Flavur Microcapsules:Preparation And Application In Decorative Paper

Flavor microcapsule was prepared by using natural or synthetic poiylmeric compounds to wrap flavor. It could not only avoid flavor heated and oxidstion, but also avoid active ingredient volatilized, control fragrance ingredient release and increase the stability of flavor. Flavor microcapsule, which was mainly composed of the limonene flavor and chitosan, was prepared by methods of crosslinking and complex coacervation, respectively.The morphological structure and the particle size of microcapsules are important indices of microcapsule performance, They not only affected the release performance of microcapsules, but also affected the isolation performance. In this study, flavor microcapsule was characterized by fourier transform infrared spectroscopy, laser diffraction particle size analyzer, electron microscopy, multi-function UV/VIS detector and thermogravimetric analysis.Limonene flavor microcapsules were prepared by the ion-crosslinking method and sodium tripolyphosphate was used as a crosslinker. Results showed the optimal forming conditions of microcapsule were as followed. When the chitosan mass concentration was2.4g/L, the emulsifying rate was800r/min, the time was30min. the m(core):m(wall)=4:1, m(flavor):m(emulsifier)=3:1, the pH value was5.1to6.0, the average particle size was13μm.Flavor microcapsules, which were composed of the limonene flavor as core material, chitosan and gelatin as shell material, were prepared by the method of complex coacervation. When the concentration of chitosan was1g/L, the concentration of gelatin was2g/L, the pH value was6to6.5, the system temperature was40℃, the emulsifying rate was700r/min, the time was30min, the m(core):m(wall)=7:1, and the m(flavor) m(emulsifier)=4:1, the average particle size of microcapsule was18μm before it was cured while the average size of microcapsule was91μm after it was cured.Several flavor microcapsules agents were used in handsheets by the method of addition in pulp. Slow-release performance of the flavor microcapsule was tested by TGA. Results showed the method of crosslinking was better. Their morphology and size were determined by scanning electron microscopy (SEM). The results showed that the paper performance was best with the dosage of2%microcapsules. The tensile index of the resulted base paper was57.24N·m/g, and the quantitative was80g/m2Several flavor microcapsules agents were used in specialty paper by addition in pulp and impregnation. Paper prepared by the second method had better slow-release property. The results showed that the paper performance was best with the beating degree was41°SR, the quantitative was80g/m2, the soaking time was1min, The tensile index of the resulted base paper was39.90N·m/g, thus the best method of papermaking was selected.