JPH0436210A - Hand cream - Google Patents

Abstract

PURPOSE:To obtain the subject cream, capable of effectively preventing hand roughening and safely usable even in contact with foods without causing any problems by using all the ingredients usable as food additives, emulsifying and mixing fats and oils in an aqueous phase containing a humectant with a surfactant. CONSTITUTION:In a hand cream prepared by emulsifying and mixing fats and oils in an aqueous phase containing a humectant with a surfactant, all the ingredients usable as food additives are used as follows; glycerol, propylene glycol, lecithin, sodium chondroitin sulfate, sodium lactate solution and/or sorbitol as the humectant, glycerol, sucrose, sorbitan, propylene glycol esters of fatty acids. calcium stearoyllactate and/or saponin of Sophora japonica L., etc., as the surfactant and palm oil, palm kernel oil, cacao butter, soybean oil, cottonseed oil and/or corn oil, etc., as the fats and oils. Thereby, the objective hand cream having the aforementioned effects is obtained.

Description

[Detailed description of the invention] Industrial applications The present invention relates to an aqueous emulsion type hand cream.

Conventional technology Conventional hand creams are manufactured from raw materials based on cosmetics and are mainly used to prevent rough hands, but if they are directly mixed into food, they are unsuitable as food or additives. There were a lot of things on display (for example, parabens, cetanol, etc.).

Recently, food processing sites such as processed foods and restaurants,
Various efforts have been made to prevent bacterial contamination in order to produce food more hygienically. Sterilization using chemicals such as alcohol is particularly common, and as a result, rough hands caused by the chemicals have become a serious problem for workers. Therefore, commercially available hand creams are used to prevent hands from getting rough.However, although regular hand creams have the effect of preventing rough hands, as mentioned above, they are not allowed as food additives if they come into direct contact with food. There are so many things that it becomes a problem.

Problems to be Solved by the Invention It is an object of the present invention to provide a safe hand cream that has an excellent effect of preventing rough hands and is safe even when it comes into contact with food.

Means for Solving the Problems In the present invention, a hand cream is prepared by emulsifying and mixing oil and fat with a surfactant in an aqueous phase containing a humectant.
The above problem was solved by using oils and surfactants that can be used as food additives.

That is, as humectants, glycerin, propylene glycol, lecithin, chondroitin'fRfrl sodium,
At least one compound selected from the group consisting of sodium lactate solution and sorbitol is used as a surfactant, and glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, Enjusaponin, Quillaja extract , using at least one compound selected from the group consisting of enzymatically treated lecithin, enzymatically decomposed lecithin, sphingolipid, plant sterol, bile powder, soybean saponin, tomato w lipid, animal sterol, Yusoka foam extract, and lenotin, Palm oil as oil and fat,
At least one oil selected from the group consisting of palm kernel oil, cocoa butter, soybean oil, cottonseed oil, corn oil, rapeseed oil, safflower oil, coconut oil, olive oil, sunflower oil, beef tallow, lard, and medium chain fatty acid triglyceride. Use it.

All of these can be safely used as food additives, so the hand cream of the present invention does not cause any problems even when it comes into contact with food, and can effectively prevent rough hands, making it suitable for use with processed foods and restaurants. It can be used safely in food processing sites such as

The method for producing the hand cream of the present invention is not particularly limited, but for example, a moisturizer such as the one described above is mixed and heated with purified water for 60 to 60 minutes.
Form an aqueous phase at 80°C, and separately add and mix the oil phase formed by mixing the above oil and fat with the above surfactant and heating (60 to 80°C) into the above aqueous phase, and homogenize with a homomixer etc. Methods such as emulsification and cooling can be used.

Preservatives and flavoring agents may be added to the oil phase, but it is preferable to use those that are approved as food additives. As the preservative, it is preferable to use, for example, sorbic acid, potassium sorbate, ε-polylysine, milt protein, lysolyme, and the like.

The hand cream of the present invention may contain at least one type of water-soluble polymer compound, which is mixed into the aqueous phase. It is preferable to use food additives as water-soluble polymer compounds, such as gum arabic, gum tragacanth, carrageenan, aloe vera extract, guar gum, gum karaya, pectin, xanthan gum, pullulan,
Dextran, gelatin, casein, glucosamine, cellulose derivatives <crystalline cellulose, methylcellulose,
Any compound selected from the group consisting of carboxymethyl cellulose (carboxymethyl cellulose, etc.), starch (IWC rice starch, valine starch, wheat starch, corn starch, etc.), sodium alginate, alginate propylene glycol ester, and sodium polyacrylate can be effectively used.

Example 1 A hand cream consisting of Formulation Example 1 below was manufactured.

Support 1 ■Top Palm hydrogenated oil 20 buttocks tχMCT”
20 ML-310" 5 Glycerin 5 Purified water 50 First, glycerin is added to purified water and heated to 70°C to form an aqueous phase. Separately, other lipophilic components are mixed and dissolved,
Heating to 70°C formed an oil phase.

This oil phase was added to and mixed with the aqueous phase, and then uniformly emulsified using a homomixer, followed by cooling to 30° C. with stirring.

The hand cream thus obtained and the commercially available hand cream were applied separately to the left and right hands of 20 female panelists, and the condition after application was evaluated. The results are shown in the table below. The numerical values in the table indicate the evaluation of the product of this example compared to the commercially available product by the number of people who conducted the evaluation.

Examples 2 to 9 Hand creams consisting of Formulation Examples 2 to 9 below were manufactured in the same manner as in Example 1.

11 liver fat 20 tx soybean oil
20 ML-310"25 Glycerin 5 Refined water branch Cottonseed oil Lecithin Glycerin Purified water Cocoa oil Hydrogenated palm oil Sunflower oil 3.6 1.4 1.5 43.5 MS-500'''6 Propylene glycol Purified Mizumi Yuko Liver fat Corn oil MO-750th6 MS -310" Propylene Glycol Refined Water 1 Soil 1 Soil Palm Hardened Oil Palm Hardened Oil Olive Oil MS-500" Glycerin Refined Mizuyuki Gokando Palm Hardened Oil Sunflower Oil Span 20°9 ML-500" Glycerin 3.4 1.6 Refined Water 50 Example 10 A hand cream having the composition of Formulation Example 10 below was manufactured.

Ffi Cocoa oil 20-tχ Corn oil 20 S-1170"105 Xanthan gum 0.2 Glycerin 5 Purified water 49.8 First, dissolve xanthan gum in a small amount of purified water, add the remaining purified water, and gradually add sucrose ester. Then, glycerin was further added, heated to 70°C, stirred well, and after realizing that the liquid became uniform, other lipophilic components heated to 70°C were added thereto.

After preliminary emulsification, the mixture was further uniformly emulsified using a homomixer, and then cooled to 30° C. while stirring.

Examples 11-13 Hand creams were produced in the same manner as in Example 10 using the compositions of Formulation Examples 11-13.

Genriga"Royu treatment L Yu"1 ym Beef tallow soybean oil ML-310"2 Xanthan gum Propylene glycol Purified water Cocoa oil Beef tallow olive oil MO-31015 ML-7501゜MS-310'''7 Xanthan gum 20-tχ 0.2 49.8 0.2 49.8 3.5 1.5 0.2 Propylene glycol 5 Purified water 49.8 111-MCT+-Kao's 17-NAT -N (medium chain fatty acid triglyceride) *2) ML-310 5YHu-ML-310 (tetraglycerin monolaurate) from Hanhon Yakuhin Kogyo Co., Ltd. *3) Gate 500: SY Crystar ML-5 from Hanhon Yakuhin Kogyo Co., Ltd.
00 (Hexaglycerin monolaurate) Umbrella 4) ML Hanhon Yakuhin Kogyo ■SY')'su7+-ML-750 (Decaglycerin monolaurate) Umbrella 5) Zero 6) Treasure 7) *8) $9) MO -〇SS Span 310: Hanhon Yakuhin Kogyo-'s SV Gliscou MO-3
10 (Tetraglycerin monooleate) 750: Hanhon Yakuhin Kogyo's SY Gliscou -〇-7
50 (decaglycerin monooleate) 310: SY Gliscou MS-3 from Hanhon Yakuhin Kogyo
10 (tetraglycerin monostearate) 500:
Banhon Yakuhin Kogyo @ I (7) SY Glyph +-MS-500 (
Hexaglycerin monostearate) 20: ■Kao Noshisai F-85P-LIO (sorbitan monolaurate) Shin 10) Mitsubishi Chemical Foods - Nori 1-Toshager ester (Warabi stearic acid ester - stearic acid 70χ:H
LBll) All of the hand creams obtained in Examples 2 to 13 were excellent in feel on use, condition after washing with water, and effect on the skin, similar to the product of Example 1.

Effects of the Invention The hand cream of the present invention can effectively prevent rough hands, and can be used safely even if it comes into contact with food.

Claims (2)

[Claims] (1) A hand cream made by emulsifying and mixing oil and fat with a surfactant in an aqueous phase containing a humectant, wherein the humectant includes glycerin, propylene glycol, lecithin, sodium chondroitin sulfate, sodium lactate solution, and sorbitol. At least one compound selected from the group consisting of: glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, apricot saponin, Quillaja extract, enzyme-treated lecithin, At least one compound selected from the group consisting of enzymatically decomposed lecithin, sphingolipids, plant sterols, bile powder, soybean saponins, tomato glycolipids, animal sterols, yucca foam extract, and lecithin is used,
and the group consisting of palm oil, palm kernel oil, cacao butter, soybean oil, cottonseed oil, corn oil, rapeseed oil, safflower oil, coconut oil, olive oil, sunflower oil, beef tallow, lard, and medium-chain fatty acid triglycerides as the above-mentioned fats and oils. A hand cream characterized by using at least one type of oil or fat selected from the following. (2) It further contains a water-soluble polymer compound, wherein the water-soluble polymer compound is gum arabic, gum tragacanth, carrageenan, aloe vera extract, guar gum, gum karaya, pectin, xanthan gum, pullulan, dextran, gelatin, casein, glucosamine,
The hand cream according to claim 1, which is at least one compound selected from the group consisting of cellulose derivatives, starches, sodium alginate, propylene glycol alginate, and sodium polyacrylate.