Low odor organic acid food grade preservative composition, method of making and use thereof

Abstract

The application provides a low-odor organic acid food-grade preservative composition and a preparation method and application thereof, and the organic acid food-grade preservative composition comprises, in percentage by mass, less than 0.4% of fructose acid, not less than 0.4% of total content of potassium sorbate and sodium benzoate, and the balance of deionized water. The application reasonably compounding the preservative composition system of fructose acid, potassium sorbate and sodium benzoate, plays the synergistic effect of the three, obviously reduces the odor of the preservative, does not need to add additional odor-eliminating components, reduces the stimulation of the preservative to human skin; and the prepared preservative composition has excellent bacteriostatic effect and can play an excellent preservative effect when applied. The preservative composition has simple components, the raw materials used are all plant sources, is safe and effective, non-toxic, non-irritating, non-corrosive; and the preparation process is simple and easy to implement, the cost is low, the economic benefit is high, and has a good industrial application prospect.

Description

Technical Field

[0001] This invention relates to the field of preservative technology, and in particular to a low-odor organic acid food-grade preservative composition, its preparation method, and its application. Background Technology

[0002] With the improvement of people's living standards and the strengthening of personal hygiene awareness, the demand for wet wipes is increasing. Wet wipes are rich in water and some nutrients, making them highly susceptible to microbial growth. Therefore, appropriate preservatives are often added to wet wipe products to inhibit microbial growth. Since wet wipes come into contact with sensitive areas such as hands, mouth, and eyes during use, the safety and irritation level of preservatives are of great importance to the application of wet wipes.

[0003] In the prior art, an invention patent (publication number CN 113995744A) discloses a composition and its antibacterial application, specifically involving an organic acid preservative combination, mainly composed of one or more of malic acid, hippuric acid, fumaric acid, glycine, succinic acid, L-valine and citric acid. Although the combination of organic acids has a good antibacterial effect against bacteria and fungi, the odor of organic acids after being applied to the product still has a certain impact on consumers' use of the product.

[0004] The invention patent (publication number CN 106691892 A) discloses a liquid formula for antibacterial wipes, which is mainly composed of ε-polylysine or its hydrochloride, potassium sorbate, ethanol, propylene glycol, citric acid, sodium citrate and distilled water. In addition to organic acid preservatives, this formula also contains ethanol. Ethanol is highly irritating, has a strong odor and low safety, making the antibacterial wipes using this liquid formula unsuitable for users with sensitive skin.

[0005] An invention patent (publication number CN 115350120 A) discloses a liquid composition and wipes for baby hand and mouth wipes. The wipe composition includes gluconolactone, sodium benzoate, potassium sorbate, glycerin, tremella polysaccharide, sweet orange peel oil, sodium citrate, and water. While the addition of sweet orange peel oil can mask the odor of organic acid preservatives, it still poses a potential irritant to human skin and eyes. Similarly, an invention patent (publication number CN 102475514 B) discloses a wipe and its preparation method, in which sweeteners and fragrances are used in the wetting liquid to mask the odor of organic acid preservatives, posing certain safety risks. Currently, food-grade preservative systems with low odor, low irritation, high safety, and good preservative effect are receiving widespread attention, but the odor problem caused by the addition of organic acids in preservatives has not been effectively solved.

[0006] In view of this, it is necessary to design an improved low-odor organic acid food-grade preservative composition, its preparation method and application, in order to solve the above problems. Summary of the Invention

[0007] The purpose of this invention is to provide a low-odor organic acid food-grade preservative composition, its preparation method, and its application. By compounding fructose acid, potassium sorbate, and sodium benzoate into a preservative composition system, the synergistic effect of the three is utilized to reduce the odor of the organic acid preservative composition, thereby reducing the irritation of the preservative to human skin, and obtaining a simple, safe, and effective food-grade preservative composition.

[0008] To achieve the above-mentioned objective, the present invention provides a low-odor organic acid food-grade preservative composition, wherein the organic acid food-grade preservative composition comprises, by mass percentage: fructose acid at a content of less than 0.4%, potassium sorbate and sodium benzoate at a total content of not less than 0.4%, and the balance being deionized water.

[0009] As a further improvement of the present invention, the organic acid food-grade preservative composition comprises, by weight percentage: 0.1% to 0.3% fructose acid, 0.2% to 0.4% potassium sorbate, 0.1% to 0.3% sodium benzoate, and the balance being deionized water.

[0010] As a further improvement of the present invention, the sodium benzoate in the organic acid food-grade preservative composition is 0.1% to 0.2% by mass.

[0011] As a further improvement of the present invention, the organic acid food-grade preservative composition comprises, by weight percentage: 0.2% to 0.3% fructose acid, 0.2% to 0.4% potassium sorbate, 0.1% to 0.2% sodium benzoate, and the balance being deionized water.

[0012] As a further improvement of the present invention, the organic acid food-grade preservative composition comprises, by weight percentage: 0.2% fructose acid, 0.2% potassium sorbate, 0.2% sodium benzoate, and 99.4% deionized water.

[0013] As a further improvement of the present invention, the sodium benzoate in the organic acid food-grade preservative composition is 0.1% by mass.

[0014] As a further improvement of the present invention, the organic acid food-grade preservative composition comprises, by weight percentage: 0.2% fructose acid, 0.3% potassium sorbate, 0.1% sodium benzoate, and 99.4% deionized water.

[0015] As a further improvement of the present invention, the organic acid food-grade preservative composition comprises, by weight percentage: 0.2% fructose acid, 0.4% potassium sorbate, 0.1% sodium benzoate, and 99.3% deionized water.

[0016] A method for preparing a low-odor organic acid food-grade preservative composition according to any one of the above-mentioned methods involves completely dissolving sodium benzoate in deionized water, then adding fructose acid and potassium sorbate while stirring, and continuing to stir until the solution becomes uniform and transparent, thereby obtaining a low-odor organic acid food-grade preservative composition.

[0017] Application of the low-odor organic acid food-grade preservative composition described in any one of the above descriptions, wherein the organic acid food-grade preservative composition is used as an additive in the fields of wet wipes, cosmetics, and personal care products.

[0018] The beneficial effects of this invention are:

[0019] 1. The low-odor organic acid food-grade preservative composition of the present invention comprises, by weight percentage: fructose acid at a content of less than 0.4%, potassium sorbate and sodium benzoate at a total content of not less than 0.4%, and the balance being deionized water. The present invention, through the rational compounding of fructose acid, potassium sorbate, and sodium benzoate into a preservative composition system, leverages the synergistic effect of the three components, significantly reducing the odor of the organic acid preservative composition. No additional odor-eliminating ingredients are required, reducing the irritation of preservatives to human skin. Furthermore, the resulting preservative composition exhibits excellent antibacterial effects and provides excellent preservative performance during application.

[0020] 2. In the low-odor organic acid food-grade preservative composition of the present invention, the addition of fructose acid provides an acidic environment for the antibacterial and bacteriostatic effects of potassium sorbate and sodium benzoate, improving the penetration of sodium benzoate into bacterial cell membranes and facilitating the excellent antimicrobial effects of both. Furthermore, fructose acid is a multifunctional compound containing carbonyl, α-hydrogen, and carboxyl groups, possessing its own antibacterial and bactericidal properties, which further enhances the preservative effect of the preservative composition system. In addition, the presence of sodium benzoate and potassium sorbate, two organic acid metal ion components, improves the stability of fructose acid, inhibits odor volatilization, and weakens the impact of fructose acid on the odor after being added to the preservative system.

[0021] 3. The low-odor organic acid food-grade preservative composition of the present invention has a simple composition, and the raw materials used are all plant-derived, which is safe, effective, non-toxic, non-irritating, and non-corrosive. Moreover, the process for preparing this preservative composition system is simple and easy to implement, with low cost and high economic benefits, and has good prospects for industrial application. Detailed Implementation

[0022] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be described in detail below with reference to specific embodiments.

[0023] It should also be noted that, in order to avoid obscuring the present invention with unnecessary details, only the processing steps closely related to the solution of the present invention are shown, while other details that are not closely related to the present invention are omitted.

[0024] Additionally, it should be noted that the terms “comprising,” “including,” or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0025] A low-odor organic acid food-grade preservative composition comprises, by weight percentage: fructose acid at a content of less than 0.4%, potassium sorbate and sodium benzoate at a total content of not less than 0.4%, and the balance being deionized water. This low-odor organic acid food-grade preservative composition, through the rational compounding of fructose acid, potassium sorbate, and sodium benzoate, leverages the synergistic effect of the three components to significantly reduce the odor of the organic acid preservative composition. No additional odor-eliminating ingredients are needed, thus reducing the irritation of preservatives to human skin. Furthermore, the resulting preservative composition exhibits excellent antibacterial effects and provides excellent preservative performance during application.

[0026] Specifically, the addition of fructose provides an acidic environment for the antibacterial and bacteriostatic effects of potassium sorbate and sodium benzoate, increasing the penetration of sodium benzoate into bacterial cell membranes and facilitating the excellent antimicrobial effects of both. Furthermore, fructose, being a multifunctional compound containing carbonyl, α-hydrogen, and carboxyl groups, possesses inherent antibacterial and bactericidal properties, further enhancing the preservative effect of the preservative composition. Additionally, the presence of sodium benzoate and potassium sorbate, two organic acid-metal ion components, improves the stability of fructose, inhibits odor volatilization, and reduces the impact of fructose on odor after its addition to the preservative system.

[0027] Specifically, the organic acid food-grade preservative composition comprises, by mass percentage: 0.1%–0.3% fructose acid, 0.2%–0.4% potassium sorbate, 0.1%–0.3% sodium benzoate, and the balance deionized water. The mass percentage of sodium benzoate in the organic acid food-grade preservative composition is 0.1%–0.2%. Sodium benzoate is stable in this preservative composition system and exhibits good antimicrobial effects, primarily targeting molds, yeasts, and some bacteria; however, excessive addition of sodium benzoate can be harmful to human health, therefore its content needs to be strictly limited to ensure the safety and harmlessness of the resulting preservative composition system.

[0028] More specifically, the organic acid food-grade preservative composition comprises, by weight percentage: 0.2% to 0.3% fructose acid, 0.2% to 0.4% potassium sorbate, 0.1% to 0.2% sodium benzoate, and the balance being deionized water.

[0029] Preferably, the organic acid food-grade preservative composition contains 0.1% sodium benzoate by mass. The food-grade preservative composition comprises, by mass percentage: 0.2% fructose acid, 0.3% potassium sorbate, 0.1% sodium benzoate, and 99.4% deionized water. In this preservative composition system, the synergistic effect of fructose acid, potassium sorbate, and sodium benzoate is optimal, resulting in a preservative composition with minimal odor while still exhibiting excellent antibacterial properties.

[0030] Preferably, the organic acid food-grade preservative composition comprises, by weight percentage: 0.2% fructose acid, 0.4% potassium sorbate, 0.1% sodium benzoate, and 99.3% deionized water. In this preservative composition system, the synergistic effect of fructose acid, potassium sorbate, and sodium benzoate is good, resulting in a preservative composition with a mild odor while still exhibiting excellent antibacterial properties.

[0031] Preferably, the organic acid food-grade preservative composition comprises, by weight percentage: 0.2% fructose acid, 0.2% potassium sorbate, 0.2% sodium benzoate, and 99.4% deionized water. In this preservative composition system, the synergistic effect of fructose acid, potassium sorbate, and sodium benzoate is good, resulting in a preservative composition with a mild odor while still exhibiting excellent antibacterial properties.

[0032] A method for preparing a low-odor organic acid food-grade preservative composition involves completely dissolving sodium benzoate in deionized water, then adding fructosic acid and potassium sorbate while stirring, continuing to stir until the solution becomes uniform and transparent, thus obtaining the low-odor organic acid food-grade preservative composition. Because sodium benzoate is poorly soluble under acidic conditions, this invention first dissolves sodium benzoate in deionized water before adding fructosic acid and potassium sorbate; and the fructosic acid and potassium sorbate are added while stirring to ensure thorough mixing, which facilitates a better synergistic effect among the three components.

[0033] This invention discloses the application of a low-odor organic acid food-grade preservative composition, which is used as an additive in wet wipes, cosmetics, and personal care products. The low-odor organic acid food-grade preservative composition of this invention has a simple composition, uses plant-derived raw materials, and is safe, effective, non-toxic, non-irritating, and non-corrosive. Furthermore, the preparation process of this preservative composition system is simple and easy to implement, with low cost and high economic benefits, showing good prospects for industrial application.

[0034] Example 1

[0035] This embodiment provides a low-odor organic acid food-grade preservative composition and its preparation method. First, sodium benzoate is completely dissolved in deionized water. Then, fructose acid and potassium sorbate are added to the solution while stirring, and stirring is continued until the solution becomes uniform and transparent, thus obtaining the low-odor organic acid food-grade preservative composition. The mass percentage of fructose acid in this preservative composition is 0.2%, the mass percentage of potassium sorbate is 0.3%, the mass percentage of sodium benzoate is 0.1%, and the mass percentage of deionized water is 99.4%.

[0036] Comparative Examples 1-3

[0037] Comparative Examples 1-3 provide a preservative composition and its preparation method. Compared with Example 1, the difference is that fructose acid, potassium sorbate, and sodium benzoate were not added to Comparative Examples 1-3, respectively. The rest are roughly the same as Example 1, and will not be described again here.

[0038] The preservative compositions prepared in Example 1 and Comparative Examples 1-3 were subjected to odor (Z) testing. pan The odor test was conducted using a TO evolution 9012 olfactory analyzer according to the EN 13725 standard, and the antibacterial performance test was conducted according to GB 15979-2002 "Hygienic Standard for Disposable Sanitary Products". The results are shown in the table below.

[0039] Table 1. Performance test results of the anti-corrosion compositions of Example 1 and Comparative Examples 1-3

[0040]

[0041] As shown in Table 1, compared with Example 1, although Comparative Example 1 had no obvious odor, it showed virtually no antibacterial properties when fructose acid was not added to provide an acidic environment for potassium sorbate and sodium benzoate. Although the Zpan values ​​of Comparative Examples 2 and 3 were slightly lower than those of Example 1, their antibacterial properties were far inferior to those of Example 1. In summary, the food-grade preservative composition prepared by Example 1 is superior to other formulations in terms of both odor and antibacterial properties.

[0042] Examples 2-9

[0043] Examples 2-9 provide a low-odor organic acid food-grade preservative composition and its preparation method. Compared with Example 1, the difference is that the component content of the food-grade preservative composition is different, as shown in Table 2. The rest is roughly the same as Example 1, and will not be repeated here.

[0044] Table 2. Component content of food-grade preservative compositions in Examples 2-9

[0045] Example 2 0.1 0.3 0.1 99.5 Example 3 0.3 0.3 0.1 99.3 Example 4 0.2 0.2 0.2 99.4 Example 5 0.2 0.4 0.1 99.3 Example 6 0.2 0.3 0.2 99.3 Example 7 0.2 0.3 0.3 99.2 Example 8 0.2 0.5 0.1 99.2 Example 9 0.2 0.3 0.4 99.2

[0046] The low-odor organic acid food-grade preservative compositions prepared in Examples 2-9 were subjected to odor (Z) testing. pan The odor test was conducted using a TO evolution 9012 olfactory analyzer according to the EN 13725 standard, and the antibacterial performance test was conducted according to GB 15979-2002 "Hygienic Standard for Disposable Sanitary Products". The results are shown in the table below.

[0047] Table 3 Performance test results of the food-grade preservative compositions in Examples 2-9

[0048]

[0049] Table 3 shows that as the concentration of fructose acid increases, the Zpan value of the system gradually increases, the odor becomes more pronounced, but the antibacterial performance against *Escherichia coli* and *Staphylococcus aureus* becomes stronger. Furthermore, increasing the total content of sodium benzoate and potassium sorbate also gradually increases the Zpan value of the system, indicating a gradual enhancement of antibacterial performance. In conclusion, when the fructose acid content is below 0.3% and the total content of sodium benzoate and potassium sorbate is above 0.4%, a system can maintain both a low odor and good antibacterial performance.

[0050] Comparative Examples 4-5

[0051] Comparative Examples 4 and 5 provide a low-odor organic acid food-grade preservative composition and its preparation method. The difference between them and Example 1 is that the content of the components in the food-grade preservative composition is different, as shown in Table 4. The rest is roughly the same as Example 1, and will not be repeated here.

[0052] Table 4 shows the component content of the food-grade preservative compositions in Comparative Examples 4-5.

[0053] Comparative Example 4 0.4 0.3 0.1 99.2 Comparative Example 5 0.2 0.1 0.1 99.6

[0054] The low-odor organic acid food-grade preservative compositions prepared in Comparative Examples 4-5 were subjected to odor (Z) testing. pan The odor test was conducted using a TO evolution 9012 olfactory analyzer according to the EN 13725 standard, and the antibacterial performance test was conducted according to GB 15979-2002 "Hygienic Standard for Disposable Sanitary Products". The results are shown in the table below.

[0055] Table 5. Performance test results of the food-grade preservative compositions of Comparative Examples 4-5

[0056]

[0057] As shown in Table 5, although Comparative Example 4 has strong antibacterial properties, it has an unpleasant odor, while Comparative Example 5 has a milder odor but almost no antibacterial properties against Escherichia coli.

[0058] In summary, this invention provides a low-odor organic acid food-grade preservative composition, its preparation method, and its application. This organic acid food-grade preservative composition comprises, by mass percentage: fructose acid at a content of less than 0.4%, potassium sorbate and sodium benzoate at a total content of not less than 0.4%, and the balance being deionized water. This invention, through the rational compounding of fructose acid, potassium sorbate, and sodium benzoate, leverages the synergistic effect of these three components. The addition of fructose acid provides an acidic environment for the antibacterial and bacteriostatic effects of potassium sorbate and sodium benzoate, increasing the penetration of sodium benzoate into bacterial cell membranes and facilitating their excellent antimicrobial effects. Furthermore, fructose acid, being a multifunctional compound containing carbonyl, α-hydrogen, and carboxyl groups, possesses inherent antibacterial and bactericidal properties, further enhancing the preservative effect of the composition. Additionally, the presence of sodium benzoate and potassium sorbate, two organic acid metal ion components, improves the stability of fructose acid, inhibits odor volatilization, and weakens the impact of fructose acid on the odor after being added to the preservative system. The food-grade preservative composition of this invention significantly reduces the odor of preservatives, eliminating the need for additional odor-eliminating ingredients and reducing skin irritation. Furthermore, the resulting preservative composition exhibits excellent antibacterial effects and provides superior preservation during application. This preservative composition has a simple composition, using plant-derived raw materials that are safe, effective, non-toxic, non-irritating, and non-corrosive. The preparation process is simple and easy to implement, with low cost and high economic benefits, demonstrating promising prospects for industrial application.

[0059] The above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.

Claims

1. The application of a low-odor organic acid food-grade preservative composition, characterized in that, The organic acid food-grade preservative composition is used as an additive in the fields of wet wipes, cosmetics, and personal care products. The organic acid food-grade preservative composition comprises, by weight percentage: 0.2% fructose acid, 0.2% to 0.4% potassium sorbate, 0.1% to 0.2% sodium benzoate, and the balance being deionized water.

2. The application according to claim 1, characterized in that, The organic acid food-grade preservative composition comprises, by weight percentage: 0.2% fructose acid, 0.2% potassium sorbate, 0.2% sodium benzoate, and 99.4% deionized water.

3. The application according to claim 1, characterized in that, The organic acid food-grade preservative composition comprises, by weight percentage: 0.2% fructose acid, 0.3% potassium sorbate, 0.1% sodium benzoate, and 99.4% deionized water.

4. The application according to claim 1, characterized in that, The organic acid food-grade preservative composition comprises, by weight percentage: 0.2% fructose acid, 0.4% potassium sorbate, 0.1% sodium benzoate, and 99.3% deionized water.

Images