CN103215129B - Additive for increasing stability of essences and application of additive - Google Patents

Abstract

The invention discloses an additive for increasing the stability of essences and an application of the additive and aims to provide an additive which can be used for effectively increasing the UV (Ultraviolet) adsorbability, inoxidizability and stability of essences and flavors. The additive comprises the following components in percentage by mass: 6-9 percent of butyl-methoxydibenzoylmethane, 10-15 percent of octyl methoxycinnamate, 3-7 percent of 2, 6-tetriary butyl-4-methylphenol and 70-80 percent of isopropyl myristate. The additive disclosed by the invention can be directly added to the essences and flavors and can also be directly added to flavored products and belongs to the technical field of daily use chemical essences.

Description

An additive for increasing the stability of essence and its application

technical field

The present invention relates to an additive of essence, in particular to an additive for increasing the stability of essence and fragrance, which belongs to the technical field of daily chemical essence.

Background technique

Essence is formulated from a variety of fragrance materials, including many natural or synthetic fragrance materials. The main components of fragrance materials are aldehydes, esters, phenols, etc. Due to their special chemical structure, the stability is poor and easy to Affected by the outside world, such as light, heat, oxygen, etc., undergo chemical changes, lose their original smell and produce unpleasant smell. Changes in flavors will inevitably cause quality changes in terminal flavoring products such as color changes and odor changes, which will definitely affect the sales and use of terminal products. Factors that affect the instability of flavors can be summarized as follows: 1. Chemical reactions occur between certain fragrance molecules in flavors, such as transesterification, esterification, phenolic condensation, aldol condensation, etc.; 2. Some flavors in flavors Molecules, such as alcohols, aldehydes, unsaturated bonds, and other molecules undergo oxidation reactions with air; 3. Some molecules in essences, such as aldehydes, ketones, and nitrogen-containing compounds, undergo physical and chemical changes when exposed to light. In order to test whether the combination of UV absorber and antioxidant is effective for most of the unstable aroma raw materials, the specific unstable aroma raw materials contained in the tested formula are as follows: vanillin, ethyl vanillin, maltol, ethyl malt Phenols, Schiff bases, indole, etc.

Contents of the invention

In view of the above problems, the present invention provides an additive that can effectively increase the UV absorption, oxidation resistance and stability of flavors and fragrances.

In order to solve the above-mentioned technical problems, the technical scheme provided by the present invention is as follows: the additive for increasing the stability of essence includes the following components in mass percentage: 6-9% of butylmethoxydibenzoylmethane, methoxycinnamon Octyl acid 10-15%, 2,6-di-tert-butyl-4-methylphenol 3-7%, isopropyl myristate 70-80%, the sum of the mass percentages of the above components is 100%.

The above-mentioned additives for increasing the stability of flavors include the following components in mass percent: 7.5% butylmethoxydibenzoylmethane, 12.5% octyl methoxycinnamate, 2,6-di-tert-butyl-4-methoxy Base phenol 5%, isopropyl myristate 75%.

The invention also provides the use of the additive for increasing the stability of flavor as a stabilizer of flavor and fragrance.

The invention also provides the use of the additive for increasing the stability of flavor as a stabilizer of flavor and fragrance in perfuming products.

Compared with the existing formulation technology, the present invention has the following advantages: the simultaneous action of the UV absorber and the antioxidant can effectively avoid or slow down the problem of discoloration and odor of flavors and fragrances, enhance the stability of flavors and fragrances in the final product, and also Thereby prolonging the shelf life of flavored products. In order to prevent problems such as product removal from shelves and scrapping due to discoloration and odor.

specific implementation plan

Below in conjunction with specific embodiment, the claims of the present invention are described in further detail, but do not constitute any restriction to the present invention, any limited number of modifications done within the scope of the claims of the present invention are still protected by the claims of the present invention within range.

Example 1

An additive for increasing the stability of essence of the present invention comprises the following components: 8 g of butyl methoxy dibenzoyl methane, 12 g of octyl methoxy cinnamate, 2,6-di-tert-butyl-4-methylphenol 6g, 74g of isopropyl myristate.

Example 2

Another additive for increasing the stability of essence of the present invention includes the following components: 9 g of butyl methoxy dibenzoyl methane, 14 g of octyl methoxy cinnamate, 2,6-di-tert-butyl-4-methyl Phenol 7g, isopropyl myristate 70g.

Example 3

Another additive for increasing the stability of essence of the present invention includes the following components: 6 g of butyl methoxy dibenzoyl methane, 11 g of octyl methoxy cinnamate, 2,6-di-tert-butyl-4-methyl Phenol 3g, isopropyl myristate 80g.

Example 4

Another additive for increasing the stability of essence of the present invention includes the following components: 7.5 g of butyl methoxy dibenzoyl methane, 12.5 g of octyl methoxy cinnamate, 2,6-di-tert-butyl-4- 5 g of methyl phenol, 75 g of isopropyl myristate.

The purposes of any one group in embodiment 1 to 4 as the additive that increases flavor stability, its specific application method is, get and weigh each component by any one group of data in embodiment 1 to 4, this additive and Other commonly used flavors are mixed according to the mass ratio of 10:90, and stirred until completely mixed, and the flavors with excellent stability can be prepared after sampling and testing pass the warehouse.

Any one of the groups in Examples 1 to 4 is used as an increase of the flavor and fragrance stabilizer in the perfuming product, and its specific application method is to weigh each component according to any one of the data in Examples 1 to 4, the Additives and other commonly used flavors are mixed in a mass ratio of 10:90, and added to perfume, cream, skin care products, air fresheners, insecticides, hand sanitizers, laundry detergents, high temperature resistant rubber and plastics, and perfumes according to the mass ratio of 10:90. Cream skin care products, shampoo and shower gel, soap, washing powder, detergent and other products that need to be scented.

Claims (4)

1. one kind increases the additive of essence stability; it is characterized in that; comprise the component of following mass percent: PAROSOL 1789 6-9%; octyl methoxycinnamate 10-15%; 2; 6-di-tert-butyl-4-methy phenol 3-7%, Isopropyl myristate 70-80%, above-mentioned each constituent mass per-cent sum is 100%.

2. the additive that increases according to claim 1 essence stability, is characterized in that, comprises the component of following mass percent: PAROSOL 1789 7.5%; octyl methoxycinnamate 12.5%; 2,6 di tert butyl 4 methyl phenol 5%, Isopropyl myristate 75%.

Described in claim 1 or 2 a kind of additive of essence stability that increases as the purposes of essence and flavoring agent stablizer.

Described in claim 1 or 2 a kind of additive that increases essence stability as the purposes that adds essence and flavoring agent stablizer in incense products.