Emulsifiers of water-in-oil creams

Claim 2

AN EMULSIFIER COMBINATION FOR USE IN PREPARING CREAMS OF THE WATER-IN-OIL TYPE CONSISTING OF (A) VEGETABLE STEROLS AND (B) AN ESTER MIXTURE SELECTED FROM THE GROUP CONSISTING OF (1) MONOESTERS OF OLEIC ACID WITH POLYOLS HAVING AAAT LEAST 3 HYDROXYL GROUPS IN THE MOLECULE AND POLYESTERS OF OLEIC ACID WITH POLYOLS HAVING AT LEAST 3 HYDROXYL GROUPS IN THE MOLECULE, (2) MONOESTERS OF RICINOLEIC ACID WITH POLYOLS HAVING AT LEAST (3) HYDROXYL GROUPS IN THE MOLECULE AND POLYESTERS OF RICINOLEIC ACID WITH POLYOLS HAVING AT LEAST 3 HYDROXYL GROUPS IN THE MOLECULE, AND (3) AND THE MIXTURE OF (1) AND (2) ABOVE, THE WEIGHT RATIO OF SAID ESTER MIXTURE TO SAID VEGETABLE STEROLS RANGING FROM 90:10 TO 50:50, WITH THE PROVISO THAT THE AMOUNT OF FREE HYDROXYL GROUPS IN SAID ESTER MIXTURE EXCEEDS THE AMOUNT OF ESTERIFIED HYDROXYL GROUPS IN SAID ESTER MIXTURE.

Claim 3

The emulsifier combination of claim 1, in which the ratio of said ester mixture to said sterol is from 85:15 to 70:30 percent by weight.

Claim 4

The emulsifier combination of claim 1, in which said vegetable sterols consist of a mixture of at least two vegetable sterols selected from the group consisting of sitosterol, campesterol, stigmasterol, brassicusterol, Alpha -spinasterol, sargasterol, and fucosterol.

Claim 5

The emulsifier combination of claim 1, in which said vegetable sterols are a mixture consisting of sitosterol, campesterol, and stigmasterol.

Claim 6

The emulsifier combination of claim 1, in which said polyol having at least 3 hydroxyl groups in the molecule is selected from the group consisting of alkanetriols having 3 to 6 carbon atoms, alkanetetrols having 4 to 6 carbon atoms, alkanepentols having 5 to 6 carbon atoms, hexanehexols, polyglycerols having 2 to 20 glycerol units, monosaccharides, polysaccharides, and the mixtures thereof.

Claim 7

The emulsifier combination of claim 1, in which said polyol having at least 3 hydroxyl groups in the molecule is selected from the group consisting of glycerol, erythritol, arabitol, xylitol, mannitol, sorbitol, dulcitol, polyglycerols having 2 to 10 glycerol units, mannose, glucose, fructose, saccharose, maltose, and lactose.

Claim 8

The emulsifier combination of claim 1, in which said ester mixture of (B) is selected from the group consisting of a mixture consisting of a major portion of glycerol monooleate and glycerol dioleate with a minor portion of glycerol trioleate, a mixture consisting of tetraglycerol monooleate, tetraglycerol dioleate and tetraglycerol trioleate, a mixture consisting of decaglycerol monooleate, decaglycerol dioleate and decaglycerol trioleate, a mixture consisting of decaglycerol monoricinoleate, decaglycerol diricinoleate and decaglycerol triricinoleate, a mixture consisting of sorbitol monooleate, sorbitol dioleate and sorbitol trioleate, a mixture consisting of sorbitol monoricinoleate, sorbitol diricinoleate and sorbitol triricinoleate, a mixture consisting of saccharose monooleate, saccharose dioleate and saccharose trioleate, a mixture consisting of saccharose monoricinoleate, saccharose diricinoleate and saccharose triricinoleate, and the mixtures thereof.

Claim 9

The emulsifier combination of claim 7, in which said ester mixture consists of from 5% to 20% by weight of saccharose monooleate, from 30% to 70% by weight of saccharose dioleate, and from 65% to 10% by weight of saccharose trioleate.

Claim 10

The emulsifier combination of claim 8, in which said ester mixture consists of from 10% to 15% by weight of saccharose monooleate, 40% to 60% by weight of saccharose dioleate, and from 50% to 25% by weight of saccharose trioleate.

Claim 11

An emulsifier combination according to claim 1, which consists of (A) vegetable sterols and (B) an ester mixture consisting of saccharose monooleate, saccharose dioleate and saccharose trioleate.