Cooling agent composition and preparation method thereof

Abstract

The invention relates to a cooling agent composition and a preparation method thereof, the cooling agent composition comprises a cooling agent A, L-menthol, potassium sorbate, a cooling slow-release compound, pectin and an antioxidant, and the cooling slow-release compound comprises a cooling composition, chitosan, sodium alginate and an emulsifier. The slow-release cooling agent has the effects of improving the slow-release performance and stability of the cooling agent and playing a long-acting cooling role.

Description

Technical Field

[0001] The present application relates to the field of cooling agents, and in particular to a cooling agent composition and a preparation method thereof. Background Art

[0002] Cooling agents are a general term for all chemical substances that can produce a cooling effect and enhance medicinal properties. They have the effect of producing a cooling sensation in the human body physiologically and are often used in food flavors, perfumes, cosmetics and oral care products.

[0003] Cooling agents have organic structures such as alcohols, and have good antioxidant and antibacterial properties. However, during the production and preparation process, cooling agents are easily affected by factors such as light and temperature, which may affect the development of the cooling agents and may even deteriorate. Therefore, it is difficult for them to exert their antioxidant or cooling properties for a long time. Summary of the invention

[0004] In order to improve the long-lasting effect of cooling agents, the present application provides a cooling agent composition and a preparation method thereof.

[0005] The present application provides a cooling agent composition and a preparation method thereof using the following technical solutions: In the first aspect, the present application provides a cooling agent composition, which adopts the following technical solution: A cooling agent composition comprises a cooling agent A, L-menthol, potassium sorbate, a cooling slow-release compound, pectin and an antioxidant. The cooling slow-release compound comprises a cooling compound, chitosan, sodium alginate and an emulsifier.

[0006] By adopting the above technical scheme, the cooling agent is an aromatic compound with structures such as esters, alcohols, phenols, etc., part of the cooling agent is directly added, and the other part of the cooling agent exists in the form of a sustained-release complex component, which can coat the cooling agent, thereby improving the stability of the cooling agent, and the slow release can make the cooling agent have a lasting cooling effect, and a part is directly added, the direct effect of the cooling agent is combined with the sustained-release effect, which further improves the use effect of the cooling agent; the cooling sustained-release complex is prepared by compounding the cooling complex, chitosan, sodium alginate and an emulsifier, and the microcapsules obtained by coating with chitosan and sodium alginate have high stability, and the reaction conditions are mild, green and environmentally friendly, which further improves the stability of the cooling agent composition.

[0007] Preferably, the cooling sustained-release compound is prepared by the following method: Chitosan is mixed with acetic acid solution to completely dissolve the chitosan, an emulsifier span-80 is added to obtain a chitosan complex, a cooling composition is added to the chitosan complex, ultrasonic treatment is performed, a cross-linking agent is added, and ultrasonic treatment is performed again to obtain a chitosan composite capsule; sodium alginate is added to a phosphate buffer solution to obtain a sodium alginate solution, the chitosan composite capsule is added to the sodium alginate solution, the mixture is stirred and then centrifuged to obtain a prefabricated microcapsule, the prefabricated microcapsule is added to a calcium chloride solution, the mixture is centrifuged and washed, and freeze-dried to obtain a cooling sustained-release complex.

[0008] By adopting the above technical scheme, chitosan and sodium alginate are used as wall materials, and the cooling composition is used as the profile. The cooling sustained-release complex prepared by freeze-drying has good stability. The amino group of chitosan and the carboxyl group of sodium alginate interact with each other, so that the prepared sustained-release complex is evenly distributed, and the core material can be coated to reduce the rapid decomposition and inactivation of the cooling agent, and the cooling agent can be slowly released, thereby further achieving a long-lasting cooling effect.

[0009] Preferably, the mass ratio between the cooling composition and chitosan is (1.8-2):1.

[0010] By adopting the above technical solution, preferably the mass ratio between the cooling composition and chitosan is within the above range, which can further improve the comprehensive performance of the prepared cooling sustained-release composite.

[0011] Preferably, the mass ratio of chitosan to sodium alginate is 1:(1.2-1.4).

[0012] By adopting the above technical solution, preferably the mass ratio of chitosan to sodium alginate is within the above range, which can further improve the comprehensive performance of the prepared cooling sustained-release composite.

[0013] Preferably, the cross-linking agent comprises sodium sulfate.

[0014] Preferably, the cooling composition comprises a cooling agent B, corn oil and an emulsifier.

[0015] By adopting the above technical scheme, the cooling agent B, corn oil and emulsifier are compounded to prepare a cooling composition, which is in an emulsion state, so that the cooling agent B can be distributed more evenly, and at the same time, the effective ingredients of the cooling agent can be released more gently, thereby improving the overall stability of the cooling agent.

[0016] Preferably, the cooling composition is prepared by the following method: The emulsifier is mixed with deionized water to obtain an emulsifier dispersion, and the cooling agent B and corn oil are added into the emulsifier dispersion, and emulsified to obtain a cooling composition.

[0017] By adopting the above technical scheme, corn oil is combined with an emulsifier for emulsification, and the stability of the emulsion system is effectively improved. A stable cross-linked network is formed through interaction with the cooling agent B to further improve the overall stability of the cooling composition, and further play a sustained release role on the release of the cooling agent to improve the stability of the effective ingredients of the cooling agent.

[0018] Preferably, the emulsifier comprises whey protein isolate.

[0019] By adopting the above technical solution, the whey protein isolate has good emulsifying properties, which can make the prepared cooling composition have good stability, thereby improving the stability of the cooling agent.

[0020] Preferably, the mass ratio of the cooling agent B, corn oil and whey protein isolate is (1.4-1.6):1:0.015.

[0021] By adopting the above technical solution, the mass ratio of the cooling agent B, corn oil and whey protein isolate is preferably within the above range, which can further improve the comprehensive performance of the prepared cooling composition.

[0022] In a second aspect, the present application provides a method for preparing a cooling agent composition, using the following technical solution: A method for preparing a cooling agent composition comprises the following steps: L-menthol is dissolved in ethanol to obtain a menthol solution, and a cooling agent A is added to the menthol solution, heated and stirred, and then potassium sorbate, a cooling sustained-release complex, pectin and an antioxidant are added, mixed and stirred, collected and naturally cooled to obtain a cooling agent composition.

[0023] In summary, the present application includes at least one of the following beneficial technical effects: 1. In the present application, a part of the cooling agent component is present in the state of a cooling slow-release complex, which is prepared by a cooling composition, chitosan, sodium alginate and an emulsifier, and can coat the cooling composition, so that part of the cooling agent can be slowly released, and the occurrence of rapid decomposition and inactivation of the effective components of the cooling agent can be reduced, thereby prolonging the performance of the cooling agent; 2. The cooling agent B, corn oil and whey protein isolate are compounded to prepare a cooling composition, which exists in the form of an emulsion. The corn oil is used as an oil phase to coat the cooling agent B and forms a stable network cross-linking system with the emulsifier whey protein isolate, thereby further improving the stability of the cooling taste and further allowing the effective ingredients of the cooling agent to be slowly released, thereby enhancing the long-lasting cooling effect of the cooling agent; DETAILED DESCRIPTION

[0024] The present application is further described in detail below with reference to the embodiments: Raw materials description: All raw materials in the examples can be obtained from commercial sources.

[0025] Example 1 Preparation of cooling composition: Whey protein isolate (CAS No.: 84082-51-9) is mixed with deionized water to obtain a whey protein isolate dispersion, and a cooling agent B and corn oil (CAS No.: 8001-30-7) are added to the whey protein isolate, preliminarily emulsified at a speed of 5800 r / min, and then stirred at a speed of 12000 r / min for 3 minutes to obtain a cooling complex; wherein the mass ratio of the cooling agent B, corn oil and whey protein isolate is 1.4:1:0.015, and the cooling agent B is ws-3 (CAS No.: 39711-79-0).

[0026] Preparation of cooling slow-release compound: Chitosan was added to an acetic acid solution with a mass fraction of 1%, and stirred for 3 hours to completely dissolve the chitosan. Subsequently, a sodium hydroxide solution with a mass fraction of 1% was used to adjust the pH value of the system to 5, and an emulsifier span-80 was added. The volume fraction of the emulsifier in the system was 1%, and a chitosan complex was obtained. The cool-tasting composition prepared above was added to the chitosan complex, and ultrasonic treatment was performed at 25°C. A cross-linking agent sodium sulfate aqueous solution was added. The cross-linking agent was 0.9% of the mass of the system, and ultrasonic treatment was performed again for 10 minutes to obtain a chitosan composite capsule. Sodium alginate was added to the pH value of 5. The method comprises the following steps: adding the prepared chitosan composite capsule to a phosphate buffer solution with a value of 7.5 to obtain a sodium alginate solution, adding the prepared chitosan composite capsule to the sodium alginate solution, stirring for 10 minutes, and then centrifuging at a speed of 3500r / min for 5 minutes to obtain a prefabricated microcapsule, adding the prefabricated microcapsule to a calcium chloride solution with a mass fraction of 2%, centrifuging, washing three times with deionized water containing span-80, and freeze-drying to obtain a cool-taste sustained-release composite; wherein the mass ratio of the cool-taste composition to chitosan is 1.8:1; and the mass ratio of chitosan to sodium alginate is 1:1.2.

[0027] Preparation of cooling agent composition: L-menthol was dissolved in ethanol to obtain a menthol solution, and the cooling agent A prepared above was added to the menthol solution, heated to 45°C and maintained at the temperature for 1 hour, and stirred at a speed of 200 r / min, and then a cooling sustained-release complex, pectin and an antioxidant were added. After mixing, the mixture was stirred at a speed of 100 r / min for 50 minutes at 40°C, and then naturally cooled to 20°C after collection to obtain a cooling agent composition.

[0028] Among them, L-menthol (CAS No.: 2216-51-5) accounts for 15wt% of the system, potassium sorbate accounts for 12wt% of the system, the cooling sustained-release complex accounts for 20wt% of the system, pectin accounts for 5wt% of the system, the antioxidant accounts for 6wt% of the system, and the rest is cooling agent A; cooling agent A is ws-5 (CAS No.: 68489-14-5).

[0029] Example 2 Preparation of cooling composition: Whey protein isolate was mixed with deionized water to obtain a whey protein isolate dispersion, and cooling agent B and corn oil were added to the whey protein isolate, preliminarily emulsified at a speed of 5800 r / min, and then stirred at a speed of 12000 r / min for 3 minutes to obtain a cooling complex; wherein the mass ratio of cooling agent B, corn oil and whey protein isolate was 1.6:1:0.015, and cooling agent B was WS-3.

[0030] Preparation of cooling slow-release compound: Chitosan was added to an acetic acid solution with a mass fraction of 1%, and stirred for 3 hours to completely dissolve the chitosan. Subsequently, a sodium hydroxide solution with a mass fraction of 1% was used to adjust the pH value of the system to 5, and an emulsifier span-80 was added. The volume fraction of the emulsifier in the system was 1%, and a chitosan complex was obtained. The cool-tasting composition prepared above was added to the chitosan complex, and ultrasonic treatment was performed at 25°C. A cross-linking agent sodium sulfate aqueous solution was added. The cross-linking agent was 0.9% of the mass of the system, and ultrasonic treatment was performed again for 10 minutes to obtain a chitosan composite capsule. Sodium alginate was added to the p The method comprises the following steps: adding the prepared chitosan composite capsule to a phosphate buffer solution with an H value of 7.5 to obtain a sodium alginate solution, adding the prepared chitosan composite capsule to the sodium alginate solution, stirring for 10 minutes, and then centrifuging at a speed of 3500 r / min for 5 minutes to obtain a prefabricated microcapsule, adding the prefabricated microcapsule to a calcium chloride solution with a mass fraction of 2%, centrifuging, washing three times with deionized water containing span-80, and freeze-drying to obtain a cool-taste sustained-release composite; wherein the mass ratio between the cool-taste composition and chitosan is 2:1; and the mass ratio between chitosan and sodium alginate is 1:1.4.

[0031] Preparation of cooling agent composition: L-menthol was dissolved in ethanol to obtain a menthol solution, and the cooling agent A prepared above was added to the menthol solution, heated to 45°C and maintained at the temperature for 1 hour, and stirred at a speed of 200 r / min, and then a cooling sustained-release complex, pectin and an antioxidant were added. After mixing, the mixture was stirred at a speed of 100 r / min for 50 minutes at 40°C, and then naturally cooled to 20°C after collection to obtain a cooling agent composition.

[0032] Among them, L-menthol accounts for 19wt% of the system, potassium sorbate accounts for 14wt% of the system, the cooling sustained-release complex accounts for 26wt% of the system, pectin accounts for 5wt% of the system, antioxidants account for 6wt% of the system, and the rest is cooling agent A; cooling agent A is ws-5.

[0033] Example 3 Preparation of cooling composition: Whey protein isolate was mixed with deionized water to obtain a whey protein isolate dispersion, and cooling agent B and corn oil were added to the whey protein isolate, preliminarily emulsified at a speed of 5800 r / min, and then stirred at a speed of 12000 r / min for 3 minutes to obtain a cooling complex; wherein the mass ratio of cooling agent B, corn oil and whey protein isolate was 1.5:1:0.015, and cooling agent B was WS-3.

[0034] Preparation of cooling slow-release compound: Chitosan was added to an acetic acid solution with a mass fraction of 1%, and stirred for 3 hours to completely dissolve the chitosan. Subsequently, a sodium hydroxide solution with a mass fraction of 1% was used to adjust the pH value of the system to 5, and an emulsifier span-80 was added. The volume fraction of the emulsifier in the system was 1%, and a chitosan complex was obtained. The cool-tasting composition prepared above was added to the chitosan complex, and ultrasonic treatment was performed at 25°C. A cross-linking agent sodium sulfate aqueous solution was added. The cross-linking agent was 0.9% of the mass of the system, and ultrasonic treatment was performed again for 10 minutes to obtain a chitosan composite capsule. Sodium alginate was added to the pH value of 5. The prepared chitosan composite capsules are added to the sodium alginate solution, stirred for 10 minutes, and then centrifuged at a speed of 3500r / min for 5 minutes to obtain prefabricated microcapsules, and the prefabricated microcapsules are added to a calcium chloride solution with a mass fraction of 2%, centrifuged, washed 3 times with deionized water containing span-80, and freeze-dried to obtain a cool-release composite; wherein the mass ratio of the cool-release composite to chitosan is 1.9:1; and the mass ratio of chitosan to sodium alginate is 1:1.3.

[0035] Preparation of cooling agent composition: L-menthol was dissolved in ethanol to obtain a menthol solution, and the cooling agent A prepared above was added to the menthol solution, heated to 45°C and maintained at the temperature for 1 hour, and stirred at a speed of 200 r / min, and then a cooling sustained-release complex, pectin and an antioxidant were added. After mixing, the mixture was stirred at a speed of 100 r / min for 50 minutes at 40°C, and then naturally cooled to 20°C after collection to obtain a cooling agent composition.

[0036] Among them, L-menthol accounts for 17wt% of the system, potassium sorbate accounts for 13wt% of the system, the cooling sustained-release complex accounts for 23wt% of the system, pectin accounts for 5wt% of the system, antioxidants account for 6wt% of the system, and the rest is cooling agent A; cooling agent A is ws-5.

[0037] Example 4 Example 4 is based on Example 3. The difference between Example 4 and Example 3 is that in Example 4, when preparing the cooling composition, the mass ratio of the cooling agent B, corn oil and whey protein isolate is 1.2:1:0.015.

[0038] Example 5 Example 5 is based on Example 3. The difference between Example 5 and Example 3 is that in Example 5, when preparing the cooling composition, the mass ratio of the cooling agent B, corn oil and whey protein isolate is 1.8:1:1.015.

[0039] Example 6 Example 6 is based on Example 3. The difference between Example 6 and Example 3 is that in Example 6, the cooling composition is replaced by ws-3.

[0040] Example 7 Example 7 is based on Example 3. The difference between Example 7 and Example 3 is that in Example 7, when preparing the cooling sustained-release composite, the mass ratio between the cooling composition and chitosan is 1.6:1.

[0041] Example 8 Example 8 is based on Example 3. The difference between Example 8 and Example 3 is that in Example 8, when preparing the cooling sustained-release composite, the mass ratio between the cooling composition and chitosan is 1.2.2:1.

[0042] Example 9 Example 9 is based on Example 3. The difference between Example 9 and Example 3 is that in Example 9, when preparing the cooling sustained-release composite, the mass ratio of chitosan to sodium alginate is 1:0.9.

[0043] Example 10 Example 10 is based on Example 3. The difference between Example 10 and Example 3 is that in Example 10, when preparing the cooling sustained-release composite, the mass ratio of chitosan to sodium alginate is 1:1.7.

[0044] Embodiment 11 Example 11 is based on Example 3. The difference between Example 11 and Example 3 is that the cooling sustained-release complex in Example 11 is a chitosan composite capsule.

[0045] Example 12 Example 12 is based on Example 3, and in Example 12, the cooling sustained-release complex is replaced by a cooling composition.

[0046] Comparative Example 1 Comparative Example 1 is based on Implementation 3, and in Comparative Example 1, the cooling sustained-release compound is replaced with ws-3.

[0047] Performance testing The following performance tests were performed on the samples prepared in Examples 1-12 and Comparative Example 1: (1) Antibacterial properties The antibacterial properties of the samples were tested according to GB / T 22731-2022, and the antibacterial properties were recorded after 3 and 7 days of culture. Each sample was tested three times, and the average value was taken. The test results were filled in Table 1.

[0048] (2) Antioxidant properties: Weigh an appropriate amount of DPPH (diphenyl picrohydrazide free radical) and dissolve it in anhydrous ethanol to prepare an ethanol solution with a concentration of 0.1mmol / LDPPH (100mL3.9432mg). The maximum absorption wavelength of the solution is 517nm. Take 1.0mL of sample, add 2.0mL of DPPH solution, mix well, react at room temperature in the dark for 30min, measure its absorbance at 517nm, and record it as sample A. The blank is to replace the sample with the same volume of ultrapure water, and the absorbance is recorded as blank A. Each sample is repeated 3 times, and after taking the average value, VC is used as a positive control, and the test results are filled in Table 1; Table 1 Test results of sample performance in Examples 1-12 and Comparative Example 1 Data analysis Combined with Table 1, it can be seen that the antibacterial properties of Examples 1-3 after 28 days are all 94% and above, indicating that the cooling agent composition prepared in the present application has good sustained-release performance, and the free radical scavenging rates of Examples 1-3 are all above 84%, indicating that the cooling agent composition prepared in the present application has good antioxidant properties and stability.

[0049] In Example 4 and Example 5, when preparing the cooling composition, the mass ratios of cooling agent B, corn oil and whey protein isolate are not within the range specified in the present application. When the content of cooling agent B is too much, it is difficult to evenly disperse the cooling agent B in the emulsion system, and the cooling agent is difficult to release evenly, which affects the subsequent quality of the cooling composition; when the content of cooling agent B is too little, the effective ingredient of the cooling agent is too little, and it is difficult to further improve the performance of the cooling agent in the subsequent sustained release process. Therefore, the performance of Example 4 and Example 5 is reduced.

[0050] In Example 6, the cooling composition was replaced with WS-3. The cooling agent prepared without corn oil and whey protein isolate had poor stability and was difficult to form a stable cross-linked state. Therefore, the performance of Example 6 was reduced.

[0051] In Examples 7 and 8, when preparing the cooling sustained-release complex, the mass ratio of the cooling composition to chitosan is not within the range specified in the present application. When the amount of the cooling composition is too much, the amount of chitosan is difficult to cover the excessive cooling composition, thereby reducing the loading rate, and thus reducing the stability of the prepared cooling sustained-release complex; when the amount of the cooling composition is too little, the concentration of the effective ingredients of the cooling agent decreases, and the loading rate also decreases. Therefore, the performance of Examples 7 and 8 is reduced.

[0052] In Examples 9 and 10, when preparing the cooling sustained-release composite, the mass ratio of chitosan to sodium alginate is not within the range specified in the present application. When the content of sodium alginate is too much, due to the excessive amount of -COONa in sodium alginate, a part of the wall material solution is difficult to cross-link to form a complete structure, thereby reducing the loading rate of the cooling composition; when the content of sodium alginate is too little, it is difficult to coat the chitosan and the cooling agent of the outer layer solution, resulting in a decrease in the loading rate of the cooling composition. Therefore, the performance of Examples 9 and 10 is reduced.

[0053] In Example 11, the cooling sustained-release complex was replaced with chitosan composite capsules. The chitosan composite capsules that were not coated with sodium alginate had poor stability and could not further protect the cooling agent. Therefore, the performance of Example 11 was reduced.

[0054] In Example 12, the cooling sustained-release complex is replaced by a cooling composition. The cooling composition is in the form of an emulsion, has poor stability, and the sustained-release effect is difficult to be further improved, so the performance of Example 12 is reduced.

[0055] In Comparative Example 1, the cooling sustained-release complex is replaced with ordinary WS-3. The stability of the cooling agent prepared without corn oil and whey protein isolate is difficult to be further improved. At the same time, it is difficult to further protect the cooling agent without chitosan and sodium alginate coating. Therefore, the performance of the cooling agent in Comparative Example 1 is difficult to be further improved, so the performance of Comparative Example 1 is reduced.

[0056] This specific embodiment is only an explanation of the present application, and it is not a limitation of the present application. Through the above description, relevant staff can make various changes and modifications without deviating from the technical idea of ​​the present application. The technical scope of the present application is not limited to the content in the specification, and its technical scope must be determined according to the scope of the claims.

Claims

1. A cooling agent composition, characterized in that: The invention comprises a cooling agent A, L-menthol, potassium sorbate, a cooling slow-release compound, pectin and an antioxidant. The cooling slow-release compound comprises a cooling composition, chitosan, sodium alginate and an emulsifier.

2. A cooling agent composition according to claim 1, characterized in that: The cooling slow-release compound is prepared by the following method: Chitosan is mixed with acetic acid solution to completely dissolve the chitosan, an emulsifier span-80 is added to obtain a chitosan complex, a cooling composition is added to the chitosan complex, ultrasonic treatment is performed, a cross-linking agent is added, and ultrasonic treatment is performed again to obtain a chitosan composite capsule; sodium alginate is added to a phosphate buffer solution to obtain a sodium alginate solution, the chitosan composite capsule is added to the sodium alginate solution, the mixture is stirred and then centrifuged to obtain a prefabricated microcapsule, the prefabricated microcapsule is added to a calcium chloride solution, the mixture is centrifuged and washed, and freeze-dried to obtain a cooling sustained-release complex.

3. A cooling agent composition according to claim 2, characterized in that: The mass ratio between the cooling composition and chitosan is (1.8-2):

1.

4. A cooling agent composition according to claim 2, characterized in that: The mass ratio of chitosan to sodium alginate is 1:(1.2-1.4).

5. A cooling agent composition according to claim 2, characterized in that: The cross-linking agent includes sodium sulfate.

6. A cooling agent composition according to claim 1, characterized in that: The cooling composition comprises a cooling agent B, corn oil and an emulsifier.

7. A cooling agent composition according to claim 6, characterized in that: The cooling composition is prepared by the following method: The emulsifier is mixed with deionized water to obtain an emulsifier dispersion, and the cooling agent B and corn oil are added into the emulsifier dispersion, and emulsified to obtain a cooling composition.

8. A cooling agent composition according to claim 7, characterized in that: The emulsifier includes whey protein isolate.

9. A cooling agent composition according to claim 7, characterized in that: The mass ratio of the cooling agent B, corn oil and whey protein isolate is (1.4-1.6):1:0.

015.

10. A method for preparing the cooling agent composition according to any one of claims 1 to 9, characterized in that: The steps include: L-menthol is dissolved in ethanol to obtain a menthol solution, and a cooling agent A is added to the menthol solution, heated and stirred, and then potassium sorbate, a cooling sustained-release complex, pectin and an antioxidant are added, mixed and stirred, collected and naturally cooled to obtain a cooling agent composition.

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