JPS62185100A - Casein for compounding to cosmetic and cosmetic containing same - Google Patents

Abstract

PURPOSE:To provide a casein which is a protein originated from cow's milk, having a molecular weight lower than a specific level, soluble in water, forming a solution having low viscosity and giving excellent smoothness and feeling to the skin and suitable to be compounded to a transparent liquid product such as beauty wash. CONSTITUTION:Cow's milk is extracted with ether or n-hexane and the organic solvent layer is removed. The defatted milk is separated, mixed with rennin, hydrolyzed and heated at 95 deg.C for about 3hr. The heat-treated product is cooled and centrifuged to separate supernatant liquid, which is subjected to ultrafiltration. The filtrate having a molecular weight of <=26,000 is collected to obtain the objective casein.

Description

DETAILED DESCRIPTION OF THE INVENTION [A] Object of the Invention The present invention relates to the application of milk protein to novel cosmetics.

1 Conventional technology.

Milk proteins, typified by milk casein, have been used for a long time in foods, cosmetics, and pharmaceuticals.

It is known that milk contains about 3% protein and its average molecular weight is about 370,000.

Methods for extracting (separating) protein (casein) from milk include the rennet method (adding rennet to warm skimmed milk and coagulating casein), acid The precipitation method, lactic acid fermentation method, etc. are known.

(Location of known publications) Commentary on the 2nd edition of the Official Standards of Food Additives, Kinzoku Publishing, reprinted on September 25, 1960, P. It can be used as a binder for products. In addition, as a pharmaceutical product, there is a casein and calcium compound (Casein Calc 2-day prescription) as a dietary agent for treating diarrheal diseases in infants.

In cosmetics, it is used as an emulsifier or emulsion stabilizer as well as a moisturizer.

1. Problems to be Solved by the Invention" The present inventors have found that when using milk protein (milk casein) in cosmetics, the casein produced by conventional methods is sticky and has a poor slippery feeling. We have begun research to resolve this issue.

C] Structure of the invention The present invention is based on casein, which is a protein derived from milk.
The object of the present invention is to use water-soluble casein having a molecular weight of 26,000 or less in cosmetics.

1. Means for Solving Problem 1 The feature of the present invention is that casein from which thickening properties have been removed is obtained and used in cosmetics.

Examples will be shown and described in detail below.

"Example" Based on 10 kg of fresh milk, shake well using ether or n-hexane to transfer lipids to the solvent, remove the organic solvent layer, and separate the milk after blood removal. After adding rennin (enzyme) to perform hydrolysis, heat at 95°C.
After heating for about 3 hours, after cooling, use a centrifuge to separate the supernatant, and ultrafiltrate the supernatant.
The filtrate with a concentration of 26,000 or less is collected and concentrated to form a powder. The yield is 80-120g.

The casein according to the above examples has a total nitrogen content of 2.5 to 7.
It is in the range of 0% and is mainly composed of oligopeptides and polypeptides.

It is also characterized by being soluble in water and having no viscosity. Furthermore, the optimum pH of the solution is around 55 to 7.5, and it has good stability and does not form a precipitate.The obtained powder is white to milky white, and it is difficult to dissolve in water. Afterwards, it becomes a clear and colorless liquid.

Table 1 compares the characteristics of casein for use in cosmetic formulations obtained in Examples with conventional and well-known caseins.

rTable 1 Comparison 1 formulation with casein according to the present invention (
Formulation example: Although it can be added to cosmetics, it can be added to any product, but in particular, it can be added to clear liquid products, and it can also be used to emulsify creams and milky lotions that require heat treatment. Its characteristic is that there is no accompanying increase in viscosity or gelation.

In the examples, milk was used as a starting material and a protein (casein) with a molecular weight of 26,000 or less was fractionated from it. Molecule 12 is obtained by hydrolyzing casein with high viscosity, which has been
6. oo.

The following caseins may also be used.

(1) Casein lotion with a molecular weight of 26,000 or less...1 to 5% RS
CIJ Kid (-Made by Marufufufus: Mucoborisancalide-containing liquid... 2-4% Propylene Glyfur... 5-7%
ethanol····················
...5-10% fragrance and preservatives...
・・・・・・・・・Appropriate amount of Schiffnix Liquid AB (-
Aqueous solution of chelated product consisting of Maru Falcos Nijicon extract, A1, and bovine serum albumin...0.5
% purified water to make a total volume of 10o.

(2) Cream surfactant (emulsifier)・・・・・・・・・・・・・・・
Appropriate amount of stearic acid・・・・・・・・・・・・・・・
...10% liquid paraffin...
・・・・・・・・・・・・6% cetanol
・・Self・・・・・・・・・・・・・・・・3% Beeswa/kusu・・・・・・・・・・・・・・・・・・
・・・3% min-7-f26.000 or less casein dissolved in a mixture of propylene glycol and water at 1 to 30% ・・・・・・・・・・・・・・・・・・・・・
・・・5-8% borax・・・・・・・・・・・・・・・
...0.5% fragrance and preservatives ...
・・・・・・・・・・・・・Appropriate total 1 with water production at the end
Set it to 100.

[C] Effects of the Invention The casein according to the present invention does not form a gel when formulated as compared to conventional casein. Therefore, it is easy to incorporate into lotions and the like.

Table 2 shows casein with a molecular weight of 26,000 or less according to the present invention and commercially available casein as conventional known casein.
Using casein that complies with the standard values of Japan's official standards for food additives, 1% of each was applied to the hair (scalp) and epidermis (face) based on a solution added to fresh ice. The casein according to the present invention has no sticky feeling, has a good slippery feeling, and has excellent incorporation into clear liquid products such as lotions. It is that you are.

Of course, it can be incorporated into cosmetics such as creams and emulsions, but the spreadability of creams and emulsions is somewhat inferior.

However, the casein according to the present invention has better solubility in a mixture of water and a polyol solvent such as propylene glycol or polyethylene glycol, or in a mixture of ethanol and water, compared to conventional casein. In a 1:1 mixture of ethanol and ethanol, about 1 to 2% is soluble.

For conventional casein, the amount dissolved in the above-mentioned mixed solution is .

If more than 0.01 to 0.3% is added, the liquid will lose its clarity or form a precipitate, and if the concentration is increased further, it will turn into a gel, so it is not suitable for liquid products such as lotion. Although it was not suitable, the casein according to the present invention can be used in clear liquid products.

The concentration of casein used in cosmetics according to the present invention does not need to be particularly limited, but it is around 1% for clear liquid products, and 1% for emulsified products such as creams.
The above may be used as one mixing standard.

Claims (2)

[Claims] (1) Casein for use in cosmetic formulations, characterized in that the molecular weight of the milk-derived protein is 26,000 or less. (2) The casein-containing cosmetic according to claim 1, wherein the milk-derived protein has a molecular weight of 26,000 or less.