Microcapsule essence, preparation method thereof and buccal cigarette
Through microcapsule technology, the oxidation and yellowing of the aroma and the loss of aroma in the mouth smoke is solved, and the durability of the aroma and the product user experience are improved.
Patent Information
- Application Number
- CN202510120848.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-24
- Publication Date
- 2025-05-02
AI Technical Summary
The fragrances in the existing mouths contain cigarettes are prone to oxidation and yellowing, resulting in product color changes and fragrance loss, affecting the user experience.
The microcapsule technology is used to embed the fragrance. By mixing the liquid fragrance with the wall solution and crystallizing it, it forms a microcapsule structure, thereby isolating the fragrance from contact with the air, preventing oxidation and yellowing, and releasing the fragrance through the microcapsule to prolong the longevity of the fragrance.
Effectively prevents the color changes and aroma loss of fragrance, improves the durability of the fragrance and the product usage experience, and simplifies the preparation process.
Smart Images
Figure BDA0005259124280000061 
Figure BDA0005259124280000071
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of nicotine products, and in particular to a microcapsule flavor, a preparation method thereof, and a buccal cigarette. Background Art
[0002] With the advancement of science and technology, new tobacco products have shown a blowout development. In addition to traditional end-lit cigarettes, there are also gum-based chewing tobacco, pouched snus, electronic cigarettes, heat-not-burn cigarettes, etc. on the market, all of which are new tobacco products.
[0003] Snus is a smokeless tobacco product, usually a small bag of powdered tobacco, which is placed on the gums under the upper lip and releases nicotine into the blood through the oral mucosa. Oral products containing nicotine directly contact the oral mucosa, which will cause a certain degree of irritation to the mucosa. At the same time, nicotine dissolved in saliva will be swallowed into the stomach, which can easily cause oral ulcers and gastric ulcers. In addition, flavors are easily volatile in the air, and some of the alcohols, unsaturated hydrocarbons and other ingredients in them will undergo oxidation reactions and change color when in contact with air, causing the product to turn yellow, affecting the appearance and taste.
[0004] There are two main manufacturing processes for nicotine bags, wet and dry. The aroma part is currently mainly added directly with liquid flavors. The wet process has poor fluidity and is difficult to produce, while the dry process requires granulation, which is complicated and produces a lot of dust. Liquid flavors have a pure aroma but are easily oxidized and turn yellow. If the amount added is too high, it will affect the fluidity of the product.
[0005] Encapsulation is the process of using an embedding agent (which can be organic plastic, metal, etc.) to encapsulate the material powder or other bulk structure to provide performance support or chemical protection. By encapsulating the flavor, the problem of color change and aroma loss can be effectively solved. Summary of the invention
[0006] The technical problem to be solved by the present invention is based on the defects and shortcomings mentioned in the background technology, and provides a microcapsule flavor and a preparation method thereof, and a buccal cigarette to solve the problems of flavor color change and aroma loss.
[0007] In order to solve the above problems, the present invention proposes the following technical solutions:
[0008] In a first aspect, the present invention provides a method for preparing a microcapsule flavor, comprising:
[0009] S1, dissolving the wall material with a solvent at 30-50°C to obtain a saturated wall material solution;
[0010] S2. Add liquid essence to the wall material solution at a volume ratio of 1 to 3:150 at 30 to 50° C. and stir evenly;
[0011] S3. Place the system obtained in S2 at 4-8°C for more than 18 hours to precipitate crystals, wash the crystals with ice water and grind them to obtain microcapsule essence.
[0012] A further technical solution is that the wall material is selected from at least one of gum arabic, sodium alginate, carrageenan, dextrin, oligosaccharides, starch derivatives, gelatin, casein, soy protein, whey protein, CMC, ethyl cellulose, methyl cellulose, insect wax, paraffin, and beeswax.
[0013] In a second aspect, the present invention provides a microcapsule flavor prepared by the above-mentioned preparation method.
[0014] In a third aspect, the present invention provides a buccal cigarette comprising: a nicotine composition, a microcapsule flavor, a shaping filling component, talcum powder, water, sodium chloride, an acid-base regulator, a flavoring agent, a humectant, a cooling agent, an antioxidant, and a preservative; the microcapsule flavor is the microcapsule flavor described in the second aspect or the microcapsule flavor prepared by the preparation method described in the first aspect.
[0015] A further technical solution is that, calculated by weight percentage, the following components are included: 3-10% nicotine composition, 3-10% microcapsule flavor, 20-60% plastic filling component, 3-10% talcum powder, 10-30% water, 3-5% sodium chloride, 1-5% acid-base regulator, 1-15% flavoring agent, 1-5% humectant, 1-4% cooling agent, 1-5% antioxidant, and 0.5-1% preservative.
[0016] A further technical solution is that the sum of the weight percentages of the microcapsule flavor, the shaping filling component and the humectant is not higher than 60%.
[0017] A further technical solution is that the nicotine composition is selected from one or more of nicotine-benzoate, nicotine-tartrate and nicotine-malate.
[0018] A further technical solution is that the shaping filling component is selected from one or more of natural fibers, microcrystalline cellulose, and cellulose derivatives.
[0019] A further technical solution is that the flavoring agent is selected from one or more of monosaccharides, disaccharides, trisaccharides, polysaccharides, and sweeteners, and the acid-base regulator is selected from one or both of sodium bicarbonate and sodium carbonate.
[0020] A further technical solution is that the humectant is selected from one or two of propylene glycol and glycerol; the cooling agent is selected from one or more of WS-23, menthol, WS-3, and WS-5; the antioxidant is selected from one or more of vitamin A, vitamin C, and vitamin E; and the preservative is selected from one or more of benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, and calcium propionate.
[0021] Compared with the prior art, the technical effects achieved by the present invention include:
[0022] The preparation method of the microcapsule flavor provided by the present invention adopts a crystallization method to prepare the microcapsule flavor. By embedding the liquid flavor, on the one hand, the flavor is isolated from direct contact with the air to prevent the color of the flavor from changing and oxidation of the flavor. On the other hand, the microcapsule structure can play a role in slow-release of the flavor, making the fragrance more lasting. The preparation method of the present invention is simple and solves the problems of color change and loss of the flavor.
[0023] The oral cigarette provided by the present invention contains a nicotine composition, a microcapsule flavor, a shaping filling component, talcum powder, water, sodium chloride, an acid-base regulator, a flavoring agent, a humectant, a cooling agent, an antioxidant and a preservative; the present invention creatively adds talcum powder as a raw material, and the talcum powder has small particles and a large specific surface area, and when it is spread on the surface of inflamed or damaged tissues, it can play a protective role. When taken orally, it can protect the inflamed gastrointestinal mucosa and play the role of antiemetic and antidiarrheal. The addition of an appropriate amount of talcum powder can improve the fluidity of the product while protecting the oral cavity and stomach and reducing the irritation caused by direct contact of the mucosa with nicotine. DETAILED DESCRIPTION
[0024] The technical solutions in the embodiments are described clearly and completely below. Obviously, the embodiments described below are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0025] It should be understood that when used in this specification and the appended claims, the terms "include" and "comprises" indicate the presence of described features, integers, steps, operations, elements and / or components, but do not exclude the presence or addition of one or more other features, integers, steps, operations, elements, components and / or combinations thereof.
[0026] It should also be understood that the terms used in this description of the embodiments of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the embodiments of the present invention. As used in the description of the embodiments of the present invention and the appended claims, unless the context clearly indicates otherwise, the singular forms of "a", "an" and "the" are intended to include plural forms.
[0027] The liquid flavors used in the embodiments of the present invention are all Malay mango flavor liquid flavors produced by Shenzhen Boton Flavors Co., Ltd.
[0028] Example 1
[0029] The embodiment of the present invention provides a microcapsule flavor and a preparation method thereof, comprising:
[0030] S1. Add 10 g of β-cyclodextrin and 150 g of pure water into a conical flask, and stir at a constant temperature of 38°C in a water bath for 30 min to obtain a β-cyclodextrin aqueous solution;
[0031] S2, adding 2 mL of liquid essence to the β-cyclodextrin aqueous solution, and stirring at a constant temperature of 38° C. for 30 min;
[0032] S3. The mixture obtained in S2 was stored at 4-8°C for 24 hours. Crystals were precipitated. The crystals were filtered out by suction. After being rinsed with ice water, they were ground in a mortar to obtain microcapsule essence.
[0033] Example 2
[0034] This embodiment provides a buccal cigarette, and the microcapsule flavor used in the buccal cigarette is the microcapsule flavor prepared in Example 1. The buccal cigarette is prepared by mixing the following raw materials in mass percentage:
[0035] 3% nicotine-benzoate, 3% talcum powder, 3% microcapsule flavor, 52.5% microcrystalline cellulose, 20% water, 3% sodium chloride, 4% vitamin C, 2% WS-23, and 2% sodium bicarbonate are uniformly mixed in proportion to obtain a mixture; after refrigerating the mixture for 12 hours, 2% fructose syrup, 4% glucose, 1% acesulfame potassium, and 0.5% potassium sorbate are sprayed on the mixture, the mixture is sieved through a 20-mesh sieve, sealed and refrigerated for 24 hours, sterilized by ultraviolet for 3 hours, and packaged to obtain the finished product.
[0036] Example 3
[0037] This embodiment provides a buccal cigarette, and the microcapsule flavor used in the buccal cigarette is the microcapsule flavor prepared in Example 1. The buccal cigarette is prepared by mixing the following raw materials in mass percentage:
[0038] Nicotine-benzoate 5%, talc 5%, microcapsule flavor 5%, microcrystalline cellulose 45.5%, water 20%, sodium chloride 4%, vitamin C 4%, WS-232%, sodium bicarbonate 2% are mixed uniformly in proportion to obtain a mixture; after refrigerating the mixture for 12 hours, 2% fructose syrup, 4% glucose, 1% acesulfame potassium, and 0.5% potassium sorbate are sprayed on the mixture, the mixture is passed through a 20-mesh sieve, sealed and refrigerated for 24 hours, sterilized by ultraviolet for 3 hours, and packaged to obtain the finished product.
[0039] Example 4
[0040] This embodiment provides a buccal cigarette, and the microcapsule flavor used in the buccal cigarette is the microcapsule flavor prepared in Example 1. The buccal cigarette is prepared by mixing the following raw materials in mass percentage:
[0041] 7% nicotine-benzoate, 8% talcum powder, 8% microcapsule flavor, 38.5% microcrystalline cellulose, 20% water, 3% sodium chloride, 4% vitamin C, 2% WS-23, and 2% sodium bicarbonate are uniformly mixed in proportion to obtain a mixture; after refrigerating the mixture for 12 hours, 2% fructose syrup, 4% glucose, 1% acesulfame potassium, and 0.5% potassium sorbate are sprayed on the mixture, the mixture is sieved through a 20-mesh sieve, sealed and refrigerated for 24 hours, sterilized by ultraviolet for 3 hours, and packaged to obtain a finished product.
[0042] Example 5
[0043] This embodiment provides a buccal cigarette, and the microcapsule flavor used in the buccal cigarette is the microcapsule flavor prepared in Example 1. The buccal cigarette is prepared by mixing the following raw materials in mass percentage:
[0044] 9% of nicotine-benzoate, 10% of talc, 10% of microcapsule flavor, 32.5% of microcrystalline cellulose, 20% of water, 3% of sodium chloride, 4% of vitamin C, 2% of WS-23, and 2% of sodium bicarbonate are uniformly mixed in proportion to obtain a mixture; after refrigerating the mixture for 12 hours, 2% of fructose syrup, 4% of glucose, 1% of acesulfame potassium, and 0.5% of potassium sorbate are sprayed on the mixture, the mixture is sieved through a 20-mesh sieve, sealed and refrigerated for 24 hours, sterilized by ultraviolet for 3 hours, and packaged to obtain a finished product.
[0045] Example 6
[0046] This embodiment provides a buccal cigarette, and the microcapsule flavor used in the buccal cigarette is the microcapsule flavor prepared in Example 1. The buccal cigarette is prepared by mixing the following raw materials in mass percentage:
[0047] 3% nicotine-tartrate, 9% talcum powder, 3% microcapsule flavor, 46.5% microcrystalline cellulose, 20% water, 3% sodium chloride, 4% vitamin C, 2% WS-23, and 2% sodium bicarbonate are uniformly mixed in proportion to obtain a mixture; after refrigerating the mixture for 12 hours, 2% fructose syrup, 4% glucose, 1% acesulfame potassium, and 0.5% potassium sorbate are sprayed on the mixture, the mixture is sieved through a 20-mesh sieve, sealed and refrigerated for 24 hours, sterilized by ultraviolet for 3 hours, and packaged to obtain the finished product.
[0048] Example 7
[0049] This embodiment provides a buccal cigarette, and the microcapsule flavor used in the buccal cigarette is the microcapsule flavor prepared in Example 1. The buccal cigarette is prepared by mixing the following raw materials in mass percentage:
[0050] 3% of nicotine-tartrate, 9% of talcum powder, 5% of microcapsule flavor, 44.5% of microcrystalline cellulose, 20% of water, 3% of sodium chloride, 4% of vitamin C, 2% of WS-23, and 2% of sodium bicarbonate are uniformly mixed in proportion to obtain a mixture; after refrigerating the mixture for 12 hours, 2% of fructose syrup, 4% of glucose, 1% of acesulfame potassium, and 0.5% of potassium sorbate are sprayed on the mixture, the mixture is sieved through a 20-mesh sieve, sealed and refrigerated for 24 hours, sterilized by ultraviolet for 3 hours, and packaged to obtain the finished product.
[0051] Comparative Example 1
[0052] This comparative example provides a buccal cigarette, which is prepared by mixing the following raw materials in mass percentage:
[0053] 3% nicotine-tartrate, 5% liquid flavor, 52.5% microcrystalline cellulose, 20% water, 4% sodium chloride, 4% vitamin C, 2% WS-23, and 2% sodium bicarbonate are uniformly mixed in proportion to obtain a mixture; after refrigerating the mixture for 12 hours, 2% fructose syrup, 4% glucose, 1% acesulfame potassium, and 0.5% potassium sorbate are sprayed on the mixture, the mixture is sieved through a 20-mesh sieve, sealed and refrigerated for 24 hours, sterilized by ultraviolet for 3 hours, and packaged to obtain the finished product.
[0054] Comparative Example 2
[0055] This comparative example provides a buccal cigarette, which is prepared by mixing the following raw materials in mass percentage:
[0056] 3% nicotine-tartrate, 57.5% microcrystalline cellulose, 20% water, 4% sodium chloride, 4% vitamin C, 2% WS-23, and 2% sodium bicarbonate are uniformly mixed in proportion to obtain a mixture; the mixture is refrigerated for 12 hours, 2% fructose syrup, 4% glucose, 1% acesulfame potassium, and 0.5% potassium sorbate are sprayed on the mixture, the mixture is sieved through a 20-mesh sieve, sealed and refrigerated for 24 hours, sterilized by ultraviolet light for 3 hours, and packaged to obtain a finished product.
[0057] The appearance and sensory quality of the snus prepared in Examples 2-7 and Comparative Examples 1-2 were evaluated by an expert scoring method according to the standards in Table 1. The results are shown in Table 2.
[0058] Table 1 Evaluation criteria
[0059]
[0060]
[0061] Table 2 Evaluation results
[0062] Evaluation Type Number 1 2 3 4 5 6 7 8 Total score Example 2 12 9 8 8 8 9 13 17 84 Example 3 13 9 8 8 9 9 14 18 88 Example 4 13 9 9 8 9 10 14 18 90 Example 5 15 9 9 8 10 10 14 19 94 Example 6 12 9 8 9 10 8 13 17 86 Example 7 13 9 9 8 10 9 14 18 90 Comparative Example 1 13 8 6 7 7 8 13 13 75 Comparative Example 2 10 7 7 7 7 7 8 16 69
[0063] According to the results in Table 2, the buccal cigarettes provided by Examples 2-7 of the present invention have a good user experience in terms of flavor, oral irritation, comfort, fluidity, etc., and the appearance is basically above 17 points. Among them, Comparative Example 1 does not carry out embedding treatment on the flavor, and does not contain talcum powder, and there is a color difference of yellowing and discoloration, and the fluidity is poor; Comparative Example 2 does not contain flavor and talcum powder, and the oral irritation is large and the fluidity is poor, and the user experience is poor. It can be seen that the buccal cigarettes containing microcapsule flavors and talcum powder provided by the present invention have little irritation to the oral cavity while improving the fluidity of the product. The use effect of microcapsule flavors is better than that of liquid flavors, the product has no discoloration phenomenon, has good use value, and the overall use experience is higher.
[0064] In the above embodiments, the description of each embodiment has its own emphasis. For parts that are not described in detail in a certain embodiment, reference can be made to the relevant descriptions of other embodiments.
[0065] The above is a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can easily think of various equivalent modifications or replacements within the technical scope disclosed by the present invention, and these modifications or replacements should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention shall be based on the protection scope of the claims.
Claims
1. A method for preparing microcapsule flavor, characterized in that: include: S1, dissolving the wall material with a solvent at 30-50°C to obtain a saturated wall material solution; S2. Add liquid essence to the wall material solution at a volume ratio of 1 to 3:150 at 30 to 50° C. and stir evenly; S3. Place the system obtained in S2 at 4-8°C for more than 18 hours to precipitate crystals, wash the crystals with ice water and grind them to obtain microcapsule essence.
2. The method for preparing the microcapsule flavor according to claim 1, characterized in that: The wall material is selected from at least one of gum arabic, sodium alginate, carrageenan, dextrin, oligosaccharides, starch derivatives, gelatin, casein, soy protein, whey protein, CMC, ethyl cellulose, methyl cellulose, insect wax, paraffin, and beeswax.
3. A microcapsule flavor, characterized in that: The method is prepared by the preparation method according to any one of claims 1 to 2.
4. A buccal cigarette, characterized in that: The invention comprises: a nicotine composition, a microcapsule flavor, a shaping and filling component, talcum powder, water, sodium chloride, an acid-base regulator, a flavoring agent, a humectant, a cooling agent, an antioxidant, and a preservative; the microcapsule flavor is the microcapsule flavor according to claim 3 or the microcapsule flavor prepared by the preparation method according to any one of claims 1 to 2.
5. The buccal cigarette according to claim 4, characterized in that Calculated by weight percentage, the invention comprises the following components: 3-10% nicotine composition, 3-10% microcapsule flavor, 20-60% plastic filling component, 3-10% talcum powder, 10-30% water, 3-5% sodium chloride, 1-5% acid-base regulator, 1-15% flavoring agent, 1-5% humectant, 1-4% cooling agent, 1-5% antioxidant, and 0.5-1% preservative.
6. The buccal cigarette according to claim 5, characterized in that The sum of the weight percentages of the microcapsule flavor, the shaping filling component and the moisturizing agent is not higher than 60%.
7. The buccal cigarette according to claim 4, characterized in that The nicotine composition is selected from one or more of nicotine-benzoate, nicotine-tartrate and nicotine-malate.
8. The buccal cigarette according to claim 4, characterized in that The shaping filling component is selected from one or more of natural fibers, microcrystalline cellulose, and cellulose derivatives.
9. The buccal cigarette according to claim 4, characterized in that The flavor corrector is selected from one or more of monosaccharides, disaccharides, trisaccharides, polysaccharides, and sweeteners, and the acid-base regulator is selected from one or both of sodium bicarbonate and sodium carbonate.
10. The buccal cigarette according to claim 4, characterized in that The humectant is selected from one or two of propylene glycol and glycerol; the cooling agent is selected from one or more of WS-23, menthol, WS-3, and WS-5; the antioxidant is selected from one or more of vitamin A, vitamin C, and vitamin E; the preservative is selected from one or more of benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, and calcium propionate.