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Clear flavor microemulsions comprising sugar esters of fatty acids

A technology of microemulsion and fatty acid, applied in the field of fragrance industry, can solve the problems of poor storage stability of microemulsion and inconvenient application of beverages, etc.

Inactive Publication Date: 2008-08-27
FIRMENICH SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the claimed microemulsion has poor storage stability even at room temperature, which would be inconvenient for application in beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～5

[0051] Preparation and application of microemulsion of the present invention

[0052] general method

[0053] The fragrance microemulsions of the present invention are prepared by first mixing water, propylene glycol and sugar ester surfactant. Any other water-soluble additives are then added to the final premicroemulsion to be obtained.

[0054] Separately, the selected fragrance is mixed with the appropriate amount of lecithin and other oil-soluble additives until a well dispersed transparent / translucent system is formed. The specified amount of premicroemulsion was then added to the fragrance-lecithin mixture with gentle stirring at room temperature. After a few minutes of stirring, sometimes even immediately, a clear and stable fragrance microemulsion is obtained. The order of addition of the necessary components is not critical. However, with the mentioned order of addition, it is possible to accelerate the thermodynamic equilibrium between the mixed phases, in othe...

Embodiment 6～12

[0071] Preparation and application of microemulsion of the present invention

[0072] Various microemulsions according to the present invention were prepared by mixing the components noted in Table I at the noted concentrations using the methods described in the above examples.

[0073] Using these microemulsions, clear beverages were prepared by adding the microemulsions at the weight percentages indicated in the table below.

[0074] Table I

[0075] components

Microemulsion weight %

F

G

H

I

J

K

L

Ryoto Sugar Ester LWA 1570

17.75

17.75

17.75

17.75

37.45

33.50

47.19

Glycerol

42.70

43.10

43.60

43.43

28.34

45.00

21.25

Propylene Glycol

30.90

30.90

31.47

31.47

20.40

11.00

2.36

Lecithin *

2.90

2.50

1.43

1.60

1.76

0.50

1.38 ...

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Abstract

The present invention relates to transparent flavor microemulsions containing sugar ester of fatty acids. Formulations of clear, thermodynamically stable and concentrated oil-in-water microemulsions are disclosed, comprising a surfactant system which is formed of a sugar ester of a fatty acid together with lecithin, as well as their use for the flavoring of clear beverages.

Description

technical field [0001] The present invention relates to the perfumery industry. More particularly, it relates to a transparent, thermodynamically stable, and concentrated oil-in-water microemulsion containing at least 20% by weight of a perfume oil, a nonionic or amphoteric food-grade surfactant (which forms a oil-balanced "surfactant system") with an optimal ratio of surfactant to co-solvent. The invention also relates to the use of said microemulsions in transparent beverage formulations. Background technique [0002] Emulsions have been widely used in beverage technology, cosmetic or pharmaceutical formulations for many years. However, their limited thermodynamic stability (which means that they separate into two initial liquid phases on standing) represents the greatest disadvantage for this application. Due to their time-limited thermodynamic stability, all emulsion-based products will undergo oil ring formation, and eventually phase separation. [0003] Unlike emul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L2/38A23L2/56A23L27/00
CPCA23L2/56A23L1/22058A23L2/38A23L27/80
Inventor 罗纳德·哈里·斯基弗约瑟夫·巴阿克利尼弗洛林·约瑟夫·弗拉德
Owner FIRMENICH SA
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