CN111132661A - 产生黄色味道印象的水果香料 - Google Patents
产生黄色味道印象的水果香料 Download PDFInfo
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- CN111132661A CN111132661A CN201780095167.2A CN201780095167A CN111132661A CN 111132661 A CN111132661 A CN 111132661A CN 201780095167 A CN201780095167 A CN 201780095167A CN 111132661 A CN111132661 A CN 111132661A
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- Prior art keywords
- fruit
- flavour
- impression
- flavoring agent
- red
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Abstract
本发明涉及一种水果调味剂,其产生黄色味道感受并通过(a)将至少一种产生红色味道印象的水果调味料与(b)至少一种产生绿色味道印象的水果调味料接触或混合得到。
Description
发明领域
本发明属于装饰性化妆品领域并且涉及具备黄色味道印象的水果香料,其可通过将两种具备完全不同味道印象的香料结合得到,含有这些香料的各种制剂,特别是口红,及其用途。
现有技术
口红是女性最重要的化妆用品。然而,这种不可或缺的美容助剂的历史并不是最近才开始的,而是可以追溯到多个世纪以前。涉及嘴唇染色的最古老发现来自公元前3500年。在苏美尔城市乌尔的发掘中,研究人员发现了一种润唇膏。经常有文献记载,皇后,如纳菲蒂蒂(Nefertiti)(约公元前1350年)不仅将嘴唇涂成红色,还突出其双眼。对于男性,主要是战士,嘴唇染色也很常见。
虽然不清楚中世纪的妇女是否以及如何使用化妆品,但是化妆品在巴洛克时期很受欢迎。伊丽莎白女王一世(Queen Elizabeth I)为了强调她的红唇甚至通过粉白脸庞进行对比。据说她也是第一位以棒状使用唇彩的女人。
1883年,巴黎的一家香水制造商在阿姆斯特丹的世博会上展示了用薄纸包着的由染色蓖麻油,鹿脂和蜂蜡制成的小棒。然而,起初它经历了一段艰难的时期,因为它不仅被认为是有罪的,而且还非常昂贵。法国女星莎拉·伯恩哈特(Sarah Bernhardt)是19世纪后期的女星,以樱桃红色的唇色站在舞台上,使口红广受欢迎。娇兰(Guerlain)于1910年率先将口红置于金属套筒。口红的胜利发展始于黄金二十年代末。从1948年开始,设计师将其装入带有滑动装置的实用金属套筒中,因此女士们只给嘴唇上色,而不会使手指或皮包染色。露华浓(Revlon)兄弟查尔斯(Charles)和约瑟夫(Joseph)不仅生产了第一批指甲油,而且还率先将指甲的颜色与嘴唇的颜色相匹配。美国化学家Hazel Bishop开发了基于羊毛脂的唇膏,这种唇膏不会弄脏颜色,至今仍在使用。
随后,口红能够摆脱其“肮脏”形象,并逐渐成为独立和解放的象征。当妇女参政权论者在1912年进军纽约时,她们将嘴唇涂成鲜红色。在很短的一段时间里,巴黎艺术家圈中人们的嘴唇甚至是扎眼的绿色,但是在几个女人死亡后,有毒的铜绿粉末很快被禁止。
在第二次世界大战中,美容师甚至获得了爱国功能:盟军女士的嘴唇上散发着“胜利红”和“爱国者红”之美,化妆被视为一项爱国义务,这促进了人们在家庭方面的毅力。在1939年英国人停止生产装饰性化妆品以支持对战争至关重要的产品后,女工的动机急剧下降。他们很快想到更好的方法,并允许口红继续生产。
在1949年美国发明口红扭管之后,这种小彩色管的全球性胜利就再也无法停止了。现在,口红已经发展成为一种高科技产品,以不再仅限于良好的耐用性和灵活的用途。化妆品公司通过“保湿胶囊和聚合物的网络”,“反射颜料”或通过挤压嘴唇释放新颜色的小珠子一起进行广告。颜色范围也已经扩大。在五十年代,可以买到红色,粉红色和棕色的口红,现在有诱人的颜色,例如“Dance Floor Rouge”、“Rum Kiss”、“Walk the CatwalkBrown”、“Pink in the Limo”、“Strawbaby”、“Deep Love”、“Film Noir”。
香水店、药店、超级市场以及线上各种价格范围的口红所提供的选择看起来满足每种需求。尽管如此,制造商们始终在寻找新的东西,他们需要找到替代方案,以满足未满足的需求,并在竞争中脱颖而出。
特别针对感兴趣的少女和女士目标人群的产品包括在使用时具有水果风味的口红,因为它与清新和年轻相关。还有许多棒状的香脂含有水果调味剂,例如草莓或苹果味。市场上对具有两种不同口味的棒状产品特别感兴趣。这可以通过使棒的一半包含具有一种风味的基质而另一半包含相同的基质但具有另一种风味来实现。根据使用棒的哪一侧,产生不同的味道。
迄今为止尚未克服的挑战是制造不具有两个,而是具有三个不同味道的棒,其中不应该遵循最简单的途径,即简单地将棒分成三个不同的风味区。因此,本发明基于提供制剂,特别是化妆制剂和主要是棒状产品的具体问题,所述制品在使用过程中能够产生三种完全独立的红色,绿色和黄色类型的风味,其中应排除纯的混合风味。
发明内容
本发明首先涉及一种具有黄色味道印象的水果调味剂,其通过将
(a)至少一种具备红色味道印象的水果调味剂与
(b)至少一种具备绿色味道印象的水果调味剂
接触或混合得到。
令人惊讶地发现,通过将具有红色味道印象的水果调味剂(“红色香料”)和具有绿色味道印象的水果调味剂(“绿色香料”)结合,得到了具有黄色味道印象的水果调味剂(“黄色香料”)。它们不是混合香料,而是实际上的单个香料,在每种情况下都可以分配给特定的水果。例如,通过将草莓和苹果香料结合在一起,可获得确定的梨香料。
通过红色和绿色香料的空间分离,例如在口红的不同区域中,在使用期间,两种香料可以分别被单独感知,或者当彼此接触时,感知到由红色和绿色香料产生的黄色味道印象。
香料
关于水果调味剂,本领域技术人员,即调香师熟知黄色,红色和绿色风味,因此本身不需要进一步的澄清,与哪个味道印象相关。但是,为了排除任何不确定性,下面将给出相应风味的实例:
黄色味道印象是指对应或至少接近选自组包括桃、梨、菠萝、香蕉或芒果的水果的香料、
形成组(a)的红色香料包括水果如草莓、树莓、黑莓、蓝莓和樱桃的味道印象。
形成组(b)的绿色香料包括水果如猕猴桃、醋栗、苹果、甜瓜、葡萄和大黄的味道印象。
给出的水果被认为是说明性的而不是详尽的。
为了产生黄色风味,建议以约25:75至约75:25的重量比使具有红色味道印象的水果调味剂和具有绿色味道印象的水果调味剂接触或混合。特别优选约40:60至约60:40的重量比,并且特别是约50:50。
方法
本发明还涉及一种产生具有黄色味道印象的水果调味剂的方法,包括以下步骤或由以下步骤组成:
(i)提供至少一种具备红色味道印象的水果调味剂(成分a),
(ii)提供至少一种具备绿味道印象的水果调味剂(成分b),
(iii)使成分(a)和(b)接触或混合。
在本发明的一个优选实施方案中,两种成分(a)和(b)的接触发生在人的皮肤或粘膜上。这是指成分(a)和(b)确实被同时放在口红里,但是相互隔开,例如在棒状口红的不同味道区域,并且混合发生在施用位置。也可以封装香料,然后例如将它们添加到水果胶中,以便在食用期间产生连续不断的不同的味道印象。
封装
红色和绿色香料可以掺入相同或不同的基质(此处称为载体)中。然而,根据使用领域,也可以包封两种组分中的至少一种,以使得相应的味道延迟,例如当掺入牙膏中时。
含有一种或多种调味剂的胶囊应理解为球形聚集体,其包含至少一个固体或液体核,该核被至少一个连续的壳包围。可以用包衣材料包封调味剂,然后以直径为约0.1至约5mm的大胶囊或直径为约0.0001至约0.1mm的微胶囊的形式。
包衣材料
合适的包衣材料是例如淀粉,包括其降解产物和化学或物理产生的衍生物(特别是糊精和麦芽糊精)、明胶、阿拉伯树胶、琼脂、加蒂胶、吉兰糖胶、改性和未改性的纤维素、支链淀粉、可得兰多糖、角叉菜胶、藻酸、藻酸盐、果胶、菊粉、黄原胶以及两种或多种这些物质的混合物。
固体包衣材料优选是明胶(特别是猪、牛、家禽和/或鱼明胶),其中这些优选具有大于或等于20,优选大于或等于24的溶胀系数。其中明胶是特别优选的,因为它容易获得并且可以具备不同的溶胀因子。
同样优选麦芽糖糊精(特别基于谷物,尤其是玉米、小麦、木薯或土豆),其DE值优选为10至20。其他优选的是纤维素(例如纤维素醚)、藻酸盐(例如海藻酸钠)、角叉菜胶(例如β-,ι-,λ和/或κ-角叉菜胶)、阿拉伯树胶、可得兰多糖和/或琼脂。
也优选海藻酸盐胶囊,例如在以下文件中详细描述的:EP 0389700 A1、US 4,251,195、US 6,214,376、WO 2003 055587或WO 2004 050069 A1。
在另一个优选的实施方案中,胶囊的壳由三聚氰胺-甲醛树脂或来自阳离子单体或生物聚合物(例如壳聚糖)和阴离子单体例如丙烯酸(甲)酯或藻酸盐的凝聚产物组成。
包衣方法
胶囊通常是包裹在成膜聚合物中的精细分散的液相或固相,在生产过程中,在乳化和凝聚或界面聚合之后,聚合物沉淀在包封材料上。根据另一种方法,将熔融蜡吸收在基质(“微海绵”)中,该基质可以作为微粒另外包封在成膜聚合物中。根据第三种方法,用不同电荷的聚电解质交替地涂覆颗粒(“逐层”方法)。微观上小的胶囊可以干燥为粉末。除了单核微胶囊外,还已知多核聚集体,也称为微球,其包含分布在连续壳材料中的两个或多个核。单核或多核微胶囊也可以被封装在另外的第二,第三等外壳中。壳可以由天然,半合成或合成材料组成。天然壳材料是例如阿拉伯树胶、琼脂、琼脂糖、麦芽糖糊精、藻酸或其盐,例如海藻酸钠或海藻酸钙、脂肪和脂肪酸、鲸蜡醇、胶原蛋白、壳聚糖、卵磷脂、明胶、白蛋白、虫胶、多糖如淀粉或葡聚糖、多肽、蛋白质水解物、蔗糖和蜡。半合成壳材料尤其是化学改性的纤维素,尤其是纤维素酯和醚,例如乙酸纤维素、乙基纤维素、羟丙基纤维素、羟丙基甲基纤维素和羧甲基纤维素、以及淀粉衍生物,特别是淀粉醚和酯。合成壳材料是例如聚合物,例如聚丙烯酸酯、聚酰胺、聚乙烯醇或聚乙烯吡咯烷酮。
现有技术的微胶囊实例是以下商业产品(在每种情况下,外壳材料都在括号中给出):Hallcrest微胶囊(明胶、阿拉伯树胶)、Coletica Thalaspheres(海洋胶原蛋白)、Lipotec Millicapseln(海藻酸、琼脂)、Induchem Unispheres(乳糖、微晶纤维素、羟丙基甲基纤维素)、Unicerin C30(乳糖、微晶纤维素、羟丙基甲基纤维素)、Kobo糖球(改性淀粉、脂肪酸酯、磷脂)、软球(改性琼脂)和Kuhs Probiol纳米球(磷脂)以及Primaspheres和Primasponges(壳聚糖、藻酸盐)和Primasys(磷脂)。
壳聚糖微胶囊及其生产方法从现有技术[WO 01/01926,WO 01/01927,WO 01/01928,WO 01/01929]中充分已知。由壳膜和含有活性物质的基质组成的平均直径为0.0001至5,优选为0.001至0.5,特别是0.005至0.1mm的微胶囊可以通过例如以下方法获得:
(a)由胶凝剂、阳离子聚合物和活性物质制备基质,
(b)任选地将基质分散在油相中,
(c)用阴离子聚合物的水溶液处理分散的基质,任选除去油相。
通过使用阴离子聚合物代替步骤(a)中的阳离子聚合物,步骤(a)和(c)是可互换的,反之亦然。
胶囊也可以通过用不同电荷的聚电解质层交替包裹活性物质来生产(逐层技术)。在这方面,可以参考欧洲专利EP 1064088 B1(Max-Planck公司)。
化妆制剂
本发明还涉及化妆制剂,含有
(a)载有至少一种具备红色味道印象的水果调味剂的载体,和
(b)载有至少一种具备绿色味道印象的水果调味剂的载体,
其中两种载体(a)和(b)在空间上彼此分开,但彼此相邻。
尽管基本上可以将两种成分掺入任何化妆制剂中,但是例如通过包封两种成分中的至少一种来实现空间分离,从而首先延迟包封调味剂的释放,并通过机械压力(例如摩擦)释放,此变体不是优选的。
如上文所描述的,本发明的实际意义是触发了味道感受但没有气味感觉,其中混合物中的两种离散风味产生了另外的单独风味。为此,必须将风味引导至味蕾,因为只有这样才能在大脑中产生相应的印象。
因此,化妆用途的优选形式是在装饰化妆品领域,特别是口红中。这些产品既应理解为为嘴唇着色的产品,也应理解为专门用于个人护理的产品(“润唇膏”)。就像口红的名字(lipstick)已经表明的那样,相应的产品是棒状(stick)的,通常在尖端倾斜,以方便涂抹。
为了生产,将液态口红基质倒入预先润滑的铝模具中,极快的冷却,然后通过气压将其冲出模具并进入旋转或弹簧机构。旋转棒之后,将其短暂地点燃,以使进料点变平滑,并使棒获得更多的光泽。精细的有机硅喷雾可提供更高的光泽度和表面光泽度。
借助旋转或弹簧机构,将棒移出容器,使得总是使用需的部分从壳体突出。然而,可替代地,在本发明的意义上,口红也可以具有其他形状。特别地,它们可以是具备半球轮廓的棒,例如以“EOS”或“LABELINO”的名称销售的那些。图1示出了这种口红,其中两个味道区A和B彼此分开。如上文已经解释的,如果将红色和绿色两种风味以大致相等的量混合,则可以获得最强烈的味道体验。但是,当用作口红时,不会产生混合物,而是使两个味道区在嘴唇表面接触。相应地,在这种情况下,如果两个风味区域的尺寸大致相等,则将获得最佳效果,如图所示。由于明显的原因,水平而不是垂直划分区域,因为否则,在使用加过程中很难或甚至不可能使两个区域接触。
其他成分
口红的基料由蜡组成,在蜡中添加了油,着色颜料,生物活性物质和处理物质,还可以添加其他香精。
脂肪和蜡
用做脂肪的典型实例是甘油酯,即固体或液体的植物或动物产品,其主要由高级脂肪酸的混合甘油酯构成。可使用的蜡是天然蜡,例如小烛树蜡、巴西棕榈蜡、日本蜡、芦华草腊(Espartograswachs)、软木蜡、小冠椰子腊(Guarumawachs)、米糠油蜡、糖甘蔗蜡、小冠巴西棕蜡(Ouricurywachs)、褐煤蜡、蜂蜡、紫胶蜡(Schellackwachs)、鲸蜡、羊毛脂(Wollwachs)、尾脂脂肪(Bürzelfett)、(纯)地蜡、地蜡(石蜡)、凡士林、石油蜡、微蜡;化学改性的蜡类(硬蜡类)如例如褐煤酯蜡(Montanesterwachse)、德国沙索集团石油蜡(Sasolwachse)、氢化霍霍巴蜡(Jojobawachse)以及合成蜡类如例如聚亚烷基蜡类和聚乙二醇蜡类。除了脂肪,作为添加剂的还可以是类脂肪物质,如卵磷脂和磷脂。卵磷脂是指由脂肪酸、甘油、磷酸和胆碱通过酯化形成的甘油磷脂。因此在专业领域卵磷脂通常被称为磷脂酰胆碱(PC)。天然卵磷脂的实例为脑磷脂,其也被称为磷脂酸并且是1,2-二酰基-sn-甘油基-3-磷酸的衍生物。与之相反磷脂是指磷酸与甘油的单酯和优选二酯(甘油磷酸酯),其通常属于脂肪。此外还可以包括鞘氨醇和鞘类脂物。
特别优选羊毛脂、蜂蜡、地蜡和巴西棕榈蜡及其任何混合物。
油体
可以考虑的油体是例如基于含有6至18个,优选8至10个碳原子的脂肪醇的Guerbet醇,直链C6-C22-脂肪酸与直链或支链C6-C22-脂肪醇的酯或支链C6-C13-羧酸与直链或支链C6-C22-脂肪醇的酯,如例如肉豆蔻酸十四烷酯、棕榈酸十四烷酯、硬脂酸十四烷酯、异硬脂酸十四烷酯、油酸十四烷酯、山嵛酸十四烷酯、芥酸十四烷酯、肉豆蔻酸十六烷酯、棕榈酸十六烷酯、硬脂酸十六烷酯、异硬脂酸十六烷酯、油酸十六烷酯、山嵛酸十六烷酯、芥酸十六烷酯、肉豆蔻酸十八烷酯、棕榈酸十八烷酯、硬脂酸十八烷酯、异硬脂酸十八烷酯、油酸十八烷酯、山嵛酸十八烷酯、芥酸十八烷酯、肉豆蔻酸异十八烷酯、棕榈酸异十八烷酯、硬脂酸异十八烷酯、异硬脂酸异十八烷酯、油酸异十八烷酯、山嵛酸异十八烷酯、油酸异十八烷酯、油醇肉豆蔻酸酯、棕榈酸油醇酯、油醇硬脂酸酯、油醇异硬脂酸酯、油酸油醇酯、山嵛酸油醇酯、芥酸油醇酯、肉豆蔻酸二十二烷酯、棕榈酸二十二烷酯、硬脂酸二十二烷酯、异硬脂酸二十二烷酯、油酸二十二烷酯、山嵛酸二十二烷酯、芥酸二十二烷酯、肉豆蔻酸芥醇酯、棕榈酸芥醇酯、硬脂酸芥醇酯、异硬脂酸芥醇酯、油酸芥醇酯、山嵛酸芥醇酯和芥酸芥醇酯。此外适当的是直链C6-C22-脂肪酸与支链醇,特别是2-乙基己醇的酯、C18-C38-烷基羟基羧酸与直链或支链C6-C22-脂肪醇的酯,特别是苹果酸二辛酯、直链和/或支链脂肪酸与多元醇(如例如丙二醇、二聚二元醇(Dimerdiol)或三聚三元醇(Trimertriol))和/或Guerbet醇的酯、基于C6-C10-脂肪酸的甘油三酯、基于C6-C18-脂肪酸的液态单-/二-/三酸甘油酯混合物、C6-C22-脂肪醇和/或Guerbet醇与芳族羧酸,特别是苯甲酸的酯、C2-C12-二羧酸与具有1至22个碳原子的直链或支链醇或者具有2至10个碳原子和2至6个羟基的多元醇的酯、植物油、支链伯醇、取代环己烷、直链和支链C6-C22-脂肪醇的碳酸酯,如例如碳酸二辛酯(CC)、基于具有6至18个优选8至10个碳原子的脂肪醇的Guerbet碳酸酯、苯甲酸与直链和/或支链C6-C22-醇的酯(例如TN)、每个烷基具有6至22个碳原子的直链或支链、对称或非对称的二烷基醚,如例如二辛酰基醚(OE)、环氧化脂肪酸酯与多元醇的开环产物、硅油(环聚二甲基硅氧烷、硅酮甲基硅油等级等)和/或脂肪烃或环烷烃,如例如角鲨烷、角鲨烯或二烷基环己烷。
富脂剂和稳定剂
作为富脂剂可以使用物质如例如羊毛脂和卵磷脂以及聚乙氧基化或酰基化羊毛脂和卵磷脂衍生物、多元醇脂肪酸酯、单甘油酯和脂肪酸烷醇酰胺,其中脂肪酸烷醇酰胺也可用作泡沫稳定剂。
脂肪酸的金属盐,例如硬脂酸镁,铝和/或锌或蓖麻油酸镁,铝和/或锌可用作稳定剂。
聚合物
适当的阳离子聚合物是例如阳离子纤维素衍生物,例如由Amerchol得到商品名为Polymer JR 的季铵化羟乙基纤维素、阳离子淀粉、二烯丙基铵盐和丙烯酰胺的共聚物、季铵化乙烯基吡咯烷酮/乙烯基咪唑聚合物如,例如(BASF)、聚乙二醇类和胺类的缩合产物、季铵化胶原多肽如,例如月桂基二甲基铵羟丙基水解胶原( L,Grünau)、季铵化小麦多肽、聚乙烯亚胺、阳离子硅氧烷聚合物,例如氨基二甲聚硅氧烷(氨基封端聚二甲基硅氧烷)、己二酸和二甲基氨基羟丙基二亚乙基三胺的共聚物(Sandoz)、丙烯酸与二甲基二烯丙基氯化铵的共聚物(550,Chemviron)、聚氨基聚酰胺及其交联水溶性聚合物、阳离子角质素衍生物例如任选以微晶分布的季铵化壳聚糖、二卤代烷基如二溴丁烷与双二烷基胺的缩合产物,例如双-二甲基氨基-1,3-丙烷、阳离子瓜尔胶,例如Celanese的CBS、C-17、C-16、季铵盐聚合物如,例如Miranol的A-15、AD-1、AZ-1。
阴离子、两性离子、两性和非离子聚合物是例如,乙酸乙烯酯/巴豆酸共聚物、乙烯基吡咯烷酮/丙烯酸乙烯酯共聚物、乙酸乙烯酯/马来酸丁酯/丙烯酸异冰片酯共聚物、甲基乙烯基醚/马来酸酐共聚物及其酯、未交联的和与多元醇交联的聚丙烯酸、丙烯酰胺基丙基三甲基氯化铵/丙烯酸酯共聚物、辛基丙烯酰胺/甲基丙烯酸甲酯/甲基丙烯酸叔丁基氨基乙酯/甲基丙烯酸2-羟丙酯共聚物、聚乙烯吡咯烷酮、乙烯基吡咯烷酮/乙酸乙烯酯共聚物、乙烯基吡咯烷酮/甲基丙烯酸二甲基氨基乙酯/乙烯基己内酰胺三元共聚物和任选衍生的纤维素醚和硅氧烷。
硅氧烷化合物
适当的硅氧烷化合物是例如,二甲基聚硅氧烷、甲基苯基聚硅氧烷、环硅氧烷以及氨基、脂肪酸、醇、聚醚、环氧、氟、糖苷和/或烷基改性的硅氧烷化合物,在室温下它们可以是液态以及呈树脂态。其它适当的硅氧烷化合物是有机硅树脂,其为平均链长为200至300个二甲基硅氧烷单元的二甲基硅油与氢化硅酸盐的混合物。
UV防护因子
UV防护因子是指例如在室温下是液态或结晶的有机物质(光过滤物质),其能够吸收紫外辐射并又以长波辐射的形式释放吸收的能量,例如热量。通常,UV防护因子的存在量为0.1至5wt%,优选为0.2至1wt%。UVB过滤物质可以是油溶性或水溶性的。作为油溶性物质,可以提及例如:
·3-亚苄基樟脑或3-亚苄基降樟脑及其衍生物,例如3-(4-甲基亚苄基)-樟脑;
·4-氨基苯甲酸衍生物,优选4-(二甲基氨基)苯甲酸-2-乙基己酯、4-(二甲基氨基)苯甲酸-2-辛酯和4-(二甲基氨基)苯甲酸-戊酯。
·肉桂酸酯,优选4-甲氧基肉桂酸2-乙基己酯、4-甲氧基肉桂酸丙酯、4-甲氧基肉桂酸戊酯、2-氰基-3,3-苯基肉桂酸-2-乙基己酯(Octocrylene);
·水杨酸酯,优选水杨酸2-乙基己酯、水杨酸-4-异丙基苄酯、水杨酸高薄荷酯;
·二苯甲酮衍生物,优选2-羟基-4-甲氧基二苯甲酮、2-羟基-4-甲氧基-4’-甲基二苯甲酮、2,2’-二羟基-4-甲氧基二苯甲酮;
·亚苄丙二酸酯,优选4-甲氧基亚苄丙二酸二-2-乙基己酯;
·丙-1,3-二酮如例如1-(4-叔丁基苯基)-3-(4’-甲氧基苯基)丙-1,3-二酮;
·挂式三环(5.2.1.0)癸烷衍生物。
作为水溶性物质可以考虑:
·2-苯基苯并咪唑-5-磺酸及其碱金属盐,碱土金属盐,铵盐,烷基铵盐,链烷醇铵盐和葡萄糖铵盐,
·二苯甲酮的磺酸衍生物,优选2-羟基-4-甲氧基二苯甲酮-5-磺酸及其盐;
·3-亚苄基樟脑的磺酸衍生物,例如4-(2-氧代-3-炔基)甲基)苯磺酸和2-甲基-5-(2-氧代-3-炔基)磺酸及其盐。
典型的UVA过滤物质特别是苯甲酰基甲烷衍生物,例如1-(4‘-叔丁基苯基)-3-(4‘-甲氧基苯基)丙-1,3-二酮、4-叔丁基-4‘-甲氧基二苯甲酰基甲烷(1789)、2-(4-二乙基氨基-2-羟基苯甲酰基)-苯甲酸己酯(A Plus)、1-苯基-3-(4’-异丙基苯基)-丙-1,3-二酮以及烯胺化合物。UVA过滤物质和UVB过滤物质可以单独也可以混合使用。特别有利的是由苯甲酰基甲烷衍生物,例如4-叔丁基-4‘-甲氧基二苯甲酰基甲烷(1789)和2-氰基-3,3-苯基肉桂酸-2-乙基己酯(Octocrylene)与肉桂酸酯,优选4-甲氧基肉桂酸-2-乙基己酯和/或4-甲氧基肉桂酸丙酯和/或4-甲氧基肉桂酸异戊酯结合的结合物。有利的是,所述组合与水溶性过滤物质,例如2-苯基苯并咪唑-5-磺酸及其碱金属盐,碱土金属盐,铵盐,烷基铵盐,链烷醇铵盐和葡萄糖铵盐结合。
除了上述溶解性物质,为实现所述目的也可以考虑不溶性的光保护染料,即精细分散的金属氧化物或盐。适当的金属氧化物实例特别是氧化锌和二氧化钛,以及铁、锆、硅、锰、铝和铈的氧化物及其混合物。可使用的盐为硅酸盐(滑石)、硫酸钡或硬脂酸锌。氧化物和盐以染料的形式用于皮肤护理和护肤乳液,以及装饰性化妆品。颗粒应具有小于100nm,优选5-50nm,特别是15-30nm的平均直径。它们可具有球形,但是也可使用具有椭圆形或以某种其它方法偏离球面形状的那些颗粒。染料也可以以表面处理的形式,即亲水化或疏水化存在。典型实例为涂覆的二氧化钛,例如二氧化钛T805(Degussa)或T-2000、T、T-EC0、T-S、T-Aqua、T-45D(所有Merck)、Uvinul TiO2(BASF)。疏水性涂层主要为聚硅氧烷,具体而言,三烷氧基辛基硅烷或二甲基硅油(Simethicone)。在防晒组合物中优选使用所谓的微细染料或纳米染料。优选使用微粉化氧化锌如或Z-COTE
湿润剂
湿润剂用于进一步优化组合物的感官特性并用于控制皮肤的水分。同时,增加了根据本发明制剂的低温稳定性,特别是在乳液的情况下。保湿剂的含量通常为0.1至15重量%,优选为1至10重量%,特别是5至10重量%。
其中,氨基酸、吡咯烷酮羧酸、乳酸及其盐、乳糖醇、尿素和尿素衍生物、尿酸、葡糖胺、肌酸酐、胶原蛋白的裂解产物、壳聚糖或壳聚糖盐/衍生物,尤其是多元醇和多元醇衍生物(例如甘油、二甘油、三甘油、乙二醇、丙二醇、丁二醇、赤藓糖醇、1,2,6-己三醇、聚乙二醇如PEG-4、PEG-6、PEG-7、PEG-8、PEG-9、PEG-10、PEG-12、PEG-14、PEG-16、PEG-18、PEG-20)、糖和糖衍生物(包括果糖、葡萄糖、麦芽糖、麦芽糖醇、甘露醇、肌醇、山梨糖醇、山梨醇硅烷二醇、蔗糖、海藻糖、木糖、木糖醇、葡萄糖醛酸及其盐),乙氧基化山梨醇(Sorbeth-6、Sorbeth-20、Sorbeth-30、Sorbeth-40)、蜂蜜和硬化蜂蜜、硬化淀粉水解产物以及硬化小麦蛋白和PEG-20乙酸酯共聚物的混合物根据本发明是合适的。甘油,二甘油,三甘油和丁二醇是合适的并且优选作为根据本发明的保湿剂。
生物源活性物质和抗氧化剂
生物源活性物质是例如生育酚、生育酚乙酸酯、生育酚棕榈酸酯、抗坏血酸、(脱氧)核糖核酸及其碎裂产物、β-葡聚糖、视黄醇、红没药醇、尿囊素、植烷三醇、泛醇、AHA酸、氨基酸、神经酰胺、假神经酰胺、芳香油、植物提取物,如例如桃李提取物、班马纳坚果提取物和维生素络合物。
抗氧化剂打断了UV辐射透过皮肤时触发的光化学反应链。其典型实例为氨基酸(例如甘氨酸、组氨酸、酪氨酸、色氨酸)及其衍生物、咪唑(例如尿刊宁酸)及其衍生物、肽如D,L-肌肽、D-肌肽、L-肌肽及其衍生物(例如鹅肌肽)、类胡萝卜素、胡萝卜素(例如α-胡萝卜素、β-胡萝卜素、番茄红素)及其衍生物、绿原酸及其衍生物、硫辛酸及其衍生物(例如二氢硫辛酸)、金硫葡糖、丙硫氧嘧啶和其它硫醇(例如硫氧还蛋白、谷胱甘肽、半胱氨酸、胱氨酸、胱胺及其糖基、N-乙酰基-、甲基-、乙基-、丙基-、戊基-、丁基-和月桂基-、棕榈酰基-、油基-、γ-亚油基-、胆甾烯基-和甘油基酯)及其盐、硫代二丙酸二月桂酯、硫代二丙酸双十八酯、硫代二丙酸及其衍生物(酯类、醚类、肽类、脂类、核苷酸类、核苷类和盐)以及非常低的耐药剂量(例如pmol至mol/kg)的亚砜亚胺化合物(例如丁硫氨酸亚砜亚胺、同型半胱氨酸亚砜亚胺、丁硫氨酸砜、五-、六-和七-硫氨酸亚砜亚胺)、以及(金属)螯合剂类(例如α-羟基脂肪酸类、棕榈酸、植酸、乳铁蛋白)、α-羟基酸类(例如柠檬酸、乳酸、苹果酸)、腐殖酸、胆汁酸、胆汁提取物、胆红素、胆绿素、EDTA、EGTA及其衍生物、不饱和脂肪酸及其衍生物(例如γ-亚麻酸、亚油酸、油酸)、叶酸及其衍生物、泛醌和泛醇及其衍生物、维生素C及其衍生物(例如抗坏血酸棕榈酸酯、抗坏血酸磷酸镁、抗坏血酸乙酸酯)、生育酚及衍生物(例如维生素E乙酸酯)、维生素A及衍生物(维生素A棕榈酸酯)以及安息香树脂的苯甲酸松酯、芸香十烯酸及其衍生物、α-糖基芸香苷、阿魏酸、亚糠基葡糖醇、肌肽、丁基羟基甲苯、丁基羟基茴香醚、去甲二氢化愈创木酸去甲二氢愈创木酸木脂酸三羟基丁酰苯、尿酸及其衍生物、甘露糖及其衍生物、超氧化物歧化酶、锌及其衍生物(例如ZnO、ZnSO4)、硒及其衍生物(例如硒代蛋氨酸)、芪及其衍生物(例如氧化芪、反氧化芪)和根据本发明合适的这些所述活性成分的衍生物(例如盐、酯、醚、糖、核苷酸、核苷、肽和脂类)
染料
使用的染料是例如德国研究学会染料协会(Farbstoff-kommission derDeutschen Forschungsgemeinschaft)的公开物“Kosmetische”,Verlag Chemie,Weinheim,1984,页81至106中列举的适于并批准用于化妆品的物质中的任何一种。实例是胭脂红A(C.I.16255)和茜草红(C.I.58000)。优选使用着色颜料或着色清漆,例如云母颜料。
额外芳香油和香料
作为额外的芳香油,可以提及天然芳香剂与合成芳香剂的混合物。天然芳香剂包括花(百合、薰衣草、玫瑰、茉莉、橙花、依兰)、茎和叶(天竺葵、广藿香、苦橙)、水果(茴香、胡荽、香菜、杜松)、果皮(佛手柑、柠檬、橙)、根(肉豆蔻、当归、芹菜、小豆蔻、木香、虹膜、菖蒲)、木材(松木、檀香、愈创木、雪松木、花梨木)、草本植物和禾本植物(龙蒿、柠檬草、鼠尾草、百里香)、松针和树枝(云杉、冷杉、松树、矮松)、树脂和香脂(格蓬、榄香脂、安息香、没药、乳香、红没药)的提取物。还可使用动物原料,例如麝猫香和海狸香。典型的合成芳香剂化合物是酯、醚、醛、酮、醇和烃类产物。酯类芳香剂化合物实例是乙酸苄酯,异丁酸苯氧基乙酯、环己基乙酸p-叔丁酯、乙酸芳樟酯、乙酸二甲基苄基原酯(dimethyl benzylcarbinyl acetate)、乙酸苯乙酯、苯甲酸芳樟酯、甲酸苄酯、苯基甘氨酸乙基甲酯、环己基丙酸烯丙酯、丙酸苏合香酯和水杨酸苄酯。醚类包括,例如苄基乙基醚;而醛类包括,例如含有8至18个碳原子的直链烷醛、柠檬醛、香茅醛、香茅基氧基乙醛、仙客来醛、羟基香茅醛、铃兰醛和波洁红醛。适当的酮类的实例是紫罗兰酮、α-异甲基紫罗酮和甲基柏木酮。适当的醇类是茴香脑、香茅醇、丁香酚、异丁香酚、香叶醇、芳樟醇、苯乙醇和松油醇。烃类主要包括萜烯类和香脂类。然而,优选使用不同芳香剂化合物的混合物,它们一起产生令人愉快的香味。其它适当的芳香油为大多用作芳香成分的挥发性较低的精油。实例是鼠尾草油、甘菊油、丁香油、蜂花油、薄荷油、肉桂叶油、莱姆花油、杜松子油、香根草油、乳香油、白松香油、岩蔷薇油和熏衣草油。以下为单独或以混合形式优选使用的物质:佛手柑油、二氢月桂烯醇、铃兰醛、新铃兰醛、香茅醇、苯乙醇、己基肉桂醛、香叶醇、苄丙酮、仙客来醛、芳樟醇、乙氧基甲氧基环十一烷、龙涎呋喃、吲哚、二氢茉莉酮酸甲酯(hedione)、sandelice、柑橘类精油、柑橘油、橙油、乙醇酸烯丙基戊酯、cyclovertal、醒目熏衣草油、鼠尾草油、大马酮、波旁香叶油、水杨酸环己酯、Vertofix Coeur、Iso-E-Super、Fixolide NP、evernyl、iraldeingamma、苯乙酸、乙酸香叶酯、乙酸苄酯、玫瑰醚、romilat、2-乙基-己酸乙酯(irotyl)和2-叔丁基环己基乙基碳酸酯(floramat)。
作为香料,还可以考虑例如薄荷油、留兰香油、茴香油、八角茴香油、香菜油、桉树油、茴香油、柠檬油、冬青油、丁香油、薄荷醇等。
口服制剂
本发明进一步涉及口服制剂,含有
(a)载有至少一种具备红色味道印象的水果调味剂的载体,以及
(b)载有至少一种具备绿色味道印象的水果调味剂的载体,
其中两种载体(a)和(b)在空间上彼此分开,但彼此相邻。
优选地,所述制剂是牙膏或口香糖。
牙膏
牙膏通常是指由水、增稠剂、保湿剂、磨料或擦洗物质、甜味剂、香料、除臭活性成分以及抵抗口腔和牙齿疾病的活性成分构成的凝胶状或膏状制剂。在本发明的牙膏中可以使用所有常用的擦洗物质,如例如白垩、磷酸二钙、不溶性的偏磷酸钠、硅酸铝、焦磷酸钙、细分散的合成树脂、二氧化硅、氧化铝和三水合氧化铝。
对于本发明的牙膏优选适当的擦洗物质特别是含量占牙膏15至40重量%的细分散的二氧化硅干凝胶、二氧化硅水凝胶、沉淀二氧化硅、三水合氧化铝和细分散的α-氧化铝或这些磨料的混合物。
例如,甘油、山梨糖醇、木糖醇、丙二醇、聚乙二醇,特别是平均分子量为200-800的那些,可以用作保湿剂。例如天然和/或合成的水溶性聚合物,例如角叉菜胶、黄芪胶、淀粉和淀粉醚、纤维素醚,例如羧甲基纤维素(钠盐)、羟乙基纤维素、甲基羟丙基纤维素、瓜尔胶、阿拉伯胶、琼脂、黄原胶、角豆粉、果胶、水溶性羧乙烯基聚合物(例如Carbopol型)、聚乙烯醇、聚乙烯吡咯烷酮、聚乙二醇,尤其是分子量大于1500至1 000 000,用作稠度调节剂(或粘合剂)。
其他适合于粘度控制的物质是例如层状硅酸盐,例如蒙脱土、胶体增稠二氧化硅,例如气凝胶二氧化硅或热解二氧化硅。特别适合于调味剂的载体含有例如20至35重量%的水
20至35重量%山梨糖醇
5至15重量%甘油
2至10重量%聚乙二醇(平均分子量200-800)
0.1至0.5重量%的羧甲基纤维素
1-3重量%的增稠二氧化硅和
14至40重量%的研磨和擦洗材料,以及
0.1至0.5重量%的调味剂。
其他常用的牙膏添加剂是:
·防腐剂和抗菌剂,例如对羟基苯甲酸甲酯、乙酯或丙酯、山梨酸钠、苯甲酸钠、溴氯酚、苯基水杨酸酯、麝香草酚等;
·抗牙石活性成分,例如有机磷酸盐如1-羟基乙烷-1,1-二磷酸钠盐、1-磷丙烷-1,2,3-三羧酸氮杂环庚烷钠盐和其他磷酸钠盐;
·抑制龋齿物质如例如氟化钠、单氟磷酸钠、氟化亚锡;
·甜味剂,例如糖精钠、甜蜜素、蔗糖、乳糖、麦芽糖、果糖,
·芳香物质例如薄荷油、留兰香油、桉树油、大茴香油、茴香油、香菜籽油、乙酸薄荷酯、肉桂醛、茴香脑、香兰素、百里酚以及这些与其他天然和合成芳香物质的混合物;
·色素例如二氧化钛;
·染料;
·缓冲物质例如伯、仲或叔磷酸或柠檬酸碱金属盐/柠檬酸钠;
·伤口愈合和抑制炎症的物质例如尿囊素、脲、甘菊环、黄春菊活性成分和乙酰水杨酸衍生物。
通常,通过挤出将牙膏填充在容器中,建议使用双股挤出,因为这样可以将不同的调味剂添加到双股的每一股。
口香糖
口香糖通常含有水不溶性成分和水溶性成分,其中调味剂,其中至少一种是包封的,优选在水溶性相中。
水不溶性底物,其也被称为“胶基”,通常含有天然或合成弹性体、树脂、脂肪和油体、塑化剂、填料、染料和任选蜡。底物在总制剂中的比例通常为5至95重量%,优选10至50重量%并且特别是20至35重量%。在本发明的典型实施方案中底物由20至60重量%的合成弹性体、0至30重量%的天然弹性体、5至55重量%的塑化剂、4至35重量%的填料以及少量添加剂如染料、抗氧化剂等构成,前提是它们至少在少量的情况下是水溶性的。
适当的合成弹性体是例如平均分子量(根据GPC)为10000至100000,并且优选50000至80000的聚异丁烯,异丁烯-异戊二烯共聚物(“丁基弹性体”)、苯乙烯-丁二烯共聚物(苯乙烯:丁二烯比例如1:3至3:1)、平均分子量(根据GPC)为2000至90000,并且优选10000至65000的聚乙烯乙酸酯、聚异戊二烯、聚乙烯、乙酸乙烯酯-月桂酸乙烯酯共聚物及其混合物。适当的天然弹性体实例是橡胶,例如烟熏乳胶或液态乳胶或银胶菊以及天然橡胶如节路顿胶(jelutong)、lechi caspi、派里罗胶(perillo)、香豆果胶(sorva)、二齿铁线子木胶(massaranduba balata)、巧克力铁线子木胶(massaranduba chocolate)、红檀木胶(nispero)、柔星丁哈胶(rosindinha)、糖胶树胶、古塔胶(gutta hang kang)及其混合物。合成和天然弹性体的选择及其混合比例主要根据口香糖是否会产生气泡(“泡泡糖”)。优选使用含有节路顿胶、chicle、香豆果胶和铁线子木胶的弹性体混合物。
在大多数情况下,已证明弹性体在加工中太硬或不能充分变形,因此已证明与它们一起使用特殊的软化剂是有利的,当然,这些软化剂当然必须都满足作为食品添加剂的要求。在这方面,主要考虑树脂酸的酯,例如低级脂族醇或多元醇与完全或部分硬化的单体或低聚树脂酸的酯。特别地,甲基、甘油或季戊四醇酯及其混合物用于该目的。或者,也可以考虑衍生自α-蒎烯、β-蒎烯、δ-柠檬烯和/或其混合物的萜烯树脂。
填料或纹理化剂包括碳酸镁或碳酸钙、磨碎的泡沫岩、硅酸盐,特别是硅酸镁或硅酸铝、黏土、氧化铝、滑石粉、二氧化钛、磷酸单钙、二钙和三钙以及纤维素聚合物。
适当的软化剂是牛脂、硬化牛脂、硬化或部分硬化植物油、可可脂、偏甘油酯、卵磷脂、三醋精和含有6至22,优选12至18个碳原子的饱和或未饱和脂肪酸,及其混合物。
可以作为染料和漂白剂使用的是例如允许用于食物调色的FD和C型植物和水果提取物以及二氧化钛。
胶基可以含有蜡或不含蜡;不含蜡组合物的实例尤其在专利文件US 5,286,500中给出,其内容在此明确提及。
除了水不溶性胶基,口香糖组合物通常含有水溶性成分,其例如由软化剂、甜味剂、填料、调味剂、味道增强剂、乳化剂、染料、酸化剂、抗氧化剂等构成,前提是这些成分具备至少充分的水溶性。根据特定代表物质的水溶性,单一成分可以属于水不溶相或者水溶性相。然而,也可以使用例如水溶性乳化剂和水不溶性乳化剂的结合,其中单一代表物质位于不同相。通常,水不溶成分构成制剂的5至95重量%,并且优选约20至80重量%。
将水溶性软化剂或塑化剂加入口香糖组合物用于改善咀嚼性和咀嚼感受,并且在混合物中用量通常为0.5至15重量%。典型实例是甘油、卵磷脂以及山梨糖醇、硬化淀粉水解物或玉米糖浆的水溶液。
作为甜味剂,可以考虑含糖和无糖的化合物,其相对于口香糖组合物的使用量为5至95重量%,优选20至80重量%,尤其是30至60重量%。典型的糖类甜味剂是蔗糖、右旋糖、麦芽糖、糊精、干燥的转化糖、果糖、左旋糖、半乳糖、玉米糖浆及其混合物。作为糖替代品,可以考虑山梨糖醇、甘露糖醇、木糖醇、硬化淀粉水解产物、麦芽糖醇及其混合物。此外,作为添加剂,也可以考虑所谓的HIAS(“高强度人工甜味剂”),例如三氯蔗糖、阿斯巴甜、乙酰磺胺盐、Alitam、糖精和糖精盐、环酰胺酸及其盐、甘草甜素、二氢查尔酮、索马甜、monellin等,单独或混合。作为国际专利申请WO 2002 091849 A1(Wrigleys)的主题的疏水性HIAS和甜菊提取物及其活性成分,特别是莱鲍迪甙A,也是特别有效的。这些物质的使用量主要取决于其有效性,并且通常在0.02至8重量%的范围内。
填料例如聚右旋糖、Raftilose、Rafitilin、低聚果糖(NutraFlora)、Palatinose低聚糖糖、瓜尔豆胶水解产物(Sun Fiber)和糊精特别适合于生产低热量的口香糖。
通常,相对于口香糖组合物,所有芳族物质的总比例为0.1至15重量%,优选为0.2至5重量%。口香糖可以进一步包含助剂和添加剂,其例如适合于牙齿卫生,特别是用于控制牙菌斑和牙龈炎,例如洗必泰、CPC或三氯生。另外,可以存在pH调节剂(例如缓冲剂或尿素)、抗龋齿的活性物质(例如磷酸盐或氟化物)、生物活性物质(抗体、酶、咖啡因、植物提取物),前提是这些物质可用于食品。
食品
本发明还涉及食品,含有
(a)载有至少一种具备红色味道印象的水果调味剂的载体,和
(b)载有至少一种具备绿色味道印象的水果调味剂的载体,
其中两种载体(a)和(b)在空间上彼此分开,但彼此相邻。
食品基本上可以是烘焙产品,例如面包、干饼干、蛋糕、其他烘焙产品、糖果(例如巧克力、巧克力棒产品、其他棒产品、水果胶、硬和软焦糖、口香糖)、酒精或非酒精饮料(例如咖啡、茶、冰茶、葡萄酒、含酒饮料、啤酒、含啤酒的饮料、利口酒、杜松子酒、白兰地、(碳酸)水果柠檬水、(碳酸)等渗饮料、(碳酸)软饮料、甜美饮料、汽水、果汁和蔬菜汁、果汁或蔬菜汁制剂、速溶饮料(例如速溶可可饮料、速溶茶饮料、速溶咖啡饮料、速溶果汁饮料)、肉类产品(例如火腿、新鲜香肠或未加工的香肠制品、加香料或腌制的新鲜或腌制的肉类产品)、鸡蛋或蛋类产品(干蛋、蛋清、蛋黄)、谷物产品(例如早餐谷物、麦片、预煮的米成品)、牛奶产品(例如牛奶饮料、黄油牛奶饮料、牛奶冰淇淋、酸奶、开菲尔、新鲜奶酪、软奶酪、硬奶酪、奶粉、乳清、乳清饮料、黄油、酪乳、部分或完全水解的含乳蛋白产品)、大豆蛋白或其他大豆馏分的产品(例如豆浆和由其制成的产品、含大豆蛋白的水果饮料、含大豆卵磷脂的制品、发酵产品如豆腐或印尼豆豉(tempeh)等或由其制备的产品)、其他植物蛋白质源产品,例如燕麦蛋白质饮料、水果制品(例如果酱、水果冰淇淋、水果酱、水果馅)、蔬菜制品(例如番茄酱、酱汁、干蔬菜、冷冻蔬菜、预煮蔬、,腌制蔬菜)、零食(例如烤或炸薯片或土豆面团产品、基于玉米或花生的挤出物)、基于脂肪和油的产品或其乳化液(例如蛋黄酱、加料蛋黄酱、调味料)、其他即食产品和汤类(例如干汤、速食汤、预煮汤)、香料、香料混合物,尤其是调味料,例如可用于零食领域。在这些情况下,建议将两种调味料中的至少一种进行封装。
优选地,食物是水果胶、软果糕或硬焦糖。
工业应用性
本发明还涉及由
(a)至少一种具有红色味道印象的水果调味剂,和
(b)至少一种具有绿色味道印象的水果调味剂
构成的混合物的用于制备具有黄色味道印象的水果调味剂的用途。
具有红色味道印象的水果调味剂和具有绿色味道印象的水果调味剂优选以约25:75至约75:25的重量比接触或混合。特别优选的重量比为约40∶60至约60∶40,尤其是约50∶50。
特别地,本发明涉及混合物在制备上述化妆品或口服制剂和食品中的用途。
实施例
实施例1
制备梨调味剂
将红色草莓调味剂和绿色苹果调味剂以1:1的重量比混合。两种调味剂的组成列于表1。
表1
草莓和苹果调味剂
实施例2
制备桃调味剂
将红色覆盆子调味剂和绿色苹果调味剂以1:1的重量比混合。两种调味剂的组成列于表2。
表2
覆盆子和苹果调味剂
制剂实施例
下表3给出了口红配方的配方实例。名称“调味剂”应理解为是指用红色和绿色分别生产相应的配方一次,然后将两种配方彼此分开制成口红,其中棒的一侧含有红色调味剂,另一侧含有绿色调味剂。
表3
口红制剂
Claims (15)
1.具有黄色味道印象的水果调味剂,其通过将
(a)至少一种具备红色味道印象的水果调味剂与
(b)至少一种具备绿色味道印象的水果调味剂
接触或混合得到。
2.根据权利要求1所述的水果调味剂,其特征在于黄色味道印象对应或至少接近选自组包括桃、梨、菠萝、香蕉或芒果的水果调味剂。
3.根据权利要求1和/或2所述的水果调味剂,其特征在于具备红色味道印象的香料是选自组包括草莓、树莓、黑莓、蓝莓和樱桃的水果调味剂。
4.根据权利要求1至3至少一项所述的水果调味剂,其特征在于具备绿色味道印象的香料是选自组包括猕猴桃、醋栗、苹果、甜瓜、葡萄和大黄的水果调味剂。
5.根据权利要求1至4至少一项所述的水果调味剂,其特征在于他们通过将重量比为约25:75至约75:25的具有红色味道印象的水果调味剂和具有绿色味道印象的水果调味剂接触或混合得到。
6.一种产生具有黄色味道印象的水果调味剂的方法,包括以下步骤或由以下步骤组成:
(i)提供至少一种具备红色味道印象的水果调味剂(成分a),
(ii)提供至少一种具备绿味道印象的水果调味剂(成分b),
(iii)使成分(a)和(b)接触或混合。
7.根据权利要求7所述的方法,其特征在于两种成分(a)和(b)的接触发生在人的皮肤或粘膜上。
8.一种化妆制剂,含有
(a)载有至少一种具备红色味道印象的水果调味剂的载体,和
(b)载有至少一种具备绿色味道印象的水果调味剂的载体,
其中两种载体(a)和(b)在空间上彼此分开,但彼此相邻。
9.根据权利要求8所述的制剂,其特征在于其为口红。
10.根据权利要求9所述的制剂,其特征在于其为形状为半球的口红。
11.一种口服制剂,含有
(a)载有至少一种具备红色味道印象的水果调味剂的载体,和
(b)载有至少一种具备绿色味道印象的水果调味剂的载体,
其中两种载体(a)和(b)在空间上彼此分开,但彼此相邻。
12.根据权利要求10所述的制剂,其特征在于其为牙膏或口香糖。
13.食品,含有
(a)载有至少一种具备红色味道印象的水果调味剂的载体,和
(b)载有至少一种具备绿色味道印象的水果调味剂的载体,
其中两种载体(a)和(b)在空间上彼此分开,但彼此相邻。
14.根据权利要求12所述的制剂,其特征在于其为水果胶、软果糕或硬焦糖。
15.由
(a)至少一种具有红色味道印象的水果调味剂,和
(b)至少一种具有绿色味道印象的水果调味剂
构成的混合物用于制备具有黄色味道印象的水果调味剂的用途。
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CN114437840A (zh) * | 2020-10-30 | 2022-05-06 | 中国石油化工股份有限公司 | 油品着色剂及其制备方法与用途以及有色石油产品 |
CN114437840B (zh) * | 2020-10-30 | 2023-08-08 | 中国石油化工股份有限公司 | 油品着色剂及其制备方法与用途以及有色石油产品 |
Also Published As
Publication number | Publication date |
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EP3687492A1 (de) | 2020-08-05 |
US20200253857A1 (en) | 2020-08-13 |
WO2019063067A1 (de) | 2019-04-04 |
US11285097B2 (en) | 2022-03-29 |
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