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Powdered cooling agent composition

A composition and powder technology, applied in the directions of food science, formulation and application of perfume preparations, etc., can solve the problem of no long-lasting cooling sensation and the like, achieve continuous improvement of cooling sensation, excellent cooling sensation sustainability, Excellent operability

Active Publication Date: 2017-09-01
OGAWA & CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, the above-mentioned method is not necessarily satisfactory in terms of the improvement of the refreshing feeling, the prolongation of the duration of the refreshing feeling, and the suppression of the bitter taste of menthol. There is no method to maintain a cool feeling for a long time

Method used

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  • Powdered cooling agent composition
  • Powdered cooling agent composition
  • Powdered cooling agent composition

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0063] (1) Preparation of emulsified mixture

[0064] In 150 parts by mass of water, dissolve 10 to 50 parts by mass of the above-mentioned cooling substance, 20 to 80 parts by mass of a stabilizer, and 0 to 50 parts by mass of a high-intensity sweetener depending on the situation, and use a homomixer or high-pressure homogenizer Homogenize with a mixer such as a mixer to obtain a mixture.

[0065] (2) Powderization by spray cooling method

[0066] Powderization is performed by bringing the obtained mixture into contact with a low-temperature air current in an atomized state. The spray cooling granulation of the emulsified mixture can be done by a generally known method, and the fine liquid droplets sprayed by the nozzle atomizer (sprayer) or the disc atomizer are cooled and solidified by the cooling wind flowing through the cooling tower to obtain Coolant composition in powder form. It should be noted that by appropriately selecting spraying conditions, specifically, by ap...

Embodiment 1

[0100] The base material component which melt|dissolved 50 g of gelatin and 10 g of dextrin in 150 g of water was sterilized by heating to 85 degreeC, and it cooled to 40 degreeC.

[0101] A cooling sensation component containing 25 g of l-menthol, 12 g of medium-chain triglycerides, 1.5 g of menthyl lactate, and 1.5 g of menthyl 3-hydroxybutyrate was added to the base component, and an emulsifier manufactured by M Technique was used. "CLEARMIX (trade name)" was homogenized at 18000 rpm.

[0102] The obtained liquid is used as a mixed liquid raw material, and spray cooling is carried out at a temperature in the cooling tower below -70° C. using a spray cooling method to obtain a powder or granule.

[0103] Next, it is thawed to below 0°C, and then dried through a fluidized bed using dehumidified air below 30°C.

[0104] By sieving, 85 g of powdery cooling agent compositions having a particle size of 700 to 800 μm were obtained.

Embodiment 2

[0112] Except using 40 g of gelatin, 5 g of xanthan gum, 5 g of locust bean gum, 10 g of dextrin, and 150 g of water as base components, a powdered refreshing powder with a particle size of 700 to 800 μm was produced by the same method as in Example 1. Dosage composition 85g.

[0113] [Table 1] Examples 1-2, Comparative Examples 1-2

[0114]

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Abstract

The present invention provides a food and drink, an oral composition, or a fragrance composition that imparts a refreshing refreshing feeling obtained by using menthol, which can enhance the refreshing feeling without increasing the content of menthol and improve the duration of the refreshing feeling Furthermore, it is a cooling agent composition which is excellent in workability when blended in products such as chewing gum. The powdered cooling agent composition is powdered by contacting a mixture containing a cooling sensation substance and a stabilizer with a low-temperature airflow in an atomized state, and the cooling sensation substance contains menthol and menthol selected from 3-hydroxybutyrate ester, menthyl lactate, menthyl glutarate, 3‑L‑menthoxypropane‑1,2‑diol, menthyl acetate, isopulegol, N‑{(ethoxycarbonyl)methyl}‑para Menthol analogues of one or more of menthane-3-carboxamide and menthone 1,2-glycerol acetal.

Description

technical field [0001] The present invention relates to a powder form for improving the persistence of the refreshing feeling of menthol in chewing gum, chewing candy, gummy candy, tablet candy, etc. Coolant composition. Background technique [0002] Menthol is widely used in order to feel a refreshing cooling sensation in the mouth or throat when consuming indulgent snacks such as chewing gum, chewing candy, gummy candy, and tablet candy. Furthermore, there is a demand for maintaining the refreshing feeling for a long time and further enhancing the refreshing feeling. [0003] However, since menthol has a unique bitterness, it is not possible to increase the compounding amount of menthol in food and drink for the purpose of enhancing the refreshing feeling and prolonging the duration of the refreshing feeling. [0004] Therefore, various studies have been conducted so far in order to enhance the refreshing feeling of food and beverages or improve the durability. [0005]...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23G3/34A23G4/00A23L27/20
CPCA61K8/022A23G4/06A23L2/56A23L27/10A23L27/203A23L27/70A61K8/33A61K8/34A61K8/345A61K8/35A61K8/37A61K2800/242A61Q11/00A61Q13/00
Inventor 高林祯志贺一孔村西修一定免香里和田圣己早坂秀树
Owner OGAWA & CO LTD
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