JP2008106000A - Gel-like composition and cosmetic containing the same gel-like composition - Google Patents
Gel-like composition and cosmetic containing the same gel-like composition Download PDFInfo
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Abstract
Description
本発明は、化粧品等に好適に使用され得るゲル状組成物に関し、詳しくは、指へのトレが良好で使用感もソフトであり、尚且つ温度安定性に優れるゲル状組成物、並びに該ゲル状組成物を含む化粧品等に関するものである。 The present invention relates to a gel-like composition that can be suitably used for cosmetics and the like, and in particular, a gel-like composition that has good finger training, a soft feeling during use, and excellent temperature stability, and the gel The present invention relates to cosmetics including a composition.
従来より、増粘性天然高分子であるキサンタンガムとローカストビーンガムとを併用すると、少量の配合で高い強度と透明度を有するゲル状物質が得られることが知られており（例えば、特許文献１を参照）、ゲル化剤・増粘剤として化粧品をはじめ医薬品、医薬部外品、食品等の分野でよく使用されている。 Conventionally, it is known that when a xanthan gum and locust bean gum, which are thickening natural polymers, are used in combination, a gel-like substance having high strength and transparency can be obtained with a small amount (see, for example, Patent Document 1). ), And is often used as a gelling agent / thickening agent in cosmetics, pharmaceuticals, quasi-drugs, foods and other fields.
しかしながら、キサンタンガムとローカストビーンガムとの併用は、その高いゲル強度が原因となり得られる組成物がゼリー状になりやすい。その結果、使用の際における指へのトレが悪く、適量を取るのが困難となり、また肌に塗布した時の伸びや広がりも悪くなるといった問題点があった。 However, when xanthan gum and locust bean gum are used in combination, the resulting composition tends to be jelly-like due to its high gel strength. As a result, there is a problem that the finger training during use is poor, it is difficult to take an appropriate amount, and the elongation and spread when applied to the skin are also deteriorated.
かかる問題点に対し、例えば特許文献２では、キサンタンガム及び／又はローカストビーンガムに更にペクチンを組合せることによりゲル状化粧料の指へのトレ感の改善を図っているが、本発明者等が実験した結果、かかる技術により得られる効果は必ずしも十分なものではなく、特に指へのトレ感の向上によいとされる組成比においては高温保存性に問題があり、分離しやすいという結果が得られた。
本発明は、かかる問題点に鑑み開発されたものであり、キサンタンガムとローカストビーンガムとの併用により得られるゲル強度と高い透明性を維持しつつ、指へのトレが良好で、ソフトな使用感があり肌への伸びもよく、尚且つ温度安定性に優れるゲル状組成物、並びに該ゲル状組成物を含む化粧品等を提供することを目的とする。 The present invention has been developed in view of such problems, and maintains good gel strength and high transparency obtained by the combined use of xanthan gum and locust bean gum, and has good softness to the fingers. An object of the present invention is to provide a gel-like composition that has good elongation to the skin and is excellent in temperature stability, and a cosmetic containing the gel-like composition.
本発明者等がかかる実情に鑑み鋭意検討した結果、キサンタンガムとローカストビーンガムの併用系に更に特定の増粘性天然高分子を組合せることにより、上記問題点が解決され、使用時における指へのトレが良好でソフトな使用感があり、且つ温度安定性にも優れる化粧品等の提供が可能となることを見出し、本発明を完成するに至った。 As a result of intensive studies by the present inventors in view of such circumstances, the above problems are solved by further combining a specific thickening natural polymer in the combined system of xanthan gum and locust bean gum, The present inventors have found that it is possible to provide cosmetics and the like that have good training, have a soft feeling of use, and are excellent in temperature stability, and have completed the present invention.
すなわち、本発明により、キサンタンガム、ローカストビーンガム、及びカラヤガムを含有することを特徴とするゲル状組成物が提供される。 That is, according to the present invention, there is provided a gel composition comprising xanthan gum, locust bean gum, and karaya gum.
本発明の一態様において、前記キサンタンガム、ローカストビーンガム、及びカラヤガムの配合率は、組成物全質量に対して、各々０．１〜３．０質量％、０．０５〜２．０質量％、０．０５〜３．０質量％である。 In one aspect of the present invention, the mixing ratio of the xanthan gum, locust bean gum, and karaya gum is 0.1 to 3.0% by mass, 0.05 to 2.0% by mass, respectively, with respect to the total mass of the composition. It is 0.05-3.0 mass%.
また、本発明の他の態様において、前記キサンタンガム及びローカストビーンガムの合計配合量と、カラヤガムの配合量との質量比は、１：０．０３〜０．０５：１である。 Moreover, the other aspect of this invention WHEREIN: The mass ratio of the total compounding quantity of the said xanthan gum and locust bean gum and the compounding quantity of karaya gum is 1: 0.03-0.05: 1.
また、本発明の他の態様において、前記キサンタンガム、ローカストビーンガム、及びカラヤガムの配合率の合計は、組成物全質量に対して０．３〜５．０質量％である。 Moreover, the other aspect of this invention WHEREIN: The sum total of the compounding ratio of the said xanthan gum, locust bean gum, and karaya gum is 0.3-5.0 mass% with respect to the composition total mass.
更に、本発明により、前記本発明のゲル状組成物を含む化粧品、医薬品又は医薬部外品が提供される。 Furthermore, the present invention provides cosmetics, pharmaceuticals or quasi drugs containing the gel composition of the present invention.
なお、本発明において「ゲル状」とはゲル化の前段階である増粘状態も含む広い意味において用いられる。 In the present invention, the term “gel” is used in a broad sense including a thickened state that is a stage before gelation.
本発明によりローカストビーンガムとキサンタンガム併用系における利点を生かしつつ問題点が解決された結果、適度なゲル強度を有して指へのトレ感が良好であり、ソフトな使用感を有し、更に温度安定性にも優れた化粧品、医薬品、医薬部外品の提供が可能となった。 As a result of solving the problems while taking advantage of the combined use of locust bean gum and xanthan gum according to the present invention, the gel has an appropriate gel strength and has a good feeling of feeling on the fingers, and has a soft feeling of use. It has become possible to provide cosmetics, pharmaceuticals and quasi drugs with excellent temperature stability.
本発明は、ローカストビーンガム、キサンタンガム、及びカラヤガムを含有するゲル状組成物であり、粘性を付与するために増粘性天然高分子であるローカストビーンガムおよびキサンタンガムの公知の併用系に、更にカラヤガムを組み合わせたことを特徴とする。かかる３成分の併用により、キサンタンガムとローカストビーンガムとの併用により得られるゲル強度と高い透明性を維持しつつ、使用時における指へのトレが良好となり、更にソフトな使用感が得られることが本発明者等により見出された。また、後掲の実施例で実証している通り、本発明のゲル状組成物は高温での保存安定性にも優れる。このような本発明のゲル状組成物は、優れた使用感と保存安定性が求められる化粧品、医薬品及び医薬部外品として好適に利用することができる。 The present invention is a gel composition containing locust bean gum, xanthan gum, and karaya gum, and in addition to the known combined system of locust bean gum and xanthan gum, which are thickening natural polymers for imparting viscosity, karaya gum is further added. It is characterized by combining. By using these three components in combination, while maintaining the gel strength and high transparency obtained by the combination of xanthan gum and locust bean gum, the training on the fingers at the time of use is good, and a softer usability can be obtained. Found by the present inventors. Further, as demonstrated in the examples described later, the gel composition of the present invention is excellent in storage stability at high temperatures. Such a gel composition of the present invention can be suitably used as cosmetics, pharmaceuticals and quasi drugs requiring excellent usability and storage stability.
以下、本発明において用いられる増粘性天然高分子について説明する。
まず、（Ａ）キサンタンガムは、キサントモナス属菌を炭水化物で培養したときに菌体外に産生される鎖状多糖類であり、市販品としては、例えばケルザン（三晶社製）、エコーガム（大日本製薬社製）等を使用することができる。その好適な配合率は、ゲル特性及び指へのトレ感、温度安定性等の観点より、好ましくは組成物全質量に対して０．１〜３．０質量％であり、より好ましくは０．２〜２．０質量％である。配合率が０．１質量％未満では安定したゲルを得ることが困難となり、一方３．０質量％を超えるとソフトな使用感が得にくくなり好ましくない。
Hereinafter, the thickening natural polymer used in the present invention will be described.
First, (A) xanthan gum is a chain polysaccharide that is produced outside the cells when Xanthomonas spp. Are cultured with carbohydrates. Pharmaceutical Co., Ltd.) can be used. The preferred blending ratio is preferably from 0.1 to 3.0% by mass, more preferably from 0.1 to 3.0% by mass with respect to the total mass of the composition, from the viewpoints of gel characteristics, finger feeling, temperature stability and the like. 2 to 2.0% by mass. If the blending ratio is less than 0.1% by mass, it is difficult to obtain a stable gel, while if it exceeds 3.0% by mass, it is difficult to obtain a soft feeling in use.
次に、（Ｂ）ローカストビーンガムは、マメ科植物カロブ樹の種子の胚乳部分等から得られる水溶性の多糖類であり、Ｄ−グルコースとＤ−マンノースを主成分としたものが一般的である。市販品としては、例えばネオソフトＬ−１６（太陽化学社製）、メイプロＬＢＧ（三晶社製）等を使用することができる。その好適な配合率は、ゲル特性及び指へのトレ感、温度安定性等の観点より、好ましくは組成物全質量に対して０．０５〜２．０質量％であり、より好ましくは０．１〜１．０質量％である。ソフトな使用感を得る上で配合率が０．０５質量％以上であることが好ましく、一方２．０質量％を超えると安定したゲルを得ることが困難となり好ましくない。 Next, (B) locust bean gum is a water-soluble polysaccharide obtained from the endosperm portion of the seed of the legume plant carob tree, and is generally composed mainly of D-glucose and D-mannose. is there. As a commercially available product, for example, Neosoft L-16 (manufactured by Taiyo Kagaku Co., Ltd.), Meipro LBG (manufactured by Sanki Co., Ltd.) or the like can be used. The preferred blending ratio is preferably 0.05 to 2.0% by mass, more preferably 0.00%, based on the total mass of the composition, from the viewpoints of gel characteristics, finger feeling, temperature stability, and the like. 1 to 1.0% by mass. In order to obtain a soft feeling of use, the blending ratio is preferably 0.05% by mass or more. On the other hand, if it exceeds 2.0% by mass, it is difficult to obtain a stable gel.
そして、（Ｃ）カラヤガムは、カラヤの幹から得られる水溶性高分子である。市販品としては、例えば、カラヤガムＡ粉末（五協産業社製）等を使用することができる。その好適な配合率は、ゲル特性及び指へのトレ感、温度安定性等の観点より、好ましくは組成物全質量に対して０．０５〜３．０質量％であり、より好ましくは０．１〜２．０質量％である。 And (C) Karaya gum is a water-soluble polymer obtained from the trunk of Karaya. As a commercial item, Karaya gum A powder (made by Gokyo Sangyo Co., Ltd.) etc. can be used, for example. The suitable blending ratio is preferably 0.05 to 3.0% by mass with respect to the total mass of the composition, more preferably from the viewpoint of gel characteristics, finger feeling, temperature stability, and the like. 1 to 2.0% by mass.
更に、本発明において、（Ａ）キサンタンガム及び（Ｂ）ローカストビーンガムの合計配合量と、（Ｃ）カラヤガムの配合量との質量比、すなわち（Ａ）＋（Ｂ）：（Ｃ）は、１：０．０３〜０．０５：１であることが好ましい。上述したように、本発明は、キサンタンガム及びローカストビーンガムの併用系に更にカラヤガムを組合せて使用したことにより、キサンタンガム及びローカストビーンガムの併用による利点を維持しつつ、高いゲル強度による指へのトレ感の問題点を改善したことを特徴とするものであるところ、３成分に関する質量比（Ａ）＋（Ｂ）：（Ｃ）を上記範囲とすることにより、指へのトレが一層良好となると共に高温安定性の観点からも好ましいことが本発明者等により見出された。 Furthermore, in the present invention, the mass ratio of the total amount of (A) xanthan gum and (B) locust bean gum and the amount of (C) Karaya gum, that is, (A) + (B) :( C) is 1 : It is preferable that it is 0.03-0.05: 1. As described above, the present invention uses a combination of xanthan gum and locust bean gum in combination with karaya gum, thereby maintaining the advantages of the combined use of xanthan gum and locust bean gum while maintaining a high gel strength finger training. It is characterized by improving the problem of feeling. When the mass ratio (A) + (B) :( C) for the three components is in the above range, the finger training is further improved. In addition, the present inventors have found that this is preferable from the viewpoint of high-temperature stability.
また、本発明において、（Ａ）キサンタンガム、（Ｂ）ローカストビーンガム、及び（Ｃ）カラヤガムの配合率の合計は、ゲル特性及び指へのトレ感、温度安定性等の観点より、組成物全質量に対して０．３〜５．０質量％であることが好ましい。 Moreover, in this invention, the sum total of the compounding ratio of (A) xanthan gum, (B) locust bean gum, and (C) karaya gum is the total composition from the viewpoints of gel characteristics, finger feeling, temperature stability, etc. It is preferable that it is 0.3-5.0 mass% with respect to mass.
本発明のゲル状組成物は、上記水溶性天然高分子成分（Ａ）、（Ｂ）及び（Ｃ）に加え、安定性を損なわない範囲において更に公知の増粘性合成高分子を用いることも可能である。また、本発明のゲル状組成物は化粧品、医薬品、医薬部外品等に用いられ、通常化粧品や医薬品等の分野で配合され得る他の成分をその用途に応じ本発明の効果が損なわれない範囲で配合して用いることができる。更に、形態や剤型は特に限定されるものではなく、例えば化粧品においては化粧水、乳液、クリーム、パック等に利用することができる。 In the gel composition of the present invention, in addition to the water-soluble natural polymer components (A), (B) and (C), it is also possible to use a known thickening synthetic polymer as long as the stability is not impaired. It is. The gel composition of the present invention is used in cosmetics, pharmaceuticals, quasi drugs, etc., and other components that can be usually blended in the field of cosmetics, pharmaceuticals, etc., do not impair the effects of the present invention depending on the application. It can mix | blend and use in the range. Furthermore, the form and dosage form are not particularly limited. For example, in cosmetics, it can be used for lotions, emulsions, creams, packs and the like.
以下、本発明を実施例により詳細に説明するが、本発明の技術的範囲がこれらに限定されるものではない。なお、以下に示す組成物の配合率はすべて質量％である。 EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, the technical scope of this invention is not limited to these. In addition, all the compounding ratios of the composition shown below are the mass%.
（実施例１〜４及び比較例１〜６）
表１に示す組成を有するゲル状組成物を下記手順に従い製造し、これらについて指へのトレ、使用感及び高温での保存安定性について評価した。結果を表１に併せて示す。
(Examples 1-4 and Comparative Examples 1-6)
Gel-like compositions having the compositions shown in Table 1 were produced according to the following procedures, and these were evaluated for finger training, feeling of use, and storage stability at high temperatures. The results are also shown in Table 1.
（製法）
１．実施例１〜３及び比較例１〜４
表１に示す配合率において全成分を加熱溶解後、冷却することによりゲル状組成物を得た。
(Manufacturing method)
1. Examples 1-3 and Comparative Examples 1-4
In the compounding ratio shown in Table 1, all components were heated and dissolved, and then cooled to obtain a gel composition.
２．比較例５及び６
表１に示す配合率において、
(i) 成分（１）、（２）、（４）及び（６）を（７）で湿潤させた。
2. Comparative Examples 5 and 6
In the compounding ratio shown in Table 1,
(i) Components (1), (2), (4) and (6) were wetted with (7).
(ii) (i)で得られた混合物に（８）を加えて加熱溶解後、冷却した。 (ii) (8) was added to the mixture obtained in (i), dissolved by heating and then cooled.
(iii) (ii)で得られた混合物に（５）を加えてホモミキサーにかけ、ゲル状組成物を得た。 (iii) (5) was added to the mixture obtained in (ii) and applied to a homomixer to obtain a gel composition.
（評価方法）
［指へのトレ、ソフトな使用感］（製造1日後）
非常に良好：◎
良好 ：○
やや不良 ：△
不良 ：×
［高温での保存安定性］
１ヶ月間５０℃で放置した後の保存安定性を、目視と指へのトレについて判断した。指へのトレについては上記と同様の評価方法に従い、目視については下記の評価方法に従い行った。
(Evaluation methods)
[Train on fingers, soft feeling] (1 day after production)
Very good: ◎
Good: ○
Slightly bad: △
Defect: ×
[Storage stability at high temperature]
The storage stability after leaving at 50 ° C. for 1 month was judged by visual observation and training on the finger. The finger evaluation was performed according to the same evaluation method as described above, and the visual inspection was performed according to the following evaluation method.
良好 ：○
粘度が変化（低下又は上昇）：△
分離 ：×
Change in viscosity (decrease or increase): △
Separation: ×
表１より、本発明のゲル状組成物は、指へのトレが良好で、ソフトな使用感を有し、更に高温での保存安定性にも優れることがわかった。 From Table 1, it was found that the gel-like composition of the present invention had good torsion on the finger, had a soft feeling of use, and was excellent in storage stability at high temperatures.
Claims (5)
（Ａ）キサンタンガム ０．１〜３．０質量％
（Ｂ）ローカストビーンガム ０．０５〜２．０質量％
（Ｃ）カラヤガム ０．０５〜３．０質量％。 The gel composition according to claim 1, wherein the blending ratio of (A) xanthan gum, (B) locust bean gum, and (C) karaya gum is within the following range with respect to the total mass of the composition:
(A) Xanthan gum 0.1-3.0% by mass
(B) Locust bean gum 0.05-2.0 mass%
(C) Karaya gum 0.05-3.0 mass%.
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| JP2008106000A true JP2008106000A (en) | 2008-05-08 |
| JP5610661B2 JP5610661B2 (en) | 2014-10-22 |
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| CN105456042A (en) * | 2015-12-14 | 2016-04-06 | 诺斯贝尔化妆品股份有限公司 | Compound gel |
| JP7481491B2 (en) | 2020-05-19 | 2024-05-10 | ザ プロクター アンド ギャンブル カンパニー | Method for Producing a Freshening Composition Comprising Particles Suspended in a Structured Aqueous Composition - Patent application |
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| JP7481491B2 (en) | 2020-05-19 | 2024-05-10 | ザ プロクター アンド ギャンブル カンパニー | Method for Producing a Freshening Composition Comprising Particles Suspended in a Structured Aqueous Composition - Patent application |
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