EP3655111A1

EP3655111A1 - Capsule for producing cosmetic or dermatological preparations or desserts

Info

Publication number: EP3655111A1
Application number: EP17733539.5A
Authority: EP
Inventors: Johannes Alois MAUSER; Bernd Aris Kuhs
Original assignee: Individual
Current assignee: Kuhs Bernd Aris; Mauser Johannes Alois
Priority date: 2017-06-12
Filing date: 2017-06-12
Publication date: 2020-05-27
Also published as: WO2018229524A1

Abstract

The present invention relates to a capsule, comprising a closed receptacle for substances and opening means which are designed to produce an outlet opening of the receptacle under the action of water introduced under pressure into the receptacle. In accordance with a first variant of the invention the receptacle contains substances for the production of a cosmetic or dermatological preparation, in particular an ointment, cream, lotion or a gel, wherein the capsule is designed such that the water introduced under pressure into the receptacle substantially fully flushes out the substances from the receptacle through the outlet opening and in so doing emulsifies, suspends and/or dissolves said substances. In accordance with a second variant of the invention the receptacle contains substances for the production of a dessert, in particular a cream, mousse or sauce, wherein the capsule is designed such that the water introduced under pressure into the receptacle substantially fully flushes out the substances from the receptacle through the outlet opening and in so doing emulsifies, suspends and/or dissolves said substances.

Description

Capsule for the preparation of cosmetic or dermatological preparations or desserts

Description

The present invention relates to a capsule comprising a closed one

A space for containing substances and an opening means designed to be exposed under the action of water introduced under pressure into the receiving space

To create outlet opening of the receiving space.

Such capsules are known in various designs, where they were previously in

Essentially only for the portionwise preparation of hot drinks, especially coffee, are used. The containment area of these capsules contains roasted and ground coffee beans extracted with pressurized hot water. This is done by means of a customized to the structure of the respective capsule

Extraction device (so-called coffee capsule machines).

Capsules for the production of coffee are for example in the publications

DE 603 04 325 T2, DE 692 00 472 T2 and DE 601 15 221 T2.

The present invention is based on the object to enable by a further development of the generic capsules, the portionwise production of different products, instead of coffee or other drinks.

According to a first variant of the invention, this object is achieved in a capsule of the type mentioned above in that the receiving space substances for

Preparation of a cosmetic or dermatological preparation, in particular an ointment, cream, lotion or gel contains, and that the capsule is designed so that the introduced under pressure into the receiving space water flushes the substances substantially completely through the outlet opening of the receiving space and thereby emulsified, suspended and / or dissolves.

According to a second variant of the invention, this object is achieved in a capsule of the type mentioned above in that the receiving space substances for

Preparation of a sweet, in particular a cream, mousse or sauce, contains, and that the capsule is designed so that the introduced under pressure into the receiving space water flushes the substances substantially completely through the outlet opening from the receiving space and thereby emulsified, suspended and / or dissolves.

Despite the different fields of application, both variants of the invention have in common that for the production of the respective product essentially the complete contents of the receiving space is flushed out of the capsule - in contrast to the above-described production of coffee, in which the coffee powder is merely extracted and filtered through a filter the capsule is retained. While such a filter is lacking in the capsules of the present invention, their external structure desirably corresponds to the known coffee capsules, so that they can be combined with the same extraction devices, i. With

commercial coffee capsule machines, can be used.

In the following, those aspects and preferred embodiments will first of all be presented which equally apply to both variants of the invention in order subsequently to address the particular peculiarities in cosmetic / dermatological preparations or desserts.

In most of the cases of the invention, the substances contained in the receiving space comprise at least one hydrophobic substance. This hydrophobic substance is emulsified by the water during the rinsing of the capsule, so that an emulsion is formed as the basis of the product produced. Besides, the accommodating space may contain one or more hydrophilic substances which are dissolved or suspended in the water, depending on their solubility.

The receiving space conveniently contains a total amount of 10 to 50 g

Substances. The amount of water used is preferably in the range of 30 to 100 ml, or one to four times the amount based on the amount of substances.

In a preferred embodiment of the invention, the receiving space is bounded by a film or membrane, in which under the action of the introduced under pressure

Water creates the outlet opening. This film or membrane is oriented when inserting the capsule in an extraction device down, ie, the water is introduced from above and exits down from the capsule. The film or membrane may be made of plastic, of metal (eg aluminum) or a composite material, or of a biodegradable material. The opening means provided according to the invention may comprise one or more weakening lines or predetermined breaking points in the film or membrane. In this case, the film or membrane ruptures or breaks at the appropriate point only under the pressure of water and without the action of another element.

However, it is preferred if the opening means comprise at least one opening element, in particular a mandrel, wherein the pressure-introduced water causes a relative movement between the at least one opening element and the film or membrane, so that the film or membrane of the at least one

Opening element is pierced. This mechanism allows generation of the outlet opening already at a lower water pressure, but above all, the required pressure can be set more accurately.

The pressure of the introduced water is typically more than 1 bar, preferably more than 5 bar, more preferably more than 10 bar. The optimum water pressure may also depend on the type and amount of substances to be emulsified, suspended and / or dissolved.

It is particularly preferred if the capsule comprises a static mixing element, which is flowed through after leaving the receiving space in order to promote the emulsification, suspension and / or dissolution of the substances by the water. The static

In particular, the mixing element can comprise a system of flow channels which effects a rapid and possibly turbulent flow of the water, and thus intensive mixing with the substances flushed out of the receiving space.

The principle possible alternative, in which a static mixing element is not integrated into the capsule, but in a region of the extraction device, which is flowed through after leaving the capsule, is less favorable within the scope of the invention. This is because there is a cross-contamination of the device when it is used for the production of various products. The capsule according to the invention is therefore preferably adapted to those extraction devices in which the product, after exiting the capsule, flows directly into a collecting vessel and has no contact with parts of the device, e.g. described in DE 603 04 325 T2.

The receiving space is preferably delimited by a further film or membrane in which an inlet opening arranged essentially opposite the outlet opening can be produced, in particular by mechanical means of an extraction device. This slide or Membrane oriented upwardly using the capsule may be formed of the same or different material as the film or membrane in which the outlet orifice is created.

Cosmetic or dermatological preparations

Galenic preparations for cosmetic or dermatological preparations are generally based on an emulsion of a hydrophilic water phase and a hydrophobic oil or fat phase. The two phases are usually emulsified mechanically by means of high speed stirrers, mixers or the like to produce a water-in-oil or oil-in-water emulsion. In the case of industrially produced preparations which have to be stable over a relatively long period of time, the sufficient stability of this emulsion against segregation can only be ensured by the addition of emulsifiers. Furthermore, preservatives must be added as a rule to ensure microbial stability. However, both emulsifiers and preservatives can be harmful to the skin when applied topically and are often the cause of allergies.

It is therefore fundamentally desirable to prepare cosmetic or dermatological preparations which have very little or no emulsifiers and no

Preservatives contain. Therefore, pharmacists and beauticians are increasingly producing corresponding ointments, creams, lotions and gels fresh, which, however, represents a huge effort. The ingredients must be weighed and heated according to a recipe in a vessel before they can then be emulsified and filled with a homogenizer. The vessels and stirrers must be cleaned afterwards. It takes a lot of time and material lost.

It has surprisingly been found that with a capsule according to the first variant of the invention and an extraction device, which is available as a commercial coffee capsule, sufficiently fine emulsions can be produced, wherein the capsule contains the ingredients of the preparation to be prepared in anhydrous form. This allows the production of dermatological and cosmetic preparations without the use of emulsifiers and preservatives.

This makes it possible, in particular, a large number of prefabricated,

different formulations in capsule form, for example, the pharmacist who

Beautician or the dermatologist. By this simple way In a fresh production, it is also possible, water and oxidation sensitive

Ingredients such as ascorbic acid or polyunsaturated fatty acids, in the capsule accommodate, without being harmed. Only immediately after contact with the water, i. after production by means of the extraction device, the storage time of such preparations begins to run off.

It is thus possible to produce formulations that would not be conceivable when passing through a conventional production and distribution chain.

The at least one hydrophobic substance is preferably a typical basic substance for an ointment, cream or lotion selected from vegetable, animal and mineral oils, fats and waxes, synthetic triglycerides, phosphatidylcholines and lecithin, their hydrogenated or partially hydrogenated derivatives, as well as perfume oils.

In addition, the receiving space usually also contains one or more hydrophilic substances that can fulfill a wide variety of functions in the cosmetic or dermatological preparation, be it as an active ingredient, excipient or thickener. The at least one hydrophilic substance may e.g. be selected from xanthan,

Hyaluronic acid, polyacrylic acids (e.g., carbomer), guar gum, mastic, urea,

Pentyleneglycol, vitamins (e.g., ascorbic acid), coenzymes (e.g., coenzyme Q10), and perfumes.

The receiving space may in particular also contain one or more dermatological active substances, for example, for the production of corresponding preparations. Clotrimazole, corticoids or antibiotics.

It is favorable if the hydrophilic substances are dispersed in the at least one hydrophobic substance, preferably in powder form. This has the advantage that clumping of the water-soluble or swellable substances upon contact with the water is avoided. Further, by dispersing, the volume is reduced against a non-dispersed powder, so that the filling amount in the receiving space can be increased. desserts

Desserts such as creams, mousses and sauces consist mainly of a water and a fat phase. The two phases are usually with the help of

high-speed stirrers, mixers or the like blended, emulsified and optionally also foamed. It is important that the ingredients are distributed as finely as possible, so that a sufficient homogeneity or even a fine-bubble foaming is achieved. The presence of a fine emulsion is an important prerequisite for the typical mouthfeel (texture) of such desserts.

With a capsule according to the second variant of the invention and an extraction device, which is available as a commercial coffee capsule, a dessert can be freshly prepared in portions in a very simple manner, the capsule contains the ingredients of the sweet to be prepared in anhydrous form. Here too

Surprisingly, when flushing the receiving space with water, the at least one hydrophilic substance can be emulsified in such a way that a dessert with a very good homogeneity and texture is obtained.

The at least one hydrophobic substance is preferably selected from vegetable fats and oils (e.g., cocoa butter or coconut fat), animal fats (e.g., milk fat), mono-, di- and triglycerides, and lecithin, their hydrogenated or partially hydrogenated derivatives, as well as

Flavorings. Milk fat can be present in particular in the form of milk powder or cream powder.

The receiving space may further contain one or more hydrophilic substances that are typically used to make desserts. these can

especially selected from hydrocolloids (e.g., alginate, xanthan, guar gum, carrageenan, starch, modified starches, locust bean gum, modified celluloses), sugars (e.g., sucrose, glucose, fructose, mannose, honey), emulsifiers, flavorings, and ethanol.

The various substances may be present in the receiving space as a solid mixture, in particular in powder form, as a liquid mixture or as a liquid dispersion, depending on the nature and proportions of the substances. It is particularly favorable if pulverulent hydrophilic substances are dispersed in the at least one hydrophobic substance, as already mentioned in connection with the cosmetic preparations

described. In a further embodiment of the invention, the capsule is designed so that air is introduced during the emulsification, suspension and / or dissolution of the substances in order to foam up the dessert produced. This can be z. B. by means of small openings in the lower part of the capsule is sucked through the air due to a high flow velocity of the water after flowing through the receiving space.

production method

The present invention further relates to a process for the preparation of a cosmetic or dermatological preparation or a dessert using a capsule according to the invention, wherein water is introduced under pressure into the receiving space of the capsule with the aid of an extraction device. In this case, an outlet opening is produced by the opening means under the action of the water pressure. The substances are substantially completely rinsed out of the receiving space through the outlet opening and thereby emulsified, suspended and / or dissolved. Advantages and preferred

Embodiments of the method have already been described in connection with

capsule according to the invention explained.

The introduced water preferably has a temperature in the range of 10 to 90 ° C, more preferably 10 to 30 ° C. Higher temperatures, such as are used in the production of coffee, are usually not required in the context of the invention, unless solid fats are contained at room temperature, which must be melted to form an emulsion. On the other hand, if temperature-sensitive substances are contained, especially in cosmetic or dermatological preparations, the room temperature should not be significantly exceeded. It may also be advantageous in certain cases to cool the capsule to a temperature of -30 ° C to 0 ° C before the introduction of the water, for example in a freezer. In the first variant of the invention can be prepared in this way, for example, a preparation which is intended for immediate use as a cooling face mask. In the second variant of the invention, a refrigerated dessert may be prepared in the manner of ice cream (eg, milk ice, sherbet or soft ice cream). Examples

Example 1: Cosmetic product

The receiving space of a capsule of the brand Dolce Gusto from the company Nestle is filled with the following substances:

20 g almond oil

2 g of pentylene glycol

2 g of hydrogenated lecithin

0.6 g sodium carbomer (PNC400)

The sealed capsule is placed in a suitable coffee capsule machine Krupps and flowed through with 30 ml of hot water (about 80 to 90 ° C).

From the capsule flows a finished face cream, a total of 50 ml, in a provided cream jar. The cream shows an excellent distribution of the fat and water phase and is storage-stable over 3 months.

Example 2: Sweets

10 g of powdered sugar

3 g of foaming agent (Lamequick, BASF)

5 g of milk powder

3 g of glucose

3 g of modified starch (Ultratex 2000, Ingredion)

0.2 g alginate

0.4 g of vanilla flavor

The sealed capsule is placed in a suitable coffee capsule machine brand Krupps and flowed through with 30 to 50 ml of cold water (about 10 to 15 ° C).

From the capsule a finished vanilla cream flows into a container provided. The cream shows an excellent texture and creamy taste.

Claims

P a n t a n s p r e c h e

A capsule comprising a closed space for substances and opening means, which is designed to generate an outlet opening of the receiving space under the action of water introduced under pressure into the receiving space,

characterized in that the receiving space contains substances for the preparation of a cosmetic or dermatological preparation in the form of an ointment, cream, lotion or gel, and in that the capsule is designed such that the water introduced under pressure into the receiving space essentially completely completes the substances flushed out through the outlet opening from the receiving space and thereby emulsified, suspended and / or dissolves, wherein the substances contained in the receiving space comprise at least one hydrophobic substance which is emulsified by the water when purging the capsule, so that an emulsion as the basis of the prepared preparation arises.

characterized in that the receiving space contains substances for the production of a foamed dessert, in particular a cream, mousse or sauce, wherein the substances as a solid mixture in powder form, as

Liquid mixture or as a liquid dispersion, and that the capsule is designed so that the introduced under pressure into the receiving space, the substances substantially completely through the outlet opening of the

Rinsing space and thereby emulsified, suspended and / or dissolves, wherein the substances contained in the receiving space comprise at least one hydrophobic substance which is emulsified by the water when purging the capsule, so that an emulsion is formed as the basis of the sweet produced, and wherein the Capsule is designed so that when emulsifying, suspending and / or dissolving the substances air is introduced to froth the dessert produced.

Capsule according to claim 1 or 2, wherein the substances contained in the receiving space comprise at least one hydrophobic substance.

4. Capsule according to one of the preceding claims, wherein the receiving space is limited by a film or membrane, in which the outlet opening is formed under the action of the pressurized water.

5. Capsule according to claim 4, wherein the opening means one or more

Include lines of weakness or predetermined breaking points in the film or membrane.

6. Capsule according to claim 4 or 5, wherein the opening means at least one

Opening element, in particular a mandrel include, and wherein the pressurized water is a relative movement between the at least one

Opening element and the film or membrane causes, so that the film or membrane is pierced by the at least one opening element.

7. Capsule according to one of the preceding claims, wherein the pressure of the

introduced water is more than 1 bar, preferably more than 5 bar, more preferably more than 10 bar.

8. Capsule according to one of the preceding claims, wherein the capsule comprises a static mixing element, which is flowed through after leaving the receiving space in order to promote the emulsification, suspension and / or dissolution of the substances by the water.

9. Capsule according to one of the preceding claims, wherein the receiving space is limited by a further film or membrane, in which a substantially opposite the outlet opening arranged inlet opening can be generated, in particular by mechanical means of an extraction device.

10. Capsule according to one of claims 3 to 9, if these are dependent on claim 1, wherein the at least one hydrophobic substance is selected from vegetable, animal and mineral oils, fats and waxes, synthetic triglycerides, phosphatidylcholines and lecithin, their hydrogenated or partially hydrogenated derivatives , as well as perfume oils.

1 1 capsule according to claim 10, wherein the receiving space further comprises one or more

contains hydrophilic substances selected from xanthan, hyaluronic acid, Polyacrylic acids (eg carbomer), guar gum, mastic, urea, pentylene glycol, vitamins (eg ascorbic acid), coenzymes (eg coenzyme Q10) and fragrances.

12. Capsule according to claim 10 or 1 1, wherein the receiving space further comprises one or

contains several dermatological agents, which are preferably selected from clotrimazole, corticoids and antibiotics.

13. Capsule according to claim 1 1 or 12, wherein the hydrophilic substances in the

at least one hydrophobic substance are dispersed.

14. Capsule according to one of claims 3 to 9, if these are dependent on claim 2, wherein the at least one hydrophobic substance is selected from vegetable fats and oils (eg cocoa butter or coconut oil), animal fats (eg milk fat), mono-, di - And triglycerides and lecithin, their hydrogenated or partially hydrogenated derivatives, and flavorings.

The capsule of claim 14, wherein the receiving space further comprises one or more

containing hydrophilic substances selected from hydrocolloids (e.g., alginate, xanthan, guar gum, carrageenan, starch, modified starches,

Locust bean gum, modified cellulose), sugars (e.g., sucrose, glucose, fructose, mannose, honey), emulsifiers, flavorings, and ethanol.

16. Capsule according to claim 14 or 15, wherein the substances as a solid mixture, in particular in powder form, as a liquid mixture or as a liquid

Dispersion present.

17. Capsule according to one of claims 14 to 16, wherein the capsule is designed so that when emulsifying, suspending and / or dissolving the substances air is introduced to foam the dessert produced.

18. A process for the preparation of a cosmetic or dermatological preparation or a sweet using a capsule according to one of

Previous Ansprüchel wherein using an extraction device, water is introduced under pressure into the receiving space of the capsule.

19. The method of claim 18, wherein the introduced water has a temperature in the range of 10 to 90 ° C, preferably from 10 to 30 ° C.

20. The method of claim 18 or 19, wherein the capsule is cooled to a temperature of -30 to 0 ° C before the introduction of the water.

* * *