Cyclodextrin-stabilized Pickering emulsion composition

Abstract

The present invention discloses a cyclodextrin stabilized Pickering emulsion composition comprising: 1-10 wt% of cyclodextrin, the cyclodextrin being selected from alpha cyclodextrin, beta cyclodextrin, gamma cyclodextrin, hydroxypropyl cyclodextrin, methyl cyclodextrin, or a combination thereof; 10-20 wt% of solid grease, wherein the solid grease is selected from shea butter, stellaria lutescens palm seed grease / cocoa grandiflora seed grease, hydrogenated coconut oil glycerides, cetostearyl alcohol, docosanol or a combination thereof; the liquid grease is selected from squalane, caprylic / capric triglyceride, polydimethylsiloxane or a combination of the squalane, the caprylic / capric triglyceride and the polydimethylsiloxane; 0.1 to 1 wt% of an acrylic acid (ester)-based / vinyl isodecanoate cross-linked polymer; and water. The invention also relates to a preparation method of the cyclodextrin-stabilized Pickering emulsion composition.

Description

Technical Field

[0001] The present invention relates to the field of cosmetics, and particularly to a cyclodextrin-stabilized Pickering emulsion composition. Background Art

[0002] Emulsifiers are essential raw materials in conventional cosmetic creams. With the continuous development of the industry, the disadvantages of emulsifiers have gradually emerged. Consumers have reported that emulsifiers can cause skin irritation and are not satisfied with the feel of traditional emulsifiers. This has posed challenges to the development of new-generation cosmetic products. Therefore, new types of emulsifiers and formulations without using emulsifiers have emerged. Among them, Pickering emulsions use solid particles as stabilizers to stabilize emulsions. Pickering emulsions are a thermodynamically stable and kinetically unstable system, which are more stable than traditional emulsions. The particulate sources of emulsifiers in Pickering emulsions are extensive, including three categories: inorganic particles, synthetic particles, and organic particles. Cyclodextrins and their derivatives are excellent emulsifiers for Pickering emulsions used in cosmetics due to their mildness, non-toxicity, and easy availability.

[0003] For example, Chinese Patent CN 117120018A introduces a Pickering emulsion stabilized by cyclodextrin, which is applied to the field of fragrance. The invention relates to a liquid product in the form of an oil-in-water or water-in-oil emulsion stabilized by cyclodextrin. However, solid fats are not used, and oil-soluble weight-increasing agents, thickeners, and co-solvents are required to maintain the system. For example, Chinese Patent CN110003498A introduces an edible Pickering emulsion prepared with starch and cyclodextrin. Utilizing the edible characteristics of cyclodextrin and starch to replace traditional emulsifiers has brought new inspiration to the safe and reliable direction of the cosmetics industry. However, this technology uses starch and cyclodextrin and does not achieve it by using cyclodextrin alone. For example, Chinese Patent CN 115737452A introduces a method for preparing an oil-in-water emulsifier with cyclodextrin, but requires the assistance of a conventional emulsifier.

[0004] Although there are already many applications of Pickering emulsions in the field of cosmetics, there are still great challenges in preparing stable creams with a certain texture using Pickering technology. Therefore, there is still an urgent need in this field to find a method for preparing creams with a certain texture using Pickering technology to further explore the wide applications of Pickering technology in the field of cosmetics. Summary of the Invention

[0005] On the one hand, the present invention provides a cyclodextrin-stabilized Pickering emulsion composition, which comprises:

[0006] 1-10% by weight of cyclodextrin, wherein the cyclodextrin is selected from: α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, hydroxypropyl cyclodextrin, methyl cyclodextrin, or a combination thereof;

[0007] 10 - 20% by weight of a solid oil, said solid oil selected from: shea butter, illipe butter, hydrogenated coconut glycerides, cetearyl alcohol, behenyl alcohol, or combinations thereof;

[0008] 5 - 20% by weight of a liquid oil, said liquid oil selected from: squalane, caprylic / capric triglyceride, polydimethylsiloxane, or combinations thereof;

[0009] 0.1 - 1% by weight of an acrylate / isodecyl vinyl ester cross - linked polymer; and

[0010] Water.

[0011] In a preferred embodiment, the composition of the present invention further comprises 0.1 - 1% by weight of p - hydroxyacetophenone.

[0012] In a preferred embodiment, the composition of the present invention comprises 2 - 5% by weight of cyclodextrin.

[0013] In a preferred embodiment, the composition of the present invention comprises 12 - 18% by weight of a solid oil.

[0014] In a preferred embodiment, the composition of the present invention comprises 5 - 18% by weight of a liquid oil.

[0015] In a preferred embodiment, the composition of the present invention comprises 0.3% by weight of an acrylate / isodecyl vinyl ester cross - linked polymer.

[0016] On the other hand, the present invention also relates to a method for preparing the composition, comprising the following steps:

[0017] (a) Providing cyclodextrin, a solid oil, and a liquid oil as Phase A; providing p - hydroxyacetophenone and water as Phase B; providing an acrylate / isodecyl vinyl ester cross - linked polymer and water as Phase C; providing tromethamine and water as Phase D; providing phenoxyethanol as Phase E;

[0018] (b) Heating Phase A and Phase B to 80 - 85°C, adding Phase B to Phase A, and homogenizing;

[0019] (c) Cooling to 70 - 75°C, introducing Phase C into Phases A and B, and homogenizing;

[0020] (d) Cooling to about 50 - 55°C, introducing Phases D and E into Phases A - C, and homogenizing;

[0021] (e) Obtaining a cyclodextrin - stabilized Pickering emulsion composition after cooling.

[0022] In a preferred embodiment, before step (c), it further includes the step of stirring phase C at 600 rpm / min for 30 minutes and heating to 70 - 75°C.

[0023] In a preferred embodiment, the homogenization in step (b), step (c), and step (d) respectively includes: maintaining at 3000 - 5000 rpm for 5 - 10 minutes, maintaining at 3000 - 5000 rpm for 5 - 8 minutes, and maintaining at 3000 - 5000 rpm for 3 - 5 minutes.

[0024] In a preferred embodiment, step (e) includes cooling to 35 - 40°C to obtain a milky white cream. Brief Description of the Drawings

[0026] Figure 1 Shows the cream morphology of the sample of Example 1.

[0027] Figure 2 Shows the cream morphology of the sample of Example 2.

[0028] Figure 3 Shows the cream morphology of the sample of Example 3.

[0029] Figure 4 Shows the cream morphology of the sample of Example 4.

[0030] Figure 5 Shows the cream morphology of the sample of Example 5.

[0031] Figure 6 Shows the cream morphology of the sample of Example 6.

[0032] Figure 7 Shows the cream morphology of the sample of Example 7. Detailed Description of the Invention

[0033] The present invention creatively provides a cyclodextrin-stabilized Pickering emulsion composition with a cream texture. The present invention uses cyclodextrin instead of an emulsifier and constructs a cream system by selecting the ratio of solid wax and oil - water.

[0034] Compared with traditional Pickering emulsions, the present invention has a certain hardness and viscosity, good spreading feel and better moisturizing performance.

[0035] For the sake of providing a more concise description, some numerical expressions given herein are not modified by the term "about". It should be understood that whether or not the term "about" is explicitly used, each quantity given herein is intended to refer to the actual given value, and also intended to refer to the approximate value of these given values reasonably inferred by those of ordinary skill in the art, including the approximate values of these given values caused by experimental and / or measurement conditions.

[0036] Cyclodextrin

[0037] The present invention uses cyclodextrin to replace the emulsifier and constructs a cream system by selecting the ratio of solid wax, oil and water.

[0038] The composition of the present invention contains cyclodextrin. In some embodiments, the cyclodextrin is selected from: α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, hydroxypropyl cyclodextrin, methyl cyclodextrin, or a combination thereof.

[0039] In some embodiments, the composition of the present invention contains 1-10% by weight of cyclodextrin. Preferably, the composition of the present invention contains 1-8% by weight of cyclodextrin. More preferably, the composition of the present invention contains 2-5% by weight of cyclodextrin. In a specific embodiment, the composition of the present invention contains 3% by weight of cyclodextrin.

[0040] In a specific embodiment, the present invention uses hydroxypropyl cyclodextrin with the trade name of hydroxypropyl-β-cyclodextrin purchased from Shandong Binzhou Zhiyuan Biotechnology Co., Ltd.

[0041] Cyclodextrin-stabilized Pickering emulsion composition

[0042] The present invention provides a cyclodextrin-stabilized Pickering emulsion composition. Compared with traditional Pickering emulsions, the composition of the present invention has a certain hardness and viscosity, a good spreading feel and better moisturizing properties.

[0043] The oil content in the composition of the present invention is 20-38% by weight, preferably 22-36% by weight.

[0044] The composition of the present invention contains solid oils. In some embodiments, the solid oils are selected from: shea butter, illipe butter, hydrogenated coconut glycerides, cetearyl alcohol, behenyl alcohol, or a combination thereof.

[0045] In some embodiments, the composition of the present invention contains 10-20% by weight of solid oils. Preferably, the composition of the present invention contains 12-20% by weight of solid oils. More preferably, the composition of the present invention contains 12-18% by weight of solid oils.

[0046] In some embodiments, the composition of the present invention contains 10-15% by weight of shea butter. Preferably, the composition of the present invention contains 12% by weight of shea butter.

[0047] In some embodiments, the composition of the present invention contains 1-10% by weight of illipe butter. Preferably, the composition of the present invention contains 3-6% by weight of illipe butter.

[0048] In some embodiments, the composition of the present invention comprises 1-5% by weight of hydrogenated coconut oil glycerides. Preferably, the composition of the present invention comprises 3% by weight of hydrogenated coconut oil glycerides.

[0049] In some embodiments, the composition of the present invention comprises 5-10% by weight of cetearyl alcohol. Preferably, the composition of the present invention comprises 6% by weight of cetearyl alcohol.

[0050] In some embodiments, the composition of the present invention comprises 1-10% by weight of behenyl alcohol. Preferably, the composition of the present invention comprises 3-6% by weight of behenyl alcohol.

[0051] The composition of the present invention comprises liquid oils and fats. In some embodiments, the liquid oils and fats are selected from: squalane, caprylic / capric triglyceride, polydimethylsiloxane or a combination thereof.

[0052] In some embodiments, the composition of the present invention comprises 5-20% by weight of liquid oils and fats. Preferably, the composition of the present invention comprises 5-18% by weight of liquid oils and fats. More preferably, the composition of the present invention comprises 10-18% by weight of liquid oils and fats.

[0053] In some embodiments, the composition of the present invention comprises 5-20% by weight of caprylic / capric triglyceride. Preferably, the composition of the present invention comprises 5-18% by weight of caprylic / capric triglyceride.

[0054] In some embodiments, the composition of the present invention comprises 1-5% by weight of polydimethylsiloxane. Preferably, the composition of the present invention comprises 2-3% by weight of polydimethylsiloxane.

[0055] The composition of the present invention comprises acrylate / isodecyl vinyl ester cross-linked polymer. In a specific embodiment, the present invention uses an acrylate / isodecyl vinyl ester cross-linked polymer commercially named STABYLEN 30 purchased from 3V SIGMA S.p.A.

[0056] In some embodiments, the composition of the present invention comprises 0.1-1% by weight of acrylate / isodecyl vinyl ester cross-linked polymer. Preferably, the composition of the present invention comprises 0.3% by weight of acrylate / isodecyl vinyl ester cross-linked polymer.

[0057] The composition of the present invention comprises p-hydroxyacetophenone. In some embodiments, the composition of the present invention comprises 0.1-1% by weight of p-hydroxyacetophenone. Preferably, the composition of the present invention comprises 0.4% by weight of p-hydroxyacetophenone.

[0058] The composition of the present invention contains tromethamine. In some embodiments, the composition of the present invention contains 0.1-1% by weight of tromethamine. Preferably, the composition of the present invention contains 0.12% by weight of tromethamine.

[0059] The composition of the present invention contains phenoxyethanol. In some embodiments, the composition of the present invention contains 0.1-1% by weight of phenoxyethanol. Preferably, the composition of the present invention contains 0.4% by weight of phenoxyethanol.

[0060] The composition of the present invention contains water. In some embodiments, the composition of the present invention contains 50-90% by weight of water. Preferably, the composition of the present invention contains 50-80% by weight of water.

[0061] Preparation method of the composition

[0062] The present invention also relates to a method for preparing a cyclodextrin-stabilized Pickering emulsion composition. Specifically, the method includes the following steps:

[0063] (a) Providing cyclodextrin, solid oil, and liquid oil as phase A; providing p-hydroxyacetophenone and water as phase B; providing acrylic acid (ester) / vinyl isodecanoate cross-linked polymer and water as phase C; providing tromethamine and water as phase D; providing phenoxyethanol as phase E;

[0064] (b) Heating phase A and phase B to 80-85°C, adding phase B to phase A, and homogenizing;

[0065] (c) Cooling to 70-75°C, adding phase C to phases A and B, and homogenizing;

[0066] (d) Cooling to about 50-55°C, adding phase D and phase E to phases A-C, and homogenizing;

[0067] (e) Obtaining a cyclodextrin-stabilized Pickering emulsion composition after cooling (for example, cooling to about 35°C).

[0068] In a preferred embodiment, before step (c), it further includes a step of stirring phase C (for example, stirring at 600 rpm / min for 30 min) and heating to 70-75°C.

[0069] In a preferred embodiment, the homogenization in step (b), step (c), and step (d) includes 5 minutes.

[0070] Example

[0071] The present invention will be further described below in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present invention and are not intended to limit the scope of the present invention. Those skilled in the art may make appropriate modifications and changes to the present invention, and these modifications and changes are within the scope of the present invention.

[0072] Unless otherwise specified, percentages and parts are calculated by weight. Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein can be applied to the methods of the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only.

[0073] Experimental Materials:

[0074]

[0075]

[0076] Experimental instruments:

[0077]

[0078]

[0079] Example 1

[0080]

[0081] Weigh the raw materials according to the above table.

[0082] Preparation: Heat phase A and phase B to 80-85°C respectively and set aside. Stir phase C at room temperature with a stirrer at 600 rpm / min for 30 minutes and then heat to 70-75°C and set aside.

[0083] Preparation process:

[0084] Slowly add phase B to phase A. After adding, continue homogenizing at 3000-5000 rpm for 5-10 minutes.

[0085] Cool down to 70-75℃, add phase C into phase A and B, homogenize at 3000-5000rpm, and keep for 5-8min.

[0086] Cool down to 50-55°C, add phase D and phase E into phase A-C, homogenize at 3000-5000 rpm, and maintain for 3-5 minutes.

[0087] The temperature was lowered to 35-40°C to obtain a milky white cream.

[0088] Example 2

[0089]

[0090] Weigh each raw material according to the above table.

[0091] Preparation: Heat Phase A and Phase B to 80 - 85 °C respectively for standby. Phase C is stirred at 600 rpm / min for 30 min at room temperature and then heated to 70 - 75 °C for standby.

[0092] Preparation process:

[0093] Slowly add Phase B to Phase A. After adding, continue homogenization at 3000 - 5000 rpm for 5 - 10 min.

[0094] Cool down to 70 - 75 °C, put Phase C into Phase A and Phase B, homogenize at 3000 - 5000 rpm for 5 - 8 min.

[0095] Cool down to 50 - 55 °C, put Phase D and Phase E into Phase A - C, homogenize at 3000 - 5000 rpm for 3 - 5 min.

[0096] Cool down to 35 - 40 °C to obtain a milky white cream.

[0097] Example 3

[0098]

[0099]

[0100] Weigh each raw material according to the above table.

[0101] Preparation: Heat Phase A and Phase B to 80 - 85 °C respectively for standby. Phase C is stirred at 600 rpm / min for 30 min at room temperature and then heated to 70 - 75 °C for standby.

[0102] Preparation process:

[0103] Slowly add Phase B to Phase A. After adding, continue homogenization at 3000 - 5000 rpm for 5 - 10 min.

[0104] Cool down to 70 - 75 °C, put Phase C into Phase A and Phase B, homogenize at 3000 - 5000 rpm for 5 - 8 min.

[0105] Cool down to 50 - 55 °C, put Phase D and Phase E into Phase A - C, homogenize at 3000 - 5000 rpm for 3 - 5 min.

[0106] Cool down to 35 - 40 °C to obtain a milky white cream.

[0107] Example 4

[0108]

[0109]

[0110] Weigh each raw material according to the above table.

[0111] Preparation: Heat Phase A and Phase B to 80 - 85 °C respectively for standby. Phase C is stirred at 600 rpm / min for 30 min at room temperature and then heated to 70 - 75 °C for standby.

[0112] Preparation process:

[0113] Slowly add Phase B to Phase A. After adding, continue homogenization at 3000 - 5000 rpm for 5 - 10 min.

[0114] Cool down to 70 - 75 °C, add Phase C to Phase A and Phase B, and homogenize at 3000 - 5000 rpm for 5 - 8 min.

[0115] Cool down to 50 - 55 °C, add Phase D and Phase E to Phase A - C, and homogenize at 3000 - 5000 rpm for 3 - 5 min.

[0116] Cool down to 35 - 40 °C to obtain a milky white cream.

[0117] Example 5

[0118]

[0119]

[0120] Weigh each raw material according to the above table.

[0121] Preparation: Heat Phase A and Phase B to 80 - 85 °C respectively for standby. Phase C is stirred at 600 rpm / min for 30 min at room temperature and then heated to 70 - 75 °C for standby.

[0122] Preparation process:

[0123] Slowly add Phase B to Phase A. After adding, continue homogenization at 3000 - 5000 rpm for 5 - 10 min.

[0124] Cool down to 70 - 75 °C, add Phase C to Phase A and Phase B, and homogenize at 3000 - 5000 rpm for 5 - 8 min.

[0125] Cool down to 50 - 55 °C, add Phase D and Phase E to Phase A - C, and homogenize at 3000 - 5000 rpm for 3 - 5 min.

[0126] Cool down to 35 - 40 °C to obtain a milky white cream.

[0127] Example 6

[0128]

[0129] Weigh each raw material according to the above table.

[0130] Preparation: Heat Phase A and Phase B to 80 - 85 °C respectively and set aside; Stir Phase C at room temperature with a stirrer at 600 rpm / min for 30 min and then heat to 70 - 75 °C and set aside.

[0131] Preparation process:

[0132] Slowly add Phase B to Phase A. After adding, continue homogenization at 3000 - 5000 rpm for 5 - 10 min.

[0133] Cool down to 70 - 75 °C, add Phase C to Phase A and Phase B, and homogenize at 3000 - 5000 rpm for 5 - 8 min.

[0134] Cool down to 50 - 55 °C, add Phase D and Phase E to Phase A - C, and homogenize at 3000 - 5000 rpm for 3 - 5 min.

[0135] Cool down to 35 - 40 °C to obtain a milky white cream.

[0136] Example 7

[0137]

[0138] Weigh each raw material according to the above table.

[0139] Preparation: Heat Phase A and Phase B to 80 - 85 °C respectively and set aside; Stir Phase C at room temperature with a stirrer at 600 rpm / min for 30 min and then heat to 70 - 75 °C and set aside.

[0140] Preparation process:

[0141] Slowly add Phase B to Phase A. After adding, continue homogenization at 3000 - 5000 rpm for 5 - 10 min.

[0142] Cool down to 70 - 75 °C, add Phase C to Phase A and Phase B, and homogenize at 3000 - 5000 rpm for 5 - 8 min.

[0143] Cool down to 50 - 55 °C, add Phase D and Phase E to Phase A - C, and homogenize at 3000 - 5000 rpm for 3 - 5 min.

[0144] Cool down to 35 - 40 °C to obtain a milky white cream.

[0145] Comparative Example 1 (only liquid oil)

[0146]

[0147] Weigh each raw material according to the above table.

[0148] Preparation: Heat Phase A and Phase B to 80 - 85 °C respectively for standby. After stirring Phase C at 600 rpm / min for 30 min at room temperature, heat it to 70 - 75 °C for standby.

[0149] Preparation process:

[0150] Slowly add Phase B to Phase A. After adding, continue homogenization at 3000 - 5000 rpm for 5 - 10 min.

[0151] Cool down to 70 - 75 °C, put Phase C into Phase A and Phase B, and homogenize at 3000 - 5000 rpm for 5 - 8 min.

[0152] Cool down to 50 - 55 °C, put Phase D and Phase E into Phase A - C, and homogenize at 3000 - 5000 rpm for 3 - 5 min.

[0153] Cool down to 35 - 40 °C.

[0154] Comparative Example 2 (only solid fats and oils)

[0155]

[0156] Weigh each raw material according to the above table.

[0157] Preparation: Heat Phase A and Phase B to 80 - 85 °C respectively for standby. After stirring Phase C at 600 rpm / min for 30 min, heat it to 70 - 75 °C for standby.

[0158] Preparation process:

[0159] Slowly add Phase B to Phase A. After adding, continue homogenization at 3000 - 5000 rpm for 5 - 10 min.

[0160] Cool down to 70 - 75 °C, put Phase C into Phase A and Phase B, and homogenize at 3000 - 5000 rpm for 5 - 8 min.

[0161] Cool down to 50 - 55 °C, put Phase D and Phase E into Phase A - C, and homogenize at 3000 - 5000 rpm for 3 - 5 min.

[0162] Cool down to 35 - 40 °C.

[0163] Comparative Example 3 (excessive solid fats and oils)

[0164]

[0165]

[0166] Weigh each raw material according to the above table.

[0167] Preparation: Heat Phase A and Phase B to 80 - 85 °C respectively for standby; stir Phase C at 600 rpm / min with a blender at room temperature for 30 min and then heat to 70 - 75 °C for standby.

[0168] Preparation process:

[0169] Slowly add Phase B to Phase A. After addition, continue homogenization at 3000 - 5000 rpm for 5 - 10 min.

[0170] Cool down to 70 - 75 °C, add Phase C to Phase A and Phase B, and homogenize at 3000 - 5000 rpm for 5 - 8 min.

[0171] Cool down to 50 - 55 °C, add Phase D and Phase E to Phase A - C, and homogenize at 3000 - 5000 rpm for 3 - 5 min.

[0172] Cool down to 35 - 40 °C.

[0173] Test Example 1

[0174] Viscosity test: Use a BROOKFIRLD RVDVS viscometer to test the viscosity of the sample. The test conditions and results are shown in the following table.

[0175] Table 1

[0176]

[0177]

[0178] As can be seen from the above table, the emulsified compositions obtained in Examples 1 - 7 of the present invention can form a paste with a relatively high viscosity, that is, under the test conditions in the above table, the measured viscosity is 20000 - 90000 mPa·s, and the appearance is a milky white cream texture. While Comparative Examples 2 - 3 did not form a stable cream texture and showed stratification. Comparative Example 1 only used liquid oil. Although a milky texture with a certain viscosity was obtained in the initial state, the viscosity was very low and did not form the cream texture described in the present invention. Moreover, it was proved by the stability test described in Test Example 3 that stratification also occurred.

[0179] Therefore, only the technical solution described in the present invention, which combines liquid oil and solid oil and the solid oil meets the appropriate weight %, can a stable sample with a cream texture be prepared. The Pickering emulsion composition stabilized by cyclodextrin described in the present invention results in a cream preparation with a relatively high viscosity and a rich texture, which can provide a completely different spreading experience from traditional Pickering emulsions and offer better stability.

[0180] Test Example 2

[0181] This test example tests the cream appearance of the samples of Examples 1 - 7. The results are as Figures 1-7 shown.

[0182] From Figures 1-7 the photos of the cream morphology, it can be seen that the compositions of the examples can form a cream morphology and can exist stably. Among them, the surfaces of Examples 2, 3, 6, and 7 are smoother and more delicate.

[0183] Test Example 3

[0184] Stability investigation: After placing the samples under different conditions for a certain period of time, take them out and observe the state.

[0185] 2 - week stability (room temperature)

[0186] Example 1 2 3 4 5 6 7 State Stable Stable Stable Stable Stable Stable Stable

[0187] Comparative example 1 2 3 State Layering Layering Layering

[0188] 2 - week stability (48°C)

[0189] Example 1 2 3 4 5 6 7 State Stable Stable Stable Stable Stable Stable Stable

[0190] Comparative example 1 2 3 State Layering Layering Layering

[0191] 2 - week stability (40°C)

[0192] Example 1 2 3 4 5 6 7 State Stable Stable Stable Stable Stable Stable Stable

[0193] Comparative example 1 2 3 State Layering Layering Layering

[0194] 2 - week stability (-15°C)

[0195] Example 1 2 3 4 5 6 7 State Stable Stable Stable Stable Stable Stable Stable

[0196] Comparative example 1 2 3 State Layering Layering Layering

[0197] 2 - week stability (4°C)

[0198] Example 1 2 3 4 5 6 7 State Stable Stable Stable Stable Stable Stable Stable

[0199] Comparative example 1 2 3 State Layering Layering Layering

[0200] 4-week stability (room temperature)

[0201] Example 1 2 3 4 5 6 7 State Stable Stable Stable Stable Stable Stable Stable

[0202] Comparative example 1 2 3 State Layering Layering Layering

[0203] 4-week stability (48 °C)

[0204] Example 1 2 3 4 5 6 7 State Stable Stable Stable Stable Stable Stable Stable

[0205] Comparative example 1 2 3 State Layering Layering Layering

[0206] 4-week stability (40 °C)

[0207] Example 1 2 3 4 5 6 7 State Stable Stable Stable Stable Stable Stable Stable

[0208] Comparative example 1 2 3 State Layering Layering Layering

[0209] 4-week stability (-15 °C)

[0210] Example 1 2 3 4 5 6 7 State Stable Stable Stable Stable Stable Stable Stable

[0211] Comparative example 1 2 3 State Layering Layering Layering

[0212] 4-week stability (4 °C)

[0213] Example 1 2 3 4 5 6 7 State Stable Stable Stable Stable Stable Stable Stable

[0214] Comparative example 1 2 3 State Layering Layering Layering

[0215] The samples of Examples 1-7 can maintain the stability of the system without delamination at 2 weeks and 4 weeks, at room temperature, 4 °C, 40 °C, 48 °C and -15 °C.

[0216] On the contrary, the comparative example could not maintain stability and has been in a delaminated state since the start of the stability experiment.

[0217] It can thus be demonstrated that the Pickering emulsion composition of the present invention has good stability and does not require the use of traditional emulsifiers.

Claims

1. A cyclodextrin-stabilized Pickering emulsion composition comprising: 1-10 wt% of cyclodextrin, wherein the cyclodextrin is selected from: α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, hydroxypropyl cyclodextrin, methyl cyclodextrin or a combination thereof; 10-20% by weight of solid fat, wherein the solid fat is selected from: shea butter, Astragalus muru seed butter / Theobroma cacao seed butter, hydrogenated coconut glycerides, cetostearyl alcohol, behenyl alcohol or a combination thereof; 5-20% by weight of liquid oil, wherein the liquid oil is selected from: squalane, caprylic / capric triglyceride, polydimethylsiloxane or a combination thereof; 0.1-1 wt. % of acrylates / vinyl isodecanoate crosspolymer; and water.

2. The composition according to claim 1, characterized in that The composition further comprises 0.1-1 wt % of p-hydroxyacetophenone.

3. The composition according to claim 1, characterized in that The composition comprises 2-5% by weight of cyclodextrin.

4. The composition according to claim 1, characterized in that The composition comprises 12-18% by weight of solid fat.

5. The composition according to claim 1, characterized in that The composition comprises 5-18% by weight of liquid oil.

6. The composition according to claim 1, characterized in that The composition contained 0.3% by weight of Acrylates / Vinyl Isodecanoate Crosspolymer.

7. The method for preparing the composition according to any one of claims 1 to 6, comprising the following steps: (a) providing cyclodextrin, solid oil, and liquid oil as phase A; providing p-hydroxyacetophenone and water as phase B; providing acrylates / vinyl isodecanoate cross-linked polymer and water as phase C; providing tromethamine and water as phase D; and providing phenoxyethanol as phase E; (b) Heat phase A and phase B to 80-85°C, add phase B to phase A, and homogenize; (c) Cool to 70-75°C, add phase C to phase A and B, and homogenize; (d) Cool to about 50-55°C, add phase D and phase E into phase AC and homogenize; (e) After cooling, a cyclodextrin-stabilized Pickering emulsion composition is obtained.

8. The method according to claim 7, characterized in that Before step (c), the step of stirring phase C at 600 rpm / min for 30 minutes and heating to 70-75° C. is also included.

9. The method according to claim 7, characterized in that The homogenization of step (b), step (c) and step (d) respectively comprises: 3000-5000 rpm for 5-10 minutes, 3000-5000 rpm for 5-8 minutes, and 3000-5000 rpm for 3-5 minutes.

10. The method according to claim 7, characterized in that The step (e) comprises cooling the mixture to 35-40° C. to obtain a milky white cream.

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