A filling process of a cooling and meltable ice smoothie moisturizing cream

Abstract

The present application relates to the field of cosmetic technology, especially to the field of IPC A61K8, more particularly to a filling process of a cooling meltable ice-sand moisturizing cream.The ice-sand moisturizing cream after being taken out of the pot is cooled and shaped by a specific filling process and a low-temperature tunnel, so that the material can present an ice cream state in the shortest time, and the energy consumption and cost are low.The ice-sand moisturizing cream prepared not only presents an ice cream state in appearance, but also melts into water when being applied, presents a water state immediately after contacting the skin, and after experiencing high and low temperature test, although the appearance of the product becomes soft, that is, the ice cream state melts, but after recovering to normal temperature, it can still recover to the ice cream state, and the appearance and use feel are not changed compared with before the test, which is a cream product integrating appearance, application skin feel, moisturizing performance and stability.

Description

Technical Field

[0001] This invention relates to the field of cosmetic technology, particularly to the field of IPC A61K8, and more specifically, to a filling process for a cooling, meltable, moisturizing face cream. Background Technology

[0002] Previously, most cream-based skincare products on the market were divided into three categories: The first category was ointment-like, which spreads smoothly and has good moisturizing function, but its appearance is plain and its skin feel is ordinary; the second category had a special appearance, such as frosted or semi-transparent, but it was only a gimmick in appearance, with a simple skin feel and weak moisturizing function; the third category was hard ointment-like, which had good moisturizing properties, but was difficult to spread, felt thick and greasy.

[0003] Currently, some businesses are trying to develop cream-based skincare products with good overall effects, but the technology is facing high bottlenecks. Even if they can achieve skin feel, appearance, and functionality at the same time, their stability is low. Under high and low temperature environments, they are prone to water or oil production, which affects the appearance and user experience.

[0004] The patent document with application number CN 201710722553.1 discloses an ice cream cream that melts upon application and its preparation method. The preparation yields a cream that is thick in appearance but moisturizing and melts upon application, but it does not significantly improve the stability of the product.

[0005] Patent application CN 202210023287.4 discloses an instant-dissolving water-based cream and its preparation method. It uses cyclopentamethoxysiloxane and polydimethylsiloxane as the oil phase, butylene glycol and propylene glycol as moisturizers, cetyl PEG / PPG-10 / 1 polydimethylsiloxane as an emulsifier, and other additives. A specific mixing method yields a water-based cream with good water-dissolving properties and strong stability. However, long-term use of siloxanes may clog pores, causing skin sensitivity or acne breakouts.

[0006] Therefore, it is necessary to develop a cream-based skincare product that avoids the shortcomings of products on the market, and that meets consumer needs in terms of appearance, application feel, and moisturizing performance, while also having good stability to meet storage requirements. Summary of the Invention

[0007] To address the aforementioned problems, the first aspect of this invention provides a filling process for a refreshing, meltable, moisturizing face cream, comprising the following steps:

[0008] After the material is removed from the pot, it is placed at a temperature below 18℃ for more than 8 hours before being filled. After filling, it is cooled and shaped through a low-temperature tunnel to obtain the icy moisturizing face cream.

[0009] Preferably, the filling equipment used for filling is an Inviscon vertical filling machine.

[0010] Preferably, the filling temperature is 38–48°C.

[0011] Preferably, the temperature in the cryogenic tunnel is -13 to 13°C.

[0012] Preferably, the cooling and shaping time is 30 minutes or more.

[0013] The inventors unexpectedly discovered that by using a specific filling process and a low-temperature tunnel to cool and solidify the ice cream after it has been cooked, the product can be made to resemble ice cream in the shortest possible time, with low energy consumption and low cost.

[0014] The preparation method of the material includes the following steps:

[0015] S1. Add the aqueous phase ingredients to the main pot in sequence and heat to 75-80℃, stirring until the ingredients are completely dissolved;

[0016] S2. Add the oil phase raw materials to the oil pot in sequence, heat to 70-75℃, and stir until the raw materials are completely dissolved. After the oil phase raw materials are dissolved, transfer them to the main pot, heat to 80-85℃ and stir homogenously until emulsification is complete, then defoam under vacuum.

[0017] S3. Add the thickener to the main pot, keep it at 70-75℃, continue to stir evenly, and then defoam under vacuum.

[0018] S4. Add the skin feel modifier and flavoring to the main pot, keep it at 70-75℃, continue to stir until evenly mixed, keep the stirring speed, cool to 45-50℃, then add the antibacterial and anti-inflammatory agents in sequence, stir to dissolve, and cool to 35-40℃ before removing from the pot.

[0019] Preferably, the specific process parameters for homogenization stirring are: homogenization speed of 2500-5000 rpm, homogenization time of 8-10 min, and stirring speed of 20-40 rad / min.

[0020] The inventors unexpectedly discovered that by adjusting parameters such as homogenization time and temperature, the appearance of the sorbet moisturizing cream can be adjusted to achieve a soft yet firm ice cream-like consistency. This not only provides a pleasant appearance and user experience but also improves product stability. This is likely because controlling the homogenization temperature and time allows the cocoa butter and fatty acids in the oil phase to fully mix with the skin conditioning agents in the aqueous phase under the action of an emulsifier, forming a unique emulsion. This emulsion not only ensures the sorbet moisturizing cream maintains an ice cream-like consistency during subsequent filling but also enhances product stability. Even when melted at high or low temperatures, it does not exhibit water-oil separation, thus preserving the product's efficacy and user experience.

[0021] Preferably, during vacuum defoaming, the vacuum degree is -0.05 to -0.07 MPa.

[0022] Preferably, the stirring speed in step S3 is 40-60 rad / min.

[0023] Preferably, the stirring speed in step S4 is 20-40 rad / min.

[0024] Preferably, the aqueous phase raw material includes one or more of water, polyols, skin conditioning agents, and antioxidants.

[0025] Preferably, the skin conditioning agent includes trehalose.

[0026] Preferably, the oil phase raw material includes one or more of oils, siloxane compounds, emulsifiers, and fatty acids.

[0027] Preferably, the oil includes cocoa seed butter.

[0028] In some preferred embodiments, the cocoa butter is purchased from NL COCOA70 manufactured by Norture Lights Cell Science Inc.

[0029] Preferably, the weight ratio of the oil, fatty acid and trehalose is (10-20):(5-10):1.

[0030] The inventors have creatively discovered that, under the preparation method and filling process described in this invention, combined with specific raw materials, the prepared slush-like moisturizing face cream not only has an ice cream-like appearance but is also easy to spread. During application, the cream immediately melts upon contact with body heat, exhibiting a watery texture and excellent moisturizing effect. This is likely due to the combined action of the emulsifier and the specific preparation and filling process, allowing oils, fatty acids, and trehalose to work together, emulsifying and mixing to create an ice cream-like texture in the prepared slush-like moisturizing face cream.

[0031] Preferably, the thickener includes one or more of acrylate copolymers, gellan gum, carbomer, and hydroxypropyl methylcellulose.

[0032] Preferably, the skin feel modifier includes one or more of nylon-12, mica powder, kaolin, and calcium carbonate.

[0033] There are no specific restrictions on the fragrances mentioned; any fragrances available on the market are acceptable.

[0034] Preferably, the antibacterial and anti-inflammatory agent includes one or more of the following: cornflower extract, lactobacillus fermentation product, and capryloyl hydroxamic acid composition.

[0035] The second aspect of the present invention provides a filling process for preparing the cool, meltable sorbet moisturizing face cream.

[0036] Beneficial effects:

[0037] 1. By adjusting the relevant parameters during homogenization, this invention can regulate the appearance of the ice cream moisturizing cream, making it present a soft and firm ice cream state, which not only has a good appearance and user experience, but also improves the stability of the product.

[0038] 2. This invention uses a specific filling process to cool and solidify the ice cream after it has been cooked through a low-temperature tunnel, which allows the material to reach an ice cream state in the shortest possible time, while also being energy-efficient and cost-effective.

[0039] 3. Under the preparation method and filling process conditions described in this invention, combined with specific raw materials, the prepared ice cream moisturizing face cream not only has an appearance similar to ice cream, but is also easy to spread. During the application process, the face cream is immediately melted by body temperature, presenting a watery texture and having a good moisturizing effect.

[0040] 4. The ice cream moisturizing face cream prepared by this invention not only has the appearance of ice cream, but also melts into water when applied and immediately becomes watery upon contact with the skin. After undergoing high and low temperature tests, although the product softens in appearance, i.e. the ice cream state melts, it can return to the ice cream state after returning to room temperature. The appearance and feel of the product are unchanged compared with before the test. It is a cream product that integrates appearance, skin feel, moisturizing performance and stability. Attached Figure Description

[0041] Figure 1 A photograph of the cool, meltable, moisturizing face cream prepared in Example 1;

[0042] Figure 2This is a photo of the cool, meltable, moisturizing face cream prepared in Example 1 after application. Detailed Implementation

[0043] Example

[0044] Unless otherwise stated, the raw materials used to prepare the smoothie moisturizing face cream in the examples are consistent, and are shown in the table below by weight percentage:

[0045]

[0046]

[0047] Example 1

[0048] Example 1 provides a filling process for a refreshing, meltable, moisturizing face cream, including the following steps:

[0049] The material is placed at 18℃ for 8 hours before being filled. After filling, it is cooled and shaped through a low-temperature tunnel to obtain the icy moisturizing face cream.

[0050] The filling temperature is 38°C.

[0051] The temperature inside the cryogenic tunnel is -13°C.

[0052] The cooling and shaping time is 30 minutes.

[0053] The preparation method of the material includes the following steps:

[0054] S1. Add the aqueous phase ingredients to the main pot in sequence and heat to 80°C, stirring until the ingredients are completely dissolved;

[0055] S2. Add the oil phase raw materials to the oil pot in sequence, heat to 75°C, and stir until the raw materials are completely dissolved. After the oil phase raw materials are dissolved, transfer them to the main pot, heat to 85°C and stir homogenously until emulsification is complete, then defoam under vacuum.

[0056] S3. Add the thickener to the main pot, keep it at 75°C, continue to stir until evenly mixed, and then defoam under vacuum.

[0057] S4. Add the skin feel modifier and flavoring to the main pot, keep it at 75°C, continue to stir until evenly mixed, keep the stirring speed, cool to 45°C, then add the antibacterial and anti-inflammatory agents in sequence, stir until dissolved, and cool to 35°C before removing from the pot.

[0058] The specific process parameters for homogenization and stirring are as follows: homogenization speed is 3000 rpm, homogenization time is 10 min, and stirring speed is 30 rad / min.

[0059] During the vacuum defoaming process, the vacuum level is -0.06 MPa.

[0060] The stirring speed in step S3 is 50 rad / min.

[0061] The stirring speed in step S4 is 30 rad / min.

[0062] Example 2

[0063] Example 2 provides a filling process for a refreshing, meltable ice cream moisturizing face cream. The specific implementation method is the same as in Example 1, except that:

[0064] The filling process for the cooling, meltable, moisturizing face cream includes the following steps:

[0065] After the material is removed from the pot, it is placed at 20℃ for 24 hours before being filled. After filling, it is cooled and shaped through a low-temperature tunnel to obtain the icy moisturizing face cream.

[0066] In the process of preparing the material, step S2 is as follows: the oil phase raw materials are added to the oil pot in sequence, heated to 75°C, and stirred until the raw materials are completely dissolved; after the oil phase raw materials are dissolved, they are pumped into the main pot, homogenized and stirred at 75°C until emulsification is complete, and then vacuum defoamed.

[0067] The specific process parameters for homogenization and stirring are as follows: homogenization speed is 3000 rpm, homogenization time is 8 min, and stirring speed is 30 rad / min.

[0068] Example 3

[0069] Example 3 provides a filling process for a refreshing, meltable ice cream moisturizing face cream. The specific implementation method is the same as in Example 1, except that:

[0070] The filling temperature is 48°C.

[0071] The temperature inside the cryogenic tunnel is -13°C.

[0072] Example 4

[0073] Example 4 provides a filling process for a refreshing, meltable ice cream moisturizing face cream. The specific implementation method is the same as in Example 1, except that:

[0074] The filling temperature is 48°C.

[0075] The temperature inside the cryogenic tunnel is 13°C.

[0076] Example 5

[0077] Example 5 provides a filling process for a refreshing, meltable ice cream moisturizing face cream. The specific implementation method is the same as in Example 1, except that:

[0078] The filling temperature is 38°C.

[0079] The temperature inside the cryogenic tunnel is 13°C.

[0080] Example 6

[0081] Example 6 provides a filling process for a refreshing and meltable sorbet moisturizing face cream. The specific implementation method is the same as that in Example 1, except that the oil is myristyl lactate.

[0082] The myristyl lactate was purchased from Wuhan Rongcan Biotechnology Co., Ltd.

[0083] Example 7

[0084] Example 7 provides a filling process for a refreshing, meltable, moisturizing face cream. The specific implementation method is the same as in Example 1, except that the weight percentage of the fatty acid is 15%.

[0085] Performance testing methods

[0086] 1. Ointment condition rating test

[0087] The ice cream moisturizing face cream prepared according to Examples 1-7 was defined from the following perspectives. Referring to SB / T10013 and SB / T 10009, the appearance of the face cream was evaluated as follows: ① It is intact, does not deform, does not collapse, and does not shrink; ② It is delicate and smooth, without obvious rough ice crystals and pores.

[0088] Indicators ① and ② are qualitative data. Through consistency analysis of the attribute data, we have gained clear guidance on the product testing methods. We have trained five personnel and can reach a consensus on the appearance judgment standards.

[0089] Key scoring criteria: A. Does the appearance resemble ice cream? B. Does it melt slightly during use? The test results are scored out of 100, with 100 points awarded for the best performance. Defects are deducted sequentially, and the average score is calculated. The results are recorded in Table 1.

[0090] Table 1

[0091] score Example 1 91.6 Example 2 84 Example 3 60 Example 4 65 Example 5 81 Example 6 75 Example 7 79

[0092] As can be seen from the table, the cream prepared with the process parameters of Example 1 has a higher cream state score, indicating that emulsification temperature, emulsification time, storage temperature and storage time all affect the state of the cream.

[0093] The state of the ice cream prepared in Examples 1-7 was observed after filling, and the results are recorded in Table 2.

[0094] Table 2

[0095] face cream state Example 1 ice cream Example 2 ice cream Example 3 ice cream Example 4 paste Example 5 paste Example 6 paste Example 7 paste

[0096] Through the above experiments, it was determined that a filling temperature of 38℃ followed by freezing for 30 minutes yields the optimal ice cream-like cream. Although an ice cream-like state can be achieved by filling at 48℃ and freezing at -13℃ for more than 30 minutes, excessively high temperatures result in high energy consumption. From a cost perspective, filling at 38℃ and refrigerating at 13℃ for 30 minutes can achieve the desired ice cream-like moisturizing cream while minimizing energy consumption and reducing costs, thus offering certain economic benefits.

[0097] 2. Stability Test

[0098] For the ice cream moisturizing creams prepared in Examples 1-7, their changes in consistency under high and low temperatures and high and low temperature cycling were tested. If the creams did not exhibit water seepage, oil removal, or layering after passing the above tests, and their appearance and feel remained unchanged after returning to room temperature, it indicates that they have excellent stability. The stability results are shown in Table 3.

[0099] Stability test conditions:

[0100] ①40℃, cycle: 8h / 24h / 48h / 72h / 7D (days) / 14D / 28D / 2M (months) / 3M

[0101] ②45℃, cycle: 8h / 24h / 48h / 72h / 7D / 14D / 28D

[0102] ③ 50℃, cycle: 8h / 24h / 48h / 72h / 7D / 14D / 28D

[0103] ④ Room temperature (23±2℃), cycle: 8h / 24h / 48h / 72h / 7D / 14D / 28D / 2M / 3M

[0104] ⑤ 4℃, cycle: 8h / 24h / 48h / 72h / 7D / 14D / 28D / 2M / 3M

[0105] ⑥ -18℃, cycle: 8h / 24h / 48h / 72h / 7D / 14D / 28D

[0106] ⑦ Cycle (50℃, 4h; 23℃, 16h; 4℃, 4h); repeat 7 times.

[0107] Table 3

[0108] ① ② ③ ④ ⑤ ⑥ ⑦ Example 1 No change No change No change No change No change No change No change Example 2 No change No change No change No change No change No change No change Example 3 No change No change There have been changes. No change No change No change There have been changes. Example 4 No change No change There have been changes. No change No change No change There have been changes. Example 5 There have been changes. There have been changes. There have been changes. No change No change No change There have been changes. Example 6 No change No change There have been changes. No change No change There have been changes. There have been changes. Example 7 There have been changes. There have been changes. There have been changes. No change No change There have been changes. There have been changes.

Claims

1. A filling process for a refreshing, meltable, moisturizing face cream, characterized in that, Includes the following steps: After the material is removed from the pot, it is placed at a temperature below 18℃ for more than 8 hours before being filled. After filling, it is cooled and shaped through a low-temperature tunnel to obtain the ice cream moisturizing face cream. The temperature inside the cryogenic tunnel is -13°C; The cooling and shaping time is more than 30 minutes; The filling temperature is 38~48℃; The raw materials for preparing the material include, by weight percentage: ； The preparation method of the material includes the following steps: S1. Add the aqueous phase ingredients to the main pot in sequence and heat to 75-80℃, stirring until the ingredients are completely dissolved; S2. Add the oil phase raw materials to the oil pot in sequence, heat to 70-75℃, and stir until the raw materials are completely dissolved. After the oil phase raw materials are dissolved, transfer them to the main pot, heat to 80-85℃ and stir homogenously until emulsification is complete, then defoam under vacuum. S3. Add the thickener to the main pot, keep it at 70-75℃, continue to stir evenly, and then defoam under vacuum. S4. Add the skin feel modifier and flavoring to the main pot, keep it at 70-75℃, continue to stir evenly, keep the stirring speed, cool to 45-50℃, then add the antibacterial and anti-inflammatory agents in sequence, stir to dissolve, and cool to 35-40℃ before removing from the pot. The specific process parameters for homogenization and stirring are as follows: homogenization speed is 2500-5000 rpm, homogenization time is 8-10 min, and stirring speed is 20-40 rad / min.

2. The filling process for the cooling, meltable, moisturizing face cream according to claim 1, characterized in that, During the vacuum defoaming process, the vacuum level is -0.05 to -0.07 MPa.

3. The filling process for the cooling, meltable, moisturizing face cream according to claim 2, characterized in that, The stirring speed in step S3 is 40-60 rad / min.

4. The filling process for the cooling, meltable, moisturizing face cream according to claim 3, characterized in that, The stirring speed in step S4 is 20-40 rad / min.

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