RU2005469C1 - Hair care cream - Google Patents

Abstract

FIELD: cosmetics. SUBSTANCE: cream contains N-acylderivative aminoacids, cosmetic stearin, chicken oil, distilled monoglycerides, higher alcohols, fatty fractions C₁₆-C₂₀, keropeptide, confectionery fats (baking, culinary varieties), egg or vegetable lecithin, distilled glycerine, ethyl alcohol, alkali, methyl ether of paraoxybenzoic acid, paraform, aromatizer, dyestuffs, water, all components taken in certain proportions. When systematically applied, cream of this composition prevents shedding of hair, stimulates its growth and increases stiffness. The hair becomes fluffy and lustrous and retains better the shape of hairdo. EFFECT: higher efficiency.

Description

 The invention relates to cosmetics and hygiene products, in particular to products for the care of damaged hair.

 The purpose of the invention is to improve the quality of hair cream, providing hair restoration after washing or damaged as a result of weathering, solar radiation, as well as coloring or perm.

To achieve this goal, a complex of synergistically active products is introduced into the composition of the cream for the care of damaged hair, namely a mild surfactant - the product AAA (N-acyl derivatives of amino acids), keropeptide, chicken oil, as well as distilled monoglycerides, cosmetic stearin, fat confectionery, higher fatty alcohols, ethanol, glycerin, a complex of preservative and perfumes, in the following ratio, wt. %:
N-acyl derivatives of amino acids 1-4 Cosmetic stearin 2-6 Chicken oil 3-10
Distilled Monoglycerides 1-3
Alcohols higher fat fractions C ₁₆ -C ₂₀ 1-4 Keropeptide 0.3-3
Confectionery fats,
bakery, culinary 0.5-3
Egg or vegetable lycetin 0.5-3
Glycerin distilled 1-5
Rectified ethyl alcohol 3-10 Alkali 0.15-0.5
Methyl paraoxybenzoic acid ester 0.2-0.5
Propyl ether of paraoxybenzoic acid 0.1-0.3 Paraform 0.02-0.05 Fragrance 0.5-1.5 Dyes 9-22 Water Else
When washing hair with shampoos, a significant amount of the lipids available on them, oligopeptides that perform a protective function, is removed, which ultimately leads to loss of hair shine, elasticity, silkiness and the appearance of their dryness and brittleness. The reduction of these losses from the hair and epidermis and their timely recovery after damage is provided primarily by the introduction of the AAA product, chicken oil, which is mainly glycerides of palmitic, oleic, linoleic, stearic acids in combination with biologically active substances and keropeptide - a preparation obtained from feather birds. According to the structure of the oligopeptides contained in it, a keropeptide is close to human hair keratin; therefore, it is easily integrated into the damaged protein structure of the hair and restores it. This is greatly facilitated by the lipids introduced into the formulation. With the systematic use of the cream, hair loss is prevented, their growth is stimulated, and stiffness increases. Hair gains splendor and shine, hair style is better preserved. The cream is easily distributed throughout the hair and is easily washed off.

 Formulations of cosmetics are known, for example, for strengthening hair and for the face, in which, to increase biological activity, products such as yeast and fermented whey, respectively, containing a set of natural, including irreplaceable, amino acids, are included.

 The keropeptide recommended in the cream contains, in addition to oligopeptides (85-90%) and free α-amino acids (10-15%), the relative composition of which is given in table. 1.

 The α-amino acids and low molecular weight keropeptide oligopeptides introduced into the cream have a hydrating and protective effect on the hair and skin, limit hair swelling and reduce the level of irritating effect in the presence of surfactants and alkalis.

 In the formulation of the proposed cream, the product AAA (N-acyl derivatives of amino acids) 1.0-4.0% and distilled monoglycerides 1-3% were used as surface-active substances and emulsifier. The introduction of these products into the formulation below the lower limit does not provide or slows down the process of emulsification, and the introduction of each of them above the upper limit (respectively, above 4 and 3%) creates an excess effect. In addition to this, the AAK product facilitates easy washing off of the cream from the hair.

 Chicken oil 3.0-10.0 and confectionery fat 0.5-3.0 were introduced into the formulation as a fatty nutrient base, while the first component is mainly represented by triglycerides of oleic, palmitic, linoleic and stearic acids. The introduction of these components below 0.5-3.0 (each) does not provide a softening effect on the hair and at the same time the hair is highly degreased during subsequent washing off of the cream from the hair. Introduction to the recipe of chicken oil and confectionery fat above the upper limit (10.0 and 3.0 each) creates an overwhelming effect and they are poorly washed off the hair.

 Cosmetic stearin 2.0-6.0 and fatty alcohols 1.0-4.0 were used as a builder. The introduction of these components below the lower limit does not provide the desired elasticity of the cream structure, and the introduction above the upper limit creates the rigidity of the structure with obtaining a very viscous system. In this case, the cream is poorly "carried" through the hair.

 In the formulation, distilled glycerol 1.0-5.0 is introduced as an emollient and antifreeze. The introduction of the specified product below the lower limit does not provide a softening effect, and above the upper limit reduces the optimal concentration of the product.

 Keropeptide 0.3-3.0 and lycithin 0.5-3.0 are introduced into the cream as a biologically active complex. When these components are introduced below the lower limit, the beneficial effect of the cream is not ensured. When these components are introduced above the upper limit, an excess effect is created.

 Ethyl alcohol 3.0-10.0 was introduced into the formulation as an antiseptic. The introduction of this alcohol below the lower limit does not provide an antiseptic effect. The introduction of alcohol above the upper limit reduces the viscosity of the cream.

 To saponify stearin and ensure the necessary pH of the medium, an alkali of 0.15-0.5 is introduced into the formulation. At a concentration below 0.15, stearin is not saponified sufficiently, and at a concentration above 0.5, the pH of the formulation becomes too high.

 As a preservative in the formulation, a complex consisting of methyl paraoxybenzoic acid 0.2-0.5 methyl ester, paraoxybenzoic acid propyl ether 0.1-0.3 and paraform 0.02-0.05 was used. The introduction of paraoxybenzoic acid methyl ester below 0.2, paraoxybenzoic propyl ester below 0.1 and paraform below 0.02 does not provide the desired preservative effect. The introduction of each of the components of the specified complex in amounts above the upper limit creates an excess effect.

 To create a pleasant smell, a fragrance of 0.5-1.5 is introduced into the cream. The introduction of perfumes below 0.5 does not provide a sufficiently noticeable smell. The introduction of perfumes above 1.5 causes a pungent odor.

 The composition of the cream for several examples are presented in table. 2.

 The technology for preparing the cream includes three technological operations for the preparation of: the aqueous phase, the organic (fat) phase and the emulsion.

To prepare the aqueous phase with stirring (in the recipe ratio) in a reactor equipped with a jacket for heating with steam and cooling with water, the product AAA, glycerin and alkali are added to the water. The mixture is heated to 70-75 ^about With continuous stirring until the product is completely dissolved AAA.

The organic phase is prepared in a similar reactor by introducing into it (in the recipe ratio) the following ingredients: distilled monoglycerides, cosmetic stearin, higher fatty alcohols, chicken oil, fats of the corresponding type, paraoxybenzoic acid esters (methyl and propyl). The mixture is kept under stirring at a temperature of 70-75 ^about C until it is completely melted.

Emulsification of water and organic phases prepared is carried out as follows. To a heated (70-75 ° ^C) aqueous phase under stirring, a molten organic phase. Emulsification of the resulting mixture is carried out for 20-10 minutes. After the mixture ceases to heat and the emulsion reaches a temperature of 60-65 ^о С, lecithin and keropeptide are added to it (at the prescription ratio), and ethanol is added at a temperature of 50-55 ^о С. Then the temperature of the emulsion is reduced to 40-45 ^about With and with stirring, the necessary amount of perfume is introduced into it.

Cream prepared by this method at a temperature of 25-28 ^{° C} is transmitted to the vessel for subsequent filling.

 (56) Application DE N 3637992, cl. A 61 K 7/06, 1988.

Claims (1)

HAIR CARE CREAM, containing distilled monoglycerides, higher fatty fractions C ₁₆ - C ₂₀ , cosmetic stearin, confectionery fats, bakery, culinary, glycerin, ethyl alcohol, methyl and propyl esters of paraoxybenzoic acid, paraform, flavoring agent, alkali, alkali, alkali water, characterized in that, in order to improve the quality of the cream by restoring damaged hair, it additionally contains N-acyl derivatives of amino acids, keropeptide, chicken oil, egg or vegetable lecithin in the following enii components, wt. %:
N-acyl derivatives of amino acids 1 to 4
Cosmetic stearin 2 - 6
Chicken oil 3 - 10
Distilled monoglycerides 1 - 3
Alcohols higher fat fractions C ₁₆ - C ₂₀ 1 - 4
Keropeptide 0.3 - 3
Confectionery, baking, and cooking fats 0.5 - 3
Egg or vegetable lecithin 0.5 - 3
Glycerin 1 - 5
Ethyl alcohol 3 - 10
Alkali 0.15 - 0.5
Methyl paraoxybenzoic acid ester 0.2 - 0.5
Propyl paraoxybenzoic acid 0.1 - 0.3
Paraform 0.02 - 0.05
Fragrance 0.5 - 1.5
Dyes 9 - 22
Water Else

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