JP2729304B2 - Oil-in-water emulsion composition - Google Patents

Description

The present invention relates to an oil-in-water emulsified composition, and more particularly, has an excellent emulsified state and stability over time, and has a good feel to use and is used for cosmetics and the like. The present invention relates to an oil-in-water emulsion composition that can be suitably used.

[Conventional technology]

Surfactants are generally used to emulsify water and oil, but in the case of emulsified compositions that come into direct contact with the skin, such as cosmetics, use of highly safe surfactants that do not cause skin irritation Is desired.

Conventionally, most of the surfactants used for such purposes are synthetic products, but in recent years, from the viewpoint of safety, sensory characteristics, palatability, etc., studies using natural products have become active, and for example, A cosmetic using a vegetable protein as an emulsifier has been proposed (JP-A-58-10512).

[Problems to be solved by the invention]

Vegetable proteins have high skin safety, are moisturizing,
Although it has an excellent property of giving an emulsion having a good feel upon use, it has a drawback that the resulting emulsion has a large particle size due to a small emulsifying power, and agglomeration occurs over time, resulting in poor stability.

Further, a method in which a polyhydroxy compound is used in combination with a vegetable protein (JP-A-58-65208), or a method in which a phospholipid and a polyhydric alcohol are used in combination to increase the emulsifying power (JP-A-59-1404). Proposed.

However, when combined with phospholipids and polyhydric alcohols,
Although the emulsion stability is improved, the resulting emulsion has a relatively large particle size and is non-uniform, and the properties of the materials used in combination are taken into consideration, which adversely affects the feeling in use or the expansion of sensory characteristics. It has drawbacks and is not satisfactory.

[Means for solving the problem]

Under such circumstances, the inventor of the present invention has conducted intensive studies to overcome the above-mentioned drawbacks. As a result, if a soybean protein and an anionic surfactant are used in combination, an emulsion having uniformly fine emulsion droplets can be obtained, and This emulsion has good stability over time,
The inventor also found that the feel in use was excellent, and completed the present invention.

That is, the present invention provides an oil-in-water emulsion composition comprising an emulsifier comprising soy protein and an anionic surfactant.

In the present invention, as the soybean protein, for example, defatted soybean obtained from soybean and soybean protein extracted therefrom, and hydrolyzed soybean protein obtained by treating these with acid, alkali or enzyme can be used. Among these, hydrolyzed soybean protein is particularly preferable.For example, a soybean protein solution or a soybean protein solution obtained by dispersing defatted soybeans in water and adjusting the pH, adding a proteolytic enzyme to hydrolyze and then removing insoluble matter, or A powdered product thereof is suitably used. These are preferably incorporated into the emulsified composition in an amount of 0.05 to 5.0% by weight (hereinafter simply indicated as%).

In the present invention, the combined effect of the soybean protein and the surfactant is specific to the anionic surfactant, and as described in Examples below, a cationic surfactant, a nonionic surfactant and an amphoteric surfactant are used. Cannot achieve the combined effect.

As the anionic surfactant, any one can be used as long as it can be used in ordinary cosmetics, but from the viewpoint of skin safety, feeling of use, etc., for example, a C12 to C18 such as sodium N-stearylmethyltaurine. N-long-chain acyltaurine salts; N-acyl-L-glutamate salts having 12 to 18 carbon atoms, such as sodium N-stearoyl-L-glutamate;
C12 to C18 alkyl ether phosphates or polyoxyethylene alkyl ether phosphates such as sodium polyoxyethylene oleyl ether phosphate; and C12 to C18 fatty acid salts such as sodium stearate are preferred. These are preferably incorporated in the emulsion composition in an amount of 0.05 to 1.0%. Further, it is desirable to use the anionic surfactant in an amount of 0.05 times or more the amount of the soybean protein from the viewpoint of solubility.

The oil component is not particularly limited as long as it can be used for ordinary cosmetics. For example, fats and oils, waxes, hydrocarbons, esters, silicones,
Higher fatty acids, higher alcohols and the like can be used. These oils can be used in the emulsified composition in a range of 80% or less depending on the purpose of use, and depending on the blending amount, a translucent gel or milky milky liquid, milky liquid, creamy emulsion composition Can be obtained.

Further, the oil-in-water emulsion composition of the present invention includes components used in ordinary cosmetics, for example, a water-soluble polymer, powder,
Dyes, polyhydric alcohols, ultraviolet absorbers, preservatives, antioxidants, fragrances, ingredients for beautiful skin, other surfactants, and the like can be added as necessary.

The oil-in-water emulsion composition of the present invention can be produced according to a usual method, and the order of addition of soybean protein, anionic surfactant, oil, water and the like is not particularly limited. For example, it is preferable to prepare a soybean protein, an anionic surfactant and water by mixing and dissolving them, and adding an oil while stirring the mixture, or adding the oil while stirring the oil.

〔The invention's effect〕

According to the present invention, the solubility and emulsifying power of soy protein are improved by using an anionic surfactant in combination with soy protein, and the stability with time showing a good emulsified state having uniformly fine emulsified droplets is improved. Provides an excellent oil-in-water emulsion composition. In addition, by blending soy protein in particular, it has an affinity for the skin, can give a moist feeling, and gives a fresh feeling when used, and has an excellent feeling in use. Therefore, the oil-in-water emulsion composition of the present invention can be suitably used for cosmetics and the like.

〔Example〕

Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited to these examples.

Example 1 An emulsified composition having the composition shown in Table 1 was prepared,
The aging stability and the feeling upon use were evaluated.

(Production method) Components (1) to (7) and (13) are mixed and dissolved by heating at 70 ° C. The components (8) to (12) heated to 70 ° C. were added to the mixture, and the mixture was emulsified and cooled to obtain a product.

(Evaluation criteria) Emulsion state ○: good ×: separation, aggregation Stability over time (leave at room temperature for one month) ○: no change △ ~ ×: separation, aggregation Use feeling (moist feeling and freshness) ○: Yes ×; None As is clear from Table 1, the oil-in-water emulsion composition of the present invention uses a soybean protein and an anionic surfactant in combination, so that the emulsified state is good, the feel in use is excellent, and the stability over time is also good. Things. All the emulsified compositions were in the form of emulsion, and the emulsified droplets were also uniform and fine (1-5 μm).

In contrast, when emulsified using only soy protein,
Although the feeling of use was good, the emulsified state and the stability over time were poor, and the feeling of use was poor with only the anionic surfactant. In addition, when a nonionic surfactant other than the anionic surfactant, a cationic surfactant, or an amphoteric surfactant is used, the emulsion coagulates and separates even when used in combination with soybean protein, resulting in a stable emulsion composition. Things were not obtained.

Example 2 Emulsion: (Components) (1) Hydrolyzed soybean protein 0.5 (%) (2) Sodium N-stearoylmethyltaurine 0.1 (3) Preservative 0.1 (4) 1,3-butylene recall 10.0 (5) Purified water Remaining amount (6) Carboxyvinyl polymer 0.1 (7) Sodium hydroxide 0.03 (8) Suwaran 20 (9) Vitamin E acetate 0.1 (10) Jojoba oil 0.5 (Production method) Mix components (1) to (7) and mix Heat and dissolve at ℃. The components (8) to (10) were mixed and dissolved at 70 ° C. in advance with stirring and emulsified by stirring, and then cooled to obtain an emulsion.

The emulsion obtained as described above had a good emulsified state and stability over time, and gave a fresh feel when used.

Example 3 Emulsion: (Components) (1) Hydrolyzed soy protein 1.0 (%) (2) Sodium N-stearoylmethyltaurine 0.2 (3) Preservative 0.1 (4) Propylene glycol 5.0 (5) Purified water Remaining (6) Xanthan gum 0.2 (7) Paraffin sulfate 5.0 (8) Isopropyl myristyl 10.0 (9) Reduced lanolin 1.0 (10) Cholesteryl hydroxystearate 0.5 (11) Sorbitan monooleate 0.2 (Production method) Mix components (7) to (11) Then, after heating and dissolving at 70 ° C., the components (1) to (6) were mixed therein, and the mixture heated and dissolved at 70 ° C. was added with stirring to emulsify. Then, the emulsion was cooled to obtain an emulsion.

The emulsion obtained as described above had a viscous property, had a good emulsified state and stability over time, and gave a smooth growth and a feeling of moistness.

Example 4 Cream: (Components) (1) Hydrolyzed soy protein 2.0 (%) (2) Sodium N-stearoyl-L-glutamate 1.0 (3) Glycerin 10.0 (4) Squalane 5.0 (5) Jojoba oil 2.0 (6) Cetyl palmitate 10.0 (7) Macadamian nuts oil 2.0 (8) Vitamin E acetate 0.2 (9) Arge colloid 0.2 (10) Remaining purified water (Production method) Mix components (1) to (3) and bring to 70 ° C After heating and dissolving, the components (4) to (8) were mixed at 70 ° C., and the mixture obtained by heating and dissolving was added thereto with stirring. Next, component (9)
A mixture obtained by mixing (10) at 70 ° C was added to emulsify and cooled to obtain a cream.

The cream obtained as described above had a feeling of use such as good spreadability and familiarity with the skin during use, and a good emulsified state and stability over time.

Example 5 Cleansing Jiel: (Components) (1) Hydrolyzed soybean protein 5.0 (%) (2) Sodium polyoxyethylene oleyl ether phosphate (6E.O.) 0.5 (3) Preservative 0.1 (4) 1,3 -Butylene glycol 15.0 (5) Remaining purified water (6) Squalene 30.0 (7) Liquid paraffin 30.0 (Production method) Mix components (1) to (5), heat and dissolve at 70 ° C, and add 6) to (7) were mixed, and the mixture heated at 70 ° C was added with stirring to emulsify. Then, it was cooled to obtain a cleansing jewel.

The cleansing jewel obtained as described above exhibits a viscous translucent gel, has good stability over time, and also has a good effect of removing dirt, and does not make the skin feel firm after use. Things.

Example 6 Essence: (Components) (1) Hydrolyzed soybean protein 1.0 (%) (2) Sodium polyoxyethylene oleyl ether phosphate (10E.O.) 0.5 (3) Preservative 0.1 (4) 1,3 -Butylene glycol 15.0 (5) Glycerin 10.0 (6) Remaining purified water (7) Methylcellulose 0.2 (8) Squalane 3.0 (9) Reduced lanolin 3.0 (10) Jojoba oil 3.0 (11) Vitamin E acetate 0.2 (Production method) After mixing 1) to (7) and heating and dissolving at 70 ° C., the components (8) to (11) were mixed and dissolved by heating, and the mixture was emulsified with stirring. Then, it was cooled to obtain a serum.

The serum obtained as described above exhibited a white milky liquid, had good stability over time, and gave a moist feeling after use.

Example 7 Hand cream: (Components) (1) Hydrolyzed soy protein 2.0 (%) (2) Sodium stearate 1.0 (3) Glycerin 10.0 (4) Preservative 0.1 (5) Remaining purified water (6) Squalane 2.0 (7) Beeswax 2.0 (8) Isopropyl myristate 2.0 (9) Liquid paraffin 2.0 (10) Glyceryl monostearate 1.5 (11) Methylphenyl polysiloxane 1.0 (Production method) Mix components (1) to (5), After heating and dissolving at 70 ° C., the components (6) to (11) were mixed with the mixture, and the mixture heated and dissolved at 70 ° C. was added with stirring to emulsify. Then, it was cooled to obtain a hand cream.

The hand cream obtained as described above had a good emulsified state and stability over time, had good spreadability when used, and had an effect of imparting water repellency.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Yoshio Sugaya 48-18 Sakaemachi, Kita-ku, Tokyo Inside the Kobayashi Kose Research Institute Co., Ltd. (72) Inventor Chieko Mizutani 48-18 Sakaemachi, Kita-ku, Tokyo Kobayashi Co., Ltd. Inside the Research Institute (72) Inventor Chiho Motonaga 48-18 Sakaemachi, Kita-ku, Tokyo Inside the Kobayashi Kose Research Institute Co., Ltd. (56) References JP-A-63-79574 (JP, A) JP-A-49-6633 ( JP, B1)

Claims (1)

(57) [Claims] 1. An oil-in-water emulsified composition comprising an emulsifier comprising soy protein and an anionic surfactant.