3results about How to "No greasy feeling" patented technology

The present application discloses a kind of infant repair essence water containing fermented triple snail active ingredients, belong to the technical field of cosmetic biological formula.The product is composed of the following mass percent raw materials: snail mucus freeze-dried powder 0.1-2.0%, fermented small molecule snail peptide 0.2-3.0%, fermented active snail enzyme 0.05-1.0%, supplemented with glycerol, panthenol, sodium hyaluronate, dipotassium glycyrrhizinate and mild preservative system, the balance is purified water.Innovation adopts biological deep fermentation modification technology, molecular optimization and desensitization purification are carried out on snail peptide and snail enzyme, combined with low-temperature vacuum freeze-dried snail mucus freeze-dried powder, to construct a three-dimensional synergistic repair system of surface layer water-locking-middle layer anti-inflammatory-muscle basement regeneration.The product is free of perfume, alcohol, hormone and sensitizing preservative, suitable for 0-12 years old infant fragile muscle, can be widely used in daily skin care, barrier repair, eczema itching and redness emergency scene.

An oil-in-water emulsion composition comprising: (ii) at least 2% by weight of at least one C14-C30 fatty alcohol relative to the total weight of the composition; (iii) at least one anionic surfactant selected from sulfonates and sulfates; (iv) at least one hydrophilic acrylic homopolymer; and (v) at least one amphiphilic acrylic copolymer. A non-therapeutic method for use with keratin materials for care and / or cosmetic purposes.

The invention belongs to the technical field of food processing, and discloses non-fried caramel treats and a preparation method thereof. The raw materials comprise dough, syrup and yolk liquid in a weight ratio of 1: (0.5-0.6): (0.02-0.04); wherein a preparation method of the dough blank comprises the following steps: equally dividing low-gluten flour into two parts, adding a butter-water mixture at 90-100 DEG C into one part for kneading dough, adding whole egg liquid and porous starch into the other part for kneading dough, then uniformly kneading the two parts of dough, and adding glutamine transaminase for enzyme catalysis treatment; a preparation method of the syrup comprises the following steps: adding the maltose, the trehalose and the table salt into water, boiling into slurry, adding the butter and the maltodextrin, and uniformly mixing; the solid content of the egg yolk liquid is 30-40%, and the egg yolk liquid is coated on the surface of the dough blank after the dough blank is baked and before the syrup is coated on the surface of the dough blank. The non-fried caramel treats effectively solve the technical problems that the existing non-fried caramel treats are weak in adhesion with syrup and the finished product is easy to loosen, and meanwhile, the crispy mouth feel and the health attribute of the product are considered.