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Fish protein functional emulsion and preparation method thereof

A fish protein and functional technology, applied in the field of fish protein functional emulsion and its preparation, can solve the problems of insignificant skin care effect, achieve the effects of delaying skin aging, improving heat preservation function, and simple preparation method

Inactive Publication Date: 2019-03-29
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Improper selection will cause immeasurable losses. At present, when making many lotions on the market, there are big problems in the selection of chemical substances, and the skin care effect is not significant, which needs further improvement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A fish protein functional emulsion, comprising the following components by weight percentage:

[0035] Water 25.97%, Fish Protein Powder 20%, Glycerin 6%, Propylene Glycol 6%, Hydroxyethyl Cellulose 0.4%, Xanthan Gum 0.3%, Allantoin 0.3%, Vanillyl Butyl Ether 0.3%, Pueraria Root Extract 15% Angelica sinensis extract, 10% Panax notoginseng extract, 0.5% phenoxyethanol, 0.2% caprylyl hydroxamic acid, 0.03% 2-bromo-2-nitropropane-1,3-diol;

[0036] A preparation method of fish protein functional emulsion, specifically comprising the following steps:

[0037] S1. Prepare the emulsification pot, clean the main pot and the oil pot of the emulsification pot, and use high temperature and high pressure steam disinfection and ultraviolet radiation disinfection to sterilize the emulsification pot cooking pot and oil pot.

[0038] S2. Carry out the extraction of kudzu root extract, angelica extract and notoginseng extract, prepare fish protein powder, and prepare each component ma...

Embodiment 2

[0052] A fish protein functional emulsion, comprising the following components by weight percentage:

[0053] Water 37.308%, Fish Protein Powder 17.5%, Glycerin 5%, Propylene Glycol 5%, Hydroxyethyl Cellulose 0.3%, Xanthan Gum 0.25%, Allantoin 0.25%, Vanillyl Butyl Ether 0.25%, Pueraria Root Extract 11%, Angelica extract 14%, Panax notoginseng extract 8.5%, Phenoxyethanol 0.45%, Caprylyl hydroxamic acid 0.17%, 2-bromo-2-nitropropane-1,3-diol 0.022%;

[0054] A preparation method of fish protein functional emulsion, specifically comprising the following steps:

[0055] S1. Prepare the emulsification pot, clean the main pot and the oil pot of the emulsification pot, and use high temperature and high pressure steam disinfection and ultraviolet radiation disinfection to sterilize the emulsification pot cooking pot and oil pot.

[0056] S2. Carry out the extraction of kudzu root extract, angelica extract and notoginseng extract, prepare fish protein powder, and prepare each compon...

Embodiment 3

[0070] A fish protein functional emulsion, comprising the following components by weight percentage:

[0071] Water 44.58%, Fish Protein Powder 15%, Glycerin 4.5%, Propylene Glycol 4.5%, Hydroxyethyl Cellulose 0.25%, Xanthan Gum 0.2%, Allantoin 0.2%, Vanillyl Butyl Ether 0.2%, Pueraria Root Extract 10%, Angelica extract 12.5%, Panax notoginseng extract 7.5%, Phenoxyethanol 0.4%, Caprylyl hydroxamic acid 0.15%, 2-bromo-2-nitropropane-1,3-diol 0.02%;

[0072] A preparation method of fish protein functional emulsion, specifically comprising the following steps:

[0073] S1. Prepare the emulsification pot, clean the main pot and the oil pot of the emulsification pot, and use high temperature and high pressure steam disinfection and ultraviolet radiation disinfection to sterilize the emulsification pot cooking pot and oil pot.

[0074] S2. Carry out the extraction of kudzu root extract, angelica extract and notoginseng extract, prepare fish protein powder, and prepare each compone...

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PUM

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Abstract

The invention discloses a fish protein functional emulsion. The emulsion comprises water, fish protein powder, glycerin, kudzuvine root extract, radix angelicae sinensis extract, radix notoginseng extract and the like. The invention also discloses the fish protein functional emulsion and a preparation method thereof. The method comprises steps of component extraction and preparation, heating and homogenization, cooling, filling and code spraying, storage and the like. According to the fish protein functional emulsion and the preparation method thereof, fish protein, purely natural herbal medicines and plant essential oil components are adopted, no chemical additive is added, intake of harmful substances of human body is reduced due to external use, and the emulsion has clear and transparent color, can promote repair capacity of skin, delay skin aging, increase elasticity and thickness of skin, improve warm keeping function of skin, reduce facial wrinkles, clear sunburn and make skin soft and smooth. The preparation method is simple, large equipment is not used for production, the whole production environment is non-toxic and sterile, and the quality of the essence product is guaranteed.

Description

technical field [0001] The invention relates to the technical field of skin care cosmetics, in particular to a fish protein functional emulsion and a preparation method thereof. Background technique [0002] Emulsion is the most important step in basic skin care. Effective ingredients such as moisturizing, whitening, and anti-aging in the emulsion can be better absorbed by the skin. Therefore, it is very important to have a good bottle of emulsion. Most of the emulsions on the market They all contain a large number of chemical substances. As we all know, many chemical substances are toxic to humans, and long-term use may cause certain side effects on the skin, and the ideal skin care effect cannot be achieved. Improper selection will cause immeasurable losses. At present, when many emulsions on the market are made, there are big problems in the selection of chemical substances, and the skin care effect is not significant, which needs further improvement. Contents of the in...

Claims

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Application Information

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IPC IPC(8): A61K8/06A61K8/33A61K8/34A61K8/41A61K8/42A61K8/49A61K8/64A61K8/73A61K8/9789A61Q19/00A61Q19/08
CPCA61K8/06A61K8/33A61K8/34A61K8/345A61K8/418A61K8/42A61K8/4946A61K8/64A61K8/73A61K8/731A61Q19/00A61Q19/08A61K8/9789
Inventor 洪鹏志周春霞刘唤明邓楚津杨萍
Owner GUANGDONG OCEAN UNIVERSITY