32results about How to "Increase silkiness" patented technology

The subject of the invention is a process for producing polyamide, copolyamide, polyolefin, copolyester amide or fluorocarbon resin powder particles on to the surface of which has been grafted at least one functionalized grafting monomer, characterized in that it comprises: a) a step of blending the polyamide or copolyamide powder particles with the functionalized grafting monomer; followed by b) a step of irradiating the powder impregnated with functionalized grafting monomer resulting from a) with photons (γ-radiation) or electrons (β-radiation), with a dose ranging from 0.5 to 15 Mrad. The invention also relates to the particles grafted in this way and to the compositions containing such particles.

The invention provides a long-lasting makeup-free lipstick, which comprises the following components in parts by weight: 0.5-8 parts of oat kernel oil, 0.3-1 part of caprylyl glycol, 1-55 parts of thickener, and 5-35 parts of emollient 1-28 parts of film-forming agent, 0.1-11 parts of filler, 1-15 parts of coloring agent. The formulation of the long-lasting makeup-free lipstick provided by the present invention adds an olefinic oily film-forming agent, which improves the adhesion and staining properties of the lipstick, and improves the waterproofness, wipe resistance, and film-forming stability and brightness of the product; The methyl methacrylate cross-linked polymer and mica added in the formula increase the smoothness of application, make it easier to apply makeup, and make the color of the lipstick more uniform.

The invention discloses nutrient kudzuvine root slurry and a preparation method thereof. The method comprises the following steps of: frying fresh kudzuvine root powder at 140-160 DEG C for 20-30min; then weighting 40-60 parts of kudzuvine root powder, 20-30 parts of maltodextrin, 10-20 parts of rice flour, 4-10 parts of Huaishan flour, 2-5 parts of xylitol, and 0.01-0.03 parts of sucralose, to prepare a nutrient kudzuvine root powder; preparing a nutrient kudzuvine root slurry with 100 parts of nutrient kudzuvine root powder, 0.5-2 parts of sodium tripolyphosphate, 10-30 parts of white granulated sugar, 1-3 parts of monoglyceride, 0.5-1.5 parts of sucrose ester, 2.-4 parts of xanthan gum, 0.5-2 parts of agar, and 800-1200 parts of distilled water; placing the nutrient kudzuvine root slurry on an electric furnace, curing the nutrient kudzuvine root slurry for 4-8min at 70-85 DEG C; and homogenizing the cured nutrient kudzuvine root slurry by a colloid mill and a homogenizer for 1-2 times at 60-70 DEG C under 20-25 MPa, filling the nutrient kudzuvine root slurry into a clear glass bottle while hot, and sterilizing the nutrient kudzuvine root slurry for 15-25min at 121 DEG C, to obtain the nutrient kudzuvine root slurry.

The invention provides a non-stick liquid lipstick and a preparation method thereof. The liquid lipstick comprises the following components in parts by weight: 4.5-37 parts of a thickener, 2-20 parts of a film-forming agent, 10-60 parts of Parts of emollient, 1-5 parts of coloring agent A, 1-10 parts of coloring agent B, 0.3-20 parts of coloring agent C and 2-25 parts of skin feel regulator; the film-forming agent contained in the present invention Cooperating with hydrogenated polycyclopentadiene, polyethylene, carnauba wax and vitamins in the thickener, it improves the adhesion and staining properties, improves the water resistance, wipe resistance, film stability and brightness of the product, And it can help to suspend pigments. The liquid lipstick of the present invention has good stability, and the coloring agent is evenly dispersed. The preparation method of the non-stick liquid lipstick of the present invention is simple in operation and low in cost.

The invention provides a method for preparing sour soy milk by the co-cooking technology of secondary pulp and dregs, which specifically includes the following steps: soaking, peeling, refining, primary cooking, primary filtering, secondary cooking, secondary filtering, mixed cooking Slurry, deployment, sterilization, inoculation, fermentation, post-ripening. The sour soy milk prepared by the above method is fermented with whole vegetable protein, without beany smell, astringent taste and bad rancid taste, rich bean flavor and fermented flavor, uniform and fine texture, free of cholesterol, low in fat, low in lactose, The amino acid ratio is reasonable, and it can be used for special consumer groups such as "three high" patients and lactose intolerance patients. The economic benefits of the product industry.