CA1043265A - Air freshener gels - Google Patents
Air freshener gelsInfo
- Publication number
- CA1043265A CA1043265A CA220,085A CA220085A CA1043265A CA 1043265 A CA1043265 A CA 1043265A CA 220085 A CA220085 A CA 220085A CA 1043265 A CA1043265 A CA 1043265A
- Authority
- CA
- Canada
- Prior art keywords
- carrageenan
- gelling agent
- air freshener
- gel
- concentration
- 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.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
- A61L9/00—Disinfection, sterilisation or deodorisation of air
- A61L9/015—Disinfection, sterilisation or deodorisation of air using gaseous or vaporous substances, e.g. ozone
- A61L9/04—Disinfection, sterilisation or deodorisation of air using gaseous or vaporous substances, e.g. ozone using substances evaporated in the air without heating
- A61L9/048—Disinfection, sterilisation or deodorisation of air using gaseous or vaporous substances, e.g. ozone using substances evaporated in the air without heating air treating gels
Abstract
IMPROVED AIR FRESHENER GELS
Abstract of the Disclosure An air freshener gel consisting essentially of a novel gelling agent and an aqueous medium containing a volatile air freshener component. The novel gelling agent comprises carrage-enan, locust bean gum, and a water soluble ammonium salt having a pH greater than about 5Ø The carrageenan contains at least 40% by weight of the carrageenan, kappa carrageenan. The improved air freshener gels exhibit practically no syneresis, improved water gel strength, and water viscosity.
Abstract of the Disclosure An air freshener gel consisting essentially of a novel gelling agent and an aqueous medium containing a volatile air freshener component. The novel gelling agent comprises carrage-enan, locust bean gum, and a water soluble ammonium salt having a pH greater than about 5Ø The carrageenan contains at least 40% by weight of the carrageenan, kappa carrageenan. The improved air freshener gels exhibit practically no syneresis, improved water gel strength, and water viscosity.
Description
Background of the Invention This invention relates to an improved air freshener gel wherein an aqueous medium containing a volatile air freshener component is gelled by a new gelling age~t composition. More particularly, the invention relates to a new gelling agent composition comprising carrageenan, locust bean gum, and ammonium chloride, wherein the carrageenan contains at least 40%, by weight of the carrageenan, kappa carrageenan.
Air freshener gels and their gelling agents are well known. Generally, air freshener gels comprise an aqueous medium containing a volatile air freshener component and a gelling agent which gels the largely aqueous medium. Air freshener gels provide an ideal medium for freshening the air and are popular consumer products.
Air freshener gels operate by continuously releasing the air freshener components from the gel by the room temperature evaporation of the aqueous medium within the gel. The volatile air freshener components can include disinfectants, bactericides, insecticides, and odoriferous materials, or oils which provide a pleasant odor and/or reduce unpleasant odors.
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Heretofore, in accordance with U.S. Patent 2,927,055, air freshener gels were prepared by employing as a gelling agent -a formulation of carrageenan, locust bean gum, and potassium chloride in conjunction with sodium carboxymethylcellulose.
In accordance with the patent, the components and proportions of components of the formulation of gelling agent range as follows in percent, by weight of the complete gel formulation:
0.75 to 1.8% carrageenan, 0.2 to 0.75~ locust bean gum, 0.1 to 0.75 % potassium chloride, and 0.15 to 0.7% sodium carboxymethyl-cellulose. In accordance with U.S. Patent 2,927,055, the air freshener gel is prepared by blending the components of the gelling agent in the dry state, adding the blended components to cold water, and heating the components to 180-l90~F. with stirring, until the solids are completely dispersed. The aqueous dispersion is then cooled to 170F. and the preblended air freshener components added with stirring until a uniform disper-sion results, transferring the dispersion to a molding means, and cooling to produce the formed gel.
In accordance with Canadian Patent No. 895,825, air ' freshener gels can be prepared with gelling agents comprising mix-tures of specific carrageenan fractions, namely kappa and iota carrageenan. Specifically, the Canadian Patent teaches the use of a gelling agent composition in air freshener gels comprising kappa and iota fractions of carrageenan in which the weight ratïo of the respective components is between about 1.5:1 and about 7~
:
The Canadian Patent also teaches the optional addition of calcium and/or potassium ions in the form of their chlorides to the gelling agent composition. The optional addition of calcium or potassium ions to the gelling agent, in accordance with the Canadian Patent, is particularly useful when the gelling agent contains high concentrations of kappa carrageenan.
Air freshener gels and their gelling agents are well known. Generally, air freshener gels comprise an aqueous medium containing a volatile air freshener component and a gelling agent which gels the largely aqueous medium. Air freshener gels provide an ideal medium for freshening the air and are popular consumer products.
Air freshener gels operate by continuously releasing the air freshener components from the gel by the room temperature evaporation of the aqueous medium within the gel. The volatile air freshener components can include disinfectants, bactericides, insecticides, and odoriferous materials, or oils which provide a pleasant odor and/or reduce unpleasant odors.
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Heretofore, in accordance with U.S. Patent 2,927,055, air freshener gels were prepared by employing as a gelling agent -a formulation of carrageenan, locust bean gum, and potassium chloride in conjunction with sodium carboxymethylcellulose.
In accordance with the patent, the components and proportions of components of the formulation of gelling agent range as follows in percent, by weight of the complete gel formulation:
0.75 to 1.8% carrageenan, 0.2 to 0.75~ locust bean gum, 0.1 to 0.75 % potassium chloride, and 0.15 to 0.7% sodium carboxymethyl-cellulose. In accordance with U.S. Patent 2,927,055, the air freshener gel is prepared by blending the components of the gelling agent in the dry state, adding the blended components to cold water, and heating the components to 180-l90~F. with stirring, until the solids are completely dispersed. The aqueous dispersion is then cooled to 170F. and the preblended air freshener components added with stirring until a uniform disper-sion results, transferring the dispersion to a molding means, and cooling to produce the formed gel.
In accordance with Canadian Patent No. 895,825, air ' freshener gels can be prepared with gelling agents comprising mix-tures of specific carrageenan fractions, namely kappa and iota carrageenan. Specifically, the Canadian Patent teaches the use of a gelling agent composition in air freshener gels comprising kappa and iota fractions of carrageenan in which the weight ratïo of the respective components is between about 1.5:1 and about 7~
:
The Canadian Patent also teaches the optional addition of calcium and/or potassium ions in the form of their chlorides to the gelling agent composition. The optional addition of calcium or potassium ions to the gelling agent, in accordance with the Canadian Patent, is particularly useful when the gelling agent contains high concentrations of kappa carrageenan.
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The air freshener gels obtained in accordance with U.S.
Patent No. 2,927,055 and Canadian Patent ~o. ~95,825, have been found to exhibit undesirable gel syneresis, i.e., separation of the aqueous medium from the gel caused by gel contraction and/or inadequate water gel strength.
- It has now been found that gel syneresis problems associated with the gelling agent combinations set forth in U.S. Patent No. 2,927,055 and Canadian Patent No. 895,825, have been overcome by the improved gelling agent composition of the present invention.
It was unexpectedly found that the three component gelling agent composition of the present invention, when used to prepare ~
air fresheners gels, yields an air freshener gel exhibiting ~ ;
negligible syneresis and improved water gel strength.
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i Brie Summary of the Invention . . .
In accordance with the present invention, there is provided ~ I
an improved air freshener gel consisting essentially of about 1.5 to about 4~ of a novel gelling agent, and 98.5 to 96% of an aqueous medium containing a volatile air freshener component. ~?~
The novel gelling agent comprises: a carrageenan containing at least 40% by weight of the carrageenan, kappa carrageenan, in `
the range of from about 0.6 to about 2.0%, locust bean gum in the range of from about 0.2 to about 1.0%; and a water soluble :: ~ -ammonium salt having a pH greater than about 5.0 in the range of ;
from about 0.05 to about 1.0 % wherein the percent is percent by ; ~ ;~
. .
weight of the air freshener gel. Throughout the specification ~ ~
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and examples, all parts and percentages are by weight of the ~
; total air freshener gel, unless otherwise noted. ~`
The novel gelling agent of the present invention is useful in the preparation of air freshener gels exhibiting ~ negligible syneresis and improved water gel strength.
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Detailed DescriPtion of the Invention In accordance with the present invention, there is provided a novel gelling agent comprising carrageenan, locust bean gum, and a water soluble ammonium salt having a pH greater than about 5Ø The term "carrageenan`' is used herein to denote a sulfated polysaccharide containing at least 40~, by weight of the carrageenan, kappa carrageenan, and the remainder substan-tially lambda carrageenan. The carrageenan of the present inven-tion can be derived from a class of seaweed known as Rhodoph~ceae (red algae), subclass Florideae, and order Gigartinales. Specifi-cally, the carragsenan can be derived from species within the families Gigartinaceae, Solieriaceae, and Hypneaceae, Furcell-:
ariaceae and combinations thereof. More specifically, the car-rageenan can be derived from the genera Gigartina, Chondrus, Eucheuma, Hypnea, Furcellaria, and combinations thereof. Most specifically, the carrageenan of the present invention can be derived from e~tracts of Gigartina stellata, Chondrus crispus, Chondru9 ocellatus, Eucheuma cottonii, Hypnea musciformis, Furcellaria fastigiata, and combinations thereof. Ideally, the carrageenan of the present invention is obtained from Chondrus crispus (Irish moss), Furcellaria fastigiata, and Hypnea musciformis. -. .
The sulfated polysaccharides of the present invention are well known to the prior art and are more fully discussed in the following publications:
"Polysaccharide Gels" by Reese, D.A., Chemistry and l Industry, Vol. 19, p. 630 (1972).
`, Lerring, T., Hoppe, H.A., Schmid, O.J., Marine Algae, p. 342, Cram, DeGruyter & Co. (1969).
The carrageenan of the present invention can be recovered from dried seaweed by first washing the dried seaweed with water, extracting the washed seaweed at an alkaline pH, .. . . . . .
3f~5 - ~emoving the residue by f~ltration, drying the extract, and milling the dried carrageenan extract. Any commercially avail-able carrageenan containing at least 40~, by weight of the car-rageenan, kappa carrageenan, obtained from the genera and species previously mentioned can be used in the gelling agent of the present invention.
The locust bean gum of the present invention is readily available and generally contains about 88~ of D-galacto-D- -mannoglycan, 4~ pentan, 6% protein, 1% cellulose and 1% ash.
Locust bean gum is also known by other names, such as carob gum, ;~
; gum gatto, gum hevo, jandagum, lakee gum, Rubigum, Lupogum, Luposol, * * * : .
gum Tragon, Tragarab, and Tragasol. Locust bean gum is chemically characterized as a neutral polysaccharide containing substantially D-ga]acto-D-mannoglycan.
By water soluble ammonium salt having a pH greater than about 5.0 it is meant to denote ammonium salts such as ammonium sulfate, ammonium acetate, ammonium phosphate (dibasic), ammonium chloride, mixtures thereof, or the like. Preferably, the ammonium salt o the present invention is selected from the group consis-ting of ammonium sulfate, ammonium acetate, ammonium phosphate (dibasic), ammonium chloride, or mixtures thereof. Most preferably, the ammonium salt of the present invention is ammonium chloride.
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The ammonium chloride is generally added to the gelling agent composition in dried form. Any commercially available .~. ., . :.
ammonium chloride, i.e., technical or reagent grades, can be used in the novel gelling composition of the present invention.
In accordance with the present invention, the novel . .
gelling agent comprises carrageenan containing at least 40%, by weight of the carrageenan, kappa carrageenan, in the range of from about 0.6 to about 2.0~; locust bean gum in the range of from - -about 0.2 to about 1.0%; and a water soluble ammonium salt having -a pH greater than about 5.0 in the range of from about 0.05 to -about 1.0~. Preferably, the gelling agent of the present invention ~-comprises carrageenan containing at least 40~, by weight of the * Trademark ~;
; C-4359 ~L~43;~5 carrageenan, kappa carrageenan, in the range of from about l.O to about 1.8~; Locust bean gum in the range of from 0.4 to about 0.80;
and a water soluble ammonium salt having a pH greater than about 5.0 to about 1.0%. Most preferably, , the gelling agent of the present invention comprises about 1.5% carrageenan containing at least 40%, by weight of the carrageenan, kappa carrageenan, about 0.6% locust bean gum: and about 0.75% ammonium chloride.
The above described ranges indicated for the components of the novel gelling agent of the present invention have been found necessary to provide air freshener gels exhibiting negligible syneresis, improved water viscosity, and water gel strength.
However, the respective ranges of components in the gelling agent composition can be varied within the ranges indicated above to provide air freshener gels exhibiting various degrees ; of water viscosity, water gel strength, and syneresis, which may be desirable for particular applications.
, In formulating air freshener gels, the novel gelling .; , . .
agent of the present invention, typically comprises from about 1.5 to about 4% of the total air freshener gel while the aqueous medium containing an air treating component comprises the -remaining 98.5 to 96%. The air treating components comprise about 2 to about lO~ of the aqueous medium.
By "air treating component" is meant perfumes, bacteri-cides, essential oils, fungicides, or other desirable air treating components, or mixtures thereof. Preferably, the air treating component is a volatile material at room temperature, compatible with other components in the air freshener gel, and dispersible in aqueous medium. Oils useful for overcoming malodors can i ~, ; be used, such as oil of rose, oil of lime, oil of pine, oil of lemon, oil of spearmint, oil of wintergreen, oil of cedar wood, oil of fir Canadian, and the like. The oils mentioned above may also be used in combination with fragrances such as aromatic esters, aldehydes, ketones, and other compounds known to those skilled in the art of blending fragrances.
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' ' . ~ : ' ' ~ 4~ i5 In addition, the aqueous medium of the air freshener gel can contain carrier agents which provide increased solubility for the particular oils and fragrances used in the aqueous medium .
of the air treating gel. The carrier agents can be present i 5 in the aqueous medium of the air freshener gel in the range of about 2 to about 6%. Typically, the carrier agents comprise -~
ethanol, isopropanol, ethylene glycol, propylene glycol, hexylene ,.~ .. .
glycol, celloiolve, or the like.
Also, the aqueous medium of the air freshener gel can contain bactericides or fungicides to inhibit microbial or fungal growth within the air freshener gel. The bactericides or fungicides can be present in the aqueous medium of the air freshener gel at about 0.001 to about 0.01%. Typically, the bactericide or fungicide includes sodium benzoate, methyl butyl, or propylparahydroxy benzoate, mixtures thereof, and the like.
~, ~lso, the aqueous medium of the air freshener gel can contain water soluble or oil soluble dyes which impart color to the air freshener gel. Particularly, the water soluble or oil soluble dyes can be present in the aqueous medium of the ;. . .
air freshener gel up to about 0.05~. Typical examples of suitable ;
water soluble or oil soluble dyes are Rose Bengal dye, Uramine ~ -dye, Rhodamine dye, and the like.
In addition, the aqueous medium of the air freshener gel can j contain emulsifiers well known in the art. The emulsifiers may be anionic, such as the alkyl sulfonates, alkyl sulfates, or alkyl ;l ether sulfates, or may be non-ionic compounds such as the poly- :
ethoxylate ethers, sorbitan esters, or polyethoxylates of sorbitan esters.
¦ The air freshener gels of the present invention are 30 ~ typically prepared as follows: dry blending the gelling agent .
'~' components, i.e., carrageenan, locust bean gum, and a~nonium chloride; dispersing the dry blended gelling agent components in water having a temperature below about 90F. with stirring;
heating the dispersed gelling agent to a temperature between about 150F. and about 190F. with stirring until the dispersed gelling agent is completely dissolved; cooling the aqueous solution of gelling agent to a temperature between about 135F. and about 150F; adding an air treating agent to the cool solution of gelling agent while stirring to provide a uniform mixture of air freshener components; and cooling to a temperature below -about 100F. to cause gel formation and provide the air freshener gel. Preferably, the dispersed gelling agent is heated to a temperature of about 180F. with stirring until the solids are ~ completely dissolved. Also, it is preferred that the uniform j mixture of air ~reshener gel be poured into a suitable container or mold 80 as to provide a gel having the desired shape.
The novel gelling agent of the present invention is further illustrated by the examples which follow. All parts and percentages are by weight unless otherwise noted.
E X A M P L E
The air freshener gel can be prepared with the novel gelling agent composition of the present invention as followsO 500 grams of air freshener gel were prepared by first dry blending :, ' 7.5 grams of carrageenan, 3.0 grams of commercial grade locust bean gum, and 3.75 grams of reagent grade ammonium chloride.
The carrageenan comprises substantially kappa carrageenan, i.e., 70-80~ kappa carrageenan, and 20-30~ lambda carrageenan. The carrageenan used in this example was obtained from Stauffer Chemical Company as an extract of Chondrus crispus (Irish Moss).
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~3'~65 The dry blended gelling agent was thereafter dispersed in about 440 grams of water by stirring. The dispersed gelling -agent was then heated to a temperature of about 180F. with stirring until the dispersed solids were dissolved. The gelling agent solution was then allowed to cool to about 150F. The weight of the gelling agent solution was ad~usted to 460 grams by the addition of water. To the gelling agent solution, at a temperature of about 150F. there was added 40 grams of the air treating agent comprising 6.6 grams of oil of lemon, 3.3 grams of oil of lime, 20 grams of isopropyl alcohol, lo grams of -ethylene glycol, and 0.1 gram of Uramine dye. The air treating agent was then blended to provide a uniform air freshener -dispersion. The air freshener dispersion was then poured into crystallizing dishes measuring 7.0 centimeters in diameter by 5.0 centimeters in depth. The air freshener dispersion was then allowed to cool to room temperature to provide an air freshener gel.
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Alx freshener gel syneresis was determined as follows:
! the crystallizing dish containing the air freshener gel was ,:
covered with paraffin paper and stored in a constant temper-. .
ature incubator at 40F. After overnight incubation, the air freshener gel was removed from the incubator and allowed to equilibrate to room temperature. The paraffin paper was then removed from the air freshener gel, and the gel carefully tapped into a pre-weighed paper towel. The air freshener gel was then rotated on the paper towel to allow the paper towel to absorb excess liquid from the gel. The weight of the air freshener gel and the weight of the paper towel were then determined.
The percent syneresis is expressed as the amount of liquid ab~orbed by the paper towel, divided by the total gel weight, multiplied by 100.
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The air fresh~ner gel sample in Example l was found to exhibit a syneresis rate of less than 0.3~, determined as described above. Visually, the air freshener gel prepared in accordance with Example l exhibited no apparent syneresis.
Therefore, air freshener gels exhibiting less than 0.3%
; syneresis, determined as described above, exhibit negligible syneresis, i.e., no free flowing li~uid can be seen.
The water viscosity of the air freshener dispersion was determined as follows. The water viscosity of the air freshener dispersion was determined at 145F. with a Brookfield viscosimeter, model LVT, using the appropriate spindle and rotation rate. The water viscosity of the air freshener dispersion was llO0 centipoise, determined as described above.
The water gel strength of the air freshener gel was determined in a gel tester, Model GT-3 from Marine Colloids, Inc. The gel tester was used with a flat head plunger I measuring 0.431 inches in diameter. A dietetic scale was placed directly beneath the plunger and was used to measure the break force re~uired for the plunger to penetrate the gel material being measured. After the syneresis evaluation, the air fre~hener gel was placed in a crystallizing dish. The water gel strength was then determined by placing the crystallizing dish containing the air freshener gel sample to be measured on top of the scale. The scale was then zeroed and the flat head plunger brought down onto the surface of the gel material.
The plunger was continuously forced into the gel until a maximum force re~uired to break the gel surface was indicated.
The weight indicatad on the scale required to break the gel ,, . .: :
surface for the sample of Example l was 710 grams.
The composition of the air freshener gel prepared in accordance with Example l is set forth in Table I. The results of the air freshener evaluation relating to water, viscosity, water gel strength, and syneresis are shown in -Table VI. ; ~ ~
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',. C-4359 .' ', :' ~(~43Z~5 T A B L E
Air Freshener Gel Composition - Example No. 1 Ingredients Percent (by weight of final gel) .. Gelling Agent .
Carrageenan 1.5 , Locust Bean Gum 0.6 < Ammonium Chloride 0.75 .
. Air Treating Components Oil of Lemon 1. 33 :. :
Oil of Lime 0.67 ` .
Isopropyl Alcohol 4.0 Ethylene Glycol 2.0 . ~ .
Uramine Dye 0.02 ~:
A~ueous Medium Water 89.1 3 `:
' "'." ' E X A M P L E 2 :: .
' This example represents a control sample of air freshener gel prepared in accordance with Example I of U.S. Patent 2,927,055.
The air freshener gel was prepared in accordance with the process described for Example 1 above. The air freshener gel composition is presented in Table II.
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T A B L E II
: Air Freshener Gel Composition (Control) Ingredients Percent (By weight of Final Gel) ~ Gelling Agent : Carrageenan 1.5 Locust Bean Gum 0.25 .. ~ , .. .
. Potassium Chloride 0.5 Sodium Carboxymethyl Cellulose 0.25 Air Treating Components Oil of Rose 3.0 Isopropyl Alcohol 4.0 Ethylene Glycol 2.0 Water - Soluble Chlorophyl O.l Aqueous Medium ~-Water 88.40 '. ','~" ~ .
The water viscosity, water gel strength, and syneresis were determined as previously described in Example 1. The results of the air freshener evaluation relating to water viscosity, water gel strength, and syneresis are shown in Tahle VI.
An air freshener gel was prepared in accordance with :
Example 1 of Canadian Patent No. 895,825. The air freshener gel was prepared by the method set forth above in Example 1. The ..
composition of the air freshener gel is set forth below in .
Table III.
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'. T A B L E III
., -Air Freshener Gel Composition .
Ingredients Percent .
(By Weight :
of Final Gel) Gelling Agent .-' Carrageenan 1 Kappa 2.33 Iota 0.67 ' Air Treating Component . .
Oil of Lemon 2.31 . .:
Oil of Lime 1.00 Ethylene Glycol 4.0 ;~, Sodium Chlorophyllin 0.5 *
¦ Emulsifier (Tween 20, Atlas .
Chemical Company) 1.88 :.
Sodium Benzoate 0.1 Aqueous Medium Water 87.21 :'.' ., ':
The air freshener gel prepared in accordance with Example 3 ..
was evaluated with respect to water viscosity, water gel strength `
'~ and syneresis, in accordance with the methods set forth in Example .,~ 1. The results of the air freshener gel evaluation are shown in :
Table VI.
E X A M P L E 4 :. . :
j An air freshener gel was prepared with the composition ,. :
~'~ set forth in Example 2 of Canadian Patent No. 895,825. The method ...
:~ of preparation of the air freshener gel was as set forth in :
Example 1 above. The composition of the air freshener gel is ;:
;~ set forth below in Table IV.
* Trademark ~.
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~ C-4359 ~LQ~32~;5 - T A B L E IV -; Air Freshener Gel Composition Ingredients Percent i (By Weight of Final Gel) Gelling Agent ; Carrageenan Kappa 2.0 Iota 0.3 ~
Calcium Chloride 0 75 1 ~. .
Air Treating Components Oil of Rose 2.0 :~
Ethyl Alcohol 3 0 Rose Bengal Dye 0.5 : :
Emulsifier (Tween 20~ Atlas ~ :
Chemical Company) 1.0 ~:
Sodium ~enzoate 0.1 ;. :
Aqueous Medium Water 90 35 .: , , ` The air freshener gel prepared as described above was ~::
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evaluated with respect to water viscosity, water gel strength, . ` .
`, and syneresis. The results of this evaluation are set forth in ; Table VI.
E X A M P L E_S 5 - 9 .
In Examples 5-9, air freshener gels were prepared in accord-'l ance with the method set forth in Example 1 above. The gelling i agent compositions were varied as set forth below in Table V. ..
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;' The air freshener gels prepared in accordance with Examples 5-9 ~ : ~
I were evaluated with respect to water viscosity, water gel strength, ...... ~ :
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and syneresis, as previously set forth in Example 1. The results ~ :
of these evaluations are set forth in Table VI.
* Trademark - 14 -` A~
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~ C-4359 ~ 3Z~is -E X A M P L E S 10 and 11 - . .
In Example 10, an air freshener gel was prepared with carrageenan obtained from Chordrus crispus containing about 80%
by weight of the carrageenan, kappa carrageenan. The air freshener gel composition is set forth in Table V. The method of ; preparation of air freshener gel for this Example was as set forth in Example 1 above.
In Example 11, an air freshener gel was prepared with a .
polysaccharide extract from Hypnea musciformis corresponding to ~carrageenan. The composition of the air freshener gel prepared with this particular gelling agent combination is set forth in -'~' Table V. The method of preparation of air freshener gel in this example was as set forth above in Example 1.
Examples 10 and 11 were evaluated with respect to water viscosity, water gel strength, and syneresis as set forth above ;~; .
in Example 1. The results o~ these evaluations are set forth in Table VI. : .:
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T A B L E VI
Air Freshener Gel Evaluation Example Water Viscosity Water Gel Syneresis (Centipoise) Stren~th(grams) (Percent) 1 1100 710 0.20 2 260 690 0.67 ' 3 477 88 0.27 .
4 105 87 0.44 .
2632 705 0.17 .:
.
, 6 214 463 0.21 1 ` .
7 2064 697 0.21 8 390 517 0.34 , 9 2308 690 0.34 728 727 0.16 .
11 347 727 0.26 . :.
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, ' ! . ., : , ; j , ~.~432~5 It is apparent from Table VI with respect to Examples 1-4, that the air freshener gel prepared with the novel gelling agent composition of the present invention exhibits improved physical properties in that the level of syneresis is below 0.5~, the water gel strength is above 400 grams, and the water viscosity is below 2700 centipoise. In contrast, it is apparent ;~ from Table VI, Example 2, that air freshener gels prepared in - accordance with U.S. Patent No. 2,927,055 wherein gelling agents are used comprising carrageenan, locust bean gum, potassium chloride, and carboxymethylcellulose exhibit an undesirable level of gel syneresis, i.e., 0.67%. Also, it is apparent from Table VI, Example 3, which represents an air freshener gel prepared ~`
in accordance with Example 1 of Canadian Patent No. 895,825, wherein an air freshener gel is prepared with a gelling agent comprising kappa carrageenan and iota carrageenan that the water gel strength of the air freshener gel is undesirable, i.e., 88 grams. With respect to water gel strength, it has been found that air freshener gel9 exhibiting water gel strengths less than ` about 400 grams are undesirable because the gel is incapable of retaining its original shape. Furthermore, it is apparent from `'! ~able VI, Example 4, which represents an air freshener gel prepared in accordance with Example 2 of Canadian Patent No. `
895,825, wherein a gelling agent comprising kappa carrageenan, iota carrageenan, and calcium chloride is used that the air freshener gel exhibits undesirable water gel strength, i.e., 87.
It is apparent from Table VI, Examples 5-9 that air .; .
~ freshener gels can be prepared with the novel gelling agent ., ~ ~ ..
composition of the present invention, i.e., carrageenan, locust ~i bean gum, and ammonium chloride. The level of syneresis, water gel strength, and water viscosity as set forth in Table VI, are well within the desirable limits required for these evaluation ; parameters. ~ 8 :: ::
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It is apparent from Table VI, Examples 10 and 11 that air freshener gels exhibiting desirable water viscosity, water gel ; strength, and syneresis properties can be prepared with gelling . agents containing substantially kappa carrageenan, as indicated . .
, : 5 by Examples 10, and a polysaccharide extract from Hypnea musciformis.
. Variations may be made in proportions, procedures, and -materials without departing from the scope of this invention ..
as defined in the following claim~
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The air freshener gels obtained in accordance with U.S.
Patent No. 2,927,055 and Canadian Patent ~o. ~95,825, have been found to exhibit undesirable gel syneresis, i.e., separation of the aqueous medium from the gel caused by gel contraction and/or inadequate water gel strength.
- It has now been found that gel syneresis problems associated with the gelling agent combinations set forth in U.S. Patent No. 2,927,055 and Canadian Patent No. 895,825, have been overcome by the improved gelling agent composition of the present invention.
It was unexpectedly found that the three component gelling agent composition of the present invention, when used to prepare ~
air fresheners gels, yields an air freshener gel exhibiting ~ ;
negligible syneresis and improved water gel strength.
. .
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i Brie Summary of the Invention . . .
In accordance with the present invention, there is provided ~ I
an improved air freshener gel consisting essentially of about 1.5 to about 4~ of a novel gelling agent, and 98.5 to 96% of an aqueous medium containing a volatile air freshener component. ~?~
The novel gelling agent comprises: a carrageenan containing at least 40% by weight of the carrageenan, kappa carrageenan, in `
the range of from about 0.6 to about 2.0%, locust bean gum in the range of from about 0.2 to about 1.0%; and a water soluble :: ~ -ammonium salt having a pH greater than about 5.0 in the range of ;
from about 0.05 to about 1.0 % wherein the percent is percent by ; ~ ;~
. .
weight of the air freshener gel. Throughout the specification ~ ~
" ~ . . ~ ..
and examples, all parts and percentages are by weight of the ~
; total air freshener gel, unless otherwise noted. ~`
The novel gelling agent of the present invention is useful in the preparation of air freshener gels exhibiting ~ negligible syneresis and improved water gel strength.
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; _ 3 _ ~4~Zf~S
Detailed DescriPtion of the Invention In accordance with the present invention, there is provided a novel gelling agent comprising carrageenan, locust bean gum, and a water soluble ammonium salt having a pH greater than about 5Ø The term "carrageenan`' is used herein to denote a sulfated polysaccharide containing at least 40~, by weight of the carrageenan, kappa carrageenan, and the remainder substan-tially lambda carrageenan. The carrageenan of the present inven-tion can be derived from a class of seaweed known as Rhodoph~ceae (red algae), subclass Florideae, and order Gigartinales. Specifi-cally, the carragsenan can be derived from species within the families Gigartinaceae, Solieriaceae, and Hypneaceae, Furcell-:
ariaceae and combinations thereof. More specifically, the car-rageenan can be derived from the genera Gigartina, Chondrus, Eucheuma, Hypnea, Furcellaria, and combinations thereof. Most specifically, the carrageenan of the present invention can be derived from e~tracts of Gigartina stellata, Chondrus crispus, Chondru9 ocellatus, Eucheuma cottonii, Hypnea musciformis, Furcellaria fastigiata, and combinations thereof. Ideally, the carrageenan of the present invention is obtained from Chondrus crispus (Irish moss), Furcellaria fastigiata, and Hypnea musciformis. -. .
The sulfated polysaccharides of the present invention are well known to the prior art and are more fully discussed in the following publications:
"Polysaccharide Gels" by Reese, D.A., Chemistry and l Industry, Vol. 19, p. 630 (1972).
`, Lerring, T., Hoppe, H.A., Schmid, O.J., Marine Algae, p. 342, Cram, DeGruyter & Co. (1969).
The carrageenan of the present invention can be recovered from dried seaweed by first washing the dried seaweed with water, extracting the washed seaweed at an alkaline pH, .. . . . . .
3f~5 - ~emoving the residue by f~ltration, drying the extract, and milling the dried carrageenan extract. Any commercially avail-able carrageenan containing at least 40~, by weight of the car-rageenan, kappa carrageenan, obtained from the genera and species previously mentioned can be used in the gelling agent of the present invention.
The locust bean gum of the present invention is readily available and generally contains about 88~ of D-galacto-D- -mannoglycan, 4~ pentan, 6% protein, 1% cellulose and 1% ash.
Locust bean gum is also known by other names, such as carob gum, ;~
; gum gatto, gum hevo, jandagum, lakee gum, Rubigum, Lupogum, Luposol, * * * : .
gum Tragon, Tragarab, and Tragasol. Locust bean gum is chemically characterized as a neutral polysaccharide containing substantially D-ga]acto-D-mannoglycan.
By water soluble ammonium salt having a pH greater than about 5.0 it is meant to denote ammonium salts such as ammonium sulfate, ammonium acetate, ammonium phosphate (dibasic), ammonium chloride, mixtures thereof, or the like. Preferably, the ammonium salt o the present invention is selected from the group consis-ting of ammonium sulfate, ammonium acetate, ammonium phosphate (dibasic), ammonium chloride, or mixtures thereof. Most preferably, the ammonium salt of the present invention is ammonium chloride.
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The ammonium chloride is generally added to the gelling agent composition in dried form. Any commercially available .~. ., . :.
ammonium chloride, i.e., technical or reagent grades, can be used in the novel gelling composition of the present invention.
In accordance with the present invention, the novel . .
gelling agent comprises carrageenan containing at least 40%, by weight of the carrageenan, kappa carrageenan, in the range of from about 0.6 to about 2.0~; locust bean gum in the range of from - -about 0.2 to about 1.0%; and a water soluble ammonium salt having -a pH greater than about 5.0 in the range of from about 0.05 to -about 1.0~. Preferably, the gelling agent of the present invention ~-comprises carrageenan containing at least 40~, by weight of the * Trademark ~;
; C-4359 ~L~43;~5 carrageenan, kappa carrageenan, in the range of from about l.O to about 1.8~; Locust bean gum in the range of from 0.4 to about 0.80;
and a water soluble ammonium salt having a pH greater than about 5.0 to about 1.0%. Most preferably, , the gelling agent of the present invention comprises about 1.5% carrageenan containing at least 40%, by weight of the carrageenan, kappa carrageenan, about 0.6% locust bean gum: and about 0.75% ammonium chloride.
The above described ranges indicated for the components of the novel gelling agent of the present invention have been found necessary to provide air freshener gels exhibiting negligible syneresis, improved water viscosity, and water gel strength.
However, the respective ranges of components in the gelling agent composition can be varied within the ranges indicated above to provide air freshener gels exhibiting various degrees ; of water viscosity, water gel strength, and syneresis, which may be desirable for particular applications.
, In formulating air freshener gels, the novel gelling .; , . .
agent of the present invention, typically comprises from about 1.5 to about 4% of the total air freshener gel while the aqueous medium containing an air treating component comprises the -remaining 98.5 to 96%. The air treating components comprise about 2 to about lO~ of the aqueous medium.
By "air treating component" is meant perfumes, bacteri-cides, essential oils, fungicides, or other desirable air treating components, or mixtures thereof. Preferably, the air treating component is a volatile material at room temperature, compatible with other components in the air freshener gel, and dispersible in aqueous medium. Oils useful for overcoming malodors can i ~, ; be used, such as oil of rose, oil of lime, oil of pine, oil of lemon, oil of spearmint, oil of wintergreen, oil of cedar wood, oil of fir Canadian, and the like. The oils mentioned above may also be used in combination with fragrances such as aromatic esters, aldehydes, ketones, and other compounds known to those skilled in the art of blending fragrances.
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' ' . ~ : ' ' ~ 4~ i5 In addition, the aqueous medium of the air freshener gel can contain carrier agents which provide increased solubility for the particular oils and fragrances used in the aqueous medium .
of the air treating gel. The carrier agents can be present i 5 in the aqueous medium of the air freshener gel in the range of about 2 to about 6%. Typically, the carrier agents comprise -~
ethanol, isopropanol, ethylene glycol, propylene glycol, hexylene ,.~ .. .
glycol, celloiolve, or the like.
Also, the aqueous medium of the air freshener gel can contain bactericides or fungicides to inhibit microbial or fungal growth within the air freshener gel. The bactericides or fungicides can be present in the aqueous medium of the air freshener gel at about 0.001 to about 0.01%. Typically, the bactericide or fungicide includes sodium benzoate, methyl butyl, or propylparahydroxy benzoate, mixtures thereof, and the like.
~, ~lso, the aqueous medium of the air freshener gel can contain water soluble or oil soluble dyes which impart color to the air freshener gel. Particularly, the water soluble or oil soluble dyes can be present in the aqueous medium of the ;. . .
air freshener gel up to about 0.05~. Typical examples of suitable ;
water soluble or oil soluble dyes are Rose Bengal dye, Uramine ~ -dye, Rhodamine dye, and the like.
In addition, the aqueous medium of the air freshener gel can j contain emulsifiers well known in the art. The emulsifiers may be anionic, such as the alkyl sulfonates, alkyl sulfates, or alkyl ;l ether sulfates, or may be non-ionic compounds such as the poly- :
ethoxylate ethers, sorbitan esters, or polyethoxylates of sorbitan esters.
¦ The air freshener gels of the present invention are 30 ~ typically prepared as follows: dry blending the gelling agent .
'~' components, i.e., carrageenan, locust bean gum, and a~nonium chloride; dispersing the dry blended gelling agent components in water having a temperature below about 90F. with stirring;
heating the dispersed gelling agent to a temperature between about 150F. and about 190F. with stirring until the dispersed gelling agent is completely dissolved; cooling the aqueous solution of gelling agent to a temperature between about 135F. and about 150F; adding an air treating agent to the cool solution of gelling agent while stirring to provide a uniform mixture of air freshener components; and cooling to a temperature below -about 100F. to cause gel formation and provide the air freshener gel. Preferably, the dispersed gelling agent is heated to a temperature of about 180F. with stirring until the solids are ~ completely dissolved. Also, it is preferred that the uniform j mixture of air ~reshener gel be poured into a suitable container or mold 80 as to provide a gel having the desired shape.
The novel gelling agent of the present invention is further illustrated by the examples which follow. All parts and percentages are by weight unless otherwise noted.
E X A M P L E
The air freshener gel can be prepared with the novel gelling agent composition of the present invention as followsO 500 grams of air freshener gel were prepared by first dry blending :, ' 7.5 grams of carrageenan, 3.0 grams of commercial grade locust bean gum, and 3.75 grams of reagent grade ammonium chloride.
The carrageenan comprises substantially kappa carrageenan, i.e., 70-80~ kappa carrageenan, and 20-30~ lambda carrageenan. The carrageenan used in this example was obtained from Stauffer Chemical Company as an extract of Chondrus crispus (Irish Moss).
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~3'~65 The dry blended gelling agent was thereafter dispersed in about 440 grams of water by stirring. The dispersed gelling -agent was then heated to a temperature of about 180F. with stirring until the dispersed solids were dissolved. The gelling agent solution was then allowed to cool to about 150F. The weight of the gelling agent solution was ad~usted to 460 grams by the addition of water. To the gelling agent solution, at a temperature of about 150F. there was added 40 grams of the air treating agent comprising 6.6 grams of oil of lemon, 3.3 grams of oil of lime, 20 grams of isopropyl alcohol, lo grams of -ethylene glycol, and 0.1 gram of Uramine dye. The air treating agent was then blended to provide a uniform air freshener -dispersion. The air freshener dispersion was then poured into crystallizing dishes measuring 7.0 centimeters in diameter by 5.0 centimeters in depth. The air freshener dispersion was then allowed to cool to room temperature to provide an air freshener gel.
.. .. ...
Alx freshener gel syneresis was determined as follows:
! the crystallizing dish containing the air freshener gel was ,:
covered with paraffin paper and stored in a constant temper-. .
ature incubator at 40F. After overnight incubation, the air freshener gel was removed from the incubator and allowed to equilibrate to room temperature. The paraffin paper was then removed from the air freshener gel, and the gel carefully tapped into a pre-weighed paper towel. The air freshener gel was then rotated on the paper towel to allow the paper towel to absorb excess liquid from the gel. The weight of the air freshener gel and the weight of the paper towel were then determined.
The percent syneresis is expressed as the amount of liquid ab~orbed by the paper towel, divided by the total gel weight, multiplied by 100.
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The air fresh~ner gel sample in Example l was found to exhibit a syneresis rate of less than 0.3~, determined as described above. Visually, the air freshener gel prepared in accordance with Example l exhibited no apparent syneresis.
Therefore, air freshener gels exhibiting less than 0.3%
; syneresis, determined as described above, exhibit negligible syneresis, i.e., no free flowing li~uid can be seen.
The water viscosity of the air freshener dispersion was determined as follows. The water viscosity of the air freshener dispersion was determined at 145F. with a Brookfield viscosimeter, model LVT, using the appropriate spindle and rotation rate. The water viscosity of the air freshener dispersion was llO0 centipoise, determined as described above.
The water gel strength of the air freshener gel was determined in a gel tester, Model GT-3 from Marine Colloids, Inc. The gel tester was used with a flat head plunger I measuring 0.431 inches in diameter. A dietetic scale was placed directly beneath the plunger and was used to measure the break force re~uired for the plunger to penetrate the gel material being measured. After the syneresis evaluation, the air fre~hener gel was placed in a crystallizing dish. The water gel strength was then determined by placing the crystallizing dish containing the air freshener gel sample to be measured on top of the scale. The scale was then zeroed and the flat head plunger brought down onto the surface of the gel material.
The plunger was continuously forced into the gel until a maximum force re~uired to break the gel surface was indicated.
The weight indicatad on the scale required to break the gel ,, . .: :
surface for the sample of Example l was 710 grams.
The composition of the air freshener gel prepared in accordance with Example l is set forth in Table I. The results of the air freshener evaluation relating to water, viscosity, water gel strength, and syneresis are shown in -Table VI. ; ~ ~
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',. C-4359 .' ', :' ~(~43Z~5 T A B L E
Air Freshener Gel Composition - Example No. 1 Ingredients Percent (by weight of final gel) .. Gelling Agent .
Carrageenan 1.5 , Locust Bean Gum 0.6 < Ammonium Chloride 0.75 .
. Air Treating Components Oil of Lemon 1. 33 :. :
Oil of Lime 0.67 ` .
Isopropyl Alcohol 4.0 Ethylene Glycol 2.0 . ~ .
Uramine Dye 0.02 ~:
A~ueous Medium Water 89.1 3 `:
' "'." ' E X A M P L E 2 :: .
' This example represents a control sample of air freshener gel prepared in accordance with Example I of U.S. Patent 2,927,055.
The air freshener gel was prepared in accordance with the process described for Example 1 above. The air freshener gel composition is presented in Table II.
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T A B L E II
: Air Freshener Gel Composition (Control) Ingredients Percent (By weight of Final Gel) ~ Gelling Agent : Carrageenan 1.5 Locust Bean Gum 0.25 .. ~ , .. .
. Potassium Chloride 0.5 Sodium Carboxymethyl Cellulose 0.25 Air Treating Components Oil of Rose 3.0 Isopropyl Alcohol 4.0 Ethylene Glycol 2.0 Water - Soluble Chlorophyl O.l Aqueous Medium ~-Water 88.40 '. ','~" ~ .
The water viscosity, water gel strength, and syneresis were determined as previously described in Example 1. The results of the air freshener evaluation relating to water viscosity, water gel strength, and syneresis are shown in Tahle VI.
An air freshener gel was prepared in accordance with :
Example 1 of Canadian Patent No. 895,825. The air freshener gel was prepared by the method set forth above in Example 1. The ..
composition of the air freshener gel is set forth below in .
Table III.
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'. T A B L E III
., -Air Freshener Gel Composition .
Ingredients Percent .
(By Weight :
of Final Gel) Gelling Agent .-' Carrageenan 1 Kappa 2.33 Iota 0.67 ' Air Treating Component . .
Oil of Lemon 2.31 . .:
Oil of Lime 1.00 Ethylene Glycol 4.0 ;~, Sodium Chlorophyllin 0.5 *
¦ Emulsifier (Tween 20, Atlas .
Chemical Company) 1.88 :.
Sodium Benzoate 0.1 Aqueous Medium Water 87.21 :'.' ., ':
The air freshener gel prepared in accordance with Example 3 ..
was evaluated with respect to water viscosity, water gel strength `
'~ and syneresis, in accordance with the methods set forth in Example .,~ 1. The results of the air freshener gel evaluation are shown in :
Table VI.
E X A M P L E 4 :. . :
j An air freshener gel was prepared with the composition ,. :
~'~ set forth in Example 2 of Canadian Patent No. 895,825. The method ...
:~ of preparation of the air freshener gel was as set forth in :
Example 1 above. The composition of the air freshener gel is ;:
;~ set forth below in Table IV.
* Trademark ~.
13 ~
~ C-4359 ~LQ~32~;5 - T A B L E IV -; Air Freshener Gel Composition Ingredients Percent i (By Weight of Final Gel) Gelling Agent ; Carrageenan Kappa 2.0 Iota 0.3 ~
Calcium Chloride 0 75 1 ~. .
Air Treating Components Oil of Rose 2.0 :~
Ethyl Alcohol 3 0 Rose Bengal Dye 0.5 : :
Emulsifier (Tween 20~ Atlas ~ :
Chemical Company) 1.0 ~:
Sodium ~enzoate 0.1 ;. :
Aqueous Medium Water 90 35 .: , , ` The air freshener gel prepared as described above was ~::
, -,~ . .
evaluated with respect to water viscosity, water gel strength, . ` .
`, and syneresis. The results of this evaluation are set forth in ; Table VI.
E X A M P L E_S 5 - 9 .
In Examples 5-9, air freshener gels were prepared in accord-'l ance with the method set forth in Example 1 above. The gelling i agent compositions were varied as set forth below in Table V. ..
. I . . .
;' The air freshener gels prepared in accordance with Examples 5-9 ~ : ~
I were evaluated with respect to water viscosity, water gel strength, ...... ~ :
. .
and syneresis, as previously set forth in Example 1. The results ~ :
of these evaluations are set forth in Table VI.
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~ C-4359 ~ 3Z~is -E X A M P L E S 10 and 11 - . .
In Example 10, an air freshener gel was prepared with carrageenan obtained from Chordrus crispus containing about 80%
by weight of the carrageenan, kappa carrageenan. The air freshener gel composition is set forth in Table V. The method of ; preparation of air freshener gel for this Example was as set forth in Example 1 above.
In Example 11, an air freshener gel was prepared with a .
polysaccharide extract from Hypnea musciformis corresponding to ~carrageenan. The composition of the air freshener gel prepared with this particular gelling agent combination is set forth in -'~' Table V. The method of preparation of air freshener gel in this example was as set forth above in Example 1.
Examples 10 and 11 were evaluated with respect to water viscosity, water gel strength, and syneresis as set forth above ;~; .
in Example 1. The results o~ these evaluations are set forth in Table VI. : .:
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T A B L E VI
Air Freshener Gel Evaluation Example Water Viscosity Water Gel Syneresis (Centipoise) Stren~th(grams) (Percent) 1 1100 710 0.20 2 260 690 0.67 ' 3 477 88 0.27 .
4 105 87 0.44 .
2632 705 0.17 .:
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, 6 214 463 0.21 1 ` .
7 2064 697 0.21 8 390 517 0.34 , 9 2308 690 0.34 728 727 0.16 .
11 347 727 0.26 . :.
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, ' ! . ., : , ; j , ~.~432~5 It is apparent from Table VI with respect to Examples 1-4, that the air freshener gel prepared with the novel gelling agent composition of the present invention exhibits improved physical properties in that the level of syneresis is below 0.5~, the water gel strength is above 400 grams, and the water viscosity is below 2700 centipoise. In contrast, it is apparent ;~ from Table VI, Example 2, that air freshener gels prepared in - accordance with U.S. Patent No. 2,927,055 wherein gelling agents are used comprising carrageenan, locust bean gum, potassium chloride, and carboxymethylcellulose exhibit an undesirable level of gel syneresis, i.e., 0.67%. Also, it is apparent from Table VI, Example 3, which represents an air freshener gel prepared ~`
in accordance with Example 1 of Canadian Patent No. 895,825, wherein an air freshener gel is prepared with a gelling agent comprising kappa carrageenan and iota carrageenan that the water gel strength of the air freshener gel is undesirable, i.e., 88 grams. With respect to water gel strength, it has been found that air freshener gel9 exhibiting water gel strengths less than ` about 400 grams are undesirable because the gel is incapable of retaining its original shape. Furthermore, it is apparent from `'! ~able VI, Example 4, which represents an air freshener gel prepared in accordance with Example 2 of Canadian Patent No. `
895,825, wherein a gelling agent comprising kappa carrageenan, iota carrageenan, and calcium chloride is used that the air freshener gel exhibits undesirable water gel strength, i.e., 87.
It is apparent from Table VI, Examples 5-9 that air .; .
~ freshener gels can be prepared with the novel gelling agent ., ~ ~ ..
composition of the present invention, i.e., carrageenan, locust ~i bean gum, and ammonium chloride. The level of syneresis, water gel strength, and water viscosity as set forth in Table VI, are well within the desirable limits required for these evaluation ; parameters. ~ 8 :: ::
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It is apparent from Table VI, Examples 10 and 11 that air freshener gels exhibiting desirable water viscosity, water gel ; strength, and syneresis properties can be prepared with gelling . agents containing substantially kappa carrageenan, as indicated . .
, : 5 by Examples 10, and a polysaccharide extract from Hypnea musciformis.
. Variations may be made in proportions, procedures, and -materials without departing from the scope of this invention ..
as defined in the following claim~
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Claims (17)
1. In an air freshener gel consisting essentially of about 1.5 to 4% of a gelling agent, and about 98.5 to 96% of an aqueous medium containing a volatile air freshener component; the improvement which comprises a gelling agent comprising;
(a) a carrageenan containing at least 40%, by weight of said carrageenan, kappa carrageenan, said carrageenan being present at a concentration in the range of from about 0.6 to about 2.0%;
(b) a locust bean gum at a concentration in the range of from about 0.2 to about 1.0%; and (c) a water soluble ammonium salt having a pH
greater than about 5.0, said salt being present at a concentration in the range of from about 0.05 to about 1.0%;
wherein said percent is percent by weight of said air freshener gel.
(a) a carrageenan containing at least 40%, by weight of said carrageenan, kappa carrageenan, said carrageenan being present at a concentration in the range of from about 0.6 to about 2.0%;
(b) a locust bean gum at a concentration in the range of from about 0.2 to about 1.0%; and (c) a water soluble ammonium salt having a pH
greater than about 5.0, said salt being present at a concentration in the range of from about 0.05 to about 1.0%;
wherein said percent is percent by weight of said air freshener gel.
2. The gelling agent of claim 1 wherein said carrageenan containing at least 40%, by weight of said carrageenan, kappa carrageenan is obtained from extracts of Rhodophyceae, sub-class Florideae, order Gigartinales, and family selected from the group consisting of Gigartinaceae, Solieriaceae, Hypneaceae, Furcellariaceae and combinations thereof.
3. The gelling agent of claim 1 wherein said carrageenan containing at least 40%, by weight of said carrageenan, kappa carrageenan is obtained from extracts of Rhodophyceae of the genera selected from the group consisting of Gigartina, Chondrus, Eucheuma, Hypnea, Furcellaria, and combinations thereof.
4. The gelling agent of claim 1 wherein said carrageenan containing at least 40%, by weight of said carrageenan, kappa carrageenan is obtained from extracts of Rhodophyceae of the species selected from the group consisting of Gigartina stellata, Chondrus crispus, Chondrus ocellatus, Eucheuma cottonii, Hypnea musciformis, Furcellaria fastigiata and combinations thereof.
5. The gelling agent of claim 4 wherein said specie is Chondrus crispus.
6. The gelling agent of claim 4 wherein said specie is Furcellaria fastigiata.
7. The gelling agent of claim 4 wherein said specie is Hypnea musciformis.
8. The air freshener gel of claim 1 wherein said gelling agent comprises;
(a) a carrageenan containing at least 40%, by weight of said carrageenan, kappa carrageenan, said carrageenan being present at a concentration in the range of from about 1.0 to about 1.8%;
(b) a locust bean gum at a concentration in the range of from about 0.4 to about 0.8%; and (c) a water soluble ammonium salt having a pH greater than about 5.0, said salt being present at a concentration in the range of from about 0.5 to about 1.0%.
(a) a carrageenan containing at least 40%, by weight of said carrageenan, kappa carrageenan, said carrageenan being present at a concentration in the range of from about 1.0 to about 1.8%;
(b) a locust bean gum at a concentration in the range of from about 0.4 to about 0.8%; and (c) a water soluble ammonium salt having a pH greater than about 5.0, said salt being present at a concentration in the range of from about 0.5 to about 1.0%.
9. The air freshener gel of claim 8 wherein said water soluble ammonium salt is selected from the group consisting of ammonium chloride, ammonium sulfate, ammonium acetate, ammonium phosphate (dibasic), or mixtures thereof.
10. The air freshener gel of claim 9 wherein said gelling agent comprises:
(a) a carrageenan containing at least 40%, by weight of said carrageenan, kappa carrageenan, said carrageenan being present at a concentration of about 1.5%;
(b) a locust bean gum at a concentration of about 0.6%; and (c) ammonium chloride at a concentration of about 0.75%.
(a) a carrageenan containing at least 40%, by weight of said carrageenan, kappa carrageenan, said carrageenan being present at a concentration of about 1.5%;
(b) a locust bean gum at a concentration of about 0.6%; and (c) ammonium chloride at a concentration of about 0.75%.
11. In an air freshener gel consisting of about 2.5 to 3.0% of a gelling agent and about 97.5 to 97% of an aqueous medium containing a volatile air freshener component; the improvement which comprises a gelling agent comprising;
(a) a carrageenan containing at least 40%, by weight of said carrageenan, kappa carrageenan, said carrageenan being present at a concentration in the range of from about 1.0 to about 1.8%;
(b) a locust bean gum at a concentration in the range of from about 0.4 to about 0. 8%; and (c) a water soluble ammonium salt selected from the group consisting of ammonium chloride, ammonium sulfate, ammonium acetate, ammonium phosphate (dibasic), or mixtures thereof, said salt being present at a concentration in the range of from about 0.5 to about 1.0%;
wherein said percent is percent by weight of said air freshener gel.
(a) a carrageenan containing at least 40%, by weight of said carrageenan, kappa carrageenan, said carrageenan being present at a concentration in the range of from about 1.0 to about 1.8%;
(b) a locust bean gum at a concentration in the range of from about 0.4 to about 0. 8%; and (c) a water soluble ammonium salt selected from the group consisting of ammonium chloride, ammonium sulfate, ammonium acetate, ammonium phosphate (dibasic), or mixtures thereof, said salt being present at a concentration in the range of from about 0.5 to about 1.0%;
wherein said percent is percent by weight of said air freshener gel.
12. The gelling agent of claim 11 wherein said carrageenan containing at least 40%, by weight of said carrageenan, kappa carrageenan is obtained from extracts of Rhodophyceae of the genera selected from the group consisting of Gigartina, Chondrus, Eucheuma, Hypnea, Furcellaria, and combinations thereof.
13. The gelling agent of claim 11 wherein said carrageenan containing at least 40%, by weight of said carrageenan, kappa carrageenan is obtained from extracts of Rhodophyceae of the species selected from the group consisting of Gigartina stellata, Chondrus crispus, Chondrus ocellatus, Eucheuma cottonii, Hypnea musciformis, Furcellaria fastigiata, and combinations thereof.
14. The gelling agent of claim 13, wherein said specie is Furcellaria fastigiata.
15. The gelling agent of claim 13 wherein said specie is Hypnea musciformis.
16. The gelling agent of claim 13 wherein said specie is Chondrus crispus.
17. The air freshener gel of claim 11 wherein said gelling agent comprises:
(a) a carrageenan containing at least 40%, by weight of said carrageenan, kappa carrageenan, said carrageenan being present at a concentration of about 1.5%;
(b) a locust bean gum at a concentration of about 0.6%; and (c) ammonium chloride at a concentration of about 0.75%.
(a) a carrageenan containing at least 40%, by weight of said carrageenan, kappa carrageenan, said carrageenan being present at a concentration of about 1.5%;
(b) a locust bean gum at a concentration of about 0.6%; and (c) ammonium chloride at a concentration of about 0.75%.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US45344274A | 1974-03-21 | 1974-03-21 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1043265A true CA1043265A (en) | 1978-11-28 |
Family
ID=23800605
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA220,085A Expired CA1043265A (en) | 1974-03-21 | 1975-02-13 | Air freshener gels |
Country Status (16)
| Country | Link |
|---|---|
| JP (1) | JPS50133177A (en) |
| AR (1) | AR203900A1 (en) |
| BE (1) | BE826944A (en) |
| BR (1) | BR7501334A (en) |
| CA (1) | CA1043265A (en) |
| CH (1) | CH612850A5 (en) |
| DE (1) | DE2511191C3 (en) |
| DK (1) | DK118775A (en) |
| FR (1) | FR2264560B1 (en) |
| GB (1) | GB1438098A (en) |
| IE (1) | IE42325B1 (en) |
| IT (1) | IT1032349B (en) |
| NL (1) | NL7502596A (en) |
| NO (1) | NO138931C (en) |
| SE (1) | SE409946B (en) |
| ZA (1) | ZA751035B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL8203275A (en) * | 1982-08-20 | 1984-03-16 | Naarden International Nv | METHOD FOR PREPARING AIR FRESHENING GELS, AND GELS GIVEN SO |
| GB2297909A (en) * | 1995-02-07 | 1996-08-21 | Reckitt & Colmann Prod Ltd | Fragrant gel composition |
| DE10152140A1 (en) * | 2001-10-23 | 2003-04-30 | Degussa Texturants Deutschland | A composition containing carrageenan with improved gel-forming properties |
| BR112014003790B1 (en) * | 2011-08-31 | 2019-04-16 | Firmenich Sa | GEL CARRAGEN AIR ENVIRONMENT |
-
1975
- 1975-02-13 CA CA220,085A patent/CA1043265A/en not_active Expired
- 1975-02-19 IE IE337/75A patent/IE42325B1/en unknown
- 1975-02-19 ZA ZA00751035A patent/ZA751035B/en unknown
- 1975-02-21 GB GB732975A patent/GB1438098A/en not_active Expired
- 1975-03-05 NL NL7502596A patent/NL7502596A/en not_active Application Discontinuation
- 1975-03-06 BR BR1334/75A patent/BR7501334A/en unknown
- 1975-03-10 AR AR257900A patent/AR203900A1/en active
- 1975-03-14 DE DE2511191A patent/DE2511191C3/en not_active Expired
- 1975-03-18 IT IT48659/75A patent/IT1032349B/en active
- 1975-03-19 FR FR7508558A patent/FR2264560B1/fr not_active Expired
- 1975-03-20 JP JP50034258A patent/JPS50133177A/ja active Pending
- 1975-03-20 BE BE7000630A patent/BE826944A/en unknown
- 1975-03-20 DK DK118775A patent/DK118775A/da not_active Application Discontinuation
- 1975-03-20 CH CH359675A patent/CH612850A5/en not_active IP Right Cessation
- 1975-03-20 NO NO750968A patent/NO138931C/en unknown
- 1975-03-20 SE SE7503230A patent/SE409946B/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| DE2511191B2 (en) | 1980-01-31 |
| NL7502596A (en) | 1975-09-23 |
| AU7848875A (en) | 1976-08-26 |
| SE409946B (en) | 1979-09-17 |
| AR203900A1 (en) | 1975-10-31 |
| DE2511191C3 (en) | 1980-09-25 |
| SE7503230L (en) | 1975-09-22 |
| JPS50133177A (en) | 1975-10-22 |
| DK118775A (en) | 1975-09-22 |
| GB1438098A (en) | 1976-06-03 |
| CH612850A5 (en) | 1979-08-31 |
| NO750968L (en) | 1975-09-23 |
| IE42325B1 (en) | 1980-07-16 |
| NO138931C (en) | 1978-12-13 |
| BE826944A (en) | 1975-09-22 |
| IT1032349B (en) | 1979-05-30 |
| ZA751035B (en) | 1976-01-28 |
| FR2264560A1 (en) | 1975-10-17 |
| DE2511191A1 (en) | 1975-09-25 |
| BR7501334A (en) | 1975-12-16 |
| FR2264560B1 (en) | 1978-06-30 |
| NO138931B (en) | 1978-09-04 |
| IE42325L (en) | 1975-09-21 |
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