Flavorings for atomizing liquids, atomizing liquids, and electronic atomizing devices

Abstract

This application provides a flavoring for atomizing liquids, an atomizing liquid, and an electronic atomizing device. The flavoring for atomizing liquids provided in this application includes a texture-simulating base material and a flavor base material. The texture-simulating base material simulates the texture of a gel-like substance, while the flavor base material achieves both a gel-like texture and a flavor profile, resulting in accurate texture simulation and rich flavor, thus improving the overall quality of the product. Therefore, this application effectively addresses the problems of existing flavorings for atomizing liquids having a monotonous smoking experience and poor chewing texture.

Description

Technical Field

[0001] This application belongs to the field of fragrance technology, specifically relating to fragrances for atomizing liquids, atomizing liquids, and electronic atomizing devices. Background Technology

[0002] As the aerosol consumer market demands greater flavor diversity and experiential quality, chewy candy flavors, which combine "long-lasting aroma" and "unique chewy texture," have become a popular choice among consumers.

[0003] However, the inhalation experience of existing liquid flavorings is monotonous and lacks a satisfying chewing texture, making it difficult to meet consumers' demand for complex flavors. Summary of the Invention

[0004] The technical problem to be solved by this application is to provide a flavoring for atomizing liquid, atomizing liquid, and an electronic atomizing device to improve the problem of the monotonous smoking experience and poor chewing texture of existing flavorings for atomizing liquid.

[0005] To address the aforementioned problems, this application provides the following technical solution: This application proposes a fragrance for atomized liquid, which includes a texture-simulating base material and a flavor base material, wherein the texture-simulating base material is used to simulate the texture of a gel-like base.

[0006] Furthermore, in the flavoring of the atomizing liquid, the flavor base includes at least two types of flavor substances, and the boiling points of each type of flavor substance are different.

[0007] Furthermore, in the flavoring of the atomizing liquid, the at least two types of flavor substances include a first type of flavor substance and a second type of flavor substance, wherein the boiling point of the second type of flavor substance is greater than that of the first type of flavor substance, and the difference between the boiling point of the second type of flavor substance and the boiling point of the first type of flavor substance is greater than or equal to 10°C.

[0008] Furthermore, in the flavoring of the atomizing liquid, the at least two types of flavor substances also include a third type of flavor substance, the boiling point of the third type of flavor substance is greater than the boiling point of the second type of flavor substance, and the difference between the boiling point of the third type of flavor substance and the boiling point of the second type of flavor substance is greater than or equal to 10°C.

[0009] Furthermore, in the flavoring of the atomizing liquid, the at least two types of flavor substances include fruit essential oils, gum-based characteristic ester flavor substances, and caramel base materials.

[0010] Furthermore, in the fragrance used in the atomizing liquid, the fruit essential oil includes at least one selected from strawberry essential oil, orange essential oil, and grape essential oil; and / or, The fruit-flavor esters include ethyl acetate; and / or, The gum-based characteristic ester flavor compounds include at least one of geraniol acetate, ethyl butyrate, linalool acetate, and nerol acetate; and / or, The caramel base material includes at least one of maltol, ethyl maltol, vanillin, and ethyl maltol.

[0011] Furthermore, in the fragrance used in the atomizing liquid, the texture simulation base material includes a high molecular weight adhesive substance, which includes at least one of polyisobutylene, styrene-butadiene rubber, and polybutene.

[0012] Furthermore, in the fragrance used in the atomizing liquid, the texture simulation base material also includes a cooling texture agent; The cooling texture agent includes at least one of dibutyl phthalate, cooling agent WS-3, cooling agent WS-23, peppermint oil, and spearmint oil.

[0013] Furthermore, in the fragrance used in the atomizing liquid, the texture simulation base material, by weight, includes 2 to 4 parts of polyisobutylene, 1 to 2.5 parts of dibutyl phthalate, 1 to 3 parts of menthyl lactate, and 0.5 to 1.5 parts of menthol.

[0014] Furthermore, the flavoring used in the atomizing liquid includes at least one of the following: a base flavor enhancer, a natural sweetener, a high-intensity sweetener, a flavor slow-release agent, a solubilizer, an atomization protectant, and an anti-exudation agent.

[0015] Furthermore, in the fragrance used in the atomizing liquid, the co-solvent includes polyglycerol ester emulsifiers and nonionic surfactants.

[0016] Furthermore, in the fragrance used in the atomizing liquid, the base flavor enhancer includes at least one selected from citronellol, geraniol, limonene, citral, benzaldehyde, and phenylacetaldehyde; and / or, The natural sweetener includes at least one of strychnine, steviol glycosides, mogroside, and xylitol; and / or, The high-intensity sweetener includes at least one of sucralose, neotame, advantian, and acesulfame potassium; and / or, The flavor sustained-release agent includes at least one of hydroxypropyl methylcellulose, gum arabic, and xanthan gum; and / or, The polyglycerol ester emulsifier includes at least one selected from polyglycerol-3-diisostearate, polyglycerol-10-diisostearate, and polyglycerol-2-sesquioleate; and / or The nonionic surfactant includes at least one of Tween 80, Tween 20, polyethylene glycol stearate 15, and oil-based solubilizer FS0329; and / or The atomizing protective agent includes at least one of trehalose, maltitol, inulin, sorbitol, mannitol, and xylitol; and / or, The anti-exudation agent includes at least one of polyethylene glycol 400, polyethylene glycol 300, polyethylene glycol 600, propylene glycol, and isopropyl myristate.

[0017] Furthermore, the flavoring for the atomizing liquid, by weight, comprises: 8 to 15 parts of the texture simulation base, 15 to 25 parts of the progressive flavor base, 6 to 12 parts of the base flavor enhancer, 6 to 18 parts of the natural sweetener, 0.3 to 2.5 parts of the high-intensity sweetener, 2 to 7 parts of the flavor slow-release agent, 5 to 10 parts of the cosolvent, 3 to 9 parts of the atomization protectant, and 0 to 3 parts of the anti-exudation agent.

[0018] Furthermore, by weight, the fragrance used in the atomizing liquid also includes 23 to 40 parts of solvent, wherein the solvent includes at least one of propylene glycol and glycerol.

[0019] This application also proposes the application of a polymeric adhesive substance in the fragrance of atomized liquid to simulate a gel-like texture, wherein the polymeric adhesive substance includes at least one of polyisobutylene, styrene-butadiene rubber, and polybutene.

[0020] This application also proposes an atomizing liquid, including the fragrance for the atomizing liquid as described above.

[0021] This application also proposes an electronic atomizing device, which includes a liquid storage tank and the aforementioned atomizing liquid, wherein the atomizing liquid is stored in the liquid storage tank.

[0022] Compared with the prior art, the embodiments of this application have the following advantages: In this embodiment, the provided flavoring for atomizing liquid includes a texture-simulating base material and a flavor base material. The texture-simulating base material is used to simulate the texture of a gel-like matrix, and the flavor base material can achieve both the texture simulation and flavor, resulting in accurate texture simulation and rich flavor, thus improving the overall quality of the product. Therefore, this embodiment can effectively improve the problems of the existing flavorings for atomizing liquids having a monotonous smoking experience and poor chewing texture.

[0023] It should be understood that the above general description and the following detailed description are exemplary and explanatory only, and do not limit this application. Detailed Implementation

[0024] To make the above-mentioned objectives, features and advantages of this application more apparent and understandable, the application will be further described in detail below with reference to specific embodiments.

[0025] The terms "first" and "second" in the specification and claims of this application may explicitly or implicitly include one or more of the features. In the description of this application, unless otherwise stated, "multiple" means two or more. Furthermore, "and / or" in the specification and claims indicates at least one of the connected objects, and the character " / " generally indicates that the preceding and following objects are in an "or" relationship.

[0026] The inventors discovered that existing flavorings for atomizing liquids mostly focus on basic fruit and mint flavors, without addressing the core technical challenge of synergistically restoring the "texture-flavor" of gum-based candies.

[0027] Based on the above findings, this application provides a fragrance for atomizing liquid, comprising a texture simulation base and a flavor base, wherein the texture simulation base is used to simulate the texture of a gel-like base.

[0028] In the flavoring of the atomized liquid provided in this application embodiment, since the texture simulation base is used to simulate the texture of the gum base, the chewing texture can be reproduced through the texture simulation base; and the flavor base can achieve the flavor through atomization, making its texture simulation accurate and its flavor rich, thereby improving the overall quality of the product.

[0029] Therefore, the embodiments of this application can effectively improve the problems of the monotonous inhalation experience and poor chewing texture of existing atomized liquid flavorings.

[0030] In some embodiments, the flavor base comprises at least two types of flavor substances, and the boiling points of the at least two types of flavor substances are different.

[0031] In this embodiment, because the boiling points of various flavor substances are different, various flavor substances can be atomized sequentially through different atomization temperatures, thereby achieving a sense of flavor progression, making its texture simulation accurate and its flavor layers rich, thus improving the overall quality of the product.

[0032] In some embodiments, at least two types of flavor substances include a first type of flavor substance and a second type of flavor substance, wherein the boiling point of the second type of flavor substance is greater than that of the first type of flavor substance, and the difference between the boiling point of the second type of flavor substance and the boiling point of the first type of flavor substance is greater than or equal to 10°C.

[0033] In this embodiment, since there are two types of flavor substances with a boiling point difference of 10°C or more, the two types of flavor substances can be atomized sequentially through different atomization temperatures, thereby achieving a sense of flavor progression, making the texture simulation accurate and the flavor layers rich, thus improving the overall quality of the product.

[0034] In some embodiments, the boiling point difference between the second type of flavor substance and the first type of flavor substance is 10°C to 50°C.

[0035] In some embodiments, at least two types of flavor substances also include a third type of flavor substance, the boiling point of the third type of flavor substance being greater than that of the second type of flavor substance, and the difference between the boiling point of the third type of flavor substance and the boiling point of the second type of flavor substance being greater than or equal to 10°C.

[0036] In this embodiment, because there are three types of flavor substances with a boiling point difference of 10°C or more, the three types of flavor substances can be atomized sequentially by different atomization temperatures, thereby achieving a progressive flavor profile from top notes to middle notes to base notes, making the texture simulation accurate and the flavor layers rich, thus improving the overall quality of the product.

[0037] In some embodiments, the boiling point difference between the third type of flavor substance and the second type of flavor substance is 10°C to 50°C.

[0038] In some embodiments, at least two types of flavor substances include fruit essential oils, gum-based characteristic ester flavor substances, and caramel bases.

[0039] In this embodiment, fruit essential oil is the first type of flavor substance mentioned above. It is released preferentially during atomization, presenting a fresh and rich natural fruit aroma as the top flavor note, quickly attracting the senses. The gum-based characteristic ester flavor substance is the second type of flavor substance mentioned above. It is used to simulate the ester aroma of gum itself, carrying on the top fruit aroma. It can be gradually released after the top fruit aroma fades, providing a warm floral and fruity aroma as the middle flavor note, enhancing the flavor layering and persistence. The caramel base is the third type of flavor substance mentioned above. It enhances the flavor richness. It has a high boiling point and a high perception threshold, requiring a higher atomization temperature than fruit essential oil and gum-based characteristic ester flavor substances. It is slowly released in the later stage of atomization, providing a sweet aftertaste and prolonging the flavor experience.

[0040] In this embodiment, fruit essential oils, gum-based characteristic ester flavor substances, and caramel base are used to release flavors in a progressive manner, from "fresh fruity top notes to gum base notes to rich sweet base notes," resulting in a rich flavor profile with a fidelity of over 94%. This avoids the shortcomings of existing products with a single mixed flavor and achieves the flavor experience of authentic gum-based candy.

[0041] In some embodiments, the fruit essential oil includes at least one of strawberry essential oil, orange essential oil, and grape essential oil. The aforementioned fruit essential oil is a low-temperature cold-pressed fruit essential oil or a high-purity fruit essential oil extracted by distillation, with a purity ≥96%, preferentially released upon atomization, exhibiting a fresh fruity aroma. Specifically, the low-temperature cold-pressed fruit essential oil is extracted through physical mechanical pressing at ≤60℃, avoiding the destruction of heat-sensitive aroma components (such as limonene and aldehydes) by high temperatures, retaining over 96% purity of the natural fruit aroma. Optionally, the low-temperature cold-pressed fruit essential oil can be extracted through physical mechanical pressing at 25~30℃.

[0042] In some embodiments, the gum base characteristic ester flavor substances include at least one of geraniol acetate, ethyl butyrate, linalool acetate, and nerol acetate, which can effectively mimic the ester aroma of gum base itself and carry over the top fruity aroma. Among them, geraniol acetate has a sweet rose and citrus aroma, and as a gum base characteristic flavor, it forms a flavor transition with the top fruity aroma.

[0043] In some embodiments, the caramel base includes at least one of maltol, ethyl maltol, vanillin, and ethyl maltol, which can effectively enhance the richness of the flavor, be slowly released in the later stages of atomization, provide a sweet aftertaste, and prolong the flavor experience.

[0044] In some embodiments, by weight, at least two types of flavor substances include: 5 to 8 parts of fruit essential oil, 2 to 4 parts of geraniol acetate, 1.5 to 3 parts of ethyl butyrate, 2 to 4 parts of maltol, and 0.5 to 1.5 parts of ethyl maltol. This not only achieves a progressive release of "fresh fruity top notes - gum base notes - rich sweet base notes" with a rich flavor profile, but also accurately simulates the chewing texture of gum-based candies by matching the texture simulation base material, thus solving the problem of texture simulation and flavor profile.

[0045] In some embodiments, the texture simulation base material includes a high-molecular-weight viscous substance. This viscous substance can form a slightly viscous aerosol upon atomization, simulating the thick, sticky texture of gum-based candies, thus overcoming the technical deficiency of existing technologies that cannot simulate the texture of gum-based candies.

[0046] In some embodiments, the aforementioned polymeric adhesive material includes at least one of polyisobutylene, styrene-butadiene rubber, and polybutene.

[0047] In some embodiments, the texture simulation base material includes a high-molecular-weight viscous substance and a cooling texture agent. The high-molecular-weight viscous substance forms a slightly viscous aerosol upon atomization, simulating the thick, sticky texture of gum-based candy; while the cooling texture agent enhances the cooling and smooth sensation, replicating the refreshing aftertaste of chewing gum-based candy. This "high-molecular-weight viscous substance + cooling texture agent" compound system accurately simulates the chewing texture and cooling smoothness of gum-based candy, achieving a texture reproduction accuracy of over 93%, thus overcoming the technical deficiency of existing technologies that cannot simulate the texture of gum-based candy.

[0048] In some embodiments, the cooling texture agent mentioned above includes at least one of dibutyl phthalate, cooling agent WS-3, cooling agent WS-23, peppermint oil, and spearmint oil.

[0049] In some embodiments, the texture simulation base material, by weight, includes: 2-4 parts polyisobutylene, 1-2 parts dibutyl phthalate, 1-3 parts menthyl lactate, and 0.5-1.5 parts menthol.

[0050] Polyisobutylene, as a high-molecular-weight viscous substance, provides elasticity and chewing toughness similar to that of gum base; dibutyl phthalate, as a plasticizer, inserts between the polyisobutylene molecular chains to weaken the intermolecular forces and improve the viscosity and plasticity of the system; when polyisobutylene and dibutyl phthalate are compounded in the above ratio, they form a slightly viscous aerosol when atomized, which accurately simulates the thick and sticky feeling when chewing gum base candy, solving the defect of "lacking texture" in traditional flavorings.

[0051] Menthol provides a rapid and intense initial cooling sensation, while menthyl lactate provides a mild and lasting background cooling sensation by activating the TRPM8 cold receptor. When combined in the above ratio, the two ingredients work synergistically to enhance the cooling and smooth sensation, restoring the refreshing aftertaste of chewing gum-based candies, while avoiding the irritation of menthol alone.

[0052] In some embodiments, the flavoring for the atomizing liquid also includes at least one of the following: a base flavor enhancer, a natural sweetener, a high-intensity sweetener, a flavor slow-release agent, a solubilizer, an atomization protectant, and an anti-exudation agent.

[0053] Among them, the base flavor enhancer can build a fresh and natural flavor base, correct the flavor deviation of the flavoring, and make the overall taste more like real gum base candy.

[0054] In some embodiments, the base flavor enhancer includes at least one of citronellol, geraniol, limonene, citral, benzaldehyde, and phenylacetaldehyde; wherein, citronellol and limonene enhance the fresh base flavor, preventing the gum base flavor from being too heavy; benzaldehyde improves the freshness of the flavor, making the overall flavor closer to the natural feel of real gum base candy, such as in orange bubble gum flavor, the base flavor enhancer can make the orange fruit aroma and gum base flavor blend more naturally; geraniol has a similar fresh floral and fruity aroma; citral can enhance lemon-like fruit aroma; phenylacetaldehyde improves the freshness of the flavor and is suitable for different fruit gum base flavors.

[0055] In some embodiments, the base flavor enhancer, by weight, includes: 1 to 2.5 parts citronellol, 1.5 to 3.5 parts limonene, and 0.5 to 1.5 parts benzaldehyde. Controlling the blending of citronellol, limonene, and benzaldehyde in the above proportions replenishes the unique fresh base flavor of gum-based candies, neutralizes the potentially heavy aroma of gum itself, avoids an overly dull flavor, and allows the overall flavor to more closely resemble the sensory experience of natural gum-based candies, achieving a natural flavor transition.

[0056] In this embodiment, natural sweeteners, high-intensity sweeteners, and flavor slow-release agents together constitute the flavor regulation component, which solves the problem of flavor retention and sweetness balance.

[0057] Natural sweeteners provide a mild, long-lasting, and natural sweetness without compromising the layers of fruit flavor, making them suitable for the sweetness requirements of gum-based candies.

[0058] In some embodiments, the natural sweetener includes at least one of erythritol, steviol glycosides, monk fruit sugar, and xylitol; wherein, erythritol provides a cool sweet base with a slow release of sweetness, laying the foundation for a lasting sweetness; steviol glycosides enhance the sweetness intensity and have good compatibility with fruit flavors, avoiding masking the surface fruit aroma; monk fruit sugar is a high-intensity natural sweetness with a mild sweetness; and xylitol can release sweetness slowly while also providing a cooling sensation.

[0059] In some embodiments, the natural sweetener comprises 3-8 parts by weight of erythritol and 1-4 parts by weight of steviol glycosides. In this embodiment, controlling the blending of erythritol and steviol glycosides in the above-mentioned ratio not only lays the foundation for a lasting sweetness but also ensures excellent compatibility with fruit flavors, thereby avoiding the problem of abrupt surface sweetness or masking fruit aroma, and achieving a balance between sweetness and flavor.

[0060] Among them, high-intensity sweeteners can maintain a stable sweetness under high-temperature atomization technology and match with natural sweeteners and progressive flavors to achieve simultaneous release of sweetness and flavor.

[0061] In some implementations, the high-intensity sweetener includes at least one of sucralose, neotame, Advantest, and acesulfame potassium; among which, sucralose has extremely high thermal stability (tolerance temperature ≥300℃) and will not decompose or damage the flavor structure under high-temperature atomization processes; neotame has extremely high sweetness, and its sweetness release is delayed compared to natural sweeteners; Advantest is suitable for low-temperature processes; and acesulfame potassium has excellent thermal stability and can replace sucralose for high-temperature scenarios.

[0062] In some embodiments, the high-intensity sweetener comprises, by weight, 0.3 to 1.2 parts sucralose and 0.01 to 0.05 parts neotame. It not only exhibits strong thermal stability (tolerance temperature ≥300℃) and does not decompose under high-temperature atomization, but also releases sweetness later than natural sweeteners, synergizing with progressive flavor bases to achieve a simultaneous progression of flavor and sweetness.

[0063] Among them, flavor sustained-release agents can extend the flavor retention time from ≤3 minutes of existing flavorings to 8~12 minutes, accurately simulating the core characteristic of "long-lasting fragrance" of gum-based candies, meeting the need for continuous consumption, and the flavor and sweetness are released evenly without the phenomenon of "strong at first and then weak" or "sweet at first and then weak".

[0064] In some embodiments, the flavor sustained-release agent includes at least one of hydroxypropyl methylcellulose, gum arabic, and xanthan gum; wherein, hydroxypropyl methylcellulose has a network molecular structure that can encapsulate key flavor and sweet components, which are slowly broken down and released during atomization, thereby prolonging the flavor retention time to 8-12 minutes, which is far superior to existing flavorings (≤3 minutes), simulating the core characteristic of "long-lasting fragrance" of gum-based candies; gum arabic is a natural polymer with excellent film-forming and encapsulating properties; xanthan gum also has a network structure and can adapt to the sustained-release requirements of different atomization scenarios.

[0065] Among them, the cosolvent has good oil phase dispersion and solubilization capabilities, and is safer. It can solve the solubility problem of high molecular viscosity substances in texture simulation base materials and long chain esters in progressive flavor base materials in propylene glycol / glycerol system, ensuring that the fragrance does not separate or precipitate in the range of -15℃ to 60℃.

[0066] In some embodiments, the cosolvents include polyglycerol ester emulsifiers and nonionic surfactants. Polyglycerol ester emulsifiers have good oil phase dispersion and solubilizing capabilities, and are relatively safe. Nonionic surfactants can effectively solubilize fragrances and polymers.

[0067] In some embodiments, the polyglycerol ester emulsifier includes at least one of polyglycerol-3-diisostearate, polyglycerol-10-diisostearate, and polyglycerol-2-sesquioleate; In some embodiments, the nonionic surfactant includes at least one of Tween 80, Tween 20, polyethylene glycol stearate 15, and oil-based solubilizer FS0329.

[0068] In some embodiments, the cosolvent, by weight, includes: 2 to 5 parts of polyglycerol-3-diisostearate and 1 to 3 parts of Tween 80.

[0069] Among them, the atomization protectant can form a protective film during atomization, reducing the degradation of flavor components. It can also adjust the viscosity of the atomizing liquid to avoid clogging of the atomizing core, ensuring the stable release of flavor and texture during atomization.

[0070] In some embodiments, the atomization protectant includes at least one of trehalose, maltitol, inulin, sorbitol, mannitol, and xylitol; wherein trehalose, maltitol, and inulin can form a protective film during atomization to reduce the degradation of flavor components; while sorbitol, mannitol, and xylitol can adjust the viscosity of the system and prevent the atomizer core from clogging.

[0071] In some embodiments, the atomization protectant, by weight, includes: 2 to 5 parts trehalose and 1 to 3 parts sorbitol. This ratio fully utilizes the "molecular protective film" formed by trehalose during atomization, reducing direct contact between flavor components and high-temperature air, thus lowering the probability of degradation; and sorbitol regulates the viscosity of the e-liquid, preventing atomizer coil clogging and ensuring stable release of flavor and texture during atomization.

[0072] In this embodiment, the atomization protectant formed by trehalose and sorbitol in the above ratio can exert the advantage of atomization stability, so that the flavor loss rate of the fragrance is ≤2.5% under high temperature atomization (300℃), and there is no irritating burnt odor, which is far superior to existing flavors (loss rate ≥8%). Moreover, it has excellent compatibility with e-liquid base, and there is no layering or precipitation after 12 months of storage at -15℃ to 60℃, ensuring long-term stability.

[0073] Among them, the anti-exudant can prevent the components from exudating during long-term storage, ensuring that the clarity of the atomizing liquid is ≥98%, and is compatible with mainstream atomizing coil types such as cotton coils and ceramic coils.

[0074] In some embodiments, the anti-precipitation agent includes at least one of polyethylene glycol 400, polyethylene glycol 300, polyethylene glycol 600, propylene glycol, and isopropyl myristate. Low molecular weight polyethylene glycols such as polyethylene glycol 400, polyethylene glycol 300, and polyethylene glycol 600 can inhibit the precipitation of high molecular weight substances; while propylene glycol and isopropyl myristate (IPM), as auxiliary solvents, can improve the long-term clarity of the system.

[0075] In some embodiments, the flavoring for the atomizing liquid, by weight, comprises: 8-15 parts of texture-simulating base material, 15-25 parts of progressive flavor base material, 6-12 parts of base flavor enhancer, 6-18 parts of natural sweetener, 0.3-2.5 parts of high-intensity sweetener, 2-7 parts of flavor-slow-release agent, 5-10 parts of solubilizer, 3-9 parts of atomization protectant, and 0-3 parts of anti-exudation agent.

[0076] The fragrance for atomized liquid provided in this application embodiment can not only simulate the texture of gum-based candy, but also achieve a progressive release of "fresh fruity top notes - gum base notes - rich sweetness in the base notes" through progressive flavor base design. It is also suitable for various aerosol products such as refillable and disposable products, and the amount added is only 3% to 5%, which reduces production costs.

[0077] In some embodiments, the flavoring for the atomizing liquid, by weight, further includes 23 to 40 parts of solvent, including at least one of propylene glycol and glycerol. Because a co-solvent is added to the flavoring for the atomizing liquid, it solves the solubility problem of long-chain esters in high-molecular-weight viscous substances and progressive flavor bases in the propylene glycol / glycerol system, ensuring that the flavoring does not separate or precipitate within the temperature range of -15°C to 60°C. Therefore, propylene glycol and glycerol can be used as solvent components, thus enabling compatibility with different proportions of propylene glycol / glycerol atomizing liquid bases, adapting to mainstream atomizing cores such as cotton cores and ceramic cores, and expanding its application range.

[0078] In some embodiments, the solvent comprises 15 to 25 parts by weight of propylene glycol and 8 to 15 parts by weight of glycerol.

[0079] This application also provides an application of a polymeric adhesive substance in atomized liquid fragrances to simulate a gel-like texture, wherein the polymeric adhesive substance includes at least one of polyisobutylene, styrene-butadiene rubber, and polybutene.

[0080] In this embodiment, the properties of high molecular weight viscous substances such as polyisobutylene, styrene-butadiene rubber, and polybutene are utilized to form a slightly viscous aerosol during atomization, simulating the thick and sticky texture of gum-based candy, thus solving the technical defect that the fragrance used in existing atomizing liquids cannot simulate the texture of gum-based candy.

[0081] This application also provides a method for preparing a fragrance for atomizing liquid, including steps 102 to 104.

[0082] Step 102: Add the texture simulation base material to the solvent and emulsify it to obtain an emulsion.

[0083] In this step, under heating conditions, a texture simulation base material is added to a reaction vessel containing solvent. High-speed shearing is then used to fully emulsify the high-molecular-weight viscous substances in the texture simulation base material, forming uniform "texture microspheres." This ensures a stable, viscous texture during atomization, avoiding inconsistent texture intensity due to uneven emulsification. The heating temperature can be 40℃~50℃, for example, a range of 40℃, 42℃, 44℃, 45℃, 50℃, or any combination thereof; the stirring rate can be 600r / min~800r / min, for example, a range of 600r / min, 700r / min, 800r / min, or any combination thereof; and the stirring time can be 20min~30min, for example, a range of 20min, 22min, 25min, 30min, or any combination thereof.

[0084] Step 104: Add the flavor base to the emulsion and mix well to obtain the flavoring for the atomized liquid.

[0085] In this step, various flavor substances from the flavor base are added to the emulsion and mixed thoroughly to ensure the flavor components are blended and achieve uniform release during atomization. Mixing can be done by stirring at a speed of 550 rpm to 650 rpm for 30 to 35 minutes. For example, the stirring speed can be any value between 550 rpm, 600 rpm, and 650 rpm; the stirring time can be 30 to 35 minutes, for example, 30 minutes, 32 minutes, and 35 minutes.

[0086] In this step, after the flavor base is mixed evenly, the mixture is cooled, filtered, and aged to obtain the flavoring for atomized liquids. Filtration removes impurities, while aging further integrates the components, eliminates any raw or unpleasant odor, and enhances the flavoring's stability, ensuring that its texture and flavor do not deteriorate during storage. For example, the mixture can be cooled to 25°C, filtered through a 200-mesh filter to remove impurities, sealed, and aged at 25°C in the dark for 48 hours.

[0087] In the preparation method provided in this application embodiment, the texture simulation base material is first added to the solvent and emulsified, and then the flavor base material is added to the emulsion and mixed evenly. This method can simulate the texture of the gel matrix through the texture simulation base material and realize the flavor through the flavor base material, making the texture simulation accurate and the flavor layer rich, thereby improving the overall quality of the product.

[0088] Therefore, the flavoring for atomizing liquid prepared by the preparation method of this application embodiment can effectively improve the problems of the monotonous inhalation experience and poor chewing texture of existing flavorings for atomizing liquid.

[0089] In some embodiments, the preparation method provided in this application further includes step 101 before step 101 described above: Step 101: After preheating the solvent, add the co-solvent and atomization protectant and mix well.

[0090] In this step, solvent components are added to the reactor according to the preset ratio. Co-solvents and atomization protectants are added under heating and stirring conditions. The mixture is stirred until completely dissolved to ensure that the stable components are evenly dispersed, providing a stable carrier for the subsequent texture and flavor components.

[0091] In this step, the heating temperature can be 40℃~50℃, for example, it can be one of 40℃, 42℃, 44℃, 45℃, 50℃ or any two of these values; the stirring rate can be 300r / min~400r / min, for example, it can be one of 300r / min, 350r / min, 400r / min or any two of these values; the stirring time can be 15min~20min, for example, it can be one of 15min, 18min, 20min or any two of these values.

[0092] In some embodiments, the preparation method provided in this application further includes step 103 before step 104: At least one of a natural sweetener, a high-intensity sweetener, and a flavor slow-release agent is added to the emulsion at a temperature of 40℃~50℃ and a speed of 500r / min~600r / min.

[0093] In this step, the stirring speed is reduced to 500r / min~600r / min, which allows the flavor release agent to form a uniform mesh-like encapsulation structure, encapsulating the flavor and sweet components to achieve long-lasting sustained release and ensure aroma retention time.

[0094] In this step, the system temperature can be 40℃~50℃, for example, it can be one of 40℃, 42℃, 44℃, 45℃, 50℃ or any two of these values; the stirring rate can be 500r / min~600r / min, for example, it can be one of 500r / min, 550r / min, 600r / min or any two of these values; the stirring time can be 15min~20min, for example, it can be one of 15min, 18min, 20min or any two of these values.

[0095] In some embodiments, in step 104 above, a base flavor enhancer may be added and stirred evenly before adding the gum-based characteristic ester flavor substances to the flavor base.

[0096] In some embodiments, in step 104 above, an anti-precipitation agent can be added and stirred evenly after adding the progressive flavor base to prevent component precipitation during long-term storage and ensure the clarity of the atomized liquid.

[0097] In some implementations, step 104 specifically includes: In descending order of boiling point, the various flavor substances in the flavor base are added to the emulsion and mixed thoroughly to obtain the flavoring for the atomized liquid.

[0098] In this step, the various flavor substances in the progressive flavor base are added to the emulsion sequentially in descending order of boiling point and mixed thoroughly to ensure the orderly integration of flavor components in each layer, achieving progressive release during atomization and avoiding flavor confusion. Mixing can be achieved by stirring at a speed of 550 rpm to 650 rpm for 30 to 35 minutes. For example, the stirring speed can be any value between 550 rpm, 600 rpm, and 650 rpm; the stirring time can be any value between 30 and 35 minutes, such as 30 minutes, 32 minutes, and 35 minutes.

[0099] In this step, after the progressive flavor base is mixed thoroughly, the mixture is cooled, filtered, and aged to obtain the flavoring for atomized liquids. Filtration removes impurities, while aging further integrates the components, eliminating any raw or unpleasant odor, and enhancing the flavoring's stability to ensure that its texture and flavor do not deteriorate during storage. For example, the mixture can be cooled to 25°C, filtered through a 200-mesh filter to remove impurities, sealed, and aged at 25°C in the dark for 48 hours.

[0100] In this embodiment, the texture simulation base material is first added to the solvent and emulsified. Then, in order of boiling point from high to low, various flavor substances in the progressive flavor base material are added to the emulsion and mixed evenly. This not only simulates the texture of the gelatinous base material, but also achieves a progressive flavor through at least two types of flavor substances with different boiling points, making the texture simulation accurate and the flavor layers rich, thus improving the overall quality of the product.

[0101] This application also provides an atomizing liquid comprising the aforementioned fragrance for atomizing liquids.

[0102] In one embodiment, the atomizing liquid further includes at least one of a solvent, a smoke generator, and a cooling agent.

[0103] The solvent includes at least one of the following: water, 1,3-butanediol, polyethylene glycol, glycerin, and propylene glycol. These substances not only dissolve and disperse the components but also facilitate the better release of aroma components during atomization.

[0104] The smoke-generating agent includes at least one of the following: propylene glycol (PG) and glycerin (VG). These substances vaporize when heated and condense into tiny droplets when cooled, creating a visual effect similar to smoke.

[0105] The cooling agents include at least one of the following: N,2,3-trimethyl-2-isopropylbutyramide (WS-23), WS-3, WS-5, L-menthol, eucalyptol, and menthyl acetate. These substances can activate cold receptors on the oral or respiratory mucosa, mimicking low-temperature stimulation signals and transmitting them to the brain, thereby producing a cooling sensation.

[0106] In some embodiments, the atomizing fluid may also include active substances, which may be substances with medical properties or other specific active properties. For example, the active substance may be nicotine or nicotine derivatives; the active substance may be vitamins, capsaicin, tea polyphenols, theophylline, or caffeine, etc.

[0107] The embodiment also provides an electronic atomizing device, which includes a liquid storage chamber and an atomizing liquid, the atomizing liquid being stored in the liquid storage chamber. The electronic atomizing device is a device that can atomize an atomizing liquid into an aerosol. In some embodiments, the specific atomization method of the electronic atomizing device may include at least one of heating atomization, ultrasonic atomization, jet atomization, etc.

[0108] To make the inventive objectives, technical solutions, and beneficial effects of this application clearer, the application is further described below with reference to embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of this application.

[0109] The present application will be described in detail below through embodiments.

[0110] Example 1 (1) By mass, add 25 parts of propylene glycol and 15 parts of glycerol to the reactor and mix them as solvents. Heat to 42°C and add 4 parts of polyglycerol-3-diisostearate and 2 parts of Tween 80 as co-solvents at a stirring rate of 350 r / min. Add 3 parts of trehalose and 2 parts of sorbitol as atomization protectants and stir for 18 minutes until completely dissolved.

[0111] (2) Add 3 parts of polyisobutylene, 1.8 parts of dibutyl phthalate, 2 parts of menthyl lactate and 1.2 parts of menthol to the reactor as texture simulation base material, increase the stirring rate to 700 r / min, stir for 22 minutes, and then use high-speed shearing to fully emulsify the high molecular viscosity material to form uniform "texture microspheres".

[0112] (3) At 42°C, add 5 parts erythritol, 3 parts steviol glycoside, 0.8 parts sucralose, 0.03 parts neotame, 4 parts hydroxypropyl methylcellulose (HPMC) to the reactor, and add 3 parts maltol and 1 part ethyl maltol as caramel base. Reduce the stirring speed to 550 r / min and stir for 28 minutes.

[0113] (4) Cool to room temperature. First, add 2 parts citronellol, 2.5 parts limonene and 1.5 parts benzaldehyde as bottom flavor enhancers to the reactor and stir for 5 minutes. Then add 3 parts geraniol acetate and 2 parts ethyl butyrate as gum base characteristic esters and stir for 10 minutes. Finally, add 7 parts strawberry essential oil and 1.5 parts polyethylene glycol 400 as anti-precipitation agent and stir for 15 minutes. The stirring speed is maintained at 600 r / min.

[0114] (5) Cool the mixture to 25°C, filter it through a 200-mesh filter to remove impurities, seal it and mature it at 25°C in the dark for 48 hours to obtain the fragrance for atomizing liquid.

[0115] The flavoring prepared in this embodiment has been verified to have the following effects: after atomization, it presents a clear strawberry chewing gum texture with a balance between stickiness and cool smoothness, and the texture reproduction rate is 93%; during atomization, it first releases a fresh strawberry fruit aroma, followed by a base flavor of gum esters, and finally releases a rich sweetness, with a clear progressive flavor and a reproduction rate of 94%; after atomization at 300℃ for 50 times, the flavor loss rate is 2.2%, there is no irritating odor, and the e-liquid clarity is 99%; the flavor lingers for 10 minutes after inhalation, and the sweetness is released evenly; after mixing with propylene glycol / glycerol (7:3) and freezing at -15℃ for 72 hours, there is no layering, and it does not clog when used with ceramic atomizing cores.

[0116] Example 2 (1) By mass, add 24 parts of propylene glycol and 16 parts of glycerol to the reactor and mix them as solvents. Heat to 40°C and add 3 parts of polyglycerol-3-diisostearate and 1.5 parts of Tween 80 as co-solvents at a stirring rate of 350 r / min. Add 2.5 parts of trehalose and 1.8 parts of sorbitol as atomization protectants and stir for 18 minutes until completely dissolved.

[0117] (2) Add 2.5 parts of polyisobutylene, 1.5 parts of dibutyl phthalate, 2.2 parts of menthyl lactate and 1.8 parts of menthol to the reactor as texture simulation base material, increase the stirring rate to 650 r / min, stir for 22 minutes, and then use high-speed shearing to fully emulsify the high molecular viscosity material to form uniform "texture microspheres".

[0118] (3) At 40°C, add 4 parts erythritol, 2.5 parts steviol glycoside, 0.6 parts sucralose, 0.02 parts neotame, 3.5 parts hydroxypropyl methylcellulose (HPMC), and add 3.5 parts maltol and 0.7 parts ethyl maltol as caramel base. Reduce the stirring speed to 550 r / min and stir for 25 minutes.

[0119] (4) Cool to room temperature. First, add 1.5 parts citronellol, 3 parts limonene and 2.2 parts benzaldehyde as bottom flavor enhancers to the reactor and stir for 5 minutes. Then add 2.5 parts geraniol acetate and 1.8 parts ethyl butyrate as gum base characteristic esters and stir for 10 minutes. Finally, add 8 parts orange essential oil and 1 part polyethylene glycol 400 as an anti-precipitation agent and stir for 15 minutes. The stirring speed is maintained at 600 r / min.

[0120] (5) Cool the mixture to 25°C, filter it through a 200-mesh filter to remove impurities, seal it and mature it at 25°C in the dark for 48 hours to obtain the fragrance for atomizing liquid.

[0121] The flavoring prepared in this embodiment has been verified to exhibit the unique stickiness and coolness of orange bubblegum after atomization, with a texture reproduction rate of 92%. During atomization, it first presents a refreshing orange aroma, followed by a base flavor, and finally a lingering sweetness, with a reproduction rate of 93%. After atomization at 300℃ for 50 times, the flavor loss rate is 2.4%, and the e-liquid is clear. The flavor lingers for 8.5 minutes after inhalation and is compatible with disposable e-cigarettes without causing clogging issues.

[0122] In summary, the flavoring for atomizing liquids provided in this application includes a texture-simulating base and a progressive flavor base. The texture-simulating base simulates a colloidal texture, while the progressive flavor base includes at least two types of flavor substances with different boiling points. This allows for the simulation of a colloidal texture through the texture-simulating base and the achievement of a progressive flavor profile through the combination of at least two types of flavor substances with different boiling points. This results in accurate texture simulation, rich flavor layers, and improved overall product quality. Therefore, this application effectively addresses the problems of existing flavorings for atomizing liquids having a monotonous inhalation experience and poor chewing texture.

[0123] Although preferred embodiments of the present application have been described, those skilled in the art, upon learning the basic inventive concept, can make other changes and modifications to these embodiments. Therefore, the claims are intended to be interpreted as including the preferred embodiments as well as all changes and modifications falling within the scope of the embodiments of the present application.

[0124] The above provides a detailed description of the fragrance for atomizing liquid, the atomizing liquid, and the electronic atomizing device provided in this application. Specific examples have been used to illustrate the principles and implementation methods of this application. The descriptions of the above embodiments are only for the purpose of helping to understand the method and core ideas of this application. At the same time, for those skilled in the art, there will be changes in the specific implementation methods and application scope based on the ideas of this application. Therefore, the content of this specification should not be construed as a limitation of this application.

Claims

1. A fragrance for atomizing liquid, characterized in that, The fragrance used in the atomizing liquid includes a texture simulation base and a flavor base, wherein the texture simulation base is used to simulate the texture of a gel.

2. The fragrance for the atomizing liquid according to claim 1, characterized in that, The flavor base material includes at least two types of flavor substances, and the boiling points of the at least two types of flavor substances are different.

3. The fragrance for the atomizing liquid according to claim 2, characterized in that, The at least two types of flavor substances include a first type of flavor substance and a second type of flavor substance, wherein the boiling point of the second type of flavor substance is greater than that of the first type of flavor substance, and the difference between the boiling point of the second type of flavor substance and the boiling point of the first type of flavor substance is greater than or equal to 10°C.

4. The fragrance for the atomizing liquid according to claim 3, characterized in that, The at least two types of flavor substances also include a third type of flavor substance, wherein the boiling point of the third type of flavor substance is greater than that of the second type of flavor substance, and the difference between the boiling point of the third type of flavor substance and the boiling point of the second type of flavor substance is greater than or equal to 10°C.

5. The fragrance for the atomizing liquid according to claim 2, characterized in that, The at least two types of flavor substances include fruit essential oils, gum-based characteristic ester flavor substances, and caramel base materials.

6. The fragrance for the atomizing liquid according to claim 5, characterized in that, The fruit essential oils include at least one of strawberry essential oil, orange essential oil, and grape essential oil; and / or, The gum-based characteristic ester flavor compounds include at least one of geraniol acetate, ethyl butyrate, linalool acetate, and nerol acetate; and / or, The caramel base material includes at least one of maltol, ethyl maltol, vanillin, and ethyl maltol.

7. The fragrance for the atomizing liquid according to claim 1, characterized in that, The texture simulation base material includes a high molecular viscosity substance, which includes at least one of polyisobutylene, styrene-butadiene rubber, and polybutene.

8. The fragrance for the atomizing liquid according to claim 7, characterized in that, The texture simulation base material also includes a cooling texture agent; The cooling texture agent includes at least one of dibutyl phthalate, cooling agent WS-3, cooling agent WS-23, peppermint oil, and spearmint oil.

9. The fragrance for the atomizing liquid according to claim 8, characterized in that, By weight, the texture simulation base material comprises: 2 to 4 parts polyisobutylene, 1 to 2.5 parts dibutyl phthalate, 1 to 3 parts menthyl lactate, and 0.5 to 1.5 parts menthol.

10. The fragrance for the atomizing liquid according to any one of claims 1 to 9, characterized in that, The flavoring used in the atomizing liquid also includes at least one of the following: a base flavor enhancer, a natural sweetener, a high-intensity sweetener, a flavor slow-release agent, a solubilizer, an atomization protectant, and an anti-exudation agent.

11. The fragrance for the atomizing liquid according to claim 10, characterized in that, The cosolvents include polyglycerol ester emulsifiers and nonionic surfactants.

12. The fragrance for the atomizing liquid according to claim 10, characterized in that, The base flavor enhancer includes at least one of citronellol, geraniol, limonene, citral, benzaldehyde, and phenylacetaldehyde; and / or, The natural sweetener includes at least one of strychnine, steviol glycosides, mogroside, and xylitol; and / or, The high-intensity sweetener includes at least one of sucralose, neotame, advantian, and acesulfame potassium; and / or, The flavor sustained-release agent includes at least one of hydroxypropyl methylcellulose, gum arabic, and xanthan gum; and / or, The polyglycerol ester emulsifier includes at least one selected from polyglycerol-3-diisostearate, polyglycerol-10-diisostearate, and polyglycerol-2-sesquioleate; and / or The nonionic surfactant includes at least one of Tween 80, Tween 20, polyethylene glycol stearate 15, and oil-based solubilizer FS0329; and / or The atomizing protective agent includes at least one of trehalose, maltitol, inulin, sorbitol, mannitol, and xylitol; and / or, The anti-exudation agent includes at least one of polyethylene glycol 400, polyethylene glycol 300, polyethylene glycol 600, propylene glycol, and isopropyl myristate.

13. The fragrance for the atomizing liquid according to claim 12, characterized in that, By weight, the flavoring for the atomizing liquid comprises: 8 to 15 parts of the texture simulation base, 15 to 25 parts of the progressive flavor base, 6 to 12 parts of the base flavor enhancer, 6 to 18 parts of the natural sweetener, 0.3 to 2.5 parts of the high-intensity sweetener, 2 to 7 parts of the flavor slow-release agent, 5 to 10 parts of the cosolvent, 3 to 9 parts of the atomization protectant, and 0 to 3 parts of the anti-exudation agent.

14. The fragrance for the atomizing liquid according to claim 13, characterized in that, By weight, the fragrance used in the atomizing liquid also includes 23 to 40 parts of solvent, wherein the solvent includes at least one of propylene glycol and glycerol.

15. The application of a polymeric viscous substance in the fragrance of atomizing liquids to simulate a gel-like texture, characterized in that, The polymeric adhesive material includes at least one of polyisobutylene, styrene-butadiene rubber, and polybutene.

16. An atomizing liquid, characterized in that, The atomizing liquid includes the fragrance for atomizing liquid as described in any one of claims 1 to 12.

17. An electronic atomizing device, characterized in that, The electronic atomizing device includes a liquid storage tank and the atomizing liquid as described in claim 13, wherein the atomizing liquid is stored in the liquid storage tank.