Malodor Reduction Composition for Scent-Preserving Freshening Devices
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current malodor control technologies often mask odors rather than effectively neutralize them, leading to consumer doubt about their efficacy and interference with the scent of perfumed or unperfumed products.
Innovation Solution
Development of malodor reduction compositions with a viscosity range of 1 mPa·s to 50,000 mPa·s that do not interfere with the scent of freshening compositions or treated surfaces, utilizing specific materials listed in Tables 1-6 to achieve genuine malodor neutralization.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If scented perfumes are incorporated to mask malodors, then malodor control is improved, but the scent of the perfumed or unperfumed situs is interfered with
Solution Approach 1:
The invention extracts and removes the harmful masking effect from traditional malodor control approaches. By using malodor-neutralizing ingredients that chemically react with and eliminate malodor molecules rather than masking them with perfume, the harmful interference with desired scents is taken out of the system entirely.
Solution Approach 2:
The invention converts the harmful interaction between malodor control and scent preservation into a beneficial outcome. By using ingredients that selectively neutralize malodors without affecting desired scents, the system simultaneously achieves effective malodor control and scent preservation, turning the previous trade-off into a dual benefit.
2Object-affected harmful factors
If traditional malodor control technologies are used, then malodor reduction is achieved, but consumer confidence is reduced due to delayed noticeable effect
Solution Approach 1:
The invention applies preliminary action by using malodor-neutralizing ingredients that provide immediate neutralization upon contact with malodor molecules. The composition is formulated to act quickly without requiring extended contact time, giving consumers immediate visible results that build confidence.
Solution Approach 2:
The invention changes the kinetic parameters of malodor neutralization by selecting ingredients and formulations that react rapidly with malodor molecules. By optimizing the reactivity and concentration of active ingredients, the time required for noticeable malodor reduction is significantly shortened.
3Object-affected harmful factors
If malodor control technologies are used, then malodor blocking is improved, but the palette of available scents is limited
Solution Approach 1:
The invention introduces an intermediary mechanism that selectively interacts with malodor molecules while leaving desired scent molecules unaffected. The malodor-neutralizing ingredients act as intermediaries that target specifically at malodor compounds through chemical reactions, allowing desired scents to pass through unchanged.
Solution Approach 2:
The invention applies local quality by creating selective interaction zones within the composition. Different ingredients are formulated to target specific malodor types (amine-based, thiol-based, carboxylic acid-based, etc.) while maintaining compatibility with various desired scents, allowing the system to handle diverse malodor-scent combinations.
Data Source
AI summary
The present invention relates to freshening compositions and devices comprising same that comprise a composition having a viscosity of from about 1 mPa·s to about 50,000 mPa·s comprising malodor reduction compositions and methods of making and using such compositions. The disclosed malodor reduction compositions do not unduely interfere with the scent of the freshening compositions and devices that comprise such technologies and the perfumed or unperfumed situs that is treated with such freshening compositions and devices.