FR2727632A1 - Compsns. contg. perfume-filled microcapsules - Google Patents

Abstract

New compsns. comprise perfume-filled soft-shelled microcapsules dispersed in a fluid or solid gel contg. components selected to inhibit osmosis, the microcapsules being obtd. by coacervation of gelatin and a copolymer.

Description

 The use of aromatic compositions in the field of perfuming or flavoring cosmetic products in general, poses problems of stability over time.

 On the other hand, the use of essential oils for phytotherapeutic purposes, in paraodontology or bacteriology for example, comes up against limits of effectiveness due to their extreme dilution in the medium which contains them.

 The idea that comes to mind would be to protect these so-called aromatic compositions from the environment during storage, and to release them suddenly when using the finished product, to allow them to have the impact necessary for their effectiveness in terms of perfume, flavoring or phytotherapeutic treatment.

 To achieve this, we plan to enclose the aromatic compositions in reservoirs called microcapsules.

 We will use here microcapsules or "reservoirs" obtained by complex coacervation of gelatin and a copolymer of opposite charge, such as for example alginates or carrageenans.

 These microcapsules being hollow reservoirs, containing the aromatic composition.

 To suddenly release their contents when they burst, these microcapsules must have a soft envelope, therefore not or very little crosslinked, and not dried.

 Here we come up against three problems due to the proper constitution of these microcapsules.

 Indeed, the wall of the microcapsules previously described is a semi-permeable membrane, therefore not very tight, and incompatible with many components of cosmetic products as they are currently formulated.

 In addition, if these microcapsules are not destroyed by the cosmetic product which contains them, they tend to empty more or less quickly, rather more, to the benefit of the external environment, due to two main phenomena.

 The first being the osmotic pressure exerted by the water generally contained in the medium.

 The second being the natural diffusion from one medium to another.

 The object of the present invention is therefore to define the conditions necessary to make the microcapsules previously described compatible with the cosmetic product which contains them, while minimizing the phenomena of osmosis and diffusion which tend to inexorably empty them to the benefit of middle.

 Said microcapsules are completely incompatible with surfactants, emulsifiers in too high a proportion, fatty phases in too high a proportion, strongly ionizing products, and pH above 7.

 Only, and still under certain conditions only, the gelled structures, are compatible with the addition of said microcapsules within them.

 The present invention therefore relates to the production of gels of all kinds, whether fluid or solid, the formulation conditions of which cancel or significantly reduce the osmosis and diffusion phenomena described above, while allowing the physical survival of said microcapsules without them bursting naturally.

 For this, it is necessary to enrich the gels thus produced, in carbohydrates, in glycols, in gelling agents by crystallization, in fumed silicas, or in polysaccharides, alone or in mixture, in order to suppress or quite simply limit the phenomenon of osmosis as much as possible.

 For this, the internal environment of the microcapsules containing the aromatic compositions must be enriched with vegetable oils, mineral oils, fatty acid esters or glyceride esters, alone or as a mixture, in order to eliminate or simply limit as much as possible. the diffusion phenomenon.

 It should be noted that the enrichment of the gel and the enrichment of the content of the microcapsules carried out simultaneously, greatly increases the quality of the results obtained.

 The present invention therefore relates to the production of gels containing the microcapsules designated above, and containing, to reduce the phenomenon of osmosis, carbohydrates, whether simple like glucose or complex like maltose, used in proportions ranging from 0 to 10X of the total of the formula, of one or more oses in mixture.

 The present invention therefore relates to the production of gels containing the microcapsules designated above, and containing to reduce the phenomenon of osmosis, glycols, such as glycerin or sorbitol, used in proportions ranging from 50 to 90% of the total of the formula, of one or more glycols in mixture.

 The present invention therefore relates to the production of gels containing the microcapsules designated above, and containing to reduce the phenomenon of osmosis, gelling agents which form crystal structures in the presence of metal salts or alkali metal salts, used in proportions ranging from 1 to 5% of the total of the formula, of one or more gelling agents of this type.

 The present invention therefore relates to the production of gels containing the microcapsules designated above, and containing, to reduce the phenomenon of osmosis, fumed silicas, used in proportions ranging from 10 to 30% of the total of the formula, of a or several silicas in mixture.

 The present invention therefore relates to the production of gels containing the microcapsules designated above, and containing to reduce the phenomenon of osmosis, polysaccharides, such as for example maltose, lactose, or maltodextrin, used in proportions ranging from 0 at 5% of the total of the formula, of one or more polysaccharides.

 The subject of the present invention is the production of gels containing the microcapsules previously designated, the aromatic composition of which they contain has been diluted, in order to reduce the phenomenon of diffusion, by a vegetable oil, in proportions ranging from 50% of oil for 50% aromatic composition to 80% oil for 20% aromatic composition.

 The subject of the present invention is the production of gels containing the microcapsules previously designated, the aromatic composition of which they contain has been diluted, in order to reduce the phenomenon of diffusion, by a mineral oil, in proportions ranging from 50% of oil for 50% aromatic composition with 80% oil for 20% aromatic composition.

 The subject of the present invention is the production of gels containing the microcapsules previously designated, the aromatic composition of which they contain has been diluted, in order to reduce the phenomenon of diffusion, by a fatty acid ester, in proportions ranging from 50% d ester for 50% of aromatic composition to 80% of ester for 20% of aromatic composition.

 The subject of the present invention is the production of gels containing the microcapsules previously designated, the aromatic composition of which they contain has been diluted, in order to reduce the phenomenon of diffusion, by a glyceride ester, in proportions ranging from 50% of ester. for 50X of aromatic composition with 80% of ester for 20% of aromatic composition.

 Under these adequate conditions, the phenomena of osmosis and diffusion which tend to quickly empty the said microcapsules of their content in favor of the medium which contains them, are reduced significantly.

 After more than a year of aging, more than 80% of the aromatic composition initially placed in the microcapsules described above, is still present.

Claims (12)

1) Packaging of soft-shell microcapsules obtained by  complex coacervation of gelatin and a copolymer, in a gel  fluid or solid containing constituents selected to prevent  dear osmosis phenomenon; and whose content is a mixture ar6-  matisant prepared for flavoring, flavoring or phy purposes  totherapy which can be diluted with solvents to prevent  diffusion phenomenon. 2) Packaging according to claim 1, of a gel containing  O to 10% simple or complex carbohydrates, alone or in a mixture. 3) Packaging according to claim 1, of a gel containing  50 to 90X glycols, alone or in mixture. 4) Packaging according to claim 1, of a gel containing  1 to 5X of gelling agent forming crystal structures such as  Kelcogel, alone or in a mixture. 5) Packaging according to claim 1, of a gel containing  10 to 30X of fumed silica, alone or in a mixture. 6) Packaging according to claim 1, of a gel containing  O to 5X of polysaccharides, alone or as a mixture. 7) Packaging according to claim 1, of a gel containing  mixture, from 5 to 10% of fumed silicas and from 30 to 50X of glycols. 8) Packaging according to claim 1, of microcapsules story  nant a flavoring mixture diluted by a vegetable oil in  proportions ranging from 50X of oil to 50X of aromatic composition  at 80X of oil for 20% of aromatic composition. 9) Packaging according to claim 1, of microcapsules story  a flavoring mixture diluted with mineral oil in  proportions ranging from 50X of oil to 50X of aromatic composition  at 80X of oil for 20% of aromatic composition. 10) Packaging according to claim 1, of microcapsules story  a flavoring mixture diluted with a fatty acid ester in  proportions ranging from 50X of ester to 50X of aromatic composition  at 80X of ester for 20X of aromatic composition. 11) Packaging according to claim 1, of microcapsules story  nant a flavoring mixture diluted by a glyceride ester in  proportions ranging from 50% of ester to 50X of aromatic composition  at 80X of ester for 20X of aromatic composition. 12) Packaging according to claim 1, of microcapsules story  nant a flavoring mixture diluted by an oily phase consisting of  any mixture of 2 or more of the following components, oil  vegetable, mineral oil, fatty acid ester, glyceride ester,  in proportions ranging from 50% of fatty phase for 50X of com  aromatic position at 80% fatty phase for 20% of aromatic composition.