Microemulsified essence and preparing method thereof
A micro-emulsion and essence technology, applied in the field of food and beverage additives, can solve the problems of stratification, oil slick, uneven distribution of emulsified essence, etc., and achieve the effect of high concentration, natural aroma and high content of aroma base
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Embodiment 1
[0023] Preparation of Sweet Orange Microemulsion Essence
[0024] Recipe: Tween-80: 6Kg; Sucrose Ester-11: 5Kg; Ten Polyglycerol Monooleate: 12Kg; Propylene Glycol: 20Kg; Purified Water: 20Kg; Sweet Orange Oil: 15Kg.
[0025] Preparation:
[0026] (1) Mix 6Kg of Tween-80, 5Kg of sucrose-11, 12Kg of decaglycerol monooleate, and 20Kg of purified water, heat and stir in a water bath at 80°C for 20 minutes;
[0027] (2) Cool the system obtained in step (1) to room temperature, then add 15Kg of sweet orange oil, and stir for 10 min;
[0028] (3) in the system that step (2) obtains, add the propylene glycol of 20Kg, continue stirring 30min;
[0029] (4) Obtain a clear, transparent and stable sweet orange microemulsion flavor product with a certain viscosity.
Embodiment 2
[0031] Preparation of Sweet Orange Microemulsion Essence
[0032] Formula: Tween-80: 12Kg; Sucrose Ester-11: 8Kg; Ten Polyglycerol Monooleate: 18Kg; Propylene Glycol: 35Kg; Purified Water: 35Kg; Sweet Orange Oil: 35Kg.
[0033] Preparation:
[0034] (1) Mix 12Kg of Tween-80, 8Kg of sucrose ester-11, 18Kg of decaglycerol monooleate, and 35Kg of purified water, heat and stir in a water bath at 100°C for 30 minutes;
[0035] (2) Cool the system obtained in step (1) to room temperature, then add 35Kg of sweet orange oil, and stir for 15 minutes;
[0036] (3) in the system that step (2) obtains, add the propylene glycol of 35Kg, continue stirring 40min;
[0037] (4) Obtain a clear, transparent and stable sweet orange microemulsion flavor product with a certain viscosity.
Embodiment 3
[0039] Preparation of Sweet Orange Microemulsion Essence
[0040] Formula: Tween-80: 9Kg; Sucrose Ester-11: 8Kg; Ten Polyglycerol Monooleate: 18Kg; Propylene Glycol: 35Kg; Purified Water: 35Kg; Sweet Orange Oil: 35Kg.
[0041] Preparation:
[0042] (1) Mix 9Kg of Tween-80, 8Kg of sucrose-11, 18Kg of decaglycerol monooleate, and 35Kg of purified water, heat and stir in a water bath at 100°C for 25 minutes;
[0043] (2) Cool the system obtained in step (1) to room temperature, then add 35Kg of sweet orange oil, and stir for 13 minutes;
[0044] (3) in the system that step (2) obtains, add the propylene glycol of 35Kg, continue stirring 35min;
[0045] (4) Obtain a clear, transparent and stable sweet orange microemulsion flavor product with a certain viscosity.
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