Dairy based cosmetic product and process for making

Abstract

The invention is a process for producing a dairy-based cosmetic product, which comprises preparing a premix by mixing whey powder with a liquid carrier, heating the resulting mixture, then cooling the heated mixture, adding a preservative and imidazolidinyl urea to the mixture prior to or after heating to complete preparation of the premix, and formulating a cosmetic product from the premix by adding EDTA or an EDTA salt and citric acid to the premix, and completing the formulation, the cosmetic product containing at least about 3% wt. whey solids basis.

Description

[0001] This is a continuation-in-part of application Ser. No. 09 / 156,444, filed on Sep. 18, 1998.[0002] The present invention relates to a dairy-based cosmetic products which are based on a high whey content, and to processes for making.[0003] Cheese is prepared from milk that has been clotted, such as by the addition of an acid, inoculum, or rennet to form a curd. Whey (Serum lactis) is a cloudy liquid, the watery part of milk and is separated from the curd in the process of making cheese by centrifugation, decanting, or filtration. The most important ingredients of whey include lactose (and slight amounts of glucose and galactose), protein (albumin, and globulin), vitamin B (mainly riboflavin), and minerals and trace elements. Whey also has a milk-fat (triglyceride) content which can be either removed by centrifugation, or incorporated by homogenization. Whey is used as a valuable food supplement, but its shelf life is relatively short, therefore it has to be refridgerated and it ...

AI Technical Summary

Benefits of technology

The process enables the use of whey byproducts in cosmetic formulations with unprecedented high whey content, improving shelf life and maintaining nutritional value, allowing for the creation of stable cosmetic products.

Problems solved by technology

Whey is used as a valuable food supplement, but its shelf life is relatively short, therefore it has to be refridgerated and it has to be consumed rather quickly.

In the '50s there was a suggestion that the high vitamin content of whey would make it a suitable cosmetic ingredient, but in spite of that and its high nutritional value, liquid whey is generally considered to be a waste product and is mainly discraded due to its unattractive appearance, undesirable flavor and poor shelf life.

Some cosmetic products have been made with small concentrations (max, up to about 20%) of liquid whey, but their shelf was unsatisfactory at higher whey solids concentrations.

There have been proposed cosmetic products with a relatively low whey content, but they did not become commercially viable due to their limited shelf life mainly, because even with a low whey content their shelf life could not be extended by the use of conventional preservatives.