Cod Liver Oil Topical Composition Eliminating Odor and Separation
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Solution Overview
Problem
Existing topical compositions containing fish oil, such as cod liver oil, are hindered by a strong fishy odor that persists, deterring consumer use, and formulations with fish collagen and vegetable oils face separation issues during packaging and dispensing.
Innovation Solution
A novel anhydrous and homogenous topical composition combining cod liver oil, hempseed oil, medium chain triglycerides (MCT), and vegetable oils, optionally with fish collagen, free fatty acids, monolaurin, cetyl esters, and thickening agents, which eliminates the fishy odor and prevents separation, allowing for effective packaging and use.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If fish oil (cod liver oil) is used in topical composition, then anti-inflammatory and wound healing effects are improved, but strong fishy odor is generated that deters consumer use
Solution Approach 1:
The patent removes the source of the fishy odor by excluding fish oil from the formulation, while retaining the beneficial omega-3 fatty acids through alternative non-fish sources such as vegetable oils and plant-based ingredients. This extraction of the harmful component (fish oil) while preserving the useful components (omega-3 fatty acids) resolves the contradiction between effectiveness and odor.
Solution Approach 2:
The patent employs readily available, stable vegetable oils and plant-based ingredients as substitutes for fish oil. These alternative ingredients are more stable, have longer shelf lives, and do not produce the problematic fishy odor, making them superior choices for a consumer-friendly topical composition.
2Reliability
If fish collagen and vegetable oils are combined in formulation, then skin moisturizing and healing properties are improved, but separation occurs during packaging and dispensing
Solution Approach 1:
The patent addresses the separation issue by carefully controlling the physical and chemical parameters of the formulation, including the ratio of fish collagen to vegetable oils, the molecular weight distribution of collagen peptides, and the composition of the oil phase. By optimizing these parameters, the formulation maintains stability and homogeneity during packaging and dispensing while retaining moisturizing effectiveness.
Solution Approach 2:
The patent creates a stable composite system by combining fish collagen with specifically selected vegetable oils and additional stabilizing ingredients. This composite formulation ensures that the components remain uniformly distributed and do not separate during storage and dispensing, while still providing the desired skin moisturizing and healing benefits.
3Quantity of substance
If traditional fish oil formulations are used, then omega-3 fatty acid delivery is achieved, but consumer acceptance is reduced due to persistent fishy smell
Solution Approach 1:
The patent extracts the beneficial omega-3 fatty acids from fish oil and delivers them through alternative non-fish sources such as vegetable oils and plant-based ingredients. This eliminates the fishy odor that reduces consumer acceptance while maintaining the therapeutic delivery of omega-3 fatty acids to the skin.
Solution Approach 2:
The patent changes the source parameter of omega-3 fatty acids from fish-based to plant-based materials. This parameter change fundamentally alters the odor profile and consumer acceptability of the product while preserving the essential therapeutic components.
Data Source
AI summary
Described herein relates to a topical anhydrous, homogenous pharmaceutical composition for treating skin disorder and wounds comprising cod liver oil, hempseed oil, monolaurin, medium chain triglycerides (“MCT”), free fatty acids, sea salt, and vegetable oil selected from the group consisting of red palm concentrate, coconut oil, and red palm oil and combination thereof and optionally fish collagen, ascorbyl palmitate, thickening agent, such as beeswax, red palm concentrate and cetyl ester.