Moisturizing gel as well as preparation method and application thereof

Abstract

The invention provides moisturizing gel as well as a preparation method and application thereof, and relates to the technical field of cosmetics. The moisturizing gel is prepared from the following components in percentage by mass: 1 to 3 percent of moisturizing active ingredients, 25 to 48.5 percent of polyhydric alcohol, 50 to 70 percent of gel, 0 to 5 percent of preservative and 0 to 5 percent of water, wherein the sum of the mass ratio of the polyol to the gel is greater than or equal to 90%. According to the invention, by adjusting the mass ratio of the gel to the polyol, the gel and the polyol form a stable net-shaped structure, so that the moisturizing active ingredients can be stably dispersed in the net-shaped structure to form stable moisturizing gel, and the effects of keeping the system stable, being low in irritation and moisturizing without adding an irritant emulsifier are achieved; moreover, due to the specific proportion, the moisturizing gel can achieve higher stability without adding preservatives, and the preservation time of the moisturizing gel is prolonged.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of cosmetic technology, in particular to a moisturizing gel and a preparation method and application thereof. BACKGROUND

[0002] There are various moisturizing cosmetics on the market, and the product quality is uneven, and some products also have obvious negative effects such as allergy, dry and rough skin, etc. The main reason is that emulsifiers or emulsion stabilizers are usually added in cosmetics to maintain the stability of skin care products. However, emulsifiers or emulsion stabilizers will more or less irritate the human skin, affect the skin feel, especially for sensitive skin, which is easy to cause discomfort. SUMMARY

[0003] Therefore, the purpose of the present application is to provide a moisturizing gel and a preparation method and application thereof to overcome the skin irritation caused by the above-mentioned emulsifiers.

[0004] The present application provides a moisturizing gel, which comprises, in percentage by mass: 1-3% of a moisturizing active ingredient, 25-48.5% of a polyol, 50-70% of a gelling agent, and 0-5% of a preservative and 0-5% of water.

[0005] The sum of the mass percentages of the polyol and the gelling agent is greater than or equal to 90%.

[0006] The present application increases the sum of the mass percentages of the gelling agent and the polyol in the moisturizing gel to a specific range, and controls the sum of the percentages of the two to be not less than 90%. The inventors have found that by adjusting the ratio of the gelling agent and the polyol, the content of the gelling agent and the polyol in the moisturizing gel is increased and a specific ratio relationship is maintained. The gelling agent can form a network structure with the polyol, and the specific content range of the moisturizing active ingredient is controlled to make the moisturizing active ingredient stably dispersed in the network structure to maintain its stability, forming a stable moisturizing gel. The moisturizing gel can maintain system stability, has low irritation, and has a moisturizing effect without adding irritating emulsifiers.

[0007] Further, due to the specific ratio of the gelling agent and the polyol, the moisturizing gel does not need to add a preservative, and can also achieve high stability, prolonging the storage time of the moisturizing gel.

[0008] The addition of a preservative in the moisturizing gel can inhibit or kill harmful microorganisms that may exist in the gel, prevent the moisturizing gel from being contaminated during storage and use, and further prolong the shelf life of the moisturizing gel.

[0009] Further, the moisturizing active ingredient includes: Bacillus fermentation product.

[0010] The present application uses Bacillus fermentation product as the moisturizing active ingredient in the moisturizing gel. On the one hand, the Bacillus fermentation product contains polysaccharide substances, which form a breathable protective film on the skin surface, preventing water loss through the epidermis, thereby achieving good moisturizing effect. On the other hand, the Bacillus fermentation product contains small molecule peptides, which can promote skin cell metabolism and maintain the microecological balance of the skin surface.

[0011] Further, the polyol includes: at least one of glycerol, butylene glycol, propylene glycol.

[0012] Glycerol, butylene glycol and propylene glycol all have strong hygroscopicity, can absorb water from the air, and form a thin protective film on the skin surface to prevent water loss through the epidermis, thereby keeping the skin moist.

[0013] Further, the gel includes: at least one of fatty acid ester compounds, C8-C40 carbon chain alkanes, hydrocarbon polymers, vegetable oil.

[0014] The inventor found that when the gel selects fatty acid ester compounds, the fatty acid ester compounds have lipophilic groups and hydrophilic groups. When the fatty acid ester compounds and vegetable oil are mixed with polyols (glycerol or butylene glycol or propylene glycol) respectively, the lipophilic groups in them gather together to form a hydrophobic region, while the hydrophilic groups combine with the hydroxyl groups in the polyols through hydrogen bonding force to form a hydrophilic region. Thus, a micelle-like structure is formed, which further wraps the moisturizing active ingredient in the hydrophilic region, and the hydrophobic region has a certain barrier effect on external water, thereby forming a stable network structure to lock the moisturizing active ingredient. When the gel selects C8-C40 carbon chain alkanes, C8-C40 carbon chain alkanes act as hydrophobic components and polyols act as hydrophilic components. After mixing, C8-C40 carbon chain alkanes form a continuous hydrophobic phase, while polyols are dispersed in the form of small droplets in the hydrophobic phase, forming a water-in-oil emulsion structure. In this way, the moisturizing active ingredient can be dissolved in the small droplets of polyols, and the hydrophobic network formed by C8-C40 carbon chain alkanes makes it difficult for the small droplets to coalesce and aggregate, thereby stably locking the moisturizing active ingredient. When the gel selects hydrocarbon polymers, the hydrocarbon polymers have large molecular chains, and some groups on the molecular chains can physically entangle with polyols or combine through weak intermolecular forces. After mixing the hydrocarbon polymers and polyols, the molecular chains of the hydrocarbon polymers interweave to form a three-dimensional network structure, and the polyols fill the voids in the network. The moisturizing active ingredient is wrapped in the polyols, and as the polyols are fixed in the network structure, the moisturizing active ingredient is effectively locked.

[0015] Further, due to the different types or mass proportions of the selected gelling agents, the formed gels may also slightly differ in color, such as milky white gels, transparent or translucent gels, but the color difference does not hinder the stability of the gel structure.

[0016] Further, the fatty acid ester compound includes at least one of caprylic / capric triglyceride, cetostearyl alcohol ethylhexanoate, and dioctyl carbonate;

[0017] The fatty acid ester compound, specifically selected from caprylic / capric triglyceride, cetostearyl alcohol ethylhexanoate, and dioctyl carbonate, has a hydrophilic group and a lipophilic group. The hydroxyl group in the polyol and the hydrophilic group of the ester compound are combined with each other through hydrogen bonding force to form a hydrophilic region, and then the moisturizing active ingredient is wrapped in the hydrophilic region. Meanwhile, the hydrophobic region has a certain barrier effect on external moisture, thereby forming a stable network structure to lock the moisturizing active ingredient. Thus, the present technical solution can obtain a stable moisturizing gel system without using an emulsifier.

[0018] Further, the carbon chain alkane includes at least one of isododecane and squalane; and / or,

[0019] The hydrocarbon polymer includes hydrogenated polyisobutylene with an average molecular weight of 282 and a hydrogenation degree of ≥95%; and / or,

[0020] The vegetable oil and fat includes jojoba oil.

[0021] The carbon chain alkane with C8-C40 is specifically selected from isododecane or squalane, both of which are hydrophobic ingredients. The vegetable oil and fat is specifically selected from jojoba oil, which is a non-polar oil and fat formed by straight-chain higher fatty acids and higher fatty alcohols, and is also a hydrophobic ingredient. After mixing any of the above hydrophobic gelling agents with the hydrophilic polyol, the hydrophobic gelling agent forms a continuous hydrophobic phase, and the polyol is dispersed in the form of small droplets in the hydrophobic phase to form an emulsion structure similar to water-in-oil. In this way, the moisturizing active ingredient can be wrapped in the small droplets of the polyol, and the hydrophobic network formed by the hydrophobic gelling agent has a barrier effect, so that the small droplets are not easy to aggregate and coalesce, thereby stably locking the moisturizing active ingredient. Thus, the present technical solution improves the stability and moisturizing effect of the system without using an emulsifier. In addition, the inventors have found that when the gelling agent is selected from a hydrocarbon polymer, by selecting hydrogenated polyisobutylene with an average molecular weight of 282-500 and a hydrogenation degree of ≥95%, the texture of the moisturizing gel can be adjusted, so that the prepared moisturizing gel is more refreshing and not sticky, and is more suitable for skin care products. Meanwhile, when the hydrogenation degree is ≥95%, the number of active groups such as double bonds can be reduced, the randomness of intermolecular interaction is reduced, a uniform and stable network structure is formed, and the moisturizing gel is prevented from being layered or hardened.

[0022] The second aspect of the present application provides a preparation method of a moisturizing gel, which is applied to the preparation of the moisturizing gel, and comprises the following steps:

[0023] According to the component ratio of the moisturizing gel, the moisturizing active ingredient is mixed with the polyol, and is kept warm to obtain a moisturizing system;

[0024] The gelling agent is added to the moisturizing system for mixing, and then water and a preservative are added for mixing to obtain the moisturizing gel.

[0025] In the preparation of the moisturizing gel, the inventor finds that the moisturizing active ingredient is first mixed with the polyol to obtain a stable aqueous phase moisturizing system, and then the gelling agent is added to form a stable network structure with the polyol, so that the moisturizing active ingredient is stably dispersed in the network structure, thereby improving the stability of the moisturizing gel, achieving the effect of maintaining system stability, low irritation and moisturizing without adding irritating emulsifiers.

[0026] Further, the temperature for mixing the moisturizing active ingredient with the polyol is 40-60°C, and the stirring speed is 30-1000 rpm; and / or the temperature for keeping warm is 40-60°C, and the keeping warm time is 1-20 min.

[0027] In some embodiments, the stirring speed for mixing the gelling agent with the moisturizing system is 30-1000 rpm, and the addition rate of the gelling agent added to the moisturizing system is 1-5 mL / min.

[0028] When the temperature for mixing the moisturizing active ingredient with the polyol is 40-60°C and the stirring speed is 30-1000 rpm, it helps to promote the uniform mixing of the moisturizing active ingredient and the polyol. When the temperature for keeping warm is 40-60°C and the keeping warm time is 1-20 min, the uniformity and stability of the moisturizing system are improved. When the stirring speed for mixing the gelling agent with the moisturizing system is 30-1000 rpm, the structure of the gelling agent can be avoided from being destroyed or aggregated due to excessive external force at the initial stage of addition, so that the gelling agent can be more gently integrated into the moisturizing system. When the addition rate of the gelling agent added to the moisturizing system is 1-5 mL / min, the gelling agent can be fully contacted with the components in the moisturizing system, thereby forming a uniform and stable network structure and stably wrapping the moisturizing active ingredient in the network structure.

[0029] Further, the addition rate of the preservative is 1-5 mL / min; and / or,

[0030] The water addition rate is 1 mL / min-10 mL / min.

[0031] When the preservative addition rate is 1 mL / min-5 mL / min, the preservative can be uniformly dispersed in the moisturizing gel system, ensuring that the preservative exerts consistent preservative effect in the whole system and effectively inhibits microbial growth; when the water addition rate is 1 mL / min-10 mL / min, the water addition amount can be accurately controlled, which helps to accurately adjust the concentration and humidity of the moisturizing gel.

[0032] The third aspect of the present application also provides the use of the moisturizing gel in the field of cosmetics or biological medicine.

[0033] The moisturizing gel is used to prepare cosmetics or biological medicine, which on the one hand expands the application range of the moisturizing gel, and on the other hand improves the moisturizing function of the cosmetics and the external application type medicine. BRIEF DESCRIPTION OF DRAWINGS

[0034] FIG. 1 is a photograph of the moisturizing gel formed by Example 1; Figure 1 FIG. 2 is a photograph of the moisturizing gel formed by Example 2;

[0035] FIG. 3 is a photograph of the moisturizing gel formed by Example 3; Figure 2 FIG. 4 is a photograph of the moisturizing gel formed by Example 4;

[0036] wherein a: moisturizing gel of Example 1, b: moisturizing gel of Example 2, c: moisturizing gel of Example 3, d: moisturizing gel of Example 4, e: moisturizing gel of Example 5, f: moisturizing gel of Comparative Example 1, g: moisturizing gel of Comparative Example 2, and h: moisturizing gel of Comparative Example 3. DETAILED DESCRIPTION

[0037] In order to make the technical problems to be solved by the present application, the technical solutions and beneficial effects more clear and explicit, the present application will be further described in detail below in combination with specific embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application and not used to limit the present application.

[0038] The moisturizing cosmetics on the market often use emulsifiers or emulsion stabilizers to emulsify the aqueous ingredients and oily ingredients to form a milky or gel-like state, so as to maintain the stability of the skin care product and achieve the effect of water locking and moisturizing. However, the emulsifiers or emulsion stabilizers are generally surfactants, which have irritancy to human skin and affect the skin feel, especially for sensitive skin, which can easily cause discomfort.

[0039] Based on the above problems, the first aspect of the embodiment of the present application provides a moisturizing gel, which comprises, in percentage by mass: 1-3% of a moisturizing active ingredient, 25-48.5% of a polyol, 50-70% of a gelling agent, 0-5% of a preservative, and 0-5% of water; wherein the sum of the mass percentages of the polyol and the gelling agent is greater than or equal to 90%.

[0040] For example, the mass percentage of the gelling agent in the moisturizing gel can be specifically selected as 50%, 60%, 65%, 70%, or a range value composed of any point value.

[0041] For example, the mass percentage of the moisturizing active ingredient in the moisturizing gel can be specifically selected as 1%, 1.5%, 1.8%, 2%, 3%, or a range value composed of any point value.

[0042] For example, the mass percentage of the polyol in the moisturizing gel can be specifically selected as 25%, 28%, 35%, 40%, 48.5%, or a range value composed of any point value.

[0043] For example, the mass percentage of the preservative can be specifically selected as 0, 1%, 2%, 5%, or a range value composed of any point value.

[0044] For example, the mass percentage of the water can be specifically selected as 0, 1%, 2.2%, 4%, 5%, and a range value composed of any point value.

[0045] By using the above technical solution, the mass ratio of the gelling agent and the polyol in the moisturizing gel is increased to a specific range, and the sum of the mass ratios of the two is controlled to be not less than 90%. The inventor has found that by adjusting the ratio of the gelling agent and the polyol, the content of the gelling agent and the polyol in the moisturizing gel is increased and a specific ratio relationship is maintained. The gelling agent can form a network structure with the polyol. In addition, because the moisturizing active ingredient and the polyol both have hydrophilicity, the specific content range of the moisturizing active ingredient needs to be controlled. The moisturizing active ingredient is stably dispersed in the network structure to maintain its stability, and a stable moisturizing gel is formed. The moisturizing gel has the effects of maintaining system stability, low irritation, and moisturizing without adding irritating emulsifiers.

[0046] In some embodiments, the preservative is at least one of phenoxyethanol, p-hydroxyacetophenone, 1,2-hexanediol, chlorphenesin, and caprylhydroxamic acid.

[0047] In some embodiments, the moisturizing active ingredient comprises a Bacillus fermentation product.

[0048] The Bacillus fermentation product prevents water loss through the epidermis and has good moisturizing effect. In addition, the Bacillus fermentation product promotes the metabolism of skin cells and maintains the microecological balance of the skin surface.

[0049] In some embodiments, the polyol is glycerin, butylene glycol, or propylene glycol.

[0050] Glycerin, butylene glycol, and propylene glycol have strong hygroscopicity, can absorb moisture from the air, and form a thin protective film on the surface of the skin, preventing water loss through the epidermis and keeping the skin moist.

[0051] In some embodiments, the gel includes at least one of a fatty acid ester compound, a C8-C40 carbon chain alkane, a hydrocarbon polymer, and a vegetable oil.

[0052] The fatty acid ester, the C8-C40 carbon chain alkane, and the vegetable oil form a stable network structure with the polyol. This structure confines the moisturizing active ingredients in the hydrophilic region, while the hydrophobic region plays a protective and barrier role, preventing the loss of the moisturizing active ingredients.

[0053] In some embodiments, the fatty acid ester compound is caprylic / capric triglyceride, cetostearyl alcohol ethylhexanoate, or dicaprylyl carbonate.

[0054] In some embodiments, the carbon chain alkane is isododecane or squalane.

[0055] In some embodiments, the hydrocarbon polymer includes hydrogenated polyisobutylene; further, the hydrocarbon polymer includes hydrogenated polyisobutylene with an average molecular weight of 282-500 and a hydrogenation degree of ≥95%; specifically, the hydrocarbon polymer includes hydrogenated polyisobutylene with an average molecular weight of 282 and a hydrogenation degree of ≥95%. It should be understood that the molecular weight here is the exponential average molecular weight. By selecting hydrogenated polyisobutylene with an average molecular weight of 282-500 and a hydrogenation degree of ≥95%, the texture of the moisturizing gel is regulated, making the prepared moisturizing gel more refreshing and less sticky, and more suitable for skin care products; at the same time, when the hydrogenation degree is ≥95%, the number of active groups such as double bonds is reduced, the randomness of intermolecular interaction is reduced, a uniform and stable network structure is formed, and the moisturizing gel is prevented from being layered or hardened.

[0056] In some embodiments, the vegetable oil is jojoba oil.

[0057] After caprylic / capric triglyceride, cetostearyl alcohol ethylhexanoate, or dicaprylyl carbonate is mixed with the polyol, a micelle-like structure is formed, which wraps the moisturizing active ingredients in the hydrophilic region and forms a stable network structure to lock the moisturizing active ingredients.

[0058] The isododecane and squalane are mixed with the hydrophilic polyol to form an emulsion structure similar to water-in-oil, so that the moisturizing active ingredient can be dissolved in the small droplets of the polyol, and the moisturizing active ingredient is stably locked and the stability and moisturizing effect of the system are improved due to the blocking effect of the hydrophobic network formed by the isododecane and squalane.

[0059] The jojoba oil is uniformly dispersed in the polyol system in the form of small droplets after being mixed with the polyol to form a stable moisturizing system.

[0060] The second aspect of the embodiment of the present application provides a preparation method of a moisturizing gel, which is applied to the preparation of the moisturizing gel and includes the following steps.

[0061] The moisturizing active ingredient is mixed with the polyol according to the component allocation ratio of the moisturizing gel, and is kept warm to obtain a moisturizing system.

[0062] The gelling agent is added to the moisturizing system for mixing, and then water and a preservative are added for mixing to obtain the moisturizing gel.

[0063] In the preparation of the moisturizing gel, the moisturizing active ingredient is first mixed with the polyol to obtain a stable aqueous phase moisturizing system, and then the gelling agent and water are added to form a stable network structure of the gelling agent and the polyol, so that the moisturizing active ingredient is stably dispersed in the network structure, the stability of the moisturizing gel is improved, and the effect of maintaining system stability, low irritation and moisturizing without adding irritating emulsifiers is achieved.

[0064] In some embodiments, the temperature when the moisturizing active ingredient is mixed with the polyol is 40-60℃, and the stirring speed is 30-1000rpm. For example, the temperature when the moisturizing active ingredient is mixed with the polyol can be specifically selected as 40℃, 50℃ or 60℃, or a range value composed of any point value. The stirring speed can be specifically selected as 30rpm, 70rpm or 1000rpm, or a range value composed of any point value.

[0065] In some embodiments, the temperature for keeping warm after the moisturizing active ingredient is mixed with the polyol is 40-60℃, and the keeping warm time is 1-20min. For example, the keeping warm temperature can be specifically selected as 40℃, 50℃ or 60℃, or a range value composed of any point value. The keeping warm time can be specifically selected as 1min, 10min or 20min, or a range value composed of any point value.

[0066] In some embodiments, the stirring speed for adding the gelling agent to the moisturizing system is 30 rpm to 1000 rpm. For example, the stirring speed can be specifically selected as 30 rpm, 70 rpm, or 1000 rpm, or any range of values. The addition rate of the gelling agent to the moisturizing system is 1 mL / min to 5 mL / min. For example, the addition rate can be specifically selected as 1 mL / min, 3 mL / min, or 5 mL / min, or any range of values.

[0067] When mixing the moisturizing active ingredients with polyols at a temperature of 40℃-60℃ and a stirring speed of 30rpm-1000rpm, it helps to promote the uniform mixing of the moisturizing active ingredients and polyols. Maintaining the temperature at 40℃-60℃ for 1min-20min improves the uniformity and stability of the moisturizing system. Adding the gelling agent to the moisturizing system at a stirring speed of 30rpm-1000rpm avoids structural damage or agglomeration of the gelling agent due to excessive external force during the initial addition, allowing the gelling agent to be gently incorporated into the moisturizing system. Adding the gelling agent at a rate of 1mL / min-5mL / min ensures sufficient contact between the gelling agent and the components in the moisturizing system, thereby forming a uniform and stable network structure and stably dispersing the moisturizing active ingredients.

[0068] In some embodiments, the preservative is added at a rate of 1 mL / min to 5 mL / min. For example, the preservative can be added at a rate of 1 mL / min, 3 mL / min, or 5 mL / min, or a range of any combination of points.

[0069] The water addition rate is 1 mL / min to 10 mL / min. For example, the water addition rate can be specifically selected as 1 mL / min, 3 mL / min, or 5 mL / min, or a range of values ​​composed of any points.

[0070] When the preservative is added at a rate of 1 mL / min to 5 mL / min, the preservative can be evenly dispersed in the moisturizing gel system, ensuring that the preservative plays a consistent preservative role throughout the system and effectively inhibits microbial growth.

[0071] When the water addition rate is 1 mL / min to 10 mL / min, the amount of water added can be precisely controlled, which helps to accurately adjust the concentration and humidity of the moisturizing gel.

[0072] In some embodiments, the gelling agent is added to the moisturizing system and mixed before the preservative is added; furthermore, when water is also added to the system, there is no specific order between the water addition step and the preservative addition step, and water can be added first or preservative can be added first.

[0073] The third aspect of the present invention also provides the application of moisturizing gel in the fields of cosmetics or biomedicine.

[0074] Using moisturizing gels to prepare cosmetics or biopharmaceuticals expands the application range of moisturizing gels and improves the moisturizing function of cosmetics and topical medicines, providing a theoretical basis for the research and development of moisturizing cosmetics and topical medicines.

[0075] To better illustrate the technical solution of the present invention, the following specific embodiments are also provided. It should be understood that, unless otherwise specified, all raw materials used in the following embodiments are commercially available.

[0076] The components in each embodiment and comparative example are shown in Table 1 below:

[0077] Table 1

[0078]

[0079] Example 1

[0080] A moisturizing gel, prepared from the following components by weight percentage:

[0081] Squalane 70%, glycerol 28%, Bacillus fermentation product 2%.

[0082] The preparation process of this moisturizing gel is as follows:

[0083] According to the above composition ratio of moisturizing gel, Bacillus fermentation product was mixed with glycerin at 40°C, stirred at 30 rpm, and kept at 40°C for 1 min to obtain moisturizing system;

[0084] Squalane was added to the moisturizing system at a rate of 1 mL / min and stirred at 30 rpm to obtain a moisturizing gel. (See image below.) Figure 1 As shown in (a), it presents as a milky white gel.

[0085] Example 2

[0086] A moisturizing gel, prepared by weight percentage of the following components: 50% jojoba oil, 48.5% glycerin, and 1.5% Bacillus fermentation product.

[0087] The preparation process of this moisturizing gel is as follows:

[0088] According to the above composition ratio of the moisturizing gel, the Bacillus fermentation product was mixed with butylene glycol at 60°C, stirred at 1000 rpm, and kept at 60°C for 20 min to obtain the moisturizing system;

[0089] Jojoba oil was added to the moisturizing system at a rate of 5 mL / min and stirred at 1000 rpm. The resulting mixture was a moisturizing gel, as shown in the image. Figure 1 As shown in (b), it presents as a milky white gel.

[0090] Example 3

[0091] A moisturizing gel, prepared from the following components by weight percentage:

[0092] Caprylic / capric triglyceride 65%, glycerol 25%, Bacillus fermentation product 1%, water 4%, 1,2-hexanediol 5%.

[0093] The preparation process of this moisturizing gel is as follows:

[0094] According to the above composition ratio of moisturizing gel, Bacillus fermentation product was mixed with glycerin at 40°C, stirred at 500 rpm, and kept at 40°C for 20 min to obtain moisturizing system;

[0095] Caprylic / capric triglycerides were added to the moisturizing system at a rate of 5 mL / min and a stirring speed of 500 rpm. Water was then added at a rate of 7 mL / min, followed by 1,2-hexanediol at a rate of 1 mL / min. The mixture yielded a moisturizing gel, as shown in the image. Figure 1 As shown in (c), it presents as a milky white gel.

[0096] Example 4

[0097] A moisturizing gel, prepared from the following components by weight percentage:

[0098] Hydrogenated polyisobutylene 60%, propylene glycol 35%, Bacillus fermentation product 1.8%, water 2.2%, p-hydroxyacetophenone 0.5%, 1,2-hexanediol 0.5%.

[0099] The preparation process of this moisturizing gel is as follows:

[0100] According to the above composition ratio of moisturizing gel, Bacillus fermentation product was mixed with propylene glycol at 50°C, stirred at 300 rpm, and kept at 50°C for 10 min to obtain moisturizing system;

[0101] Hydrogenated polyisobutylene was added to the moisturizing system at a rate of 2.5 mL / min and a stirring speed of 300 rpm. Water was then added at a rate of 5 mL / min. Finally, p-hydroxyacetophenone and 1,2-hexanediol were added and mixed to obtain a moisturizing gel. (See image below.) Figure 1 As shown in (d), it presents a milky white gel-like appearance.

[0102] Example 5

[0103] A moisturizing gel, prepared from the following components by weight percentage:

[0104] The composition includes 50% isododecane, 40% butanediol, 3% Bacillus fermentation product, 5% water, 1% phenoxyethanol, and 1% octanoyl hydroxamic acid.

[0105] The preparation process of this moisturizing gel is as follows:

[0106] According to the above composition ratio of moisturizing gel, Bacillus fermentation product was mixed with butanediol at 50°C, stirred at 300 rpm, and kept at 50°C for 10 min to obtain moisturizing system;

[0107] Isododecane was added to the moisturizing system at a rate of 2.5 mL / min and a stirring speed of 300 rpm. Water was then added at a rate of 10 mL / min. Phenoxyethanol and octanoyl hydroxamic acid were then added at a rate of 3 mL / min. After mixing, a moisturizing gel was obtained, as shown in the image. Figure 1 As shown in (e), it is a milky white gel.

[0108] Comparative Example 1

[0109] Compared with Example 5, the only difference is that the content of isododecane is 35%, the content of butanediol is 50%, and the water content is adjusted to 10%; the other components and preparation process are the same as in Example 5.

[0110] The actual product image is as follows Figure 1 As shown in (f), it is in a mixed solution state and gradually separates into layers after standing.

[0111] Comparative Example 2

[0112] Compared with Example 5, the only difference is that the content of isododecane is 72%, the content of butanediol is 23%, and the content of water is 2%, while the other components and preparation methods remain unchanged.

[0113] The actual product image is as follows Figure 1 As shown in (g), it is a slightly turbid solution with layers.

[0114] Comparative Example 3

[0115] Compared with Example 1, the amount of squalane added was adjusted to 43%, the amount of glycerol added was adjusted to 55%, and the other components and preparation process remained unchanged.

[0116] The prepared product exhibits a turbid, layered state, such as Figure 2 As shown, it exhibits a clear layered solution state.

[0117] Efficacy test

[0118] 1. Stability Test

[0119] The stability of the moisturizing gels formed in Examples 1 to 5 and Comparative Examples 1 to 3 was tested using the following methods: The prepared samples from Examples 1 to 5 and Comparative Examples 1 to 3 were placed in the following test environments for stability testing:

[0120] (1) The prepared samples of Examples 1 to 5 and Comparative Examples 1 to 3 were subjected to a heat resistance test (45°C) for three months. The state of each sample under this environment was observed and whether it was separated into layers. The test results are shown in Table 2.

[0121] (2) The prepared samples of Examples 1 to 5 and Comparative Examples 1 to 3 were subjected to a three-month cold resistance test (-10℃). The state of each sample under this environment was observed and whether it was separated into layers. The test results are shown in Table 2.

[0122] (3) The prepared samples of Examples 1 to 5 and Comparative Examples 1 to 3 were subjected to 7 cycles of alternating hot and cold (-15℃ and 40℃) (placed at -15℃ for 12h, then placed at 40℃ for 12h, which is one cycle). The state of each sample under this environment was observed and whether it was stratified. The test results are shown in Table 2.

[0123] (4) The prepared samples of Examples 1 to 5 and Comparative Examples 1 to 3 were subjected to continuous light exposure at 25°C for one month. The light exposure test was conducted to observe the state of each sample under this environment and whether it was layered. The test results are shown in Table 2.

[0124] (5) The prepared samples of Examples 1 to 5 and Comparative Examples 1 to 3 were placed in an environment at room temperature (25°C) for three months to conduct room temperature tests and observe the state of each sample in the environment and whether it was layered. The test results are shown in Table 2.

[0125] Table 2. Storage period (days) of samples in various environments.

[0126]

[0127] As shown in Table 2, the moisturizing gels prepared in Examples 1 to 5 of this invention did not separate into layers after being placed at a constant temperature of 45°C for three months, at a constant temperature of -10°C for three months, under 7 cycles of alternating hot and cold temperatures (-15°C to 40°C) for 12 hours, under continuous light for one month, and under a constant temperature of 25°C for three months. However, the moisturizing gels in Comparative Examples 1 to 3, when placed under the same conditions and for the same period of time as the moisturizing gels prepared in Examples 1 to 5 of this invention, all exhibited separation. This indicates that when the gelling agent content in the gel of this invention exceeds 70% or is less than 50%, and the polyol content is higher than 48.5% or lower than 25%, or when the total content of both does not reach 90%, the final gel stability is poor and the shelf life is shortened. Therefore, it can be proven that the content of gelling agent and polyol plays a decisive role in the stability of the moisturizing gel.

[0128] 2. Moisturizing efficacy test

[0129] The test method was performed in accordance with QBT4256-2011.

[0130] Thirty eligible subjects were selected, aged 25-35 years, in good health, and without a history of skin diseases or allergies. Subjects were required to refrain from using any products on the test site for three days prior to the test, avoid contact with water for three hours prior to the test, and clean their hands and inner forearms thoroughly with a dry tissue before the test. Based on the required number of test products, a corresponding number of 3cm x 3cm measurement areas were marked on the inner forearms of the subjects, with at least 1cm between each area. Product application areas and blank control areas were randomly designated.

[0131] Test environment conditions: temperature 20-22℃, humidity 40-60%;

[0132] Subject status: Before the test, sit quietly in the standard testing environment for no less than 20 minutes, during which time you cannot drink water or beverages, your forearms are exposed, and you remain relaxed;

[0133] Label the test samples with their numbers;

[0134] (1) Use a skin moisture content meter to measure the initial value of each test area (before using the product), measure each area three times in parallel and record the test values;

[0135] (2) Using latex finger cots at (2.0±0.1) mg / cm 2 Apply the appropriate amount of the sample in a single application to ensure that the test sample is evenly distributed within the test area, while leaving the blank control area untreated.

[0136] (3) At the set time, such as when the sample is applied for 0h / 2h / 4h / 6h, measure the skin moisture content according to the step "Measurement-(1)".

[0137] Before the test, all groups sat quietly in the standard testing environment for at least 20 minutes, during which they could not drink water or beverages, and their forearms were exposed and kept relaxed. Then, the moisture content of the subjects' skin was measured using an instrument and used as the baseline data (0h). Finally, the moisturizing gel to be tested (samples of Examples 1 to 5, and Comparative Examples 1 to 3) was evenly applied to the hands of the subjects, and the moisture content (%) of the skin of each subject in each measurement area was recorded after 2h, 4h, and 6h of continuous use. The average value was taken, and the test results are shown in Table 3. The changes in hydration rate of different samples at different times relative to their respective baseline data (0h) were calculated. The higher the hydration rate (%), the better the moisturizing effect of the test sample. Please see Table 4 for details.

[0138] Table 3. Skin moisture content of subjects before and after using the test sample.

[0139]

[0140] As shown in Table 3, the skin moisture content of all test samples (Examples 1-5, Comparative Examples 1-3) was higher than the baseline level of the blank control group (30.74, 29.69, and 30.65) at 2h, 4h, and 6h after application, indicating that all formulations had a certain moisturizing effect, but there were significant differences in the moisturizing performance of different formulations. Specific analysis is as follows:

[0141] For short-term moisturizing (2h) effects: the moisturizing gel of Example 1 performed best, with a skin moisture content of 49.23%, followed by the moisturizing gels of Example 4 and Example 5, with skin moisture contents of 47.12% and 44.28%, respectively, both significantly higher than the blank control group of 30.74%.

[0142] Regarding the long-lasting moisturizing effect (6h): Examples 1, 4, and 5 showed good sustained moisturizing effect, maintaining a high moisture content (43.72, 42.11, and 43.12) even after 6 hours, while the moisturizing performance of Examples 2 and 3 decreased slightly; however, in terms of the increase in skin moisture content over 6 hours, the moisturizing gels of Examples 1 to 5 can increase skin moisture content by 10 to 21%.

[0143] In contrast, the moisturizing gels in the comparative examples showed that Comparative Example 1 had an initial water content as high as 37.92, but the increase was limited after 2 hours of application, reaching only 46.75. After 6 hours, it rose to 47.58, with a maximum increase of 10. The moisturizing gels in Comparative Examples 2 and 3 showed an increase of only 6-7 after 2 hours of application, and the skin water content decreased significantly after 4 and 6 hours of application.

[0144] The above data indicates that the moisturizing gels in Comparative Examples 1 to 3 did not significantly improve skin hydration. While Comparative Examples 1, 3, and the control group showed a slight increase in hydration after 6 hours due to the body's own dynamic regulatory mechanisms, the overall moisturizing effect was significantly lower than that in Examples 1 to 5. In particular, the hydration level was close to that of the control group after 6 hours, indicating that insufficient or excessive gelling agent or polyol content could not effectively lock in moisture. This also demonstrates that Examples 1 to 5 achieved a balance between short-term and long-term moisturizing effects by optimizing the ratio of gelling agent and polyol.

[0145] Table 4. Changes in hydration rate of different samples at different times

[0146]

[0147] Table 4 shows that the hydration rates of the moisturizing gels in Examples 1-5 and Comparative Examples 1-3 all increased positively from their initial levels after 2h, 4h, and 6h of testing, and were all higher than those in the blank control group. This indicates that each group of moisturizing gels has a certain moisturizing effect. However, the data shows that the maximum hydration rate of the moisturizing gel in Example 1 reached 75.25%, the maximum hydration rate of the moisturizing gel in Example 2 reached 34.92%, the maximum hydration rate of the moisturizing gel in Example 3 reached 54.21%, and the maximum hydration rate of the moisturizing gel in Example 4 was [missing data]. The maximum hydration rate of the moisturizing gel in Example 5 reached 54.65, while the maximum hydration rate of the moisturizing gel in Comparative Example 1 was only 24.59, the maximum hydration rate of the moisturizing gel in Comparative Example 2 was only 19.78, and the maximum hydration rate of the moisturizing gel in Comparative Example 3 was only 24.6. By comparing the maximum hydration rates of each group, it is easy to see that the moisturizing effect of the moisturizing gels in Comparative Examples 1 to 3 is far lower than that of the moisturizing gels in Examples 1 to 5. This indicates that when the content of gelling agent or polyol is insufficient or excessive, it is impossible to effectively lock in water.

[0148] Meanwhile, in Examples 1 to 5, the hydration rate of the moisturizing gels decreased to some extent with time at 2h, 4h, and 6h, but still remained within the range that provided a moisturizing effect. In contrast, the hydration rate of the moisturizing gels in Comparative Examples 1 to 3 decreased significantly. Therefore, Examples 1 to 5 have a better long-lasting moisturizing effect than the moisturizing gels in Comparative Examples 1 to 3. It can be seen that Examples 1 to 5 achieved a long-lasting moisturizing effect by optimizing the ratio of gelling agent and polyol.

[0149] It should be noted that the hydration rate of the moisturizing gels in Comparative Examples 1 and 3 increased after 6 hours compared to 4 hours, and did not decrease. This may be because the human body has a dynamic regulatory function, which keeps the moisture level as dynamic as possible to meet the body's needs (not a linear increase or decrease). Therefore, there will be some slight fluctuations. However, overall, the hydration rate of Comparative Examples 2 and 3 after 6 hours is much lower than that of Examples 1-5.

[0150] 3. Stimulation test

[0151] The irritation test method employed the chicken embryo chorioallantoic membrane irritation test, conducted in accordance with SN / T 2329—2009 "Cosmetic Eye Irritation / Corrosivity Test with Chicken Embryo Chollioallantoic Membrane" (HET-CAM method). The specific procedure is as follows:

[0152] Chicken embryo preparation: 48 0-day-old chicken embryos were selected and divided into 8 groups of 6 each, namely, experimental sample 1, experimental sample 2, experimental sample 3, experimental sample 4, experimental sample 5, emulsified sample 1 (brightening essence emulsion), positive control, and negative control.

[0153] Each group was incubated for 9 days at a temperature of 37°C and a humidity of 60%.

[0154] Exposure treatment: Open the chicken embryo eggshell to expose the chorioallantoic membrane, place a Teflon ring in the chicken embryo, and then treat the chorioallantoic membrane of each group of chicken embryo samples as follows:

[0155] Experimental Sample 1: Use a pipette to aspirate 100 μL of the moisturizing gel sample from Example 1 into a Teflon ring on the surface of the chorioallantoic membrane;

[0156] Experimental Sample 2: Use a pipette to aspirate 100 μL of the moisturizing gel sample from Example 2 into a Teflon ring on the surface of the chorioallantoic membrane;

[0157] Experimental Sample 3: Use a pipette to aspirate 100 μL of the moisturizing gel sample from Example 3 into a Teflon ring on the surface of the chorioallantoic membrane;

[0158] Experimental Sample 4: Use a pipette to aspirate 100 μL of the moisturizing gel sample from Example 4 into a Teflon ring on the surface of the chorioallantoic membrane;

[0159] Experimental Sample 5: 100 μL of the moisturizing gel sample from Example 5 was pipetted into a Teflon ring on the surface of the chorioallantoic membrane;

[0160] Negative control group: 100 μL of normal saline was added to the surface of the chorioallantoic membrane using a dropper;

[0161] Positive control group: 100 μL of 0.1 mol / L NaOH solution was added to the surface of the chorioallantoic membrane using a dropper.

[0162] Emulsified Sample 1: Use a pipette to aspirate 100 μL of the brightening essence emulsion sample into a Teflon ring on the surface of the chorioallantoic membrane;

[0163] The Brightening Essence Lotion formula, by weight percentage, includes: 9% moisturizer, 1.5% brightening agent, 13.5% oil, 2.2% emulsifier, 4% preservative, 0.6% thickener, 4.55% active ingredient, and 0.1% other excipients, with the remainder being purified water;

[0164] Moisturizers include: 5% glycerin, 4% butylene glycol; brightening agents include: 1% CI77891 (titanium dioxide / mica), 0.5% boron nitride; oils include: 8% C13-16 isoparaffins, 2% isononyl isononanoate, 1% C12-15 benzoyl alcohol, 0.5% cetearyl alcohol, 1.5% polydimethylsiloxane / cyclopentamethoxysiloxane / polydimethylsiloxane / vinyl polydimethylsiloxane crosspolymer, 0.5% tocopheryl acetate; thickeners include: 0.5% polyacrylate crosspolymer-6, 0.1% xanthan gum; preservatives include: 1% PE9010, 3% 1,2-pentane Diol; Emulsifiers include: 0.5% water / lauryl glucoside / polyglycerol-6-laurate / myristyl glucoside, 0.2% PEG-60 hydrogenated castor oil, 0.5% methyl glucosesquistearate, 1% PEG-20 methyl glucosesquistearate; Active ingredients include: 0.5% undecenoyl phenylalanine, 0.05% carboxymethyl deacetylated chitosan, 1% ascorbic acid tetraisopalmitate, 3% nicotinamide; Other excipients are fragrances.

[0165] After applying the samples to the surface of the chorioallantoic membrane for 3 minutes, the test substance on the chorioallantoic membrane was gently rinsed off with 0.9% sodium chloride solution within 30 seconds, and the degree of change of each toxic effect (hemorrhagic, coagulation, vascularization) was observed and recorded. Observation and scoring: 3 minutes after the above treatments were completed, the vascular changes of the chorioallantoic membrane in each group were observed, and scores were given according to the predetermined scoring criteria.

[0166] Endpoint score (ES) = the average of the mathematical sums of the scores of 6 chicken embryos, and the score of each chicken embryo = the sum of the observed hemorrhage, coagulation and vascularization in each chicken embryo; the severity of the above toxic effects is divided into four levels: none / mild / moderate / severe, with corresponding scores of 0 / 1 / 2 / 3 points.

[0167] Results Interpretation: Based on the average score of each dosage group, the irritant nature and degree of irritation of the test substance were determined. A higher average score indicates a stronger irritant effect. The irritation scores for each group are shown in Table 5.

[0168] Table 5. Stimulus rating results

[0169] Average Negative control 0 Positive control 12 Experimental sample 1 0 Experimental sample 2 2.2 Experimental sample 3 1.5 Experimental sample 4 2.8 Experimental sample 5 2.4 Emulsified sample 1 10.6

[0170] As shown in Table 5, the irritation scores of the moisturizing gels in Examples 1 to 5 ranged from 0 to 2.8, indicating low irritation. Compared with the positive control group, the irritation was significantly reduced, with a significant difference. Compared with the brightening essence lotion in the prior art, the irritation score was also significantly reduced. This indicates that the moisturizing gel provided in this application has no or minimal irritation to the skin, ensuring the skin safety of the user.

[0171] The embodiments of this disclosure have been described above. However, these embodiments are for illustrative purposes only and are not intended to limit the scope of this disclosure. The scope of this disclosure is defined by the appended claims and their equivalents. Various substitutions and modifications can be made by those skilled in the art without departing from the scope of this disclosure, and all such substitutions and modifications should fall within the scope of this disclosure.

Claims

1. A moisturizing gel, characterized by, The moisturizing gel comprises, in percentage by mass of the moisturizing gel: 1-3% of a moisturizing active ingredient, 25-48.5% of a polyol, 50-70% of a gelling agent, 0-5% of a preservative, and 0-5% of water. The sum of the mass percentages of the polyol and the gelling agent is greater than or equal to 90%.

2. The moisturizing gel of claim 1, wherein, The moisturizing active ingredient comprises a Bacillus fermentation product.

3. The moisturizing gel of claim 1, wherein, The polyol comprises at least one of glycerol, butylene glycol, and propylene glycol.

4. The moisturizing gel of claim 1, wherein, The gelling agent comprises at least one of a fatty acid ester compound, a C8-C40 carbon chain alkane, a hydrocarbon polymer, and a vegetable oil.

5. The moisturizing gel of claim 4, wherein, The fatty acid ester compound comprises at least one of caprylic / capric triglyceride, cetostearyl alcohol ethylhexanoate, and dicaprylyl carbonate.

6. The moisturizing gel of claim 4, wherein, The carbon chain alkane comprises at least one of isododecane and squalane; and / or, The hydrocarbon polymer comprises a hydrogenated polyisobutylene with an average molecular weight of 282-500 and a hydrogenation degree of ≥95%; and / or, The vegetable oil comprises jojoba oil.

7. A method for preparing a moisturizing gel, applied to the preparation of the moisturizing gel according to any one of claims 1 to 6, characterized in that, The method comprises the following steps: The components of the moisturizing gel according to any one of claims 1-6 are mixed, and the moisturizing active ingredient and the polyol are mixed to obtain a moisturizing system. The gelling agent is added to the moisturizing system, and water and a preservative are added to obtain the moisturizing gel.

8. The preparation method according to claim 7, characterized in that, The temperature for mixing the moisturizing active ingredient and the polyol is 40-60°C, and the stirring speed is 30-1000 rpm; and / or, the temperature for incubation is 40-60°C, and the incubation time is 1-20 min; and / or, The stirring speed for mixing the gelling agent into the moisturizing system is 30-1000 rpm, and the addition rate of the gelling agent into the moisturizing system is 1-5 mL / min.

9. The preparation method according to claim 7 or 8, characterized in that, The addition rate of the preservative is 1-5 mL / min; and / or, The addition rate of the water is 1-10 mL / min.

10. The moisturizing gel according to any one of claims 1-6 for use in the field of cosmetics or biological medicine.

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