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Transparent microcapsule flavoring jasmine essence and preparation method thereof

A technology of jasmine essence and microcapsules is applied in the field of transparent microcapsule jasmine essence and its preparation, which can solve the problems of easy stratification, weak aroma intensity, poor application effect of aromatization and the like, and achieves system stability, long-lasting fragrance and stable aroma Effect

Inactive Publication Date: 2013-10-16
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the existing microcapsule flavors are generally microcapsule flavors in the state of emulsion or suspension. Emulsions or suspensions are generally unstable and easy to separate, and powdery microcapsules need to be prepared by spray drying and other methods. essence
Therefore not conducive to the perfuming of transparent media
[0005] In addition, the content of existing microcapsule flavors is very low, usually no more than 5%, so there are technical problems such as weak aroma intensity and poor aroma application effect during its use.

Method used

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  • Transparent microcapsule flavoring jasmine essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A kind of transparent microcapsule jasmine essence, calculated by weight percentage, the composition and content of its raw material are as follows:

[0058] Jasmine essence 5g (5%)

[0059] Hydroxypropyl-beta-cyclodextrin 10g (10%)

[0060] Emulsifier 15g (15%)

[0061] 70g (70%) deionized water;

[0062] The emulsifier is Tween-20, namely polyoxyethylene sorbitan monolaurate.

[0063] Above-mentioned a kind of transparent microcapsule jasmine essence is prepared by following method, and this preparation process comprises the steps:

[0064](1) Add 10g of hydroxypropyl-β-cyclodextrin into a 150ml beaker, then add 70g of deionized water, start stirring, so that hydroxypropyl-β-cyclodextrin is evenly dispersed in the deionized water, Formation of an aqueous solution of hydroxypropyl-β-cyclodextrin;

[0065] (2) Weigh 5g of jasmine essence, add it dropwise to the aqueous solution of hydroxypropyl-β-cyclodextrin obtained in step (1), and continue stirring to disperse ...

Embodiment 2

[0096] A kind of transparent microcapsule jasmine essence, calculated by weight percentage, the composition and content of its raw materials are as follows:

[0097] Jasmine essence 10g (10%)

[0098] Hydroxypropyl-beta-cyclodextrin 20g (20%)

[0099] Emulsifier 15g (15%)

[0100] Deionized water 55g (55%);

[0101] The emulsifier is Tween-20, namely polyoxyethylene sorbitan monolaurate.

[0102] Above-mentioned a kind of transparent microcapsule jasmine essence is prepared by following method, and this preparation process comprises the steps:

[0103] (1) Add 20g of hydroxypropyl-β-cyclodextrin into a 150ml beaker, then add 55g of deionized water, start stirring, so that the hydroxypropyl-β-cyclodextrin is evenly dispersed in the deionized water, Formation of an aqueous solution of hydroxypropyl-β-cyclodextrin;

[0104] (2) Weigh 10g of jasmine essence, add it dropwise to the aqueous solution of hydroxypropyl-β-cyclodextrin obtained in step (1), and continue stirring to ...

Embodiment 3

[0135] A kind of transparent microcapsule jasmine essence, calculated by weight percentage, the composition and content of its raw materials are as follows:

[0136] Jasmine essence 10g (10%)

[0137] Hydroxypropyl-beta-cyclodextrin 20g (20%)

[0138] Emulsifier 30g (30%)

[0139] 40g (40%) deionized water;

[0140] The emulsifier is Tween-20, namely polyoxyethylene sorbitan monolaurate.

[0141] Above-mentioned a kind of transparent microcapsule jasmine essence is prepared by following method, and this preparation process comprises the steps:

[0142] (1) Add 20g of hydroxypropyl-β-cyclodextrin into a 150ml beaker, then add 40g of deionized water, start stirring, so that the hydroxypropyl-β-cyclodextrin is evenly dispersed in the deionized water, Formation of an aqueous solution of hydroxypropyl-β-cyclodextrin;

[0143] (2) Weigh 10g of jasmine essence, add it dropwise to the aqueous solution of hydroxypropyl-β-cyclodextrin obtained in step (1), and continue stirring to ...

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Abstract

The invention discloses a transparent microcapsule flavoring jasmine essence and a preparation method thereof. The transparent microcapsule flavoring jasmine essence comprises the following components in percentage by weight: 5-25% of flavoring jasmine essence, 5-50% of hydroxypropyl-beta-cyclodextrin, 5-40% of emulsifying agent and the balance of deionized water. The preparation method comprises the following steps: uniformly dispersing the hydroxypropyl-beta-cyclodextrin into the deionized water to prepare a hydroxypropyl-beta-cyclodextrin water solution; dropwisely adding the flavoring jasmine essence into the prepared hydroxypropyl-beta-cyclodextrin water solution, and continuously stirring to ensure that the essence is uniformly dispersed to obtain an emulsion; and then adding the emulsifying agent into the prepared emulsion, and continuously and uniformly stirring to obtain the transparent microcapsule flavoring jasmine essence. The prepared transparent microcapsule flavoring jasmine essence is stable in fragrance, keeps fragrance for a long time, and has the characteristics of high fragrance strength, high essence content and the like.

Description

technical field [0001] The invention relates to a jasmine slow-release essence, in particular to a transparent microcapsule jasmine essence and a preparation method thereof. Background technique [0002] Jasmine is one of people's favorite flowers because of its elegant fragrance. In the fragrance industry, the aroma of jasmine belongs to the typical fresh fragrance of flowers, which is delicate and transparent, with a sense of freshness. Especially the domestic small flower jasmine fragrance, which has the characteristics of freshness and elegance. Therefore, jasmine essence is widely used in many industries such as food and daily chemical products. Because most of the ingredients in the essence are volatile organic compounds, they are easy to volatilize in the process of direct use, and some heat-sensitive and photosensitive fragrance raw materials are unstable, resulting in short fragrance retention time and unstable fragrance quality. [0003] Microcapsule flavor ref...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B01J13/02
Inventor 肖作兵朱广用周如隽牛云蔚
Owner SHANGHAI INST OF TECH
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