Rose essence used in cream and preparation method thereof

A rose essence and cream technology, applied in the directions of essential oils/spice, fat generation, etc., can solve the problems of easy volatility, short fragrance retention time, uncomfortable skin, etc., and achieve the effect of good duration and good fragrance concentration

Active Publication Date: 2014-03-26
NANTONG SHUANGHE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since most of the fragrance ingredients 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 u

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A kind of rose essence for cream, comprising by weight components: 150 parts of rose alcohol, 200 parts of geraniol, 30 parts of geranium oil, 20 parts of linalool, 8 parts of cinnamon alcohol, 80 parts of fenugreek oil, acetic acid fragrance 40 parts of leaf esters, 10 parts of orange leaf oil, 20 parts of vanillyl alcohol, 3 parts of coumarin.

[0013] Above-mentioned cream is prepared according to the following steps with rose essence:

[0014] (1) Weigh each component according to parts by weight;

[0015] (2) Mix the components, heat to 30°C, stir and mix evenly, cool to room temperature, and filter the filtrate to get rose essence for cream.

Embodiment 2

[0017] A kind of rose essence for cream, comprising by weight components: 170 parts of rose alcohol, 218 parts of geraniol, 32 parts of geranium oil, 25 parts of linalool, 10 parts of cinnamon alcohol, 88 parts of fenugreek oil, acetic acid fragrance 43 parts of leaf esters, 15 parts of orange leaf oil, 32 parts of vanillyl alcohol, 4 parts of coumarin.

[0018] Above-mentioned cream is prepared according to the following steps with rose essence:

[0019] (1) Weigh each component according to parts by weight;

[0020] (2) Mix the components, heat to 32°C, stir and mix evenly, cool to room temperature, and filter the filtrate to get rose essence for cream.

Embodiment 3

[0022] A kind of rose essence for cream, comprising by weight components: 173 parts of rose alcohol, 223 parts of geraniol, 35 parts of geranium oil, 28 parts of linalool, 11 parts of cinnamon alcohol, 90 parts of fenugreek oil, acetic acid fragrance 46 parts of leaf esters, 17 parts of orange leaf oil, 33 parts of vanillyl alcohol, 5 parts of coumarin.

[0023] Above-mentioned cream is prepared according to the following steps with rose essence:

[0024] (1) Weigh each component according to parts by weight;

[0025] (2) Mix the components, heat to 33°C, stir and mix evenly, cool to room temperature, and filter the filtrate to obtain rose essence for cream.

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PUM

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Abstract

The invention discloses rose essence used in cream and a preparation method thereof. The rose essence used in cream comprises the components in parts by weight: 150-180 parts of rhodinol, 200-230 parts of geraniol, 30-40 parts of geranium oil, 20-30 parts of linalool, 8-15 parts of cinnamyl alcohol, 80-100 parts of agastache rugosa oil, 40-50 parts of geranyl acetate, 10-20 parts of petitgrain oil, 20-40 parts of vanillyl alcohol and 3-8 parts of coumarin. The preparation method comprises: mixing the components, heating to 30-35 DEG C, stirring and mixing uniformly, cooling to room temperature, and filtering to obtain a filtrate which is the rose essence used in cream. The provided rose essence used in cream is capable of providing extremely good fragrance concentration and lasting time, and does not cause uncomfortable feeling on skin when applied to skin-care products, the fragrance lasting time is 6 h or more, and therefore the rose essence is extremely well applicable to cream.

Description

technical field [0001] The invention belongs to the technical field of essence preparation, in particular to a rose essence for cream and a preparation method thereof. Background technique [0002] Rose is one of the more important and widely used edible spices in aromatic compounds used in spices. The aroma of roses belongs to floral fragrance and sweet rhyme. The fragrance of roses is as sweet as honey. It has the reputation of the crown of floral fragrance. Rose essence is widely used in high-end daily chemical products, food, tobacco and other fields. 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. The rose essence currently used in creams has poor stability and cannot maintain fragrance for a long time, and when used on the sk...

Claims

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Application Information

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IPC IPC(8): C11B9/00
Inventor 何灿华张迎阳
Owner NANTONG SHUANGHE FOOD
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