polysaccharide selected from combination
thereof, and further locust bean gum has been proposed (see, Patent Document 3).
Also, a thickening stabilizer containing water dispersible cellulose for improving a
drawback such as poor liquid separation and occurrence of pasty feeling or sticky
feeling when the composition is added to food as observed when at least one kind of
polysaccharide selected from galactomannan, xanthan gum, tamarind seed gum,
pectin, carrageenan, gellan gum, agar, soybean soluble polysaccharide,
glucomannan, sodium alginate, and karaya gum is used as thickening agent has
been proposed (see, Patent Document 4).
In Patent Documents 1-3 described above, thickening compositions are shown as
examples wherein a compounding ratio by mass of xanthan gum, locust bean gum
and guar gum is 10- 30 : 10-30 : 80-40 in Patent Document 1; wherein the ratio
is 2 : 1 : 1 in Patent Document 2; and wherein the ratio is 20-80 : < 20 : 80-20 in Patent
Document 3. Also, in Patent Document 4, a comparative example of a composition
wherein guar gum and xanthan gum are mixed at a mass ratio of 3:1 is shown as an
example of those which have a drawback such as poor liquid separation, and
occurrence of pasty feeling or sticky feeling when the composition is added to food.
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RELATED ART DOCUMENTS
PATENT DOCUMENTS
Patent Document 1: Japanese Unexamined Patent Application Publication No.
S55-102360
Patent Document 2: Japanese Unexamined Patent Application Publication No.
S52-136932
Patent Document 3: Japanese Unexamined Patent Application Publication No.
H06-279749
Patent Document 4: Japanese Unexamined Patent Application Publication No.
2008-50376
SUMMARY OF THE INVENTION
PROBLEMS TO BE SOLVED BY THE INVENTION
As shown in Patent Documents 1-4, thickening agents produced by combining
xanthan gum and guar gum are known. These thickening agents, however, have
drawbacks such as substantially no change in the effect for increasing viscosity
compared to xanthan gum alone and as described above, poor liquid separation, and
occurrence of pasty feeling or sticky feeling when the thickening agent is added to
food, thereby deteriorating the food quality. In order to overcome these issues,
further combinations with locust bean gum have been carried out. In that case,
however, though the effect for increasing viscosity was shown, the results were not
yet satisfactory in terms of smooth feeling to the throat as well as in-mouth
meltability and swallowability that is similar to gelatin, or the like depending on the
temperature or salt concentration of a subject to which the thickening agent was
used.
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Thus, the purpose of the present invention is to provide a highly thickening
composition and a production process thereof, which composition sufficiently
exhibits thickening effect and lowers the viscosity at a specific temperature even in
the presence of NaCl. Thus, the thickening composition of the present invention can
overcome the drawbacks seen in the conventional thickening agents when the agents
are added to food such as difficulty in swallowing or feeling of sticking in the throat;
can solve various problems caused by gelatin while maintaining desirable properties
of gelatin; and can exhibit a synergistically excellent thickening property.
The other purpose of the present invention is also to provide a low-viscosity
substance using the highly thickening composition and a method of controlling the
viscosity thereof.
MEANS FOR SOLVING THE PROBLEMS
The present inventors intensively studied for overcoming the drawbacks in a highly
thickening composition comprising as an effective ingredient a combination of nonallergic
xanthan gum, guar gum and locust bean gum (for example, marked loss of
flavor or the like attributed to the loadings and inability to obtain in-mouth
meltability like gelatin) and for developing a novel highly thickening composition
which shows synergistic effect. As a result, the present inventors discovered in the
highly thickening composition that, by adjusting the compounding order and
compounding ratio of components into a certain range, high thickening effect is
obtained which is accompanied with the use of a conventional thickening
composition comprising xanthan gum and locust bean gum or the use of a
thickening composition whose compounding ratio of guar gum is more than the
others; that the deterioration in the texture such as difficulty in swallowing or feeling
of sticking in the throat when the composition is added to food is suppressed; and
that the composition exhibits marked increase of thickening property, but changes
its viscosity at a specific temperature to increase the in-mouth meltability. Thereby
the inventors have completed the present invention based on this discovery.
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That is, the thickening composition of the present invention is a highly thickening
composition produced by mixing one of either (A) xanthan gum or (B) locust bean
gum with (C) guar gum and then mixing the component (A) or the component (B) to
the resultant mixture, wherein that the ratio of the total amount of the components
(A) and (B) to the amount of the component (C) is 95:5 to 70:30 by mass and the
component (A) is contained in a larger amount than the component (B).
In the thickening composition of the present invention, it is preferred that the
component (B) and the component (C) are mixed and then the component (A) is
mixed with the resultant mixture.
A method of producing a highly thickening composition of the present invention is a
method comprising mixing one of either (A) xanthan gum or (B) locust bean gum
with (C) guar gum so that the compounding ratio of the component (C) ranges from
5 to 30% by mass of the overall highly thickening composition and then mixing the
remaining component (A) or the component (B) to the resultant mixture, wherein the
compounding ratio of the component (A) is more than that of the component (B).
Further, a low-viscosity substance of the present invention is characterized in that
the highly thickening composition is added thereto.
Further, a method of controlling viscosity of the low-viscosity substance of the
present invention is characterized in that the salt concentration of the low-viscosity
substance is adjusted to 0.01% or more and the temperature is maintained in the
range between 25°C and 35°C.
EFFECT OF THE INVENTION
According to the present invention, the highly thickening composition is provided.
It can exhibit sufficient thickening effect even in the presence of NaCl, and moreover,
when the composition is added to food, it can overcome the drawbacks seen in the
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conventional thickening agents such as difficulty in swallowing or feeling of sticking
in the throat by lowering the viscosity at a specific temperature. From these result,
the highly thickening composition of the present invention can solve various
problems caused by gelatin while maintaining desirable properties of gelatin, and
exhibit a synergistically excellent thickening property.
MODE FOR CARRYING OUT THE INVENTION
For the highly thickening composition of the present invention, by selecting the
composition and the compounding ratio, the viscosity at 20°C or higher can be lower
compared to when using a conventional thickening composition comprising xanthan
gum and locust bean gum, or a thickening composition which contains more guar
gum than the others. In particular, the test fluid prepared by dissolving 0.5 g of the
composition into 100 g of the aqueous solution containing 0.8% salt concentration at
75°C, stirring for 60 minutes and then cooling the resultant mixture to 30°C can
advantageously change the viscosity at the temperature between 25°C and 30°C into
0.9 mPa•s or higher and further change the viscosity at the temperature between
31°C and 35°C into 0.6 mPa•s or lower as measured by Type B viscometer
(manufactured by TOKYO KEIKI INC., rotational speed : 30 rpm, using No. 4 rotor).
In general, the thickening effect on the low-viscosity substance depends on the
amount of added thickening agent. However conventional gelatin or a thickening
composition comprising as an effective ingredient polysaccharide need to be
compounded so that its ratio is 3-10% by mass or more to give high viscosity. Such a
product that is thickened by compounding the thickening composition in such a
large amount has problems that occurrence of discomfort caused by off-taste and offflavor
originated from polysaccharide is inevitable.
Since the highly thickening composition of the present invention can prepare
products in high viscosity and give desired high viscosity with lower loadings, it can
solve such problems.
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Xanthan gum used as a component (A) in the present invention is a water-soluble
natural polysaccharide obtained through the fermentation of starch such as corn by
bacteria, and is a substance having a structure wherein the main chain to which Dglucose
is bound through β-1,4 linkage is bound at its anhydroglucose to side chains
comprising D-mannose and D-glucuronic acid. Xanthan gums having molecular
weight between about 2 million and about 50 million are known, and any of them
can be used in the present invention.
Next, locust bean gum used as a component (B) is a polysaccharide obtained by
separating and crushing endosperm of beans of carob mainly inhabiting the
Mediterranean region and comprises as a major component galactose and mannose.
Guar gum used as a component (C) is a mucoid substance which is contained in
endosperm part of seeds of legume guar, and comprises as a major component
galactomannan in which galactose and mannose are bound together in the ratio of
about 1:2.
The highly thickening composition of the present invention can be obtained by
premixing the component (A) and the component (C) and then mixing the
component (B), or by premixing the component (C) and the component (B) and then
mixing the component (A). In this case, for the compounding ratio of the (A)
xanthan gum, (B) locust bean gum and (C) guar gum, the mass ratio of the total
amount of the component (A) and the component (B) to the component (C) ranges
95:5 - 70:30. When the content of the component (C) is more than the range, the
viscosity of the low-viscosity substance can hardly be raised, and when the content
of component (C) is lower than the range, the ability to control viscosity at a specific
temperature will be lost, both of which are not preferred. In addition, in the
compounding ratio of the component (A) and the component (B), the component (A)
compounded must be more then the component (B). When the component (A) and
the component (B) are in the same amount or when the component (B) is more than
the component (A), type B viscosity can not reach 10,000 mPa (6 rpm) or more even
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if, for example, 0.5% by mass of the thickening composition is added to the lowviscosity
substance. This indicates that a large amount of the thickening
composition is needed to achieve a desired viscosity, which is undesirable because
increasing the content of the thickening composition leads to changes in the taste or
smell of the low-viscosity substance.
From the viewpoint of the impartment of high viscosity to the low-viscosity
substance with lower loadings, the ability to control viscosity at a specific
temperature, and the ability to prevent alteration in taste, smell or the like of the
low-viscosity substance when the thickening composition is added, preferred
compounding ratio of the total amount of the component (A) and component (B) to
the component (C) is 93:7 - 75:25, and more preferably 90:10 - 80:20, and in the total
amount of the component (A) and (B), the compounding ratio of the component (A)
preferably must be more than that of the component (B), wherein the compounding
ratio of the component (A) ranges 51 - 80% by mass, and more preferable 52 - 70% by
mass.
By mixing at a particularly preferred range of ratio, the thickening composition can
be adjusted which gives a high thickening property and further can obtain a
characteristic that, under the salt concentration of 0.01% or more, and at a specific
temperature, for example at 25 to 35°C, it can lower the viscosity of the low-viscosity
substance by 30% or more than the viscosity at other temperature ranges (ability to
control viscosity).
As the highly thickening composition of the present invention, the usage is desirably
as low as possible to enable impartment of a high viscosity, for example, viscosity of
10,000 mPa•s or more to a low-viscosity substance. In order to produce the
composition, the component (A), the component (B) and the component (C) are
advantageously compounded by appropriately selecting the compounding ratio
from the above-described compounding ratios so that when a test solution is
prepared by dissolving 0.5 g of sample into 100 g of ion exchanged water at a
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temperature of 75°C and mixing them for 60 minutes, the viscosity measured by type
B viscometer after 24 hours is 10000 mPa•s (6 rpm) or more. In particular, when the
viscosity is lowered at a specific temperature, it is preferred to premix one of either
the component (A) or component (B) with the component (C), and then mix the
remaining component.
The low-viscosity substances which can be thickened by the highly thickening
composition of the present invention are not restricted and may be one assuming the
form of liquid or paste at room temperature. Such low-viscosity substances include
liquid food, liquid cosmetics, liquid pharmaceuticals, liquid industrial products.
Among these, examples of the liquid food include beverages such as coffee, black
tea, green tea, cocoa, shiruko, juice, soybean milk, raw milk, processed milk, lactic
acid bacteria beverage, calcium enriched beverage, and beverage containing dietary
fiber; dairy products such as coffee whitener, whipping cream, pastry cream, soft ice
cream; liquid dishes or flavoring agent such as soup, stew, sauce, mop sauce,
dressing, mustard, wasabi paste; processed pulp products such as fruit sauce, fruit
preparation; fluid diets; gelatinous foods such as jelly or pudding; liquid or paste
supplements; and liquid or paste pet foods.
Examples of the liquid phamaceuticals include oral preparations, transnasal
preparations, intravenous preparations, intubational preparations, ointments,
medicated cosmetics, vitamin preparations, medicated hair restorers, medicated
dentifrices, bath preparations, anthelmintics, anti-osmidrosis, mouth fresheners,
biomaterials, patch preparations, and skin embrocations.
Examples of the liquid cosmetics include skin care products (such as lotions, milky
lotions, liquid foundations, facial treatment masks, moisture creams, facial massage
creams, cold creams, cleansing creams, facial cleansers, vanishing creams, emollient
creams, hand creams, antiperspirant and deodorants, or sunscreen cosmetics),
makeup products (such as foundations, powders, lipsticks, lip balms, blushers,
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sunscreen cosmetics, pencils, cosmetics for eyelash such as mascaras, manicures or
nail polish removers), hair cosmetics (such as shampoos, hair rinses, hair tonics, hair
treatment products, pomades, hair chicks, hair creams, hair balms, hair preparations,
hair styling products, hair sprays, hair coloring preparations, hair restorers or hair
growth stimulants), the other cleaners such as hand cleaning preparations, bath
products, shaving preparations, aromatics, dentifrices, ointments, and patch
preparations.
Examples of the liquid industrial products include pigments, paints, inks, odor
eliminating or aromatic agent, antibacterial or antifungal agents, adhesives, coating
agents, sealing agents, heat dissipation agents, various oils (such as cutting oils, or
lubricants), puncture repair agents, tyres, tubes for bicycle or automobile, surfactants
(dispersants), sanitary supplies, moisture building materials, moisture absorbing
materials, absorbing materials, surface protective agents, materials for culture,
detergents, liquid soap, and various batteries.
Next, in order to thicken a low-viscosity substance and control its viscosity
according to the present invention, the highly thickening composition of the present
invention is added to the low-viscosity substance at an amount required for
obtaining a desired viscosity, stirred well with heating, and then dispersed
uniformly.
During this step, the amount to be added is appropriately selected for the lowviscosity
substance depending on how much increase in viscosity is needed.
The amount to be added is selected generally from 10% by mass or lower, and
preferably from 5% by mass or lower to prevent the impairment of the quality of the
product by the addition. For example, the amount to be added is selected from the
range of 0.1 to 1% by mass to impart similar viscosity as honey (about 1000 mPa•s in
type B viscosity (6 rpm)), and is selected from the range of 0.5 to 10% by mass to
impart a elasticity of about 40 Pa or more (5°C).
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Heating temperature to be used is a range of 60 to 90°C, and preferably 80 to 85°C.
The viscosity is lowered once by this heating, but is remarkably increased when the
mixture is cooled to room temperature, for example 30°C or lower. Although an
excellent improvement in viscosity is observed only by mixing at room temperature
compared to when using the conventional thickening composition, a further
remarkable thickening effect is acted when the mixture is once heated to 80°C or
higher, and then cooled again.
As a procedure of controlling the viscosity according to the method of the present
invention, premixed one of either component (A) or component (B) and component
(C) may be mixed, and then added to a low-viscosity substance, after which the
remaining component (A) or component (B) may be added to the resultant mixture,
or alternatively, one of either component (A) or component (B) may be mixed with
component (C), and then mixed with the remaining component (A) or component
(B), after which the resultant mixture may be added to a low-viscosity substance. In
the present invention, it is particularly advantageous that the thickening
composition obtained via a method in which the component (C) and one of the other
components are mixed and then mixed with another component is produced, after
which the composition is dissolved into water and then added to a low-viscosity
substance at once.
The highly thickening composition of the present invention, regardless of using
polysaccharide, can give a remarkably high viscosity to a low-viscosity substance.
Thus, for example, a thickened substance having a viscosity of 10000 mPa•s or more
(type B viscosity, 6 rpm) is obtained with same usage as the conventional thickening
composition.
Also, since the highly thickening composition of the present invention can control
the viscosity at a specific temperature range, the composition makes it possible to
change the texture such as in-mouth meltability and smooth feeling to the throat,
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and exerts effects such as improvement of safety or handling of foods, medical
supplies or the like.
In addition, since the highly thickening composition of the present invention can be
transformed at a specific temperature, the composition exerts excellent effects such
as making it possible to seal a case tightly with a cover at a normal use temperature
when used as sealing agent or adhesive for various batteries (e.g. including lithiumion
battery), car battery or the like, or to lower the viscosity by keeping the
composition at a specific temperature during recycle, repair or the like to separate
the cover from the case.
These effects are the same as with other industrial low-viscosity substance. For
example, in paints, inks, odor eliminating or aromatic agents, antibacterial or
antifungal agents, adhesives or the like, it is expected that the transportability or
operatability is improved by transforming those which are generally in a solid state
into a liquid state when using them or that their performance is improved because
they can contain more effective ingredient than ever before.
Further, in order to achieve the viscosity required for the conventional thickening
composition, the usage of the highly thickening composition of the present invention
can be less than that of the conventional thickening composition, which can sustain
off-taste and off-flavor originated from polysaccharide. Thus, in the field of foods or
pharmaceuticals for example, the highly thickening composition of the present
invention exerts excellent effect that it does not interfere with taste.
In addition, according to the present invention, since high viscosity can be obtained
with small usage of the composition, it enables, for example, to increase the amount
of the component in a low-viscosity substance, or to add other components, which
results in exerting effects of saving resource by reduction of the total amount of
product and the like, as well as making the product highly functional. According to
the method of the present invention, higher thickening effect can be obtained by
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heating once and then cooling, the method is preferably used in food field such as
particularly jelly or pudding which is heated during manufacturing process.
EXAMPLES
The present invention will now be described based on Examples and Comparative
Examples thereof. However, the present invention is not restricted to these
examples.
Type B Viscosity (mPa•s)
The type B viscosities of the resulting samples were measured. In measurement of
the type B viscosity, type B viscometer (manufactured by TOKYO KEIKI INC.,
measurement was carried out using No. 4 or No. 3 rotor, at rotational speed of 60
rpm, 6 rpm, for 1 minute) was used to carry out measurement at two point of 25°C
and 35°C. The decrease ratio of the viscosity at 35°C was measured relative to at
25°C.
Example 1
Into AIBOI wide-mouthed bottle (250 ml), (B) 40 g of locust bean gum and (C) 10 g of
guar gum were added and mixed by manual shaking for 5 minutes, followed by
addition of (A) 50 g of xanthan gum into the resulting mixture and further mixture
for 5 minutes to obtain a thickening composition. The thickening composition was
dissolved into 100 ml of distilled water heated to 75°C to a concentration of 0.5% by
mass, and the resulting mixture was stirred at 1000 rpm for 60 minutes and then
cooled naturally to 25°C to prepare samples. After 24 hours, the temperature of each
of the thus obtained samples was adjusted to 25°C in a water bath, and the type B
viscosity was measured. The temperature of the water bath was then raised to 35°C
and kept for 1 hour, followed by measurement of the type B viscosity again. The
thus obtained type B viscosities of the samples (60 rpm) are shown in Table 1, and
the type B viscosities (6 rpm) are shown in Table 3.
15
Example 2
Into AIBOI wide-mouthed bottle (250 ml), (A) 50 g of xanthan gum and (C) 10 g of
guar gum were added and mixed by manual shaking for 5 minutes, followed by
addition of (B) 40 g of locust bean gum into the resulting mixture and further
mixture for 5 minutes to obtain a thickening composition. The thickening
composition was dissolved into 100 ml of aqueous solution containing 0.8% salt
heated to 75°C to a concentration of 0.5% by mass, and the resulting mixture was
stirred at 1000 rpm for 60 minutes and then cooled naturally to 25°C to prepare
samples. After 24 hours, the temperature of each of the thus obtained samples was
adjusted to 25°C in a water bath, and the type B viscosity was measured. The
temperature of the water bath was then raised to 35°C and kept for 1 hour, followed
by measurement of the type B viscosity again. The thus obtained type B viscosities
of the samples (60 rpm) are shown in Table 1, and the type B viscosities (6 rpm) are
shown in Table 3.
Example 3
A thickening composition was prepared in the same manner as in Example 1 except
that (A) 50 g of xanthan gum and (C) 10 g of guar gum were added into AIBOI widemouthed
bottle (250 ml) and mixed by manual shaking for 5 minutes, followed by
addition of (B) 40 g of locust bean gum into the resulting mixture and further
mixture for 5 minutes, and then samples were obtained. The type B viscosities of the
thus obtained samples were measured in the same manner as in Example 1. The
type B viscosities (60 rpm) are shown in Table 1, and the type B viscosities (6 rpm)
are shown in Table 3.
Elastic modulus (Pa) and Slope of loss tangent (tan δ)
Viscoelasticity (Pa) and slope of loss tangent (tan δ) of the samples prepared in
Examples and Comparative Examples were measured by using rheometer
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(trademark: Kinexus pro Rotary Rheometer manufactured by Malvern Instruments
Ltd.) at frequencies of 1 Hz in temperature range varying from 60 to 5°C (varying
continuously by 1°C per min).
Example 4
Into AIBOI wide-mouthed bottle (250 ml), (B) 16 g of locust bean gum and (C) 20 g of
guar gum were added and mixed by manual shaking for 5 minutes, followed by
addition of (A) 64 g of xanthan gum into the resulting mixture and further mixture
for 5 minutes to obtain a thickening composition. The thickening composition was
dissolved into 100 ml of distilled water heated to 85°C to a concentration of 0.5% by
mass, and the resulting mixture was stirred at 1000 rpm for 60 minutes and then
cooled naturally to 60°C to prepare samples. Elastic modulus (Pa) and the slope of
loss tangent (tan δ) of the samples were measured. Elastic modulus and loss tangent
at 10°C of the thus obtained samples are shown in Table 6, and elastic modulus (Pa)
at 10°C and 20°C are shown in Table 7.
Example 5
A thickening composition was prepared in the same manner as in Example 4 except
that (A) 64 g of xanthan gum and (C) 20 g of guar gum were added into AIBOI widemouthed
bottle (250 ml) and mixed by manual shaking for 5 minutes, followed by
addition of (B) 16 g of locust bean gum into the resulting mixture and further
mixture for 5 minutes, and then samples were obtained. Elastic modulus (Pa) and
the slope of loss tangent (tan δ) at 10°C of the thus obtained samples were measured
in the same manner as in Example 4. The results were shown in Table 6.
Comparative Example 1
Into AIBOI wide-mouthed bottle (250 ml), (A) 50 g of xanthan gum and (B) 40 g of
locust bean gum were added and mixed by manual shaking for 5 minutes, followed
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by addition of (C) 10 g of guar gum into the resulting mixture and further mixture
for 5 minutes to obtain a thickening composition. The thickening composition was
dissolved into 100 ml of distilled water heated to 75°C to a concentration of 0.5% by
mass, and the resulting mixture was stirred at 1000 rpm for 60 minutes and then
cooled naturally to 25°C to prepare samples. After 24 hours, the temperature of each
of the thus obtained samples was adjusted to 25°C in a water bath, and the type B
viscosity was measured. The temperature of the water bath was then raised to 35°C
and kept for 1 hour, followed by measurement of the type B viscosity again. The
thus obtained type B viscosities of samples (60 rpm) are shown in Table 2, and the
type B viscosities (6 rpm) are shown in Table 4.
Comparative Example 2
A thickening composition was prepared in the same manner as in Example 1 except
that (A) 50 g of xanthan gum and (B) 50 g of locust bean gum were used and the
component (C) was not used, and then samples were obtained. The type B
viscosities (60 rpm) of these samples are shown in Table 2, and the type B viscosities
(6 rpm) are shown in Table 4.
Comparative Example 3
A thickening composition was prepared in the same manner as in Example 1 except
that all three components of (A) 50 g of xanthan gum, (C) 10 g of guar gum and (B)
40 g of locust bean gum were added into AIBOI wide-mouthed bottle (250 ml) and
mixed by manual shaking for 15 minutes, and then samples were obtained. The type
B viscosities (60 rpm) of these samples are shown in Table 2, and the type B
viscosities (6 rpm) are shown in Table 4.
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Comparative Example 4
A thickening composition was prepared in the same manner as in Example 2 except
that all three components of (A) 50 g of xanthan gum, (C) 10 g of guar gum and (B)
40 g of locust bean gum were added into AIBOI wide-mouthed bottle (250 ml) and
mixed by manual shaking for 15 minutes for preparation, and then samples were
obtained. The type B viscosities (60 rpm) of these samples are shown in Table 2, and
the type B viscosities (6 rpm) are shown in Table 4.
Comparative Example 5
A thickening composition was prepared in the same manner as in Example 2 except
that (A) 50 g of xanthan gum and (B) 50 g of locust bean gum were used and the
component (C) was not used, and then samples were obtained. The type B
viscosities (60 rpm) of these samples are shown in Table 2, and the type B viscosities
(6 rpm) are shown in Table 4.
Comparative Example 6
A thickening composition was prepared in the same manner as in Example 4 except
that (A) 64 g of xanthan gum and (B) 16 g of locust bean gum were added into AIBOI
wide-mouthed bottle (250 ml) and mixed by manual shaking for 5 minutes, followed
by addition of (C) 20 g of guar gum into the resulting mixture and further mixture
for 5 minutes, and then samples were obtained. Elastic modulus (Pa) and the slope
of loss tangent (tan δ) at 10°C of this sample were measured in the same manner as
in Example 5. The results are shown in Table 6.
19
Comparative Example 7
Into AIBOI wide-mouthed bottle (250 ml), (B) 20 g of locust bean gum and (A) 80 g
of xanthan gum were added and mixed by manual shaking for 5 minutes to prepare
a thickening composition, thereby obtaining the sample. This composition was
adjusted to the concentration of 0.4% by mass so that the elastic modulus (40 Pa, 5°C)
is similar to that of Example 4 and 5, thereby obtaining the sample in the same
manner as in Example 4. Elastic modulus (Pa) and the slope of loss tangent (tan δ) at
10°C of this sample were measured in the same manner as in Example 5. The results
are shown in Table 6.
Comparative Example 8
A thickening composition was prepared in the same manner as in Example 4 except
that all three components of (B) 16 g of locust bean gum, (C) 20 g of guar gum and
(A) 64 g of xanthan gum were simultaneously added into AIBOI wide-mouthed
bottle (250 ml) and mixed by manual shaking for 5 minutes, and then a sample was
obtained. Elastic modulus (Pa) and the slope of loss tangent (tan δ) at 10°C of this
sample were measured in the same manner as in Example 4. The results are shown
in Table 6.
Comparative Example 9
Samples were obtained in the same manner as in Example 4 except that gelatin was
used in place of the thickening composition and that the gelatin was prepared to the
concentration of 5%. As physical property of the samples, the elastic modulus (Pa) at
10°C and 20°C were measured in the same manner as in Example 4. The results are
shown in Table 7.
20
[Table 1]
Example
1 2 3
Type B
viscosity
25°C 2790 1758 3200
35°C 1240 931 1550
Decrease ratio of the
viscosity (%)
35°C/25°C
44 53 50
[Table 2]
Comparative Example
1 2 3 4 5
Type B
viscosity
25°C 2500 2700 2640 2740 1384
35°C 1630 2025 1730 1528 1250
Decrease ratio of the
viscosity (%)
35°C/25°C
65 75 66 55 90
[Table 3]
Example
1 2 3
Type B
viscosity
25°C 18300 7580 23000
35°C 9100 4440 9800
Decrease ratio of
the viscosity (%)
35°C/25°C
50 58 41
21
[Table 4]
Comparative Example
1 2 3 4 5
Type B
viscosity
25°C 18300 20500 14900 17417 6680
35°C 12400 15100 11100 11467 6680
Decrease ratio of
the viscosity (%)
35°C/25°C
68 73 74 65 100
As seen from these tables, when the thickening composition of the present invention
is contained in a low-viscosity substance, the viscosity can be high and can be
lowered at a specific temperature irrespective of the environment. Since the
thickening composition of the present invention has such a physical property, it is
assumed that when the thickening composition is applied to foods, medical supplies
or industrial products, products having improved physical properties such as shape
and safety with temperature.
Viscoelasticity Characteristics
Storage shear modulus (E'), loss shear modulus (E") and the ratio E"/E' (tan δ) of the
samples obtained in Example 2 and Comparative Example 2 were determined. The
results are shown in Table 5. Measurement conditions are as follows:
Measuring device: Dynamic viscoelasticity measuring device
Measurement Conditions: Amplitude: designated value, displacement A200.00
Temperature: change continuously
Frequency: designated value 4.00
22
[Table 5]
Time
(min)
Frequency
(Hz)
Amplitude
(μm)
Amplitu
de (g)
Temperatu
re (°C)
Comparative
Example 2 Example 2 Comparativ
e Example 2
Example
2
E’
(kPa)
E”
(kPa)
E’(kPa
) E”(kPa) tan δ tan δ
16.1798 4.0527 186.4636 9.7756 20.3517 3.91 0.41 4.67 1.61 0.11 0.34
17.1753 4.0527 186.4902 9.7073 21.0438 4.07 0.45 4.63 1.62 0.11 0.35
18.1768 4.0527 186.5519 9.5919 21.9014 3.90 0.49 4.54 1.70 0.13 0.38
19.1781 4.0527 186.5902 9.4626 22.707 3.82 0.69 4.48 1.67 0.18 0.37
20.1792 4.0678 186.6197 9.4259 23.4185 4.02 0.67 4.43 1.73 0.17 0.39
21.1761 4.0664 186.7224 9.157 23.8856 3.68 0.50 4.28 1.75 0.14 0.41
22.1757 4.0706 186.7858 9.0946 24.8002 3.63 0.48 4.18 1.89 0.13 0.45
23.1775 4.0541 186.8223 8.8872 26.0185 3.69 0.49 4.12 1.75 0.13 0.43
24.1764 4.0637 186.8939 8.7429 26.7151 3.74 0.75 4.02 1.82 0.20 0.45
25.1787 4.0733 186.953 8.5771 27.4306 3.69 0.59 3.93 1.81 0.16 0.46
26.1785 4.0527 187.0534 8.3662 28.3859 3.61 0.43 3.77 1.88 0.12 0.50
27.1775 4.0541 187.0858 8.3354 29.3763 3.61 0.43 3.72 1.94 0.12 0.52
28.1772 4.0527 187.1506 8.1283 30.247 3.23 0.39 3.63 1.90 0.12 0.52
29.1775 4.0527 187.262 7.8905 30.985 3.11 0.54 3.46 1.95 0.17 0.56
30.1781 4.0582 187.285 7.8023 32.1657 3.32 0.73 3.42 1.92 0.22 0.56
31.1796 4.0527 187.3957 7.5955 32.9938 3.10 0.73 3.26 2.00 0.23 0.61
32.1805 4.0719 187.4577 7.9008 33.7283 3.08 0.59 3.16 2.41 0.19 0.76
33.1771 4.0664 187.5405 7.9782 34.8126 3.01 0.56 3.03 2.62 0.18 0.86
34.1796 4.0541 187.7349 7.4862 35.747 2.68 0.66 2.74 2.57 0.25 0.94
35.1765 4.065 187.7434 7.42 36.4342 2.90 0.88 2.73 2.53 0.30 0.93
36.1799 4.0513 187.9311 6.776 37.4141 2.34 0.62 2.45 2.66 0.26 1.08
37.1775 4.0527 187.9891 6.6844 38.2887 2.55 0.40 2.36 2.58 0.16 1.09
38.1809 4.0719 188.1013 7.0203 38.9806 2.18 0.30 2.19 2.75 0.14 1.26
39.1786 4.0527 188.2997 6.9581 39.8401 2.22 0.56 1.89 2.92 0.25 1.55
40.1771 4.0527 188.3825 6.484 40.7739 2.08 0.35 1.77 2.72 0.17 1.54
As seen from this table, tanδ of the samples in Comparative Example 2 does not
change largely at each temperature range. Thus, it is thought that the samples in
Comparative Example 2 have a constant viscosity even in an environment having a
specific salt concentration. On the other hand, it can be seen that the viscosity of the
sample in Example 2 whose tanδ value is dramatically increased from around 30°C,
can be controlled at a specific temperature.
23
[Table 6]
Example Comparative Example
4 5 6 7 8
Elastic
modulus
(Pa, 10°C)
32.8 34.7 33.4 34.8 32.8
Loss
tangent
(tan δ)
slope
1.2539
slope
1.1129
slope
1.0411
slope
1.0882
slope
1.0867
As seen from this table, when the thickening composition of the present invention is
contained in a low-viscosity substance, the viscoelasticity can be high and changes in
viscoelasticity at a specific temperature can be securely developed by mixing
component (C) and another component. Since the thickening composition of the
present invention has such a physical property, it is assumed that when the
thickening composition is applied to foods, medical supplies or industrial products,
products having improved physical properties such as shape, safety and in-mouth
meltability with temperature.
[Table 7]
Example 4
Comparativ
e Example 9
Loadings (%) 0.5 5
Elastic modulus
(Pa, 10°C)
32.8 31.3
Elastic modulus
(Pa, 20°C)
19.47 0.063
24
As seen from this table, using the method of producing the thickening composition
of the present invention, loadings of the thickening composition can be 1/10 amount
of gelatin, and in-mouth meltability more close to gelatin can be developed. Since
the thickening composition of the present invention has such a physical property, it
is assumed that when the thickening composition is applied to foods, medical
supplies or industrial products as alternative material of gelatin, products having
improved physical properties such as shape, safety and in-mouth meltability with
temperature.
INDUSTRIAL APPLICABILITY
The highly thickening composition of the present invention is useful as an additive
for improving the viscosity of low-viscosity substance in food or cosmetic field and
for changing (controlling) the viscosity at a specific temperature.

WE CLAIM:
1. A highly thickening composition produced by mixing one of either (A)
xanthan gum or (B) locust bean gum with (C) guar gum and then
mixing the component (A) or the component (B) to the resultant
mixture, wherein the ratio of the total amount of the components (A)
and (B) to the amount of the component (C) is 95:5 to 70:30 by mass
and the component (A) is contained in a larger amount than the
component (B).
2. The highly thickening composition according to the claim 1, wherein
the component (B) and the component (C) are mixed and then the
component (A) is mixed with the resultant mixture.
3. A method of producing a highly thickening composition, the method
comprising mixing one of either (A) xanthan gum or (B) locust bean
gum with (C) guar gum so that the compounding ratio of the
component (C) ranges from 5 to 30% by mass of the overall highly
thickening composition and then mixing the component (A) or the
component (B) to the resultant mixture, wherein the compounding ratio
of the component (A) is more than that of the component (B).
4. A low-viscosity substance, wherein the highly thickening composition
according to the claim 1 is added.

5. A method of controlling viscosity of a low-viscosity substance, wherein
the salt concentration is adjusted to 0.01% or more and the temperature
is maintained in the range between 25°C and 35°C for controlling the
viscosity of the low-viscosity substance according to the claim 4.