Lemon-flavor powder essence and preparation method thereof
By introducing specific compounds and wall materials into lemon powder flavoring, a stable encapsulation structure is formed, which solves the problem of easy volatility and oxidation of lemon aroma at high temperature, and achieves aroma purity and high temperature stability.
CN121817447APending Publication Date: 2026-04-10GUANGDONG XINJIE BIOCHEMICAL TECH CO LTD
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Patent Information
- Application Number
- CN202610091443.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-01-23
- Publication Date
- 2026-04-10
AI Technical Summary
Technical Problem
Traditional lemon powder flavorings are prone to volatile and oxidized lemon aromas during processing and storage, resulting in an impure and unfulfilling aroma, and poor stability under high temperature conditions.
Method used
The main aroma components are terpenoids such as lemon oil and D-limonene, alcohols such as α-terpineol, and aldehydes such as citral. Ethyl propionate and terpineol acetate are introduced, and gum arabic and hydroxypropyl methylcellulose are combined as wall materials to form a stable encapsulation structure and improve high-temperature storage stability.
Benefits of technology
It maintains the purity and fullness of the lemon aroma, improves the high-temperature storage stability of the fragrance, reduces costs, and minimizes the artificial feel.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention discloses a lemon-flavored powder essence and a preparation method thereof, and the lemon-flavored powder essence comprises a core material and a wall material, the core material is prepared from the following raw materials in parts by weight: 20 to 30 parts of lemon oil, 40 to 50 parts of D-limonene, 2.0 to 4.0 parts of alpha-terpinene, 5.0 to 8.0 parts of gamma-terpinene, 0.4 to 1.2 parts of alpha-pinene, 2.0 to 3.6 parts of beta-pinene, 0.5 to 1.5 parts of linalool, 10 to 12 parts of alpha-terpinol, 0.1 to 0.5 part of nerol, 0.2 to 0.6 part of tetrahydrogeraniol, 1.0 to 3.0 parts of citral, 0.1 to 0.5 part of nonanal, 0.1 to 2 parts of ethyl propionate and 0.1 to 2 parts of terpinyl acetate; the wall material is prepared from the following raw materials in parts by weight: 60 to 79.9 parts of Arabic gum and 20 to 39.9 parts of hydroxypropyl methyl cellulose. A core material of the lemon-flavored powder essence takes lemon oil, terpene compounds such as D-limonene, alcohol compounds such as alpha-terpilenol and aldehyde compounds such as citral as main components, a certain amount of ethyl propionate and terpinyl acetate are introduced, and a wall material takes Arabic gum and hydroxypropyl methyl cellulose as main film forming components. On the basis of highly restoring the pure and full lemon fragrance profile of the lemon-flavored powder essence, the high-temperature storage stability of the lemon-flavored powder essence can also be improved.
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