RU2056834C1 - Cream for wilting skin - Google Patents

Abstract

FIELD: cosmetology. SUBSTANCE: cream for face containing olive oil, lanolin, emulsion wax, preserving agent, perfume, water and bioadditive has additionally bee wax, cacao-oil, distilled monoglycerides and borax, and protein concentrate of human placenta as bioactive component at the following ratio of components, wt.-%: olive oil 20-30; cacao-oil 2-4; lanolin 1-3; emulsion wax 3-4; bee wax 2-4; distilled monoglycerides 0.5-2.0; borax 0.1-0.7; placenta protein concentrate 0.1-0.5; preserving agent 0.15-0.25; perfume 0.05-0.15, and distilled water the rest. Cream shows geriatric effect without irritating action, increases protein and vitamin B and E content in skin, improves skin state. EFFECT: enhanced quality of cream.

Description

 The invention relates to cosmetology, is intended for the care of aging and aging facial skin.

 Known face creams with additives of extracts of pollen, waste of geranium oil. However, the biocomponent in these creams has an allergenic effect.

 Known cream for aging skin of the face, as a biologically active additive containing collitin protein preparation with collagenase activity.

 According to the authors, the introduction of collitin increases the geriatric effect of the cream. However, with prolonged use, the collagenase activity of the cream biocomponent can cause unwanted side effects: allergic skin irritation. Since the allergic response depends on the immunogenicity of the antigen, it is known that the highest molecular weight properties are associated with high molecular weight proteins, especially phylogenetically foreign.

 Collagenase with mol.m. 109000 Yes of foreign origin with prolonged use can be a source of allergy to sensitive skin.

 The aim of the invention is to increase the geriatric effect with the elimination of side effects. This goal is achieved in that the cream containing olive oil, lanolin, emulsion wax, preservative, perfume, water and a bio-component, additionally contains beeswax, cocoa butter, distilled monoglycerides and borax, and as a biologically active component, a protein concentrate of human placenta in the next the ratio of components, wt.

Olive Oil 20.0-30.0
Cocoa Butter 2.0-4.0
Lanolin 1.0-3.0
Emulsion Wax 3.0-4.0
Beeswax 2.0-4.0
Distillation monoglycerides
0.5-2.0
Borax 0.1-0.7
Protein concentrate
placenta 0.1-0.5
Preservative 0.15-0.25
Fragrance 0.05-0.15
Distilled water
Comparative analysis with the prototype allows us to conclude that the claimed cream differs from the known introduction of new ingredients, namely: protein concentrate of human placenta, beeswax, distilled monoglycerides, cocoa butter and borax. Thus, the claimed technical solution meets the criterion of "Novelty."

 In the information search process, the authors did not find any cosmetic composition containing the same protein concentrate of the placenta in the proposed ratio with the rest of the components. The authors first established that the presence in the cream of protein polypeptides obtained by selective ultrafiltration of the total placental proteins helps to identify a new property of the regenerating object, which has a geriatric effect on the skin of the face, without causing an irritating, allergenic effect with prolonged use.

 Based on the foregoing, we conclude that the proposed solution meets the criterion of "Significant differences".

 As bioadditives, a protein-peptide concentrate with a mol. m. proteins 15-50 KDa. Protein-peptide concentrate is obtained by sequential water-salt extraction of freshly frozen placenta collected from healthy women, with preliminary testing for HbSAg and AIDS. Analysis of the antioxidant activity of a 4% aqueous solution of protein concentrate showed a significant content of water-soluble antioxidants due to the presence of S-S and SH-groups in proteins, which provides an increase in antioxidant status and, as a result, geriatric effect on the skin.

 The protein concentrate of the placenta is an odorless fluffy powder with a color from light cream to white, pH of a 1% aqueous solution of 8.05. The total nitrogen content of 9.71 wt. to dry matter 9.71 ± 0.37.

The amino acid composition of the protein concentrate of the placenta, the following (hydrolysis of 48 hours):
Aspartic acid 8.88
Threonine 4.89
Serene 4.71
Glutamic acid 15.1
Proline 4.97
Glycine 4.79
Alanine 9.16
Valin 7.90
Methionine 1.63
Isoleucine 2.27
Leucine 7.52
Tyrosine 4.08
Phenylalanine 5.62
Histidine 2.57
Lysine 9.89
Arginine 4.58
Cysteine 1.69
The cream is prepared as follows.

Emulsion wax melt is prepared with olive oil, cocoa butter, lanolin, beeswax, distilled monoglycerides and borax in the calculated amount of water are added. After an hour of vigorous stirring with a propeller stirrer of 3000 rev / min at 70-80 ^C. The mixture was cooled ^to 40 ° C and without switching off the stirrer, is introduced chloroacetamide dissolved in 5 ml of water, after 20 min, the solution Supplements and perfume.

 The consistency of the chilled cream is adjusted on a homogenizer for 2-3 minutes. The cream is ready to eat.

 Physico-chemical properties: pH 6.8-7.0 for a freshly prepared cream, white, shiny, fine uniform consistency, has thermal and colloidal stability.

 For the preparation of cream as a fat base, it is allowed to use the oil of fruits, seeds and almonds, as well as salad oil, cotton deodorized in the same amount.

 When olive oil is introduced into the cream below the minimum limit and above the upper limit, an unstable exfoliating emulsion is formed, which does not correspond to OST 18-21-81.

 Emulsion wax (3.0-4.0 wt.) And distilled monoglycerides (1.0-2.0 wt.) Were used as the main builder and emulsifier. The introduction of emulsion wax and monoglycerides distilled below the minimum limit (3.0 and 5.0 wt. Respectively) does not provide an emulsifying effect and a stable cream structure. Introduction above the maximum wax limit of emulsion and distilled monoglycerides (4.0 and 2.0 wt. Resp.) Creates a rigid structure and clumping.

 Beeswax was used as an additional structurant. The introduction of beeswax below the minimum limit (2.0 wt.) Reduces the stability of the cream structure, its introduction above the maximum limit (4.0 wt.) Creates an excessively dense structure.

 As an emulsifier that stabilizes the structure of the cream, we used soap formed during the saponification of monoglycerides distilled with an estimated amount of borax. The introduction of borax below the minimum limit (0.1 wt.) Does not provide a complete saponification, the introduction of above the upper limit of borax (0.7 wt.) Leads to an increase in the pH of the cream above the permissible and to the appearance of irritating effects with prolonged use. According to the hydrogen index (pH), emulsion cosmetic creams of improved quality should correspond to the range of 5-8 (OST 18-21-81).

 The introduction of lanolin into the cream increases the thermal stability of the latter and promotes the absorption of biologically active components of the cream by the skin. With the introduction of lanolin below the minimum limit (1.0 wt.) Decreases colloidal and thermal stability, and the introduction of lanolin above the maximum limit (3.0 wt.) Becomes unprofitable.

 To increase the nutritional value, cocoa butter is added to the cream. The introduction of cocoa butter into the cream below the minimum limit (2.0 wt.) Does not provide the nutritional value of the cream, and its introduction above the upper limit (4.0 wt.) Increases the risk of clumping.

 Chloroacetamide (0.15-0.25 wt.) Was used as a preservative. At a working concentration (0.2 wt.), It has a bacterio- and fungistatic effect against gram-positive and gram-negative bacteria, yeast and molds, high compatibility with protein products, and a wide working pH range (4-9). The introduction of a preservative below the minimum limit (0.15 wt.) Does not provide a preservative effect during prolonged storage.

 The introduction of it above the maximum limit (0.25 wt.) Creates a risk of accumulation of irritating effects.

 As a biocomponent, a protein-peptide concentrate from human placenta (0.1-0.5 wt.) Was introduced into the cream formulation. When introduced below the minimum limit of placenta proteins (0.1 wt.), The biological effect decreases, and adding above the upper limit (0.5 wt.) Does not affect the enhancement of the biological effect, an increase in the concentration of the biological supplement is unprofitable.

 Below are the formulations of 11 formulations of cosmetic creams.

 PRI me R 1.

Olive Oil 20.0
Cocoa Butter 2.0
Lanolin 1.0
Emulsion Wax 3.0
Beeswax 2.0
Monoglycerides
distilled 0.5
Borax 0.3
Placenta protein concentrate 0.1
Preservative 0.15
Fragrance 0.15
Distilled water 70.80 White glossy cream, thermostable, colloid resistant, easy to apply on the skin, pH 6.8.

 PRI me R 2.

Olive Oil 20.0
Cocoa Butter 2.0
Lanolin 1.5
Emulsion Wax 2.0
Beeswax 2.0
Monoglycerides
distilled 0.1
Borax 0.3
Placenta protein concentrate 0.1
Preservative 0.15
Fragrance 0.10
Distilled water 71.75 The cream is white, non-thermal and colloidal unstable, pH 6.8.

 PRI me R 3.

Olive Oil 25.0
Cocoa Butter 3.0
Lanolin 4.0
Emulsion Wax 3.0
Beeswax 1.5
Monoglycerides
distilled 0.5
Borax 0.5
Placenta Preservative 0.05
Preservative 0.1
Fragrance 0.15
Distilled water 62.20 Cream is white, non-thermostable, exfoliates during storage, the smell of lanolin prevails, pH 6.8.

 PRI me R 4.

Olive Oil 20.0
Cocoa Butter 4.0
Lanolin 3.0
Emulsion Wax 4.0
Beeswax 4.0
Monoglycerides
distilled 2.0
Borax 0.7
Placental protein concentrate 0.3
Preservative 0.2
Fragrance 0.1
Distilled water 61.70 White shiny cream of uniform consistency, thermally and colloid resistant, pH 6.9.

 PRI me R 5.

Olive Oil 25.0
Cocoa Butter 2.5
Lanolin 1.0
Emulsion Wax 5.0
Beeswax 1.5
Monoglycerides
distilled 3.0
Borax 0.5
Placental protein concentrate 0.5
Preservative 0.15
Fragrance 0.25
Distilled water 60.60 The cream is white, the structure is lumpy, heterogeneous, excess odor of odorants, pH 6.8.

 PRI me R 6.

Olive Oil 30.0
Cocoa Butter 2.5
Lanolin 1.5
Emulsion wax 3.5
Beeswax 3.0
Monoglycerides
distilled 1.0
Borax 0.5
Placenta protein concentrate 0.15
Preservative 0.2
Fragrance 0.1
Distilled water 57.55 White shiny cream, well absorbed by the skin of the face, thermostable, colloidal, pH 6.8.

 PRI me R 7.

Olive Oil 30.0
Cocoa Butter 3.5
Lanolin 3.0
Emulsion Wax 4.0
Beeswax 3.5
Distilled monoglycerides 2.0
Borax 0.05
Placenta Protein Concentrate 1.0
Preservative 0.3
Fragrance 0.2
Distilled water 52,45 White cream with a heterogeneous consistency, slightly irritating, pH 6.8.

 PRI me R 8.

Olive Oil 15.0
Cocoa Butter 1.0
Lanolin 0.5
Emulsion wax 3.5
Beeswax 4.0
Monoglycerides
distilled 2.0
Borax 0.3
Placental protein concentrate 0.3
Preservative 0.05
Fragrance 0.05
Distilled water 73.30 The cream is white, not thermally stable, fermentation is noted after two weeks of storage at room temperature, pH 6.8.

 PRI me R 9.

Olive Oil 25.0
Cocoa Butter 3.0
Lanolin 2.0
Emulsion Wax 3.0
Beeswax 3.5
Monoglycerides
distilled 1.5
Borax 0.2
Placenta protein concentrate 0.2
Preservative 0.2
Fragrance 0.15
Distilled water 61.25 The cream is white, thermostable, homogeneous, does not have side effects, pH 6.8.

 PRI me R 10.

Olive Oil 20.0
Cocoa Butter 3.5
Lanolin 2.5
Emulsion Wax 4.0
Beeswax 2.5
Monoglycerides
distilled 1.0
Borax 0.4
Placenta protein concentrate 0.25
Preservative 0.15
Fragrance 0.1
Distilled water 65.60 The cream is white, shiny, easily applied to the skin, thermally and colloidally stable, does not have a side allergenic effect, pH 6.8.

 PRI me R 11.

Olive Oil 35.0
Cocoa Butter 4.5
Lanolin 2.5
Emulsion Wax 4,5
Beeswax 2.0
Monoglycerides
distilled 1.5
Borax 1.0
Placenta protein concentrate 0.2
Preservative 0.15
Fragrance 0.15
Distilled water 48.50 The cream is white, colloidal unstable, exfoliates during prolonged storage, pH 6.8.

 Five cosmetic creams (1,4,6,9,10) have optimal organoleptic properties and have the most pronounced biological effect on the skin. Based on the formulations of these options, the lower and upper limits of the concentrations of the components were derived.

 How to use the cream: apply cream on the cleansed face for 30-40 minutes, after the specified exposure, the cream remains are removed with a napkin. Cream masks are recommended daily. There are 30 masks per course.

 Indications: aging and aging facial skin, anemic, pale.

 Clinical trials of the cream, conducted on patients with aging and aging facial skin aged 25 to 56 years, showed that with prolonged use (30 masks) the cream does not cause irritating and allergenic effects, is well absorbed, has a soft and delicate texture. A positive effect of the following nature was noted: an increase in the content of protein and vitamins B and E in the skin, which decrease in aging and aging skin of the face, a steady increase in turgor, elasticity, smoothing out small wrinkles.

 With prolonged use of the cream, no side effect was found.

 Thus, we believe that the present invention meets the criterion of "positive effect".

 Using the proposed cream has a stabilizing effect on the condition of the skin of the face, resulting in increased turgor and elasticity, antioxidant status of the skin, which contributes to the regenerating and rejuvenating effect of the cream.

Claims (1)

A cream for aging skin that contains lanolin, a biologically active preparation of the placenta and water, characterized in that, in order to increase the geriartic effect and eliminate the side effect, it contains a protein-peptide concentrate obtained by water-salt extraction as a biologically active preparation of the placenta freshly frozen placenta, with a mol.m. proteins of 15 - 50 kDa and additionally olive oil, cocoa butter, emulsion wax, beeswax, distilled monoglycerides, borax, preservative and perfume in the following ratio of components, wt.%:
Olive oil - 20 - 30
Cocoa Butter - 2 - 4
Lanolin - 1 - 3
Emulsion Wax - 3 - 4
Beeswax - 2 - 4
Distilled monoglycerides - 0.5 - 2.0
Borax - 0.1 - 0.7
Protein-peptide placenta concentrate - 0.1 - 0.5
Preservative - 0.15 - 0.25
Fragrance - 0.05 - 0.15
Water - Else