CN112618385A

CN112618385A - Gel soap composition and preparation method thereof

Info

Publication number: CN112618385A
Application number: CN202010122320.XA
Authority: CN
Inventors: 郑然太; 姜秉夏
Original assignee: Cosmax Inc
Current assignee: Cosmax Inc
Priority date: 2019-09-24
Filing date: 2020-02-27
Publication date: 2021-04-09
Anticipated expiration: 2040-02-27
Also published as: KR102321599B1; CN112618385B; KR20210035625A

Abstract

The present invention relates to gel soap compositions and methods of making the same. More particularly, the present invention relates to a gel soap composition prepared using additives derived from plants, which improves the internal content outflow phenomenon and the content contraction phenomenon occurring in the existing gel soap. The gel soap composition of the present invention has good strength, elasticity and bubble generating force, and has little irritation to the skin and good feeling in use.

Description

Gel soap composition and preparation method thereof

[ technical field ] A method for producing a semiconductor device

The present invention relates to gel soap compositions and methods of making the same.

[ background of the invention ]

Generally, soaps in solid form are classified into fatty acid soaps in which fats and oils or fatty acids are saponified with an alkali and synthetic surfactant soaps in which fatty acids are used as a main washing component and surfactants are included as an auxiliary washing component. Although fatty acid soaps have the advantages of low cost, simple production, good hardness, and resistance to becoming soft and abrasive, their aqueous solutions are alkaline, and excessively remove the sebum component of the skin and soften the stratum corneum, so that the skin becomes dry and loses elasticity, thus making it easy for the skin to become rough or irritating.

Korean laid-open patent No. 10-2004-0053807 discloses a body cleansing soap using gelatin (gelatin), which is a jelly (jelly) form of body cleansing soap manufactured using gelatin as a main ingredient. Since it is in the form of gel, it hardly causes irritation even when it is applied directly to the skin, and since it contains a surfactant as a main component, it is excellent in moisture retention and feeling of use. Although the soap in the gel form has such advantages, the water-soluble substance trapped inside has a disadvantage of flowing out due to an osmotic pressure phenomenon caused by a concentration difference, and there is a problem that the content is reduced in a short time due to evaporation of the water component. Further, since the strength and elasticity are insufficient, the sheet is broken during use, and thus, there is a problem that the sheet is difficult to be used continuously.

[ Prior art documents ]

[ patent document ]

Patent document 0001: korean laid-open patent publication No. 10-2004-0053807

[ summary of the invention ]

[ technical problem to be solved ]

The present invention aims to improve the internal content outflow phenomenon and the content shrinkage phenomenon occurring in the conventional gel soap, and is directed to developing a gel soap composition having good strength and elasticity. As a result, the present inventors have found that the drawbacks of the conventional gel soap are overcome by adjusting the combination and content of gelling agents capable of forming a gel, and a gel-form soap having a good bubble generation ability and little irritation to the skin is developed, thereby completing the present invention.

Accordingly, it is an object of the present invention to provide a gel soap composition.

It is another object of the present invention to provide a method for preparing the gel soap composition.

[ means for solving the technical problem ]

According to one embodiment of the present invention, the present invention relates to a gel soap composition comprising: 1-5 wt% of at least 2 gelling agents selected from iota carrageenan, kappa carrageenan and tamarind gum; 10-35 wt% of a humectant; 10-35 wt% of a synthetic surfactant; and the balance purified water.

The present invention aims to improve the internal content outflow phenomenon and the content shrinkage phenomenon occurring in the conventional gel soap, and is directed to developing a gel soap composition having good strength and elasticity. As a result, a gel-form soap having a good bubble generation ability and little irritation to the skin was developed by adjusting the combination and content of gelling agents capable of forming a gel to overcome the disadvantages of the conventional gel soap.

In one embodiment of the present invention, the gelling agent may be carrageenan, guar gum, locust bean gum, tamarind gum, agar, alginate, xanthan gum, gellan gum, gum arabic, pectin, glucomannan, sodium alginate, cellulose derivatives, gelatin, or a combination thereof. The gelling agent can account for 1-5 wt% of the total weight of the gel soap composition.

In another embodiment of the present invention, the above-mentioned gelling agent may be a combination of 2 or more selected from the group consisting of: carrageenan, guar gum, locust bean gum, tamarind gum, agar, alginates, xanthan gum, gellan gum, gum arabic, pectin, glucomannan, sodium alginate, cellulose derivatives, and gelatin.

In a specific embodiment of the present invention, the above gelling agent may be a combination of 2 or more selected from iota carrageenan, kappa carrageenan and tamarind gum.

According to a more specific embodiment of the present invention, a combination of iota-carrageenan in an amount of 1.0 to 4.0% by weight, kappa-carrageenan in an amount of 0.1 to 1.0% by weight and tamarind gum in an amount of 0.1 to 1.0% by weight can be used as a gelling agent. For example, iota carrageenan in an amount of 3.0% by weight, kappa carrageenan in an amount of 0.5% by weight and tamarind gum in an amount of 0.5% by weight can be used.

In the gel soap composition of the present invention, when the above-mentioned gelling agent is contained in an amount of less than 0.5% by weight, the soap composition does not form a gel well, and further, the moisturizing ability, foaming ability, and the like are reduced. When the amount of the gelling agent is more than 10% by weight, the detergency may be lowered, and therefore, the use of the gelling agent in the above range is preferable.

In the present invention, the humectant may be glycerin, propylene glycol, butylene glycol, polyethylene glycol, sorbitol, mannitol, or a combination thereof. For example, it may be glycerol.

The humectant may comprise 10 to 35 wt%, 10 to 33 wt%, 10 to 31 wt%, 15 to 35 wt%, 15 to 33 wt%, 15 to 31 wt%, 20 to 35 wt%, 20 to 33 wt%, 20 to 31 wt%, 25 to 35 wt%, 25 to 33 wt%, 25 to 31 wt%, 27 to 35 wt%, 27 to 33 wt%, 27 to 31 wt%, 29 to 35 wt%, 29 to 33 wt%, or 29 to 31 wt%, based on the total weight of the gel soap composition. For example, it may be 30% by weight.

In the gel soap composition of the present invention, when the humectant is contained in an amount of less than 5% by weight, it is difficult to expect a moisturizing effect, and when the humectant is contained in an amount of more than 50% by weight, the moisturizing ability and the flexibility of the hydrogel are excellent, but the content thereof may flow out or the strength thereof may be lowered, and therefore, the use thereof is preferable in the above range.

In the present invention, the synthetic surfactant may be a sulfate surfactant, an amino acid surfactant, a sulfosuccinic acid surfactant, a betaine surfactant, an amphodiacetate surfactant, or a combination thereof.

The sulfate surfactant can be ammonium laureth sulfate, ammonium lauryl sulfate, sodium laureth sulfate, TEA lauryl sulfate or their combination; the above amino acid surfactant can be sodium lauroyl glutamate, disodium lauroyl glutamate, TEA salt of cocoyl glutamate, sodium cocoyl alanine, sodium cocoyl malic amino acid or their combination; the above-mentioned sulfosuccinic surfactant may be disodium sulfosuccinate, disodium lauroyl sulfosuccinate, or a combination thereof; the betaine surfactant can be cocamidopropyl betaine, laurylamidopropyl betaine, or their combination; the amphodiacetate surfactant may be disodium cocoamphodiacetate, disodium lauroamphodiacetate, or combinations thereof.

According to an embodiment of the present invention, the surfactant may be sodium laureth sulfate.

The surfactant may be present in an amount of 10 to 35 wt%, 10 to 33 wt%, 10 to 31 wt%, 15 to 35 wt%, 15 to 33 wt%, 15 to 31 wt%, 20 to 35 wt%, 20 to 33 wt%, 20 to 31 wt%, 25 to 35 wt%, 25 to 33 wt%, 25 to 31 wt%, 27 to 35 wt%, 27 to 33 wt%, 27 to 31 wt%, 29 to 35 wt%, 29 to 33 wt%, or 29 to 31 wt%, based on the total weight of the gel soap composition. For example, it may be 30% by weight.

In the gel soap composition of the present invention, the purified water may account for 25 to 50 wt%, 25 to 45 wt%, 25 to 40 wt%, 30 to 50 wt%, 30 to 45 wt%, 30 to 40 wt%, 35 to 50 wt%, or 35 to 45 wt% based on the total weight of the gel soap composition. For example, although it may be 35 to 40% by weight, the purified water is in the balance with the remaining components.

According to the present invention, a gel soap composition was prepared by mixing 3.0 wt% iota carrageenan, 0.5 wt% kappa carrageenan, and 0.5 wt% tamarind gum as gelling agents, and further mixing 30 wt% glycerin as a humectant, 30 wt% sodium laureth sulfate as a surfactant, and the balance purified water, and water loss and shrinkage were remarkably reduced, and it was confirmed that the gel soap composition had good elasticity.

The gel soap composition of the present invention can be prepared as a cosmetic composition.

The gel soap composition of the present invention may further comprise ingredients commonly used in cosmetic compositions, for example, conventional adjuvants such as preservatives, antioxidants, stabilizers, solubilizers, vitamins, pigments and perfumes may be included.

According to another embodiment of the present invention, the present invention relates to a method of preparing a gel soap composition comprising: mixing more than 2 kinds of gelling agents selected from iota-carrageenan, kappa-carrageenan and tamarind gum in humectant; a first dissolving step, mixing purified water into the product obtained in the mixing step, and dissolving at 50-80 ℃; a second dissolving step, mixing the synthetic surfactant in the product obtained in the first dissolving step, and dissolving at 50-80 ℃; and a cooling step of mixing the products of the second dissolving step and then cooling the mixture.

In the present invention, the gelling agent may be present in an amount of 1 to 5 wt% based on the total weight of the gel soap composition.

The humectant may be present in an amount of 10 to 35 wt% based on the total weight of the gel soap composition.

In the present invention, the synthetic surfactant may be a sulfate surfactant, an amino acid surfactant, a sulfosuccinic acid surfactant, a betaine surfactant, an amphodiacetate surfactant, or a combination thereof. For example, sodium laureth sulfate may be mentioned.

The surfactant may be present in an amount of 10 to 35 wt% based on the total weight of the gel soap composition.

According to an embodiment of the present invention, a gel-form soap composition is prepared by mixing a gelling agent in a humectant, adding purified water to the gel, dissolving the gel at a temperature of 50 to 80 ℃, mixing the gel with a synthetic surfactant to dissolve the gel at a temperature of 50 to 80 ℃, mixing the resultant after the dissolution step, and cooling the mixture at normal temperature.

The dissolution can be carried out at a temperature of 50 to 80 ℃, 50 to 75 ℃, 55 to 80 ℃, 55 to 75 ℃, 60 to 80 ℃, 60 to 75 ℃, 65 to 80 ℃ or 65 to 75 ℃. For example, it can be carried out at a temperature of 70 ℃.

The mixing may be performed using a mixer such as a mixer (Homo mixer) generally used in the art.

The mixing time and speed (rpm) may vary depending on the temperature around the operation site and the capacity of the mixer, and the stirring and mixing may be appropriately performed by those skilled in the art according to experience and instructions of the mixer manufacturer.

In the above method for producing the gel soap composition, in order to avoid over-complicating the present description, the description overlapping with the gel soap composition is omitted.

[ Effect of the invention ]

The present invention relates to a gel soap composition prepared by adjusting the combination and content of gel agents capable of forming a gel, which improves the internal content outflow phenomenon and the content contraction phenomenon occurring in the conventional gel soap. The gel soap composition of the present invention has good strength, elasticity and bubble generating force, and has little irritation to the skin and good feeling in use.

[ detailed description ] embodiments

The present invention will be described in more detail below with reference to examples. It should be apparent to those skilled in the art that these examples are only for illustrating the present invention more specifically, and the scope of the present invention according to the gist of the present invention is not limited by the examples.

[ examples ] A method for producing a compound

[ preparation examples 1 to 22: preparation of gel soap

[ PREPARATION EXAMPLES 1 to 14 ]

In order to observe elasticity, processability, water loss phenomenon and shrinkage degree of the gel according to the kind and content of the gel-type agent, experiments were conducted as follows.

The gel soap compositions of preparation examples 1 to 14 were prepared using iota carrageenan, kappa carrageenan or tamarind gum as a gelling agent. According to the composition of the following table 1, table 2 or table 3, after the gel was mixed in the humectant, it was mixed with purified water, heated to 70 ℃ for dissolution, and then mixed with a surfactant, heated to 70 ℃ for dissolution, and then cooled at normal temperature to prepare a hydrogel soap. Experiments were performed using glycerol as humectant and sodium laureth sulfate as surfactant.

[ TABLE 1 ]

[ TABLE 2 ]

[ TABLE 3 ]

[ PREPARATION EXAMPLES 15 to 17 ]

The gel soap compositions of preparation examples 15 to 17 were prepared by mixing 2 or more of iota carrageenan, kappa carrageenan and tamarind gum as gelling agents. According to the composition of the following table 4, after the gel was mixed in the humectant, it was mixed with purified water, heated to 70 ℃ for dissolution, and then mixed with a surfactant, heated to 70 ℃ for dissolution, and then cooled at normal temperature to prepare a hydrogel soap. Experiments were performed using glycerol as humectant and sodium laureth sulfate as surfactant.

[ TABLE 4 ]

[ PREPARATION EXAMPLES 17 to 23 ]

In order to observe elasticity, processability, water loss phenomenon and shrinkage degree of the gel according to the content of the humectant and the content of the surfactant, experiments were conducted as follows.

The gel soap compositions of preparation examples 17 to 23 were prepared using a combination of iota carrageenan, kappa carrageenan and tamarind gum as gelling agents, glycerin as a humectant and sodium laureth sulfate as a surfactant. According to the composition of the following table 5 or 6, after the gel is mixed in the humectant, it is mixed with purified water, heated to 70 ℃ for dissolution, then mixed with a surfactant, heated to 70 ℃ for dissolution, and then cooled at normal temperature to prepare the hydrogel soap.

[ TABLE 5 ]

[ TABLE 6 ]

[ example 1. evaluation of quality of gel soap ]

[ 1-1 ] evaluation of hydrogel quality produced in production examples 1 to 14 ]

The quality of the hydrogel soaps prepared in preparation examples 1 to 14 was evaluated. The elasticity, water loss phenomenon and degree of shrinkage were evaluated by a 5-point scale method with respect to 10-point quality evaluators. At this time, the evaluation criteria were: 1 minute: very poor, 2 points: poor, 3 points: generally, 4 points: excellent, 5 points: is very excellent.

As shown in table 7, the hydrogel soap using iota carrageenan alone as a gelling agent showed relatively poor water loss phenomenon and shrinkage degree, although good elasticity and processability. Also, when 5.0 wt% or more iota-carrageenan is used, the processability is remarkably reduced and the water loss phenomenon increases.

[ TABLE 7 ]

Item(s)	Preparation example 1	Preparation example 2	Preparation example 3	Preparation example 4	Preparation example 5
						Elasticity	2.5	3.0	3.5	4.1	4.3
Workability	4.2	4.2	4.1	4.0	2.5
						Loss of water phenomenon	2.0	2.4	3.3	3.6	3.0
Shrinkage of	2.2	2.6	2.8	3.3	3.5

As shown in Table 8, the hydrogel soap using kappa-carrageenan alone as a gelling agent exhibited relatively poor elasticity and processability, although the water loss phenomenon and the degree of shrinkage were good. Further, when 5.0 wt% or more of kappa-carrageenan is used, the processability is remarkably reduced and the water loss phenomenon is increased.

[ TABLE 8 ]

Item(s)	Preparation example 6	Preparation example 7	Preparation example 8	Preparation example 9	Preparation example 10
						Elasticity	1.5	2.0	2.5	3.0	3.3
Workability	4.0	3.7	3.5	2.8	2.0
						Loss of water phenomenon	3.0	3.3	3.7	4.1	3.3
Shrinkage of	2.4	2.8	3.2	3.4	3.6

As shown in table 9, the hydrogel soap using tamarind gum alone as a gelling agent exhibited good water loss phenomenon and degree of shrinkage, but relatively poor elasticity and processability. Further, when the tamarind gum is used in an amount of 4.0 wt% or more, the elasticity is lowered, the workability is remarkably lowered, and when a strong physical force is applied, the fracture phenomenon occurs.

[ TABLE 9 ]

Item(s)	Preparation example 11	Preparation example 12	Preparation example 13	Preparation example 14
					Elasticity	2.0	2.8	3.5	3.1
Workability	4.0	4.1	4.1	3.0
					Loss of water phenomenon	3.0	3.3	3.6	3.6
Shrinkage of	2.3	2.6	3.2	3.3

[ 1-2 ] evaluation of hydrogel quality prepared in preparation examples 15 to 17 ]

The quality of the hydrogel soaps prepared in preparation examples 15 to 17 was evaluated. The elasticity, water loss phenomenon and degree of shrinkage were evaluated by a 5-point scale method with respect to 10-point quality evaluators. At this time, the evaluation criteria were, 1 point: very poor, 2 points: poor, 3 points: generally, 4 points: excellent, 5 points: is very excellent.

As shown in Table 10, when 3.0 wt% iota carrageenan and 1.0 wt% kappa carrageenan were used together as a gelling agent, the elasticity and water loss phenomenon were good, but the processability was lowered; when 3.0 wt% iota-carrageenan and 1.0 wt% tamarind gum were used together as gelling agents, the water loss phenomenon was relatively poor although the elasticity and processability were good; when iota-carrageenan (3.0 wt%), kappa-carrageenan (0.5 wt%) and tamarind gum (0.5 wt%) were used together as gelling agents, the gel was found to exhibit the most excellent elasticity, processability and water loss.

[ TABLE 10 ]

Item(s)	Preparation example 15	Preparation example 16	Preparation example 17
				Elasticity	3.8	3.9	3.9
Workability	3.3	4.0	4.0
				Loss of water phenomenon	3.8	3.6	3.8
Shrinkage of	3.3	3.3	3.3

[ 1-3 ] evaluation of hydrogel quality prepared in preparation examples 17 to 23 ]

As shown in Table 11, as the content of the moisturizer increased, the elasticity increased, and the water loss and shrinkage decreased. When the humectant is used in an amount of 40% by weight or more, the water loss phenomenon and the shrinkage phenomenon sharply increase, and the stability decreases.

[ TABLE 11 ]

Item(s)	Preparation example 18	Preparation example 17	Preparation example 19	Preparation example 20
					Elasticity	3.5	3.9	4.3	4.3
Loss of water phenomenon	3.6	3.8	4.0	2.5
					Shrinkage of	3.3	3.3	3.5	3.0
Amount of foam	3.7	3.7	3.7	3.7

As shown in Table 12, as the content of the surfactant was increased, the elasticity and the shrinkage were relatively increased. When the surfactant is used in an amount of 40% by weight or more, the dehydration phenomenon and the shrinkage phenomenon are drastically increased, and the stability is decreased.

[ TABLE 12 ]

Item(s)	Preparation example 21	Preparation example 19	Preparation example 22	Preparation example 23
					Elasticity	4.1	4.3	4.4	4.2
Loss of water phenomenon	4.1	4.0	4.0	2.7
					Shrinkage of	3.3	3.5	3.6	2.8
Amount of foam	3.3	3.7	3.9	4.0

In preparation example 22 of the present invention, a gel soap prepared by mixing 3.0 wt% iota carrageenan, 0.5 wt% kappa carrageenan and 0.5 wt% tamarind gum as a gelling agent and mixing 30 wt% humectant, 30 wt% surfactant and the balance purified water therein exhibited the most excellent elasticity, the least water loss phenomenon and shrinkage phenomenon, and thus exhibited the most excellent effect as a gel soap composition.

Claims

1. A gel soap composition comprising:

1-5 wt% of at least 2 gelling agents selected from iota carrageenan, kappa carrageenan and tamarind gum;

10-35 wt% of a humectant;

10-35 wt% of a synthetic surfactant; and

the balance of purified water.

2. The gel soap composition of claim 1, wherein the gelling agent further comprises guar gum, locust bean gum, tamarind gum, agar, alginates, xanthan gum, gellan gum, gum arabic, pectin, glucomannan, sodium alginate, cellulose derivatives, gelatin, or combinations thereof.

3. The gel soap composition of claim 1, wherein the humectant is glycerin, propylene glycol, butylene glycol, polyethylene glycol, sorbitol, mannitol, or a combination thereof.

4. The gel soap composition of claim 1, wherein the synthetic surfactant is a sulfate based surfactant, an amino acid based surfactant, a sulfosuccinic acid based surfactant, a betaine based surfactant, an amphodiacetate based surfactant, or a combination thereof.

5. The gel soap composition of claim 1, wherein the gel soap composition comprises 1.0 to 4.0% by weight of iota-carrageenan, 0.1 to 1.0% by weight of kappa-carrageenan, and 0.1 to 1.0% by weight of tamarind gum as gelling agent.

6. A gel soap composition as claimed in claim 1 wherein said gel soap composition comprises 10 to 35% by weight of glycerin as a humectant.

7. The gel soap composition of claim 1, wherein the gel soap composition comprises 10 to 35% by weight of sodium laureth sulfate as a synthetic surfactant.

8. A method of making a gel soap composition comprising:

mixing more than 2 kinds of gelling agents selected from iota-carrageenan, kappa-carrageenan and tamarind gum in humectant;

a first dissolving step, mixing purified water into the product obtained in the mixing step, and dissolving at 50-80 ℃;

a second dissolving step, mixing the synthetic surfactant in the product obtained in the first dissolving step, and dissolving at 50-80 ℃; and

and a cooling step, wherein the products obtained in the second dissolving step are mixed and then cooled.

9. The method of preparing a gel soap composition of claim 8, wherein the gelling agent, humectant and synthetic surfactant each comprise 1 to 5 wt%, 10 to 35 wt% and 10 to 35 wt% of the total weight of the gel soap composition.