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Patent Picks—Azo Quinolinium, Permanent Waving, Anionic Surfactants, Cassia Derivatives and More for Hair Care
By: Katie Anderson (Schaefer), Cosmetics & Toiletries magazine
Posted: November 9, 2011
page 6 of 9
A hair removal system configured to destroy germinative cells at a base of at least one hair follicle is provided. The system comprises a casing and at least one pluck-head configured to trap at least one hair, and at least one oscillator mechanically coupled to the pluck-head and to the casing. The oscillator is configured to vibrate the pluck-head such that when the hair is trapped by the pluck-head, vibrations transmitted to the base are sufficient to destroy the germinative cells. A method of using the same is also disclosed.
Anhydrous Foam Comprising Silica
WIPO Patent Application WO/2011/135543
Publication Date: Nov. 3, 2011,
Assignee: L'Oréal, P Ilekti and V Jacques
The present invention relates to an anhydrous cosmetic composition in the foam form intended in particular for caring for and/or making up keratinous substances and more particularly the lips, being composed predominantly of fatty substances. The present invention relates to an anhydrous cosmetic composition in the foam form that is comprised of: 10-50% w/w of at least one pasty fatty substance, 4-20% w/w of at least one wax, 40-70% w/w at least one nonvolatile oil and 3-15% w/w silica. The silica is present in the form of particles exhibiting a mean size of greater than or equal to 0.5 μιη and preferably less than 100 μm.
The present invention also relates to the associated method for caring for and/or making up keratinous substances. In addition, it relates to a product for making up and/or caring for keratinous substances. Cosmetic products in the foam form, also known as whipped compositions, exhibit a light and aerated texture. This novel texture renders them particularly pleasant to use, due especially to their particular feel, and is therefore highly appreciated by consumers. However, such compositions have to be stored at low temperature in a refrigerated environment in order to retain their texture. This is because, above 30°C, whipped compositions become unstable, in other words they lose their texture.
WIPO Patent Application WO/2011/134832
Publication Date: Nov. 3, 2011
Assignee: Unilever PLC, Unilever N.V., Hindustan Unilever Ltd., AM Murray and T-A Pham