A high temperature resistant microemulsion flavor and preparation method thereof

By using specific compositions such as methyl dihydrojasmonate and p-methylbenzaldehyde in flavors, a stable microemulsion system is formed, which solves the problem of poor storage stability of flavors at high temperatures, and achieves the realization of The long-term stability and high-quality storage of fragrances at high temperatures.

CN116463170BActive Publication Date: 2024-12-31GUANGDONG MINGKANG FLAVORS & FRAGRANCES CO LTD
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Patent Information

Application Number
CN202310422389.8
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2023-04-19
Publication Date
2024-12-31
Estimated Expiration
2043-04-19

AI Technical Summary

Technical Problem

The existing microemulsion system is difficult to effectively extend the storage stability of fragrances at high temperatures, resulting in oil-water separation in the fragrances under high temperature environments, affecting the shelf life and use effect of the product.

Method used

Specific compositions such as methyl dihydrojasmonate, luol acetate are combined with p-methylbenzaldehyde or 4-isopropylbenzaldehyde and combined with surfactants and cosurfactants to form a more stable The microemulsion system improves the storage stability of fragrance at high temperatures.

Benefits of technology

The formed high-temperature-resistant microemulsion fragrance remains stable for a long time at high temperatures, reducing oil and water separation, significantly improving the storage stability and product quality of the fragrance, and meeting the needs of special storage scenarios.

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Abstract

The present invention relates to the technical field of flavors and fragrances, and specifically discloses a high temperature resistant microemulsion flavor and a preparation method thereof. A high temperature resistant microemulsion flavor, comprising the following components by mass: 40-72 parts of solvent; 5-10 parts of carboxylic acid ester composition; 2-5 parts of aromatic aldehyde composition; 2-5 parts of salicylic acid hexyl ester; 17-35 parts of surfactant; 4-10 parts of cosurfactant; the carboxylic acid ester composition is a compound of one or two of methyl dihydrojasmonate and leaf acetate; the aromatic aldehyde composition is a compound of one or more of p-methylbenzaldehyde and 4-isopropylbenzaldehyde. The present invention has the advantage of better improving the stability of the flavor when stored at high temperature.
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