Water-based minty essence composition and preparation method thereof

Abstract

The embodiment of the invention provides a water-based mint-flavored essence composition and a preparation method thereof. The water-based mint-flavored essence composition comprises the following components in parts by weight: 70-90 parts of deionized water; 1-3 parts of a mint base; 0.2 to 0.6 part of a cooling agent; 4-8 parts of a solubilizer; 10 to 15 parts of a humectant; 1-2 parts of an anti-crystallization agent; and 0.1 to 0.2 part of a pH buffer agent. According to the water-based mint-flavored essence composition and the preparation method thereof provided by the embodiment of the invention, through reasonable selection and weight part optimization of all the components, the defects in the prior art are specifically solved, and multiplication of the technical effect is realized through the synergistic effect of the components. The composition ensures long-term stability, uniform solubility, and rich taste levels.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of ultrasonic atomized liquid, and particularly relates to a water-based mint flavor composition and a preparation method thereof. BACKGROUND

[0002] With the continuous development of flavor technology, water-based flavor compositions are widely used in daily chemical and food fields. Traditional water-based flavors are mainly single flavor types, which are difficult to achieve multi-layer taste experience. With the improvement of consumer product experience requirements, the market demand for water-based flavor compositions with hierarchical taste is increasing.

[0003] In the prior art, water-based flavor compositions are usually prepared by simple dissolution method, but there are obvious defects: flavor ingredients are easy to precipitate, resulting in turbidity of the product, and long-term stability cannot be guaranteed; uniform dissolution cannot be achieved under conventional ratio, affecting the uniformity of aroma release; there is no optimization design for taste hierarchy, and the experience of "rich entry" and "fresh tail" cannot be achieved at the same time. At present, the preparation method of water-based flavor composition is mainly simple mixing, and there is no precise control of the dissolution process. In conventional preparation, flavor ingredients are difficult to disperse uniformly, and are easy to precipitate during storage, affecting product quality. In addition, the traditional scheme does not consider the taste hierarchy design, and cannot achieve the coordinated experience of "rich entry" and "fresh tail".

[0004] Therefore, there is an urgent need for a new type of water-based mint flavor composition to solve the technical problems of poor stability, uneven dissolution and single taste, and to provide consumers with hierarchical and rich taste flavor experience. SUMMARY

[0005] Therefore, the embodiments of the present application provide a water-based mint flavor composition and a preparation method thereof to solve the technical problems of poor stability, uneven dissolution and single taste of existing flavor compositions.

[0006] In a first aspect, the embodiments of the present application provide a water-based mint flavor composition, which comprises the following components by weight: 70-90 parts of deionized water; 1-3 parts of mint base; 0.2-0.6 parts of cooling agent; 4-8 parts of solubilizer; 10-15 parts of humectant; 1-2 parts of anti-crystallization agent; 0.1-0.2 parts of pH buffer.

[0007] In some embodiments, the mint base comprises at least one of water-soluble menthol, menthyl lactate, menthone, spearmint, green mint flavor, and eucalyptol.

[0008] In some embodiments, the cooling agent comprises at least one of WS-23, WS-3.

[0009] In some embodiments, the solubilizing agent comprises one of PEG-40 hydrogenated castor oil, polysorbate-80, polysorbate-20.

[0010] In some embodiments, the humectant comprises one of propylene glycol, glycerin, sorbitol, polyethylene glycol.

[0011] In some embodiments, the anti-crystallization agent comprises one of hydroxypropyl-β-cyclodextrin, hydroxypropyl-γ-cyclodextrin, methyl-β-cyclodextrin, polyvinylpyrrolidone.

[0012] In some embodiments, the pH buffer comprises at least one of citric acid, sodium citrate, phosphate buffer, acetic acid, sodium acetate.

[0013] In some embodiments, the solubilizing agent is PEG-40 hydrogenated castor oil, the humectant is propylene glycol, the anti-crystallization agent is hydroxypropyl-β-cyclodextrin, and the pH buffer is citric acid and sodium citrate.

[0014] In some embodiments, the cooling agent comprises WS-23, WS-3, and the weight ratio of WS-23 to WS-3 is (3~4):1.

[0015] In some embodiments, the mint base comprises water-soluble menthol, menthyl lactate, menthone, and spearmint oil, and the weight ratio of water-soluble menthol, menthyl lactate, menthone, and spearmint oil is 4:2:1:3. In a preferred embodiment, the mint base comprises water-soluble menthol, menthyl lactate, and menthone, and the weight ratio of water-soluble menthol, menthyl lactate, and menthone is 5:2:1. In a preferred embodiment, the mint base comprises spearmint oil and water-soluble menthol, and the weight ratio of spearmint oil and water-soluble menthol is 7:3. In a preferred embodiment, the mint base comprises green mint essence, water-soluble menthol, and spearmint oil, and the weight ratio of green mint essence, water-soluble menthol, and spearmint oil is 6:3:1. In a preferred embodiment, the mint base comprises water-soluble menthol and eucalyptol, and the weight ratio of water-soluble menthol and eucalyptol is 7:3.

[0016] In a second aspect, the embodiments of the present application provide a preparation method of a water-based mint flavor composition, comprising the following steps: providing the components of the water-based mint flavor composition of the first aspect, and dividing the deionized water into a first portion of deionized water and a second portion of deionized water; mixing the first portion of deionized water and the humectant uniformly to obtain a main phase solution; mixing the solubilizing agent with the mint base and the cooling agent to obtain a solubilizing phase solution; adding the solubilizing phase solution to the main phase solution to obtain a first mixed solution; adding the anti-crystallization agent to the first mixed solution and stirring to obtain a second mixed solution; adding the second portion of deionized water to the second mixed solution, adding the pH buffer after constant volume, and filtering after standing to obtain the water-based mint essence composition.

[0017] In some embodiments, the mixing the first portion of deionized water and the humectant uniformly to obtain a main phase solution comprises: The stirring speed is 200-400 r / min. The stirring time is 5-10 min.

[0018] In some embodiments, the adding the solubilizing phase solution to the main phase solution to obtain a first mixed solution comprises: the stirring speed is 400-600 r / min. In a preferred embodiment, the speed of adding the solubilizing phase solution to the main phase solution is 0.2-1 ml / min.

[0019] In some embodiments, the adding the anti-crystallization agent to the first mixed solution and stirring to obtain a second mixed solution comprises: The stirring speed is 600-800 r / min. The stirring time is 30-45 min.

[0020] In some embodiments, the adding the pH buffer after constant volume to adjust the pH value of the solution to 6.0-6.5.

[0021] In some embodiments, the filtering after standing to obtain the water-based mint essence composition comprises: The standing time is 2-4 h. In a preferred embodiment, when the solution is transparent and clear, a microporous filter membrane with a pore size of 0.2-0.3 μm is used for sterilization filtration.

[0022] The water-based mint flavor essence composition and the preparation method thereof provided by the embodiments of the present application, through reasonable selection and weight optimization of components, not only solve the defects of poor stability, uneven dissolution and single taste of the existing technology essence composition, but also realize the multiplication of technical effects through the synergistic effect between components. The composition ensures long-term stability, uniform solubility and rich taste levels. Specifically, the solubilizing agent, the anti-crystallization agent and the pH buffer form a triple protection. The solubilizing agent promotes initial dissolution, the anti-crystallization agent inhibits long-term precipitation, and the pH buffer prevents chemical instability, which together ensures the clarity and stability of the essence composition. The leading role of the solubilizing agent, combined with the anti-crystallization agent and the humectant, ensures the uniform dispersion of the essence components and the consistent release of the aroma. The specific ratio (1-3 parts to 0.2-0.6 parts) of the mint fragrance base and the cooling agent, assisted by the solubilizing agent and the humectant, realizes the kinetic control of aroma release. The mint fragrance base is quickly released at the entrance to bring a rich feeling, and the cooling agent is slowly released at the end to maintain a fresh feeling, thereby forming a hierarchical taste. BRIEF DESCRIPTION OF DRAWINGS

[0023] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following will briefly introduce the drawings needed to be used in the embodiments or the prior art description. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can also be obtained by those skilled in the art without creative labor.

[0024] Figure 1 is a flowchart of the preparation method of the water-based mint flavor essence composition provided by the embodiments of the present application. DETAILED DESCRIPTION

[0025] In the following description, specific details are set forth such as specific system structures, techniques, etc. in order to provide a thorough understanding of the embodiments of the present application. However, it should be apparent to those skilled in the art that the embodiments of the present application can also be implemented in other embodiments without these specific details. In other cases, detailed descriptions of well-known systems, devices, circuits and methods are omitted so as not to obscure the description of the embodiments of the present application with unnecessary details.

[0026] It should also be understood that the term "and / or" used in the specification and claims of the present application means any combination of one or more of the associated listed items and all possible combinations, and includes these combinations.

[0027] It is to be noted that when an element is referred to as being "fixed" or "set up" on another element, it can be directly on the other element or indirectly on the other element, with one or more intermediate elements interposed therebetween. When an element is referred to as being "connected" or "coupled" to another element, it can be directly connected or coupled to the other element or indirectly connected or coupled to the other element, with one or more intermediate elements interposed therebetween.

[0028] It is to be understood that the terms "length", "width", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", and the like, specify relative positions or orientations based on the orientations or positions shown in the drawings, and are used only for the purpose of convenience and simplicity of description, and are not intended to indicate or imply that a device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be construed as limiting the application embodiments.

[0029] In addition, in the description of the application embodiments and the appended claims, the terms "first", "second", "third", and the like are used only for the purpose of distinguishing between different elements, and are not intended to indicate or imply relative importance.

[0030] In the description of the application embodiments, the phrase "some embodiments" or "some embodiments" and the like means that a specific feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the application. Thus, the appearance of the phrases "in some embodiments", "in some embodiments", "in other some embodiments", "in yet some embodiments", and the like in various places in the specification is not necessarily all referring to the same embodiment, but means "one or more but not all embodiments", unless otherwise specifically noted. The terms "comprise", "include", "have", and their conjugates mean "including but not limited to", unless otherwise specifically noted. "Multiple" means two or more.

[0031] Since the advent of electronic atomizers in China, the evolution of its taste has almost kept pace with hardware iterations. Early products were mainly based on two traditional flavors, tobacco and mint, with simple addition of free nicotine and menthol to emphasize the "throat hit" and "cooling degree". With the rise of large smoke devices, the proportion of plant glycerol was increased to multiply the amount of smoke, and the taste began to break out of the replacement cigarette framework. Fruit, dessert, and beverage flavors were introduced, and strawberry, vanilla, and cola became popular on the streets. Electronic atomizers officially entered the "taste toy" era. In 2016, small smoke devices emerged, nicotine salt technology reduced irritation, device size was reduced, and the focus of taste development shifted to "high concentration and low irritation" and "instant recognition". Mango, green bean, and ice grape "best-selling single flavors" achieved instant recognition through the improvement of flavor purity and cooling agent ratio, and drove repeat purchases. However, continuous smoking of a single flavor can cause olfactory fatigue, and consumers began to expect "one device, multiple experiences". The emergence of dual-cartridge electronic cigarettes gave users the choice and creation of flavors. Through flexible pairing of two independent oil cartridges, users can switch and avoid flavor mixing at any time. Through a dynamic valve, different e-liquid flavors can be output separately or mixed, increasing the richness of the taste.

[0032] The next stage of market demand is not just focusing on "multiple flavor switching", but also "layered parallel" and "entry warmth". Consumers want the first mouthful to be rich in tobacco, with a fresh and clean mint or fruit flavor in the tail, and the smoke to be no longer dry and irritating. Traditional "double oil hot mixing" is difficult to achieve a soothing effect due to large particles and low moisture content; pure ultrasonic cold mist lacks throat satisfaction. Therefore, separating "oil agent throat hit" and "water agent throat soothing" and instantaneously converging them in the same mouthpiece through different atomization principles is the inevitable path for dual-flavor technology.

[0033] At this stage, both single and dual cartridges use oil as the solvent, and still rely on resistance wire heating. The risks of burning cotton, gunking, and high-temperature cracking of harmful substances always exist. When nicotine concentration is too high, the smoke will be dry and irritating, with no "throat soothing" experience. In addition, most current dual-flavor solutions use "left and right dual airway" structures. However, due to mold processing tolerances, assembly gaps, and differences in fluid mechanics, the resistance of the two airways is difficult to be completely consistent. In actual use, users often feel that one side has slightly more smoke and the other side has slightly less, causing the mixing ratio of the two flavors to deviate from the preset value, resulting in unstable taste levels and reducing the overall consistency and reliability of the product.

[0034] Based on this, the embodiment of the present application provides a water-based mint flavor composition to realize complementary flavor with the lower tank oil agent, and the composition remains stable, efficient and does not block the crystal vibration piece under the condition of ultrasonic atomization. The water-based mint flavor composition is applied to the upper and lower double tank electronic atomizer to realize the synchronous output of "oil flavor + mint" double taste, and the upper and lower tanks do not mix and do not leak liquid.

[0035] Specifically, the water-based mint flavor composition provided by the embodiment of the present application comprises the following components in parts by weight: deionized water 70-90 parts, mint fragrance base 1-3 parts, cooling agent 0.2-0.6 parts, solubilizer 4-8 parts, humectant 10-15 parts, anti-crystallization agent 1-2 parts, and pH buffer 0.1-0.2 parts.

[0036] The water-based mint flavor composition provided by the embodiment of the present application promotes initial dissolution by the solubilizer, inhibits long-term precipitation by the anti-crystallization agent, and prevents chemical instability by the pH buffer, which together ensure the clarity and stability of the flavor composition. The dominant role of the solubilizer, combined with the anti-crystallization agent and the humectant, ensures uniform dispersion of the flavor ingredients and consistent aroma release. The specific ratio of the mint fragrance base and the cooling agent (1-3 parts and 0.2-0.6 parts) realizes aroma release kinetics control with the assistance of the solubilizer and the humectant, with the mint fragrance base rapidly released at the entrance to bring a rich feeling, and the cooling agent slowly released at the tail to maintain a fresh feeling, thereby forming a hierarchical taste. Through reasonable selection and weight optimization of each component, not only the defects of poor stability, uneven dissolution and single taste of the existing technology are solved, but also the technical effect is multiplied through the synergistic effect between components. The composition ensures long-term stability, uniform solubility and rich taste levels.

[0037] In some embodiments, the mint fragrance base includes at least one of water-soluble menthol, menthyl lactate, menthone, spearmint, green mint fragrance, and eucalyptol. Traditional mint flavor mostly uses fat-soluble menthol, which has low solubility in water-based, which is the main reason for precipitation, turbidity and difficult uniform dispersion.

[0038] The embodiments of the present application fundamentally change the compatibility of the core flavoring substance in deionized water by directly using water-soluble menthol, greatly reducing the risk of instability caused by the main flavoring substance. Menthol lactate also has good water solubility, and its molecular structure is more hydrophilic than menthol. It not only provides a cooling sensation, but also plays the role of a cosolvent, which can help other slightly less soluble ingredients (such as menthone, eucalyptol) to disperse better in water. Peppermint essence and spearmint essence contain a large amount of volatile aroma ingredients, which are highly volatile and can be perceived instantly. They provide a strong, sharp, and grassy or sweet mint aroma that can impact the sense of smell and taste at the first moment of entry, thereby achieving an "intense entry" experience. Menthone has moderate aroma intensity and slower volatility than the top note ingredients, providing a long-lasting, mild minty herbal base, which is the key to forming the main framework of the aroma. Water-soluble menthol and menthol lactate provide a cooling sensation, and their aroma release is relatively long-lasting. Together with menthone, they support the main mint flavor in the entire oral cavity after the top note explosion, preventing the taste from dropping instantly. Eucalyptol has a characteristic, herbal, and woody aroma with a cooling sensation. It has relatively slow volatility and can remain in the oral cavity for a long time. When the fast "top note" dissipates, the cooling sensation of eucalyptol still persists, providing a fresh base in the tail segment. Menthol lactate is not only a flavoring substance, but also has a unique "delay effect" in its cooling sensation, which is not an instant explosion, but a slow build-up and long-lasting presence. These mint base tail effects work together with specially added cooling agents (such as WS-3, WS-23, etc.). Cooling agents themselves do not have a strong aroma, but mainly provide pure physical cooling sensation, which is extremely long-lasting, together ensuring the strength and duration of the fresh experience in the tail segment.

[0039] In application, 4-8 parts of the solubilizing agent can solve the problem of uneven dissolution. Specifically, the solubilizing agent (such as polysorbate, PEG-40 hydrogenated castor oil, etc.) can reduce the interfacial tension and improve the solubility of the essence ingredients (such as mint base and cooling agents) in water. The amount is 4-8 parts, which ensures that the essence ingredients can be uniformly dispersed in deionized water to form a uniform solution, thereby avoiding local concentration that is too high or too low. This directly solves the problem of "uneven dissolution", making the aroma release more uniform and stable. Uniform dissolution is the premise of uniform aroma release, and the solubilizing agent can promote molecular dispersion and prevent the aggregation of essence ingredients, thereby indirectly enhancing stability and reducing the risk of precipitation. Specifically, the solubilizing agent includes one of PEG-40 hydrogenated castor oil, polysorbate-80, and polysorbate-20.

[0040] In application, 1-2 parts of anti-crystallization agent can effectively solve the problem of poor stability. Anti-crystallization agents (such as propylene glycol, glycerol and other polyols) prevent the crystallization of fragrance components during storage by interfering with the crystallization process. The amount of anti-crystallization agent is 1-2 parts, which provides sufficient space barrier and hydrogen bonding to maintain the thermodynamic stability of the system. Anti-crystallization agents and solubilizers work together to ensure initial solubility, and anti-crystallization agents inhibit crystallization for a long time, together ensuring the clarity and stability of the product during the shelf life. Specifically, the anti-crystallization agent includes one of hydroxypropyl-β-cyclodextrin, hydroxypropyl-γ-cyclodextrin, methyl-β-cyclodextrin, and polyvinylpyrrolidone.

[0041] In application, 0.1-0.2 parts of pH buffer further enhances stability, and the pH buffer (such as a sodium citrate-citric acid system) maintains the pH of the composition in the weak acid to neutral range (usually pH 5-7), preventing hydrolysis, oxidation or crystallization of fragrance components due to pH fluctuations. A small amount (0.1-0.2 parts) of pH buffer can effectively stabilize the system and prevent chemical degradation. pH stability is the basis for consistent solubility and mouthfeel, and the buffer complements the anti-crystallization agent by inhibiting side reactions. Specifically, the pH buffer includes at least one of citric acid, sodium citrate, phosphate buffer, acetic acid, and sodium acetate.

[0042] In application, 10-15 parts of humectant assist in stability and mouthfeel. Humectants (such as glycerol, propylene glycol) maintain system moisture through hygroscopicity, preventing concentration changes and crystallization caused by evaporation. At the same time, humectants can adjust the viscosity of the composition, enhancing the mouthfeel. The amount of humectant is 10-15 parts, which provides moderate moisture retention and reduces the risk of crystallization. Humectants work with anti-crystallization agents to prevent physical crystallization; in addition, by maintaining system moisture, it helps to sustain fragrance release, providing a foundation for mouthfeel. Specifically, the humectant includes one of propylene glycol, glycerol, sorbitol, and polyethylene glycol.

[0043] In application, 1-3 parts of mint base and 0.2-0.6 parts of cooling agent synergistically solve the problem of single mouthfeel. The mint base provides the main mint flavor, and the amount of 1-3 parts ensures the "rich entry" impact; the cooling agent (such as WS-23, menthol) enhances the cooling sensation, and the amount of 0.2-0.6 parts provides the "fresh tail" lasting experience. The two work together to achieve a layered mouthfeel through rapid release (mint base) and slow release (cooling agent) of aroma: the mint base dominates the rich feeling at the entrance, and the cooling agent maintains the fresh feeling at the end. Combined with solubilizers and anti-crystallization agents, it ensures uniform and sustained release of aroma, avoiding the defects of traditional single flavor. Specifically, the cooling agent includes at least one of WS-23 and WS-3.

[0044] In use, deionized water is used as a solvent, and the deionized water provides a dispersion medium, the amount of which is in a range that ensures that the composition has an appropriate concentration, avoiding excessive dilution or concentration, thereby supporting the functions of other components. However, it does not directly solve the technical problem itself, but provides a basic environment for the system.

[0045] In a specific embodiment, the solubilizing agent is PEG-40 hydrogenated castor oil, the humectant is propylene glycol, the anti-crystallization agent is hydroxypropyl-β-cyclodextrin, and the pH buffer is citric acid and sodium citrate. The combination scheme constructs a multi-stable system, i.e., PEG-40 hydrogenated castor oil is responsible for macro-micellar solubilization, hydroxypropyl-β-cyclodextrin is responsible for micro-molecular inclusion anti-crystallization, propylene glycol serves as a multifunctional bridge, and the citric acid buffer pair guarantees the stability of the chemical environment. PEG-40 hydrogenated castor oil, as a solubilizing agent, has a molecular structure with one end being hydrophilic (PEG long chain) and the other end being lipophilic (hydrogenated castor oil derivative), which can spontaneously form micelles in water, wrapping the hydrophobic mint fragrance (such as menthone, eucalyptol) and cooling agents (WS-23, WS-3) inside, thereby achieving “solubilization”. This is far superior to simple dissolution and is the key to forming a thermodynamically stable and uniform solution. Hydroxypropyl-β-cyclodextrin, as an anti-crystallization agent, has a cyclic structure with “outer hydrophilic and inner hydrophobic”. It can wrap the crystallizable components (such as menthol) in the mint fragrance and cooling agents in its cavity like a “molecular capsule”. Propylene glycol itself is a good solvent and can dissolve part of the mint fragrance ingredients, cooperating with water and PEG-40 hydrogenated castor oil to further promote solubility and uniformity. Through strong hydrogen bonding with water molecules, it indirectly affects the solubility of other solutes and assists hydroxypropyl-β-cyclodextrin in preventing precipitation. Citric acid / sodium citrate as a pH buffer can very stably maintain the pH value of the system in the weakly acidic range (about pH 3-6.5).

[0046] In a specific embodiment, the cooling agent includes WS-23 and WS-3, and the weight ratio of WS-23 to WS-3 is (3-4):1. In a specific embodiment, the weight ratio of WS-23 to WS-3 is 3:1, 3.5:1, 4:1, etc. This ratio range means that WS-23 is the main contributor to the cooling sensation, ensuring that the product has a strong and immediate ice sensation, meeting the “entry rich” requirement. An appropriate amount of WS-3 (about 20%-25% of the total amount of cooling agent) does not interfere with the rapid effect of WS-23, but is sufficient to provide a solid and long-lasting underlying cooling sensation. First, a high proportion of WS-23 acts quickly to produce a strong cooling peak → achieving “entry rich”. Second, the WS-23 sensation begins to weaken, while the persistent cooling sensation of WS-3 gradually emerges, with the two smoothly superimposed. Finally, the WS-23 sensation is basically gone, and the long-acting nature of WS-3 makes its cooling sensation still clear → achieving “tail fresh”.

[0047] For example,Figure 1 As shown, the embodiment of the present application also provides a preparation method of the water-based mint flavor essence composition, comprising the following steps: S10, providing components of the water-based mint flavor essence composition of the first aspect, and dividing the deionized water into a first portion of deionized water and a second portion of deionized water; S20, uniformly mixing the first portion of deionized water and the humectant to obtain a main phase solution; S30, uniformly mixing the solubilizing agent, the mint flavor base and the cooling agent to obtain a solubilizing phase solution; S40, adding the solubilizing phase solution to the main phase solution to obtain a first mixed solution; S50, adding the anti-crystallization agent to the first mixed solution, and stirring to obtain a second mixed solution; S60, adding the second portion of deionized water to the second mixed solution, adding a pH buffer after constant volume, and filtering after standing to obtain the water-based mint flavor essence composition.

[0048] The preparation method of the water-based mint flavor essence composition provided by the embodiment of the present application is realized through the pre-solubilization of step S30 and the controllable phase transfer of step S40, which ensures that the essence components are uniformly dispersed in nanoscale. The micellar solubilization system constructed by steps S30 and S40, the molecular inclusion system of the anti-crystallization agent sequentially added in step S50, and the final pH adjustment and aging in step S60 together realize the multiple stability protection in physics and chemistry. The pre-solubilization of step S30 protects the volatile top note substances, laying the foundation for the “rich entry”. The whole process is gentle and avoids shear force, which protects the integrity of the flavor molecules, so that the sensory time sequence of “rich entry” and “fresh tail” designed by the cooling agent combination can be perfectly presented.

[0049] In some embodiments, the deionized water is divided into portions to provide a process basis for the subsequent “step-by-step dissolution” and “constant volume”. If all the water is added at once, the total volume of the system will be too large when high-viscosity components (such as humectants) or solid components (such as anti-crystallization agents) are added in the early stage, which will lead to low stirring efficiency and uneven mixing. Dividing the water into portions ensures that each step is carried out under optimal concentration for efficient mixing.

[0050] In some embodiments, this step prepares the main phase solution by mixing the first portion of deionized water with the humectant. The humectant is first dissolved in water to form a uniform aqueous phase base solution. This avoids the formation of sticky lumps when the high-viscosity humectant is directly added later. This step establishes a system with water-propylene glycol solution as the continuous phase, and the polarity and viscosity environment are determined, which prepares for the addition of oil phase substances later.

[0051] In some embodiments, the first deionized and moisturizing agent is mixed uniformly to obtain a main phase solution, including: the stirring speed is 200-400 r / min; the stirring time is 5-10 min. Specifically, the stirring speed is 200 r / min, 250 r / min, 300 r / min, 350 r / min, 380 r / min, 400 r / min, etc. Any value within the range of 200-400 r / min. If the stirring speed is too low, the stirring is only a stroke, not a mixture, and the propylene glycol is easy to sink to the bottom or form a local high concentration area due to the difference in density and viscosity, and it is impossible to form a uniform main phase solution within a reasonable time. 200 rpm provides sufficient fluid kinetic energy to ensure rapid convective mixing. If the speed is too high, strong vortex and shear force will be generated, causing a large amount of air to be entrained into the solution, forming tiny bubbles that are difficult to remove. These bubbles not only affect the mixing effect of the subsequent steps, but also cause sensory defects (such as decreased clarity) and potential stability problems (bubbles can act as nucleation sites for crystallization) in the final product. 200-400 rpm is a range that can achieve the best balance between mixing efficiency and system cleanliness, ensuring that a homogeneous, clear, and bubble-free main phase solution is obtained. The stirring time is 5 min, 6 min, 7 min, 8 min, 9 min, 10 min, etc. Any value within the range of 5-10 min. Less than 5 minutes may not be visible macroscopically, but microscopically it has not reached complete uniform dispersion at the molecular level. Such a main phase solution has variable physical properties (such as viscosity and polarity), which will bring uncontrollable variables to the subsequent addition of the solubilizing phase. 5-10 minutes of stirring is fully sufficient to achieve the above uniformization goal. Prolonged stirring time is unnecessary energy consumption after the mixture is mixed uniformly, and continuously increases the risk of air bubble entrapment and contamination.

[0052] Step S30, in some embodiments, this step prepares a solubilizing phase solution. The solubilizing agent is uniformly mixed with the mint fragrance and cooling agent in advance. This is the essence of the entire method and the core of solving "uneven dissolution" and "taste guarantee". In a small amount of oil phase system, the solubilizing agent molecules have sufficient opportunity to contact the fragrance and cooling agent molecules, and form micelles or complexes in advance to achieve pre-solubilization. This process is carried out in a closed small container, reducing the loss of volatile top notes in the mint fragrance under vigorous stirring, which helps to retain the impact of "rich entry". Gentle pre-mixing avoids denaturation or precipitation of flavor substances due to local pH or concentration changes when all components are added to a large amount of water.

[0053] Step S40, in some embodiments, this step is the merging of the solubilizing phase with the main phase solution. The pre-solubilized oil phase is slowly added to the water phase, which is a standard best practice in emulsion making. This way smaller, more uniform micellar particles are formed and the system is more stable. If the reverse is done (pouring the water phase into the oil phase), phase inversion is extremely likely to occur and a coarse, unstable emulsion can be formed, leading to later separation. This method avoids this risk.

[0054] In some embodiments, the solubilizing phase solution is added to the main phase solution to obtain a first mixed solution, including: the stirring speed is 400-600 r / min. Specifically, the stirring speed can also be 400 r / min, 450 r / min, 500 r / min, 550 r / min, 580 r / min, 600 r / min, and the like, any value within the range of 400-600 r / min. The solubilizing phase solution is a mixture of concentrated oil phase (flavor, cooling agent) and solubilizer, and its viscosity and density are different from those of the main phase solution of the water phase. When it is added to the water phase, a high enough shear force is needed to overcome the interfacial tension to break the oil phase into extremely small droplets. The stirring speed of 400-600 rpm can generate strong turbulence and shear action in the mixing interface area, ensuring that the solubilizing phase can be instantly broken and dispersed as soon as it enters the main phase, providing an initial size advantage for solubilizer molecules to quickly wrap these small oil droplets and form stable micelles. Too low speed will lead to large oil droplets and reduced solubilization efficiency. The speed of adding the solubilizing phase solution to the main phase solution is 0.2-1 ml / min. Specifically, the speed of adding the solubilizing phase solution to the main phase solution can also be 0.2 ml / min, 0.3 ml / min, 0.4 ml / min, 0.5 ml / min, 0.6 ml / min, 0.8 ml / min, 0.9 ml / min, 1 ml / min, and the like, any value within the range of 0.2-1 ml / min. Solubilizer molecules migrate from the oil phase to the oil-water interface and rearrange to form micelles, which takes time. If added too fast, the speed of oil phase influx exceeds the limit that solubilizer molecules can handle, and there will be bare oil droplets that are not fully wrapped, which are extremely easy to aggregate, grow and separate in later storage. Extremely slow addition speed (0.2-1 ml / min) ensures that the amount of oil phase entering the water phase per unit time is always within the dynamic solubilization capacity of the solubilizer. This gives every oil phase molecule sufficient opportunity to be effectively captured and wrapped by the solubilizer, thereby forming micelles with uniform size and stable structure.

[0055] In the application, the high stirring speed provides dispersion force, and the slow adding speed controls the supply amount. The combination of the stirring speed and the adding speed, the high-speed stirring is responsible for immediately dispersing the small amount of raw material sent in, and the slow adding ensures that the amount of raw material sent in is just the best amount that can be perfectly processed by the high-speed stirring. The result of this synergistic effect is that the micellar particles formed are small and uniform (nanoscale), the system has a low polydispersity index, thereby having extremely high transparency and long-term kinetic stability.

[0056] Step S50, in some embodiments, after the preliminary mixing, the anti-crystallization agent is added again. If the anti-crystallization agent is added too early, it may compete with the solubilizing agent to include the fragrance molecules, thereby interfering with the formation of micelles, and the two stabilization mechanisms fight each other, and the effect may not increase but decrease. After the solubilizing system is initially formed, hydroxypropyl-β-cyclodextrin can include those trace ingredients (such as menthol) that are not completely solubilized or are most likely to crystallize, which is complementary to the micellar solubilization mechanism rather than competing, and together builds a more solid defense line.

[0057] In some embodiments, the anti-crystallization agent is added to the first mixed solution, and the second mixed solution is obtained by stirring, including: the stirring speed is 600-800 r / min. Specifically, the stirring speed is 600 r / min, 650 r / min, 700 r / min, 750 r / min, 780 r / min, 800 r / min, etc. Any value within the range of 600-800 r / min. The high-speed stirring of 600-800 rpm generates strong turbulence and shear, which greatly increases the collision frequency of all molecules in the solution, especially cyclodextrin and hydrophobic fragrance molecules. Without sufficient external energy input, the molecular Brownian motion is relatively slow, and the inclusion process will be extremely long and incomplete. The stirring time is 30-45 min. Specifically, the stirring time is 30 min, 35 min, 38 min, 40 min, 42 min, 45 min, etc. Any value within the range of 30-45 min. The inclusion of cyclodextrin and guest is not an instantaneous reaction, but a relatively slow diffusion and directional process. Even at a high collision frequency, molecules need time to find the most stable spatial orientation and interaction mode, and finally form stable inclusion compounds. 30-45 minutes of continuous stirring ensures that most of the crystallizable fragrance molecules (such as menthol) have sufficient time to be captured and included by cyclodextrin. Too short time will lead to incomplete inclusion reaction. By forming a large number of stable and water-soluble cyclodextrin inclusion compounds, the most important crystallization risk point (such as menthol) in the system is wrapped up, so that it cannot move and aggregate freely to form crystals. This step is complementary to the micellar solubilization system constructed in S30-S40. Micelles are responsible for solubilizing most of the oil phase, and cyclodextrin is specifically used to capture and fix specific molecules that still have a tendency to crystallize even in the presence of high-concentration solubilizing agents.

[0058] Step S60, in some embodiments, the volume is adjusted, the pH is adjusted, and the solution is matured. A second portion of water is added to adjust the volume, and then a pH buffer is added. After standing, the solution is filtered. The use of a second portion of water to adjust the volume ensures the accuracy of the weight fraction of the product. The pH buffer is added last to avoid affecting the interfacial properties of the solubilizer and the fragrance in the previous steps, to ensure that the optimal pH environment is adjusted and locked only after the system is finally set, and to solve the problem of chemical stability. Standing is important to achieve maturation: the standing process is crucial, as it is a maturation process that allows the micellar structure, the inclusion complex structure, and the small bubbles in the system to reach thermodynamic equilibrium, which can significantly improve the long-term stability of the product. The final filtration step is the last quality control checkpoint, which can remove any trace of insoluble substances or particles that have not been completely hydrated that may have been introduced during the preparation process, ensuring the absolute clarity of the product.

[0059] In some embodiments, after the volume is adjusted, a pH buffer is added to adjust the pH of the solution to 6.0-6.5. Many key ingredients in the fragrance composition, especially ester fragrances such as menthyl lactate and the solubilizer PEG-40 hydrogenated castor oil (an ester surfactant), are prone to hydrolysis under acidic or basic conditions, resulting in changes in aroma, reduced efficacy, and unstable systems. Overly acidic environments catalyze acid hydrolysis. Overly basic environments catalyze base hydrolysis. At a pH of 6.0-6.5 (slightly acidic to nearly neutral), the ester bond is very stable, greatly extending the chemical shelf life of the fragrance composition, and fundamentally avoiding turbidity, precipitation, and aroma degradation caused by chemical degradation.

[0060] In some embodiments, the solution is allowed to stand for 2-4 hours. High-speed stirring can introduce a large number of small bubbles that are difficult to detect with the naked eye, causing the solution to appear slightly hazy or whitish, affecting the appearance of the product. Standing for 2-4 hours is sufficient to allow most of the small bubbles to slowly float, merge, and eventually burst and escape. This allows the solution to exhibit the crystal-clear appearance that a water-based solution should have, directly improving the visual quality of the product. The use of a 0.2-0.3 μm microporous filter for sterilization and filtration can physically trap and remove any microorganisms that may be present in the solution. This fundamentally solves the risk of spoilage of water-based fragrances during production and storage, greatly extends the shelf life of the product, and meets the strict hygiene standards of the cosmetics and food industries.

[0061] Embodiments Embodiment 1 The embodiments of the present application provide a water-based mint-flavored fragrance composition and a preparation method thereof, wherein the preparation method comprises: S10, provide the components of the water-based mint flavor composition of the first aspect, deionized water 81.65g, propylene glycol 12.0g, PEG-40 hydrogenated castor oil 5g, mint flavor 1g (wherein water-soluble menthol: menthyl lactate: menthone: spearmint oil = 4:2:1:3), 0.3g of cooling agent WS-23, hydroxypropyl-β-cyclodextrin 1g, sodium citrate / citric acid 0.05g; divide the deionized water into the first deionized water and the second deionized water, wherein the weight ratio of the first deionized water to the second deionized water is 4:1; S20, mix the first deionized water and propylene glycol uniformly to obtain a main phase solution; S30, mix PEG-40 hydrogenated castor oil with water-soluble menthol, menthyl lactate, menthone, spearmint oil and WS-23 uniformly to obtain a solubilizing phase solution; S40, add the solubilizing phase solution to the main phase solution to obtain a first mixed solution; S50, add hydroxypropyl-β-cyclodextrin to the first mixed solution and stir to obtain a second mixed solution; S60, add the second deionized water to the second mixed solution, add sodium citrate / citric acid after constant volume, adjust the pH to 6.2, and filter after standing to obtain a water-based mint flavor composition.

[0062] The water-based mint flavor composition provided in the embodiment has a synergistic cooling effect of water-soluble menthol, menthyl lactate and high-efficiency cooling agent WS-23 in the mint flavor, can penetrate the oral cavity cold receptor within 3-5s and trigger strong explosive cooling. Hydroxypropyl-β-cyclodextrin can be used to include flavor molecules, significantly reduce the volatilization rate, and work together with propylene glycol to make the cooling feeling more lasting. PEG-40 hydrogenated castor oil ensures the stable dissolution of the flavor oil in the water agent, makes the fresh flavors such as spearmint evenly release, effectively masks and neutralizes the odor of the oral cavity, and meets the general consumer's demand for mint flavor.

[0063] Example 2 The same as example 1, the difference is the type and amount of each component, the specific difference is as follows: Deionized water 76.45g, propylene glycol 15.0g, PEG-40 hydrogenated castor oil 6.0g, mint flavor 2.0g (wherein water-soluble menthol: menthyl lactate: menthone = 5:2:1), cooling agent 0.5g (WS-23: WS-3 = 3:1), hydroxypropyl-β-cyclodextrin 2.0g, pH 6.3.

[0064] The water-based mint flavor essence composition provided by the embodiment has synergistic effect through the combination of WS-3 and WS-23 and the ester cool feeling component in the mint fragrance base, and builds a three-dimensional ice feeling experience with rich levels and strong penetration, and the stimulation intensity is improved. The high content of hydroxypropyl-beta-cyclodextrin can efficiently package and release the core cool flavor molecules, and propylene glycol can form a moisturizing film to jointly continue the strong ice feeling, and is suitable for consumers who pursue strong and lasting ice feeling.

[0065] Example 3 The embodiment is basically the same as example 1, except that the types and amounts of the components are different, and the specific differences are as follows: Deionized water 78.15g, propylene glycol 10.0g, PEG-40 hydrogenated castor oil 4.5g, 3.0g mint fragrance base (wherein, spearmint oil: water-soluble menthol = 7:3), 0.2g cooling agent WS-23, hydroxypropyl-beta-cyclodextrin 1.5g, pH 6.1.

[0066] The water-based mint flavor essence composition provided by the embodiment has synergistic effect through the combination of WS-3 and WS-23 and the ester cool feeling component in the mint fragrance base, and builds a three-dimensional ice feeling experience with rich levels and strong penetration, and the stimulation intensity is improved. The high content of hydroxypropyl-beta-cyclodextrin can efficiently package and release the core cool flavor molecules, and propylene glycol can form a moisturizing film to jointly continue the strong ice feeling, and is suitable for consumers who pursue strong and lasting ice feeling.

[0067] Example 4 The embodiment is basically the same as example 1, except that the types and amounts of the components are different, and the specific differences are as follows: Deionized water 81.25g, propylene glycol 12.0g, PEG-40 hydrogenated castor oil 4.5g, 2.0g mint fragrance base (wherein, green mint fragrance: water-soluble menthol: spearmint oil = 6:3:1), 0.2g cooling agent WS-23, pH 6.1.

[0068] The water-based mint flavor essence composition provided by the embodiment has synergistic effect through the combination of WS-3 and WS-23 and the ester cool feeling component in the mint fragrance base, and builds a three-dimensional ice feeling experience with rich levels and strong penetration, and the stimulation intensity is improved. The high content of hydroxypropyl-beta-cyclodextrin can efficiently package and release the core cool flavor molecules, and propylene glycol can form a moisturizing film to jointly continue the strong ice feeling, and is suitable for consumers who pursue strong and lasting ice feeling.

[0069] Example 5 The embodiment is basically the same as example 1, except that the types and amounts of the components are different, and the specific differences are as follows: Deionized water 77.35 g, propylene glycol 15.0 g, PEG-40 hydrogenated castor oil 5.0 g, 2.5 g of menthyl base (water-soluble menthol: eucalyptol (1,8-cineole) = 7:3), 0.5 g of composite cooling agent (WS-23: WS-3 = 4:1), hydroxypropyl-β-cyclodextrin 2.0 g, pH 6.4.

[0070] The water-based mint flavor composition provided by the embodiment has a strong penetrating and deep ice feeling base by scientific compounding of WS-3 and WS-23. The addition of eucalyptol not only gives the product a unique medicinal cooling flavor, but also directly acts on the throat due to its volatile properties, producing a refreshing and exciting feeling. The increased amount of propylene glycol effectively alleviates the possible mucous membrane dryness and discomfort caused by high-intensity cooling. The high content of hydroxypropyl-β-cyclodextrin ensures the solubility and stability of menthol and eucalyptol, prevents crystallization, and makes the ice feeling last for more than 20 minutes. It meets the needs of consumers who like medicinal cooling flavor.

[0071] In the above embodiments, the description of each embodiment has its own emphasis, and the parts not described or recorded in a certain embodiment can be referred to the related description of other embodiments.

[0072] The above-described embodiments are only used to illustrate the technical solutions of the present application, and not to limit them; although the foregoing embodiments of the present application have been described in detail, those skilled in the art should understand that they can still modify the technical solutions recorded in the foregoing embodiments, or make equivalent replacements for part of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present application, and should be included in the protection scope of the embodiments of the present application.

Claims

1. A water-based mint flavoring composition, characterized in that, The components include the following parts by weight: 70-90 parts deionized water; 1-3 parts peppermint flavor base; Cooling agent 0.2~0.6 parts; 4-8 parts of solubilizer; 10-15 parts of moisturizer; 1-2 parts of anti-crystallization agent; 0.1 to 0.2 parts of pH buffer.

2. The water-based mint flavoring composition as described in claim 1, characterized in that, The peppermint flavor base includes at least one of water-soluble menthol, menthyl lactate, menthone, spearmint, spearmint flavoring, and eucalyptol.

3. The water-based peppermint flavoring composition as described in claim 1, characterized in that, The cooling agent includes at least one of WS-23 and WS-3; and / or, The solubilizer includes one of PEG-40 hydrogenated castor oil, polysorbate-80, and polysorbate-20; and / or, The moisturizer includes one of propylene glycol, glycerin, sorbitol, and polyethylene glycol; and / or, The anti-crystallization agent includes one of hydroxypropyl-β-cyclodextrin, hydroxypropyl-γ-cyclodextrin, methyl-β-cyclodextrin, and polyvinylpyrrolidone; and / or, The pH buffer includes at least one of citric acid, sodium citrate, phosphate buffer, acetic acid, and sodium acetate.

4. The water-based mint flavoring composition as described in claim 1, characterized in that, The solubilizer is PEG-40 hydrogenated castor oil, the humectant is propylene glycol, the anti-crystallization agent is hydroxypropyl-β-cyclodextrin, and the pH buffer is citric acid and sodium citrate; and / or, The cooling agent includes WS-23 and WS-3, and the weight ratio of WS-23 to WS-3 is (3~4):

1.

5. A method for preparing a water-based peppermint flavoring composition, characterized in that, Includes the following steps: Provides the components of the water-based peppermint flavoring composition according to any one of claims 1 to 4, wherein deionized water is divided into a first part of deionized water and a second part of deionized water; The first deionized water and the humectant were mixed evenly to obtain the main phase solution; The solubilizer, the peppermint flavor base, and the cooling agent are thoroughly mixed to obtain a solubilized phase solution; The solubilizing phase solution is added to the main phase solution to obtain a first mixed solution; The anti-crystallization agent is added to the first mixed solution, and the mixture is stirred to obtain a second mixed solution; The second part of deionized water was added to the second mixed solution, and after adjusting the volume, the pH buffer was added. After standing, the solution was filtered to obtain the water-based peppermint flavor composition.

6. The preparation method according to claim 5, characterized in that, The step of mixing the first deionized water and the humectant evenly to obtain the main phase solution includes: The stirring speed is 200~400 r / min; Stirring time is 5-10 minutes.

7. The preparation method according to claim 5, characterized in that, The step of adding the solubilizing phase solution to the main phase solution to obtain a first mixed solution includes: The stirring speed is 400~600 r / min; and / or, The solubilizing phase solution is added to the main phase solution at a rate of 0.2~1 ml / min.

8. The preparation method according to claim 5, characterized in that, The step of adding the anti-crystallization agent to the first mixed solution and stirring to obtain the second mixed solution includes: The stirring speed is 600~800 r / min; The stirring time is 30-45 minutes.

9. The preparation method according to claim 5, characterized in that, After the solution is brought to volume, the pH buffer is added to adjust the pH of the solution to 6.0-6.

5.

10. The preparation method according to any one of claims 5 to 9, characterized in that, The water-based peppermint flavoring composition obtained by filtration after settling includes: The settling time is 2-4 hours; and / or, When the solution is allowed to stand until it becomes clear and transparent, sterilization filtration is performed using a microporous membrane with a diameter of 0.2~0.3μm.

Images