C - Chemistry – Metallurgy – 11 – D
Patent
C - Chemistry, Metallurgy
11
D
C11D 17/00 (2006.01) C11D 1/28 (2006.01) C11D 1/37 (2006.01) C11D 1/83 (2006.01) C11D 1/90 (2006.01) C11D 1/94 (2006.01) C11D 3/37 (2006.01) C11D 1/12 (2006.01)
Patent
CA 2285022
The present invention relates to bar compositions in which an emollient composition comprising thickened entrapped emollient is added to a base bar composition at or during time of extrusion to form macroscopic, concentrated domains of emollient droplets. Addition of entrapped droplets allows far greater deposition than if the non-trapped emollients had been mixed in directly to form chips which are then extruded to form final bar.
L'invention concerne des compositions de pains de savon, dans lesquelles une composition émolliente contenant un émollient piégé épaissi est ajoutée à une composition de pain de base au moment de ou durant l'extrusion, de façon à former des domaines concentrés macroscopiques de gouttelettes d'émollient. L'addition de gouttelettes piégées permet un dépôt beaucoup plus important que si les émollients non piégés avaient été mélangés directement de façon à former des copeaux qui sont ensuite extrudés pour former le pain à l'état fini.
Aronson Michael Paul
Crookham Harry
Dalton James Joseph
Farrell Terence James
Massaro Michael
Bereskin & Parr Llp/s.e.n.c.r.l.,s.r.l.
Plc Unilever
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