A highly fragrant gel-type fragrance agent, its preparation method and uses

Abstract

This invention discloses a highly fragrant gel-type aromatherapy agent, its preparation method, and its uses. The highly fragrant gel-type aromatherapy agent comprises: 0.2-5 parts gelling agent; 0.05-0.8 parts hardening agent; 0.1-1.0 parts water-retaining agent; 0.1-1.5 parts solubilizer; 0.1-1.5 parts crystallization modifier; 0.05-0.8 parts stearic acid; 0.05-0.5 parts dye; 2-30 parts fragrance; 0.1-1.2 parts preservative; and 35-150 parts purified water. The fragrance / essential oil content in this gel-type aromatherapy agent can be as high as 30%, it is safe, non-toxic, and environmentally friendly. Furthermore, it is unaffected by high or low temperatures during storage and transportation, and the product does not detach from the cell wall, leak water, deform, or affect sensory experience, thus reducing the requirements for storage and transportation conditions of gel-type aromatherapy agents.

Description

Technical Field

[0001] This invention relates to the technical field of gel-type fragrances in daily chemical products, and in particular to a highly fragrant gel-type fragrance, its preparation method, and its uses. Background Technology

[0002] As people's living standards improve, fragrance products are highly sought after. People increasingly desire a spa-like experience anytime, anywhere, and many hope to use air fresheners to eliminate odors, improve air quality, and release a subtle fragrance that can refresh the mind and relieve fatigue. Air fresheners are generally available in solid, liquid, and gaseous forms. Traditional air fresheners are primarily composed of volatile organic compounds (VOCs). They release fragrance by dissolving essential oils and fragrances in organic compounds, which then evaporate. However, VOCs not only fail to improve air quality but can also harm human health.

[0003] Currently, the most common type of solid air freshener is the gel type, which slowly releases a fragrant scent and is convenient to use. However, due to the special nature of gels, the amount of fragrance / essential oil added in gel-type solid air fresheners is low, with a fragrance content not exceeding 10%, resulting in poor fragrance performance. To improve the fragrance, VOC additives need to be added, which may affect consumers' health. Furthermore, common gel-type solid air freshener products are prone to water seepage and cell wall detachment under high and low temperature environments, severely affecting sensory effects and impacting product storage and transportation.

[0004] Therefore, it is particularly important to develop an air freshener that is fragrant, healthy, environmentally friendly, and has good performance, which can not only purify the air and keep it fresh, but also prevent water from forming or the air cell wall from separating during transportation and storage.

[0005] The information disclosed in this background section is intended only to enhance the understanding of the overall background of the invention and should not be construed as an admission or in any way implying that the information constitutes prior art known to those skilled in the art. Summary of the Invention

[0006] The purpose of this invention is to provide a highly fragrant gel-type fragrance agent that can solve the technical problems of low fragrance content and the presence of volatile organic compounds in existing gel-type fragrance agent formulations.

[0007] To achieve the above objectives, the present invention provides a highly fragrant gel-type fragrance agent, which, by weight, comprises the following components:

[0008] 0.2-5 parts of gelling agent;

[0009] Hardener 0.05-0.8 parts;

[0010] Water-retaining agent 0.1-1.0 parts;

[0011] 0.1-1.5 parts of solubilizer;

[0012] 0.1-1.5 parts of crystallization modifier;

[0013] Stearic acid 0.05-0.8 parts;

[0014] 0.05-0.5 parts dye;

[0015] 2-30 parts flavoring;

[0016] Preservative: 0.1-1.2 parts;

[0017] 35-150 portions of purified water.

[0018] In one embodiment of the present invention, the highly fragrant gel-type fragrance agent comprises, by weight, the following components:

[0019] 1-3 parts gelling agent;

[0020] Hardener 0.1-0.5 parts;

[0021] Water-retaining agent: 0.2-0.6 parts;

[0022] 0.2-0.8 parts of solubilizer;

[0023] 0.2-0.8 parts of crystallization modifier;

[0024] Stearic acid 0.1-0.5 parts;

[0025] 0.1-0.3 parts dye;

[0026] 5-20 parts flavoring;

[0027] Preservative: 0.2-0.6 parts;

[0028] 70-95 parts purified water.

[0029] In one embodiment of the present invention, the gelling agent is selected from one or more of carrageenan, konjac gum, gellan gum, agar, alginic acid, pectin, gelatin, locust bean gum, methylcellulose, hydroxymethylcellulose, frankincense gum, and xylitol gum.

[0030] In one embodiment of the present invention, the gelling agent is one or more of carrageenan, konjac gum, and gellan gum.

[0031] In one embodiment of the present invention, the carrageenan is one or more types of carrageenan with a viscosity of 5-100 mPa·s, made from natural seaweed.

[0032] In one embodiment of the present invention, the carrageenan is one or more types of carrageenan with a viscosity of 10-70 mPa·s.

[0033] In one embodiment of the present invention, the carrageenan is a combination of two or more carrageenans with different viscosities, and the viscosity of the carrageenan is 10-40 mPa·s. The combined use of carrageenans with different viscosities improves problems such as insufficient water content and hardness in the formulation.

[0034] In one embodiment of the present invention, the konjac gum is one or more types of konjac gum with a viscosity of ≥12000 mPa·s made from konjac.

[0035] In one embodiment of the present invention, the konjac gum is one or more types with a viscosity of 14000-20000 mPa·s.

[0036] In one embodiment of the present invention, the konjac gum is a combination of two or more konjac gums with different viscosities, and the viscosity of the konjac gum is 15000-18000 mPa·s.

[0037] Using carrageenan and konjac gum of different viscosities in combination can encapsulate water and flavoring in the formula within the gelling agent, effectively solving the problem of water leakage in the gelling agent and resulting in a gelling agent with moderate hardness. Under weakly alkaline conditions, the gelling agent produced during the crystallization process becomes more compact, effectively improving problems such as water leakage and insufficient hardness in the gelling agent.

[0038] In one embodiment of the present invention, the hardener is one or more of sodium salt, calcium salt, potassium salt, and magnesium salt.

[0039] In one embodiment of the present invention, the hardener is one or more of potassium citrate, sodium citrate, calcium citrate, calcium lactate, calcium chloride, and magnesium chloride.

[0040] In one embodiment of the present invention, the hardening agent is calcium chloride or potassium citrate.

[0041] In one embodiment of the present invention, the water-retaining agent is plant starch and / or cyclodextrin.

[0042] In one embodiment of the present invention, the water-retaining agent is one or more of corn starch, sweet potato starch, potato starch, modified starch, pea starch, and cyclodextrin.

[0043] In one embodiment of the present invention, the water-retaining agent is corn starch or sweet potato starch.

[0044] In one embodiment of the present invention, the solubilizer is one or more of hydrogenated castor oil, Tween surfactants, and Span surfactants.

[0045] In one embodiment of the present invention, the hydrogenated castor oil is a modified hydrogenated castor oil.

[0046] In one embodiment of the present invention, the modified hydrogenated castor oil is one or more of PEG-20 hydrogenated castor oil, PEG-40 hydrogenated castor oil, and PEG-60 hydrogenated castor oil.

[0047] In one embodiment of the present invention, the Tween surfactant is one or both of Tween-20 and Tween-80.

[0048] In one embodiment of the present invention, the Tween surfactant is Tween-80.

[0049] In one embodiment of the present invention, the Span surfactant is one or both of Span-60 and Span-80.

[0050] Conventional solubilizers are difficult to use to solubilize large proportions of fragrances, and the evaporation process of gelling agents can hinder fragrance release. However, the above-mentioned solubilizers can increase the solubility of fragrances in the formula, regardless of which fragrance is added, and can achieve a high proportion of fragrance addition, thus improving the quality of gel-type fragrance products.

[0051] In one embodiment of the present invention, the crystallization modifier is one or more of glyceryl monostearate, polyglycerol fatty acid ester, sorbitan fatty acid ester, sucrose ester, and lauryl alcohol polyether compounds. Using a crystallization modifier can increase the proportion of fragrances or essential oils added, and does not limit the properties of the fragrance.

[0052] In one embodiment of the present invention, the crystallization modifier is glyceryl monostearate. Glyceryl monostearate can alter the crystal form and crystallization of the gelling agent, inhibit fragrance precipitation, and improve the problem of product cell wall separation.

[0053] In one embodiment of the present invention, the stearic acid is one or both of animal-based and plant-based stearic acid. Using stearic acid can effectively control the oil content in the gelling agent and, in conjunction with the crystallization modifier, inhibit fragrance precipitation.

[0054] In one embodiment of the present invention, the stearic acid is one or more of animal-based C18 stearic acid, animal-based C16 stearic acid, plant-based C18 stearic acid, and plant-based C16 stearic acid.

[0055] In one embodiment of the present invention, the stearic acid is plant-based C18 stearic acid. Stearic acid with a high C18 content exhibits excellent solubility in water, which is beneficial to the hardness and aroma release performance of this gelling agent formulation.

[0056] In one embodiment of the present invention, the fragrance is either an oil-based fragrance or a water-based fragrance.

[0057] In one embodiment of the present invention, the dye is a water-soluble dye.

[0058] In one embodiment of the present invention, the preservative is one or both of isothiazolinone and DMDM ​​hydantoin (1,3-dihydroxymethyl-5,5-dimethylhydantoin).

[0059] Another object of the present invention is to provide a method for preparing the above-mentioned highly fragrant gel-type fragrance agent, the steps of which include:

[0060] Preparation of Mixture A: Weigh the gelling agent, hardening agent, water-retaining agent, stearic acid, and purified water, stir, and heat to obtain Mixture A;

[0061] Preparation of Mixture B: Weigh and stir the solubilizer, crystallization modifier, dye, fragrance, and preservative to obtain Mixture B;

[0062] Water bath heating: Add mixture B to A, heat in a water bath, and pour into a container when there are no large number of bubbles on the surface to obtain the highly fragrant gel-type fragrance.

[0063] In one embodiment of the present invention, in the step of preparing mixture A: the weighed gelling agent, hardening agent, water-retaining agent, stearic acid, and purified water are poured into a container, and then the container is placed in a heat-collecting stirrer for heating; preferably, the heat-collecting stirrer is set to 100°C for preheating.

[0064] In one embodiment of the present invention, in the water bath heating step: when the temperature of the mixture A reaches above 60°C, the mixture B is added to A.

[0065] In one embodiment of the present invention, when the temperature of mixture A reaches 80-90°C, mixture B is added to A.

[0066] In one embodiment of the present invention, the above-mentioned container is a glass bottle, a ceramic bottle, a plastic box, etc.

[0067] To achieve the above-mentioned technical objectives, the present invention also provides the use of the above-mentioned highly fragrant gel-type fragrance agent or the highly fragrant gel-type fragrance agent prepared by the above-mentioned preparation method for air fragrance and flower arrangement.

[0068] In one embodiment of the present invention, the above-mentioned flower arrangement is either dried flowers or fresh flowers.

[0069] Compared with the prior art, the present invention has the following beneficial effects:

[0070] (1) All components of the gel-type air freshener of this invention are food-grade environmentally friendly raw materials, free of VOCs, which not only freshen the air but are also environmentally friendly and healthy. Compared with other solid air fresheners, this gel-type air freshener is safe, non-toxic, and environmentally friendly, solving the problem of unhealthy and environmentally unfriendly raw materials.

[0071] (2) This invention adds carrageenan and / or konjac gum to gel-type fragrances, especially using combinations of carrageenan and / or konjac gum with different viscosities, which can improve the problems of water exudation and insufficient hardness in gel-type fragrances; in addition, the use of a water-retaining agent greatly reduces the water exudation rate of gel-type fragrances, enabling gel-type fragrances to not exudate water at high temperatures (38°C) and during storage and transportation, while gels prepared without the addition of a water-retaining agent exhibit varying degrees of water exudation (see...). Figures 1-4 ).

[0072] (3) The gel-type fragrance of this invention uses a crystallization modifier to change the crystal form and crystallization of the gel, inhibit fragrance precipitation, improve product cell wall separation, and enable the fragrance content in the gel-type fragrance to reach 30%. This solves the problem of low fragrance / essential oil content and poor fragrance performance in gels. Gels prepared without the addition of a crystallization modifier have different degrees of fragrance precipitation and cell wall separation (see...). Figures 1-5 ).

[0073] In summary, the gel-type fragrance obtained by the formulation of this invention has a fragrance content of up to 30%, is safe, non-toxic and environmentally friendly, and is not affected by high or low temperatures during storage and transportation. The product does not detach from the wall, leak water, deform, or affect sensory experience, thus reducing the requirements for storage and transportation conditions of gel-type fragrances. Attached Figure Description

[0074] Figure 1 This is an inverted comparison diagram of the gel-type fragrance obtained in Example 2 and Comparative Example 1 according to the present invention (the left side is the gel-type fragrance obtained in Comparative Example 1, and the right side is the gel-type fragrance obtained in Example 2).

[0075] Figure 2 This is an inverted comparison diagram of the gel-type fragrance obtained in Example 1 and Comparative Example 2 according to the present invention (the left side is the gel-type fragrance obtained in Comparative Example 2, and the right side is the gel-type fragrance obtained in Example 1).

[0076] Figure 3 This is a cross-sectional comparison diagram of the gel-type fragrance obtained in Example 3 and Comparative Example 3 according to the present invention (the left side is the gel-type fragrance obtained in Comparative Example 3, and the right side is the gel-type fragrance obtained in Example 3).

[0077] Figure 4 This is an inverted comparison diagram of the gel-type fragrance obtained in Example 3 and Comparative Example 3 according to the present invention (the left side is the gel-type fragrance obtained in Comparative Example 3, and the right side is the gel-type fragrance obtained in Example 3).

[0078] Figure 5 This is a cross-sectional comparison diagram of the gel-type fragrance obtained in Example 1 and Comparative Example 4 according to the present invention (the left side is the gel-type fragrance obtained in Comparative Example 4, and the right side is the gel-type fragrance obtained in Example 1).

[0079] Figure 6 This is an inverted comparison diagram of the gel-type fragrance obtained in Example 1 and Comparative Example 4 according to the present invention (the left side is the gel-type fragrance obtained in Comparative Example 4, and the right side is the gel-type fragrance obtained in Example 1).

[0080] Figure 7 This is an inverted comparison diagram of the gel-type fragrance obtained in Example 8 and Comparative Example 5 according to the present invention (the left side is the gel-type fragrance obtained in Comparative Example 5, and the right side is the gel-type fragrance obtained in Example 8). Detailed Implementation

[0081] The specific embodiments of the present invention will be described in detail below, but it should be understood that the scope of protection of the present invention is not limited to the specific embodiments.

[0082] Unless otherwise expressly stated, throughout the specification and claims, the term "comprising" or its variations such as "including" or "comprising" shall be understood to include the stated elements or components without excluding other elements or other components.

[0083] Example 1

[0084] A formula and preparation method for a highly fragrant gel-type fragrance agent, the specific steps of which include:

[0085] (1) Set the heat-collecting magnetic stirrer to 100℃ and preheat for 20 minutes;

[0086] (2) Weigh 1.5 parts of carrageenan, 0.3 parts of konjac gum, 0.2 parts of potassium citrate, 0.4 parts of corn starch, 0.2 parts of stearic acid, and 91.4 parts of purified water and pour them into a container. Stir evenly with a stirring rod. The carrageenan is a combination of two different viscosities of 20 mPa·s and 30 mPa·s. The konjac gum is a combination of konjac gum with a viscosity of 13000 mPa·s and 18000 mPa·s, which are made from konjac. Then place the container in a heat-collecting stirrer and heat until the liquid is clear and transparent. Stir for 5 minutes to obtain mixture A.

[0087] (3) Mix 0.3 parts of hydrogenated castor oil, 0.1 parts of Tween-80, 0.2 parts of glyceryl monostearate, 0.1 parts of sucrose ester, 0.1 parts of dye, 5 parts of fragrance, and 0.2 parts of preservative evenly to obtain mixture B;

[0088] (4) When the temperature of mixture A reaches 80-90℃, add mixture B to A, stir for 5-10 minutes, heat in a hot water bath for 20 minutes, and pour into a container when there are no large bubbles on the surface to obtain a high-fragrance gel-type fragrance.

[0089] Example 2

[0090] A formula and preparation method for a highly fragrant gel-type fragrance agent, the specific steps of which include:

[0091] (1) Set the heat-collecting magnetic stirrer to 100℃ and preheat for 20 minutes;

[0092] (2) Weigh 1.6 parts of carrageenan, 0.2 parts of konjac gum, 0.2 parts of calcium chloride, 0.4 parts of potato starch, 0.1 parts of stearic acid, and 86.2 parts of purified water and pour them into a container. Stir evenly with a stirring rod. The carrageenan is a combination of two different viscosities, 10 mPa·s and 35 mPa·s. Then place the container in a heat-collecting stirrer and heat until the liquid is clear and transparent. Stir for 5 minutes to obtain mixture A.

[0093] (3) Mix 0.5 parts of hydrogenated castor oil, 0.5 parts of glyceryl monostearate, 0.1 parts of dye, 10 parts of fragrance, and 0.2 parts of preservative evenly to obtain mixture B;

[0094] (4) When the temperature of mixture A reaches 90℃, add mixture B to A, stir for 5-10 minutes, heat in a hot water bath for 20 minutes, and pour into a container when there are no large bubbles on the surface to obtain the high-fragrance gel-type fragrance product.

[0095] Example 3

[0096] A formula and preparation method for a highly fragrant gel-type fragrance agent, the specific steps of which include:

[0097] (1) Set the heat-collecting magnetic stirrer to 100℃ and preheat for 20 minutes;

[0098] (2) Weigh 2 parts carrageenan, 0.3 parts konjac gum, 0.2 parts potassium citrate, 0.2 parts sweet potato starch, 0.3 parts stearic acid, and 80.8 parts purified water and pour them into a container. Stir evenly with a stirring rod. The carrageenan is a combination of two different viscosities, 25 mPa·s and 50 mPa·s. Then place the container in a heat-collecting stirrer and heat until the liquid is clear and transparent. Stir for 5 minutes to obtain mixture A.

[0099] (3) Mix 0.4 parts of hydrogenated castor oil, 0.1 parts of Tween-80, 0.1 parts of sorbitol fatty acid ester, 0.3 parts of glyceryl monostearate, 0.1 parts of dye, 15 parts of fragrance, and 0.2 parts of preservative evenly to obtain mixture B;

[0100] (4) When the temperature of mixture A reaches 80℃, add mixture B to A, stir for 5-10 minutes, heat in a hot water bath for 20 minutes, and pour into a container when there are no large bubbles on the surface to obtain the high-fragrance gel-type fragrance product.

[0101] Example 4

[0102] A formula and preparation method for a highly fragrant gel-type fragrance agent, the specific steps of which include:

[0103] (1) Set the heat-collecting magnetic stirrer to 100℃ and preheat for 20 minutes;

[0104] (2) Weigh 1 part carrageenan, 0.1 part gellan gum, 0.2 part potassium citrate, 0.5 part potato starch, 0.2 part stearic acid, and 88.8 parts purified water and pour them into a container. Stir evenly with a stirring rod. The viscosity of carrageenan is 70 mPa·s. Then place the container in a heat-collecting stirrer and heat until the liquid is clear and transparent. Stir for 5 minutes to obtain mixture A.

[0105] (3) Mix 0.4 parts of Tween-80, 0.4 parts of sorbitol fatty acid ester, 0.2 parts of dye, 8 parts of fragrance, and 0.2 parts of preservative evenly to obtain mixture B;

[0106] (4) When the temperature of mixture A reaches 80-90℃, add mixture B to A, stir for 5-10 minutes, heat in a hot water bath for 20 minutes, and pour into a container when there are no large number of bubbles on the surface to obtain the high-fragrance gel-type fragrance product.

[0107] Example 5

[0108] A formula and preparation method for a highly fragrant gel-type fragrance agent, the specific steps of which include:

[0109] (1) Set the heat-collecting magnetic stirrer to 100℃ and preheat for 20 minutes;

[0110] (2) Weigh 1 part gellan gum, 0.1 part konjac gum, 0.1 part calcium lactate, 0.2 part corn starch, 0.2 part stearic acid, and 87 parts purified water and pour them into a container. Stir evenly with a stirring rod. The viscosity of carrageenan is 60 mPa·s. Then place the container in a heat-collecting stirrer and heat until the liquid is clear and transparent. Stir for 5 minutes to obtain mixture A.

[0111] (3) Mix 0.2 parts of hydrogenated castor oil, 0.3 parts of Tween-20, 0.6 parts of glyceryl monostearate, 0.1 parts of dye, 10 parts of fragrance, and 0.2 parts of preservative evenly to obtain mixture B;

[0112] (4) When the temperature of mixture A reaches 85℃, add mixture B to A, stir for 5-10 minutes, heat in a hot water bath for 20 minutes, and pour into a container when there are no large bubbles on the surface to obtain the high-fragrance gel-type fragrance product.

[0113] Example 6

[0114] A formula and preparation method for a highly fragrant gel-type fragrance agent, the specific steps of which include:

[0115] (1) Set the heat-collecting magnetic stirrer to 100℃ and preheat for 20 minutes;

[0116] (2) Weigh 1.5 parts of carrageenan, 0.3 parts of konjac gum, 0.4 parts of calcium citrate, 0.2 parts of sweet potato starch, 0.1 parts of stearic acid, and 83.4 parts of purified water and pour them into a container. Stir evenly with a stirring rod. The viscosity of carrageenan is 20 mPa·s. Then place the container in a heat-collecting stirrer and heat until the liquid is clear and transparent. Stir for 5 minutes to obtain mixture A.

[0117] (3) Mix 0.4 parts of hydrogenated castor oil, 0.4 parts of glyceryl monostearate, 0.1 parts of dye, 13 parts of fragrance, and 0.2 parts of preservative evenly to obtain mixture B;

[0118] (4) When the temperature of mixture A reaches 75℃, add mixture B to A, stir for 5-10 minutes, heat in a hot water bath for 25 minutes, and pour into a container when there are no large bubbles on the surface to obtain the high-fragrance gel-type fragrance product.

[0119] Example 7

[0120] A formula and preparation method for a highly fragrant gel-type fragrance agent, the specific steps of which include:

[0121] (1) Set the heat-collecting magnetic stirrer to 100℃ and preheat for 20 minutes;

[0122] (2) Weigh 2 parts carrageenan, 0.1 parts locust bean gum, 0.4 parts calcium chloride, 0.2 parts corn starch, 0.1 parts stearic acid, and 79 parts purified water and pour them into a container. Stir evenly with a stirring rod. The viscosity of carrageenan is 15 mPa·s. Then place the container in a heat-collecting stirrer and heat until the liquid is clear and transparent. Stir for 5 minutes to obtain mixture A.

[0123] (3) Mix 0.4 parts of hydrogenated castor oil, 0.1 parts of Tween-80, 0.4 parts of glyceryl monostearate, 0.1 parts of dye, 17 parts of fragrance, and 0.2 parts of preservative evenly to obtain mixture B;

[0124] (4) When the temperature of mixture A reaches 70℃, add mixture B to A, stir for 5-10 minutes, heat in a hot water bath for 30 minutes, and pour into a container when there are no large bubbles on the surface to obtain the high-fragrance gel-type fragrance product.

[0125] Example 8

[0126] A formula and preparation method for a highly fragrant gel-type fragrance agent, the specific steps of which include:

[0127] (1) Set the heat-collecting magnetic stirrer to 100℃ and preheat for 25 minutes;

[0128] (2) Weigh 1.5 parts of carrageenan, 0.3 parts of konjac gum, 0.3 parts of calcium chloride, 0.3 parts of potato starch, 0.2 parts of stearic acid, and 76.1 parts of purified water and pour them into a container. Stir evenly with a stirring rod. The carrageenan is a combination of two different viscosities of 10 mPa·s and 60 mPa·s. The konjac gum is a combination of konjac gum with a viscosity of 12000 mPa·s and 16000 mPa·s made from konjac. Then place the container in a heat-collecting stirrer and heat until the liquid is clear and transparent. Stir for 5 minutes to obtain mixture A.

[0129] (3) Mix 0.4 parts of hydrogenated castor oil, 0.1 parts of Tween-80, 0.4 parts of glyceryl monostearate, 0.1 parts of sucrose ester, 0.1 parts of dye, 20 parts of fragrance, and 0.2 parts of preservative evenly to obtain mixture B;

[0130] (4) When the temperature of mixture A reaches 80℃, add mixture B to A, stir for 5-10 minutes, heat in a hot water bath for 20 minutes, and pour into a container when there are no large bubbles on the surface to obtain the high-fragrance gel-type fragrance product.

[0131] Comparative Example 1: Compared with Example 2, this example does not contain water-retaining agents or crystallization modifiers.

[0132] A formulation and preparation method for a gel-type fragrance, comprising the following steps:

[0133] (1) Set the heat-collecting magnetic stirrer to 100℃ and preheat for 20 minutes;

[0134] (2) Weigh 1.6 parts of carrageenan, 0.2 parts of konjac gum, 0.3 parts of calcium chloride, 0.1 parts of stearic acid, and 87 parts of purified water and pour them into a container. Stir evenly with a stirring rod. The carrageenan is a combination of two different viscosities, 10 mPa·s and 35 mPa·s. Then place the container in a heat-collecting stirrer and heat until the liquid is clear and transparent. Stir for 5 minutes to obtain mixture A.

[0135] (3) Mix 0.5 parts of hydrogenated castor oil, 0.1 parts of dye, 10 parts of fragrance and 0.2 parts of preservative evenly to obtain mixture B;

[0136] (4) When the temperature of mixture A reaches 80-90℃, add mixture B to A, stir for 5-10 minutes, heat in a hot water bath for 20 minutes, and pour into a container when there are no large number of bubbles on the surface to obtain the gel-type fragrance product.

[0137] Figure 1 The image on the left shows the finished gel-type fragrance prepared in this comparative example, and the image on the right shows the finished gel-type fragrance prepared in Example 2. Figure 1 It can be seen that the gel-type fragrance prepared in this comparative example has severe water exudation, fragrance precipitation, and detachment from the cell wall when inverted. The gel-type fragrance prepared in Example 2 has no fragrance precipitation, no water exudation, and does not detach from the cell wall when inverted.

[0138] Comparative Example 2: Compared with Example 1, it does not contain water-retaining agents but contains crystallization modifiers.

[0139] A formulation and preparation method for a gel-type fragrance, comprising the following specific steps:

[0140] (1) Set the heat-collecting magnetic stirrer to 100℃ and preheat for 20 minutes;

[0141] (2) Weigh 1.5 parts of carrageenan, 0.3 parts of konjac gum, 0.3 parts of potassium citrate, 0.2 parts of stearic acid, and 91.7 parts of purified water and pour them into a container. Stir evenly with a stirring rod. The carrageenan is a combination of two different viscosities of 20 mPa·s and 30 mPa·s. The konjac gum is a combination of konjac gum with a viscosity of 13000 mPa·s and 18000 mPa·s, which are made from konjac. Then place the container in a heat-collecting stirrer and heat until the liquid is clear and transparent. Stir for 5 minutes to obtain mixture A.

[0142] (3) Mix 0.3 parts of hydrogenated castor oil, 0.1 parts of Tween-80, 0.2 parts of glyceryl monostearate, 0.1 parts of sucrose ester, 0.1 parts of dye, 5 parts of fragrance, and 0.2 parts of preservative evenly to obtain mixture B;

[0143] (4) When the temperature of mixture A reaches 80-90℃, add mixture B to A, stir for 5-10 minutes, heat in a hot water bath for 20 minutes, and pour into a container when there are no large number of bubbles on the surface to obtain the gel-type fragrance product.

[0144] Figure 2 The image on the left shows the finished gel-type fragrance prepared in this comparative example, and the image on the right shows the finished gel-type fragrance prepared in Example 1. Figure 2It can be seen that the gel-type fragrance prepared in this comparative example exhibits fragrance precipitation and water exudation, and does not detach from the wall when inverted. The gel-type fragrance prepared in Example 1 does not exhibit fragrance precipitation, does not exudate water, and does not detach from the wall when inverted.

[0145] Comparative Example 3: Compared with Example 3, it contains a water-retaining agent but does not contain a crystallization modifier.

[0146] A formulation and preparation method for a gel-type fragrance, comprising the following steps:

[0147] (1) Set the heat-collecting magnetic stirrer to 100℃ and preheat for 20 minutes;

[0148] (2) Weigh 1 part carrageenan, 0.1 part gellan gum, 0.2 parts potassium citrate, 0.5 parts potato starch, 0.3 parts stearic acid, and 89.1 parts purified water and pour them into a container. Stir evenly with a stirring rod. The carrageenan is a combination of two different viscosities, 25 mPa·s and 50 mPa·s. Then place the container in a heat-collecting stirrer and heat until the liquid is clear and transparent. Stir for 5 minutes to obtain mixture A.

[0149] (3) Mix 0.4 parts of Tween-80, 0.2 parts of dye, 8 parts of fragrance, and 0.2 parts of preservative evenly to obtain mixture B;

[0150] (4) When the temperature of mixture A reaches 80-90℃, add mixture B to A, stir for 5-10 minutes, heat in a hot water bath for 20 minutes, and pour into a container when there are no large number of bubbles on the surface to obtain the gel-type fragrance product.

[0151] Figure 3 The image on the left shows the finished gel-type fragrance prepared in this comparative example, and the image on the right shows the finished gel-type fragrance prepared in Example 3. Figure 3 It can be seen that the gel-type fragrance prepared by this comparative example has a small amount of fragrance precipitated out, but no water is released.

[0152] Figure 4 The image in the middle shows Comparative Example 3 and Example 3 after being inverted. Comparative Example 3 showed detachment and peeling after being inverted.

[0153] Example 3: The wall does not detach or fall off after being inverted.

[0154] Comparative Example 4: Compared with Example 1, it contains a water-retaining agent and a crystallization modifier, but does not contain stearic acid.

[0155] A formulation and preparation method for a gel-type fragrance, comprising the following steps:

[0156] (1) Set the heat-collecting magnetic stirrer to 100℃ and preheat for 20 minutes;

[0157] (2) Weigh 1.5 parts of carrageenan, 0.3 parts of konjac gum, 0.2 parts of potassium citrate, 0.4 parts of corn starch, and 91.6 parts of purified water and pour them into a container. Stir evenly with a stirring rod. The carrageenan is a combination of two different viscosities of 20 mPa·s and 30 mPa·s. The konjac gum is a combination of konjac gum with a viscosity of 13000 mPa·s and konjac gum with a viscosity of 18000 mPa·s, which are made from konjac. Then place the container in a heat-collecting stirrer and heat until the liquid is clear and transparent. Stir for 5 minutes to obtain mixture A.

[0158] (3) Mix 0.3 parts of hydrogenated castor oil, 0.1 parts of Tween-80, 0.2 parts of glyceryl monostearate, 0.1 parts of sucrose ester, 0.1 parts of dye, 5 parts of fragrance, and 0.2 parts of preservative evenly to obtain mixture B;

[0159] (4) When the temperature of mixture A reaches 80-90℃, add mixture B to A, stir for 5-10 minutes, heat in a hot water bath for 20 minutes, and pour into a container when there are no large number of bubbles on the surface to obtain the gel-type fragrance product.

[0160] Figure 5 The image on the left shows the finished gel-type fragrance prepared in this comparative example, and the image on the right shows the finished gel-type fragrance prepared in Example 1. Figure 5 It can be seen that the gel-type fragrance prepared by this comparative example has a small amount of fragrance precipitated out, but no water is released.

[0161] Figure 6 The images shown are of Comparative Example 4 and Example 1 after being inverted. Comparative Example 4 does not detach or peel off after being inverted, and Example 1 does not detach or peel off after being inverted.

[0162] Comparative Example 5: Compared with Example 8, it does not contain fragrance.

[0163] A method for preparing a gel-type fragrance, comprising the following steps:

[0164] (1) Set the heat-collecting magnetic stirrer to 100℃ and preheat for 20 minutes;

[0165] (2) Weigh 1.5 parts of carrageenan, 0.3 parts of konjac gum, 0.3 parts of calcium chloride, 0.3 parts of potato starch, 0.2 parts of stearic acid, and 96.1 parts of purified water and pour them into a container. Stir evenly with a stirring rod. Among them, the carrageenan is a combination of two different viscosities of 10 mPa·s and 60 mPa·s, and the konjac gum is a combination of konjac gum with a viscosity of 12000 mPa·s and 16000 mPa·s made from konjac. Place the container in a heat-collecting stirrer and heat until the liquid is clear and transparent. Stir for 5 minutes to obtain mixture A.

[0166] (3) Mix 0.4 parts of hydrogenated castor oil, 0.1 parts of Tween-80, 0.4 parts of glyceryl monostearate, 0.1 parts of sucrose ester, 0.1 parts of dye, and 0.2 parts of preservative evenly to obtain mixture B;

[0167] (4) When the temperature of mixture A reaches 80-90℃, add mixture B to A, stir for 5-10 minutes, heat in a hot water bath for 20 minutes, and pour into a container when there are no large number of bubbles on the surface to obtain the gel-type fragrance product.

[0168] Figure 7 The image on the left shows the finished gel-type fragrance prepared in this comparative example, and the image on the right shows the finished gel-type fragrance prepared in Example 8. Figure 7 It can be seen that the gel-type fragrance prepared in this comparative example did not precipitate fragrance, did not release water, and did not detach from the wall when inverted. The gel-type fragrance prepared in Example 8 did not precipitate fragrance, did not release water, and did not detach from the wall when inverted.

[0169] Inspection items

[0170] To verify the practical application of the present invention, appearance tests, high / low temperature tests, and aroma tests were conducted on Examples 1-8 and Comparative Examples 1-5. Three samples were prepared for each example for observation.

[0171] Appearance test: Observe whether water seeps out of the sample surface and sidewalls, and whether the sample wall detaches.

[0172] High temperature test: Place the sample in a constant temperature incubator (38℃) for 8 hours, take out the sample, place it at room temperature (15-30℃) for 16 hours, and observe whether the sample is deformed, oozing water, or detached from the wall.

[0173] Low temperature test: Place the sample in a freezer (-10℃) for 12-24 hours, take out the sample, and place it at room temperature (15-25℃) for 12-24 hours. Observe whether the sample is deformed, oozing water, or detached from the wall.

[0174] Fragrance Evaluation Test: The sample was placed in an evaluation room of approximately 10 square meters. The fragrance was rated on a scale of 5: Level 1: no odor; Level 2: very faint; Level 3: average; Level 4: strong; Level 5: very strong. The test results are shown in Table 1.

[0175]

[0176] The foregoing description of specific exemplary embodiments of the invention is for illustrative and explanatory purposes. These descriptions are not intended to limit the invention to the precise forms disclosed, and it will be apparent that many changes and variations can be made in accordance with the foregoing teachings. The exemplary embodiments were chosen and described in order to explain the specific principles of the invention and its practical application, thereby enabling those skilled in the art to implement and utilize various different exemplary embodiments of the invention, as well as various different choices and variations. The scope of the invention is intended to be defined by the claims and their equivalents.

Claims

1. A highly fragrant gel-type fragrance agent, characterized in that, By weight, the highly fragrant gel-type fragrance agent comprises the following components: 0.2-5 parts of gelling agent; Hardener 0.05-0.8 parts; Water-retaining agent 0.1-1.0 parts; 0.1-1.5 parts of solubilizer; 0.1-1.5 parts of crystallization modifier; Stearic acid 0.05-0.8 parts; 0.05-0.5 parts dye; 2-30 parts flavoring; Preservative: 0.1-1.2 parts; 35-150 parts purified water; The fragrance is either an oil-based fragrance or a water-based fragrance.

2. The highly fragrant gel-type fragrance agent according to claim 1, characterized in that, By weight, the highly fragrant gel-type fragrance agent comprises the following components: 1-3 parts gelling agent; Hardener 0.1-0.5 parts; Water-retaining agent: 0.2-0.6 parts; 0.2-0.8 parts of solubilizer; 0.2-0.8 parts of crystallization modifier; Stearic acid 0.1-0.5 parts; 0.1-0.3 parts dye; 5-20 parts flavoring; Preservative: 0.2-0.6 parts; 70-95 parts purified water; The gelling agent is selected from one or more of the following: carrageenan, konjac gum, gellan gum, agar, alginic acid, pectin, gelatin, locust bean gum, methylcellulose, hydroxymethylcellulose, frankincense gum, and xylitol gum; The hardening agent is one or more of sodium salts, calcium salts, potassium salts, and magnesium salts.

3. The highly fragrant gel-type fragrance agent according to claim 2, characterized in that, The carrageenan is one or more types of carrageenan with a viscosity of 5-100 mPa·s, made from natural seaweed. The konjac gum is one or more types of konjac gum with a viscosity of 14,000-20,000 mPa·s, made from konjac. The hardening agent is one or more of potassium citrate, sodium citrate, calcium citrate, calcium lactate, calcium chloride, and magnesium chloride.

4. The highly fragrant gel-type fragrance agent according to claim 1, characterized in that, The water-retaining agent is plant starch and / or cyclodextrin; The solubilizer is one or more of hydrogenated castor oil, Tween surfactants, and Span surfactants; The hydrogenated castor oil is a modified hydrogenated castor oil; The modified hydrogenated castor oil is one or more of PEG-20 hydrogenated castor oil, PEG-40 hydrogenated castor oil, and PEG-60 hydrogenated castor oil; The Tween-type surfactant is one or both of Tween-20 and Tween-80; The Span surfactant is one or both of Span-60 and Span-80.

5. The highly fragrant gel-type fragrance agent according to claim 4, characterized in that, The water-retaining agent is one or more of corn starch, sweet potato starch, potato starch, modified starch, and pea starch.

6. The highly fragrant gel-type fragrance agent according to claim 1, characterized in that, The crystallization modifier is one or more of glyceryl monostearate, polyglycerol fatty acid ester, sorbitol fatty acid ester, sucrose ester, and lauryl alcohol polyether compounds.

7. The highly fragrant gel-type fragrance agent according to claim 1, characterized in that, The stearic acid is one or more of animal-based C18 stearic acid, animal-based C16 stearic acid, plant-based C18 stearic acid, and plant-based C16 stearic acid. The dye is a water-soluble dye; The preservative is one or both of isothiazolinone and DMDM ​​hydantoin.

8. A method for preparing a highly fragrant gel-type fragrance agent as described in any one of claims 1-7, characterized in that, The preparation method includes the following steps: Preparation of Mixture A: Weigh the gelling agent, hardening agent, water-retaining agent, stearic acid, and purified water, stir, and heat to obtain Mixture A; Preparation of Mixture B: Weigh and stir the solubilizer, crystallization modifier, dye, fragrance, and preservative to obtain Mixture B; Water bath heating: Add mixture B to A, heat in a water bath, and pour into a container when there are no large number of bubbles on the surface to obtain the highly fragrant gel-type fragrance.

9. The preparation method according to claim 8, characterized in that, In the preparation of mixture A: the weighed gelling agent, hardening agent, water-retaining agent, stearic acid, and purified water are poured into a container, and then the container is placed in a heat-collecting stirrer for heating; the heat-collecting stirrer is set to 100°C for preheating; In the water bath heating process: when the temperature of mixture A reaches 80-90℃, mixture B is added to A.

10. The use of a highly fragrant gel-type fragrance agent as described in any one of claims 1-7 or a highly fragrant gel-type fragrance agent prepared by the preparation method described in claim 8 or 9 for use in air fragrance and flower arrangement; wherein the flower arrangement is a dried flower arrangement or a fresh flower arrangement.

Images