CN107822908B - Fruit and vegetable essence facial massage cream and preparation method thereof - Google Patents
Fruit and vegetable essence facial massage cream and preparation method thereof Download PDFInfo
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- CN107822908B CN107822908B CN201711115618.2A CN201711115618A CN107822908B CN 107822908 B CN107822908 B CN 107822908B CN 201711115618 A CN201711115618 A CN 201711115618A CN 107822908 B CN107822908 B CN 107822908B
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- 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
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- 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
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- 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
- A61K8/84—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds obtained by reactions otherwise than those involving only carbon-carbon unsaturated bonds
- A61K8/89—Polysiloxanes
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- 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
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/02—Preparations for care of the skin for chemically bleaching or whitening the skin
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/08—Anti-ageing preparations
Abstract
The invention discloses a fruit and vegetable essence facial massage cream and a preparation method thereof, wherein the fruit and vegetable essence facial massage cream comprises the following raw material components in percentage by weight: oil phase components: 0.1-3% of MONTANOV 82 emulsifier, 35-45% of 10# white oil, 0.1-5% of 5-viscous DC200 type silicone oil, 1-10% of isopropyl palmitate (IPP), and 0.1-3% of oil phase thickener 16/18 alcohol; water phase components: 30-62.8% of deionized water, 0.1-10% of glycerol and 0.1-2% of water phase thickening agent; additive: 0.1-10% of fruit and vegetable extract, 0.5% of preservative and 0.1-2% of pH value regulator. The fruit and vegetable essence facial massage cream is prepared by compounding 10# white oil, IPP and DC200(5 viscosity), and the addition amount of the oil is controlled to be 30-45%; the requirements of light weight, refreshing, no stickiness, low viscosity and long massage time of the grease are met, and the massage time is at least 30 min. In addition, the common fruit and vegetable extracts in daily life are used for extracting whitening and anti-aging essence components, so that VC and VE are permeated into the skin during massage, and the skin is whitened, transparent, fine and compact.
Description
Technical Field
The invention relates to the technical field of daily chemical products, in particular to a fruit and vegetable essence face massage cream and a preparation method thereof.
Background
In a busy modern society, beautiful, delicate and young skin becomes a fashion, any internal and external factors of a frequently overtime environment … … with irregular diet, high mental stress and dry environment can accelerate the aging of the skin, the skin is dull, beauty lovers can massage the skin by using idle time, the skin can be deeply cleaned, the blood circulation of the skin can be accelerated, the metabolism is accelerated, and cells are activated, the skin is enabled to be healthy and beautiful, the facial contour is compact, white and fine.
At present, cream-shaped and essential oil massage creams are generally available on the market, for example, cream-shaped massage creams need to have enough moisture of massage products, the friction between fingers and skin needs to be reduced as much as possible, too heavy friction is usually the main reason for wrinkle generation, many existing massage products have insufficient moisture, unsmooth feeling can be caused when the massage time is less than 2 minutes, and some massage products require the massage time to be as long as 30 minutes. The massage is mainly based on the grease which is demulsified from a cream-shaped massage cream system, the faster the grease which is demulsified, the less the friction force of the massage, but the easier the demulsification system is, the less the grease is stable, and a balance point between demulsification and stabilization is needed.
Particularly, the skin of the human body such as the face exposed to the outside is easily damaged by the external environment, and the modern industrial society has serious environmental pollution, contains more harmful substances in the air, and particularly has a more prominent problem of air pollution in urban spaces, so that when the skin is massaged, the condition of the skin needs to be further improved, and the skin is better nursed.
Disclosure of Invention
The invention aims to provide the fruit and vegetable essence facial massage cream and the preparation method thereof, which can provide sufficient moistening degree for skin, have long massage time and can whiten and compact the skin.
In order to solve the technical problems, the basic idea of the technical scheme is to reasonably match the component relationship between the O/W emulsifier and the thickening stabilizer of the water phase, so that the massage time is at least more than 30 minutes, and the fruit and vegetable essences such as cucumber, lemon extract and the like are added, so that VC and VE are permeated into the skin during massage, and the skin is whitened, transparent, fine and compact.
The invention particularly provides a fruit and vegetable essence facial massage cream which comprises the following raw material components in percentage by weight:
oil phase components:
0.1 to 3 percent of O/W type emulsifier;
35-45% of white oil;
0.1-5% of silicone oil;
1-10% of isopropyl palmitate (IPP);
oil phase thickener 16/18 alcohol 0.1-3%;
water phase components:
0.1-10% of glycerin;
0.1 to 2 percent of water phase thickening agent;
30-62.8% of deionized water;
additive:
pH value regulator: 0.1-2%;
0.1-10% of fruit and vegetable extract;
0.5 percent of preservative.
Further, the O/W type emulsifier is MONTANOV 82 emulsifier.
Further, the white oil is 10# white oil, and the silicone oil is a DC200(5 viscosity) type silicone oil.
Furthermore, the fruit and vegetable extract is cucumber extract and lemon extract which are extracted by supercritical fluid, and the cucumber extract and the lemon extract are mixed in any proportion. Preferably, the mixing ratio of the cucumber extract to the lemon extract is 1: 1.
Further, the water phase thickening agent is any one or a mixture of acrylic resin (carbomer) and xanthan gum.
Further, the pH regulator is triethanolamine.
Furthermore, the preservative is a 4-component mixed preservative of methyl hydroxybenzoate, propyl hydroxybenzoate, ethylhexyl glycerol and phenoxyethanol. Preferably, the cosmetic is a high-grade German Shumei Euxyl K350 cosmetic preservative.
On the other hand, in order to prepare the fruit and vegetable essence facial massage cream, the invention also provides a preparation method of the fruit and vegetable essence facial massage cream, which comprises the following steps:
s101, preparing formula components: oil phase components: 0.1 to 3 percent of O/W type emulsifier, 35 to 45 percent of white oil, 0.1 to 5 percent of silicone oil,
1-10% of isopropyl palmitate (IPP), 0.1-3% of oil phase thickener 16/18 alcohol; water phase components: 0.1-10% of glycerin, 0.1-2% of water phase thickening agent and 30-62.8% of deionized water; additive: 0.1-2% of pH value regulator, 0.1-10% of fruit and vegetable extract and 0.5% of preservative;
s102, mixing oil phase components: 0.1-3% of O/W type emulsifier, 35-45% of white oil, 0.1-5% of silicone oil, 1-10% of isopropyl palmitate (IPP) and 0.1-3% of oil phase thickener 16/18 alcohol are sequentially added into an oil phase pot, heated, stirred and dissolved to 85 ℃;
s103, water phase components: 30-62.8% of deionized water, 0.1-10% of glycerol and 0.1-2% of water phase thickening agent are sequentially added into a water phase pot, heated, stirred and dissolved to 85 ℃;
s104, adding the oil phase component in the oil phase pot and the water phase component in the water phase pot into an emulsifying pot, and stirring and homogenizing for 5-8min until the oil phase component and the water phase component are mixed and homogenized;
s105, continuously stirring and cooling to 60 ℃, adding 0.1-2% of pH value regulator, adding 0.1-10% of fruit and vegetable extract and 0.5% of preservative when the temperature is reduced to 45 ℃, and uniformly stirring;
and S106, standing for 2 hours and then filling.
In order to achieve the purpose of solving the problems, the formula of the invention is prepared and controlled in the aspects of raw material selection, production process, technical parameters and the like.
Specifically, the grease of the fruit and vegetable essence facial massage cream is compounded and combined by 10# white oil, IPP and DC200(5 viscosity), and the adding amount of the grease is controlled to be 30-45%; the requirements of light weight, refreshing, no stickiness, low viscosity and long massage time of the grease are met, and the massage time is at least 30 min. In addition, the common fruit and vegetable extracts in daily life are used for extracting whitening and anti-aging essence components, so that the essences can be well absorbed by the skin while massaging, and for example, the cucumber extract contains rich vitamin E, so that the effects of prolonging life and resisting aging can be achieved; the cucumber enzyme has strong biological activity, can effectively promote the metabolism of organisms, and has the effects of moistening skin and stretching wrinkles. Lemon is a fruit rich in vitamins, including vitamin C, vitamin B1, B2, etc.; the vitamin C can make the skin smooth, fine, white, tender and plump, so the beauty-care holy product is an ideal beauty-care holy product.
Detailed Description
The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
The invention provides a fruit and vegetable essence face massage cream which comprises the following raw material components in percentage by weight:
oil phase components: 0.1-3% of O/W type emulsifier, 35-45% of white oil, 0.1-5% of silicone oil, 1-10% of isopropyl palmitate (IPP) and 0.1-3% of oil phase thickener 16/18 alcohol; water phase components: 30-62.8% of deionized water, 0.1-10% of glycerol and 0.1-2% of water phase thickening agent; additive: 0.1-2% of pH value regulator, 0.1-10% of fruit and vegetable extract and 0.5% of preservative.
Wherein, the grease is very important corresponding to the massage cream, and the grease should satisfy the following principles: a. the fat cannot be absorbed too fast and should stay on the skin for a certain massage time; b. the grease is light, thin, fresh, cool, non-sticky and low in viscosity; c. it can not cause acne.
Therefore, 5 common massage oils were selected from white oil 10#, isopropyl palmitate (IPP), white oil 26#, glyceryl caprylate/caprate (GTCC) and hydrogenated polydecene, and the results of the massage index pairs for each oil are shown in table 1 as follows:
TABLE 1 massage index test comparison effect of main oils
As is clear from Table 1, the No. 10 white oil and IPP are the most excellent in massage effect among all the oil and fat materials.
Silicone oil is another important component of the massage cream, and tests show that DC345 volatilizes too fast; DC200(350 viscosity) too high; whereas DC200 (5-stick) smears are relatively refreshing. Therefore, DDC200(5 sticky) was selected.
After a plurality of tests, the compound combination of 10# white oil, IPP and DC200(5 viscosity) is determined to be selected, and the adding amount of the oil is controlled to be 30-45%.
The selection of O/W type emulsifier of high oil phase in the massage cream is very important, and the Seppic MONTANOV 82 emulsifier is selected through multiple tests, so that various oil phases with high content (up to 50%) can be emulsified and stabilized at 40 ℃ and below-25 ℃.
The thickening stabilizer of the aqueous phase needs to satisfy the following principle: no delamination and coarsening in the thermal stability test (30 days at 40 ℃); no delamination and coarsening in a cold stability test (minus 5 ℃, 30 days); easy demulsification, quick break-through of oil phase from emulsifying system, and easy massage. According to these requirements, any one or more of acrylic resin (carbomer) and xanthan gum are selected.
The following 5 examples are given by way of illustration, in which the total mass of the components is 100 g.
Example 1
The fruit and vegetable essence facial massage cream comprises the following raw material components in percentage by weight:
oil phase components: 1% of MONTANOV 82 emulsifier, 35% of 10# white oil, 2% of IPP, 1% of DC200(5 viscosity), and 1% of 16/18 alcohol;
water phase components: 45.8% of deionized water, 5% of glycerol and 0.35% of carbomer;
additive: 0.35% of triethanolamine, 8% of fruit and vegetable essence extract and a preservative K3500.5%.
The preparation method of the fruit and vegetable essence facial massage cream comprises the following specific steps:
s101, preparing formula components: oil phase components: 1% of MONTANOV 82 emulsifier, 35% of 10# white oil, 2% of IPP, 1% of DC200(5 viscosity), and 1% of 16/18 alcohol; water phase components: 45.8% of deionized water, 5% of glycerol and 0.35% of carbomer; additive: 0.35% of triethanolamine, 8% of fruit and vegetable essence extract and a preservative K3500.5%;
s102, mixing oil phase components: 1% MONTANOV 82 emulsifier, 35% white oil # 10, 2% IPP, 1% DC200(5 viscosity), 1% 16/18 alcohol; sequentially adding the mixture into an oil phase pot, heating, stirring and dissolving to 85 ℃;
s103, water phase components: sequentially adding 45.8% of deionized water, 5% of glycerol and 0.35% of carbomer into a water phase pot, heating, stirring and dissolving to 85 ℃;
s104, adding the oil phase component in the oil phase pot and the water phase component in the water phase pot into an emulsifying pot, and stirring and homogenizing for 5-8min until the oil phase component and the water phase component are mixed and homogenized;
s105, continuously stirring and cooling to 60 ℃, adding 0.35% of triethanolamine, cooling to 45 ℃, adding an additive: 8 percent of fruit and vegetable essence extract and 0.5 percent of preservative K350 are evenly stirred.
And S106, standing for 2 hours and then filling.
Example 2
The fruit and vegetable essence facial massage cream comprises the following raw material components in percentage by weight:
oil phase components: 2% of MONTANOV 82 emulsifier, 35% of 10# white oil, 2% of IPP, 1% of DC200(5 viscosity), and 1% of 16/18 alcohol;
water phase components: 41.8% of deionized water, 8% of glycerol and 0.35% of carbomer;
additive: 0.35% of triethanolamine, 8% of fruit and vegetable essence extract and a preservative K3500.5%.
The preparation method of the fruit and vegetable essence facial massage cream comprises the following specific steps:
s101, preparing formula components: oil phase components: 2% of MONTANOV 82 emulsifier, 35% of 10# white oil, 2% of IPP, 1% of DC200(5 viscosity), and 1% of 16/18 alcohol; water phase components: 41.8% of deionized water, 8% of glycerol and 0.35% of carbomer; additive: 0.35% of triethanolamine, 8% of fruit and vegetable essence extract and a preservative K3500.5%.
S102, mixing oil phase components: 2% of MONTANOV 82 emulsifier, 35% of 10# white oil, 2% of IPP, 1% of DC200(5 viscosity), 1% of 16/18 alcohol; sequentially adding the mixture into an oil phase pot, heating, stirring and dissolving to 85 ℃;
s103, sequentially adding water phase components, 41.8% of deionized water, 8% of glycerol and 0.35% of carbomer into a water phase pot, heating, stirring and dissolving to 85 ℃;
s104, adding the oil phase component in the oil phase pot and the water phase component in the water phase pot into an emulsifying pot, and stirring and homogenizing for 5-8min until the oil phase component and the water phase component are mixed and homogenized;
and S105, continuously stirring and cooling to 60 ℃, adding 0.35% of triethanolamine, cooling to 45 ℃, adding 8% of fruit and vegetable essence extract and 0.5% of preservative K350, and uniformly stirring.
And S106, standing for 2 hours and then filling.
Example 3
The fruit and vegetable essence facial massage cream comprises the following raw material components in percentage by weight:
oil phase components: 1% of MONTANOV 82 emulsifier, 35% of 10# white oil, 1% of IPP, 1% of DC200(5 viscosity), and 1% of 16/18 alcohol;
water phase components: 44% of deionized water, 6% of glycerol and 0.25% of carbomer;
additive: 0.25% of triethanolamine, 10% of fruit and vegetable essence extract and a preservative K3500.5%.
The preparation method of the fruit and vegetable essence facial massage cream comprises the following specific steps:
s101, preparing formula components: oil phase components: 1% of MONTANOV 82 emulsifier, 35% of 10# white oil, 1% of IPP, 1% of DC200(5 viscosity), and 1% of 16/18 alcohol; water phase components: 44% of deionized water, 6% of glycerol and 0.25% of carbomer; additive: 0.25% of triethanolamine, 10% of fruit and vegetable essence extract and a preservative K3500.5%.
S102, mixing oil phase components: 1% MONTANOV 82 emulsifier, 35% white oil # 10, 1% IPP, 1% DC200(5 viscosity), 1% 16/18 alcohol; sequentially adding the mixture into an oil phase pot, heating, stirring and dissolving to 85 ℃;
s103, water phase components: sequentially adding 44% of deionized water, 6% of glycerol and 0.25% of carbomer into a water phase pot, heating, stirring and dissolving to 85 ℃;
s104, adding the oil phase component in the oil phase pot and the water phase component in the water phase pot into an emulsifying pot, and stirring and homogenizing for 5-8min until the oil phase component and the water phase component are mixed and homogenized;
s105, continuously stirring and cooling to 60 ℃, adding 0.25% of triethanolamine, cooling to 45 ℃, adding an additive: 10% of fruit and vegetable essence extract and 0.5% of preservative K350 are evenly stirred.
And S106, standing for 2 hours and then filling.
Example 4
The fruit and vegetable essence facial massage cream comprises the following raw material components in percentage by weight:
oil phase components: 1% of MONTANOV 82 emulsifier, 35% of 10# white oil, 2% of IPP, 2% of DC200(5 viscosity), and 3% of 16/18 alcohol;
water phase components: 48% of deionized water, 2.95% of glycerol, 0.2% of carbomer and 0.15% of xanthan gum;
additive: 0.2% of triethanolamine, 5% of fruit and vegetable essence extract and a preservative K3500.5%.
The preparation method of the fruit and vegetable essence facial massage cream comprises the following specific steps:
s101, preparing formula components: oil phase components: 1% of MONTANOV 82 emulsifier, 35% of 10# white oil, 2% of IPP, 2% of DC200(5 viscosity), and 3% of 16/18 alcohol; water phase components: 48% of deionized water, 2.95% of glycerol, 0.2% of carbomer and 0.15% of xanthan gum; additive: 0.2% of triethanolamine, 5% of fruit and vegetable essence extract and a preservative K3500.5%;
s102, mixing oil phase components: 1% MONTANOV 82 emulsifier 1%, 35% white oil # 10, 2% IPP, 2% DC200(5 viscosity), 3% 16/18 alcohol; sequentially adding the mixture into an oil phase pot, heating, stirring and dissolving to 85 ℃;
s103, water phase components: adding 48% of deionized water, 2.95% of glycerol, 0.2% of carbomer and 0.15% of xanthan gum into a water phase pot in sequence, heating, stirring and dissolving to 85 ℃;
s104, adding the oil phase component in the oil phase pot and the water phase component in the water phase pot into an emulsifying pot, and stirring and homogenizing for 5-8min until the oil phase component and the water phase component are mixed and homogenized;
s105, continuously stirring and cooling to 60 ℃, adding 0.20% of triethanolamine, cooling to 45 ℃, adding an additive: 5% of fruit and vegetable essence extract and 0.5% of preservative K350 are evenly stirred.
And S106, standing for 2 hours and then filling.
Example 5
The fruit and vegetable essence facial massage cream comprises the following raw material components in percentage by weight:
oil phase components: 1% of MONTANOV 82 emulsifier, 35% of 10# white oil, 2% of IPP, 1% of DC200(5 viscosity), and 1% of 16/18 alcohol;
water phase components: 50% of deionized water, 1.25% of glycerol and 0.25% of xanthan gum;
additive: 8% of fruit and vegetable essence extract and a preservative K3500.5%.
The preparation method of the fruit and vegetable essence facial massage cream comprises the following specific steps:
s101, preparing formula components: oil phase components: 1% of MONTANOV 82 emulsifier, 35% of 10# white oil, 2% of IPP, 1% of DC200(5 viscosity), and 1% of 16/18 alcohol; water phase components: 50% of deionized water, 1.25% of glycerol and 0.25% of xanthan gum; additive: 8% of fruit and vegetable essence extract and a preservative K3500.5%;
s102, mixing oil phase components: 1% MONTANOV 82 emulsifier, 35% white oil # 10, 2% IPP, 1% DC200(5 viscosity), 1% 16/18 alcohol; sequentially adding the mixture into an oil phase pot, heating, stirring and dissolving to 85 ℃;
s103, water phase components: sequentially adding 50% of deionized water, 1.25% of glycerol and 0.25% of xanthan gum into a water phase pot, heating, stirring and dissolving to 85 ℃;
s104, adding the oil phase component in the oil phase pot and the water phase component in the water phase pot into an emulsifying pot, and stirring and homogenizing for 5-8min until the oil phase component and the water phase component are mixed and homogenized;
s105, continuously stirring and cooling to 45 ℃, adding an additive: 8 percent of fruit and vegetable essence extract and 0.5 percent of preservative K350 are evenly stirred.
And S106, standing for 2 hours and then filling.
In addition, in the preparation process of the fruit and vegetable essence facial massage cream, a stirring pot, a mixing barrel and production tools are cleaned before production and feeding, and 75% alcohol and ultraviolet rays are used for sterilization and disinfection. Preparing materials according to the operation instruction, feeding, and conveying the semi-finished massage cream product to a filling room for filling after the semi-finished massage cream product is sampled and checked to be qualified by a laboratory. Packaging materials such as bottles, caps, dispensers (pump heads) and the like and subpackaging tools are sterilized by ultraviolet rays and ozone and then enter a subpackaging room for use. And (5) filling the semi-finished product after cleaning, sterilizing and split charging the machine and the conveyor. The appearance and the measurement inspection are inspected by a quality inspector at work, the finished product is sampled and inspected by a laboratory, and the qualified finished product can be put in a warehouse. And transporting the packaged qualified finished product to a finished product warehouse for storage.
1. Homogenizing and controlling the production process: and (3) homogenizing at 85 ℃ for 5-8 minutes, and uniformly stirring.
2. And (3) filling quality control: packaging materials such as bottles, caps, dispensers (pump heads) and the like and subpackaging tools need to be sterilized by ultraviolet rays and ozone and then can enter a subpackaging room for use. The filling machine and the pipeline are cleaned and disinfected (by using 75% alcohol) and then can be filled. The adjustment of the canning amount is checked and supervised by a quality inspector on duty; normal canning can be carried out after the first canning piece is confirmed.
The fruit and vegetable essence facial massage cream obtained in the above examples 1 to 5 was compared in tests according to various indexes such as massage feeling, massage duration, demulsification time, viscosity, and stability, and the obtained test parameters are shown in table 2.
Table 2 shows the results of the tests on the facial massage cream containing the fruit and vegetable essences of examples 1 to 5
As can be seen from the table 2, the fruit and vegetable essence facial massage cream provided by the technical scheme of the invention can meet the requirement of massage duration of at least 30min, and has the demulsification time lower than 30S and high stability.
The fruit and vegetable essence facial massage cream is prepared by compounding 10# white oil, IPP and DC200(5 viscosity), and the addition of the oil is controlled to be 30-45%; the requirements of light weight, refreshing, no stickiness, low viscosity and long massage time of the grease are met, and the massage time is at least 30 min. In addition, the common fruit and vegetable extracts in daily life are used for extracting whitening and anti-aging essence components, so that the essences can be well absorbed by the skin while massaging, and for example, the cucumber extract contains rich vitamin E, so that the effects of prolonging life and resisting aging can be achieved; the cucumber enzyme has strong biological activity, can effectively promote the metabolism of organisms, and has the effects of moistening skin and stretching wrinkles. Lemon is a fruit rich in vitamins, including vitamin C, vitamin B1, B2, etc.; the vitamin C can make the skin smooth, fine, white, tender and plump, so the beauty-care holy product is an ideal beauty-care holy product.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (6)
1. The fruit and vegetable essence facial massage cream is characterized by comprising the following raw material components in percentage by weight:
oil phase components:
0.1-3% of MONTANOV 82 emulsifier;
35-45% of 10# white oil;
0.1-5% of 5-viscosity DC200 type silicone oil;
1-10% of isopropyl palmitate;
16/18 alcohol 0.1-3%;
water phase components:
30-62.8% of deionized water;
0.1-10% of glycerin;
0.1 to 2 percent of water phase thickening agent;
additive:
0.1-2% of pH value regulator;
0.1-10% of fruit and vegetable extract;
0.5 percent of preservative.
2. The fruit and vegetable essence facial massage cream as claimed in claim 1, wherein the fruit and vegetable extract is cucumber extract and lemon extract extracted by supercritical fluid, and the cucumber extract and the lemon extract are mixed in any proportion.
3. The fruit and vegetable essence facial massage cream as claimed in claim 1, wherein the water phase thickener is any one or a mixture of acrylic resin and xanthan gum.
4. The fruit and vegetable essence facial massage cream as claimed in claim 1, wherein the pH regulator is triethanolamine.
5. The fruit and vegetable essence facial massage cream as claimed in claim 1, wherein the preservative is 4 mixed preservatives of methylparaben, propylparaben, ethylhexylglycerin and phenoxyethanol.
6. A preparation method of fruit and vegetable essence facial massage cream, which is used for preparing the fruit and vegetable essence facial massage cream as claimed in any one of claims 1 to 5, and is characterized by comprising the following steps:
s101, preparing formula components: oil phase components: 0.1 to 3 percent of MONTANOV 82 emulsifier, 35 to 45 percent of 10# white oil, 0.1 to 5 percent of 5-viscous DC200 type silicone oil,
1-10% of isopropyl palmitate, 0.1-3% of oil phase thickener 16/18 alcohol; water phase components: 30-62.8% of deionized water, 0.1-10% of glycerol and 0.1-2% of water phase thickening agent; additive: 0.1-2% of pH value regulator; 0.1-10% of fruit and vegetable extract and 0.5% of preservative;
s102, mixing oil phase components: 0.1-3% of MONTANOV 82 emulsifier, 35-45% of 10# white oil, 0.1-5% of 5-viscous DC200 type silicone oil, 1-10% of isopropyl palmitate and 0.1-3% of oil phase thickener 16/18 alcohol are sequentially added into an oil phase pot, heated, stirred and dissolved to 85 ℃;
s103, water phase components: 30-62.8% of deionized water, 0.1-10% of glycerol and 0.1-2% of water phase thickening agent are sequentially added into a water phase pot, heated, stirred and dissolved to 85 ℃;
s104, adding the oil phase component in the oil phase pot and the water phase component in the water phase pot into an emulsifying pot, and stirring and homogenizing for 5-8min until the oil phase component and the water phase component are uniformly mixed;
s105, continuously stirring and cooling to 60 ℃, adding 0.1-2% of pH value regulator, adding 0.1-10% of fruit and vegetable extract and 0.5% of preservative when the temperature is reduced to 45 ℃, and uniformly stirring;
and S106, standing for 2 hours and then filling.
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| CN102068393A (en) * | 2009-11-19 | 2011-05-25 | 王洪 | Massage cream for diminishing inflammation and removing acne |
| CN102552097A (en) * | 2011-11-24 | 2012-07-11 | 林展新 | Pearl red algae ecotype skin-care product and manufacture method thereof |
| CN103191040B (en) * | 2013-04-15 | 2014-12-10 | 朱建久 | Night cream and preparation method thereof |
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