CN114028269B

CN114028269B - Body cheese and preparation method thereof

Info

Publication number: CN114028269B
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: 2023-09-01
Anticipated expiration: 2041-11-17
Also published as: CN114028269A

Abstract

The invention provides a body cheese and a preparation method thereof, wherein the body cheese comprises the following components in percentage by weight: 0.1 to 2 percent of butter, 0.1 to 3 percent of olive oil, 0.01 to 0.5 percent of tocopheryl acetate, 0.1 to 5 percent of nicotinamide, 0.1 to 3 percent of compound consisting of titanium dioxide, silica and polydimethylsiloxane, 0.1 to 5 percent of compound consisting of xylitol glucosyl glycoside, dehydrated xylitol, xylitol and water, 0.1 to 5 percent of compound consisting of glycerol, water, tripeptide-1, acetyl hexapeptide-8 and pentapeptide-3, 0.1 to 3 percent of cetyl alcohol, 0.05 to 1 percent of acrylic acid (esters) and 0.01 to 0.5 percent of cross-linked polymer of C10-30 alkanol acrylate. The body cheese has a cheese-like appearance, and no special thickener is required, but the commonly used thickeners are matched with each other to give the cheese-like appearance. 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, in particular to body cheese and a preparation method thereof.

Background

Body milk is generally composed of grease, an emollient, a thickener, a humectant, an emulsifier, essence, a preservative and the like, can supplement water and nutrients for skin, can be used for placing the skin in dry and water-deficient condition, and can form a protective film on the surface of the skin to slow down the loss of skin water.

Body milk is classified into emulsion type, cream type and cream type from the texture. The emulsion body lotion has the highest moisture content, relatively less oil content, thinner and thinner texture, even certain fluidity, thinnest air permeability and easy absorption, so that the emulsion body lotion is fresh and not greasy after being smeared. Cream body lotions are somewhat thicker than emulsion types, are in the form of creams, have a consistency between that of emulsions and creams, and are more refreshing than emulsion types because of their greater oil content than emulsion types. The cream type body cream has the thickest texture and high grease content, but also easily brings greasy and stuffy feel to skin, is unfavorable for absorption, is easy to rub mud, even affects skin ventilation, has stronger water-locking and moisturizing capabilities, and is suitable for dry skin or dry environment.

At present, body milks have been subdivided into a wide variety of different categories and effects, such as various functions of whole body moisturizing, whole body smoothness, whitening, chicken skin removal, post-sun repair, body fragrance, and the like. However, common body milks are in the state of conventional lotions or creams and have a 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 above purpose, the technical scheme adopted by the invention is as follows:

a body cheese comprising the following components in weight percent: 0.1 to 2 percent of butter, 0.1 to 3 percent of olive oil, 0.01 to 0.5 percent of tocopheryl acetate, 0.1 to 5 percent of nicotinamide, 0.1 to 3 percent of compound consisting of titanium dioxide, silica and polydimethylsiloxane, 0.1 to 5 percent of compound consisting of xylitol glucosyl glycoside, dehydrated xylitol, xylitol and water, 0.1 to 5 percent of compound consisting of glycerol, water, tripeptide-1, acetyl hexapeptide-8 and pentapeptide-3, 0.1 to 3 percent of cetyl alcohol, 0.05 to 1 percent of acrylic acid (esters) and 0.01 to 0.5 percent of cross-linked polymer of C10-30 alkanol acrylate.

The fruit fat of the Butyrospermum parkii is extracted from fruits of the Butyrospermum parkii, contains rich unsaturated fatty acid, can strengthen the moisturizing capability of skin, and can moisten dry skin, namely skin with damaged cutin. Meanwhile, the fluidity of the product can be regulated, the viscosity can be improved, and the sensory quality and the skin feel of the product can be improved.

The olive fruit oil is natural skin-moistening grease and can deeply nourish skin. Has fragrant and elegant fragrance, shows excellent ductility on skin, and has the main effects of skin conditioner and softener 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 simethicone, and have the characteristics of high efficacy, good stability and good compatibility.

AQUAXYL is a novel polysaccharide humectant extracted from plants, and contains xylitol, dehydrated xylitol, xylitol-based glucoside, etc. as main ingredients. This xylitol does not refer to chewing gum we eat at ordinary times, but is a natural humectant. AQUAXYL has long-acting moisturizing effect, and can promote water circulation and water storage among skin cells, 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 the like, and plays a role in reducing wrinkles by acting on polypeptide combinations of different targets in a synergistic way.

The inventor discovers that the cheese-like appearance is formed by the mutual matching of three thickening agents, namely cetyl alcohol, acrylic acid (ester) and C10-30 alkanol acrylate cross-linked polymer and xanthan gum. The cheese-like appearance not only enables the body cream to have physical covering and chemical whitening effects, but also has moisturizing and anti-aging effects.

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

The component content in the body cheese of the present invention affects the effect, and it was found that the present invention has remarkable physical hiding and chemical whitening effects in the weight percentage range.

Preferably, the body cheese comprises the following components in weight percent: 0.8% of butter, 1.5% of olive oil, 0.2% of tocopheryl acetate, 2% of nicotinamide, 1% of a complex composed of titanium dioxide, silica and polydimethylsiloxane, 2% of a complex composed of xylitol-based glucoside, anhydroxylitol, xylitol and water, 2% of a complex composed of glycerol, water, tripeptide-1, acetyl hexapeptide-8, pentapeptide-3, 1.2% of cetyl alcohol, 0.43% of a crosslinked polymer of acrylic acid (esters) and C10-30 alkanol acrylate, and 0.2% of xanthan gum.

Preferably, the body cheese further comprises the following components in weight percent: 0.1 to 3 percent of compound consisting of C20-22 alcohol phosphate and C20-22 alcohol, 0.2 to 9 percent of polydimethylsiloxane, 0.1 to 3 percent of hydrogenated coconut oil, 0.1 to 10 percent of mineral oil, 0.1 to 10 percent of glycerin, 0.01 to 0.3 percent of EDTA disodium, 0.1 to 1 percent of p-hydroxyacetophenone, 0.01 to 1 percent of sodium hydroxide, 0.1 to 1.5 percent of compound consisting of octanoyl hydroxamic acid, glycerol octanoate and 1, 3-propylene glycol, and 0.1 to 1 percent of 1, 2-hexanediol.

Preferably, the body cheese comprises the following components in weight percent: 0.5 to 1.5 percent of butter, 1 to 2 percent of olive fruit oil, 0.1 to 0.3 percent of tocopheryl acetate, 1 to 3 percent of nicotinamide, 0.5 to 2 percent of compound composed of titanium dioxide, silica and polydimethylsiloxane, 1 to 3 percent of compound composed of xylitol, xylitol and water, 1 to 3 percent of compound composed of glycerol, water, tripeptide-1, acetyl hexapeptide-8 and pentapeptide-3, 0.6 to 1.8 percent of cetyl alcohol, 0.3 to 0.55 percent of acrylic acid (esters) or C10-30 alkanol acrylate cross-linked polymer, 0.1 to 0.3 percent of xanthan gum, 0.5 to 1.8 percent of compound composed of C20-22 alcohol phosphate, C20-22 alcohol, 0.6 to 6.5 percent of polydimethylsiloxane, 0.5 to 2.5 percent of hydrogenated coco, 3 to 8 percent of mineral oil, 2 to 8 percent of glycerol, 0.03 to 0.2 percent of EDTA disodium, 0.01 to 0.2 percent of p-hydroxy acetophenone, 0.01 to 1.2 percent of sodium hydroxide, and 1 to 2.1.3 percent of octanoic acid (2 percent of octanoic acid) and the balance of water.

Preferably, the body cheese comprises the following components in weight percent: 0.8% of butter, 1.5% of olive fruit oil, 0.2% of tocopheryl acetate, 2% of nicotinamide, 1% of a complex composed of titanium dioxide, silica and polydimethylsiloxane, 2% of a complex composed of xylitol-based glucoside, anhydroxylitol, xylitol and water, 2% of a complex composed of glycerol, water, tripeptide-1, acetyl hexapeptide-8, pentapeptide-3, 1.2% of cetyl alcohol, 0.43% of acrylic acid/C10-30 alkanol acrylate crosslinked polymer, 0.2% of xanthan gum, 1.5% of a complex composed of C20-22 alcohol phosphate, C20-22 alcohol, 5% of polydimethylsiloxane, 1% of hydrogenated coco oil, 6% of mineral oil, 5% of glycerol, 0.1% of disodium EDTA, 0.6% of p-hydroxyacetophenone, 0.1% of octanoic acid, 0.8% of glycerol octanoate, 1, 3-propanediol, 0.4% of 1, 2-hexanediol and the balance of sodium hydroxide.

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

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, 40wt% polydimethylsiloxane, butter fruit oil, olive fruit oil, hydrogenated coconut oil, mineral oil and tocopheryl acetate to 80+ -5deg.C, and stirring to obtain a mixture A;

(2) Heating glycerin, EDTA disodium, acrylic acid (esters) C10-30 alkanol acrylate crosslinked polymer, xanthan gum, p-hydroxyacetophenone and nicotinamide to 80-85 ℃, homogenizing and dispersing uniformly, and stirring for 10-15 min under heat preservation 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 aqueous solution of sodium hydroxide, and adjusting the pH value of the mixture to 4-8.5; adding 60wt% of polydimethylsiloxane and a compound consisting of titanium dioxide, silica and polydimethylsiloxane after uniformly stirring, and homogenizing for 5-10 min;

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

(6) Then cooling to 40+ -5deg.C, adding compound composed of octanoyl hydroxamic acid, glycerol octanoate and 1, 3-propylene glycol, and 1, 2-hexanediol, stirring, and discharging to obtain body cheese.

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

The invention has the beneficial effects that: the invention provides the body cheese with multiple functions, and the body cheese has a cheese-shaped appearance, does not need special thickening agents, and can take on the cheese-shaped appearance only by mutual collocation of common thickening agents. The body cheese has the effects of physical covering and chemical whitening, the brightness of the skin can be obviously improved after the cream is used, the cream also has the effects of moisturizing and resisting aging, and the cream sufficiently nourishes the skin, and the skin is more youthful after long-term use.

Detailed Description

For a better description of the objects, technical solutions and advantages of the present invention, the present invention will be further described with reference to the following specific examples.

The raw materials used 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 according to examples and comparative examples.

TABLE 1

Example 1

Examples 1 to 5 are examples of a body cheese according to the invention, the ingredients and weight percentages of examples 1 to 5 are shown in Table 2:

TABLE 2

The method for preparing body cheese of examples 1-7 comprises 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 aqueous solution of potassium hydroxide, and adjusting the pH value of the mixture to 4-8.5; adding 60wt% of polydimethylsiloxane and a compound consisting of titanium dioxide, silica and polydimethylsiloxane after uniformly stirring, and homogenizing at a speed of 1500rpm for 5-10 min;

Comparative examples 1 to 10

The components and weight percentages of the body cheeses of comparative examples 1-10 are shown in Table 3:

TABLE 3 Table 3

The preparation method of body cheeses of comparative examples 1 to 10 is the same as in example 3.

Effect example 1

The same amount of samples of examples 1-5 were applied to the same location on the leg of 10 volunteers, and the observations of the volunteer's experience with concealer and skin feel were collected, with 10 point effect being best, and scoring results as shown in table 4:

TABLE 4 Table 4

Effect example 2

Another 110 female volunteers aged 25-45 years were selected, 10 were selected, and the same amount of samples of example 3 and comparative examples 1-8 were applied daily for 28 days, and after 28 days, the skin change was observed, the best effect was obtained for 10 minutes, and the scoring results are shown in table 5:

TABLE 5

Comparative examples 1, 9 and 10 were unable to form cheese-like shapes due to the lack of cetyl alcohol, acrylic acid (esters) of acrylic acid/C10-30 alkanol acrylate cross-linked polymer and xanthan gum, respectively, and thus the effects of chemical whitening and physical masking could not be fully exerted, and the effects of skin moisturization, glossiness and smoothness were reduced. The effects of moisturizing, glossiness and smoothness of the skin of comparative examples 2-8 were less than those of example 3 due to the lack of the effective components of shea butter, olive butter, tocopheryl acetate, nicotinamide, parsol TX, AQUAXYL and WKPep SAWMPeptides, respectively.

Finally, it should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the scope of the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted equally without departing from the spirit and scope of the technical solution of the present invention.

Claims

1. Body cheese, characterized in that it comprises the following components in weight percentage: 0.5 to 1.5 percent of butter, 1 to 2 percent of olive fruit oil, 0.1 to 0.3 percent of tocopheryl acetate, 1 to 3 percent of nicotinamide, 0.5 to 2 percent of compound composed of titanium dioxide, silica and polydimethylsiloxane, 1 to 3 percent of compound composed of xylitol, xylitol and water, 1 to 3 percent of compound composed of glycerol, water, tripeptide-1, acetyl hexapeptide-8 and pentapeptide-3, 0.6 to 1.8 percent of cetyl alcohol, 0.3 to 0.55 percent of acrylic acid (esters) or C10-30 alkanol acrylate cross-linked polymer, 0.1 to 0.3 percent of xanthan gum, 0.5 to 1.8 percent of compound composed of C20-22 alcohol phosphate, C20-22 alcohol, 0.6 to 6.5 percent of polydimethylsiloxane, 0.5 to 2.5 percent of hydrogenated coco, 4 to 8 percent of mineral oil, 3 to 8 percent of glycerol, 0.05 to 0.2 percent of EDTA disodium, 0.05 to 0.2 percent of p-hydroxy potassium hydroxide, 0.05 to 0.5 percent of octanoic acid, and the balance of glycerol and 1.3 to 2.5 percent of octanoic acid (2.3 percent of octanoic acid).

2. Body cheese according to claim 1, characterized in that it comprises the following components in weight percentage: 0.8% of butter, 1.5% of olive fruit oil, 0.2% of tocopheryl acetate, 2% of nicotinamide, 1% of a complex composed of titanium dioxide, silica and polydimethylsiloxane, 2% of a complex composed of xylitol-based glucoside, anhydroxylitol, xylitol and water, 2% of a complex composed of glycerol, water, tripeptide-1, acetyl hexapeptide-8, pentapeptide-3, 1.2% of cetyl alcohol, 0.43% of acrylic acid/C10-30 alkanol acrylate crosslinked polymer, 0.2% of xanthan gum, 1.5% of a complex composed of C20-22 alcohol phosphate, C20-22 alcohol, 5% of polydimethylsiloxane, 1% of hydrogenated coco oil, 6% of mineral oil, 5% of glycerol, 0.1% of disodium EDTA, 0.6% of p-hydroxyacetophenone, 0.1% of potassium hydroxide, 0.8% of a complex composed of octanoyl hydroxamic acid, glycerol octanoate, 1, 3-propanediol, and the balance of water.

3. A method of preparing body cheese according to any of claims 1-2, comprising the steps of:

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

4. A method of preparing body cheese according to claim 3, wherein the homogenization speed in step (3) is 2600-3000 rpm and the homogenization speed in step (4) is 1300-1700 rpm.