Dextrin Fatty Acid Ester Gelation Prevention
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional dextrin fatty acid esters cause gelation of liquid oils and have insufficient adhesion, making them unsuitable for cosmetic applications where tackiness and skin affinity are desired.
Innovation Solution
A dextrin fatty acid ester is developed through esterification between dextrin and a mixture of saturated branched, unsaturated, and cyclic fatty acids at specific ratios, preventing gelation of liquid oils and enhancing tackiness, with a degree of substitution between 1.0 and 3.0 per glucose unit.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional dextrin fatty acid esters prepared by esterification of branched fatty acids are used, then gelation of liquid oil occurs, but adhesion (tackiness) becomes insufficient
Solution Approach 1:
The patent changes the compositional parameters of fatty acids used in esterification. Specifically, it uses saturated linear fatty acids (2-22 carbons) and saturated cyclic fatty acids (6-30 carbons) in controlled ratios with branched fatty acids, and adjusts the degree of substitution to 1.0-3.0 per glucose unit. This parameter optimization prevents gelation while maintaining adhesion properties.
Solution Approach 2:
The patent creates a composite fatty acid system by combining multiple types of fatty acids (saturated linear, saturated cyclic, and branched fatty acids) in specific ratios. This composite approach allows the dextrin fatty acid ester to achieve both gelation prevention and sufficient adhesion, resolving the contradiction between these two properties.
2Shape
If rosin acid pentaerythritol ester is used, then shape-retaining ability is achieved, but odor problem occurs and adhesion is insufficient requiring plasticizers
Solution Approach 1:
The patent changes the chemical composition parameters by using dextrin as the base polymer instead of pentaerythritol, and selecting specific fatty acid combinations (saturated linear, cyclic, and branched). This substitution eliminates the characteristic rosin odor while maintaining shape-retaining ability through the dextrin backbone structure and controlled degree of substitution (1.0-3.0).
Solution Approach 2:
The patent replaces expensive synthetic resins and plasticizers with a naturally-derived dextrin-based ester system. The dextrin fatty acid ester provides inherent adhesion without requiring additional plasticizers, simplifying the formulation and reducing the number of components needed.
3Object-generated harmful factors
If silicone resin is used, then odor and safety problems are eliminated, but adhesion to skin becomes poor
Solution Approach 1:
The patent creates a hybrid material that combines the safety and odor-free properties of synthetic resins with the skin-adhesion properties of natural polymers. The dextrin fatty acid ester maintains the chemical safety of synthetic alternatives while the dextrin backbone provides natural adhesion to skin, eliminating the need to choose between safety and adhesion.
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
The resulting dextrin fatty acid ester exhibits excellent tackiness and adhesion without causing gelation of liquid oils, making it suitable for use in cosmetics and other applications, offering improved texture and durability.
Implementation Method 1
dextrin fatty acid ester prepared by esterification between dextrin and particular fatty acids
Data Source
Figure 1
AI summary
An object of the present invention is to provide novel dextrin fatty acid ester that is excellent in tackiness and useful as a base for cosmetics and the like. The novel dextrin fatty acid ester is prepared by esterification between dextrin and fatty acids, wherein the dextrin has an average degree of glucose polymerization of 3 to 150; the fatty acids comprise more than 50 mol% and 100 mol% or less, based on the total amount of the fatty acids, of one or more saturated branched fatty acids having 4 to 26 carbon atoms, and 0 mol% or more and less than 50 mol%, based on the total amount of the fatty acids, of one or more fatty acids selected from the group consisting of saturated linear fatty acids having 2 to 22 carbon atoms, unsaturated linear or branched fatty acids having 6 to 30 carbon atoms, and saturated or unsaturated cyclic fatty acids having 6 to 30 carbon atoms; and the degree of substitution by the fatty acids is 1.0 to 3.0 per glucose unit.