Vegetable fat composition based on liquid crystal emulsification technology, preparation method of vegetable fat composition, method for improving stability and application of vegetable fat composition

Abstract

The invention provides a vegetable fat composition based on a liquid crystal emulsification technology, a preparation method of the vegetable fat composition, a method for improving stability and application, and relates to the field of cosmetics. The vegetable fat composition comprises a component A, a component B, a component C and a component D, the component A comprises xanthan gum and a thickening agent; the component B is prepared from at least one of behenyl alcohol, cetyl alcohol, stearyl alcohol, phytosterols, hydrogenated lecithin, glyceryl stearate and cetostearyl alcohol; the component C comprises vegetable fat and caprylic / capric triglyceride; the component D is prepared from 1, 2-hexanediol, p-hydroxyacetophenone and butanediol. The stability and antioxidant effect of the vegetable fat composition in long-term storage or high-temperature environment are improved, and unsaturated fatty acid in the vegetable fat can be better protected.

Description

Technical Field

[0001] The present invention provides a plant oil and fat composition based on liquid crystal emulsification technology, a preparation method thereof, a method for improving stability thereof, and an application thereof, and relates to the field of cosmetics. Background Art

[0002] Rich in a variety of nutritional and health-promoting ingredients and deep-skin nourishing factors, plant oils and fats are a green and healthy skincare and beauty ingredient. High in unsaturated fatty acids, plant oils and fats offer advantages such as low viscosity, good spreadability, and strong permeability. They are easily absorbed by the skin and offer moisturizing and repairing benefits. Therefore, they hold broad application prospects in the cosmetics field.

[0003] Chinese patent CN106389137B discloses linseed oil liposomes, their preparation method, and applications. The linseed oil liposomes are made from the following raw materials in the following mass ratio: 100 parts phospholipids, 10-50 parts cholesterol, 10-50 parts surfactant, 5-20 parts linseed oil, 0.05-0.5 parts antioxidant, and 0.2-5 parts cosmetic active ingredient. The resulting linseed oil liposomes have a high α-linolenic acid content and stable properties. While adding antioxidants can effectively improve the stability of linseed oil, the amount of antioxidant added needs to be strictly controlled. Excessive addition may cause adverse reactions to the skin and increase costs.

[0004] Chinese patent CN116966116A discloses a liquid crystal emulsification system, its preparation, and use. Its composition is: emulsifier: 2-20%; co-emulsifier: 2-10%; humectant: 2-10%; thickener: 0.02-5%; oil: 10-30%; preservative: 0.5-1%; the remainder being deionized water, with the oil comprising vegetable oil. The product performed well in 24-hour heat and cold resistance tests, but its stability and antioxidant activity during long-term storage or in high-temperature environments have not been studied. Summary of the Invention

[0005] To address the above technical issues, the present invention provides a vegetable oil composition based on liquid crystal emulsification technology, a preparation method thereof, a method for improving stability, and applications thereof. This invention improves the stability and antioxidant effect of the vegetable oil composition during long-term storage or in high-temperature environments without adding excessive amounts of antioxidants, thereby better protecting the unsaturated fatty acids in the vegetable oil and improving safety.

[0006] To achieve the above object, the technical solution adopted by the present invention is as follows:

[0007] In a first aspect, the present invention provides a plant oil composition based on liquid crystal emulsification technology, comprising component A, component B, component C, and component D; component A comprises xanthan gum and a thickener; component B comprises at least one of behenyl alcohol, cetyl alcohol, stearyl alcohol, phytosterols, hydrogenated lecithin, glyceryl stearate, and cetearyl alcohol;

[0008] The component C comprises vegetable oil and caprylic / capric triglyceride; and the component D comprises 1,2-hexanediol, p-hydroxyacetophenone and butylene glycol.

[0009] Furthermore, the plant oil composition comprises, by mass percentage, 1.05-1.55% component A, 4.5-6.5% component B, 8-10% component C, 4.5-8% component D and the balance water.

[0010] Preferably, the plant oil composition comprises, by mass percentage, 1.05-1.55% component A, 5-5.5% component B, 8% component C, 5-6% component D and the balance water.

[0011] Furthermore, the component A is xanthan gum and a thickener in a mass ratio of (5-10):(100-150).

[0012] Preferably, the thickener is a mixture of hydroxyethyl acrylate / sodium acryloyldimethyl taurate copolymer, polysorbate 60, and sorbitan isostearate.

[0013] Furthermore, the component B is behenyl alcohol, cetyl alcohol, stearyl alcohol, phytosterols, hydrogenated lecithin in a mass ratio of (1.2-1.8):(1.2-1.8):(0.9-1.2):(1-2):(0.01-0.2) or cetearyl alcohol, phytosterols, glyceryl stearate, hydrogenated lecithin in a mass ratio of (2.5-3.95):(0.05-1):(0.5-1):(0.1-0.5).

[0014] Furthermore, the component C is vegetable oil and caprylic / capric triglyceride in a mass ratio of 5:(3-5).

[0015] Preferably, the component B is behenyl alcohol, cetyl alcohol, stearyl alcohol, phytosterols, hydrogenated lecithin in a mass ratio of (1.5-1.8):(1.2-1.4):(1.05-1.2):(1.4-2):(0.05-0.2) or cetearyl alcohol, phytosterols, glyceryl stearate, hydrogenated lecithin in a mass ratio of (2.5-3.15):1:(0.5-0.75):(0.1-0.5).

[0016] Furthermore, the component D is 1,2-hexanediol, p-hydroxyacetophenone and butanediol in a mass ratio of (0.4-1):(0.4-1):(4-6).

[0017] Preferably, the mass ratio of the xanthan gum to the thickener is 5:100.

[0018] Preferably, the component B is behenyl alcohol, cetyl alcohol, stearyl alcohol, phytosterols, hydrogenated lecithin in a mass ratio of 1.5:1.4:1.05:1.4:0.05 or cetearyl alcohol, phytosterols, glyceryl stearate, hydrogenated lecithin in a mass ratio of 3.15:1:0.75:0.1.

[0019] Furthermore, the phytosterols include at least one of β-sitosterol, soya sterol, rapeseed sterol, stigmasterol, avenasterol and PEG-30 phytosterol.

[0020] Preferably, the component C is vegetable oil and caprylic / capric triglyceride in a mass ratio of 5:3.

[0021] Preferably, component D is 1,2-hexanediol, p-hydroxyacetophenone and butanediol in a mass ratio of 0.5:0.5:5.

[0022] Furthermore, the plant oils are: linseed oil, peony seed oil, camellia seed oil, meadowfoam seed oil, sunflower seed oil, olive oil, avocado oil, oat kernel oil, macadamia seed oil, jojoba seed oil, small-fruit coffee seed oil, pomegranate seed oil and white lupin seed oil:.

[0023] In a second aspect, the present invention provides a method for preparing a vegetable oil composition, comprising the following steps:

[0024] (1) Heat and stir the water and xanthan gum in component A to disperse them to obtain solution L1;

[0025] (2) Mixing the caprylic / capric triglyceride in component B and component C, heating and dissolving, adding vegetable oil and fat, and adding the mixture to the solution L1 obtained in step (1), stirring homogenously, and obtaining solution L2;

[0026] (3) Dissolve the thickener in component A using butanediol, add the solution to the solution L2 obtained in step (2), stir homogeneously, and cool to obtain solution L3;

[0027] (4) Pre-mix the raw materials of component D and add them to the solution L3 obtained in step (3), stir until completely dissolved, and cool to obtain the product.

[0028] Preferably, the heating temperature in step (1) and step (2) is 75-80°C.

[0029] Preferably, the homogenization speed in step (2) is 5500-6000 rpm / min, and the homogenization time is 5-8 min.

[0030] Preferably, the homogenization speed in step (3) is 5500-6000 rpm / min, and the homogenization time is 2-4 min.

[0031] Preferably, the cooling temperature in step (3) is 43-47°C.

[0032] Preferably, the cooling temperature in step (4) is 25-30°C.

[0033] In a third aspect, the present invention provides a method for improving the stability of a plant oil composition, wherein the plant oil composition comprises component A, component B, component C and component D; component A comprises xanthan gum and a thickener; component B comprises at least one of behenyl alcohol, cetyl alcohol, stearyl alcohol, phytosterols, hydrogenated lecithin, glyceryl stearate and cetearyl alcohol; component C comprises plant oil and caprylic / capric triglyceride; and component D comprises 1,2-hexanediol, p-hydroxyacetophenone and butylene glycol.

[0034] In a fourth aspect, the present invention provides a cosmetic comprising the above-mentioned plant oil and fat composition.

[0035] The beneficial effects of the present invention are:

[0036] (1) A vegetable oil composition is prepared by adjusting the dosage relationship of components A, B, C, and D and the specific composition ratio of each component. Without adding excessive amounts of antioxidants, it can effectively resist the oxidative damage of unsaturated fatty acids in the external environment, thereby improving its stability during long-term or high-temperature storage.

[0037] (2) The preparation process of the present invention is simple, easy to implement, and is conducive to large-scale production. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 These are appearance photos of Example 1 and Comparative Example 2 stored under different conditions for one month. The liquid crystal emulsion in the figure represents Example 1, and the ordinary emulsion in the figure represents Comparative Example 2.

[0039] Figure 2 This is a polarizing microscope image of Example 1. DETAILED DESCRIPTION

[0040] In order to make the purpose, technical solutions and advantages of the present invention clearer, the present invention is described with the following specific examples, but is by no means limited thereto. The following are preferred embodiments of the present invention, which are merely used to describe the present invention and cannot be construed as limiting the present invention. It should be noted that any modifications, equivalent replacements and improvements made within the spirit and principles of the present invention are intended to be included within the scope of protection of the present invention. The present invention does not limit the sources of the raw materials used. Unless otherwise specified, the raw materials used in the present invention are all common commercially available products in the art. The following is an exemplary description.

[0041] The "mixture of hydroxyethyl acrylate / sodium acryloyldimethyl taurate copolymer, polysorbate 60, and sorbitan isostearate" described in the present invention is SEPINOV EMT 10, and its manufacturer is SEPPIC SA.

[0042] Definition of terms

[0043] Unless otherwise indicated, the following terms and phrases as used herein have the following meanings:

[0044] In the present invention, "room temperature" refers to ambient temperature, which is from 20°C to 30°C.

[0045] 1. Examples and Comparative Examples

[0046] The mass percentages of the materials in Examples 1-7 are shown in Table 1.

[0047] Table 1

[0048]

[0049]

[0050] *Indicates flaxseed oil was substituted with peony seed oil.

[0051] The phytosterols described in Table 1 are soybean sterols. The mass percentages of the materials in Comparative Examples 1-4 are shown in Table 2.

[0052] Table 2

[0053]

[0054] The plant sterols described in Table 2 are soybean sterols. Preparation methods of Examples 1-7 and Comparative Examples 1-4:

[0055] (1) Add water and xanthan gum to a main beaker, stir and disperse, and heat in a water bath to 75-80°C to obtain solution L1;

[0056] (2) Component B raw materials and caprylic / capric triglyceride were mixed, heated in a water bath to 75-80°C, and linseed oil was added to solution L after heating and dissolving. The mixture was homogenized at a speed of 6000 rpm / min for 5 min to obtain solution L2.

[0057] (3) Dissolve the thickener in component A in butanediol, add it to solution L2, and homogenize with stirring at a speed of 6000 rpm / min for 2 min. Stir and cool to 43-47°C to obtain solution L3;

[0058] (4) Premix the raw materials of component D, add them into solution L3, stir until completely dissolved, and cool to 30°C to obtain the product.

[0059] Comparative Example 5

[0060] According to the preparation method of Example 12 in Chinese patent CN116966116A, the oil is replaced by linseed oil and caprylic / capric triglyceride. The mass percentages of the materials are shown in Table 3.

[0061] Table 3

[0062]

[0063] 2. Antioxidant Capacity Determination

[0064] The antioxidant capacity of Examples 1-7 and Comparative Examples 1-5 before storage and after storage for 1 month (room temperature in the dark, 48° C. in the dark, 25° C. in natural light) was determined using a DPPH free radical scavenging ability experiment. The results are shown in Table 4.

[0065] Table 4

[0066]

[0067]

[0068] After storage for one month, the DPPH radical scavenging rate of Examples 1-7 of the present invention decreased slightly.

[0069] Comparative Example 1 changed the dosage relationship of A, B, C, and D, and the reduction range of the scavenging rate of DPPH free radicals was increased.

[0070] Comparative Example 2 is a non-liquid crystal emulsion, and the reduction range of the scavenging rate of DPPH free radicals is greater.

[0071] In Comparative Example 3-4, the dosage of component B was changed, and the reduction range of the DPPH free radical scavenging rate was increased.

[0072] Comparative Example 5 is an existing liquid crystal emulsion technology, and the reduction range of the DPPH free radical scavenging rate is increased.

[0073] 3. Stability Test

[0074] The stability differences between Example 1 and Comparative Example 2 were measured at room temperature in the dark, 48° C. in the dark, and natural light conditions (1 month, 2 months, and 3 months). The measurement indicators included the microstructure, appearance, and odor of the emulsion. The results are shown in Table 5.

[0075] Table 5

[0076]

[0077] The lotion has a slight oily smell: +; the lotion has a distinct oily smell: ++.

[0078] The appearance of the lotion becomes slightly yellow: *; the appearance of the lotion becomes significantly yellow: **.

[0079] After storage for one month, the appearance and odor of Example 1 of the present invention changed little.

[0080] Comparative Example 3 is a non-liquid crystal emulsion, and its appearance and odor vary greatly.

[0081] 4. α-linolenic acid stability test

[0082] The linolenic acid composition of Examples 1-7 and Comparative Examples 1-5 after storage for one month (room temperature in the dark, 48° C. in the dark, 25° C. in natural light) was analyzed by gas chromatography. The results are shown in Table 6.

[0083] Table 6

[0084]

[0085] After storage for one month, the linolenic acid content of Examples 1-7 of the present invention was stable.

[0086] Comparative Example 1 changed the dosage relationship of A, B, C, and D, and its linolenic acid content decreased significantly after being stored under different conditions for one month.

[0087] Comparative Example 2 is a non-liquid crystal emulsion, the linolenic acid content of which decreases significantly after being stored under different conditions for one month.

[0088] Comparative Example 3-4 changed the dosage relationship of component B, and its content decreased significantly after storage for one month under different conditions.

[0089] Comparative Example 5 is an existing liquid crystal emulsion technology, and its linolenic acid content decreases significantly after being stored under different conditions for one month.

[0090] 5. Evaluation of human efficacy

[0091] Thirty healthy subjects were recruited and two areas were marked on the inner side of their arms. They underwent tape stripping the same number of times and were randomly assigned to use the emulsions of Examples 1 and 7 and Comparative Examples 1-5 once daily at approximately 2 mg / cm² each time. Transepidermal water loss (TEWL) was measured before tape stripping, 30 minutes after tape stripping and before product application, 3 hours, 6 hours, and 24 hours after product application, and on the second, third, and fourth days before product application. The repair rate was calculated using formula (1). The results are shown in Table 7.

[0092] Formula (1):

[0093] T0 is the average TEWL before tape peeling, T1 is the average TEWL immediately after tape peeling, and Tn is the average TEWL at each time point after using the product.

[0094] After 3 hours, 6 hours, and 24 hours of use, as well as on the second, third, and fourth days, the repair rates for the area treated with liquid crystal emulsion were 53.7%, 59.6%, 56.3%, 66.0%, 73.2%, and 76.5%, respectively. The repair rates for the area treated with traditional emulsion were 40.5%, 45.3%, 32.7%, 53.8%, 56.0%, and 55.6%, respectively. At the same time points, the repair rates for liquid crystal emulsion were higher than those for traditional emulsion.

[0095] The model control was: no product use after the same number of tape peelings.

[0096] Table 7

[0097]

[0098] The repair rates of Examples 1 and 7 of the present invention increased with the increase of usage time, and reached a maximum of 79.4% on the fourth day.

[0099] Comparative Example 1 changed the dosage relationship of A, B, C, and D, and its repair rate decreased and was lower than that of Examples 1-6 of the present invention.

[0100] Comparative Example 2 is a non-liquid crystal emulsion, and its repair rate is reduced and lower than that of the embodiment of the present invention.

[0101] Comparative Example 3-4 changed the dosage of component B, and its repair rate decreased and was lower than that of the embodiment of the present invention.

[0102] Comparative Example 5 is the existing liquid crystal emulsion technology, and its repair rate is reduced and lower than that of the embodiment of the present invention.

[0103] Example 1 and Comparative Example 2 were observed under a polarizing microscope. Figure 2 , Example 1 has a Maltese cross structure, while Comparative Example 2 is dark under polarized light and has no Maltese cross structure.

[0104] The present invention has been described in detail above. Specific examples have been used in the present invention to illustrate the principles and implementation methods of the present invention. The description of the above embodiments is only intended to help understand the present invention and its core concepts. It should be noted that those skilled in the art may make various improvements and modifications to the present invention without departing from the principles of the present invention, and such improvements and modifications also fall within the scope of protection of the claims of the present invention.

Claims

1. A vegetable oil composition based on liquid crystal emulsification technology, characterized in that: Comprising component A, component B, component C and component D; The component A comprises: xanthan gum and a thickener; The component B comprises at least one of behenyl alcohol, cetyl alcohol, stearyl alcohol, phytosterols, hydrogenated lecithin, glyceryl stearate and cetearyl alcohol; The component C comprises: vegetable oil and caprylic / capric triglyceride; The component D comprises: 1,2-hexanediol, p-hydroxyacetophenone and butanediol.

2. The vegetable oil and fat composition according to claim 1, characterized in that The composition comprises, by mass percentage, 1.05-1.55% of component A, 4.5-6.5% of component B, 8-10% of component C, 4.5-8% of component D and the balance of water.

3. The vegetable oil composition according to claim 2, characterized in that The composition comprises, by mass percentage, 1.05-1.55% of component A, 5-5.5% of component B, 8% of component C, 5-6% of component D and the balance of water.

4. The vegetable oil and fat composition according to claim 1, characterized in that The component A is xanthan gum and a thickener in a mass ratio of (5-10):(100-150); The component B is behenyl alcohol, cetyl alcohol, stearyl alcohol, phytosterols, hydrogenated lecithin in a mass ratio of (1.2-1.8):(1.2-1.8):(0.9-1.2):(1-2):(0.01-0.2) or cetearyl alcohol, phytosterols, glyceryl stearate, hydrogenated lecithin in a mass ratio of (2.5-3.95):(0.05-1):(0.5-1):(0.1-0.5); The component C is vegetable oil and caprylic / capric triglyceride in a mass ratio of 5:(3-5); The component D is 1,2-hexanediol, p-hydroxyacetophenone and butanediol in a mass ratio of (0.4-1):(0.4-1):(4-6).

5. The vegetable oil composition according to claim 4, characterized in that The component A is xanthan gum and thickener in a mass ratio of 5:100; The component B is behenyl alcohol, cetyl alcohol, stearyl alcohol, phytosterols, hydrogenated lecithin in a mass ratio of 1.5:1.4:1.05:1.4:0.05 or cetearyl alcohol, phytosterols, glyceryl stearate, hydrogenated lecithin in a mass ratio of 3.15:1:0.75:0.1; The component C is vegetable oil and caprylic / capric triglyceride in a mass ratio of 5:3; The component D is 1,2-hexanediol, p-hydroxyacetophenone and butanediol in a mass ratio of 0.5:0.5:

5.

6. The vegetable oil composition according to claim 1, characterized in that The plant oils are: linseed oil, peony seed oil, camellia seed oil, meadowfoam seed oil, sunflower seed oil, olive oil, avocado oil, oat kernel oil, macadamia seed oil, jojoba seed oil, small-fruit coffee seed oil, pomegranate seed oil and white lupine seed oil.

7. A method for preparing the vegetable oil composition according to any one of claims 1 to 6, characterized in that: The steps include: (1) Heat and stir the water and xanthan gum in component A to disperse them to obtain solution L1; (2) Mixing the caprylic / capric triglyceride in component B and component C, heating to dissolve, adding vegetable oil and fat, and adding the mixture to the solution L1 obtained in step (1), stirring homogenously, and obtaining solution L2; (3) using butanediol to dissolve the thickener in component A, adding the solution to the solution L2 obtained in step (2), stirring homogenously, and cooling to obtain solution L3; (4) Premix the raw materials of component D and add them to the solution L3 obtained in step (3), stir until completely dissolved, and cool to obtain the product.

8. Use of the plant oil composition according to any one of claims 1 to 6 or the plant oil composition prepared by the preparation method according to claim 7 in cosmetics.

9. A method for improving the stability of a vegetable oil composition, characterized in that: The vegetable oil composition comprises component A, component B, component C and component D; The component A comprises: xanthan gum and a thickener; The component B comprises at least one of behenyl alcohol, cetyl alcohol, stearyl alcohol, phytosterols, hydrogenated lecithin, glyceryl stearate and cetearyl alcohol; The component C comprises: vegetable oil and caprylic / capric triglyceride; The component D comprises: 1,2-hexanediol, p-hydroxyacetophenone and butanediol.

10. A cosmetic, characterized in that: It comprises the plant oil and fat composition according to any one of claims 1 to 6 or the plant oil and fat composition prepared by the preparation method according to claim 7.

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