JPH08283303A - Emulsifier comprising higher fatty acid dextrin, emulsion composition containing the same, and cosmetic - Google Patents

Abstract

PURPOSE: To obtain a new emulsifier which has low skin-irritating properties, is suitable for cosmetics, and exhibits excellent emulsifying characteristics in the absence of any other emulsifier. CONSTITUTION: This emulsifier comprises a higher fatty acid dextrin formed by introducing a 10-24C satd. fatty acid into dextrin having an average degree of saccharide polymn. of 5-150 or into a reduced dextrin having an average degree of saccharide polymn. of 5-150 in an amt. of the fatty acid of 1.2-2.0 units based on a saccharide unit. The emulsion compsn. contains 0.5-15% emulsifier of the invention and does not contain any other emulsifier. The cosmetic contains the compsn.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to an emulsifier comprising a higher fatty acid dextrin. Since the emulsifier according to the present invention has no skin irritation, it can be suitably used for various purposes including cosmetics and pharmaceuticals.

[0002]

Conventionally, the present inventors have found new knowledge on the gelling function and thickening function of higher fatty acid dextrins, and have provided them as an oily gelling agent and an oily thickening agent which are liquid at room temperature. As is well known, oily gelling agents and oily thickeners composed of higher fatty acid dextrin are now widely used as cosmetics, pharmaceuticals and other general bases.

Heretofore, higher fatty acid dextrins have been used exclusively for their gelling function and thickening function, and as far as the present inventor knows, there is no case where their emulsifying function is used. That is, Japanese Patent Publication No. 53-46891 discloses examples of cleansing cream and cold cream, but the examples shown in the publication show gelation function and thickening function of saturated fatty acid dextrin. The emulsion is stabilized by utilizing it, and in the examples of cleansing cream and cold cream, the gelling property and thickening property of the emulsion of W / O type oil phase or O / W type oil droplets are obtained. Based stabilization is illustrated.
Therefore, surfactants such as sorbitan sesquioleate and polyethylene sorbitol oleate are used as emulsifiers in these formulations, and emulsions are formed by the emulsifying and dispersing functions of these surfactants. The saturated fatty acid dextrin does not function as an emulsifier.

Further, in Japanese Patent Laid-Open No. 4-149116, at least one type of dextrin or reduced dextrin having an average degree of polymerization of glucose of 3 to 100 and a saturated fatty acid having 8 to 14 carbon atoms has a degree of substitution of 1.2. 0.2 to 40% of the dextrin fatty acid ester (synonymous with the higher fatty acid dextrin in the present invention) which has been reacted so as to be about 2.4.
There is disclosed a cosmetic composition containing a mixture of a liquid oil and a liquid oil. However, also in this publication, as shown in the examples in which the dextrin fatty acid ester prepared by each production method is blended, the gelling function and the thickening function of the dextrin fatty acid ester are described, and the emulsifying function is described. Is not shown at all. It should be noted that the amount of the dextrin fatty acid ester compounded in each of the illustrated examples is a fairly high concentration, except for one example in which solid fats and oils are used in combination.

Further, Japanese Patent Application No. 6-208243 discloses a dextrin having a sugar length (sugar polymerization degree) of 2 to 100 and an ester substitution degree of 0.6 to 2.8 per sugar unit. A technique for producing a W / O type microcapsule emulsion by using a fatty acid ester (synonymous with the higher fatty acid dextrin in the present invention) is disclosed. However, an oily gelling agent can be used in the claims of the publication. As described, this technique also utilizes the gelling function of the dextrin fatty acid ester, and the W / O type microcapsule emulsion easily leaches out the encapsulated aqueous phase by applying an external force. However, it is not in an emulsified state generally called. The W / O type microcapsule emulsion has a particle size of about 1 to 200 μm, which is considerably larger than that of a general emulsion.

As described above, although the respective publications describe the gelling function and thickening function of higher fatty acid dextrin, the higher fatty acid dextrin itself does not have a description about the emulsifying function of the higher fatty acid dextrin itself. The emulsifying function of dextrin itself has been overlooked.

The present invention does not have various drawbacks such as skin irritation that the conventional emulsifiers composed of various low-molecular-weight surfactants have.
The development of new environmentally friendly emulsifiers is a technical issue. As a result of repeated studies to achieve the above technical problems, the present inventor has obtained remarkable new knowledge that the higher fatty acid dextrin itself has an excellent emulsifying function, and completed the present invention. .

[0008]

The above technical problems can be achieved by the present invention as follows. That is, according to the present invention, a dextrin having an average sugar polymerization degree of 5 to 150 or a reduced dextrin having an average sugar polymerization degree of 5 to 150 has 10 to 24 carbon atoms.
Is a higher fatty acid dextrin obtained by introducing 1.2 to 2.0 of the saturated fatty acid per sugar unit.

The present invention also provides the above emulsifier 0.5 to 15
%, And no other emulsifier.

The present invention also provides the above emulsifier 0.5 to 15
%, And no other emulsifier.

The present invention will be described in detail below. The higher fatty acid dextrin used in the present invention is an ester of dextrin or reduced dextrin and a higher fatty acid.

The average degree of sugar polymerization of the above dextrin or reduced dextrin is 5 to 150. When the average degree of sugar polymerization is less than 5, the properties as a low molecular weight surfactant tend to gradually increase, and when the degree of average sugar polymerization is 150 or more, the polymer properties increase and the emulsifiability becomes poor, which is not preferable.

The higher fatty acid has 10 to 2 carbon atoms.
4 is a linear saturated fatty acid. Representative fatty acids include capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid and behenic acid.

The degree of substitution of one or more fatty acids selected from the above-listed saturated fatty acids is 1.2 to saccharide units.
It is 2.0. The higher fatty acid dextrin having a degree of substitution within this region is easily dissolved in an oil-based solvent at 100 ° C. or lower, and thus can be widely applied to cosmetics and the like that are difficult to be subjected to high temperature treatment, and is also advantageous in manufacturing equipment. Is.

The oil-based solvent and fats and oils which are targets of the emulsifier according to the present invention include various fats and oils used in cosmetics and pharmaceuticals, for example, animal and vegetable fats and oils, liquid paraffin, fatty acids and ester oils. , Higher alcohols, silicone oils and the like.

As a typical example of the physical properties of the higher fatty acid dextrin used in the present invention, the B-type viscosity and the degree of substitution at a 2% concentration of dextrin palmitate (average sugar polymerization degree 20) in an oil liquid (liquid paraffin). The relationship is shown in FIG. As is clear from FIG. 1, the relationship between the degree of substitution of palmitic acid for dextrin palmitate and the viscosity of the oil liquid showed a viscosity characteristic having a minimum viscosity value near the degree of substitution of 1.4.

Further, by using the emulsifier according to the present invention, a stable emulsion can be obtained without using an emulsifier such as a surfactant together. Based on this fact, 0.8, 1.0, 1.2, 1.4, 1.5 having different substitution degrees synthesized by the production method of dextrin palmitate described below.
The results are as follows, as shown by the results of experiments conducted using 9 samples of 1.7, 2.0, 2.1, and 2.2. At the 0.8% concentration of each sample, an emulsion composition (W / O type cream) was prepared according to the following formulation, and the B type viscosity was measured. The relationship between each substitution degree and the viscosity is shown in FIG. 2, and the results of the test example are shown in Table 1 in which the viscosity value and the test example of the water retention and emulsion stability of the cream are shown.

[0018]

[Table 1]

The water repellency of the cream and the emulsion stability of the cream shown in Table 1 were evaluated from the separation of water from the system and the free state of oil. As is clear from FIG. 2 and Table 1, the substitution degree of 1.2 to 2.0 specified in the present invention.
In the range of, without using an emulsifier such as a surfactant,
The cream, which is an emulsified composition, can be almost satisfactory in both water retention and stability. However, when the degree of substitution is less than 1.2, the cream has high water repellency,
Stability decreases. This is because as the degree of substitution of dextrin palmitate decreases, the affinity of dextrin palmitate for water increases and the solubility in oil becomes poorer. Although the solubility is improved, the affinity for water is inferior, so that a satisfactory emulsion composition cannot be obtained in any case.

If the higher fatty acid has less than 10 carbon atoms, it is not preferable in terms of safety such as skin irritation. Further, when the carbon number exceeds 24, the fatty acid itself becomes a special existence, and not only the economical efficiency but also the alkyl chain of the fatty acid becomes large, which is not preferable for the introduction reaction to dextrin.

The method for preparing the higher fatty acid dextrin used in the present invention is not particularly limited, and it can be prepared as follows, for example, according to Japanese Patent Publication No. 55-4707.

<< Production Example of Dextrin Palmitate >> 577 g of palmityl chloride, 167.3 g of dextrin having an average degree of polymerization of 20, 400 g of pyridine, and 500 g of dimethylformamide as a diluent were reacted at 90 ° C. for 5 hours, and then the product was obtained. The product is poured into 3 L of methanol, the solid substance is washed twice after stirring, and dried to obtain a product having an ester substitution degree of 1.5.

The preparation examples of the emulsion composition prepared by using the emulsifier according to the present invention are as follows. << Preparation Example of Emulsified Composition >> 37 parts by weight of liquid paraffin is added to 3 parts by weight of dextrin palmitate obtained in the above production method, and dissolved under heating at 90 ° C. with stirring. This is cooled to 60 ° C. while continuing stirring, and 60 parts by weight of water is slowly added to emulsify. Next, the mixture is gradually cooled while stirring gently, and is finished at 30 ° C. to obtain a W / O cream. By replacing or mixing the oil phase component and the water phase component of this cream with various oil components, moisturizing agents, etc., it is possible to obtain various novel creams that have never existed before.

[0024]

The emulsifying function of the emulsifier according to the present invention is that the fatty acid bound to the saturated fatty acid dextrin is a linear higher fatty acid having a carbon number of 10 to 24 and the degree of substitution of the fatty acid is dextrin. 1.2 to 2. per sugar unit of.
It is due to being 0. That is, the average degree of polymerization is 5 to 1
This is due to the hydrophilic / hydrophobic balance of 50 with the saturated fatty acid bound to hydrophilic dextrin or reduced dextrin. Due to this excellent balance, the oily liquid and the aqueous liquid are mutually emulsified.

[0025]

EXAMPLES Next, the present invention will be described more specifically by way of examples. Example 1 An emollient cream was prepared according to the following formulation using the dextrin palmitate having a substitution degree of 1.5, which was obtained in the production method example of the dextrin palmitate. <Emollient cream> (A component) parts by weight (%) dextrin palmitate 4 behenyl alcohol 2 stearic acid 2 isopropyl palmitate 8 squalane 8 octyldecanol 8 adsorbing lanolin 2 (component B) concentrated glycerin 4 butylene glycol 4 water 58 above The component A is heated and dissolved at 80 ° C. While stirring this at 60 ° C., the component B was gradually added to obtain a W / O type cream. This cream contains no surfactant and is a stable emollient cream with an excellent feeling in use.

Example 2 <W / O type foundation> Palmitic acid was prepared according to the above-mentioned production method of dextrin palmitate using a mixed dextrin having an average degree of polymerization of 30 and a branched dextrin 1: 1 having an average degree of polymerization of 1: 1 as a base. Chloride was reacted to obtain dextrin palmitate having a substitution degree of 1.4. Using this dextrin palmitate, the W / O type foundation was adjusted by the same emulsification method as in Example 1 based on the following formulation. (A component) parts by weight (%) dextrin palmitate (mixed dextrin) 3 neopentyl glycol dicaprate (ESTAIMOL N-01: trade name, Nisshin Oil) 10 squalane 10 preservative, perfume proper amount silicon treated titanium oxide + coloring Material 25 (Component B) 1,3 Butylene glycol 5 Concentrated glycerin 3 Sodium lactate 1 Water 44 This W / O type foundation did not contain a surfactant and had a refreshing feel and good stability.

Example 3 <W / O type cleansing cream> In accordance with the above-mentioned production example of dextrin palmitate, myristic acid chloride was substituted at a degree of substitution of 1.6 using dextrin (average oligosaccharide polymerization degree of 8) as a base. The reaction was performed to obtain dextrin myristate. Using this dextrin myristate, a W / O type cleansing cream was prepared by the same emulsification method as in Example 1 based on the following formulation. (A component) parts by weight (%) dextrin myristate 8 liquid paraffin 40 isononyl isononane (Saracos 99: trade name, manufactured by Nisshin Oil Co., Ltd.) 15 preservative, antioxidant proper amount (B component) 1,3 butylene glycol 10 glycerin 10 Water 17 This W / O type cleansing cream does not contain a surfactant.

Example 4 <W / O type cleansing cream without using water> According to the above-mentioned production method of dextrin palmitate, dextrin having an average sugar polymerization degree of 30 was reacted with palmitic acid chloride at a substitution degree of 1.5. , Dextrin palmitate was obtained. Using this, a W / O type cleansing cream without water was prepared by the same emulsification method as in Example 1 based on the following formulation. (Component A) Parts by weight (%) Dextrin palmitate 4 Liquid paraffin 25 Phenylmethyl silicone oil 30 (Component B) Polyethylene glycol 20 1,3 Butylene glycol 21 This W / O type cleansing cream is transparent,
Contains no surfactants. This formulation can be applied as a basic formulation for other novel creams.

Example 5 <Cold cream> A branched dextrin (average degree of polymerization: 110) was prepared according to the above-mentioned production method of dextrin palmitate.
Was used as a base to react an equimolar mixture of palmitic acid and stearic acid to obtain a mixed fatty acid dextrin having a total degree of fatty acid substitution of 1.8. Using this, a W / O type cold cream was prepared according to the following formulation and by the same emulsification method as in Example 1. (A component) parts by weight (%) Mixed fatty acid dextrin 4 Microcrystalline wax 8 Vaseline 5 Reduced lanolin 5 Squalane 23 Preservative, antioxidant, fragrance (B component) Glycerin 10 Water 45 This W / O cold cream It contained no surfactant, and was refreshing, stretchable, and stable.

Example 6 <O / W type beauty milky lotion> Dextrin (oligosaccharide average degree of polymerization: 8) was prepared according to the above-mentioned production method of dextrin palmitate.
Was reacted with palmitic acid to obtain dextrin palmitate having a degree of substitution of 1.2. Using this, an O / W type cosmetic emulsion was prepared according to the following formulation. (Component A) Weight part (%) Dextrin palmitate 3 Liquid paraffin 15 Squalane 16 Stearic acid 5 Cetanol 1 Lanolin derivative 5 Preservative, antioxidant, perfume (B component) Glycerin 10 Water 45 A component is heated to 80 ° C B melted and kept at 60 ° C in advance
While stirring the components with a homomixer, component A at 60 ° C. is added to emulsify. After uniform emulsification, under cooling, gradually cool the mixture to 30 ° C while gradually stirring, and then cool it to O / W.
A type of beauty emulsion was prepared.

[0031]

The emulsifier according to the present invention has an average sugar polymerization degree of 5
~ 150 dextrin or average degree of sugar polymerization 5-1
Due to the fact that it is a higher fatty acid dextrin obtained by introducing 1.2 to 2.0 saturated fatty acids having 10 to 24 carbon atoms per 50 sugar units into 50 reduced dextrins, 0.5 to 15
%, The emulsifying function equivalent to that of conventional emulsifiers such as surfactants is exerted, so that a stable emulsion can be prepared without using other emulsifiers in combination.

Since the emulsifier according to the present invention is a combination product of dextrin and fatty acid, it has no skin irritation and
It is possible to prepare an emulsion composition that is familiar to the skin, safe, and environmentally friendly.

Further, the emulsifier according to the present invention can be used not only in cosmetics but also in a wide range of applications such as pharmaceuticals and industrial products.

[Brief description of drawings]

FIG. 1 Substitution degree of dextrin palmitate (average degree of sugar polymerization: 20) in liquid paraffin and B at a concentration of 2%.
It is a graph which shows the relationship with a mold viscosity.

FIG. 2 is a graph showing the relationship between the substitution degree of 0.8% dextrin palmitate (average sugar polymerization degree: 20) and the B-type viscosity of an emulsion composition of water (W / O type cream) in liquid paraffin. Is.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI Technical display area A61K 7/48 A61K 7/48 9/107 9/107 B Q 47/36 47/36 H B01F 17 / 56 B01F 17/56

Claims (3)

[Claims] 1. A dextrin having an average degree of sugar polymerization of 5 to 150 or a reduced dextrin having an average degree of sugar polymerization of 5 to 150 and a saturated fatty acid having 10 to 24 carbon atoms in an amount of 1.2 to 2.
An emulsifier consisting of a higher fatty acid dextrin which has been introduced. 2. An emulsified composition comprising 0.5 to 15% of the emulsifier according to claim 1 and no other emulsifier. 3. An emulsified cosmetic containing 0.5 to 15% of the emulsifier according to claim 1 and containing no other emulsifier.