KR102378740B1 - Cosmetic composition comprising cross linked starch - Google Patents

Abstract

The present invention relates to a composition for preventing slipping during use of a cosmetic composition, comprising cross-linked starch.

Description

Cosmetic composition comprising cross linked starch

The present invention relates to a composition for preventing slipping when using a cosmetic composition containing crosslinked starch.

When cosmetics such as skins, lotions, and essences currently on the market are manufactured in the form of high hardness butter or wax, there is a problem of poor stability. Therefore, in particular, in the case of skin, it is difficult to use an oily component at a high content in order to increase the feeling of nutritious use and moisturizing ability, and even if it is used in a high content, there is an inconvenience in the process of manufacturing it under high pressure conditions. In addition, most of the wax-shaped raw materials rapidly increase viscosity or hardness, significantly decrease applicability, and precipitate under refrigeration conditions, which caused a problem in that it is difficult for users to use cosmetics.

Accordingly, the present inventors have studied to solve the above problems, and as a result, the high melting point waxy raw materials rapidly increase the viscosity or hardness under the refrigerated distribution conditions of the cosmetics distributed at room temperature, reduce the applicability or reduce the stability such as precipitation. found to have the greatest effect on However, waxy raw materials form a moisturizing film after application to the skin to prevent dryness of the skin and provide vital shine to the skin.

As a result of further research, the present inventors found that, among waxy raw materials, high-melting waxy raw materials with a melting point of more than 40 cause this problem, and low-melting waxy raw materials of 40 or less do not cause the above problems. found Accordingly, the present inventors have applied for a patent for an emulsified cosmetic composition having a melting point of 20 to 40 and containing 2 to 10% by weight of a waxy component that thickens and moisturizes (Korean Patent Publication No. 10-2012-0076169) ).

However, the cosmetic composition had to limit the wax component to a fairly small amount in order to provide a satisfactory level of feeling to the user when applied to the skin, and the material was also limited to a high hardness composition.

On the other hand, the present inventors, as an oil-based cosmetic composition of non-emulsifying anhydrous formulation that does not contain water or contains 1% by weight or less and does not contain a surfactant, low-melting waxy raw material having a melting point of 25 to 35 A patent application has been filed for a cosmetic composition for refrigeration containing 30 wt% (Korean Patent Publication No. 10-2013-0012596). However, the cosmetic composition is an oil-based cosmetic composition, and there is a limitation in the diversification of the formulation.

Under this background, the present inventors have found that when crosslinked starch is contained, the efficacy and effect of a stable active ingredient can be further increased without harming the basic effects such as shape for maintaining the quality of low-viscosity products and prevention of slipping when using cosmetics. It was confirmed that the present invention was completed.

A main object of the present invention is to provide a composition for preventing slipping when using a cosmetic composition containing cross-linked starch.

Another object of the present invention is to provide a cosmetic composition that prevents slipping during use, including a composition for preventing slipping when using the cosmetic composition.

Another object of the present invention is cross-linked starch; And it is to provide a method for producing a cosmetic composition comprising the step of mixing the butter or waxy raw material, the slipping phenomenon during use is prevented.

In the case of a cosmetic containing a conventional butter or waxy raw material, there was a problem in that the butter or waxy raw material did not melt when applied to the skin and thus had poor applicability. There was a further exacerbating problem. Accordingly, as a result of mixing the cross-linked starch in the cosmetic composition containing the butter or waxy raw material, it was confirmed that the cosmetic composition was prevented from slipping during use, thereby improving the feeling of use of the cosmetic. In particular, it was confirmed that even in a cosmetic formulation containing ethanol, starch, and gum, it was possible to prevent the slipping phenomenon that may occur when a large amount of starch and gum are used.

Accordingly, the present invention provides, as an aspect, a composition for preventing slipping during use of a cosmetic composition, comprising cross-linked starch.

Hereinafter, the composition for preventing slippage when using the cosmetic composition in the present invention will be described in detail.

In the present invention, "crosslinked starch" refers to starch in which phosphate is substituted with starch extracted from rice, corn, tapioca, etc.

Specific examples of raw material starch for cross-linked starch, which are modified starches that are modified by physical, chemical or biological treatment of common raw starch, include corn, waxy maize, tapioca, potato, sweet potato, rice, and starch of all grains or rhizomes including glutinous rice. Specific examples of the physical, chemical or biological treatment include heat treatment, acid treatment, alkali treatment, enzyme treatment, alkylation, acetylation, esterification, etherification, phosphorylation, crosslinking, pregellation, and the like. Examples of the modified starch include alkylated starch, acetylated starch, esterified starch, etherified starch, phosphorylated starch, cross-linked starch, and pregelatinized starch. Salt forms of these modified starches may also be included in the cross-linked starch in the present invention. According to an embodiment of the present invention, as the cross-linked starch, distarch phosphate, cross-linked sodium polyacrylic acid starch, sodium carboxymethyl starch, hydroxypropyl starch, hydroxypropyl phosphate starch, hydroxypropyl oxidized starch and these A modified starch selected from the group consisting of a mixture of may be used. However, it is not known about the anti-slip effect when using the cosmetic composition of cross-linked starch. The cross-linked starch usable in the present invention may be specifically modified starch containing a phosphoric acid group, but is not limited thereto.

In the present invention, the term “slipping of the cosmetic composition” refers to a phenomenon in which the cosmetic is not evenly adhered or absorbed to the surface, and a portion is pushed out when the user applies the cosmetic to the face, body, scalp, hair, etc. "Effect of preventing slipping when using a cosmetic composition" is an effect that prevents the cosmetic from slipping when a user applies the cosmetic to the face, body, scalp, hair, etc. so that the cosmetic adheres evenly to the surface. The applicability or feeling of use of the cosmetic may be evaluated as excellent.

The present inventors confirmed that when cross-linked starch was used, compared to the case where cross-linked starch was not used, the feeling of use was significantly superior by preventing slipping, etc. (Table 6).

For example, the cosmetic composition may include butter or a waxy raw material, and in particular, may include butter or a waxy raw material having a low melting point of 40 or less, but is not limited thereto. The composition for preventing slipping of the present invention can improve the usability and applicability by reducing the slipping phenomenon while maintaining the original efficacy even in a cosmetic formulation containing a butter or waxy raw material.

The butter or waxy raw material includes vegetable oils such as shea butter, cupua butter, babasu butter, cacao butter, etc., waxes such as lanolin or bis-PEG-18 methyl ether dimethyl silane, hydrocarbons such as paraffin or vaseline, and the like; It may be esters, and the like, but is not limited thereto.

As another example, the cosmetic composition may further include any one or more of ethanol, starch, gum, and combinations thereof. The composition for preventing slipping of the present invention can improve usability and applicability by reducing slippage that may occur due to ethanol, starch, or gum.

In another aspect, the present invention provides a cosmetic composition that prevents slipping during use, comprising a composition for preventing slipping during use of the cosmetic composition.

The cosmetic composition may be provided in the form of, for example, basic cosmetics, makeup cosmetics, body cosmetics, hair cosmetics, and scalp cosmetics. The formulation of the basic cosmetics includes skin, lotion, essence, booster, balm, etc., the formulation of the body cosmetic includes body lotion, the makeup cosmetic includes a primer, and the cosmetic for hair is hair treatment , hair color agent, hair bleaching agent, and the like, and scalp treatment, but not limited thereto.

In the cosmetic composition, additives commonly used in the cosmetic field may be appropriately added according to their use. General additives in the cosmetic field include one or more selected from the group consisting of fragrances, colorants, disinfectants, antioxidants, preservatives, humectants, thickeners, inorganic salts, synthetic polymers, oil, water, surfactants, alcohols, and chelating agents. , but not limited thereto.

In the cosmetic composition, the cross-linked starch may be included in an amount of 0.01 wt% to 5 wt% based on the total weight of the cosmetic composition. For example, it may be included in an amount of 0.01 wt% to 2 wt%. When it is within the above range, the stability of the cosmetic formulation is excellent, and there is an advantage in that the cosmetic composition is prevented from being pushed when the cosmetic composition is applied to the skin.

For example, the cosmetic composition may include, based on the total weight, 0.5 wt% to 20 wt% of a butter or waxy raw material having a low melting point of 40 or less; 0.1% to 20% by weight starch; 1.0% to 30% by weight of ethanol; 0.1% to 10% by weight of gum; 0.01 wt% to 5 wt% of cross-linked starch may be included.

The butter or waxy raw material is the same as described above.

The starch can effectively prevent slipping when using the cosmetic composition together with the cross-linked starch by using the amphiphilic property. The starch may be, for example, one or more selected from the group consisting of tapioca, rice and corn-derived starch, but is not limited thereto. It is also possible to use, for example, water-insoluble partially hydrated granular starch. The water-insoluble partially hydrated granular starch means starch gelatinized and aged by heat. The starch may be included in an amount of 0.1 wt% to 20 wt%, more preferably 0.1 wt% to 10 wt%, based on the total weight of the cosmetic composition. There is an advantage in that the stability of the formulation is excellent within the above range, and the anti-slip effect is also excellent.

Because the ethanol is non-polar than water, it can melt some butter to prevent a cosmetic containing a large amount of butter from curing rapidly, and to make the dispersibility of starch superior to water, it can be efficiently applied to the formulation without clumping the starch. It has the advantage of forming a stable formulation without separation even at low viscosity by increasing the binding force of gums other than starch. The ethanol may be included in an amount of 1.0 wt% to 30 wt%, more preferably 1.0 wt% to 20 wt%, based on the total weight of the cosmetic composition. Within the above range, there is an advantage in that the viscosity of the cosmetic composition is appropriately adjusted and formulation stability is improved, and the anti-slip effect is also excellent.

The gum may use at least one gum selected from guar gum, gum arabic, or natural polysaccharides, but is not limited thereto. The natural polysaccharide may include, but is not limited to, agar, locust bean gum, tamarind gum, and xanthan gum. When the cosmetic composition is used together with the black cross-linked starch, it is possible to effectively prevent slipping. The gum may be included in an amount of 0.01 wt% to 10 wt%, more preferably 0.01 wt% to 5 wt%, based on the total weight of the cosmetic composition. The stability of the formulation is excellent within the above range, and there is an advantage in that the cosmetic composition is prevented from being pushed when the cosmetic composition is applied to the skin.

In another aspect, the present invention is a cross-linked starch; And it provides a method for producing a cosmetic composition comprising the step of mixing the butter or waxy raw material, the slipping phenomenon during use is prevented.

The cross-linked starch, butter or waxy raw material, the effect of preventing the phenomenon of slipping during use is the same as described above.

The mixing method may be used without limitation as long as it is a method used for mixing raw materials of cosmetics in the art.

For example, the manufacturing method may further include a step of further mixing any one or more of ethanol, starch, gum, and a combination thereof after the step.

Since the composition according to the present invention contains cross-linked starch, it is possible to increase the applicability or feeling of use of the cosmetic by preventing the cosmetic composition from slipping without impairing the shape of the cosmetic and the basic efficacy of the active ingredient.

In particular, after application to the skin, it forms a moisturizing film to prevent dryness of the skin, and also to give the skin a lively glow. Therefore, it is possible to include a large amount of butter or waxy raw materials in cosmetics.

In addition, it is possible to prevent slipping phenomenon that may be caused by starch, ethanol and/or gum included in the cosmetic.

Therefore, the cosmetic composition comprising the composition for preventing slipping when using the cosmetic composition according to the present invention has excellent stability under room temperature and refrigerated distribution conditions as well as high temperature conditions, has excellent feeling of use such as applicability, and exhibits an effect of less slipping. .

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

comparative example 1 to 3 and Example One

A cosmetic composition was prepared by the following method, and the composition of the cosmetic composition is shown in Table 1 below (unit: wt%).

Specifically, in Comparative Examples 1 to 3 and Example 1, in Table 1 below, after sequentially dispersing raw materials 9, 10 and 11 in raw material 8, raw materials 12 to 14 were added, and then, the aqueous phase was heated to a temperature of 70 to 75 It was warmed to °C and dissolved. Then, after weighing the raw materials 1 to 7 in a beaker, the mixture was heated and dissolved at 70-75° C., slowly added to the aqueous phase, and uniformly emulsified for 10 minutes with a homomixer. After that, the raw material 15 was added and neutralized, and during defoaming and cooling, the raw material 16-20 was added and completely cooled to room temperature (25° C.) to prepare a low-viscosity cosmetic composition.

Raw material name (wt%) Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 One shea butter 2.0 2.0 2.0 2.0 2 Cupua Su Butter 1.0 1.0 1.0 1.0 3 Babasu Butter 2.0 2.0 2.0 2.0 4 Polyoxyethylene (20)
sorbitan
monostearate 1.0 1.0 1.0 1.0 5 Hydrogenated
polydecene 2.0 2.0 2.0 2.0 6 triethylhexanoin 3.0 3.0 3.0 3.0 7 Cyclopentasiloxane 1.0 1.0 1.0 1.0 8 Purified water remaining amount remaining amount remaining amount remaining amount 9 Carbomer 0.04 0.04 0.04 0.04 10 xanthan gum 0.02 0.02 0.02 0.02 11 Sodium Polyacrylate 0.05 0.05 0.05 0.05 12 glycerin 4.0 4.0 4.0 4.0 13 dipropylene glycol 4.0 4.0 4.0 4.0 14 betaine 2.0 2.0 2.0 2.0 15 corrector appropriate amount appropriate amount appropriate amount appropriate amount 16 ethanol - 10 - 10 17 Guar Gum - One One One 18 starch - One One One 19 Distach Phosphate - - - One 20 incense appropriate amount appropriate amount appropriate amount appropriate amount

Experimental example 1: Comparison of physical properties and stability under room temperature and refrigeration conditions

For comparison of physical properties and stability observation through viscosity change at room temperature (25 ° C) and refrigeration (5 ° C) conditions of Comparative Examples 1 to 3 and Example 1, the precipitation phenomenon according to the change over time was observed and shown in Table 2 it was

<Precipitation evaluation criteria>

No abnormality: X, small lumps appear: △, hard lumps: O

Viscosity (unit: cps) Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Room temperature (25°C) viscosity 1000 300 1500 600 Refrigerated (5℃) Viscosity 1200 400 2000 600 precipitation X X △ X

As shown in Table 2 above, when using a low-melting waxy raw material having a melting point of 40° C. or less, when starch and ethanol were used together (Comparative Example 2), the viscosity of the cosmetic composition was higher than that of the other case (Comparative Example 3) It was confirmed that the formulation was more stable because the difference in viscosity between room temperature and refrigeration was small, while the applicability was excellent at a very low level. In particular, in the case of Example 1, in which a cross-linked starch was additionally added to starch, ethanol and guar gum, the viscosity at room temperature and refrigeration was almost the same, so that the most stable low-viscosity cosmetic composition could be prepared.

Therefore, in order to overcome the difference in viscosity between refrigeration and room temperature of a cosmetic composition containing starch, ethanol and gum, using a low-melting waxy raw material of 40° C. or less, and adding cross-linked starch to a stable low viscosity with almost the same physical property difference was found to be able to prepare cosmetic compositions of

Experimental example 2: Comparison of high temperature stability

In order to confirm the stability at high temperature, the separation phenomenon according to the change over time was observed to observe the stability in the high temperature (45° C.) condition of Comparative Examples 1 to 3 and Example 1, and it is shown in Table 3.

<High-temperature stability evaluation criteria>

No abnormality: X, slightly separated: △, completely separated: O

Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Separation △ X X X

As shown in Table 3, Comparative Examples 2 and 3, and Example 1 in which a low melting point waxy raw material and starch of 40° C. or less were used together, it was confirmed to have a very stable formulation at a high temperature, and a temperature of 40° C. or less In Comparative Example 1 in which a low-melting-point waxy raw material was used, but no starch was used, a slight separation phenomenon was observed.

As a result of the above experiment, it was confirmed that when starch was used together while using a low melting point waxy raw material of 40° C. or less, there was little difference in physical properties depending on temperature and more stable cosmetics could be manufactured.

Experimental example 3: skin moisturizing power comparison

In order to measure the moisturizing power of the skin, the water retention ability of Comparative Examples and Examples was evaluated, and the results are shown in Table 4.

Specifically, the moisture retention capacity was measured by using SKICON ^- 200 (IBS, Japan) to measure the electrical conductivity of the skin surface. of samples were measured for each time period after application, and repeated twice. The number of subjects was 20, and the unit was μ/Ω.

experimental item Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Primary 30 minutes after application 126 129 130 133 120 minutes after application 134 114 116 117 Secondary 30 minutes after application 133 134 135 136 120 minutes after application 118 120 122 123

As shown in Table 4, it can be seen that the skin moisturizing power of Comparative Examples 1 to 3 and Example 1 using a low-melting wax-type raw material of 40° C. or less is excellent. Among them, it was found that the skin moisturizing power of Example 1, which additionally included cross-linked starch in ethanol, starch, and guar gum, exhibited the best skin moisturizing power over time.

Therefore, in order to moisturize the skin, it is necessary to use a wax-type raw material, and even when a low-melting wax raw material of 40° C. or less is used, the skin moisturizing power does not decrease over time and in order to exhibit an excellent effect, cross-linked starch must be included. can be known

Experimental example 4: feeling evaluation

50 women aged 25 to 45 years old were divided into 4 groups, and Comparative Examples 1 to 3 and Example 1 were appropriately adjusted in each group to be used on both sides of the face. The overall feeling of use was evaluated, and the results are shown in Table 5.

<Evaluation criteria>

Bad: 1, Moderately Bad: 2, Moderate: 3, Moderately Good: 4, Very Good: 5

Item Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 applicability 3.2 3.5 3.4 4.8 absorptivity 4.5 4.5 4.4 4.8 moisturizing power 4.3 4.5 4.6 4.7 overall feeling of use 3.5 3.6 3.5 4.8

As shown in Table 5, Example 1, which included all of starch, ethanol, gum, and cross-linked starch, along with a low-melting waxy raw material of 40° C. or less, included cross-linked starch, in a feeling evaluation for actual women. Compared to Comparative Examples 1 to 3, which did not, the applicability evaluation was much superior, and it received the highest evaluation in terms of absorption and moisturizing power. Accordingly, it was shown that the overall feeling of use when all of starch, ethanol, gum, and cross-linked starch were included together with a low-melting waxy raw material of 40° C. or less was significantly superior to that of the case where it was not.

Experimental example 5: Assess the jungle

50 women aged 25 to 45 years were divided into 4 groups, and Comparative Examples 1 to 3 and Example 1 were appropriately adjusted in each group to be used on both sides of the face. It was evaluated and the results are shown in Table 6.

<Evaluation criteria>

Bad: 1, Moderately Bad: 2, Moderate: 3, Moderately Good: 4, Very Good: 5

Item Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 push when applying 3.2 3.5 3.4 4.8

As shown in Table 6 above, even in the evaluation of slippage during application for actual women, evaluation of slippage during cosmetic application in the case of including starch, ethanol, gum and cross-linked starch together with a low-melting waxy raw material of 40° C. or less was significantly superior to those of Comparative Examples 1 to 3 that did not contain cross-linked starch.

This suggests that cross-linked starch has an effect of preventing slippage when used without compromising the formulation and efficacy of cosmetics, such as physical properties, room temperature stability, high temperature stability, skin moisturizing power, and moisturizing power.

From the above description, those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention, rather than the above detailed description, all changes or modifications derived from the meaning and scope of the claims to be described later and their equivalents.

Claims (10)

A composition for preventing slipping when using a cosmetic composition, comprising cross-linked starch, wherein the cosmetic composition includes a butter or waxy raw material, and the cross-linked starch is included in an amount of 0.01 wt% to 5 wt% based on the total weight of the cosmetic composition which will be the composition.
The method of claim 1,
Wherein the cross-linked starch is selected from the group consisting of distach phosphate, cross-linked sodium polyacrylic acid starch, sodium carboxymethyl starch, hydroxypropyl starch, hydroxypropyl phosphate starch, hydroxypropyl oxidized starch, and mixtures thereof.
delete The method of claim 1,
The butter or waxy raw material is at least one selected from the group consisting of shea butter, cupua butter, barbasu butter, cacao butter, lanolin, bis-PEG-18 methyl ester dimethyl silane, paraffin and vaseline, composition.
The method of claim 1,
The cosmetic composition will further comprise any one or more of ethanol, starch, gum, and combinations thereof.
Claims 1, 2, 4 and 5, comprising the composition of any one of claims 1, 2, 4 and 5 as a cosmetic composition comprising a butter or waxy raw material that is prevented from slipping during use,
The cross-linked starch is included in 0.01% to 5% by weight based on the total weight of the cosmetic composition, the cosmetic composition.
delete 7. The method of claim 6,
The cosmetic composition is based on the total weight,
Butter or waxy raw material having a melting point of less than 40% by weight of 0.5% to 20% by weight;
0.1% to 20% by weight starch;
1.0% to 30% by weight of ethanol;
0.1% to 10% by weight of gum;
A cosmetic composition comprising 0.01 wt% to 5 wt% of crosslinked starch.
cross-linked starch; And a method for producing a cosmetic composition that prevents slipping during use, comprising the step of mixing butter or waxy raw materials,
At this time, the manufacturing method of mixing the cross-linked starch in an amount of 0.01 wt% to 5 wt% based on the total weight of the cosmetic composition. delete