Preservative-Free Cosmetic Composition Using Vegetable Oils and Starch
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Modern cosmetic products often rely on preservatives to extend shelf life, which can be detrimental to human health and the environment, and there is a growing demand for preservative-free natural cosmetics that maintain effectiveness and stability.
Innovation Solution
A cosmetic moisturizing composition comprising vegetable butters, vegetable oils, and starch, formulated to be free from preservatives, with specific weight percentages that resist microbial growth and allow for long-term storage without the need for additional preservatives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If preservatives are added to cosmetic products, then shelf life is extended and microbial growth is prevented, but consumer health risks increase and environmental pollution worsens
Solution Approach 1:
The patent removes preservatives from the cosmetic composition entirely, extracting the harmful element while maintaining product stability through alternative means (natural ingredients and proper formulation)
2Reliability
If preservatives are used in cosmetics, then microbial growth is prevented, but environmental contamination increases
Solution Approach 1:
The patent eliminates preservatives from the formulation, removing the source of environmental contamination while achieving microbial resistance through natural ingredient properties
3Adaptability or versatility
If vegetable oils and butters are used without preservatives, then natural composition is maintained, but microbial stability becomes problematic
Solution Approach 1:
The patent creates a composite formulation combining multiple natural ingredients (vegetable oils, butters, and starch) where the combination itself provides microbial stability without requiring synthetic preservatives
4Reliability
If starch is added to vegetable oil and butter composition, then microbial growth resistance improves, but product complexity increases
Solution Approach 1:
The patent changes the physical and chemical parameters of the formulation by incorporating starch, which alters the water activity and structural properties to inhibit microbial growth while maintaining a relatively simple three-component system
Data Source
AI summary
A cosmetic composition includes: (i) one or more vegetable butters in an amount of from 5 to 35% by weight of the total composition; (ii) one or more vegetable oils in an amount of from 20 to 50% by weight of the total composition; and (iii) starch in an amount of from 40 to 85% by weight of the total composition. The cosmetic composition is free from preservatives as defined herein.