A formula for manufacturing hydrogels containing diurecine extract and purple corn cob extract, and the manufacturing process.

Abstract

OCR 09WP 03 / 02 / 2569 This invention relates to a formulation for the production of a hydrogel containing sericin extract and... Purple corn cob extract contains purple corn cob extract, sericin extract, and phosphate solution. pH 6.5 buffer, polyvinyl alcohol, sodium alginate, preservative, flavoring. Manufactured using a hydrolytic process. A gel containing sericin extract and purple corn cob extract. In short, it's a gel with added sericin extract. Heat the phosphate buffer solution, add polyvinyl alcohol and sodium alginate, then add the solution. Stir the phosphate buffer until homogeneous. Add the purple corn extract, stir until dissolved and mixed. Add... Add the preservative and flavoring agents, stir well, add the phosphate buffer to the solution, and then package the mixture.

Claims

OCR 09WP 03 / 02 / 2569 1. The formula for producing a hydrogel containing sericin extract and purple corn cob extract is as follows: Sericin extract, 0.5-2.0% by weight. Purple corn cob extract, 0.1% - 0.15% by weight. Polyvinyl alcohol, 2-4% by weight. Sodium alginate, 0.2-0.5% by weight. Preservatives, 1-2% by weight. Fragrance additive, 1-2 drops. Adjust the volume to 100% by weight with a phosphate buffer solution containing pH 6.

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2. Manufacturing process of hydrogels containing sericin extract and purple corn cob extract, according to the following guidelines: Right number 1, which involves the following steps: A. Weigh the sericin extract. Add a phosphate buffer solution (pH 6.5) and warm it slightly to aid in digestion. Dissolve completely. B. Take the dissolved sericin extract from step A and add polyvinyl alcohol and sodium alginate to it. Then add the phosphate buffer solution (pH 6.5) and stir until homogeneous at room temperature. C. Take the solution from step B, add the purple corn extract, dissolve in 1 gram of ethanol, and stir. Melt and mix. D. Take the solution from step C, add the preservative and flavoring agents, stir well, and adjust the volume. Prepare a phosphate buffer solution with a pH of 6.5, then pour it into a container and store it at room temperature.

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