RU1832026C - Face skin cream - Google Patents

Abstract

The invention relates to cosmetics, toology creams for facial skin, namely a facial cream containing lanolin, distilled monoglycerides, chicken oil, cosmetic stearin, PEG-400 stearate. glycerin, para-hydroxybenzoic acid methyl ester, paraoxybenzoic acid propyl ester, perfume, water. In order to provide an optimal absorbent, softening effect, an optimal hydratant effect on the skin, the effect of strengthening the walls of superficial blood capillaries, reducing porosity, The invention relates to cosmetics, namely, cosmetic liquid creams for skin care of the face. The aim of the invention is to provide optimal absorbent, softening effects, optimal hydration effect, strengthen the walls of superficial blood capillaries, reduce skin porosity. skin, a bioactive synergistically active complex of kelp mineral-vitamin concentrate, ruby oil extract and lingonberry oil extract on the low melting fraction of mink fat, water-alcohol-glycerin rabin extract, cold chestnut horse chestnut extract was introduced in the following ratio components, wt.%: chicken oil fusible fraction of 1.0-3.0; distilled monoglycerides 1.0-2.0, lanolin 1.0-3.00, cosmetic stearin 0.5-1.5, triethanolamine 0.45-0.55, PEG-400 stearate 2.0-4.0, glycerol 2.0 - 4.0, mineral and vitamin concentrate of kelp 0.05-0.15, oil extract of ruby on the low melting fraction of mink fat 3.5-4.5. lingonberry oil extract on the low-melting fraction of mink fat 0.5-1.5, horse chestnut chladone extract 0.2-0.35, water-alcohol-glycerine extract of rubin 2.5-3.5, paraoxybenzoic methyl ester acids 0.2-0.2, propyl ester of paraoxybenzoic acid 0.1, perfume 0.45-0.55, water - the rest. To achieve this goal, a biologically active synergistically active complex has been added to the cream: mineral-vitamin concentrate of kelp, extracts of oil slices and lingonberries on the low-melting fraction of mink fat, horse chestnut chladone extract and water-alcohol-glycerin rbin extract. 00 00

Description

Optimum emollient, absorbent and hydratant effects are provided by synergistic action

components of the mineral-vitamin concentrate of kelp, extracts of oleaginous and lingonberry, water-alcohol-glycerin extract of rabin and chladone horse chestnut extract;

components of the mineral and vitamin concentrate of kelp: triglycerides, sterols, mannitol, carotenoids, chlorophyll derivatives, trace elements;

the components of the oil extract of p - bina: flavonoids - isocrevcitrin, quercetrin.spiraeoside, rutin, maratein, glycoside - parasorboside, / -carotene (/ 3-carotene in the oil passes into vitamin A), ascorbic acid, vitamin P, lactone - parasorbonic acid;

components of water-alcohol-glycerin extract of rubin: flavonoids - isoquercitrin, quercetrin, spireoside, rutin, maratin, glycoside parasorboside, alcohol (sorbitol and iodite), ascorbic acid, vitamin P, lactone - para-carboxylic acid;

components of horse chestnut chladone extract: coumarin glycoside - zskulin and fraksetin, flavonoids bi- and trisosides quercetin and camferol;

components of lingonberry oil extract: arbutin up to 9%, hydroquinone, gallic, ellagic, tartaric, tartaric and ursolic acids, flavonoid - gineroside, glycoside - bcctionin, lycopene.

The effect of the proposed cream on the hydrant properties of the skin is illustrated in Table 1 (in%).

From table 1 it is seen that under the influence of the application of the cream, the water-retaining property of the skin increased by 39.4-46.8% compared with the control.

The optimal effect of strengthening the walls of superficial blood capillaries and reducing porosity can be achieved due to a synergistic effect:

bioactive components of mineral and vitamin concentrate of kelp, oil extract of cowberry, oil extract of cowberry, water-alcohol-glycerin extract of cowberry, chladone extract of chestnut fruits;

components of the mineral-vitamin concentrate of kelp: saccharin, glucose, amino acids-lysine, histidine, aspartic acid, trionine, series, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine , traptophan; tannins;

components of rubin oil extract: organic acids (block, citric), tannins - gallic and procathechic acids, epicatechin, epigallocatechin;

components of water-alcohol-glycerin extract of rubin: organic acids (block, citric), tannins, gallic and proatechol acid, lots, epicatechin, epigallocatechin;

Components of Freon Extract

horse chestnut: triterpene saponin

- escin, the aglycon of which is espigenin (group / 8-amyrin), tannins;

components of lingonberry oil extract: organic acids (citric, blok., benzoic, oxalic, acetic), paracatechin type tannins. 0 Based on a complex of synergistic active biologically active components: mineral-vitamin concentrate of kelp, oil extracts of ruby and lingonberry, water-alcohol-glycerol 5. new extract of ruby, chladone extract of horse chestnut, providing optimal emollient, absorbent and hydrant effects on the skin, as well as strengthening the walls of the blood surface capillaries, reducing the porosity of the skin, a cream formulation has been developed that consists of the following components, wt.%: Chicken oil (low-melting f Raccia) 1.0-3.0 5 Distilled monoglycerides 1.0-2.0 Anhydrous lanolin 1.0-3.0 Cosmetic stearin0.5-1.5 0 Triethanolamine0.45-0.55 PEG-4002.0-4 stearate , 0 Glycerin 2.0-4.0 Mineral and vitamin concentrate

5 kelp 0.05-0.15

Rina oil extract 3.5-4.5

Lingonberry oil extract 0.5-1.5

0 Freon Extract

horse chestnut 0.2-0.35

Water-alcohol-glycerin extract of bina 2.5-3.5

5 Methyl ether

paraoxybenzoic acid 0.2

Paraoxybenzoic Acid Lopropyl ester 0.1

Fragrance 0.45-0.55

Water Else

As the main nutritional emollient component, chicken fusible oil of a fraction of 1.0-3.0% was added to the formulation. By introducing 1.0% below the lower limit of chicken oil, the desired emollient and nourishing effect is not achieved. The introduction of 3.0% above the upper limit of chicken oil creates an overwhelming effect.

Anhydrous lanolin, anhydrous 1.0-3.0%, was introduced into the formulation as an emollient, water-absorbing component. By introducing below the lower limit of lanolin 1.0%, the moisture capacity of the composition is not ensured. By introducing 3.0% above the upper limit of lanolin, an overwhelming effect is created.

As an emollient, glycerol 2.0-4.0% was added to the formulation. The introduction of glycerol 2, 10% below the lower limit does not provide an emollient effect. Administration of 4.0% glycerol above the upper limit creates a soft cream structure.

As the primary emulsifier in the formulation, distilled monoglycerides of 1.0-2.0% were used. Introduction below the lower limit of distilled monoglycerides of 1.0% does not provide a quick primary emulsifying effect. Introduction above the upper limit of distilled monoglycerides of 2.0% worsens the structure of the cream.

PEG-400 stearate 2.0-4.0%, as well as triethanolamine stearate formed during the saponification of cosmetic stearin 0.5-1.5% triethanolamine 0.45-0.55%, were used as the main emulsifier. An excess or deficiency of cosmetic stearin and triethanolamine does not ensure the completeness of the emulsification process and changes the pH of the cream.

The following complex was introduced into the formulation as biologically active synergistically active additives: mineral-vitamin concentrate of kelp 0.05-0.15%, oil extract of ruby 3.5-4.5%, oil extract of lingonberry - 0.5-1.5 %, horse chestnut extract 0.2-0.35%. water-alcohol-glycerin extract of rubina 2.5-3.5%. The introduction below the lower limit of the bioactive complex: mineral-vitamin concentrate kelp-0.05%, oil extract of ruby - 3.5%, oil extract of lingonberry-0.5%, extract x of horse chestnut - 0.2%, water-alcohol-glycerin extract of rubin - 2.5%, does not provide a given biologically active effect. The introduction above the upper limit of the complex of bioactive additives: mineral-vitamin concentrate kelp 0.15%, oil extract of ruby - 4.0%, oil extract of lingonberry - 1.5%, extract of horseradish chestnut - 0.35%, water-alcohol 5 glycerin extract of rubin - 3.5%, creates a certain excess effect.

The following complex was used as a preservative: methyl paraoxybenzoic acid 0.2-0.2% and propyl

0 paraoxybenzoic acid ester 0.1-0.1%. Within this limit, a certain optimum preservative effect is provided.

As a component providing a pleasant odor, the formulation is introduced

5 perfume 0.45-0.55%. Introduction below the lower limit of perfume 0.45% does not provide the desired tone of the smell. Introduction above the upper limit of 0.55% creates a pungent odor. The components of the cream include

0 minimum optimal and maximum. ratios (wt.%) given in Table 2.

Cream technology consists of the following process steps.

5 Example 1. In a 1.0 m capacity enamelled melting reactor with a steam jacket and a stirrer, 10.0 kg chicken oil is charged, distilled monoglycerides 10.0 kg, la0 nolin 10.0 kg, glycerin 20.0 kg, heated to 80-85 ° C and with stirring, cosmetic stearin 5.0 kg, PEG-400 stearate 20.0 kg, paraoxybenzoic acid propyl ester 2.0 kg are charged.

5B, a prescription amount of water of 845.5 kg is charged with a 1.5 m cooking enameled reactor with a steam jacket and a stirrer. Heated to 80-85 ° C and loaded with stirring triethanolamine

0 4.5 kg. Stirred for 30-35 minutes until complete dissolution. The filtered fat mass is then pumped from the smelting reactor. Emulsify for 15-20 mim. then the temperature is reduced to 50-55 ° C

5 and with stirring, they load 0.5 kg mineral-vitamin concentrate of kelp, 35.0 kg of oil extract of the ruby, 5.0 kg of cranberry oil extract, 2.0 kg of horse chestnut chladone extract, water-alcohol-to-glycerin extract pounds 25.00 kg, methyl paraoxybenzoic acid 2.0 kg. The temperature is reduced to and load the fragrance of 4.5 kg Cool with stirring to 20-25 ° C. Ready cream

5 stand for maturation for 20-24 hours, then transfer to packaging.

PRI me R 2. In an enamelled melting reactor with a capacity of 1.0 m3 with a steam jacket and a stirrer load chicken oil with a brittle fraction of 20.0 kg, distilled monoglycerides 15.0 kg, lanolin 20.0 kg, glycerin 20.0 kg , Heated to a temperature of 80-85 ° C and with stirring load cosmetic stearin 10.0 kg, LEG-400 stearate 30.0 kg, propyl ester of paraoxybenzoic acid 1.0 kg.

A prescription amount of water of 780.0 kg is loaded into a cooking enameled reactor with a capacity of 1.5 m with a steam jacket and a stirrer, heated to and 5.0 kg of triethanolamine are loaded with stirring. Stirred for 30-35 minutes until complete dissolution. The filtered fat mass is then pumped from the smelting reactor. It is emulsified for 15-20 minutes, then the temperature is reduced to 50-55 ° С and, with stirring, the mineral-vitamin concentrate of kelp is loaded with 1.0 kg, oil extract of rubin 40.0 kg, oil extract of cowberry 10.0 kg 3.0 kg cold chestnut horse chestnut extract, 30.0 kg water-alcohol-glycerin extract, and 2.0 kg paraoxybenzoic acid methyl ester. The temperature is reduced to 30-35 ° C and 5.0 kg of flavoring is loaded. Cool with stirring to 20-25 ° C. The finished cream is left to ripen for 20-24 hours. Then the workshop packaging with cream is transferred to packaging.

Example 3. In a melting enameled reactor with a capacity of 1.0 m3 with a steam jacket and a stirrer, chicken oil of a low melting fraction 30.0 kg is loaded, distilled monoglycerides 20.0 kg, lanolin 30.0 kg, glycerin 40.0 kg, heated to 80-85 ° C and with stirring, cosmetic stearin 15.0 kg, PEG-400 stearate 40.0 kg, paraoxybenzoic acid propyl ester 1.0 kg are charged.

Claims (1)

A prescription amount of water of 711.0 kg is charged into a 1.5 m enameled digester with a steam jacket and stirrer. Heated to 80-85 ° C and with stirring load triethanolamine 5.5 kg Stirred for 30-35 minutes until complete dissolution. The filtered fat mass is then pumped from the smelting reactor. Emulsify for 15-20 minutes, then reduce the temperature to 50-55 ° С and, with stirring, load the mineral-vitamin concentrate of kelp 1.5 kg, oil extract of the spirits 45.0 kg, oil extract of lingonberries 15.0 kg, horse chestnut chladone extract 3.5 kg, water-alcohol-glycerin extract of pork 35.0 kg, paraoxybenzoic acid methyl ester 2.0 kg. The temperature is removed to 30-35 ° C and 5.5 kg of fragrance is loaded. Cool with stirring to 20-25 ° C. The finished cream is left to ripen for 20-24 hours. Then the workshop packaging with cream is transferred to packaging. SUMMARY OF THE INVENTION A facial skin cream containing lanolin, distilled monoglycerides, chicken oil, cosmetic stearin, PEG-400 stearate, glycerin, methyl and propyl esters of paraoxybenzoic acid, perfume, water, characterized in that, in order to increase the absorbency , softening and hydrating effect on the skin, it additionally contains a mineral-vitamin concentrate of kelp, oil extracts of ruby and lingonberries on the low-melting fraction of mink fat, water-alcohol-glycerin extract of rubin, chladones horse chestnut extract and triethanolamine in the following ratio of components, wt.%: Chicken Oil 1.0-3.0 Distilled monoglycerides 1.0-2.0 Lanolin 1.0-3.0 Cosmetic stearin0.5-1.5 Triethanolamine0.45-0.55 Stearate PEG-4002.0-4.0 Glycerin 2.0-4.0 Mineral and vitamin concentrate kelp0.05-0.15 Low fat oil extract with a bench of a mink fat fraction 3.5–4.5 Lingonberry oil extract on a low-melting mink fat fraction 0.5–1.5 Horse chestnut chladone extract 0.2–0.35 Water-alcohol-glycerin extract of a 2.5–3 rub, 5 Paraoxybenzoic acid methyl ester 0.2 Paraoxybenzoic acid methyl ester 0.1 Perfume 0.45-0.55 Water T-a blitz Table 2