A cooling, melt-in 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 cooling meltable smoothie moisturizing cream. The smoothie moisturizing cream comprises a humectant, a first skin conditioner, an antioxidant, an emollient, an emulsifier, a fatty acid, a thickening agent, a filler, a second skin conditioner. The smoothie moisturizing cream prepared by the present application is not only a paste with a hard texture, has a high-grade appearance and presents an ice cream state, but also melts immediately in the process of application, presents a water feeling, accompanied by a unique cool skin feeling, and does not irritate after application, and has obvious effects of moisturizing, antioxidation and improving skin elasticity.

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 cooling, meltable, moisturizing face cream. Background Technology

[0002] The conventional cream formulas on the market come in several forms. One type is an ointment-like texture that spreads smoothly and has strong moisturizing effects, but its appearance is not outstanding, and the skin feel is conventional, with a small amount of silicone added to improve the skin feel. Another type has some special appearances, such as a frosted or semi-transparent form, which only have a form and a relatively simple skin feel. There is also a hard cream form, similar to the old-fashioned snow cream, but the overall skin feel is oily and the application process is relatively thick, and it also lacks any special features.

[0003] In summary, current cream products don't offer much variation in texture, are rather monotonous, and have a familiar, conventional feel. They lack any surprising changes during application, offering variations in texture and appearance but lacking functionality.

[0004] Patent application CN 201810279933.7 discloses a sunscreen cream with an ice cream-like appearance. By adding fatty acids and silicone oil and combining them with a skin care composition, the prepared sunscreen cream has an ice cream-like appearance and has a sun protection effect. However, it cannot quickly turn into water, and the skin feel is not cool. It also does not significantly improve the moisturizing effect.

[0005] The patent document with application number CN 201710740710.1 discloses a water-dissolving cream that melts upon application and cools down rapidly, as well as its preparation method. By adding stearyl heptanoate, the water-dissolving cream can melt rapidly and absorb heat from the skin, bringing a cooling sensation. However, stearyl heptanoate may irritate the skin and mucous membranes, and long-term use may lead to clogged pores and inflammation.

[0006] Therefore, it is necessary to develop a smoothie-like moisturizing face cream that draws on the advantages of existing cream products on the market while avoiding their disadvantages, so that the product is superior in appearance, texture, and moisturizing performance. Summary of the Invention

[0007] To address the aforementioned problems, in a first aspect, the present invention provides a refreshing, meltable, icy moisturizing face cream, wherein, by weight percentage, the icy moisturizing face cream comprises:

[0008] Phase A: Moisturizer 3-7%, primary skin conditioning agent 2-5%, antioxidant 0.01-0.03%;

[0009] Phase B: 10-25% emollient, 0.3-1% emulsifier, 3-10% fatty acid;

[0010] Phase C: Thickener 1-3%;

[0011] Phase D: 0.3-1% filler, 0.1-1% secondary skin conditioning agent;

[0012] Replenish water to 100%.

[0013] Preferably, the moisturizer includes one or more of glycerin, butylene glycol, 1,2-pentanediol, Tremella fuciformis fruiting body extract, and trehalose; more preferably, it is glycerin, Tremella fuciformis fruiting body extract, and trehalose.

[0014] The moisturizing agents, by weight percentage of the sorbet moisturizing face cream, include 3-6% glycerin, 0.1-0.5% Tremella fuciformis fruiting body extract and 0.3-1% trehalose.

[0015] Preferably, the molecular weight of the Tremella fuciformis extract is >100,000 Daltons; more preferably, it is >1,000,000 Daltons.

[0016] In some preferred embodiments, the Tremella fruiting body extract is purchased from Tremella heteropolysaccharide (WSK) produced by Shanghai Huiwen Biotechnology Co., Ltd.

[0017] In some preferred embodiments, the trehalose is purchased from Trehalose manufactured by Hayashibara Co., Ltd.

[0018] The inventors have creatively discovered that using glycerin, Tremella fuciformis extract, and trehalose together as moisturizers can significantly improve the moisturizing effect of the prepared smoothie-like moisturizing face cream. This is likely due to the combined effect of the three ingredients. On one hand, they can form a film on the skin's surface, working with the stratum corneum to lock in skin moisture, and they have good skin affinity, providing moisturization without being sticky, leaving the skin feeling moist and smooth. On the other hand, the small molecular weight of trehalose can also penetrate cells, working in conjunction with Tremella fuciformis extract to enhance the vitality of skin cells and their ability to resist external stimuli, thus improving skin elasticity while moisturizing.

[0019] Preferably, the first skin conditioning agent comprises one or more of the following: nicotinamide, tranexamic acid, arginine, acetylglucosamine, pearl powder, cyclodextrin, and hydroxyphenylpropionamide benzoic acid; more preferably, it is a composition of nicotinamide, tranexamic acid, arginine, and hydroxyphenylpropionamide benzoic acid.

[0020] Preferably, the weight ratio of the nicotinamide, tranexamic acid, arginine and hydroxyphenylpropionamide benzoic acid composition is (3-8):(1-3):1:(1-2).

[0021] In some preferred embodiments, the nicotinamide is purchased from Niacinamide CG manufactured by Shanghai Qianyi Chemical Co., Ltd.

[0022] In some preferred embodiments, the tranexamic acid is purchased from Shanghai ZIBON Bio-pharmaceutical Co., Ltd. as BINACTI CM.

[0023] In some preferred embodiments, the arginine is purchased from Shanghai Zibang Biopharmaceutical Co., Ltd. AR.

[0024] In some preferred embodiments, the hydroxyphenylpropionamide benzoic acid composition is purchased from Symrise Fragrance & Flavor (Nantong) Co., Ltd.

[0025] Preferably, the antioxidant includes one or more of tocopherol acetate, ergothioneine, grape polyphenols, and vitamin C; more preferably, it is tocopherol acetate.

[0026] Preferably, the emollient comprises one or more of the following: THEOBROMA CACAO seed butter, polydimethylsiloxane, squalane, shea butter, caprylic / capric triglyceride, and cetyl ethylhexanoate; more preferably, it is a mixture of THEOBROMA CACAO seed butter and polydimethylsiloxane.

[0027] Preferably, the weight ratio of cocoa seed butter to polydimethylsiloxane is (3-30):1.

[0028] Preferably, the cocoa seed butter contains less than 1 wt% trans fatty acids and the total content of trans fatty acids plus saturated fatty acids is ≥90 wt%; more preferably, the cocoa seed butter contains less than 0.1 wt% trans fatty acids and the total content of trans fatty acids plus saturated fatty acids is 100 wt%.

[0029] In some preferred embodiments, the cocoa butter is purchased from NL COCOA70 manufactured by Norture Lights Cell Science Inc.

[0030] The inventors have creatively discovered that using cocoa seed butter with a trans fatty acid content of <1% and a combined trans fatty acid and saturated fatty acid content of ≥90% as a moisturizer can improve the skin feel of a smoothie-like moisturizing face cream while also providing certain antioxidant effects. This is likely because, on the one hand, cocoa seed butter has a melting point of approximately 34-38℃, close to the human skin temperature (37℃), allowing the prepared smoothie-like moisturizing face cream to melt easily when applied to the skin, resulting in a watery texture and a cooling sensation. On the other hand, cocoa seed butter, with its low trans fatty acid content and high saturated fatty acid content, is not only easily absorbed by the body and has certain antioxidant effects, reducing pigmentation, but the saturated fatty acids also help with skin metabolism and prevent wrinkles. Furthermore, cocoa seed butter can inhibit histamine release, enhancing the anti-allergic effect of the smoothie-like moisturizing face cream and reducing irritation.

[0031] Preferably, the polydimethylsiloxane has a viscosity of 3-8 mm at 25°C. 2 / s; more preferably, 6mm 2 / s.

[0032] In some preferred embodiments, the polydimethylsiloxane is purchased from KF-96A-6T manufactured by Shin-Etsu Organosilicon International Trading (Shanghai) Co., Ltd.

[0033] Preferably, the emulsifier includes one or more of inulin lauryl carbamate, hydrogenated lecithin, stearyl alcohol polyether-2, sodium stearoyl lactylate, and polysorbate-60; more preferably, it is inulin lauryl carbamate or hydrogenated lecithin.

[0034] Preferably, the weight ratio of inulin lauryl carbamate to hydrogenated lecithin is (1-2):(1-2).

[0035] In some preferred embodiments, the inulin lauryl carbamate is purchased from INUTEC SL1 manufactured by Xianting (Guangzhou) Trading Co., Ltd.

[0036] In some preferred embodiments, the hydrogenated lecithin is purchased from Soya SPL 75H hydrogenated lecithin manufactured by Suzhou Nakang Biotechnology Co., Ltd.

[0037] Preferably, the fatty acid includes one or more of palmitic acid, stearic acid, palmitic acid, lauric acid, oleic acid, and myristic acid; more preferably, it is stearic acid.

[0038] In some preferred embodiments, the stearic acid is purchased from EdenoorST 05M MY manufactured by Shantou Kechen Economic and Trade Co., Ltd.

[0039] Preferably, the weight ratio of cocoa seed butter, fatty acids, and trehalose is (10-60):(5-30):1.

[0040] The inventors have creatively discovered that by using cocoa seed butter, fatty acids, and trehalose in a weight ratio of (10-60):(5-30):1, the prepared sorbet moisturizing face cream not only has a firm, creamy texture similar to ice cream, but is also easy to spread. During application, the sorbet-like texture melts immediately, resulting in a watery feel. This is likely due to the combined effect of the three ingredients, which allows the prepared sorbet moisturizing face cream to take shape. Adjusting the proportion of cocoa seed butter can regulate the softness of the skin texture, while adjusting the proportion of fatty acids can modify the appearance of the prepared sorbet moisturizing face cream. Too low a fatty acid content will prevent it from forming a creamy texture, easily turning it into a lotion, while too high a fatty acid content will make the sorbet moisturizing face cream difficult to spread and have poor extensibility.

[0041] Preferably, the thickener includes one or more of acrylate copolymers, gellan gum, carbomer, and hydroxypropyl methylcellulose; more preferably, it is an acrylate copolymer.

[0042] Preferably, the solid content of the acrylate copolymer is 25-35 wt%, and the Brookfield viscosity (1% active ingredient aqueous solution, 25°C) is 1000-5000 mPa·s; more preferably, the solid content of the acrylate copolymer is 29-31 wt%, and the Brookfield viscosity (1% active ingredient aqueous solution, 25°C) is 2000-4000 mPa·s.

[0043] In some preferred embodiments, the acrylate copolymer is purchased from RHEOSTYL manufactured by Arkema (China) Investment Co., Ltd. TM E-Light.

[0044] Preferably, the filler includes one or more of nylon-12, mica powder, kaolin, and calcium carbonate; more preferably, it is nylon-12.

[0045] Preferably, the average particle size of the nylon-12 is 10-30 μm and the oil absorption is 40-60 g / 100 g; more preferably, the average particle size of the nylon-12 is 20 μm and the oil absorption is 54 g / 100 g.

[0046] In some preferred embodiments, the nylon-12 is purchased from ARKEMA. 2002D NATCOS.

[0047] Preferably, the second skin conditioning agent comprises one or more of plant extracts, lactobacillus fermentation products, capryloyl hydroxamic acid composition, and retinyl retinate; more preferably, it comprises plant extracts, lactobacillus fermentation products, and capryloyl hydroxamic acid composition.

[0048] Based on the weight percentage of the aforementioned icy moisturizing face cream, the second skin conditioning agent comprises 0.05-0.5% plant extract, 0.05-0.4% lactobacillus fermentation product, and 0.01-0.1% capryloyl hydroxamic acid composition.

[0049] Preferably, the plant extract includes one or more of the following: cornflower extract, grapefruit extract, centella asiatica extract, aloe vera extract, hawthorn extract, horse chestnut extract, and licorice extract; more preferably, it is cornflower (CENTAUREA CYANUS) flower extract.

[0050] In some preferred embodiments, the cornflower extract is purchased from Merck KGaA. Balmance(Article Code:132376).

[0051] In some preferred embodiments, the lactobacillus fermentation product is purchased from SymReboot, a product of Symrise Fragrance & Flavor (Nantong) Co., Ltd. TM L19.

[0052] In some preferred embodiments, the octanoyl hydroxamic acid composition is purchased from RaysonCare BHC manufactured by LK Chemicals Co., Ltd.

[0053] The inventors unexpectedly discovered that when cornflower extract is used as the plant extract, and the second skin conditioning agent comprises 0.05-0.5% plant extract, 0.05-0.4% Lactobacillus fermentation product, and 0.01-0.1% capryloyl hydroxamic acid composition by weight percentage in the aforementioned smoothie moisturizing cream, the irritation of the smoothie moisturizing cream can be reduced. This may be due to the combined effect of cornflower extract and Lactobacillus fermentation product, which, on the one hand, can inhibit allergies by isolating triterpenoid compounds with anti-inflammatory effects, and on the other hand, can produce nisin, a potent antibacterial peptide, activating quorum sensing between probiotics and the skin, maintaining the immunogenicity of microorganisms on the skin surface, thereby alleviating dry and itchy skin and participating in the repair of the skin barrier.

[0054] A second aspect of the present invention provides a method for preparing the aforementioned cooling and meltable sorbet moisturizing face cream, comprising the following steps:

[0055] S1. Add water and phase A raw material to the main pot in sequence, heat to 75-80℃, stir 20-40r / min until the raw material is completely dissolved;

[0056] S2. Add the B phase raw materials to the oil pot in sequence, heat to 73-77℃, and stir thoroughly to ensure that the raw materials are completely dissolved;

[0057] S3. After the B phase raw material has dissolved, pump the B phase raw material into the main pot, homogenize at 2000-5000 rpm for 5-10 min, and stir at 20-40 rpm. After emulsification is complete, maintain a vacuum of -0.05 to -0.07 MPa to defoam.

[0058] S4 and C phase raw materials are first stirred evenly in water, and then added to the product obtained in step S3 at a temperature of 73-77℃. The stirring speed is 40-60 r / min, and after stirring for 3-8 min, a vacuum of -0.05 to -0.07 MPa is maintained to defoam.

[0059] S5. Add the filler at 73-77℃, stir at 20-40 r / min for 3-8 minutes, then turn on the cooling, stir at 20-40 r / min, and cool to 42-48℃. Then add the second skin conditioner in sequence, stir until dissolved, and cool the material to 32-38℃ before removing it from the pot.

[0060] Beneficial effects:

[0061] 1. This invention uses cocoa seed butter with a trans fatty acid content of <1% and a trans fatty acid content plus saturated fatty acid content of ≥90% as a moisturizer, which can improve the skin feel of the smoothie moisturizing cream while also having a certain antioxidant effect.

[0062] 2. By selecting glycerin, Tremella fuciformis extract, and trehalose as moisturizers, this invention can greatly improve the moisturizing effect of the prepared smoothie moisturizing face cream.

[0063] 3. By selecting cocoa seed butter, fatty acids, and trehalose in a weight ratio of (10-60):(5-30):1, the present invention enables the prepared sorbet moisturizing face cream to not only have a hard paste-like texture, similar to ice cream, but also to be easy to spread. During the application process, the paste-like texture of ice cream melts immediately, presenting a watery texture.

[0064] 4. By selecting cornflower extract as the plant extract and, based on the weight percentage of the sorbet moisturizing face cream, the second skin conditioning agent comprises 0.05-0.5% plant extract, 0.05-0.4% lactobacillus fermentation product, and 0.01-0.1% capryloyl hydroxamic acid composition, the irritation of the sorbet moisturizing face cream can be reduced.

[0065] 5. The ice cream moisturizing face cream prepared by this invention is not only a hard, creamy texture with a high-end appearance and an ice cream-like state, but also melts immediately during application, giving it a watery feel, accompanied by a unique cool sensation on the skin. It is non-irritating after application and has significant moisturizing, antioxidant, and skin elasticity-improving effects. Attached Figure Description

[0066] Figure 1 Photograph of the refreshing, meltable, moisturizing face cream prepared in Example 1;

[0067] Figure 2 This is a photo of the cool, meltable, moisturizing face cream prepared in Example 1 after application. Detailed Implementation

[0068] Example

[0069] All raw materials purchased during implementation were from the preferred manufacturers mentioned in the instruction manual.

[0070] Example 1

[0071] Example 1 provides a refreshing, meltable, icy moisturizing face cream, such as... Figure 1 and Figure 2 As shown, by weight percentage, the smoothie moisturizing face cream comprises:

[0072] Phase A: 5.3% moisturizer, 4% primary skin conditioning agent, 0.02% antioxidant;

[0073] Phase B: 16% emollient, 0.5% emulsifier, 8% fatty acid;

[0074] Phase C: Thickener 2%;

[0075] Phase D: 0.5% filler, 0.5% secondary skin conditioning agent;

[0076] Replenish water to 100%.

[0077] The moisturizers are glycerin, Tremella fuciformis fruiting body extract, and trehalose.

[0078] The moisturizing agents comprise, by weight percentage, 4% glycerin, 0.3% Tremella fuciformis fruiting body extract and 1% trehalose.

[0079] The molecular weight of the Tremella fruiting body extract is >1 million Daltons.

[0080] The first skin conditioning agent is a composition of nicotinamide, tranexamic acid, arginine, and hydroxyphenylpropionamide benzoic acid.

[0081] The weight ratio of the nicotinamide, tranexamic acid, arginine, and hydroxyphenylpropionamide benzoic acid composition is 5:2:1:1.

[0082] The emollients are cocoa seed butter and polydimethylsiloxane.

[0083] The weight ratio of cocoa butter to polydimethylsiloxane is 15:1.

[0084] The cocoa seed butter contains less than 0.1 wt% trans fatty acids, and the total content of trans fatty acids plus saturated fatty acids is 100 wt%.

[0085] The emulsifiers are inulin lauryl carbamate and hydrogenated lecithin.

[0086] The weight ratio of inulin lauryl carbamate to hydrogenated lecithin is 1:1.

[0087] The fatty acid in question is stearic acid.

[0088] The weight ratio of cocoa seed butter, fatty acids, and trehalose is 15:8:1.

[0089] The thickener is an acrylic (ester) copolymer.

[0090] The filler is nylon-12.

[0091] The second skin conditioning agent is a combination of plant extracts, lactobacillus fermentation products, and capryloyl hydroxamic acid.

[0092] Based on the weight percentage of the aforementioned sorbet moisturizing face cream, the second skin conditioning agent comprises 0.2% plant extract, 0.2% lactobacillus fermentation product, and 0.1% capryloyl hydroxamic acid composition.

[0093] The plant extract is a cornflower (CENTAUREA CYANUS) flower extract.

[0094] The preparation method of the refreshing and meltable ice cream described in this embodiment includes the following steps:

[0095] S1. Add water and phase A raw material to the main pot in sequence, heat to 77°C, stir at 30 r / min until the raw material is completely dissolved;

[0096] S2. Add the B phase raw materials to the oil pot in sequence, heat to 75°C, and stir thoroughly to ensure that the raw materials are completely dissolved.

[0097] S3. After the B phase raw material has dissolved, pump the B phase raw material into the main pot, homogenize at 3000 rpm for 8 minutes, and stir at 30 rpm. After emulsification is complete, maintain a vacuum of -0.06 MPa to defoam.

[0098] S4 and C phase raw materials are first stirred evenly in water, and then added to the product obtained in step S3 at a temperature of 75℃. The stirring speed is 50r / min, and after stirring for 5min, the vacuum of -0.06Mpa is maintained to defoam.

[0099] S5. Add the filler at 75°C, stir at 30 r / min for 5 minutes, then turn on the cooling, stir at 30 r / min, and cool to 45°C. Then add the second skin conditioner in sequence, stir until dissolved, and cool the material to 35°C before removing it from the pot.

[0100] Example 2

[0101] Example 2 provides a refreshing, meltable ice cream moisturizing face cream, with the same implementation method as Example 1, except that: by weight percentage, the ice cream moisturizing face cream comprises:

[0102] Phase A: Moisturizer 4.6%, First Skin Conditioner 4%, Antioxidant 0.02%;

[0103] Phase B: 16% emollient, 0.5% emulsifier, 10% fatty acid;

[0104] Phase C: Thickener 2%;

[0105] Phase D: 0.5% filler, 0.5% secondary skin conditioning agent;

[0106] Replenish water to 100%.

[0107] The moisturizing agents, by weight percentage of the sorbet moisturizing face cream, include 4% glycerin, 0.3% Tremella fuciformis fruiting body extract and 0.3% trehalose.

[0108] Example 3

[0109] Example 3 provides a refreshing, meltable ice cream moisturizing face cream, with the same implementation method as Example 1, except that: by weight percentage, the ice cream moisturizing face cream comprises:

[0110] Phase A: 4.8% moisturizer, 4% primary skin conditioning agent, 0.02% antioxidant;

[0111] Phase B: 16% emollient, 0.5% emulsifier, 5% fatty acid;

[0112] Phase C: Thickener 2%;

[0113] Phase D: 0.5% filler, 0.5% secondary skin conditioning agent;

[0114] Replenish water to 100%.

[0115] The moisturizing agents, by weight percentage of the sorbet moisturizing cream, include 4% glycerin, 0.3% Tremella fuciformis fruiting body extract, and 0.5% trehalose.

[0116] Example 4

[0117] Example 4 provides a refreshing, meltable ice cream moisturizing face cream, with the same implementation method as Example 1, except that: by weight percentage, the ice cream moisturizing face cream comprises:

[0118] Phase A: 4.8% moisturizer, 4% primary skin conditioning agent, 0.02% antioxidant;

[0119] Phase B: 11% emollient, 0.5% emulsifier, 8% fatty acid;

[0120] Phase C: Thickener 2%;

[0121] Phase D: 0.5% filler, 0.5% secondary skin conditioning agent;

[0122] Replenish water to 100%.

[0123] The moisturizing agents, by weight percentage of the sorbet moisturizing cream, include 4% glycerin, 0.3% Tremella fuciformis fruiting body extract, and 0.5% trehalose.

[0124] The weight ratio of cocoa butter to polydimethylsiloxane is 10:1.

[0125] Example 5

[0126] Example 5 provides a refreshing, meltable ice cream moisturizing face cream, with the same implementation method as Example 1, except that: by weight percentage, the ice cream moisturizing face cream comprises:

[0127] Phase A: Moisturizer 4.6%, First Skin Conditioner 4%, Antioxidant 0.02%;

[0128] Phase B: 21% emollient, 0.5% emulsifier, 8% fatty acid;

[0129] Phase C: Thickener 2%;

[0130] Phase D: 0.5% filler, 0.5% secondary skin conditioning agent;

[0131] Replenish water to 100%.

[0132] The moisturizing agents, by weight percentage of the sorbet moisturizing face cream, include 4% glycerin, 0.3% Tremella fuciformis fruiting body extract and 0.3% trehalose.

[0133] The weight ratio of cocoa butter to polydimethylsiloxane is 20:1.

[0134] Example 6

[0135] Example 6 provides a refreshing, meltable ice cream moisturizing face cream, with the same implementation method as Example 1, except that: by weight percentage, the ice cream moisturizing face cream comprises:

[0136] Phase A: 4.8% moisturizer, 4% primary skin conditioning agent, 0.02% antioxidant;

[0137] Phase B: 21% emollient, 0.5% emulsifier, 10% fatty acid;

[0138] Phase C: Thickener 2%;

[0139] Phase D: 0.5% filler, 0.5% secondary skin conditioning agent;

[0140] Replenish water to 100%.

[0141] The moisturizing agents, by weight percentage of the sorbet moisturizing cream, include 4% glycerin, 0.3% Tremella fuciformis fruiting body extract, and 0.5% trehalose.

[0142] The weight ratio of cocoa butter to polydimethylsiloxane is 20:1.

[0143] Example 7

[0144] Example 7 provides a refreshing, meltable ice cream moisturizing face cream, with the same implementation method as Example 1, except that: by weight percentage, the ice cream moisturizing face cream comprises:

[0145] Phase A: 5.3% moisturizer, 4% primary skin conditioning agent, 0.02% antioxidant;

[0146] Phase B: 11% emollient, 0.5% emulsifier, 10% fatty acid;

[0147] Phase C: Thickener 2%;

[0148] Phase D: 0.5% filler, 0.5% secondary skin conditioning agent;

[0149] Replenish water to 100%.

[0150] The weight ratio of cocoa butter to polydimethylsiloxane is 10:1.

[0151] Example 8

[0152] Example 8 provides a refreshing, meltable ice cream moisturizing face cream, with the same implementation method as Example 1, except that: by weight percentage, the ice cream moisturizing face cream comprises:

[0153] Phase A: 5.3% moisturizer, 4% primary skin conditioning agent, 0.02% antioxidant;

[0154] Phase B: 21% emollient, 0.5% emulsifier, 5% fatty acid;

[0155] Phase C: Thickener 2%;

[0156] Phase D: 0.5% filler, 0.5% secondary skin conditioning agent;

[0157] Replenish water to 100%.

[0158] The moisturizing agents comprise, by weight percentage, 4% glycerin, 0.3% Tremella fuciformis fruiting body extract and 1% trehalose.

[0159] The weight ratio of cocoa butter to polydimethylsiloxane is 20:1.

[0160] Example 9

[0161] Example 9 provides a refreshing, meltable ice cream moisturizing face cream, with the same implementation method as Example 1, except that: by weight percentage, the ice cream moisturizing face cream comprises:

[0162] Phase A: Moisturizer 4.6%, First Skin Conditioner 4%, Antioxidant 0.02%;

[0163] Phase B: 11% emollient, 0.5% emulsifier, 5% fatty acid;

[0164] Phase C: Thickener 2%;

[0165] Phase D: 0.5% filler, 0.5% secondary skin conditioning agent;

[0166] Replenish water to 100%.

[0167] The moisturizing agents, by weight percentage of the sorbet moisturizing face cream, include 4% glycerin, 0.3% Tremella fuciformis fruiting body extract and 0.3% trehalose.

[0168] The weight ratio of cocoa butter to polydimethylsiloxane is 10:1.

[0169] Example 10

[0170] Example 10 provides a refreshing, meltable ice cream moisturizing face cream, with the same implementation method as Example 1, except that: by weight percentage, the ice cream moisturizing face cream comprises:

[0171] Phase A: 5.3% moisturizer, 4% primary skin conditioning agent, 0.02% antioxidant;

[0172] Phase B: 6% emollient, 0.5% emulsifier, 8% fatty acid;

[0173] Phase C: Thickener 2%;

[0174] Phase D: 0.5% filler, 0.5% secondary skin conditioning agent;

[0175] Replenish water to 100%.

[0176] The weight ratio of cocoa butter to polydimethylsiloxane is 5:1.

[0177] Example 11

[0178] Example 11 provides a refreshing, meltable ice cream moisturizing face cream, with the same implementation method as Example 1, except that: by weight percentage, the ice cream moisturizing face cream comprises:

[0179] Phase A: 5.3% moisturizer, 4% primary skin conditioning agent, 0.02% antioxidant;

[0180] Phase B: 26% emollient, 0.5% emulsifier, 8% fatty acid;

[0181] Phase C: Thickener 2%;

[0182] Phase D: 0.5% filler, 0.5% secondary skin conditioning agent;

[0183] Replenish water to 100%.

[0184] The weight ratio of cocoa butter to polydimethylsiloxane is 25:1.

[0185] Example 12

[0186] Example 12 provides a refreshing, meltable sorbet moisturizing face cream, with the same implementation method as Example 1, except that the fatty acid is palmitic acid.

[0187] Example 13

[0188] Example 13 provides a cooling, meltable, moisturizing face cream, with the same implementation method as Example 1, except that the moisturizing agents are glycerin and trehalose.

[0189] The moisturizing agents comprise 4.3% glycerin and 1% trehalose by weight percentage of the described sorbet moisturizing cream.

[0190] Example 14

[0191] Example 14 provides a cooling, meltable, moisturizing face cream, with the same implementation method as Example 1, except that the second skin conditioning agent is a combination of plant extracts and capryloyl hydroxamic acid.

[0192] Based on the weight percentage of the aforementioned icy moisturizing face cream, the second skin conditioning agent comprises 0.4% plant extract and 0.1% capryloyl hydroxamic acid composition.

[0193] The plant extract is a cornflower (CENTAUREA CYANUS) flower extract.

[0194] Performance testing methods

[0195] 1. User experience rating test: Based on the ice cream moisturizing face cream prepared in Examples 1-12, the following aspects were defined and evaluated for appearance, referring to SB / T 10013 and SB / T 10009: ① Intact shape, no deformation, no collapse, no shrinkage; ② Fine and smooth, no obvious rough ice crystals, no pores; ③ Total solids content tested in conjunction with SB / T 10009.

[0196] Among them, indicators ① and ② are qualitative data. Through consistency analysis of attribute data, we have gained clear guidance on product testing methods. We have trained 20 personnel who have reached a consensus on the appearance judgment standards.

[0197] Key scoring indicators: A. Does the appearance resemble ice cream? B. Does it melt slightly when used? 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.

[0198] For index ③, the total solids content of the paste was tested, and the results were recorded in Table 2.

[0199] Table 1

[0200] Example 1 98 Example 2 95 Example 3 94 Example 4 92 Example 5 92 Example 6 91 Example 7 91 Example 8 90 Example 9 89 Example 10 84 Example 11 87 Example 12 88

[0201] Table 2

[0202] Example 1 67.7％ Example 2 68.1％ Example 3 68.3％ Example 4 70.1％ Example 5 68.0％ Example 6 68.4％ Example 7 69.0％ Example 8 68.6％ Example 9 70.2％ Example 10 67.6％ Example 11 65.3％ Example 12 67.2％

[0203] 2. Patch test (irritation test)

[0204] [Methodological Basis] Cosmetic Safety Technical Specifications (2015 Edition)

[0205] [Test Purpose] To detect the potential for adverse skin reactions caused by the test substance.

[0206] [Participant Information] 35 volunteers aged 18-60 years old

[0207] [Testing Environment] Temperature: 20℃-22℃; Humidity: 40%-60%RH

[0208] [Testing Instruments] None

[0209] [Test Item] Skin Occlusive Patch Test

[0210] [Experimental Method]:

[0211] Test product: The smoothie moisturizing face creams prepared in Examples 1 and 13-14

[0212] Negative control: Empty white spot tester

[0213] Spot test application method: Select an area not exceeding 50mm. 2 A qualified patch testing apparatus with a depth of approximately 1 mm is used. Using a closed patch test method, approximately 0.020 g-0.025 g of the test substance is applied to the patch chamber, and then the apparatus is applied to the back of the subject using special adhesive tape. When the test sample is the original cosmetic product, a blank control (without any substance) is used. When the test product is a diluted cosmetic product, the control blank is prepared using the diluted form of that cosmetic product.

[0214] Experimental procedure: Remove the patch applicator after 24 hours. If there is any remaining product, wipe it off gently with a tissue. Observe the skin reaction at 0.5 hours, 24 hours and 48 hours after removing the patch applicator. Record the results according to the skin reaction grading standard in the "Cosmetic Safety Technical Specifications" (2015). The skin reaction grading standard for closed patch test is shown in Table 3.

[0215] Table 3. Grading Criteria for Skin Reactions in Closed Patch Tests

[0216]

[0217] Based on the cumulative calculation of the test scores, the results should meet the following criteria: the number of people with grade 1 adverse skin reactions is less than or equal to 5, the number of people with grade 2 adverse skin reactions is less than or equal to 2, and the number of people with grade 3 or higher adverse skin reactions is 0 (the total number of adverse skin reactions is less than or equal to 5). The experimental results are shown in Table 4.

[0218] Table 4

[0219]

[0220] Conclusion: The results of this closed patch test showed that 0 cases of adverse skin reactions occurred in 35 patients using the ice cream moisturizing cream prepared in Example 1.

[0221] 3. Moisturizing performance test

[0222] [Method Basis]: QB / T 4256-2011 Guidelines for Evaluating the Moisturizing Efficacy of Cosmetics

[0223] [Test Objective]: To evaluate the moisturizing efficacy of the products by measuring the improvement values ​​of the tested areas of subjects before and after applying the samples prepared in Examples 1 and 13-14 to the blank control area using instrumental testing methods, and comparing the improvement values ​​of the tested areas with those of the blank control area before and after the subjects used the samples.

[0224] [Subject Information]: 30 volunteers aged 18-60

[0225] [Testing Environment]: Temperature: 20℃-22℃; Humidity: 40%-60%RH

[0226] [Testing Instruments]: CM825 stratum corneum moisture content tester

[0227] [Test Item]: Moisturizing

[0228] [Testing Method]: Each person applied the ice cream moisturizing cream prepared in Examples 1 and 13-14 to their forearm. The skin moisture content of the forearm was measured using a stratum corneum moisture content tester. The skin moisture content was tested before use, 4 hours after use, 6 hours after use, and 8 hours after use. The experimental results are shown in Table 5, and the moisture change rate was calculated. The results are shown in Table 6.

[0229] Table 5. Comparison of changes in sample and blank in Example 1 (unit: au)

[0230] blank area 24.16 24.08ns 24.50ns 24.60ns Example 1 Sample Area 22.67 49.85*** 47.81*** 44.83*** Example 13 Sample Area 22.62 38.45*** 38.18*** 37.40*** Example 14 Sample Area 21.60 34.43*** 32.18*** 32.65***

[0231] Note: Analyzed using SPSS statistical software, week n vs initial value. "ns" indicates no statistically significant difference (P>0.05); "*" indicates a significant difference (0.01≤P<0.05); "**" indicates 0.001≤P<0.01; "***" indicates P<0.001.

[0232] Table 6. Comparison of Change Rates between Sample 1 and Blank in Example 1 (Unit: au)

[0233] blank area 0.0019 0.0207 0.0234 Example 1 Sample Area 119.47％*** 110.1％*** 96.9％*** Example 13 Sample Area 71.38％*** 69.07％*** 65.30％*** Example 14 Sample Area 69.42％*** 68.07％*** 64.20％***

[0234] Note: Rate of change = (week n - initial value) / initial value * 100%

[0235] SPSS statistical analysis was performed to compare the change rate of the smeared area at week n with the change rate of the blank area at week n. "ns" indicates no statistically significant difference; "*" indicates a significant difference (0.01 ≤ P < 0.05); "**" indicates 0.001 ≤ P < 0.01; "***" indicates P < 0.001.

[0236]

Experimental Conclusion

[0237] The test results showed that: after 8 hours of no sample use, the stratum corneum moisture content did not change significantly compared with the initial value (P>0.05); after 8 hours of using the sample prepared in Example 1, the stratum corneum moisture content increased significantly compared with the initial value before using the product (P<0.001); after 8 hours of using the sample prepared in Example 1, the stratum corneum moisture content increased significantly compared with the blank control area without using any product (P<0.001).

[0238] In summary, the ice cream moisturizing cream prepared in Example 1 has an 8-hour moisturizing effect.

Claims

1. A refreshing, meltable, moisturizing face cream, characterized in that, By weight percentage, the sorbet moisturizing face cream comprises: Phase A: Moisturizer 5.3%, First Skin Conditioner 4%, Antioxidant 0.02%; Phase B: 16% emollients, 0.5% emulsifiers, 8% fatty acids; Phase C: Thickener 2%; Phase D: 0.5% filler, 0.5% second skin conditioning agent; Replenish water to 100%; The moisturizers are glycerin, Tremella fuciformis fruiting body extract and trehalose; The moisturizing agents, by weight percentage of the described sorbet moisturizing face cream, include 4% glycerin, 0.3% tremella fruiting body extract, and 1% trehalose; The molecular weight of the Tremella fuciformis fruiting body extract is >1 million Daltons; The first skin conditioning agent is a composition of nicotinamide, tranexamic acid, arginine, and hydroxyphenylpropionamide benzoic acid; The weight ratio of the composition of nicotinamide, tranexamic acid, arginine and hydroxyphenylpropionamide benzoic acid is 5:2:1:1; The emollient is cocoa seed butter and polydimethylsiloxane; The weight ratio of cocoa butter to polydimethylsiloxane is 15:1; The cocoa seed butter contains less than 0.1 wt% trans fatty acids, and the total content of trans fatty acids plus saturated fatty acids is 100 wt%. The emulsifiers are inulin lauryl carbamate and hydrogenated lecithin; The weight ratio of inulin lauryl carbamate to hydrogenated lecithin is 1:1; The fatty acid is stearic acid; The weight ratio of cocoa seed butter, fatty acids, and trehalose is 15:8:1; The thickener is an acrylic (ester) copolymer; The filler is nylon-12; The second skin conditioning agent is a combination of plant extracts, lactobacillus fermentation products, and capryloyl hydroxamic acid; based on the weight percentage of the aforementioned icy moisturizing cream, the second skin conditioning agent comprises 0.2% plant extracts, 0.2% lactobacillus fermentation products, and 0.1% capryloyl hydroxamic acid composition; The plant extract is cornflower extract.

2. A method for preparing a cooling, meltable, moisturizing face cream according to claim 1, characterized in that, Includes the following steps: S1. Add water and phase A raw material to the main pot in sequence, heat to 75-80℃, stir 20-40r / min until the raw material is completely dissolved; S2. Add the B phase raw materials to the oil pot in sequence, heat to 73-77℃, and stir thoroughly to ensure that the raw materials are completely dissolved; S3. After the B phase raw material has dissolved, pump the B phase raw material into the main pot, homogenize at 2000-5000 rpm for 5-10 min, and stir at 20-40 r / min until emulsification is complete. Then maintain a vacuum of -0.05~-0.07Mpa to defoam. S4 and C phase raw materials are first stirred evenly in water, and then added to the product obtained in step S3 at a temperature of 73-77℃. The stirring speed is 40-60 r / min, and after stirring for 3-8 min, a vacuum of -0.05~-0.07 MPa is maintained to defoam. S5. Add the filler at 73-77℃, stir at 20-40 r / min for 3-8 minutes, then turn on the cooling, stir at 20-40 r / min, and cool to 42-48℃. Then add the second skin conditioner in sequence, stir until dissolved, and cool the material to 32-38℃ before removing it from the pot.

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