Nano essence dispersion and preparation thereof

Abstract

The invention provides a nanometer essence dispersoid, which comprises essence and polyethylene glycol. The nanometer essence dispersoid is a eutectic substance formed by the essence and the polyethylene glycol according to weight proportion of between 1 to 99 and 15 to 85. The invention also provides a method for preparing the nanometer essence dispersoid, which is to evenly mix the essence and the melted polyethylene glycol according to the weight proportion of between 1 to 99 and 15 to 85. The nanometer essence dispersoid is the eutectic substance formed by the essence and the polyethyleneglycol, has the advantages of stable and sustained fragrance, steady scent and good water-solubility. The polyethylene glycol is a high molecular polymer with no toxicity and excellent biocompatibility, has stable chemical property, does not generate chemical reaction with the essence, and does not destroy the characteristic fragrance of the essence. The method has the advantages of simple process, convenient implementation and low cost, and is convenient for industrial production. The preparation process can not cause essence volatilization, and uses safe and non-toxic raw materials, so no pollution is generated during the production.

Description

technical field [0001] The invention relates to a fragrance, in particular to a nano essence dispersion with long-lasting fragrance, simple preparation process and low cost and a preparation method thereof. Background technique [0002] Flavor is the "soul" of the food, tobacco and daily chemical industries, and it plays a vital role in the quality and variety of flavored products. With the improvement of living standards, people have higher and higher requirements for the quality of food and daily necessities. The development of industry and the pull of consumer goods have accelerated the development of the world's flavor industry. The market demand for flavors and the quality requirements for flavored products are increasing. Constantly increasing. Today, most daily chemical and edible products are still using traditional methods for adding aroma and fixing aroma. Although the operation is simple, due to the characteristics of flavors and fragrances that are volatile and ...

AI Technical Summary

Problems solved by technology

Today, most daily chemical and edible products are still using traditional methods for adding aroma and fixing aroma. Although the operation is simple, due to the characteristics of flavors and fragrances that are volatile and easy to oxidize, the aroma is difficult to be stable and long-lasting, which directly affects the quality of the product. grade and quality

In order to protect flavors from environmental influences, mask bad flavors, reduce volatility, protect sensitive components, and control release, researchers have developed microcapsule flavors. The commonly used methods for preparing flavor microcapsules are: spray drying method, extrusion method, Complex coacervation method and interface polymerization method, spray drying method requires a large spray drying tower, and the high drying temperature in the spraying process leads to high production costs and loss of some flavors; the price of extrusion equipment used in extrusion method is very expensive At present, only a few large-scale foreign manufacturers have adopted this method; while the process of complex coacervation and interfacial polymerization is complex, with many steps, and involves technical problems of process amplification, in addition to the need for pH adjustment and removal of curing agents (such as Glutaraldehyde) and solvents, particle separation steps, etc., and the environmental protection issues brought by the entire production process must also be considered, so the actual production cost is very high

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