Cold ice cream and preparation method thereof

Abstract

The invention relates to the technical field of skin care products, in particular to cold ice cream and a preparation method thereof. Comprising 60 to 80 parts of a solvent, 7 to 25 parts of a humectant, 0.8 to 3.5 parts of a thickening agent, 0.01 to 0.1 part of sodium hyaluronate, 1 to 3 parts of an emulsifier, 3 to 7.5 parts of an emollient, 1 to 3 parts of butyrospermum parkii butter, 0.4 to 1 part of a preservative, 0.01 to 0.05 part of a pigment and 0.5 to 1 part of essence. Weighing the raw materials, adding the phase A into an emulsifying pot, and heating to 80-85 DEG C; preheating the phase B to 80-85 DEG C, adding into the emulsifying pot, homogenizing the phase A and the phase B for 5 minutes, preserving heat for 10 minutes, and cooling to 45 DEG C; adding the phase C into the emulsifying pot, and uniformly stirring to obtain the cold ice cream; through the compatibility of butyrospermum parkii fruit butter, the humectant and the clamen pomelo fruit extract, the cold cream has a cool feeling and a moisturizing effect; in addition, water is wrapped by oil phases such as acrylic acid (ester) cross-linked polymer sodium and the like, so that the cold cream is in an ice cream shape.

Description

Technical Field

[0001] The invention relates to the technical field of skin care products, in particular to ice cream cold cream and a preparation method thereof. Background Art

[0002] Cold cream, also known as balm or skin care cream, is mostly an oil-in-water emulsion. When applied to the skin, water separates out, and the evaporation of water absorbs heat, making the skin feel cool, hence the name cold cream.

[0003] However, it is easy to understand that during the application process, the water that overflows after the oily wrapping is broken will soon be heated by body temperature and evaporate, so the moisturizing property is poor. Some products will add moisturizers such as glycerin to address this situation. For example, a Chinese patent discloses an aminolevulinic acid cold cream and its preparation method and application, publication number CN107233303A, publication date 2017.10.10, which records: based on the total weight of the emulsion as 100%, the content of the water-containing component is 50%-98%, the content of the alcohol is 1%-10%, and the content of the surfactant is 0.1%-5%; in the above-mentioned aminolevulinic acid cold cream, the excipients acceptable in the field of pharmacy or cosmetics include but are not limited to glyceryl monostearate, preservatives, white vaseline, white oil, beeswax, lanolin, glycerin, water, salicylic acid, etc.

[0004] The disadvantage of the prior art is that the addition of moisturizers will cause a new problem that water is difficult to evaporate and dissipate. There is an urgent need for an ice cream cold cream that has both a cool feeling and moisturizing properties. Summary of the invention

[0005] In view of the shortcomings of the prior art, the present invention provides an ice cream cold cream in the first aspect and a method for preparing the ice cream cold cream in the second aspect. The ice cream cold cream is prepared by combining raw materials to give a cool feeling within a short period of time after being applied and has the moisturizing properties of similar products.

[0006] The first aspect of the present invention is achieved by the following technical solutions:

[0007] An ice cream cold cream comprises the following raw materials in parts by weight:

[0008] 60-80 parts of solvent, 7-25 parts of moisturizer, 0.8-3.5 parts of thickener, 0.01-0.1 parts of sodium hyaluronate, 1-3 parts of emulsifier, 3-7.5 parts of moisturizer, 1-3 parts of avocado tree (BUTYROSPERMUM PARKII) fruit butter, 0.4-1 parts of preservatives, 0.01-0.05 parts of pigment and 0.5-1 parts of flavor.

[0009] Preferably, the humectant contains 5-15 parts of propylene glycol and 2-10 parts of glycerol in 7-25 parts.

[0010] Preferably, the thickener contains 0.3-1.5 parts of sodium acrylate (ester) cross-linked polymer and 0.5-2 parts of cetearyl alcohol in 0.8-3.5 parts.

[0011] Preferably, the emulsifier comprises 0.5-1.5 parts of PEG-20 methyl glucose sesquistearate and 0.5-1.5 parts of methyl glucose sesquistearate in 1-3 parts.

[0012] Preferably, the emollient comprises 1-2.5 parts of polydimethylsiloxane and 2-5 parts of isopropyl myristate in 3-7.5 parts.

[0013] Preferably, the essence is clementine (CITRUS CLEMENTINA) fruit extract.

[0014] Preferably, the solvent is water, the preservative is phenoxyethanol, and the pigment is a mixture of betalain, lutein and anthocyanin in any proportion. Obviously, red, yellow and blue pigments can be formulated into the colors required by most skin care products according to needs.

[0015] In a preferred embodiment, the method for preparing the Clementine fruit extract comprises the following steps:

[0016] S1. Clean the clementine fruit, peel it or not, dry it under vacuum until the water content is less than 6 wt %, and grind it into 100 mesh fine powder;

[0017] S2: mixing the fine powder with water in a weight ratio of 5:90, adjusting the pH to 6.5, and obtaining a slurry;

[0018] S3. Add 5% of the weight of the fine powder into the slurry, add cellulase, papain and pectinase, and raise the slurry temperature to 60°C. After hydrolysis for 1 hour, obtain a hydrolyzate;

[0019] S4: treating the hydrolyzate with 41KHz ultrasonic wave for 20min at a temperature of 45°C, and then filtering to obtain a filtrate;

[0020] S5: vacuum concentrating the filtrate until the solid content is 20% to obtain a concentrated solution;

[0021] S6: adding anhydrous alcohol to the concentrate in a weight ratio of 1:1, mixing well, spraying and atomizing to obtain a clementine fruit extract having a water content of 2-5 wt%.

[0022] Specifically, the weight ratio of the cellulase, papain and pectinase is 3:2:4.

[0023] The second aspect of the present invention is achieved through the following technical solutions:

[0024] A method for preparing ice cream cold cream comprises the following steps:

[0025] Step 1, weigh the raw materials, and use water, glycerin, propylene glycol, sodium acrylate crosspolymer-2, sodium hyaluronate and cetearyl alcohol as phase A; use avocado butter, polydimethylsiloxane, isopropyl myristate, PEG-20 methyl glucose sesquistearate and methyl glucose sesquistearate as phase B; use pigment, phenoxyethanol and fragrance as phase C;

[0026] Step 2: Add phase A to the emulsifier and heat to 80-85°C;

[0027] Step 3: Preheat phase B to 80-85°C and add it to the emulsifying pot. Homogenize phase A and phase B for 5 minutes, keep warm for 10 minutes, and then cool down to 45°C.

[0028] Step 4: Add phase C into the emulsifying pot and stir evenly to obtain ice cream cold cream.

[0029] The beneficial effects of the present invention are as follows: the cold cream has both a cooling feeling and moisturizing effects by combining avocado tree fat, a moisturizer and a clementine fruit extract; in addition, the cold cream obtained by the present invention is in the form of ice cream (mousse) by wrapping water with oils such as sodium acrylate (ester) cross-linked polymer-2. DETAILED DESCRIPTION

[0030] The following is further described in conjunction with specific implementation methods:

[0031] Example 1

[0032] The following raw materials were weighed in parts by weight: 80 parts of water, 15 parts of propylene glycol, 10 parts of glycerin, 1.5 parts of sodium cross-linked polymer of acrylic acid (ester), 2 parts of cetearyl alcohol, 0.1 parts of sodium hyaluronate, 1.5 parts of PEG-20 methyl glucose sesquistearate, 1.5 parts of methyl glucose sesquistearate, 2.5 parts of polydimethylsiloxane, 5 parts of isopropyl myristate, 3 parts of avocado tree butter, 1 part of phenoxyethanol, 0.05 parts of pigment and 1 part of clementine fruit extract. The pigment is obtained by mixing beetroot red, lutein and anthocyanin in equal weights.

[0033] Water, glycerin, propylene glycol, sodium acrylate crosspolymer-2, sodium hyaluronate and cetearyl alcohol are used as phase A; shea butter, dimethicone, isopropyl myristate, PEG-20 methyl glucose sesquistearate and methyl glucose sesquistearate are used as phase B; pigment, phenoxyethanol and clementine fruit extract are used as phase C;

[0034] Add phase A to the emulsifier and heat to 85°C;

[0035] Preheat phase B to 85°C and add it into the emulsifier. Homogenize phase A and phase B for 5 minutes, keep warm for 10 minutes, and then cool down to 45°C.

[0036] Add phase C into the emulsifying pot and stir evenly to obtain ice cream cold cream. Discharge the material after testing.

[0037] Example 2

[0038] The following raw materials were weighed in parts by weight: 60 parts of water, 5 parts of propylene glycol, 2 parts of glycerin, 0.3 parts of sodium cross-linked polymer of acrylic acid (ester), 0.5 parts of cetearyl alcohol, 0.01 parts of sodium hyaluronate, 0.5 parts of PEG-20 methyl glucose sesquistearate, 0.5 parts of methyl glucose sesquistearate, 1 part of polydimethylsiloxane, 2 parts of isopropyl myristate, 1 part of avocado tree butter, 0.4 parts of phenoxyethanol, 0.01 parts of pigment and 0.5 parts of clementine fruit extract. The pigment is obtained by mixing beetroot red, lutein and anthocyanin in equal weights.

[0039] Water, glycerin, propylene glycol, sodium acrylate crosspolymer-2, sodium hyaluronate and cetearyl alcohol are used as phase A; shea butter, dimethicone, isopropyl myristate, PEG-20 methyl glucose sesquistearate and methyl glucose sesquistearate are used as phase B; pigment, phenoxyethanol and clementine fruit extract are used as phase C;

[0040] Add phase A to the emulsifier and heat to 80°C;

[0041] Preheat phase B to 80°C and add it into the emulsifier. Homogenize phase A and phase B for 5 minutes, keep warm for 10 minutes, and then cool down to 45°C.

[0042] Add phase C into the emulsifying pot and stir evenly to obtain ice cream cold cream. Discharge the material after testing.

[0043] Example 3

[0044] The following raw materials were weighed in parts by weight: 70 parts of water, 10 parts of propylene glycol, 6 parts of glycerin, 21 parts of sodium cross-linked polymer of acrylic acid (ester), 1 part of cetearyl alcohol, 0.05 parts of sodium hyaluronate, 1 part of PEG-20 methyl glucose sesquistearate, 1 part of methyl glucose sesquistearate, 1.5 parts of polydimethylsiloxane, 3 parts of isopropyl myristate, 2 parts of avocado tree butter, 0.7 parts of phenoxyethanol, 0.03 parts of pigment and 0.8 parts of clementine fruit extract. The pigment is obtained by mixing beetroot red, lutein and anthocyanin in equal weights.

[0045] Water, glycerin, propylene glycol, sodium acrylate crosspolymer-2, sodium hyaluronate and cetearyl alcohol are used as phase A; shea butter, dimethicone, isopropyl myristate, PEG-20 methyl glucose sesquistearate and methyl glucose sesquistearate are used as phase B; pigment, phenoxyethanol and clementine fruit extract are used as phase C;

[0046] Add phase A to the emulsifier and heat to 83°C;

[0047] Preheat phase B to 83°C and add it into the emulsifier. Homogenize phase A and phase B for 5 minutes, keep warm for 10 minutes, and then cool down to 45°C.

[0048] Add phase C into the emulsifying pot and stir evenly to obtain ice cream cold cream. Discharge the material after testing.

[0049] Example 4

[0050] The preparation method of the Clementine fruit extract comprises the following steps:

[0051] S1: clean and peel the clementine fruit, vacuum dry it until the water content is less than 6wt%, and grind it into 100 mesh fine powder;

[0052] S2: mixing the fine powder with water in a weight ratio of 5:90, adjusting the pH to 6.5, and obtaining a slurry;

[0053] S3. Add 5% of the weight of the fine powder into the slurry, add cellulase, papain and pectinase, and raise the slurry temperature to 60°C. After hydrolysis for 1 hour, obtain a hydrolyzate;

[0054] S4: treating the hydrolyzate with 41KHz ultrasonic wave for 20min at a temperature of 45°C, and then filtering to obtain a filtrate;

[0055] S5: vacuum concentrating the filtrate until the solid content is 20% to obtain a concentrated solution;

[0056] S6: adding anhydrous alcohol to the concentrate in a weight ratio of 1:1, mixing well, spraying and atomizing to obtain a clementine fruit extract having a water content of 5 wt%.

[0057] The weight ratio of the cellulase, papain and pectinase is 3:2:4.

[0058] The remaining steps are the same as those in Example 3.

[0059] Example 5

[0060] The preparation method of the Clementine fruit extract comprises the following steps:

[0061] S1: cleaning the Clementine fruit (without peeling), vacuum drying the fruit until the water content is less than 6 wt %, and crushing the fruit into 100 mesh fine powder;

[0062] S2: mixing the fine powder with water in a weight ratio of 5:90, adjusting the pH to 6.5, and obtaining a slurry;

[0063] S3. Add 5% of the weight of the fine powder into the slurry, add cellulase, papain and pectinase, and raise the slurry temperature to 60°C. After hydrolysis for 1 hour, obtain a hydrolyzate;

[0064] S4: treating the hydrolyzate with 41KHz ultrasonic wave for 20min at a temperature of 45°C, and then filtering to obtain a filtrate;

[0065] S5: vacuum concentrating the filtrate until the solid content is 20% to obtain a concentrated solution;

[0066] S6: adding anhydrous alcohol to the concentrate in a weight ratio of 1:1, mixing well, spraying and atomizing to obtain a clementine fruit extract having a water content of 5 wt%.

[0067] The weight ratio of the cellulase, papain and pectinase is 3:2:4.

[0068] The remaining steps are the same as those in Example 3.

[0069] Comparative Example 1

[0070] Replace avocado butter with an equal weight of beef tallow.

[0071] The remaining steps are the same as those in Example 3.

[0072] Comparative Example 2

[0073] An aminolevulinic acid cold cream and its preparation method and application, publication number CN107233303A, publication date 2017.10.10, technical solution recorded in Example 4 of the specification.

[0074] Cooling experiment

[0075] 1. Experimental purpose: To verify that the present invention still has better heat dissipation performance after adding humectants such as glycerin.

[0076] 2. Experimental method: Take 1g of each of Examples 1-5 and Comparative Examples 1-2 and apply them evenly on 150cm 2 On the glass plate, the glass plate was placed on a constant temperature hot plate substrate at 50°C, and the coating temperature was measured once every 10 seconds using an infrared temperature gun.

[0077] 3. Experimental results: see Table 1.

[0078] Table 1 Temperature change table

[0079] Cold cream samples Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 10s 35.5℃ 35.4℃ 35.1℃ 34.6℃ 35.3℃ 37.0℃ 37.1℃ 20s 37.1℃ 36.9℃ 37.1℃ 34.9℃ 37.2℃ 37.5℃ 37.4℃ 30s 37.5℃ 37.5℃ 37.7℃ 35.8℃ 37.7℃ 37.8℃ 37.9℃ 40s 38.0℃ 38.1℃ 38.2℃ 36.4℃ 38.2℃ 38.1℃ 38.5℃ 50s 38.4℃ 38.5℃ 38.5℃ 37.0℃ 38.6℃ 38.4℃ 38.7℃ 60s 39.0℃ 38.9℃ 39.0℃ 37.7℃ 39.0℃ 38.8℃ 38.9℃

[0080] As can be seen from the table, compared with the prior art (Comparative Example 2), Examples 1-5 have a more obvious cooling effect at least within 20 seconds after applying the cold cream (since the human body can perceive a temperature difference of 0.05°C, when the cooling effect differs by more than 1°C, the coolness of the human body will differ greatly). Since the demand for the cold feeling of the cold cream product is only for a short period of time during application, rather than for long-term heat dissipation, the cold cream obtained by the present invention has met the use requirements and has practical significance. By comparing Example 3 with Comparative Example 1, it can be seen that after the avocado tree fat is replaced with beef tallow, the cooling effect of the cold cream is greatly reduced. By comparing Examples 1-5, it is found that the effects of the Clementine fruit extract purchased on the market and the Clementine fruit extract obtained without peeling are equivalent, while the effect of the Clementine fruit extract with the peeling process is greatly improved. It can be inferred that there is a synergistic effect between the avocado tree fat and the Clementine fruit extract, and there are certain substances in the Clementine fruit peel that inhibit the aforementioned synergistic effect, which can be removed by the peeling process.

[0081] Moisturizing experiment

[0082] 1. Experimental purpose: To verify that the cold cream obtained by the present invention has better moisturizing performance.

[0083] 2. Experimental method: The cold cream prepared in Examples 1-5 and Comparative Examples 1-2 was applied to the inner side of the arms of volunteers to test the skin moisture content; an MPA9 skin tester was used, the test temperature was 25°C, the relative humidity was 50%, and 15 volunteers (all female white-collar workers, aged between 23 and 30 years old) were tested; the skin moisture content before application, 0.5h and 1h after application was tested and the average value was calculated.

[0084] 3. Experimental results: see Table 2.

[0085] Table 2 Statistics of skin moisture content, unit is %

[0086] Cold cream samples Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Before application 25.1 25.3 25.2 25.3 25.1 25.3 25.2 0.5h after application 44.8 44.0 43.7 44.6 44.4 44.6 44.3 1h after application 41.3 41.2 42.0 41.3 41.1 42.2 42.1

[0087] As can be seen from the table, there is no substantial difference in moisturizing performance between the cold cream prepared by the present invention and the prior art (Comparative Example 2), that is, the cold cream prepared by the present invention has qualified moisturizing performance. In addition, by comparing Example 3 with Comparative Example 1, it can be seen that avocado tree fat has no obvious inhibitory effect on moisturizing performance.

[0088] Material description: The clementine fruit extract used in Examples 1-3 was purchased from Ningxia Vanilla Biotechnology Co., Ltd. in the form of powder (water content of about 6 wt%); the clementine fruit extract used in Examples 4-5 was homemade; the remaining materials were purchased through conventional channels.

[0089] The above embodiments and descriptions are only for illustrating the principles and best embodiments of the present invention. Without departing from the spirit and scope of the present invention, the present invention may be subject to various changes and improvements, all of which fall within the scope of the present invention to be protected.

Claims

1. An ice cream cold cream, characterized in that: The invention comprises the following raw materials in parts by weight: 60-80 parts of solvent, 7-25 parts of moisturizer, 0.8-3.5 parts of thickener, 0.01-0.1 parts of sodium hyaluronate, 1-3 parts of emulsifier, 3-7.5 parts of emollient, 1-3 parts of avocado butter, 0.4-1 parts of preservative, 0.01-0.05 parts of pigment and 0.5-1 parts of flavor.

2. The ice cream cold cream according to claim 1, characterized in that The humectant 7-25 parts comprises 5-15 parts of propylene glycol and 2-10 parts of glycerin.

3. The ice cream cold cream according to claim 2, characterized in that: The thickener 0.8-3.5 parts includes 0.3-1.5 parts of sodium acrylate (ester) cross-linked polymer and 0.5-2 parts of cetearyl alcohol.

4. The ice cream cold cream according to claim 3, characterized in that: The emulsifier 1-3 parts comprises 0.5-1.5 parts of PEG-20 methyl glucose sesquistearate and 0.5-1.5 parts of methyl glucose sesquistearate.

5. The ice cream cold cream according to claim 4, characterized in that The emollient comprises 1-2.5 parts of polydimethylsiloxane and 2-5 parts of isopropyl myristate in 3-7.5 parts.

6. The ice cream cold cream according to claim 5, characterized in that: The essence is clementine fruit extract.

7. The ice cream cold cream according to claim 6, characterized in that: The solvent is water, the preservative is phenoxyethanol, and the pigment is a mixture of beetroot red, lutein and anthocyanin in any proportion.

8. The ice cream cold cream according to claim 7, characterized in that: The preparation method of the Clementine fruit extract comprises the following steps: S1. Clean the clementine fruit, peel it or not, dry it under vacuum until the water content is less than 6 wt %, and grind it into 100 mesh fine powder; S2: mixing the fine powder with water in a weight ratio of 5:90, adjusting the pH to 6.5, and obtaining a slurry; S3. Add 5% of the weight of the fine powder into the slurry, add cellulase, papain and pectinase, and raise the slurry temperature to 60°C. After hydrolysis for 1 hour, obtain a hydrolyzate; S4: treating the hydrolyzate with 41KHz ultrasonic wave for 20min at a temperature of 45°C, and then filtering to obtain a filtrate; S5: vacuum concentrating the filtrate until the solid content is 20% to obtain a concentrated solution; S6: adding anhydrous alcohol to the concentrate in a weight ratio of 1:1, mixing well, spraying and atomizing to obtain a clementine fruit extract having a water content of 2-5 wt%.

9. The ice cream cold cream according to claim 8, characterized in that The weight ratio of the cellulase, papain and pectinase is 3:2:

4.

10. A method for preparing ice cream cold cream according to claim 7, characterized in that: The following steps are involved: Step 1, weigh the raw materials, and use water, glycerin, propylene glycol, sodium acrylate crosspolymer-2, sodium hyaluronate and cetearyl alcohol as phase A; use avocado butter, polydimethylsiloxane, isopropyl myristate, PEG-20 methyl glucose sesquistearate and methyl glucose sesquistearate as phase B; use pigment, phenoxyethanol and fragrance as phase C; Step 2: Add phase A to the emulsifier and heat to 80-85°C; Step 3: Preheat phase B to 80-85°C and add it to the emulsifying pot. Homogenize phase A and phase B for 5 minutes, keep warm for 10 minutes, and then cool down to 45°C. Step 4: Add phase C into the emulsifying pot and stir evenly to obtain ice cream cold cream.