Stable aqueous egg oil emulsion composition as well as preparation method and application thereof

Abstract

The invention discloses a stable aqueous egg oil emulsion composition which at least comprises the following preparation raw materials: a phase A, a phase B and a phase C. The phase A comprises a surfactant, egg oil, 1, 3-propylene glycol and isostearic acid; the phase B is water, and the phase C is a diluted phase. The weight ratio of the surfactant to the egg yolk oil is 2: 1, and the egg yolk oil is used in a polyhydric alcohol-containing aqueous solution system, so that the sticky feeling and the greasy feeling during use can be reduced, and the egg yolk oil is milder. By adopting the antioxidant of carnosic acid or glucosyl hesperidin, the egg yolk oil emulsion composition can be maintained to have no obvious difference in appearance and color in a high-temperature environment, and the high-temperature stability is improved. The composition can be stably applied to water type skin care products, and has excellent high and low temperature resistance stability.

Description

Technical Field

[0001] This invention relates to the field of cosmetic formulations, specifically to a stable aqueous egg yolk oil emulsion composition, its preparation method, and its application. Background Technology

[0002] Egg yolk oil is rich in unsaturated fatty acids, fat-soluble vitamins such as A, D, and E, and lecithin. When applied to the skin, it can reduce moisture loss, alleviate dryness and chapping, and has repairing and soothing effects. However, due to its high unsaturated fatty acid content, it is prone to oxidation, discoloration, and off-flavors, and is insoluble in water, making its application in skincare products difficult. If used in oil-based skincare products, it results in a sticky and greasy feel, leading to an unpleasant skin texture. Therefore, developing an egg yolk oil emulsion composition that is stable in water-based skincare products and offers a superior skin feel is crucial.

[0003] Chinese invention patent CN116391850B discloses an egg yolk oil microemulsion with high antioxidant activity, its preparation method, and its application. The egg yolk oil microemulsion is prepared using microemulsification technology, resulting in uniform particle size distribution, good dispersibility, and antioxidant activity more than twice that of conventional egg yolk oil. Bioavailability is also significantly improved, but its storage stability is poor. Chinese invention patent CN118806612B discloses an oil-in-oil microcapsule loaded with guaiac, its preparation method, and its application. This uses microfluidic technology to encapsulate egg yolk oil into liposomes, avoiding oxidative degradation during storage; however, the preparation process is complex. Summary of the Invention

[0004] In order to develop an egg yolk oil emulsifying composition that can be stably used in aqueous skin care products and has a superior skin feel, a first aspect of the present invention provides a stable aqueous egg yolk oil emulsifying composition, the raw materials of which include at least phase A, phase B and phase C, wherein phase A includes a surfactant, egg yolk oil, 1,3-propanediol and isostearic acid; phase B is water; and phase C is a dilution phase.

[0005] In one embodiment, the weight ratio of the surfactant to the egg yolk oil is (1-3):1.

[0006] In one embodiment, the surfactant is in a weight ratio of 2:1 to egg yolk oil.

[0007] In one embodiment, the surfactant includes at least one of PEG-40 hydrogenated castor oil, polyglycerol-3 diisostearate, fatty acid glycerides, and polyglycerol-6 decaisostearate.

[0008] In one embodiment, the weight ratio of the PEG-40 hydrogenated castor oil to polyglycerol-3 diisostearate is (0.9-0.99):(0.01-0.1).

[0009] In one embodiment, the weight ratio of the PEG-40 hydrogenated castor oil to polyglycerol-3 diisostearate is (0.95-0.99):(0.01-0.05).

[0010] In one embodiment, the weight ratio of the PEG-40 hydrogenated castor oil to polyglycerol-3 diisostearate is 0.97:0.03.

[0011] In one embodiment, phase A comprises, by weight percentage, 1-3% surfactant, 0.3-0.8% egg yolk oil, 1-3% 1,3-propanediol, and 0.1-0.5% isostearic acid.

[0012] In one embodiment, phase A comprises, by weight percentage, 1% surfactant, 0.5% egg yolk oil, 1.12% 1,3-propanediol, and 0.3% isostearic acid.

[0013] In one embodiment, the B phase is 0.5-1% by weight of the emulsion composition.

[0014] In one embodiment, phase B is 0.6% by weight of the emulsion composition.

[0015] In one embodiment, the C phase comprises, by weight percentage of the emulsified composition, 1-5% 1,2-propanediol, 1-5% glycerol, 1-5% butylene glycol, and water to 100%.

[0016] In one embodiment, the C phase comprises, by weight percentage of the emulsified composition, 3% 1,2-propanediol, 3% glycerol, 3% butanediol, and water to make up to 100%.

[0017] In one embodiment, the raw materials for preparation also include an antioxidant, which is contained in phase A or phase C.

[0018] In one embodiment, the antioxidant includes at least one of ascorbyl palmitate, 2,6-di-tert-butyl-p-cresol, oxalic acid, glucosyl hesperidin, T-70, and sodium metabisulfite.

[0019] In one embodiment, the T-70 is tocopherol (vitamin E) and sunflower (HELIANTHUS ANNUUS) seed oil, purchased from Cosphatec GmbH, under the trade name: Cosphaderm T-70 NON GMO.

[0020] In one embodiment, the antioxidant includes at least one of sarsaparilla acid and glucosyl hesperidin.

[0021] In one embodiment, the amount of antioxidant added is 0.005-0.1% of the weight of the emulsified composition.

[0022] In one embodiment, the amount of antioxidant added is one of 0.005%, 0.01%, 0.05%, or 0.1% of the weight of the emulsified composition.

[0023] A second aspect of the present invention provides a method for preparing a stable aqueous egg yolk oil emulsion composition, comprising the following steps: Mix the A-phase raw materials, heat to 80-85℃, and stir evenly to obtain the A-phase mixture; Add phase B to phase A mixture, keep warm and stir until semi-transparent, to obtain two-phase mixture; Phase C is added to the two-phase mixture and stirred until homogeneous to obtain an emulsified composition.

[0024] A third aspect of the present invention provides the application of a stable aqueous egg yolk oil emulsified composition in the preparation of skin care products.

[0025] This invention utilizes microemulsion technology and a D-phase emulsification method to prepare an egg yolk oil composition that is stabilized in an aqueous system. A nonionic surfactant and polyol form the D-phase, which, upon addition to the oil phase, forms an O / D gel state. Finally, water dilution yields a nanoscale, bluish-green, semi-permeable microemulsion. By screening suitable antioxidants and their dosages, the odor and color of the egg yolk oil remain relatively stable in the aqueous system. The stability of the aqueous solution prepared from this composition was tested at (-18℃, 48℃) for one month and at (4℃, room temperature, 40℃) for two months. No significant changes were observed in appearance, odor, or color before and after the tests, thus solving the problem of stabilizing egg yolk oil in aqueous formulations.

[0026] Compared with the prior art, the present invention has the following beneficial effects: (1) The stable aqueous egg yolk oil emulsified composition of the present invention uses a surfactant and egg yolk oil in a weight ratio of 2:1. When used in an aqueous system containing polyols, it can reduce the stickiness and greasiness during use and is more gentle.

[0027] (2) The stable aqueous egg yolk oil emulsifying composition of the present invention uses a surfactant combination of PEG-40 hydrogenated castor oil and polyglycerol-3 diisostearate at a weight ratio of 0.97:0.03, which can help the system form a thermodynamically stable semi-permeable microemulsion.

[0028] (3) The stable aqueous egg yolk oil emulsion composition of the present invention can maintain the appearance of the egg yolk oil emulsion composition in a high-temperature environment by using antioxidants such as oxalic acid or glucosyl hesperidin, and the color does not show obvious differences, thus improving the high-temperature stability.

[0029] (4) The stable aqueous egg yolk oil emulsion composition of the present invention can be stably applied in aqueous skin care products and has excellent high and low temperature stability.

[0030] (5) The stable aqueous egg yolk oil emulsified composition of the present invention has low production cost, low irritation, good skin feel, wide application and can be applied to a variety of skin care formulations, and has broad practical value. Attached Figure Description

[0031] Figure 1 This is a stability photograph of Example 2; Figure 2 This is a stability photo of Comparative Example 8; Figure 3 The stability photo is for comparison 10; Figure 4 This is a stability photograph for Comparative Example 12. Detailed Implementation

[0032] Examples and Comparative Examples A stable aqueous egg yolk oil emulsion composition, the raw materials for which are prepared by weight percentage are shown in Tables 1 and 2 below.

[0033] Table 1

[0034] Table 2

[0035] A method for preparing a stable aqueous egg yolk oil emulsion composition includes the following steps: Mix the A-phase raw materials, heat to 80-85℃, and stir evenly to obtain the A-phase mixture; Add phase B to phase A mixture, keep warm and stir until semi-transparent, to obtain two-phase mixture; Phase C is added to the two-phase mixture and stirred until homogeneous to obtain an emulsified composition.

[0036] Performance testing: The egg yolk oil emulsion compositions of Example 1 and Comparative Examples 1-5 were placed in environments of -18°C and 48°C for 1 month respectively, and their appearance and odor were observed after restoring to room temperature. They were then placed in environments of 4°C, room temperature, and 40°C for 2 months respectively, and their appearance and odor were observed after restoring to room temperature. The test results are shown in Table 3.

[0037] Table 3

[0038] The egg yolk oil emulsion compositions of Examples 2, 3 and Comparative Examples 6-12 were placed at -18°C and 48°C for 1 month respectively, and their appearance and odor were observed after restoring to room temperature. They were then placed at 4°C, room temperature and 40°C for 2 months respectively, and their appearance and odor were observed after restoring to room temperature. The test results are shown in Table 4.

[0039] Table 4

[0040] Example 2 is the optimal example, showing the least difference in appearance and odor before and after the stability tests at various temperatures. See the stability photos for Example 2. Figure 1 From left to right, the temperatures are 40℃, 48℃, -18℃, 4℃, and room temperature.

[0041] See the stability photograph for Comparative Example 8. Figure 2 The color is still pale yellow, but some precipitation can be observed in the material.

[0042] See the stability photograph for Comparative Example 10. Figure 3 The color turned dark red.

[0043] See the stability photograph for Comparative Example 12. Figure 4 The color fades to colorless.

Claims

1. A stable aqueous egg yolk oil emulsion composition characterized in that, The raw materials for preparation include at least phase A, phase B and phase C. Phase A includes a surfactant, egg yolk oil, 1,3-propanediol and isostearic acid; phase B is water; phase C is a diluent phase; and the weight ratio of the surfactant to egg yolk oil is (1-5):

1.

2. The stable emulsion of aqueous egg yolk oil composition according to claim 1, wherein, The weight ratio of the surfactant to the egg yolk oil is (1-3):

1.

3. The stable emulsion of aqueous egg yolk oil composition according to claim 1, wherein, The surfactant includes at least one of PEG-40 hydrogenated castor oil, polyglycerol-3 diisostearate, fatty acid glycerides, or polyglycerol-6 decaisostearate.

4. The stable emulsion of aqueous egg yolk oil composition according to claim 3, wherein, The weight ratio of the PEG-40 hydrogenated castor oil to polyglycerol-3 diisostearate is (0.9-0.99):(0.01-0.1).

5. The stable emulsion of aqueous egg yolk oil composition according to claim 3, wherein, Phase A comprises, by weight percentage of the emulsified composition, 1-3% surfactant, 0.3-0.8% egg yolk oil, 1-3% 1,3-propanediol, and 0.1-0.5% isostearic acid.

6. The stable aqueous egg yolk oil emulsified composition according to claim 1, characterized in that, The raw materials used in the preparation also include antioxidants, which are contained in phase A or phase C.

7. The stable aqueous egg yolk oil emulsified composition according to claim 6, characterized in that, The antioxidant includes at least one of ascorbyl palmitate, 2,6-di-tert-butyl-p-cresol, sarsaparilla acid, glucosyl hesperidin, T-70, or sodium metabisulfite.

8. The stable aqueous egg yolk oil emulsified composition according to claim 6, characterized in that, The amount of antioxidant added is 0.005-0.1% of the weight of the emulsified composition.

9. A method for preparing a stable aqueous egg yolk oil emulsifying composition according to any one of claims 1-8, characterized in that, Includes the following steps: Mix the A-phase raw materials, heat to 80-85℃, and stir evenly to obtain the A-phase mixture; Add phase B to phase A mixture, keep warm and stir until semi-transparent, to obtain two-phase mixture; Phase C is added to the two-phase mixture and stirred until homogeneous to obtain an emulsified composition.

10. The application of a stable aqueous egg yolk oil emulsifying composition according to any one of claims 1-8, characterized in that, It is used in the preparation of skin care products.

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