Emulsion compositions, emulsions and their preparation methods, uses, cosmetics

Abstract

This application discloses an emulsion composition, an emulsion, its preparation method, uses, and cosmetics, belonging to the field of chemical production technology. The technical solution is as follows: an emulsion composition containing at least two of Bacillus ferment, glycolipid emulsifiers, and phospholipid emulsifiers, and containing at least Bacillus ferment. This emulsion composition uses Bacillus ferment as the main emulsifier, combined with other biological emulsifiers, to enhance the application range and stability of the D-phase emulsion system. Furthermore, this application has also found through testing that when the D-phase emulsion system is used in conjunction with a special oil phase, the brightening and soothing abilities of the emulsion can be further enhanced.

Description

Technical Field

[0001] This application belongs to the field of chemical production technology, and more specifically, relates to emulsion compositions, emulsions and their preparation methods, uses, and cosmetics. Background Technology

[0002] The skin's first barrier is a lipid film composed of sebum secreted by the skin, lipids produced by the breakdown of keratinocytes, and sweat secreted by sweat glands. This film helps the stratum corneum reduce the loss of moisture and nutrients, maintaining the stability of the skin barrier. If the amount of normally secreted oil in the lipid film decreases, the skin barrier will be damaged, leading to a series of problems such as dryness, roughness, sensitivity, and aging. Therefore, supplementing the skin with oils similar in composition and structure to the human lipid film to strengthen and mimic the function of a healthy lipid film is a current trend in cosmetics.

[0003] Currently, most emulsification systems on the market are O / W and W / O systems, which generally have problems such as a milky white appearance that is not aesthetically pleasing and the need to use a large amount of emulsifier. At the same time, traditional emulsification systems also have problems such as being too dependent on HLB values, having low emulsified oil content, and having large emulsified particle size.

[0004] In comparison, D-phase emulsification has significant advantages. It can emulsify oils with low polarity, low surface tension, and poor water solubility, and it is not demanding in terms of emulsification temperature and surfactant type. In addition, studies have shown that compared with ordinary emulsions, D-phase emulsions have the characteristics of small particle size, narrow distribution, better moisturizing effect, refreshing skin feel, and fast absorption speed, and have broad application prospects in the cosmetics field.

[0005] However, there is still room for improvement in the stability and application range of D-phase emulsion systems. Therefore, how to provide a novel and efficient emulsification scheme to enrich and optimize D-phase emulsion systems has become a technical problem that needs to be solved in this field. Summary of the Invention

[0006] The purpose of this application is to provide an emulsifying composition that uses Bacillus ferment as the main emulsifier and combines it with other biological emulsifiers to improve the application range and stability of the D-phase emulsification system.

[0007] To address the limitations of existing D-phase emulsification technologies, such as the limited selection of emulsifiers and the need for improvements in system stability and efficacy flexibility, this application aims to provide a novel emulsifying composition and its application. This solution not only constructs a highly stable D-phase emulsification system but also, through the synergistic effect of the emulsifier and the oil phase, endows the final product with excellent brightening and soothing effects.

[0008] To achieve the above objectives, this solution provides an emulsifying composition comprising at least two of Bacillus ferment, glycolipid emulsifier, and phospholipid emulsifier, and containing at least Bacillus ferment.

[0009] Preferably, the glycolipid emulsifier is selected from at least one of rhamnolipid, sophorolipid, sugar alcohol lipolipid, and trehalolipid;

[0010] Preferably, the phospholipid emulsifier is selected from at least one of hydrogenated lecithin, lecithin, and lysophosphatidylcholine.

[0011] Preferably, it is composed of Bacillus ferment and glycolipid emulsifier; more preferably, the glycolipid emulsifier is a sugar alcohol ester.

[0012] This application found through experiments that when Bacillus ferment broth is used in combination with glycolipid emulsifiers (specifically, sugar alcohol lipids), the two can significantly improve the stability of the emulsion system. While stability is also improved when used with rhamnolipids and sophorolipids, the improvement is significantly less than that of the former. The underlying mechanism is speculated to be that when Bacillus ferment broth and sugar alcohol lipids are combined, the large glycosyl groups of the sugar alcohol lipids can act as "walls," effectively preventing oil droplets from approaching each other; while the small lipopeptides of Bacillus ferment broth can fill the gaps formed by glycolipids like "bricks and tiles." This unique "brick and tile gap-filling" structure greatly enhances the density and integrity of the interfacial film, thereby significantly improving the stability of the emulsion system.

[0013] More preferably, the mass ratio between Bacillus ferment and glycolipid emulsifier is 2 to 4:1.

[0014] In addition, this application also discloses an emulsion prepared by using the above-mentioned emulsifying composition as an emulsifier and by a D-phase emulsification method.

[0015] Preferably, the emulsion comprises an oil phase, which is a solid or liquid oil.

[0016] The liquid oil is a synthetic oil and / or a vegetable oil.

[0017] Preferably, the synthetic oil is selected from at least one of caprylic / capric triglyceride, hydrogenated polyisobutylene, and triglyceride (ethylhexanoate);

[0018] The plant oil is selected from at least one of sweet almond oil, olive oil, jojoba oil, and shea butter.

[0019] Preferably, the vegetable oil is a mixture of sweet almond oil, jojoba oil and shea butter, and the mass ratio of sweet almond oil, jojoba oil and shea butter is 1.5-3:0.8-1.3:0.5-1.2.

[0020] Furthermore, this application also discloses a method for preparing the above-mentioned emulsion, comprising the following steps:

[0021] Step 1: Mix the polyol, the emulsion composition, and the first portion of water to obtain a premixed phase;

[0022] Step 2: Add the oil phase to the premix and stir, then add the second portion of water and continue stirring to obtain the emulsion;

[0023] The mass ratio of the total mass of the polyol, emulsion composition, oil phase and water is 10-30:0.5-5:10-70:0.5-5.

[0024] The mass ratio of the first part of water in step 1 to the second part of water in step 2 is 1-5:2-3.

[0025] In addition, this application also discloses the use of the emulsion described above in the preparation of brightening and soothing cosmetics.

[0026] In addition, this application also discloses a brightening and soothing cosmetic comprising the above-mentioned emulsion and hydrolyzed sodium hyaluronate.

[0027] The beneficial effects of this application are:

[0028] This application provides an emulsifying composition that uses Bacillus ferment as the main emulsifier and combines it with other biological emulsifiers to improve the application range and stability of the D-phase emulsification system. In addition, this application has also found through testing that when the D-phase emulsification system is used in conjunction with a special oil phase, the brightening and soothing abilities of the emulsion can be further improved. Detailed Implementation

[0029] The present application will be clearly and completely described below with reference to its embodiments. It should be noted that, unless specific conditions are specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.

[0030] Before demonstrating the embodiments, the source information of the raw materials in this application will be explained as follows:

[0031] Bacillus ferment was purchased from Beijing Yanwei, and its trade name is Nano-Liquid.

[0032] Sucrose laurate was purchased from Shanghai Danger;

[0033] Polyglycerol-10 laurate was purchased from Sakamoto Yakuhin Kogyo;

[0034] Caprylic / capric triglycerides were purchased from QemibondChem.

[0035] Jojoba seed oil was purchased from Vantage;

[0036] Sweet almond oil was purchased from Vantage;

[0037] Hydrogenated lecithin was purchased from NIPPON;

[0038] Rhamnose glycolipids were purchased from Evonik.

[0039] Sophorolipids were purchased from DianDian Biotechnology;

[0040] Sugar alcohol esters were purchased from Huakang;

[0041] bis-diglycerol polyacryl adipate-2 was purchased from Oleochemicals;

[0042] Shea butter was purchased from AAK;

[0043] Cetearyl alcohol was purchased from BASF.

[0044] Part 1: Initial Screening of Emulsifiers and Validation of Emulsification Methods

[0045] Examples 1-3

[0046] Emulsion preparation method

[0047] Step 1: Premix the emulsifier, glycerin, and a portion of water to obtain a premixed phase;

[0048] Step 2: Premix the synthetic oil and vegetable oil to obtain the oil phase; while stirring, add the oil phase to the premixed phase. After the oil phase is added, add the remaining water and mix well to obtain the emulsion.

[0049] The specific selection and dosage of emulsifiers, synthetic oils, and vegetable oils are shown in Table 1.

[0050] Table 1: Emulsion Formulation Table for Examples 1-3

[0051] Group Example 1 Example 2 Example 3 Bacillus ferment 2 copies / / Sucrose lauryl ester / 2 copies / Polyglycerol-10-laurate / / 2 copies glycerin 28 copies 28 copies 28 copies Caprylic / capric triglycerides (synthetic fats) 63 copies 63 copies 63 copies Jojoba seed oil (vegetable oil) 2 copies 2 copies 2 copies Sweet almond oil (vegetable oil) 0.5 copies 0.5 copies 0.5 copies Olive oil (vegetable oil) 0.5 copies 0.5 copies 0.5 copies water 4 copies 4 copies 4 copies

[0052] It should be noted that the amount of each raw material added in the table above is calculated by mass, and the mass ratio of the first part of water in step 1 to the second part of water in step 2 is 3:2.

[0053] Examples 4-6

[0054] The formulation is the same as that in Examples 1-3, except that the emulsion is prepared by the following method:

[0055] Step 1: Premix the emulsifier, glycerin, and a portion of water to obtain a premixed phase;

[0056] Step 2: Premix the synthetic oil and vegetable oil to obtain the oil phase; while stirring, add two-thirds of the oil phase to the premixed phase and stir evenly. Add the remaining one-third of the oil phase while homogenizing. After adding all the oil phase, add the remaining water and mix evenly to obtain the emulsion.

[0057] In the above steps, the mass ratio of the first part of water in step 1 to the second part of water in step 2 is 3:2.

[0058] Stability test

[0059] Stability: The stability of the emulsion was observed at low temperature (-18℃), room temperature (25℃), and high temperature (50℃) for 3 days, 10 days, and 30 days, respectively. The test results are shown in Tables 2 and 3.

[0060] Table 2: Stability test results of Examples 1-3

[0061]

[0062] Table 3: Stability test results of Examples 4-6

[0063]

[0064] Results Analysis

[0065] As can be seen from the data comparison in Table 2-3, when the Bacillus ferment in Example 1 is replaced with traditional sucrose laurate or polyglycerol-10 laurate, the emulsions prepared in Example 2 and Example 3 are significantly less stable at high temperatures than those in Example 1. Both of them will show stratification after being placed at high temperatures for 10 days.

[0066] It is speculated that the reason for this phenomenon may be that the fermentation products of Bacillus may contain a variety of biosurfactants. These complex biosurfactants may provide the emulsion system with a stronger anti-demulsification ability, thereby effectively improving its stability.

[0067] Furthermore, when the oil phase was added in batches in Example 4, the stability of the emulsion obtained in Example 4 was improved compared to Example 1. This is because adding the oil phase in small amounts multiple times gradually changes the viscosity and rheological properties of the system, rather than causing a drastic change in these properties in a single instance. As the oil phase is gradually added, the viscosity of the system gradually increases, which may slow down the collision frequency between oil droplets, thereby reducing droplet aggregation and ultimately enhancing the stability of the system.

[0068] Part Two: Secondary Screening of Emulsifiers

[0069] Example 7

[0070] It is basically the same as Example 1, except that hydrogenated lecithin is used instead of Bacillus ferment.

[0071] Example 8

[0072] It is basically the same as Example 1, except that rhamnolipid is used instead of Bacillus ferment.

[0073] Example 9

[0074] It is basically the same as Example 1, except that sophorolipids are used instead of Bacillus ferment.

[0075] Example 10

[0076] It is basically the same as Example 1, except that sugar alcohol esters are used instead of Bacillus ferment.

[0077] Example 11

[0078] The method is basically the same as in Example 1, except that a mixture of Bacillus ferment and hydrogenated lecithin is used to replace Bacillus ferment, and the mass ratio of Bacillus ferment to hydrogenated lecithin is 3:1.

[0079] Example 12

[0080] The method is basically the same as in Example 1, except that a mixture of Bacillus ferment and rhamnolipid is used instead of Bacillus ferment, and the mass ratio of Bacillus ferment to rhamnolipid is 3:1.

[0081] Example 13

[0082] The method is basically the same as in Example 1, except that a mixture of Bacillus ferment and sophorolipid is used instead of Bacillus ferment, and the mass ratio of Bacillus ferment to sophorolipid is 3:1.

[0083] Example 14

[0084] The method is basically the same as in Example 1, except that a mixture of Bacillus ferment and sugar alcohol esters is used instead of Bacillus ferment, and the mass ratio of Bacillus ferment to sugar alcohol esters is 3:1.

[0085] Stability test

[0086] Stability: Stability was observed at -18℃, 25℃, and 50℃, respectively, and the stability time was 3 days, 10 days, 30 days, and 50 days. The test results are shown in Tables 4 and 5.

[0087] Table 4: Stability Test Results of Examples 7-10

[0088]

[0089] Table 5: Stability test results of Examples 11-14

[0090]

[0091] Results analysis:

[0092] As can be seen from Table 4, when phospholipid emulsifiers (hydrogenated lecithin) and glycolipid emulsifiers (rhamnolipin, sophorolipid, sugar alcohol esters, etc.) were used to replace the Bacillus ferment, the stability of the emulsions obtained in Examples 7-10 was far inferior to that in Example 1. Sophorolipid and sugar alcohol esters even showed stratification after being left at room temperature for 3 days.

[0093] As observed in Examples 11-14, the stability of all examples was improved when the above emulsifier was used in combination with Bacillus ferment. Among them, the stability improvement of Example 14 was the most significant. It not only showed a significant improvement compared to Example 10, but also further improved its stability under high temperature conditions compared to Example 1 (Example 1 showed stratification at high temperature, while Example 14 did not). It is speculated that the mechanism of this synergistic stabilizing effect is as follows: when the two are combined, the large glycosyl groups of the sugar alcohol lipid can act as "walls" to prevent oil droplets from getting close to each other; while the small lipopeptides of the Bacillus ferment can fill the gaps formed by the sugar lipid like "bricks and tiles". This "brick and tile gap-filling" structure enhances the density and integrity of the interfacial film, thereby greatly improving the stability of the emulsion system.

[0094] Part Three: Compatibility Study of Bacillus Fermentation Products + Biomimetic Emulsifiers with Oils and Fats

[0095] Example 15

[0096] This is essentially the same as Example 14, except that bis-diglycerol polyacryl adipate-2 is used instead of jojoba oil.

[0097] Example 16

[0098] This is essentially the same as Example 14, except that avocado oil is used instead of jojoba oil.

[0099] Example 17

[0100] It is basically the same as Example 14, except that sweet almond oil is used instead of jojoba oil.

[0101] Example 18

[0102] This is essentially the same as Example 14, except that cetearyl alcohol is used instead of jojoba oil.

[0103] The stability test results of Examples 15-18 are shown in Table 6.

[0104] Table 6: Stability Test Results of Examples 15-18

[0105]

[0106] Results analysis:

[0107] 1. As can be seen from Examples 15-18, when some of the oils in Example 14 are replaced with plant oils such as avocado oil and sweet almond oil, Examples 16-17 still maintain good stability; however, when other synthetic oils are used to replace the plant oils in Example 14, the stability of Examples 15 and 18 decreases. It can be seen that not all synthetic oils can exhibit good stability under the emulsification of the emulsified composition of this application.

[0108] Part Four: Verification of the Mass Ratio of Emulsifier, Aqueous Phase, and Oil Phase

[0109] Examples 19-21

[0110] The results are basically the same as in Example 14, except that the formulation is shown in Table 7 and the test results are shown in Table 8.

[0111] Table 7: Formulation Tables for Examples 19-21

[0112]

[0113] Table 8: Stability Test Results of Examples 19-21

[0114]

[0115] Results analysis:

[0116] As can be seen from the observations of Examples 19-21, when the mass ratio between the emulsion composition and the oil and water phases is slightly changed, Examples 19-21 exhibit good stability and do not show a significant decrease in stability.

[0117] Part 5: Emulsion Brightening and Soothing Effect Test

[0118] Experimental groups 1-8

[0119] D-phase emulsification method (by mass parts):

[0120] Step 1: Premix 1.5 parts of Bacillus ferment, 0.5 parts of sugar alcohol ester, 28 parts of glycerol, and 1 part of water to obtain a premixed phase;

[0121] Step 2: Premix 63 parts synthetic oil and 3 parts vegetable oil to obtain the oil phase; while stirring, add the oil phase to the premixed phase. After adding all the oil phase, add the remaining water (3 parts water) and mix well to obtain the emulsion.

[0122] Conventional emulsification methods:

[0123] Step 1: Premix 4 parts water, 28 parts glycerol, 1.5 parts Bacillus ferment broth, and 0.5 parts sugar alcohol esters and heat to 75°C to obtain the aqueous phase;

[0124] Step 2: Premix 63 parts synthetic oil and 3 parts vegetable oil and heat to 75°C; while homogenizing, add the oil phase to the water phase and mix and stir evenly to obtain an emulsion.

[0125] Emulsions and comparative emulsions were prepared using the above-mentioned D-phase emulsification method and conventional emulsification method. The selection of emulsification methods and specific components of the oil phase is shown in Table 9.

[0126] Table 9: Information Table for Experimental Groups 1-8

[0127]

[0128] Performance testing

[0129] Test Method: Forty participants aged 25-50 with dull and sensitive skin were selected and divided into eight groups of five. Each group used one sample. Before application, the face was cleansed and the skin was gently patted dry with a tissue. Each group used the product twice daily, once in the morning and once in the evening, for two consecutive weeks. Glossymeter GL200 and Colorimeter CL400 skin analyzers were used to measure skin radiance (GL value) and redness (a value) before product use (week 0) and after product use (week 2). The results are shown in Tables 10-11. A higher GL value indicates higher skin radiance, and a more significant reduction in redness (a value) indicates a better soothing effect.

[0130] Table 10: Changes in skin glossiness (GL value)

[0131] Group 0 weeks 2 weeks rate of change Experimental group 1 7.45 8.14 9.26% Experimental group 2 7.6 8.16 7.37% Experimental group 3 7.48 8.11 8.42% Experimental group 4 7.5 8.75 16.67% Experimental group 5 7.68 8.62 12.24% Experimental group 6 7.39 7.66 3.65% Experimental group 7 7.48 7.73 3.34% Experimental group 8 7.37 7.64 3.66%

[0132] Table 11: Changes in skin redness value (a value)

[0133] Group 0 weeks 2 weeks rate of change Experimental group 1 9.22 8.74 -5.21% Experimental group 2 9.15 8.69 -5.03% Example 3 9.21 8.85 -3.91% Experimental group 4 9.35 8.37 -10.48% Experimental group 5 9.28 8.52 -8.19% Experimental group 6 9.18 8.81 -4.03% Experimental group 7 9.2 8.93 -2.93% Experimental group 8 9.25 8.96 -3.14%

[0134] Results analysis:

[0135] 1. It should be noted that experimental groups 6-8, due to the use of conventional emulsification methods, exhibited partial stratification after a period of use;

[0136] 2. Three different plant oils were used in experimental groups 1-3 respectively. After testing, experimental groups 1-3 all had a certain soothing and brightening effect, that is, they improved the gloss and reduced the redness value.

[0137] 3. Further observation of test groups 4-5 shows that when test groups 4-5 were combined with the sweet almond oil and olive oil from test groups 1 and 2 respectively, and the mixture of jojoba oil and shea butter from test groups 4-5 respectively, the soothing and brightening effects of test groups 4-5 were further enhanced. This shows that when multiple plant oils are combined, the soothing and brightening effects of the emulsion are improved.

Claims

1. An emulsifying composition, characterized in that, It contains at least two of the following: Bacillus ferment, glycolipid emulsifier, and phospholipid emulsifier, and contains at least Bacillus ferment.

2. The emulsified composition according to claim 1, characterized in that, The glycolipid emulsifier is selected from at least one of rhamnolipid, sophorolipid, sugar alcohol lipids, and trehalolipid; The phospholipid emulsifier is selected from at least one of hydrogenated lecithin, lecithin, and lysophosphatidylcholine.

3. The emulsified composition according to claim 1, characterized in that, It is composed of Bacillus ferment and glycolipid emulsifier, preferably, the glycolipid emulsifier is a sugar alcohol ester; Preferably, the mass ratio between the Bacillus ferment and the glycolipid emulsifier is 2 to 4:

1.

4. An emulsion, characterized in that, The emulsified composition according to any one of claims 1-3 is used as an emulsifier and prepared by a D-phase emulsification method.

5. The emulsion according to claim 4, characterized in that, The emulsion comprises an oil phase, which is a solid or liquid oil. The liquid oil is a synthetic oil and / or a vegetable oil.

6. The emulsion according to claim 5, characterized in that, The synthetic oil is selected from at least one of caprylic / capric triglyceride, hydrogenated polyisobutylene, and triglyceride (ethylhexanoate); The plant oil is selected from at least one of sweet almond oil, olive oil, jojoba oil, and shea butter.

7. The emulsion according to claim 5, characterized in that, The plant oil is a mixture of sweet almond oil, jojoba oil and shea butter, and the mass ratio of sweet almond oil, jojoba oil and shea butter is 1.5-3:0.8-1.3:0.5-1.

2.

8. A method for preparing the emulsion according to any one of claims 4-7, characterized in that, Includes the following steps: Step 1: Mix the polyol, the emulsion composition, and the first portion of water to obtain a premixed phase; Step 2: Add the oil phase to the premix and stir, then add the second portion of water and continue stirring to obtain the emulsion; The mass ratio of the total mass of the polyol, emulsion composition, oil phase and water is 10-30:0.5-5:10-70:0.5-5. The mass ratio of the first part of water in step 1 to the second part of water in step 2 is 1-5:2-3.

9. Use of the emulsion as described in any one of claims 4-7 in the preparation of brightening and soothing cosmetics.

10. A brightening and soothing cosmetic, characterized in that, It comprises the emulsion described in any one of claims 4-7 and hydrolyzed sodium hyaluronate.

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