Flavor Patent: Lemon-Flavored Powdered Flavoring and Preparation Method Thereof
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Patent Information
- Patent Number: CN121817447A
- Country: China
- Inventor: Huang Jinshun (黄金顺)
- Current Assignee: Guangdong Xinjie Biochemical Technology Co., Ltd.
- Application Number: CN202610091443.9A
- Status: Pending
- Publication Date: January 23, 2026
Technical Field
The invention pertains to the technical field of flavoring essences, and specifically relates to a lemon-flavored powdered flavoring composition and a method for its preparation.
Background of the Invention
Lemon essence is widely utilized as a food additive and holds significant importance in the food industry, particularly in beverages, baked goods, confectioneries, and similar products. Traditional lemon essences are predominantly available in liquid form, which presents several drawbacks including inconvenience in usage, elevated transportation costs, susceptibility to volatilization, and deterioration over time. Consequently, powdered essences have gradually gained favor in the market due to their advantageous properties such as enhanced stability and convenience in storage and transportation.
Currently, the majority of lemon powdered essences available are mixed essences. These are produced by simply combining fragrance raw materials with solid carriers (including glucose, starch, and anti-caking agents) through a physical mixing process to obtain a powdered product. However, this type of mixed essence suffers from significant disadvantages. Volatile components present in lemon fragrance—such as limonene and citral—are highly prone to heat-induced loss or oxidation during either the processing stage or the storage period. This results in the final product lacking a sufficiently pure and full-bodied fragrance profile. Furthermore, the end product frequently exhibits an artificial synthetic character or distorted fragrance notes, and in some instances, may even develop off-odors. These issues severely compromise the application stability of the product.
Therefore, there exists a pressing technical challenge in the art to develop a lemon powdered essence that can not only highly preserve the natural fragrance characteristics of lemon to ensure a pure and full lemon aroma, but also maintain long-term stability under high-temperature conditions.
Summary of the Invention
In response to the deficiencies present in the prior art, the present invention provides a lemon-flavored powdered flavoring and a method for its preparation. The core material of this lemon-flavored powdered flavoring primarily comprises terpene compounds such as lemon oil and D-limonene, alcohol compounds such as alpha-terpineol, and aldehyde compounds such as citral. A specific quantity of ethyl propionate and terpinyl acetate is introduced into the formulation. The wall material utilizes gum arabic and hydroxypropyl methylcellulose as the primary film-forming components. This composition can enhance the high-temperature storage stability of the lemon-flavored powdered flavoring while effectively reproducing the pure and full lemon aroma profile.
First Aspect of the Invention
The first objective of the present invention is to provide a lemon-flavored powdered flavoring, comprising a core material and a wall material. The raw materials for preparing the core material include, by mass:
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