EP2986276A1 - Composition cosmétique contenant des protéines du lait - Google Patents

Composition cosmétique contenant des protéines du lait

Info

Publication number
EP2986276A1
EP2986276A1 EP13722304.6A EP13722304A EP2986276A1 EP 2986276 A1 EP2986276 A1 EP 2986276A1 EP 13722304 A EP13722304 A EP 13722304A EP 2986276 A1 EP2986276 A1 EP 2986276A1
Authority
EP
European Patent Office
Prior art keywords
cosmetic composition
protein
milk
protein fraction
oil
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP13722304.6A
Other languages
German (de)
English (en)
Inventor
Anke Domaske
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
QMILCH IP GmbH
Original Assignee
QMILCH IP GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by QMILCH IP GmbH filed Critical QMILCH IP GmbH
Publication of EP2986276A1 publication Critical patent/EP2986276A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
    • A61K8/04—Dispersions; Emulsions
    • A61K8/06—Emulsions
    • A61K8/062—Oil-in-water emulsions
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
    • A61K8/0212—Face masks
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin

Definitions

  • composition comprising milk proteins
  • the invention relates to a cosmetic composition, in particular a cosmetic product comprising milk proteins in an oil-water emulsion, and a process for preparing a cosmetic composition, in particular a cosmetic product, from milk protein in an oil-water emulsion.
  • the cosmetic product is for example a skin cream or a face mask.
  • Hydrolyzed milk protein is known as a component of cosmetics. Hydrolyzed milk protein is often added due to the moisturizing effect and as a film former.
  • US Pat. No. 5,607,666 describes cosmetic compositions in powder form which can be rehydrated with water or other aqueous preparations.
  • the oil-in-water emulsions obtained by the addition of water contain as emulsifier and structurizer the combination of a hydrocolloid selected from xanthan gum, carboxymethylcellulose, corn starch and a biopolymer selected from sodium caseinate, casein, soybean protein and soy protein hydrolyzate. It is a dermatological powder which is dehydrated and allows further use in cosmetic products. Casein and polysaccharides are major components.
  • Patent EP 0 349 619 B1 describes a cosmetic containing dairy ingredients in which caseinates and calcium chloride are used, mainly based on shampoos and soap products.
  • US Pat. No. 6,197,319 describes the cosmetic composition of a polysaccharide protein emulsion which can be used as a stabilizer of creams and other cosmetic products. It is also disclosed that different emulsions are mixed together.
  • One of the blends is the PPC blend.
  • the PPC mixture serves as a stabilizer of a silicone oil mixture.
  • Casein can be used as the protein of the PPC mixture.
  • the PPC mixture can be added to other cosmetic products as an ingredient.
  • Casein is a protein fraction from the milk of mammals. Casein is made from skimmed milk which is clotted at around 45 ° C with acids at pH 4.6 (the isoelectric point of casein). Alternatively, Lab coagulation is used. Ingredients are separated or pressed and washed several times. Casein is a mixture of several proteins, the most important of which are generally referred to as aS1, aS2, ß and.
  • Milk proteins contain larger amounts of amino acids, including serine, threonine and tyrosine, methionine and cysteine. These have astringent, refreshing and anti-inflammatory.
  • the invention is therefore based on the object, a cosmetic composition - and a process for its preparation - to provide on the basis of milk proteins, which has a long shelf life and antimicrobial and antioxidant activity.
  • At least one milk-derived protein at temperatures between Room temperature and 140 ° C under mechanical stress plasticized and pressed through a nozzle and filled.
  • the invention is based on the finding that the milk proteins and in particular casein can be plasticized by kneading in the heat and processed in this way. When heated, the raw material is plasticized by heat and mixed by mechanical stress.
  • the plasticizing takes place at temperatures up to a maximum of 80 ° C.
  • the milk protein is preferably casein or lactalbumin.
  • the milk-derived protein can be produced in situ by precipitation from milk.
  • the milk in mixture with rennet, other suitable enzymes or acid introduced directly as a flocculated mixture in the process or the pressed flocculated protein can be used wet.
  • a separately previously obtained, possibly purified, pure or mixed protein, i. a protein fraction from milk are used, e.g. dried as a powder.
  • the cosmetic composition may simultaneously comprise proteins in the form of fresh milk products and dried proteins or only dried proteins.
  • the protein fraction can also be produced by ultrafiltration or by cell cultures.
  • the milk proteins can be modified, for example, with additional salts such as sodium, and potassium in further processing steps, so that a caseinate is formed.
  • the milk protein used according to the invention can be supplied to the process without restriction as quark, cream, yoghurt or caseinate.
  • the milk protein used according to the invention can be mixed with other proteins in a proportion of up to a maximum of 30% by weight, based on the milk protein.
  • other albumins such as ovalbumin and vegetable proteins, in particular lupine protein, soy protein or wheat protein, or gluten come into question.
  • the plasticizer is preferably water, which is used in a proportion of between 3 and 80%, based on the weight of the protein, preferably in an amount of about 5 to 50% by weight.
  • other plasticizers in particular alcohols, polyalcohols, gum arabic, carbohydrates in aqueous solution and in particular aqueous polysaccharide solutions can be used.
  • the moisture content of the protein fraction may need to be considered.
  • plasticizers and associated weight fractions are preferred:
  • Alcohols and polyhydric alcohols are used in proportions by weight of up to about 50% by weight, based on the protein, and glycerol (glycerol) is particularly preferred.
  • glycerol glycerol
  • other polyols z.
  • ethylene glycol can be used.
  • Carbohydrates and polysaccharides are each used in a proportion by weight of preferably between 0.4 and 2% by weight, in each case in 70% strength aqueous solution. Preference is given to starch of various origins, carrageenan, cellulose, in particular carboxycellulose and chitosan.
  • additives and auxiliaries such as lipophilic additives may be provided.
  • the additives and adjuvants should overall not exceed a proportion by weight of at most about 50% by weight, based on the protein.
  • lipophilic additives it is possible to select vegetable oils which readily hydrophobize the protein fraction during plasticizing. There may be a selection of all vegetable oils, but particularly preferred is an admixture up to 50 wt .-% done.
  • waxes can be used, which give the protein fraction additional strength. As waxes are preferred carnauba wax, beeswax, candelilla wax and other naturally derived waxes.
  • an emulsifier is preferred.
  • triglycerides in addition to oils, triglycerides, as well as ester compounds with sugar alcohols and carboxylic acids or fatty acids can be used.
  • Humectants can contribute to the longer shelf life of the cream. Examples without limitation would be glycerin or sorbitol.
  • polyethers known for cosmetic use for example PEG, can be used for the emulsion.
  • crosslinkers calcium salts, for example calcium chloride, dialdehyde starch are preferred.
  • the described protein fraction can be prepared with or without the addition of preservatives.
  • the plasticization is carried out by means of an extruder or mixer, wherein all selected substances are added as premix in the extruder or mixer, or initially only some substances or only the protein are given up and other substances are in the course of extrusion, i. at addition points long added to the screw.
  • the protein is fed as quark or yoghurt via a funnel inlet of the extruder, while the plasticizer and in particular water in a subsequent extrusion stage, the plasticizing zone, is abandoned. Further, it is preferable that all of the dry raw materials are premixed and initially charged while all of the liquid ingredients are admixed downstream thereof. At the exit of the extruder, the extrudate is pressed through a nozzle and filled.
  • the protein fraction is filled after exiting the nozzle. After emerging from the nozzle, this can be filled directly into crucibles.
  • the filling is preferably accompanied by a preservation.
  • the preservation can be done by heat in the glass and the cream, as well as by air exclusion. It is also possible that the filling glasses are usually heated in a water bath until reaching the Einkochtemperatur to sterilize the contents. The remaining air has expanded in the glass during heating and has largely escaped. Upon cooling, this creates a strong negative pressure, so that the lid is pressed by the air pressure firmly on the glass.
  • the water emulsion stabilizes the milk proteins in the formulation and also preserves them without losing their advantageous properties. Rather, the effect of milk proteins is supported by targeted adjuvants.
  • Example 1 Preparation of a milk protein fraction.
  • the quark is added via a metered addition in the ratio 1: 1.
  • the quark is stirred under mechanical stress under the water mixture. It forms a stabilized protein fraction.
  • cosmetic products based on milk proteins are produced in which at least one milk-derived, thermally plasticizable protein is plasticized with a plasticizer such as water or glycerol at temperatures between room temperature and 140 ° C under mechanical stress, pressed through a nozzle and bottled.
  • a plasticizer such as water or glycerol

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Veterinary Medicine (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Birds (AREA)
  • Epidemiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Dermatology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dispersion Chemistry (AREA)
  • Cosmetics (AREA)

Abstract

L'invention concerne une composition cosmétique, en particulier un produit cosmétique, contenant des protéines du lait dans une émulsion d'huile dans l'eau. La composition cosmétique contient au moins une fraction protéique sous la forme d'au moins un produit à base de lait frais, en particulier du yaourt, du fromage blanc, de la crème, de la crème fraîche, et/ou au moins une protéine du lait déshydratée, en particulier en poudre.
EP13722304.6A 2013-04-17 2013-04-17 Composition cosmétique contenant des protéines du lait Withdrawn EP2986276A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2013/057982 WO2014169953A1 (fr) 2013-04-17 2013-04-17 Composition cosmétique contenant des protéines du lait

Publications (1)

Publication Number Publication Date
EP2986276A1 true EP2986276A1 (fr) 2016-02-24

Family

ID=48430668

Family Applications (1)

Application Number Title Priority Date Filing Date
EP13722304.6A Withdrawn EP2986276A1 (fr) 2013-04-17 2013-04-17 Composition cosmétique contenant des protéines du lait

Country Status (2)

Country Link
EP (1) EP2986276A1 (fr)
WO (1) WO2014169953A1 (fr)

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH672597A5 (fr) 1987-12-11 1989-12-15 Rhone Electra S A Geneve
KR960016188B1 (ko) * 1993-04-08 1996-12-06 주식회사 태평양 우유를 함유한 수중유(o/w)형 유제의 안정화 방법 및 그의 조성물
ES2102793T3 (es) 1993-12-22 1997-08-01 Oreal Polvo cosmetico o dermatologico, su procedimiento de preparacion y utilizaciones.
DE19643365C2 (de) * 1996-10-09 1998-08-20 Holger Wohner Protein- und vitaminhaltige Kosmetikzusammensetzung
AU1218500A (en) 1998-10-21 2000-05-08 Revlon Consumer Products Corporation Cosmetic compositions containing polysaccharide/protein complexes
DE102008063843A1 (de) 2008-12-19 2010-06-24 Beiersdorf Ag Stabilisierung von hydrolisiertem Milchprotein durch Citrusöle
DE102010054661A1 (de) * 2010-12-15 2012-06-28 Anke Domaske Verfahren zur Herstellung von Milchproteinfasern und daraus gewonnene Milchproteinfaserprodukte

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2014169953A1 *

Also Published As

Publication number Publication date
WO2014169953A1 (fr) 2014-10-23

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