JPS5913705A - Preparation of cosmetic - Google Patents

Abstract

PURPOSE:To prepare a cosmetic having excellent emulsion stability, and free from the problems of residual insoluble proteins and proteinous precipitates, by using a vegetable protein as an emulsifier, and denaturating the protein with heat. CONSTITUTION:An aqueous phase containing a vegetable protein or a partially decomposed vegetable protein obtained by the hydrolysis of the above protein with proteinase (e.g. especially preferably soybean protein wherein the vegetable protein may be denaturated with an alcohol) is emulsified with an oil phase, and the resultant emulsion is heated at 80-180 deg.C, preferably 90-130 deg.C to effect the thermal denaturation of the vegetable protein in the emulsion, i.e. to cause the change in the higher order structure to obtain a stable emulsion system which is used as a cosmetic. USE:Cold cream, vanishing cream, milky lotion, lotion, pack, shampoo, rinse, hair treatment, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides vegetable proteins or partially hydrolyzed vegetable proteins obtained by hydrolyzing the same with proteolytic enzymes (hereinafter simply referred to as "vegetable proteins" shall include both). The present invention relates to a method for producing uniformly emulsified cosmetics by containing an emulsifier and denaturing the emulsifier by heating.

In general, cosmetics, including creams and emulsions, generally consist of so-called emulsion products consisting of oil, surfactant, and water.
Surfactants, which have properties such as cleaning and moisturizing, have become indispensable in the production of cosmetics. Surfactants used in cosmetics not only have the surfactant properties necessary for the product, but they also have to be physicochemically stable, have excellent texture, and are safe for the skin. It is necessary that the

Surfactants conventionally used in cosmetics include Span, Tween, synthetic nonionic surfactants, and various amino acid derivatives, but they are not perfect in terms of safety, feel, and emulsifying ability. There wasn't. In addition, in order to produce moisturizing and emollient effects, cosmetics contain the aforementioned amino acid derivatives, polyethylene glycol, synthetic water-soluble polymers, polysaccharides, etc., but water-soluble polymers have a film-like feel and are Not desirable.

・Goo' We have previously discovered that vegetable protein is excellent as an emulsifier for cosmetics, as well as a humectant and emollient. However, this system has some problems with long-term emulsion stability, residual insoluble proteins make it uncomfortable to the touch when applied to the skin, and when added in high concentrations, the effect is strong and storage is difficult. Sometimes a precipitate may form.

The inventors' aim to improve the drawbacks mentioned above. As a result of repeated research, we have found that vegetable proteins can be used as emulsifiers.
*Finding a method for increasing the emulsion stability of cosmetics and a method for emulsifying cosmetics that does not leave insoluble proteins or generate precipitates even when used at high concentrations 12 Complete the present invention reached.

That is, the present invention is a method for producing a cosmetic, which is characterized by heating and denaturing the proteins of the cosmetic containing vegetable protein to create a stable emulsion system.

As the vegetable protein used as an emulsifier, soybean protein, wheat protein, etc. can be used, but soybean protein is 11? preferred. Soybean protein and l- are the normal soybean protein dimensions.Protein 5)-Partially hydrolyzed soybean protein that has been hydrolyzed with a degrading enzyme, and soybean protein that has been denatured with alcohol. Partially hydrolyzed soybean protein is used, which is obtained by hydrolyzing large bite protein with proteolytic enzymes.

The above f11'I products 1q and rinse water can be used to replace all or part of the surfactants conventionally used as emulsifiers, moisturizers, and emollients in cosmetics, and their formulations The ratio is preferably 0.1 to 10% (heavily, the same applies hereinafter), and preferably 0.05 to 5%.

The method of O's invention ((Cosmetics that can be manufactured more include cold cream 1, creams such as vanishing cream, ff, i, mouth, noyon, pack agents, shampoo, conditioner, hair treatment) etc. can be mentioned.

This will be explained in detail below. In addition, the numerical value l-1 shown below
: This is an example except for the heat treatment temperature of vegetable protein.
The present invention is not limited to the above.

Add 0.1 to 10% of at least 2 fl of one type of vegetable protein to water and water-soluble substances, heat to 30 to 80°C, and use Vomoplender, Homomixer, etc. to
Stir and dissolve for 20 minutes. In addition to this, castor oil is added as an oil component,
Mokuro, Whale Atsu, Lanolin, Beeswax, Squalane,
Animal and vegetable oils such as olive oil and jojoba oil, mineral oils such as halafine, ceresin, and liquid paraffin, synthetic esters such as inglovir myristate, isopropyl adipate, ocdildodecyl myristate, 2-ethylhexanoic acid triglyceride, fatty acids, higher alcohols, etc. 1 or more types, 5 to 90% of the entire emulsified system, hormones such as follicular hormone, vitamins such as vitamin A and vitamin B, photosensitizers, plant and animal extract components, paradimethylaminoamine, duck One or more types of ultraviolet absorbers such as ethylhexyl fragrant ester, antioxidants, preservatives/sterilizers, pigments, fragrances, etc. are added, and the mixture is stirred and emulsified using a homoprender, homomixer, or the like.

In addition, monoanion,
One fl or more of a cationic, amphoteric, nonionic n-surface active agent, etc. may be used in combination with the protein.

At this time, a more stable emulsified system can be obtained by slowly adding oil and the like dropwise to emulsify.

Further, it is even better to homogenize the emulsion obtained here by applying appropriate pressure with a homogenizer.

The emulsion homogenized by a homogenizer is placed in a suitable container and heated to 80 to 180°C, preferably 90 to 130°C, to thermally denature the vegetable protein in the emulsion, that is, change the higher order structure, and make it stable. It is made into an emulsifier and used as a cosmetic. Alternatively, the cosmetic composition obtained here may be diluted with water and a water-soluble substance in an appropriate ratio to obtain the desired cosmetic composition.

If the heating temperature of the protein is less than 80° C., heating denaturation of the vegetable protein will not substantially occur, and if it exceeds 180° C., protein decomposition will occur, so that none of the methods has been adopted.

Cosmetics obtained by this method by combining vegetable proteins with emulsifiers have improved emulsion stability compared to cosmetics obtained by conventional emulsification methods and which use 7'c herbaceous proteins as emulsifiers. is observed and insoluble protein remains,
Eliminates the drawbacks of protein precipitation/stiffness.
A method for emulsifying cosmetics containing vegetable proteins and 1. It is fully usable.

Examples are shown below.

Example 1 Production of alcohol-modified soybean tar-schiff and partially hydrolyzed soy protein
Washed for minutes. They went door to door and obtained a cake worth 32 kp. The mixture was transferred to a vacuum dryer and dried at 70°C to obtain powdery concentrated soy protein J13.5 to 9. The analysis values for this are 65% moisture and 67% protein (anhydrous R).
, Water Soluble Nitrogen Index (NSI:zl,.

(sample person). To this powdery concentrate - soybean protein 13, 9 was added to 15 liters of warm water (60°C) in a jacketed tank and dispersed with stirring. Ammonia water was added to adjust the pH to 9.0, and the liquid temperature was raised and maintained at 155°C. When 50 f' of bimebrase (20,000 U) was added to this and the action was prolonged at 55' C for 2 hours, the p I (was gradually) decreased to 75, and the TCA solubility was 26. . This was heated with a plate heat exchanger and cooled after 7'C. The maximum temperature reached by the liquid was 120°C. Centrifuge this L in a decanter to dissolve the solid content @ 7.3%/i)
:120t was obtained. Concentrate this jL, dry it in a hot pot and -C7,
5kg of soybean soup, 0 bucks. Moisture 7.0 yen,
Protein (anhydrous proboscis mN) 835′iJ, iJs
I 95%, '1' CA town M rate 26% Atsu/ko (M
Hereinafter, 11-' soybean protein Jt with different TCA solubility was obtained in the same manner (sample B).
1D, ]),).

Implementation 91J 2 Emulsification experiment Using various refined soybean proteins obtained in Example 1 with different solubility of 9'I''CA, emulsification was carried out in each oil loading agent (liquid paraffin 1, lino oil or 2-ethylhexanoic acid triglyceride). The experiment was conducted.The emulsification test method was as follows:
The method was explained.

(1) Conventional emulsification method: 5 parts of various purified soybean proteins (in a heavy state, the same applies hereinafter) at 65°C.
After adding and dissolving 60 parts of water (C), add 40 parts of the oil agent heated to 50°C while stirring with a homogenizer. Stir for 10 minutes to emulsify, and cool to about 50°C while stirring in water ( Samples A+, B +C1, D+, E+
).

(2) Emulsification method using thermal denaturation of proteins Add 3 parts of various purified soybean proteins to 6 parts of water at 40°C, stir and dissolve with a homomigizer for 60 minutes, and add 40 parts of the oil agent to this.
12. Add dropwise while stirring with a homomixer and emulsify with stirring for 30 minutes. This is ~genizer (pressure 100kp/
cJ) and retort;・Pouch (ζ case, 122
Heat at ℃ for 10 minutes to heat denature the protein (samples A2, B2, c2, D2E2).

The above sample is filled into a test tube with a 30 m/' scale, stored at room temperature, and the degree of separation of water and oil is measured after 10 days, 20 days, and 50 days. The evaluation of the degree of separation is based on the t of the separated aqueous layer.
<mt). The results are shown in Table-1.

Table-1 ・ The TOA solubility rate is in parentheses... For the sample, AI is alcohol-denatured personal network Tanobak (
Enzyme treatment (heal).

From Table 1, it was obtained by the pressure emulsification method of the present invention.

The emulsified system is extremely stable, and it can be seen that the method of the present invention is suitable for producing cosmetics using alcohol-modified soy protein and partially hydrolyzed soy protein as emulsifiers.Example 6 Sensory Evaluation Fragrance, Preservative This was emulsified by the method of the present invention to obtain a nutritional cream with stable emulsion.

Table 2 shows the sensual superiority of this nutritional cream and commercially available cream A when 50 women used it continuously for 5 weeks (recovery rate 90%).

Table 2 From Table 2, it can be seen that the cream according to the present invention had an excellent sensory evaluation.

Example 4 Emollient cream Fragrance, preservative, antioxidant Appropriate amount Bioplase-degraded soybean protein was added to purified water, heated to 70°C, stirred and dissolved with a homomixer, and the oil phase melted at 70°C was added dropwise. Add. This is homogenized using a homogenizer, placed in a retort pouch, heated to 122°C, and then cooled to room temperature.

By the above emulsification method, a stable emulsion emollient cream was obtained.

Example 5 Emulsion (TCA solubility 26%) Water phase fft water
The remaining amount was fragrance, preservative, and antioxidant. Appropriate amounts were emulsified in the same manner as in Example 4 to obtain a stable emulsion.

Example 6 Hair cream (TCA solubility: 12%) Perfume, preservative, antioxidant Appropriate amounts Emulsified in the same manner as in Example 4 to obtain a hair cream with stable emulsion.

Example 7 Cream shampoo alkyl sulfate triethanolamine salt 16.0% coconut fatty acid monoethanolamide 5. Oy no Shi two 1
Shishi + 1 lack j retainer ≧ Pa 2 (Th, Kaoru Te □ Hi 13.0
(TCA solution rate 5%) Purified water Remaining part number, preservative, antioxidant appropriate amount Emulsification was performed in the same manner as in Example 4 to obtain a stable emulsion.

Example 8 Cream Rinse Stearyldimethylbenzylammonium Chloride 1.4
% Stearyl alcohol 0.6 Salt 02 Purified water Remaining part number, preservative, antioxidant appropriate Emulsification was performed in the same manner as in Example 4 to obtain a stable emulsion rinse.

Patent applicant: Nissin Fruit Oil Co., Ltd.

Claims (3)

[Claims] (1) After emulsifying an aqueous phase containing 4Vi physical protein or a partially hydrolyzed vegetable protein obtained by hydrolyzing this with a proteolytic enzyme and an oil phase, the emulsion is
A method for producing cosmetics, which comprises heating at 180°C to denature proteins. (2) Percentage of vegetable protein that is soybean protein #'F
The manufacturing method according to item 1, where f# is the desired range. (3) The manufacturing method according to claim 1, wherein the vegetable protein is alcohol-denatured soybean protein.