Transparent micro-emulsion essence with low surfactant content and preparation method of transparent micro-emulsion essence

Abstract

The invention discloses a transparent micro-emulsion essence with low surfactant content and a preparation method thereof, and the preparation method comprises the following steps: adding hydrophilic and hydrophobic components into essential oil to change the hydrophilic and hydrophobic properties of the essential oil, regulate and control the micro-emulsion droplet shape and improve the solubilization amount of the oil, thereby improving the emulsification efficiency of an emulsifier; according to the transparent micro-emulsion essence, the hydrophilic and hydrophobic properties of essential oil can be controlled, the micro-emulsion droplet shape can be regulated and controlled, the dosage of an emulsifier can be effectively reduced, and the transparent micro-emulsion essence has a good application prospect in the field of transparent drinks.

Description

Technical Field

[0001] The invention belongs to the technical field of food additives, and in particular relates to a transparent micro-emulsion flavor with low surfactant content and a preparation method thereof. Background Art

[0002] As consumers become more and more health conscious, people prefer natural flavors rather than the flavors of "industrial" flavors. Natural essential oils are rich in aroma compounds, giving people the most realistic aroma experience. Using natural essential oils in transparent beverages can give the product a rich, real and charming aroma. Because natural essential oils contain oil-soluble components, they cannot be directly added to clear beverages. Liquid flavors in food are divided into water-soluble flavors and emulsified flavors. Water-soluble flavors are made by extracting alcohol-soluble components from various natural or synthetic flavors with 40% to 60% ethanol solvent. They are transparent in appearance and have a light top note, but the aroma is thin and sensitive to heat. They are mostly used in beverages, ice cream and other products; emulsified flavors add emulsifiers, stabilizers, and pigments to disperse oily flavors into microparticles in water. They are generally O / W type, with an emulsion-like appearance and a mild aroma. The emulsification effect can inhibit the volatilization of the flavor and has a fragrance preservation effect. However, it has poor stability and may become unstable when concentrated and applied to products. It is mostly used in turbid juices. Transparent micro-emulsion flavors are emulsified flavors with a transparent appearance, rich aroma and high reduction, which can bring consumers a "natural" taste. However, due to technical reasons, there are few transparent micro-emulsion flavors on the market.

[0003] When the emulsion particle size is between 10 and 50 nm, the emulsion is clear and transparent. However, in the current microemulsion formula, traditional transparent microemulsion flavors require a large amount of surfactants to form spherical small droplets. Such microemulsions have low viscosity and rheological properties of Newtonian fluids, and the mass ratio of the emulsifier to the oil phase is generally above 2. The large amount of emulsifier causes high production costs and the difficulty of unpleasant flavors in the product. The tendency of microemulsions to dissolve in oil depends on the shape and size of their droplets. Non-spherical micelles (such as ellipsoidal or rod-shaped micelles) can enhance the solubility of oil, and rod-shaped micelles have medium viscosity and shear-thinning rheological properties.

[0004] The method of regulating the shape of microemulsion droplets by changing the hydrophilicity of essential oils, increasing the solubilization amount of microemulsions while ensuring transparency and thus reducing the amount of surfactant used has not been used. Therefore, it is particularly important to provide a method for reducing the amount of emulsifier used while retaining the natural aroma of essential oils. Summary of the invention

[0005] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0006] In view of the above problems and / or the problems existing in the prior art, the present invention is proposed.

[0007] Therefore, the object of the present invention is to overcome the deficiencies in the prior art and provide a transparent micro-emulsification essence with a low surfactant content.

[0008] In order to solve the above technical problems, the present invention provides the following technical solutions: a transparent micro-emulsifier flavor with low surfactant content, characterized in that: the transparent micro-emulsifier flavor comprises hydrophilic and hydrophobic aroma compounds, essential oils, emulsifiers, co-emulsifiers and water;

[0009] Wherein, by mass fraction, the hydrophilic and hydrophobic aroma compound is 1 to 10 parts, the essential oil is 5 to 30 parts, the emulsifier is 3 to 30 parts, the co-emulsifier is 1 to 6 parts, and water is 50 to 80 parts.

[0010] As a preferred embodiment of the transparent micro-emulsion flavor of the present invention, the hydrophilic and hydrophobic aroma compounds include one or more of benzyl alcohol, dihydromyrcenol, 2,6-dimethyl-2-heptanol, terpinen-4-ol, geraniol, menthol, phenylethyl alcohol, piperitone, methyl salicylate, and methyl paraben.

[0011] As a preferred embodiment of the transparent micro-emulsion flavor of the present invention, the octanol-water partition coefficient logP of the hydrophilic and hydrophobic aroma compound is 2 to 3.5.

[0012] As a preferred embodiment of the transparent micro-emulsion flavor of the present invention, the essential oil is citrus essential oil, including one or more of sweet orange essential oil, lemon essential oil and tangerine essential oil.

[0013] As a preferred embodiment of the transparent micro-emulsion flavor of the present invention, the logP of the hydrophilic aroma compound after mixing with the essential oil is 2-5.

[0014] As a preferred embodiment of the transparent micro-emulsified flavor of the present invention, the emulsifier includes one or more of Tween 80, Tween 60, Tween 20, sucrose ester and monoglyceride.

[0015] As a preferred embodiment of the transparent micro-emulsification essence of the present invention, the auxiliary emulsifier includes one or more of ethanol, propylene glycol and glycerol.

[0016] As a preferred embodiment of the transparent micro-emulsifier flavor of the present invention, the mass ratio of the emulsifier to the co-emulsifier is 3-5:1-5.

[0017] Another object of the present invention is to overcome the deficiencies in the prior art and provide a method for preparing a transparent micro-emulsified essence with a low surfactant content.

[0018] In order to solve the above technical problems, the present invention provides the following technical solution: a method for preparing a transparent micro-emulsified essence with a low surfactant content, characterized in that: it comprises:

[0019] Adding hydrophilic and hydrophobic aroma compounds to essential oils to obtain essential oils containing specific hydrophilic and hydrophobic components;

[0020] adding an emulsifier to an essential oil containing specific hydrophilic and hydrophobic components as an organic phase;

[0021] The co-emulsifier is dissolved in ultrapure water as the water phase;

[0022] The organic phase and the aqueous phase are mixed and stirred, and then cooled to room temperature to obtain the transparent micro-emulsified essence with low surfactant content.

[0023] As a preferred embodiment of the preparation method of the present invention, the stirring temperature is 30-90° C. and the stirring time is 1-5 hours; and the particle size of the transparent micro-emulsification essence is 10-80 nm.

[0024] Beneficial effects of the present invention:

[0025] The present invention utilizes hydrophilic aroma compounds to change the overall hydrophilicity and hydrophobicity of essential oils, thereby regulating the shape of microemulsion droplets, and preparing a transparent microemulsion essence with good transparency and low surfactant content. The microemulsion prepared by the present invention has an increased ability to solubilize oil, thereby improving the emulsification efficiency of surfactants, reducing the amount of emulsifiers used, meeting the requirements of green production, and reducing production costs. The present invention adopts a low-energy method for preparation, which is simple and easy to operate, reduces the loss of easily oxidizable substances in the essence, and is easy to mass produce.

[0026] The invention completely adds natural essential oil into the transparent beverage product, so that the applied product has natural fruit aroma, and the prepared transparent micro-emulsion essence still maintains a clear and transparent appearance after being diluted 100 times, and has good application stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative labor. Among them:

[0028] Figure 1 This is an appearance diagram of the transparent micro-emulsion flavor of Example 1, Comparative Example 1 and Comparative Example 3 of the present invention.

[0029] Figure 2 The particle size and dispersion index (PDI) of Examples 1 to 5 and Comparative Examples 1 to 4 of the present invention are shown.

[0030] Figure 3 The graphs are of the viscosity variation with shear rate of Examples 1 to 5 and Comparative Examples 1 to 4 of the present invention. DETAILED DESCRIPTION

[0031] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0032] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0033] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0034] Unless otherwise specified, all raw materials used in the examples of the present invention are commercially available, as shown in Table 1 for details.

[0035] Table 1

[0036] name Commercial channels Part Number Benzyl alcohol Sinopharm Reagents 30020618 Dihydromyrcenol Sinopharm Reagents XW011847958802 2,6-Dimethyl-2-heptanol Sinopharm Reagents LB25691250G Terpinen-4-ol Sinopharm Reagents LH6078502 Geraniol Sinopharm Reagents XW0110624101 Menthol Sinopharm Reagents LA1809802 Phenylethyl alcohol Sinopharm Reagents C130180010 Piperitone Sinopharm Reagents TP1783100G Methyl salicylate Sinopharm Reagents 30121828 Methylparaben Sinopharm Reagents 30119416

[0037] Example 1

[0038] This embodiment provides a method for preparing a transparent micro-emulsification essence with a low surfactant content:

[0039] (1) Preparation of essential oil: 2 parts of methyl salicylate were added to 5 parts of sweet orange essential oil (log P was 3.38), and the mixture was mixed to obtain an essential oil containing a hydrophilic component;

[0040] (2) Preparation of oil phase: 2.8 parts of Tween 80 and 1 part of sucrose ester were added to the essential oil and mixed evenly to obtain the oil phase;

[0041] (3) Preparation of aqueous phase: Add 1 part of ethanol to 88.2 parts of pure water and mix well to obtain an aqueous phase;

[0042] (4) Preparation of transparent micro-emulsification essence: The aqueous phase was added dropwise to the oil phase in a 70° C. water bath to obtain a mixed phase, which was stirred for 4 h and then taken out and naturally cooled to room temperature to obtain the transparent micro-emulsification essence.

[0043] Example 2

[0044] This embodiment provides a method for preparing a transparent micro-emulsification essence with a low surfactant content:

[0045] (1) Preparation of essential oil: 5 parts of 2,6-dimethyl-2-heptanol were added to 10 parts of lemon essential oil (log P was 2.8), and the mixture was mixed to obtain an essential oil containing a hydrophilic component;

[0046] (2) Preparation of oil phase: 5 parts of Tween 60 and 2 parts of polyglycerol fatty acid ester are added to the essential oil and mixed to obtain the oil phase;

[0047] (3) Preparation of aqueous phase: Add 3 parts of propylene glycol to 75 parts of pure water and mix well to obtain an aqueous phase;

[0048] (4) Preparation of transparent micro-emulsification essence: The aqueous phase was added dropwise to the oil phase in a 70° C. water bath to obtain a mixed phase, which was stirred for 5 h and then taken out and naturally cooled to room temperature to obtain the transparent micro-emulsification essence.

[0049] Example 3

[0050] This embodiment provides a method for preparing a transparent micro-emulsification essence with a low surfactant content:

[0051] (1) Preparation of essential oil: 6 parts of menthol are added to 10 parts of lemon essential oil (log P is 3.3), and the mixture is mixed to obtain an essential oil containing a hydrophilic component;

[0052] (2) Preparation of oil phase: 5 parts of Tween 60 and 2 parts of polyglycerol fatty acid ester are added to the essential oil and mixed to obtain the oil phase;

[0053] (3) Preparation of aqueous phase: Add 3 parts of propylene glycol to 74 parts of pure water and mix well to obtain an aqueous phase;

[0054] (4) Preparation of transparent micro-emulsification essence: The aqueous phase was added dropwise to the oil phase in a 70° C. water bath to obtain a mixed phase, which was stirred for 5 h and then taken out and naturally cooled to room temperature to obtain the transparent micro-emulsification essence.

[0055] Example 4

[0056] This embodiment provides a method for preparing a transparent micro-emulsification essence with a low surfactant content:

[0057] (1) Preparation of essential oil: 3 parts of phenylethyl alcohol are added to 10 parts of lemon essential oil (log P is 3.0), and the mixture is mixed to obtain an essential oil containing a hydrophilic component;

[0058] (2) Preparation of oil phase: 4.5 parts of Tween 60 and 2.5 parts of polyglycerol fatty acid ester were added to the essential oil and mixed to obtain an oil phase;

[0059] (3) Preparation of aqueous phase: Add 3 parts of propylene glycol to 77 parts of pure water and mix well to obtain an aqueous phase;

[0060] (4) Preparation of transparent micro-emulsification essence: The aqueous phase was added dropwise to the oil phase in a 60° C. water bath to obtain a mixed phase, which was stirred for 5 h and then taken out and naturally cooled to room temperature to obtain the transparent micro-emulsification essence.

[0061] Example 5

[0062] This embodiment provides a method for preparing a transparent micro-emulsification essence with a low surfactant content:

[0063] (1) Preparation of essential oil: 1 part of phenylethyl alcohol was added to 10 parts of lemon essential oil (log P was 3.0), and the mixture was uniformly mixed to obtain an essential oil containing a hydrophilic component;

[0064] (2) Oil phase preparation: 74.5 parts of Tween 60 and 2.5 parts of

[0065] (3) Preparation of aqueous phase: Add 3 parts of propylene glycol to 77 parts of pure water and mix well to obtain an aqueous phase;

[0066] (4) Preparation of transparent micro-emulsification essence: The aqueous phase was added dropwise to the oil phase in a water bath at 8° C., and the mixed phase was stirred for 5 h, and then taken out and naturally cooled to room temperature to obtain the transparent micro-emulsification essence.

[0067] Comparative Example 1

[0068] (1) Essential oil preparation: prepare sweet orange essential oil with a log P of 4.38;

[0069] (2) Preparation of oil phase: Add 5 parts of Tween 80 and 2 parts of sucrose ester to 5 parts of sweet orange essential oil, mix well to obtain an oil phase;

[0070] (3) Preparation of aqueous phase: Add 3 parts of propylene glycol to 85 parts of pure water and mix well to obtain an aqueous phase;

[0071] (4) Preparation of transparent micro-emulsion flavor: Add the water phase dropwise into the oil phase in a 70°C water bath to obtain a mixed phase, stir for 5 hours, and then take out and naturally cool to room temperature to obtain a translucent milky white flavor.

[0072] Comparative Example 2

[0073] (1) Essential oil preparation: prepare lemon essential oil with a log P of 3.6;

[0074] (2) Preparation of oil phase: Add 5 parts of Tween 60 and 2 parts of polyglycerol fatty acid ester to 5 parts of lemon essential oil, and mix well to obtain an oil phase;

[0075] (3) Preparation of aqueous phase: Add 3 parts of propylene glycol to 85 parts of pure water and mix well to obtain an aqueous phase;

[0076] (4) Preparation of transparent micro-emulsion flavor: Add the water phase dropwise into the oil phase in a 70°C water bath to obtain a mixed phase, stir for 5 hours, and then take out and naturally cool to room temperature to obtain a translucent milky white flavor.

[0077] Comparative Example 3

[0078] (1) Preparation of essential oil: 2 parts of methyl salicylate were added to 5 parts of sweet orange essential oil (log P is 3.10), and the mixture was mixed to obtain an essential oil containing a hydrophilic component;

[0079] (2) Preparation of oil phase: 2.8 parts of Tween 80 and 1 part of sucrose ester were added to the essential oil and mixed evenly to obtain the oil phase;

[0080] (3) Preparation of aqueous phase: Add 1 part of ethanol to 88.2 parts of pure water and mix well to obtain an aqueous phase;

[0081] (4) Preparation of transparent micro-emulsion flavor: Add the water phase dropwise into the oil phase in a 70°C water bath to obtain a mixed phase, stir for 1 hour, and then take out and naturally cool to room temperature to obtain a translucent milky white flavor.

[0082] Comparative Example 4

[0083] (1) Preparation of essential oil: 2.5 parts of sweet orange essential oil and 2.5 parts of lemon essential oil (log P is 3.9) are mixed uniformly to obtain essential oil;

[0084] (2) Preparation of oil phase: Add 5 parts of Tween 80 and 2 parts of sucrose ester to 10 parts of essential oil and mix well to obtain an oil phase;

[0085] (3) Preparation of aqueous phase: Add 3 parts of ethanol to 85 parts of pure water and mix well to obtain an aqueous phase;

[0086] (4) Preparation of transparent micro-emulsion flavor: Add the water phase dropwise into the oil phase in a 70°C water bath to obtain a mixed phase, stir for 1 hour, and then take out and naturally cool to room temperature to obtain a translucent milky white flavor.

[0087] Table 2 Transmittance of transparent micro-emulsified essence diluted 100 times in Examples 1 to 5 and Comparative Examples 1 to 4

[0088] Example Light transmittance Example 1 99.99％ Example 2 99.1％ Example 3 97.8％ Example 4 85％ Example 5 99.5％ Comparative Example 1 80.8％ Comparative Example 2 89.1％ Comparative Example 3 79.8％ Comparative Example 4 85.2％

[0089] The test method of microemulsion transmittance is as follows: take 100μl of the sample, dilute it to 10ml with water, shake it well, and use it as the test solution. Rinse it with the test solution and inject it into the quartz cuvette, adjust the transmittance of the ultraviolet spectrophotometer at 600nm to 100.0% with pure water, and measure the transmittance of the test solution at this wavelength in turn.

[0090] Figure 1 This is an appearance diagram of the transparent micro-emulsion flavor of Example 1, Comparative Example 1 and Comparative Example 3 of the present invention.

[0091] According to Table 2, it can be seen from Examples 1 to 3 that as the oil content increases, the transmittance of the transparent micro-emulsion flavor decreases. When the essential oil content is 10%, the transmittance is 98.8%, and it is transparent and clear when observed with the naked eye. It can be seen from Examples 2 and 3 that 2,6-dimethyl-2-heptanol with stronger hydrophilicity can form a more transparent micro-emulsion flavor than menthol. It can be seen from Examples 4 and 5 that the preparation temperature has a greater influence on the transmittance of the flavor. When the preparation temperature is 30°C, a transparent micro-emulsion flavor cannot be formed; when the preparation temperature is 80°C, the temperature has little effect on the transmittance of the transparent micro-emulsion flavor. It can be seen from Comparative Examples 1 and 2 that the essential oil without the addition of hydrophilic components has high emulsification difficulty under the same conditions, the transmittance is less than 90%, and the lemon essential oil with a smaller log P can form an emulsion with a higher transmittance than the sweet orange essential oil. This is because the lemon essential oil contains a small amount of hydrophilic components, so the emulsification difficulty is lower than that of the sweet orange essential oil. It can be seen from Comparative Example 3 that the transparent micro-emulsification essence needs a certain amount of time to reach equilibrium, and stirring for one hour is not enough to form the transparent micro-emulsification essence. It can be seen from Comparative Examples 1 and 4 that when different hydrophilic and hydrophobic essential oils are compounded, the emulsification effect of the hydrophobic essential oil will be improved, so the light transmittance of Comparative Example 4 is higher than that of Comparative Example 1.

[0092] The microemulsion particle size test method is as follows: The sample particle size is measured by ZETASIZER PRO nanoparticle size analyzer under backscattered light. The sample is diluted 100 times with pure water before measurement. Figure 2As shown, the particle size and transmittance show a consistent pattern. The larger the particle size, the lower the transmittance. As the proportion of essential oil increases, the particle size of Examples 1 to 3 becomes larger and larger, but they are all below 80nm, and the PDI is below 0.3. The particle size of Example 3 is larger than that of Example 2. The particle size of Example 4 is 89nm, the appearance is turbid, and the low preparation temperature is not conducive to the formation of transparent micro-emulsion flavor. There is no obvious difference between the particle size of Example 5 and Example 2, which proves that the preparation temperature can reach 70°C. The particle size of the flavors of Comparative Examples 1 and 2 is much larger than that of Examples 1 and 2, which proves that the hydrophilic component plays an important role in the overall emulsification properties of the essential oil; the more hydrophilic lemon essential oil forms an emulsion with a smaller particle size than the more hydrophobic sweet orange essential oil. The particle size of Comparative Example 3 is greater than 100nm, and a stable transparent micro-emulsion flavor has not yet been formed at this time, so the particle size and PDI are too large. The particle size of Comparative Example 4 is smaller than that of Comparative Example 1 and larger than that of Comparative Example 2, which is consistent with the transmittance result.

[0093] The microemulsion shear viscosity test method is as follows: rheological measurements are performed at 25°C using a 40 mm cone plate (cone angle of 0.04 radians) of a TA rheometer. The shear rate ranges from 0.1 to 1000 S-1. Figure 3 As shown, Examples 1 to 3 and 5 all have shear-thinning rheological properties, indicating that they form rod-shaped droplet microemulsions with good oil solubilization ability under the premise of transparency; Example 4 and Comparative Examples 1 to 3 are all Newtonian fluids, and the viscosity does not change with the shear rate. From the appearance and particle size results, it can be seen that Example 4 and Comparative Example 3 do not form microemulsions, but are turbid emulsions; while Comparative Examples 1, 2 and 4 are microemulsions with general solubilization ability.

[0094] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A transparent micro-emulsification essence with low surfactant content, characterized in that: The transparent micro-emulsifier essence comprises hydrophilic and hydrophobic aroma compounds, essential oils, emulsifiers, co-emulsifiers and water; Wherein, by mass fraction, the hydrophilic and hydrophobic aroma compound is 1 to 10 parts, the essential oil is 5 to 30 parts, the emulsifier is 3 to 30 parts, the co-emulsifier is 1 to 6 parts, and water is 50 to 80 parts.

2. The transparent micro-emulsion flavor according to claim 1, characterized in that: The hydrophilic and hydrophobic aroma compounds include one or more of benzyl alcohol, dihydromyrcenol, 2,6-dimethyl-2-heptanol, terpinen-4-ol, geraniol, menthol, phenylethyl alcohol, piperitone, methyl salicylate, and methyl paraben.

3. The transparent micro-emulsion essence as claimed in claim 2, characterized in that: The hydrophilic and hydrophobic aroma compound has an octanol-water partition coefficient log P of 2 to 3.

5.

4. The transparent micro-emulsion flavor according to claim 1, characterized in that: The essential oil is a citrus essential oil, including one or more of sweet orange essential oil, lemon essential oil and tangerine essential oil.

5. The transparent micro-emulsion flavor according to claim 5, characterized in that: The log P of the hydrophilic aroma compound after mixing with the essential oil is 2-5.

6. The transparent micro-emulsion flavor according to claim 1, characterized in that: The emulsifier includes one or more of Tween 80, Tween 60, Tween 20, sucrose ester and monoglyceride.

7. The transparent micro-emulsion flavor according to claim 1, characterized in that: The auxiliary emulsifier includes one or more of ethanol, propylene glycol and glycerol.

8. The transparent micro-emulsion flavor according to claim 7, characterized in that: The mass ratio of the emulsifier to the co-emulsifier is 3-5:1-5.

9. A method for preparing a transparent micro-emulsified essence with low surfactant content, characterized in that: include, Adding hydrophilic and hydrophobic aroma compounds to essential oils to obtain essential oils containing specific hydrophilic and hydrophobic components; adding an emulsifier to an essential oil containing specific hydrophilic and hydrophobic components as an organic phase; The co-emulsifier is dissolved in ultrapure water as the water phase; The organic phase and the aqueous phase are mixed and stirred, and then cooled to room temperature to obtain the transparent micro-emulsified essence with low surfactant content.

10. The preparation method according to claim 9, characterized in that: The stirring temperature is 30-90° C., and the stirring time is 1-5 hours; and the particle size of the transparent micro-emulsification essence is 10-80 nm.

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