Microcapsule essence suspension stabilizer and application thereof

Abstract

The invention discloses a microcapsule essence suspension stabilizer and application thereof. The microcapsule essence suspension stabilizer comprises the following components in percentage by weight: 5-15% of polyhydric alcohols, 10-15% of trihydroxy stearin, 20-50% of an anionic surfactant, 0-2% of a pH regulator, 0-2% of a preservative and the balance of deionized water. The anionic surfactant is selected from at least one of sodium fatty alcohol polyoxyethylene ether sulfate, sodium methyl cocoyl taurate, sodium cocoyl isethionate, sodium alpha-olefin sulfonate, lauryl sodium sulfate and the like. The microcapsule essence suspension stabilizer is good in suspension stability of the microcapsule essence, the suspension capacity depends on the strength of hydrogen bonds, the microcapsule essence suspension stabilizer is not influenced by the salt concentration, meanwhile, the microcapsule essence suspension stabilizer cannot react with all components in the washing composition, the application of the microcapsule essence suspension stabilizer in different products added with the microcapsule essence is not limited, and the application range is wider.

Description

Technical Field

[0001] The invention belongs to the field of daily chemicals, and particularly relates to a microcapsule flavor suspension stabilizer and application thereof. Background Art

[0002] Laundry detergent is generally composed of anionic surfactants, nonionic surfactants, amphoteric surfactants and detergent aids. In order to solve the problem of poor fragrance retention of laundry detergent, microcapsule fragrances have appeared on the market. Adding microcapsule fragrances to laundry detergent can make clothes have a long-lasting fragrance effect. Microcapsule fragrances are composed of wall materials, emulsifiers and fragrances. The fragrance is formed into tiny particles by wrapping with wall materials. The microcapsule fragrance in the laundry detergent will remain on the fabric fibers during washing. During the wearing process, friction, squeezing and folding will cause the microcapsules to break, and the fragrance will be slowly released to achieve long-lasting fragrance.

[0003] Microcapsule fragrances are generally in the form of emulsions and are not compatible with the components in laundry detergent. After microcapsule fragrances are added to the laundry detergent, due to the inconsistency between the density of the microcapsule fragrances and the laundry detergent, unstable phenomena such as uneven dispersion and stratification will appear in the laundry detergent. In addition, due to gravity, the microcapsule fragrances may also precipitate, resulting in quality abnormalities during the shelf life of the laundry detergent. Therefore, it is necessary to add appropriate suspending agents to evenly disperse and suspend the microcapsule fragrances in the laundry detergent system. Summary of the invention

[0004] The purpose of the present invention is to provide a microcapsule flavor suspension stabilizer, which utilizes the polyhydroxy structure of trihydroxystearin and, after being compounded with a specific anionic surfactant in a specific ratio, can be rearranged to produce a liquid crystal structure, and a plurality of liquid crystal structures form a dendritic network structure through hydrogen bonds, thereby producing a suspension effect. The suspension ability depends on the strength of the hydrogen bonds and is not affected by the salt concentration. At the same time, it will not react with the components in the detergent composition. Therefore, the application of the microcapsule flavor suspension stabilizer of the present invention in different products with added microcapsule flavors will not be limited.

[0005] The microcapsule flavor suspension stabilizer of the present invention comprises the following components in percentage by weight:

[0006] 5-15% of polyol, 10-15% of trihydroxystearin, 20-50% of anionic surfactant, 0-2% of pH adjuster, 0-2% of preservative, and the balance of deionized water.

[0007] Wherein, the polyol is selected from at least one of glycerol, propylene glycol, butylene glycol, 1,3-propanediol and the like.

[0008] The microcapsule flavor suspension stabilizer of the present invention needs to be used in combination with an anionic surfactant, which is at least one selected from the group consisting of sodium fatty alcohol polyoxyethylene ether sulfate, sodium methyl coconut oil acyl taurate, sodium coconut oil acyl isethionate, sodium α-olefin sulfonate, and sodium lauryl sulfate.

[0009] The pH regulator is selected from at least one of hydrochloric acid, citric acid, tartaric acid, sulfuric acid and the like.

[0010] The preservative is selected from at least one of phenoxyethanol, benzyl alcohol, methylisothiazolinone, methylchloroisothiazolinone and the like.

[0011] The preparation method of the microcapsule flavor suspension stabilizer of the present invention comprises the following steps:

[0012] (1) Heat the polyol to 80-90° C., add trihydroxystearin as the oil phase while stirring, and set aside;

[0013] (2) heating anionic surfactant, pH adjuster and deionized water to 80-90° C., stirring and dissolving as aqueous phase for standby use; adjusting the pH value of the solution to 5-8 with the pH adjuster;

[0014] (3) While stirring, slowly drop the oil phase into the water phase, stir evenly, keep warm and then cool to 45°C, add a preservative, and discharge the product.

[0015] As a preferred embodiment of the present invention, the microcapsule fragrance suspension stabilizer can be used in the production and application of microcapsule fragrance laundry detergent.

[0016] A cleaning composition containing microcapsule fragrance, comprising the following components in percentage by weight:

[0017] 5-30% anionic surfactant, 0-10% nonionic surfactant, 3-20% amphoteric surfactant, 0.2-5% microcapsule flavor, 1-10% microcapsule flavor suspension stabilizer, 0.1-1% metal chelating agent, 1-5% thickener, 0.1-1% preservative, and the balance deionized water;

[0018] The anionic surfactant includes at least one of sodium fatty alcohol polyoxyethylene ether sulfate and alkylbenzene sulfonic acid; the nonionic surfactant includes fatty alcohol polyoxyethylene ether; the amphoteric surfactant includes at least one of alkyl amine oxide, alkyl amide propyl amine oxide, alkyl amide propyl betaine, and alkyl betaine.

[0019] The sodium fatty alcohol polyoxyethylene ether sulfate has a polyoxyethylene addition number of 0-3 and a carbon chain distribution of C8-C18. More preferably, the sodium fatty alcohol polyoxyethylene ether sulfate has a polyoxyethylene addition number of 1-3 and a carbon chain distribution of C12-14.

[0020] The polyoxyethylene addition number of the fatty alcohol polyoxyethylene ether is 0-10, and the carbon chain distribution of the fatty alcohol is C8-18. More preferably, the polyoxyethylene addition number is 7-9, and the carbon chain distribution is C12-14.

[0021] The carbon chain distribution of the alkyl amine oxide, alkyl amidopropyl amine oxide, alkyl amidopropyl betaine and alkyl betaine is C12-18.

[0022] The metal chelating agent is selected from at least one of EDTA-2Na, diethylenetriaminepenta(methylenephosphonic acid) and its sodium salt, triethylenetetraaminehexa(methylenephosphonic acid) and its sodium salt, hydroxyethylenediphosphonic acid and its sodium salt, preferably EDTA-2Na.

[0023] The thickener is selected from at least one of sodium chloride, potassium chloride and magnesium chloride, preferably sodium chloride.

[0024] The preservative is selected from methylisothiazolinone, methylchloroisothiazolinone, phenoxyethanol, benzyl alcohol, etc., preferably a complex of methylisothiazolinone and methylchloroisothiazolinone (3:1).

[0025] The preparation method of the washing combination containing microcapsule fragrance of the present invention comprises the following steps:

[0026] Disperse various surfactants in water and stir evenly to make them completely dissolved;

[0027] At room temperature, add the microcapsule flavor suspension stabilizer and stir to make it evenly dispersed;

[0028] Add microcapsule essence and stir to make it evenly dispersed;

[0029] After adding a thickener and a preservative, adjust the pH value to 6-8 with citric acid or sodium hydroxide.

[0030] The invention has good suspension stability for microcapsule flavors, and the suspension ability depends on the strength of hydrogen bonds and is not affected by salt concentration. At the same time, it will not react with the components in the detergent composition. The application of the microcapsule flavor suspension stabilizer of the invention in different products with added microcapsule flavors will not be restricted, and the application range is wider. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 The microstructure diagram of the microcapsule flavor stable suspension prepared in Example 1;

[0032] Figure 2 This is the microstructure diagram of the microcapsule flavor stable suspension prepared in Comparative Example 1. DETAILED DESCRIPTION

[0033] In order to make the technical personnel in the field understand the present invention more clearly and intuitively, the present invention will be further described below. The experimental methods without specific conditions in the following examples are selected according to conventional methods and conditions, or according to the product instructions.

[0034] The microcapsule flavor suspension stabilizer of the present invention comprises the following components in percentage by weight:

[0035] 5-15% of polyol, 10-15% of trihydroxystearin, 20-50% of anionic surfactant, 0-2% of pH adjuster, 0-2% of preservative, and the balance of deionized water.

[0036] Wherein, the polyol is selected from at least one of glycerol, propylene glycol, butylene glycol, 1,3-propanediol and the like.

[0037] The anionic surfactant is selected from at least one of sodium fatty alcohol polyoxyethylene ether sulfate, sodium methyl coconut oil acyl taurate, sodium coconut oil acyl isethionate, sodium α-olefin sulfonate, sodium lauryl sulfate and the like.

[0038] The pH regulator is selected from at least one of hydrochloric acid, citric acid, tartaric acid, sulfuric acid and the like.

[0039] The preservative is selected from at least one of phenoxyethanol, benzyl alcohol, methylisothiazolinone, methylchloroisothiazolinone and the like.

[0040] The preparation method of the microcapsule flavor suspension stabilizer of the present invention comprises the following steps:

[0041] (1) Heat the polyol to 80-90° C., add trihydroxystearin as the oil phase while stirring, and set aside;

[0042] (2) heating anionic surfactant, pH adjuster and deionized water to 80-90° C., stirring and dissolving as the aqueous phase for later use;

[0043] (3) While stirring, slowly drop the oil phase into the water phase, stir evenly, keep warm and then cool to 45°C, add a preservative, and discharge the product.

[0044] As a preferred embodiment of the present invention, the microcapsule fragrance suspension stabilizer can be used in the production and application of microcapsule fragrance laundry detergent.

[0045] A washing combination containing microcapsule fragrance, comprising the following components in percentage by weight:

[0046] 5-20% sodium polyoxyethylene fatty alcohol ether sulfate, 0-10% alkylbenzene sulfonic acid, 0-8% polyoxyethylene fatty alcohol ether, 0-8% alkyl amine oxide, 0-5% alkyl amidopropyl amine oxide, 0-5% alkyl amidopropyl betaine, 0-5% alkyl betaine, 0.2-5% microcapsule flavor, 1-10% microcapsule flavor suspension stabilizer, 0.1-1% metal chelating agent, 1-5% thickener, 0.1-1% preservative, and the balance deionized water.

[0047] The sodium fatty alcohol polyoxyethylene ether sulfate has a polyoxyethylene addition number of 0-3 and a carbon chain distribution of C8-C18. More preferably, the sodium fatty alcohol polyoxyethylene ether sulfate has a polyoxyethylene addition number of 1-3 and a carbon chain distribution of C12-14.

[0048] The polyoxyethylene addition number of the fatty alcohol polyoxyethylene ether is 0-10, and the carbon chain distribution of the fatty alcohol is C8-18. More preferably, the polyoxyethylene addition number is 7-9, and the carbon chain distribution is C12-14.

[0049] The carbon chain distribution of the alkyl amine oxide, alkyl amidopropyl amine oxide, alkyl amidopropyl betaine and alkyl betaine is C12-18.

[0050] The metal chelating agent is selected from at least one of EDTA-2Na, diethylenetriaminepenta(methylenephosphonic acid) and its sodium salt, triethylenetetraaminehexa(methylenephosphonic acid) and its sodium salt, hydroxyethylenediphosphonic acid and its sodium salt, preferably EDTA-2Na.

[0051] The thickener is selected from at least one of sodium chloride, potassium chloride and magnesium chloride, preferably sodium chloride.

[0052] The preservative is selected from methylisothiazolinone, methylchloroisothiazolinone, phenoxyethanol, benzyl alcohol, etc., preferably a complex of methylisothiazolinone and methylchloroisothiazolinone (3:1).

[0053] The preparation method of the washing combination containing microcapsule fragrance of the present invention comprises the following steps:

[0054] Disperse various surfactants in water and stir evenly to make them completely dissolved;

[0055] At room temperature, add the microcapsule flavor suspension stabilizer and stir to make it evenly dispersed;

[0056] Add microcapsule essence and stir to make it evenly dispersed;

[0057] After adding the thickener and preservative, use a pH adjuster to adjust the pH value to 6-8.

[0058] The pH adjuster is selected from at least one of sodium hydroxide, potassium hydroxide, citric acid, hydrochloric acid and sulfuric acid, preferably sodium hydroxide and citric acid.

[0059] Table 1 Composition of microcapsule flavor stabilizer

[0060]

[0061]

[0062] Table 2 Physical stability results of various embodiments and comparative examples of liquid crystal suspensions

[0063]

[0064] It can be seen from the results in Table 2 that the microcapsule suspension stabilizers of Examples 1-5 form a rod-like liquid crystal structure and have excellent high temperature stability, while the difference between Comparative Examples 1 and 2 and Examples 4 and 5 is only the difference in surfactants, but not only is the liquid crystal structure very rare, but the formed liquid crystal structure is poor, the high temperature stability is also poor, and stratification occurs.

[0065] From the perspective of Comparative Examples 3 and 4, although suitable surfactants are used, the dosage ratio of surfactant to trihydroxystearin is not appropriate, which also results in that the suspension stabilizers obtained in Comparative Examples 3 and 4 not only have very rare liquid crystal structures, but also have poor liquid crystal structures, poor high temperature stability, and stratification. It can be known that the trihydroxystearin used in the present invention has a high melting point and is not easy to disperse. The key to its formation of a liquid crystal structure of a suspension functional substance is that a suitable surfactant and a specific ratio are mixed. Only after trihydroxystearin is mixed with a suitable surfactant in a specific ratio can it be fully dispersed and produce a liquid crystal structure. The formation of hydrogen bond bridging between multiple liquid crystal structures is crucial to the suspension ability of the microcapsules of the stabilizer in the later stage.

[0066] As can be seen from Table 2, sodium methyl cocoyl taurate, sodium cocoyl isethionate, sodium lauryl sulfate, sodium α-olefin sulfonate, and sodium lauryl sulfate can disperse trihydroxystearin well and form a uniform and stable liquid crystal structure, and have good high temperature stability, and no stratification after aging; while cocamidopropyl betaine and C1214 alkyl glucoside cannot completely disperse trihydroxystearin, and the formed liquid crystal structure is uneven, there is agglomeration, and stratification occurs after high temperature aging. Figure 1 and Figure 2 As shown, the microstructure diagrams of the microcapsule flavor stabilizing suspension prepared in Example 1 and Comparative Example 1 are shown respectively. Figure 1From the microstructure diagram of Example 1, a uniform rod-shaped liquid crystal structure is formed without agglomeration. The microstructure of Comparative Example 1 (compounded with only alkylamidopropyl betaine and trihydroxystearin) has a small amount of liquid crystal structure, but the liquid crystal structure is poor. The red circle is the agglomeration formed by the undispersed trihydroxystearin. The overall liquid crystal structure is uneven, and the suspension ability is poor.

[0067] Table 3 Composition of detergent composition containing microcapsule fragrance and microcapsule fragrance stabilizer

[0068]

[0069]

[0070] Note: The acrylic copolymer suspending agent is from Lubrizol and its trade name is CARBOPOL AQUA SF-1POLYMER.

[0071] Table 4 Suspension stability results of the washing compositions containing microcapsule fragrance and microcapsule fragrance stabilizer in various examples and comparative examples

[0072]

[0073] Note: Pass means no stratification, no floating oil layer, and no flocs.

[0074] It can be seen from the results in Table 4 that at different temperatures, the microcapsule suspension stabilizers of Examples 1-5 with rich rod-like liquid crystal structures can enable the prepared detergent compositions to achieve good suspension stability effects under different temperature conditions, which is helpful for solving the use problems in different seasons or different weather conditions and improving the environmental adaptability of detergents. However, the suspension stabilizers prepared in Comparative Examples 1-4 without rod-like liquid crystal structures or with very rare liquid crystal structures cannot provide a stable suspension effect for the detergent compositions. In particular, after the ambient temperature changes, the detergent compositions will undergo "deterioration" and stratification, affecting the proper function of the microcapsule fragrance.

[0075] The above description of the embodiments is to facilitate the understanding and application of the present invention by those skilled in the art. It is obvious that those skilled in the art can easily make various modifications to these embodiments and apply the general principles described herein to other embodiments without creative work. Therefore, the present invention is not limited to the embodiments herein, and improvements and modifications made to the present invention by those skilled in the art based on the disclosure of the present invention should be within the scope of protection of the present invention.

Claims

1. Microcapsule flavor suspension stabilizer, characterized in that: The composition comprises the following weight percentages: 5-15% polyol, 10-15% trihydroxystearin, 20-50% anionic surfactant, 0-2% pH adjuster, 0-2% preservative, and the balance deionized water; The anionic surfactant is selected from at least one of sodium fatty alcohol polyoxyethylene ether sulfate, sodium methyl coconut oil acyl taurate, sodium coconut oil acyl isethionate, sodium α-olefin sulfonate and sodium lauryl sulfate.

2. The microcapsule flavor suspension stabilizer according to claim 1, characterized in that: The polyol is selected from at least one of glycerol, propylene glycol, butylene glycol and 1,3-propanediol.

3. The microcapsule flavor suspension stabilizer according to claim 1, characterized in that: The pH regulator is selected from at least one of hydrochloric acid, citric acid, tartaric acid and sulfuric acid.

4. The microcapsule flavor suspension stabilizer according to claim 1, characterized in that: The preservative is selected from at least one of phenoxyethanol, benzyl alcohol, methylisothiazolinone and methylchloroisothiazolinone.

5. The method for preparing the microcapsule flavor suspension stabilizer according to any one of claims 1 to 4, characterized in that: The following steps are involved: (1) Heat the polyol to 80-90° C., add trihydroxystearin as the oil phase while stirring, and set aside; (2) heating anionic surfactant, pH adjuster and deionized water to 80-90° C., stirring and dissolving as the aqueous phase for later use; (3) While stirring, slowly add the oil phase dropwise into the water phase, stir evenly, keep warm and then cool to 45°C, add a preservative, and discharge the product.

6. Use of the microcapsule fragrance suspension stabilizer according to any one of claims 1 to 4 in the preparation of laundry detergent containing microcapsule fragrance.

7. A cleaning composition containing microcapsule fragrance, characterized in that: Contains the microcapsule flavor suspension stabilizer as described in any one of claims 1 to 4.

8. The cleaning composition containing microcapsule fragrance according to claim 7, characterized in that: The composition comprises the following weight percentages: 5-30% anionic surfactant, 0-10% nonionic surfactant, 3-20% amphoteric surfactant, 0.2-5% microcapsule flavor, 1-10% microcapsule flavor suspension stabilizer, 0.1-1% metal chelating agent, 1-5% thickener, 0.1-1% preservative, and the balance deionized water; The anionic surfactant includes at least one of sodium fatty alcohol polyoxyethylene ether sulfate and alkylbenzene sulfonic acid; The nonionic surfactant includes fatty alcohol polyoxyethylene ether; The amphoteric surfactant includes at least one of alkyl amine oxide, alkyl amidopropyl amine oxide, alkyl amidopropyl betaine and alkyl betaine.

9. The cleaning composition containing microcapsule fragrance according to claim 8, characterized in that: The sodium fatty alcohol polyoxyethylene ether sulfate has a polyoxyethylene addition number of 0-3 and a carbon chain distribution of C8-C18, and more preferably has a polyoxyethylene addition number of 1-3 and a carbon chain distribution of C12-14; The polyoxyethylene addition number of the fatty alcohol polyoxyethylene ether is 0-10, and the carbon chain distribution of the fatty alcohol is C8-18, and more preferably the polyoxyethylene addition number is 7-9, and the carbon chain distribution is C12-14; The carbon chain distribution of the alkyl amine oxide, alkyl amidopropyl amine oxide, alkyl amidopropyl betaine and alkyl betaine is C12-18; The metal chelating agent is selected from at least one of EDTA-2Na, diethylenetriaminepenta(methylenephosphonic acid) and its sodium salt, triethylenetetraaminehexa(methylenephosphonic acid) and its sodium salt, hydroxyethylenediphosphonic acid and its sodium salt, preferably EDTA-2Na; The thickener is selected from at least one of sodium chloride, potassium chloride and magnesium chloride, preferably sodium chloride; The preservative is selected from methylisothiazolinone, methylchloroisothiazolinone, phenoxyethanol, benzyl alcohol, preferably a complex of methylisothiazolinone and methylchloroisothiazolinone, and the ratio of methylisothiazolinone to methylchloroisothiazolinone is 3:

1.

10. The method for preparing a cleaning composition containing microcapsule fragrance according to claim 8, characterized in that: The steps include: Disperse various surfactants in water and stir evenly to make them completely dissolved; At room temperature, add the microcapsule flavor suspension stabilizer and stir to make it evenly dispersed; Add microcapsule essence and stir to make it evenly dispersed; After adding the thickener and preservative, use a pH adjuster to adjust the pH value to 6-8.

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