Development of a fully water-dilutable mint concentrate based on a food-approved microemulsion.

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作者： Claudia,Benkert ^[1] ; Auriane,Freyburger ^[1] ; Verena,Huber ^[2] ; Didier,Touraud ^[3] ; Werner,Kunz ^[4]

作者单位： Institute of Physical and Theoretical Chemistry, University of Regensburg, D-93040 Regensburg, Germany. ^[1] Institute of Physical and Theoretical Chemistry, University of Regensburg, D-93040 Regensburg, Germany. Electronic address: verena1.huber@ur.de. ^[2] Institute of Physical and Theoretical Chemistry, University of Regensburg, D-93040 Regensburg, Germany. Electronic address: didier.touraud@ur.de. ^[3] Institute of Physical and Theoretical Chemistry, University of Regensburg, D-93040 Regensburg, Germany. Electronic address: werner.kunz@ur.de. ^[4]

关键词 Acesulfame Potassium (PubChem CID: 11074431)Aspartame (PubChem CID: 134601)Chlorophyll (PubChem CID: 16667503)Essential oil Ethanol (PubChem CID: 702)Food-approved microemulsions Mentha spicata L.O/W microemulsions Paprika Oleoresin (PubChem CID: 11980947)Polysorbate 60 (PubChem CID: 91667948)Sodium N-Cyclohexylsulfamate (PubChem CID: 23665706)Sweetening and coloring additives

主题词乳状剂(Emulsions);薄荷属(Mentha);油类, 挥发(Oils, Volatile);表面活性剂(Surface-Active Agents);水(Water)

DOI 10.1016/j.foodchem.2021.131230

PMID 34627088

发布时间 2021-11-24

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