CN111821212B

CN111821212B - Food-grade lipstick and preparation method thereof

Info

Publication number: CN111821212B
Application number: CN202010827632.0A
Authority: CN
Inventors: 王领; 刘佳伟; 刘凯凯; 苗颖慧
Original assignee: Qilu University of Technology
Current assignee: Qilu University of Technology
Priority date: 2020-08-17
Filing date: 2020-08-17
Publication date: 2022-12-13
Anticipated expiration: 2040-08-17
Also published as: CN111821212A

Abstract

The invention provides a food-grade lipstick and a preparation method thereof, wherein the food-grade lipstick is prepared from the following components in parts by weight: 16 to 18 portions of wax base, 40 to 56 portions of oil, 4 to 5 portions of colorant, 1 to 2 portions of vitamin, 1 to 2 portions of aromatic and 0.2 to 0.5 portion of eugenol. The preparation method comprises the following steps: 1) Weighing oil according to a formula, uniformly stirring, and starting heating; 2) Adding the wax-based raw material into the oil phase in the step 1), heating to 69-82 ℃, adding the vitamin after the wax-based raw material is fully dissolved, continuously stirring and heating at the temperature of 80-82 ℃, keeping the temperature for 10-15 minutes, and then stirring and cooling; 3) Cooling to 40-45 ℃, adding eugenol, colorant and aromatic, stirring uniformly, and keeping the temperature; 4) After fine filtration, pouring, molding and demolding to obtain the food-grade lipstick. The method has simple operation and easy realization, and the obtained lipstick has uniform color quality, long shelf life and difficult deterioration.

Description

Food-grade lipstick and preparation method thereof

Technical Field

The invention relates to the technical field of cosmetics, in particular to a food-grade lipstick and a preparation method thereof.

Background

Lipstick is a popular cosmetic at present, is popular among women, comprises main components of oil, wax, grease, coloring agent, antioxidant, preservative and the like, most lipstick raw materials in the market at present contain artificially synthesized components, unsaturated compounds such as aldehyde and ketone and heavy metal substances are easily introduced in the synthesis process of the components, and the lipstick has potential irritation and is easy to cause adverse reactions such as skin allergy. The lips are thin and easily allergic, and particularly when raw materials containing unsaturated compounds such as aldehydes and ketones are used, the raw materials are more easily irritated to the skin, and lipstick is applied to the lips, so that the lipstick inevitably enters the human body through the oral cavity when a person speaks or eats. Frequent use of such products for a long period of time can lead to chronic poisoning and even more serious diseases, damaging the body and nervous system. According to the related data in foreign countries, 18.2% of the cancer patients in young women have the etiology related to applying lipstick and lipstick. Lipstick contains high amount of heavy metals such as lead and cadmium, lead has accumulation property, and chronic lead poisoning caused by long-term inhalation of lipstick can cause anemia, abdominal pain, acute renal failure and brain neuropathy.

With the improvement of people's attention on skin health, the selection of natural, safe and effective plant active substances as cosmetic raw materials and additives is the direction of more and more cosmetic researches. The raw materials used by the product are all natural materials, and meanwhile, the plant extract with natural anticorrosion and green anticorrosion is adopted, so that the lipstick is natural in luster, moist and fine. The adopted raw materials are pure natural food-grade raw materials, can effectively prevent lips from peeling, is more comfortable and safer to use especially for people suffering from cheilitis and sensitive lips, can keep the lips elastic and glossy, and does not contain any toxic and harmful substances.

At present, there are many reports on lipstick prepared from natural raw materials. Chinese patent document CN 105310907A (application number 201510822906.6) discloses a natural pigment lipstick, which mainly comprises the following components in parts by weight: 3 to 7 portions of natural pigment, 15 to 20 portions of natural wax, 40 to 70 portions of natural grease, 2 to 5 portions of natural spice and 1 to 3 portions of other natural functional additives. The lipstick adopts natural plant extracted juice as pigment dye, and other components do not contain any artificially synthesized compound, so that the lipstick is nontoxic to human body, can lubricate lip mucosa, does not generate anaphylactic reaction to promote blood circulation and promote health, and has the advantages of wide raw material source, simple and convenient preparation and low cost.

Chinese patent document CN 110448484A (application No. 201910724850.9) discloses a pure natural plant lipstick and a preparation method thereof. The lipstick is added with the radish root extract and the vegetable oil, the radish root extract not only can provide smearing color for the lipstick and has strong coloring power and color development, but also can synergistically repair skin with other vegetable oil and fat and promote the synthesis of collagen, resist wrinkles and keep moisture and relieve the skin; in addition, the lipstick provided by the invention is free of any essence, synthetic pigment and preservative. Green and healthy, all the raw materials are pure plants, and the skin-friendly health care cream has good affinity with skin, is safe and natural. The invention also discloses a preparation method of the pure natural plant lipstick, which is simple and suitable for industrial production.

However, the above patents or techniques have the following problems: firstly, most of pigments are water-soluble plant components, and the main components of the lipstick are grease, so certain incompatible factors exist, which can cause uneven color of the lipstick, poor color sense of lip coating and poor quality. Secondly, the prior art generally has the problem of short shelf life of the lipstick, and as antiseptic components and components capable of inhibiting the oxidation of grease are not added, the lipstick is easy to be oxidized and deteriorated by grease, the use feeling is reduced, the smell is poor, and the problems of the existing food-grade lipstick product are solved, the quality of the lipstick is influenced, the experience feeling is poor, and the applicability is greatly limited.

Disclosure of Invention

The invention aims to provide a preparation method of food-grade lipstick, which solves the problems of uneven color quality, short quality guarantee period and easy deterioration of the existing natural lipstick.

In order to achieve the purpose, the invention adopts the following technical scheme:

the food-grade lipstick is characterized by being prepared from the following components in parts by weight: 16 to 18 parts of wax base, 40 to 56 parts of oil component, 4 to 5 parts of colorant, 1 to 2 parts of vitamin, 1 to 2 parts of aromatic and 0.2 to 0.5 part of eugenol.

Preferably, the wax base comprises candelilla wax, beeswax and wood wax, the mass ratio of the candelilla wax to the beeswax is 3.

Preferably, the vitamins comprise vitamin A and vitamin E, wherein the mass ratio of the vitamin A to the vitamin E is 1:1 to 3.

Preferably, the oil component comprises olive oil, almond oil and jojoba oil; the mass ratio is 5.

Preferably, the colorant is a food grade toner.

Preferably, the aromatic is rosebush flower oil and chamomile essential oil, and the mass ratio of the rosebush flower oil to the chamomile essential oil is 1:1.

The invention also provides a preparation method of the lipstick, which is characterized by comprising the following steps:

1) Weighing oil components according to a formula, uniformly stirring, and starting heating;

2) Adding a wax-based raw material into the oil phase in the step 1), heating to 69-82 ℃, fully dissolving, adding vitamins, continuously stirring and heating at 80-82 ℃, keeping for 10-15 minutes, and then stirring and cooling;

3) Cooling to 40 to 45 ℃, adding eugenol, a coloring agent and an aromatic, stirring uniformly, and keeping the temperature;

4) After fine filtration, pouring and forming, cooling and demoulding to obtain the food-grade lipstick.

The coloring agent is added at a lower temperature in the step 3), so that the color quality can be greatly improved, the coloring effect is improved, the stability of the coloring agent is facilitated, and the quality and the storage life of the product are obviously improved.

In step 3), too high temperature can cause the added aromatic to emit fast, and affect the smell and taste of the product. The aromatic components are stabilized by adding the aromatic components at low temperature.

Preferably, the stirring speed in the step 2) is 120 to 200r/min.

Preferably, in the step 3), the stirring speed is 150 to 240r/min, and the heat preservation time is 1~2 hours.

Preferably, the cooling temperature in the step 4) is-4~0 ℃, and the cooling time is 30 to 60min.

The method of the invention adds the wax base in the oil phase heating process, thus shortening the heating time and improving the hardness and quality of the lipstick.

The wood wax and the vitamin E can play a better synergistic promotion role, so that the hardness and the moisture degree of the lipstick reach the best, and the antibacterial and antioxidant performance of the lipstick are greatly improved. And the wood wax and the eugenol can be synergized, and the shelf life can be prolonged.

The proportioning mechanism of the lipstick formula is as follows.

Olive oil: the Olea europaea is evergreen arbor or shrub of Oleaceae, and is important edible vegetable oil crop in the middle sea area of the origin. The olive oil is prepared by directly cold pressing olive fruits with olive oil, and retains natural nutritional ingredients. Olive oil is rich in squalene having excellent affinity with the skin and essential fatty acids for the human body, is rapidly absorbed, effectively maintains skin elasticity and moisturization, and is considered as the most suitable oil for the human body.

Almond oil: fragrant smell, light yellow and transparent. The almond oil is rich in protein, unsaturated fatty acid, vitamin, inorganic salt, dietary fiber and trace elements required by human body, not only has very good nutrition effect, but also has good antioxidant stability. The product has the effects of moistening skin and resisting aging, and also has warm fragrance.

Jojoba oil: yellow, extracted from jojoba beans. Has very moistening effect, has the special oil fragrance of the Heba, and has light oil which is similar to the oil secreted by the sebaceous glands. The structure molecule is similar to human sebum, and the product is easy to absorb, high in affinity and high in safety. It has excellent moistening and moistening effects, and can increase skin moisture, prevent wrinkle, soften skin, and make skin soft and elastic.

Rosebush (ROSA DAMASCENA) flower oil: the flowers are mainly used for food and essence rose oil extraction, the rose oil has higher value than that of gold with equal weight, and the roses belong to Rosaceae, rosa, deciduous shrub and thorny branches and stems. Odd feather-shaped compound leaves, 5-9 small leaves, oval shape, edge thorn, and many wrinkles on the surface, and most of the support leaves are combined with the petioles. The single flower grows with several flowers, purple red and fragrant. The color is pink, red, yellow and white. Now there are more colors, such as: blue, black, green, etc.

Roman chamomile essential oil: is extracted from the white-flower spring yellow chrysanthemum and is dark blue and viscous liquid. Has fragrant smell, and can relieve allergy, hay fever and asthma. For the skin, it can be used for the treatment of acne, eczema, rashes, wounds, dermatitis, dry and itchy skin, and general allergic conditions.

Candelilla wax, a light yellow horn glossy waxy solid, aromatic, brittle and hard vegetable wax, is extracted from the bark of the particular product of candelilla shrubs in northern mexico, southern texas, california, and the like. The candelilla wax contains special resin components and has strong temperature variability and the like. In the molten mixture, it solidifies very slowly and does not reach maximum hardness over a long period of time. The addition of oleic acid or similar acid can slow down the crystallization process and increase the softness rapidly, and is insoluble in water and soluble in the mixed solvent of acetone, chloroform, turpentine and alcohol benzene. The main components are alkyl ester, free alcohol, hydrocarbon compound and free acid.

Beeswax which is yellow, light yellow brown or yellow white, opaque or slightly transparent, smooth in surface, light in weight, has honey-like fragrance and slightly sweet in taste; has the effects of astringing, healing sore, promoting granulation, dispelling wind, moistening dryness, and removing blood and toxic materials. Has the functions of adhering and healing lip cracks in the formula.

Wood wax: is vegetable oil extracted from fruits of Rhus verniciflua Stokes, and mainly comprises fatty glyceride, free fatty acid, free alcohol, etc. Has the characteristics of fineness, adhesiveness and ductility, and is commonly used in the daily chemical industry.

Vitamin A: a liposoluble vitamin is stable to heat, acid and alkali, has multiple physiological functions of promoting growth and reproduction, and maintaining normal secretion of bone, epithelial tissue, vision and mucous epithelium, and has the function of preventing precancerous lesion.

Vitamin E (Vitamin E) is a fat-soluble Vitamin, also known as tocopherol, which is one of the most important antioxidants. Is dissolved in organic solvents such as fat, ethanol and the like, is insoluble in water, is stable to heat and acid, is unstable to alkali, is sensitive to oxygen and is insensitive to heat, but the activity of vitamin E is obviously reduced during frying.

The vitamin A can make the formula more stable, prolong the shelf life and also has the function of moistening and protecting the lips. Vitamin E and vitamin A can synergistically promote lip skin protection and enhance the barrier function of the lip skin in the formula.

Compared with the prior art, the invention has the following beneficial effects:

1) The method for preparing the lipstick provided by the invention is simple and convenient to operate, the raw materials are all food grade, the color is stable, the moistening feeling is strong, and the lip feeling is good.

2) The invention selects food-grade toner, has good compatibility with the main component oil in the lipstick, is even to be smeared, is bright in color, does not agglomerate, is not easy to stick on a cup and fall off, and can prepare the lipstick with various colors according to different proportions of the toner with different colors.

3) The invention solves the problem that microorganisms possibly exist in the toner, most of the prior art adds the colorant at low temperature, and if the microorganisms in the colorant are not removed, the shelf life and the quality of the lipstick are greatly influenced.

4) The vitamin A and the vitamin E are added in the preparation process, so that the lipstick is endowed with moisturizing property, has good antioxidant effect, can inhibit the oxidation process of grease in the lipstick, greatly prolongs the quality guarantee period, and can reach 18 months through stability investigation.

5) In the preparation process, a high-temperature process is adopted, the used raw materials (except eugenol, the coloring agent and the aromatic) are subjected to a high-temperature process of 80 ℃ for a short time, and the components contain the antibacterial agent and the antioxidant component, so that a good synergistic effect is achieved, and the problem of short shelf life of the food-grade lipstick in the prior art is solved.

Drawings

FIG. 1 is a graph of the high temperature resistance results of different lipstick samples according to the invention;

FIG. 2 is a graph showing the results of changes in moisture content of a lipstick obtained in example 1 according to the present invention in a moisture retention test;

FIG. 3 is a graph showing the evaluation results of sensory tests of lipstick obtained in example 2 of the present invention;

FIG. 4 shows the results of the bacteriostasis experiments of different lipstick samples according to the present invention.

Detailed Description

The invention will now be further described with reference to specific examples. The raw materials used in the examples of the present invention are all commercially available food grade products, wherein the wood wax is purchased from Guangzhou food additive Co.

Example 1~3 a wax base was formulated according to the mass ratio of candelilla wax, beeswax and wood wax 3; according to the mass ratio of olive oil, almond oil and jojoba oil of 5:2:3 preparing oil component.

Example 1

A preparation method of food-grade lipstick comprises the following steps: (1) Weighing 40 g of the oil component, adding the oil component into a beaker, and stirring and heating at the stirring speed of 60r/min; (2) Weighing 16 g of the wax base, adding the wax base into a beaker, continuously heating and stirring the wax base at the temperature of 69 ℃, adding 1g of vitamin (vitamin A: vitamin E = 1:2) after the wax base is fully dissolved, continuously stirring and heating the wax base at the temperature of 80-82 ℃, keeping the temperature for 10 minutes, and then stirring and cooling the wax base at the stirring speed of 200r/min. (3) And (3) cooling to 45 ℃, adding a colorant (food-grade toner 4 g), determining different colors of the lipstick according to the proportion of the toner, and continuing to stir at the heat preservation speed of 150r/min for 1h. After the toner is fully dissolved and dispersed, 0.2 g of eugenol is added, 1g of aromatic (0.5 g of rosa damascena flower oil and 0.5 g of chamomile essential oil) is added, and the mixture is continuously stirred for 1 to 2min. (4) Vacuumizing for defoaming, fine filtering, filtering to obtain 400-500 mesh filter cloth, pouring for molding after fine filtering, cooling, and demolding to obtain the food-grade lipstick. The cooling temperature is-4-0 deg.C, and the cooling time is 30min.

Example 2:

a preparation method of food-grade lipstick comprises the following steps: (1) Weighing 56 g of the oil component, adding the oil component into a beaker, and stirring and heating at the stirring speed of 120r/min; (2) Weighing 18 g of the wax base, adding the wax base into a beaker, continuously heating and stirring the wax base, heating the wax base to 82 ℃, adding 2g of vitamin (vitamin A: vitamin E = 1:1) after the wax base is fully dissolved, continuously stirring and heating the wax base at 80-82 ℃, keeping the temperature for 15 minutes, and then stirring and cooling the wax base at the stirring speed of 120r/min. (3) And (3) cooling to 40 ℃, adding a coloring agent (food-grade toner 5 g), determining different lipstick colors according to the proportion of the toner, and continuing to stir at the heat preservation speed of 240r/min for 2h. After the toner is fully dissolved and dispersed, 0.5 g of eugenol is added, 2g of aromatic (1 g of rosa damascena flower oil and 1g of chamomile essential oil) is added, and the mixture is continuously stirred for 1-2min. (4) Vacuumizing for defoaming, fine filtering, filtering to obtain 400-500 mesh filter cloth, fine filtering, pouring for molding, cooling, and demolding to obtain the food-grade lipstick. The cooling temperature is-4-0 deg.C, and the cooling time is 60min.

Example 3:

a preparation method of food-grade lipstick comprises the following steps: (1) Weighing 50 g of the oil component, adding the oil component into a beaker, and stirring and heating at the stirring speed of 120r/min; (2) Weighing 16 g of the wax base, adding the wax base into a beaker, continuously heating and stirring the wax base at the temperature of 75 ℃, adding 2g of vitamin (vitamin A: vitamin E = 1:3) after the wax base is fully dissolved, continuously stirring and heating the wax base at the temperature of 80-82 ℃, keeping the temperature for 15 minutes, and then stirring and cooling the wax base at the stirring speed of 120r/min. (3) And (3) cooling to 40 ℃, adding a coloring agent (food-grade toner 5 g), determining different lipstick colors according to the proportion of the toner, and continuing to stir at the heat preservation speed of 240r/min for 2h. After the toner is fully dissolved and dispersed, 0.2 g of eugenol is added, 1g of aromatic (0.5 g of rosa damascena flower oil and 0.5 g of chamomile essential oil) is added, and the mixture is continuously stirred for 1 to 2min. (4) Vacuumizing for defoaming, fine filtering, filtering to obtain 400-500 mesh filter cloth, pouring for molding after fine filtering, cooling, and demolding to obtain the food-grade lipstick. The cooling temperature is-4-0 deg.C, and the cooling time is 45min.

Comparative example 1

Preparing a wax base according to a mass ratio of candelilla wax to beeswax to wood wax of 1; according to the weight ratio of olive oil, almond oil and jojoba oil of 5:2:3 preparing oil component.

A preparation method of food-grade lipstick comprises the following steps: (1) Weighing 40 g of the oil component, adding the oil component into a beaker, and stirring and heating at the stirring speed of 60r/min; (2) Weighing 16 g of the wax base, adding the wax base into a beaker, continuously heating and stirring the mixture, heating the mixture to 69 ℃, adding 1g of vitamin (vitamin A: vitamin E = 1:2) after the mixture is fully dissolved, continuously stirring and heating the mixture, keeping the temperature at 80-82 ℃ for 10 minutes, and then stirring and cooling the mixture at the stirring speed of 200r/min. (3) Cooling to 45 deg.C, adding colorant (food-grade toner 4 g), determining different lipstick colors according to the ratio of toner, stirring at 150r/min for 1 hr. After the toner is fully dissolved and dispersed, 0.2 g of eugenol is added, 1g of aromatic (0.5 g of rosa damascena flower oil and 0.5 g of chamomile essential oil) is added, and the mixture is continuously stirred for 1 to 2min. (4) Vacuumizing for defoaming, fine filtering, filtering to obtain 400-500 mesh filter cloth, pouring for molding after fine filtering, cooling, and demolding to obtain the food-grade lipstick. The cooling temperature is-4-0 deg.C, and the cooling time is 30min. The appearance of the lipstick prepared under the condition is not different from that of the lipstick prepared in example 1, but the quality problems of softening and sweating of the lipstick appear in a high-temperature resistant experiment.

Comparative example 2

Preparing a wax base according to the mass ratio of candelilla wax to beeswax to wood wax of 3; according to the mass ratio of olive oil, almond oil and jojoba oil of 2:1:1 preparing oil component.

A preparation method of food-grade lipstick comprises the following steps: (1) Weighing 56 g of the oil component, adding the oil component into a beaker, and stirring and heating at the stirring speed of 120r/min; (2) Weighing 18 g of the wax base, adding the wax base into a beaker, continuously heating and stirring the wax base, heating the wax base to 82 ℃, adding 2g of vitamin (vitamin A: vitamin E = 1:1) after the wax base is fully dissolved, continuously stirring and heating the wax base at 80-82 ℃, keeping the temperature for 15 minutes, and then stirring and cooling the wax base at the stirring speed of 120r/min. (3) And (3) cooling to 40 ℃, adding a coloring agent (food-grade toner 5 g), determining different lipstick colors according to the proportion of the toner, and continuing to stir at the heat preservation speed of 240r/min for 2h. After the toner is fully dissolved and dispersed, 0.5 g of eugenol is added, 2g of aromatic (1 g of damascena flower oil and 1g of chamomile essential oil) is added, and the mixture is continuously stirred for 1-2min. (4) Vacuumizing for defoaming, fine filtering, filtering to obtain 400-500 mesh filter cloth, pouring for molding after fine filtering, cooling, and demolding to obtain the food-grade lipstick. The cooling temperature is-4-0 deg.C, and the cooling time is 60min.

The lipstick obtained by the comparative example has poor appearance brightness, and in the cup dipping experiment process, the severe cup dipping phenomenon occurs, and the tinting strength is weakened.

Comparative example 3

Preparing a wax base according to the mass ratio of candelilla wax to beeswax of 3:1; according to the weight ratio of olive oil, almond oil and jojoba oil of 5:2:3 preparing oil component.

A preparation method of food-grade lipstick comprises the following steps: (1) Weighing 50 g of the oil component, adding the oil component into a beaker, and stirring and heating at the stirring speed of 120r/min; (2) Weighing 16 g of wax base, adding the wax base into a beaker, continuously heating and stirring the mixture, heating the mixture to 75 ℃, adding 2g of vitamin (vitamin A: vitamin E = 1:3) after the mixture is fully dissolved, continuously stirring and heating the mixture, keeping the temperature at 80-82 ℃ for 15 minutes, and then stirring and cooling the mixture at the stirring speed of 120r/min. (3) And (3) cooling to 40 ℃, adding a colorant (food-grade toner 5 g), determining different colors of the lipstick according to the proportion of the toner, and continuing to stir at the heat preservation speed of 240r/min for 2h. After the toner is fully dissolved and dispersed, 0.2 g of eugenol is added, 1g of aromatic (0.5 g of rosa damascena flower oil and 0.5 g of chamomile essential oil) is added, and the mixture is continuously stirred for 1 to 2min. (4) Vacuumizing for defoaming, fine filtering, filtering to obtain 400-500 mesh filter cloth, pouring for molding after fine filtering, cooling, and demolding to obtain the food-grade lipstick. The cooling temperature is-4-0 deg.C, and the cooling time is 45min.

The appearance of the obtained product is basically consistent with that of the product obtained in example 3, but the bacteriostasis performance of the product is poor and the quality guarantee period of the lipstick is greatly shortened compared with that of the product obtained in example 3 through bacteriostasis experiments.

Comparative example 4

Preparing a wax base according to a mass ratio of candelilla wax to beeswax to wood wax of 3; according to the weight ratio of olive oil, almond oil and jojoba oil of 5:2:3 preparing oil component.

A preparation method of food-grade lipstick comprises the following steps: (1) Weighing 40 g of the oil component, adding the oil component into a beaker, and stirring and heating at the stirring speed of 60r/min; (2) Weighing 16 g of the wax base, adding the wax base into a beaker, continuously heating and stirring the mixture at the temperature of 69 ℃, adding 1g of vitamin (vitamin A) after the mixture is fully dissolved, continuously stirring and heating the mixture at the temperature of 80-82 ℃ for 10 minutes, and then stirring and cooling the mixture at the stirring speed of 200r/min. (3) Cooling to 45 deg.C, adding colorant (food-grade toner 4 g), determining different lipstick colors according to the ratio of toner, stirring at 150r/min for 1 hr. After the toner is fully dissolved and dispersed, 0.2 g of eugenol is added, 1g of aromatic (0.5 g of rosa damascena flower oil and 0.5 g of chamomile essential oil) is added, and the mixture is continuously stirred for 1 to 2min. (4) Vacuumizing for defoaming, fine filtering, filtering to obtain 400-500 mesh filter cloth, pouring for molding after fine filtering, cooling, and demolding to obtain the food-grade lipstick. The cooling temperature is-4-0 deg.C, and the cooling time is 30min. .

The appearance of the obtained product is basically consistent with that of the product in example 1, but through an oxidation resistance experiment and a destructive experiment, the product is found to have weaker oxidation resistance compared with the product in example 1, the phenomenon of oxidation of grease occurs, and through a high-temperature experiment for a certain time, the lipstick obtained under the condition has changed in smell and poor quality.

Comparative example 5

Preparing a wax base according to a mass ratio of candelilla wax to beeswax to wood wax of 3; the oil component is prepared according to the mass ratio of the olive oil, the almond oil and the jojoba oil of 5:2:3.

A preparation method of food-grade lipstick comprises the following steps: (1) Weighing 56 g of oil, adding into a beaker, and stirring and heating at the stirring speed of 120r/min; (2) Weighing 18 g of the wax base, adding the wax base into a beaker, continuously heating and stirring the wax base, heating the wax base to 82 ℃, adding 2g of vitamin (vitamin A: vitamin E = 1:1) after the wax base is fully dissolved, continuously stirring and heating the wax base at 80-82 ℃, keeping the temperature for 15 minutes, and then stirring and cooling the wax base at the stirring speed of 120r/min. (3) And (3) cooling to 50 ℃, adding a coloring agent (food-grade toner 5 g), determining different lipstick colors according to the proportion of the toner, and continuing to stir at the heat preservation speed of 240r/min for 2h. After the toner is fully dissolved and dispersed, 0.5 g of eugenol is added, 2g of aromatic (1 g of damascena flower oil and 1g of chamomile essential oil) is added, and the mixture is continuously stirred for 1-2min. (4) Vacuumizing for defoaming, fine filtering, filtering to obtain 400-500 mesh filter cloth, fine filtering, pouring for molding, cooling, and demolding to obtain the food-grade lipstick. The cooling temperature is-4-0 deg.C, and the cooling time is 60min. When the temperature is reduced to 50 ℃, the coloring agent is added, and the obtained sample has poor color and luster and poor brightness, so that the quality of the lipstick is influenced.

Comparative example 6

Taking candelilla wax as a wax base; according to the mass ratio of olive oil, almond oil and jojoba oil of 5:2:3 preparing oil component.

Comparative example 7

Taking beeswax as a wax base; according to the weight ratio of olive oil, almond oil and jojoba oil of 5:2:3 preparing oil component.

Comparative example 8

Taking wood wax as a wax base; according to the weight ratio of olive oil, almond oil and jojoba oil of 5:2:3 preparing oil component.

A preparation method of food-grade lipstick comprises the following steps: (1) Weighing 50 g of the oil component, adding the oil component into a beaker, and stirring and heating at the stirring speed of 120r/min; (2) Weighing 16 g of the wax base, adding the wax base into a beaker, continuously heating and stirring the wax base at the temperature of 75 ℃, adding 2g of vitamin (vitamin A: vitamin E = 1:3) after the wax base is fully dissolved, continuously stirring and heating the wax base at the temperature of 80-82 ℃, keeping the temperature for 15 minutes, and then stirring and cooling the wax base at the stirring speed of 120r/min. (3) And (3) cooling to 40 ℃, adding a coloring agent (food-grade toner 5 g), determining different lipstick colors according to the proportion of the toner, and continuing to stir at the heat preservation speed of 240r/min for 2h. After the toner is fully dissolved and dispersed, 0.2 g of eugenol is added, 1g of aromatic (0.5 g of damascena flower oil and 0.5 g of chamomile essential oil) is added, and the mixture is continuously stirred for 1 to 2min. (4) Vacuumizing for defoaming, fine filtering, filtering to obtain 400-500 mesh filter cloth, fine filtering, pouring for molding, cooling, and demolding to obtain the food-grade lipstick. The cooling temperature is-4-0 deg.C, and the cooling time is 45min.

1. And (5) stability test.

The lipstick has simple components, so that the stability test is theoretically difficult. But we still performed stability testing according to international standards. We divided the same batch of lipstick prepared under the conditions of example 3 into three groups, and left them at room temperature, high temperature (40 ℃) and low temperature (-5 ℃) for a period of time, and recorded the data according to a reasonable period.

The results of stability evaluation at room temperature are shown in Table 1, the results of stability evaluation at high temperature (40 ℃) are shown in Table 2, and the results of stability evaluation at low temperature (-5 ℃) are shown in Table 3. The stability of the lipsticks obtained under the conditions of other examples at different temperatures is also examined by the invention.

Test results indicated: through experimental investigation of room temperature, high temperature and low temperature, the food-grade lipstick has stable product state and no abnormal phenomenon at different temperatures.

TABLE 1

Time	Colour(s)	Smell(s)	pH value	Shape of
					Initial	Bright red color	Characteristic odor	7.0	Without obvious change
Day
	1	Bright red color	Has no peculiar smell	6.98	Without obvious change
Day 2						Bright red color	Has no peculiar smell	6.95	Without obvious change
	Day 3	Bright red color	Has no peculiar smell	7.0	Without obvious change
Day 4						Bright red color	Without peculiar smell	7.1	Without obvious change
	Day
5		Bright red color	Has no peculiar smell	7.05	Without obvious change
	Week
1		Bright red color	Has no peculiar smell	7.12	Without obvious change
	Week 2					Bright red color	Has no peculiar smell	7.08	Without obvious change

TABLE 2

Time	Colour(s)	Smell(s)	pH value	Shape of
					Initial	Bright red color	Characteristic odor	7.0	Without obvious change
Day
	1	Bright red color	Has no peculiar smell	7.06	Without obvious change
Day 2						Bright red color	Has no peculiar smell	7.1	Without obvious change
	Day 3	Bright red color	Without peculiar smell	6.97	Without obvious change
Day 4						Bright red color	Has no peculiar smell	6.95	Without obvious change
	Day
5		Bright red color	Has no peculiar smell	6.91	Without obvious change
	Week
1		Bright red color	Has no peculiar smell	6.88	Without obvious change
	Week 2					Bright red color	Without peculiar smell	6.92	Without obvious change

TABLE 3

Time	Colour(s)	Smell(s)	pH value	Shape of
					Initial	Bright red color	Characteristic odor	7.0	Without obvious change
Day
	1	Bright red color	Has no peculiar smell	7.02	Without obvious change
Day 2						Bright red color	Has no peculiar smell	7.1	Without obvious change
	Day 3	Bright red color	Without peculiar smell	6.97	Without obvious change
Day 4						Bright red color	Has no peculiar smell	7.0	Without obvious change
	Day
5		Bright red color	Has no peculiar smell	7.04	Without obvious change
	Week
1		Bright red color	Has no peculiar smell	6.96	Without obvious change
	Week 2					Bright red color	Has no peculiar smell	7.04	Without obvious change

After the lipsticks obtained in the comparative example 6~8 and the example 3 are respectively placed under the high temperature (40 ℃) condition for 24 hours, the pictures of the lipsticks are shown in the attached drawing 1, and the pictures of the lipsticks obtained in the comparative examples 6, 7 and 8 and the example 3 are sequentially shown from left to right, as can be seen from the drawing 1, the surfaces of the lipsticks obtained in the comparative example 6~7 have the phenomenon of sweating at different degrees, while the surfaces of the lipsticks obtained in the example 3 are smooth and have no phenomenon of sweating, which indicates that the stability of the lipsticks can be improved by the compounding of the three wax bases, so that the paste can resist high temperature.

2. Moisture retention test experiments.

The human body moisturizing experiment comprises a test population consisting of specific experimental population, and tests the change of skin moisture before and after the test subject uses the cosmetics (and the cosmetic functional components) so as to determine the moisturizing effect of the cosmetics (or the functional components).

The experimental method comprises the following steps: 15 male and female volunteers of 15 years to 60 years of age were selected. The change in skin moisture before and after the subject applied the cosmetics (and the cosmetic efficacy ingredients) was tested to determine the moisturizing efficacy of the cosmetics (or efficacy ingredients). The oil film formed on the lip skin by the oil and fat components can prevent water from volatilizing, and keep water in the horny layer, thereby exerting the effect of keeping moisture.

The skin moisture content tester is used for testing the moisture content of the lipstick coated under the conditions of the embodiment 1 in four test points of 0h, 2h, 4h and 6h relative to the moisture content of the skin without the lipstick coated, the higher the skin moisture content increase rate is, and the better the moisturizing performance is.

The common consumer's habit of using lipstick is to use it 2-3 times a day on average, and to do so more or less every 4 hours. Therefore, the moisture content increase rate of the first 4 hours is relatively more important when evaluating the moisturizing effect of lipstick.

The number of the test samples is 100, and the tested part is the middle part of the lower lip, which is the thickest part of most people and is the position with the smallest interference factor. The higher the skin moisture content increase, the better.

It is particularly pointed out that after 0h application the lips are opened due to the normal habit of applying lipstick, the reflex breathing with the mouth increases the air flow, and the water vapour of the breathing strip wets the lips, so that the water content rises significantly, which is a normal phenomenon.

The results show that after the product of example 1 is used, the water content of the stratum corneum is obviously improved, the high increase peak appears in 2 to 4 hours, and the stratum becomes stable or descending trend after 4 hours, as shown in fig. 2, the ordinate is the water content (%) of the skin, and the abscissa is the time; this is a common phenomenon of moisturizing products, consistent with daily measurements.

3. And (4) sensory evaluation.

After the efficacy evaluation of the lipstick is finished, users pay great attention to the use feeling and the use condition. The lasting non-fading of the lipstick is a concern of many users, and for this reason, 100 tested persons are found and a moisturizing degree experiment is carried out. After they applied the lipstick obtained from the condition of example 2, the daily scene was simulated, and the moisturizing degree of the product was tested and scored to be 5 points, with the higher the score, the better the moisturizing degree.

The results are shown in FIG. 3, with the vertical axis representing the number of people and the horizontal axis representing the score. Most tested people have high evaluation on the moisture degree of the lipstick, and the lipstick is considered to have good use feeling and is willing to be used continuously.

4. Sticking cup experiment

A test was conducted using the lipsticks of examples 1 to 3 and comparative examples 1 to 5. And numbered paste 1-8 in sequence. The experimental contents are as follows: 30 volunteers in the age range of 15 to 60 years are selected, and the test subjects use the same color of lipstick and test the condition of dipping the lipstick respectively by using a transparent glass and a paper cup. The results are shown in Table 4, the product basically has high non-sticking rate and accords with expected results.

TABLE 4

5. Bacterial inhibition experiment

Respectively standing at room temperature for 0 day, 7 days, 14 days, and 21 days, making into detection solution according to related standards of microbial colony detection specified in technical Specification for safety of cosmetics (2015), and performing colony detection of fungi and yeasts. The lipsticks from example 1~3 and comparative example 1~5 were tested and numbered in order 1-8.0 is the control group without lipstick sample. As shown in Table 5, the results show that the lipstick obtained by the technical scheme of the invention has a good antibacterial effect, and the antibacterial effect of the lipstick can be improved after the wood wax and the vitamins are compounded in a certain proportion in the formula of the technical scheme of the invention.

TABLE 5

Preparing detection liquid from the lipsticks obtained in the example 3, the comparative example 3 and the comparative example 4 according to technical Specification for safety of cosmetics (2015 edition), respectively putting round sterile filter paper sheets with the diameter of 8mm into the detection liquid by using sterile forceps, soaking, removing redundant liquid on the filter paper, putting the filter paper sheets into a culture dish for escherichia coli, continuously culturing for 48 to 72h, and observing the size of a bacteriostatic circle.

In fig. 4, the inhibition zone of example 3 is marked as E2, the inhibition zone of comparative example 3 is marked as A6, and the inhibition zones of comparative examples 4 are marked as F2-F2, and it can be seen that the inhibition effect of example 3 is significantly greater than that of the lipstick samples of comparative examples 3 and 4.

While the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. However, any simple modification, equivalent change and modification of the above embodiments according to the technical essence of the present invention will still fall within the protection scope of the technical solution of the present invention.

Claims

1. The food-grade lipstick is characterized by being prepared from the following components in parts by weight: 16 to 18 parts of wax base, 40 to 56 parts of oil, 4 to 5 parts of colorant, 1 to 2 parts of vitamin, 1 to 2 parts of aromatic and 0.2 to 0.5 part of eugenol;

the wax base comprises candelilla wax, beeswax and wood wax, and the mass ratio of the candelilla wax to the wood wax is 3:1:2;

the oil component comprises olive oil, almond oil and jojoba oil; the mass ratio of the components is 5:2:3;

the vitamins comprise vitamin A and vitamin E, wherein the mass ratio of the vitamin A to the vitamin E is 1:1~3;

the aromatic is rosebush flower oil and chamomile essential oil, and the mass ratio of the rosebush flower oil to the chamomile essential oil is 1:1.

2. A process for preparing a lipstick according to claim 1, comprising the steps of:

1) Weighing oil according to a formula, uniformly stirring, and starting heating;

3) Cooling to 40 to 45 ℃, adding eugenol, a colorant and an aromatic, stirring uniformly, and keeping the temperature;

3. The method as claimed in claim 2, wherein the stirring speed in step 2) is 120 to 200r/min.

4. The method as claimed in claim 2, wherein the stirring speed in step 3) is 150 to 240r/min, and the holding time is 1~2 hours.

5. The method according to claim 2~4, wherein the cooling temperature of step 4) is-4~0 ℃ and the cooling time is 30 to 60min.