Anti-aging repairing skin cream based on pseudo-ginseng red seeds and preparation method of anti-aging repairing skin cream
By roasting the red seeds of Panax notoginseng and using ultrasonic wet cell-wall breaking technology, the oil properties of the Panax notoginseng red seed skin cream are optimized, solving the problems of oxidation stability and skin feel caused by the kernel oil, and achieving a more refreshing skin care effect.
CN122056800APending Publication Date: 2026-05-19ZHICHANG PHARM (YUNNAN) CO LTD
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Patent Information
- Application Number
- CN202610118851.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-01-28
- Publication Date
- 2026-05-19
AI Technical Summary
Technical Problem
Existing technologies neglect the oil properties of Panax notoginseng red seeds, leading to oxidative stability issues and poor skin feel, thus affecting the effectiveness of skin creams.
Method used
By roasting the red seeds of Panax notoginseng and combining it with ultrasonic wet cell wall breaking technology, a skin cream containing fresh red seed pulp, kernels, Bletilla striata, mulberry leaf extract, and rose extract was prepared, optimizing the oil properties and enhancing the activity of the ingredients.
Benefits of technology
It reduces the greasiness of oils, enhances the gentleness and absorption efficiency of ingredients, improves the oxidative stability and skin feel of the skin cream, and suits the preferences of modern consumers.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention discloses anti-aging repairing skin cream based on pseudo-ginseng red seeds and a preparation method of the anti-aging repairing skin cream, and relates to the technical field of skin cream. The skin cream is prepared from fresh pulp of the pseudo-ginseng red seeds, kernels of the pseudo-ginseng red seeds, rhizoma bletillae, a frosted mulberry leaf extract, a rose extract, jojoba oil, squalane, glyceryl stearate, sodium hyaluronate, 1, 2-propylene glycol and water. 1, 3-propylene glycol, an emulsifier and deionized water. By stir-frying the nuts, the greasy taste of grease can be reduced, the warming and smoothing characteristics can be enhanced, conversion of part of saponins is promoted, the oxidation stability of wall-broken slurry is improved, ingredients with better skin care activity are generated, wet wall breaking is conducted on the stir-fried nuts, the process problem caused by oiliness is solved, the final product feels fresh and cool, and the taste of the finished product is improved. The addition of exogenous grease is reduced.
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