Spices, utilized to prepare lavender, increased and other scents for cosmetics; mint-type flavors used for food, which are edible flavors allowed my country’s GB2760-1996; seasoning intermediates, utilized to manufacture thymol and menthol; additionally utilized as pharmaceutical basic materials.
CN200480031751.4 offers a fruit-containing food with mints and a sweetening base, which has no hefty sweetness triggered by the sweetening base and gives a rejuvenating feeling both during and after ingestion., and has high preference reputation. In addition to the fruit element and the sweetening base, it has elements (a) and (b):.
( a) One or more cooling substances chosen from the group including: menthol, menthone, camphor, pulegone, isopulegol, pulegone, cineole, pepper mint oil, pepper Peppermint oil, spearmint oil, eucalyptus oil and their isolates; and (b) several cold-sensing substances chosen from the team consisting of: 3-( 1-menthanthyloxy) -1, 2-propanediol, N-ethyl-p-menthane-3-carboxamide, 3-( 1-menthaneoxy) -2- methyl-1,2- propanediol, p-menthane-3,8- di Alcohol, 2-( 1-menthenyloxy) -1- ethanol, 3-( 1-menthenyloxy) -1- propanol, 4-( 1-menthenyloxy) -1- butanol, cyclo Formamide, acyclic formamide, N,2,3-trimethyl-2-isopropylbutanamide, menthyl alkoxyalkanol (the alkyl team includes 2 to 6 carbons), menthyl alkoxyalkyl Ethers (the alkyl group includes 1 to 6 carbons) and menthyl alkoxyalkanediol (the alkyl group contains 3 to 6 carbons). The innovator discovered that by adding cooling-sensing compounds such as menthol and cooling-sensing materials such as 3-( 1-menthol alkoxy) -1,2- propanediol to fruit juice-containing foods consisting of fruit components and sweetening bases, production of We have actually created a fruit juice-containing food that does not have residual hefty sweetness throughout and after ingestion, supplies a constantly revitalizing feeling, has high taste acceptability, and hinders also when saved under heating problems for a very long time. Decline in revitalizing sensation. The creators also located that these effects were not influenced by the kind of fruit juice-containing food.