Perfume compositions – Perfume compositions
Reexamination Certificate
2000-05-19
2003-02-04
Warden, Jill (Department: 1743)
Perfume compositions
Perfume compositions
C436S020000, C436S024000, C436S164000, C436S055000, C436S163000, C426S665000, C426S442000
Reexamination Certificate
active
06514933
ABSTRACT:
BACKGROUND OF THE INVENTION
Our invention is directed to a process and electronic data processing software program for carrying out same, for the creation of flavor or fragrance formulations or for the determination of the use of a flavor or fragrance ingredient in a flavor or fragrance formulation or a use thereof in or on a perfume composition, perfumed article, cologne, foodstuff, beverage, oral care composition and/or chewing gum where the flavor or fragrance formulation or ingredient have a particular and desired solubility in a solvent such as water.
The process is carried out using apparatus which is a laser light beam transmitter fitted with a light scattering means and having attached thereto titration means.
The use of automatic titrators for the investigation of such protocols such as water treatment protocols concerning ascertaining how zeta potential changes with the addition of charged salts can improve flocculation procedures is disclosed in the brochure entitled
THE ZETASIZER RANGE AUTOMATED DISPERSION TECHNOLOGY SOLUTIONS
, published by Malvern Instruments Inc. of 10 Southville Road, Southborough, Mass. 01772. Furthermore, a brochure entitled
DynaPro Dynamic Light Scattering Results Summary
, published by Protein Solutions discloses the theory overview and data implementation of dynamic light scattering apparatus whereby monochromatic laser light passes through a solution of non-interacting molecules and the fluctuation and scattered intensity caused by molecules or particles moving in Brownian motion is measured. The speed at which the molecules move is indicated to be inversely related to their size, and it is disclosed in the Protein Solutions publication that the parameter measured is known as the Translational Diffusion Coefficient (Dt) whereby the apparent Hydrodynamic Radius (Rh) of the particles can then be calculated with known temperature and solvent viscosity. The scattered light passes through a photo detector and photon correlator and computer equipped with electronic data processing software for ascertaining particle size.
Nothing is set forth in the Protein Solutions brochure or in the Malvern Instruments brochure disclosing a process for the creation of a fragrance or flavor formulation or ascertainment of the use of a fragrance or flavor ingredient in a fragrance or flavor formulation or a use thereof in a fragrance composition, perfumed article, cologne, foodstuff, beverage, oral care composition or chewing gum, wherein the flavor or fragrance ingredient or flavor or fragrance formulation has predicted solvent solubility.
It is well known that a need exists for the ability to create, on an industrial scale, flavor or fragrance compositions which have a defined and predictable solubility in a solvent such as water so that such flavor or fragrance formulations can be utilized in aqueous compositions or in aqueous systems such as liquid fabric softener compositions, liquid detergent compositions, detergents which are powdered which come in contact with large amounts of water such as in washing machines, powdered fabric softeners or fabric softener tablets which come in contact with large amounts of water during the washing machine procedure and the like.
Nothing in the prior art, however, discloses a technique for fulfillment of the above-stated need.
THE INVENTION
Our invention sets forth a process and electronic data processing software program for carrying out same, for the creation of a flavor or fragrance formulation or for the determination of the use of a fragrance or flavor ingredient in a fragrance or flavor formulation or use thereof in or on a perfume composition, perfumed article, cologne, perfumed polymer, foodstuff, beverage, oral care product (e.g., mouthwash or toothpaste) and/or chewing gum.
The process of our invention effects the determination of solvent solubility of such materials thereby enabling the use of such materials in solvent (e.g., water) systems.
Such water systems are affiliated with washing procedures such as those carried out in the process of washing fabrics and the like.
The process of our invention uses, inter alia, apparatus which is a laser light beam transmitter fitted with a light scattering means, for example, the DynaPro-LSR Molecular Sizing Instrument manufactured by Protein Solutions, Inc. of 1224 West Main Street, Suite #777, Charlottesville, Va. 22903. In carrying out the process of our invention, such laser light beam transmitter fitted with light scattering means has attached thereto a titration means consisting of two burettes:
(a) a “sample” burette holding one or more flavor or fragrance ingredients or a fragrance or flavor formulation; and
(b) a “titrant” burette holding a solvent such as water.
The burettes may also contain gelatin and/or a surfactant such as didecylammonium chloride.
The purpose of the surfactant is for the formation of micelles containing flavor or fragrance or flavor formulation or fragrance formulation. The use of the gelatin is to form encapsulated flavor or fragrance oils or flavor formulation or fragrance formulation oils which are encapsulated with a hard gelatin shell formed by means of coacervation as a result of the gelatin precipitating around globules of flavor or fragrance or flavor formulation or fragrance formulation oil formed at the “endpoint” of the titration.
In general the surfactant useful in the practice of our invention are of the formula:
wherein R
1
and R
2
are the same or different C
5
-C
20
alkyl, alkenyl, alkadienyl aryalkyl, alkarylalkyl, aryalalkyl and alkatrienyl for example, n-decyl, n-undecyl phenylethyl, phenylpropyl and o-ethylphenyl n-propyl. More specifically, a preferred surfactant is the dicecylammonium chloride having the structure:
In the foregoing generic structure, to wit:
X represents halogen, e.g., chloro, bromo or iodo; or X represents hydroxyl.
The solvent and fragrance or flavor ingredient or flavor or fragrance formulations are automatically titrated into the light scattering means where a dynamic titrant/sample mixture is formed proximate a monitoring device. When using gelatin, coacervation of the gelatin around the fragrance or flavor microdroplet takes place first forming microcapsules and then enlarging same during the titration procedure. The formation of the microdroplets takes place during the titration at the “endpoint” when the single phase liquid mixture reaches a point where the phases separate and microdroplets of flavor or fragrance ingredient or flavor or fragrance formulation form. At this “endpoint,” very shortly after formation of the microdroplets, coacervation of the gelatin contained in the solution occurs whereby the gelatin comes out of solution and coacervates around the microdroplets.
When using a surfactant, fragrance micelles are first formed and are then enlarged at the endpoint. The micelles, which are formed, are formed as a result of the presence of surfactant at the endpoint of the titration. At the end point of the titration when the micelles are formed, microdroplets of flavor or fragrance ingredient or flavor or fragrance formulation are first formed followed by formation of the micelles.
Thus, the titration proceeds to a detectable endpoint where (i) single aqueous phase converts to a two phase particle/liquid phase system, e.g., a colloidal suspension or (ii) fragrance and flavor ingredient or flavor and fragrance formulation micelles or microcapsules are formed in the system and then enlarged.
Monitoring for the endpoint appearance, using specially designed electronic data processing software as set forth in detail, infra, will yield information concerning particle dimensions (e.g., hydration diameter) and will then yield water solubility data using derived algorithms, also as described in detail, infra.
More specifically, our invention provides a process for the creation of a fragrance or flavor formulation or ascertainment of the use of a flavor or fragrance ingredient in a fragrance formulation or use thereof on or in a foodstuff, beverage, chewing gum or oral care formulat
Incorvia Michael J.
Young Timothy Jay
Cole Monique T.
International Flavors & Fragrances Inc.
Liberman Arthur L.
Warden Jill
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