Cosmetic composition having cotton candy form
A technology of cosmetic composition and marshmallow, applied in the direction of cosmetics, cosmetic preparations, dressing preparations, etc.
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Embodiment 1
[0023] Preparation of the cosmetic composition of marshmallow dosage form
[0024] Different concentrations of algin (algin) of 0.01%, 0.02%, 0.05%, 0.1%, 0.2%, 0.5%, 1%, 2%, 5% and 10% were dissolved in sterile distilled water to prepare an aqueous solution of algin . Put each prepared alginate aqueous solution into a container, freeze at -40°C, and then dry at 25°C for about 16 hours to prepare the composition of marshmallow dosage form (see figure 1 and 2 ).
[0025] Therefore, it can be seen that at 0.05% or more, the dosage form of the composition can be stably prepared, but at 0.02% and 0.01%, the dosage form thereof cannot be prepared. Furthermore, it can be seen that the composition does not recover its shape when a constant force is applied, unlike the typical sponge-shaped properties, suggesting that it has the same properties as marshmallows (see image 3 ).
Embodiment 2
[0026] Confirmation of physical properties (density, hardness and dissolution rate) of marshmallow
[0027] Each marshmallow prepared by freeze-drying could be mixed with a second solution in different concentrations and then applied to the skin. Therefore, in order to confirm the physical properties of the different concentrations of marshmallow prepared in Example 1, use figure 1 The cylindrical marshmallows in several dosage forms shown were measured for density, firmness and dissolution rate at different concentrations. The hardness of the marshmallow dosage forms was measured according to ASTM D 2240 using a Shore Durometer.
[0028] To measure the dissolution rate of marshmallows in solvents, distilled water or glycerin was used. Solubility in glycerol was measured for 1% glycerol and 10% glycerol, respectively. Solubility was measured by measuring the time elapsed from the moment a piece of marshmallow was in contact with each of the five solutions at room temperatu...
Embodiment 3
[0031] Confirmation of protein stability containing protein marshmallow
[0032] After 12 months of storage of protein-containing marshmallows at room temperature, proteins were extracted and analyzed for protein stability by Western blotting. Proteins extracted from marshmallow were electrophoresed on SDS-PAGE gels, followed by Western blotting by methods well known in the art.
[0033] Thus, it can be seen that the proteins contained in marshmallows are stable at room temperature up to 12 months (see Figure 5 ).
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Abstract
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