EP3655111A1 - KAPSEL ZUR HERSTELLUNG VON KOSMETISCHEN ODER DERMATOLOGISCHEN PRÄPARATEN ODER VON SÜßSPEISEN - Google Patents
KAPSEL ZUR HERSTELLUNG VON KOSMETISCHEN ODER DERMATOLOGISCHEN PRÄPARATEN ODER VON SÜßSPEISENInfo
- Publication number
- EP3655111A1 EP3655111A1 EP17733539.5A EP17733539A EP3655111A1 EP 3655111 A1 EP3655111 A1 EP 3655111A1 EP 17733539 A EP17733539 A EP 17733539A EP 3655111 A1 EP3655111 A1 EP 3655111A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- capsule
- substances
- receiving space
- water
- capsule according
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 239000002775 capsule Substances 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 239000002537 cosmetic Substances 0.000 title claims abstract description 16
- 235000011850 desserts Nutrition 0.000 title description 7
- 239000000126 substance Substances 0.000 claims abstract description 63
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 239000006071 cream Substances 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 235000021185 dessert Nutrition 0.000 claims abstract description 9
- 230000009471 action Effects 0.000 claims abstract description 8
- 239000006210 lotion Substances 0.000 claims abstract description 5
- 239000002674 ointment Substances 0.000 claims abstract description 5
- 241000195940 Bryophyta Species 0.000 claims abstract description 4
- 235000011929 mousse Nutrition 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims abstract description 4
- 239000012528 membrane Substances 0.000 claims description 15
- 230000002209 hydrophobic effect Effects 0.000 claims description 13
- 238000000605 extraction Methods 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 9
- 239000000839 emulsion Substances 0.000 claims description 8
- 239000003925 fat Substances 0.000 claims description 8
- 235000019197 fats Nutrition 0.000 claims description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 239000003995 emulsifying agent Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 229920002125 Sokalan® Polymers 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 4
- -1 flavorings Substances 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 235000010445 lecithin Nutrition 0.000 claims description 4
- 239000000787 lecithin Substances 0.000 claims description 4
- 229940067606 lecithin Drugs 0.000 claims description 4
- 230000003068 static effect Effects 0.000 claims description 4
- 150000003626 triacylglycerols Chemical class 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 229940043375 1,5-pentanediol Drugs 0.000 claims description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 3
- NIXOWILDQLNWCW-UHFFFAOYSA-N Acrylic acid Chemical compound OC(=O)C=C NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 229920000881 Modified starch Polymers 0.000 claims description 3
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 claims description 3
- 229940072056 alginate Drugs 0.000 claims description 3
- 235000010443 alginic acid Nutrition 0.000 claims description 3
- 229920000615 alginic acid Polymers 0.000 claims description 3
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 229960001631 carbomer Drugs 0.000 claims description 3
- 239000006185 dispersion Substances 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 3
- 238000004945 emulsification Methods 0.000 claims description 3
- 239000000499 gel Substances 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 235000021243 milk fat Nutrition 0.000 claims description 3
- 235000019426 modified starch Nutrition 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- WCVRQHFDJLLWFE-UHFFFAOYSA-N pentane-1,2-diol Chemical compound CCCC(O)CO WCVRQHFDJLLWFE-UHFFFAOYSA-N 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000008247 solid mixture Substances 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 claims description 2
- ACTIUHUUMQJHFO-UHFFFAOYSA-N Coenzym Q10 Natural products COC1=C(OC)C(=O)C(CC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UHFFFAOYSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 239000010775 animal oil Substances 0.000 claims description 2
- 239000003242 anti bacterial agent Substances 0.000 claims description 2
- 229940088710 antibiotic agent Drugs 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 239000004202 carbamide Substances 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- 235000010980 cellulose Nutrition 0.000 claims description 2
- 229920002678 cellulose Polymers 0.000 claims description 2
- VNFPBHJOKIVQEB-UHFFFAOYSA-N clotrimazole Chemical compound ClC1=CC=CC=C1C(N1C=NC=C1)(C=1C=CC=CC=1)C1=CC=CC=C1 VNFPBHJOKIVQEB-UHFFFAOYSA-N 0.000 claims description 2
- 229960004022 clotrimazole Drugs 0.000 claims description 2
- 235000019868 cocoa butter Nutrition 0.000 claims description 2
- 229940110456 cocoa butter Drugs 0.000 claims description 2
- 239000005515 coenzyme Substances 0.000 claims description 2
- 235000017471 coenzyme Q10 Nutrition 0.000 claims description 2
- 229940110767 coenzyme Q10 Drugs 0.000 claims description 2
- ACTIUHUUMQJHFO-UPTCCGCDSA-N coenzyme Q10 Chemical compound COC1=C(OC)C(=O)C(C\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UPTCCGCDSA-N 0.000 claims description 2
- 239000006260 foam Substances 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 229920002674 hyaluronan Polymers 0.000 claims description 2
- 229960003160 hyaluronic acid Drugs 0.000 claims description 2
- 239000000416 hydrocolloid Substances 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
- 239000000711 locust bean gum Substances 0.000 claims description 2
- 239000013521 mastic Substances 0.000 claims description 2
- 239000002480 mineral oil Substances 0.000 claims description 2
- 150000008105 phosphatidylcholines Chemical class 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 229940032147 starch Drugs 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 150000008163 sugars Chemical class 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 235000019871 vegetable fat Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 239000011782 vitamin Substances 0.000 claims description 2
- 229940088594 vitamin Drugs 0.000 claims description 2
- 229930003231 vitamin Natural products 0.000 claims description 2
- 235000013343 vitamin Nutrition 0.000 claims description 2
- 239000001993 wax Substances 0.000 claims description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- 230000001419 dependent effect Effects 0.000 claims 2
- 230000001804 emulsifying effect Effects 0.000 claims 2
- 238000010926 purge Methods 0.000 claims 2
- 239000001913 cellulose Substances 0.000 claims 1
- 235000019864 coconut oil Nutrition 0.000 claims 1
- 239000003240 coconut oil Substances 0.000 claims 1
- 229940000033 dermatological agent Drugs 0.000 claims 1
- 239000003241 dermatological agent Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 claims 1
- 229940045136 urea Drugs 0.000 claims 1
- 239000004615 ingredient Substances 0.000 description 5
- 239000003755 preservative agent Substances 0.000 description 4
- 230000002349 favourable effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 206010011416 Croup infectious Diseases 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 235000019489 Almond oil Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 239000008168 almond oil Substances 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012864 cross contamination Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000012171 hot beverage Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000005204 segregation Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000002316 solid fats Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
- 239000007762 w/o emulsion Substances 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
- B65D85/8043—Packages adapted to allow liquid to pass through the contents
- B65D85/8049—Details of the inlet
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/80—Emulsions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
- A23L35/10—Emulsified foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
- A61K8/04—Dispersions; Emulsions
- A61K8/044—Suspensions
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
- A61K8/04—Dispersions; Emulsions
- A61K8/046—Aerosols; Foams
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
- A61K8/04—Dispersions; Emulsions
- A61K8/06—Emulsions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a capsule comprising a closed one
- the containment area of these capsules contains roasted and ground coffee beans extracted with pressurized hot water. This is done by means of a customized to the structure of the respective capsule
- Extraction device (so-called coffee capsule machines).
- Capsules for the production of coffee are for example in the publications
- the present invention is based on the object to enable by a further development of the generic capsules, the portionwise production of different products, instead of coffee or other drinks.
- this object is achieved in a capsule of the type mentioned above in that the receiving space substances for
- a cosmetic or dermatological preparation in particular an ointment, cream, lotion or gel contains, and that the capsule is designed so that the introduced under pressure into the receiving space water flushes the substances substantially completely through the outlet opening of the receiving space and thereby emulsified, suspended and / or dissolves.
- this object is achieved in a capsule of the type mentioned above in that the receiving space substances for
- Preparation of a sweet, in particular a cream, mousse or sauce contains, and that the capsule is designed so that the introduced under pressure into the receiving space water flushes the substances substantially completely through the outlet opening from the receiving space and thereby emulsified, suspended and / or dissolves.
- both variants of the invention have in common that for the production of the respective product essentially the complete contents of the receiving space is flushed out of the capsule - in contrast to the above-described production of coffee, in which the coffee powder is merely extracted and filtered through a filter the capsule is retained. While such a filter is lacking in the capsules of the present invention, their external structure desirably corresponds to the known coffee capsules, so that they can be combined with the same extraction devices, i.
- the substances contained in the receiving space comprise at least one hydrophobic substance.
- This hydrophobic substance is emulsified by the water during the rinsing of the capsule, so that an emulsion is formed as the basis of the product produced.
- the accommodating space may contain one or more hydrophilic substances which are dissolved or suspended in the water, depending on their solubility.
- the receiving space conveniently contains a total amount of 10 to 50 g
- the amount of water used is preferably in the range of 30 to 100 ml, or one to four times the amount based on the amount of substances.
- the receiving space is bounded by a film or membrane, in which under the action of the introduced under pressure
- This film or membrane is oriented when inserting the capsule in an extraction device down, ie, the water is introduced from above and exits down from the capsule.
- the film or membrane may be made of plastic, of metal (eg aluminum) or a composite material, or of a biodegradable material.
- the opening means provided according to the invention may comprise one or more weakening lines or predetermined breaking points in the film or membrane. In this case, the film or membrane ruptures or breaks at the appropriate point only under the pressure of water and without the action of another element.
- the opening means comprise at least one opening element, in particular a mandrel, wherein the pressure-introduced water causes a relative movement between the at least one opening element and the film or membrane, so that the film or membrane of the at least one
- Opening element is pierced. This mechanism allows generation of the outlet opening already at a lower water pressure, but above all, the required pressure can be set more accurately.
- the pressure of the introduced water is typically more than 1 bar, preferably more than 5 bar, more preferably more than 10 bar.
- the optimum water pressure may also depend on the type and amount of substances to be emulsified, suspended and / or dissolved.
- the capsule comprises a static mixing element, which is flowed through after leaving the receiving space in order to promote the emulsification, suspension and / or dissolution of the substances by the water.
- the static mixing element which is flowed through after leaving the receiving space in order to promote the emulsification, suspension and / or dissolution of the substances by the water.
- the mixing element can comprise a system of flow channels which effects a rapid and possibly turbulent flow of the water, and thus intensive mixing with the substances flushed out of the receiving space.
- the principle possible alternative, in which a static mixing element is not integrated into the capsule, but in a region of the extraction device, which is flowed through after leaving the capsule, is less favorable within the scope of the invention. This is because there is a cross-contamination of the device when it is used for the production of various products.
- the capsule according to the invention is therefore preferably adapted to those extraction devices in which the product, after exiting the capsule, flows directly into a collecting vessel and has no contact with parts of the device, e.g. described in DE 603 04 325 T2.
- the receiving space is preferably delimited by a further film or membrane in which an inlet opening arranged essentially opposite the outlet opening can be produced, in particular by mechanical means of an extraction device.
- This slide or Membrane oriented upwardly using the capsule may be formed of the same or different material as the film or membrane in which the outlet orifice is created.
- Galenic preparations for cosmetic or dermatological preparations are generally based on an emulsion of a hydrophilic water phase and a hydrophobic oil or fat phase.
- the two phases are usually emulsified mechanically by means of high speed stirrers, mixers or the like to produce a water-in-oil or oil-in-water emulsion.
- the sufficient stability of this emulsion against segregation can only be ensured by the addition of emulsifiers.
- preservatives must be added as a rule to ensure microbial stability.
- both emulsifiers and preservatives can be harmful to the skin when applied topically and are often the cause of allergies.
- Preservatives contain. Therefore, pharmacists and beauticians are increasingly producing corresponding ointments, creams, lotions and gels fresh, which, however, represents a huge effort.
- the ingredients must be weighed and heated according to a recipe in a vessel before they can then be emulsified and filled with a homogenizer.
- the vessels and stirrers must be cleaned afterwards. It takes a lot of time and material lost.
- ingredients such as ascorbic acid or polyunsaturated fatty acids, in the capsule accommodate, without being harmed. Only immediately after contact with the water, i. after production by means of the extraction device, the storage time of such preparations begins to run off.
- the at least one hydrophobic substance is preferably a typical basic substance for an ointment, cream or lotion selected from vegetable, animal and mineral oils, fats and waxes, synthetic triglycerides, phosphatidylcholines and lecithin, their hydrogenated or partially hydrogenated derivatives, as well as perfume oils.
- the receiving space usually also contains one or more hydrophilic substances that can fulfill a wide variety of functions in the cosmetic or dermatological preparation, be it as an active ingredient, excipient or thickener.
- the at least one hydrophilic substance may e.g. be selected from xanthan,
- Hyaluronic acid polyacrylic acids (e.g., carbomer), guar gum, mastic, urea,
- Pentyleneglycol vitamins (e.g., ascorbic acid), coenzymes (e.g., coenzyme Q10), and perfumes.
- vitamins e.g., ascorbic acid
- coenzymes e.g., coenzyme Q10
- perfumes e.g., perfumes.
- the receiving space may in particular also contain one or more dermatological active substances, for example, for the production of corresponding preparations.
- Cosmetic active substances for example, for the production of corresponding preparations.
- hydrophilic substances are dispersed in the at least one hydrophobic substance, preferably in powder form. This has the advantage that clumping of the water-soluble or swellable substances upon contact with the water is avoided. Further, by dispersing, the volume is reduced against a non-dispersed powder, so that the filling amount in the receiving space can be increased. desserts
- a dessert can be freshly prepared in portions in a very simple manner, the capsule contains the ingredients of the sweet to be prepared in anhydrous form.
- the at least one hydrophilic substance when flushing the receiving space with water, can be emulsified in such a way that a dessert with a very good homogeneity and texture is obtained.
- the at least one hydrophobic substance is preferably selected from vegetable fats and oils (e.g., cocoa butter or coconut fat), animal fats (e.g., milk fat), mono-, di- and triglycerides, and lecithin, their hydrogenated or partially hydrogenated derivatives, as well as
- Milk fat can be present in particular in the form of milk powder or cream powder.
- the receiving space may further contain one or more hydrophilic substances that are typically used to make desserts. these can
- hydrocolloids e.g., alginate, xanthan, guar gum, carrageenan, starch, modified starches, locust bean gum, modified celluloses
- sugars e.g., sucrose, glucose, fructose, mannose, honey
- emulsifiers e.g., flavorings, and ethanol.
- the various substances may be present in the receiving space as a solid mixture, in particular in powder form, as a liquid mixture or as a liquid dispersion, depending on the nature and proportions of the substances. It is particularly favorable if pulverulent hydrophilic substances are dispersed in the at least one hydrophobic substance, as already mentioned in connection with the cosmetic preparations
- the capsule is designed so that air is introduced during the emulsification, suspension and / or dissolution of the substances in order to foam up the dessert produced.
- This can be z. B. by means of small openings in the lower part of the capsule is sucked through the air due to a high flow velocity of the water after flowing through the receiving space.
- the present invention further relates to a process for the preparation of a cosmetic or dermatological preparation or a dessert using a capsule according to the invention, wherein water is introduced under pressure into the receiving space of the capsule with the aid of an extraction device.
- an outlet opening is produced by the opening means under the action of the water pressure.
- the substances are substantially completely rinsed out of the receiving space through the outlet opening and thereby emulsified, suspended and / or dissolved.
- the introduced water preferably has a temperature in the range of 10 to 90 ° C, more preferably 10 to 30 ° C.
- Higher temperatures such as are used in the production of coffee, are usually not required in the context of the invention, unless solid fats are contained at room temperature, which must be melted to form an emulsion.
- the room temperature should not be significantly exceeded. It may also be advantageous in certain cases to cool the capsule to a temperature of -30 ° C to 0 ° C before the introduction of the water, for example in a freezer.
- a refrigerated dessert may be prepared in the manner of ice cream (eg, milk ice, sherbet or soft ice cream). Examples
- the receiving space of a capsule of the brand Dolce Gusto from the company Nestle is filled with the following substances:
- the sealed capsule is placed in a suitable coffee capsule machine Krupps and flowed through with 30 ml of hot water (about 80 to 90 ° C).
- the cream shows an excellent distribution of the fat and water phase and is storage-stable over 3 months.
- the receiving space of a capsule of the brand Dolce Gusto from the company Nestle is filled with the following substances:
- the sealed capsule is placed in a suitable coffee capsule machine brand Krupps and flowed through with 30 to 50 ml of cold water (about 10 to 15 ° C).
- vanilla cream flows into a container provided.
- the cream shows an excellent texture and creamy taste.
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Abstract
Description
Claims
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/IB2017/053451 WO2018229524A1 (de) | 2017-06-12 | 2017-06-12 | KAPSEL ZUR HERSTELLUNG VON KOSMETISCHEN ODER DERMATOLOGISCHEN PRÄPARATEN ODER VON SÜßSPEISEN |
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Publication Number | Publication Date |
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EP3655111A1 true EP3655111A1 (de) | 2020-05-27 |
Family
ID=59227781
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP17733539.5A Withdrawn EP3655111A1 (de) | 2017-06-12 | 2017-06-12 | KAPSEL ZUR HERSTELLUNG VON KOSMETISCHEN ODER DERMATOLOGISCHEN PRÄPARATEN ODER VON SÜßSPEISEN |
Country Status (2)
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EP (1) | EP3655111A1 (de) |
WO (1) | WO2018229524A1 (de) |
Families Citing this family (1)
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BR112020023179A2 (pt) * | 2018-05-18 | 2021-02-09 | Unilever N.V. | composição alimentícia e método para preparar uma composição alimentícia |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ATE112227T1 (de) | 1992-01-28 | 1994-10-15 | Nestle Sa | Geschlossene kapsel zur zubereitung eines getränkes. |
EP1273528B1 (de) | 2001-06-28 | 2005-11-23 | Societe Des Produits Nestle S.A. | Biegsame geschlossene Kapsel |
EP3121134B1 (de) | 2002-01-16 | 2021-11-03 | Société des Produits Nestlé S.A. | Geschlossene kapsel mit öffnungsmittel |
FR2865637B1 (fr) * | 2004-01-29 | 2007-10-05 | Oreal | Procede de preparation d'une composition pour le traitement cosmetique des matieres keratiniques a partir de fluide sous pression et de composes cosmetiquement actifs pieges par des particules |
US20070196402A1 (en) * | 2006-01-27 | 2007-08-23 | L'oreal | Method of preparing a cosmetic composition, and an assembly and a refill for implementing such a method |
DE602007007894D1 (de) * | 2007-04-24 | 2010-09-02 | Nestec Sa | Verfahren zur Herstellung eines geschäumten Milchgetränkes ausgehend von einer Kartusche und Kit für solch eine Herstellung |
-
2017
- 2017-06-12 WO PCT/IB2017/053451 patent/WO2018229524A1/de unknown
- 2017-06-12 EP EP17733539.5A patent/EP3655111A1/de not_active Withdrawn
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