JP2009234971A - Oil-in-water type emulsified cosmetic - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsified cosmetic which has quality excellent in the benefit of tension of skin, stability with the passage of time, and especially the stability with the passage of time in a low temperature even containing a solid oil. <P>SOLUTION: The oil-in-water type emulsified cosmetic includes the following component (a)-(c): (a) a sucrose fatty acid ester having the HLB of 11 or more and 17 or less; (b) a polyglycerol fatty acid ester having the HLB of 12 or more and 15.5 or less; and (c) one sort or two sorts or more solid oils chosen from a fat, wax, and hydrocarbon having the melting point of 60°C or more, wherein the component (c) is 5-70 mass% in the all oily components. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention contains a sucrose fatty acid ester having an HLB of 11 or more and 17 or less, a polyglycerin fatty acid ester having an HLB of 12 or more and 15.5 or less, and a solid oil having a melting point of 60 ° C. or more and selected from fats and oils, waxes and hydrocarbons. The present invention relates to an oil-in-water emulsified cosmetic, and more particularly, to an oil-in-water emulsified cosmetic that is excellent in high elasticity after application of the cosmetic, and further has excellent stability over time, particularly stability over time at low temperatures.

  Human skin loses its elasticity as it ages, and wrinkles and sagging appear. A large number of cosmetics for supplementing moisture to the skin and raising the sagging of the skin are provided for people who have developed such symptoms. In such cosmetics, there is a technique (for example, see Patent Document 1) in which a film forming agent is blended in order to form a thick cosmetic film on the skin for the purpose of imparting a firm feeling. As another method, there is a technique (for example, see Patent Document 2) that blends solid oil to give a firm feeling.

On the other hand, polyhydric alcohol fatty acid esters such as sucrose fatty acid esters and polyglycerin fatty acid esters are used as surfactants such as emulsifiers, solubilizers, and dispersants in various fields such as foods, pharmaceuticals, and cosmetics. . As an emulsifier in an oil-in-water emulsified cosmetic, there is a technique of combining a sucrose fatty acid ester with an ionic surfactant or lecithin (see, for example, Patent Documents 3 and 4). Moreover, there exists a technique (for example, refer patent document 5, 6) which mix | blends a lot of oil and electrolyte stably by using polyglycerol fatty acid ester as an emulsifier. However, these technologies of Patent Documents 3 to 6 are technologies relating to stabilization of an emulsion by combining an emulsifier and stabilization of an emulsion when a large amount of oil, electrolyte, or the like is blended. There is no particular disclosure of the technology to be blended. As a technique for stabilizing solid oil using sucrose fatty acid ester, for example, there is a technique for combining monoglycerin fatty acid ester (see, for example, Patent Document 7).
JP 2000-239139 A Japanese Examined Patent Publication No. 6-62382 JP 2000-126579 A JP-A-2-40321 JP 2001-342126 A JP 2002-234830 A JP 2006-282590 A

However, in the technique of Patent Document 1, stickiness or the like may be felt depending on the amount of the film forming agent to be blended. In the technique of Patent Document 2, when an oil-in-water emulsified cosmetic is used, there may be a problem in stability over time such as aggregation and coalescence of emulsion droplets and crystal precipitation depending on the amount of solid oil. On the other hand, there is a technique using an amphiphilic polymer such as an alkyl-modified carboxyvinyl polymer, but a sticky feeling may occur depending on the blending amount of the amphiphilic polymer. On the other hand, in the technique of Patent Document 6, the sucrose fatty acid ester and monoglycerin fatty acid ester used are both low HLB, and solid oil crystallization may occur depending on the choice of the emulsifier. There may be a problem of stability over time at a low temperature.

That is, with the above techniques, it is difficult to stably blend solid oil while having a high sense of firmness, and in particular, the development of a cosmetic with excellent temporal stability at low temperatures has been a problem.

Therefore, it has been desired to develop an oil-in-water emulsified cosmetic that is excellent in stability with time while containing a large amount of solid oil.

In view of such circumstances, the present inventors have conducted intensive research to overcome the above disadvantages, and as a result, in oil-in-water emulsion cosmetics containing solid oil, specific sucrose fatty acid esters and polyglycerin fatty acid esters are used. By using together, the knowledge that the said subject can be solved was acquired, and it came to complete this invention.

That is, the present invention provides the following components (a) to (c);
(A) Sucrose fatty acid ester having an HLB of 11 to 17 (b) Polyglycerin fatty acid ester having an HLB of 12 to 15.5 (c) A solid oil selected from fats, waxes and hydrocarbons having a melting point of 60 ° C or higher It is related with the oil-in-water type emulsified cosmetics which contain 1 type, or 2 or more types, and a component (c) is 5-70 mass% in a total oil component.

  In addition, the present invention relates to an oil-in-water emulsified cosmetic, wherein the content of the oil component including the component (c) is 40 to 80% by mass.

The oil-in-water emulsified cosmetic of the present invention is excellent in skin elasticity, and has a quality excellent in stability over time, in particular, stability over time at low temperatures, while containing solid oil.

The configuration of the present invention will be described below.
The sucrose fatty acid ester of component (a) used in the present invention is a compound usually used as an emulsifier in cosmetics. In the cosmetics of the present invention, component (c) can be stabilized together with component (b). It is contained for emulsification. Component (a) is obtained by reacting the hydroxyl group of sucrose and the carboxyl group of fatty acid, and there are monoesters, diesters, and those having a higher degree of esterification. In addition, as the fatty acid group to be bonded, any of saturated, unsaturated, linear, and branched ones are present, and the number of carbon atoms of the fatty acid is not particularly limited, but usually one having 12 to 22 carbon atoms. Specific examples include lauric acid, myristic acid, palmitic acid, isopalmitic acid, stearic acid, isostearic acid, oleic acid, and behenic acid.

The component (a) can change the HLB (balance between hydrophilicity and lipophilicity) value by adjusting the degree of esterification and the carbon number of the fatty acid. The HLB of the component (a) used in the present invention is 11 or more and 17 or less, and the carbon number and the degree of esterification of the fatty acid are not particularly limited as long as these conditions are satisfied, and several kinds of mixtures may be used.

Specifically, sucrose laurate (monoester 80% by mass (hereinafter simply referred to as “%”), HLB = 16), sucrose myristic ester (monoester 80%, HLB = 16), sucrose palmitate (monoester 70%, HLB = 15), sucrose stearate (monoester 55%, HLB = 11), sucrose isostearate (monoester 70%, HLB = 15) and the like. As a commercial item, DK ester S-160 (HLB = 15), DK ester S-110 (HLB = 11) (all are Dai-ichi Kogyo Seiyaku Co., Ltd. product), etc. are mentioned. These can be used alone or in combination of two or more.

Although content of the component (a) used by this invention is not specifically limited, 1-8% is preferable and 2-5% is more preferable. When blended in this range, an oil-in-water emulsified cosmetic with no stickiness and excellent stability over time can be obtained.

Component (b) used in the present invention is a compound usually used as an emulsifier in cosmetics, and is contained in the cosmetics of the present invention in order to stably emulsify component (c) together with component (a). It is what is done. The component (b) is a compound in which at least a part of hydroxyl groups of polyglycerol such as diglycerol, triglycerol, tetraglycerol, hexaglycerol, decaglycerol and the like are esterified with a fatty acid. Examples of the fatty acid to be esterified in component (b) include lauric acid, myristic acid, palmitic acid, stearic acid, isostearic acid, oleic acid, behenic acid, linoleic acid, linolenic acid, polyricinoleic acid and the like.

And a component (b) can change HLB (balance of hydrophilic property and lipophilicity) value by adjusting esterification degree, carbon number of fatty acid, polymerization degree of glycerol, and the like. As long as the HLB of the component (b) used in the present invention is 12 or more and 15.5 or less, the carbon number of the fatty acid, the degree of esterification, and the degree of polymerization of glycerin are not limited, and several kinds of mixtures may be used.

Specifically, decaglyceryl monolaurate (HLB = 15.5), decaglyceryl monostearate (HLB = 12), decaglyceryl monoisostearate (HLB = 12), decaglyceryl monooleate (HLB = 12), pentaglyceryl monolaurate (HLB = 15.5), pentaglyceryl monomyristate (HLB = 15.4), pentaglyceryl monooleate (HLB = 14.9), and the like. Examples of commercially available products include Nikkor Degagrin 1-L (HLB = 15.5) (manufactured by Nippon Surfactant Kogyo Co., Ltd.), Sunsoft A-141E (HLB = 12.2) (manufactured by Taiyo Kagaku Co., Ltd.), and the like. It is done. These can be used alone or in combination of two or more.

Although content of the component (b) used by this invention is not specifically limited, 1 to 5% is preferable and 2 to 4% is more preferable. When blended in this range, an oil-in-water emulsified cosmetic with no stickiness and excellent stability over time can be obtained.

In the present invention, the mass ratio of component (a) to component (b) is not particularly limited, but is preferably 1: 4 to 6: 1, more preferably 1: 2 to 3: 1. When used in this range, an oil-in-water emulsified cosmetic with no stickiness and particularly excellent stability over time can be obtained.

  The component (c) used in the present invention is a solid oil selected from fats, waxes and hydrocarbons having a melting point of 60 ° C. or higher, and is contained for the purpose of imparting a firm effect to the skin and stability over time. . When the melting point of the component (c) is lower than 60 ° C., it is necessary to have a melting point of 60 ° C. or higher because sufficient skin elasticity cannot be obtained.

As such, there is no particular limitation as long as the above conditions are satisfied. Specifically, examples of the “oil and fat” include hardened coconut oil, hardened castor oil, palm oil, hardened oil, and owl. Can be mentioned. Examples of the “wax” include beeswax, candelilla wax, carnauba wax, whale wax, montan wax, nukarou, sugar cane wax, palm wax, and the like. Examples of the “hydrocarbon” include ceresin, paraffin, paraffin wax, microcrystalline wax, polyethylene wax and the like, and hydrocarbon is particularly preferable from the viewpoint of imparting firmness to the skin and stability over time. Commercially available products include EPS wax (manufactured by Nippon Natural Products), PERFORMALENE.
655, PERFORMOLENE 500 (manufactured by New Phase Technology), PM-WAXX82 (manufactured by Nikko Rica), OZOKERITE WAX SP-273P (STRAHL)
& PITSCH), Multi Wax W-445 (SONNEBORN), NC-1630 Candelilla Wax (Celarica Noda), Refined Candelilla Wax SR-3, High Melting Point Candelilla Wax FR100, Refined Candelilla Wax MD -21 (manufactured by Nippon Natural Products Co., Ltd.) and the like can be used, and one or more of these can be used.

The component (c) used in the present invention can be made into an oil-in-water emulsified cosmetic excellent in the elasticity effect which is the effect of the present invention by containing 5 to 70% in the total oil component. When the amount is less than 5%, a sufficient tension effect cannot be obtained, and when the amount is more than 70%, solid oil may be precipitated at a low temperature, which is not preferable.

  Although the oily component containing the component (c) used for this invention is not specifically limited, It is preferable to contain 40 to 80%. When the oil component is blended in this range, an oil-in-water emulsified cosmetic with excellent elasticity and the stability over time can be obtained.

  Furthermore, the content of the component (c) used in the present invention is not particularly limited, and can be appropriately determined according to the content of the oil component, but can be contained in approximately 2 to 50%. Furthermore, by containing 5 to 30%, it is possible to obtain an oil-in-water emulsified cosmetic that is excellent in the elasticity effect and also excellent in stability over time.

  The oil-in-water emulsified cosmetic of the present invention includes from low-viscosity liquid oil-in-water emulsified cosmetics to high-viscosity cream-like oil-in-water emulsified cosmetics, and their properties are particularly limited. However, it is preferable to use a creamy oil-in-water emulsified cosmetic for stably containing the component (c) of the present invention and obtaining an effective tension. The cream form in this case is not particularly limited, but, for example, those having a viscosity value at 30 ° C. of 50000 mPa · s or more are particularly preferable.

In the oil-in-water emulsified cosmetic of the present invention, in addition to the above-mentioned essential components, components used in ordinary cosmetics, for example, emulsifiers other than component (a) and component (b), components other than component (c) Effects of the present invention include oily components, polymer substances, aqueous components such as alcohols, glycols, powders, UV absorbers, moisturizers, antioxidants, beauty ingredients, preservatives, perfumes, refreshing agents, pH adjusters, etc. Can be appropriately blended within the range not impairing the above.

The method for producing the oil-in-water emulsified cosmetic of the present invention is not particularly limited, but the following gel emulsification method is preferred. Ingredients (a) and (b) and glycols that are uniformly dissolved by heating are mixed in advance with ingredients (c) and other oily ingredients that are uniformly dissolved by heating. Add to form gel. An oil-in-water emulsified cosmetic is prepared by adding little by little to the gel that has been formed by uniformly dissolving other aqueous components by heating. Next, the prepared oil-in-water emulsified cosmetic is cooled with stirring. When prepared by this method, the effect of the present invention is exhibited most.

The oil-in-water emulsified cosmetic of the present invention is used for skin care cosmetics such as lotions, emulsions, creams, eye creams, cosmetics, massages, packs, hand creams, body creams, lipsticks, lip balms, lip lips. Examples include makeup cosmetics such as bases, eye shadows, face colors, control colors, and makeup bases. As a usage method, a method using a hand or a finger or a prop such as a spatula can be used. Further, the part to be used is not particularly limited to the face, hand, body, etc., but the part that feels the elasticity that is the effect of the present invention is preferably exemplified in the face, particularly in the eyes. Is possible.

EXAMPLES Next, although an Example is given and this invention is further demonstrated, this invention is not limited at all by this.

Invention products 1 to 14 and comparative products 1 to 6: Eye creams Eye creams were prepared by the compositions shown in Tables 1 to 3 and the following production method. Tables 1 to 3 show the results of the evaluation of the skin cream and the stability over time of the resulting eye cream by the following methods.

(Manufacturing method)
A: Components (1) to (11) are dissolved by heating at 70 ° C.
B: Components (12) to (14) are dissolved by heating at 70 ° C.
C: Components (15) to (16) are heated to 70 ° C.
D: Add B to A and mix to form a gel E: Add C to D and emulsify, then cool to room temperature to obtain a cream for the eyes.

(Evaluation method: “Skin elasticity”)
10 cosmetic panel specialists use the creams for the eyes of the examples and comparative examples described above, and for each of the “skin feeling on the skin”, each of them is evaluated according to the following criteria and given a score for each cream. Furthermore, the average score of all panels was determined according to the following criteria.
(Evaluation): (Contents)
5 points: 4 points felt very much: 3 points slightly felt: 2 points normal: 1 point not felt so much: Not felt (average score): (Judgment)
4.0 or higher: ◎
3.5 or more and less than 4.0: ○
2.5 or more and less than 3.5: △
Less than 2.5: ×

(Evaluation method: “Stability over time”)
The sample was allowed to stand for 2 weeks under cyclic storage at −10 to 10 ° C. as a stability acceleration test, and the state change of the sample returned to 25 ° C. was determined according to the following evaluation criteria.
(Judgment): (contents)
◎: No change ○: There is a slight change in the appearance, but there is no problem in usability △: A small amount of crystals are deposited ×: Crystals are deposited and liquid is drained

As is clear from the results of Tables 1 to 3, the cosmetics of the present invention products 1 to 14 can be adjusted to oil-in-water emulsified cosmetics that are excellent in firmness and stability over time. It was.
On the other hand, the comparative product 1 which is HLB6 of sucrose fatty acid ester cannot be emulsified, and the comparative product 2 which is HLB10 of polyglycerin fatty acid ester can be emulsified. There was a problem in stability such as being seen. Moreover, although the comparative product 3 which does not contain a component (b) can emulsify, it had a problem on stability, such as drainage being seen over time. Further, Comparative Product 4 containing no component (a) can be emulsified but has a problem in stability over time. The comparative product 5 that does not contain solid oil is emulsified and has no problem in stability over time, but a sufficient elasticity cannot be obtained, and in the comparative product 6 that contains only solid oil, crystal precipitation occurs over time. There was a problem in stability such as being seen.
From the above results, it is shown that by combining the component (a) and the component (b) in the present invention, the solid oil of the component (c) can be stably emulsified and a cosmetic excellent in stability over time can be obtained. It was done.

Emulsion (component) (%)
1. Glycerin 3.0
2. 1,3-butylene glycol 3.5
3. Sucrose stearate (HLB = 15) 1.0
4). Decaglyceryl monostearate (HLB = 12) 1.0
5. Glyceryl monostearate 0.2
6). Liquid paraffin 9.0
7). Vaseline 1.0
8). Paraffin 3.0
9. Hardened castor oil 1.0
10. Purified water balance 11. Methyl paraoxybenzoate 0.2
12 Carboxyvinyl polymer 0.1
13. Purified water 10.0
14 Ethanol 5.0
15. Perfume

(Manufacturing method)
A: The component (12) is swollen with the component (13) heated to 70 ° C.
B: Components (1) to (5) are dissolved by heating at 70 ° C.
C: Components (6) to (9) are dissolved by heating at 70 ° C.
D: Components (10) to (11) are dissolved by heating at 70 ° C.
E: Add C to B and mix to form a gel F: Add D to E and emulsify, then cool to room temperature.
G: A and components (14) and (15) were added to F to obtain an emulsion.

The emulsion of Example 2 was an emulsion that was excellent in stability over time and had a good feeling of firmness to the skin.

Hand cream (ingredient) (%)
1. Glycerin 9.0
2. 1,3-butylene glycol 8.0
3. Sucrose stearate (HLB = 15) 4.0
4). Decaglyceryl monostearate (HLB = 12) 1.0
5. Glyceryl monostearate 0.5
6). Liquid paraffin 20.0
7). Vaseline 5.0
8). Paraffin 10.0
9. Polyethylene wax 10.0
10. Purified water balance 11. Methyl paraoxybenzoate 0.2
12 Ethanol 5.0
13. Perfume

(Manufacturing method)
A: Components (1) to (5) are dissolved by heating at 70 ° C.
B: Components (6) to (9) are dissolved by heating at 70 ° C.
C: Components (10) to (11) are dissolved by heating at 70 ° C.
D: Add B to A and mix to form a gel E: Add C to D and emulsify, then cool to room temperature.
F: Components (12) and (13) were added to E to obtain a hand cream.

The hand cream of Example 3 was a hand cream having excellent stability over time and a good feeling of firmness to the skin.

Claims (2)

The following components (a) to (c);
(A) Sucrose fatty acid ester having an HLB of 11 to 17 (b) Polyglycerin fatty acid ester having an HLB of 12 to 15.5 (c) A solid oil selected from fats, waxes and hydrocarbons having a melting point of 60 ° C. or higher An oil-in-water emulsified cosmetic comprising one or more kinds, wherein the component (c) is 5 to 70% by mass in the total oil component.   The oil-in-water emulsified cosmetic according to claim 1, wherein the content of the oily component including the component (c) is 40 to 80% by mass.