CN114028269A

CN114028269A - Body cheese and preparation method thereof

Info

Publication number: CN114028269A
Application number: CN202111366977.1A
Authority: CN
Inventors: 于寒; 周德勉; 陈志辉; 肖雄; 帅斌
Original assignee: Guangzhou Zuofun Cosmetics Co ltd
Current assignee: Guangzhou Zuofun Cosmetics Co ltd
Priority date: 2021-11-17
Filing date: 2021-11-17
Publication date: 2022-02-11
Anticipated expiration: 2041-11-17
Also published as: CN114028269B

Abstract

The invention provides a body cheese and a preparation method thereof, and is characterized in that the body cheese comprises the following components in percentage by weight: 0.1-2% of shea butter, 0.1-3% of olive oil, 0.01-0.5% of tocopherol acetate, 0.1-5% of nicotinamide, 0.1-3% of a compound composed of titanium dioxide, silica and polydimethylsiloxane, 0.1-5% of a compound composed of xylitol-based glucoside, dehydrated xylitol, xylitol and water, 0.1-5% of a compound composed of glycerol, water, tripeptide-1, acetyl hexapeptide-8 and pentapeptide-3, 0.1-3% of cetyl alcohol, 0.05-1% of acrylic acid (ester)/C10-30 alkanol acrylate cross-linked polymer and 0.01-0.5% of xanthan gum. The body cheese has a cheese-like appearance without the need for special thickeners, but only the commonly used thickeners are matched to each other to give a cheese-like appearance. And the body cheese has two effects of physical covering and chemical whitening.

Description

Body cheese and preparation method thereof

Technical Field

The invention relates to the technical field of cosmetics, and particularly relates to body cheese and a preparation method thereof.

Background

The body lotion generally comprises grease, an emollient, a thickening agent, a humectant, an emulsifier, essence, a preservative and the like, can supplement water and nutrients required by skin, can be placed on the skin to be dry and lack water, and can form a protective film on the surface of the skin to slow down the loss of water of the skin.

Body milk is classified into emulsion type, cream type and cream type according to its texture. The emulsion type body lotion has the highest moisture content and relatively low oil content, is generally thin, light and thin in texture, even has certain fluidity, is most light and breathable and is easy to absorb, so that the body lotion is fresh and not greasy when being applied. Cream type body lotion is thicker than emulsion type, is cream-like, has a thickness between emulsion and cream, and has a greater oil content than emulsion type, so that the freshness is greatly influenced by the type of oil in the ingredients. The cream type body lotion has the thickest texture and high oil content, but is easy to bring greasiness and stuffiness to the skin, the texture is not beneficial to absorption, and is easy to rub mud, even influences the air permeability of the skin, but has stronger water locking and moisture retention capacities, so the cream type body lotion is more suitable for dry skin or dry environment.

Currently, body lotions have been subdivided into a number of different categories and effects, such as different functions like whole body moisturizing, whole body smoothing, whitening, chicken skin removal, after-sun repair, body perfuming, etc. However, the common body milk is in the state of conventional lotion or cream and has single efficacy.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provide a body cheese and a preparation method thereof.

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

a body cheese comprising the following components in weight percent: 0.1-2% of shea butter, 0.1-3% of olive oil, 0.01-0.5% of tocopherol acetate, 0.1-5% of nicotinamide, 0.1-3% of a compound composed of titanium dioxide, silica and polydimethylsiloxane, 0.1-5% of a compound composed of xylitol-based glucoside, dehydrated xylitol, xylitol and water, 0.1-5% of a compound composed of glycerol, water, tripeptide-1, acetyl hexapeptide-8 and pentapeptide-3, 0.1-3% of cetyl alcohol, 0.05-1% of acrylic acid (ester)/C10-30 alkanol acrylate cross-linked polymer and 0.01-0.5% of xanthan gum.

The shea butter is extracted from the fruit of shea butter, contains rich unsaturated fatty acid, can enhance the moisture retention capacity of skin, and can moisten dry skin, namely skin with damaged cutin. Meanwhile, the fluidity of the product can be adjusted, the viscosity can be improved, and the sensory quality and the use skin feeling of the product can be improved.

The olive fruit oil is a natural skin-moistening oil and can deeply nourish the skin. Has fragrant and elegant fragrance, presents excellent extensibility on the skin, and is mainly used as a skin conditioner and a softening agent in cosmetics and skin care products.

PARSOL TX is a composite of titanium dioxide, silica and polydimethylsiloxane that forms a very complete surface coating on the surface. The titanium dioxide particles are double-coated by silica and dimeticone, and have the characteristics of high efficacy, good stability and good compatibility.

AQUAXYL is a novel polysaccharide humectant extracted from plants, and its main ingredients are xylitol, dehydrated xylitol, xylitol-based glucoside, etc. The xylitol is not the chewing gum which is eaten by people in normal times, but is a natural humectant. AQUAXYL has long-acting water replenishing and moisturizing effects, and can promote intercellular water circulation and water storage of skin, protect skin barrier, repair horny layer, prevent dehydration, and improve skin surface texture.

The skin-care product is a polypeptide composition containing glycerol, tripeptide-1, acetyl hexapeptide-8, pentapeptide-3 and other components, and the polypeptide composition acts on different targets to play a role in synergy and play a role in reducing wrinkles.

The inventor finds that the cheese appearance is made by matching three thickeners, namely cetyl alcohol, acrylic acid/C10-30 alkanol acrylate cross-linked polymer and xanthan gum. The cream-like appearance not only provides physical coverage and chemical whitening to the body cream, but also provides moisturizing and anti-aging effects.

Preferably, the body cheese comprises the following components in weight percent: 0.5-1.5% of shea butter, 1-2% of olive oil, 0.1-0.3% of tocopherol acetate, 1-3% of nicotinamide, 0.5-2% of a compound consisting of titanium dioxide, silica and polydimethylsiloxane, 1-3% of a compound consisting of xylitol-based glucoside, dehydrated xylitol, xylitol and water, 1-3% of a compound consisting of glycerol, water, tripeptide-1, acetyl hexapeptide-8 and pentapeptide-3, 0.6-1.8% of cetyl alcohol, 0.3-0.55% of acrylic acid (ester)/C10-30 alkanol acrylate cross-linked polymer and 0.1-0.3% of xanthan gum.

The component content in the body cheese can influence the effect, and researches show that the body cheese has remarkable physical covering and chemical whitening effects within the weight percentage content range.

Preferably, the body cheese comprises the following components in weight percent: shea butter 0.8%, olive oil 1.5%, tocopherol acetate 0.2%, niacinamide 2%, complex consisting of titanium dioxide, silica and polydimethylsiloxane 1%, complex consisting of xylitol-based glucoside, dehydrated xylitol, xylitol and water 2%, complex consisting of glycerol, water, tripeptide-1, acetyl hexapeptide-8, pentapeptide-3 2%, cetyl alcohol 1.2%, acrylic acid/C10-30 alkanol acrylate crosspolymer 0.43%, xanthan gum 0.2%.

Preferably, the body cheese further comprises the following components in weight percent: 0.1-3% of a compound consisting of C20-22 alcohol phosphate and C20-22 alcohol, 0.2-9% of polydimethylsiloxane, 0.1-3% of hydrogenated coconut oil, 0.1-10% of mineral oil, 0.1-10% of glycerol, 0.01-0.3% of EDTA disodium, 0.1-1% of p-hydroxyacetophenone, 0.01-1% of sodium hydroxide, 0.1-1.5% of a compound consisting of caprylyl hydroximic acid, glyceryl caprylate and 1, 3-propanediol, and 0.1-1% of 1, 2-hexanediol.

Preferably, the body cheese comprises the following components in weight percent: 0.5-1.5% of shea butter, 1-2% of olive oil, 0.1-0.3% of tocopherol acetate, 1-3% of nicotinamide, 0.5-2% of a compound composed of titanium dioxide, silica and polydimethylsiloxane, 1-3% of a compound composed of xylitol-based glucoside, dehydrated xylitol, xylitol and water, 1-3% of a compound composed of glycerol, water, tripeptide-1, acetyl hexapeptide-8 and pentapeptide-3, 0.6-1.8% of cetyl alcohol, 0.3-0.55% of acrylic acid (ester)/C10-30 alkanol acrylate cross-linked polymer, 0.1-0.3% of xanthan gum, 0.5-1.8% of a compound composed of C20-22 alcohol phosphate and C20-22 alcohol, 0.6-6.5% of polydimethylsiloxane, 0.5-2.5% of hydrogenated coconut oil, 3-8% of mineral oil, 2-8% of glycerol, 0.03-0.2% of disodium EDTA, 0.2-0.8% of p-hydroxyacetophenone, 0.2-0.2, 0.01-0.5% of sodium hydroxide, 0.1-1.2% of a compound consisting of caprylyl hydroximic acid, glyceryl caprylate and 1, 3-propylene glycol, 0.1-0.6% of 1, 2-hexanediol and the balance of water.

Preferably, the body cheese comprises the following components in weight percent: butyrospermum parkii fruit resin 0.8%, olive oil 1.5%, tocopherol acetate 0.2%, nicotinamide 2%, complex consisting of titanium dioxide, silica and polydimethylsiloxane 1%, complex consisting of xylitol-based glucoside, dehydrated xylitol, xylitol and water 2%, complex consisting of glycerol, water, tripeptide-1, acetyl hexapeptide-8, pentapeptide-3 2%, cetyl alcohol 1.2%, acrylic acid/C10-30 alkanol acrylate crosspolymer 0.43%, xanthan gum 0.2%, complex consisting of C20-22 alcohol phosphate, C20-22 alcohol 1.5%, polydimethylsiloxane 5%, hydrogenated coconut oil 1%, mineral oil 6%, glycerol 5%, EDTA disodium 0.1%, p-hydroxyacetophenone 0.6%, sodium hydroxide 0.1%, complex consisting of caprylyl hydroxamic acid, glycerol caprylate, 1, 3-propylene glycol 0.8%, 0.4 percent of 1, 2-hexanediol and the balance of water.

The inventor finds that the physical covering, chemical whitening, moisturizing and anti-aging effects of the invention are optimal within the mass percentage of the components.

The invention also provides a method for preparing body cheese, comprising the following steps:

(1) heating cetyl alcohol, a compound consisting of C20-22 alcohol phosphate and C20-22 alcohol, 40 wt% of polydimethylsiloxane, shea butter, olive oil, hydrogenated coconut oil, mineral oil and tocopherol acetate to 80 +/-5 ℃, and uniformly stirring to obtain a mixture A;

(2) heating glycerin, EDTA disodium, acrylic acid (ester)/C10-30 alkanol acrylate cross-linked polymer, xanthan gum, p-hydroxyacetophenone and nicotinamide to 80-85 ℃, homogenizing and dispersing uniformly, and stirring for 10-15 min at the constant temperature to obtain a mixture B;

(3) mixing the mixture A and the mixture B, homogenizing for 5-10 min, preserving heat for 5-10 min, and cooling;

(4) stirring and cooling to 60 +/-5 ℃, adding an aqueous solution of sodium hydroxide, and adjusting the pH of the mixture to 4-8.5; uniformly stirring, adding 60 wt% of polydimethylsiloxane and a compound consisting of titanium dioxide, silica and polydimethylsiloxane, and homogenizing for 5-10 min;

(5) cooling to 45 + -5 deg.C, adding compound composed of xylitol-based glucoside, dehydrated xylitol, xylitol and water, and compound composed of glycerol, water, tripeptide-1, acetyl hexapeptide-8, and pentapeptide-3, and stirring;

(6) cooling to 40 + -5 deg.C, adding compound composed of caprylyl hydroximic acid, glyceryl caprylate and 1, 3-propylene glycol, and 1, 2-hexanediol, stirring, and discharging to obtain body cheese.

Preferably, the homogenizing speed in the step (3) is 2600-3000 rpm, and the homogenizing speed in the step (4) is 1300-1700 rpm.

The invention has the beneficial effects that: the invention provides a body cheese with multiple functions, and the body cheese has a cheese-shaped appearance, does not need special thickening agents and can present the cheese-shaped appearance only by matching common thickening agents. The body cheese has two effects of physical covering and chemical whitening, the brightness of the skin can be obviously improved after the body cheese is used, the body cheese also has moisturizing and anti-aging effects, the skin is fully nourished, and the skin is more youthful after the body cheese is used for a long time.

Detailed Description

To better illustrate the objects, aspects and advantages of the present invention, the present invention will be further described with reference to specific examples.

The raw materials in the following examples are all commercially available general-purpose materials unless otherwise specified.

Table 1 shows the trade names and manufacturers of some of the raw materials of the examples and comparative examples.

TABLE 1

Example 1

Examples 1-5 are examples of a body cheese of the present invention, and the ingredients and weight percentages of examples 1-5 are shown in table 2:

TABLE 2

The method for producing body cheese according to examples 1 to 7, comprising the steps of:

(3) mixing the mixture A and the mixture B, homogenizing at a high speed of 2800rpm for 5-10 min, preserving heat for 5-10 min, and cooling;

(4) stirring and cooling to 60 +/-5 ℃, adding a potassium hydroxide aqueous solution, and adjusting the pH of the mixture to 4-8.5; after stirring uniformly, adding 60 wt% of polydimethylsiloxane and a compound consisting of titanium dioxide, silica and polydimethylsiloxane, and homogenizing at 1500rpm for 5-10 min;

Comparative examples 1 to 10

The components and weight percentage contents of the body cheese of comparative examples 1 to 10 are shown in table 3:

TABLE 3

The body cheese of comparative examples 1 to 10 was prepared in the same manner as in example 3.

Effect example 1

The same amount of samples of examples 1-5 were applied to the same positions of the legs of 10 volunteers, and the observation data of the volunteers on the concealer and skin feel experience was collected, with the best results of 10 points and the scoring results shown in table 4:

TABLE 4

Effect example 2

And selecting 110 female volunteers aged 25-45 and aged 10 persons, smearing the same amount of samples of example 3 and comparative examples 1-8 every day, observing skin change after 28 days in a cycle of 28 days, wherein the effect is the best in 10 minutes, and the scoring result is shown in table 5:

TABLE 5

Comparative examples 1, 9 and 10 lack cetyl alcohol, acrylic/C10-30 alkanol acrylate crosspolymer and xanthan gum, respectively, resulting in that none of comparative examples 1, 9 and 10 could form cream, resulting in that the efficacy of chemical whitening and physical masking could not be fully exerted, resulting in a decrease in the effects of skin moisturization, gloss and smoothness. Comparative examples 2 to 8 lack the functional components shea butter, olive oil, tocopherol acetate, niacinamide, Parsol TX, AQUAXYL and WKPep savmapeptides respectively to maintain the skin, and the skin of comparative examples 2 to 8 has inferior effects on the moisture, gloss and smoothness to those of example 3.

Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.

Claims

1. A body cheese comprising the following components in weight percent: 0.1-2% of shea butter, 0.1-3% of olive oil, 0.01-0.5% of tocopherol acetate, 0.1-5% of nicotinamide, 0.1-3% of a compound composed of titanium dioxide, silica and polydimethylsiloxane, 0.1-5% of a compound composed of xylitol-based glucoside, dehydrated xylitol, xylitol and water, 0.1-5% of a compound composed of glycerol, water, tripeptide-1, acetyl hexapeptide-8 and pentapeptide-3, 0.1-3% of cetyl alcohol, 0.05-1% of acrylic acid (ester)/C10-30 alkanol acrylate cross-linked polymer and 0.01-0.5% of xanthan gum.

2. The body cheese according to claim 1, wherein the body cheese comprises the following components in weight percent: 0.5-1.5% of shea butter, 1-2% of olive oil, 0.1-0.3% of tocopherol acetate, 1-3% of nicotinamide, 0.5-2% of a compound consisting of titanium dioxide, silica and polydimethylsiloxane, 1-3% of a compound consisting of xylitol-based glucoside, dehydrated xylitol, xylitol and water, 1-3% of a compound consisting of glycerol, water, tripeptide-1, acetyl hexapeptide-8 and pentapeptide-3, 0.6-1.8% of cetyl alcohol, 0.27-0.55% of acrylic acid (ester)/C10-30 alkanol acrylate cross-linked polymer and 0.1-0.3% of xanthan gum.

3. The body cheese according to claim 1, wherein the body cheese comprises the following components in weight percent: shea butter 0.8%, olive oil 1.5%, tocopherol acetate 0.2%, niacinamide 2%, complex consisting of titanium dioxide, silica and polydimethylsiloxane 1%, complex consisting of xylitol-based glucoside, dehydrated xylitol, xylitol and water 2%, complex consisting of glycerol, water, tripeptide-1, acetyl hexapeptide-8, pentapeptide-3 2%, cetyl alcohol 1.2%, acrylic acid/C10-30 alkanol acrylate crosspolymer 0.43%, xanthan gum 0.2%.

4. The body cheese according to any of claims 1 to 3, further comprising the following components in weight percent: 0.1-3% of a compound consisting of C20-22 alcohol phosphate and C20-22 alcohol, 0.2-9% of polydimethylsiloxane, 0.1-3% of hydrogenated coconut oil, 0.1-10% of mineral oil, 0.1-10% of glycerol, 0.01-0.3% of EDTA disodium, 0.1-1% of p-hydroxyacetophenone, 0.01-1% of potassium hydroxide, 0.1-1.5% of a compound consisting of caprylyl hydroximic acid, glyceryl caprylate and 1, 3-propanediol, and 0.1-1% of 1, 2-hexanediol.

5. Body cheese according to claim 4, characterized by comprising the following components in weight percent: 0.5-1.5% of shea butter, 1-2% of olive oil, 0.1-0.3% of tocopherol acetate, 1-3% of nicotinamide, 0.5-2% of a compound composed of titanium dioxide, silica and polydimethylsiloxane, 1-3% of a compound composed of xylitol-based glucoside, dehydrated xylitol, xylitol and water, 1-3% of a compound composed of glycerol, water, tripeptide-1, acetyl hexapeptide-8 and pentapeptide-3, 0.6-1.8% of cetyl alcohol, 0.3-0.55% of acrylic acid (ester)/C10-30 alkanol acrylate cross-linked polymer, 0.1-0.3% of xanthan gum, 0.5-1.8% of a compound composed of C20-22 alcohol phosphate and C20-22 alcohol, 0.6-6.5% of polydimethylsiloxane, 0.5-2.5% of hydrogenated coconut oil, 4-8% of mineral oil, 3-8% of glycerol, 0.05-0.2% of disodium EDTA, 0.3-0.8% of p-hydroxyacetophenone, 0.3-0.8% of, 0.05-0.5% of potassium hydroxide, 0.5-1.2% of a compound consisting of caprylyl hydroximic acid, glyceryl caprylate and 1, 3-propylene glycol, 0.3-0.6% of 1, 2-hexanediol and the balance of water.

6. Body cheese according to claim 5, characterized by comprising the following components in weight percent: butyrospermum parkii fruit resin 0.8%, olive oil 1.5%, tocopherol acetate 0.2%, nicotinamide 2%, complex consisting of titanium dioxide, silica and polydimethylsiloxane 1%, complex consisting of xylitol-based glucoside, dehydrated xylitol, xylitol and water 2%, complex consisting of glycerol, water, tripeptide-1, acetyl hexapeptide-8, pentapeptide-3 2%, cetyl alcohol 1.2%, acrylic acid/C10-30 alkanol acrylate crosspolymer 0.43%, xanthan gum 0.2%, complex consisting of C20-22 alcohol phosphate, C20-22 alcohol 1.5%, polydimethylsiloxane 5%, hydrogenated coconut oil 1%, mineral oil 6%, glycerol 5%, EDTA disodium 0.1%, p-hydroxyacetophenone 0.6%, potassium hydroxide 0.1%, complex consisting of caprylyl hydroxamic acid, glycerol caprylate, 1, 3-propylene glycol 0.8%, 0.4 percent of 1, 2-hexanediol and the balance of water.

7. A process for the preparation of a body cheese according to any of claims 5 to 6, comprising the steps of:

(4) stirring and cooling to 60 +/-5 ℃, adding a potassium hydroxide aqueous solution, and adjusting the pH of the mixture to 4-8.5; uniformly stirring, adding 60 wt% of polydimethylsiloxane and a compound consisting of titanium dioxide, silica and polydimethylsiloxane, and homogenizing for 5-10 min;

8. The method for preparing a body cheese according to claim 7, wherein the homogenization speed in the step (3) is 2600 to 3000rpm, and the homogenization speed in the step (4) is 1300 to 1700 rpm.