A scented candle and preparation method thereof

Abstract

The present application relates to the technical field of craft candles, and specifically discloses a scented candle and a preparation method thereof, a scented candle, which includes the following raw materials in parts by weight: 15-25 parts of soybean wax, 25-35 parts of natural beeswax, 15-20 parts of essence microcapsules, and 1-3 parts of polyethylene wax; the essence microcapsules are obtained by embedding plant essences in hydroxypropyl β-cyclodextrin. The scented candle obtained in the present application has good stability, is stored at 35°C for 24 hours, does not undergo deformation and color change, and has a minimum carbon black index of 12.0%, low carbon black pollution, and a burning time of 32-34 hours, which prolongs the burning time of the scented candle and improves the utilization rate of the scented candle. The aroma release concentrations after extinguishing for 1 hour, 8 hours, 24 hours, and 48 hours are 46.3μg / L, 30.5μg / L, 22.3μg / L, and 12.6μg / L, which improves the aroma persistence of the scented candle.

Description

Technical Field

[0001] The present application relates to the field of craft candles, and more specifically, to a scented candle and a preparation method thereof. Background Art

[0002] There are many types of candles, which are generally divided into two categories according to their purpose of use: daily lighting candles and craft candles. Scented candles are the most common craft candles, with rich and varied shapes and colors. They are often used as a traditional way to add fragrance to the room. They not only beautify the environment, but also emit a pleasant fragrance when burned. Different aromas not only make people happy, but also have different effects on the body. For example, jasmine, rose, lily and chrysanthemum can eliminate unhappiness in the heart and accelerate blood circulation. Lavender, tea tree and cypress can bring therapeutic functions and calm the body and mind.

[0003] At present, the fragrance of scented candles has a low durability. After being lit for two hours and extinguished, the fragrance can only last for 2-5 hours. The fragrance stays for a short time and it is difficult to meet the daily use needs of consumers. Summary of the invention

[0004] In order to improve the fragrance durability of a scented candle, the present application provides a scented candle and a preparation method thereof.

[0005] In a first aspect, the present application provides a scented candle, which adopts the following technical solution:

[0006] A scented candle, characterized in that it comprises the following raw materials in parts by weight: 80-100 parts of soybean wax, 25-35 parts of natural beeswax, 15-20 parts of flavor microcapsules, 1-3 parts of polyethylene wax, and 1-5 parts of nano-alumina; the flavor microcapsules are obtained by embedding plant flavors in hydroxypropyl β-cyclodextrin.

[0007] The raw materials for a scented candle of the present application can be selected from 80-100 parts of soybean wax, 25-35 parts of natural beeswax, 15-20 parts of flavor microcapsules, 1-3 parts of polyethylene wax, and 1-5 parts of nano-alumina. Any value within the respective ranges can be selected, and the fragrance durability of the scented candle can be improved. The best effect is achieved when the raw materials are 90 parts of soybean wax, 30 parts of natural beeswax, 18 parts of flavor microcapsules, 2 parts of polyethylene wax, and 3 parts of nano-alumina.

[0008] By adopting the above technical scheme, soybean wax is the main raw material for preparing scented candles, which is non-toxic, pollution-free, and burns more completely, ensuring the service life of the scented candles. The prepared scented candles cool quickly, are easy to demould, do not crack, and have a slow burning time. They can be combined with plant essence microcapsules to improve the aroma durability of the scented candles.

[0009] Natural beeswax contains natural antibacterial substances and natural aromatic substances, which can purify the air by releasing negative ions and effectively remove common allergens in the air. At the same time, natural beeswax is used as the main raw material for scented candles, which have a long burning time.

[0010] Fragrance microcapsules are obtained by coating natural flavors with hydroxypropyl β-cyclodextrin. Hydroxypropyl β-cyclodextrin itself has high stability, especially thermal stability. Therefore, the use of hydroxypropyl β-cyclodextrin to coat natural flavors can improve the thermal stability of flavor microcapsules and the stability of flavor microcapsules during production. The addition of flavor microcapsules can prevent the volatilization of aroma components in aromatic plant essential oils and reduce the loss of aroma component substances. The aroma components in aromatic plant essential oils have a certain sustained release effect, which improves the aroma durability of scented candles.

[0011] Polyethylene wax is added as a hardness enhancer to prevent the candle from deforming, improve toughness, and increase the hardness of the scented candle.

[0012] By adding nano-alumina and utilizing its high adsorption capacity to absorb essence microcapsules, the scent of the scented candle can be slowly released when it is burning, thereby increasing the durability of the scent of the scented candle.

[0013] Preferably, a scented candle comprises the following raw materials in parts by weight: 85-95 parts of soybean wax, 28-33 parts of natural beeswax, 17-19 parts of plant essence microcapsules, 1.5-2.5 parts of polyethylene wax, and 2-4 parts of nano-alumina.

[0014] The raw materials for a scented candle of the present application can be selected from 85-95 parts of soybean wax, 28-33 parts of natural beeswax, 17-19 parts of flavor microcapsules, 1.5-2.5 parts of polyethylene wax, and 2-4 parts of nano-alumina. Any value within the respective ranges can be selected, and the fragrance durability of the scented candle can be improved.

[0015] As a preference, the essence microcapsules are prepared by the following steps:

[0016] Add 1-2 kg of hydroxypropyl β-cyclodextrin to 2-4 kg of deionized water, add 0.3-0.5 kg of soy protein isolate and mix evenly, add 0.3-0.4 kg of emulsifier, homogenize, add 0.06-0.1 kg of plant flavor at 30-50 ° C, mix, homogenize, spray dry, solidify, harden, and obtain flavor microcapsules.

[0017] By adopting the above technical scheme, hydroxypropyl β-cyclodextrin is first added to deionized water to fully dissolve, and then soy protein isolate is added and mixed evenly, which can increase the density and film-forming property of the plant flavor microcapsule wall, improve the encapsulation efficiency of hydroxypropyl β-cyclodextrin for encapsulating plant flavors, add an emulsifier for emulsification and homogenization, add the plant flavor after homogenization, mix, homogenize for encapsulation, spray dry to obtain the flavor microcapsules with shell-core structure, and finally solidify and harden to obtain the flavor microcapsules.

[0018] The wall of the essence microcapsule obtained in the present application has high density and film-forming property, can prevent the aroma volatilization loss of the plant essence, and has high embedding efficiency.

[0019] Preferably, the emulsifier is a mixture of sodium caseinate and potassium dihydrogen phosphate.

[0020] By adopting the above technical solution, a mixture of sodium caseinate and potassium dihydrogen phosphate is selected as an emulsifier. Sodium caseinate has high emulsification and water holding capacity, and can be used as both a wall material and an emulsifier, and can improve the stability of hydroxypropyl β-cyclodextrin and soy protein isolate. Potassium dihydrogen phosphate is added and mixed with sodium caseinate to increase the viscosity of sodium caseinate, increase the strength of the emulsified film, prevent the merging of emulsion droplets, and thus increase the stability of the emulsion.

[0021] Preferably, the mass ratio of potassium dihydrogen phosphate to sodium caseinate is 1:(0.5-1).

[0022] By adopting the above technical solution and adjusting the mass ratio of potassium dihydrogen phosphate to sodium caseinate, the stability of the emulsion can be further improved, thereby further improving the embedding efficiency of the flavor microcapsules, thereby improving the aroma durability of the scented candles.

[0023] Preferably, the scented candle further comprises 3-5 parts of polyvinyl pyrrolidone.

[0024] By adopting the above technical solution and adding polyvinyl pyrrolidone to the scented candle, the dispersion uniformity of the fragrance microcapsules can be improved, thereby improving the fragrance durability of the scented candle.

[0025] Preferably, the weight ratio of the polyvinyl pyrrolidone to the plant essence microcapsules is 1:(4-5).

[0026] By adopting the above technical solution and adjusting the weight ratio of polyvinyl pyrrolidone and plant essence microcapsules, the fragrance durability of the scented candle can be further improved.

[0027] Preferably, the plant fragrance is at least one selected from lavender essential oil, basil essential oil, sweet orange essential oil, rose essential oil, sandalwood essential oil, osmanthus essential oil, and peppermint essential oil.

[0028] The plant essence in the present application can be any one of lavender essential oil, basil essential oil, sweet orange essential oil, rose essential oil, sandalwood essential oil, osmanthus essential oil, and peppermint essential oil, but is not limited to the above essential oils. Fruity, floral, chypre, and oriental fragrances can be prepared according to actual market demand.

[0029] In a second aspect, the present application provides a method for preparing a scented candle, which is specifically implemented through the following technical scheme: A scented candle, comprising the following operating steps:

[0030] Soy wax and natural beeswax are melted and mixed to obtain a basic wax liquid, other raw materials are added and mixed, poured into a mold, cooled, and removed from the mold to obtain a scented candle.

[0031] In summary, the present application includes at least one of the following beneficial technical effects:

[0032] (1) The scented candle obtained in the present application has good thermal stability. It is stored at 35°C for 24 hours without deformation or color change. The carbon black index is as low as 12.0%, the carbon black pollution is low, and the burning time is 32-34 hours, which prolongs the burning time of the scented candle and improves the utilization rate of the scented candle.

[0033] (2) The present application controls the types and dosages of the raw materials of the scented candles so that the fragrance release concentrations of the scented candles after extinguishing for 1 hour, 8 hours, 24 hours and 48 hours are 44.1 μg / L, 27.5 μg / L, 19.4 μg / L and 10.7 μg / L, thereby improving the fragrance durability of the scented candles.

[0034] (3) The present application adjusts the dosage of the raw materials for preparing the fragrance microcapsules so that the fragrance release concentrations of the scented candles after extinguishing for 1h, 8h, 24h and 48h are 45.1-45.3μg / L, 28.3-28.5μg / L, 20.3-20.6μg / L and 11.6-11.9μg / L, thereby further improving the fragrance durability of the scented candles.

[0035] (4) The present application adjusts the weight ratio of polyvinyl pyrrolidone and plant essence microcapsules to make the fragrance release concentrations of the scented candles 45.9-46.3 μg / L, 30.1-30.5 μg / L, 21.5-22.3 μg / L and 12.0-12.6 μg / L after extinguishing for 1 hour, 8 hours, 24 hours and 48 hours, thereby further improving the fragrance durability of the scented candles. DETAILED DESCRIPTION

[0036] The present application is further described in detail below in conjunction with specific embodiments.

[0037] The following raw materials in this application are all commercially available products, and are intended to make the raw materials of this application fully disclosed, and should not be understood as limiting the source of the raw materials. Specifically: soybean wax, model 50 degrees, with a milky smell; natural beeswax, with an active ingredient content of 98%, and a honey-like aroma; polyethylene wax, viscosity CPS140℃10-500, hardness MAX3-8, density 0.93-0.98; hydroxypropyl β-cyclodextrin, with an active substance content of 99%; soy protein isolate, with an active substance content of 99%; sodium caseinate is used as an emulsifier, with an active substance content of 99%; potassium dihydrogen phosphate, food grade, with an active substance content of 99%; polyvinyl pyrrolidone, food grade, with the main ingredient povidone K30, with an active substance content of 98%.

[0038] The following is an example of the preparation of flavor microcapsules

[0039] Preparation Example 1

[0040] The essence microcapsules of Preparation Example 1 are prepared by the following steps:

[0041] 1 kg of hydroxypropyl β-cyclodextrin was added to 2 kg of deionized water, 0.4 kg of soy protein isolate was added and mixed evenly, 0.35 kg of emulsifier (sodium caseinate) was added and homogenized, 0.06 kg of plant flavor was added and mixed at 40°C, homogenized, spray dried, solidified, and hardened to obtain flavor microcapsules. The plant flavor was lavender flavor, and its effective substance content was 99%.

[0042] Preparation Example 2-5

[0043] The preparation method of the flavor microcapsules of Preparation Examples 2-5 is the same as that of Preparation Example 1, except that the dosage of soy protein isolate is 0.5 kg, 1 kg, 1.5 kg and 2 kg, and the rest of the operations are the same as those of Preparation Example 1.

[0044] Preparation Example 6-7

[0045] The preparation method of the flavor microcapsules of Preparation Examples 6-7 is the same as that of Preparation Example 3, except that the dosage of the plant flavor is 0.08 kg and 1 kg, and the rest of the operations are the same as those of Preparation Example 1.

[0046] Preparation Example 8-12

[0047] The preparation method of the flavor microcapsules of Preparation Examples 8-12 is the same as that of Preparation Example 6, except that a mixture of sodium caseinate and potassium dihydrogen phosphate is used as the emulsifier, and the dosages of potassium dihydrogen phosphate and sodium caseinate are 0.25kg and 0.1kg, 0.23kg and 0.116kg, 0.205kg and 0.144kg, 0.175kg and 0.175kg, 0.166kg and 0.183kg, respectively. The remaining operations are the same as those in Preparation Example 6.

[0048] Example 1

[0049] A scented candle is prepared by the following steps:

[0050] According to the dosage in Table 1, soybean wax and natural beeswax were melted and mixed at 77°C to obtain a basic wax liquid, and flavor microcapsules and polyethylene wax were added and mixed, poured into a mold, cooled, and the mold was removed to obtain a scented candle, and the obtained scented candle weighed 140g. The flavor microcapsules were selected from the flavor microcapsules prepared in Preparation Example 1.

[0051] Example 2-3

[0052] The preparation method and raw material types of the scented candles of Examples 2-3 are exactly the same as those of Example 1, except that the dosage of each raw material is different, as shown in Table 1 for details.

[0053] Table 1 Amount of each raw material of the scented candles of Examples 1-3 (unit: g)

[0054] raw material Example 1 Example 2 Example 3 Soy wax 90 90 90 Natural Beeswax 30 30 30 Fragrance microcapsules 15 18 20 Polyethylene wax 2 2 2 Nano Alumina 3 3 3

[0055] Embodiment 4-14

[0056] The scented candles of Examples 4-14 have the same preparation methods and raw material types as those of Example 2, except that the fragrance microcapsules are the fragrance microcapsules prepared in Preparation Examples 2-13, and the dosages of the other types are the same as those of Example 2.

[0057] Examples 15-19

[0058] The preparation method of the scented candles of Examples 15-19 is the same as that of Example 12, except that the scented candle raw materials also include polyvinyl pyrrolidone, and the specific dosage is shown in Table 2.

[0059] Table 2 Amount of each raw material of the scented candles of Examples 15-19 (unit: kg)

[0060] raw material Embodiment 15 Example 16 Embodiment 17 Embodiment 18 Embodiment 19 Soy wax 17.5 16 15.75 20 16.5 Natural Beeswax 30 30 30 30 30 Fragrance microcapsules 18 18 18 18 18 Polyethylene wax 2 2 2 2 2 Nano Alumina 3 3 3 3 3 Polyvinylpyrrolidone 5 4 3.5 4 3

[0061] Comparative Example 1

[0062] The preparation method of the scented candle of Comparative Example 1 is exactly the same as that of Example 1, except that an equal amount of soy wax in the scented candle is replaced with paraffin wax, and the remaining raw materials and dosages are the same as those in Example 1.

[0063] Comparative Example 2

[0064] The preparation method of the scented candle of Comparative Example 2 is exactly the same as that of Example 1, except that an equal amount of the fragrance microcapsules in the scented candle is replaced with lavender essence, and the remaining raw materials and dosages are the same as those in Example 1.

[0065] Comparative Example 3

[0066] The preparation method of the scented candle of Comparative Example 3 is exactly the same as that of Example 1, except that an equal amount of nano-aluminum oxide in the scented candle is replaced by nano-zinc oxide, and the remaining raw materials and dosages are the same as those in Example 1.

[0067] Performance Testing

[0068] The following testing standards or methods were used to perform performance tests on the scented candles obtained in different Examples 1-19 and Comparative Examples 1-3. The test results are shown in Table 3.

[0069] Thermal stability: The scented candles of Examples 1-19 and Comparative Examples 1-3 were placed in a thermostat at 35° C. for 24 hours, and the appearance and color changes were observed.

[0070] Carbon black index: The carbon black index of scented candles is tested in accordance with SN / T 3839-2014 "Standard for the determination of carbon black generated during the combustion of imported and exported candles".

[0071] Burning time: At 25°C and without strong air convection, record the time from lighting the candle to burning to 10 mm from the bottom of the candle.

[0072] Table 3 Performance test results of different scented candles

[0073]

[0074]

[0075] The test results in Table 3 show that the scented candles obtained in the present application have good thermal stability. They are stored at 35°C for 24 hours without deformation or color change. The carbon black index is as low as 12.0%, the carbon black pollution is low, and the burning time is 32-34 hours, which prolongs the burning time of the scented candles and improves the utilization rate of the scented candles.

[0076] Performance test (II)

[0077] Aroma release concentration: at 50m 2 The scented candles of Examples 1-19 and Comparative Examples 1-3 were ignited in a closed room and extinguished after burning for 2 hours. The fragrance release concentration in the air of the room was tested 1 hour, 8 hours, 24 hours and 48 hours after being extinguished. The test results are detailed in Table 4.

[0078] Table 4 Performance test results of different scented candles

[0079]

[0080]

[0081] The test results in Table 4 show that the fragrance release concentrations of the scented candles obtained in the present application after extinguishing for 1h, 8h, 24h and 48h are 46.3μg / L, 30.5μg / L, 22.3μg / L and 12.6μg / L, which improves the fragrance durability of the scented candles.

[0082] From Examples 1-3, the aroma release concentrations of the scented candle of Example 2 after extinguishing for 1h, 8h, 24h and 48h are 44.1μg / L, 27.5μg / L, 19.4μg / L and 10.7μg / L, all higher than those of Examples 1 and 3, indicating that the amount of the fragrance microcapsules in the raw materials of the scented candle of Example 2 is more appropriate, which improves the aroma persistence of the scented candle. This may be related to the fact that the addition of fragrance microcapsules can prevent the volatilization of the aroma components in the aromatic plant essential oils and reduce the loss of the aroma component substances. This makes the aroma components in the aromatic plant essential oils have a certain sustained release effect, which improves the aroma persistence of the scented candles.

[0083] Combining the performance test data of the scented candles of Examples 2 and 4-7, it can be seen that the fragrance release concentrations of the scented candles of Examples 4-6 after extinguishing for 1h, 8h, 24h and 48h are 44.3-44.5μg / L, 27.6-27.9μg / L, 19.5-19.7μg / L and 10.8-11.0μg / L, which are all higher than those of Examples 2 and 7, indicating that the amount of soy protein isolate in the fragrance microcapsules of the scented candle raw materials is 0.5-1.5kg, which improves the fragrance durability of the scented candles. It may be related to the fact that the addition of fragrance microcapsules can prevent the volatilization of the aroma components in the aromatic plant essential oils and reduce the loss of the aroma component substances. The aroma components in the aromatic plant essential oils have a certain sustained release effect, which improves the fragrance durability of the scented candles.

[0084] Combining the performance test data of the scented candles of Example 2 and Examples 8-9, it can be seen that the fragrance release concentrations of the scented candle of Example 8 after extinguishing for 1h, 8h, 24h and 48h are 44.7μg / L, 28.0μg / L, 19.9μg / L and 11.2μg / L, all higher than that of Example 9, indicating that the amount of plant essence in the scented candle raw material essence microcapsule is 0.08kg, which improves the fragrance durability of the scented candle. This may be related to the fact that the amount of plant essence affects the embedding effect.

[0085] Combined with the performance test data of the scented candles of Examples 10-14, it can be seen that the fragrance release concentrations of the scented candles of Examples 11-13 after extinguishing for 1h, 8h, 24h and 48h are 45.1-45.3μg / L, 28.3-28.5μg / L, 20.3-20.6μg / L and 11.6-11.9μg / L, all higher than Examples 10 and 13, indicating that the mass ratio of potassium dihydrogen phosphate to sodium caseinate in the scented candle raw material fragrance microcapsules is 1: (0.5-1), which improves the fragrance durability of the scented candles. It may be related to the mass ratio of potassium dihydrogen phosphate to sodium caseinate, which can further improve the stability of the emulsion, thereby further improving the embedding efficiency of the fragrance microcapsules, thereby improving the fragrance durability of the scented candles.

[0086] Combined with the performance test data of the scented candles of Examples 15-19, it can be seen that the scented candles of Examples 16-18 release fragrance concentrations of 45.9-46.3 μg / L, 30.1-30.5 μg / L, 21.5-22.3 μg / L and 12.0-12.6 μg / L after extinguishing for 1h, 8h, 24h and 48h, which are all higher than those of Examples 10 and 13, indicating that the weight ratio of polyvinyl pyrrolidone, the raw material of the scented candle, to the plant essence microcapsule is 1: (4-5), which improves the fragrance durability of the scented candle. This may be related to the fact that the amount of plant essence affects the embedding effect.

[0087] Combined with the performance test data of the scented candles of Comparative Examples 1-3, it can be seen that adding soy wax, essence microcapsules and nano-alumina to the scented candle raw materials can improve the fragrance durability of the scented candles to varying degrees.

[0088] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A scented candle, characterized in that: The invention comprises the following raw materials in parts by weight: 80-100 parts of soybean wax, 25-35 parts of natural beeswax, 15-20 parts of flavor microcapsules, 1-3 parts of polyethylene wax, and 1-5 parts of nano-alumina; the flavor microcapsules are obtained by embedding plant flavors in hydroxypropyl β-cyclodextrin; The essence microcapsules are prepared by the following steps: Add 1-2 kg of hydroxypropyl β-cyclodextrin to 2-4 kg of deionized water, add 0.3-0.5 kg of soy protein isolate and mix evenly, add 0.3-0.4 kg of emulsifier, homogenize, add 0.06-0.1 kg of plant flavor at 30-50 ° C, mix, homogenize, spray dry, solidify, harden, and obtain flavor microcapsules; The emulsifier is a mixture of sodium caseinate and potassium dihydrogen phosphate, and the mass ratio of potassium dihydrogen phosphate to sodium caseinate is 1:(0.5-1).

2. The scented candle according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 85-95 parts of soybean wax, 28-33 parts of natural beeswax, 17-19 parts of plant essence microcapsules, 1.5-2.5 parts of polyethylene wax and 2-4 parts of nano-alumina.

3. The scented candle according to claim 1, characterized in that: The scented candle also includes 3-5 parts of polyvinyl pyrrolidone.

4. The scented candle according to claim 3, characterized in that: The weight ratio of the polyvinyl pyrrolidone to the plant essence microcapsules is 1:(4-5).

5. The scented candle according to claim 1, characterized in that: The plant fragrance is selected from at least one of lavender essential oil, basil essential oil, sweet orange essential oil, rose essential oil, sandalwood essential oil, osmanthus essential oil and peppermint essential oil.

6. A method for preparing a scented candle according to any one of claims 1 to 5, characterized in that: The steps include: Soy wax and natural beeswax are melted and mixed to obtain a basic wax liquid, other raw materials are added and mixed, poured into a mold, cooled, and removed from the mold to obtain a scented candle.

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