RU2702363C1 - Air flavoring agent production method - Google Patents

Abstract

FIELD: air aromatization.

SUBSTANCE: method of producing air fragrance includes preparation of absorbent base, preparation of deodorant filler, impregnation of adsorbent base with deodorant filler. Adsorbent base is represented by rice husks, and the absorbent base is impregnated with a deodorant filler by spraying with further stirring to uniform distribution of the deodorant filler in amount of 5–20 wt%. Preparation of the deodorant filler is carried out by mixing the perfume, surfactant, glycerine, glycol and water at temperature of 40 to 68 °C, with the following ratios of initial components, wt%: odorant 5.0–10.0; surfactant 0.05–0.1; glycerine 10.0–45.0; glycol 2.0–12.0; water – balance.

EFFECT: invention provides an increase in the adsorbent base moisture-absorbing capacity, perfume odor stability enhancement in the temperature range from -30 to +65 °C.

1 cl, 2 tbl, 3 ex

Description

The invention relates to disinfection and aromatization of air and can be used for the production of aromatic products for medical, perfumery, cosmetic and household purposes.

Known compositions for producing flavoring based on anionic polymer latex (RF application No. 2010149884), cellulose (US Pat. RF No. 2080064), vinyl monomers (US Pat. RF No. 2430117), high-pressure polyethylene or polystyrene (US Pat. RF No. 2117427), etc. However, they have a low volatility of perfumes due to its excessive fixation in the polymer base and, as a result, low odor intensity and evaporation time.

Known air freshener (US Pat. Utility Model No. 68311 RU, dated 11/27/2007. Bull. No. 33) containing an elongated flat base with an aromatic substance, wherein the elongated flat base is saturated with aromatic substance or the aromatic substance is applied to an elongated flat base, wherein the elongated flat the base is equipped with a means of preserving the aromatic substance in the form of a removable package and has an opening for suspension, while on the longitudinal sides of the elongated flat base there are symmetrical shaped protrusions and gurine depressions with arched convex and / or concave walls, the distances between the curly protrusions located opposite each other do not coincide with each other and decrease toward one or two ends of the elongated flat base, the distances between the curly opposed cavities located opposite each other do not coincide and decrease towards the ends of the elongated flat base, respectively, the distances between the protrusions, and the maximum distance between adjacent protrusions on the longitudinal sides of the elongated flat base p Avno 1.2-3.6 thickness of an elongated flat base.

The base is made of cardboard with a thickness of 1-2.5 mm, has a length of 100-135 mm, a maximum width of 60-80 mm and the contour of a flower or tree, such as a Christmas tree, and a removable package is made of polypropylene.

The removable package is designed to be placed on an elongated flat base in the opened state.

In the hole for the suspension is a thread made, for example, of latex and formed in the form of a loop.

The disadvantage is low consumer characteristics, due to the low stability of the aroma due to the limited area of the absorbent base used for applying the aromatic substance, as a result, the limited duration of its use.

Known flavoring and method of its manufacture (US Pat. No. 2519160, published 10.06.2014. Bull. No. 16) containing an absorbent flat base, impregnated with deodorizing filler, while the base is made of a dry wooden plate, from which resinous substances were previously removed. The wooden plate is carved from non-waterproof plywood. A method of manufacturing a flavoring agent containing an absorbent substrate made of a wooden plate impregnated with a deodorizing filler, before impregnation, resinous substances are removed from the plates by immersion in an organic solvent, the plates are dried and ground.

The disadvantage of the invention is low consumer qualities in view of the limited amount of applied liquid phase of the aromatic substance due to the low porosity of the adsorbent base, as well as the complexity of preparing a wood base.

The objective of the invention is to improve the method of producing air aroma for medical, perfumery, cosmetic and domestic purposes, in particular for use in car interiors with hung consumer characteristics and with an extended shelf life, as well as expanding the range based on affordable and environmentally friendly raw materials.

EFFECT: increased moisture absorbing ability of an adsorbent base, increased odor stability of a fragrance in the temperature range from -30 to + 65 ° C.

The technical result of the invention is provided by the fact that the method of producing an air flavor includes preparation of an absorbent base, preparation of a deodorizing filler, impregnation of an absorbent base with a deodorizing filler, while rice husk is used as the absorbent base, and the adsorbent base is impregnated with a deodorizing filler by spraying followed by stirring until uniform distribution of deodorizing filler in an amount of from 5 to 20% by mass., while otovlenie deodorizing filler is produced by mixing the perfume, surfactant, glycerin, glycol and water, at a temperature from 40 to 68 ° C, with the following ratios of starting components, wt. %:

- perfume 5.0-10.0 - surfactant 0.05-0.1 - glycerin 10.0-45.0 - glycol 2.0-12.0 - water rest,

The resulting air flavor is packaged from 50 g to 250 g and placed in fabric bags made of hemp fabric.

Preservation of optimal consumer characteristics and an increase in shelf life of up to one year is achieved by increasing the water-holding capacity of the adsorbent base when using rice husk as the absorbent base.

The volumetric weight of rice husks is 100 kg / m ³ . The husk is 2 to 4 parts long rice. The composition of the rice husks are shown in table 1.

The combination of cellulose, lignin, pentosan in a mixture of finely dispersed oxides in the rice husk provides a high sorption capacity of the carrier and thereby allows the maximum diffusion rate of the active agent to the environment, and also provides good stability of the deodorizing filler. An increase in the adsorption area and an increase in porosity are associated with the bulk density of the adsorbent base, the smaller the bulk density, that is, the density, the greater the porosity, and, therefore, the possibility of filling it with a deodorizing filler.

The presence of silicon oxide SiO ₂ in the husk allows it not to change its properties during storage for a long time, since it does not contain substances susceptible to oxidation or changes in its structure under the influence of light, temperature, moisture. Based on the above composition of the rice husk, it can be considered as a capillary-porous body with minimal lipids, due to which it absorbs deodorizing filler very well and deeply and holds it well and for a long time due to capillary forces.

The introduction of a deodorizing filler in an amount of from 5 to 20 wt.%, Allows you to evenly distribute it inside the pores, which ensures good consumer characteristics of the air flavor and increases its shelf life up to one year.

The introduction of a deodorizing filler in an amount of less than 5% does not provide the specified characteristics of consumer properties due to the small volume of the filler. The introduction of a deodorizing filler in an amount of more than 20% leads to an increase in the consumption of an expensive component, while consumer characteristics remain unchanged.

A method of obtaining an air flavor is as follows.

Prepare a deodorizing filler by mixing perfumes, surfactants, glycerol, glycol in water, at a temperature of 40-68 ° C, with the following ratios of the starting components, mass. %:

- perfume 5.0-10.0 - surfactant 0.05-0.1 - glycerin 10.0-45.0 - glycol 2.0-12.0 - water rest,

The deodorizing filler is applied to the rice husk by spraying, followed by stirring until the deodorizing filler is evenly distributed in an amount of 5 to 20%, mass.

The invention is illustrated by the following examples.

Example No. 1. A deodorizing filler is prepared by mixing 5.0 g of perfume, 0.05 g of surfactant, 10.0 g of glycerin, 2.0 g of glycol and 82.95 g of water, at a temperature of 40 ° C. Take 100 g of rice husk, with thorough stirring by spraying process 5 g of deodorizing filler and continue mixing until it is evenly distributed. Rice husk with a perfume of 50 g applied on it is placed in fabric bags made of hemp fabric.

Example No. 2. A deodorizing filler is prepared by mixing 8.0 g of perfume, 0.07 g of surfactant, 28.0 g of glycerin, 7.0 g of glycol and 56.93 g of water, at a temperature of 55 ° C. Take 100 g of rice husk, with thorough mixing by spraying process 15 g of deodorizing filler and continue mixing until it is completely distributed. Rice husk with a flavoring agent weighing 150 g placed on it is placed in fabric bags made of hemp fabric.

Example No. 3. A deodorizing filler is prepared by mixing 10.0 g of perfume, 0.1 g of surfactant, 45.0 g of glycerin, 12.0 g of glycol and 32.9 g of water, at a temperature of 68 ° C. Take 100 g of rice husk, with thorough mixing by spraying process 20 g of deodorizing filler and continue mixing until it is completely distributed. Rice husk with a perfume of 250 g applied to it is placed in fabric bags made of hemp fabric.

Obtained by the method of air fragrances were evaluated in comparison with the prototype with the definition of organoleptic characteristics - odor resistance and physico-chemical - moisture-absorbing ability of the filler.

Odor resistance was determined organoleptically, and was expressed in months of sensation of a persistent smell of deodorizing filler. At the same time, the resulting air fragrances were placed in a thermal moisture chamber and kept under the following conditions for a given air temperature and humidity for 12 months. Humidity was at a temperature of -30 ° C - 0.4 g / cm ³ ,

+ 24 ° C - 55 g / cm ³ ;

+ 55 ° C - 65 g / cm ³ .

Moisture-absorbing ability was determined as the mass fraction of volatile substances in the adsorbing base when it is dried in an oven at a temperature of 105 ° C, bringing to constant weight.

Data on the resistance to odor and moisture absorption of air fragrances are shown in table 2.

The advantages of the proposed method for producing air flavor are:

- increase the duration of the action of the air flavor, which may be more than one year;

- relative cheapness due to the use of production waste;

- environmental friendliness (including the absence of waste) and saving of natural resources.

Claims (3)

1. A method of producing an air flavoring agent, including preparing an absorbent base, preparing a deodorizing filler, impregnating an absorbent base with a deodorizing filler, characterized in that rice husk is used as the absorbent base, and the adsorbing base is impregnated with a deodorizing filler by spraying followed by stirring until it is uniformly distributed in an amount of from 5 to 20 mass. %, while the preparation of a deodorizing filler is made by mixing perfumes, surfactants, glycerin, glycol in water, at a temperature of from 40 to 68 ° C, with the following ratios of the starting components, mass. %: - perfume 5.0-10.0 - surfactant 0.05-0.1 - glycerin 10.0-45.0 - glycol 2.0-12.0 - water rest 2. A method of obtaining an air flavor according to claim 1, characterized in that the resulting air flavor is Packed with a mass of from 50 g to 250 g in hemp bags.