Emulsified core liquid and moisturizing and perfuming burst beads and preparation method

Abstract

This application provides an emulsified core liquid, a moisturizing and flavoring popping bead, and a preparation method thereof, relating to the field of popping bead preparation technology. The emulsified core liquid, calculated by weight, comprises: water and / or water-based fragrance: 45-60 parts; oil and / or oil-based fragrance: 45-60 parts; emulsifier: 1-2 parts; thickener: 0.5-1.0 parts; inorganic calcium salt: 1-3 parts; and a highly hygroscopic substance: 0.01-0.05 parts. The popping bead contains the emulsified core liquid internally, and the emulsified core liquid has a three-layer structure: a first layer is a forming layer, and a third layer is a waterproof layer. The popping bead not only enhances aroma but also provides moisture for hydration, with a water content greater than 30%, which is more than 10 times higher than that of normal oil-based popping beads. Compared with simple water-based popping beads, its advantages are that it can provide aroma, the water content is selectable, and it has high stability.

Description

Technical Field

[0001] This application relates to the field of tobacco additives technology, specifically to an emulsified core liquid and a moisturizing and flavoring capsule, and a method for their preparation. Background Technology

[0002] A flavor capsule is a tiny capsule encased in a cigarette filter, containing various flavorings, extracts, or other functional ingredients. When a smoker inhales, the capsule is squeezed and bursts, releasing the liquid inside to give the cigarette its unique taste and aroma. Cigarette flavor capsules are mainly divided into oil-encapsulated and water-encapsulated capsules, each with its own focus.

[0003] Among them, oily substances include various fat-soluble fragrances and plant extracts. Their advantage lies in their good stability and relatively slow release of fragrance, which can continuously emit fragrance for a longer period of time, ensuring that a rich and long-lasting fragrance can be continuously released during inhalation. Water-based substances are mainly used to moisturize cigarette smoke, increasing its humidity, improving its taste, and neutralizing some irritating components to make it smoother. However, they are not suitable for making cigarette flavor capsules. First, the common flavor capsule wall materials are mostly hydrophilic, which have relatively poor barrier properties against water-soluble substances. When water-soluble flavorings are used as the core liquid, the wall material is prone to softening, dissolving, or increased permeability, thereby reducing the stability and integrity of the flavor capsule. Second, when water-soluble flavorings come into contact with the wall material, they may cause the wall material to absorb water, swell, or dissolve, leading to structural instability and easy breakage of the flavor capsule. Third, leaked water-based components can cause mold spots on cigarettes, resulting in serious quality accidents, while oil-based substances will not cause mold spots. Fourth, the aroma release rate of water-soluble flavorings is too fast, but the aroma duration is short, which cannot provide a lasting olfactory experience.

[0004] Some researchers have adopted a three-layer structure to create burst beads that encapsulate water-based substances, forming them in a single droplet process using three concentric holes. Essentially, this involves encapsulating the water-based substance within an oil-based substance, with an outer shell. This approach requires a three-layer concentric dropper, demanding high precision in the production and control of the droplet machine, resulting in high costs. Furthermore, the material used to encapsulate the water-based substance undergoes deformation during preparation, affecting the overall appearance of the burst beads.

[0005] Another approach involves using an oil-water emulsion as the core liquid for the bursting beads. Water or water-soluble and oil or oil-soluble substances are integrated together in the form of an emulsion and prepared through homogenization emulsification.

[0006] For example: an emulsion, its preparation method and application, and food popping beads (CN 117223855 A) provides an emulsion, its preparation method and application, and food popping beads; the emulsion is a water-in-oil emulsion; the oil phase of the emulsion includes vegetable oil, and the aqueous phase includes a phytosterol-chitosan composite suspension. The preparation method of the emulsion includes: adding an aqueous phase to an oil phase, stirring and mixing, shearing and homogenizing to obtain the emulsion, which can be used to encapsulate water-soluble nutrients and make food popping beads, facilitating targeted nutritional supplementation through food; a gel and its preparation method, an emulsion and its application CN 117397797 A, provides a gel and its preparation method, an emulsion and its application, wherein the raw materials of the gel, by mass percentage, include: 45% to 70% vegetable oil, 3% to 12% gelling agent, 0.5% to 2% emulsifier and ≤24% water-soluble nutrients; the preparation method includes: dissolving water-soluble nutrients in water to obtain an aqueous phase; dissolving the gelling agent and emulsifier in vegetable oil to obtain an oil phase; mixing and shearing the aqueous phase and oil phase to obtain a water-in-oil crude emulsion; subjecting the water-in-oil crude emulsion to rapid cooling and kneading treatment to obtain a crude gel; and subjecting the crude gel to vacuum dehydration to obtain a gel. By gelling vegetable oil and utilizing the microporous structure of the gel, the gel can be stably suspended in the oil of the emulsion. CN 117814478 A provides a bursting bead core liquid, bursting beads, and a preparation method thereof. The bursting bead core liquid, by mass parts, comprises: 95-105 parts vegetable oil, 1-5 parts water, 1-5 parts water-soluble nutrients, and 0.8-3 parts emulsifier. The emulsifier includes at least one of sucrose ester, polyglycerol ester, Span, monoglyceride, and polyglycerol ricinoleate, with an HLB value of 2.0-5.0. The preparation method of the core liquid involves high-speed shearing and high-pressure homogenization of a portion of the vegetable oil, all the emulsifier, and an aqueous solution to obtain a concentrated emulsion, which is then diluted with the remaining vegetable oil to obtain the bursting bead core liquid. Water-soluble nutrient bursting beads are obtained by dripping using a traditional double-layer dropper.

[0007] Another method, for example: a bursting bead and its preparation method and application, CN 118177361 A, wherein the bursting bead comprises an inner core, a middle layer and an outer capsule; wherein the inner core comprises at least one of sodium alginate, gellan gum, xanthan gum, and guar gum, as well as water-soluble nutrients and water; the middle layer comprises an ion-curing agent and an oil phase substance; the outer capsule comprises at least one of pectin and gelatin, as well as excipients and water; specific components in the inner and outer layers undergo cross-linking reactions with the ion-curing agent in the middle layer and are cured; a three-layer concentric dropper is used to drop and shape the inner core, middle layer and outer capsule in one step, and then dry them to obtain the bursting bead. This application uses a reverse curing method to react and cure the outer capsule's adhesive layer, the inner core's adhesive layer and the middle layer's ion-curing agent to obtain a water-oil-water pellet-within-a-pill structure.

[0008] Water, when used in cigarettes, can increase gas humidity, improve taste, neutralize some of the irritating components in the smoke, and make the taste smoother. However, it can easily damage the cigarette casing and contaminate the cigarette. Oily substances have good stability and slow-release properties, but their functions are limited. Combining the two can not only add up their functions but also introduce new water-soluble flavoring substances, enriching the variety of cigarette products. However, there are several challenges to the combined use of the two. Therefore, it is necessary to provide a cigarette flavor capsule that combines oily and watery substances, giving full play to the advantages of both while avoiding the accumulation of defects. Summary of the Invention

[0009] To address the aforementioned issues, this application aims to provide an emulsified core liquid, a moisturizing and flavoring capsule, and a preparation method thereof. The core liquid is prepared by rationally blending water or an aqueous solution with oil or an oily substance, and the water is treated with a special anti-seepage technology to obtain a core liquid with high water content and a stable oil-water balance, as well as a tobacco capsule, which enhances the aroma of the smoke while providing a better moisturizing effect.

[0010] The following technical solution is adopted in this application.

[0011] An emulsion core fluid, characterized in that, calculated by weight parts, comprises: Water and / or water-based fragrance: 45-60 parts; oil and / or oil-based fragrance: 45-60 parts; emulsifier: 1-2 parts; thickener: 0.5-1.0 parts; inorganic calcium salt: 1-3 parts; highly hygroscopic substance: 0.01-0.05 parts.

[0012] The water is purified water, treated with two-stage reverse osmosis, with a conductivity of less than 3 (μS / cm), and then aerated. After proper aeration, the dissolved oxygen concentration in the water is controlled at 10-12 mg / L at room temperature (20-25℃).

[0013] Water-based fragrances are water-soluble fragrances, including at least one of vanilla extract, fruit extract, and tea extract, dissolved in treated purified water in the required proportions.

[0014] The oil includes at least one of soybean oil, corn oil, sunflower oil, sesame oil, coconut oil, peanut oil, olive oil, and palm oil.

[0015] The oily fragrances include natural oil-soluble fragrances, such as rose oil, lemon oil, and clove oil, as well as animal fragrances and synthetic oil-soluble fragrances, such as at least one of esters, aldehydes, and ketones, dissolved in oil in the required proportions.

[0016] The emulsifier is an emulsifier containing active oxygen groups, specifically any one of fatty alcohol polyoxyethylene ether and glyceryl monostearate.

[0017] The thickener is any one of gellan gum, xanthan gum, gelatin, guar gum, and gum arabic.

[0018] The inorganic calcium salt is solid calcium chloride.

[0019] The highly absorbent substance includes either konjac gum or polyacrylamide.

[0020] The preparation steps of the core fluid are as follows: ① Preparation of moisturizing components: Weigh water and / or water-based fragrance, thickener, inorganic calcium salt, and highly hygroscopic substance according to the above weight ratio, and place them in a container. 40-60 Water bath heating at a temperature of ℃ 30 The solution is dissolved completely to form a viscous semi-fluid state, and the solution is kept at a constant temperature to obtain the aqueous phase moisturizing component.

[0021] The highly absorbent material described in this application is konjac gum or polyacrylamide. Konjac gum is a polysaccharide, mainly composed of glucomannan. It absorbs water upon contact with it, essentially because the molecular chains of konjac gum can fix a certain amount of water molecules, making the entire system semi-fluid. Polyacrylamide is a high-molecular-weight polymer that has high viscosity after being completely dissolved in water. Maintaining a certain temperature can keep the konjac gum aqueous solution or polyacrylamide aqueous solution fluid, avoiding clumping that would affect its compatibility with oil or oily substances. In this mixture, some water is fixed by the molecular chains of konjac gum or polyacrylamide, while the remaining water remains in a mobile state.

[0022] ② Preparation of oily mixture: Weigh the oil and / or oily fragrance and emulsifier according to the proportion and mix them. Stir in a water bath at 30-50℃ to form the fragrance-enhancing component of the oil phase.

[0023] In this oil phase mixture, emulsifier molecules adsorb onto the surface of oil and / or oily fragrance particles. Their hydrophilic and lipophilic groups are oriented, i.e., the lipophilic groups face the oil phase and the hydrophilic groups face the aqueous phase, forming the initial structure of the emulsion; ③ The moisturizing component that presents the aqueous phase in step ① is added to the fragrance-enhancing component that presents the oil phase in step ② and thoroughly stirred to obtain the emulsion; During the production process, the water in the moisturizing components involved in emulsification mostly comes from the part that is not fixed by the molecular chains of the superabsorbent substance and remains in an active state. A small part comes from the water that was initially fixed by the molecular chains of konjac gum or polyacrylamide but detached during the mixing and emulsification process. In other words, most of the water that combines with the superabsorbent substance to form a semi-fluid substance does not directly participate in the emulsification step, but is fixed by the molecular chains of the superabsorbent substance and forms a mixture with the emulsion. A small part participates in the emulsification to form an emulsion, and the space left by the superabsorbent substance after this part of the water detaches can contain part of the emulsion.

[0024] In addition, the following points should be noted regarding purified water involved in emulsification: a. Oxygen molecules in water can change the surface tension of the oil-water interface. With the increase of oxygen content, the adsorption of oxygen molecules at the oil-water interface reduces the surface tension of the oil-water interface, making it easier for oil droplets to disperse in water, and enabling the oil droplets to be dispersed more finely and evenly. b. Since the vegetable oils used contain easily oxidized unsaturated fatty acids, oxygen in the water reacts with them to form an oxidized emulsion. The oxidized components have better hydrophilicity, which allows the oil to emulsify better with the water phase and form a stable emulsion.

[0025] c. Specific emulsifiers can have a synergistic effect. The specific emulsifiers refer to emulsifiers containing active oxygen groups. In water with high oxygen content, the active oxygen groups interact with the oxygen in the water, which can better reduce the surface tension of the oil-water interface, and the oil droplets can be better dispersed in the water, further enhancing the emulsification effect.

[0026] d. Precise control of oxygen content in water: During emulsification, different oil phases and emulsification requirements necessitate different oxygen contents to avoid excessive oxidation that could adversely alter the properties of the oil phase.

[0027] A moisturizing and flavorful popping bead, prepared using the above-mentioned emulsion core liquid, is characterized by: The flavoring function of this capsule comes from two sources: oil-based and water-based flavorings. The oil-based flavorings exist in the emulsion in an oil-water mixture, providing the main flavor source. The water-based flavorings provide the auxiliary flavor source and exist in two ways: one is that they are fixed in the molecular chains of highly hygroscopic substances after being miscible with water, and the other part exists in the emulsion in an oil-water mixture. This achieves the dual effect of flavoring and smoke moisturizing. The emulsion core liquid prepared using the above ratio and process is contained inside the popping bead, which has a three-layer functional structure. The first layer is the forming layer, used to encapsulate the core liquid to form a semi-finished product, including purified water, sodium alginate, surfactant, and filler; calculated by weight, the components are: 100 parts purified water; 2-5 parts sodium alginate; 0.1-0.3 parts surfactant; and 0.3-0.5 parts filler; the surfactant is any one of Tween, Span, or carbomer; the filler is dextrin. The second layer is the adhesive layer, used to connect the inner molding layer and the outermost waterproof layer, improving adhesion. It includes ultrafine talc powder and adhesive. The amount of ultrafine talc powder used is 10-30g per kilogram of semi-finished product, and the amount of adhesive is 0.5%-1.5% of the weight of the ultrafine talc powder. The third layer is a waterproof layer, which is wrapped around the outermost layer and includes PVDC, polyacrylic resin III or polyacrylic resin IV. Among them, the amount of PVDC emulsion with a solid content of 40%-60% is 300-500g per kilogram of semi-finished product, and the amount of polyacrylic resin III or polyacrylic resin IV accounts for 5-10% of the weight of PVDC.

[0028] The preparation method of the moisturizing and flavoring popping beads is characterized by comprising the following steps: ①Preparation of emulsion core solution; ② Add the following materials to the forming layer in sequence: 100 parts purified water; 2-5 parts sodium alginate; 0.1-0.3 parts surfactant; and 0.3-0.5 parts filler. Stir and dissolve to obtain the adhesive solution. ③ The emulsion core liquid prepared in step ① is dripped into the adhesive liquid in step ② through a dripping device, stirred and solidified, washed, and dried to obtain the emulsion core liquid bursting bead semi-finished product; ④ First, spray a layer of ultrafine talc powder onto the surface of the semi-finished product obtained in step ③. The ultrafine talc powder is then bonded to the surface of the semi-finished product using polyvinyl ketone. ⑤ After the ultrafine talc powder completely coats the semi-finished product and forms it, PVDC, polyacrylic resin III or polyacrylic resin IV are prepared into a solution with alcohol and sprayed through a coating equipment to prevent the formation of a coating layer on the ultrafine talc powder. Then, it is dried to form a film to obtain the emulsion core liquid bursting bead finished product.

[0029] The beneficial effects of this application are: This application emulsifies oil or oily fragrance with water or water-based fragrance to obtain a core liquid with a high water-to-oil ratio, while avoiding the problem of excessive water content affecting the formation of burst beads. By selecting specific emulsifiers and treated purified water, the emulsification effect and emulsion stability are effectively improved. Combined with a strong water-absorbing substance added to the aqueous phase, the water is separated into fixed and desorbed parts. The fixed water is less prone to leakage, while the desorbed water directly participates in emulsification, which enhances water retention and provides time and conditions for applying a waterproof layer. The use of ultrafine talc powder and binders allows the waterproof layer to adhere better to the surface of the burst beads, improving water retention. The burst beads prepared using this core liquid not only increase aroma but also provide moisture for hydration, with a water content greater than 30%, more than 10 times higher than normal oil-based burst beads. Compared with simple water-based burst beads, its advantages are that it can provide aroma, has selectable water content, and high stability. Detailed Implementation

[0030] In the embodiments of this application, both "parts" and "percentage" are measured by mass, and the sum of the mass parts of all components is not limited to 100 parts. Example 1

[0031] This embodiment provides an emulsified core liquid and a moisturizing and flavoring popping bead.

[0032] The raw materials for the emulsion core fluid include: 500g of purified water is treated with two-stage reverse osmosis, resulting in a conductivity of less than 3 (μS / cm). After aeration, the dissolved oxygen concentration in the water is controlled at 10mg / L at room temperature (20-25℃). Weigh out 450g of palm oil and weigh out 50g of rose oil, then mix them evenly with the palm oil. 15g of fatty alcohol polyoxyethylene ether; 10g of gellan gum; 20g of calcium chloride powder; Konjac gum 0.3g; The preparation steps of the core fluid are as follows: ① Preparation of the moisturizing component: Weigh purified water, gellan gum, calcium chloride powder, and konjac gum according to the above weight ratio, and place them in a container. 40 Water bath heating at a temperature of ℃ 30 The solution is dissolved completely to form a viscous semi-fluid state, and the solution is kept at a constant temperature to obtain the aqueous phase moisturizing component.

[0033] ② Preparation of oily mixture: Weigh palm oil, rose oil, and fatty alcohol polyoxyethylene ether according to the proportion, mix them, and stir in a water bath at 30°C to form the aroma-enhancing component of the oil phase.

[0034] ③ Add the moisturizing component that is in the aqueous phase described in step ① to the fragrance-enhancing component that is in the oil phase in step ②, and mix thoroughly to obtain an emulsion.

[0035] A type of flavorful and moisturizing popping bead is prepared using the aforementioned emulsion core liquid. The emulsion core liquid prepared using the above-mentioned proportions and processes is contained inside the popping bead, which has a three-layer functional structure. The first layer is a forming layer, used to encapsulate the core liquid to form a semi-finished product, including 100g of purified water, 3g of sodium alginate, 0.2g of Tween, and 0.4g of dextrin. The second layer is a bonding layer, including ultrafine talc powder and a binder. The amount of ultrafine talc powder used is 20g per kilogram of semi-finished product, and the amount of binder is 1.0% of the weight of ultrafine talc powder in polyvinyl chloride. The third layer is a waterproof layer, wrapped on the outermost layer, including powdered PVDC, with an amount of 400g per kilogram of semi-finished product, and polyacrylic acid resin III accounting for 8% of the weight of PVDC.

[0036] The preparation method of the moisturizing and flavoring popping beads is characterized by comprising the following steps: ①Preparation of emulsion core solution; ② Add the materials for the molding layer in sequence, stir and dissolve to obtain the adhesive solution; ③ The emulsion core liquid prepared in step ① is dripped into the adhesive liquid in step ② through a dripping device, stirred and solidified, washed, and dried to obtain the emulsion core liquid bursting bead semi-finished product; ④ First, spray a layer of ultrafine talc powder onto the surface of the semi-finished product obtained in step ③. The ultrafine talc powder is then bonded to the surface of the semi-finished product using polyvinyl ketone. ⑤ After the ultrafine talc powder completely coats the semi-finished product and forms it, PVDC and polyacrylic acid resin III are prepared into a solution with alcohol and sprayed through a coating equipment to prevent the formation of a coating layer on the ultrafine talc powder. Then, it is dried to form a film to obtain the emulsion core liquid bursting bead finished product.

[0037] Examples 2-4

[0038] Each of the three embodiments provides an emulsified core liquid and a moisturizing and flavoring popping bead. The specific raw materials and proportions are detailed in Table 1. The preparation methods of the core liquid and popping beads are basically the same as those in Embodiment 1, except that water-soluble fragrance is dissolved in purified water.

[0039] Table 1

[0040]

[0041] Referring to the requirements of relevant standards such as YC / T 195-2005 "Standard System for Tobacco Materials", YC / T 164-2012 "Tobacco Flavors", YC / T608-2024 "General Technical Conditions for Cigarette Flavor Capsule Strength Tester", and YC / T 145.6-1998 "General Evaluation Method for Aroma Quality of Tobacco Flavors", the flavor capsules produced in the above embodiments were subjected to corresponding tests, mainly including physical indicators, appearance, safety, and moisture content parameters.

[0042] Table 2

Claims

1. An emulsion core fluid, characterized in that, Calculated by weight, including: Water and / or water-based fragrance: 45-60 parts; oil and / or oil-based fragrance: 45-60 parts; emulsifier: 1-2 parts; thickener: 0.5-1.0 parts; inorganic calcium salt: 1-3 parts; highly hygroscopic substance: 0.01-0.05 parts.

2. The emulsion core fluid according to claim 1, characterized in that: The water is purified water, treated by two-stage reverse osmosis, with a conductivity of less than 3 (μS / cm), and then aerated. After good aeration, the dissolved oxygen concentration in the water is controlled at 10-12 mg / L at room temperature (20-25℃). The water-based fragrance, also known as water-soluble fragrance, includes at least one of vanilla extract, fruit extract, and tea extract, dissolved in treated purified water in the required proportion. The oil includes at least one of soybean oil, corn oil, sunflower seed oil, sesame oil, coconut oil, peanut oil, olive oil, and palm oil; The oily fragrances include natural oil-soluble fragrances, such as rose oil, lemon oil, and clove oil, as well as animal fragrances and synthetic oil-soluble fragrances, such as at least one of esters, aldehydes, and ketones, dissolved in oil in the required proportions. The emulsifier is an emulsifier containing active oxygen groups, specifically any one of fatty alcohol polyoxyethylene ether and glyceryl monostearate; The thickener is any one of gellan gum, xanthan gum, gelatin, guar gum, and gum arabic; The inorganic calcium salt is solid calcium chloride; The highly absorbent substance includes either konjac gum or polyacrylamide.

3. A method for preparing an emulsion core fluid, characterized in that, Includes the following steps: ① Preparation of moisturizing components: Weigh water and / or water-based fragrance, thickener, inorganic calcium salt, and strong water-absorbing substance according to the above weight ratio, place them in a container, and heat them in a water bath at 40-60 ℃ for 30 minutes to completely dissolve them, forming a viscous semi-fluid state, and maintain a constant temperature to obtain the aqueous moisturizing components. ② Preparation of oily mixture: Weigh the oil and / or oily fragrance and emulsifier according to the proportion and mix them. Stir in a water bath at 30-50℃ to form the fragrance-enhancing component of the oil phase; ③ Add the moisturizing component that is in the aqueous phase described in step ① to the fragrance-enhancing component that is in the oil phase described in step ②, and mix thoroughly to obtain an emulsion.

4. A moisturizing and flavoring popping bead prepared using the emulsion core liquid described in claims 1-3, characterized in that: The emulsion core liquid is contained inside the bursting bead, and the outer surface of the emulsion core liquid has a three-layer functional layer structure; The first layer is the forming layer, which is used to wrap the core liquid to form a semi-finished product, including purified water, sodium alginate, surfactant, and filler; The composition, by weight, includes: 100 parts purified water; 2-5 parts sodium alginate; 0.1-0.3 parts surfactant; and 0.3-0.5 parts filler. The surfactant is any one of Tween, Span, or carbomer. The filler is dextrin. The first layer is the molding layer, used to connect the inner molding layer and the outermost waterproof layer to improve adhesion. It includes ultrafine talc powder and adhesive. The amount of ultrafine talc powder used is 10-30g per kilogram of semi-finished product, and the amount of adhesive is 0.5%-1.5% of the weight of the ultrafine talc powder. The third layer is a waterproof layer, which is wrapped around the outermost layer and includes PVDC emulsion, polyacrylic resin III or polyacrylic resin IV. Among them, the amount of PVDC emulsion with a solid content of 40%-60% is 300-500g per kilogram of semi-finished product, and the amount of polyacrylic resin III or polyacrylic resin IV accounts for 5-10% of the weight of PVDC.

5. The moisturizing and flavoring popping beads according to claim 4, characterized in that, Prepare according to the following steps: ①Preparation of emulsion core solution; ② Add the following materials to the forming layer in sequence: 100 parts purified water; 2-5 parts sodium alginate; 0.1-0.3 parts surfactant; and 0.3-0.5 parts filler. Stir and dissolve to obtain the adhesive solution. ③ The emulsion core liquid prepared in step ① is dripped into the adhesive liquid in step ② through a dripping device, stirred and solidified, washed, and dried to obtain the emulsion core liquid bursting bead semi-finished product; ④ First, spray a layer of ultrafine talc powder onto the surface of the semi-finished product obtained in step ③. The ultrafine talc powder is then bonded to the surface of the semi-finished product using polyvinyl ketone. ⑤ After the ultrafine talc powder completely coats the semi-finished product and forms it, PVDC, polyacrylic resin III or polyacrylic resin IV are prepared into a solution with alcohol and sprayed through a coating equipment to prevent the formation of a coating layer on the ultrafine talc powder. Then, it is dried to form a film to obtain the emulsion core liquid bursting bead finished product.

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