JPS626682B2 - - Google Patents

Description

[Detailed description of the invention] The present invention relates to a novel cosmetic.

Today, the juice residue produced as a by-product during the production of tomato juice, tomato puree, tomato ketchup, tomato paste, etc. has extremely low added value and is only used as livestock feed, and there is a need to develop more advanced uses. It was waiting.

As a result of various studies, the present inventors have discovered that the oils and fats obtained from the above-mentioned residues and tomato seeds have extremely excellent properties as oil and fat components of cosmetics, and based on this knowledge, the present invention has been developed. completed.

That is, the present invention is a cosmetic composition characterized by containing oil and fat obtained from tomatoes.

As raw materials for the above-mentioned fats and oils, raw tomatoes, residues produced as by-products during the production of tomato processed foods as described above, tomato seeds selected from these residues, etc. can be used.

To obtain fats and oils from these seeds or residues, solvents such as ether, petroleum ether, hexane, benzene, toluene, and xylene can be used, but any solvent may be used as long as it can extract fats and oils. The extracted fats and oils may be colored red because they contain carotenoid pigments such as lycopene and β-carotene, but they can be processed using commonly used refining methods, and the refining conditions may vary depending on the purpose. You can choose freely.

The tomato oil obtained in this way contains a large amount of linoleic acid and vitamin E, and thus has properties preferable as a cosmetic ingredient. That is, linoleic acid is said to have the effect of providing moisture to the skin and preventing moisture evaporation when used in nutritional creams, etc., and vitamin E is thought to be useful in providing nutrition to the skin.

Furthermore, tomato oil does not cause skin irritation, and cosmetics using it spread well on the skin and have an excellent feel when used.

Furthermore, tomato oil has extremely high oxidative stability despite containing a large amount of linoleic acid as described above.

Examples of producing tomato oil and examples of the present invention are shown below.

Production Example of Tomato Oil 1 After drying the tomato juice residue with hot air, tomato seeds were sorted and crushed using a crusher, and fats and oils were extracted with n-hexane to obtain crude oil. This was deoxidized with caustic soda, decolorized with activated clay, and then steam distilled to obtain purified tomato oil (A). The obtained refined oil has an acid value of 0.01, a saponification value of 190.8, an iodine value of 135.0, a peroxide value of 0.0, a chromaticity (Gardner) of 2.5, a refractive index (25℃) of 1.4729,
AOM stability 35 hours (time until peroxide value reaches 100), α-tocopherol (vitamin E) 0.1
%, β-tocopherol 0.05%, γ-tocopherol 0.05%, fatty acid composition is linoleic acid (vitamin F) 59.2%, oleic acid 21.2%, palmitic acid.
16.2%, stearic acid 2.6%, and linolenic acid 1.2%.

Production Example 2 of Tomato Oil After drying the tomato juice residue with hot air, it was pulverized as it was, and oil and fat were extracted with xylene to obtain tomato crude oil.

After decolorizing this crude oil with activated clay and activated carbon, it was steam distilled to obtain purified tomato oil (B). The obtained refined oil has an acid value of 0.05, a saponification value of 190.5, an iodine value of 134.2, a peroxide value of 0.0, a chromaticity (Gardner) of 3.5, a refractive index (25℃) of 1.4729, and an AOM stability of 40 hours (peroxide value of 100). ), α-tocopherol (vitamin E) 0.15%, β-tocopherol 0.06
%, γ-tocopherol 0.05%, fatty acid composition is linoleic acid 55.3%, oleic acid 22.9%, palmitic acid 16.2%, stearic acid 4.4%, linolenic acid 1.2
It was %.

Example 1 (Nutritional Cream) Oil Phase-liquid paraffin 30.0 parts White petrolatum 20.0 Refined tomato oil (A) 13.0 Setanol 2.0 Stearic acid 2.0 N-Lauroylglutamate polyoxyethylene (EO・2)-2-octyl dodecyl ether diester 2.0 N- Lauroyl glutamate polyoxyethylene (EO・5) stearyl ether diester
1.2 Stearic acid monoglyceride 1.0 Polyoxyethylene (EO・8) stearyl ether 0.6 Polyoxyethylene (EO・20) cetyl ether 0.3 Water phase Triethanolamine 0.4 parts Glycerin 2.0 Sodium dehydroacetate 0.1 Water 25.4 Oil phase at 80℃, water phase After heating to 85°C to uniformly dissolve each, the aqueous phase was added to the oil phase while stirring to emulsify, and when the mixture was cooled to 40°C while stirring, it became soft cream-like. In this state, flavoring agents were added if necessary, stirred well, and left to cool.
The resulting nutritional cream spread easily on the skin, had affinity, was easily absorbed into the skin, and formed a smooth, homogeneous film, giving it an excellent feeling of use.

Example 2 (Emollient cream) Oil Phase liquid paraffin 10.0 parts White petrolatum 4.0 Solid paraffin 2.0 Refined tomato oil (B) 4.0 Setanol 3.3 Polyethylene glycol (300) distearate 6.7 Polyoxyethylene (EO・6) stearyl ether 1.7 Polyoxyethylene ( EO・15) Stearyl ether 0.9 Water phase Polyethylene glycol (1000) 0.4 parts Glycerin 3.0 Water 64.0 After heating the oil phase and the water phase to 80℃ and dissolving them uniformly, gradually mix the water phase into the oil phase while stirring. added. When cooled with water while stirring continuously, it reaches 70℃.
It became milky white from around 40°C, and started to become viscous at around 40°C, and when it was further cooled, it became a glossy and creamy consistency. The resulting cream spread easily on the skin, had an excellent feel, and gave the skin flexibility and smoothness.

Example 3 (Cold cream) A cream was made in the same manner as in Example 1 except that the refined tomato oil in Example 1 was reduced to 3.0% and liquid paraffin was increased to 40.0% instead. The resulting cream had excellent affinity for the skin, spreadability, and absorbency, provided smooth, homogeneous skin, and had an excellent feeling of use.

Claims (1)

[Claims] 1. A cosmetic product characterized by containing oils and fats obtained from tomatoes.