High-temperature-resistant fragrance bead and preparation method therefor
View Patent ↗A fragrance bead and a preparation method therefor, relating to the technical field of fragrance beads. A melting temperature of the fragrance bead is >50° C., modified starch is an encapsulating material, and an average molecular weight of the modified starch is 5,000 to 20,000. By using modified starch with a higher melting temperature as an encapsulating material, the melting temperature of the fragrance bead is increased to meet temperature requirements during shipping and avoid losses. By selecting the modified starch with a specific average molecular weight to make the modified starch have a higher melting temperature and a shorter coagulation time, a screw extruder can be used for pelleting during preparation, so that the fragrance bead can be quickly molded during extrusion to better encapsulate a spice, thereby making the obtained fragrance bead retain fragrance for a long time and have low fragrance loss.
1 . A fragrance bead for fabric care applications, comprising: 20 to 95 parts by weight of a modified starch as an encapsulating material and 0.1 to 10 parts by weight of a molding agent, wherein a melting temperature of the fragrance bead is >greater than 50° C. and an average molecular weight of the modified starch is 5,000 to 20,000, and wherein the modified starch is plant rhizome starch modified by thermophilic or thermotolerant maltose-transglucosylase; wherein the molding agent is selected from the group consisting of plant-based modified ester quaternary ammonium salt, plant-based modified imidazoline quaternary ammonium salt, and plant-based modified amide salt;
a shape of the fragrance bead is a multiangular star-shaped particle or a multi-petal flower-shaped particle; and
a dissolution duration of the fragrance bead at room temperature is 4 to 10 minutes.
2 . The fragrance bead according to claim 1 , wherein the average molecular weight of the modified starch is 7,000 to 16,000, and the melting temperature of the fragrance bead is 55° C. to 110° C.
3 . The fragrance bead according to claim 1 , wherein the plant rhizome starch is potato starch or tapioca starch.
4 . The fragrance bead according to claim 1 , wherein, in parts by weight, raw materials for preparing the fragrance bead further include: 0.05 to 50 parts of a spice, 0.01 to 40 parts of water, and 0.1 to 10 parts of a release agent.
5 . The fragrance bead according to claim 4 , wherein the release agent is glycerin or a polymer of glycerin.
6 . A method for preparing a fragrance bead according to claim 1 , the method comprising:
i) stirring and uniformly mixing 20 to 95 parts by weight of a modified starch as an encapsulating material with 0.1 to 10 parts by weight of a molding agent, and then adding a spice, a bacteriostatic agent, and a pigment with stirring and uniformly mixing to obtain a mixed material;
ii) adding the mixed material into a screw extrusion pelleter, and then adding water and a released agent at the same time into the screw extrusion pelleter, followed by uniformly mixing, melting, gelatinizing, and ripening to form a uniformly mixed, melted, gelatinized, and ripened material;
iii) transporting the uniformly mixed, melted, gelatinized, and ripened material to an extrusion mold frame, followed by reducing a temperature of the uniformly mixed, melted, gelatinized, and ripened material to be lower than a melting temperature of the encapsulating material, and then extruding and cutting by a rotating cutter the uniformly mixed, melted, gelatinized, and ripened material; and iv) cooling and molding the uniformly mixed, melted, gelatinized, and ripened material to form the fragrance bead into a multiangular star-shaped particle or a multi-petal flower-shaped particle,
wherein a melting temperature of the fragrance bead is greater than 50° C. and an average molecular weight of the modified starch is 5,000 to 20,000,
wherein the modified starch is plant rhizome starch modified by thermophilic or thermotolerant maltose-transglucosylase,
wherein the molding agent is selected from the group consisting of plant-based modified ester quaternary ammonium salt, plant-based modified imidazoline quaternary ammonium salt, and plant-based modified amide salt, and
wherein a dissolution duration of the fragrance bead at room temperature is 4 to 10 minutes.