CN105307510A - 包含薄荷醇的干燥颗粒的制备 - Google Patents
包含薄荷醇的干燥颗粒的制备 Download PDFInfo
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- CN105307510A CN105307510A CN201480034865.8A CN201480034865A CN105307510A CN 105307510 A CN105307510 A CN 105307510A CN 201480034865 A CN201480034865 A CN 201480034865A CN 105307510 A CN105307510 A CN 105307510A
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- menthol
- extract
- emulsion
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- 229940041616 menthol Drugs 0.000 title claims abstract description 50
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 title claims abstract description 49
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 title claims abstract description 49
- 239000002245 particle Substances 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title abstract description 3
- 239000000839 emulsion Substances 0.000 claims abstract description 34
- 239000000284 extract Substances 0.000 claims abstract description 28
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 12
- 229930182490 saponin Natural products 0.000 claims abstract description 12
- 150000007949 saponins Chemical class 0.000 claims abstract description 12
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 9
- 235000009001 Quillaja saponaria Nutrition 0.000 claims description 8
- 241001454523 Quillaja saponaria Species 0.000 claims description 7
- 235000010643 Leucaena leucocephala Nutrition 0.000 claims description 5
- 241000978782 Vachellia seyal Species 0.000 claims description 5
- 239000000419 plant extract Substances 0.000 claims description 4
- 241000220479 Acacia Species 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 10
- 229920000084 Gum arabic Polymers 0.000 abstract 1
- 241000978776 Senegalia senegal Species 0.000 abstract 1
- 239000000205 acacia gum Substances 0.000 abstract 1
- 235000017709 saponins Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 23
- 239000000203 mixture Substances 0.000 description 19
- 238000001035 drying Methods 0.000 description 8
- 238000004458 analytical method Methods 0.000 description 7
- 238000004821 distillation Methods 0.000 description 7
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 7
- 238000010813 internal standard method Methods 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 238000011020 pilot scale process Methods 0.000 description 6
- 239000006185 dispersion Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000007921 spray Substances 0.000 description 4
- 238000001694 spray drying Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 240000007472 Leucaena leucocephala Species 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 238000000889 atomisation Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000004880 explosion Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 241000427159 Achyranthes Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 244000228451 Stevia rebaudiana Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000003063 flame retardant Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- HHLFWLYXYJOTON-UHFFFAOYSA-N glyoxylic acid Chemical compound OC(=O)C=O HHLFWLYXYJOTON-UHFFFAOYSA-N 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- KQNPFQTWMSNSAP-UHFFFAOYSA-N isobutyric acid Chemical compound CC(C)C(O)=O KQNPFQTWMSNSAP-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical group OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- NQPDZGIKBAWPEJ-UHFFFAOYSA-N valeric acid Chemical compound CCCCC(O)=O NQPDZGIKBAWPEJ-UHFFFAOYSA-N 0.000 description 2
- GZCGUPFRVQAUEE-UHFFFAOYSA-N 2,3,4,5,6-pentahydroxyhexanal Chemical compound OCC(O)C(O)C(O)C(O)C=O GZCGUPFRVQAUEE-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000001548 Camellia japonica Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- OFOBLEOULBTSOW-UHFFFAOYSA-N Propanedioic acid Natural products OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 1
- 241000410468 Pterostyrax Species 0.000 description 1
- 241001092473 Quillaja Species 0.000 description 1
- 241000219287 Saponaria Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001732 carboxylic acid derivatives Chemical class 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000007910 chewable tablet Substances 0.000 description 1
- 229940068682 chewable tablet Drugs 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
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- 239000000539 dimer Substances 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 239000007938 effervescent tablet Substances 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 150000002338 glycosides Chemical group 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 1
- 239000011976 maleic acid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229960004889 salicylic acid Drugs 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000000527 sonication Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- -1 starch Chemical class 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 229940005605 valeric acid Drugs 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/47—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/80—Emulsions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
- Medicinal Preparation (AREA)
- Cosmetics (AREA)
- General Preparation And Processing Of Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提供包含高浓度薄荷醇的乳液和颗粒。还提供制备包含高浓度薄荷醇、阿拉伯胶和含皂角苷的天然提取物的乳液和干燥颗粒的方法。
Description
技术领域
本技术领域涉及包含高浓度薄荷醇的乳液和干燥颗粒。
背景技术
包含高浓度薄荷醇的配方是可商购的。稳定配方(例如，自由流动的粉末)可能是以高成本于某些情形中形成，并且在某些场合是使用了那些被例如政府行政机关认为不“天然”的材料形成的。因此，希望以低成本并且/或者以具备“天然”资质的材料制造来获得稳定配方。调味料工业使用喷雾干燥让液体——通常是含水(hydrophic)调味料——成为干燥的自由流动的粉末形式。在喷雾干燥的粉末中，通常疏水的活性成分——例如调味料或芳香料——以液滴的形式陷入在脱水载体的固化基质中，该脱水载体通常由碳水化合物例如淀粉、水解淀粉、化学改性淀粉，单一己醛糖的乳化聚合物和在某些情形的单体和二聚体，或它们的任意组合组成。常规的喷雾干燥技术描述于例如Spray-DryingHandbook,4thed.,K.Masters,(1985)或其他该主题的参考书中。
发明内容
此处提供了一种乳液，其包含水以及：
a)占除水重之外的乳液总重量约38至约61重量％的薄荷醇；
b)占除水重之外的乳液总重量约39至约62重量％的含阿拉伯胶树(Acaciaseyal)的阿拉伯胶；
c)占除水重之外的乳液总重量约0.06至约0.22重量％的含皂角苷的干燥提取物；其中水的量占乳液总重量的约45重量％至约50重量％。
此处还提供一种干燥颗粒，其包含：
a)占颗粒总重量约30至约55重量％的薄荷醇；
b)占颗粒总重量约45至约70重量％的含阿拉伯胶树(Acaciaseyal)的阿拉伯胶；以及
c)占颗粒总重量约0.06至约0.22重量％的干燥提取物。
附图说明
图1示出了装有43.2％w/w薄荷醇、具有高的薄荷醇表面浓度(针状薄荷醇晶体)的胶囊的显微照片。
图2示出了装有43.8％w/w薄荷醇、具有低的薄荷醇表面浓度的胶囊的显微照片。
图3示出了此处所制备各样品的堆密度(未压实)乘以雪崩能量(Pa.s.g/cc.kg)的log值相对于这些样品的表面薄荷醇(％wt/wt)的log值所绘制的图。
具体实施方式
对于此处的描述以及随附的权利要求书，除非另有说明，“或”的使用意味着“和/或”。同样，“包含”、“包括”、“含”("comprise"、"comprises"、"comprising"、"include"、"includes"和"including")可互换使用且并非用于限制。
此处还提供一种具有约35％薄荷醇的颗粒。另外，此处还提供一种具有约50％薄荷醇的颗粒。
还应理解的是，尽管各种实施方案的描述使用了术语“包含”，但本领域技术人员应理解，在某些特定情形中，某实施方案可使用措辞“主要由……组成”或“由……组成”来替代描述。
此处还提供一种自由流动的颗粒。还提供一种颗粒，其雪崩能量乘以未压实堆密度的最大值为439.5Pa.s.g/cc.kg，其log值为约2.65。因此，此处还提供一种自由流动的粉末，其(雪崩能量乘以未压实堆密度)的log值小于或等于约2.65(粒状糖雪崩能量乘以未压实堆密度的Log值)。粒状糖用作良好流动性的参考。还提供一种没有结块的均匀粒状体系。雪崩能量(AvE)通过使用旋转粉末分析仪(US2011/0026760A1)来测量，而未压实堆密度通过对100cc的粉末称重来测量。
尽管不希望被理论束缚，但相信表面薄荷醇易于结晶化而被包封的薄荷醇则不然。相信表面薄荷醇会干扰此处提供的颗粒的流动特性。为了调查表面油对流动性的影响，在此认为雪崩能量与粉末的堆密度成反比，而其自身取决于粉末的成分。通常，装填量越高，该密度越低。因此，将雪崩能量与堆密度相乘允许不同标称装填量之间的比较。
皂角苷为两亲糖苷，由一个或多个亲水性糖苷部分结合亲脂性三萜烯衍生物而组成。皂角苷存在于多种植物提取物中。作为“含皂角苷的天然提取物”，在此指的是通过对可获自大自然的原材料施以物理分离方法而得到的任何皂角苷或含皂角苷物质的混合物。优选的天然提取物为那些相对于提取物总重量包含至少10重量％，更优选至少20重量％，甚至更优选至少50重量％，最优选至少80重量％皂角苷的物质。
可在本发明中使用的天然提取物的例子为植物提取物，例如皂皮树(quillaja)提取物、山茶籽(camelliaseeds)提取物、牛膝(achyranthe)提取物、甘草素(glycyrrhizine)和甜菊(stevia)。获取自皂树(Quillajasaponaria)树皮的皂皮树提取物对于本发明的目的而言特别有用。这种植物提取物可从多家供应商商购得到。例如，皂皮树提取物能够以稀释液的形式购自Ingredion，商品名为Q-NaturaleTM(皂皮树属提取物水溶液)。
此处提供的乳液还可含有可选成分。特别是其还可含有有效量的阻燃剂或抑爆剂。喷雾干燥乳液中的这种试剂的类型和浓度对于本领域技术人员来说是公知的。可以列举这种阻燃剂或抑爆剂的非限制性例子，如无机盐、C1-C12羧酸、C1-C12羧酸的盐以及它们的混合物。优选的抑爆剂为水杨酸、乙酸、丙酸、丁酸、异丁酸、戊酸、己酸、柠檬酸、琥珀酸、羟基琥珀酸、马来酸、富马酸、草酸(oxylicacid)、乙醛酸、己二酸、乳酸、酒石酸、抗坏血酸、任何上述酸的钾、钙和/或钠盐，以及任何这些的混合物。其它可选成分包括抗氧剂、着色剂和染料。
乳液可使用任何已知的乳化方法，例如高剪切混合、超声处理(sonication)或均化作用来形成。这种乳化方法对于本领域技术人员来说是公知的。
在一个实施方案中，乳液的液滴尺寸d(v,0.9)优选为1～15μm，更优选为1～10μm，并且更优选为1～6μm。更具体而言，于环境温度(25℃)存放至少一天的液滴尺寸仍保持在此范围内。
乳液在进行如下定义的雾化步骤的温度下的黏度优选为20～300mPas，更优选为70～200mPas，并且甚至更优选为100～150mPas。
喷雾干燥工序包括两个步骤，第一步为分散，而第二步为干燥。
首先对乳液进行雾化步骤，在此期间乳液于喷雾塔中以液滴形式分散。能够以液滴形式分散乳液的任何设备都可用于进行此分散。例如，乳液可通过喷嘴或通过离心轮盘被导入到喷雾塔中。也可使用振动孔。
制备喷雾干燥粉末的方法通常首先包括载体于水中的分散，然后在均化作用之前将此分散液与调味料混合以形成水包油乳液。然后将乳液喷雾干燥，以产生粉末状调味料。
颗粒尺寸由分散于塔中的液滴尺寸决定。如果喷嘴被用于分散液滴，其尺寸可由例如流过喷嘴的雾化气体的流速而控制。在离心轮盘用于分散的情形中，调节液滴尺寸的主要因素是将液滴从盘分散到塔中的离心力。而离心力取决于盘的旋转速度和直径。乳液的进料流速、其表面张力以及其黏度也是控制最终液滴尺寸和尺寸分布的参数。通过调整这些参数，技术人员可以控制待分散于塔中的乳液液滴的尺寸。
一旦喷雾到腔室中，就使用任何本领域已知的技术将液滴干燥。这些方法已完全记录于喷雾干燥领域中的专利及非专利文献中。例如，Spray-DryingHandbook,3rded.,K.Masters；JohnWiley(1979)就描述了非常多的喷雾干燥方法。
本发明的方法可在任何常规的喷雾塔中进行。例如常规的多级干燥设备适合用于进行该方法的各步骤。其可包括一个喷雾塔，并在该塔的底部包括一个流化床，用于在干燥颗粒于塔中掉落后部分拦截干燥颗粒。
在此处提供的一个实施方案中，颗粒尺寸通常为10～200μm，更优选为50～100μm，甚至更优选为75～85μm。
另一方面，本发明涉及包含本发明干燥颗粒的食物产品。本发明的食物产品优选为粒状或粉末状食品。在这种情况下，本发明的干燥颗粒可容易地通过干式混合添加于其中。
本发明的产品——即按原样的喷雾干燥粉末——以及进一步接受第二种包封的喷雾干燥组合物可有利地应用于例如特别是食品组合物的加香与调味。
此处还提供一种包含此处描述的颗粒的食物产品。此处特别提供的是一种从由香口胶或称口香糖、口嚼片、咸味食品(savoryfoods)、调味汁或烘焙产品构成的群组中选出的食物产品。用于赋予薄荷风味的调味汁也意图包含于此。此处还提供一种从由速溶汤、速溶调味汁或泡腾片构成的群组中选出的食物产品。
同样，香料业领域包含许多种应用，其中这类包封体系非常有用，特别是用作片状的洗涤剂。
本发明的微胶囊能够掺入至消费产品的浓度在一个宽的数值范围内变化，取决于待加香或待调味的产品的特性。严格地举例来说，典型浓度基于其掺入的调味或加香组合物或者最终消费产品的重量，在几ppm至最多5重量％或10重量％的这样宽的数值范围内。
如下的实施例仅仅是说明性的，而非意图用于限制摘要、说明书或权利要求书中所规定的本发明的范围。
实施例
实施例1
使用阿拉伯胶树(Acaciaseyal)的阿拉伯胶制备了六种样品。
分析：
旋转粉末分析仪:-MercuryScientificCompany:-测试雪崩能量
Clevenger蒸馏设备:-总薄荷醇测定
GC-MS分析(内标法):-表面薄荷醇测定。所有样品都经分析以测定总薄荷醇以及表面薄荷醇的(己烷可萃)量。
样品A
制备了含如下成分及其量的溶液：
-薄荷醇3500克
-阿拉伯胶6500克
-水8726.6克
将阿拉伯胶溶于160°F(71℃)的水中6～8分钟，同时搅拌，之后添加薄荷醇。使用“GEANIROSOAVI”高压均化机(第一阶段压力/第二阶段压力＝4000/500PSI)将此乳液均化。
在中试塔干燥机(Tin＝360°F(182℃)，Tout＝160°F(71℃)，喷嘴＝68/216，喷嘴直径＝0.78mm，给料压力＝1500～2000PSI)中干燥。
所测的粉末特性：
-用Clevenger蒸馏设备测的总薄荷醇量31.05％
-用GC-MS以内标法分析测的表面薄荷醇量1.24％
-用旋转粉末分析仪测的雪崩能量1471.8Pa.s/Kg
-未压实堆密度:0.464g/cc
样品B
制备了含如下成分的溶液：
将阿拉伯胶溶于160°F(71℃)的水中6～8分钟，之后添加Q-Naturale然后是薄荷醇。使用“GEANIROSOAVI”高压均化机(第一阶段压力/第二阶段压力＝4000/500PSI)将此乳液均化。
在中试塔干燥机(Tin＝360°F(182℃)，Tout＝160°F(71℃)，喷嘴＝68/216，喷嘴直径＝0.78mm，给料压力＝1500～2000PSI)中干燥。
所测的粉末特性：
-用Clevenger蒸馏设备测的总薄荷醇量31.05％
-用GC-MS以内标法分析测的表面薄荷醇量0.49％
-用旋转粉末分析仪测的雪崩能量331Pa.s/Kg
-未压实堆密度:0.5311g/cc
样品C
制备了含如下成分的溶液：
将160°F(71℃)的水与Q-NaturaleTM混合直至均匀(1分钟)。添加薄荷醇，并使用“GEANIROSOAVI”高压均化机(第一阶段压力/第二阶段压力＝4000/500PSI)将此乳液均化。最后添加阿拉伯胶并溶解，然后干燥。
在中试塔干燥机(Tin＝360°F(182℃)，Tout＝160°F(71℃)，喷嘴＝68/216，喷嘴直径＝0.78mm，给料压力＝1500～2000PSI)中干燥。
所测的粉末特性：
-用Clevenger蒸馏设备测的总薄荷醇量30.15％
-用GC-MS以内标法分析测的表面薄荷醇量0.35％
-用旋转粉末分析仪测的雪崩能量207.6Pa.s/Kg
-未压实堆密度:0.5489g/cc
低的雪崩能量乘以未压实堆密度表明最佳的流动性。粒状蔗糖的雪崩能量为514Pa.s/Kg，未压实堆密度为0.855g/cc。此处，粒状蔗糖用作参考。
表面薄荷醇对产品的流动性是不利的，其由相同颗粒尺寸分布的雪崩能量与表面薄荷醇之间的相关性来表述。
雪崩能量与所测的表面薄荷醇浓度的平方成正比，这表明雪崩能量是一种表面现象。
样品D
制备了含如下成分的溶液：
将阿拉伯胶溶于160°F(71℃)的水中6～8分钟，之后添加Q-Naturale然后是薄荷醇。使用“GEANIROSOAVI”高压均化机(第一阶段压力/第二阶段压力＝4000/500PSI)将此乳液均化。
在中试塔干燥机(Tin＝360°F(182℃)，Tout＝160°F(71℃)，喷嘴＝68/216，喷嘴直径＝0.78mm，给料压力＝1500～2000PSI)中干燥。
所测的粉末特性：
-用Clevenger蒸馏设备测的总薄荷醇量43.2％
-用GC-MS以内标法分析测的表面薄荷醇量9.00％
-用旋转粉末分析仪测的雪崩能量3030.2Pa.s/Kg
-未压实堆密度:0.1938g/cc
图1显示，本样品具有高的薄荷醇表面浓度，并可见针状晶体。本样品具有较差的流动特性(例如，观察到结块)。本样品的特征为具有高的雪崩能量。
样品E
制备了含如下成分的溶液：
将阿拉伯胶溶于160°F(71℃)的水中6～8分钟，之后添加Q-Naturale然后是薄荷醇。使用“GEANIROSOAVI”高压均化机(第一阶段压力/第二阶段压力＝4000/500PSI)将此乳液均化。
在中试塔干燥机(Tin＝360°F(182℃)，Tout＝160°F(71℃)，喷嘴＝68/216，喷嘴直径＝0.78mm，给料压力＝1500～2000PSI)中干燥。
所测的粉末特性：
-用Clevenger蒸馏设备测的总薄荷醇量46.2％
-用GC-MS以内标法分析测的表面薄荷醇量3.40％
-用旋转粉末分析仪测的雪崩能量1719.62Pa.s/Kg
-未压实堆密度:0.2162g/cc
样品F
制备了含如下成分的溶液：
将阿拉伯胶溶于160°F(71℃)的水中6～8分钟，之后添加Q-Naturale然后是薄荷醇。使用“GEANIROSOAVI”高压均化机(第一阶段压力/第二阶段压力＝4000/500PSI)将此乳液均化。
在中试塔干燥机(Tin＝360°F(182℃)，Tout＝160°F(71℃)，喷嘴＝68/216，喷嘴直径＝0.78mm，给料压力＝1500～2000PSI)中干燥。
所测的粉末特性：
-用Clevenger蒸馏设备测的总薄荷醇量43.8％
-用GC-MS以内标法分析测的表面薄荷醇量1.30％
-用旋转粉末分析仪测的雪崩能量1686.34Pa.s/Kg
-未压实堆密度:0.2152g/cc
图2显示，本样品具有低的薄荷醇表面浓度，未见有针状晶体。本样品具有较好的可观察到的流动特性，并且特征为具有低的雪崩能量。
将所有样品的(未压实)堆密度乘以雪崩能量(Pa.s.g/cc.kg)的log值相对于表面薄荷醇(％wt/wt)的log值来绘制并示于图3。其显示出，样品B、C、E和F具有较好的流动特性(例如，(未压实)堆密度乘以雪崩能量(Pa.s.g/cc.kg)的log值小于约2.65(粒状糖的值))。
Claims (10)
1.一种乳液，其包含水以及：
a)占除水重之外的乳液总重量约38至约61重量％的薄荷醇；
b)占除水重之外的乳液总重量约39至约62重量％的含阿拉伯胶树(Acaciaseyal)的阿拉伯胶；
c)占除水重之外的乳液总重量约0.06至约0.22重量％的含皂角苷的干燥提取物；其中水的量占乳液总重量的约45重量％至约50重量％。
2.一种干燥颗粒，其包含：
a)占颗粒总重量约30至约55重量％的薄荷醇；
b)占颗粒总重量约45至约70重量％的含阿拉伯胶树(Acaciaseyal)的阿拉伯胶；以及
c)占颗粒总重量约0.06至约0.22重量％的干燥提取物。
3.权利要求1所述的乳液，其中该天然提取物包含相对于该提取物总重量为至少10重量％的皂角苷。
4.权利要求3所述的乳液，其中该天然提取物为植物提取物。
5.权利要求4所述的乳液，其中该天然提取物为皂皮树提取物。
6.权利要求2所述的颗粒，其中该天然提取物包含相对于该提取物总重量为至少10重量％的皂角苷。
7.权利要求6所述的颗粒，其中该天然提取物为植物提取物。
8.权利要求7所述的颗粒，其中该天然提取物为皂皮树提取物。
9.权利要求8所述的颗粒，其中该天然提取物包含相对于该提取物总重量为至少10重量％的皂角苷。
10.一种食物产品，包含权利要求2、6～9中任一项的干燥颗粒。
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| CN108882737A (zh) * | 2016-04-01 | 2018-11-23 | 长谷川香料株式会社 | 乳化组合物及粉末组合物 |
| CN110167698A (zh) * | 2017-02-08 | 2019-08-23 | 贺利氏添加剂生产有限公司 | 用于增材制造方法中的粉末 |
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| CN104968213A (zh) * | 2013-02-04 | 2015-10-07 | 弗门尼舍有限公司 | 贮藏稳定的喷雾干燥的颗粒 |
| BR112021001403A2 (pt) * | 2018-08-06 | 2021-04-27 | Naturex Sa | usos de composições de curcuminoide |
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| CN101106911A (zh) * | 2005-02-03 | 2008-01-16 | 弗门尼舍有限公司 | 喷雾干燥组合物及其应用 |
| CN102802437A (zh) * | 2010-03-31 | 2012-11-28 | 弗门尼舍有限公司 | 包含调味料的固体胶囊的制备 |
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- 2014-05-28 BR BR112015029759A patent/BR112015029759A2/pt not_active Application Discontinuation
- 2014-05-28 CN CN201480034865.8A patent/CN105307510A/zh active Pending
- 2014-05-28 MX MX2015017796A patent/MX2015017796A/es unknown
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- 2014-05-28 JP JP2016520349A patent/JP6400089B2/ja active Active
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| CN101106911A (zh) * | 2005-02-03 | 2008-01-16 | 弗门尼舍有限公司 | 喷雾干燥组合物及其应用 |
| CN102802437A (zh) * | 2010-03-31 | 2012-11-28 | 弗门尼舍有限公司 | 包含调味料的固体胶囊的制备 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108882737A (zh) * | 2016-04-01 | 2018-11-23 | 长谷川香料株式会社 | 乳化组合物及粉末组合物 |
| CN110167698A (zh) * | 2017-02-08 | 2019-08-23 | 贺利氏添加剂生产有限公司 | 用于增材制造方法中的粉末 |
| CN110167698B (zh) * | 2017-02-08 | 2022-05-24 | 贺利氏添加剂生产有限公司 | 用于增材制造方法中的粉末 |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6400089B2 (ja) | 2018-10-03 |
| WO2014202364A1 (en) | 2014-12-24 |
| US20160165937A1 (en) | 2016-06-16 |
| EP3024338A1 (en) | 2016-06-01 |
| RU2665931C2 (ru) | 2018-09-05 |
| BR112015029759A2 (pt) | 2017-07-25 |
| US10674757B2 (en) | 2020-06-09 |
| RU2016101722A (ru) | 2017-07-25 |
| CN116076691A (zh) | 2023-05-09 |
| JP2016521985A (ja) | 2016-07-28 |
| MX2015017796A (es) | 2016-04-19 |
| EP3024338B1 (en) | 2020-07-08 |
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