A METHOD FOR PREPARING AN ESSENTIAL OIL EMULSION

    公开(公告)号:WO2020231351A2

    公开(公告)日:2020-11-19

    申请号:PCT/TH2020/000027

    申请日:2020-04-24

    摘要: The present invention relates to a method for preparing an essential oil emulsion comprising the steps of: (a) preparing a polyvinyl alcohol solution at a concentration of 1-2%wt by gradually adding polyvinyl alcohol powder in water, heating at a temperature of 50-75°C, and stirring continuously to obtain the polyvinyl alcohol solution, (b) preparing a mixture of vinyl monomer and essential oil with a volume ratio of vinyl monomer to essential oil in a range of 1:1-5 by weighing vinyl monomer and essential oil and mixing them in a container to obtain the mixture of vinyl monomer and essential oil, gradually adding the mixture from the step (b) to the polyvinyl alcohol solution from the step (a), adding an initiator at 1-2%wt of vinyl monomer, continuously purging the solution surface with nitrogen gas, continuously stirring the solution and maintaining the temperature in a range of 80-85°C for 2-5 hr to obtain an opaque, white essential oil emulsion, discontinuing heating and keeping stirring for 2-5 hr until the temperature returns to a room temperature to obtain a homogeneous, opaque, white emulsion with no precipitation.

    NATURAL FOOD PRESERVATIVE FORMULATION
    3.
    发明申请

    公开(公告)号:WO2019038681A3

    公开(公告)日:2019-02-28

    申请号:PCT/IB2018/056337

    申请日:2018-08-22

    申请人: ANTONY, Benny

    发明人: ANTONY, Benny

    摘要: A natural food preservative formulation to prevent microbial spoilage and oxidative damage in a food article. The natural preservative includes constituents derived mainly from plants, such as essential oils and organic acids and plant extract. Combination of different plant derived constituents to form different natural preservative formulations are disclosed. Tailor made formulation for specific food material is also disclosed. Methods for preparing the food preservative and application of the food preservative formulation into different food article/products are also disclosed.

    녹나무 추출물을 이용한 항진균 조성물
    5.
    发明申请
    녹나무 추출물을 이용한 항진균 조성물 审中-公开
    使用CINNAMOMUM CAMPHORA SIEB提取物的抗真菌组合物

    公开(公告)号:WO2016178441A1

    公开(公告)日:2016-11-10

    申请号:PCT/KR2015/004477

    申请日:2015-05-04

    发明人: 박매호

    IPC分类号: A01N65/24

    CPC分类号: A01N65/24 Y02A50/349

    摘要: 본 발명은 녹나무 추출물을 이용한 항진균 조성물에 관한 것으로, 더욱 상세하게는 녹나무의 유기용매 추출물이 함유되어 문고병균, 도열병균, 탄저균 및 잿빛 곰팡이균 등과 같은 진균에 대해 우수한 방제효과를 나타내는 녹나무 추출물을 이용한 항진균 조성물에 관한 것이다.

    摘要翻译: 本发明涉及一种使用樟树樟芝提取物,更具体地说,涉及一种抗真菌组合物的抗真菌组合物,该抗真菌组合物使用含有樟脑樟脑的有机溶剂提取物的樟芝提取物,从而对真菌具有优异的驱避效果 例如丝核丝杆菌,稻瘟病菌,炭疽芽孢杆菌和灰葡萄孢(Botrytis cinerea)。