Blusher and preparation method thereof
A blush and red technology, applied in the field of blush and its preparation, can solve the problems of unsatisfactory antioxidant properties, insufficient natural makeup, insufficient moisturizing, etc., to simplify the provision process and production process, and to reduce the risk of human skin. The effect of aging and increasing the complexion of the face
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Embodiment 1
[0028] A blush comprising the following components: 0.02g purple potato cyanine, 42.06g A phase substance, 20g B phase substance, 2.9g emulsifier, 0.02g chelating agent and 1.15g antibacterial agent, A phase substance includes 3g glycerin, 5g1, 3-Butanediol, 30g 45% Ethanol, 0.06g Sodium Chloride, 1g Silica, 2g Magnesium Sulfate and 1g Aluminum Hydroxide, Phase B material consisted of 20g Cyclopentasiloxane. Emulsifiers included 0.6 g ammonium acrylamide dimethyl taurate / VP copolymer, 0.3 g hydrolyzed sclerotin and 2 g sorbitol olivate / cetearyl glucoside. Chelating agent is 0.02g EDTA-2Na. The antibacterial agent is 1 g of caprylyl glycol and 0.15 g of caprylyl hydroxamic acid.
[0029] The preparation method of this blush comprises the following steps:
[0030] Step 1: Weigh 0.02g of dried purple potato powder, add ethanol with a volume fraction of 45% according to a solid-liquid ratio of 1:5, conduct ultrasonic extraction at 30°C for 15 minutes, leaching for 60 minutes, an...
Embodiment 2
[0035] The difference from Example 1 is: Step 1, weigh the dry purple potato powder, add ethanol with a volume fraction of 45% according to the ratio of solid to liquid of 1:5, at 35°C, ultrasonically extract for 20 minutes, leaching for 60 minutes, and then extract Collect the purple potato anthocyanin extract by filtration.
[0036] The rest are the same as in Embodiment 1, and will not be repeated here.
Embodiment 3
[0038] The difference from Example 1 is: step 1, weigh the dry purple potato powder, add ethanol with a volume fraction of 45% according to the ratio of solid to liquid of 1:5, and extract by ultrasonic wave for 25 minutes at 40°C, leaching for 60 minutes, and then pumping Collect the purple potato anthocyanin extract by filtration.
[0039] The rest are the same as in Embodiment 1, and will not be repeated here.
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