Lecithin hair conditioner
A technology of egg yolk phospholipid and hair conditioner, applied in hair care, cosmetics, cosmetic preparations, etc., can solve the problems of uneven thickness, dull color, general use effect, etc., and achieve easy combing, soft hair and refreshing feeling Effect
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Embodiment 1
[0026] The egg yolk phospholipid hair conditioner comprises three components A, B and C. In parts by weight, the three components A, B and C are composed of the following substances:
[0027] A component:
[0028] Cetyl Alcohol: 4, Lanolin: 1, Lanolin: 3, Polyvinylpyrrolidone (PVP): 2, Glycerin: 1, Polyoxyethylene Lauryl Ether (AEO-9): 1, Lauryl Dimethyl Amine oxide (OB-2): 1, deionized water: 70;
[0029] Component B: yolk phospholipids: 2; Component C: essence: 0.5.
Embodiment 2
[0031] The egg yolk phospholipid hair conditioner comprises three components A, B and C. In parts by weight, the three components A, B and C are composed of the following substances:
[0032] A component:
[0033] Cetyl Alcohol: 7, Lanolin: 3, Lanolin: 7, Polyvinylpyrrolidone (PVP): 5, Glycerin: 3, Polyoxyethylene Lauryl Ether (AEO-9): 2, Lauryl Dimethyl Amine oxide (OB-2): 3, deionized water: 80;
[0034] Component B: egg yolk phospholipids: 5; Component C: essence: 1.
Embodiment 3
[0036] The egg yolk phospholipid hair conditioner comprises three components A, B and C. In parts by weight, the three components A, B and C are composed of the following substances:
[0037] A component:
[0038] Cetyl Alcohol: 5, Lanolin: 2, Lanolin: 6, Polyvinylpyrrolidone (PVP): 3, Glycerin: 2, Polyoxyethylene Lauryl Ether (AEO-9): 2, Lauryl Dimethyl Amine oxide (OB-2): 2, deionized water: 75;
[0039] Component B: yolk phospholipids: 4; Component C: essence: 0.8.
[0040] In embodiment 3, the preparation method of egg yolk phospholipid hair conditioner is as follows:
[0041] 1. Mix and stir the ingredients of component A in the formula and heat to 80°C, and stir until the mixture is uniform;
[0042] 2. Add component B to the product obtained in step (1), and stir until uniform;
[0043] 3. Cool the product obtained in step (2) to 45°C, add component C, and stir until uniform; after cooling, the finished product is obtained.
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