Torreya grandis antioxidative skin care product
A technology for skin care and anti-oxidation, applied in cosmetics, cosmetic preparations, preparations for skin care, etc., can solve the problems of affecting the taste of food, affecting the use experience, large taste, etc., and achieve excellent technical effects, good antioxidant effects, Good spreading effect
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Embodiment 1
[0020] Crush the red fruit through a 100-mesh sieve, add 60% ethanol according to the ratio of material to liquid 1:10, ultrasonically extract for about 2 hours, with an ultrasonic power of 250W, filter, concentrate, and dry to obtain the red fruit extract; weigh according to the following weight percentage Each component, red fruit extract 2, butylene glycol 35, isostearyl alcohol 30, ethylhexyl palmitate 10, tetrahydroxypropyl ethylenediamine 1, polydimethylsiloxane 1, caprylic acid / decyl Acid triglyceride 2, imidazolidinyl urea 0.5, benzyl alcohol 0.5, spice amount, purified water to 100. Heat and mix butanediol, isostearyl alcohol, benzyl alcohol, ethylhexyl palmitate and polydimethylsiloxane at 75°C; Capric triglyceride and water are heated and mixed evenly at 75°C; mix the two, add imidazolidinyl urea and spices, stir evenly, and cool to obtain.
Embodiment 2
[0022] Crush the red fruit through a 100-mesh sieve, add 60% ethanol according to the ratio of material to liquid 1:20, ultrasonically extract for about 1 hour, and the ultrasonic power is 250W, filter, concentrate, and dry to obtain the red fruit extract; weigh it according to the following weight percentage Each component, red fruit extract 4, butylene glycol 40, isostearyl alcohol 22, ethylhexyl palmitate 12, tetrahydroxypropyl ethylenediamine 2, polydimethylsiloxane 2, caprylic acid / decyl 4 triglycerides, 0.2 imidazolidinyl urea, 1 benzyl alcohol, appropriate amount of fragrance, purified water to 100. Heat and mix butanediol, isostearyl alcohol, benzyl alcohol, ethylhexyl palmitate and polydimethylsiloxane at 75°C; Capric triglyceride and water are heated and mixed evenly at 75°C; mix the two, add imidazolidinyl urea and spices, stir evenly, and cool to obtain.
Embodiment 3
[0024] Crush the red fruit through a 100-mesh sieve, add 60% ethanol according to the ratio of material to liquid 1:15, ultrasonically extract for about 1.5 hours, and the ultrasonic power is 250W, filter, concentrate, and dry to obtain the red fruit extract; Take each component, red fruit extract 5, butanediol 30, isostearyl alcohol 30, ethylhexyl palmitate 10, tetrahydroxypropyl ethylenediamine 1, polydimethylsiloxane 2, caprylic acid / Capric triglyceride 2, imidazolidinyl urea 0.1, benzyl alcohol 0.5, appropriate amount of fragrance, purified water to 100. Heat and mix butanediol, isostearyl alcohol, benzyl alcohol, ethylhexyl palmitate and polydimethylsiloxane at 75°C; Capric triglyceride and water are heated and mixed evenly at 75°C; mix the two, add imidazolidinyl urea and spices, stir evenly, and cool to obtain.
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