JPH09202713A - Production of makeup cream - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a makeup cream, capable of using agar, a natural material, as an emulsifying agent and a thickening agent, excellent in use characteristics such as viscosity of cream and improved in quality. SOLUTION: This method for producing a makeup cream comprises keeping a mixed solution containing an aqueous raw material, an oily raw material and agar at a temperature equal to or higher than the freezing point of the agar, emulsifying the mixed solution by stirring, cooling and solidifying the mixed solution, grinding the solid substance of the mixed solution and making the solid substance into a flow state by stirring with a mixer. The blending ratio of the aqueous raw material, the oily raw material and the agar is preferably 70-46wt.% of the aqueous raw material, 1-29wt.% of the oily raw material and 1-3wt.% of the agar. The stirring with the mixer is preferably carried out plural times at a fixed time interval.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a cosmetic cream, which is suitable for producing a cream such as a cosmetic emulsion.

[0002]

2. Description of the Related Art Cosmetic creams are generally produced by mixing an aqueous material and an oily material and emulsifying them.
As the emulsifier, for example, a surfactant (nonionic or anionic) is used. Also, as a thickener, tragacanth gum, karaya gum, pectin, sodium alginate,
Carrageenan, CMC, MC, PVP, etc. may be used in some cases. In recent years, there is a need to make all the raw materials except water as vegetable as possible to make the cosmetic cream gentle on the skin without impairing the quality, and the use of natural materials as emulsifiers and thickeners is being considered. . Of the natural materials,
In particular, agar extracted from seaweed is expected to be used for the production of cosmetics because it contains many active ingredients such as minerals.

As a technique for responding to such needs, a technique for producing cosmetics by using agar as a thickener has been already disclosed (Japanese Patent Laid-Open No. 6-56625). In this type of technology, low-strength agar is used as a thickener to suppress the jelly strength of the agar to a low level, and cosmetics made of natural materials having good fluidity even when used at high concentrations are provided. That is, the polysaccharide, which is the main component of agar, is cleaved by acid treatment to improve the fluidity of the agar, and the agar, which is a natural material that has been difficult to use in conventional cosmetics, can be used in cosmetics.

[0004]

However, when producing a cosmetic cream using such low-strength agar,
Although the fluidity of the cream is good, the viscosity of the cream is relatively small, and the viscosity, hardness, stability, etc. of the cream tend to be insufficient. For example, when applied to the skin, the cream may have a poor feeling of use due to its low viscosity and the like.

Therefore, the present invention has been made in view of the above circumstances, and makes it possible to use agar, which is a natural material, as an emulsifier and a thickener, and further improve the use characteristics such as the viscosity of the cream. It is an object of the present invention to provide a method for producing a cosmetic cream with improved quality.

[0006]

Therefore, a method for producing a cosmetic cream according to the present invention comprises a mixed solution containing an aqueous raw material, an oily raw material and agar, which is maintained at a temperature equal to or higher than the freezing point of agar.
A step of stirring and emulsifying the mixed solution, a step of cooling and solidifying the mixed solution, and then crushing a solidified product of the mixed solution and stirring with a mixer to cream the solidified product in a fluidized state. And a step of making. The mixing ratio of the aqueous raw material, oily raw material and agar is as follows: aqueous raw material: 70 to 96 wt%, oily raw material: 1 to 2
It is characterized by being in the range of 9 wt% and agar: 1-3 wt%. In addition, the agitator is characterized in that the agitation is performed a plurality of times at predetermined time intervals.

The method for producing a cosmetic cream of the present invention uses "agar" which is a natural material as an emulsifier and a thickener. That is, in a general cosmetic cream, the main components, water and oil, are bound by a chemical emulsifier and a thickener, whereas the cosmetic cream of the present invention, after the water and oil are hardened with agar, The solidified material is crushed and finely divided (re-emulsified) by a mixer, and the viscosity of the agar ensures the fluidity of the cream.

The above-mentioned aqueous raw material and oily raw material are appropriately adjusted depending on the type of cream and the required quality characteristics.
Desirably, a vegetable component is used. The aqueous raw material is
Purified water can be used alone or can be adjusted by adding a moisturizer if necessary. As the moisturizing agent, for example, glycerin, propylene glycol, sorbit or the like can be used. In addition, it is preferable that the oily raw material uses rapeseed oil, wheat germ oil, soybean oil, sesame oil, olive oil, palm oil, coconut oil and the like as vegetable oil. Other solid oils such as beeswax, paraffin, microcrystalline wax, ceresin, spermaceti, higher fatty acids, higher fatty alcohols, hardened oils, petrolatum, lanolin,
The same derivative, semi-solid oil such as glyceride, squalane,
Liquid oils such as liquid paraffin and various ester oils can be used. Moreover, you may add a preservative as needed.

As the agar, it is sufficient to use a commercially available one. For example, 1.5% agar having a jelly strength of about 250 to 800 g / cm 2 can be used. Regarding the method of adding agar, it is advisable to add agar to the aqueous raw material in advance, boil it to form an agar solution, and then mix this with the oily raw material. Further, it is desirable to add a preservative to the agar solution.

The mixing ratio of the above-mentioned aqueous raw material, oily raw material and agar is as follows: aqueous raw material: 70 to 96 wt%, oily raw material: 1 to 29
The reason for setting wt% and agar: 1 to 3 wt% is to improve cream viscosity and improve use characteristics. Especially, the agar content of 1-3 wt% is less than 1%,
This is because it is difficult to obtain sufficient viscosity, and when it exceeds 3%, the jelly strength increases and it becomes difficult to emulsify.

Regarding the operation of emulsifying the mixed solution,
It is necessary to do it before the agar solidifies, and the temperature should be above the freezing point of the agar. Desirably, the temperature is about 60 to 80 ° C. Regarding the cooling of the mixed solution, it may be cooled to a temperature at which the emulsified mixed solution is sufficiently stirred and solidified, and it is sufficient to allow the mixed solution to cool to around room temperature.
It is also possible to adjust the temperature in a refrigerator or the like for cooling. Be careful not to freeze the mixed solution.

Regarding the operation of stirring the solidified product of the mixed solution with a mixer, for example, the solidified product is first crushed into small pieces by an all-type device such as a paddle, and this small piece may be stirred with a mixer. This is because the load on the mixer can be reduced and the stirring time can be shortened by previously crushing the solidified material into small pieces. Further, the solidified material may be mechanically cut with a cutter having a predetermined shape instead of the paddle or the like.

Further, it is desirable that the agitation by the mixer is performed plural times at a predetermined time interval. The reason for carrying out at a predetermined time interval is that when the stirring time by the mixer becomes long, the temperature of the solidified product rises due to frictional heat, and a part of the solid substance is dissolved. That is, when the solidified product is dissolved, lumps and the like due to re-solidification are likely to occur, and this is to prevent this. Specifically, stirring for a stirring time of about 2 minutes to 6 minutes,
It may be performed twice or more at intervals of 4 to 5 hours. By thus performing the stirring a plurality of times at predetermined time intervals, the cream particles become finer and the feeling of use of the cream is improved.

The cosmetic cream of the present invention can be used, for example, in cosmetics such as cosmetic emulsions, packs, nutrients and cleansing agents, as well as hair styling agents, hair restorers, massage creams, dentifrices and medicated creams. Is also applicable.

[0015]

Embodiments of the present invention will be described below. Examples 1 to 4 are emulsion creams produced by the method for producing a cosmetic cream according to the present invention. [Examples 1 and 2] (1) Raw materials used and blending ratio In Examples 1 and 2, the raw materials shown in Table 1 were used at a predetermined blending ratio. In Table 1, detailed physical property values of Agar A are as shown in Table 2.

[Table 1]

[0016]

[Table 2]

(2) Preparation of Raw Materials Preparation of First Solution First, a predetermined amount of purified water was put into a stainless steel tub, and agar and an antiseptic agent were added thereto and thoroughly stirred. Then, this mixed solution was once boiled with an electric heater to dissolve the agar. Then, the mixed solution was kept at about 95 to 100 ° C. and heated for about 5 minutes with occasional stirring to obtain a first solution. Preparation of Second Solution A predetermined amount of purified water was placed in a plastic container, and then rapeseed oil and plant extract were placed in that order. Then, this mixed solution was stirred with a mixer for about 10 minutes to obtain a second solution.

(3) Mixing As shown in FIG. 1, a predetermined amount of the first solution of the stainless tub S was added to the second solution of the plastic container W. Next, these mixed solutions were stirred with a mixer M for about 30 minutes, emulsified, and allowed to stand at room temperature to solidify the mixed solutions. The stirring with the mixer M was repeated by moving the mixer M up and down in the poly container W so that the mixed solution was uniform, as shown in FIG.

(4) Cream formation After standing for 1 day, the solidified product G of the mixed solution is crushed by the paddle P as shown in FIG. 3, and further, in the plastic container W as shown by the arrows in FIGS. 4 and 5. While moving the mixer, the small pieces B were stirred for about 5 minutes to form a fluid cream.
Then, a part of this cream was collected to obtain Example 1. Then the remaining cream from Example 1 was removed to 4
After standing for about an hour, the mixture was again stirred for about 5 minutes with a mixer, and this was designated as Example 2.

[Examples 3 and 4] (1) Raw materials used and blending ratio In Examples 3 and 4, the raw materials shown in Table 3 were used at a predetermined blending ratio. In Table 3, detailed physical property values of agar B are as shown in Table 4.

[Table 3]

[0021]

[Table 4]

(2) Preparation of Raw Material The preparation of the raw material was carried out under the same conditions as in the above-mentioned Examples 1 and 2 to obtain a first solution and a second solution. (3) Mixing Then, in the same manner as in the first and second embodiments, the first solution and the second solution are mixed, these mixed solutions are emulsified, and further, the mixture is held at room temperature and solidified. It was (4) Cream formation After being left for 1 day, the solidified product G of the mixed solution is crushed by the paddle P as shown in FIG. 3, and further, as shown by the arrows in FIG. 4 and FIG. While moving, the small piece B was stirred for about 5 minutes to form a fluid cream. And a part of this cream was fractionated and it was set as Example 3. Next, after leaving the remaining cream from Example 3 for about 4 hours, it was again stirred for about 5 minutes with a mixer to obtain Example 4.

[Evaluation of Cream Use Characteristics] Next, the use characteristics of each cream in Examples 1 to 4 were evaluated. The evaluation method was as follows. The creams of Examples 1 to 4 were actually applied to the skin, and "viscosity", "hardness", "elongation",
A stepwise evaluation was performed for each item of "roughness", "emulsification degree", and "stability".

The results are shown in Table 5. In Table 5, “◎”
Is very good, “◯” is good, and “Δ” is normal.

[Table 5]

As shown in Table 5, according to Examples 1 to 4, it was possible to obtain creams having good viscosity and excellent feeling in use. Particularly, in Example 2 and Example 4 in which the mixture was agitated twice with a mixer, the creams were fine, homogeneous, and easy to adapt to the skin.

In addition, in Examples 2 and 4, and a comparative example using low-strength agar, 2
When the viscosity was measured under the conditions of 0 ° C. and 1.0% sol,
8.3 pa · s, 12.3 pa · s and 4.
It was 9 pa · s, and Example 2 and Example 4 had higher viscosities than the comparative examples.

[0027]

As described above, according to the method for producing a cosmetic cream of the present invention, agar, which is a natural material, is used as an emulsifier and a thickener, and the solidified product of agar is physically finely divided into a fluid state. Of cream can be produced. Therefore, the following excellent effects can be obtained. (a) It is possible to produce a high-quality cream cosmetic that is gentle on the skin and that mainly uses vegetable ingredients. (b) It is possible to form a cream that is less affected by the jelly strength of agar, has sufficient fluidity of the cream, and has good use characteristics such as viscosity. (c) The emulsifying action and thickening action of agar can be effectively utilized in a cream product as it is in its natural state.

[Brief description of drawings]

FIG. 1 is a perspective view illustrating a manufacturing process according to an exemplary embodiment of the present invention.

FIG. 2 is a perspective view illustrating a manufacturing process according to an exemplary embodiment of the present invention.

FIG. 3 is a perspective view illustrating a manufacturing process according to an exemplary embodiment of the present invention.

FIG. 4 is a perspective view illustrating a method of using the mixer according to the embodiment of the present invention.

FIG. 5 is a cross-sectional view illustrating a method of using the mixer according to the embodiment of the present invention.

[Explanation of symbols]

 B Small piece G Solidified product M Mixer P Paddle S Stainless steel container W Poly container

Claims (3)

[Claims] 1. A step of maintaining a mixed solution containing an aqueous raw material, an oily raw material and agar at a temperature equal to or higher than the freezing point of the agar and stirring the mixed solution to emulsify, and then cooling and solidifying the mixed solution. And a step of crushing the solidified product of the mixed solution and stirring the mixture with a mixer to make the solidified product into a cream in a fluidized state. 2. The mixing ratio of the aqueous raw material, the oily raw material and the agar is such that the aqueous raw material: 70 to 96 wt% and the oily raw material: 1 to 2
The method for producing a cosmetic cream according to claim 1, wherein the range is 9 wt% and agar: 1 to 3 wt%. 3. The method for producing a cosmetic cream according to claim 1, wherein the stirring by the mixer is performed a plurality of times at predetermined time intervals.