CN111519464B - Sweetener composition for dry food packaging paper - Google Patents

Sweetener composition for dry food packaging paper Download PDF

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Publication number
CN111519464B
CN111519464B CN202010467171.0A CN202010467171A CN111519464B CN 111519464 B CN111519464 B CN 111519464B CN 202010467171 A CN202010467171 A CN 202010467171A CN 111519464 B CN111519464 B CN 111519464B
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parts
sweetener
food
acid
packaging paper
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CN202010467171.0A
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CN111519464A (en
Inventor
廖惠云
吴洋
陈晶波
朱怀远
曹毅
朱龙杰
张华�
沈晓晨
王瑞
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China Tobacco Jiangsu Industrial Co Ltd
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China Tobacco Jiangsu Industrial Co Ltd
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Classifications

    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H17/00—Non-fibrous material added to the pulp, characterised by its constitution; Paper-impregnating material characterised by its constitution
    • D21H17/03—Non-macromolecular organic compounds
    • D21H17/05—Non-macromolecular organic compounds containing elements other than carbon and hydrogen only
    • 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
    • A23L27/30—Artificial sweetening agents
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/37—Halogenated sugars
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
    • B65D65/38—Packaging materials of special type or form
    • B65D65/40—Applications of laminates for particular packaging purposes
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H17/00—Non-fibrous material added to the pulp, characterised by its constitution; Paper-impregnating material characterised by its constitution
    • D21H17/03—Non-macromolecular organic compounds
    • D21H17/05—Non-macromolecular organic compounds containing elements other than carbon and hydrogen only
    • D21H17/07—Nitrogen-containing compounds
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H17/00—Non-fibrous material added to the pulp, characterised by its constitution; Paper-impregnating material characterised by its constitution
    • D21H17/03—Non-macromolecular organic compounds
    • D21H17/05—Non-macromolecular organic compounds containing elements other than carbon and hydrogen only
    • D21H17/09—Sulfur-containing compounds
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H17/00—Non-fibrous material added to the pulp, characterised by its constitution; Paper-impregnating material characterised by its constitution
    • D21H17/03—Non-macromolecular organic compounds
    • D21H17/05—Non-macromolecular organic compounds containing elements other than carbon and hydrogen only
    • D21H17/11—Halides
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H17/00—Non-fibrous material added to the pulp, characterised by its constitution; Paper-impregnating material characterised by its constitution
    • D21H17/03—Non-macromolecular organic compounds
    • D21H17/05—Non-macromolecular organic compounds containing elements other than carbon and hydrogen only
    • D21H17/14—Carboxylic acids; Derivatives thereof
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H27/00—Special paper not otherwise provided for, e.g. made by multi-step processes
    • D21H27/10—Packing paper
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Seasonings (AREA)
  • Medicinal Preparation (AREA)
  • Confectionery (AREA)

Abstract

The invention relates to a sweetener composition for food packaging paper, and belongs to the technical field of food packaging paper. The sweetener composition comprises the following components in parts by mass: 2-10 parts of main sweetener, 1-5 parts of sweet taste modifier, 10-20 parts of sweetener, 1-3 parts of acidity regulator, 10-30 parts of water and 40-75 parts of ester additive; the primary sweetener is selected from one or more of neotame, alitame, neohesperidin dihydrochalcone, sucralose, and stevioside. The invention not only endows the food wrapping paper with sweet taste effect, but also increases the permeation of sweet taste of the food wrapping paper, combines the own taste of the food after being contacted with the food, and enables consumers to directly feel the normal sweet taste and the faint scent of the sweetener when the food is eaten, thereby increasing the feeling of promoting the secretion of saliva or body fluid, and the package is very effective for the food taking sweet taste as main taste.

Description

Sweetener composition for dry food packaging paper
Technical Field
The invention relates to a sweetener composition for food packaging paper, and belongs to the technical field of food packaging paper.
Background
The food package has exquisite appearance and can effectively improve the sales volume of the food. If a certain degree of fresh and sweet flavor can be attached to the food package, especially to fast-food products, the sales volume of the food can be increased. However, there are few reports on this aspect of the technology in the prior art.
In the near technical field, for example, patent CN 104372719B discloses a method for making cigarette tipping paper with sweet taste. The method specifically comprises the following steps: 1. fully mixing alcohol and acrylic emulsion, sequentially adding sucralose and aspartame, stirring for 10-20 minutes, adding an anti-settling agent and a dispersing agent, stirring for 5-10 minutes, adding ethyl maltol (pure fragrance type), vanillin and tea extract essence, stirring for 5-10 minutes to prepare fragrant and sweet ink, and sealing and storing; 2. printing on an intaglio press, wherein a printing plate adopts a laser engraving intaglio, bottom color ink adopts inorganic ink, the inorganic ink is diluted by alcohol, and the last color is coated with fragrant and sweet ink, and the adopted screen depth is 35 mu m; 3. coating the fragrant and sweet printing ink prepared in the step 1 on the surface of the tipping paper, wherein the printing speed is 100-120 m/min, the temperature is 80-100 ℃, and sealing and storing; 4. and carrying out gold stamping, slitting and punching on the tipping paper.
In addition, patent CN 105252846a discloses a candy wrapping paper, which belongs to the technical field of packaging materials, and comprises a printing layer, a fireproof layer, a polyethylene aluminum-plated film and a polyester layer, wherein the fireproof layer is positioned between the printing layer and the polyethylene aluminum-plated film, and the polyethylene aluminum-plated film is positioned between the fireproof layer and the polyester layer; the thickness of the printing layer is 0.6-0.8 times of that of the fireproof layer; the thickness of the fireproof layer is 0.5-0.7 times of that of the polyethylene aluminized film; the thickness of the polyethylene aluminized film is 1.3-1.8 times of that of the polyester layer. The candy wrapping paper provided by the invention is convenient to use, good in moisture resistance, good in air tightness, good in heat insulation and the like. Has great popularization value in the technical field of packaging materials.
However, the above invention does not provide an effective systematic solution to the problem of sweetener attenuation (i.e., the surface content distribution decreases with time), and the sweetness is too single, the gradation is not rich, and the clarity needs to be improved.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the sweetener composition for the food packaging paper, the method overcomes the defects in the prior art, the produced sweet taste is pure, the sweet feeling is rich and obvious in layers, the metallic feeling and the bitter aftertaste are avoided, and the sweet feeling intensity still has good stability after long-time storage.
In order to achieve the above purpose, the invention adopts the following technical scheme:
a sweetener composition for food wrapping paper comprises the following components in parts by mass: 2-10 parts of a main sweetener, 1-5 parts of a sweet taste modifier, 10-20 parts of a sweetener, 1-3 parts of an acidity regulator, 10-30 parts of water and 40-75 parts of an ester additive;
the main sweetener is one or more selected from neotame, alitame, neohesperidin dihydrochalcone, sucralose and stevioside.
The sweet taste modifier is selected from one or more of perillaseed and ethyl maltol.
The acidity regulator is selected from one or more of malic acid, maleic acid, citric acid, ursolic acid, salicylic acid, tartaric acid, oxalic acid, lactic acid and ascorbic acid.
The ester additive is selected from one or more of ethyl formate, ethyl acetate, ethylene glycol oxalate and glycerol triacetate.
The sweetener is selected from one or more of saccharin sodium, acesulfame potassium and aspartame.
Preferably, the sweetener composition comprises the following components in parts by mass: 1-5 parts of neotame, 1-5 parts of sucralose, 1-5 parts of perillaseed, 10-20 parts of acesulfame, 1-3 parts of citric acid, 10-30 parts of water, 40-70 parts of ethyl acetate and 1-5 parts of glycerol triacetate.
In the technical scheme, in order to achieve the effect of enabling paper to transmit fresh and sweet fragrance for a long time, the formula substances mainly comprise a sweetening agent, a solvent and an auxiliary agent, wherein the main sweetening agent takes neotame, alitame, neohesperidin dihydrochalcone, sucralose and stevioside as main components, the sweet taste modifier is one or more of perillaseed and ethyl maltol and is used for modifying the single taste style of the sweet taste of the main sweetening agent and improving the definition, and the sweetening agent of organic salts, such as saccharin sodium and/or acesulfame potassium, is added and is used for prolonging the sweet taste intensity and enriching the sweet taste level. Neotame, alitame, perillartine, neohesperidin dihydrochalcone, sucralose and stevioside have the characteristics of large sweet sense multiple and good safety; the solvent is mainly water, and a small amount of ethanol can be added; the auxiliary agent comprises an acidity regulator and an ester additive, wherein the acidity regulator such as citric acid can promote the stability of the main sweetener and help to transmit the sweet feeling of the main sweetener; the ester additives can give a pleasant aroma on the one hand and also promote an improvement in the sweet taste on the other hand.
In conclusion, the invention has the following beneficial effects: the invention not only endows the food wrapping paper with sweet taste effect, but also increases the permeation of sweet taste of the food wrapping paper, so that consumers near the food wrapping paper can feel pleasant sweet smell, and the food wrapping paper is beneficial to increasing the sales volume of food. In addition, after the packaging bag is contacted with the food, the packaging bag combines the inherent taste of the food, so that a consumer can directly feel the normal sweet taste and the faint scent from the sweetener when the food is eaten, and the feeling of promoting the secretion of saliva is increased, and the packaging bag is very effective for the food with the sweet taste as the main taste.
Detailed Description
The invention will now be further described with reference to specific examples, but the invention is not limited thereto.
Example one
And (3) preparing a sweetener composition: the preparation method comprises the steps of selecting 55% of ethyl acetate, 3% of neotame, 1% of sucralose, 2% of perillaseed, 3% of citric acid, 11% of water, 10% of saccharin sodium, 10% of acesulfame and 5% of glyceryl triacetate according to the weight ratio, sequentially adding the materials into a container, stirring the materials for 60 min by a dispersion machine under the stirring condition of 600 r/min, completely dissolving the mixture, and uniformly stirring the materials. Further, the prepared sweetening agent composition is used for continuously preparing the sweet gloss oil by taking the base paper provided by certain tipping paper in China as a target, and the tipping paper for the heated cigarette with sweet taste is prepared through the processes of printing, gold stamping, cutting and the like.
In order to verify the sweet feeling of the wrapping paper, the wrapping paper produced without using the sweetener composition is used as a control sample and is rolled into a heating cigarette. The two samples were stored at room temperature for 6 months and examined for changes in sweetness. Through sensory evaluation, the sweet taste performance of the experimental sample of the patent is pure and obvious, and the overall qualitative evaluation is superior to that of a control sample.
Figure DEST_PATH_IMAGE001
Example two
And (3) preparing a sweetener composition: the preparation method comprises the steps of selecting 50% of ethyl acetate, 5% of neotame, 1% of sucralose, 2% of ethyl maltol, 3% of citric acid, 14% of water, 5% of saccharin sodium, 15% of acesulfame potassium and 5% of glycerol triacetate according to the weight ratio, sequentially adding the materials into a container according to a certain weight ratio, stirring the materials for 60 min under the stirring condition of 600 r/min by a dispersion machine, completely dissolving the mixture, and uniformly stirring the materials. Further, the prepared sweetening agent composition is used for continuously preparing the sweet gloss oil by taking base paper provided by certain tipping paper in China as a target, and the tipping paper for the conventional cigarette with the sweet taste is prepared through the processes of printing, gold stamping, cutting and the like.
In order to verify the sweet feeling of the wrapping paper, the wrapping paper produced without using the sweetener composition is used as a control sample and is rolled into a conventional cigarette. The two samples were stored at room temperature for 6 months and examined for changes in sweetness. Through sensory evaluation, the sweet taste performance of the experimental sample of the patent is pure and obvious, and the overall qualitative evaluation is superior to that of a control sample.
Figure 839626DEST_PATH_IMAGE002
EXAMPLE III
And (3) preparing a sweetener composition: the preparation method comprises the steps of selecting 53% of ethyl acetate, 2% of neotame, 2% of sucralose, 3% of perillaseed, 3% of citric acid, 13% of water, 12% of saccharin sodium, 7% of acesulfame potassium and 5% of glyceryl triacetate according to the weight ratio, sequentially adding the materials into a container according to a certain weight ratio, stirring the materials for 60 min under the stirring condition of 600 r/min by a dispersion machine, completely dissolving the mixture, and uniformly stirring the materials. Further, the base paper provided by certain tipping paper in China is taken as a target, the prepared sweetener composition is used for continuously preparing sweet gloss oil, and the sweet candy wrapping paper is prepared through the processes of printing, gold stamping, cutting and the like.
In order to verify the sweet feeling of the packing paper, the packing paper produced without the sweetening agent composition is used as a reference sample and is rolled into practical candies. The two samples were stored at room temperature for 6 months and examined for changes in sweetness. According to sensory evaluation, the sweet taste of the experimental sample of the patent not only has normal packaging effect, but also has sweet taste effect on food packaging paper, so that the permeation of sweet taste of the food packaging paper is increased, the feeling of promoting the secretion of saliva is increased, consumers feel pleasant sweet smell, and the overall qualitative evaluation is superior to that of a control sample.
Figure DEST_PATH_IMAGE003
While the embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various modifications can be made within the knowledge of those skilled in the art without departing from the spirit of the present invention. These are non-inventive modifications, which are intended to be protected by patent laws within the scope of the claims appended hereto.

Claims (3)

1. A sweetener composition for use in dry food packaging paper characterized by: the adhesive comprises the following components in parts by mass: 2-10 parts of a main sweetener, 1-5 parts of a sweet taste modifier, 10-20 parts of a sweetener, 1-3 parts of an acidity regulator, 10-30 parts of water and 40-75 parts of an ester additive;
the main sweetener is one or more selected from neotame, alitame, neohesperidin dihydrochalcone, sucralose and stevioside; the sweet taste modifier is selected from one or more of perillartine and ethyl maltol;
the sweetener is selected from one or more of saccharin sodium, acesulfame potassium and aspartame;
the acidity regulator is selected from one or more of malic acid, maleic acid, citric acid, ursolic acid, salicylic acid, tartaric acid, oxalic acid, lactic acid and ascorbic acid;
the ester additive is selected from one or more of ethyl formate, ethyl acetate, ethylene glycol oxalate and glycerol triacetate.
2. A sweetener composition for dry food packaging paper according to claim 1, wherein: the sweetener composition comprises the following components in parts by mass: 1-5 parts of neotame, 1-5 parts of sucralose, 1-5 parts of perillaseed, 10-20 parts of acesulfame, 1-3 parts of citric acid, 10-30 parts of water, 40-70 parts of ethyl acetate and 1-5 parts of glycerol triacetate.
3. A sweetener composition for dry food packaging paper according to claim 1, wherein: the dry food packaging paper comprises heating cigarette packaging paper, cigarette tipping paper and candy packaging paper.
CN202010467171.0A 2020-05-28 2020-05-28 Sweetener composition for dry food packaging paper Active CN111519464B (en)

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Publication number Priority date Publication date Assignee Title
CN112681012A (en) * 2020-12-22 2021-04-20 高邮市卫星卷烟材料有限公司 Preparation method of sweet tipping paper
CN114438826B (en) * 2022-02-14 2023-07-18 河南中烟工业有限责任公司 Sweet profile modified neotame sweetener suitable for tipping paper for cigarettes as well as preparation method and application thereof
CN114621628B (en) * 2022-03-11 2023-07-25 福建鑫叶投资管理集团有限公司 Sweetener and preparation method thereof

Citations (5)

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Publication number Priority date Publication date Assignee Title
CN101686721A (en) * 2007-06-01 2010-03-31 曹耀海 sweetening compositions
CN104372719A (en) * 2014-09-12 2015-02-25 青岛嘉泽包装有限公司 Fragrant and sweet taste cigarette tipping paper production method
CN109156893A (en) * 2018-07-12 2019-01-08 河南中烟工业有限责任公司 It is a kind of with sweet taste perfume (or spice) line, the preparation method and applications of baking fragrant and sweet feature
CN110714367A (en) * 2019-09-20 2020-01-21 河南中烟工业有限责任公司 Cool and sweet gloss oil, preparation method and tipping paper for cigarettes
CN110720624A (en) * 2019-09-25 2020-01-24 天津古登堡食品有限公司 Functional compound sweetener

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110652030B (en) * 2019-09-26 2022-02-01 安徽集友纸业包装有限公司 Sour and sweet gloss oil, preparation method thereof, tipping paper for cigarettes and cigarettes

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101686721A (en) * 2007-06-01 2010-03-31 曹耀海 sweetening compositions
CN104372719A (en) * 2014-09-12 2015-02-25 青岛嘉泽包装有限公司 Fragrant and sweet taste cigarette tipping paper production method
CN109156893A (en) * 2018-07-12 2019-01-08 河南中烟工业有限责任公司 It is a kind of with sweet taste perfume (or spice) line, the preparation method and applications of baking fragrant and sweet feature
CN110714367A (en) * 2019-09-20 2020-01-21 河南中烟工业有限责任公司 Cool and sweet gloss oil, preparation method and tipping paper for cigarettes
CN110720624A (en) * 2019-09-25 2020-01-24 天津古登堡食品有限公司 Functional compound sweetener

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