Acipenser caviar extract composition as well as preparation method and application thereof

Abstract

The invention relates to the technical field of skin care, in particular to a sturgeon caviar extract composition as well as a preparation method and application thereof. The preparation method of the sturgeon caviar extract composition comprises the following steps: fermenting sturgeon caviar; the sturgeon caviar is smashed, deionized water with the weight being 18-21 times that of the sturgeon caviar is added, first compound enzyme with the weight being 1.8-2.2% of that of the sturgeon caviar is added, the enzymolysis temperature is 40-50 DEG C, the enzymolysis time is 0.5-1.5 h, and the pH is 9-11; second compound enzyme accounting for 3-6% of the weight of the sturgeon caviar is added, the enzymolysis temperature ranges from 35 DEG C to 45 DEG C, the enzymolysis time ranges from 3 h to 5 h, and the pH ranges from 9 to 11; filtering and removing enzyme to obtain a sturgeon caviar extract; the sturgeon caviar extract composition is prepared by mixing the following raw materials in parts by weight: 10-15 parts of sturgeon caviar extract, 10 parts of brown algae extract and 60-80 parts of galactose yeast-like bacterium fermentation product. The sturgeon caviar extract obtained by the preparation method disclosed by the invention has excellent oxidation resistance, and has the effects of improving skin compactness and delaying skin aging through compatibility of the sturgeon caviar extract with the brown algae extract and the galactose yeast-like bacterium fermentation product.

Description

Technical Field

[0001] The invention relates to the technical field of skin care, in particular to a sturgeon caviar extract composition and a preparation method and application thereof. Background Art

[0002] Sturgeon roe is rich in active ingredients such as antioxidant peptides, which can be used for anti-aging, anti-oxidation and skin tightening. There are currently two ways to extract active ingredients from sturgeon roe. The first is heating extraction; the second is hydrolysis / enzyme hydrolysis of fresh sturgeon roe.

[0003] The disadvantages of the first method are obvious. Since heating denatures sturgeon roe protein, it has been confirmed that its active ingredient retention rate is low. The second method is to obtain active polypeptides by protease-specific hydrolysis / enzymatic hydrolysis of proteins, and its active ingredients are relatively intact. For example, a Chinese patent for a sturgeon roe extract and its preparation method and application, publication number CN116999379A, states: The preparation method of the present invention comprises the following steps: (1) adding enzymes to the sturgeon roe after breaking the wall for enzymatic hydrolysis; the enzymes used for the enzymatic hydrolysis are protease and lipase; the weight ratio of the sturgeon roe, protease and lipase is 50: (1.15-5.15): 0.15; the protease is papain and trypsin; (2) centrifugation, filtration, and obtaining the sturgeon roe extract. The prepared sturgeon roe extract has significant antioxidant effect, better skin penetration effect, is more easily absorbed by the skin, has antioxidant, anti-aging, firming and soothing effects, and can be added to cosmetics.

[0004] But it is easy to understand that sturgeon roe is extremely perishable and difficult to preserve at room temperature. In addition, sturgeon roe has relatively high cholesterol and fat content and is easily oxidized and deteriorated even in a refrigerated or frozen environment. Therefore, the hydrolysis / enzyme hydrolysis of fresh sturgeon roe is currently only applicable to sturgeon producing areas, and is difficult to implement in areas far away from sturgeon producing areas.

[0005] The present invention aims to provide a method for obtaining active polypeptides by using sturgeon caviar. Since the sturgeon caviar is pickled, it can be adapted to long-distance transportation and long-term storage, which is beneficial to the supply of raw materials. Summary of the invention

[0006] In view of the deficiencies in the prior art, one of the objects of the present invention is to provide a method for preparing a sturgeon caviar extract composition, a second object of the present invention is to provide a sturgeon caviar extract composition, and a third object of the present invention is to apply the sturgeon caviar extract composition to skin care products.

[0007] One of the purposes of the present invention is achieved through the following technical solutions:

[0008] A method for preparing a sturgeon caviar extract composition comprises the following steps:

[0009] Step 1, fermenting the sturgeon caviar in an environment with a temperature of 21-24° C. and a relative humidity of 80-90% for 7-10 days;

[0010] Step 2, rinse the sturgeon caviar and drain it for later use;

[0011] Step 3, after the sturgeon caviar is crushed, deionized water in an amount of 18-21 times the weight of the sturgeon caviar is added, and then the first complex enzyme in an amount of 1.8-2.2% by weight of the sturgeon caviar is added, the enzymolysis temperature is 40-50° C., the enzymolysis time is 0.5-1.5 h, and the pH is 9-11;

[0012] Step 4, adding 3-6% of the weight of sturgeon caviar as the second complex enzyme, the enzymolysis temperature is 35-45° C., the enzymolysis time is 3-5 h, and the pH is 9-11;

[0013] Step 5, obtaining the sturgeon caviar extract after filtering and removing enzymes;

[0014] Step 6, mixing raw materials including 10-15 parts by weight of sturgeon caviar extract, 10 parts by weight of brown algae extract and 60-80 parts by weight of galactosaccharomyces cerevisiae fermentation product to obtain a sturgeon caviar extract composition.

[0015] Furthermore, the first complex enzyme is lipase, neutral protease and alkaline protease in a weight ratio of 1-2:1:1.

[0016] Furthermore, the second complex enzyme is cathepsin and trypsin in a weight ratio of 1-1.5:1.

[0017] Furthermore, the filtering method is: centrifuging in a high-speed centrifuge at 10000 rpm / min and then filtering using a 100-mesh screen.

[0018] Furthermore, the enzyme removal method is: centrifuging at 10000rpm / min in a high-speed centrifuge and filtering at least twice using a 0.22um aqueous phase filter membrane.

[0019] Furthermore, the method for preparing the brown algae extract comprises the following steps:

[0020] First, grind the brown algae powder and pass it through a 100-mesh sieve; then evenly mix the brown algae powder with glycerol and water in a weight ratio of 10:1-5:90; extract at 5-6Mpa for 1-2h at 130-160°C to obtain a crude extract; finally, pass the crude extract through a 100-mesh sieve to obtain a brown algae extract.

[0021] The second object of the present invention is achieved by the following technical solutions:

[0022] A sturgeon caviar extract composition is obtained by the above preparation method.

[0023] The third object of the present invention is achieved by the following technical solutions:

[0024] A skin care product is prepared by including the following raw materials in parts by weight:

[0025] 100 parts of sturgeon caviar extract composition, 0-2 parts of antibacterial agent and 1-2 parts of thickener.

[0026] Furthermore, the antibacterial agent is propolis and the thickener is carbomer.

[0027] The beneficial effects of the present invention are as follows: firstly, through the joint action of the sturgeon caviar extract, the brown algae extract and the fermentation product of galactosyl yeast-like bacteria, the composition or the skin care product has the triple effects of anti-aging, firming and anti-oxidation; in addition, since the active ingredients are extracted from sturgeon caviar, the traditional fresh sturgeon roe extraction method is abandoned, the risk of raw material corruption is reduced, and the storage, transportation and processing of the raw materials are more convenient. DETAILED DESCRIPTION

[0028] The following is further described in conjunction with specific implementation methods:

[0029] Source of raw materials:

[0030] 1. Sturgeon caviar: fresh sturgeon roe is washed and soaked in 12 wt % salt water at 8-12° C. for 0.5 d. After draining, it is transferred to a -8° C. environment and refrigerated for 2 d to obtain sturgeon caviar.

[0031] 2. Lipase: purchased from Chengdu Wanxiang Hongrun Biotechnology Co., Ltd.

[0032] 3. Neutral protease: purchased from Anhui Xinsheng Biotechnology Co., Ltd.

[0033] 4. Alkaline protease: purchased from Chengdu Wanxiang Hongrun Biotechnology Co., Ltd.

[0034] 5. Cathepsin: purchased from Shanghai Bolson Biotechnology Co., Ltd.

[0035] 6. Trypsin: purchased from Chengdu Wanxiang Hongrun Biotechnology Co., Ltd.

[0036] The remaining components were purchased through conventional channels or prepared by conventional methods.

[0037] Example 1

[0038] The preparation of sturgeon caviar extract comprises the following steps:

[0039] The caviar was placed in an environment with a temperature of 21°C and a relative humidity of 81% for fermentation for 7 days (no bacteria need to be added in this step, and fermentation can be achieved only by the caviar's own enzymes and microorganisms);

[0040] Rinse the sturgeon caviar and drain;

[0041] The first composite enzyme is obtained by mixing lipase, neutral protease and alkaline protease in a weight ratio of 1:1:1. The sturgeon caviar is crushed (the present application uses a wall-breaking machine for crushing), and then deionized water of 18 times the weight of the sturgeon caviar is added, and then the first composite enzyme of 1.8% of the weight of the sturgeon caviar is added, and the enzymolysis temperature is 40°C, the enzymolysis time is 0.6h, and the pH is 9;

[0042] The second complex enzyme is obtained by mixing cathepsin and trypsin in a weight ratio of 1:1. The second complex enzyme is added at 3% of the weight of sturgeon caviar, and the enzymolysis temperature is 35°C, the enzymolysis time is 3h, and the pH is 9;

[0043] After centrifugation in a high-speed centrifuge at 10000 rpm / min, the mixture was filtered using a 100-mesh screen; after centrifugation in a high-speed centrifuge at 10000 rpm / min, the mixture was filtered twice using a 0.22 um aqueous phase filter membrane; and a sturgeon caviar extract was obtained.

[0044] The method for preparing brown algae extract comprises the following steps:

[0045] First, grind the brown algae powder and pass it through a 100-mesh sieve; then evenly mix the brown algae powder with propylene glycol and water in a weight ratio of 10:2:90; extract at 5 MPa for 1 hour at 130°C to obtain a crude extract; finally, pass the crude extract through a 100-mesh sieve to obtain a brown algae extract.

[0046] The raw materials including 11 parts by weight of sturgeon caviar extract, 10 parts by weight of brown algae extract and 61 parts by weight of galactosaccharomyces cerevisiae fermentation product were mixed to obtain a sturgeon caviar extract composition.

[0047] To prepare a skin care product, 100 parts of the sturgeon caviar extract composition, 0.5 parts of propolis and 1 part of carbomer were weighed by weight, and the mixture was stirred and mixed to obtain the skin care product.

[0048] Example 2

[0049] The preparation of sturgeon caviar extract comprises the following steps:

[0050] The sturgeon caviar was fermented for 10 days at a temperature of 24°C and a relative humidity of 89%.

[0051] Rinse the sturgeon caviar and drain;

[0052] The first composite enzyme is obtained by mixing lipase, neutral protease and alkaline protease in a weight ratio of 2:1:1. After the sturgeon caviar is crushed, deionized water of 21 times the weight of the sturgeon caviar is added, and then the first composite enzyme of 2.2% of the weight of the sturgeon caviar is added, and the enzymolysis temperature is 49°C, the enzymolysis time is 1.5h, and the pH is 11;

[0053] Mix cathepsin and trypsin in a weight ratio of 1.5:1 to obtain a second complex enzyme. Add 6% of the weight of sturgeon caviar into the second complex enzyme, and set the enzymolysis temperature to 45°C, the enzymolysis time to 5h, and the pH to 11;

[0054] After centrifugation in a high-speed centrifuge at 10,000 rpm / min, the mixture was filtered using a 100-mesh screen; after centrifugation in a high-speed centrifuge at 10,000 rpm / min, the mixture was filtered three times using a 0.22 um aqueous phase filter membrane; and a sturgeon caviar extract was obtained.

[0055] The method for preparing brown algae extract comprises the following steps:

[0056] First, grind the brown algae powder and pass it through a 100-mesh sieve; then evenly mix the brown algae powder with propylene glycol and water in a weight ratio of 10:4:90; extract at 6 MPa for 2 hours at 155°C to obtain a crude extract; finally, pass the crude extract through a 100-mesh sieve to obtain a brown algae extract.

[0057] The raw materials including 15 parts by weight of sturgeon caviar extract, 10 parts by weight of brown algae extract and 79 parts by weight of galactosaccharomyces cerevisiae fermentation product were mixed to obtain a sturgeon caviar extract composition.

[0058] To prepare the skin care product, 100 parts of the sturgeon caviar extract composition, 2 parts of propolis and 2 parts of carbomer were weighed by weight, and the mixture was stirred and mixed to obtain the skin care product.

[0059] Example 3

[0060] The preparation of sturgeon caviar extract comprises the following steps:

[0061] The sturgeon caviar was fermented for 8 days at a temperature of 23°C and a relative humidity of 85%.

[0062] Rinse the sturgeon caviar and drain;

[0063] The first composite enzyme is obtained by mixing lipase, neutral protease and alkaline protease in a weight ratio of 1.5:1:1. After the sturgeon caviar is crushed, deionized water of 20 times the weight of the sturgeon caviar is added, and then the first composite enzyme of 2% by weight of the sturgeon caviar is added, and the enzymolysis temperature is 45°C, the enzymolysis time is 1h, and the pH is 10;

[0064] Mix cathepsin and trypsin in a weight ratio of 1.2:1 to obtain a second complex enzyme. Add 4% of the weight of sturgeon caviar into the second complex enzyme, and set the enzymolysis temperature to 40°C, the enzymolysis time to 4h, and the pH to 10;

[0065] After centrifugation in a high-speed centrifuge at 10000 rpm / min, the mixture was filtered using a 100-mesh screen; after centrifugation in a high-speed centrifuge at 10000 rpm / min, the mixture was filtered twice using a 0.22 um aqueous phase filter membrane; and a sturgeon caviar extract was obtained.

[0066] The method for preparing brown algae extract comprises the following steps:

[0067] First, grind the brown algae powder and pass it through a 100-mesh sieve; then evenly mix the brown algae powder with propylene glycol and water in a weight ratio of 10:3:90; extract at 145°C and 5.5 MPa for 1.5 hours to obtain a crude extract; finally, pass the crude extract through a 100-mesh sieve to obtain a brown algae extract.

[0068] The raw materials including 13 parts by weight of sturgeon caviar extract, 10 parts by weight of brown algae extract and 70 parts by weight of galactosaccharomyces cerevisiae fermentation product were mixed to obtain a sturgeon caviar extract composition.

[0069] To prepare a skin care product, 100 parts of the sturgeon caviar extract composition, 1 part of propolis and 1.5 parts of carbomer were weighed by weight, and the mixture was stirred and mixed to obtain the skin care product.

[0070] Comparative Example 1

[0071] After the sturgeon caviar is crushed, deionized water 20 times the weight of the sturgeon caviar is added, and the mixture is soaked for 5 hours at a temperature of 45° C. and a pH of 10; the mixture is centrifuged in a high-speed centrifuge at 10,000 rpm / min and filtered using a 100-mesh screen; the mixture is centrifuged in a high-speed centrifuge at 10,000 rpm / min and filtered twice using a 0.22 um aqueous phase filter membrane; and an extraction substitute is obtained.

[0072] The raw materials including 13 parts by weight of an extract substitute, 10 parts by weight of a brown algae extract and 70 parts by weight of a galactosaccharomyces-like bacteria fermentation product were mixed to obtain a sturgeon caviar extract composition.

[0073] To prepare a skin care product, 100 parts of the sturgeon caviar extract composition, 1 part of propolis and 1.5 parts of carbomer were weighed by weight, and the mixture was stirred and mixed to obtain the skin care product.

[0074] Comparative Example 2

[0075] Fermenting the sturgeon caviar at a temperature of 21-24°C and a relative humidity of 80-90% for 7-10 days;

[0076] Rinse the sturgeon caviar and drain;

[0077] The remaining steps are the same as those in Comparative Example 1.

[0078] Comparative Example 3

[0079] The fermentation temperature of sturgeon caviar was lowered to 4° C., and the remaining steps were the same as those in Example 3.

[0080] Comparative Example 4

[0081] The timing of adding the first complex enzyme and the second complex enzyme was swapped, and the remaining steps were the same as those in Example 3.

[0082] Comparative Example 5

[0083] Neutral protease, alkaline protease, cathepsin and trypsin were all replaced with an equal amount of papain, and the remaining steps were the same as in Example 3.

[0084] Antioxidant Experiment of Sturgeon Caviar Extract

[0085] 1. Experimental purpose: To verify that the sturgeon caviar extract obtained by the present invention has excellent antioxidant capacity.

[0086] 2. Experimental method: The ABTS free radical scavenging ability of the sturgeon caviar extract or the extract substitute obtained in each embodiment or comparative example was tested in accordance with the national standard "DPPH and ABTS method for determination of antioxidant activity of polypeptides" in GB / T 39100-2020.

[0087] 3. Experimental results, see Table 1.

[0088] Table 1 ABTS free radical scavenging ability statistics

[0089]

[0090] As can be seen from Table 1, the extracts obtained in Examples 1-3 have better antioxidant properties. However, in Comparative Example 1, sturgeon caviar is directly extracted with water, and its extract has almost no antioxidant properties. In Comparative Example 2, sturgeon caviar is fermented and then extracted with water. The extract has no substantial difference from Comparative Example 1 in terms of antioxidant properties, which proves that the fermentation process of sturgeon caviar does not produce antioxidant active substances. Comparative Example 3 uses low temperature to inhibit the fermentation of sturgeon caviar, and its extract has low antioxidant properties, indicating that fermentation itself does not directly produce antioxidant active substances, but will affect subsequent enzymatic hydrolysis. Comparative Examples 4-5 show that the selection of different enzyme combinations and different feeding times will have a substantial impact on the antioxidant properties of the extracts.

[0091] In summary, since the sturgeon caviar extract obtained by the present invention has excellent antioxidant capacity, it can improve skin firmness and delay skin aging by combining with brown algae extract and galactosyl yeast-like bacteria fermentation product.

[0092] Anti-wrinkle experiment of sturgeon caviar extract

[0093] 1. Experimental purpose: To verify that the sturgeon caviar extract obtained by the present invention can increase the expression of type I collagen in skin cells, thereby achieving firming and anti-wrinkle effects.

[0094] 2. Experimental method: 3T3 mouse fibroblasts (purchased from Shanghai Jinyuan Biotechnology Co., Ltd.) were diluted with cell culture medium and cultured to a density of 50%, inoculated into 96-well plates, with a liquid volume of 200 μL per well, and placed in a CO2 incubator for 24 hours. The culture medium in the 96-well plate was discarded and the drug administration operation was carried out. A culture medium containing the test substance (one of the sturgeon caviar extracts obtained in Examples 1-3 or the extract substitutes obtained in Comparative Examples 1-5) (the content of sturgeon caviar extract or extract substitute is 1.25 mg / mL) was added to the test well, and normal cell culture medium was added to the blank / solvent control well, 200 μL per well. After the administration, the 96-well plate was placed in a CO2 incubator for 24 hours. After the incubation and culture, 200 μL of cell culture supernatant was collected in a 1.5 mL sterile centrifuge tube and placed in a -80°C ultra-low temperature refrigerator for freezing. The test was performed according to the instructions for use of the mouse type I collagen enzyme-linked immunosorbent assay kit. The upregulation rate of type I collagen expression was calculated.

[0095] 3. Experimental results, see Table 2.

[0096] Table 2 Statistical table of up-regulation rate of type I collagen expression

[0097]

[0098] Type I collagen is one of the main components of the extracellular matrix of the dermis. It is synthesized by dermal fibroblasts in the cells and secreted outside the cells. Under the action of terminal procollagen peptidase, the terminal peptides are separated and polymerized to form collagen fibers. By comparing the content of type I collagen secreted outside the cells of the sample group and the control group, the anti-wrinkle effect of the test substance can be evaluated.

[0099] It can be seen from Table 3 that the present invention has a significant promoting effect on the expression of type I collagen in cells, so it has anti-wrinkle and firming effects. Comparative Examples 1 and 2 have almost no improvement in anti-wrinkle effect, indicating that sturgeon caviar itself and its fermentation process do not produce anti-wrinkle active substances. Comparative Example 3 reduces the expression increase rate of type I collagen by inhibiting the fermentation process, indicating that the fermentation process has an important influence on the subsequent enzymatic hydrolysis to produce anti-wrinkle active substances. Comparative Examples 4 and 5 use different enzyme combinations to illustrate that different combinations of enzyme types will produce different technical effects, among which the enzyme combination recorded in the present invention is the best.

[0100] Anti-aging experiment of skin care products

[0101] 1. Experimental purpose: To verify that the present invention has excellent anti-aging effect.

[0102] 2. Experimental method: HaCaT cells (purchased from Shanghai Jinyuan Biotechnology Co., Ltd.) were inoculated in a 96-well plate and cultured to a density of 80%. A blank group, a model group, and an experimental group were set up, and 6 replicate wells were set up in each group to take the average. The blank group was not irradiated with UVB, and 10 μL of culture solution was added for 2 hours, and then cultured at 37°C for 24 hours before being used in the experiment. HaCaT cells in the model group were treated with 10 μL of culture solution for 2 hours, and then irradiated with 60 mJ / cm2 of UVB, and cultured at 37°C for 24 hours before being used in the experiment. HaCaT cells in the experimental group were treated with 10 μL of culture solution (skin care product content 0.5 mg / mL) for 2 hours, and then irradiated with 60 mJ / cm2 of UVB, and cultured at 37°C for 24 hours before being used in the experiment. Centrifuge for 10 minutes at 4°C and 12000 r / min, and collect the supernatant. The protein in the supernatant was quantified using a BCA protein quantification kit to determine the final concentration of 10 μg / mL. The expression level of secretory protein MMP-1 was determined according to the instructions of the enzyme-linked immunosorbent assay (ELISA) kit, and the inhibition rate of MMP-1 (matrix metalloproteinase) was calculated.

[0103] 3. Experimental results, see Table 3.

[0104] Table 3 Inhibition rate of MMP-1

[0105]

[0106] As can be seen from Table 3, each skin care product obtained by the present invention has a significant inhibitory effect on MMP-1, proving that the present invention has anti-aging effects.

[0107] 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. A method for preparing a sturgeon caviar extract composition, characterized in that: The following steps are involved: Step 1, fermenting the sturgeon caviar in an environment with a temperature of 21-24° C. and a relative humidity of 80-90% for 7-10 days; Step 2, rinse the sturgeon caviar and drain it for later use; Step 3, after the sturgeon caviar is crushed, deionized water in an amount of 18-21 times the weight of the sturgeon caviar is added, and then the first complex enzyme in an amount of 1.8-2.2% by weight of the sturgeon caviar is added, the enzymolysis temperature is 40-50° C., the enzymolysis time is 0.5-1.5 h, and the pH is 9-11; Step 4, adding 3-6% of the weight of sturgeon caviar as the second complex enzyme, the enzymolysis temperature is 35-45° C., the enzymolysis time is 3-5 h, and the pH is 9-11; Step 5, obtaining the sturgeon caviar extract after filtering and removing enzymes; Step 6, mixing raw materials including 10-15 parts by weight of sturgeon caviar extract, 10 parts by weight of brown algae extract and 60-80 parts by weight of galactosaccharomyces cerevisiae fermentation product to obtain a sturgeon caviar extract composition.

2. The method for preparing the sturgeon caviar extract composition according to claim 1, characterized in that: The first complex enzyme is lipase, neutral protease and alkaline protease in a weight ratio of 1-2:1:

1.

3. The method for preparing the sturgeon caviar extract composition according to claim 1, characterized in that: The second complex enzyme is cathepsin and trypsin in a weight ratio of 1-1.5:

1.

4. The method for preparing the sturgeon caviar extract composition according to claim 1, characterized in that: The filtering method is: centrifuging in a 10000 rpm / min high-speed centrifuge and then filtering using a 100-mesh screen.

5. The method for preparing the sturgeon caviar extract composition according to claim 1, characterized in that: The enzyme removal method is: centrifuging in a 10000 rpm / min high-speed centrifuge and filtering at least twice using a 0.22 um aqueous phase filter membrane.

6. The method for preparing the sturgeon caviar extract composition according to claim 1, characterized in that: The preparation method of the brown algae extract comprises the following steps: First, grind the brown algae powder and pass it through a 100-mesh sieve; then evenly mix the brown algae powder with glycerol and water in a weight ratio of 10:1-5:90; extract at 5-6Mpa for 1-2h at 130-160°C to obtain a crude extract; finally, pass the crude extract through a 100-mesh sieve to obtain a brown algae extract.

7. A sturgeon caviar extract composition according to claim 1.

8. A skin care product, characterized in that: The preparation is obtained by comprising the following raw materials in parts by weight: 100 parts of the sturgeon caviar extract composition according to claim 1, 0-2 parts of an antibacterial agent and 1-2 parts of a thickener.

9. The skin care product according to claim 8, characterized in that: The antibacterial agent is propolis.

10. The skin care product according to claim 8, characterized in that: The thickener is carbomer.

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