RU1832025C - Cream for face skin - Google Patents

Abstract

The invention relates to cosmetology, in particular to the production of creams for facial skin. The essence of the invention is that in order to increase the nutritional and deodorizing effects, the cream, in addition to olive oil, stearic acid, glycerin, lanolin, triethanolamine, high molecular weight synthetic fatty alcohols of the Cie-Cao fraction, low melting fraction of mink fat, plant extracts, perfumes and propellant contains, as plant extracts, composition 22-3, consisting of alcohol-glycerin extracts of sea buckthorn, zidonia, horseradish, oil extracts of chaga and wormwood, royal jelly and borax.

Description

The invention relates to cosmetics, in particular to cosmetic products for the care of delicate facial skin.

The aim of the invention is the creation of a cream that provides an increased tonic effect on the skin of the face, deodorizing and bactericidal action, reducing allergic phenomena on the skin.

To achieve this, as a result of the cream, under certain technological conditions, a complex of biologically active extracts was introduced, consisting of sea buckthorn pentane extract, composition 22-3 (alcohol-glycerin extracts of sea buckthorn, cinnamon, horseradish), chaga and wormwood oil extracts on the low melting fraction of the mink fat: and royal jelly.

The optimal increase in the tonic effect on the skin of the face is ensured by the synergistic effect of the biologically active components of the extracts of plant materials; pentane extract of sea buckthorn, composition 22-3 (zidoni, sea buckthorn, horseradish), chaga oil extracts, wormwood on the low melting fraction of mink fat, and royal jelly;

components of the sea buckthorn pentane extract: complex of triglycerides of linoleic, linolenic fatty acids, sea buckthorn oil phosphatides, stearins, Bi vitamins. 82, Bg, E, A, ascorbic acid, sugars, monosugars, choline, organically acids - block, tartaric;

components of alcohol-hl and cerium of a new extract of sea buckthorn (composition 22-3): vitamins W, 62, Vd. ascorbic acid, organic acids (block, tartaric), Sugars, monosugars;

components of the alcohol-glycerin extract of cydonia (composition 22-3): sugars — glucose, sucrose, fructose; organic acids: citric, block, tartaric, chlorogenic, fumaric, quinic,

Joint venture

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non-chlorogenic, coffee: pectin, vitamins Bi, 82, amino acids: lysine, histodine, aspartic acid, series, glycine, glutamic acid, proline, phenylalanine, valine, leucine;

components of the alcohol-glycerin horseradish extract: (composition 22-3): glycoside sinigrin, mineral salts (potassium, calcium, phosphorus), amino acids: asparagine, glutamine, arginine; ascorbic acid; components of the chaga oil extract on the low melting fraction of mink fat: fatty acids and triglycerides of highly unsaturated fatty acids, including linoleic, linolenic and arachidonoea; mineral salts of manganese, agaricin acid, alkaloids;

components of the wormwood oil extract of the low-melting fraction of mink fat containing fatty acids and triglycerides of highly unsaturated fatty acids, including linoleic, linolenic, arachidonic: carotenoids (provitamin A), organic acids (blocap, succinic);

components of royal jelly: vitamins Bi, 82, Be, Bg, 812, vitamin PP, H, vitamins A, D, E, and refined oils.

As a result of the synergistic action of the bioactive components of the complex of plant extracts of the claimed cream, enhanced hydratant properties and skin elasticity are provided.

The hydratant properties, elasticity and turgor of the skin of patients before and after application of the applied cream are shown in Table 1.

From table 1 it is seen that the use of the proposed cream significantly improves the hydratant properties of the skin, increases the elasticity and turgor of the skin of patients.

The optimal reduction of allergic effects on the skin, deodorizing, bactericidal action are provided due to the synergistic effect of the components of extracts of plant materials:

pentanvy extract of sea buckthorn, composition 22-3 (sea buckthorn, zidoni, horseradish), oil extracts of chaga and wormwood on the low-melting fraction of mink fat and royal jelly;

components of the pentane extract of sea buckthorn containing a complex of triglycerides of highly unsaturated fatty acids, incl. linoleic, linolenic, vitamins E, K A, tannins;

components of the alcohol-glycerin extract of sea buckthorn (composition 22-3) containing ethyl alcohol, ascorbic acid, organic acids, tannins;

components of alcohol-glycerin extract of cydonia (composition 22-3) containing sugars: glucose, fructose, sucrose; ascorbic acid, tannins; components of the chaga oil extract

on the low melting fraction of mink fat containing a pigment forming a chromogenic polyphenylcarboxylic complex; resins, triterpenoid inotodiol, tannins;

components of the wormwood oil extract on the low-melting fraction of mink fat containing essential oils, which contain oxygen derivatives of bicyclic terpenes: a / 3-thujones, thujol or with its esters: acetic, isovaleric, palmitic; absentin containing azulene cycles, chamazulene, guaiazulene, artemazulene;

0 components of royal jelly containing microelements, acetylcholine, tannins, amino acids, hormones.

The optimal reduction of allergic phenomena on the skin and the deodorizing effect of the proposed cream and cream-analogue (ed. St. USSR 1346157) are given in table 2.

When comparing the proposed cream and the cream-analogue (ed. St. USSR N 1346157) 0, the deodorizing effect of the proposed lasts 2 times longer than the cream-analogue.

As a result of the synergistic action of a complex of biologically active extracts of 5 plant materials: pentane extract of sea buckthorn, alcohol-glycerin composition 22-3, consisting of extracts of sea buckthorn, citron and horseradish; oil extracts of chaga and wormwood on low melting fraction 0 of mink fat; and royal jelly milk, providing an increased tonic effect on the skin of the face, reducing allergic phenomena on the skin, providing a deodorizing 5 bactericidal effect, together with the prescription components, a face cream of the following composition was created, wt.%: Sea buckthorn pentane extract 0.1-0.5

0 Bee

milk 0.1-0.4

Alcohol-glycerin-wap composition of 22-3 extracts of sea buckthorn, 5 cydonia, horseradish (1: 1: 1) 3.0-9.0 Oil extract-chaga 0.5-4.0 Oil extract of wormwood 1.0-3, 0 Olive oil 3.0-6.0

Low melting fraction of mink fat 1.0-3.0 Glycerin 2.0-6.0

Alcohols, synthetic, higher fatty fractions C16-C201.0-2.0

Stearic acid 1.5-2.5 Lanolin anhydrous 0.3-0.7 Triethanolamine 0.3-0.7

Borax0.1-0.3

Fragrance0.5-0.9

Propellant 10.0-14.0

WaterUp to 100

A complex of animal and vegetable oil was used in the cream formulation as a fat base: low-melting fraction of mink 1.0-3.0%, olive oil 3.0-6.0%. The introduction below the lower limit of the non-melting fraction of mink fat 1.0% and olive oil 3.0% does not provide a softening, nourishing effect. Introduction above the upper limit of 3.0% low melting fraction of mink fat and olive oil 6.0% creates an overwhelming effect.

As a consistent nutritional, increasing the moisture capacity of the cream, lanolin 0.3-0.7% was introduced into the composition. Introduction below the lower limit of lanolin 0.3% does not provide the consistency and moisture capacity of the cream. Introduction above the upper limit of lanolin 0.7% creates an overwhelming effect.

The emollient component is glycerol 2.0-6.0%. The introduction of 2.0% glycerol below the lower limit does not provide a consistency and emollient effect. Introduction above the upper limit of glycerol 6% worsens the structure of the cream.

High molecular weight fatty alcohols of the Cie-Cao fraction of 1.0-2.0% were used as the primary emulsifier. The introduction of the Stb-C20 fraction of 1.0% below the lower limit of high molecular weight alcohols does not provide a primary emulsifying effect. The introduction of a fraction of 2.0% above the upper limit of high molecular weight fatty alcohols worsens the cream structure.

As an emulsifying base, we used the product of saponification of stearic acid 1.5-2.5% triethanolamine 0.3-0.7% and brown 0.1-0.3% with the formation of triethanol stearate and borax stearate, providing optimal emulsifying effect and completeness of saponification .

A complex of biologically active extracts was used as a biologically active additive: pentane extract of sea buckthorn 0.1-0.5%. royal jelly 0.1-0.4%; composition 22-3 (sea buckthorn, zidoni. horseradish) 3.0-9.0%, consisting of an alcohol-glycerin extract of sea buckthorn 1.0-3.0, an alcohol-glycerin extract of zidonia 1.0-3.0%, alcohol-glycerin 5 horseradish extract 1.0-3.0%; chaga oil extract 0.5-4.0%; wormwood oil extract 1.0-3.0%. Introduction below the lower limit of bioactive components: penta extract of sea buckthorn 0.1%, bee

0 royal jelly 0.1%, composition 22-3 (sea buckthorn, tsidoni, horseradish) 3.0%, including alcohol-glycerin extract of sea buckthorn 1.0%, alcohol-glycerin extract of cidonia 1.0%, alcohol-glycerin horseradish extract

5 1.0%; Chaga oil extract 0.5%, wormwood oil extract 1.0% does not provide the desired biologically active effect. Introduction above the upper limit of the components: pentane extract of sea buckthorn 0 0.5%, royal jelly milk 0.4%, composition 22-3 (sea buckthorn, zidoni, horseradish) 9.0%. including alcohol-glycerin extract of sea buckthorn 3.0%, alcohol-glycerin extract of cidonia 3.0%, alcohol-glycerin 5 horseradish extract 3.0%; Chaga oil extract 4.0%, wormwood oil 3.0%, creates an excess bioactive effect.

To give the cream an odor

0 formulation introduced perfume 0.5-0.9%. Introduction below the lower limit of odorants of 0.5% does not provide the desired tone of the smell. The introduction of a higher odor limit of 0.9% creates a pungent odor,

5 The propellant 10.0-14.0% was used as the buoyant component. By introducing a 10.0% propellant below the lower limit, the cream does not completely exit the package.

0 Introduction above the upper limit of the propellant 14.0% creates excessive pressure in the package.

In the cream, the components are in the minimum, optimal and maximum proportions, wt.%. given in table 3.

Cream technology consists of the following operations.

Example 1 Olive oil 30.0 kg is loaded into a melting and enamelled reactor with a steam jacket and a stirrer with a capacity of 1.0 m, the low-melting fraction of mink fat 10.0 kg is heated to 70-80 ° C and 15.0 kg of stearic acid is charged. la5 nolin 3.0 kg, synthetic higher alcohols - fatty fractions of Cie-Cao 10 kg, are mixed until completely melted and a homogeneous mass is obtained.

In the main cooking reactor, enameled with a capacity of 1.5 m3, with a steam jacket and a stirrer, a prescription amount of water of 756 kg and glycerin of 20.0 kg are loaded. Heated to 70-80 ° C and with stirring load triethanolamine 3.0 kg, borax 1.0 kg Stir until completely dissolved. The filtered fat base is then pumped from the smelter. The emulsification process is continued for 30-40 minutes. Then the temperature is reduced to 40-45 ° C and the biologically active components are loaded with stirring: sea buckthorn pentane extract 1.0 kg, royal jelly milk 1.0 kg, chaga oil extract 5.0 kg, wormwood oil extract 10.0 kg . Stir until all components are combined and a homogeneous mass is obtained. Then load the composition of 22-3 alcohol-glycerin extracts of sea buckthorn, cidonia, horseradish 30.0 kg The temperature is reduced to 25-30 ° C. and 5.0 kg of flavoring is loaded with stirring. Mix the mass for 25-30 minutes. The finished cream is served for packaging, where the product is metered into cylinders, sealed and filled with propellant.

PRI me R 2, In an enamelled melting reactor with a capacity of 1.0 m with a steam jacket and a stirrer, load olive oil 50.0 kg, a non-melting fraction of mink fat 20.0 kg, heat to 70-80 ° C and load stearic acid 20.0 kg, lanolin 5.0 kg, synthetic alcohols higher fat fractions Cie-Cao 15.0 kg. After the components have completely melted, stirring is continued until a homogeneous mass is formed.

In the main cooking reactor with a capacity of 1.5 m3 with a steam jacket and a stirrer, the recipe amount of water 618.5 kg, glycerol 40.0 kg are loaded. Heated to 70-80 ° C and with stirring load triethanolamine 5.0 kg, borax 2.0 kg Stir until completely dissolved. Then the filtered fat base is pumped from the smelter. The emulsification process is continued for 30-40 minutes. Then the temperature is reduced to 40-45 ° C and the biologically active components are loaded with stirring: sea buckthorn pentane extract 2.0 kg, royal jelly 2.5 kg. chaga oil extract 13.0 kg; wormwood oil extract 20.0 kg. Mix until all components are combined and a homogeneous mass is obtained. Then load the composition of 22-3 alcohol-glycerin extracts of sea buckthorn, citron, horseradish 60.0 kg The temperature is reduced to 25-30 ° C and, with stirring, the fragrance 7.0 kg is charged. Mix the mass for 25-30 minutes. Ready cream is served for packaging,

where the product is metered into containers, sealed and filled with propellant.

Example 3. In an enamelled melting reactor with a capacity of 1.0 m with a steam jacket and a stirrer, olive oil 60.0 kg, a low melting fraction of mink fat 30.0 kg are loaded, heated to 70-80 ° C and 25.0 kg stearic acid is charged with stirring. kg, lanolin 7.0 kg, alcohols

synthetic higher fat fractions C16-C20 20.0 kg. After the components have completely melted, stirring is continued until a homogeneous mass is formed. In the main enameled reactor with a capacity of 1.5 m with a steam jacket and a stirrer, a prescription amount of water 470.90 kg, glycerol 60.0 kg are loaded, heated to 70-80 ° C, and triethanolamine 7.0 kg, borax 3.0 are charged with stirring kg Stir until completely dissolved. Then the filtered fat base is pumped from the smelter. The emulsification process is continued for 30-40 minutes. Then, the temperature was lowered to 4045 ° C and biologically active components were loaded: sea buckthorn pentane extract 5.0 kg, royal jelly bee milk 4.0 kg, chaga oil extract 40.0 kg, wormwood oil extract 30.0 kg. The mass is mixed until the components are completely combined and a homogeneous mass is obtained. Then load the composition of 22-3 alcohol-glycerin extracts of sea buckthorn, citron, horseradish 90.0 kg Temperature

reduce to 25-30 ° C and with stirring load fragrance 9.0 kg The stirring process is continued for 25-30 minutes. The finished cream is served for packaging, where the product is metered into cylinders, sealed and filled with propellant.

Claims (1)

The claims Face cream containing olive oil, stearic acid, glycerin, lanolin, triethanolamine, high molecular weight synthetic higher fat fractions C 16-Cao alcohols, low melting mink fat fraction, plant extracts, flavoring, propellant, characterized in that , in order to increase the nutritional and deodorizing effects, reduce the effects of allergies, compositions 22-3, consisting of alcohol-glycerin extracts of sea buckthorn, cidonia, horseradish in a ratio of 1: 2: 3, and also were introduced into the cream as plant extracts mas extracts of chaga and wormwood, royal jelly and borax, with the following ratio of components, wt.%: The indicated alcohol-glycerin extracts of sea-buckthorn, citron, horseradish0.1-0.5 Royal jelly 0.1-0.4 The composition of plant extracts, 0-9.0 Oil extract - chaga 0.5-4.0 Oil extract of wormwood 1.0-3.0 Low melting point fra0 chi of mink fat Glycerin Alcohols high molecular weight synthetic higher fat fractions Stearic acid Lanolin Triethanolamine Borax Olive oil # about Fragrance Propellant Water 1.0-3.0 2.0-6.0 1.0-2.0 1.0-2.5 0.3-0.7 0.3-0.7 0.1-0.3 3.0-6.0 0.5-0.9 10.0-14.0 Rest Table 1 Table Table3