SU1690763A1 - Cream for skin face care of - Google Patents

Abstract

The invention relates to the cosmetic industry, namely to the production of face cream. In order to increase the antioxidant and regenerating properties and capillary circulation of the epithelium of the skin, the cream contains an oil preparation from waste from the post-harvest sort of sea-buckthorn fruit, mink oil or oil, monoglycerides, cosmetic stearin, fraction alcohols, stearate; oleate and triethanolamine, the cream components being contained in the following ratios, wt%: olive oil 2.00-11.00; anhydrous lanolin 1.0-3.50; cocoa butter 0.30-3.00; mink fat or oil 1.50-12.00; monoglycerides diets. 1.00-3.30; cosmetic stearin 2,00-6,00; alcohols fraction, overclocked 0.50-1.00; PEG-400 stearate 0.80-6.00; oleate PEG-400 0.30-3.00; triethanolamine 0.80-1.80; oil preparation from waste of post-harvest sorting of sea-buckthorn fruits 0.80-2.50; preservatives 0.38-6.00; perfume 0.50-1.50; water the rest. The effectiveness of the cream is achieved due to the presence in the cream of the oil preparation from sea buckthorn wastes, improves lipid metabolism, increases the antioxidant effect and provides intensive blood circulation and increases the absorption and wettability of the epithelium, prevents the formation of wrinkles. cl

Description

The invention relates to the cosmetic industry, namely to the production of face cream.

The aim of the invention is to increase the capillary circulation of the epithelium of the skin.

For this cream based on biologically active plant raw materials, olive oil, lanolin, cocoa butter, preservatives, fragrances and water, additionally contains an oil preparation from the waste of post-harvest sort of sea buckthorn fruit, mink oil or oil, monoglycerides, cosmetic stearin, alcohols

fractions, stearate, oleate and triethanolamine, the cream components being contained in the following ratios, wt%: Olive oil 2.00-11.00

Anhydrous lanolin 1.00-3.50 Cocoa Butter0.30-3.00

Mink fat or mink oil 1.50-12.00

Distilled monoglycerides1, 00-3.30. Stearin cosmetic 2.00-6.00 Alcohols fraction

GIT-CIS overclocked 0.50-1.00 PEG-4000.80-6.00 stearate

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Oleate PEG-4000,30-3,00

Triethanolamine 0.80-1.80

Oil preparation from waste of post-harvest sorting of sea-buckthorn fruits 0.80-2.50 Preservatives 0.38–6.00 Fragment 0.50-1.50 Water Else Oil product from waste of post-harvest sorting of sea-buckthorn fruits (TU 64-5-62 -80) serves as a dietary supplement in creams. It is physically and chemically different from carbon dioxide extracts. This is a more enriched extract, since it is obtained from the whole plant — the moth of fruits, seeds, stems, and leaves; in addition, its use ensures waste-free production in the vitamin industry. 8 it has a relatively high content of essential fatty acids: oleic, linoleic, linolenic (25%) in relation to carbon dioxide extracts (13.0%), carotenoids 50 mg% versus 2.1 mg%, also high content of tocopherols and ascorbic acid. The drug has a low acid number, not more than 7.0 mg KOH in relation to the carbon dioxide extract of sea buckthorn 118.5 mg KOH. A new biologically active additive in relation to the other components of the cream gives a new higher effect. Thus, the complex administration of an oil preparation of sea buckthorn with alcohols provides for the effect of alcohols as a cleansing component with simultaneous improvement of lipid metabolism. The combination of tocopheron (vitamin F), vitamin F (sea buckthorn oil) with alcohols increases the antioxidant effect and provides blood flow intensification and the increase in the absorbed ™ and wettability of the epithelium, also contributes to resistance to diseases and infections.

The components of the liquid cream for the face skin are included in the following ratios, May. %:

PRI me R 1.

Olive oil2.0

Anhydrous lanolin1,0

Cocoa Butter0,3

Mink melted fat1.5 Distilled Monoglycerides

li1.0

Cosmetic stearin2.0

PEG-4000,8 stearate

Oleate PEG-4000.3

Triethanolamine 0.8

Oil preparation from waste of post-harvest sorting of sea-buckthorn fruit0, 8 Methyl ester of pera-hydroxybenzoic acid0.05 Alcohol rectified 0.25 Alcohols C-Cf 0.50 Perfume0.5 Water Else Liquid Cream Technology

The melting pot according to the recipe is loaded with cosmetic stearin, monoglycerides of diets, PEG-400 stearate and melting at 80-85 ° C, heating steam is closed, mink oil, anhydrous lanolin, cocoa butter and olive oil are added,

Water is loaded into the digester, heated to a temperature of 80-85 ° C, PEG-400 oleate, paraoxybenzoic acid methyl ester is added and stirred with a propeller stirrer.

With the mixer turned off, pour in the fatty base (pre-filtered) and alcohol. Then turn on the propeller stirrer, injecting triethanolmin. The emulsification is continued for 10–15 minutes and the oil is loaded from the waste of the post-harvest sort of sea-buckthorn fruit, and the emulsification is continued for another 15–20 minutes, cold water is fed into the cooking vessel's coil, and the perfume is introduced into the cooled mass to a temperature of 45-50 ° C.

When the temperature reaches 30-35 ° C, the maser is pumped to the boiler, where the mass is kept for at least 12 hours, after which it is fed by gravity to the packaging. Method of application: A cotton swab moistened with liquid cream will rub the skin of the face. After soaking the cream, the face may be slightly powdered. The cream is recommended for use during the day.

For example, 2.

Olive oil5.0 Anhydrous lanolin2.5 Cocoa oil0.5 Mink melted fat2.0 Distilled monoglycerides2, 8 Cosmetic stearin2.5 PEG-400 stearate .1.0 PEG-4000.5 oleate Triztanolamin1,5 Oil preparation from waste of post-harvest sorting fruits sea buckthorn 1.0

Paraoxybenzoic acid methyl ester 0.2

Ethyl Rectified 5.0

Alcohols fraction Ci7 Cie0,7

Odorant 1.0 Water Else Cream is prepared analogously to Example 1. Example 3.

Olive oil5.0 Anhydrous lanolin2.5 Cocoa oil0.5 Mink melted fat2.0 Emosk K-16.0 PEG-4001.0 stearate PEG-4000.5 oleate Triethanolamine 1.5 Oil preparation from the waste of post-harvest sort of sea-buckthorn fruits1, 0 Methyl steam ether; hydroxybenzoic acid, 0.2 Rectified ethyl alcohol5.0 Alcohols of fraction Ci7 Cia0.7 Fragrance1.0 Water Rest The cream is prepared as in Example 1. Example 4.

Olive oil7.0 Anhydrous lanolin3.5 Cocoa oil0.7 Mink melted fat2.5 Distilled monoglycerides3.3 Cosmetic stearin3.0 PEG-400 stearate .1.2 PEG-4000.7 oleate Triethanolamine1,8 Oil preparation from post-harvest waste sorting of sea buckthorn fruits1,2 Paraoxybenzoic acid methyl ester0.3 Rectified ethyl alcohol6.0 Alcohols of fraction Ci -Ci80.9 Perfume1.5 Water Remaining The cream is prepared as in example 1. Part of a thick face cream is the following: x, wt.%: Example 5. Cotton salad oil is deodorized noe9,0 Anhydrous lanolin1,0 Cocoa butter1,0 Low melting fraction of mink fat8,0 Distilled monoglycerides1, 0

Cosmetic stearin 5,0

PEG-4004.0 stearate

Oleate PEG-4001,0

Beewax apiary2.0

5Triethanolamine 0.8

Oil preparation from waste of post-harvest sorting of sea-buckthorn fruit1, 5 0 Methyl ester of paraoxybenzoic acid0.30

Perfume0,5

WaterEverything

Technology of cooking thick cream.

According to the recipe, a bee aosc, cosmetic stearin, distilled monoglycerides, PEG-400 stearate are melted into the melting pot and melt 0 at 80-85 ° C, turn off the steam for heating and load the anhydrous lanolin, cocoa butter, low melt fat and paraoxybenzoic acid propyl ester.

5 Water is loaded into the digester, heated to a temperature of 80-85 ° C, PEG-400 oleate, paraoxybenzoic acid methyl ester and benzyl alcohol are added.

0 Then they pump the pre-filtered fat base into the digester, turn on a propeller stirrer and pour Triethanolamine Pure - emulsification is carried out for 5-10 minutes and the oil preparation is loaded from the waste of post-harvest sorting of sea-buckthorn fruits for 15-20 minutes more. The finished cream mass is pumped to the cooler, water is turned on for cooling and perfume is introduced at a temperature of 40-45 ° C. The finished cream is pumped into the bunker, where it comes to filling machines.

The effectiveness of creams is achieved by using a complex of biologically active substances of an oil preparation from the waste of post-harvest sorting of sea-buckthorn fruits - glycerides, fatty acids (vitamin F), vitamin E, vitamin P, choline, carotenoids and phospholipids - in combination with a fatty base and the remaining components of the composition. The most beneficial effect on lipid metabolism and healing of skin defects is due to the combination of fatty acids (vitamin F) and phospholipids (lycitin, kefalin). In the presence of phospholipids, fatty acids are better absorbed, since phospholipids regulate cell permeability to cell metabolism. In turn, vitamin F favorably affects the stability of the capillaries and the elasticity of the blood vessels. The complex of glycerides, fatty acids, phospholilides, carotenoids at the same time nourishes the skin of the face, their combination provides an effective body for the skin and vitamin aids in cell regeneration, improving metabolism and blood circulation. Due to its hygroscopicity and its ability to quickly be absorbed into the skin, phospholampids prevent dehydration of skin cells, improve skin metabolism by binding fatty acids, lower skin pH, promote penetration of active substances through the skin, enhance skin breathing, stimulate oxygen absorption and make the skin smooth and supple.

Vitamin E in the composition increases the contractility of the capillaries of the skin, protects substances from oxidative changes and prevents ulcerative diseases of the skin.

Carotene (provitamin A) promotes normal metabolism, resistance to diseases and infections, normalizes oxygen consumption by skin cells, and has a positive effect on growth, development and maintenance of epithelial cells.

Face creams have a pronounced biologically active effect due to the introduction of an oily preparation from the waste of post-harvest sorting of sea-buckthorn fruits - they improve metabolism, regenerate the skin, increase the permeability of skin vessels, promote resistance to diseases and infections, and are well absorbed skin, smt her and prevent the formation of wrinkles.

The combination of animal and vegetable fats in creams gives a new higher effect - restores complexion, improves nutrient absorption, blood circulation, normalizes the effects of various climatic effects, providing uniform solar radiation and prevents redness from frost.

Claims (1)

Claims A skin care cream containing biologically active herbal ingredients, olive oil, lanolin, cocoa butter, preservatives, perfume and water, characterized in that, in order to improve the capillary blood circulation of the epithelium of the skin, it contains oil preparation from waste of post-harvest sorting of sea-buckthorn fruits and additionally mink oil or oil, monoglycerides, cosmetic stearin, fraction alcohols, PEG-400 stearate, PEG-400 oleate, triethanolamine, and s contained in the following ratios, mass.%: Olive oil 2-11 Lanolin1-3,5 Cocoa Butter 0.3-3 Mink fat or mink oil1,5-12 Monoglycerides1-3.3 Stearin2-6 Alcohols fraction Cn-Ci80,5-1 PEG-4000,8-6,0 stearate Oleate PEG-4000.3-3.0 Triethanolamine 0.8-1.8 Oil preparation from waste of post-harvest sorting of sea-buckthorn fruits 0.8-2.5 Preservatives 0.38-6 Odorant0.5-1.5 WaterEverything