Fragrance Bead Microbubble Structure for Macaron Color Control
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Solution Overview
Problem
Existing fragrance beads lack a Macaron color appearance and have a plastic texture, failing to meet the aesthetic demands of female consumers, and their production process results in color discrepancies and poor color saturation.
Innovation Solution
Incorporating microbubbles into the fragrance bead composition to adjust saturation and brightness values, using a preparation method that involves adding gas-generating additives and a gas capture agent to disperse microbubbles evenly, achieving a Macaron color effect.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If pigments are added during material melting to achieve distinct colors, then color saturation is improved, but brightness value deteriorates (bead appears dark with strong plastic feel)
Solution Approach 1:
The patent changes the physical state of color enhancement from solid pigment particles to gas-phase microbubbles. By controlling microbubble volume ratio (15%-40%) and effective diameter (100-1000 μm), the patent achieves both high brightness (50%-100%) and adequate color saturation (20%-40%), resolving the contradiction between saturation and brightness that plagues conventional pigment-based approaches.
Solution Approach 2:
The patent introduces gas-phase microbubbles into the bead composition rather than using solid pigments. The microbubbles are generated through gas-generating additives and gas capture agents, creating a pneumatic structure that scatters light to enhance brightness while maintaining color saturation through controlled gas distribution.
2Illumination intensity
If non-melting solid substances are added to increase surface roughness and decrease color saturation, then brightness value is improved, but new issues arise such as rough surfaces and powder loss
Solution Approach 1:
The patent replaces solid roughening agents with gas-phase microbubbles. The microbubbles provide surface texture and light scattering without creating rough surfaces or powder loss. The gas bubbles are encapsulated within the bead matrix, maintaining bead integrity while achieving the desired brightness and subtle surface effect.
Solution Approach 2:
The patent changes from adding solid substances to controlling gas-phase microbubble parameters. By regulating microbubble volume ratio (15%-40%) and size (100-1000 μm), the patent achieves brightness enhancement without the harmful effects of solid additives, including surface roughness and powder loss.
3Adaptability or versatility
If the same dye or pigment is applied to different base materials, then color consistency is attempted, but brightness and saturation variations occur requiring constant adjustments
Solution Approach 1:
The patent introduces microbubbles as an intermediary that mediates between the base material and the color enhancement. The microbubbles provide a uniform light-scattering matrix that works consistently across different base materials, eliminating the need for constant pigment adjustment. The gas-phase structure serves as a universal medium that adapts to various base material compositions.
Solution Approach 2:
The patent shifts from adjusting pigment concentration to controlling microbubble parameters (volume ratio 15%-40%, diameter 100-1000 μm). This parameter control approach provides consistency across different base materials because the microbubble structure itself, rather than the pigment interaction with specific materials, is the primary color enhancement mechanism.
4Manufacturing precision
If conventional coloring methods are used to meet consumer color demands, then color appearance is improved, but the Macaron color scheme (pinkish hue, low saturation, high lightness) remains unachieved
Solution Approach 1:
The patent achieves the Macaron color scheme by precisely controlling microbubble parameters: volume ratio of 15%-40% and effective diameter of 100-1000 μm. These parameter settings create the characteristic pinkish hue, low saturation (20%-40%), and high lightness (50%-100%) that define Macaron colors, making the aesthetic appealable to female consumers.
Solution Approach 2:
The patent uses gas-phase microbubbles to create the distinctive Macaron color appearance that cannot be achieved with solid pigments. The pneumatic structure provides the necessary light scattering and reflection to produce the soft, sensory effect characteristic of Macaron colors, with the gas bubbles creating the pinkish hue and high lightness.
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 method produces fragrance beads with a Macaron-like appearance, offering a pinkish hue, high brightness, and soft sensory effect, enhancing consumer appeal while maintaining bead hardness.
Implementation Method 1
adding, stirring and mixing an aqueous solution of the additive A in batches; adding, stirring and mixing an aqueous solution of the additive B in batches, making the additive A and the additive B fully react to obtain a mixture containing microbubbles
Implementation Method 2
Heating the base material to a molten state, adding the molding agent while stirring
Implementation Method 3
the bead body contains microbubbles, and a volume ratio of the microbubbles in the bead body is 15%-40%
Data Source
AI summary
A fragrance bead and a preparation method thereof, related to the field of detergent technology. The appearance color of the fragrance bead body belongs to the Macaron color scheme, with a saturation of 0%-70% and a brightness value of 50%-100%, which imparts a delicate sensory effect to the appearance color, attracting consumers more effectively.