EP3687492A1 - Arômes de fruit à sensation de saveur jaune - Google Patents

Arômes de fruit à sensation de saveur jaune

Info

Publication number
EP3687492A1
EP3687492A1 EP17784871.0A EP17784871A EP3687492A1 EP 3687492 A1 EP3687492 A1 EP 3687492A1 EP 17784871 A EP17784871 A EP 17784871A EP 3687492 A1 EP3687492 A1 EP 3687492A1
Authority
EP
European Patent Office
Prior art keywords
fruit
flavor
flavors
red
impression
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP17784871.0A
Other languages
German (de)
English (en)
Inventor
Gabriele NEUENDORFF
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Symrise AG
Original Assignee
Symrise AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Symrise AG filed Critical Symrise AG
Publication of EP3687492A1 publication Critical patent/EP3687492A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof
    • A61K8/922—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof of vegetable origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/31—Hydrocarbons
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
    • A61K8/34—Alcohols
    • A61K8/345—Alcohols containing more than one hydroxy group
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
    • A61K8/37—Esters of carboxylic acids
    • A61K8/375—Esters of carboxylic acids the alcohol moiety containing more than one hydroxy group
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
    • A61K8/73—Polysaccharides
    • A61K8/735—Mucopolysaccharides, e.g. hyaluronic acid; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof
    • A61K8/925—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof of animal origin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q1/00—Make-up preparations; Body powders; Preparations for removing make-up
    • A61Q1/02—Preparations containing skin colorants, e.g. pigments
    • A61Q1/04—Preparations containing skin colorants, e.g. pigments for lips
    • A61Q1/06—Lipsticks
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q13/00—Formulations or additives for perfume preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention is in the field of decorative cosmetics and relates to fruit flavors with yellow taste impression, which can be produced by combining two flavors with a completely different taste impression, various preparations, insbesondre lipsticks containing these flavors and their use.
  • the present invention is therefore based on the specific object to provide preparations, in particular cosmetic preparations and thereby primarily pen products that can produce three completely individual flavor notes of the type red, green and yellow when used, with pure mixed notes should be excluded , DESCRIPTION OF THE INVENTION
  • a first aspect of the invention relates to a fruit flavors with a yellow taste impression, which is obtained by the fact that one
  • the two aromas can either be perceived individually during application, or even when they come into contact with each other, resulting from the red and green aromas yellow taste impression.
  • a yellow flavor impression is to be understood as the flavor that corresponds or at least approximates a fruit selected from the group formed by peach, pear, pineapple, banana or mango.
  • Red flavors which form group (a) include taste sensations of fruits such as strawberry, raspberry, blackberry, blueberry and cherry.
  • Green flavors that form group (b) include taste sensations of fruits such as kiwi, gooseberry, apple, melon, grape and rhubarb.
  • Another object of the invention relates to a method for producing a fruit flavor with yellow taste impression, comprising or consisting of the following steps:
  • the contacting of the two components (a) and (b) takes place on the human skin or mucous membrane.
  • the components (a) and (b) are applied to the lips in common but separated from one another, for example in the form of a lipstick with different aroma zones, and the mixing takes place at the place of application.
  • the red and green aromas can be incorporated into the same or different matrixes (referred to here as carriers). However, it is also possible, depending on the field of application, to encapsulate at least one of the two components, so that the corresponding taste impression is delayed, for example during incorporation into a toothpaste.
  • Under capsules containing one or more flavors are spherical aggregates to understand that contain at least one solid or liquid core, which is surrounded by at least one continuous shell.
  • the flavors can be encapsulated by coating materials and present as macrocapsules with diameters of about 0.1 to about 5 mm or microcapsules with diameters of about 0.0001 to about 0.1 mm.
  • Suitable coating materials are, for example, starches, including their degradation products and chemically or physically generated derivatives (especially dextrins and maltodextrins), gelatin, gum arabic, agar-agar, ghatti gum, gellan gum, modified and unmodified celluloses, pullulan, Curdlan, carrageenans, alginic acid, alginates, pectin, inulin, xanthan gum and mixtures of two or more of these substances.
  • the solid encapsulating material is preferably a gelatin (especially pork, beef, poultry and / or fish gelatin), which preferably has a threshold factor of greater than or equal to 20, preferably greater than or equal to 24.
  • gelatin especially pork, beef, poultry and / or fish gelatin
  • gelatin is particularly preferred because it is well available and can be obtained with different threshold factors.
  • maltodextrins especially based on cereals, especially corn, wheat, tapioca or potatoes
  • maltodextrins which preferably have DE values in the range of 10 to 20.
  • celluloses e.g., cellulose ethers
  • alginates e.g., sodium alginate
  • carrageenan e.g., beta-, jota, lambda, and / or kappa-carrageenan
  • gum arabic curdlan, and / or agar agar.
  • alginate capsules as described in detail in the following documents: EP 0389700 AI, US 4,251,195, US 6,214,376, WO 2003 055587 or WO 2004 050069 AI.
  • the shell of the capsules consists of melamine-formaldehyde resins or coacervation products of cationic monomers or biopolymers (such as chitosan) and anionic monomers such as (meth) acrylates or alginates.
  • the capsules are generally finely dispersed liquid or solid phases coated with film-forming polymers, in the preparation of which the polymers precipitate on the material to be coated after emulsification and coacervation or interfacial polymerization.
  • molten waxes are taken up in a matrix ("microsponge") which, as microparticles, can additionally be coated with film-forming polymers
  • microsponge a matrix
  • particles are coated alternately with polyelectrolytes of different charge (“layer-by-layer” process) ).
  • the microscopic capsules can be dried like powder.
  • multinuclear aggregates also called microspheres, are known which contain two or more cores distributed in the continuous shell material.
  • Mono- or polynuclear microcapsules can also be enclosed by an additional second, third, etc., sheath.
  • the shell may be made of natural, semi-synthetic or synthetic materials.
  • shell materials are, for example, gum arabic, agar-agar, agarose, maltodextrins, alginic acid or its salts, e.g. Sodium or calcium alginate, fats and fatty acids, cetyl alcohol, collagen, chitosan, lecithins, gelatin, albumin, shellac, polysaccharides such as starch or dextran, polypeptides, protein hydrolysates, sucrose and waxes.
  • Semisynthetic shell materials include chemically modified celluloses, especially cellulose esters and ethers, e.g. Cellulose acetate, ethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose and carboxymethylcellulose, and also starch derivatives, in particular starch ethers and esters.
  • Synthetic envelope materials are, for example, polymers such as polyacrylates, polyamides, polyvinyl alcohol or polyvinylpyrrolidone.
  • microcapsules of the prior art are the following commercial products (in brackets is the shell material): Hallcrest Microcapsules (gelatin, gum arabic), Coletica Thalaspheres (marine collagen), Lipotec Millicapseln (alginic acid, agar-agar), Induchem Unispheres (lactose, microcrystalline cellulose, hydroxypropyl methylcellulose); Unicerin C30 (lactose, microcrystalline cellulose, hydroxypropylmethylcellulose), Kobo Glycospheres (modified starch, fatty acid esters, phospholipids), softspheres (modified agar-agar) and Kuh's Probiol Nanospheres (phospholipids) as well as Primaspheres and Primasponges (chitosan, alginates) and Primasys (phospholipids).
  • Chitosan microcapsules and processes for their preparation are well known from the prior art [WO 01/01926, WO 01/01927, WO 01/01928, WO 01/01929].
  • Microcapsules with average diameters in the range of 0.0001 to 5, preferably 0.001 to 0.5 and in particular 0.005 to 0.1 mm, consisting of an enveloping membrane and a matrix containing the active ingredients can be obtained, for example, by
  • steps (a) and (c) are interchangeable insofar as one uses instead of the cationic polymers in step (a) anionic polymers and vice versa.
  • Another object of the invention relates to cosmetic preparations containing
  • (B) a carrier of at least one fruit flavor with a green taste impression, wherein the two carriers (a) and (b) are spatially separated from each other, but bordering each other.
  • the actual purpose of the invention is that a taste sensation and not an odor sensation is triggered, in which two discrete aromas in the mixture produce a further individual note.
  • the flavors are fed to the taste buds, as only so a corresponding impression in the brain can be produced.
  • the preferred cosmetic application form therefore belongs to the field of decorative cosmetics, in particular it is a lipstick.
  • These are products that are intended to color the lips as well as those that only cause care ("lip balm pens").
  • lip balm pens As the name lipstick already implies, the corresponding products have a stick shape that is usually bevelled at the top is to facilitate the application.
  • To prepare the liquid lipstick composition is poured into pre-greased aluminum molds, cooled at lightning speed and then injected by air pressure backwards out of the mold in the rotary or spring mechanism. After the pin is turned over, it is flamed briefly, so that the gate point is smoothed and the pen gets more shine. For even more shine and surface brilliance, a fine spray of silicone ensures.
  • the lipsticks according to the present invention may also have other shapes.
  • they can be pins with the profile of a hemisphere, as marketed, for example, under the names "EOS” or "LABELLINO.”
  • Figure 1 shows such a lipstick with the two separate taste zones A and B.
  • the basic substance of a lipstick consists of waxes to which oil bodies, color pigments, biogenic agents and conditioners and optionally other fragrances are added.
  • Typical examples of fats are glycerides, ie solid or liquid vegetable or animal products which consist essentially of mixed glycerol esters of higher fatty acids
  • waxes include natural waxes, such as candelilla wax, carnauba wax, Japan wax, esparto wax, cork wax, Guaruma wax, rice germ oil wax, sugarcane wax, ouricury wax, montan wax, beeswax, shellac wax, spermaceti, lanolin (wool wax), crepe fat, ceresin, ozokerite (ground wax), petrolatum, paraffin waxes, microwax; chemically modified waxes (hard waxes), such as montan ester waxes, Sasol waxes, hydrogenated jojoba waxes and synthetic waxes, such as polyalkylene waxes and polyethylene glycol waxes in question.
  • natural waxes such as candelilla wax, carnauba wax, Japan wax, espart
  • lecithins In addition to the fats come as additives and fat-like substances such as lecithins and phospholipids in question.
  • lecithin those skilled in the art will understand those glycerophospholipids which are formed from fatty acids, glycerol, phosphoric acid and choline by esterification.
  • Lecithins are therefore often referred to in the art as Phosphatidylcholine (PC).
  • PC Phosphatidylcholine
  • lecithin ne cephalins are also referred to as phosphatidic acids and derivatives of l, 2-diacyl-sn-glycerol-3-phosphoric acids.
  • phospholipids are usually understood as meaning mono- and preferably diesters of phosphoric acid with glycerol (glycerol phosphates), which are generally regarded as fats.
  • glycerol phosphates glycerol phosphates
  • sphingosines or sphingolipids are also suitable. Particularly preferred are lanolin, beeswax, ozokerite wax and carnauba wax, as well as any mixtures thereof.
  • esters of linear C 6 -C 22 -fatty acids with branched alcohols in particular 2-ethylhexanol
  • esters of C 8 -C 38 -alkylhydroxycarboxylic acids with linear or branched C 6 -C 2 2 fatty alcohols in particular dioctyl malate
  • esters of linear and / or branched fatty acids with polyhydric alcohols for example propylene glycol, dimer diol or trimer triol
  • polyhydric alcohols for example propylene glycol, dimer diol or trimer triol
  • Guerbet alcohols triglycerides based on C 6 -C 0 fatty, liquid mono- / di- / triglyceride mixtures based on C 6 - Ci 8 fatty acids
  • esters of C 6 -C 2 2 fatty alcohols and / or Guerbet alcohols with aromatic carboxylic acids especially benzoic acid, esters of C 2 -C 2 -dicarbox
  • Metal salts of fatty acids such as, for example, magnesium, aluminum and / or zinc stearate or ricinoleate, can be used as stabilizers.
  • Polymers such as, for example, magnesium, aluminum and / or zinc stearate or ricinoleate, can be used as stabilizers.
  • Suitable cationic polymers are, for example, cationic cellulose derivatives, e.g. a quaternized hydroxyethylcellulose available under the name Polymer JR 400® from Amerchol, cationic starch, copolymers of diallylammonium salts and acrylamides, quaternized vinylpyrrolidone / vinylimidazole polymers, e.g.
  • Lucvivat® (BASF), condensation products of polyglycols and amines, quaternized collagen polypeptides, such as lauryldimonium hydroxypropyl hydrolyzed collagen (Lamequat®L / Grünau), quaternized wheat polypeptides, polyethylenimine, cationic silicone polymers, e.g.
  • Amodimethicones, copolymers of adipic acid and dimethylaminohydroxypropyldiethylenetriamine (Cartaretine® / Sandoz), copolymers of acrylic acid with dimethyldiallylammonium chloride (Merquat® 550 / Chemviron), polyamino-polyamides and their crosslinked water-soluble polymers, cationic chitin derivatives such as quaternized chitosan, optionally microcrystalline, condensation products from dihaloalkylene, such as Dibromobutane with bis-dialkylamines, e.g. Bis-dimethylamino-1,3-propane, cationic guar gum, e.g. Jaguar® CBS, Jaguar® C-17, Jaguar® C-16 from Celanese, quaternized ammonium salt polymers, e.g. Mirapol® A-15, Mirapol® AD-1, Mirapol® AZ-1 from Miranol.
  • Suitable anionic, zwitterionic, amphoteric and nonionic polymers are, for example, vinyl acetate / crotonic acid copolymers, vinylpyrrolidone / vinyl acrylate copolymers, vinyl acetate / butyl maleate / isobornyl acrylate copolymers, methyl vinyl ether / maleic anhydride copolymers and their esters, uncrosslinked and polyols crosslinked polyacrylic acids, acrylamidopropyltrimethylammonium chloride / acrylate copolymers, octylacrylamide / methyl methacrylate / tert.butylaminoethyl methacrylate / 2-hydroxypropyl methacrylate copolymers, polyvinylpyrrolidone, vinylpyrrolidone / vinyl acetate copolymers, vinylpyrrolidone / dimethylaminoethyl methacrylate / vinylcaprolactam Terpol
  • Suitable silicone compounds are, for example, dimethylpolysiloxanes, methylphenylpolysiloxanes, cyclic silicones and amino, fatty acid, alcohol, polyether, epoxy, fluorine, glycoside and / or alkyl-modified silicone compounds which are both liquid and resin-form at room temperature may be present.
  • simethicones which are mixtures of dimethicones having an average chain length of from 200 to 300 dimethylsiloxane units and hydrogenated silicates.
  • UV sun protection factors for example, liquid or crystalline organic substances (light protection filters) are to be understood which are capable of absorbing ultraviolet rays and releasing the absorbed energy in the form of longer-wave radiation, eg heat.
  • the UV sun protection factors are present in amounts of 0.1 to 5 and preferably 0.2 to 1 wt .-%.
  • UVB filters can be oil-soluble or water-soluble. Examples of oil-soluble substances are: • 3-Benzylidencampher or 3-Benzylidennorcampher and its derivatives, eg 3- (4-methylbenzylidene) camphor described;
  • 4-aminobenzoic acid derivatives preferably 2-ethylhexyl 4- (dimethylamino) benzoate, 2-octyl 4- (dimethylamino) benzoate and 4- (dimethylamino) benzoic acid amyl ester;
  • Esters of cinnamic acid preferably 4-methoxycinnamic acid 2-ethylhexyl ester, 4-methoxycinnamic acid propyl ester, 4-methoxycinnamic acid isoamyl ester 2-cyano-3,3-phenylcinnamic acid 2-ethylhexyl ester (octocrylene);
  • Esters of salicylic acid preferably 2-ethylhexyl salicylate, 4-isopropylbenzyl salicylate, homomenthyl salicylate;
  • benzophenone preferably 2-hydroxy-4-methoxybenzophenone, 2-hydroxy-4-methoxy-4'-methylbenzophenone, 2,2'-dihydroxy-4-methoxybenzophenone;
  • Esters of benzalmalonic acid preferably di-2-ethylhexyl 4-methoxybenzmalonate
  • Triazine derivatives e.g. 2,4,6-trianilino (p-carbo-2'-ethyl-1-hexyloxy) -l, 3,5-triazine and octyl triazone or dioctyl butamido triazone (Uvasorb® HEB);
  • Propane-1,3-diones e.g. 1- (4-tert-butylphenyl) -3- (4'-methoxyphenyl) propane-1,3-dione;
  • Suitable water-soluble substances are:
  • Sulfonic acid derivatives of benzophenones preferably 2-hydroxy-4-methoxybenzophenone-5-sulfonic acid and its salts;
  • Sulfonic acid derivatives of the 3-benzylidene camphor e.g. 4- (2-oxo-3-bionylidenemethyl) benzenesulfonic acid and 2-methyl-5- (2-oxo-3-bomylidene) -sulfonic acid and its salts.
  • UV-A filter in particular derivatives of benzoylmethane in question, such as, for example, 1- (4'-tert-butylphenyl) -3- (4'-methoxyphenyl) propane-l, 3-dione, 4-tert .- Butyl 4'-methoxydibenzoylmethane (Parsol® 1789), 2- (4-diethylamino-2-hydroxybenzoyl) -benzoic acid hexyl ester (Uvinul® A Plus), 1-phenyl-3- (4'-isopropylphenyl) -propane -l, 3-dione and enamine compounds.
  • the UV-A and UV-B filters can also be used in mixtures.
  • Particularly favorable combinations consist of the derivatives of benzoylmethane, for example 4-tert-butyl-4'-methoxydibenzoylmethane (Parsol® 1789) and 2-cyano-3,3-phenylcinnamic acid 2-ethylhexyl ester (octocrylene) in combination with Esters of cinnamic acid, preferably 4-methoxycinnamic acid 2-ethylhexyl ester and / or 4-methoxycinnamic acid propyl ester and / or 4-methoxycinnamic acid isoamyl ester.
  • benzoylmethane for example 4-tert-butyl-4'-methoxydibenzoylmethane (Parsol® 1789) and 2-cyano-3,3-phenylcinnamic acid 2-ethylhexyl ester (octocrylene) in combination with Esters of cinnamic acid,
  • Such combinations are combined with water-soluble filters such as 2-phenylbenzimidazole-5-sulfonic acid and their alkali metal, alkaline earth metal, ammonium, alkylammonium, alkanolammonium and glucammonium salts.
  • water-soluble filters such as 2-phenylbenzimidazole-5-sulfonic acid and their alkali metal, alkaline earth metal, ammonium, alkylammonium, alkanolammonium and glucammonium salts.
  • insoluble photoprotective pigments namely finely dispersed metal oxides or salts
  • suitable metal oxides are in particular zinc oxide and titanium dioxide and, in addition, oxides of iron, zirconium, silicon, manganese, aluminum and cerium and mixtures thereof.
  • salts silicates (talc), barium sulfate or zinc stearate can be used.
  • the oxides and salts are used in the form of the pigments for skin-care and skin-protecting emulsions and decorative cosmetics.
  • the particles should have an average diameter of less than 100 nm, preferably between 5 and 50 nm and in particular between 15 and 30 nm.
  • the pigments may have a spherical shape, but it is also possible to use those particles which have an ellipsoidal or otherwise deviating shape from the spherical shape.
  • the pigments can also be surface-treated, ie hydrophilized or hydrophobized. Typical examples are coated titanium dioxides, for example Titandioxid T 805 (Degussa) or Eusolex ® T2000, Eusolex ® T, Eusolex ® T-ECO, Eusolex ® TS, Eusolex ® T-Aqua, Eusolex ® T-45D (all Merck), Uvinul TiO 2 (BASF).
  • Suitable hydrophobic coating agents are in particular silicones and in particular trialkoxyoctylsilanes or simethicones. Sunscreens preferably use so-called micro- or nanopigments. Preferably micronized zinc oxide, such as Z-COTE ® or Z-COTE HP1 ® is used.
  • Humectants serve to further optimize the sensory properties of the composition and to regulate the moisture of the skin. At the same time, the low-temperature stability of the preparations according to the invention, in particular in the case of emulsions, is increased.
  • the humectants are usually contained in an amount of 0.1 to 15% by weight, preferably 1 to 10% by weight, and more preferably 5 to 10% by weight.
  • biogenic active substances include tocopherol, tocopherol acetate, tocopherol palmitate, ascorbic acid, (deoxy) ribonucleic acid and its fragmentation products, ⁇ -glucans, retinol, bisabolol, allantoin, phytantriol, panthenol, AHA acids, amino acids, ceramides, pseudoceramides, essential oils, plant extracts, such as Prunus extract, Bambaranussex Install and vitamin complexes to understand.
  • Antioxidants interrupt the photochemical reaction chain, which is triggered when UV radiation penetrates into the skin.
  • Typical examples are amino acids (eg glycine, histidine, tyrosine, tryptophan) and their derivatives, imidazoles (eg urocaninic acid) and their derivatives, peptides such as D, L-carnosine, D-carnosine, L-carnosine and their derivatives (eg Anserine), carotenoids, carotenes (eg oc-carotene, ⁇ -carotene, lycopene) and their derivatives, chlorogenic acid and its derivatives, lipoic acid and its derivatives (eg dihydrolipropylic acid), aurothioglucose, propylthiouracil and other thiols (eg thioredoxin, gluta- thion, cysteine, cystine, cystamine and their glycosyl, N-acetyl, methyl, ethyl,
  • dyes the substances suitable and suitable for cosmetic purposes can be used, as compiled, for example, in the publication "Cosmetic Colorants” of the Dye Commission of the Irish Klastician, Verlag Chemie, Weinheim, 1984, pp. 81-106. Examples are Kochillerot A (Cl 16255), and Krapplack (Cl58000).
  • color pigments or lakes are used, such as mica pigments Additional perfume oils and flavors
  • Natural fragrances are extracts of flowers (lily, lavender, roses, jasmine, neroli, ylang-ylang), stems and leaves (geranium, patchouli, petitgrain), fruits (aniseed, coriander, caraway, juniper), fruit peel (bergamot, Lemon, oranges), roots (macis, angelica, celery, cardamom, costus, iris, calmus), woods (pine, sandal, guaiac, cedar, rosewood), herbs and grasses (tarragon, lemongrass, sage, thyme ), Needles and twigs (spruce, fir, pine, pines), resins and balsams (galbanum, elemi, benzoin, myrrh, olibanum, opoponax).
  • Typical synthetic fragrance compounds are ester type products, ethers, aldehydes, ketones, alcohols and hydrocarbons. Fragrance compounds of the ester type are known e.g.
  • the ethers include, for example, benzyl ethyl ether, to the aldehydes e.g.
  • the linear alkanals having 8 to 18 carbon atoms citral, citronellal, citronellyloxyacetaldehyde, cyclamen aldehyde, hydroxycitronellal, lilial and bourgeonal, to the ketones e.g. the alcohols include anethole, citronellol, eugenol, isoeugenol, geraniol, linalool, phenylethyl alcohol and terpineol; the hydrocarbons mainly include the terpenes and balsams.
  • mixtures of different fragrances are used, which together produce an attractive fragrance.
  • perfume oils e.g. Sage oil, chamomile oil, clove oil, lemon balm oil, mint oil, cinnamon leaf oil, lime blossom oil, juniper berry oil, vetiver oil, oliban oil, galbanum oil, labolanum oil and lavandine oil.
  • bergamot oil dihydromyrcenol, lilial, lyral, citronellol, phenylethyl alcohol, oc-hexylcinnamaldehyde, geraniol, benzylacetone, cyclamen aldehyde, linalool, Boisambrene Forte, Ambroxan, indole, hedione, Sandelice, citron oil, tangerine oil, orange oil, Allylamylglycolat, Cyclovertal, lavandin oil, Muscat Sage oil, ⁇ -damascone, geranium oil bourbon, cyclohexyl salicylate, Vertofix Coeur, Iso-E-Super, fixolide NP, Evernyl, Irald- a gamma, phenylacetic acid, geranyl acetate, benzyl acetate, rose oxide, romilllat,
  • Suitable flavors are, for example, whistling oil, spearmint oil, aniseed oil, star aniseed oil, caraway oil, eucalyptus oil, fennel oil, lemon oil, wintergreen oil, clove oil, menthol and the like.
  • Another object of the invention relates to oral preparation containing
  • the preparations are toothpastes or toothpastes or chewing gums.
  • Toothpastes or toothpastes are essentially pasty preparations of water, consistency regulators humectants, grinding or cleaning articles, sweeteners, flavoring substances, deodorizing active ingredients and active ingredients for oral and dental diseases.
  • toothpastes according to the invention it is possible to use all customary cleaning bodies such as toothpaste eg Chalk, dicalcium phosphate, insoluble sodium metaphosphate, aluminum silicates, calcium pyrophosphate, finely divided synthetic resins, silicas, alumina and alumina trihydrate.
  • suitable cleaning bodies for the toothpastes according to the invention are, above all, finely divided xerogel silicic acids, hydrogel silicas, precipitated silicas, aluminum oxide trihydrate and finely divided alpha alumina or mixtures of these cleansers in amounts of from 15 to 40% by weight of the toothpaste.
  • humectants e.g. Glycerol, sorbitol, xylitol, propylene glycols, polyethylene glycols, in particular those having average molecular weights of 200-800 are used.
  • a consistency regulator or binder serve e.g. natural and / or synthetic water-soluble polymers such as carrageenan, tragacanth, starch and starch ethers, cellulose ethers such as e.g.
  • Carboxymethylcellulose Na salt
  • hydroxyethylcellulose methylhydroxypropylcellulose
  • guar acacia
  • agar xanthan gum
  • locust bean flour locust bean flour
  • pectins water-soluble carboxyvinyl polymers
  • polyvinyl alcohol polyvinylpyrrolidone
  • polyethylene glycol in particular those with molecular weights of 1,500 up to 1,000,000.
  • Phyllosilicates such as e.g. Montmorillonite clays, colloidal thickened silica, e.g. Airgel-silica or fumed silicas.
  • a carrier particularly suitable for the flavors contains e.g.
  • Preservatives and antimicrobials e.g. p-hydroxybenzoic acid methyl, ethyl or propyl ester, sodium sorbate, sodium benzoate, bromochlorophene, phenyl salicylic acid ester, thymol, etc.
  • Anticalculus agents e.g. Organophosphonates such as the sodium salts of 1-hydroxyethane-1, 1-diphosphonic acid, azacycloheptane 1-phosphonopropane-1,2,3-tricarboxylic acid and other phosphonic acids,
  • caries-inhibiting substances such as Sodium fluoride, sodium monofluorophosphate, tin fluoride
  • Sweeteners e.g. Saccharin sodium, sodium cyclamate, sucrose, lactose, maltose, fructose,
  • flavors such as Peppermint oil, spearmint oil, eucalyptus oil, aniseed oil, fennel oil, cumin oil, menthyl acetate, cinnamaldehyde, anethole, vanillin, thymol and mixtures of these and other natural and synthetic flavors,
  • Titanium dioxide e.g. Titanium dioxide
  • Buffering substances e.g. primary, secondary or tertiary alkali phosphates or citric acid / sodium citrate,
  • wound healing and anti-inflammatory agents e.g. Allantoin, urea and azulene, camomile active ingredients, acetylsalicylic acid derivatives.
  • the filling of the toothpastes in the containers is usually carried out by extrusion, with the double-strand extrusion is recommended because each of the two strands then another flavor can be added.
  • Chewing gums are usually carried out by extrusion, with the double-strand extrusion is recommended because each of the two strands then another flavor can be added.
  • Chewing gums typically contain a water-insoluble and a water-soluble component, wherein the flavors, of which at least one should be encapsulated, are preferably in the water-soluble phase.
  • the water-insoluble base which is also referred to as a "gum base” usually comprises natural or synthetic elastomers, resins, fats and oils, plasticizers, fillers, dyes and optionally waxes
  • the proportion of the base in the total composition usually makes 5 to 95, preferably 10 to 50 and in particular 20 to 35 wt .-%
  • the base of 20 to 60 wt .-% of synthetic elastomers, 0 to 30 wt .-% of natural elastomers, 5 to 55 wt .-% plasticizers, 4 to 35 wt .-% fillers and minor amounts of additives such as dyes, antioxidants and the like together, with the proviso that they are at most in small amounts water-soluble.
  • suitable synthetic elastomers are polyisobutylenes having average molecular weights (according to GPC) of from 10,000 to 100,000, and preferably from 50,000 to 80,000, isobutylene-isoprene copolymers ("butyl elastomers”), styrene-butadiene Copolymers (StyrohButadien ratio eg 1: 3 to 3: 1), polyvinyl acetates having average molecular weights (by GPC) of 2,000 to 90,000 and preferably 10,000 to 65,000, polyisoprenes, polyethylene, vinyl acetate-vinyl laurate copolymers and mixtures thereof.
  • GPC isobutylene-isoprene copolymers
  • styrene-butadiene Copolymers StyrohButadien ratio eg 1: 3 to 3: 1
  • polyvinyl acetates having average molecular weights (by GPC) of 2,000
  • suitable natural elastomers are rubbers such as smoked or liquid latex or guayules and natural gums such as Jelutong, Lechi caspi, Perillo, Sorva, Massaranduba balata, Massaranduba chocolate, Nispero, Rosindinba, Chicle, Gutta hang lkang and their mixtures.
  • the choice of synthetic and natural elastomers and their mixing ratios depend essentially on whether bubbles are to be produced with the chewing gums ("bubble gums") or not.
  • Elastomer mixtures containing Jelutong, Chicle, Sorva and Massaranduba are preferably used.
  • esters of resin acids are suitable, for example esters of lower aliphatic alcohols or polyols with completely or partially cured, monomeric or oligomeric resin acids.
  • the methyl, glycerol or Pentareythritester and mixtures thereof are used for this purpose.
  • terpene resins are also suitable, which can be derived from alpha-pinene, beta-pinene, delta-limonene or mixtures thereof.
  • Suitable fillers or texturing agents are magnesium or calcium carbonate, ground pumice, silicates, especially magnesium or aluminum silicates, clays, aluminum oxides.
  • Talc titanium dioxide, mono-, di- and tricalcium phosphate as well as cellulose polymers.
  • Suitable emulsifiers are tallow, hardened tallow, hardened or partially hydrogenated vegetable oils, cocoa butter, partial glycerides, lecithin, triacetin and saturated or unsaturated fatty acids having 6 to 22 and preferably 12 to 18 carbon atoms and mixtures thereof.
  • Suitable dyes and whitening agents are, for example, the FD and C types, plant and fruit extracts and titanium dioxide which are permitted for the coloring of foods.
  • the base stocks may contain waxes or be wax-free; Examples of wax-free compositions can be found, inter alia, in US Pat. No. 5,286,500, the content of which is hereby expressly incorporated by reference.
  • chewing gum preparations regularly contain a water-soluble portion formed, for example, from softeners, sweeteners, fillers, flavors, flavor enhancers, emulsifiers, colorants, acidulants, antioxidants, and the like, provided that the ingredients include at least one of have sufficient water solubility.
  • a water-soluble portion formed, for example, from softeners, sweeteners, fillers, flavors, flavor enhancers, emulsifiers, colorants, acidulants, antioxidants, and the like, provided that the ingredients include at least one of have sufficient water solubility.
  • the ingredients include at least one of have sufficient water solubility.
  • the water solubility of the specific representatives it is thus possible for individual constituents to belong to both the water-insoluble and the water-soluble phase.
  • combinations of, for example, a water-soluble and a water-insoluble emulsifier the individual representatives then being in different phases.
  • the water-insoluble content makes up 5 to 95 and preferably 20 to 80% by weight of the preparation.
  • Water-soluble softeners or plasticizers are added to the chewing gum compositions to improve chewability and chewing sensation, and are typically present in the blends in amounts of 0.5 to 15% by weight.
  • Typical examples are glycerol, lecithin and aqueous solutions of sorbitol, hardened starch hydrolysates or corn syrup.
  • Suitable sweeteners are both sugar-containing and sugar-free compounds which are used in amounts of 5 to 95, preferably 20 to 80 and in particular 30 to 60 wt .-% based on the chewing gum composition.
  • Typical saccharide sweeteners are sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup and mixtures thereof.
  • Suitable sugar substitutes are sorbitol, mannitol, xylitol, hardened starch hydrolysates, maltitol and mixtures thereof.
  • HIAS High Intensity Articifical Sweeteners
  • sucralose aspartame, acesulfame salts, alitame, saccharin and saccharin salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin and the like alone or
  • the hydrophobic HIAS which are the subject of international patent application WO 2002 091849 A1 (Wrigleys), and stevia extracts and their active constituents, in particular ribeaudioside A, are also particularly effective. The amount of these substances depends primarily on their performance typically in the range of 0.02 to 8 wt%.
  • Fillers such as, for example, polydextrose, raftilose, rafitilin, fructooligosaccharides (NutraFlora), palatinose oligosaccharides, guar gum hydrolysates (Sun Fiber) and dextrins are particularly suitable for the production of low-calorie chewing gums.
  • the total content of all flavorings is 0.1 to 15 and preferably 0.2 to 5 wt .-% based on the chewing gum composition.
  • the chewing gums may further contain excipients and additives which are suitable, for example, for the care of the teeth, especially for the control of plaque and gingivitis, such as e.g. Chlorhexidine, CPC or trichlosan.
  • pH regulators e.g., buffer or urea
  • anti-caries agents e.g., phosphates or fluorides
  • biogenic agents antibodies, enzymes, caffeine, plant extracts
  • Another object of the invention relates to containing foods
  • (B) a carrier of at least one fruit flavor with a green taste impression, wherein the two carriers (a) and (b) are spatially separated from each other, but bordering each other.
  • the foods may in principle be baked goods, for example bread, dry biscuits, cakes, other pastries, confectionery (for example, chocolates, chocolate bar products, other bar products, fruit gums, hard and soft caramels, chewing gum), alcoholic or non-alcoholic beverages (for example, coffee, tea, iced tea, wine, wine-based drinks, beer, beer-based drinks, liqueurs, schnapps, wine branded, (carbonated) fruit-based sodas, (carbonated) isotonic drinks, (carbonated) soft drinks, nectars, spritzers, fruit and vegetable juices, fruit or vegetable juice preparations, instant drinks (for example instant cocoa drinks, instant tea drinks, Instant coffee drinks, instant fruit drinks), meat products (for example ham, fresh sausage or raw sausage preparations, spiced or marinated fresh or cured meat products), eggs or egg products (dry egg, egg whites, egg yolk), cereal products (for example breakfast cereals, muesli bars, pre-cooked wholegrain rice - products), dairy products (eg milk drinks, buttermilk drinks,
  • Fractions eg soymilk and there made-out products, fruit drinks with soy protein, soy lecithin-containing preparations, fermented products such as tofu or tempe or products made therefrom), products from other vegetable protein sources, for example oat protein drinks, fruit preparations (for example jams, fruit ice cream, fruit sauces, fruit fillings), Vegetable preparations (for example, ketchup, sauces, dried vegetables, frozen vegetables, pre-cooked vegetables, cooked vegetables), snack foods (for example, baked or fried potato chips or potato dough products, corn or peanut based extrudates), fat and oil based products, or emulsions thereof (for example, mayonnaise , Remoulade, dressings), other prepared meals and soups (for example, dry soups, instant soups, pre-cooked soups), spices, spice mixes and, in particular, seasonings, which are used, for example, in the snack sector. In these cases, it is recommended that at least one of the two flavors is encapsulated.
  • the foods are
  • Another object of the invention relates to the use of mixtures of
  • the fruit flavors with red and the fruit flavors with a green taste impression are preferably brought into contact or mixed in a weight ratio of about 25:75 to about 75:25. Particularly preferred is a weight ratio of from about 40:60 to about 60:40 and especially about 50:50.
  • the invention relates to the use of the mixtures for the production of the abovementioned cosmetic or oral preparations and of foodstuffs.
  • a red raspberry flavor and a green apple flavor were mixed in a weight ratio of 1: 1.
  • the compositions of the two flavors are shown in Table 2.

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Abstract

Selon l'invention, on obtient un arôme de fruit à sensation de saveur jaune, qui est obtenu par la mise en contact et le mélange (a) d'au moins un arôme de fruit à sensation de saveur rouge et (b) d'au moins un arôme de fruit à sensation de saveur verte.
EP17784871.0A 2017-09-26 2017-09-26 Arômes de fruit à sensation de saveur jaune Pending EP3687492A1 (fr)

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EP4499918A1 (fr) 2022-03-30 2025-02-05 Symrise AG Rouleau de papier faisant office de système de commande de diffusion de parfum

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US11285097B2 (en) 2022-03-29

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