Aerated Cosmetic Emulsion Stability via Modified Starch
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Solution Overview
Problem
Conventional aerated cosmetic creams are unstable due to low relative density and lack freshness and non-stickiness on application, while stable wax-based compositions are unacceptable due to high melting point waxes and low water content.
Innovation Solution
An aerated oil-in-water emulsion with a relative density of 0.2 to 0.9 g/cm³, comprising air or inert gas, modified starch, emulsifier, thickener, and oil-dispersible structuring agents like glyceryl stearate and shea butter, which maintains stability and freshness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If air or gas is introduced into emulsion to create aerated composition, then lightness and ease of application are improved, but stability deteriorates due to low relative density causing separation
Solution Approach 1:
The patent introduces a stabilizing agent as an intermediary substance that mediates between the aerated emulsion phases. This stabilizing agent forms a network structure that traps gas bubbles and prevents creaming, allowing the composition to maintain both aeration and stability simultaneously.
Solution Approach 2:
The patent creates a composite system combining multiple components: emulsifier, stabilizing agent, and gas phase. The stabilizing agent forms a three-dimensional network that复合 with the emulsion droplets and gas bubbles, creating a stable aerated structure that prevents separation while maintaining lightness.
2Stability of the object's composition
If wax with high melting point is used in aerated composition to improve stability, then stability is improved, but texture becomes heavy and difficult to apply
Solution Approach 1:
The patent changes the physical and chemical parameters of the structuring agents by using modified starches with specific degrees of substitution and cross-linking. This allows the formation of a stable network at lower concentrations without requiring high melting point waxes, thus maintaining ease of application while achieving stability.
Solution Approach 2:
The patent applies structuring agents locally at specific concentrations (0.1-5% w/w) to create stability only where needed in the continuous phase, rather than using high concentrations of waxes throughout the formulation. This localized approach maintains lightness and ease of application.
3Stability of the object's composition
If high concentration of humectants is used in wax-based composition to improve stability, then stability is improved, but stickiness increases making it unacceptable cosmetically
Solution Approach 1:
The patent replaces long-term stable but sticky wax-based systems with a different approach using modified starches that provide temporary stability through their gel network. The modified starch provides sufficient stability during product shelf life without the persistent stickiness associated with high humectant concentrations.
Solution Approach 2:
The patent changes the stabilization mechanism from humectant-based (which causes stickiness) to network-based stabilization using modified starches. By controlling the degree of substitution and cross-linking, the patent achieves stability without requiring high concentrations of sticky humectants.
4Quantity of substance
If conventional emulsion is used to maintain water content for freshness, then freshness is improved, but greasiness increases making it unacceptable
Solution Approach 1:
The patent uses a partial approach by incorporating only sufficient water content (30-70% w/w) to provide freshness without excessive water that would require high emulsifier concentrations. The modified starch network provides stability at these moderate water levels without creating greasiness.
Solution Approach 2:
The modified starch acts as an intermediary that allows the system to maintain higher water content for freshness without the need for excessive emulsifiers that would create greasiness. The starch network provides structural support that enables water retention without compromising the cosmetic feel.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition achieves long-term stability and a fresh, non-sticky skin feel by balancing air content and water presence, avoiding the greasiness of conventional emulsions.
Implementation Method 1
attempts have been made to introduce a gas, generally air, therein in order to confer on them a light texture and to give them the appearance of foam. This is what is known as aeration.
Implementation Method 2
Creams are conventionally composed of an emulsion. Emulsions comprise an aqueous phase and an oily phase dispersed in one another.
Data Source
AI summary
The present invention is directed to an aerated composition comprising, in a physiologically acceptable medium, an oily phase dispersed in an aqueous phase, characterized in that it contains air or inert gas in a sufficient amount to have a relative density ranging from about 0.2 to about 0.9 (g/cm3) measured at a temperature of approximately 25°C and at atmospheric pressure, and in that it comprises at least one modified starch, at least one emulsifier, and at least one oil-dispersible structuring agent.