Milk Emulsifying Essence

Emulsified essence is a water-in-oil emulsion essence prepared by emulsifying and homogenizing oil-soluble fragrances, emulsifiers (such as monoglyceride glycerol esters) and thickeners (such as sodium carboxymethyl cellulose) as raw materials . According to the definition in GB 30616-2020, its form is an emulsion, and it is mainly used in beverages, ice cream, cosmetics and other fields, capable of achieving a turbid effect or prolonging the retention time of fragrance.

Products Description

This fragrance is composed of an oil phase (containing essential oils and weighting agents) and a water phase (containing preservatives and deionized water). Through high-speed shearing dispersion and high-pressure homogenization processes, the oil droplet diameters are reduced to ≤ 2 μm [6-7]. Its stability must meet the standards such as no layering during centrifugation of the original solution and no floating oil precipitation in the 1000-fold diluted solution within 72 hours. The production technology includes traditional emulsification, microemulsification (such as in cigarette paper mint fragrance) and nanoemulsification processes. Transparent emulsified fragrance achieves temperature resistance (-30°C to 50°C) and high fragrance base concentration (up to 40%) by adjusting the proportion of emulsifying base materials.

Products Application

Emulsified flavoring agents are generally used in natural fruit juice beverages and emulsified cosmetics. Classification

Essential oils can be classified into liquid essential oils and solid essential oils based on their form. Liquid essential oils can further be divided into water-soluble essential oils, oil-soluble essential oils and emulsified essential oils.

Products Qualification

1-25

2-25-tic

4-tic

7-2-tic

11-tic

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