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Process for the preparation of microcapsules

A technology of microcapsules and polyisocyanate, applied in the field of preparation of microcapsules, which can solve the problems of leakage, business trip storage stability, high leakage, etc.

Pending Publication Date: 2019-03-15
FIRMENICH SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

More specifically, according to the article, even using nearly equal weights of polyisocyanate to encapsulate a large, high log P molecule (di-2-ethylhexyl phthalate) is expected to show The low leakage of the obtained capsules shows poor storage stability when placed in an organic solvent, and the leakage of (di-2-ethylhexyl phthalate) from the capsules is very high, thus indicating The polyisocyanate (triisocyanate) used is not suitable to create a shell capable of preventing core oil leakage in tough media that can potentially cause leakage, be it organic solvents or aqueous solutions with high levels of surfactants

Method used

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  • Process for the preparation of microcapsules
  • Process for the preparation of microcapsules
  • Process for the preparation of microcapsules

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0152] Preparation of Capsules A to I

[0153] Microcapsules A to I were prepared with the following ingredients:

[0154]

[0155] 1) See Table 2

[0156] 2) D-110N (trimethylolpropane adduct of xylylene diisocyanate); source and trade mark: Mitsui Chemicals, 75% polyisocyanate / 25% ethyl acetate

[0157] 3) Source: Fluka

[0158] 4) Source: Alland & Robert

[0159] Table 2: Composition of Fragrance A

[0160]

[0161] 1) 4-Cyclohexyl-2-methyl-2-butanol; source and trade mark: Firmenich SA, Geneva, Switzerland

[0162] 2) Diethyl 1,4-cyclohexanedicarboxylate; source and trade mark: Firmenich SA, Geneva, Switzerland

[0163] 3) Methyl dihydrojasmonate; source and trade mark: Firmenich SA, Geneva, Switzerland

[0164] The variable amounts of polyisocyanate and fragrance used to prepare the capsule walls of Capsules A to I are summarized in Table 3 below:

[0165] Table 3: Spice A and Takenate for the preparation of Capsules A to I Variable variant of D-11...

Embodiment 2

[0173] Preparation of Capsule J

[0174] By adding 1.6 g of polyisocyanate (trimethylolpropane adduct of xylylene diisocyanate, D-110N, source and trade mark: Mitsui Chemicals) was mixed with 25.4 g of Perfume Oil A (composition defined in Table 2) to prepare the oil phase.

[0175] The aqueous phase was prepared by dissolving 0.1 g beet pectin (from CP Kelco) in 72.36 g water. An emulsion was prepared by dispersing the perfume / polyisocyanate premix oil in the water phase with a mixer at 230 rpm. The temperature was raised to 70°C and held at 70°C for 1 hour 30 minutes to solidify the capsules. At this point, capsules are formed, cross-linked and stabilized. The mixture was cooled to room temperature.

[0176] In packaging and using After D-110N to create the capsule wall, the residual level of unreacted polyisocyanate in the perfume oil is very low, so the inner core of the capsule is basically made of perfume oil.

[0177] The particle size distribution of the cap...

Embodiment 3

[0179] Preparation of Capsule K

[0180] By adding 2.2 g of polyisocyanate (trimethylolpropane adduct of xylylene diisocyanate, D-110N, source and trade mark: Mitsui Chemicals) was mixed with 19.6 g of Perfume Oil A (composition defined in Table 2) to prepare the oil phase.

[0181] By adding 1.2g modified starch (Hicap- Source: Ingredion Inc) was dissolved in 76.7 g of water to prepare the aqueous phase. An emulsion was prepared by dispersing the perfume / polyisocyanate premix oil in the water phase with a mixer at 230 rpm. The temperature was raised to 70°C and held at 70°C for 1 hour 30 minutes to solidify the capsules. At this point, capsules are formed, cross-linked and stabilized. The mixture was cooled to room temperature.

[0182] In packaging and using After D-110N to create the capsule wall, the residual level of unreacted polyisocyanate in the perfume oil is very low, so the inner core of the capsule is basically made of perfume oil.

[0183] The particle...

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Abstract

The present invention relates to a new process for the preparation of microcapsules. Microcapsules obtainable by said process are also an object of the invention. Perfuming compositions and consumer products comprising said capsules, in particular perfumed consumer products in the form of home care or personal care products, are also part of the invention.

Description

technical field [0001] The present invention relates to a new method for preparing microcapsules. The microcapsules obtainable by said method are also objects of the present invention. Perfuming compositions and consumer products comprising said microcapsules, in particular perfumed consumer products in the form of home care or personal care products, are also part of the present invention. Background technique [0002] One of the problems faced by the fragrance industry is that the olfactory effects, especially "top notes", brought about by odorous compounds are lost relatively quickly due to their volatility. To tailor the release rate of the volatiles, a delivery system such as fragrance-containing microcapsules is required to protect and subsequently release the core's payload when triggered. A key requirement of the industry for these systems is to remain suspended in challenging substrates without physical dissociation or degradation. This is referred to as performa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11D3/37C11D3/50C11D17/00A61Q13/00A61K8/84A61K8/11B01J13/16C09K23/52C09K23/56
CPCA61Q13/00A61K8/84A61K8/11B01J13/16C11D3/3703C11D3/3726C11D3/505C11D17/0039A61K8/64A61K8/645A61K8/65A61K8/731A61K8/87A61K2800/412A01N25/28B01J13/206A23L27/72A61K9/5026A61K9/5089A61K8/732A61K2800/594A61K2800/805A61Q19/10A61K9/5031
Inventor F·维高劳克斯艾利S·高德弗罗伊M·奥斯伯恩
Owner FIRMENICH SA