JP2709480B2 - Gel base material for air freshener - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a gel base material for a fragrance.

(Prior art) Conventionally, carrageenan, agar,
Alginate, guar gum, locust bean gum, polyvinyl alcohol and the like have been used.

(Problems to be Solved by the Present Invention) A fragrance disperses and holds a fragrance in a network structure of a gel base material containing a water-soluble polymer compound as a main component. It evaporates to give an aroma. Guar gum, locust bean gum, and polyvinyl alcohol have low gel-forming ability and cannot be used alone. In addition, carrageenan and agar require heating to dissolve, and then the gel obtained by cooling is dissolved again if heated again, so that it can be used in hot areas where the heat resistance is weak and hot. Carrageenan, agar, alginate, guar gum, and locust bean gum are all natural products, and their harvests fluctuate greatly, resulting in unstable prices and sometimes difficult to obtain.

(Means for Solving the Problems) As a result of intensive studies to solve the above problems, the present inventors have found that Azotobacter vinelandii IFO12018
It has been found that an aqueous solution of a polysaccharide (hereinafter, referred to as the polysaccharide of the present invention) produced by the method of the present invention gels by adding a divalent or higher valent metal ion, thereby completing the present invention.

The polysaccharide of the present invention can be produced, for example, by the following method.

Azotobacter vinela
ndii) IFO12018 (Fermentation Research Institute, Yodogawa-ku, Osaka)
In addition to commonly used carbon sources (eg, glucose, starch hydrolyzate, sucrose, etc.) and inorganic salts (potassium phosphate, potassium phosphate, sodium chloride, calcium sulfate, magnesium sulfate, acetic acid) Sodium, etc.) A trace metal (sodium molybdate, ferrous sulfate, etc.) is inoculated into a culture medium prepared by adding to tap water, and cultivated under aerobic conditions by passing nitrogen or nitrogen-containing gas in a conventional manner. After completion of the cultivation to accumulate the polysaccharides, solids such as bacterial cells in the culture solution are removed from the culture solution by an operation such as centrifugation and filtration if it is inconvenient for the purpose of use. Saccharides are prepared by adding sulfuric acid or the like to a culture solution, acidifying, precipitating, neutralizing with caustic soda in a water-soluble solvent such as methanol, ethanol, or isopropyl alcohol, and drying.

The properties of the polysaccharide of the present invention are as follows. It is composed of glucose, mannose and mannuronic acid, and its molar ratio is glucose: mannose: mannuronic acid = 1:
0.4 to 0.7: 417 and is acetylated with acetyl degree of about 0 to 1.0, the molecular weight by 3,5-dinitrosalicylic acid method is 10 ³ to 10 ^5.

A gel fragrance can be obtained by mixing the polysaccharide of the present invention, a divalent or higher valent metal salt and a fragrance, and further mixing water. Also, at this time, by adding a substance having a chelating effect such as sodium tripolyphosphate or sodium citrate, the time until gel formation can be lengthened and the workability can be improved. Further, the mixture of the polysaccharide and the fragrance of the present invention can be brought into contact with an aqueous solution of a divalent or higher polyvalent metal salt to obtain a gel-like fragrance.

The polysaccharide of the present invention forms a gel by itself, but if necessary, carrageenan, agar, alginate, guar gum, locust bean gum, tamarind, arabic gum, quinsheet gum, tragacanton gum, karaya gum, gelatin, A proper amount of natural and synthetic water-soluble polymer compounds such as casein, carboxymethylcellulose, methylcellulose, carboxymethyl starch, polyvinyl alcohol, polyethylene oxide and polyacrylate may be mixed.

Examples of the divalent or higher polyvalent metal salt that can be used in the present invention include:
Calcium chloride, calcium nitrate, calcium acetate, calcium benzoate, calcium citrate, calcium lactate, calcium carbonate, calcium biphosphate, calcium hypophosphite, calcium monohydrogen phosphate, calcium monophosphate, dibasic calcium phosphate, tricalcium phosphate, calcium pyrophosphate Barium chloride, barium chloride, barium nitrate, barium acetate, barium carbonate, barium hydrogen phosphate, barium diphosphate, etc., magnesium chloride, magnesium nitrate, magnesium acetate, magnesium sulfate, magnesium stearate, citric acid Magnesium, magnesium carbonate, magnesium salts such as magnesium phosphate monobasic, magnesium phosphate dibasic, magnesium phosphate tribasic, strontium chloride, strontium acetate Strontium salts such as strontium citrate, strontium nitrate, strontium carbonate, aluminum chloride, aluminum nitrate, aluminum acetate, aluminum sulfate, aluminum stearylate, aluminum monophosphate, aluminum phosphate dibasic, and aluminum tertiary phosphate Salt, ferric chloride, ferric nitrate, ferric acetate, ferric ammonium citrate, iron carbonate, ferric ammonium nitrate, ferric sulfate,
Ferrous lactate, ferrous phosphate, ferric phosphate, iron salts such as ferric pyrophosphate, and the like, and preferably, dispersibility of the flavor, carbonate salts of these salts from the stability, A phosphate may be used. These can be used alone or in combination of two or more.

As the fragrance that can be used in the present invention, paracresyl methyl ether, isoeugenol, octyl aldehyde,
Alkyl aldehydes having 12 to 26 carbon atoms in the alkyl group, benzaldehyde, hyacincincinnamitaldehyde, jasmine, lilyaldehyde, l-carvone,
Jasmon, benzyl acetate, linalyl acetate, linalyl formate, methyl benzoate, civet, isopropylquinoline, paramethylquinoline, dimethylbenzylcarbinol, ethyl acetate, pineapple oil, melon natural, coffee oil base, methyl citronellal, acetaldehyde And the like.

In the gel fragrance of the present invention, if necessary, a surfactant can be used to disperse the fragrance. Examples of usable surfactants include anionic surfactants such as higher fatty acid salts, higher alcohol sulfates, alkylbenzene sulfonates, alkylnaphthalene sulfonates, alkyl phosphate salts, polyoxyethylene alkyl sulfates, and polyoxyethylene alkyls. Nonionic surfactants such as ethers, sorbitan fatty acid esters, polyoxyethylene acyl esters, and fatty acid monoglycerides, cationic surfactants such as alkylamine salts, quaternary ammonium salts, and polyoxyethylene alkylamines; amphoteric compounds such as alkyl betaines and imidazolines Surfactants and the like.

In addition to these, if necessary, a dye and a solvent such as ethanol, isopropanol, glycerin, and glycols can be added.

(Action) The aqueous solution of the polysaccharide of the present invention forms a gel when a perfume and a divalent or higher polyvalent metal salt are added, and can produce a gel-like fragrance.

(Example) Example 1 2.0 parts of the polysaccharide of the present invention, 2.0 parts of a surfactant (polyoxyethylene alkyl phenyl ether), 3.0 parts of a fragrance (linalyl acetate), 0.5 part of calcium carbonate, and 92.5 parts of water are added and sufficiently stirred. After that, the mixture was left for 15 minutes to obtain a gel-like fragrance.

When this gel-like fragrance was heated to 75 ° C., no change was observed in the gel.

Example 2 92.5 parts of water was added to 2.0 parts of the polysaccharide of the present invention, 2.0 parts of a surfactant (polyoxyethylene alkyl ether), 3.0 parts of a fragrance (linalyl acetate), and 0.5 part of calcium monohydrogen phosphate, and sufficiently stirred. Thereafter, the mixture was left for 15 minutes to obtain a gel-like fragrance.

When this gel-like fragrance was heated to 75 ° C., no change was observed in the gel.

Example 3 92.8 parts of water was added to 2.0 parts of the polysaccharide of the present invention, 2.0 parts of a surfactant (polyoxyethylene alkyl ether), 3.0 parts of a fragrance (linalyl formate), and 0.2 part of barium carbonate, and the mixture was sufficiently stirred. The mixture was left for 15 minutes to obtain a gel-like fragrance.

When this gel-like fragrance was heated to 75 ° C., no change was observed in the gel.

Example 4 2.0 parts of the polysaccharide of the present invention, 2.0 parts of a surfactant (sodium dodecylbenzenesulfonate) and 3.0 parts of a fragrance (benzaldehyde) were mixed, and 0.5 part of tribasic calcium phosphate was dissolved in 92.5 parts of water. In addition, after stirring well, 15
The mixture was left for a few minutes to obtain a gel-like fragrance.

When this gel-like fragrance was heated to 75 ° C., no change was observed in the gel.

Example 5 2.0 parts of the polysaccharide of the present invention, 2.0 parts of a surfactant (polyoxyethylene alkyl ether) and 3.0 parts of a fragrance (linalyl acetate) were mixed, and the mixture was mixed with aluminum monophosphate.
After dissolving 0.5 part in 92.5 parts of water, the mixture was added, and the mixture was sufficiently stirred, and then left standing for 15 minutes to obtain a gel-like fragrance.

When this gel-like fragrance was heated to 75 ° C., no change was observed in the gel.

Example 6 2.0 parts of the polysaccharide of the present invention, 2.0 parts of a surfactant (polyoxyethylene alkylphenyl ether) and 3.0 parts of a fragrance (paracresyl methyl ether) were mixed, and 0.2 part of ferric phosphate was added to water. After dissolving in 92.8 parts, the mixture was added and sufficiently stirred, and then left for 15 minutes to obtain a gel-like fragrance.

When this gel-like fragrance was heated to 75 ° C., no change was observed in the gel.

Comparative Example 1 1.5 parts of carrageenan, 2.3 parts of sodium hydrogencarbonate, and 2.5 parts of sodium carbonate were uniformly dispersed in 89.7 parts of water, and heated and dissolved at 75 ° C. After cooling to 60 ° C., 2.0 parts of a surfactant (polyoxyethylene alkyl ether) and 2.0 parts of a fragrance (linalyl acetate) were mixed and cooled to room temperature to obtain a gel-like fragrance.

When this gel-like fragrance was heated to 75 ° C., the gel was broken and fluidity was imparted.

Comparative Example 2 2.0 parts of agar, 0.15 parts of monopotassium dihydrogen phosphate and 0.15 parts of disodium monohydrogen phosphate were added to 84.8 parts of water and dissolved by heating to 90 ° C. After cooling to 60 ° C., 3.0 parts of a surfactant (sodium dodecylbenzenesulfonate), 3.0 parts of a fragrance (benzaldehyde) and 5.0 parts of ethanol were mixed and then cooled to room temperature to obtain a gel-like fragrance.

When this gel-like fragrance was heated to 75 ° C., the gel was loosened and fluidity was exhibited.

(Effects) As is clear from the examples, the gel base material for fragrance of the present invention produces a good gel without the need for heating, has heat resistance, and has a sufficient temperature in automobiles in summer. It can withstand.

In addition, since the polysaccharide of the present invention is produced by microorganisms, the supply is stable, and the fluctuation in price is small.

──────────────────────────────────────────────────続 き Continuation of the front page (51) Int.Cl. ⁶ Identification number Agency reference number FI Technical display location A23L 1/22 A23L 1/04 (C12P 19/04 C12R 1: 065) (72) Inventor Kazuo Sasaoka 3-3-29, Mitsuya-Kita, Yodogawa-ku, Osaka-shi, Japan Nisseki Chemicals Co., Ltd. (72) Kyoichi Nagatsuka 3-3-1, Mitsuya-Kita, Yodogawa-ku, Osaka, Osaka Examiner, Nisseki Chemical Co., Ltd. Kazuko (56) Reference JP-A-61-234782 (JP, A) JP-A-53-104742 (JP, A) JP-A-53-104743 (JP, A) JP-A-53-88334 (JP, A)

Claims (1)

(57) [Claims] [1] Azotobactor vinelangie (Azotobac)
ter vinelandii) A gel base material for fragrance, which is obtained by adding a polyvalent metal ion to the polysaccharide produced by IFO12018 and having excellent heat resistance.