GB2592944A

GB2592944A - Composition

Info

Publication number: GB2592944A
Application number: GB2003531.7A
Authority: GB
Inventors: Constantine Mark; Constantine Margaret; Ambrosen Helen; Constantine Jack; Beliakovas Julius
Original assignee: Cosmetic Warriors Ltd
Current assignee: Cosmetic Warriors Ltd
Priority date: 2020-03-11
Filing date: 2020-03-11
Publication date: 2021-09-15
Also published as: GB202003531D0

Abstract

A solid cosmetic comprising a carbon dioxide effervescent component, at least a portion of the surface of the effervescent component is coated in a fat containing layer. The effervescent fizzing component comprises a salt of a carbonic acid in powder form and an acidifying agent in powder form and the fat containing component, such as a vegetable butter, is integrated with the powder particles. The cosmetic composition may, for example, be a bath bomb comprising citric acid and sodium bicarbonate having a cocoa butter shell or casing. The bath fizzer coating may be a vegetable oil. The cosmetic may be produced by dipping the effervescent component in liquid cocoa butter or vegetable oil. The solid coating reduces dust produced by the powder cosmetic during transportation and enables longer storage.

Description

COMPOSITION

FIELD OF THE INVENTION

The present invention relates to a solid cosmetic product, a process for producing said product, and a product prepared by the method.

BACKGROUND TO THE INVENTION

The present invention relates to products particularly those for use in bathing water.

The earliest systematic exposition of the different kinds of salts and their uses including medicinal bathing was published in China in approximately 2700 BC. Hippocrates the ancient Greek physician encouraged his fellow healers to make use of salt water to heal various ailments by immersing their patients in seawater. The ancient Greeks continued this trend and in 1753 English author and physician Dr Charles Russell popularised the practice in his 'Uses of Sea Water'.

The terms 'salts' comes from their appearance being similar to the crystals of common salt.

Such salts include magnesium sulphate (also known as Epsom salts), sodium chloride, sodium bicarbonate (baking soda), sodium sesquicarbonate and sodium citrate. Salts convey a myriad of beneficial qualities to a user whilst bathing, such as cleansing, softening and exfoliating the user's skin during bathing, in addition to softening the water, thereby changing the way in which surfactants and soap behave in a bath.

One of the most popular forms of the bath salt is the Bath Bomb. Bath bomb type products date from the early 201h century, and may be considered a form of bath salt as they typically comprises at least one salt of carbonic acid, and at least one acidifying agent. When a bath bomb is placed into water, it vigorously effervesces releasing carbon dioxide. The reaction is an acid-base reaction resulting in the production of a salt, carbon dioxide and water.

Prior bath bombs are typically formed by compressing together the carbonic acid salt in powder form and the acidifying agent in powder form. This provides a product which water can readily penetrate when used, for example during bathing. However, the product may have a "dusty" appearance. This can be considered to be a disadvantage not only by consumers but also by retailers who have to deal with powder from the product remaining on displays after the product has been selected. To overcome this disadvantage some producers have taken to wrapping the products in plastic. This is clearly undesirable from an environmental perspective.

Prior bath bombs also have a tendency to absorb atmospheric moisture. This may result in a gradual reaction between the carbonic acid salt and the acidifying agent during the storage of the product. This gradual reaction during storage results in reduced reaction rates when the product is used. For this reason, the present applicant always provides such products to consumers "fresh" i.e. within a very short period after manufacture and without packaging. However, other manufacturers wrap products in plastic to reduce this storage reaction and to prolong shelf life.

The present invention seeks to provide a solid cosmetic product which has improved storage and handling properties. The present invention seeks to provide a solid cosmetic product which provides an enhanced experience for the user.

SUMMARY OF THE INVENTION

In a first aspect, there is provided a solid cosmetic product comprising at least one carbon dioxide effervescent component, wherein the at least one carbon dioxide effervescent 20 component comprises (a) a salt of carbonic acid in powder form; and (b) an acidifying agent in powder form; wherein at least a portion of the surface of the at least one carbon dioxide effervescent component is coated with a fat containing coating component; wherein at the portion of the surface coated with a fat containing coating component, the fat containing coating component is integrated with the powder particles of the salt of carbonic acid and the powder particles of the acidifying agent.

In a second aspect, there is provided a process for the production of a solid cosmetic product as defined in claims 1 to 27 comprising the steps of: i) providing at least one carbon dioxide effervescent component comprising (a) a salt of carbonic acid in powder form; and (b) an acidifying agent in powder form; fi) providing a liquid fat containing coating component; iii) contacting the at least one carbon dioxide effervescent component in the liquid fat containing coating component to coat at least a portion of the surface of the at least one carbon dioxide effervescent component with the fat containing coating component.

In a third aspect, there is provided a product obtained or obtainable by a process as described herein.

For ease of reference, these and further aspects of the present invention are now discussed under appropriate section headings. However, the teachings under each section are not necessarily limited to each particular section.

Advantages The solid cosmetic product of the present invention has a fat containing component coating on at least a portion of the surface of the product. This coating may act like a wrapper on the product and overcomes the problems of the prior art. In particular, it has been found that the solid cosmetic product of the present invention has a less "dusty" surface. This is advantageous not only for retailers to ensure cleanliness of displays and other surfaces but is also advantageous for transportation between manufacture and sale and also for transportation by the purchaser. For example, by avoiding the impression of the product being "dusty" purchasers are more likely to place the product in an existing bag at purchase rather than requesting an individual bag for the transportation of the product and therefore increasing unnecessary waste.

The solid cosmetic composition of the present invention also is found to react more slowly with atmospheric moisture and therefore the reactivity of the product with bathing water is maintained over a longer period of storage. Thus the product of the present invention may exhibit a greater reactivity with water after a given period of storage compared to a product without the fat containing coating component or may maintain the same rate of activity with water for a greater period of storage compared to a product without the fat containing coating component.

The solid cosmetic composition of the present invention is also more visually appealing. The coating component provides a smooth matt covering of the product which differs from the more usual grainy surface of a product produced by compression of powder. This smooth matt covering is found to be visually appealing and indicative of a higher quality product.

The present solid cosmetic composition contains a fat containing coating component in addition to the carbon dioxide effervescent component. When the product is placed in bathing water the provision of the fat component as a coating dispersed over the carbon dioxide effervescent component, results in the rapid dispersion of the fat component into the bathing water. This contrasts with products containing a separate fat component placed on or within a carbon dioxide effervescent component. The rapid dispersion of the fat component provides not only a pleasing visual effect on the surface of the bathing water but also when dispersed in water introduces a moisturising and emolliating quality to the water. In particular, the solid cosmetic product may be used in bathing water to provide a moisturising and emolliating quality to a bath, in addition to an appealing multi-sensory display.

DETAILED DESCRIPTION

Composition As discussed herein, in one aspect of the present invention, there is provided a solid cosmetic product comprising at least one carbon dioxide effervescent component, wherein the at least one carbon dioxide effervescent component comprises (a) a salt of carbonic acid in powder form; and (b) an acidifying agent in powder form; wherein at least a portion of the surface of the at least one carbon dioxide effervescent component is coated with a fat containing coating component; wherein at the portion of the surface coated with a fat containing coating component, the fat containing coating component is integrated with the powder particles of the salt of carbonic acid and the powder particles of the acidifying agent. :30

It will be understood by one skilled in the art that the nature of a cosmetic product means that the product is not edible. Thus in a further aspect the present invention provides a non-edible solid cosmetic product comprising at least one carbon dioxide effervescent component, wherein the at least one carbon dioxide effervescent component comprises (a) a salt of carbonic acid in powder form; and (b) an acidifying agent in powder form; wherein at least a portion of the surface of the at least one carbon dioxide effervescent component is coated with a fat containing coating component; wherein at the portion of the surface coated with a fat containing coating component, the fat containing coating component is integrated with the powder particles of the salt of carbonic acid and the powder particles of the acidifying agent.

The solid products of the present invention are compositions which can substantially sustain their physical shape when unsupported by external means, e.g. packaging etc. Due to the solid form of the compositions of the present invention, external packaging is not required to maintain the shape of the composition. Due to the coating component, external packaging is not required to reduce loss of product (i.e. in the form of dust) from the surface of the solid cosmetic product. Due to the coating component, external packaging is not required to reduce uptake of atmospheric moisture by the solid cosmetic product.

Fat Containing Coating Component As discussed herein, at least a portion of the surface of the at least one carbon dioxide effervescent component is coated with a fat containing coating component. At the part of the solid cosmetic product coated with the fat containing coating component, the fat containing coating component is integrated with the powder particles of the salt of carbonic acid and the powder particles of the acidifying agent.

Integration of the fat containing coating component with the particles of the salt of carbonic acid and the powder particles of the acidifying agent will be understood by one skilled in the art to mean that the fat containing coating component is present in the voids between particles of the salt of carbonic acid and the powder particles of the acidifying agent. Voids are formed when the particulate salt of carbonic acid and particulate acidifying agent are pressed together to form the solid cosmetic product. The fat containing coating component is typically provided by contacting a solid product formed from the particulate materials with the fat containing coating component in liquid form. This allows the fat containing coating component not only to be adhered to the surface of a portion of the solid cosmetic product, but at the areas of adhesion, the fat containing coating component may flow when liquid between the particulate materials at the surface of the product and then solidify.

The fat containing coating component may be formed from any suitable materials provided of course at least one fat is present. C)

In one aspect the fat containing coating component contains fat in an amount of 30 to 100 wt. % based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 35 to 100 wt. % based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 40 to 100 wt. % based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 45 to 100 wt. % based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 50 to 100 wt. cro based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 55 to 100 wt. % based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 60 to 100 wt. % based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 65 to 100 wt. % based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 70 to 100 wt. % based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 75 to 100 wt. % based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 80 to 100 wt. % based on the fat containing coating component.

In one aspect the fat containing coating component contains fat in an amount of 30 to 100 wt. % based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 30 to 95 wt. % based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 30 to 90 wt. % based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 30 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 35 to 85 wt. % based on the fat containing coating component.

In one aspect the fat containing coating component contains fat in an amount of 40 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 45 to 85 wt. cro based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 50 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 55 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 60 to 85 wt. c/o based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 65 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 70 to 85 wt. cro based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 75 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component contains fat in an amount of 80 to 85 wt. % based on the fat containing coating component.

The fat may be selected from any suitable fat source. In one aspect, the fat containing coating component is selected from vegetable butters, vegetable oils and mixtures thereof. In one aspect, the fat containing coating component comprises one or more vegetable butters. In one aspect, the fat containing coating component comprises one or more vegetable butters and one or more vegetable oils.

In one aspect the fat containing coating component comprises vegetable butter and vegetable oil in a combined amount of 30 to 100 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises vegetable butter and vegetable oil in a combined amount of 30 to 95 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises vegetable butter and vegetable oil in a combined amount of 30 to 90 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises vegetable butter and vegetable oil in a combined amount of 30 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises vegetable butter and vegetable oil in a combined amount of 35 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises vegetable butter and vegetable oil in a combined amount of 40 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises vegetable butter and vegetable oil in a combined amount of 45 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises vegetable butter and vegetable oil in a combined amount of 50 to 85 wt. c/o based on the fat containing coating component. In one aspect the fat containing coating component comprises vegetable butter and vegetable oil in a combined amount of 55 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises vegetable butter and vegetable oil in a combined amount of 60 to 85 wt. % based on the fat containing coating component.

In one aspect the fat containing coating component comprises vegetable butter and vegetable oil in a combined amount of 65 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises vegetable butter and vegetable oil in a combined amount of 70 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises vegetable butter and vegetable oil in a combined amount of 75 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises vegetable butter and vegetable oil in a combined amount of 80 to 85 wt. % based on the fat containing coating component.

In one aspect amount of 30 amount of 0.1 In one aspect amount of 30 amount of 0.1 In one aspect amount of 30 amount of 0.1 In one aspect amount of 35 amount of 0.1 In one aspect amount of 40 amount of 0.1 In one aspect amount of 45 amount of 0.1 In one aspect amount of 50 amount of 0.1 In one aspect amount of 55 amount of 0.1 In one aspect amount of 60 the fat containing coating component comprises vegetable butter in an to 95 wt. % and vegetable oil in an amount of 0.1 to 10 wt.% (such as in an to 5 wt.% or 0.1 to 2 wt.%) based on the fat containing coating component. the fat containing coating component comprises vegetable butter in an to 90 wt. % and vegetable oil in an amount of 0.1 to 10 wt.% (such as in an to 5 wt.% or 0.1 to 2 wt.%) based on the fat containing coating component. the fat containing coating component comprises vegetable butter in an to 85 wt. % and vegetable oil in an amount of 0.1 to 10 wt.% (such as in an to 5 wt.% or 0.1 to 2 wt.%) based on the fat containing coating component. the fat containing coating component comprises vegetable butter in an to 85 wt. % and vegetable oil in an amount of 0.1 to 10 wt.% (such as in an to 5 wt.% or 0.1 to 2 wt.%) based on the fat containing coating component. the fat containing coating component comprises vegetable butter in an to 85 wt. % and vegetable oil in an amount of 0.1 to 10 wt.% (such as in an to 5 wt.% or 0.1 to 2 wt.%) based on the fat containing coating component. the fat containing coating component comprises vegetable butter in an to 85 wt. % and vegetable oil in an amount of 0.1 to 10 wt.% (such as in an to 5 wt.% or 0.1 to 2 wt.%) based on the fat containing coating component. the fat containing coating component comprises vegetable butter in an to 85 wt. % and vegetable oil in an amount of 0.1 to 10 wt.% (such as in an to 5 wt.% or 0.1 to 2 wt.%) based on the fat containing coating component. the fat containing coating component comprises vegetable butter in an to 85 wt. % and vegetable oil in an amount of 0.1 to 10 wt.% (such as in an to 5 wt.% or 0.1 to 2 wt.%) based on the fat containing coating component. the fat containing coating component comprises vegetable butter in an to 85 wt. % and vegetable oil in an amount of 0.1 to 10 wt.% (such as in an amount of 0.1 to 5 wt.% or 0.1 to 2 wt.%) based on the fat containing coating component. In one aspect the fat containing coating component comprises vegetable butter in an amount of 65 to 85 wt. % and vegetable oil in an amount of 0.1 to 10 wt.% (such as in an amount of 0.1 to 5 wt.% or 0.1 to 2 wt.%) based on the fat containing coating component.

In one aspect the fat containing coating component comprises vegetable butter in an amount of 70 to 85 wt. % and vegetable oil in an amount of 0.1 to 10 wt.% (such as in an amount of 0.1 to 5 wt.% or 0.1 to 2 wt.%) based on the fat containing coating component. In one aspect the fat containing coating component comprises vegetable butter in an amount of 75 to 85 wt. % and vegetable oil in an amount of 0.1 to 10 wt.% (such as in an amount of 0.1 to 5 wt.% or 0.1 to 2 wt.%) based on the fat containing coating component.

In one aspect the fat containing coating component comprises vegetable butter in an amount of 80 to 85 wt. % and vegetable oil in an amount of 0.1 to 10 wt.% (such as in an amount of 0.1 to 5 wt.% or 0.1 to 2 wt.%) based on the fat containing coating component.

The vegetable butters may be any suitable vegetable butter. In one aspect, the vegetable butter is selected from Cocoa butter, Illipe butter, Murumuru butter, Kokum butter, Aloe butter, Avocado butter, Cupuacu butter, Macadamia Nut butter, Mango butter, Olive butter, Shea butter, Coconut butter, Pumpkin Seed butter, Peanut butter, Almond butter, Coffee Bean butter, Refined butter, Hemp Seed butter, Mochacchino butter, Pistachio Nut butter, Shealoe butter and mixtures thereof The vegetable butters may be selected from hard vegetable butters, soft vegetable butters and mixtures thereof. In one aspect, the fat containing coating component comprises a hard vegetable butter. In one aspect, the fat containing coating component comprises a hard vegetable butter in an amount of at least 50 wt.% based on the fat containing coating component. In one aspect the fat containing coating component comprises hard vegetable butter in an amount of 30 to 100 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises hard vegetable butter in an amount of 30 to 95 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises hard vegetable butter in an amount of 30 to 90 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises hard vegetable butter in an amount of 30 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises hard vegetable butter in an amount of 35 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises hard vegetable butter in an amount of 40 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises hard vegetable butter in an amount of 45 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises hard vegetable butter in an amount of 50 to 85 wt. To based on the fat containing coating component. In one aspect the fat containing coating component comprises hard vegetable butter in an amount of 55 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises hard vegetable butter in an amount of 60 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises hard vegetable butter in an amount of 65 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises hard vegetable butter in an amount of 70 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises hard vegetable butter in an amount of 75 to 85 wt. % based on the fat containing coating component. In one aspect the fat containing coating component comprises hard vegetable butter in an amount of 80 to 85 wt. % based on the fat containing coating component.

The hard vegetable butter may be selected from Cocoa butter, Illipe butter, Murumuru butter, Kokum butter and mixtures thereof.

As the fat containing coating component is provided as a coating on the solid cosmetic product, one skilled in the art may readily determine the thickness of the coating with reference to the thickness of the uncoated product. For example, when providing a spherical solid cosmetic product, the diameter of the product before and after coating may be determined and the thickness of the coating thereby readily determined. It will be understood by this that references to thickness of the coating component relate to the coating component excluding any coating component which is disposed between the particles of the solid cosmetic product. The fat containing coating component may be provided in any suitable thickness to deliver the advantages of the invention as described herein. In one aspect, the thickness of the fat containing coating component is at least 1% of the thickness of the solid cosmetic product. In one aspect, the thickness of the fat containing coating component is no greater than 10% of the thickness of the solid cosmetic product. In one aspect, the thickness of the fat containing coating component is no greater than 5% of the thickness of the solid cosmetic product.

As discussed herein, at least a portion of the solid cosmetic product is coated with the fat containing coating component. In one aspect, only a portion of the surface of the at least one carbon dioxide effervescent component (i.e. the entire surface is not coated with a fat containing coating component). This embodiment may be advantageous because it may lead to different rates of reaction of the carbon dioxide effervescent component with bathing water on contact. For example, the uncoated component will react immediately with the water resulting in a higher rate of effervescence than the coated component. This high rate of effervescence will lead to an increased rate of carbon dioxide generation and this imbalance between the carbon dioxide generation on the coated and uncoated portions of the product will lead to unequal forces being applied to the product. This may result in desirable motion of the product within the water e.g. spinning on the water surface.

In one aspect, the entire surface of the at least one carbon dioxide effervescent component is coated with a fat containing coating component. This embodiment may be advantageous because it ensures that the entire product is shielded from atmospheric moisture and therefore the maintenance of the reactivity of the product, as described above, is achieved for the complete product.

The fat containing coating component may comprise other suitable ingredients. In one aspect, the fat containing coating component further comprises an emulsifier. Emulsifier, if present, may be present in any suitable amount. In one aspect, emulsifier is present in an amount of from 1 to 35 wt% based on the fat containing coating component. In one aspect, emulsifier is present in an amount of from 1 to 30 wt% based on the fat containing coating component. In one aspect, emulsifier is present in an amount of from 1 to 25 wt% based on the fat containing coating component. In one aspect, emulsifier is present in an amount of from 5 to 25 wt% based on the fat containing coating component. In one aspect, emulsifier is present in an amount of from 5 to 20 wt% based on the fat containing coating component. In one aspect, emulsifier is present in an amount of from 10 to 25 wt% based on the fat containing coating component. In one aspect, emulsifier is present in an amount of from 10 to 20 wt% based on the fat containing coating component. In one aspect, emulsifier is present in an amount of from 15 to 25 wt% based on the fat containing coating component. In one aspect, emulsifier is present in an amount of from 15 to 20 wt% based on the fat containing coating component.

In a preferred aspect the emulsifier is selected from polyoxyether of lauryl alcohol, PEG-6 caprylic/capric glycerides, PEG-60 almond glycerides, sodium cocoamphoacetate and mixtures thereof In a preferred aspect the fat containing coating component further comprises a colouring. In one aspect, the colouring is a water soluble colouring. In one aspect, the colouring is an oil soluble colouring. In one aspect, the colouring is a mixture of an oil soluble colouring and a water soluble colouring. The colouring can be naturally derived or it can be synthetic.

Preferably the fat containing coating component comprises colouring in an amount of from 0.001 to 5 wt.% based on the fat containing coating component, such as in an amount of from 0.001 to 4 wt.% based on the fat containing coating effervescent component, such as in an amount of from 0.001 to 3 wt.% based on the fat containing coating effervescent component, such as in an amount of from 0.001 to 2 wt.% based on the fat containing coating effervescent component, such as in an amount of from 0.1 to 2 wt.% based on the fat containing coating effervescent component, such as in an amount of from 1 to 2 wt.% based on the fat containing coating effervescent component.

In a preferred aspect the fat containing coating effervescent component further comprises a fragrance. Preferably the fragrance is selected from essential oils. Preferably the fragrance, and more preferably the essential oil, is present in the fat containing coating effervescent component in an amount of from 0.001 to 10 wt.% based on the fat containing coating effervescent component, such as in an amount of from 0.001 to 8 wt.% based on the fat containing coating effervescent component, such as in an amount of from 0.001 to 5 wt.% based on the fat containing coating effervescent component, such as in an amount of from 0.1 to 5 wt.% based on the fat containing coating effervescent component, such as in an amount of from 0.5 to 4 wt.% based on the fat containing coating effervescent component.

In one aspect, the fat containing component has a melting point of at least 20°C. In one aspect, the fat containing component has a melting point of at least 25°C. In one aspect, the fat containing component has a melting point of at least 30°C. In one aspect, the fat containing component has a melting point of at least 35°C.In one aspect, the fat containing component has a melting point of at least 40°C. In one aspect, the fat containing component has a melting point of at least 45°C. In one aspect, the fat containing component has a melting point of at least 50°C. In one aspect, the fat containing component has a melting point of at least 55°C In one aspect, the fat containing component has a melting point of at least 60°C.

Carbon dioxide effervescent component As discussed herein, the carbon dioxide effervescent component comprises (a) a salt of carbonic acid; and (b) an acidifying agent.

The salt of carbonic acid and the acidifying agent are present in any suitable amounts to achieve effervescence. One skilled in the art is able to combine these materials to provide the desired rate of effervescence.

Preferably the salt of carbonic acid and the acidifying agent are present in a weight ratio of from 95:5 to 50:50, preferably in a weight ratio of from 90:10 to 50:50, preferably in a weight ratio of from 90:10 to 55:45, preferably in a weight ratio of from 90:10 to 60:40, preferably in a weight ratio of from 90:10 to 70:30.

In one aspect the carbon dioxide effervescent component comprises a salt of carbonic acid selected from alkali metal carbonates, alkali metal bicarbonates and mixtures thereof.

Preferably, the salt of carbonic acid is selected from sodium bicarbonate, sodium carbonate and mixtures thereof.

In a preferred aspect the carbon dioxide effervescent component comprises the salt of carbonic acid, and preferably sodium bicarbonate, in an amount of from 40 to 95 wt.% based on the carbon dioxide effervescent component. In a preferred aspect the carbon dioxide effervescent component comprises the salt of carbonic acid, and preferably sodium bicarbonate, in an amount of from 45 to 95 wt.% based on the carbon dioxide effervescent component. In a preferred aspect the carbon dioxide effervescent component comprises the salt of carbonic acid, and preferably sodium bicarbonate, in an amount of from 50 to 95 wt.% based on the carbon dioxide effervescent component. In a preferred aspect the carbon dioxide effervescent component comprises the salt of carbonic acid, and preferably sodium bicarbonate, in an amount of from 50 to 90 wt.% based on the carbon dioxide effervescent component. In a preferred aspect the carbon dioxide effervescent component comprises the salt of carbonic acid, and preferably sodium bicarbonate, in an amount of from 55 to 90 wt.% based on the carbon dioxide effervescent component. In a preferred aspect the carbon dioxide effervescent component comprises the salt of carbonic acid, and preferably sodium bicarbonate, in an amount of from 60 to 85 wt.% based on the carbon dioxide effervescent component. In a preferred aspect the carbon dioxide effervescent component comprises the salt of carbonic acid, and preferably sodium bicarbonate, in an amount of from 60 to 80 wt.% based on the carbon dioxide effervescent component. In a preferred aspect the carbon dioxide effervescent component comprises the salt of carbonic acid, and preferably sodium bicarbonate, in an amount of from 60 to 75 wt.% based on the carbon dioxide effervescent component.

In one aspect the carbon dioxide effervescent component comprises an acidifying agent selected from monocarboxylic acids, dicarboxylic acids, tricarboxylic acids and mixtures thereof.

Preferably the acidifying agent is selected form citric acid, potassium bitartrate (cream of tartar) and mixtures thereof.

In a preferred aspect the carbon dioxide effervescent component comprises the acidifying agent, and preferably citric acid, in an amount of from 5 to 60 wt.% based on the carbon dioxide effervescent component. In a preferred aspect the carbon dioxide effervescent component comprises the acidifying agent, and preferably citric acid, in an amount of from 5 to 55 wt.% based on the carbon dioxide effervescent component. In a preferred aspect the carbon dioxide effervescent component comprises the acidifying agent, and preferably citric acid, in an amount of from 5 to 50 wt.% based on the carbon dioxide effervescent component. In a preferred aspect the carbon dioxide effervescent component comprises the acidifying agent, and preferably citric acid, in an amount of from 5 to 45 wt.% based on the carbon dioxide effervescent component. In a preferred aspect the carbon dioxide effervescent component comprises the acidifying agent, and preferably citric acid, in an amount of from 5 to 40 wt.% based on the carbon dioxide effervescent component. In a preferred aspect the carbon dioxide effervescent component comprises the acidifying agent, and preferably citric acid, in an amount of from 5 to 35 wt.% based on the carbon dioxide effervescent component. In a preferred aspect the carbon dioxide effervescent component comprises the acidifying agent, and preferably citric acid, in an amount of from 5 to 30 wt.% based on the carbon dioxide effervescent component.

In a preferred aspect the carbon dioxide effervescent component comprises sodium bicarbonate in an amount of from 55 to 90 wt.% and citric acid in an amount of from 5 to 40 wt.% based on the carbon dioxide effervescent component.

The essential components of the carbon dioxide effervescent component are defined herein. However the composition may contain further additional components.

In a preferred aspect the carbon dioxide effervescent component further comprises a colouring. Preferably, the colouring is a water soluble colouring. The colouring can be naturally derived or it can be synthetic.

Preferably the carbon dioxide effervescent component comprises colouring in an amount of from 0.001 to 5 wt.% based on the carbon dioxide effervescent component, such as in an amount of from 0.001 to 4 wt.% based on the carbon dioxide effervescent component, such as in an amount of from 0.001 to 3 wt.% based on the carbon dioxide effervescent component, such as in an amount of from 0.001 to 2 wt.% based on the carbon dioxide effervescent component, such as in an amount of from 0.1 to 2 wt.% based on the carbon dioxide effervescent component, such as in an amount of from 1 to 2 wt.% based on the carbon dioxide effervescent component.

In a preferred aspect the carbon dioxide effervescent component further comprises a fragrance. Preferably the fragrance is selected from essential oils. Preferably the fragrance, and more preferably the essential oil, is present in the carbon dioxide effervescent component in an amount of from 0.001 to 10 wt.% based on the carbon dioxide effervescent component, such as in an amount of from 0.001 to 8 wt.% based on the carbon dioxide effervescent component, such as in an amount of from 0.001 to 5 wt.% based on the carbon dioxide effervescent component, such as in an amount of from 1 to 5 wt.% based on the carbon dioxide effervescent component, such as in an amount of from 2 to 4 wt.% based on the carbon dioxide effervescent component.

Fat Containing Coating Component & Carbon Dioxide Effervescent Component The fat containing coating component and the carbon dioxide effervescent component may be present in suitable relevant amounts to provide the desired properties for the product. In one aspect, the fat containing coating component is 0.1 to 10 wt.% and the carbon dioxide effervescent component is 90 to 99.9 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 0.1 to 9 wt.% and the carbon dioxide effervescent component is 91 to 99.9 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 0.1 to 8 wt.% and the carbon dioxide effervescent component is 92 to 99.9 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 0.1 to 7 wt.% and the carbon dioxide effervescent component is 93 to 99.9 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 0.1 to 6 wt.% and the carbon dioxide effervescent component is 94 to 99.9 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 0.1 to 5 wt.% and the carbon dioxide effervescent component is 95 to 99.9 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 0.1 to 4 wt.% and the carbon dioxide effervescent component is 96 to 99.9 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 0.1 to 3.5 wt.% and the carbon dioxide effervescent component is 96.5 to 99.9 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 0.1 to 3 wt.% and the carbon dioxide effervescent component is 97 to 99.9 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 0.1 to 2.5 wt.% and the carbon dioxide effervescent component is 97.5 to 99.9 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 0.1 to 2 wt.% and the carbon dioxide effervescent component is 98 to 99.9 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component.

In one aspect, the fat containing coating component is 0.2 to 10 wt.% and the carbon dioxide effervescent component is 90 to 99.8 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 0.3 to 10 wt.% and the carbon dioxide effervescent component is 90 to 99.7 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 0.4 to 10 wt.% and the carbon dioxide effervescent component is 90 to 99.6 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 0.5 to 10 wt.% and the carbon dioxide effervescent component is 90 to 99.5 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 0.6 to 10 wt.% and the carbon dioxide effervescent component is 90 to 99.4 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 0.7 to 10 wt.% and the carbon dioxide effervescent component is 90 to 99.3 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 0.8 to 10 wt.% and the carbon dioxide effervescent component is 90 to 99.2 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 0.9 to 10 wt.% and the carbon dioxide effervescent component is 90 to 99.1 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 1 to 10 wt.% and the carbon dioxide effervescent component is 90 to 99 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 1.2 to 10 wt.% and the carbon dioxide effervescent component is 90 to 98.8 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 1.4 to 10 wt.% and the carbon dioxide effervescent component is 90 to 98.6 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 1.6 to 10 wt.% and the carbon dioxide effervescent component is 90 to 98.4 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 1.8 to 10 wt.% and the carbon dioxide effervescent component is 90 to 98.2 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 2 to 10 wt.% and the carbon dioxide effervescent component is 90 to 98 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 2.5 to 10 wt.% and the carbon dioxide effervescent component is 90 to 97.5 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 3 to 10 wt.% and the carbon dioxide effervescent component is 90 to 97 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component. In one aspect, the fat containing coating component is 3.5 to 10 wt.% and the carbon dioxide effervescent component is 90 to 96.5 wt%, based on the combined weight of the fat containing coating component and the carbon dioxide effervescent component.

The combined amount of the fat containing coating component and the carbon dioxide effervescent component may be any amount to provide the desired physical characteristics of the solid cosmetic product. Preferably the combined amount of the fat containing coating component and the carbon dioxide effervescent component is from about 10% to about 100% by weight of the total composition. Preferably the combined amount of the fat containing coating component and the carbon dioxide effervescent component is from about 20% to about 100% by weight of the total composition. Preferably the combined amount of the fat containing coating component and the carbon dioxide effervescent component is from about 30% to about 100% by weight of the total composition. Preferably the combined amount of the fat containing coating component and the carbon dioxide effervescent component is from about 40% to about 100% by weight of the total composition. Preferably the combined amount of the fat containing coating component and the carbon dioxide effervescent component is from about 50% to about 100% by weight of the total composition. Preferably the combined amount of the fat containing coating component and the carbon dioxide effervescent component is from about 60% to about 100% by weight of the total composition. Preferably the combined amount of the fat containing coating component and the carbon dioxide effervescent component is from about 70% to about 100% by weight of the total composition. Preferably the combined amount of the fat containing coating component and the carbon dioxide effervescent component is from about 80% to about 100% by weight of the total composition. Preferably the combined amount of the fat containing coating component and the carbon dioxide effervescent component is from about 85% to about 100% by weight of the total composition. Preferably the combined amount of the fat containing coating component and the carbon dioxide effervescent component is from about 90% to about 100% by weight of the total composition. Preferably the combined amount of the fat containing coating component and the carbon dioxide effervescent component is from about 95% to about 100% by weight of the total composition. Preferably the combined amount of the fat containing coating component and the carbon dioxide effervescent component is 100% by weight of the total composition.

Additional Components The solid product of the present invention may also comprise one or more cosmetically acceptable additives. The person skilled in the art is aware of a range of cosmetically acceptable additives which are suitable for incorporation into such compositions. For example, binders, fillers, opacifiers, perfumes, fragrances, decorative items and mixtures thereof.

It is particularly preferred that the composition of the present invention further comprises a fragrance. Preferably the fragrance is selected from essential oils.

Fruit and herb extracts and juices, vegetable oils and essential oils are all compatible with the composition. Colours, both naturally derived and synthetic can be used to colour the 20 product.

In one embodiment, the cosmetically acceptable additives are selected from the group consisting of essential oils, vitamins, fragrances, colourings, clays, decorative articles and mixtures thereof The essential oils may be selected based on the fragrance desired, skin type to be treated and other effects desired based on the well known properties of essential oils. The addition of essential oils, when taken in to the nose, are known to alter mood. For example, essential oils are known to create effects of drowsiness or stimulating the senses. Many well documented effects can be achieved by the use of essential oils.

In one embodiment, the one or more essential oils present in the solid product are selected from Tarragon, Lemon myrtle, Jasmin, Ylang ylang, Labdunum, Lemongrass, Rose otto, Grapefruit, Patchouli, Rosemary, Armois, Lemon, Neroli, Sweet violet, Lavender, Orange 50 fold, Vanilla, Peppermint, Benzoin, Hydrangia, Litsea Cubeba, Cardamon, Tonka, and Chamomile blue. In one embodiment, the one or more essential oils present in the solid product are selected from Tarragon, Lemon myrtle, Labdunum, and Lemon.

Vitamins, particularly B, C and E are very beneficial for the skin. Vitamin rich ingredients such as VVheatgerm oil can also be used to deliver vitamins on to the skin. In a one embodiment, the vitamins are selected from vitamin B, vitamin C, vitamin E and mixtures thereof. It will be appreciated by one skilled in the art that the vitamin may be provided from any suitable source. For example the vitamin(s) may be provided from a synthetic source or from incorporation into the solid product of a material, such as a natural material, that has a high vitamin content.

The ingredients in the present invention do not require cosmetic preservatives. The use of cosmetic preservatives can increase the potential to irritate the skin.

The decorative items which may be present in the solid product include items such as glitter, paper such as rice paper, sequins, dried or fresh flowers, herbs, vegetables, parts thereof or mixtures thereof. Other enhancing materials may also be incorporated Further preferred additive materials include vegetable oils, chocolate, herbs and spices, cosmetic colours (e.g. paprika, gardenia extract, D&C red no. 30), beans (e.g. aduki), fruit, fresh or dried (e.g. banana, avocado, mango, papaya, kiwi, raspberry, strawberry, blueberries, grapes, tomato, asparagus, or cucumber), honey, glycerin, cosmetic glitter, other vegetable butters (e.g. mango, avocado), clays (e.g. kaolin), starches (e.g. corn starch) and mixtures thereof.

The above ranges provide preferred amounts of each of the components. Each of these ranges may be taken alone or combined with one or more other component ranges to provide a preferred aspect of the invention.

Process As discussed herein, the invention provides a process for the production of a solid cosmetic product as defined herein, comprising the steps of: i) providing at least one carbon dioxide effervescent component comprising (a) a salt of carbonic acid in powder form; and (b) an acidifying agent in powder form; ii) providing a liquid fat containing coating component; iii) contacting the at least one carbon dioxide effervescent component in the liquid fat containing coating component to coat at least a portion of the surface of the at least one carbon dioxide effervescent component with the fat containing coating component.

In one aspect the liquid fat containing coating component is provided by melting a fat containing coating component which has a melting point of at least 21°C. In one aspect the liquid fat containing coating component is provided by melting a fat containing component which has a melting point of at least 25°C. In one aspect the liquid fat containing coating component is provided by melting a fat containing component which has a melting point of at least 30°C. In one aspect the liquid fat containing coating component is provided by melting a fat containing component which has a melting point of at least 35°C.In one aspect the liquid fat containing coating component is provided by melting a fat containing component which has a melting point of at least 40°C. In one aspect the liquid fat containing coating component is provided by melting a fat containing component which has a melting point of at least 45°C. In one aspect the liquid fat containing coating component is provided by melting a fat containing component which has a melting point of at least 50°C. In one aspect the liquid fat containing coating component is provided by melting a fat containing component which has a melting point of at least 55°C. In one aspect the liquid fat containing coating component is provided by melting a fat containing component which has a melting point of at least 60°C.

The shape of the solid products of the present invention is not limited. It may be that the solid products are provided with a shape which would be aesthetically pleasing and/or which aids in the use of the product. For example, it may be that the solid product is produced in such a manner so that it solidifies in a shape which is ergonomically acceptable to the user. Preferable shapes include spheres, cubes, cuboids and cones.

The present invention also provides a product obtained or obtainable by a process as described herein.

Method In one aspect of the present invention, there is provided a method comprising contacting the skin of a user with water in which the solid cosmetic product as defined herein has been placed in, or has dissolved in, or in which the solid cosmetic product as defined herein is dissolving. In a typical method, water is run in to the bath at an acceptable temperature. The user immerses their body in the water and the solid cosmetic composition is dropped into the water. The user then watches the effect of the product in the water. The user then bathes in the water.

Examples

The invention will now be described with reference to the following non-limiting examples.

Example 1

Batch Size (g): 1800.00 Raw Material wt. (g) CARBON DIOXIDE EFFERVESCENT COMPONENT 96.60% wt. % (based on component) 71.50 Sodium bicarbonate 1243.24 26.20 Citric acid 455.57 1.00 Fragrance 17.39 0.50 Colour 8.69 0.80 Dipropylene glycol 13.91 FAT CONTAINING COATING COMPONENT 3.40% wt. % (based on component) 79.30 Cocoa butter 48.53 2.30 Jojoba oil 1.41 13.50 PEG-7 glyceryl cocoate 8.26 3.40 PEG-6 caprylicicapric glycerides & PEG-60 almond glycerides 2.08 0.90 Fragrance 0.55 0.60 Colour 0.37 Method Carbon dioxide effervescent component 1. The materials were thoroughly mixed together into a uniform powder.

2. The desired weight of powder was firmly pressed into a mould.

3. Once hardened, the product was turned out from the mould.

Fat containing coating component 4. The cocoa butter was warmed to 60°C before adding the jojoba oil and PEG-7 glyceryl cocoate.

5. The mixture was allowed to cool to 37°C before adding the fragrance, colour and monopropylene glycol Coating 6. The carbon dioxide effervescent was coated by dipping it into the fat containing coating component to completely coat the surface of the product.

7. Allow to cool.

Example 2

Two products were prepared. A first product was prepared in accordance with the present invention as described in Example 1. A second comparative product was prepared following steps 1-3 of example 1 but omitting the coating steps 4-7.

Each of the products was placed in a small paper bag measuring 18 cm long and 10 cm wide. The top of the bag was held closed and the product was vigorously shaken for 10 seconds. This process simulated transportation of the product between manufacturing and retail and/or from retail to the end user.

After shaking the product was removed from the bag and the contents remaining in the bag was inspected. It was found that the bag containing the comparative product contained a significant amount of powder and dust. In contrast, the bag containing the product in accordance with the present invention contained very little powder or dust.

Example 3

Two products are prepared. A first product is prepared in accordance with the present invention as described in Example 1. A second comparative product is prepared following steps 1-3 of example 1 but omitting the coating steps 4-7. The products are then stored in an ambient atmosphere for 16 weeks.

Each of the products is placed in a bowl of water at 40°C to simulate being placed in a bath.

The total time for each of the products to fully dissolve is measured. It is found that the product in accordance with the present invention dissolves substantially faster than the product which has not been coated. This rapid dissolution is indicative of a more reactive product.

Example 4

The prepared product was used as follows. A bath was partially filled with water at a temperature of 37 to 40°C. The user immersed themselves in the bath and then placed the product in the bath water. The product effervesced for a number of minutes and dispersed fully in the bathing water. The fat component was found to disperse rapidly and evenly within the water. The user bathed in the water and reported that their skin felt softened by the fat containing component.

Various modifications and variations of the present invention will be apparent to those skilled in the art without departing from the scope and spirit of the invention. Although the invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in chemistry, biology or related fields are intended to be within the scope of the following claims.

Claims

CLAIMS1. A solid cosmetic product comprising at least one carbon dioxide effervescent component, wherein the at least one carbon dioxide effervescent component comprises (a) a salt of carbonic acid in powder form; and (b) an acidifying agent in powder form; wherein at least a portion of the surface of the at least one carbon dioxide effervescent component is coated with a fat containing coating component; wherein at the portion of the surface coated with a fat containing coating component, the fat containing coating component is integrated with the powder particles of the salt of carbonic acid and the powder particles of the acidifying agent.
2. A solid cosmetic product according to claim 1 wherein the thickness of the fat containing coating component is at least 1% of the thickness of the solid cosmetic product.
3. A solid cosmetic product according to claim 1 or 2 wherein the thickness of the fat containing coating component is no greater than 10% of the thickness of the solid cosmetic product.
4. A solid cosmetic product according to claim 3 wherein the thickness of the fat containing coating component is no greater than 5% of the thickness of the solid cosmetic product.
5. A solid cosmetic product according to any one of the preceding claims wherein only a portion of the surface of the at least one carbon dioxide effervescent component is coated with a fat containing coating component.
6. A solid cosmetic product according to any one of claims 1 to 4 wherein the entire surface of the at least one carbon dioxide effervescent component is coated with a fat containing coating component.
7. A solid cosmetic product according to any one of the preceding claims wherein the salt of carbonic acid and the acidifying agent are present in a weight ratio of from 90:10 to 50:50.
8. A solid cosmetic product according to any one of the preceding claims wherein the salt of carbonic acid and the acidifying agent are present in a weight ratio of from 90:10 to 70:30.
9. A solid cosmetic product according to any one of the preceding claims wherein the salt of carbonic acid is selected from alkali metal carbonates, alkali metal bicarbonates and mixtures thereof
10. A solid cosmetic product according to any one of the preceding claims wherein the salt of carbonic acid is selected from sodium bicarbonate, sodium carbonate and mixtures thereof.
11. A solid cosmetic product according to any one of the preceding claims wherein the acidifying agent is selected from monocarboxylic acids, dicarboxylic acids, tricarboxylic acids and mixtures thereof.
12. A solid cosmetic product according to any one of the preceding claims wherein the acidifying agent is selected citric acid, potassium bitartrate (cream of tartar) and mixtures thereof.
13. A solid cosmetic product according to any one of the preceding claims wherein the carbon dioxide effervescent component comprises (a) sodium bicarbonate in an amount of from 55 to 90 wt% based on the carbon dioxide effervescent component; and (b) citric acid in an amount of from 5 to 40 wt% based on the carbon dioxide effervescent component.14. A solid cosmetic product according to any one of the preceding claims wherein the carbon dioxide effervescent component further comprises a colouring.15. A solid cosmetic product according to claim 14 wherein the carbon dioxide effervescent component comprises a water soluble colouring.16. A solid cosmetic product according to claim 14 or 15 wherein the carbon dioxide effervescent component comprises colouring in an amount of from 0.001 to 5 wt% based on the carbon dioxide effervescent component.
14. A solid cosmetic product according to any one of the preceding claims wherein the fat containing coating component comprises one or more vegetable butters.
15. A solid cosmetic product according to claim 14 wherein the vegetable butter is selected from Cocoa butter, Illipe butter, Murumuru butter, Kokum butter, Aloe butter, Avocado butter, Cupuacu butter, Macadamia Nut butter, Mango butter, Olive butter, Shea butter, Coconut butter, Pumpkin Seed butter, Peanut butter, Almond butter, Coffee Bean butter, Refined butter, Hemp Seed butter, Mochacchino butter, Pistachio Nut butter, Shealoe butter and mixtures thereof.
16. A solid cosmetic product according to any one of the preceding claims wherein the fat containing coating component comprises a hard vegetable butter.
17. A solid cosmetic product according to any one of the preceding claims wherein the fat containing coating component comprises a hard vegetable butter in an amount of at least 50 wt.% based on the fat containing coating component.
18. A solid cosmetic product according to claim 16 or 17 wherein the hard vegetable butter is selected from Cocoa butter, Illipe butter, Murumuru butter, Kokum butter and mixtures thereof.
19. A solid cosmetic product according to any one of the preceding claims wherein the fat containing coating component further comprises an emulsifier.
20. A solid cosmetic product according to claim 19 wherein the emulsifier is present in an amount of from 1.5 to 25 wt% based on the fat containing coating component.
21. A solid cosmetic product according to claim 19 or 20 wherein the emulsifier is selected from polyoxyether of lauryl alcohol, PEG-6 caprylic/capric glycerides, PEG-60 almond glycerides, sodium cocoamphoacetate and mixtures thereof.
22. A solid cosmetic product according to any one of the preceding claims wherein the fat containing coating component further comprises a colouring.
23. A solid cosmetic product according to claim 22 wherein the fat containing coating component comprises an oil soluble colouring.
24. A solid cosmetic product according to claim 22 or 23 wherein the fat containing coating component comprises an oil soluble colouring and a water soluble colouring.
25. A solid cosmetic product according to claim 22, 23 or 24 wherein the fat containing coating component comprises colouring in an amount of from 0.001 to 5 wt% based on the fat containing coating component.
26. A solid cosmetic product according to any one of the preceding claims wherein the fat containing coating component or the carbon dioxide effervescent component further comprises at least one additional component selected from binders, fillers, opacifiers, perfumes, fragrances, decorative items and mixtures thereof
27. A solid cosmetic product according to any one of the preceding claims wherein the product is a bathing product.
28. A process for the production of a solid cosmetic product as defined in claims 1 to 27 comprising the steps of: i) providing at least one carbon dioxide effervescent component comprising (a) a salt of carbonic acid in powder form; and (b) an acidifying agent in powder form; ii) providing a liquid fat containing coating component; iii) contacting the at least one carbon dioxide effervescent component in the liquid fat containing coating component to coat at least a portion of the surface of the at least one carbon dioxide effervescent component with the fat containing coating component.
29. A process according to claim 28 wherein the liquid fat containing coating component is provided by melting a fat containing coating component which is solid at 20°C.
30. A product obtained or obtainable by the process of claim 28 or 29.