JPH075451B2 - Cosmetics - Google Patents

Description

TECHNICAL FIELD The present invention relates to a cosmetic composition containing castor oil that is substantially odorless and has improved fluidity and other qualities. For more details,
The present invention relates to a castor oil-containing cosmetic composition which is substantially free of odorous components derived from castor oil and is excellent in taste, spread, smoothness, and feel on the skin.

(Prior Art) Conventionally, castor oil has been widely used as a raw material for cosmetics, but it has a peculiar odor and astringent taste, and is oxidized with the passage of time.
It has the disadvantage of causing hydrolysis and producing an unpleasant odor.

Therefore, even in cosmetics containing a large amount of castor oil, such as lipstick, sticky blusher, and hairdressing, a relatively large amount of expensive fragrance must be used in order to mask the unpleasant odor peculiar to castor oil. It was

Furthermore, castor oil has 90% of the constituent fatty acids occupied by ricinoleic acid, which is an unsaturated fatty acid, and has a specific viscosity that is higher than ordinary vegetable fats and oils, giving a heavy greasy feel to the skin. There is.

(Problems to be Solved by the Invention) The applicant of the present invention firstly overcomes the technical problem in terms of the quality of castor oil itself as described above, and uses castor oil of improved quality as a cosmetic base. We proposed a blended cosmetic (Japanese Patent Application No. 59-197837).

In the earlier-filed invention relating to the application of the same applicant, in the aerobic condition, which belongs to yeasts and uses castor oil as a substrate, γ
-Processing castor oil with a strain belonging to the genus Saccharomyces, Hansenula, Candida or Pichia, which has the ability to produce decalactone, and separating the processed castor oil There has been proposed a cosmetic in which castor oil with improved quality obtained by collecting is mixed with a cosmetic base material. And, in this prior invention proposal, an example of culturing the castor oil under aerobic conditions is shown, but the culturing under anaerobic conditions is not mentioned.

The processed castor oil blended in the cosmetics proposed in this earlier application has almost completely removed the unpleasant odor peculiar to castor oil, and is imparted with a desirable milk-like aroma due to γ-decalactone produced during processing. . The castor oil is also improved in terms of rheological properties and presents an extremely slippery, dry skin feel without the sticky feel typical of castor oil.

Therefore, according to the proposal of the prior application, a cosmetic excellent in touch, taste, spread, smoothness, odor (aroma), etc. to the skin is provided. However, in this case, the milk-like aroma of the modified castor oil may sometimes be a difficulty in blending, and there is a disadvantage in that the blendable cosmetics are limited. There is a new technical problem in which improvement in this respect is desired.

The present inventors have conducted intensive studies to improve the above-mentioned drawbacks, and as a result, castor oil obtained by performing a specific treatment described below has no unpleasant odor peculiar to castor oil and has the above-mentioned preferable flow characteristics. In addition to the above,
Based on such findings, it was found that it is substantially odorless and contains substantially no odorous components such as decalactone that may cause restrictions on use, and that its suitability as a cosmetic raw material is significantly improved. Thus, the present invention has been completed.

The object of the present invention is that the castor oil blended is substantially odorless, there is no restriction on the use based on the odorous components of the castor oil, and the castor oil blend is excellent in taste, elongation, smoothness, feel on the skin, etc. To provide cosmetics.

(Means for Solving Problems) According to the study by the present inventors, the above-mentioned new technical problem which the above-mentioned prior application proposal does not mention at all is anaerobic in that the prior application proposal lacks concrete disclosure. It has been discovered that culturing under sexual conditions is advantageously overcome and the above objectives can be achieved. That is, the present invention, belonging to yeasts and having the ability to produce γ-decalactone under castor oil as a substrate under aerobic conditions Saccharomyces (Saccharomyces) genus, Hansenula (Hansenula), Candida or Pichia ( Pichia) is a cosmetic composition characterized by containing castor oil treated under anaerobic conditions with a strain belonging to the genus Pichia.

Examples of the raw castor oil for preparing the modified castor oil to be mixed with the cosmetic of the present invention include castor oil, refined castor oil, and deodorized castor oil described in Japanese Agriculture and Forestry Standard, vegetable oils and fats, as well as the 10th item. Castor oil described in the revised Japanese Pharmacopoeia, namely castor oil [Rici-nus communis Linne (Suphorbiacea
Examples thereof include fatty oils obtained by pressing the seeds of e)].

Also used in the present invention, belonging to yeasts and Saccharomyces genus Saccharomyces having the ability to produce γ-decalactone under aerobic conditions using castor oil as a substrate,
Hansenula, Candida
Examples of strains belonging to the genus or Pichia include:
For example, commercially available baker's yeast belonging to the genus Saccharomyces or
Sacchar-omyces cerevisiae AHU 3034, AHU 3033,
AHU3057, AHU3039 (above Hokkaido University partial agricultural transfer),
Saccharo-myces cerevisae RIB6001, RIB6002, RI
B6004, RIB6600, RIB6601, RIB6852 (above the National Tax Agency brewing laboratory distribution bacteria), Saccharomyces che-valieri IF
O0210, Pichia farinosa IFO0459 belonging to the genus Pichia, Candida utilis IFO0626 belonging to the genus Kyandeida (above, foundation, fermentation research institute bacteria), belonging to the genus Hansenula
Hansenula anomala OUT6316 (Osaka University partial engineering transfer)
Known freely-distributed bacteria such as

Illustrating a preferred embodiment of the processing method for preparing the modified castor oil used in the present invention, yeasts such as those exemplified above, for example, baker's yeast belonging to Saccharomyces cerevisiae, can be used, for example, at a pH of about 4 to about 7. Inorganic salt medium or
Inoculate into a natural medium such as potato dextrose medium,
The pre-culture is performed under conditions of shaking or stirring for about 12 hours to about 72 hours at a temperature of from about 50 ° C to about 50 ° C, preferably from about 20 ° C to about 40 ° C. Next, about 0.1 to about 10 parts of castor oil is added to 1 part by weight of the obtained culture solution.
Add about 5 parts by weight, under anaerobic conditions, for example, 10 ℃ ~ 50
Culturing treatment is carried out at 0 ° C, preferably 20 ° C to 40 ° C for 0.1 hours to 10 hours under static or shaking or stirring conditions.

Specific examples of such anaerobic culture conditions include, for example, degassing the inside of the culture vessel and performing culture treatment under vacuum or reduced pressure conditions, or after degassing the inside of the vessel, the upper space is nitrogen gas, carbon dioxide gas and helium gas. An anaerobic condition such as a method of substituting with an inert gas such as, or a culture treatment while blowing the inert gas into the culture container can be exemplified.

Further, in addition to the above examples, any system can be adopted as long as it can be cultured under substantially anoxic conditions, but it is preferable to culture under an inert gas atmosphere containing substantially no oxygen. In particular, it is preferable to carry out the culture treatment in the presence of the introduction of an inert gas. Alternatively, the yeast pre-culture step in the above embodiment is omitted, dry yeast or compressed yeast is added to the mixture of the medium and castor oil and mixed, and after homogenization, by the same conditions as above, under anaerobic conditions. It is also possible to perform stationary culture, shaking, or stirring culture treatment.

Further, during the culture treatment as described above, an emulsifier such as a surfactant can be added, if desired.

Then, from the above-mentioned culture treatment liquid, castor oil is separated by an appropriate separation means such as decantation and centrifugation, and if desired, further washed with saturated saline, ion-exchanged water, etc., and the separated castor oil is dried with mirabilite and silica gel. By adding an optional dehydrating agent such as powdered paper or the like, or by using an appropriate means such as vacuum drying, it is substantially odorless, has good storage stability, and significantly improves quality. The castor oil used in the present invention can be obtained.

The modified castor oil obtained as described above is used for many skin cosmetics such as lipsticks (lipsticks), skin creams, lip creams, skin lotions, hair creams, hair lotions, pomades, tics, and makeups. It can be applied to cosmetics such as makeup cosmetics and hair cosmetics in the same manner as conventional conventional castor oil. The amount used (blending amount) varies depending on the type of cosmetic, but is usually within the range of 0.1 to 90% by weight, preferably 1 to 70% by weight, based on the total weight of the prescription components of the cosmetic.

In the preparation of cosmetics, for example, the modified castor oil and other oily substances for cosmetics are homogeneously mixed (melted) as described in Examples below, or the modified castor oil is added to the cosmetics. It is applied in the same manner as ordinary castor oil, such as addition and blending in a base.

Specific examples of production of the modified castor oil used in the present invention and examples of the cosmetic of the present invention containing the modified castor oil will be given below, but the present invention is not limited thereto. Absent.

Production Example 1 In a 500 ml Sakaguchi flask, 100 g of sterilized physiological saline, 100 g of commercial castor oil and Saccharomyces cerevisiae (Saccha
commercial baker's yeast belonging to romyces cerevisiae)
(Yeast, manufactured by Oriental Yeast Co., Ltd.) 5 g was added, and then the inside of the flask was degassed and replaced with nitrogen gas. Then, shaking culture was performed at 30 ° C. under the condition of 120 reciprocations / minute for 2.5 hours. After the culturing, the oil layer was collected, washed with water, dehydrated with sodium sulfate, and filtered to obtain 92 g of modified castor oil.

Comparative Production Example 1. 100 g of the same sterilized physiological saline as used in Production Example 1, 100 g of commercially available castor oil and 10 g of commercially available baker's yeast (Nitto-Yeast, Oriental Yeast) were added to a Sakaguchi flask having a capacity of 500 ml, and then at 30 ° C. After shaking at 120 reciprocations / min for 48 hours to perform aerobic culture, the same post-treatment as in Production Example 1 was performed to obtain 90 g of modified castor oil (Comparative Production Example 1).

[Aroma substance analysis]

Headspace gas analysis was performed on the two types of modified castor oil obtained in Production Example 1 and Comparative Production Example 1 and untreated castor oil as a control.

[Analysis method]

30 g of castor oil was placed in a flask equipped with a TENAX-GC adsorption tube, and nitrogen gas (60 ml / min) was blown into this for 60 minutes to expel the aroma components and collect them in the TENAX-GC adsorption tube. Next, the adsorption tube was heated to 200 ° C. to desorb the aroma component and trap it with liquid nitrogen. Hitachi 163 gas chromatograph (detector FID, glass column 0.25 mm (ID))
The analysis was carried out using a coating agent of PEG20M (× 50 m). The results are shown in Fig. 1.

In FIG. 1, (1) is a glass chromatogram of untreated commercial castor oil, and (2) is the modified castor oil obtained in Comparative Production Example 1 (aerobic culture) described above (3 4) is a similar gas chromatogram of the modified castor oil used in the present invention obtained in Production Example 1 (anaerobic culture). Then, in the figure, the numbers attached to the respective peaks are 1.pentanal, 2.hexanal, 3.n-heptanol, 4.n-octanal, 5.n-nonanal, 6.n-undecanal and 7. It shows γ-decalactone.

In FIG. 1 above, (1) shows that the gas chromatogram of unprocessed commercial castor oil and the gas chromatogram of (2) the modified castor oil obtained by aerobic culture are compared, In oil, absorption peak 3 due to the off-flavor component n-heptanal is reduced but still observed and γ-decalactone (peak 7) is formed. On the other hand, in the modified castor oil obtained in (3) anaerobic culture, the absorption peak 3 due to the off-flavor component n-heptanal
Is substantially disappeared and peak 7 showing the formation of γ-decalactone is not observed, and it is understood that a modified castor oil which is clearly different from that obtained by aerobic culture is obtained. A more detailed analysis is given below.

〔result of analysis〕

Untreated castor oil: The proportion of C _{5 to} C ₉ lower-to-medium aliphatic aldehydes to the total aroma components (total peak area on the gas chromatogram) reached about 70%, and 90% or more thereof was n. -It was heptanal. On the other hand, as a result of a sensory test conducted in combination with gas chromatography, it was confirmed that this n-heptanal was the main causative substance of the unpleasant odor peculiar to castor oil.

Modified castor oil of Comparative Production Example 1: Lower to intermediate aliphatic aldehydes were not detected, but a slight amount of γ-decalactone was found to be formed, and a milky aroma was also confirmed by a sensory test.

Modified castor oil of Production Example 1: Neither low-to-medium aliphatic aldehyde nor γ-decalactone was detected, and it was confirmed by sensory test that it was substantially odorless.

The characteristic values of the untreated castor oil, the modified castor oil of Comparative Production Example 1 and the modified castor oil of Production Example 1 are shown in Table 1.

Production Example 2 Instead of 100 g of physiological saline in Production Example 1, (NH ₄ ) _{2
HPO 4 2%, K 2 HPO} 4 0.2%, by MgSO ₄ · 7H ₂ O0.03% and all other using mineral salts medium 100g identical conditions pH7.0 consisting of 0.2% yeast extract, in Production Example 1 100 g of the same castor oil as used was cultivated to obtain 95 g of odorless castor oil with improved quality.

When the obtained modified castor oil was analyzed by gas chromatography using the same method as in Production Example 1, aroma components such as aliphatic aldehydes and γ-decalactone were not detected.

Production Example 3 In a 500 ml Sakaguchi flask, 2% glucose and peptone
0.5%, 0.2% yeast extract, KH ₂ PO ₄ 0.1% and MgSO ₄ · 7H ₂
Take 50 ml of inorganic salt medium adjusted to pH 5.7 consisting of O 0.05% and add it to Saccharomyces cerevisiae.
cerevisiae) AHU3034 preculture liquid was inoculated at 2% and cultured at 30 ° C for 24 hours. Then, 50 g of the same commercial castor oil as used in Production Example 1 was added to this culture solution, the inside of the flask was degassed, and the atmosphere was replaced with nitrogen gas three times, and nitrogen gas was sealed therein.
After culturing with shaking at 120 ° C./min. For 2 hours with shaking, the culture treatment was followed by the same post treatment as in Production Example 1 to obtain 45 g of castor oil having an odorless and improved feel.

When the obtained modified castor oil was analyzed by gas chromatography in the same manner as in Production Example 1, aroma components such as aliphatic aldehyde and γ-decalactone were not detected.

Production Example 4 200 g of sterile physiological saline 1 and commercially available baker's yeast (knit-yeast, manufactured by Oriental Yeast) in a mini jar with a capacity of 2
Was added and dispersed, and then 1 kg of the same commercial castor oil used in Production Example 1 was added and sealed, nitrogen gas was blown from the ventilation hole to replace the air in the jar with nitrogen, and then the mixture was stirred at 600 rpm while blowing nitrogen gas. Then, the cells were cultured at 30 ° C. for 1 hour. After the treatment, the oil phase is separated and washed with ion-exchanged water, and powdered paper is added to the obtained oil phase and passed.
Then, it was dehydrated under reduced pressure at 100 mmHg and 80 ° C. to obtain 955 g of castor oil having an odorless and improved feel. When the obtained castor oil was subjected to aroma analysis in the same manner as in Production Example 1, aroma components such as lower to middle aliphatic aldehydes and γ-decalactone could not be detected.

Production Example 5 Saccharomyce of Production Example 3
Saccharomyces cerevisiae RIB6001 was used in place of S. cerevisiae) AHU3034, and 45 g of castor oil with odorless and improved skin feel was obtained in the same manner as in Production Example 3. Production Example 1 of the Castor Oil Obtained
When the aroma components were analyzed in the same manner as in, no aroma components such as lower to middle aliphatic aldehydes and γ-decalactone were detected.

Production Example 6 Saccharomyce of Production Example 3
Saccharomyces cerevisiae RIB6852 was used in place of S. cerevisiae) AHU3034, and 46 g of castor oil having an odorless and improved feel was obtained in the same manner as in Production Example 3. Production Example 1 of the Castor Oil Obtained
When the odor analysis was carried out in the same manner as above, no fragrance components such as lower to middle aliphatic aldehydes and γ-decalactone were detected.

Production Example 7 Saccharomyce of Production Example 3
Saccharomyces cerevisiae RIB6601 was used in place of S. cerevisiae) AHU3034 to obtain 44 g of odorless and improved castor oil in the same manner as in Production Example 3. Aroma components were collected from the obtained castor oil by the same method as in Production Example 1 and analyzed by gas chromatography. As a result, lower to intermediate aliphatic aldehydes,
Aroma components such as γ-decalactone were not detected.

Production Examples 8, 9, 10 Saccharomyce of Production Example 3 (Saccharomyce
s cerevisiae) Candida utilis IFO instead of AHU3034
0626 (Production Example 8), Pichia farinosa IFO 0459 (Production Example 9), or Hansenula anomala OUT 6316 (Production Example)
Modified castor oils (44 g, 46 g and 42 g) were obtained in the same manner as in Production Example 3 except that 10) was used. The modified castor oils obtained here all had the unpleasant odor characteristic of castor oil removed, and also had a good feel on the skin.

Further, as a result of analyzing the headspace gas of each modified castor oil by the same method as in Production Example 1, aroma components such as aliphatic lower to intermediate aldehydes and γ-decalactone were not detected from any modified castor oil. It was

Example 1 The component A was heated to 90 ° C., melted and uniformly mixed. The component B was uniformly mixed, added to the above oil base (component A), mixed and stirred, and then thoroughly kneaded with a roller. This kneaded product was again heated and melted at 90 ° C., uniformly mixed and stirred, and then filled in a mold and cooled and solidified to obtain a lipstick.

Comparative Example 1 A lipstick was obtained in the same manner as in Example 1 except that the modified castor oil obtained in Production Example 1 was replaced with the commercial castor oil used as the raw material in Production Example 1.

Comparative Example 2 Instead of the modified castor oil obtained in Production Example 1, Comparative Production Example 1
Example 1 except that the modified castor oil obtained in 1 is used.
I got a lipstick in the same way.

The practical tests (sensory tests) of the lipsticks of Example 1 and Comparative Examples 1 and 2 were carried out by 50 women, and the results were obtained from the evaluation method described below (evaluation criteria of 5 points maximum and 1 point minimum). The sensory evaluation points (average score of 50 persons) are as shown in Table 2.

Compared to Comparative Example 1, Comparative Example 2 is a lipstick excellent in taste, spreadability, smoothness and feel, but has a unique fragrance, and its odor is always noticeable after use. was there.

Example 1 was much superior to Comparative Example 1 in taste, elongation, smoothness and feel, and had an advantage that it had almost no odor compared to Comparative Example 2, and was provided with desirable taste characteristics as a lipstick. It was confirmed that the lipstick was excellent.

[Practical (sensory) test of cosmetics and evaluation method]

Regarding taste, spread, smoothness, or feel, 5 points are good, 3 points are normal, and 1 is bad.
Regarding the odor, the person who answered that there was no smell was 5 points, the person who answered that it was normal was 3 points, and the person who answered that there was a smell was 1 point.

The average value of 50 panelists was used as the sensory evaluation score. (The same shall apply hereinafter.) In order to examine the daily stability of the lipsticks of Example 1 and Comparative Examples 1 and 2, the samples left in a constant temperature bath at 50 ° C for 1 month and then at room temperature for 1 day were stored in a cool dark place for 1 month. When a practical (sensory) test was conducted using the product (which was left at room temperature for 1 day before the test) as a control, the results shown in Table 3 were obtained.

As is clear from the results of Table 3, Example 1 is stable in terms of aging stability, with no odor returning.

Example 2 A lipstick was prepared in the same manner as in Example 1 except that the modified castor oil obtained in Production Example 2 was used instead of the modified castor oil in Production Example 1.

In the sensory test, the obtained lipstick had an odor of 4.7 points and a taste of 4.2.
The quality was extremely good, showing high evaluation points of 4.0 points, elongation 4.0 points, smoothness 4.1 points and feel 4.1 points.

Example 3 A lipstick was prepared in the same manner as in Example 1 except that the modified castor oil obtained in Production Example 3 was used instead of the modified castor oil in Production Example 1.

In the sensory test, the obtained lipstick had an odor of 4.5 and a taste.
The product was of good quality, showing 4.1 points, elongation 4.0 points, smoothness 4.1 points and feel 4.0 points.

With respect to the modified castor oils obtained in Production Examples 4 to 6, lipsticks were prepared in the same manner as in Example 3 above, and a sensory test thereof was conducted. The same high evaluation score was shown.

Example 4 Component A was uniformly mixed and dissolved at 80 ° C. Separately B component 80
Mix and dissolve uniformly at ℃, while stirring with a homomixer, add the mixed and dissolved component A to this, stir evenly with a homomixer for 5 minutes to emulsify, and cool to 30 ℃ to obtain a skin cream. It was

Comparative Example 3 A skin cream was obtained in the same manner as in Example 4 except that the modified castor oil obtained in Production Example 1 was replaced with the commercial castor oil used as the raw material in Production Example 1.

Comparative Example 4 Instead of the modified castor oil obtained in Production Example 1, Comparative Production Example 1
A skin cream was obtained in the same manner as in Example 4 except that the modified castor oil obtained in 1 above was used.

Table 4 shows the results of a practical test (sensory test) conducted on 50 skin women of the skin creams of Example 4 and Comparative Examples 3 and 4.

The cream of Comparative Example 4 is superior to the cream of Comparative Example 3 in terms of spreadability, smoothness, feel, etc., but has a unique scent with respect to odor, and there is a drawback that the odor is worrisome during use. It was

On the other hand, Example 4 was a very preferable skin cream which was excellent in elongation, smoothness and feel, had no odor during and after use, and was of high quality.

Example 5 A skin cream was obtained in the same manner as in Example 4, except that the modified castor oil obtained in Production Example 10 was used instead of the modified castor oil in Production Example 1.

The obtained skin cream had a sensory evaluation score of 4.2.
The points were 3.7 points, taste was 3.8 points, elongation was 3.8 points, smoothness was 3.8 points, and touch was 4.1 points, and the quality was good.

Example 6 The component A is uniformly heated and dissolved at 90 ° C., a fragrance is further added, and the mixture is stirred uniformly. Next, this mixture was filled in a mold and then cooled and solidified to obtain a lip balm.

Comparative Example 5 A lip balm was obtained in the same manner as in Example 6 except that the modified castor oil obtained in Production Example 1 was replaced with the commercial castor oil used as the raw material in Production Example 1.

Comparative Example 6 Comparative Production Example 1 instead of the modified castor oil obtained in Production Example 1
Example 6 above, except using the modified castor oil obtained in
Lip cream was obtained in the same manner as.

A practical test (sensory test) of the lip balms of Example 6 and Comparative Examples 5 and 6 was conducted by 50 females and 50 males, and both lip balms of Comparative Examples 5 and 6 were related to the smell of fragrance. The odor of the fragrance was altered due to the raw material odor and the unique odor, and the odor after alteration was not preferable.

On the other hand, in the lip balm of Example 6, the fragrance itself and the odor were utilized in the odor-providing, and it was evaluated very highly in the practical test.

Example 7 A lip balm was obtained in the same manner as in Example 6 except that the modified castor oil obtained in Production Example 8 was used instead of the modified castor oil in Production Example 1.

The obtained lip balm had a good odor of fragrance and good taste, spread, smoothness and feel.

Example 8 The above raw materials were uniformly heated and dissolved, filled in a mold and then cooled and solidified to obtain a non-colored and non-scented lip balm.

Comparative Example 7 A lip balm was obtained in the same manner as in Example 8 except that the commercial castor oil used as a raw material in Production Example 9 was used in place of the modified castor oil obtained in Production Example 9.

Comparative Example 8 The modified castor oil obtained in Production Example 9 was replaced with the modified castor oil obtained in Comparative Production Example 1 except that the modified castor oil was used.
Lip cream was obtained in the same manner as.

A practical test (sensory test) of the lip balms of Example 8 and Comparative Examples 7 and 8 described above was conducted by 50 females and 50 males.
Done by people.

The lip balm of Comparative Example 8 was compared with that of Comparative Example 7,
Although it was excellent in taste, spread, smoothness, and feel, it had a peculiar odor derived from the blended castor oil, and was unpleasant because its odor was always worrisome after use.

Compared to Comparative Example 1, Example 8 has taste, elongation, smoothness,
It feels good and has no odor both during and after use,
Even as compared with Comparative Example 2, it was very preferable as an unscented lip balm.

[Brief description of drawings]

FIG. 1 of the accompanying drawings shows that the improved castor oil obtained in Example 1 [(3) in the figure], the improved castor oil obtained in Comparative Example 1 [(2) in the figure] and the raw materials used in these examples It is a chart which shows the gas chromatogram of headspace gas about commercial castor oil [(1) in the figure]. In the figure, the peaks with numbers are 1.pentanal, 2.hexanal, 3.n-, respectively.
Heptanal, 4.n-octanal, 5.n-nonanal,
It shows 6.n-undecanal and 7.γ-decalactone.

Continuation of front page (51) Int.Cl. ⁶ Identification code Office reference number FI technical display area C12R 1:78 1:84)

Claims (2)

[Claims] 1. A genus of Saccharomyces, Hansenula, which belongs to yeasts and has the ability to produce γ-decalactone under aerobic conditions using castor oil as a substrate.
genus senula, genus Candida or Pichia
A cosmetic comprising a castor oil treated by a strain belonging to the genus ichia) under anaerobic conditions. 2. The cosmetic material according to claim 1, wherein the treatment under anaerobic conditions is performed in an inert gas atmosphere containing substantially no oxygen.