Cleaning compositions for solid surfaces – auxiliary compositions – Cleaning compositions or processes of preparing – Heterogeneous arrangement
Reexamination Certificate
1999-12-21
2001-03-13
Douyon, Lorna M. (Department: 1751)
Cleaning compositions for solid surfaces, auxiliary compositions
Cleaning compositions or processes of preparing
Heterogeneous arrangement
C510S334000, C510S394000, C510S444000, C510S452000, C510S470000, C510S474000
Reexamination Certificate
active
06200949
ABSTRACT:
BACKGROUND OF THE INVENTION
Our invention relates to compositions suitable as long lasting fragranced consumable articles, including but not limited to underarm deodorant compositions, antiperspirant sticks, detergents, fabric softener compositions and fabric softener articles.
It is well known in the art to produce fragrance compositions for detergents and for deodorants and antiperspirants. In the case of deodorants and antiperspirants, it is well known to produce such materials wherein a fragrance is released from the composition after application of the composition to the skin, that is body-activated fragrances. In this case, it is desired that such products produce a low level of odor prior to application to the skin, but which release fragrances at a steady raised level after application to the skin.
It is also known in the art to control human body odors by the use of deodorant products, particularly in the underarm area of the body. Deodorant products generally contain a perfume or other odor-masking ingredients in a vehicle from which active ingredients may be deposited on the skin. The deodorant products may be in the form of solid or semisolid sticks.
It is also known in the art to mask “detergent” type aromas in consumable articles, including detergents, fabric softener compositions and fabric softener articles.
Thus, particular needs exist for (i) a deodorant or antiperspirant composition having a pleasant fragrance which lasts for a long time; and (ii) fabric softener compositions, detergents and fabric softener articles having a pleasant fragrance which lasts for a long time.
It is known to delay release of a fragrance from consumable materials, such as detergents, fabric softeners, fabric softener articles and deodorant sticks, by methods such as micro encapsulation of the fragrance substance. However, delayed fragrance release from such compositions and articles have not been effectively obtained using microencapsulation, principally because microencapsulating a fragrance in a water-containing base, such as a water-containing deodorant stick base, dissolves the protective microencapsulation encoding and prematurely releases the fragrance. Indeed, several attempts at attaining fragrance longevity for such products have been made in the art employing encapsulation and spray drying techniques. Prior methods have produced inconsistent results, either because they have involved a rupturing of microcapsule walls by mechanical pressure to achieve fragrance release or encapsulating polymers have generally presented incompatibility problems with the fragrance resulting in distortion of the fragrance profile.
The use of modified starches in the food flavor area for encapsulation of food flavors is taught by the
Technical Service Bulletin
for “HI-CAP™ 100,” a product manufactured by National Starch and Chemical Company, Food Products Division, 10 Finderne Avenue, Bridgewater, N.J. 08807-0500. In the
Technical Service Bulletin
for HI-CAP™ 100, it is indicated:
“Spray-dried flavors prepared with HI-CAP™ 100 can be used in a variety of finished food products. These include dry beverage mixes reconstituted by the addition of water . . . ”
Furthermore, the
Technical Service Bulletin
for HI-CAP™ 100 indicates a procedure for encapsulation, to wit;
“1. Disperse HI-CAP[™] 100 in water with good agitation.
2. Heat the dispersion to 180° F. (82° C.)[.]
3. Cool the suspension to the desired temperature. If a cloud emulsion is to be prepared, the starch suspension should be kept at a higher temperature than the melting point of the fat.
4. Add the flavor oil or melted fat with agitation to form the pre-emulsion.
5. Emulsify to a particle size of 1- to 2-microns using the appropriate equipment (Colloid mill, homogenizer, blender, etc.)[.]
6. Spray dy the emulsion.”
In a bulletin for another modified starch, NARLEX® PPE1388
, National Starch & Chemical
indicates that “At high oil loads, 100% NARLEX® PPE1388 and 0% maltodextrin is recommended.” In another section of the brochure on NARLEX® PPE1388 (a modified hydrophobic starch, that is starch sodium octenyl succinate), National Starch & Chemical Company indicates:
“Encapsulates 40% oil with:
Retention equal to 20% loading
Oxidation resistance equal to 20% loading
Surface oil equal to 20% loading
Can be spray dried at high solid concentrations of ~40% vs. 20-35% for traditional systems based on OSA/maltodextrine blends, gum arabic etc. . . . ”
The novel compositions of our invention and the novel processes are not disclosed in such brochures. Thus, nothing in the prior art states the advantage of encapsulating hydrophilic fragrances in a combination of maltodextrin and hydrophobic modified starch.
U.S. Pat. No. 5,614,179 (incorporated by reference herein) teaches deodorant products containing a polymer/fragrance encapsulated bicarbonate ingredient. A deodorant or antiperspirant-deodorant cosmetic stick comprises an organic matrix having a dispersed particle phase of an encapsulated bicarbonate salt such as sodium bicarbonate. The particle surfaces are coated with a film forming medium comprising a blend of a polymer and a fragrance. When this product is applied to underarm surfaces, the deodorizing activity is signaled by the release of a fragrance aroma.
U.S. Pat. No. 4,731,243 (incorporated by reference herein) teaches deodorant and/or antiperspirant sticks which contain suspended therein fragrance containing polymeric pellets containing 1 to 80% fragrance. The polymeric pellets are produced by means of cryogenically grinding an extruded mixture of perfume composition and polymer. U.S. Pat. No. 4,428,869, which is also incorporated by reference herein, teaches a microcapsule suspension of a fragrance which yields a continuously high fragrance intensity release evenly and uniformly over an extended period of time.
None of these prior disclosures achieve a fragrance release effect for detergents and other consumable articles in the manner that the instant invention does.
Thus, it is still desired to provide consumable articles, e.g., deodorant or antiperspirant compositions, detergents, fabric softener compositions or fabric softener articles having a delayed release of fragrance over a long period of time without decomposition of the fragrance. It is particularly desired to provide such a product wherein the fragrance is released after contact of the composition with skin moisture.
None of the foregoing prior art teaches the use of the starch esters employed by the present invention in combination with maltodextins to encapsulate a fragrance whereby the resulting fragrance is released evenly and intensively over a long period of time.
THE INVENTION
Our invention relates to a process for forming controllably releasable fragrance-containing consumable articles, including but not limited to solid detergent compositions containing encapsulated fragrances; solid fabric softener compositions containing encapsulated fragrances; fabric softener articles containing encapsulated fragrances in the interstices thereof; deodorant sticks containing encapsulated fragrances; and antiperspirant sticks containing encapsulated fragrances.
The process for forming the encapsulated fragrances includes the steps of:
(a) forming an aqueous fragrance emulsion, which includes a modified starch as well as a maltodextrin and the fragrance;
(b) spray drying or freeze drying the resultant emulsion to form a fragrance-containing powder; and
(c) mixing a solid consumable article base (for example, a detergent base, a fabric softener base, a deodorant stick base or an antiperspirant stick base) with the fragrance-containing powder.
Our invention is also related to products produced by means of such process as well as uses thereof.
More specifically, our invention is directed to a process for forming a solid phase controllably releasable fragrance-containing consumable material comprising the steps of:
(i) admixing by means of homogenization water, a maltodextrin, a hydrophobic modified starch and at least one hydrophilic fragranc
Reijmer Henricus Gerardus Maria
Shefer Adi
Douyon Lorna M.
International Flavors and Fragrances Inc.
Liberman Arthur L.
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