A water-in-oil cream with a natural oil composition as a base and a method for preparing the same

Abstract

The application discloses a water-in-oil cream with natural oil composition as a matrix and a preparation method thereof, and comprises the following steps: weighing liquid oil and fractionated stearin, fat-soluble active substances and emulsifiers, stirring and melting in a water bath to obtain an oil phase; weighing natural polysaccharide and deionized water, adding water-soluble active substances, stirring and melting in the water bath to obtain an aqueous phase; mixing the oil phase and the aqueous phase, and then high-speed shearing and emulsifying in an ice water bath at-5-5 DEG C; stirring and crystallizing the sheared emulsion in the ice water bath at-5-5 DEG C to obtain the water-in-oil cream. By introducing natural tropical plant oil, the crystallization characteristics of the oil are utilized to induce the formation of a crystalline network of the continuous phase of the water-in-oil emulsion in the early emulsification stage, the oil leakage phenomenon caused by flocculation or coalescence of liquid droplets is avoided, the stability of the water-in-oil emulsion is enhanced, and the problems of poor stability and poor skin feel are solved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of water-in-oil type cosmetics, and particularly relates to a water-in-oil cream with a natural oil composition as a matrix and a preparation method thereof. BACKGROUND

[0002] The water-in-oil system has been widely used in the cosmetic industry, and its characteristic is that it is easier to form a continuous protective film on the skin than the oil-in-water system, and its water-locking and moisturizing effect is better. In the dry autumn and winter season, the oil-in-water emulsion is light, breathable and easy to evaporate in the dry air environment, and the moisturizing effect is short-term.

[0003] The water-in-oil cream is beneficial to water-locking and moisturizing, and a thin oil film is formed on the surface of the skin after being applied, which is similar to a barrier to prevent dry air from taking away water and locking water to achieve long-term moisturizing effect. It is particularly effective for relieving dry and cracked skin. In addition, oil can hydrate dry skin and harden the stratum corneum, thereby making the stratum corneum soft and keeping the skin elastic and smooth in a healthy state.

[0004] At present, the preparation of the water-in-oil cream system is difficult and has poor stability, and the formula is difficult to design. A reasonable HLB value needs to be designed, and a variety of stabilizers and co-emulsifiers need to be added. The system has poor stability and is prone to emulsion breaking, water leakage and oil seepage. Mineral oil and synthetic oil are commonly used in the water-in-oil cream system, which has the disadvantages of greater irritation and poor skin permeability.

[0005] At present, the prepared cream has an oily and heavy skin feel and is difficult to apply. Although the use of plant oil to replace mineral oil and synthetic oil reduces the irritation of the water-in-oil cream, it does not fundamentally solve the problems of poor stability and poor skin feel.

[0006] Therefore, there is an urgent need in the art for a natural plant oil-based water-in-oil cream with high stability and better skin feel. SUMMARY

[0007] This section aims to summarize some aspects of the embodiments of the present application and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the abstract and title of the specification to avoid obscuring the purpose of this section, the abstract and the title, and such simplifications or omissions cannot be used to limit the scope of the present application.

[0008] In view of the above and / or problems existing in the prior art, the present application is proposed.

[0009] Therefore, the purpose of the present application is to overcome the deficiencies in the prior art and provide a preparation method of a water-in-oil cream with a natural oil composition as a matrix.

[0010] To solve the above technical problems, the application provides a preparation method of a water-in-oil cream with a natural oil composition as a matrix, comprising,

[0011] The liquid oil and the fractionated stearin, the fat-soluble active substance and the emulsifier are weighed, and are stirred and melted in a water bath to obtain an oil phase;

[0012] The natural polysaccharide and deionized water are weighed, and the water-soluble active substance is added, and is stirred and melted in a water bath to obtain an aqueous phase;

[0013] The oil phase and the aqueous phase are mixed, and are high-speed sheared and emulsified in an ice water bath at-5-5 DEG C;

[0014] The sheared emulsion is stirred and crystallized in an ice water bath at-5-5 DEG C to obtain the water-in-oil cream;

[0015] The fractionated stearin comprises palm stearin, palm kernel stearin and shea stearin.

[0016] As a preferred scheme of the preparation method of the water-in-oil cream with the natural oil composition as the matrix, the preparation method of the fractionated stearin comprises,

[0017] The natural tropical plant oil is stirred and heated to destroy the crystal;

[0018] The heated oil is cooled and crystallized under stirring;

[0019] After the crystallization is completed, the sample is filtered to remove the liquid oil, and when the iodine value of the filtered sample reaches a target requirement, the fractionated stearin is obtained; wherein,

[0020] The natural tropical plant oil comprises palm oil, palm kernel oil, coconut oil and shea oil.

[0021] As a preferred scheme of the preparation method of the water-in-oil cream with the natural oil composition as the matrix, in the step of stirring and heating the natural tropical plant oil, the heating temperature is 70-80 DEG C; in the step of cooling the heated oil under stirring, the stirring rate is 100-800 rpm, and the cooling temperature is 10-30 DEG C; and in the step of crystallization, the slow stirring at 100 rpm / min is kept throughout the whole process, and the crystallization time is 10-13 h.

[0022] As a preferred scheme of the preparation method of the water-in-oil cream with the natural oil composition as the matrix, the iodine values of the palm stearin, the palm kernel stearin and the shea stearin are respectively 15-40 g / 100 g, 5-10 g / 100 g and 5-15 g / 100 g.

[0023] In a preferred embodiment of the method for preparing a water-in-oil cream based on the natural oil composition of the present invention, the liquid oil is one or more of camellia oil, olive oil, and jojoba oil.

[0024] In a preferred embodiment of the method for preparing a water-in-oil cream based on the natural oil composition of the present invention, wherein the oil phase comprises a stearin fractionated to liquid oil in a mass ratio of 50:50 to 20:80.

[0025] In a preferred embodiment of the method for preparing a water-in-oil cream based on the natural oil composition of the present invention, the oil phase comprises an emulsifier consisting of one or a combination of mono- and diglycerides and polyglycerol esters; and a fat-soluble active substance consisting of one or more of coenzyme Q10, curcumin, astaxanthin, and vitamin A.

[0026] The emulsifier accounts for 0.5% to 1.5% of the oil phase by mass, and the fat-soluble active substances account for 0.05% to 0.5% of the oil phase by mass.

[0027] In a preferred embodiment of the method for preparing a water-in-oil cream based on the natural oil composition of the present invention, the aqueous phase contains natural polysaccharides such as xanthan gum, gum arabic, and gellan gum; and the water-soluble active substance is one or more of vitamin C, carnosine, and anthocyanins.

[0028] The percentage of natural polysaccharides in the total aqueous phase is 0.1-1%, and the percentage of water-soluble active substances added is 0.01-1%.

[0029] In a preferred embodiment of the method for preparing a water-in-oil cream based on the natural oil composition of the present invention, the high-speed shearing speed is 10,000 rpm and the time is 2 to 5 min; the stirring crystallization is carried out at a stirring speed of 200 to 500 rpm for 4 to 5 min; and the mass ratio of the aqueous phase to the oil phase is 2:8.

[0030] Another objective of this invention is to overcome the shortcomings of the prior art and provide a method for preparing a water-in-oil cream with a natural oil composition as the base.

[0031] Beneficial effects of this invention:

[0032] (1) The preparation method of the water-in-oil cream with natural oil composition as a matrix, by introducing the fractionated stearin of natural tropical plant oil, inducing the formation of a crystalline network of the continuous phase of the water-in-oil emulsion in the early emulsification stage, enhancing the stability, overcoming the "difficulty" of "poor stability of the water-in-oil cream system" in the prior art, and at the same time, changing the lipid composition and crystalline melting characteristics of the natural tropical plant oil through purification and compounding physical means, and endowing the water-in-oil cream with good spreading characteristics and skin feel characteristics.

[0033] (3) The water-in-oil cream prepared by the method can simultaneously carry fat-soluble active substances and water-soluble active substances with synergistic effect, greatly improving the skin care efficacy characteristics of the cream. BRIEF DESCRIPTION OF DRAWINGS

[0034] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed in the embodiment description will be briefly introduced as follows. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without creative labor. Among them:

[0035] Figure 1 It is a comparison diagram of melting point and crystal morphology of the fractionated oil sample of the natural tropical plant oil in Example 1 of the present application, wherein (A) is a comparison diagram of melting point of the fractionated oil sample, (B) is a crystal morphology diagram of palm kernel fraction PKS, and (C) is a crystal morphology diagram of palm fraction PMF.

[0036] Figure 2 It is a melting curve diagram of the stearin fraction of palm kernel oil in Example 1 of the present application.

[0037] Figure 3 It is a real picture of the water-in-oil cream prepared by different oil phase ratios in Examples 2-5 and Comparative Examples 1-2 of the present application (cream upright).

[0038] Figure 4 It is a real picture of the water-in-oil cream prepared by different oil phase ratios in Examples 2-5 and Comparative Examples 1-2 of the present application (cream upside down).

[0039] Figure 5 It is a picture of the spreading effect of the cream prepared in Examples 1-3 of the present application on the skin.

[0040] Figure 6 It is a microstructure diagram of the water-in-oil cream in the present application, wherein (A) is Example 2 with a ratio of camellia oil:PKS=80:20, (B) is Example 3 with a ratio of camellia oil:PKS=60:40, and (C) is Example 5 with a ratio of camellia oil:PKS=20:80.

[0041] Figure 7 Microstructure of the cream prepared in Example 6-7, wherein (A) is the microstructure of the cream of Example 6, and (B) is the microstructure of the cream of Example 7. DETAILED DESCRIPTION

[0042] In order to make the above objectives, characteristics and advantages of the present application more obvious and easy to understand, the specific embodiments of the present application will be described in detail below with reference to the embodiments of the description.

[0043] In the following description, a large number of specific details are set forth in order to facilitate a thorough understanding of the present application, but the present application can also be implemented in other ways different from those described herein, and those skilled in the art can make similar generalizations without departing from the connotation of the present application, therefore the present application is not limited by the specific embodiments disclosed below.

[0044] Secondly, "one embodiment" or "embodiment" referred to herein means that a specific feature, structure or characteristic can be included in at least one implementation of the present application. "In one embodiment" appearing in different places in the specification does not mean the same embodiment, nor is it an embodiment that is separate or alternative to other embodiments.

[0045] The test environment temperature needs to be between 15℃ and 25℃. There are 10 effective volunteers, female, aged between 18 and 25 years old, and no skin diseases and non-sensitive skin in the test area. The volunteers are uniformly cleaned before testing, and the cleaning method is to use a wet gauze to scrub. The testee marks the measurement area on the back of both hands, and the experimental area is about 3cm x 3cm. The testee sits in a room that meets the test environment conditions first, and cannot drink water or beverages, the forearm is exposed, placed in a test state, and kept relaxed.

[0046] The skin feel evaluation of different cream samples, such as moisturizing feeling, light and thin feeling, and spreadability, is shown in Table 1:

[0047] Table 1 Skin feel evaluation standard reference table of cream

[0048]

[0049] The above table is the scoring standard for skin feel evaluation.

[0050] Before skin feel evaluation, the sensory evaluation personnel are simply trained, and the products are randomly numbered, and then the skin feel evaluation personnel evaluate and score the moisturizing feeling, light and thin feeling, spreadability, absorbability and overall acceptability of the cream.

[0051] Example 1

[0052] The solid fat extraction method of tropical plant oil is: The solid fat extraction method of tropical plant oil is:

[0053] Take 80 g of palm kernel oil or palm oil respectively and place in a 200 ml beaker. Put the beaker containing palm oil into the pre-heated hot water at 85℃, and after the palm oil is completely melted, move it into the water bath for cooling.

[0054] The crystallization temperature is 17℃, the cooling rate is 1.5℃ / h, the slow stirring is kept at 100 rpm / min throughout the whole process, and the crystallization temperature is maintained for 13h.

[0055] After the crystallization is completed, the solid-liquid two phases are separated by preheating vacuum filtration, and the sliding melting point and crystal morphology of the palm kernel extract (PKS) and palm extract (PMF) obtained by separation are determined. The iodine value of the palm kernel extract (PKS) is 6.1, and the iodine value of the palm extract (PMF) is 39.2.

[0056] Results: As shown in Table A, the melting points of the palm extract (PMF) and the palm kernel extract (PKS) are 33℃ and 35℃ respectively. Figure 1

[0057] As shown in Table B and C, the crystal morphology of PKS is uniform and fine granular crystal, and the crystal morphology of PMF is coarse spherical crystal, which causes the roughness of the final product. Figure 1

[0058] Therefore, PKS is selected as the solid fat component of the oil phase of the cream.

[0059] Example 2

[0060] The preparation method of the water-in-oil cream is as follows:

[0061] (1) Accurately weigh 0.16 g of xanthan gum and 15.84 g of deionized water and pour into a clean and dry glass container to obtain a mixture. Add a rotor, heat and stir the mixture in a water bath at 70℃ by a multi-point magnetic stirrer (speed 200-500 rpm / min, time 30 min) until the xanthan gum and vitamin C are completely dissolved in the deionized water. Obtain the water phase.

[0062] (2) Accurately weigh 0.64 g of monoglyceride, 50.688 g of camellia oil and 12.672 g of PKS and pour into a clean and dry glass container to obtain a mixture. Add a rotor, heat and stir the mixture in a water bath at 70℃ by a multi-point magnetic stirrer (speed 200-500 rpm / min, time 30 min) until the mixture is uniformly mixed, and obtain the oil phase.

[0063] ​​(3) The water phase was added to the oil phase and stirred evenly, and high-speed shearing was performed by a high-speed shearing machine at a speed of 10,000 rpm for 3 min. The sheared emulsion was stirred in an ice water bath at 0°C for 5 min, and then moved to a constant-temperature box at 4°C and stored at room temperature to obtain a water-in-oil cream sample.

[0064] Results: The melting temperature of the PKS used in the sample was about 34°C, as shown in Figure 3 Figure 3 , Figure 4 The sample was white and milky, had a slightly lubricating and sticky feeling, no grainy feeling, good extensibility, and was easy to evenly spread (as shown in Figure 5 ).

[0065] Figure 6 In Table 2, (A) is a microstructure diagram of the sample under a super-depth microscope at 1000 times. As shown in Table 2, the skin feeling evaluation was general moisturizing feeling, relatively light, moderate extensibility, good absorbability, moderate color and smell, and moderate overall acceptance.

[0066] Example 3

[0067] The preparation method of the water-in-oil cream was as follows:

[0068] (1) 0.16 g of xanthan gum and 15.84 g of deionized water were accurately weighed and poured into a clean and dry glass container to obtain a mixture. A rotor was added, and the mixture was heated and stirred by a multi-point magnetic stirrer in a water bath at 70°C (the rotation speed was 200-500 rpm / min, and the time was 30 min) until the xanthan gum was completely dissolved in the deionized water. The water phase was obtained.

[0069] (2) 0.64 g of monoglyceride and diglyceride, 38.016 g of camellia oil, and 25.344 g of PKS were accurately weighed and poured into a clean and dry glass container to obtain a mixture. A rotor was added, and the mixture was heated and stirred by a multi-point magnetic stirrer in a water bath at 70°C (the rotation speed was 200-500 rpm / min, and the time was 30 min) until the mixture was uniformly mixed. The oil phase was obtained.

[0070] (3) The water phase was added to the oil phase and stirred evenly, and high-speed shearing was performed by a high-speed shearing machine at a speed of 10,000 rpm for 3 min. The sheared emulsion was stirred in an ice water bath at 0°C for 5 min, and then moved to a constant-temperature box at 4°C and stored at room temperature to obtain a water-in-oil cream sample.

[0071] Results: The sample results are shown in Figure 3 , Figure 4 The sample was white and milky, had a slightly lubricating and sticky feeling, no grainy feeling, good extensibility, and was easy to evenly spread (as shown in Figure 5 ). Figure 6 ​The middle (B) is the microstructure of the sample under the super-depth microscope 1000 times. As shown in Table 2, the skin feel evaluation is that the moisturizing feeling is better, the thickness is lighter, the spreading is easy, the absorption is good, the color is better, there is no significant odor, and the overall acceptance is higher.

[0072] Example 4

[0073] The preparation method of the water-in-oil cream is as follows:

[0074] (1) Accurately weigh 0.16 g of xanthan gum and 15.84 g of deionized water and pour into a clean and dry glass container to obtain a mixture. Add a rotor, heat and stir the mixture in a water bath at 70°C through a multi-point magnetic stirrer (rotation speed is 200-500 rpm / min, time is 30 min) until the xanthan gum is completely dissolved in the deionized water. Obtain the water phase.

[0075] (2) Accurately weigh 0.64 g of monoglyceride and diglyceride, 25.344 g of camellia oil and 38.016 g of PKS and pour into a clean and dry glass container to obtain a mixture. Add a rotor, heat and stir the mixture in a water bath at 70°C through a multi-point magnetic stirrer (rotation speed is 200-500 rpm / min, time is 30 min) until the mixture is uniformly mixed. Obtain the oil phase.

[0076] (3) Add the water phase to the oil phase and stir until uniform, and then high-speed shear through a high-speed shearing machine at a speed of 10000 rpm for 3 min. Stir the sheared emulsion in an ice water bath at 0°C for 5 min, then move to a constant temperature box at 4°C and store at room temperature to obtain a water-in-oil cream sample.

[0077] Results: The results of the sample are shown in Table 2. Figure 3 、 Figure 4 The sample is white and milky, the texture is slightly hard, there is a sticky feeling, there is no particle feeling, the skin feel is slightly thick, the spreadability is general, and it can be evenly applied (as shown in Figure 5 ). As shown in Table 2, the skin feel evaluation is that the moisturizing feeling is general, the thickness is thick, the spreading is easy, the absorption is general, the color appearance is general, there is no significant odor, and the overall acceptance is moderate.

[0078] Example 5

[0079] The preparation method of the water-in-oil cream is as follows:

[0080] (1) Accurately weigh 0.16 g of xanthan gum and 15.84 g of deionized water and pour into a clean and dry glass container to obtain a mixture. Add a rotor, heat and stir the mixture in a water bath at 70°C through a multi-point magnetic stirrer (rotation speed is 200-500 rpm / min, time is 30 min) until the xanthan gum is completely dissolved in the deionized water. Obtain the water phase.

[0081] (2) Accurately weigh 0.64 g of monoglyceride and diglyceride, 12.672 g of camellia oil and 50.688 g of PKS and pour into a clean and dry glass container to obtain a mixture. Add a rotor, heat and stir the mixture in a water bath at 70°C by a multipoint magnetic stirrer (the rotation speed is 200-500 rpm / min, and the time is 30 min) until the mixture is uniformly mixed. The oil phase is obtained.

[0082] (3) Add the water phase to the oil phase and stir until uniform, and then high-speed shear by a high-speed shearing machine at a speed of 10,000 rpm for 3 min. Stir the sheared emulsion in an ice water bath at 0°C for 5 min, and then store in a constant temperature box at 4°C and at room temperature to obtain a water-in-oil cream sample.

[0083] Results: The sample results are shown in Table 2. Figure 3 , Figure 4 In the ratio of 20:80, the sample is white and milky, the appearance is slightly solid, the texture is slightly hard, there is no particle feeling but the skin feeling is thick and heavy, the extensibility is general, and it is not easy to evenly spread and difficult to open. Figure 6 The microstructure of the sample in the ratio of 20:80 (C) under the super-depth microscope at 1000 times is shown in Table 2. The skin feeling evaluation is general, the extensibility is general, the absorbability is better, the color appearance is rough, there is no significant odor, and the overall acceptance is poor.

[0084] Comparative Example 1

[0085] The preparation method of the control water-in-oil cream is as follows:

[0086] (1) Accurately weigh 0.16 g of xanthan gum and 15.84 g of deionized water and pour into a clean and dry glass container to obtain a mixture. Add a rotor, heat and stir the mixture in a water bath at 70°C by a multipoint magnetic stirrer (the rotation speed is 200-500 rpm / min, and the time is 30 min) until the xanthan gum and vitamin C are completely dissolved in the deionized water. The water phase is obtained.

[0087] (2) Accurately weigh 0.64 g of monoglyceride and diglyceride and 63.36 g of camellia oil (without adding PKS) and pour into a clean and dry glass container to obtain a mixture. Add a rotor, heat and stir the mixture in a water bath at 70°C by a multipoint magnetic stirrer (the rotation speed is 200-500 rpm / min, and the time is 30 min) until the mixture is uniformly mixed. The oil phase is obtained.

[0088] (3) Add the water phase to the oil phase and stir until uniform, and then high-speed shear by a high-speed shearing machine at a speed of 10,000 rpm for 3 min. Stir the sheared emulsion in an ice water bath at 0°C for 5 min, and then store in a constant temperature box at 4°C and at room temperature to obtain a control water-in-oil cream 1.

[0089] Results: The sample oil phase particle size was large. The sample was yellow and milky, with a greasy texture, no grainy feeling, easy to spread evenly, and slow skin absorption. The control water-in-oil cream 1 was liquid and could not form a cream structure. As shown in Table 2, the skin feel evaluation was poor in moisturizing feeling, poor in spreadability, poor in absorption, poor in color appearance, and poor in overall acceptance.

[0090] Comparative Example 2

[0091] The preparation method of the control water-in-oil cream is as follows:

[0092] (1) Accurately weigh 0.16 g of xanthan gum and 15.84 g of deionized water into a clean and dry glass container to obtain a mixture. Add a rotor, heat and stir the mixture in a water bath at 70°C by a multi-point magnetic stirrer (rotation speed of 200-500 rpm / min, time of 30 min) until the xanthan gum and vitamin C are completely dissolved in the deionized water. Obtain the water phase.

[0093] (2) Accurately weigh 0.64 g of monoglyceride and diglyceride and 63.36 g of PKS (without adding camellia oil) into a clean and dry glass container to obtain a mixture. Add a rotor, heat and stir the mixture in a water bath at 70°C by a multi-point magnetic stirrer (rotation speed of 200-500 rpm / min, time of 30 min) until the mixture is uniformly mixed. Obtain the oil phase.

[0094] (3) Add the water phase to the oil phase and stir until uniform, and then high-speed shear the mixture by a high-speed shearing machine at a speed of 10,000 rpm for 3 min. Stir the sheared emulsion in an ice water bath at 0°C for 5 min, and then move it to a constant temperature box at 4°C and store it at room temperature to obtain the control water-in-oil cream 2.

[0095] Results: The oil phase particle size was small, the sample was yellow and milky, the texture was hard, there was no grainy feeling, and it was not easy to spread evenly. The control water-in-oil cream 2 was completely solidified, the state was too hard to use. As shown in Table 2, the skin feel evaluation was poor in moisturizing feeling, too heavy, difficult to spread, poor in absorption, too rough in color appearance, and poor in overall acceptance.

[0096] Comparative Example 3

[0097] The preparation method of the water-in-oil cream loaded with active substances is as follows:

[0098] (1) Accurately weigh 0.16 g of xanthan gum, 0.16 g of vitamin C, and 15.68 g of deionized water into a clean and dry glass container to obtain a mixture. Add a rotor, heat and stir the mixture in a water bath at 70°C by a multi-point magnetic stirrer (rotation speed of 200-500 rpm / min, time of 30 min) until the xanthan gum and vitamin C are completely dissolved in the deionized water. Obtain the water phase.

[0099] (2) Accurately weigh 0.64 g of monoglyceride and diglyceride, 0.064 g of coenzyme Q10, 50.6368 g of camellia oil and 12.6592 g of PKS into a clean and dry glass container to obtain a mixture. Add a rotor, heat and stir the mixture in a water bath at 70°C by a multi-point magnetic stirrer (the rotation speed is 200-500 rpm / min, and the time is 30 min) until the mixture is uniformly mixed. An oil phase is obtained.

[0100] (3) Add the water phase to the oil phase and stir until uniform, and then high-speed shear for 3 min at a speed of 10,000 rpm by a high-speed shearing machine. The sheared emulsion is not stirred in an ice water bath at 0°C to obtain a control water-in-oil cream sample.

[0101] Result: The sample is white and milky, has a slightly thin and lubricating texture, is easy to spread and uniform, is not easy to absorb, cannot form a cream structure, and has an average overall acceptance.

[0102] Example 6

[0103] The preparation method of the water-in-oil cream loaded with active substances is as follows:

[0104] (1) Accurately weigh 0.16 g of xanthan gum, 0.16 g of vitamin C and 15.68 g of deionized water into a clean and dry glass container to obtain a mixture. Add a rotor, heat and stir the mixture in a water bath at 70°C by a multi-point magnetic stirrer (the rotation speed is 200-500 rpm / min, and the time is 30 min) until the xanthan gum and vitamin C are completely dissolved in the deionized water. A water phase is obtained.

[0105] (2) Accurately weigh 0.64 g of monoglyceride and diglyceride, 0.064 g of coenzyme Q10, 50.6368 g of camellia oil and 12.6592 g of PKS into a clean and dry glass container to obtain a mixture. Add a rotor, heat and stir the mixture in a water bath at 70°C by a multi-point magnetic stirrer (the rotation speed is 200-500 rpm / min, and the time is 30 min) until the mixture is uniformly mixed. An oil phase is obtained.

[0106] (3) Add the water phase to the oil phase and stir until uniform, and then high-speed shear for 3 min at a speed of 10,000 rpm by a high-speed shearing machine. The sheared emulsion is not stirred in an ice water bath at 0°C to obtain a control water-in-oil cream sample.

[0107] Result: As shown in Table 2, the skin feel evaluation is excellent in moisturizing feeling, light and thin, excellent in spreadability, good in absorbability, and good in color and odor, and has a high overall acceptance.

[0108] Example 7

[0109] The preparation method of the water-in-oil cream loaded with active substances is as follows:

[0110] (1) Accurately weigh 0.16 g of xanthan gum, 0.16 g of vitamin C and 15.68 g of deionized water and pour into a clean and dry glass container to obtain a mixture. Add a rotor, heat the mixture in a water bath at 70°C by a multi-point magnetic stirrer and stir (the rotation speed is 200-500 rpm / min, and the time is 30 min) until the xanthan gum and vitamin C are completely dissolved in the deionized water. The water phase is obtained.

[0111] (2) Accurately weigh 0.64 g of monoglyceride and diglyceride, 0.064 g of coenzyme Q10, 25.3184 g of camellia oil and 37.9776 g of PKS and pour into a clean and dry glass container to obtain a mixture. Add a rotor, heat the mixture in a water bath at 70°C by a multi-point magnetic stirrer and stir (the rotation speed is 200-500 rpm / min, and the time is 30 min) until the mixture is uniformly mixed to obtain an oil phase.

[0112] (3) Add the water phase to the oil phase and stir until uniform, and then high-speed shear the emulsion by a high-speed shearing machine at a speed of 10,000 rpm for 3 min. Subsequently, shear the emulsion in an ice water bath at 0°C for 5 min to obtain a water-in-oil cream loaded with active substances.

[0113] Results: As shown in Table 2, the skin feel evaluation is excellent in moisturizing feeling, light and thin, moderate in spreadability, good in absorption, moderate in color and odor, and moderate in overall acceptance. The microstructure of the cream prepared in Examples 6-7 is shown in Figure 7 , wherein (A) is the microstructure of the cream of Example 6, and (B) is the microstructure of the cream of Example 7.

[0114] The skin feel evaluation of the cream is shown in Table 2

[0115] Table 2 Skin feel evaluation

[0116] Cream Moisturization Lightness Spreadability Absorption Overall acceptability Example 2 6.6 7.0 6.9 6.5 6.5 Example 3 7.6 7.2 7.5 7.7 7.7 Example 4 6.6 5.9 6.5 6.1 6.3 Example 5 6.3 4.8 6.1 5.4 5.2 Example 6 8.5 7.5 8.4 7.4 7.8 Example 7 8.0 7.3 7.3 7.3 7.1 Control 1 5.4 4.5 4.1 3.0 4.0 Control 2 4.4 3.8 4.0 5.0 4.2 Control 3 6.0 6.3 7.6 7.0 6.5

[0117] As can be seen from Table 2, the skin feel evaluation of different creams in terms of moisturizing feeling, light and thin feeling, spreadability and absorption shows that the water-in-oil cream has high scores in moisturizing feeling and spreadability, indicating that the cream obtained by the present application has good moisturizing property and good moisturizing degree, and the spreadability is also good, which can push away a certain area on the skin surface. The evaluation of light and thin feeling and absorption is not so high, indicating that the cream still has a certain covering feeling on the skin surface, and the absorption is not very obvious. In summary, the overall acceptance of the testers in Example 6 and Example 3 is higher.

[0118] The present application introduces natural tropical vegetable fat, induces the formation of a crystalline network in the continuous phase of the water-in-oil emulsion in the early emulsification stage by virtue of the crystallization characteristics of the natural tropical vegetable fat, avoids the oil leakage phenomenon caused by the flocculation or coalescence of droplets, and enhances the stability; meanwhile, the present application changes the lipid composition and crystallization melting characteristics of the natural tropical vegetable fat by physical means such as purification and compounding, designs a uniform and delicate crystal morphology and a skin temperature intelligent response melting characteristic, and endows the water-in-oil cream with good spreading characteristics and skin feel characteristics. The technical scheme of the present application can solve the problems of poor stability and poor skin feel, in addition, the water-in-oil cream prepared by the present application can simultaneously carry fat-soluble active substances and water-soluble active substances with synergistic effect, greatly improving the skin care efficacy characteristics of the cream.

[0119] It should be noted that the above examples are only used to illustrate the technical solutions of the present application and are not limiting, although the present application has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present application can be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present application, which should be covered in the scope of the claims of the present application.

Claims

1. A method for preparing a water-in-oil cream with a natural oil composition as the base, characterized in that: include, Weigh out liquid oil, extractable stearin, fat-soluble active substances, and emulsifier, and stir and melt them in a water bath to obtain the oil phase; Weigh out natural polysaccharides and deionized water, add water-soluble active substances, and stir in a water bath to dissolve them to obtain the aqueous phase; After mixing the oil phase and the water phase, high-speed shear emulsification was carried out in an ice-water bath at -5 to -5℃. The sheared emulsion was stirred and crystallized in an ice-water bath at -5 to 5°C to obtain a water-in-oil cream. Among them, the extracted stearin is palm kernel stearin; The method for preparing the extracted stearin is as follows: natural tropical plant oil is stirred and heated to break down crystals; the heated oil is cooled and crystals are grown under stirring; after crystal growth, the sample is filtered to remove liquid oil; when the iodine value of the filtered sample reaches 6.1, the extracted stearin is obtained; wherein, the natural tropical plant oil is palm kernel oil. The liquid oil is camellia oil; The oil phase, wherein the mass ratio of extracted stearin to liquid oil is 50:50 to 20:80; The oil phase comprises an emulsifier of mono- and diglycerides; a fat-soluble active substance comprising one or more of coenzyme Q10, curcumin, astaxanthin, and vitamin A; the emulsifier accounting for 0.5-1.5% of the oil phase by mass, and the fat-soluble active substance accounting for 0.05-0.5% of the oil phase by mass. The aqueous phase contains xanthan gum as the natural polysaccharide; the water-soluble active substance is one or more of vitamin C, carnosine, and anthocyanins; the natural polysaccharide accounts for 1% of the total mass of the aqueous phase, and the amount of water-soluble active substance added accounts for 0.01% to 1% of the total mass of the aqueous phase. The mass ratio of the aqueous phase to the oil phase is 2:

8.

2. The method for preparing a water-in-oil cream with a natural oil composition as a base as described in claim 1, characterized in that: The natural tropical plant oil is stirred and heated, wherein the heating temperature is 70~80℃; the heated oil is cooled while stirring, wherein the stirring speed is 100~800rpm and the cooling temperature is 10~30℃; the crystal growth process is carried out by maintaining slow stirring at 100rpm / min throughout, and the crystal growth time is 10~13h.

3. The method for preparing a water-in-oil cream with the natural oil composition as a base as described in claim 1, characterized in that: The high-speed shearing speed is 10,000 rpm, and the time is 2-5 min; the stirring crystallization speed is 200-500 rpm, and the time is 4-5 min.

4. A product prepared by the method of using the natural oil composition as a base of any one of claims 1 to 3 as a water-in-oil cream.

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