Classifications

• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
  • C11B9/00—Essential oils; Perfumes
  • C11B9/02—Recovery or refining of essential oils from raw materials

Definitions

• the present invention relates to stable aqueous emulsions of essential oils which can be used in particular for the preparation of flavoring concentrates for food products, in particular non-alcoholic drinks and confectionery or concentrates for cosmetics.
• sucroglycerides or sucroesters it is known to use sucroglycerides or sucroesters to prepare aqueous emulsions of essential oils.
• aqueous emulsions which may contain up to 15 to 20% of essential oils and a fluid mixture of sucroglycerides and of a fluid rapeseed oil for example ( sucroglyceride / fluid oil weight ratio of 30/70 to 50/50) in an amount expressed as sucroglycerides representing from 40 to 60% of the weight of the essential oil; sufficient water is present to complete the emulsion to 100% by weight.
• Czech patent n ° 188.576 relates to food perfume powders prepared from an aqueous emulsion of lemon oil for example, obtained using a sucroester or a monoglyceride and carboxymethylcellulose as stabilizer.
• the amount of monoglyceride or sucroester used corresponds to approximately 50% of the weight of oil.
• Such emulsions have the major drawback of requiring the presence of too large a quantity of sucroglycerides or of sucroesters.
• the stable aqueous emulsions of essential oils which are the subject of the invention are characterized in that they consist of: - 1 to 45 parts by weight, preferably from 1 to 20 parts by weight of an essential oil - 0.01 to 1 part by weight, preferably from 0.015 to 0.5 part by weight and more particularly from 0.03 to 0.3 part by weight of a nonionic emulsifier chosen from sucroglycerides and sucroesters - 0.2 to 1.5 parts by weight, preferably 0.25 to 1 parts by weight and very particularly 0.3 to 0.5 parts of xanthan gum - and the complement to 100 parts by weight of water.
• essential oils means mixtures of various more or less volatile products derived from plant species by an appropriate physical process such as distillation carried out in a stream of water vapor, enfleurage, maceration, solvent extraction and expression. They are also called “essences”.
• essential oils we can cite: the essence of angelica roots, the essence of anise, the essence of cinnamon, the essence of lemongrass, the essence of coriander, the essence of garlic, onion essence, bitter almond essence, juniper essence, ginger essence and all citrus essences like lemons, tangerines, oranges, grapefruits, etc. ..
• sucrose denotes the mixture of products obtained by transesterification of sucrose and natural or synthetic triglycerides; this mixture contains monoglycerides, diglycerides, unaltered triglycerides (in small quantities), monoesters and diesters of sucrose.
• triglyceride means one or more triglycerides of saturated or unsaturated aliphatic fatty acids having at least 12 atoms, preferably 14 to 20 carbon atoms.
• triglyceride obtained by reaction of glycerol and fatty acids but it is more advantageous for economic reasons to use natural triglycerides which are mixtures.
• triglycerides suitable for the invention examples that may be mentioned include lard, tallow, peanut oil, butter oil, cotton seed oil, linseed oil, coconut oil, olive oil, palm oil, grape seed oil, fish oil, soybean oil, castor oil, oil copra.
• fatty acid triglycerides containing no more than one double bond are used and if necessary, they are subjected to hydrogenation in order to reduce the number of unsaturations.
• palm sugar, lard, coconut oil, tallow sugar are preferably used. They are in the form of more or less consistent pasta and differ commercially by their melting point: - lard sucroglycerides ... 47 to 50 ° C - tallow sucroglycerides ... 50 to 55 ° C - palm oil sucroglycerides ... 55 to 58 ° C - coconut oil sucroglycerides ... 60 to 62 ° C
• palm oil sucroglycerides are chosen.
• sucroglycerides can also be in powdered form by placing on a support such as skim milk, whey, sucrose, maltodextrin, starch, polysaccharides ...
• sucrose monoesters and diesters obtained by the action of sucrose on a fatty acid which may contain from 12 to 20 carbon atoms (of the same type as that used to prepare sucroglycerides) or else by separation with within the mixture (called “sucroglycerides”) resulting from the transterification of sucrose and natural or synthetic triglycerides.
• the sucroesters can be in pasty form or in pulverulent form by placing on a support of the same type as those mentioned above concerning the sucroglycerides.
• the stable emulsions of essential oils which are the subject of the invention can be prepared by various methods.
• a first method of preparation consists in dispersing the sucroglyceride or the sucroester in water at a temperature of the order of 20 to 60 ° C., adding the xanthan gum with stirring until a solution is obtained and then dispersing the essential oil in the aqueous mixture by homogenization.
• a second mode considered to be preferential consists on the one hand to disperse the sucroglyceride or the sucroester in water at a temperature of the order of 20 to 60 ° C. and then to disperse the essential oil therein by homogenization - on the other hand, to prepare an aqueous solution of xanthan gum at a temperature of the order of 20 to 60 ° C. - to introduce the xanthan gum solution obtained in the dispersion of sucroglyceride or sucroester and essential oil - then homogenize.
• Stable aqueous emulsions of essential oils can be used for the preparation of food flavoring concentrates (soft drinks, confectionery) or concentrates for cosmetics.
• sucroglyceride or the sucroester is dissolved in water at 80 ° C. with stirring at 700 rpm.
• the xanthan gum is then poured in rain; stirring is left for 15 minutes at 700 revolutions / minute.
• the solution obtained is kept for at least 2 hours at room temperature.
• sucroglyceride or the sucroester is dissolved in water, at 80 ° C. with stirring at 700 rpm; stirring is still maintained for 15 minutes at 700 revolutions / minute.
• the solution formed is left to stand at room temperature for at least 2 hours.
• Orange essential oil is added to the sucroglyceride or sucroester solution with shaking with ULTRA TURRAX T45N.
• the xanthan gum solution is introduced into the mixture of essential oil and sucroglyceride or sucroester, then the whole is homogenized for 40 seconds with ULTRA TURRAX T45N at maximum speed.
• the prepared emulsions are stored at different temperatures (ambient, 4 ° C and 50 ° C) in 100 ml graduated cylinders.
• Emulsions are considered stable when the code assigned to them is 1 or 2.
• the raw materials used to carry out Examples 1 to 21 are as follows: . orange essential oil . xanthan gum: RHODIGEL marketed by Rhône-Poulenc . palm oil sucroglyceride with the following specifications: - combined sugar 19 ⁇ 2% - free sugar ⁇ 1.5% - acid number ⁇ 8 - saponification index 150 ⁇ 10 - density 0.97 at 66 ° C - melting zone 50 to 60 ° C . palmitic acid sucroester of the following specifications: - stearic acid / palmitic acid: 30/70 - monoester / di and triesters: 70/30 - melting zone 46 at 52 ° C
• Orange essential oil emulsions are prepared according to procedure No. 1 or No. 2.

Landscapes

• Chemical & Material Sciences (AREA)
• Organic Chemistry (AREA)
• Engineering & Computer Science (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Wood Science & Technology (AREA)
• Life Sciences & Earth Sciences (AREA)
• Colloid Chemistry (AREA)
• Cosmetics (AREA)
• Seasonings (AREA)
• Fats And Perfumes (AREA)
• Agricultural Chemicals And Associated Chemicals (AREA)
• Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)

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Publications (2)

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Cited By (6)

Citations (4)

Family Cites Families (7)

• 1988
  • 1988-03-14 FR FR8803264A patent/FR2628339B1/fr not_active Expired - Lifetime
• 1989
  • 1989-03-03 EP EP89400593A patent/EP0333548B1/de not_active Expired - Lifetime
  • 1989-03-03 ES ES198989400593T patent/ES2046498T3/es not_active Expired - Lifetime
  • 1989-03-03 AT AT89400593T patent/ATE79897T1/de not_active IP Right Cessation
  • 1989-03-03 DE DE8989400593T patent/DE68902557T2/de not_active Expired - Fee Related
  • 1989-03-13 JP JP1058054A patent/JPH0661456B2/ja not_active Expired - Fee Related
  • 1989-03-13 AU AU31256/89A patent/AU609587B2/en not_active Expired - Fee Related
  • 1989-03-13 DK DK119389A patent/DK119389A/da not_active Application Discontinuation
  • 1989-03-13 NO NO89891055A patent/NO891055L/no unknown
  • 1989-03-13 IL IL89589A patent/IL89589A0/xx unknown
  • 1989-03-13 BR BR898901156A patent/BR8901156A/pt unknown
  • 1989-03-13 CA CA000593511A patent/CA1341316C/fr not_active Expired - Fee Related
  • 1989-03-13 PT PT89989A patent/PT89989B/pt not_active IP Right Cessation
• 1992
  • 1992-11-18 GR GR920402627T patent/GR3006269T3/el unknown

Patent Citations (4)

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