EP3655111A1 - Capsule pour la préparation de préparations cosmétiques ou dermatologiques ou de desserts - Google Patents

Capsule pour la préparation de préparations cosmétiques ou dermatologiques ou de desserts

Info

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Withdrawn
Application number
EP17733539.5A
Other languages
German (de)
English (en)
Inventor
Johannes Alois MAUSER
Bernd Aris Kuhs
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kuhs Bernd Aris
Mauser Johannes Alois
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP3655111A1 publication Critical patent/EP3655111A1/fr
Withdrawn legal-status Critical Current

Links

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.

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Animal Behavior & Ethology (AREA)
  • Dispersion Chemistry (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Birds (AREA)
  • Epidemiology (AREA)
  • Mechanical Engineering (AREA)
  • Dermatology (AREA)
  • Cosmetics (AREA)

Abstract

La présente invention concerne une capsule, comprenant un espace de réception fermé pour des substances et un moyen d'ouverture conçu pour générer une ouverture de sortie de l'espace de logement sous l'action d'eau introduite sous pression dans l'espace de réception. Selon une première variante de l'invention, l'espace de réception comprend des substances pour la préparation d'une préparation cosmétique ou dermatologique, en particulier d'une pommade, d'une crème, d'une lotion ou d'un gel, la capsule étant conçue de manière telle que de l'eau introduite sous pression dans l'espace de réception évacue les substances de manière essentiellement complète à travers l'ouverture de sortie, hors de l'espace de réception, tout en les émulsionnant, en les mettant en suspension et/ou en les dissolvant. Selon une deuxième variante de l'invention, l'espace de réception contient des substances pour la préparation d'un dessert, en particulier d'une crème, d'une mousse ou d'une sauce, la capsule étant conçue de manière telle que de l'eau introduite sous pression dans l'espace de réception évacue les substances de manière essentiellement complète à travers l'ouverture de sortie, hors de l'espace de réception, tout en les émulsionnant, en les mettant en suspension et/ou en les dissolvant.
EP17733539.5A 2017-06-12 2017-06-12 Capsule pour la préparation de préparations cosmétiques ou dermatologiques ou de desserts Withdrawn EP3655111A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2017/053451 WO2018229524A1 (fr) 2017-06-12 2017-06-12 Capsule pour la préparation de préparations cosmétiques ou dermatologiques ou de desserts

Publications (1)

Publication Number Publication Date
EP3655111A1 true EP3655111A1 (fr) 2020-05-27

Family

ID=59227781

Family Applications (1)

Application Number Title Priority Date Filing Date
EP17733539.5A Withdrawn EP3655111A1 (fr) 2017-06-12 2017-06-12 Capsule pour la préparation de préparations cosmétiques ou dermatologiques ou de desserts

Country Status (2)

Country Link
EP (1) EP3655111A1 (fr)
WO (1) WO2018229524A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20210186072A1 (en) * 2018-05-18 2021-06-24 Conopco, Inc., D/B/A Unilever Emulsified food composition

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2061284T3 (es) 1992-01-28 1994-12-01 Nestle Sa Cartucho cerrado para la confeccion de una bebida.
DK1273528T3 (da) 2001-06-28 2006-03-27 Nestle Sa Lukket, fleksibel kapsel
RU2312803C2 (ru) 2002-01-16 2007-12-20 Сосьете Де Продюи Нестле С.А. Герметичная капсула со средством вскрытия
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
ES2345908T3 (es) * 2007-04-24 2010-10-05 Nestec S.A. Procedimiento para la preparacion de una bebida cremosa a base de leche a partir de una capsula y conjunto para su preparacion.

Also Published As

Publication number Publication date
WO2018229524A1 (fr) 2018-12-20

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