As a filter rod additive substance, the popping bead for cigarettes can not only improve the taste of cigarette smoke, but also optimize the user experience and enhance the brand's favorability in the market. The production process of popping beads for cigarettes in the domestic market mainly includes pulse cutting molding process and gravity cutting molding process, the essential oil solvent in the pulse cutting process is olive oil system, and the essential oil solvent in gravity cutting process is glyceryl caprylic acid (ODO) system. Because of the compatibility between the popping core and the capsule, neither the pulse cutting molding process nor the gravity cutting molding process can be suitable for the popping bead production of olive oil system and ODO system at the same time. Therefore, it is particularly important to develop a new popping bead preparation method, which is compatible with the production of popping beads in two essential oil solvent systems, and to enrich the production methods of popping beads.
In order to solve the problem of low yield of popping beads caused by the incompatibility of core liquid and capsule material in the existing production process of popping beads for cigarettes, a new molding process was established by the research of the preparation method of emulsification-gel method, in order to realize the application of popping beads prepared by the new process in cigarettes.
1.Materials and methods.
Preparation of emulsion: weigh deionized water first, add aqueous reagents (CaCl2, CMC-Na) and surfactant Tween80, stir well, and fully dissolvePour in the oil phase (flavor for cigarettes, solvent is odo or olive oil);It is placed in the IKA homogenizer and cut at a high speed for 15 minutes at 12000r min, which is the emulsion.
The prepared emulsion was subjected to a stability test using a lumisizer to characterize the stability of the emulsion by detecting the instability index.
2.Results & Analysis.
CaCl2, sodium carboxymethyl cellulose (CMC-Na), Tween80 and ultrapure water were used as the aqueous phase, and the essential oil system was used as the oil phase to form an emulsion. The instability index of emulsion samples with different oil content was tested at 25 (room temperature) to compare the stability of the emulsion. Samples 1 to 3 were emulsions with ODO as the oil phase, and the mass fraction of the oil phase was %, respectivelySamples 4 to 6 were emulsions with peppermint essential oil as the oil phase, and the mass fractions of the oil phase were %.
Figure 1: Emulsion instability index curve.
The test results are shown in Figure 1, where the abscissa represents the time of separation and the ordinate represents the instability index of the sample at that point in time. The higher the instability index, the more unstable the sample. The greater the slope of the graph, the faster the sample will be separated. When the curve is parallel to the abscissa, the sample has been completely separated. As can be seen from Figure 1, after the start of the experiment, the slope of the instability curve of sample 4 is the largest, indicating that the separation speed is the fastest and the instability is completely separated at about 700 min, while the instability index of other samples is increasing by the end of the experiment. The instability curves intersect at the marked position, indicating that the order of the sample instability index changes at this time, as shown in Table 1.
Table 1: Sample instability index sorting.
On the whole, both the ODO solvent system and the olive oil solvent system could form a stable emulsion, and the instability of the oil-phase emulsion of peppermint essential oil was greater than that of the ODO oil-phase emulsion, which was caused by the volatility of menthol. The stability of the emulsion of ODO oil phase is greater than that of the emulsion with the ratio of oil phase to water phase 1 1 (oil phase mass fraction is 33%) or the ratio of oil phase to water phase is 2 1 (oil phase mass fraction is 66%). In order to be able to contain more flavor in the popping beads, the ratio of oil phase to water phase is 2 1 when preparing the emulsion.
3.Conclusion.
The emulsification-gel method can successfully prepare calcium alginate popping beads for tobacco that meet the production requirements, and realize the effective encapsulation of ODO solvent system essential oil and olive oil solvent system essential oil. In this popping bead preparation method, the mass ratio of the water phase to the oil phase of the emulsion is 1 2.
The Lumiizer Dispersion System Analyzer, using STEP technology, provides a fast and effective tool for formulation stability analysis. Not only can 12 samples be detected at the same time, but also multi-wavelength (near-infrared 870nm, blue light 410nm) covers the testing of multiple types of samples, which can provide users with more and more in-depth analysis information and greatly improve work efficiency.