WO2015035489A1 - Method for solubilizing and potentiating essential oils in order to improve the flavour of mineral water or a flavoured liquid preparation - Google Patents
Method for solubilizing and potentiating essential oils in order to improve the flavour of mineral water or a flavoured liquid preparation Download PDFInfo
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- WO2015035489A1 WO2015035489A1 PCT/BR2014/000335 BR2014000335W WO2015035489A1 WO 2015035489 A1 WO2015035489 A1 WO 2015035489A1 BR 2014000335 W BR2014000335 W BR 2014000335W WO 2015035489 A1 WO2015035489 A1 WO 2015035489A1
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- Prior art keywords
- essential oils
- mineral water
- solubilizing
- flavoring
- potentiating
- Prior art date
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- 239000000341 volatile oil Substances 0.000 title claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 23
- 229910052500 inorganic mineral Inorganic materials 0.000 title claims abstract description 17
- 239000011707 mineral Substances 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000007788 liquid Substances 0.000 title claims abstract description 10
- 230000003381 solubilizing effect Effects 0.000 title claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 8
- 230000003389 potentiating effect Effects 0.000 title claims abstract 7
- 235000019634 flavors Nutrition 0.000 title abstract description 7
- 235000013361 beverage Nutrition 0.000 claims abstract description 8
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 5
- 239000002537 cosmetic Substances 0.000 claims abstract description 4
- 239000003814 drug Substances 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 9
- 230000007928 solubilization Effects 0.000 claims description 7
- 238000005063 solubilization Methods 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 6
- 230000002708 enhancing effect Effects 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 240000004784 Cymbopogon citratus Species 0.000 claims description 2
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 238000005899 aromatization reaction Methods 0.000 claims description 2
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 229940079593 drug Drugs 0.000 claims description 2
- 230000001632 homeopathic effect Effects 0.000 claims description 2
- 235000020971 citrus fruits Nutrition 0.000 claims 1
- 235000013355 food flavoring agent Nutrition 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 4
- 238000010790 dilution Methods 0.000 abstract description 3
- 239000012895 dilution Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000243 solution Substances 0.000 abstract description 3
- 230000009466 transformation Effects 0.000 abstract description 2
- 230000000087 stabilizing effect Effects 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000686 essence Substances 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000241413 Propolis Species 0.000 description 2
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 2
- SWXVUIWOUIDPGS-UHFFFAOYSA-N diacetone alcohol Chemical compound CC(=O)CC(C)(C)O SWXVUIWOUIDPGS-UHFFFAOYSA-N 0.000 description 2
- -1 diethyl lactate Chemical compound 0.000 description 2
- 238000003113 dilution method Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 229940069949 propolis Drugs 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 229960000956 coumarin Drugs 0.000 description 1
- 235000001671 coumarin Nutrition 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000019986 distilled beverage Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000021073 macronutrients Nutrition 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 238000011176 pooling Methods 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
Definitions
- Patent document number P11000393-2 describes method of producing a balanced coffee aroma distilled beverage and resulting product.
- Patent Document Number PI9400952-0 entitled: "Essence and Flavor Fixing Substance", consisting of formulation containing alcohol, diacetone alcohol, acetone, acetate powder, diethyl lactate, diethyl acetate and any type of flavoring essences, to enable its application by spraying or spraying on finished objects, especially the glasses, forming a thin transparent and fragrant layer without deforming or altering the finished surface on which it is applied.
- Patent Document Number CA2077075 title: "Method for preparing an aromatic water-soluble plant essence having high organoleptic quality and stability, and uses thereof in various beverages and compositions" involves the preparation and distillation of a hydro-alcoholic mixture of a crude essential oil having a titer of 20 to less than 40 ° of alcohol.
- Patent Document No. PI0703369-9 describes propolis-flavored water, which has a pleasant, ready-to-drink flavor, dispensing with no dilution and the full benefit of propolis, bringing together the following elements in its chemical composition: citric acid (acidulant); potassium sorbate (preservative); sodium benzoate (preservative); sucralose (sweetener); propolis extract (active); mineral water and flavoring.
- Flavorings increase the acceptability of foods by improving their aroma; Since the 19th century, numerous chemical flavorings have been synthesized. Coumarin was synthesized in 1868; the vanilla aroma in 1874; In 1884 the aroma of cinnamon was synthesized. Until the twentieth century almost 1000 flavoring chemical agents were discovered.
- the method for solubilizing and enhancing the flavoring effect of essential oils described in this report uses a dilution of the emulsifier plus natural flavoring and water followed by succussion; form clusters that enhance the solubility and flavoring of these aqueous beverages.
- the method solubilizes the aroma in water producing a final product for human and animal consumption. It comprises the steps of: mixing essential oil at a concentration ranging from 0.0001% to 0.001% with the emulsifier about 0.0001% to about 0.001%. Add to this mixture 1: 100 mineral water and succuss according to the homeopathic method. The release of energy contained in the molecules of the mixture, through succussion, forms clusters. Clusters improve the solubility and flavoring of aqueous beverages. This mixture may be added to any mineral water for flavoring purposes.
- the essential oil used in the concentration can be extracted from orange, lemon, cane (ylang-lang), lemongrass, anise, pepper or others.
- the potentiated solution induces the formation of a spatial structure, such as a cage with electrical charges on its surface as a dipole that is similar to the electrical charges of the original solute, and for this reason it maintains the power to trigger the receptor with a + or - vector, depending on the concentration of the clusters in the solvent.
- clusters of water around the oil through the dilution method followed by suction, clusters are formed capable of refining the aromatization potential of essential oils as flavorings in mineral waters.
- This natural flavoring solubilization method can be extended to beverages, cosmetics and general food products.
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Fats And Perfumes (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention relates to a method for solubilizing and potentiating essential oils in order to improve the flavour of mineral water or a flavoured liquid preparation. The invention describes a method for solubilizing and potentiating the flavouring effect of essential oils used to flavour mineral water and includes the transformation of essential oils into hydrosoluble substances by means of the admixture of an emulsifier, so as to collect water around the oil, by the method of dilution followed by succussion, forming clusters, stabilizing the flavour of beverages, foodstuffs, medicinal drugs, cosmetics, among other products requiring the use of natural liposoluble flavours in hydrosoluble solutions.
Description
Método de solubilização e potencialização dos óleos essenciais para melhorar a aromatização da Água mineral ou do Preparado líquido aromatizado Solubilization method and potentiation of essential oils to improve the flavoring of Mineral Water or Liquid Flavored Preparation
Trata-se de um método para solubilizar e potencializar o efeito aromatizante de óleos essenciais utilizados para aromatizar água mineral. Compreende a transformação dos óleos essenciais em hidrossolúveis através da adição de emulsificante agrupando água ao redor do óleo, através do método de diluição seguido de sucussão, formando clusters. O método de potencialização e clusterização promove a melhora na estabilidade do aroma. Os óleos essenciais são utilizados para aromatização de bebidas, alimentos, medicamentos, cosméticos dentre outros produtos que necessitem usar aromatizantes naturais lipossolúveis em soluções hidrossolúveis. It is a method for solubilizing and enhancing the flavoring effect of essential oils used for flavoring mineral water. It comprises the transformation of essential oils into water soluble by the addition of emulsifier by pooling water around the oil, by the dilution method followed by succussion, forming clusters. The potentiation and clustering method promotes improvement in aroma stability. Essential oils are used for flavoring beverages, foods, medicines, cosmetics and other products that need to use natural fat soluble flavorings in water soluble solutions.
Atualmente a fisiologia reconhece que os alimentos devem obrigatoriamente possuir sabor agradável, para que sejam consumidos em quantidades adequadas por períodos prolongados de tempo. Os condimentos e os aromatizantes estão situados no mesmo nível de importância que os macronutrientes (proteínas, gorduras e carboidratos) e micronutrientes (vitaminas e minerais), devendo ser considerados como componentes essenciais da alimentação humana. Currently physiology recognizes that foods must have a pleasant taste, so that they are consumed in adequate quantities for extended periods of time. Flavorings and flavorings are at the same level of importance as macronutrients (proteins, fats and carbohydrates) and micronutrients (vitamins and minerals) and should be considered as essential components of human food.
Hoje existem no mercado alguns métodos de solubilização para preparos líquidos como, processo para solubilização de óleos aromatizantes que consiste em processo para solubilização de óleos flavorizantes. Permite a solubilização de óleo flavorizante em água para produzir bebidas claras.
O documento de patente numero P11000393-2 descreve método de produção de bebida destilada com aroma equilibrado de café e produto resultante. Today there are some solubilization methods for liquid preparations on the market, such as a flavoring oil solubilization process which consists of a flavoring oil solubilization process. Allows solubilization of flavoring oil in water to produce clear beverages. Patent document number P11000393-2 describes method of producing a balanced coffee aroma distilled beverage and resulting product.
O documento de patente numero PI9400952-0, titulo: "substância fixadora de essências e aromas", constituída por formulação contendo álcool, diacetona álcool, acetona, pó de acetato, lactato dietila, acetato dietila e qualquer tipo de essências aromatizante, para possibilitar a sua aplicação por pulverização dimensionada ou vaporização sobre objetos acabados, principalmente os óculos, formando uma fina camada transparente e perfumada sem deformar ou alterar a superfície acabada em que está aplicada. Patent Document Number PI9400952-0, entitled: "Essence and Flavor Fixing Substance", consisting of formulation containing alcohol, diacetone alcohol, acetone, acetate powder, diethyl lactate, diethyl acetate and any type of flavoring essences, to enable its application by spraying or spraying on finished objects, especially the glasses, forming a thin transparent and fragrant layer without deforming or altering the finished surface on which it is applied.
O documento de patente numero CA2077075, titulo: "Method for preparing an aromatic water-soluble plant essence having high organoleptic quality and time stability, and uses thereof in miscellaneous beverages and compositions" envolve a preparação e destilação de uma mistura hidro- alcoólica de um óleo essencial bruto tendo um título de 20 a menos de 40° de álcool. Patent Document Number CA2077075, title: "Method for preparing an aromatic water-soluble plant essence having high organoleptic quality and stability, and uses thereof in various beverages and compositions" involves the preparation and distillation of a hydro-alcoholic mixture of a crude essential oil having a titer of 20 to less than 40 ° of alcohol.
O documento de patente número PI0703369-9 descreve água aromatizada com própolis, a qual possui um sabor agradável e pronto para beber, dispensando diluições e com todo o beneficio da própolis, reunindo em sua composição química os seguintes elementos: ácido cítrico (acidulante); sorbato de potássio (conservante); benzoato de sódio (conservante); sucralose (edulcorante); extrato de própolis (ativo); água mineral e aromatizante. Patent Document No. PI0703369-9 describes propolis-flavored water, which has a pleasant, ready-to-drink flavor, dispensing with no dilution and the full benefit of propolis, bringing together the following elements in its chemical composition: citric acid (acidulant); potassium sorbate (preservative); sodium benzoate (preservative); sucralose (sweetener); propolis extract (active); mineral water and flavoring.
Os aromatizantes aumentam a aceitabilidade dos alimentos, melhorando o seu aroma; desde o século XIX são sintetizados numerosos aromatizantes químicos. A cumarina foi sintetizada em 1868; o aroma de baunilha em 1874;
em 1884 sintetizou-se o aroma de canela. Até o século XX foram descobertos quase 1000 agentes químicos aromatizantes. Flavorings increase the acceptability of foods by improving their aroma; Since the 19th century, numerous chemical flavorings have been synthesized. Coumarin was synthesized in 1868; the vanilla aroma in 1874; In 1884 the aroma of cinnamon was synthesized. Until the twentieth century almost 1000 flavoring chemical agents were discovered.
Quase na totalidade, os aromas são usados em quantidades diminutas, se comparadas às dos outros aditivos - cerca da milésima parte das quantidades utilizadas com os conservadores. Apesar do grande número de diferentes aromas, até agora eles não mereceram maior prioridade de controle porque suas quantidades utilizadas são muito pequenas. Almost all flavorings are used in small quantities compared to other additives - about one-thousandth of the amounts used with conservatives. Despite the large number of different aromas, so far they have not deserved higher priority of control because their quantities used are so small.
O método para solubilizar e potencializar o efeito aromatizante de óleos essenciais, descrito neste relatório, utiliza uma diluição do emulsificante, acrescido de aromatizante natural e água, seguida de sucussão; formam clusters que melhoram a solubilidade e a aromatização destas bebidas aquosas. O método solubiliza o aroma na agua produzindo um produto final de consumo humano e animal. Compreende as etapas de: misturar óleo essencial na concentração que varia de 0,0001% a 0,001% com o emulsificante cerca de 0,0001% a cerca de 0,001%. Adicionar a esta mistura água mineral na proporção de 1 :100 e sucussionar, conforme método homeopático. A liberação da energia contida nas moléculas da mistura, através da sucussão, forma clusters. Os clusters melhoram a solubilidade e a aromatização de bebidas aquosas. Esta mistura pode ser adicionada á qualquer água mineral para efeito de aromatização da mesma. O óleo essencial utilizado na concentração pode ser extraído da laranja, do limão, da cananga ( ylang-lang), do capim-limão, do anis, da pimenta ou outros. The method for solubilizing and enhancing the flavoring effect of essential oils described in this report uses a dilution of the emulsifier plus natural flavoring and water followed by succussion; form clusters that enhance the solubility and flavoring of these aqueous beverages. The method solubilizes the aroma in water producing a final product for human and animal consumption. It comprises the steps of: mixing essential oil at a concentration ranging from 0.0001% to 0.001% with the emulsifier about 0.0001% to about 0.001%. Add to this mixture 1: 100 mineral water and succuss according to the homeopathic method. The release of energy contained in the molecules of the mixture, through succussion, forms clusters. Clusters improve the solubility and flavoring of aqueous beverages. This mixture may be added to any mineral water for flavoring purposes. The essential oil used in the concentration can be extracted from orange, lemon, cane (ylang-lang), lemongrass, anise, pepper or others.
A solução potencializada induz a formação de uma estrutura espacial, como uma gaiola com cargas elétricas em sua superfície como um dipolo que é semelhante às cargas elétricas do soluto original, e por este motivo ele mantém
o poder de disparar o receptor com um vetor + ou -, dependendo da concentração dos agrupamentos no solvente. Pelo fato de formar agrupamentos de água ao redor do óleo, através do método de diluição seguido de sucção, formam-se clusters capazes de refinar o potencial de aromatização dos óleos essenciais como aromatizantes em águas minerais. The potentiated solution induces the formation of a spatial structure, such as a cage with electrical charges on its surface as a dipole that is similar to the electrical charges of the original solute, and for this reason it maintains the power to trigger the receptor with a + or - vector, depending on the concentration of the clusters in the solvent. By forming clusters of water around the oil, through the dilution method followed by suction, clusters are formed capable of refining the aromatization potential of essential oils as flavorings in mineral waters.
Este método de solubilização de aromatizantes naturais pode ser estendido para bebidas, cosméticos e produtos alimentícios em geral.
This natural flavoring solubilization method can be extended to beverages, cosmetics and general food products.
Claims
1. Método de solubilização e potencialização dos óleos essenciais para melhorar a aromatização da Água mineral ou do Preparado líquido aromatizado que promove a melhora na estabilidade do aroma dos óleos essenciais utilizados para aromatização de bebidas, alimentos, medicamentos, cosméticos dentre outros produtos que necessitem usar aromatizantes naturais lipossolúveis em soluções hidrossoluveis, caracterizado por compreender as etapas de: 1. Method of solubilization and potentiation of essential oils to improve the aromatization of mineral water or liquid flavored preparations that promotes the improvement of aroma stability of the essential oils used for flavoring beverages, food, medicines, cosmetics and other products that need to be used. fat-soluble natural flavoring agents in water-soluble solutions, characterized by the steps of:
• misturar óleo essencial na concentração que varia de 0,0001% a 0,001 % com o emulsificante cerca de 0,0001 % a cerca de 0,001 %; • mixing essential oil at a concentration ranging from 0.0001% to 0.001% with the emulsifier about 0.0001% to about 0.001%;
• Adicionar a esta mistura, água mineral na proporção de 1 :100; • Add to this mixture 1: 100 mineral water;
• Sucussionar a mistura, conforme método homeopático até a formação de clusters. • Succuss the mixture according to the homeopathic method until the formation of clusters.
2. Método de solubilização e potencialização dos óleos essenciais para melhorar a aromatização da Água mineral ou do Preparado líquido aromatizado, de acordo com a reivindicação 1 , caracterizado pelo óleo essencial ser extraído de frutas cítricas, tipo laranja ou limão; Method for solubilizing and enhancing the essential oils to improve the flavoring of mineral water or the flavored liquid preparation according to claim 1, characterized in that the essential oil is extracted from citrus fruits, such as orange or lemon;
3. Método de solubilização e potencialização dos óleos essenciais para melhorar a aromatização da Água mineral ou do Preparado líquido aromatizado, de acordo com a reivindicação 1 , caracterizado pelo óleo essencial ser extraído da cananga ( ylang-lang); Method for solubilizing and potentiating the essential oils to improve the flavoring of mineral water or flavored liquid Preparation according to claim 1, characterized in that the essential oil is extracted from the canang (ylang-lang);
4. Método de solubilização e potencialização dos óleos essenciais para melhorar a aromatização da Água mineral ou do Preparado líquido aromatizado, de acordo com a reivindicação 1 , caracterizado pelo óleo essencial ser extraído do capim-limão;
A method for solubilizing and potentiating the essential oils to improve the flavoring of mineral water or the flavored liquid preparation according to claim 1, characterized in that the essential oil is extracted from lemon grass;
5. Método de solubilização e potencialização dos óleos essenciais para melhorar a aromatização da Água mineral ou do Preparado líquido aromatizado, de acordo com a reivindicação 1 , caracterizado pelo óleo essencial ser extraído do anis; A method for solubilizing and potentiating the essential oils for improving the flavoring of mineral water or the flavored liquid preparation according to claim 1, characterized in that the essential oil is extracted from the aniseed;
6. Método de solubilização e potencialização dos óleos essenciais para melhorar a aromatização da Água mineral ou do Preparado líquido aromatizado, de acordo com a reivindicação 1 , caracterizado pelo óleo essencial ser extraído da pimenta.
Method for solubilizing and potentiating the essential oils to improve the flavoring of mineral water or the flavored liquid preparation according to claim 1, characterized in that the essential oil is extracted from pepper.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BRBR1020130232343 | 2013-09-11 | ||
| BRBR102013023234-3A BR102013023234A2 (en) | 2013-09-11 | 2013-09-11 | Solubilization method and potentiation of essential oils to improve flavoring of mineral water or flavored liquid preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2015035489A1 true WO2015035489A1 (en) | 2015-03-19 |
Family
ID=52664862
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/BR2014/000335 WO2015035489A1 (en) | 2013-09-11 | 2014-09-10 | Method for solubilizing and potentiating essential oils in order to improve the flavour of mineral water or a flavoured liquid preparation |
Country Status (2)
| Country | Link |
|---|---|
| BR (1) | BR102013023234A2 (en) |
| WO (1) | WO2015035489A1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1118019A (en) * | 1965-06-11 | 1968-06-26 | Co Ro As | Emulsification of essential oils |
| US6086938A (en) * | 1997-12-24 | 2000-07-11 | Quest International B.V. | Process for preparing an emulsion concentrate for soft drinks, the resultant concentrate and soft drink obtainable therefrom |
| BRPI0703369A2 (en) * | 2007-08-14 | 2009-03-31 | Apis Vida Ltda | propolis flavored water |
| US20090196972A1 (en) * | 2008-02-04 | 2009-08-06 | Adelmo Monsalve-Gonzalez | Natural Flavor Enhancement Compositions for Food Emulsions |
| US20130064954A1 (en) * | 2011-09-08 | 2013-03-14 | Maria Ochomogo | Microemulsion Concentrates and Nanoemulsion Flavorant Compositions For Food Applications |
-
2013
- 2013-09-11 BR BRBR102013023234-3A patent/BR102013023234A2/en not_active IP Right Cessation
-
2014
- 2014-09-10 WO PCT/BR2014/000335 patent/WO2015035489A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1118019A (en) * | 1965-06-11 | 1968-06-26 | Co Ro As | Emulsification of essential oils |
| US6086938A (en) * | 1997-12-24 | 2000-07-11 | Quest International B.V. | Process for preparing an emulsion concentrate for soft drinks, the resultant concentrate and soft drink obtainable therefrom |
| BRPI0703369A2 (en) * | 2007-08-14 | 2009-03-31 | Apis Vida Ltda | propolis flavored water |
| US20090196972A1 (en) * | 2008-02-04 | 2009-08-06 | Adelmo Monsalve-Gonzalez | Natural Flavor Enhancement Compositions for Food Emulsions |
| US20130064954A1 (en) * | 2011-09-08 | 2013-03-14 | Maria Ochomogo | Microemulsion Concentrates and Nanoemulsion Flavorant Compositions For Food Applications |
Non-Patent Citations (1)
| Title |
|---|
| CLOVER, A.M.: "Hahnemann's theories of potentization..", BRITSH HOMOEOPATHIC JOURNAL, vol. 76, no. 4, 1987, pages 195 - 198 * |
Also Published As
| Publication number | Publication date |
|---|---|
| BR102013023234A2 (en) | 2015-08-11 |
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