Non-sticky Cosmetic Composition Using Polysaccharide Network
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Solution Overview
Problem
Cosmetic compositions containing polyglyceryl fatty acid esters often exhibit a sticky feeling and instability, particularly under elevated temperatures, which is a challenge in the cosmetic and dermatological fields.
Innovation Solution
A composition comprising at least one oil, polyglyceryl fatty acid ester, polyoxyalkylenated organosilicon compound, nonionic surfactant, and anionic surfactant, which provides a non-sticky feel and stability over time, including at elevated temperatures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If polyglyceryl fatty acid ester is used as a surfactant, then emulsion can be formed, but sticky feeling and instability occur
Solution Approach 1:
The patent combines polyglyceryl fatty acid ester with polysaccharide and silicone elastomer to create a composite emulsion system. The polysaccharide forms a network structure that stabilizes the emulsion, while the silicone elastomer provides steric hindrance to prevent aggregation, resolving the instability issue while maintaining ease of manufacture
Solution Approach 2:
The patent introduces polysaccharide as an intermediary substance that mediates between the oil and water phases. The polysaccharide forms a protective network around the emulsion droplets, preventing direct interaction between polyglyceryl fatty acid ester molecules that would cause stickiness and instability
2Ease of manufacture
If polyglyceryl fatty acid ester is used as a surfactant, then emulsion can be formed, but sticky feeling occurs
Solution Approach 1:
The patent introduces polysaccharide as an intermediary substance that mediates between the oil and water phases. The polysaccharide forms a protective network around the emulsion droplets, preventing direct interaction between polyglyceryl fatty acid ester molecules that would cause stickiness and instability
Solution Approach 2:
The patent creates local structural differences by having polysaccharide form a gel network in the continuous phase while maintaining liquid crystalline regions. This local quality differentiation allows the emulsion to form easily while the gel network prevents sticky feeling on the skin
3Reliability
If composition is stable at elevated temperature, then shelf life is extended, but formulation complexity increases
Solution Approach 1:
The patent utilizes the temperature-dependent phase transition properties of the polysaccharide and silicone elastomer combination. At elevated temperatures, the polysaccharide gel network becomes more rigid and the silicone elastomer provides enhanced steric stabilization, automatically improving stability without requiring complex formulation adjustments
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 a non-sticky feel and long-term stability, maintaining transparency and preventing separation even after two months at 45°C, enhancing user experience and product shelf life.
Implementation Method 1
Polyglyceryl fatty acid esters can function as surfactants, and therefore, they may be used to prepare, typically, emulsions such as oil-in-water (O/W) or water-in-oil (W/O) emulsions
Implementation Method 2
emulsions which are formed by using a polyglyceryl fatty acid ester as a surfactant
Data Source
AI summary
A composition contains: (a) at least one oil; (b) at least one polyglyceryl fatty acid ester; (c) at least one polyoxyalkylenated organosilicon compound; (d) at least one nonionic surfactant other than the (b) polyglyceryl fatty acid ester; and (e) at least one anionic surfactant. An embodiment according to the present invention is a composition that provides no sticky feeling or a reduced sticky feeling to the touch, and is stable, in particular stable over time and/or under elevated temperature, although the composition includes a polyglyceryl fatty acid ester.