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Patent Pick: W/O Stabilizing Emulsifier

November 6, 2015 | Contact Author | By: Cosmetics & Toiletries editors
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  • Keywords/Abstract
Cream dollop 850

Keywords: emulsifier | w/o | stabilize | fatty acid ester | gel | paste | liquid | cold process | copolymer | hydroxystearic acid

Abstract: Patent Picks are chosen by the editors from publicly available sources. Today's choice describes emulsifiers with w/o-stabilizing properties that are cold-processable and have a relatively low melting point.

Patent Picks are chosen by the editors from publicly available sources. Today's choice describes emulsifiers with w/o-stabilizing properties that are cold-processable and have a relatively low melting point.

Emulsifiers having w/o-stabilizing properties and their use
WIPO Patent Application WO/2015/161378
Publication date: Oct. 29, 2015
Assignee: Intelactive S.A. and A. Thibodeau

Described in this patent application are emulsifiers that can stabilize w/o emulsions. The emulsifiers are homogenous and have a relatively low melting point; e.g., are soft paste, gels or liquids at room temperature. This enables their use in cold-process methods and formulations.

In general, the emulsifiers comprise: a) polyglycerol fatty acid esters consisting of saturated and unsaturated fatty acid esters of polyglycerol; b) polyhydroxystearic acid copolymers consisting of copolymers of hydroxystearic acid with saturated and unsaturated fatty acids; and c) hydroxystearic acid. Methods and uses relating to the emulsifiers are also described, for example in cosmetic and pharmaceutical compositions. 

According to the inventors, the advantages of the emulsifiers stem from synergistic interactions between their principal components.

Patent Picks are chosen by the editors from publicly available sources. Today's choice describes emulsifiers with w/o-stabilizing properties that are cold-processable and have a relatively low melting point.