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Cream cosmetic

A technology for cosmetics and cream, applied in the field of cream cosmetics, can solve the problems of difficult effect, the limitation of free radical scavenging ability and free radical scavenging ability, and achieve the effects of strong anti-aging, high free radical scavenging ability, and extended shelf life

Inactive Publication Date: 2019-01-25
陈雄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of both in traditional cosmetic formulations is simply to add them as raw materials to cosmetics by mixing them, so the free radical scavenging ability of cosmetics will be limited by the free radical scavenging ability of oat polypeptide itself, and it is difficult to break through to achieve more efficient Effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The oat composition of this example is prepared as follows: mix oat protein, oat β-glucan and water at a mass ratio of 1:0.1:48.9, heat to 60°C for Maillard reaction, and reach a grafting degree of 5 %, lower the temperature to 45°C, add protease, stir and enzymolyze until the degree of hydrolysis reaches 12%, heat to boiling to extinguish the enzyme for 15 minutes, and separate the solid and liquid after cooling to remove solid insoluble matter, and the liquid is separated by ultrafiltration membrane and collected with a molecular weight less than 1kDa The filtrate was dried to obtain an oatmeal composition.

[0036] As a comparison, this example also prepared the oat composition control as follows: mix oat protein and water at a mass ratio of 1:48.9, preheat to 45°C, add protease for enzymolysis until the degree of hydrolysis reaches 12%, heat Boil the enzyme for 15 minutes, lower the temperature to 50°C, add oat β-glucan according to the mass ratio of oat protein and...

Embodiment 2

[0048] The camellia oleifera extract of this example is prepared as follows: crush the camellia oleifera seed meal to below 40 mesh, add 10 times the quality water, shear at high speed with a shearing machine, mix evenly, and insert 0.1wt% of Aspergillus oryzae was left to ferment at 30°C for 3 days, after the fermentation was completed, the temperature was raised to 90°C and stirred and refluxed for 1 hour, filtered through 200 mesh to remove the filter residue, then added 0.1wt% magnesium carbonate and stirred evenly, filtered with a filter medium with a pore size of less than 1 μm, and the filtrate was passed through 10000 molecular weight ultrafiltration membrane ultrafiltration, the retentate is concentrated to Brix31.3%.

[0049]As a comparison, the above-mentioned fermentation step in the preparation process of the camellia oleifera extract was removed, and a control substance of the camellia oleifera extract was prepared.

[0050] The above-mentioned camellia oleifera ...

Embodiment 3

[0057] The oat composition of this example is prepared as follows: mix oat protein, oat β-glucan and water at a mass ratio of 1:1:48, heat to 90°C for Maillard reaction, until the grafting degree is 20 %, lower the temperature to 45°C, add protease, stir and enzymolyze until the degree of hydrolysis reaches 20%, heat to boiling to extinguish the enzyme for 15 minutes, and separate the solid and liquid after cooling to remove solid insoluble matter, and the liquid is separated by ultrafiltration membrane and collected with a molecular weight less than 1kDa The filtrate was dried to obtain an oatmeal composition.

[0058] The camellia oleifera extract in this example is prepared as follows: crush the camellia oleifera seed meal to below 40 mesh, add 5 times the quality of water, shear at high speed with a shear, mix evenly, and insert 0.1wt% of Aspergillus oryzae, left to ferment at 25°C for 7 days, after the end of fermentation, the temperature was raised to 70°C and stirred an...

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Abstract

The invention relates to a cream cosmetic, the cream is composed of oat composition, camellia oil extract, liquid paraffin, vaseline, vitamin E, ultraviolet absorb, thickener, moisturize, preservative, essence and deionized water. The cream cosmetics of the invention breaks through the traditional addition of oat polypeptide and oat beta-dextran cream, has the effect of scavenging free radicals and is excellent in anti-aging performance.

Description

technical field [0001] The invention relates to the field of cosmetics, in particular to a cream cosmetic. Background technique [0002] With the improvement of the quality of life, consumers pay more and more attention to skin care. Cosmetics have gradually become daily consumer goods, which are used for moisturizing, whitening, oil balance, and anti-oxidation, among which anti-oxidation is particularly important. Research in the medical field shows that 80% of the aging phenomenon is caused by "free radicals" in the environment. Due to the damage of free radicals, the cells that maintain the balance of the skin are destroyed and reduced, and the immune ability of skin cells declines rapidly, resulting in skin aging. and lesions. [0003] Oat ingredients are often used to add to cosmetics, such as oat peptides for scavenging free radicals, oat β-glucan for cell repair, etc. However, the use of both in traditional cosmetic formulations is simply to add them as raw material...

Claims

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Application Information

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IPC IPC(8): A61K8/9789A61K8/9728A61K8/73A61K8/67A61K8/34A61K8/60A61K8/64A61Q19/00A61Q19/02A61Q19/08
CPCA61K8/345A61K8/60A61K8/645A61K8/678A61K8/73A61K2800/805A61K2800/85A61Q19/00A61Q19/02A61Q19/08A61K8/9728A61K8/9789
Inventor 不公告发明人
Owner 陈雄
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