KR20110117514A - Natural emulsifier containing opuntia humifusa or opuntia ficus-indica.saboten makino, and cosmetic composition, food composition and pharmaceutical composition comprising thereof - Google Patents

Abstract

The present invention relates to a natural emulsifier, characterized in that it contains at least one of cheonnyeoncho extract and baeknyeoncho extract. According to the present invention, a natural emulsifier that is harmless to the human body, has no environmental problems, and also has an excellent emulsifying ability. Can be.

Description

NATURAL EMULSIFIER CONTAINING OPUNTIA HUMIFUSA OR OPUNTIA FICUS-INDICA.SABOTEN MAKINO, AND COSMETIC COMPOSITION, FOOD COMPOSITION AND PHARMACEUTICAL COMPOSITION COMPRISING THE

The present invention relates to natural emulsifiers, and more particularly to natural emulsifiers containing one or more of the cheonnyeoncho extract and baeknyeoncho extract.

An emulsifier is a third substance that makes two kinds of liquids that do not mix with each other into a stable emulsion (emulsion). Generally, one having both a hydrophilic group and a lipophilic group in one molecule is used, and a surfactant is often used. Such emulsifiers are used as additives in various cosmetics and foods.

However, the so-called nonionic surfactants, which are mainly used in cosmetics, by adding ethylene oxide to hydrophilic groups, have problems such as stability problems due to partial decomposition of ethylene oxide, contamination of seawater and rivers due to synthetic surfactants, and the like. It became. Recently, the use of natural substances instead of chemical substances as cosmetic ingredients or food additives has been in the spotlight, and in particular, interest in raw materials having a specific function or effect in natural products and their purpose of use has increased. . In this regard, natural emulsifiers have been disclosed in Korean Patent Laid-Open Publication No. 1992-0019332, Patent Publication No. 1999-009251, Patent Publication No. 2002-0037205, and Patent Registration No. 10-0768069, but they do not have sufficient emulsifying function. There was a problem. Therefore, the present inventors have continued to study natural emulsifiers excellent in emulsification, and found that the cheonnyeoncho extract or baeknyeoncho extract has an excellent emulsifying ability.

On the other hand, domestic research on Baeknyeoncho (aka Palm Cactus) shows that the anti-ulcer effect of Palm Cactus on stressful gastric ulcer in rats (Hu-Jang Lee, Master's Thesis 1997, Seoul National University), red pigment heat of cactus fruit Studies on the Effect of Antioxidants on the Stability (Kim, LH, et al., Koresa J. Food SciTech., 27: 1013, 1995) and the Anti-inflammatory Activity of Palm Cactus (Park, Eun-Hee et al., Journal of Pharmacy 42: 621) , 1998), only studies on the component properties of palm cactus, such as the flavonoid component of palm cactus fruit (Jeong, Se-Joon et al., Korean Journal of Pharmacognosy 30: 847,1997) have been reported. There is almost no research on this.

However, it is known that the extracts of cheonnyeoncho or baeknyeoncho have hair loss promoting effect, cytotoxic protective effect, antistress effect, skin soothing effect, immune activity enhancing effect and the like. The inventors of the present invention have been using natural emulsifiers containing cheonnyeoncho extract or baeknyeoncho extract as additives of various cosmetics, foods, and medicines by using the excellent emulsification function of cheonnyeoncho extract or baeknyeoncho extract. In addition, it is possible to manufacture cosmetics, food, medicines and the like with improved specific functionality.

The present invention is to solve the problems of the prior art described above, it is an object of the present invention to provide a natural emulsifier excellent in emulsification without harming the human body and environmental problems.

It is also an object of the present invention to provide a cosmetic composition in which a specific function is improved by using the natural emulsifier of the present invention.

It is also an object of the present invention to provide a food composition in which a specific function is improved by using the natural emulsifier of the present invention.

It is also an object of the present invention to provide a pharmaceutical composition in which a specific function is improved by using the natural emulsifier of the present invention.

In order to achieve the above object, the natural emulsifier of the present invention is characterized in that it contains one or more of cheonnyeoncho extract and baeknyeoncho extract.

The present invention also features a cosmetic composition comprising the natural emulsifier.

The present invention also features a food composition comprising the natural emulsifier.

Moreover, this invention features the pharmaceutical composition containing the said natural emulsifier.

Hereinafter, description will be made on the cheonnyeoncho and baeknyeoncho used in the present invention.

Cheonnyeoncho is known as Korean cactus, prickly pear cactus, and is an improved species of palm cactus. It is a perennial plant that shows strong viability even at a low temperature of minus 20 degrees and shows a marked change in the developmental pattern of the season. It is known to have excellent antioxidant, antibacterial and anti-ulcer activity, and is also known to have an effect similar to that of the early twentieth century.

Centennial herb, also known as palm cactus, is a perennial plant belonging to the cactus tree, native to southern America. It is currently cultivated as a special crop in Jeju Island and is used for burns, edema, indigestion, boils and bronchial asthma. Ethanol extracts of fruits and stems are known to have effects such as gastric mucosal protection, blood sugar strengthening, and immune enhancing effects by analgesic and anti-inflammatory effects. In addition, there is also a radical scavenging activity, tyrosinase inhibitory activity, anti-allergic activity, 70% methanol extract of the fruit is known to have a neuroprotective effect.

In addition, the fruits of zinnia (also known as nopal or prickly pear) and stems (nopalitos) are effective in reducing constipation, diuresis, activating intestinal motility, and improving food consumption on an empty stomach. , P53, 1989), particularly stems, are effective in treating skin diseases, rheumatism and burns. Baeknyeoncho is used for the treatment of neurological pain, acute mastitis, dysentery, as a nourishing tonic, antipyretic, anti-inflammatory detoxifying agent, and to clear blood and treat bleeding (Lee Kyung-soon et al., Chinese herbal medicine dictionary, Jeongdam, p2731) , 1985)

In addition, the final report of the Ministry of Agriculture and Forestry (Research on functional foods and bioactive substances using the fruit and stem of palm cactus, 1999) and the final report of the Bukje Jeju County Agricultural Technology Center (study of pharmacological efficacy test of palm cactus fruit and stem, 2000) According to the baeknyeoncho inhibits severe motility of the stomach by indomethacin (antomethacin) and antagonizes the inhibition of the synthesis of prostaglandin, by HCL-aspirin, HCL-ethanol, indomethacin It has been shown to be effective in the induced gastritis animal model and has an anti-gastritising effect. In addition, most constipation patients who took baeknyeon at a dose of 1,440 mg / day have been shown to improve constipation.

The baeknyeoncho mainly contains monosaccharides, polysaccharides (mucosa) components, and in addition to the flavonoid-based components such as isorhamnetic (quercetin), quercetin (quercetin), kaempferol (kaempferol). In addition, (+)-trans-dihydrocamperol ((+)-trans-dihydrokaempferol) and (+)-trans-dihydroquercetin ((+)-trans-) as two types of dihydroflavonol components It contains dihydroquercetin, and contains anhalinin, indicaxanthin, isobetaine, betaine, saponin, and the like.

In the present invention, as a method of extracting cheonnyeoncho or baeknyeoncho, various known extraction methods commonly used in the technical field to which the present invention belongs may be used. Preferably, (a) water, (b) carbon number 1 -4 anhydrous or hydrous lower alcohol (methanol, ethanol, propanol, butanol, etc.), (c) a mixed solvent of the lower alcohol with water, (d) acetone, (e) ethyl acetate, (f) chloroform or (g 1,3-butylene glycol can be used as the extraction solvent.

In addition, it will be apparent to those skilled in the art that the extract of the present invention exhibits substantially the same effects using not only the aforementioned extraction solvent but also other extraction solvents.

In addition, the extract of the present invention includes not only the extract by the above-described extraction solvent, but also the extract that has undergone a conventional purification process. Obtained by various additional purification methods, such as, for example, separation using ultrafiltration membranes having a constant molecular weight cut-off value, separation by various chromatography (manufactured for separation according to size, charge, hydrophobicity or affinity). The fraction is also included in the extract of the present invention.

In addition, the extract of the present invention is also included in the extract of the present invention extracts obtained through subcritical and supercritical extraction methods that are widely used as a method for extracting useful components from natural products. These extraction methods are faster than general extraction methods, and have an advantage that they are harmless to the environment because they use substances (eg, supercritical carbon dioxide) that are harmless to the environment as the extraction solvent.

In addition, the extract of the present invention may be prepared in powder form by additional processes such as distillation under reduced pressure, and freeze drying or spray drying.

In the present invention, using the cheonnyeoncho extract or baeknyeoncho extract prepared as described above it can be prepared a natural emulsifier in a variety of known methods commonly used in the art. The natural emulsifier prepared in this way can be used as an additive in various cosmetics, food, pharmaceuticals and the like.

The present invention can provide a natural emulsifier that is harmless to the human body by using the cheonnyeoncho extract or baeknyeoncho extract, without any environmental problems, and also having an excellent emulsifying ability.

In addition, the present invention can provide a cosmetic composition with improved specific functions using the natural emulsifier of the present invention.

In addition, the present invention can provide a food composition with improved specific functions using the natural emulsifier of the present invention.

In addition, the present invention can provide a pharmaceutical composition in which a specific function is improved by using the natural emulsifier of the present invention.

1 is a graph showing the transmittance and backscattering over time measured in Experimental Example 1 of the present invention, the stability of the emulsion 1 was measured.
FIG. 2 is a graph showing the transmittance and backscattering with passage of time measured in Experimental Example 2 of the present invention. The stability of the emulsion 2 was measured.
Figure 3 is a graph showing the transmittance and backscattering with the passage of time measured in Experimental Example 3 of the present invention, the stability of the emulsion 3.
Figure 4 is a graph showing the transmittance and backscattering with the passage of time measured in Experimental Example 4 of the present invention, the stability of the emulsion 4.
FIG. 5 is a graph showing transmittance and backscattering over time measured in Experimental Example 5 of the present invention, and shows the results of measuring stability of the emulsion 5. FIG.
FIG. 6 is a graph showing the transmittance and backscattering with passage of time measured in Experimental Example 6 of the present invention.
7 is a graph showing the transmittance and backscattering with passage of time measured in Experimental Example 7 of the present invention, the stability of the emulsion 7.
8 is a graph showing the transmittance and backscattering with the passage of time measured in Experimental Example 8 of the present invention, the stability of the emulsion 8.
9 is a graph showing the transmittance and backscattering with passage of time measured in Experimental Example 9 of the present invention, the stability of the emulsion 9.
10 is a graph showing the transmittance and backscattering with passage of time measured in Comparative Experimental Example 1, which is the result of measuring the stability of the emulsion 10.
FIG. 11 is a graph showing transmittance and backscattering over time measured in Comparative Experimental Example 2, and is a result of measuring stability of emulsion 11. FIG.
12 is a graph showing the transmittance and backscattering with passage of time measured in Comparative Experimental Example 3, the stability of the emulsion 12 was measured.
FIG. 13 is a graph showing the transmittance and backscattering with passage of time measured in Comparative Experimental Example 4, wherein the stability of the emulsion 13 was measured.
14 is a graph showing the transmittance and backscattering with passage of time measured in Comparative Experimental Example 5, which is the result of measuring the stability of the emulsion 14.
FIG. 15 is a graph showing the transmittance and backscattering with passage of time measured in Comparative Experimental Example 6, showing the results of measuring stability of emulsion 15. FIG.
FIG. 16 is a graph showing the transmittance and backscattering with passage of time measured in Comparative Experimental Example 7, showing the results of measuring the stability of emulsion 16. FIG.
FIG. 17 is a graph showing transmittance and backscattering with passage of time measured in Comparative Experimental Example 8, showing the results of measuring stability of emulsion 17. FIG.
18 is a graph showing the transmittance and backscattering with passage of time measured in Comparative Experimental Example 9, where the stability of the emulsion 18 was measured.
19 is a graph showing the transmittance and backscattering with passage of time measured in Comparative Experimental Example 10, which is the result of measuring the stability of the emulsion 19.
20 is a graph showing the transmittance and backscattering with passage of time measured in Comparative Experimental Example 11, the stability of the emulsion 20 is measured.
FIG. 21 is a graph showing the transmittance and backscattering with passage of time measured in Comparative Experimental Example 12, wherein the stability of the emulsion 21 is measured.
FIG. 22 is a graph showing the transmittance and backscattering with passage of time measured in Comparative Experimental Example 13, showing the results of measuring stability of emulsion 22. FIG.
FIG. 23 is a graph showing transmittance and backscattering with passage of time measured in Comparative Experimental Example 14, which is the result of measuring stability of emulsion 23. FIG.
24 is a graph showing the transmittance and backscattering with passage of time measured in Comparative Experimental Example 15, which is the result of measuring the stability of the emulsion 24.
25 is a graph showing the transmittance and backscattering with passage of time measured in Comparative Experimental Example 16, which is the result of measuring the stability of the emulsion 25.
FIG. 26 is a graph illustrating the transmittance and backscattering with passage of time measured in Comparative Experimental Example 17. The stability of the emulsion 26 was measured.
FIG. 27 is a graph showing the transmittance and backscattering with passage of time measured in Comparative Experimental Example 18. The stability of the emulsion 27 was measured.
FIG. 28 is a graph showing the transmittance and backscattering with passage of time measured in Experimental Example 10 of the present invention. The stability of the emulsion 28 was measured.
29 is a graph showing the transmittance and backscattering with time as measured in Experimental Example 11 of the present invention, the stability of the emulsion 29 was measured.
30 is a graph showing the transmittance and backscattering with passage of time measured in Experimental Example 12 of the present invention, the stability of the emulsion 30 is measured.
FIG. 31 is a graph showing the transmittance and backscattering with passage of time measured in Experimental Example 13 of the present invention, and is a result of measuring stability of the emulsion 31.
32 is a graph showing the transmittance and backscattering over time measured in Experimental Example 14 of the present invention, the stability of the emulsion 32 is measured.
33 is a graph showing the transmittance and backscattering with passage of time measured in Experimental Example 15 of the present invention, which is the result of measuring the stability of the emulsion 33.
FIG. 34 is a graph showing the transmittance and backscattering with passage of time measured in Experimental Example 16 of the present invention.
FIG. 35 is a graph showing transmittance and backscattering over time measured in Experimental Example 17 of the present invention, and is a result of measuring stability of the emulsion 35.
36 is a graph showing the transmittance and backscattering with passage of time measured in Experimental Example 18 of the present invention, the stability of the emulsion 36 was measured.
FIG. 37 is a graph showing the transmittance and backscattering with passage of time measured in Comparative Experimental Example 19, showing the result of the case of not containing the cheonnyeoncho extract of the present invention.

Hereinafter, the content of the present invention will be described in more detail in the following examples, but the scope of the present invention is not limited only to the following examples, and includes modifications of equivalent technical ideas.

Manufacturing example  One: Cheonnyeoncho  Preparation of Extract

The stem of the cactus cheonnyeoncho was taken, washed with water, and then drained. The stem was chopped and 5 times purified water was added to the total weight of the stem, followed by shaking extraction at 95 ° C. for 1 hour in an extractor.

Manufacturing example  2: Cheonnyeoncho  Preparation of Extract

The stem of the cactus cheonnyeoncho was taken, washed with water, and then drained. The stem was chopped and 5 times purified water was added to the total weight of the stem, followed by shaking extraction at 95 ° C. for 1 hour in an extractor. The extract was filtered through a 100 mesh filter to remove debris.

<< Cheonnyeoncho  Evaluation of Emulsifying Capacity of Extracts 1 >>

Experimental Example  1 to 9: Cheonnyeoncho  Evaluation of Emulsifying Capacity of Extracts

In order to evaluate the emulsification capacity of the corn oil of the cheonnyeoncho extract prepared in Preparation Example 1 of the present invention, after mixing the cheonnyeoncho extract prepared in Preparation Example 1 of the present invention, corn oil, water with the composition ratio shown in Table 1 below , Vigorously mixed twice for 30 seconds to prepare emulsions 1-9.

For the emulsions 1 to 9, the results of measuring emulsion stability by measuring transmittance and backscattering over time, respectively, are shown in FIGS. 1 to 9 (tested twice). The emulsion stability monitoring time was 24 hours and the measurement temperature was room temperature.

Corn oil concentration in water Concentration of Millennial Extracts on Oil Amount of water (g) Amount of corn oil (g) Amount of Cheonnyeoncho Extract (g) Experimental Example 1 Emulsion 1 1 wt% 3 wt% 49.5 0.5 0.015 Experimental Example 2 Emulsion 2 1 wt% 5 wt% 49.5 0.5 0.025 Experimental Example 3 Emulsion 3 1 wt% 10% by weight 49.5 0.5 0.050 Experimental Example 4 Emulsion 4 3 wt% 3 wt% 48.5 1.5 0.045 Experimental Example 5 Emulsion 5 3 wt% 5 wt% 48.5 1.5 0.075 Experimental Example 6 Emulsion 6 3 wt% 10% by weight 48.5 1.5 0.150 Experimental Example 7 Emulsion 7 5 wt% 3 wt% 47.5 2.5 0.075 Experimental Example 8 Emulsion 8 5 wt% 5 wt% 47.5 2.5 0.125 Experimental Example 9 Emulsion 9 5 wt% 10% by weight 47.5 2.5 0.250

compare Experimental Example  1 to 9: lecithin ( HLB : 9.7) emulsification capacity evaluation

In order to evaluate the emulsifying ability of the lecithin for corn oil, lecithin (HLB: 9.7), corn oil, and water were mixed in the composition ratios shown in Table 2 below, and then mixed vigorously twice for 30 seconds to emulsion 10 to 18 was prepared.

For the emulsions 10 to 18, the results of measuring emulsion stability by measuring the transmittance and backscattering over time, respectively, are shown in FIGS. 10 to 18 (tested twice). The emulsion stability monitoring time was 24 hours and the measurement temperature was room temperature.

Corn oil concentration in water Lecithin Concentration on Oil Amount of water (g) Amount of corn oil (g) Amount of lecithin (g) compare
Experimental Example 1 Emulsion 10 1 wt% 3 wt% 49.5 0.5 0.015 compare
Experimental Example 2 Emulsion 11 1 wt% 5 wt% 49.5 0.5 0.025 compare
Experimental Example 3 Emulsion 12 1 wt% 10% by weight 49.5 0.5 0.050 compare
Experimental Example 4 Emulsion 13 3 wt% 3 wt% 48.5 1.5 0.045 compare
Experimental Example 5 Emulsion 14 3 wt% 5 wt% 48.5 1.5 0.075 compare
Experimental Example 6 Emulsion 15 3 wt% 10% by weight 48.5 1.5 0.150 compare
Experimental Example 7 Emulsion 16 5 wt% 3 wt% 47.5 2.5 0.075 compare
Experimental Example 8 Emulsion 17 5 wt% 5 wt% 47.5 2.5 0.125 compare
Experimental Example 9 Emulsion 18 5 wt% 10% by weight 47.5 2.5 0.250

compare Experimental Example  10 to 18: Polysorbate  80 ( HLB Evaluation of Emulsification Capacity of: 15)

In order to evaluate the emulsifying ability of corn oil of polysorbate 80 (Tween 80), after mixing polysorbate 80 (HLB: 15), corn oil, water in the composition ratio shown in Table 3 below, twice for 30 seconds Mixing vigorously gave emulsions 19-27.

For the emulsions 19 to 27, the emulsion stability was measured by measuring the transmittance and backscattering over time, respectively, are shown in FIGS. 19 to 27 (tested twice). The emulsion stability monitoring time was 24 hours and the measurement temperature was room temperature.

Corn oil concentration in water Concentration of Polysorbate 80 in Oils Amount of water (g) Amount of corn oil (g) Amount of polysorbate 80 (g) compare
Experimental Example 10 Emulsion 19 1 wt% 3 wt% 49.5 0.5 0.015 compare
Experimental Example 11 Emulsion 20 1 wt% 5 wt% 49.5 0.5 0.025 compare
Experimental Example 12 Emulsion 21 1 wt% 10% by weight 49.5 0.5 0.050 compare
Experimental Example 13 Emulsion 22 3 wt% 3 wt% 48.5 1.5 0.045 compare
Experimental Example 14 Emulsion 23 3 wt% 5 wt% 48.5 1.5 0.075 compare
Experimental Example 15 Emulsion 24 3 wt% 10% by weight 48.5 1.5 0.150 compare
Experimental Example 16 Emulsion 25 5 wt% 3 wt% 47.5 2.5 0.075 compare
Experimental Example 17 Emulsion 26 5 wt% 5 wt% 47.5 2.5 0.125 compare
Experimental Example 18 Emulsion 27 5 wt% 10% by weight 47.5 2.5 0.250

1 to 27, in the case of the cheonnyeoncho extract prepared in Preparation Example 1 of the present invention, the higher the concentration of corn oil and the cheonnyeoncho extract was confirmed that the overall value of the transmittance is lowered. From this, it was found that as the concentration of corn oil and the cheonnyeoncho extract increased, the degree of dispersion of particles in the whole area of the emulsion sample (that is, from the top to the bottom of the sample) increased. On the other hand, in the case of lecithin and polysorbate 80, it was confirmed that the transmittance value was almost constant regardless of the concentration of corn oil or the concentration of lecithin or polysorbate 80.

In addition, according to the above Figure 1 to 27, the back scattering value of the upper portion (40mm) of the sample, the cheonnyeoncho extract prepared in Preparation Example 1 of the present invention is about 15 to 24%, lecithin about 45 to 65%, poly Sorbate 80 was found to be about 41 ~ 60%. From this, it can be seen that the cheonnyeoncho extract prepared in Preparation Example 1 of the present invention is less creaming than lecithin or polysorbate 80, and when using the cheonnyeoncho extract of the present invention as an emulsifier, corn oil Was mixed with water to prevent corn oil from floating on the water. The creaming rate of the cheonnyeoncho extract of the present invention was the slowest when the concentration of corn oil in water 5% by weight, the concentration of cheonnyeoncho extract in corn oil was 10%, it was confirmed that the degree of creaming is also small ( Backscattering: 17 ± 3%).

From the above results, the emulsification capacity of the extract of the present invention is influenced by the concentration of corn oil and the concentration of the extract of millennial herb, the concentration of corn oil in water is 5% by weight, the concentration of the extract of cornflower is 10% by weight of corn oil. When, as a whole it was confirmed that the emulsification ability similar to or higher than lecithin or polysorbate 80.

<< Cheonnyeoncho  Evaluation of Emulsifying Capacity of Extracts 2 >>

Experimental Example  10 to 18: Cheonnyeoncho  Evaluation of Emulsifying Capacity of Extracts

In order to evaluate the emulsification capacity of corn extract of the cheonnyeoncho prepared in Preparation Example 2 of the present invention, after mixing the cheonnyeoncho extract prepared in Preparation Example 2 of the present invention, corn oil, water with the composition ratio described in Table 4 below , Vigorously mixed twice for 30 seconds to prepare emulsions 28-36.

For emulsions 28 to 36, the emulsion stability was measured by measuring the transmittance and backscattering over time, respectively, are shown in FIGS. 28 to 36 (tested twice). The emulsion stability monitoring time was 24 hours and the measurement temperature was room temperature.

Corn oil concentration in water Concentration of Millennial Extracts on Oil Amount of water (g) corn
Amount of oil (g) Cheonnyeoncho
Amount of extract (g) Transmittance after 24 hours
(%) Experimental Example 10 Emulsion 28 1 wt% 3 wt% 49.5 0.5 0.015 44 Experimental Example 11 Emulsion 29 1 wt% 5 wt% 49.5 0.5 0.025 30 Experimental Example 12 Emulsion 30 1 wt% 10% by weight 49.5 0.5 0.05 22 Experimental Example 13 Emulsion 31 3 wt% 3 wt% 48.5 1.5 0.045 18 Experimental Example 14 emulsion
32 3 wt% 5 wt% 48.5 1.5 0.075 17 Experimental Example 15 Emulsion 33 3 wt% 10% by weight 48.5 1.5 0.05 7.5 Experimental Example 16 Emulsion 34 5 wt% 3 wt% 47.5 2.5 0.075 12 Experimental Example 17 Emulsion 35 5 wt% 5 wt% 47.5 2.5 0.125 7 Experimental Example 18 Emulsion 36 5 wt% 10% by weight 47.5 2.5 0.25 2

compare Experimental Example  19: of the present invention Cheonnyeoncho  Does not contain extracts

After 2.5g of corn oil and 47.5g of water are mixed (that is, the concentration of corn oil in water is 5% by weight), vigorously mixed twice for 30 seconds, and then the permeability and backscattering are measured over time. 37 is shown (tested twice). The emulsion stability monitoring time was 24 hours and the measurement temperature was room temperature. On the other hand, the last transmittance measured after 24 hours was 23.89%.

According to FIGS. 28 to 36, in the case of the cheonnyeoncho extract prepared by Preparation Example 2 of the present invention, the higher the concentration of corn oil and the cheonnyeoncho extract was confirmed that the overall value of the transmittance is lowered. The higher the corn oil concentration and the cheonnyeoncho extract concentration, the more the dispersion of particles in the entire area of the emulsion sample (that is, from the top to the bottom of the sample) was found to increase. On the other hand, according to FIG. 37, in Comparative Experiment 19, which does not contain the cheonnyeoncho extract of the present invention, it was confirmed that corn oil and water do not mix well because the numerical value of the transmittance is very high compared to Experiments 16 to 18. .

Claims (4)

Natural emulsifier, characterized in that it contains at least one of cheonnyeoncho extract and baeknyeoncho extract A cosmetic composition comprising the natural emulsifier of claim 1 A food composition comprising the natural emulsifier of claim 1 A pharmaceutical composition comprising the natural emulsifier of claim 1

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