Alcohol base mixture for perfumed preparations

Details Alcohol base mixture for perfumed preparations Alcohol base mixture for perfumed preparations

2006-12-05

2006-12-05

Cole, Monique T. (Department: 1743)

Perfume compositions

Perfume compositions

Reexamination Certificate

active

07144853

ABSTRACT:
The invention relates to an alcoholic base mixture that contains extracts from fruit and dairy products. The mixture consists of the extract form pineapple fruit obtained by alcoholic extraction in the temperature range of from 10 to 30° C. and of the extract from yogurt obtained by alcoholic extraction in the temperature range of 10 to 30° C. The ratio of pineapple extract to yogurt extract ranges from 20:80 to 80:20. Used as a cosmetic perfumed preparation, for example as a perfume, the base mixture may generate a feeling of happiness by increasing the serotonin level, which effect is intensified by an additional bright yellow coloration.

REFERENCES:
patent: 199 41 819 (2001-03-01), None
patent: 0 875 236 (1986-11-01), None
patent: 1 106 174 (2001-06-01), None

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