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Preparation method of microcapsule phenylethyl alcohol essence

A technology of phenethyl alcohol and essence, which is applied in the preparation of microspheres, microcapsule preparations, essential oils/flavors, etc., to achieve the effects of controlled release, avoiding volatilization and improving stability

Inactive Publication Date: 2013-09-25
WUJIANG CITY LI DA LUSTRE FINISHED PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the past two years, there have been researches on the use of cyclodextrin and its derivatives as capsule wall materials for food microencapsulation, but there are few reports on the use of cyclodextrin and its derivatives for encapsulating phenylethanol flavors.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1. Weigh 20g of cyclodextrin, dissolve it in 100ml of water, and make a saturated solution; mix the phenylethyl alcohol essence and cyclodextrin in a ratio of 1:3, stir, and keep stirring for 2 hours at a temperature of 45°C; Cool and stand for 48 h, filter, and dry the filtrate to constant weight.

Embodiment 2

[0014] Example 2. Weigh 20g of β-cyclodextrin, dissolve it in 100ml of water, and make a saturated solution; mix the phenylethanol flavor and β-cyclodextrin in a ratio of 1:6, stir, and keep the temperature at 35°C for Stir for 1 h; cool and stand for 24 h, filter, and dry the filtrate to constant weight.

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PUM

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Abstract

The invention relates to a preparation method of a microcapsule phenylethyl alcohol essence, comprising the following steps: (1) weighing 20g of cyclodextrin or its derivative, and dissolving in 100ml of water to prepare a saturated solution; (2) mixing the phenylethyl alcohol essence and cyclodextrin or its derivative according to the ratio of 1:3-1:6, stirring, letting the temperature be 35-45 DEG C, and continuously stirring for 1-2h; and (3) cooling and standing for 24-48h, filtering, and drying substances obtained from the filtering to constant weight. The cyclodextrin or its derivative is cyclodextrin, beta-cyclodextrin, hydroxyethyl-beta-cyclodextrin, hydroxypropyl-beta-cyclodextrin, methylated-beta-cyclodextrin, carboxymethylated cyclodextrin and the like. According to the invention, stability of the phenylethyl alcohol essence is raised, volatilization of effective components is avoided, and release of fragrance components is effectively controlled.

Description

Technical field: [0001] The invention relates to the field of essence preparation, in particular to the field of preparation of microcapsule phenethyl alcohol essence. Background technique: [0002] Phenylethyl alcohol is an important and widely used edible flavoring compound among the aromatic compounds used in fragrances. Because it has a soft, pleasant and long-lasting rose aroma, it is widely used in various daily flavors, food flavors and tobacco flavors. However, this substance is a small organic molecule with a boiling point of 217.5-218.5°C. It is easy to volatilize during processing and storage and lose its rose aroma. [0003] Cyclodextrin and its derivatives are a class of compounds with a special molecular cavity structure, which can be combined with many organic, inorganic and biological molecules to form host-guest inclusion complexes, which have the functions of protecting, stabilizing, solubilizing guest molecules and selectively directional molecules It is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00B01J13/02
Inventor 凌元若
Owner WUJIANG CITY LI DA LUSTRE FINISHED PROD
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