Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing water-soluble essence in orange smell in high concentration

A production method and water-soluble technology are applied in the production field of high-concentration water-soluble citrus flavors, which can solve the problems of short fragrance retention time, poor water solubility and low separation efficiency, and achieve long-lasting fragrance retention time and pure taste. Effect

Inactive Publication Date: 2009-01-28
APPLE FLAVOR & FRAGRANCE GRP +1
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method solves the problem of heat loss of aroma substances and thermal polymerization of terpenoids in distillation, but supercritical carbon dioxide fluid also has the disadvantages of poor selectivity to polar and non-polar compounds and low separation efficiency
[0012] The purpose of the present invention is aimed at the shortcomings of the above prior art methods, especially for the disadvantages of low aroma intensity, short fragrance retention time, poor water solubility, and inability to be used in water-based products of this type of essence, and provides a new process method to produce Pure taste, long-lasting fragrance, and complete water solubility, high-concentration water-soluble citrus flavor that can be used for flavoring water-based products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing water-soluble essence in orange smell in high concentration

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A set of small fractionation columns, the falling film evaporator has an evaporation area of ​​0.04M2, a diameter of 24mm, and a packing height of 800mm. Add 200g of natural sweet orange oil, then vacuumize to maintain a vacuum of 42000pa. Slowly heat the sweet orange oil, slowly rising from room temperature, 2°C / 10 minutes. Steam gradually appears at the upper end of the fractionation column, which is condensed by the condenser at -30°C and collected into the bottle. This is called top fragrance. About 0.5-0.8g (A), the main component is C4-C6 aliphatic aldehydes and related esters, with a pronounced fresh fruit aroma. Then gradually increase the temperature of the distillation flask to 50-80°C, and gradually increase the vacuum to 1000pa. 175 g of a second fraction (B) were obtained which were 99% limonene and had a light fruity aroma. The remaining material is the third fraction (C) 22g, mainly various oxygen-containing compounds, and the total aldehyde content is...

Embodiment 2

[0020] The evaporation area of ​​5000g natural sweet orange oil in the falling film evaporator is 0.1M 2 , Diameter 45mm, on the fractionating column of filler height 1500mm, fractionate by example one mode, obtain respectively component (A) 12.5g, component (B) 3050g, component (C) 1012g. The remaining components were subjected to a vacuum of 10 Pa at 80-100° C. on a short-range fractionation device to obtain 600 g of component (D). Component (D) contains 3-4% of neral and has a sweet orange aroma. Continue to distill at 110-125° C. to obtain 150 g of component (E), which contains 0.6% citron. Get 1 part of (A), 2 parts of (B), 50 parts of (C), 20 parts of (D), 6 parts of (E) and add 75 parts of 95% food grade ethanol and 22 parts of distilled water to obtain the sweet orange after blending The essence has a sweet and strong aroma of ripe sweet orange, which still has the aroma of sweet orange after 72 hours.

Embodiment 3

[0022] Tangerine oil 200g, carry out fractionation in the fractionating column of example one, obtain component (A) 0.6g, component (B) 140g, main component is limonene and terpinene, component (C) 54g, main component are oxygen compounds. Component (C) was freeze-dewaxed to obtain 52 g. Get 2 parts of (A), 1 part of (B), 32 parts of (C) and add 55 parts of 95% edible grade ethanol and 20 parts of distilled water, and the tangerine oil obtained after reconciliation has a strong tangerine aroma.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
thicknessaaaaaaaaaa
diameteraaaaaaaaaa
Login to View More

Abstract

A process for preparing water-soluble high-concentration orange essence includes high-vacuum fractionating by use of the active component capturing system and falling-film evaporator to avoid the loss of active components and the thermal polymerization of terpene compounds, short-route distilling for separating aldehyde, ketone, ester and alcohol and removing water-insoluble hydrocarbon, capturing the fragrant component, mxiing with the refined oil of orange, tangerine, lemon, etc, and dispensing.

Description

Technical field: [0001] The invention relates to a production method of edible flavor, in particular to a production method of high-concentration water-soluble citrus flavor. Background technique: [0002] Citrus flavor is a kind of flavor widely used in food, beverage and pharmaceutical products, and it is the main fragrance component. The currently widely used citrus flavors are formulated from cold-pressed oil of citrus fruit peels and applied to flavoring products. Natural citrus essential oils have hundreds of components, such as cold-pressed sweet orange oil, which can be distinguished from chemical components. There are two main types; Sesquiterpenes. For example, limonene, which has a lighter aroma and gives people a fresh breath, accounts for the majority in natural sweet orange oil, about 95%. Because its chemical structure is hydrocarbon, it is non-polar in water and It cannot be dissolved in alcohol; the other is oxygen-containing compounds, such as alcohols, ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/02
Inventor 胡勇成华立明单逢三
Owner APPLE FLAVOR & FRAGRANCE GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com