Composite mint freshener, refined research of functions and characteristics and creation and application of formula optimization system

Abstract

The invention provides a composite mint freshener, refined research of functions and characteristics and creation and application of a formula optimization system, and relates to the technical field of application of mint flavors, fragrances and food additives. The compound mint freshener comprises main materials, auxiliary materials, supplementary materials and special materials, according to the invention, a formula component optimization system is created on the basis of detailed research on functions and characteristics of formula components of the composite mint freshener, and the formula component optimization system comprises but is not limited to a formula component optimization table tool, an optimization process and an optimization method; the system is demonstrated and applied to preferably select a plurality of compound mint freshener component formulas with technical innovation; and a plurality of novel and practical innovative products are trial-produced by applying a newly created formula. According to the invention, a novel formula optimization mode is created for the application technology of the composite mint freshener to meet the market demand of novel, special and refined professional customization, and the technical characteristics of profession, innovation, mass production, high efficiency and practicability are realized.

Description

[Technical Field]

[0001] This invention relates to the fields of peppermint flavoring and fragrance application technology and food additive application technology, and in particular to the in-depth and detailed research on the functional characteristics and application technology of a compound peppermint cooling agent, as well as the creation and application of a formulation component optimization technology system. [Background Technology]

[0002] Compound peppermint cooling agents can be categorized under peppermint flavorings. They are complexes composed of various peppermint flavorings combined in different proportions according to the functional requirements of different products. Some may also require the addition of small amounts of non-peppermint components, flavorings, and other solvents or modifiers to achieve the desired functional requirements.

[0003] Currently, the combined application of peppermint cooling agents in my country is relatively simple, and the research and development of combined application technology is still in its early stages, specifically in the following aspects:

[0004] 1. The application of natural peppermint flavorings, primarily based on natural menthol and natural peppermint oil, remains dominant. Traditional enterprises and products use relatively limited varieties of natural peppermint, and the complexity of their formulations and the technological sophistication of their applications are clearly insufficient. For example, the technical solution of the patent document (CN202310870168) authorized in August 2025, entitled "A Mouthwash Containing a Natural Plant Essential Oil Composition and Its Preparation Method," serves as evidence.

[0005] 2. Even though many flavor and fragrance companies use compound formulas to blend traditional peppermint flavorings, they still primarily use natural peppermint flavorings as raw materials. The specifications and varieties are limited, making it impossible to adapt to new market demands and the functional requirements of new products. For example, the patent document "Peppermint Flavoring," granted in June 2022, uses dozens of expensive single peppermint flavorings in a compound formula simply to imitate the aroma of inexpensive peppermint essential oil, and has no practical value.

[0006] 3. As a type of mint flavoring, the application technology of compound menthol cooling agents is currently mainly controlled by traditional fragrance and flavor manufacturers and core perfumers. They primarily rely on traditional perfumery experience, skills, and techniques to create a wide variety of flavorings that meet product functional requirements, with menthol flavoring being just one of them. Therefore, few people invest significant funds, time, and effort in in-depth and detailed research and development specifically for menthol cooling flavorings, and research on the compound application technology of synthetic and natural menthol cooling flavorings is even rarer. For example, a patent document published in November 2024 by a Guangzhou fragrance and flavor company, titled "A Compound Cooling Agent and its Preparation Method and Application" (CN202411152785), shows that even professional perfumers cannot distinguish the basic differences in aroma characteristics between natural menthol and natural mint crude oil, let alone conduct in-depth and detailed research and development.

[0007] 4. Some industries, driven by the need to develop new products, have raised the bar for compound formulations of menthol flavorings. Faced with a lag in the development of compound menthol cooling agents, they can only develop new compound menthol cooling agents on their own. However, these are only targeted at a specific industry or product, which is clearly limited. For example, the patent document "A Toothpaste with Compound Menthol Cooling Agent" (CN202011214346), published in February 2021 and rejected in January 2024, proposed a compound formulation of menthol cooling agents, but its understanding of the functional characteristics of different menthol flavorings is not comprehensive. Another example is the patent document (CN202211457534) "A Menthol Tobacco Electronic Atomizing Liquid Without Nicotine and Its Preparation Method," which was granted a patent in December 2024. Its single research and development is only applicable to electronic e-cigarette liquids, at most covering the tobacco industry, and its technological breakthrough is too narrow.

[0008] 5. New synthetic menthol flavoring technologies are becoming increasingly mature, leading to lower costs and a surge in production, making partial replacement of natural products an inevitable trend. However, the current situation where synthetic and natural menthol flavorings are more about substitution than integration is quite worrying.

[0009] Therefore, given the complex and segmented market demands for peppermint cooling agents and the technological shortcomings in their combined applications, as a company specializing in and deeply rooted in traditional peppermint flavorings for fifty years, there is an urgent need to create a formulation component optimization technology system for compound peppermint cooling agents that can cover more industries and new product functional requirements. This system should also be able to be quickly applied to promptly optimize a batch of innovative formulations and products for compound peppermint cooling agents that meet diverse market demands. This is precisely the main issue that this invention aims to research and solve. [Summary of the Invention]

[0010] Therefore, it is necessary to develop an innovative application technology and tool for the optimal formulation of compound menthol cooling agents. Based on in-depth and detailed evaluation, comparison, research, and analysis of the functional properties of various natural menthol flavorings, synthetic menthol flavorings, and non-menthol flavorings, a system for optimizing the formulation components of compound menthol cooling agents should be created. Furthermore, its optimization tools, processes, and methods should be applied to optimize more technologically innovative component formulations. Finally, novel and practical innovative products can be directly developed using these newly created formulations.

[0011] A compound peppermint cooling agent, the components of which include main ingredients, auxiliary ingredients, supplementary ingredients and special ingredients.

[0012] A technical system for optimizing the formulation components of a compound menthol cooling agent is provided. Its basic framework includes the technical basis and tabular optimization tools for optimizing formulation components, optimization principles and selection methods, as well as the process and operation methods for optimizing formulation components.

[0013] Furthermore, the optimization system was selectively demonstrated and applied to select three compound peppermint coolant component formulations that represent different peppermint aroma characteristics, as well as more technologically innovative component formulations.

[0014] Furthermore, novel and practical innovative products can be directly produced using representative new formulas.

[0015] To achieve the above objectives, the present invention proposes the following [technical solution]:

[0016] 1. Conduct in-depth and detailed evaluation, comparison, research and analysis of the functional characteristics of traditional natural menthol flavorings, newly emerging synthetic menthol flavorings and other non-menthol-based cooling agents, and accumulate a solid technical foundation; and creatively compile a list of relevant technical parameters as an optimization tool.

[0017] 2. Based on this, establish a formulation component optimization system for a compound menthol cooling agent, including developing a table-based optimization tool for formulation components; clarifying the optimization principles and selection methods for formulation components; and formulating the process and specific operational methods for formulation component optimization (see appendix for details). Figure 1 "Structure and Flowchart of Optimization System for Compound Peppermint Cooling Agent Formulation Components"

[0018] (1) Develop a series of table-based optimization tools;

[0019] (2) Establish the principles for the optimal selection of formulation components;

[0020] (3) Determine the selection method for the preferred formulation components;

[0021] (4) Explore and improve the process and operation method of formula component optimization through the implementation of the targeted experimental scheme.

[0022] 3. The optimization system is selectively demonstrated to quickly and easily select three compound mint coolant component formulations that represent different mint aroma characteristics and correspondingly select more component formulations with technological innovation;

[0023] 4. Using three representative new formulas, novel and practical innovative products were directly trial-produced.

[0024] [Effects and Advantages]: This invention greatly facilitates the development of new, specialized, and refined compound peppermint cooling agents and meets the new demands of the market for customized products. The optimized innovative formula has novel and reasonable components, safe and reliable raw materials, controllable production costs, a simple and smooth process, easy-to-operate equipment, 100% input-output ratio, and is environmentally friendly and pollution-free. It can also be further verified by comparing and evaluating the product functions and quality of simple compound peppermint cooling agents (peppermint flavoring) produced by traditional technologies. [Attached Image Description]

[0025] Figure 1 The structure and flowchart of the preferred system of the compound peppermint cooling agent formulation components of the present invention are shown below;

[0026] Figure 2 This is a schematic diagram illustrating the differences in aroma concentration of 15 main peppermint flavorings of the present invention.

[0027] Figure 3 This is a schematic diagram illustrating the differences in cooling intensity among the 15 main peppermint cooling spices of this invention;

[0028] Figure 4 This is a schematic diagram illustrating the differences in the duration of cooling sensation among 15 main peppermint flavorings of this invention.

[0029] Figure 5 A schematic diagram illustrating the differences in bitterness intensity among the 15 main mentholic spices of this invention;

[0030] Figure 6 A schematic diagram illustrating the differences in water solubility of the 15 main peppermint flavorings of this invention;

[0031] Figure 7 A schematic diagram illustrating the differences in the medicinal and health-care functions of the 15 main peppermint spices of this invention;

[0032] Figure 8 This is a schematic diagram illustrating the price cost index differences of 15 main peppermint flavorings of the present invention.

Detailed Implementation Methods

[0033] The preferred embodiments of the present invention will now be described in detail with reference to the accompanying drawings, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, thereby clearly defining the scope of protection of the present invention.

[0034] The specific implementation of this invention is divided into three stages: First, a thorough and detailed analysis, research, functional description, and evaluation of the basic functions and characteristics of the main mentholic flavorings, other mentholic flavorings, and non-mentholic flavorings are conducted, and the research results are compiled into tabular tools. Second, a composite mentholic cooling agent formulation component optimization system is created, clarifying the formulation component optimization principles, selection methods, and optimization process and operation methods, and further demonstrating the application of several technologically innovative component formulations. Third, novel and practical innovative products are directly trial-produced using the newly created formulations.

[0035] (I) Functional identification and evaluation of major minty cooling spices

[0036] 1. Evaluation of peppermint aroma concentration

[0037] Experiment 1: Based on GBT14454.2-2008 "Methods for Evaluating the Aroma of Spices", the aroma of 15 commonly used mint spices was tested and evaluated by aroma evaluators. The specific method is as follows: First, 10 professional perfumers who are sensitive to the aroma of peppermint were selected to conduct simulated evaluations based on the differences in concentration and quality among various peppermint aroma samples. A standard control sample with a 99.9% purity L-menthol was provided (calibrated to a maximum score of 10). Sensory evaluators scored the peppermint aroma concentration and quality of 15 commonly used peppermint flavoring samples against the standard control sample within a range of 0-10. The closer the sample was to the control sample, the higher the score; an off-odor or a weak aroma resulted in a lower score. The peppermint aroma concentration was categorized from highest to lowest as high (8.1-10 points), relatively high (6.1-8.0 points), medium (4.1-6.0 points), relatively low (2.1-4.0 points), low (1.1-2.0 points), and very low (0-1.0 points) as the scoring criteria. The evaluation scores from the evaluators were statistically analyzed, and the average value was calculated and rounded to one decimal place. The results are shown in Table 1.

[0038] Table 1 Evaluation of the differences in aroma concentration among 15 major peppermint spices

[0039]

[0040] According to the data in Table 1, we can see that the aroma of natural menthol and natural peppermint essential oil is strong and rich; the aroma of other different peppermint flavorings varies significantly; in particular, most synthetic peppermint flavorings have a light and weak peppermint aroma, and some of them have almost no peppermint aroma.

[0041] We can also use the evaluation data in Table 1 to more intuitively depict the differences in aroma concentration among 15 commonly used minty spices (see attached diagram). Figure 2 It is also an intuitive graphical selection tool for optimizing formulation components.

[0042] 2. Evaluation of the intensity of cooling sensation

[0043] Experiment 2: The cooling sensation and intensity of 15 commonly used mint flavorings were evaluated. At least 10 professional perfumers were asked to conduct sensory evaluations and provide scores. The cooling sensation was evaluated using an oral assessment method. Premium L-menthol (99.9% purity) was used as the standard control sample (calibrated to 10 points). Components with cooling intensities lower than the standard control were scored from 0 to 10 points, specifically categorized as high (8.6–10 points) and relatively high (7.1–8 points). .The scores were categorized as follows: 5 points (medium), 5.1-6.9 points (lower), 4.1-5.0 points (lower), and 0-4.0 points (lower). Samples with a cooling intensity higher than the standard control were scored between 10.1 and 40 points, specifically divided into very high (10.1-20.0 points) and extremely high (above 20 points but not exceeding 50 points). Cooling intensity evaluators scored the similarity and difference between the tested sample and the standard control sample. The specific method was as follows: 10 professional perfumers were randomly selected as experimental subjects to conduct simulated evaluations using the control sample as the standard. The evaluation environment was set at 25℃ and 55% humidity. Rinsing the mouth with water was required before and after each evaluation. Then, the cooling intensity of each tested sample was compared and scored against the standard control. The average score was taken as the cooling intensity evaluation value. The results are shown in Table 2.

[0044] Table 2 Evaluation of the differences in cooling intensity of 15 major peppermint flavorings

[0045]

[0046] Table 2 shows that the cooling intensity of natural peppermint flavorings varies, mostly ranging from high to medium; synthetic peppermint flavorings are polarized, with some having very or extremely high cooling intensity, while others have low or relatively low intensity. We can also use the evaluation data in Table 2 to more intuitively depict the differences in cooling intensity among 15 commonly used peppermint flavorings (see attached diagram). Figure 3 It becomes an intuitive tool for selecting optimal formulation components using diagrams.

[0047] 3. Evaluation of the duration of cooling sensation

[0048] Experiment 3: The cooling sensation and duration of cooling effects were evaluated using 15 commonly used menthol flavorings. Fifty individuals with normal taste and cooling sensation were randomly selected as subjects for sensory evaluation upon tasting, and the duration range was recorded and scored. Premium L-menthol (99.9% purity) was used as the standard control sample (calibrated to 5 points). Samples with a cooling duration longer than the standard control were scored between 5 and 10 points. Specific scoring ranges for duration were set as moderate (5.0–6.4 points), relatively long (6.5–8.0 points), long (8.1–9.0 points), and very long (9.1–10 points), serving as the scoring criteria. Cooling sensation evaluators compared the duration of cooling sensation in the tested sample with that in the standard control sample and scored based on the difference in duration. The specific method was as follows: Sensory evaluation and time recording were conducted on the subjects in an environment with an ambient temperature of 25℃ and humidity of 55%. Before each evaluation, the subjects rinsed their mouths with water and then used a tasting paper to apply a small amount of the standard control sample to their mouths to experience the duration of the cooling sensation. Then, the subjects applied a small amount of the peppermint cooling flavoring to be tested to their mouths to experience the duration (in minutes) of the cooling sensation and recorded the results. The average value of all evaluations of different peppermint cooling flavorings was taken, truncated, and rounded to one decimal place. The region with the highest concentration of evaluations was used as the evaluation value for the duration of the cooling sensation. The results are shown in Table 3.

[0049] Table 3. Evaluation of the duration of cooling sensation among 15 major mint flavorings

[0050]

[0051] According to the data in Table 3, the cooling sensation of natural peppermint flavorings is mostly short-lived, lasting no more than 15 minutes; while the cooling sensation of synthetic peppermint flavorings lasts relatively longer, mostly between 15 and 25 minutes; a few synthetic peppermint flavorings, such as menthyl lactate, have a very long cooling sensation, lasting over 60 minutes. We can also use the evaluation data in Table 3 to more intuitively depict the differences in the duration of the cooling sensation of the 15 main peppermint flavorings (see attached diagram). Figure 4 ( ), serving as an intuitive tool for selecting optimal formulation components using diagrams.

[0052] 4. Evaluation of bitterness intensity

[0053] Experiment 4: Almost all natural and some synthetic menthol flavorings inevitably possess varying degrees of bitterness. We can compare and evaluate the bitterness intensity of 15 major menthol flavorings using the methods described above. The average value of all evaluators' assessments of different menthol flavorings is taken as the evaluation value for their bitterness intensity. The results are as follows (see Table 4):

[0054] Table 4 Evaluation of the differences in bitterness intensity among 15 major minty spices

[0055]

[0056] According to the data in Table 4, most natural peppermint flavorings have a moderate or low bitterness. While natural menthol has a strong bitterness, it is only moderately bitter compared to Coptis chinensis. Synthetic peppermint flavorings, on the other hand, are low, slightly bitter, or have no bitterness. The intensity of bitterness is of great reference value for the optimal selection of formulation components.

[0057] We can also use the evaluation data in Table 4 to more intuitively depict the differences in bitterness intensity among 15 commonly used minty spices (see attached diagram). Figure 5 It has become an intuitive graphical tool for selecting the best formulation components.

[0058] 5. Water solubility performance evaluation

[0059] The oil-water partition coefficient (LogP) is the logarithmic ratio of the concentrations of a substance when it reaches equilibrium between the n-octanol and water phases. It indicates whether the substance is lipophilic or hydrophilic. A smaller value indicates that the substance is hydrophilic and has good water solubility.

[0060] Experiment 5: The oil-water partition coefficients of 15 different peppermint flavorings were tested, calculated, and compared before their water solubility was evaluated and scored. The methods were as follows: First, at 25℃, each peppermint flavoring was dissolved in n-octanol and distilled water, and thoroughly mixed to achieve oil-water partition equilibrium. Then, the concentration mass of each peppermint flavoring in both phases was measured using a UV spectrophotometer. Second, the logarithm of the ratio of the concentration mass of each peppermint flavoring in the oil and water phases after mixing was calculated; this was its LogP value. Third, the oil-water partition coefficients (LogP values) of the 15 commonly used peppermint flavorings were evaluated and scored based on their similarity and difference from the LogP values ​​of the standard control sample. The results are shown in Table 5.

[0061] Table 5. Evaluation of the differences in water solubility of 15 major peppermint flavorings

[0062]

[0063] Table 5 shows that most natural mint flavorings are lipophilic and hydrophobic substances with poor water solubility. Even the most water-soluble WS-23 cooling agent only has a solubility of 7g / 1000ml in water. Therefore, the water solubility of materials is extremely important for selecting the optimal water-soluble compound mint cooling agent formulation. Table 5 also provides a more intuitive diagram illustrating the differences in water solubility of 15 major mint flavorings (see appendix). Figure 6 This serves as a graphical selection tool for optimizing formulation components.

[0064] 6. Evaluation of pharmaceutical and health care functions

[0065] Most peppermint flavorings are substances with both medicinal and edible properties, especially natural menthol and natural peppermint oil, which have a variety of medicinal and health benefits: cooling and refreshing the skin, antibacterial and anti-inflammatory, refreshing the mind, relieving fatigue, dispelling wind and strengthening the stomach, increasing appetite, inhibiting nerves, relieving itching and pain, relieving cough and desensitizing, and soothing the throat. Some have special effects: natural menthone is not only a penetrant for topical skin medications, but also has the effects of scavenging free radicals, enhancing cell metabolism, anti-oxidation, and anti-tumor effects; peppermint oil has obvious oil-controlling and skin-cleansing effects, soothing sensitivity, and antibacterial and acne-reducing effects. Synthetic peppermint flavorings also have their own characteristics: menthyl acetate has a mild anesthetic and analgesic effect on the skin nerves; menthone glycerol ketal has a moisturizing and nourishing effect on the skin; menthyl lactate has the effects of regulating oil, tightening pores, and firming the skin. The inventor of this patent has been engaged in and researched the application technology of peppermint flavoring raw materials for nearly fifty years. The evaluation of the medicinal and health benefits of 15 commonly used peppermint flavorings is listed in Table 6:

[0066] Table 6 Evaluation of the differences in medicinal and health care functions of 15 major peppermint spices

[0067]

[0068] We can also use the evaluation data in Table 6 to more intuitively depict the differences in the medicinal and health care functions of the 15 main peppermint spices (see appendix). Figure 7 This tool provides a more intuitive graphical selection tool for formulation components.

[0069] 7. Evaluation of the Price-Cost Index

[0070] While price and cost are not functional applications of menthol flavorings, they are crucial for determining the optimal components and proportions in the formulation of compound menthol cooling agents. We statistically analyzed the market prices of 15 major menthol flavorings, averaged them, and scored them according to their price. The data in Table 7 is a result of this evaluation.

[0071] Table 7 Evaluation of Price-Cost Indices for 15 Major Peppermint Spices

[0072]

[0073] Note: The average selling price in the table is based on data from the end of 2024 and should be updated according to market fluctuations.

[0074] Table 7 shows that natural mint flavorings are currently mostly inexpensive, but their prices fluctuate with market conditions; while synthetic mint flavorings are relatively expensive, but their prices decrease with technological advancements and increased scale. Therefore, the price-cost index is crucial for the optimal selection and proportioning of ingredients in a formulation. Table 7 also provides a more visual representation of the price-cost index differences for 15 major mint flavorings (see attached diagram). Figure 8 This tool provides a more intuitive graphical selection method for the optimal composition of compound peppermint spice formulations.

[0075] 8. Overall Evaluation

[0076] Furthermore, we can compile the data from the individual functional evaluations of the aforementioned 15 main peppermint cooling spices into Table 8 and Table 8 (continued). These tables provide readily accessible evaluation parameters for each function of these peppermint cooling spices, laying a solid technical foundation for our research and development of a comprehensive peppermint cooling agent formulation component optimization system. Summarizing these evaluation data and test parameters into tables provides an extremely convenient tabular tool for optimizing the components of a comprehensive peppermint cooling agent formulation.

[0077] Table 8. Functional descriptions and evaluation parameters of fifteen major mint-flavoring spices (Part 1)

[0078]

[0079] Table 8 (Continued) - Functional Descriptions and Evaluation Parameters of Fifteen Major Peppermint Flavorings (Part Two)

[0080]

[0081] (II) Functional descriptions and indicators of other minty and non-minty cooling spices and flavorings

[0082] 1. Correspondingly, we can also conduct a similar comprehensive evaluation of the functional characteristics of other minty spices, and compile the corresponding functional descriptions and indicators into Table 9 to create a second formulation component selection table tool.

[0083] Table 9 Functional descriptions and indicators of other minty and cooling spices

[0084]

[0085]

[0086] 2. Furthermore, we can also conduct a similar comprehensive evaluation of the functional characteristics of non-mentholic cooling and flavoring ingredients commonly used in compound menthol cooling agents, and compile the corresponding functional descriptions and related common indicators into Table 10, thereby creating a third tabular tool for the selection of compound menthol cooling agent formulation components.

[0087] Table 10 Functional Descriptions and Indicators of Commonly Used Non-Peppermint Cooling and Spicing Herbs in Compatibility

[0088]

[0089]

[0090] 3. Furthermore, we designed more targeted experiments to conduct a more detailed and in-depth study and analysis of the application functions of 15 major peppermint cooling spices, and compiled and listed the obtained technical elements in Table 11, thus creating a fourth tabular tool for the selection of compound peppermint cooling agent formulation components.

[0091] 4. Furthermore, as more synthetic menthol flavorings are introduced and enter the market, this patented technology studies and analyzes the functional characteristics of natural and synthetic menthol flavorings, such as their diversity, similarities and differences, by designing more targeted comparative experiments. The obtained technical elements are compiled and listed in Table 12, thereby creating a fifth tabular tool for the selection of composite menthol cooling agent formulation components.

[0092] Table 11 Detailed Analysis and Explanation of the Functions of Compound Peppermint Cooling Agent Formulation Components

[0093]

[0094]

[0095] 4. Furthermore, by designing more targeted comparative experiments to study and analyze the functional characteristics of natural and synthetic menthol flavorings, such as diversity, similarity and difference, more technical elements were compiled and listed in Table 12, thus creating a fifth tabular tool for the selection of formulation components.

[0096] Table 5. Comparison and Analysis of Functional Characteristics of Natural and Synthetic Peppermint Flavorings

[0097]

[0098]

[0099] (III) Examples of the creation and application of a system for optimizing the formulation components of a compound menthol cooling agent

[0100] 1. Establish a system for optimizing formulation components.

[0101] This patented technology aims to create a technical system for optimizing the formulation components of a compound menthol coolant. Its basic framework includes the optimization principles, selection methods, and tabular optimization tools for the formulation components, as well as the process and methods for optimizing the formulation components.

[0102] From the appendix Figure 1 We can clearly see the basic structure of the newly created compound menthol cooling agent formulation component optimization system and the process and method of formulation component optimization.

[0103] (1) Principles for Selecting Formulation Components

[0104] A. Functional Priority Principle: When formulating compound menthol cooling agents, the applicability of each component's function should be given priority. After determining the basic functions required for a product, the product cost may not be considered in the formulation combination, but priority should be given to ensuring that the formulation combination has unique quality and superior performance compared to other products.

[0105] B. The principle of balancing function and cost: When selecting the components of a compound menthol cooling agent formula, it is necessary to meet the functional requirements of the product as much as possible, while also using low-cost formula components or increasing the proportion of low-cost components to ensure that the final product has excellent performance, high quality, and controllable cost.

[0106] C. Real-time Dynamic Update Principle: When selecting the components and quantitative proportions of a compound menthol cooling agent formulation, it is essential to constantly monitor and promptly respond to price changes in upstream and downstream menthol raw materials and finished products, prioritizing dynamic updates to the formulation. New market demands should be prioritized; newly created menthol flavorings should be tested first; and when there are significant price changes affecting the formulation cost, components should be updated or formulation proportions adjusted accordingly.

[0107] (2) Selection method for optimal function of formulation components

[0108] A. Prioritize primary and secondary components: The functions of any peppermint component have primary and secondary aspects, and prioritizing primary and secondary components should not be ignored when making the best selection.

[0109] B. Select the best and discard the worst: The functions of peppermint components have both advantages and disadvantages, so it is imperative to select the best and discard the worst.

[0110] C. Choose the most and discard the least: Different peppermint components have varying degrees of function, so you should try to choose the components with the most compatible functions.

[0111] D. Prioritize the best: When different mint components have the same cooling intensity, the component with the longer duration of cooling should be selected first.

[0112] (3) Table tool for optimizing the function of formulation components

[0113] A. Functional descriptions and evaluation parameters of fifteen major mint flavorings (see Table 8 and Table 8 on page 11);

[0114] B. Functional descriptions and indicators of other minty cooling spices (see Table 9 on page 12);

[0115] C. Functional descriptions and indicators of commonly used non-peppermint cooling and flavoring ingredients (see Table 10 on page 13);

[0116] D. Detailed analysis and explanation of the functions of the components in the compound menthol cooling agent formulation (see Table 11 on page 14);

[0117] E. Comparison and analysis of the functional properties of natural and synthetic peppermint flavorings (see Table 12 on page 15);

[0118] 2. Process and methods for optimizing formulation components

[0119] This invention patent defines a process and method for optimizing the formulation components of a compound menthol cooling agent, categorizing the formulation into main ingredients, auxiliary ingredients, supplementary ingredients, and special ingredients. The same menthol flavoring may be the main ingredient in formulation A, but an auxiliary ingredient or supplementary ingredient in formulation B or C. Based on in-depth and detailed experiments, analyses, and research on the functions and properties of numerous natural or synthetic menthol flavorings, this invention, for the first time, proposes the following process and method for optimizing the formulation components of a compound menthol cooling agent:

[0120] (1) Initial selection of main ingredients: The main ingredients of compound peppermint cool agent should be selected from a variety of natural or synthetic cooling flavorings according to the actual needs of the product function, so as to determine the keynote of the product function.

[0121] (2) Selection of excipients: After determining the main ingredients in the compound peppermint cool agent formula, select excipients with compatible functions to enrich and enhance the functions of the compound formula, forming the best combination of main and auxiliary ingredients.

[0122] (3) Replenishment and selection of materials: This means that the materials should be selected in small but high-quality quantities to maintain a balanced combination; the selection should be meticulous to supplement any missing functions; the dosage should be precise and strive for excellence; and through fine-tuning, the product functions should be further improved and strengthened.

[0123] (4) Special materials: The special materials mentioned in this invention mainly refer to three special materials with special qualities and special properties that are indispensable to the product.

[0124] First, there are product-specific materials, which can meet the special quality and specific performance requirements of the product.

[0125] Secondly, there are special materials that can conceal and modify the weaknesses and defects of a product;

[0126] Thirdly, there are solvent-based materials, which are mainly divided into two categories: oil-soluble and water-soluble.

[0127] (5) Quantitative optimization: After the components of the compound peppermint cool agent formula are determined, a comprehensive analysis should be conducted to further determine the precise quantitative ratio of each component in the formula, so as to obtain a dynamically balanced optimized technical solution.

[0128] A. The overall goal of quantitative optimization is: powerful application functions, distinctive product features, and controllable production costs;

[0129] B. Specific methods for quantitative optimization

[0130] ① Empirical estimation method: After the formula components are determined, several quantitative preliminary selection schemes can be estimated based on the experience of predecessors and one's own experience.

[0131] ② Technical demonstration method: After the initial quantitative scheme is determined, technical analysis and demonstration are carried out based on the comprehensive objectives of quantitative optimization and the basic functions, physicochemical properties, evaluation index, price index and compatibility of the formula components. The initial scheme is made more reasonable and optimized through quantitative adjustment.

[0132] ③ Physical Comparison Method: After the technical demonstration and optimization of the scheme, physical samples should be prepared through actual operation for comparison, verification and fine-tuning. Specific operations include sample preparation, performance comparison, application verification, cost accounting, and quantitative fine-tuning, so as to obtain a feasible optimal scheme that meets the comprehensive goal of quantitative optimization.

[0133] (6) Real-time dynamic updates of the optimal formula: The formula should be updated regularly or the proportions should be fine-tuned according to market changes, user needs, technological progress and price changes to ensure the advanced nature and applicability of the optimal formula.

[0134] 3. Examples of Optimal Component Formulation

[0135] This patent categorizes the formulation of compound peppermint cooling agents into three types based on their different peppermint aroma characteristics: pure peppermint aroma type; mixed peppermint aroma type; and no peppermint aroma type. The specific formulation component selection methods are illustrated below for each of the above types:

[0136] (1) Example 1: Based on the product function requirements proposed by the customer, a qualified compound peppermint cooler with pure peppermint aroma was selected and tested by physical verification and comparison with commercially available control products.

[0137] A. Product Function Requirements: The peppermint aroma is refreshing and pleasant, the cooling sensation is mild and long-lasting, it can suppress bitterness, is soluble in water, and meets the standards for food additives.

[0138] B. Formulation Component Optimization Process and Method

[0139] ① Initial selection of main ingredients: WS-23 cooling agent with light aroma, medium to long-lasting cooling intensity and good water solubility is selected, and appropriate amounts of lactic acid menthol and peppermint oil are added as main ingredients;

[0140] ②Selection of auxiliary ingredients: Prioritize the use of small amounts of natural peppermint oil, menthone, and menthyl acetate, which have a refreshing but not strong peppermint aroma and a mild but not intense cooling sensation, to assist and improve the functions of the main ingredients;

[0141] ③ Carefully selected ingredients: A small amount of WS-5 cooling agent is carefully added to maintain a balanced and lasting cooling sensation, and a very small amount of steviol glycosides and cooling xylitol are carefully added to mask and repair the low bitterness of the natural mint flavoring.

[0142] ④ Specially Selected Ingredients: To meet the water-soluble function of the product, an edible water-soluble system containing the main solvent polysorbate, the co-solvent glyceryl monolaurate, the co-solvent propylene glycol, the dispersant dealdehyde ethanol, and the stabilizer polyethylene glycol is specially added to ensure that the water-soluble product has a homogeneous and transparent water-soluble effect.

[0143] ⑤ Quantitative Optimization: Based on experience, the specific proportions of the determined formula components are quantified, and no fewer than three parallel alternative schemes are proposed; the alternative schemes are technically analyzed and fine-tuned to determine their feasibility; then, samples are prepared and evaluated according to the proportions of the alternative schemes. Further re-selection can be carried out until a satisfactory quantified scheme is selected. The relevant evaluation results of the final optimization comparison are detailed in Table 13.

[0144] Table 13 Optimization and Evaluation of Pure Peppermint Aroma Compound Peppermint Cooling Agent Formulation Scheme

[0145]

[0146] Based on the analysis of the proportioning data, evaluation conclusions, and comprehensive scores of the different optimized schemes in Table 13, we can clearly see that Scheme 2's ratio of main, auxiliary, and supplementary ingredients to water-soluble special ingredients falls between Scheme 1 and Scheme 3. Its minty aroma, cooling intensity, duration, bitterness masking, and water solubility are all relatively good, making it a mature optimized scheme. Of course, its overall score of 45.8 points is still short of the maximum score, and further optimization and fine-tuning are possible to further refine and improve the optimized innovative formula. Furthermore, we can use the above optimization methods to optimize more innovative compound mint cooling agent formulas with a pure minty aroma that can meet various functional needs, as listed in Table 14.

[0147] Table 14 Detailed List of Optimal Formulation Schemes for Compound Peppermint Cooling Agent Components (Part 1)

[0148]

[0149] Note: The sixth preferred formulation in the table is the preferred result of Example 1.

[0150] C. Comparison with commercially available common compound menthol cooling agents

[0151] The water-soluble compound peppermint coolant formulated according to the sixth recipe of pure peppermint aroma in Table 14 was compared and evaluated with commercially available water-soluble or oil-water soluble peppermint flavoring samples. The results are shown in Table 15:

[0152] Table 15 Comparative Evaluation of Physical Samples of the Preferred Solution No. 6 of this Patent Pure Fragrance and Commercially Available Control Products

[0153]

[0154] Based on the evaluation results in Table 15, it can be determined that the physical sample prepared according to the sixth scheme of the pure peppermint aroma listed in Table 14 is superior to the commercially available reference product in terms of peppermint aroma, cooling intensity, and duration. Under the premise that its water solubility is no less than that of the commercially available reference product, its peppermint component and cooling agent content are also significantly better than the reference product, indicating that its application function and use value are significantly higher than the technical level of existing products.

[0155] (2) Example 2: Based on the product function requirements proposed by the customer, a qualified compound peppermint coolant with mixed peppermint aroma was selected and tested in kind and compared with commercially available control products.

[0156] A. Product Functional Requirements: A cooling agent with a blend of mint and spearmint aromas is required. The mint and spearmint scents should be rich and harmonious, with a full, rounded, and lingering cooling sensation that effectively masks and corrects bitterness. Suitable for addition to oral care products.

[0157] B. Optimization method for formulation components

[0158] ① Initial selection of main ingredients: It is advisable to use a basic combination of menthol and peppermint oil with strong aroma and cooling sensation, and add an appropriate amount of cooling agent WS-23 as the main ingredients;

[0159] ②Optimal selection of auxiliary ingredients: A small amount of peppermint oil is preferred to promote the fullness and roundness of the mint aroma, and an appropriate amount of cooling agent WS-5 and menthyl lactate are added to appropriately enhance the intensity and duration of the cooling sensation, thereby assisting and improving the functional deficiencies of the main ingredient.

[0160] ③ Carefully selected supplement: Select an appropriate amount of spearmint essential oil, a key ingredient of the product, as a supplement. At the same time, add a small amount of wintergreen oil and methyl menthol to enhance the oral care function and modify the bitter taste.

[0161] ④Special Ingredients: A very small amount of highly sweet neotame and xylitol, which enhances the cooling sensation, are added to mask and repair the bitterness of the natural mint flavoring.

[0162] ⑤ Quantitative Optimization: Based on experience, the proportions of the formulation components are quantified, multiple parallel alternative schemes are proposed, and technical analysis and fine-tuning are performed; samples are prepared and evaluated according to the proportions of the alternative schemes. Further selection can be carried out until a satisfactory quantitative scheme is selected. The relevant evaluation results of the final optimization comparison are detailed in Table 16.

[0163] Table 16 Optimization and Evaluation of Quantitative Schemes for Compound Peppermint Cooling Agents with Mixed Peppermint Aroma

[0164]

[0165] Based on the analysis of the proportioning data, evaluation conclusions, and comprehensive scores of the different schemes in Table 16, it is clear that the three optimized schemes have essentially the same effect on masking bitterness. Although the amount of sweetener varies, the effects are similar. Comparison of other functions shows that Scheme 3 is superior to the other schemes in terms of aroma concentration, aroma quality, cooling intensity, and duration, making it a mature and optimized scheme. Of course, Scheme 3's total comprehensive score of 47.1 points is still short of the maximum score, allowing for further optimization and fine-tuning to further refine and improve the formulation. Furthermore, we can use the above optimization methods to select more compound peppermint cooling agent formulations with mixed peppermint aromas that can meet various functional requirements, as listed in Table 17.

[0166] Table 17 Detailed List of Optimal Formulation Schemes for Compound Peppermint Cooling Agent Components (II)

[0167]

[0168] Note: The first preferred formulation in the table is the preferred result of Example 2.

[0169] C. Comparison with commercially available common compound menthol cooling agents

[0170] Oil-soluble spearmint flavorings commonly sold in the market for oral care are also multi-component complexes containing various peppermint ingredients, and can be categorized as mixed-aroma complex peppermint coolants. A comprehensive comparative evaluation was conducted on physical samples of mixed-aroma complex peppermint coolants prepared according to the scheme in section 1 of the table above, and on similar commercially available control samples. The results are shown in Table 18.

[0171] Table 18 Comparison and evaluation of physical samples of the preferred blended mint solution of this patent with commercially available control products.

[0172]

[0173]

[0174] According to the evaluation results in Table 18, it can be determined that the product prepared according to the first scheme of mixed mint aroma listed in Table 17 is superior to the commercially available control product in terms of the concentration and quality coordination of the mixed aroma of spearmint and mint, as well as the intensity and duration of the cooling sensation. Although the content of spearmint component is lower than that of the commercially available control product, considering the need for aroma balance and coordination and the higher requirements for cooling sensation, it is necessary to improve the function of the traditional product. Under the premise that the bitterness suppression effect is not lower than that of the commercially available control product, its mint component and cooling agent content are significantly better than those of the control product, indicating that its application function and use value are significantly higher than the existing technology.

[0175] (3) Example 3: Based on the product function requirements proposed by the customer, a qualified compound peppermint coolant without peppermint aroma was selected and tested by physical verification and comparison with commercially available control products.

[0176] A. Product Functional Requirements: A strawberry-flavored, sweet-scented, compound mint cooling agent for baked goods, requiring no minty aroma, no bitterness, a mild and long-lasting cooling sensation, high temperature resistance, and compliance with food additive standards.

[0177] B. Process and Methods for Optimizing Formulation Components

[0178] ① Initial selection of main ingredients: WS-23 cooling agent with a light aroma and no bitterness, moderate and long-lasting cooling sensation and high temperature resistance, and an appropriate amount of menthol lactate with a mild and long-lasting cooling sensation and low bitterness should be selected as the main ingredients;

[0179] ②Optimal selection of excipients: Using appropriate amounts of menthyl acetate with fruity aroma and mild cooling sensation and WS-5 cooling agent with strong cooling sensation as excipients can promote the richness of strawberry fruit aroma and make up for the slightly low cooling function of menthyl lactate.

[0180] ③ Carefully selected ingredients: The addition of a small amount of juniper berry oil can make the strawberry aroma more complex and layered, and the addition of a small amount of WS-12 cooling agent can enhance, balance and prolong the cooling sensation, and enhance the overall high temperature resistance of the cooling agent.

[0181] ④ Special selection of ingredients: The main ingredients are selected in appropriate amounts of strawberry aldehyde and strawberry ester as the base aroma of strawberry fruit, and small amounts of ethyl acetate, butyl acetate, ethyl vanillin and maltol are selected to increase the richness and simulation of strawberry fruit aroma, making its fresh, sweet and slightly sour fruit aroma more layered.

[0182] ⑤ Quantitative Optimization: Based on experience, the proportions of the determined formulation components are quantified, and no fewer than three parallel alternative schemes are proposed. Technical analysis and fine-tuning are then performed on the alternative schemes. Samples are then prepared and evaluated based on the proportions of the alternative schemes. If the selected quantified scheme is not satisfactory, further selection can be conducted until a satisfactory quantified scheme is selected. The relevant evaluation results of the final optimization comparison are detailed in Table 19.

[0183] Table 19 Optimization and Evaluation of Quantitative Schemes for Compound Peppermint Cooling Agents Without Peppermint Scent

[0184]

[0185] Analysis of the proportions, evaluation conclusions, and overall scores of the different preferred schemes in Table 19 shows that, comparatively, Scheme 1 has a significantly better match between the proportions of its main, auxiliary, and supplementary ingredients and the special strawberry flavor component. The rich strawberry aroma is fresh, sweet, and layered; the slight minty aroma and mild bitterness are almost completely masked; the cooling sensation is smooth, gentle, and lingering; and it exhibits good high-temperature resistance. Its overall efficacy also aligns with the pre-set functional requirements; therefore, it is a mature and preferred scheme. However, its overall score of 46.8 points is still short of a perfect score, and further optimization and fine-tuning are possible to further refine and improve the preferred scheme and formula combination.

[0186] Furthermore, we can use the above optimization method to select more compound peppermint coolant formulations that are free of peppermint aroma and can meet a variety of different functional needs, as listed in Table 20.

[0187] Table 20. Detailed Formula of Compound Peppermint Cooling Agent (Part Three)

[0188]

[0189] Note: The third preferred formulation in the table is the preferred result of Example 3.

[0190] C. Evaluation: The strawberry-scented compound mint coolant without mint aroma, produced by the third preferred formula listed in Table 20, is an original product, and there is currently no commercially available reference product. The comprehensive evaluation results are listed in Table 21.

[0191] According to the evaluation results in Table 19 and Table 21, it can be seen that a certain balance is achieved between the two when the content of peppermint component is greater than 60% and the content of strawberry component is greater than 35% in the optimized strawberry-flavored peppermint cooling agent formula.

[0192] Table 21. Sample Evaluation of Preferred Mint Cooling Agents Without Mint Scent

[0193]

[0194] In this optimized formula, the strawberry component offers a refreshing sweetness and rich, layered strawberry aroma that is fresh, sweet, and not cloying; the mint component provides a smooth, lingering coolness; and the subtle minty aroma and low bitterness are well masked. This allows the functional properties of both components to be maximized, resulting in the optimal formula combination. This will be further confirmed in the application example three described later.

[0195] (iv) Examples of Product Process Design, Pilot Production and Application of Optimized Innovative Formulas

[0196] 1. Process design, trial production, and application of the compound cooling agent made from the sixth formula of Pure Fragrance.

[0197] The Pure Fragrance Formula 6 Compound Cooling Agent refers to a water-soluble compound mint cooling agent produced according to the Pure Mint Fragrance Formula 6 in Table 12. The product formulation, process design, pilot production operation steps and methods, and practical application examples are detailed below:

[0198] (1) Product formulation: WS-23 cooling agent 11.0%, menthyl lactate 5.0%, peppermint oil 4.0%, natural menthol 2.0%, menthone 3.0%, menthyl acetate 2.0%, WS-5 cooling agent 1.0%, steviol glycosides 0.2%, xylitol 1.8%, a certain type of polysorbate 52.0%, glyceryl monolaurate 8.0%, dealdehyde ethanol 5.0%, propylene glycol 4.0%, polyethylene glycol 1.0%.

[0199] (2) Process operation steps and methods for pilot production in the workshop

[0200] ① Open the 50-liter jacketed electric heating stainless steel reactor and set the temperature to 60℃±2℃ and maintain a constant temperature. At the same time, add 26.0 kg of a certain type of polysorbate, 2.0 kg of propylene glycol, and 0.5 kg of polyethylene glycol into the reactor through the feeding port in sequence.

[0201] ② Turn on the variable frequency speed mixer and control the speed to 300-350 r / min. While stirring, slowly add 4.0 kg of glyceryl monolaurate, 5.5 kg of WS-23 cooling agent, 0.5 kg of WS-5 cooling agent, 2.5 kg of menthyl lactate, 1.0 kg of natural menthol, 0.9 kg of xylitol, and 0.1 kg of steviol glycosides. Keep the mixture warm and continue stirring at the original speed for 3 minutes. Turn on the reactor lighting and observe carefully. Stop heating when all solid materials have dissolved and the liquid is transparent.

[0202] ③ After the liquid material has cooled naturally to below 35°C, add 2.0 kg of peppermint oil, 1.5 kg of menthone, 1.0 kg of menthyl acetate and 2.5 kg of dealdehyde alcohol while stirring;

[0203] ④ Turn on the variable frequency speed control and adjust the speed to above 6000r / min to perform high-shear dynamic homogenization; after 5 minutes, turn off the machine to obtain 50 kg of a certain type of edible water-soluble compound mint cooling agent product with pure mint aroma.

[0204] (3) Application Example 1: Preparation of a refreshing mint dew for summer cooling

[0205] ① Functional Requirements and Design Concept: To create a refreshing summer beverage with the effects of quenching thirst, relieving heat, and reducing internal fire. It is cooler than herbal tea, more refreshing than ice cream, and more appealing than sports drinks.

[0206] ②Product Formula: 2.0g water-soluble compound menthol cooling agent, 3.0g licorice extract, 2.0g Hangzhou white chrysanthemum extract, 1.0g honeysuckle extract, 0.5g sodium citrate, 2.0g xylitol, 0.1g steviol glycosides, 0.1g vitamin C, 0.01g sodium copper chlorophyllin, and the remainder is purified water. This product was prepared in a trial batch of 1000ml.

[0207] ③ Laboratory preparation method: Weigh 1.0 g of honeysuckle extract, 3.0 g of licorice extract, and 2.0 g of Hangzhou white chrysanthemum extract and add them to a 1500 ml glass beaker; then add 210 ml of purified water, place the beaker on a magnetic stirring plate, and heat to 60°C while stirring at low speed until the extracts are completely dissolved in the water; stop heating and keep warm at 30-35°C; add 300 ml of purified water to dilute, and add 0.5 g of sodium citrate, 0.1 g of vitamin C, 0.1 g of steviol glycosides, and 2.0 g of xylitol while stirring, and then add 2.0 g of water-soluble compound menthol cooling agent; accelerate stirring for 2 minutes, then stop keeping warm and stirring, and observe that the solution should be homogeneous and transparent. Finally, add 500 ml of purified water, and slowly add about 0.01 g of sodium copper chlorophyllin pigment while stirring at low speed to adjust the color of the liquid to a light mint green tone. After filtration, about 1000 ml of mint-flavored refreshing beverage is obtained.

[0208] ④ Comparison with commercially available reference products: The efficacy evaluation results of the mint-flavored refreshing beverage made according to the technical requirements of this patent and a well-known brand of red-canned herbal tea beverage are listed in Table 22:

[0209] Table 22 Comparative Evaluation of Peppermint Icy Cool Drink and Commercially Available Reference Products

[0210]

[0211] Based on the evaluation results in Table 22, we can clearly see that the main components of the Mint Refreshing Dew produced by this patented technology are similar to those of the commercially available herbal tea, each with its own advantages; their main functions also have their own characteristics, but the commercially available herbal tea is slightly inferior; in other evaluation items, the Mint Refreshing Dew is slightly better. The overall evaluation result is that the Mint Refreshing Dew is slightly superior to the commercially available herbal tea, indicating that this patented product is significantly ahead of existing technology products.

[0212] 2. Process design, trial production, and application examples of the compound cooling agent prepared using the first blended fragrance formula.

[0213] The first blended fragrance compound cooling agent refers to an oil-soluble compound cooling agent with a mixed peppermint and spearmint aroma produced according to the first blended peppermint aroma formula in Table 17. The process flow design, pilot-scale operation steps and methods, and practical application of this product are detailed below:

[0214] (1) Product formula: 15.0% natural menthol, 23.0% natural peppermint oil, 12.0% WS-23 cooling agent, 5.0% peppermint oil, 4.0% menthyl lactate, 6.0% WS-5 cooling agent, 0.1% neotame, 1.9% sorbitol, 26.0% spearmint essential oil, 5.0% wintergreen oil and 2% methyl menthate.

[0215] (2) Process operation steps and methods for pilot production in the workshop

[0216] ① Open the 50-liter jacketed electric heating stainless steel reactor and set the temperature to 55℃±2℃ and maintain a constant temperature. At the same time, add 11.5 kg of natural peppermint oil, 2.5 kg of peppermint oil, 13.0 kg of spearmint essential oil, 2.5 kg of wintergreen oil and 1.0 kg of methyl menthate to the reactor in sequence using a siphon pump.

[0217] ② Turn on the variable frequency speed mixer and control the speed to 300-350 r / min. While stirring, slowly add 7.5 kg of natural menthol, 6.0 kg of WS-23 cooling agent, 3.0 kg of WS-5 cooling agent, 2.0 kg of menthyl lactate, 0.95 kg of sorbitol, and 0.05 kg of neotame. Keep warm and continue stirring at the original speed for 3 minutes. Observe that all solid materials have dissolved and the liquid is transparent, then stop heating and turn off the machine.

[0218] ③ After the liquid material cools naturally to below 35°C, it can be poured into two 28L plastic containers for fragrance to obtain 50 kg of oil-soluble peppermint and spearmint mixed fragrance compound cooling agent product.

[0219] (3) Application Example 2: Preparation of a portable soft-pack refreshing mint mouthwash

[0220] A. Functional Requirements and Design Concept: To create a soft-pack, handbag-sized, refreshing mint mouthwash with antibacterial, anti-cavity, acid-resistant, gum-protecting, breath-freshening, and long-lasting fragrance effects. It should use all-natural antioxidant and antibacterial ingredients, and be free of alcohol, fluoride, chlorhexidine, and other cavity-repellent, bactericide, and preservative agents. It should be more refreshing and cooling than commercially available mouthwashes, with safer ingredients and greater ease of use.

[0221] B. Product Formula: 6.0g of peppermint and spearmint compound cooling agent, 20.0g of microemulsifying surfactant, 10.0g of xylitol, 2.0g of glycerin, 3.0g of honeysuckle extract, 1g of tea polyphenols, 0.5g of tea tree oil, and 1.5-3.0g of sodium bicarbonate, with the remainder being deionized water. A total of 1000ml of this product was prepared.

[0222] C. Preparation method:

[0223] ① Preparation of water-soluble microemulsion compound surfactant: Weigh 28g of a certain type of polysorbate, 56g of hydrogenated castor oil (RH40), 6g of glyceryl monolaurate, 6g of propylene glycol, 2g of polyethylene glycol, 0.2g of steviol glycosides, and 1.8g of sorbitol and add them to a 150ml glass beaker. Place the beaker on a magnetic stirring plate and heat to a constant temperature of 65℃±2℃. Turn on low-speed stirring until the materials are completely dissolved and transparent, then turn off the stirring. 100g of water-soluble microemulsion compound surfactant specifically for oil-soluble compound menthol cooling agents can be obtained for later use.

[0224] ②Ingredient preparation: Weigh out 6.0g of peppermint and spearmint compound cooling agent, 20.0g of special water-soluble microemulsified compound surfactant, 10.0g of xylitol, 2.0g of glycerin, 3.0g of honeysuckle extract, and 1.0g of tea polyphenols, and add them to a 1500ml glass beaker in sequence; place the beaker on a magnetic stirring heating plate and heat it to a constant temperature of 35℃±2℃; at the same time, add 1000ml of deionized water and start stirring at low speed, slowly add 0.5g of tea tree oil, and then start stirring at high speed until the materials are completely dissolved and mixed, and the liquid is transparent;

[0225] ③ Adjusting the color and pH: Use precision test paper to determine the initial pH value of the solution. Slowly add 1.0 to 3.0 grams of sodium bicarbonate while stirring at low speed. Continuously measure the pH value of the solution while adding. When the pH value is weakly alkaline and in the range of 7.5 to 7.8, use sodium copper chlorophyllin to adjust the light mint green color.

[0226] ④d. Filling: Dispense the prepared refreshing mint mouthwash into 10ml soft plastic packages and seal them with a small laboratory sealing machine to obtain 10 boxes * 10 bottles * 10ml portable soft packaging refreshing mint mouthwash new product.

[0227] D. Comparison with commercially available reference products: The efficacy comparison results of the icy mint mouthwash produced by this patent and a well-known brand of portable mouthwash made with olafluo tea are listed in Table 23:

[0228] Table 23 Comparison and Evaluation of Icy Mint Mouthwash with Commercially Available Control Products

[0229]

[0230] Based on the evaluation in Table 23, we can perform the following analysis and comparison:

[0231] ① In terms of function, both are portable products for cleaning the mouth and freshening the air. The control product mainly focuses on preventing tooth decay and inhibiting the formation of dental plaque; the new product mainly focuses on clearing heat and removing fire, anti-oxidation, antibacterial and anti-inflammatory effects, and inhibiting dental plaque. They have similarities, but each has its own characteristics; the new product is slightly better than the commercially available control product.

[0232] ② In terms of composition, the reference standard mainly uses medicinal chemicals such as olaflurane, cetylpyridinium chloride, and phenoxyethanol to achieve the product's efficacy, with green tea extract playing an auxiliary role; while the new patented product mainly utilizes natural products that are both medicinal and edible, such as spearmint essential oil, multi-component peppermint, tea tree oil, tea polyphenols, honeysuckle, and xylitol, to achieve the product's efficacy, with glycerin and baking soda playing only an auxiliary role; the new product's functionality and raw material safety are significantly better than the commercially available reference standard.

[0233] ③ In terms of color, aroma, taste and texture, the two have their own characteristics and differences: the aroma of the control product is mainly tea aroma with mint as a secondary aroma, while the new product has a combination of spearmint, mint and tea aroma, with the three aromas combined in a harmonious and balanced way; the taste of the control product is mild green tea flavor and light and not lasting mint flavor, while the taste of the new product is mild green tea flavor that is harmonious, sweet and refreshing, elegant spearmint aroma and mint coolness, with a gentle, round and lasting coolness; the new product is significantly better than the commercially available control product.

[0234] The above analysis clearly shows that the new product is superior to the control product, and the patented technology is superior to the existing technology level.

[0235] 3. Process Design, Pilot Production, and Application Examples of the Compound Cooling Agent Prepared with Fragrance-Free Formula No. 3

[0236] The unscented compound cooling agent, formula 3, refers to the strawberry-scented compound mint cooling agent produced according to the unscented formula 3 in Table 20. The process flow design, pilot-scale operation steps and methods, and practical application of this product are detailed below:

[0237] (1) Product formulation: WS-23 cooling agent 24%, menthyl lactate 16%, menthyl acetate 10%, WS-5 cooling agent 4%, WS-12 cooling agent 4%, juniper berry oil 2%, strawberry aldehyde 21%, strawberry ester 10%, ethyl acetate 3%, butyl acetate 2%, ethyl vanillin 2%, maltol 1%, xylitol 0.8%, and steviol glycosides 0.2%.

[0238] (2) Process operation steps and methods for pilot production in the workshop

[0239] ① Turn on the 50-liter electrically heated stainless steel reactor, set the temperature to 50℃±2℃ and maintain a constant temperature. Add 10.5 kg of strawberry aldehyde, 5.0 kg of strawberry ester and 5.0 kg of menthyl acetate to the reactor in sequence using a siphon pump.

[0240] ② Turn on the variable frequency speed mixer and control the speed to 300-350 r / min. While stirring, slowly add 12.0 kg of WS-23 cooling agent, 8.0 kg of menthyl lactate, 2.0 kg of WS-5 cooling agent, 2.0 kg of WS-12 cooling agent, 1.0 kg of vanillin, 0.5 kg of maltol, 0.40 kg of xylitol, and 0.1 kg of steviol glycosides. Keep warm and continue stirring for 3 minutes. Stop heating when the liquid becomes transparent.

[0241] ③ When the liquid in the reactor cools down to below 35°C, use a siphon pump to add 1.5 kg of ethyl acetate, 1.0 kg of butyl acetate and 1.0 kg of juniper oil to the reactor in sequence. Stop stirring and turn off the machine after 3 minutes to obtain 50 kg of edible strawberry-flavored sweet and fragrant compound mint cooler product without mint aroma.

[0242] (3) Application Example 3: Preparation of a refreshing strawberry jam

[0243] A. Functional Requirements and Design Concept: To create a refreshing strawberry jam specifically for baked goods, cleverly blending the coolness of mint with the sweet and tart flavor of strawberries. It can be used as a filling, sandwich, or coating for bread, pastries, cookies, and biscuits.

[0244] B. Product Formula: 360g fresh, ripe strawberries, 50g white sugar, 45g xylitol, 25g rock sugar, 0.1g steviol glycosides, 15g cream cheese, 20g fresh lemon juice, and 6g edible strawberry-flavored mint-based cooling agent. No water is added. This yields approximately 500g of refreshing strawberry jam.

[0245] C. Preparation Method: ① Fresh Strawberry Pretreatment: Weigh 360g of fresh strawberries and soak them in 5% light salt water for 10 minutes. Remove the stems, rinse with clean water, and then cut them diagonally into pieces. Drain any adhering water. ② Sugaring and Gum Extraction: Place the strawberries in a 500ml glass beaker. Weigh out 50g of sucrose, 45g of xylitol, 25g of crushed rock sugar, and 0.1g of steviol glycosides, and add them to the beaker in sequence. Mix well to preserve the sugar. Then seal the beaker with plastic wrap and refrigerate at 3-5℃ for 8-10 hours. ③ Pulping and Concentration: Pour the sugared strawberries and juice into a 1000ml stainless steel stirring and heating cup and stir until it becomes a paste. Then heat the cup and keep it at 103℃±2℃ to evaporate excess water, stirring constantly until the strawberry jam becomes a thick paste. Turn off the heat and allow it to cool naturally to below 60℃. ④ Ingredient addition and mixing: While stirring, add 15.0g of cream cheese, 20ml of freshly squeezed lemon juice, and 10g of edible strawberry-flavored mint-based cooling agent. Continue stirring for 5 minutes, then turn off the machine. ⑤ Bottling: While still hot, dispense and seal into 250ml edible glass jars to obtain approximately 500g of refreshing strawberry jam with a mint flavor.

[0246] D. Comparison with commercially available reference products: The evaluation results of the efficacy comparison between the refreshing strawberry jam produced by this patent and a well-known brand of frey strawberry jam sold in the market are listed in Table 24.

[0247] Table 24 Comparison and Evaluation of Iced Strawberry Jam and Commercially Available Reference Products

[0248]

[0249] Based on the evaluation in Table 24, we can make the following analysis and comparison:

[0250] ① In terms of color, aroma, flavor, shape, and taste, the new product matches the control product in color, shape, and aroma, with no significant difference in quality; however, there is a significant difference in taste and texture, mainly because the new product has added a cooling mint flavor, resulting in a richer, more layered, and more appealing taste. It is significantly superior to the commercially available control product.

[0251] ② In terms of main ingredients, both products use the same strawberry as the main ingredient, but the auxiliary ingredients are not entirely the same. The new product has three main improvements and innovations: First, it uses xylitol and steviol glycosides to replace some of the white sugar and reduce the total sugar content, thereby lowering the glycemic index and significantly reducing the risk of high blood sugar for dessert lovers; second, it uses cheese cream instead of regular cream, eliminating the harmful effects of unsaturated fatty acids entering the product; and third, by adding a small amount of strawberry-flavored compound mint cooler, the new product has a more novel and refreshing taste experience, which is significantly better than the commercially available comparison product.

[0252] The above analysis clearly shows that the new product is significantly superior to the commercially available reference product, and the technology of this patented product is significantly superior to the existing technology level.

[0253] [Note] The embodiments described in this invention are merely illustrative of several implementation methods and are described in detail, but they should not be construed as limiting the scope of this invention. Those skilled in the art can make various modifications and improvements without departing from the concept of this invention, and these all fall within the scope of protection of this invention. Therefore, the scope of protection of this patent should be determined by the appended claims.

Claims

1. The application discloses a composite mint cooling agent, a refined research on its functions and characteristics, and a creation and application of a formula optimization system.

2. The composite mint cooling agent according to claim 1, characterized in that the components thereof include main materials, auxiliary materials, supplementary materials, and special materials; the main materials include but are not limited to natural menthol, natural peppermint oil, natural oil of pepper-like mint, and synthetic amide and non-amide mint cooling fragrances WS-3, WS-5, WS-12, WS-23, WS-27, etc.; the components of the auxiliary materials include but are not limited to natural peppermint crude oil, natural peppermint essential oil, natural peppermint base oil, and synthetic menthone, menthyl acetate, menthyl lactate, menthone glycerol ketal, menthoxy propanediol, and amide and non-amide mint cooling fragrances, etc.; the supplementary materials include but are not limited to natural non-mint cooling and fragrant materials and synthetic amide and non-amide mint cooling fragrances, etc.; the special materials include but are not limited to spearmint essential oil, thyme essential oil, rose essential oil, other non-mint natural fragrant materials, and sucrose, stevioside, neotame, and other bitter-reducing sweeteners, as well as xylitol, mannitol, sorbitol, erythritol, and other cooling-promoting or cooling-enhancing sweeteners, and one or more of solvents with special dissolving functions, such as ethanol, propylene glycol, ethylene glycol, certain types of polysorbate esters, certain types of polyoxyethylene ethers, and certain types of hydrogenated castor oil.

3. The creation of the formula optimization system of the composite mint cooling agent according to claim 1, characterized in that the structure thereof includes but is not limited to a table tool for formula component optimization, an optimization process, and an operation method.

4. The application of the formula optimization system of the composite mint cooling agent according to claim 1, characterized in that it includes the optimization of three representative composite mint cooling agents with pure mint aroma, mixed mint aroma, and no mint aroma, respectively, using the optimization system, and the promotion of more component formulas with technical innovations, respectively; then, representative innovative formulas are selected to design the production process of products and the operation steps and methods of pilot production in the workshop, and product prototypes are trial-produced, and innovative products with novel practicality are trial-produced using the product prototypes of the innovative formulas.

5. A formulation of a complex mint cooling agent according to claim 3, characterized in that This optimization system includes but is not limited to the in-depth refinement, comparison, research, and analysis of the functions and characteristics of 15 main natural mint cooling fragrances and synthetic mint cooling fragrances, and the creation of the related function descriptions, evaluations, technical parameters, and analysis and research results on the basis of the technical functions of the description and index editing of other mint cooling fragrances and non-mint cooling and fragrant materials commonly used in compounding, and the arrangement and editing of the results into lists as table tools for the optimization of the components of the composite mint cooling agent formula, respectively; this table tool includes but is not limited to the following five kinds: A. Table tool one: function description and evaluation parameters (one), (two) of fifteen main mint cooling fragrances (see Table 1 and Table 1-continued on page 12 of this claim); B. Table tool two: function description and index of other mint cooling fragrances (see Table 2 on page 13 of this claim); C. Table tool three: function description and index of commonly used non-mint cooling and fragrant materials for compounding (see Table 3 on page 14 of this claim); D. Table 4: Analysis and explanation of the functions of the components of the composite mint cooling agent formula (see Table 4 on page 15 of this specification); E. Table 5: Comparison and analysis of the functional characteristics of natural and synthetic mint cooling agents (see Table 5 on page 16 of this specification).

6. A formulation of a complex mint cooling agent according to claim 3, characterized in that The preferred system of the formula includes, but is not limited to, the preferred process and method of operation of the formula components; based on the in-depth, detailed, targeted experiments, analysis and research on the functions and characteristics of a large number of natural and synthetic mint cooling agents and other non-mint fragrances, coolants and adjuvants, the present application first proposes and formulates the preferred process and method of operation of the formula components of the composite mint cooling agent, which is described in detail as follows: A. Primary selection of main ingredients The main ingredients of the composite mint cooling agent are selected from a large number of natural or synthetic mint cooling agents according to the actual needs of the product functions to determine the base tone of the product functions; B. Selection of auxiliary ingredients After the main ingredients of the composite mint cooling agent formula are determined, the functions of the auxiliary ingredients that match the functions of the main ingredients should be selected to enrich the functions of the composite formula, forming a combination of main and auxiliary ingredients; C. Selection of supplementary ingredients After the combination of main and auxiliary ingredients of the composite mint cooling agent formula is basically determined, the selection of supplementary ingredients should be carried out; the selected ingredients should be few but precise, balanced in combination, carefully selected without omissions, accurately dosed and refined, and further adjusted to further strengthen the product functions; D. Selection of special ingredients The special ingredients of the composite mint cooling agent described in the present application mainly refer to the following three types of materials (they have special qualities and specific properties that are indispensable to the product): a. Product-specific ingredients: are added to meet the special functions of special products, including but not limited to mint cooling agents, other fragrances and other functional ingredients; b. Modification-specific ingredients Many components in the composite mint cooling agent do not have a bitter taste limitation when used in daily chemical products, but must be hidden and modified when used in food or medicine for oral use; a small amount of bitter-reducing sweetener should be added as a special ingredient to reduce bitterness and improve taste; it includes but is not limited to sucrose, stevioside and neotame, as well as erythritol, sorbitol, mannitol, etc. to promote cooling, increase cooling and reduce bitterness; c. Solvent-specific ingredients Solvent-specific ingredients are mainly divided into oil-soluble and water-soluble types: S1: Oil-soluble solvent-specific ingredients: natural mint oil, natural mint essential oil, natural peppermint oil and menthone, menthyl acetate are good oil-soluble solvent-specific ingredients; it also includes but is not limited to menthol, propylene glycol, linalool, petroleum ether, caprylic capric glycerin, glyceryl triacetate and other non-mint oil solvents; S2: Water-soluble specific ingredients: are surfactant solvents that can easily dissolve most natural or synthetic hydrophobic mint cooling agents in water; it includes but is not limited to alcohol, propylene glycol, ethylene glycol, polyethylene glycol, certain types of polysorbate, certain types of polyoxyethylene ether and certain types of hydrogenated castor oil, etc. surfactants; E. Quantitative selection After the components of the composite mint coolant formula are determined, a comprehensive analysis is still needed from the aspects of application function, product characteristics and cost control, and specific optimization methods are used to further determine the precise quantitative ratio of each component of the formula; make it a dynamic balance optimization technical scheme, which is quantitative optimization; a. The comprehensive goal of quantitative optimization: strong application function, significant product characteristics, and precise product cost control; b. Specific method of quantitative optimization S1: Empirical estimation method: After the components of the composite mint coolant formula are determined, the initial selection scheme of several quantitative ratios can be roughly estimated according to the experience of predecessors and personal experience; the difference between the ratios of different components in the same scheme should meet the requirement of mutual fusion; the sum of the quantitative ratios of all components should be kept at 100%; the difference between the ratios of a certain component in different schemes should also maintain a certain distance to facilitate further optimization; S2: Technical demonstration method: After the initial selection of quantitative scheme is determined, technical analysis and demonstration can be carried out according to the comprehensive goal of formula quantitative optimization and the basic function, physicochemical properties, evaluation index, price index and mutual compatibility of formula components, and the initial selection scheme is further optimized through quantitative adjustment; S3: Real object comparison method: The scheme optimized by technical demonstration still needs to be verified by real object; the real object sample is prepared through actual operation to compare, verify and fine-tune; the specific operation includes sample preparation, performance comparison, application demonstration, cost accounting and quantitative fine-tuning, so as to obtain a feasible optimization scheme meeting the comprehensive goal of quantitative optimization; F. Real-time dynamic update optimization In order to ensure the advancement and applicability of the optimized formula, the components of the determined formula should be updated and the proportion should be fine-tuned regularly according to the market changes, user needs, technological progress and price changes, so as to ensure the leading position of the optimized formula; The present application technology relies on the solid technical foundation of the component optimization system of the composite mint coolant formula, follows the formula optimization principle, adopts the correct selection method, flexibly uses the table optimization tool, refers to the related function description, evaluation parameters, performance characteristics and function indexes in the table to select the appropriate table tool and determine the specific optimization target, and then according to the clear optimization process and method, the innovative formula of the composite mint coolant meeting the product function demand can be conveniently optimized.

7. The application of the composite mint coolant formula optimization system according to claim 4, characterized in that it includes three representative component formulas optimized by the optimization system and more component formulas with technological innovation are pushed out; and the innovative formulas of the pure mint aroma composite coolant are listed in Table 6 "Composite Mint Coolant Component Function Formula Optimization Scheme Details (I)" (see page 17 of this claim); a pure mint aroma composite coolant innovative product is selected from the representative formula 6 in Table 6; and the function requirements, component formula, process design and workshop pilot production operation steps and methods of the innovative product and its actual application are as follows: A. Product functional requirements: a compound mint coolant with fresh and pleasant mint aroma, soft and lasting cooling sensation, and the ability to inhibit bitterness and dissolve in water, in line with food additive standards; B. Product formula: WS-23 cooling agent 11.0%, menthyl lactate 5.0%, peppermint oil 4.0%, natural menthol 2.0%, menthone 3.0%, menthyl acetate 2.0%, WS-5 cooling agent 1.0%, steviol glycosides 0.2%, xylitol 1.8%, certain polysorbate 52.0%, glycerol monolaurate 8.0%, de-aldehyde ethanol 5.0%, propylene glycol 4.0%, polyethylene glycol 1.0%; C. Process operation steps and methods for pilot production in the workshop S1: Turn on the 50 liter interlayer electric heating stainless steel reactor and set the temperature to 60℃±2℃ and keep constant, at the same time, add certain polysorbate 26.0 kg, propylene glycol 2.0 kg, and polyethylene glycol 0.5 kg into the reactor in turn from the feeding port; S2: Turn on the variable frequency speed mixer and control the speed at 300-350 r / min, slowly add glycerol monolaurate 4.0 kg, WS-23 cooling agent 5.5 kg, WS-5 cooling agent 0.5 kg, menthyl lactate 2.5 kg, natural menthol 1.0 kg, xylitol 0.9 kg, and steviol glycosides 0.1 kg under stirring, keep the original speed and continue stirring for 3 minutes, turn on the reactor light and observe the dissolution of the solid material, stop heating when the liquid is transparent; S3: After the liquid cools to below 35℃, add peppermint oil 2.0 kg, menthone 1.5 kg, menthyl acetate 1.0 kg, and de-aldehyde ethanol 2.5 kg under stirring; S4: Turn on the variable frequency speed and adjust the speed to above 6000 r / min for high shear dynamic homogenization; turn off the machine after 5 minutes to obtain 50 kg of certain edible water-soluble compound coolant with pure mint aroma; D. Actual application of the product: preparation of a mint ice cool drink for summer heat relief a. Functional requirements and design concept Make a summer heat-relieving cooling beverage that is cooler and more refreshing than herbal tea, with the functions of heat relief, heat reduction, fatigue relief, and energy boosting; b. Product formula: For this product, 1000 ml of pure water is used as the main body, certain water-soluble compound mint coolant with pure mint aroma produced by the optimal formula 6 in Table 6 is added as the main material, and appropriate amounts of sodium citrate, Hangzhou white chrysanthemum extract, honeysuckle extract, licorice extract, and sweeteners are added to make it; c. Preparation method: The method for preparing mint ice cool drink in the laboratory includes the following steps: ①Take 1.0 g of honeysuckle extract, 3.0 g of licorice extract and 2.0 g of Hangzhou white chrysanthemum extract, add them into a 1500 ml glass beaker, then add 210 ml of purified water, place the beaker on a magnetic stirring heating plate, stir at low speed and heat to 60℃ until the extract is completely dissolved in water; ②Stop heating and naturally cool to 30-35℃, then add 300 ml of purified water to dilute, add 0.5 g of sodium citrate, 0.1 g of vitamin C, 0.1 g of stevia glycosides and 2.0 g of xylitol in sequence under stirring, finally add 2.0 g of water-soluble composite mint coolant, continue to stir at high speed, stop heating and stirring after 2 minutes, and observe that the whole solution should be homogeneous and transparent; ③Add 500 ml of purified water, slowly add about 0.01 g of copper sodium salt chlorophyll pigment to adjust the color of the solution to light mint green under low-speed stirring, filter to obtain about 1000 ml of mint ice cool beverage.

8. The application of the preferred system of the composite mint coolant formula according to claim 4, characterized in that it comprises three representative component formulas with more innovative components selected by the preferred system; the innovative component formulas of the mixed mint aroma composite coolant are listed in Table 7 "Composite Mint Coolant Component Function Formula Selection Scheme (II)" (see the table on page 18 of this claim); a mixed mint and spearmint aroma composite coolant innovative product is selected from the representative formula 1 in Table 7; and the function requirements, component formula, process design and operation steps and methods of the innovative product in the pilot production in the workshop, as well as its actual application are as follows: A. Product function requirements: a composite coolant with mixed mint and spearmint aroma, which requires rich and harmonious mint and spearmint aroma, full and round cool feeling, and can better inhibit and modify bitterness, suitable for adding to oral care products; B. Product formula: natural menthol 15.0%, natural mint essential oil 23.0%, WS-23 cooling agent 12.0%, peppermint oil 5.0%, menthyl lactate 4.0%, WS-5 cooling agent 6%, neotame 0.1%, sorbitol 1.9%, spearmint essential oil 26.0%, wintergreen oil 5.0%, and menthol methyl ester 2%; C. Process operation steps and methods in the pilot production in the workshop S1: Start a 50 liter double-layer electric heating stainless steel reactor and set the temperature to 55℃±2℃, then add natural mint essential oil 11.5 kg, peppermint oil 2.5 kg, spearmint essential oil 13.0 kg, wintergreen oil 2.5 kg and menthol methyl ester 1.0 kg into the reactor in sequence using a siphon pump; S2: Turn on the frequency conversion speed mixer, control the speed of 300-350 r / min, slowly add natural menthol 7.5 kg, WS-23 cooling agent 6.0 kg, WS-5 cooling agent 3.0 kg, menthyl lactate 2.0 kg, sorbitol 0.95 kg and neotame 0.05 kg under stirring, keep warm and continue stirring at the original speed for 3 minutes; turn on the reaction kettle lighting, pay attention to control the feeding speed slowly to avoid solid material deposition in the bottom of the reaction kettle, and observe that the solid material is completely dissolved, the liquid is transparent, stop heating and turn off the machine; S3: After the liquid is naturally cooled to below 35℃, the discharge valve can be opened, and the liquid is injected into two 28L plastic barrels for perfume, thereby obtaining 50 kg of oil-soluble composite coolant with the mixed aroma of peppermint and spearmint; D. Actual application of the product: preparation of a portable soft-pack ice-cold peppermint mouthwash a. Functional requirements and design concept A soft-pack ice-cold peppermint mouthwash that can be stored in a handbag is made, which has the functions of antibacterial and mothproof, acid-resistant and gum-protecting, fresh breath, long-lasting aroma, etc. It uses pure natural antioxidant and antibacterial ingredients, does not contain alcohol, fluoride, chlorhexidine, preservatives and other mothproof agents, bactericides and preservatives. It requires safe raw materials and easy use. b. Product formula: 1000ml of the product is prepared, including 6.0g of peppermint and spearmint composite coolant, 20.0g of microemulsified surfactant, 10.0g of xylitol, 2.0g of glycerol, 3.0g of honeysuckle extract, 1g of tea polyphenol, 0.5g of tea tree oil and 1.5-3.0g of sodium bicarbonate, and the rest is deionized water. c. Preparation method S1: Preparation of water-soluble microemulsified compound surfactant Weigh 28g of a certain type of polysorbate, 56g of hydrogenated castor oil (RH40), 6g of glyceryl monolaurate, 6g of propylene glycol, 2g of polyethylene glycol, 0.2g of steviol glycoside and 1.8g of sorbitol into a 150ml glass beaker in turn, heat the beaker on a magnetic stirring heating plate to a constant temperature of 65℃±2℃, and at the same time, start low-speed stirring until the material is completely dissolved and the liquid is transparent. 100g of water-soluble microemulsified compound surfactant for peppermint and spearmint composite coolant is obtained for standby use; S2: Preparation: weigh 6.0g of peppermint and spearmint composite coolant, 20.0g of special water-soluble microemulsified compound surfactant, 10.0g of this sugar alcohol, 2.0g of glycerol, 3.0g of honeysuckle extract, 1.0g of tea polyphenol into a 1500ml glass beaker in turn; place the beaker on a magnetic stirring heating plate and heat to a constant temperature of 35℃±2℃; add 1000ml of deionized water at the same time, and start low-speed stirring, slowly add 0.5g of tea tree oil, then start high-speed stirring until the material is completely dissolved and mixed evenly, and the liquid is transparent; S3: Adjust the color and pH value: measure the initial pH value of the liquid with precision test paper, slowly add 1.5-3.0g of sodium bicarbonate under low-speed stirring, and continuously measure the pH value of the liquid. When the pH value is weakly alkaline in the range of 7.5-7.8, it can be used. Then adjust the color of the liquid to light mint green with copper sodium chlorophyll salt. S4: Filling: The prepared minty mouthwash was filled into 10ml soft plastic package and sealed with a small scale sealing machine in the lab. Then 10 boxes of 10 bottles of 10ml soft package minty mouthwash were obtained.

9. The use of the preferred system of a composite mint cooling agent formulation according to claim 4, characterized in that it comprises the exemplary use of the preferred system to preferably select three representative and innovative component formulations; the preferred innovative formulations of the composite mint cooling agent without mint aroma are listed in Table 8 "Preferred system of composite mint cooling agent component function formulation" (three) (see Table 18 of this claim); the representative formulation 3 in the table is used to prepare a strawberry-flavored composite cooling agent product without mint aroma; the functional requirements, component formulation, process design, and operation steps and methods of the innovative product in the pilot production in the workshop, and its actual application are as follows: A. Product function requirements: a strawberry-flavored composite mint cooling agent for baked goods is needed, which requires no mint aroma, no bitterness, but a soft and long-lasting cooling sensation, can withstand high temperature, and meets the food additive standards; B. Product formulation: WS-23 cooling agent 24%, menthyl lactate 16%, menthyl acetate 10%, WS-5 cooling agent 4%, WS-12 cooling agent 4%, juniper berry oil 2%, strawberry aldehyde 21%, strawberry ester 10%, ethyl acetate 3%, butyl acetate 2%, vanillin 2%, maltol 1%, xylitol 0.8%, and steviol glycoside 0.2%; C. Process operation steps and methods of pilot production in the workshop ① Open a 50-liter double-layer electric heating stainless steel reaction kettle and set the temperature to 50℃±2℃ and keep constant, at the same time, add strawberry aldehyde 10.5 kg, strawberry ester 5.0 kg and menthyl acetate 5.0 kg into the reaction kettle with a siphon pump; ② Start the variable frequency speed mixer and control the speed at 300-350 r / min, slowly add WS-23 cooling agent 12.0 kg, menthyl lactate 8.0 kg, WS-5 cooling agent 2.0 kg, WS-12 cooling agent 2.0 kg, vanillin 1.0 kg, maltol 0.5 kg, xylitol 0.40 kg and steviol glycoside 0.10 kg under stirring, keep the original speed and continue stirring for 3 minutes; turn on the light of the reaction kettle and observe the dissolution of the solid materials, stop heating when the liquid is transparent; ③ When the temperature of the reaction kettle drops to below 35℃, add ethyl acetate 1.5 kg, butyl acetate 1.0 kg and juniper berry oil 1.0 kg into the reaction kettle under stirring with a siphon pump, stop stirring after 3 minutes and turn off the machine, then 50 kg of strawberry-flavored composite mint cooling agent without mint aroma is obtained; D. Actual application of the product: preparation of an ice strawberry jam a. Functional requirements and design concept: A kind of ice strawberry sauce specially used for baking food is made, which skillfully combines the cool and refreshing of mint and the sweet and sour of strawberry together; It can be used as filling, sandwich or coating for bread, western cake, biscuit or cookie; When it is kneaded with the pastry and subjected to high temperature baking together, the quality is sublimed, and the sweet and sour of strawberry and the cool and refreshing of mint are combined together to meet the design requirements; b. Product formula: 500g of ice strawberry sauce is made, in which 350g of fresh ripe strawberry, 50g of white granulated sugar, 45g of xylitol, 25g of icing sugar, 0.1g of steviol glycosides, 15g of cheese cream, 20g of fresh lemon juice and 6g of edible strawberry-flavored sweet and spicy compound mint coolant are used without adding water; c. Preparation method S1: Fresh strawberry pretreatment: 360g of fresh strawberry is soaked in 5% salt water for 10 minutes, the stem is removed, and then the strawberry is cut into pieces, and then the adhered water is drained; S2: Sugar pickling and gel separation: the strawberry is placed in a 500ml glass beaker, 50.0g of sucrose, 45.0g of xylitol, 25.0g of crushed icing sugar and 0.1g of steviol glycosides are weighed and added into the glass beaker in sequence, and then the mixture is stirred and uniformly sugar pickled. Then the beaker is sealed with a film and placed in a refrigerator at 3-5 DEG C for 8-10 hours; S3: Slurry concentration: the sugar pickled strawberry with juice is poured into a 1000ml stainless steel stirring and heating cup, and stirred into a slurry; then heated and set at 103 DEG C ± 2 DEG C for heat preservation to evaporate excess water, and continuously stirred until the strawberry sauce becomes a viscous paste, then the machine is turned off, and naturally cooled to below 60 DEG C; S4: Material addition and synthesis: 15.0g of cheese cream, 20ml of freshly squeezed lemon juice and 6g of edible strawberry-flavored sweet and spicy compound mint coolant are added with stirring, and the stirring is continued for 5 minutes, then the machine is turned off; S5: Filling: two 250ml edible glass bottles are used to fill and seal while hot, and about 500g of ice strawberry sauce with mint flavor is obtained. Table 1 Function description and evaluation parameters of fifteen main mint cool spices (I) Table 1 Function description and evaluation parameters of fifteen main mint cool spices (I) Table 2 Function description and index of other mint cool spices Table 3 Function description and index of commonly used non-mint cool and spicy spices Table 4 Refinement analysis and explanation of function of compound mint coolant formula components Table 5 Comparison and analysis of function characteristics of natural and synthetic mint cool and spicy spices Table 6 Detailed (I) of preferred scheme of function formula of compound mint coolant components Table 7 Detailed (II) of preferred scheme of function formula of compound mint coolant components Table 8 Detailed (III) of preferred scheme of function formula of compound mint coolant components

Images