Bio-sourced Ingredient Malodour Suppression via Container Coatings
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Solution Overview
Problem
Bio-sourced ingredients in consumer products can generate undesirable sulphurous malodours due to chemical reactions with container materials, leading to unpredictable organoleptic effects in perfumery, cosmetics, and food & beverage applications.
Innovation Solution
Preventing contact between ocimene-containing bio-sourced ingredients and sulphur-containing container materials, removing generated thiol compounds, and treating products with malodour-counteracting agents to suppress or eliminate sulphurous malodours.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If bio-sourced ingredients are used in consumer products, then natural and sustainable properties are improved, but unpredictable interaction phenomena with containers generate unwanted malodours
Solution Approach 1:
The patent introduces container coatings as intermediary layers between the bio-sourced ingredient and the container material. These coatings prevent direct contact and chemical reactions that generate malodours, while allowing the ingredient to maintain its natural properties. The coating acts as a protective barrier that eliminates harmful interactions without compromising the ingredient's effectiveness.
Solution Approach 2:
The patent identifies and removes specific problematic components from the container material composition. By extracting or eliminating sulphur-containing compounds and other reactive materials from the container, the invention prevents the formation of thiol compounds and malodours. This selective removal approach maintains container functionality while eliminating harmful chemical interactions.
2Ease of manufacture
If containers are made from conventional materials, then manufacturing ease and cost are improved, but chemical reactions with bio-sourced ingredients compromise product quality
Solution Approach 1:
The patent employs composite material structures for containers, combining conventional materials with protective coatings. This composite approach maintains the manufacturing advantages of conventional materials while adding a functional layer that prevents harmful chemical reactions. The coating layer provides reliability and product quality stability without sacrificing ease of manufacture.
Solution Approach 2:
The patent applies protective coatings to containers before introducing the bio-sourced ingredient. This preliminary action creates a protective barrier in advance, preventing chemical reactions from occurring during storage and usage. The pre-applied coating ensures product quality stability from the outset without requiring complex manufacturing processes.
3Device complexity
If interaction phenomena between ingredients and containers are not controlled, then product simplicity is maintained, but organoleptic properties are compromised
Solution Approach 1:
The patent introduces container coatings as simple intermediary layers that prevent harmful interactions. These coatings are applied as a straightforward process step and provide effective protection against malodour formation without significantly increasing product complexity. The coating system maintains simplicity while eliminating unwanted organoleptic effects.
Solution Approach 2:
The patent modifies the chemical parameters of the container surface through coating application. By changing the surface chemistry to be inert or non-reactive, the invention prevents harmful interactions between the ingredient and container. This parameter change approach maintains product simplicity while effectively controlling interaction phenomena.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Effectively manages and eliminates sulphurous malodours throughout the product lifecycle, enhancing product attractiveness and stability by preventing unwanted chemical reactions and odor formation.
Implementation Method 1
certain bio-sourced ingredients contain naturally-occurring malodour precursor compounds that, under particular conditions of containment, can undergo chemical reactions with containers to produce thiol compounds that are implicated in the generation of the sulphurous malodour
Implementation Method 2
treating the product with a malodour-counteracting agent
Data Source
AI summary
A method of suppressing or eliminating a malodour from a product comprising a bio-sourced ingredient and a container for holding and/or dispensing the ingredient, wherein the bio-sourced ingredient contains ocimene and wherein the method comprises at least one of the steps of preventing reaction between ocimene and the container; physically removing any malodour formed; or treating the product with a malodour-counteracting agent.