A low viscosity emulsion and its preparation method and application

Abstract

The present invention discloses an emulsion with a low viscosity value, a preparation method thereof and an application thereof. The emulsion with a low viscosity value comprises the following percentages of components: (a) 1-5% of polyglycerol fatty acid ester; (b) 0.2-2% of organic acid fatty acid ester; (c) 0.01-1% of sodium caseinate. The emulsion with a low viscosity value of the present invention adopts polyglycerol fatty acid ester and organic acid fatty acid ester as an emulsifier pair, and sodium caseinate is used as a stabilizer, so that the emulsion of the present invention can be stably present for a long time between 0-500MPa﹒s, without stratification, demulsification, flocculation and the like, and can pass a centrifugal test of 3000rpm and 30min.

Description

Technical Field

[0001] The invention relates to the technical field of cosmetics, and in particular to an emulsion with a low viscosity value and a preparation method and application thereof. Background Art

[0002] Emulsion usually refers to a dispersed system formed by dispersing one liquid in the form of liquid droplets in another immiscible liquid. Emulsions are widely used in the fields of cosmetics, food, pharmacy and polymer materials.

[0003] In the cosmetics field, low viscosity emulsions can give products excellent sensory experience, good product thixotropy and milky fluid appearance. At the same time, they are more moisturizing and have better skin permeability than water-based systems, and can be used as a good carrier for active substances. Low viscosity emulsions are used in spray-type cosmetics to make the spray angle wider and the atomization effect better.

[0004] At present, in the cosmetics field, the viscosity of skin care emulsions is generally above 1000MPa﹒s. Below this viscosity value, the stability of the emulsion will be significantly reduced, and centrifugal stratification and heat-resistant and cold-resistant emulsion demulsification will easily occur.

[0005] "Interaction between sodium caseinate and propylene glycol alginate and its effect on the stability of fish oil emulsion" analyzes the stability mechanism of sodium caseinate-propylene glycol alginate under acidic conditions and its effect on the stability of fish oil emulsion. "Interface interaction between sodium caseinate and polysaccharide and its effect on emulsion stability" explains the intrinsic connection between protein-polysaccharide interface interaction and emulsion stability. However, none of the above technologies focus on the study of improving the viscoelasticity of the interfacial film under the coexistence of sodium caseinate and emulsifiers and the repulsive force caused by steric hindrance between droplets in the presence of sodium caseinate.

[0006] Based on this, the present invention proposes an emulsion with a low viscosity value and a preparation method and application thereof. Summary of the invention

[0007] The purpose of the present invention is to provide an emulsion with a low viscosity value, a preparation method and an application thereof. The inventor of the present invention has found through extensive research that polyglycerol fatty acid ester can better improve the stability of the emulsion when combined with organic acid fatty acid ester and sodium caseinate, and adopts a stabilization technology of synergistic co-stabilization of emulsifier and protein, so that the emulsion can also remain stable at low viscosity.

[0008] In order to achieve the above-mentioned purpose, the present invention provides the following technical solutions:

[0009] A low viscosity emulsion comprising the following percentages of components:

[0010] (a) 1-5% polyglycerol fatty acid ester;

[0011] (b) 0.2-2% of organic acid fatty acid esters;

[0012] (c) 0.01-1% sodium caseinate.

[0013] The sodium caseinate in the present invention is the sodium salt of casein, the main protein in milk, and is a safe and harmless thickener and emulsifier.

[0014] The emulsion of the present invention is an oil-in-water (O / W) emulsion with a viscosity value between 0 and 500 MPa﹒s.

[0015] The inventor found that the polyglycerol fatty acid ester, organic acid fatty acid ester and sodium caseinate of the present invention act together, so that the emulsion of the present invention has good stability. The inventor speculates that the possible reason is that on the one hand, the polyglycerol fatty acid ester and sodium caseinate described above can form a stable and dense emulsified interface film within an appropriate ratio range, so that the viscoelasticity of the interface film is improved, thereby improving the stability. In general, when the emulsifier concentration is large, the emulsified particle size increases, which will reduce the viscoelasticity of the interface film, thereby reducing the stability. On the other hand, since the polyglycerol fatty acid ester and the organic acid fatty acid ester are together, the structural parts are similar, and the emulsification film thickness is increased through intermolecular forces to further improve the emulsification ability, thereby improving the stability of the emulsion. The present invention adopts polyglycerol fatty acid ester and organic acid fatty acid ester as an emulsifier pair, and cooperates with sodium caseinate as a stabilizer, so that the emulsion of the present invention can be stably present for a long time between 0-500MPa﹒s, without stratification, demulsification, flocculation and other phenomena, and can pass the centrifugal test of 3000rpm and 30min.

[0016] Further, the low viscosity emulsion includes the following percentages of components:

[0017] (a) 2% polyglycerol fatty acid ester;

[0018] (b) 0.5% of organic acid fatty acid esters;

[0019] (c) 0.03-0.05% sodium caseinate.

[0020] By further setting the ratio range of polyglycerol fatty acid ester, organic acid fatty acid ester and sodium caseinate, the stability of the emulsion can be further improved.

[0021] Furthermore, it also includes one or more of a moisturizer, a thickener and a preservative.

[0022] Furthermore, it also includes one or more of a softener, a chelating agent, a neutralizer, a conditioner and a fragrance.

[0023] The combination of the above ingredients can promote skin metabolism and make the skin more moisturized.

[0024] Furthermore, the polyglycerol fatty acid esters include but are not limited to polyglycerol-10 stearate, polyglycerol-10 oleate and polyglycerol-10 laurate.

[0025] Furthermore, the organic acid fatty acid esters include but are not limited to glycerol citrate / lactate / linoleate / oleate, lactic acid fatty acid glyceride, citric acid fatty acid glyceride and taurine fatty acid glyceride.

[0026] Furthermore, the moisturizer includes but is not limited to glycerin, butylene glycol, sodium hyaluronate, propylene glycol and sorbitol; the thickener includes but is not limited to xanthan gum and polyacrylate cross-polymer-6; the preservative includes but is not limited to p-hydroxyacetophenone, propylene glycol / caprylylhydroxamic acid / glyceryl caprylate and 1,2-hexanediol.

[0027] Furthermore, the emollient is C12-15 alcohol benzoate, the chelating agent is disodium EDTA, the neutralizing agent is triethanolamine, and the conditioning agent is panthenol.

[0028] The present invention also provides a method for preparing an emulsion with a low viscosity value, comprising the following steps:

[0029] (a) uniformly mixing the raw materials of phase A and heating them to 80-85° C. to prepare a water phase, wherein phase A is a mixture of a humectant, a thickener, a chelating agent and water;

[0030] (b) uniformly mixing the raw materials of phase B and heating them to 80-85° C. to prepare an oil phase, wherein the phase B is a mixture of polyglycerol fatty acid ester, organic acid fatty acid ester and emollient;

[0031] (c) Add the oil phase to the water phase while stirring and homogenize for 3-5 minutes;

[0032] (d) Stir and cool down to 65°C, add phase C respectively, continue stirring and cool down, wait until it reaches room temperature, add the tail of phase D and stir evenly, and discharge the material after passing the inspection. The phase C is a neutralizer, and the phase D is a mixture of preservatives, conditioners and sodium caseinate.

[0033] The present invention also provides the use of the emulsion with low viscosity in the preparation of cosmetics, such as cosmetic masks, sprays, emulsions, essences, gels, creams, sleeping masks, etc. By adopting the emulsification stabilization technology of the present invention, different dosage forms can be prepared by adjusting the emulsifier, thickener, oil phase and water phase ratio, etc., and applied to the cosmetics industry.

[0034] The low-viscosity emulsion provided by the present invention and its preparation method and application have the following beneficial effects compared with the prior art:

[0035] The invention discloses an emulsion with low viscosity, which adopts polyglycerol fatty acid ester and organic acid fatty acid ester as emulsifier, and sodium caseinate as stabilizer, so that the emulsion can stably exist for a long time between 0 and 500 MPa﹒s, will not have the phenomena of stratification, demulsification and flocculation, and can pass the centrifugal test of 3000 rpm and 30 min.

[0036] The invention greatly improves the strength and elasticity of the interface film, reduces the interface energy, reduces the fluidity of the interface film, and improves the stability of the emulsion by rationally selecting and proportioning the emulsion components.

[0037] The low-viscosity emulsion of the present invention has a simple preparation process and can be applied to various dosage forms of skin care products, such as facial masks, sprays, lotions, essences, gels, creams, sleeping masks, etc., and its stability is improved by the emulsification stabilization technology of the present invention.

[0038] The low-viscosity emulsion of the present invention encapsulates a variety of skin care ingredients, and can promote the transdermal absorption of the skin care ingredients, making the use feeling better and the skin more flexible and elastic. DETAILED DESCRIPTION

[0039] The present invention is described in detail below in conjunction with specific embodiments.

[0040] Test the time required for separation of polyglycerol fatty acid ester and sodium caseinate:

[0041] The shorter the time required for emulsion separation, the worse the stability; conversely, the longer the time required for separation, the better the product stability. The test formulas are shown in Table 1 I-IV:

[0042] Table 1

[0043]

[0044] The stratification time of emulsions I-IV in Table 1 is 17 min, 26 min, 21 min and 21 min respectively. It can be seen from the time required for stratification that adding different amounts of sodium caseinate prolongs the stratification time of the emulsion, indicating that adding a certain amount of sodium caseinate is beneficial to improving the stability of the emulsion.

[0045] Test the centrifugal stability of polyglycerol fatty acid esters and sodium caseinate: if the emulsion separates by centrifugation, it means that the product stability is poor. On the contrary, if there is no separation by centrifugation, it means that the emulsion stability is good.

[0046] The test formula is shown in Table 2 V-VIII:

[0047]

[0048] The centrifugal stability results of emulsions V-VIII at 3000rpm for 30min in Table 2 are: delamination, pass, pass, pass. From the centrifugal results, the emulsions with different amounts of sodium caseinate passed the centrifugal stability test, but the emulsions without sodium caseinate were delaminated and failed the centrifugal stability test. The results show that adding a certain amount of sodium caseinate is beneficial to improving the stability of the emulsion.

[0049] The low viscosity emulsions of Examples 1 to 5 are shown in Table 3 below:

[0050] Table 3

[0051]

[0052] The method for preparing the low viscosity emulsion of the above-mentioned embodiment 1 to embodiment 5 comprises the following steps:

[0053] (a) uniformly mixing the raw materials of phase A and heating to 80-85° C. to obtain an aqueous phase;

[0054] (b) uniformly mixing the raw materials of phase B and heating to 80-85° C. to obtain an oil phase;

[0055] (c) Add the oil phase to the water phase while stirring and homogenize for 3-5 minutes;

[0056] (d) Stir and cool down to 65℃, add phase C, continue stirring and cooling, and when it reaches room temperature, add the tail of phase D and stir evenly. After passing the inspection, it can be discharged.

[0057] Comparative Example 1

[0058] The difference from Example 3 is that sodium caseinate is not added in Comparative Example 1.

[0059] Comparative Example 2

[0060] The difference from Example 3 is that in Comparative Example 2, the added amount of polyglycerol-10 oleate is 6, the added amount of glycerol citrate / lactate / linoleate / oleate is 3, and the added amount of sodium caseinate is 1.5.

[0061] The emulsions of Examples 1-5 and Comparative Examples 1-2 were subjected to centrifugation test, cold and heat resistance test and demulsification test. The centrifugation test conditions were: 3000rpm, 30min; the cold and heat resistance test conditions were 48°C for three months, -15°C and 48°C for three cycles; the demulsification test was stored at room temperature for 6 months.

[0062] The test results are shown in Table 4 below:

[0063] Centrifugal test (3000rpm, 30min) Cold and heat resistance test Demulsification test Example 1 No stratification No stratification No demulsification Example 2 No stratification No stratification No demulsification Example 3 No stratification No stratification No demulsification Example 4 No stratification No stratification No demulsification Example 5 No stratification No stratification No demulsification Comparative Example 1 Layering Layering Demulsification Comparative Example 2 No stratification Layering Demulsification

[0064] As can be seen from Table 4, the overall stability of the emulsions of Examples 1-5 is much higher than that of Comparative Examples 1-2. It can be seen from the test conditions that the emulsions of the present invention still have high stability under relatively harsh test conditions. As can be seen from Comparative Example 1, when sodium caseinate is not added, only polyglycerol fatty acid esters and organic acid fatty acid esters are compounded, and their stability is poor. As can be seen from Comparative Example 2, when the added concentrations of polyglycerol fatty acid esters, organic acid fatty acid esters and sodium caseinate are too high, the stability of the emulsion will decrease. In summary, polyglycerol fatty acid esters can better improve the stability of the emulsion under the specific compatibility of organic acid fatty acid esters and sodium caseinate.

[0065] In the absence of conflict, the above-mentioned embodiments and features thereof may be combined with each other.

[0066] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. An emulsion with a viscosity value of 0-500 MPa﹒s, characterized in that: The invention is composed of the following components in percentage by mass: 0.02-0.08% disodium EDTA, 0.001-0.01% sodium hyaluronate, 0.08-0.25% xanthan gum, 0.07-0.15% polyacrylate cross-linked polymer-6, 2-6% glycerol, 2-5% butylene glycol, 1-5% polyglyceryl-10 oleate, 0.2-2% glyceryl citrate / lactate / linoleate / oleate, 0.5-1.5% C12-15 alcohol benzoate, 1.2-1.8% triethanolamine, 0.3-0.7% p-hydroxyacetophenone, 0.08-0.2% panthenol, 0.3-0.5% propylene glycol / caprylhydroxamic acid / glyceryl caprylate, 0.01-1% sodium caseinate, and the balance water.

2. A method for preparing an emulsion with a viscosity value of 0-500 MPa﹒s as claimed in claim 1, characterized in that: The invention comprises the following steps: (a) mixing and heating the raw materials of phase A to 80-85°C to obtain a water phase, wherein the phase A is a mixture of disodium EDTA, sodium hyaluronate, xanthan gum, polyacrylate cross-linked polymer-6, glycerol, butylene glycol and water; (b) mixing and heating the raw materials of phase B to 80-85°C to obtain an oil phase, wherein the phase B is a mixture of polyglycerol-10 oleate, glyceryl citrate / lactate / linoleate / oleate and C12-15 alcohol benzoate; (c) adding the oil phase to the water phase under stirring and homogenizing for 3-5 minutes; (d) cooling down to 65°C under stirring, adding phase C respectively, continuing to stir and cool down, and when the temperature drops to room temperature, adding the tail of phase D and stirring evenly, discharging the material after inspection is qualified, wherein the phase C is triethanolamine, and the phase D is a mixture of p-hydroxyacetophenone, panthenol, propylene glycol / caprylylhydroxamic acid / glyceryl caprylate and sodium caseinate.

3. Use of the emulsion with a viscosity value of 0-500 MPa﹒s as claimed in claim 1 or 2 in the preparation of cosmetics.

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