IMPROVEMENT IN OR RELATING TO ORGANIC COMPOUNDS

Abstract

Disclosed is an encapsulated composition comprising at least one perfume and/or cosmetic ingredient that is entrapped in a matrix. The matrix comprises a starch and a hemicellulose.

Claims

1. An encapsulated composition comprising at least one perfume and/or cosmetic ingredient that is entrapped in a matrix, wherein the matrix comprises a starch and a hemicellulose.

2. The encapsulated composition according to claim 1, wherein the starch is a water-soluble modified starch.

3. The encapsulated composition according to claim 2, wherein the water-soluble modified starch is selected from the group consisting of bleached starch, hydroxypropyl starch, hydroxypropyl distarch phosphate, hydroxypropyl distarch glycerol, acetylated distarch phosphate, starch acetate esterified with acetic anhydride, starch acetate esterified with vinyl acetate, acetylated distarch adipate, acetylated distarch glycerol, starch sodium octenyl succinate and mixtures thereof.

4. The encapsulated composition according to claim 1, wherein the hemicellulose is a xyloglucan, in particular a xyloglucan obtainable from tamarind seeds.

5. The encapsulated composition according to claim 1, additionally comprising a compound selected from the group consisting of maltodextrin, mannitol and mixtures thereof.

6. The encapsulated composition according to claim 1, additionally comprising a flowing agent selected from the group consisting of silicon dioxide, sodium salts, calcium salts and zeolites.

7. The encapsulated composition according to claim 1, wherein the proportion of the at least one perfume and/or cosmetic ingredient is 10 to 50 wt.-%.

8. The encapsulated composition according to claim 1, wherein the proportion of starch is 30 to 90 wt.-%.

9. The encapsulated composition according to claim 1, wherein the proportion of hemicellulose is 0.02 to 20 wt.-%.

10. The encapsulated composition according to claim 1, wherein the composition is in particulate form.

11. A process for preparing an encapsulated composition, the process comprising the steps of: a) Preparing an emulsion comprising at least one perfume and/or cosmetic ingredient, a starch and a hemicellulose in water; b) Subjecting the emulsion to drying, in particular spray-drying or adsorption onto silicon dioxide, to obtain an encapsulated composition.

12. (canceled)

13. (canceled)

14. A consumer product comprising an encapsulated composition according to claim 1.

15. (canceled)

16. The encapsulated composition according to claim 5, additionally comprising a flowing agent selected from the group consisting of silicon dioxide, sodium salts, calcium salts and zeolites.

Description

EXAMPLE 1—ADDITIVE SCREENING

[0047] For additive screening, several encapsulated perfume compositions comprising a starch matrix with 1 wt.-% of additive (chitosan, alginate, polyvinylalcohol or tamarind kernel powder) were prepared by the method according to Example 2.

[0048] For olfactive assessment, 0.4 wt.-% of encapsulated perfume composition was added in each case to a standard antiperspirant base. 0.2 g of product was placed in the middle of a fabric patch and the product was spread on the fabric by means of a spatula. The product was left on the fabric to dry for 4 h. The following assessments were then conducted by a panel of 20 panelists by attributing a score following a scale 0 to 5 for each stage: [0049] Pre-Activation: Dry assessment 4 h after application; [0050] Friction-Activation: Fold the fabric and rub it twice; Assess boost immediately after activation; [0051] Moisture-Activation: Spray water twice directly on the fabric; Assess boost immediately after activation.

[0052] The values for friction-activation represent scores obtained in addition to pre-activation, those for moisture-activation represent scores obtained in addition to friction-activation.

[0053] Table 1 summarizes the results of the additive screening. Entry 1 corresponds to the benchmark, for which conventional starch encapsulation with no additive was used. Entries 2, 3 and 4 relate to starch matrices that were modified in each case with 1 wt.-% of either chitosan, alginate or polyvinylalcohol. In all three of these examples, increased pre-activation intensities with decreased friction- and water-activation intensities were observed. Addition of 1 wt.-% of tamarind kernel powder (entry 5) also showed slightly increased pre-activation intensity. The friction activation, on the other hand, was significantly increased with respect to the benchmark. Finally, no significant increase in moisture activation was observed in this entry.

TABLE-US-00001 TABLE 1 Pre- Friction- Moisture- Entry Additive Activation Activation Activation 1 none 1.3 1.7 4.0 2 Chitosan 2.3 0.2 2.6 3 Alginate 1.8 0.2 2.6 4 Polyvinylalcohol 1.5 0.3 2.6 5 Tamarind kernel 1.8 2.7 4.3 powder

EXAMPLE 2—PREPARATION OF ENCAPSULATED COMPOSITIONS

[0054] Tap water (55.0 g) was weighted into a stainless steel beaker. Starch sodium octenyl succinate E1450 (18.7 g), starch modified Hi-Cap 100 (2.2 g), maltodextrin Glucidex IT-19 (5.3 g) and the additive as stated in Example 1 (0.5 g) were subsequently weighted into the same beaker. The resulting mixture was first manually stirred with a stainless steel rod and then homogenized with an IKA T25 Ultra-Turrax Homogenizer at 13,500 rpm to obtain a homogeneous solution. To this resulting mixture, perfume oil (17.8 g) was added. High shear mixing was then carried out for 20-30 min at 22,000-24,000 rpm using the same Homogenizer to produce an emulsion. The droplet size was controlled by dynamic light scattering to be between 0.5 and 2 μm.

[0055] The emulsion was subjected to spray drying using a LabPlant SD-06 Spray Dryer. The spray drying process parameters were as follows: [0056] Inlet Temperature: 190° C. [0057] Outlet Temperature: 90° C. [0058] Peristaltic pump speed: 485 mL/h [0059] Air flow rate: 3.7 m/s

[0060] The resulting spray dried powder was mixed with silicon dioxide Aerosil 200 (0.5 g) in a closed mixing vessel.

EXAMPLE 3—PREPARATION OF ALTERNATIVE ENCAPSULATED COMPOSITION ACCORDING TO THE PRESENT INVENTION

[0061] Tap water (45.0 g) was weighted into a stainless steel beaker. Starch sodium octenyl succinate E1450 (21.9 g), mannitol 60 (5.5 g) and tamarind kernel powder (0.5 g) were subsequently weighted into the same beaker. The resulting mixture was first manually stirred with a stainless steel rod and then homogenized with an IKA T25 Ultra-Turrax Homogenizer at 13,500 rpm to obtain a homogeneous solution. To the resulting mixture, perfume oil (27.3 g) was added. High shear mixing was then carried out for 20-30 min at 22,000-24,000 rpm using the same Homogenizer to produce an emulsion. The droplet size was controlled by dynamic light scattering to be between 0.5 and 2 μm.

[0062] The emulsion was subjected to spray drying using a LabPlant SD-06 Spray Dryer. The spray drying process parameters were as follows: [0063] Inlet Temperature: 190° C. [0064] Outlet Temperature: 90° C. [0065] Peristaltic pump speed: 485 mL/h [0066] Air flow rate: 3.7 m/s

[0067] The resulting spray dried powder was mixed with silicon dioxide Aerosil 200 (0.5 g) in a closed mixing vessel.

EXAMPLE 4—STABILITY OF ENCAPSULATED COMPOSITION ACCORDING TO THE PRESENT INVENTION

[0068] The stability of an encapsulated composition according to the present invention, prepared according to Example 2 with tamarind kernel powder as an additive, was assessed and compared with a conventional starch encapsulate containing the same fragrance. The same olfactive assessment protocol as in Example 1 was used. Table 2 summarizes the results after aging the samples at 37° C. and 70% relative humidity for 1 month. It can be seen that the superior olfactive performance of the encapsulated composition according to the present invention (entries 1 and 2) compared to a conventional starch encapsulate (entries 3 and 4) is retained at all stages (pre-activation, friction-activation and moisture-activation).

TABLE-US-00002 TABLE 2 Pre- Friction- Moisture- Entry Sample Activation Activation Activation 1 Encapsulated Fresh sample 2.5 3.3 3.8 2 composition After 1 month 2.0 2.8 3.0 according to aged at 37° C. present invention 3 Conventional Fresh sample 2.0 2.8 3.3 4 starch After 1 month 1.5 2.3 2.5 encapsulate aged at 37° C.

EXAMPLE 5—STABILITY OF ALTERNATIVE ENCAPSULATED COMPOSITION ACCORDING TO THE PRESENT INVENTION

[0069] The stability of an alternative encapsulated composition according to the present invention, prepared according to Example 3, was assessed. The same olfactive assessment protocol as in Example 1 was used. Table 3 summarizes the results for a fresh sample as well as after aging samples at 4° C. or 37° C., respectively, and 70% relative humidity for 1 month. It can be seen that particularly low pre-activation intensity was achieved, in particular after 1 month of storage at 37° C. Furthermore, good olfactive performance was observed upon friction-activation and moisture-activation, even after storage under challenging conditions.

TABLE-US-00003 TABLE 3 Pre- Friction- Moisture- Entry Sample Activation Activation Activation 1 Encapsulated Fresh sample 1.5 3.0 3.5 2 composition After 1 month 1.5 3.0 3.0 according to aged at 4° C. 3 present After 1 month 1.0 2.5 2.5 invention aged at 37° C.