CN103642591A - Microcapsule spice composition - Google Patents
Microcapsule spice composition Download PDFInfo
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- CN103642591A CN103642591A CN201310630533.3A CN201310630533A CN103642591A CN 103642591 A CN103642591 A CN 103642591A CN 201310630533 A CN201310630533 A CN 201310630533A CN 103642591 A CN103642591 A CN 103642591A
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- microcapsule
- flavor compositions
- wall material
- microcapsule flavor
- spices
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Abstract
The invention provides a microcapsule spice composition. The microcapsule spice composition comprises spices, a wall material, other auxiliary components and distilled water, wherein the wall material is selected from gelatin, chitin, chitosan, sodium alginate, Arabic gum, beta cyclodextrin, microcrystalline cellulose or melamine resin; the weight ratio of the spices to the wall material is 1:1-10:1. According to the microcapsule spice composition, the spice components are encapsulated in a microcapsule, so that contact between the spice components and the outside instability factors can be reduced and the stability is improved. By virtue of the microcapsule spice composition, the spice components can be released slowly, and the flavor remaining time is prolonged.
Description
Technical field
The invention belongs to field of perfumery, be specifically related to a kind of microcapsule flavor compositions.
Background technology
Spices and people's productive life is closely bound up, particularly in the world today, day by day advocates under the trend of fragrance, and fragrance industry is more and more prosperous especially, particularly extremely extensive in sector applications such as food, medicine, daily use chemicals.The fragrance of spices or fragrance, can be considered as adding the soul of incense products, yet most of component in spices has very strong volatility, responsive to light, heat, oxygen, easily and other component reaction, is easy to cause odor type distortion.Therefore people urgently wish to search out and a kind ofly can well protect these materials, improve the method for its stability and processibility.
Microcapsule are that diameter is generally 1～1000 μ m by miniature vessel natural or that synthesized polymer material is made.Microcapsulary is that finely dispersed solid matter particle, drop or gas are encapsulated in to a kind of technology that forms microcapsule in a skim completely.Initial microcapsulary is to be mainly applied to medicine industry, but microcapsule are as the carrier of functional ingredient, also can bring into play the effect of its uniqueness in spices.Be mainly manifested in the following aspects: if 1. some spices just mix with other auxiliary agent simply, due to impacts such as the interaction of material, oxidations, just a part has lost activity in preparation and storage.If fragrance component is contained in micro-capsule, due to the effect of sealing of cutting apart of micro-capsule, and fragrance component and extraneous labile factor touch opportunity are reduced, stability improves; 2. reduce the hormesis of some composition; 3. the slow perfume releasing composition of microcapsule, to reach the object of effect; 4. inconsistent component can be applied in same system.
Summary of the invention
The object of this invention is to provide a kind of microcapsule flavor compositions that can extend fragrance remaining time, increase washing fastness.
A microcapsule flavor compositions, comprising: spices, wall material, other ancillary components and distilled water; Described wall material is selected from gelatin, chitin, chitosan, sodium alginate, gum arabic, beta-cyclodextrin, Microcrystalline Cellulose or melmac; Weight ratio between aroma materials and wall material is 1:1-10:1.
Weight ratio between above-mentioned spices and wall material is 1:1-5:1.
Above-mentioned wall material is melmac.
Above-mentioned microcapsule flavor compositions also comprises maleic anhydride-styrene copolymers (PDA).
In above-mentioned microcapsule flavor compositions, spices accounts for 1%～50% of microcapsule flavor compositions weight.
Above-mentioned microcapsule flavor compositions mesospore material accounts for 3%～20% of microcapsule flavor compositions weight.
In above-mentioned microcapsule flavor compositions, distilled water accounts for 50%～95% of microcapsule flavor compositions weight.
Above-mentioned ancillary component comprises UV light absorber, sanitas, pigment, antioxidant, cosmetic active ingredient.
The preparation method of above-mentioned microcapsule flavor compositions, comprises the following steps: spices and maleic anhydride-styrene copolymers are added in distilled water, regulate pH to 4.5～6.0, drip melmac, be warming up to 50 ℃～60 ℃, be incubated 2～3 hours; Be down to room temperature, then drip melmac, be warming up to 60 ℃～70 ℃, be incubated 2～3 hours; Be down to room temperature, regulate pH to 10.0～12.0, suction filtration, is placed in drying basin by gained microcapsule screening and is dried to constant weight.
The present invention compared with prior art its remarkable advantage is: the first, and microcapsule are encapsulated in fragrance component in microcapsule, and fragrance component and extraneous labile factor touch opportunity are reduced, and stability improves; The second, microcapsule are perfume releasing composition slowly, extends fragrance remaining time.
Embodiment
Embodiment 1
4g spices and PDA are added in 65g distilled water, regulate pH to 4.5, drip 5g melmac, be warming up to 50 ℃, be incubated 3 hours; Be down to room temperature, then drip 10g melmac, be warming up to 60 ℃, be incubated 2 hours; Be down to room temperature, regulate pH to 10.0, suction filtration, is placed in drying basin by gained microcapsule screening and is dried to constant weight.
Embodiment 2
10g spices and PDA are added in 95g distilled water, regulate pH to 5.0, drip 10g melmac, be warming up to 55 ℃, be incubated 2 hours; Be down to room temperature, then drip 20g melmac, be warming up to 65 ℃, be incubated 3 hours; Be down to room temperature, regulate pH to 11.0, suction filtration, is placed in drying basin by gained microcapsule screening and is dried to constant weight.
Embodiment 3
15g spices and PDA are added in 150g distilled water, regulate pH to 6.0, drip 15g melmac, be warming up to 60 ℃, be incubated 2.5 hours; Be down to room temperature, then drip 30g melmac, be warming up to 70 ℃, be incubated 2.5 hours; Be down to room temperature, regulate pH to 12.0, suction filtration, is placed in drying basin by gained microcapsule screening and is dried to constant weight.
Embodiment 4
20g spices and PDA are added in 450g distilled water, regulate pH to 4.5, drip 40g melmac, be warming up to 60 ℃, be incubated 3 hours; Be down to room temperature, then drip 60g melmac, be warming up to～70 ℃, be incubated 3 hours; Be down to room temperature, regulate pH to 12.0, suction filtration, is placed in drying basin by gained microcapsule screening and is dried to constant weight.
Embodiment 5
50g spices and PDA are added in 65g distilled water, regulate pH to 6.0, drip 20g melmac, be warming up to 60 ℃, be incubated 2 hours; Be down to room temperature, then drip 30g melmac, be warming up to 70 ℃, be incubated 3 hours; Be down to room temperature, regulate pH to 12.0, suction filtration, is placed in drying basin by gained microcapsule screening and is dried to constant weight.
Claims (9)
1. a microcapsule flavor compositions, comprising: spices, wall material, other ancillary components and distilled water; Described wall material is selected from gelatin, chitin, chitosan, sodium alginate, gum arabic, beta-cyclodextrin, Microcrystalline Cellulose or melmac; Weight ratio between aroma materials and wall material is 1:1-10:1.
2. microcapsule flavor compositions according to claim 1, is characterized in that, the weight ratio between described spices and wall material is 1:1-5:1.
3. microcapsule flavor compositions according to claim 1 and 2, is characterized in that, described wall material is melmac.
4. microcapsule flavor compositions according to claim 3, is characterized in that, described microcapsule flavor compositions also comprises maleic anhydride-styrene copolymers.
5. microcapsule flavor compositions according to claim 1 and 2, is characterized in that, described spices accounts for 1%～50% of microcapsule flavor compositions weight.
6. microcapsule flavor compositions according to claim 1 and 2, is characterized in that, described wall material accounts for 3%～20% of microcapsule flavor compositions weight.
7. microcapsule flavor compositions according to claim 1 and 2, is characterized in that, described distilled water accounts for 50%～95% of microcapsule flavor compositions weight.
8. microcapsule flavor compositions according to claim 1, is characterized in that, described ancillary component comprises UV light absorber, sanitas, pigment, antioxidant, cosmetic active ingredient.
9. the preparation method of the microcapsule flavor compositions described in claim 1 to 8 any one, comprise the following steps: spices and maleic anhydride-styrene copolymers are added in distilled water, regulate pH to 4.5～6.0, drip melmac, be warming up to 50 ℃～60 ℃, be incubated 2～3 hours; Be down to room temperature, then drip melmac, be warming up to 60 ℃～70 ℃, be incubated 2～3 hours; Be down to room temperature, regulate pH to 10.0～12.0, suction filtration, is placed in drying basin by gained microcapsule screening and is dried to constant weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310630533.3A CN103642591A (en) | 2013-06-30 | 2013-12-02 | Microcapsule spice composition |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310267198 | 2013-06-30 | ||
| CN201310267198.5 | 2013-06-30 | ||
| CN201310630533.3A CN103642591A (en) | 2013-06-30 | 2013-12-02 | Microcapsule spice composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103642591A true CN103642591A (en) | 2014-03-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310630533.3A Pending CN103642591A (en) | 2013-06-30 | 2013-12-02 | Microcapsule spice composition |
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| CN (1) | CN103642591A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431930A (en) * | 2014-11-20 | 2015-03-25 | 安徽一帆香料有限公司 | Spice added with modified mint additive and preparation method of spice |
| CN105076921A (en) * | 2015-09-08 | 2015-11-25 | 成都食为天科技有限公司 | Method for producing microcrystalline cellulose by utilizing leftovers of bamboo shoots |
| CN107199002A (en) * | 2017-05-15 | 2017-09-26 | 常州大学 | A kind of preparation method of cationic perfume microcapsules |
| CN114085721A (en) * | 2021-11-03 | 2022-02-25 | 纳爱斯浙江科技有限公司 | Sterilization type cleaning agent |
| CN114272155A (en) * | 2021-10-27 | 2022-04-05 | 纳爱斯丽水日化有限公司 | Cleaning composition containing colloidal sulfur |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102127864A (en) * | 2010-12-24 | 2011-07-20 | 天津市双马香精香料新技术有限公司 | Preparation method and application of aromatic microcapsule finishing agent with double-layer wall materials |
| CN103230766A (en) * | 2013-05-08 | 2013-08-07 | 天津城市建设学院 | Preparation and application of self-adhesive double-wall essence microcapsule |
-
2013
- 2013-12-02 CN CN201310630533.3A patent/CN103642591A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102127864A (en) * | 2010-12-24 | 2011-07-20 | 天津市双马香精香料新技术有限公司 | Preparation method and application of aromatic microcapsule finishing agent with double-layer wall materials |
| CN103230766A (en) * | 2013-05-08 | 2013-08-07 | 天津城市建设学院 | Preparation and application of self-adhesive double-wall essence microcapsule |
Non-Patent Citations (2)
| Title |
|---|
| 吴酉芝 等: "香精微胶囊壁材及微胶囊控制释放", 《中国食品添加剂》 * |
| 罗艳 等: "原位聚合法制备微胶囊过程中的ζ电位", 《印染助剂》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431930A (en) * | 2014-11-20 | 2015-03-25 | 安徽一帆香料有限公司 | Spice added with modified mint additive and preparation method of spice |
| CN105076921A (en) * | 2015-09-08 | 2015-11-25 | 成都食为天科技有限公司 | Method for producing microcrystalline cellulose by utilizing leftovers of bamboo shoots |
| CN107199002A (en) * | 2017-05-15 | 2017-09-26 | 常州大学 | A kind of preparation method of cationic perfume microcapsules |
| CN107199002B (en) * | 2017-05-15 | 2020-04-28 | 常州大学 | Preparation method of cationic perfume microcapsule |
| CN114272155A (en) * | 2021-10-27 | 2022-04-05 | 纳爱斯丽水日化有限公司 | Cleaning composition containing colloidal sulfur |
| CN114085721A (en) * | 2021-11-03 | 2022-02-25 | 纳爱斯浙江科技有限公司 | Sterilization type cleaning agent |
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Application publication date: 20140319 |