Moisture-retaining micro-emulsion gel containing egg yolk oil, and preparation method thereof

Abstract

The invention discloses a moisture-retaining micro-emulsion gel containing egg yolk oil, and a preparation method of the moisture-retaining micro-emulsion gel. The micro-emulsion gel comprises egg yolk oil 1-10%, surfactant 2-20%, co-surfactant 6-30%, bionic humectant 0.1-10%, gel matrix 0.02-2%, preservative 0.2-0.8%, and the balance of water. The gel provided by the invention has granularity upto nanometer level, enhanced skin moisturizing effect after application to skin, improved moisture-retaining ability, comfortable and convenient application, and no irritation.

Description

technical field

[0001] The invention relates to a moisturizing microemulsion gel containing egg oil and a preparation method thereof, in particular to a method for preparing a moisturizing microemulsion gel containing egg oil through a flash extraction process of egg oil, and belongs to the technical field of cosmetics processing. Background technique

[0002] Egg butter was first extracted by dry distillation, and its application has been recorded in monographs such as "Ji Yan Fang", "Compendium of Materia Medica", "Yilin Zhuan Yao", etc. It is mostly used for burns, eczema, ear pus, sores and other diseases. Modern studies have shown that egg butter contains triglycerides, cholesterol, oleic acid, linoleic acid, amino acids, vitamins and trace elements. It is hydrophobic, can lubricate mucous membranes, isolate external stimuli, relieve local pain, and provide Some essential amino acids have the functions of sterilization, anti-inflammation, pain relief and repair of epid...

Examples

Embodiment 1

[0056] The extraction and separation of embodiment 1 egg oil

[0057] Egg yolk 100g, broken into blocks, placed in a flash extractor, added 800g of absolute ethanol, started the equipment for extraction, the amount of alcohol added each time was 800g, the rotation speed was 3500rpm, and the time was 2min. Filtrate, repeat the above operation once, combine the filtrates, and recover ethanol (45°C) under reduced pressure until no liquid is condensed. That is, light yellow egg butter with aromatic smell is obtained, and the extraction rate can reach 61%.

Embodiment 2

[0058] The extraction and separation of embodiment 2 egg oil

[0059] Egg yolk 100g, broken into pieces, put in a flash extractor, add 1000g of 70% ethanol, start the equipment for extraction, the amount of alcohol added each time is 1000g, the speed is 3500rpm, and the time is 2min. Filtrate, repeat the above operation once, combine the filtrates, and recover ethanol (50°C) under reduced pressure until no liquid is condensed. That is to get fragrant light yellow egg butter, the extraction rate can reach 60%.

Embodiment 3

[0060] Embodiment 3 Preparation of moisturizing microemulsion gel

[0061] Egg butter (prepared in Example 1) 5g

[0062] Emulsifier OP (surfactant) 20g

[0063] Propylene glycol (co-surfactant) 10g

[0064] Ceramide (Biomimetic Moisturizer) 1g

[0065] Imidazolidinyl urea (preservative) 0.2g

[0066] Carbomer 940 (gel base) 0.8g

[0067] water balance

[0068] (1) Preparation of liquid A

[0069] Weigh 4g of egg oil, 20g of emulsifier OP, 10g of propylene glycol and stir evenly, add 1g of ceramide, appropriate amount of preservative, add water and stir for 30 minutes to obtain a transparent microemulsion.

[0070] (2) Preparation of liquid B

[0071] Weigh 0.8g of Carbomer 940 and sprinkle it into water, stir for 60 minutes and then let it stand for 24 hours to fully swell and disperse evenly to obtain liquid B.

[0072] (3) Add liquid A to liquid B, stir evenly, add water to 30g, and adjust the pH value to 6-7 to obtain a moisturizing microemulsion gel. ...

technical field

[0001] The invention relates to a moisturizing microemulsion gel containing egg oil and a preparation method thereof, in particular to a method for preparing a moisturizing microemulsion gel containing egg oil through a flash extraction process of egg oil, and belongs to the technical field of cosmetics processing. Background technique

[0002] Egg butter was first extracted by dry distillation, and its application has been recorded in monographs such as "Ji Yan Fang", "Compendium of Materia Medica", "Yilin Zhuan Yao", etc. It is mostly used for burns, eczema, ear pus, sores and other diseases. Modern studies have shown that egg butter contains triglycerides, cholesterol, oleic acid, linoleic acid, amino acids, vitamins and trace elements. It is hydrophobic, can lubricate mucous membranes, isolate external stimuli, relieve local pain, and provide Some essential amino acids have the functions of sterilization, anti-inflammation, pain relief and repair of epid...

Examples

Embodiment 1

[0056] The extraction and separation of embodiment 1 egg oil

[0057] Egg yolk 100g, broken into blocks, placed in a flash extractor, added 800g of absolute ethanol, started the equipment for extraction, the amount of alcohol added each time was 800g, the rotation speed was 3500rpm, and the time was 2min. Filtrate, repeat the above operation once, combine the filtrates, and recover ethanol (45°C) under reduced pressure until no liquid is condensed. That is, light yellow egg butter with aromatic smell is obtained, and the extraction rate can reach 61%.

Embodiment 2

[0058] The extraction and separation of embodiment 2 egg oil

[0059] Egg yolk 100g, broken into pieces, put in a flash extractor, add 1000g of 70% ethanol, start the equipment for extraction, the amount of alcohol added each time is 1000g, the speed is 3500rpm, and the time is 2min. Filtrate, repeat the above operation once, combine the filtrates, and recover ethanol (50°C) under reduced pressure until no liquid is condensed. That is to get fragrant light yellow egg butter, the extraction rate can reach 60%.

Embodiment 3

[0060] Embodiment 3 Preparation of moisturizing microemulsion gel

[0061] Egg butter (prepared in Example 1) 5g

[0062] Emulsifier OP (surfactant) 20g

[0063] Propylene glycol (co-surfactant) 10g

[0064] Ceramide (Biomimetic Moisturizer) 1g

[0065] Imidazolidinyl urea (preservative) 0.2g

[0066] Carbomer 940 (gel base) 0.8g

[0067] water balance

[0068] (1) Preparation of liquid A

[0069] Weigh 4g of egg oil, 20g of emulsifier OP, 10g of propylene glycol and stir evenly, add 1g of ceramide, appropriate amount of preservative, add water and stir for 30 minutes to obtain a transparent microemulsion.

[0070] (2) Preparation of liquid B

[0071] Weigh 0.8g of Carbomer 940 and sprinkle it into water, stir for 60 minutes and then let it stand for 24 hours to fully swell and disperse evenly to obtain liquid B.

[0072] (3) Add liquid A to liquid B, stir evenly, add water to 30g, and adjust the pH value to 6-7 to obtain a moisturizing microemulsion gel. ...

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