DE19505005C1 - Cationic wheat and/or pea protein hydrolysate - Google Patents

Abstract

Cationised vegetable protein tensides obtainable by reacting vegetable protein hydrolysates with quaternary ammonium salts. In comparison with prior art products based on animal raw materials, the novel cation tensides are distinguished by improved colour quality, shelf life, hair brightening and dermatological tolerance.

Description

Field of the invention

The invention relates to cationized vegetable protein surfactants, a process for their preparation in which vegetable Protein hydrolyzates with a quaternary ammonium salt and the use of surfactants for the production surfactant.

State of the art

Degradation products of polypeptides, so-called protein hydrolysates, have been known for a long time. Although she is missing because of that have no detergent properties for a lipophilic group, they are because of their dispersing properties and their ability to dermatological compatibility anionic Surfactants through interaction with the protein molecules beneficial to the skin, in a variety of surfactants Funds used. For a review see can be found, for example, by A. Domsch et al. in doctor Kosmetol. 13, 524 (1983), G. Schuster et al. in Cosmet. Toil., 99, 12 (1984) and H. Lindner in Perfume. Kosmet., 66, 85 (1985).  

Also cationized protein surfactants based on animal Collagen or keratin are known and are predominantly in Hair cosmetic agents used. Here, however, there is the Disadvantage that the products are often darkened, in aqueous solution are not sufficiently stable and storage Cancers tend to be and also with regard to their dermatological Compatibility are not fully satisfactory. Finally, there is a need for improved products antistatic and avivating properties.

From the two Japanese Patent Applications JP-A 63/068514 and JP-A 6/345626 is the Use of cationized protein hydrolysates based on plant raw materials known. However, the use of wheat or pea protein is not mentioned.

The object of the invention thus consisted of new to provide cationized protein surfactants that are free from the disadvantages outlined above an improved Color quality and storage stability, a comparatively higher dermatological compatibility and finally too have improved performance characteristics.

Description of the invention

The invention relates to cationized vegetable protein surfactants, which one obtains by doing herbal Protein hydrolyzates based on wheat and / or pea protein with quaternary ammonium salts.

Surprisingly, it has been found that the quaternization of Plant-based protein hydrolysates, in particular Base of wheat and / or pea protein, to cationic Surfactants leads, which are not only particularly light-colored, but are also pronounced ocular mucosa compatible. The new cationic surfactants are also stable in aqueous solution, d. H. do not cloud even during prolonged storage and  compared to similar products based on collagen also a higher avivating effect.

Another object of the invention relates to a method for the production of cationized vegetable protein intensives, in which vegetable protein hydrolysates based on wheat and / or pea protein with quaternary Converts ammonium salts.

Vegetable protein hydrolysates

Vegetable protein hydrolysates are degradation products of Wheat and / or pea protein by acidic, alkaline and / or enzymatic hydrolysis cleaved and then an average molecular weight in the Range of 600 to 4000, preferably 2000 to 3500 have.

Enzymatic degradation of vegetable protein

In a preferred embodiment of the invention Procedure are the above-mentioned proteinaceous starting materials such as wheat gluten or rice protein, and corresponding chemically or enzymatically modified derivatives

• (a) initially at a pH in the range of 8 to 10 with Proteinases and  
• (b) subsequently at a pH in the range from 6 to 7 hydrolyzed with peptidases.

Proteinases and peptidases

Proteinases and peptidases belong to the group of proteases, that is, enzymes that undergo hydrolytic cleavage of the peptide bond catalyze and therefore systematically to the Include hydrolases. Proteinases, also called endoproteases or endopeptidases, cleave peptide bonds inside the protein. They are from the (exo) peptidases to distinguish a degradation at the amino or Carboxyl group cause.

Typical examples in the context of the method according to the invention suitable proteinases are those commercially available Serine proteinases (EC 3. 4. 21), cysteine or thiol proteinases (EC 3. 4. 22), acid proteinases of the type of aspartate or Carboxyproteinases (EC 3. 4. 23) as well as subordinate metal Proteinases (EC 3. 4. 24). Examples of suitable Serine proteinases are chymotrypsin, elastase, kallikrein, Plasmin, trypsin, thrombin and subtilisin.

Suitable peptidases include, for example, the α-aminoacylpeptide Hydrolases or aminopeptidases (EC 3. 4. 11), the replace individual amino acids at the end of the polypeptide, the dipeptide to hydrolyze amino acids, the dipeptidyl-peptide hydrolases or dipeptidyl peptidases (EC 3. 4. 14), the amino-independent Dipeptides of a polypeptide release peptidyl dipeptide hydrolases  or dipeptidyl carboxypeptidases (EC 3. 4. 15), separate the individual amino acids of the carboxy terminus, Carboxypeptidases (EC 3. 4. 16-3, 4. 18) and omega-peptidases (EC 3. 04. 19), the modified amino acids from both ends of the Split off polypeptide.

The amount of proteinases or peptidases used is on not critical, but should be in the range of 0.1 to 5, preferably 0.5 to 2 wt .-% - based on the starting materials - lie.

absorbents

To remove traces of unwanted colorants it has proved to be advantageous, the proteinaceous Starting materials together with suitable adsorbents in the Use hydrolysis. As Adsorbentien come for example Silica gels, aluminas and preferably activated carbons in Considered in amounts of 0.1 to 15, preferably 1 to 5 wt .-% - based on the nitrogen content of the proteinaceous Starting materials - can be used.

Carrying out the hydrolysis process

To carry out the enzymatic hydrolysis is an aqueous Suspension of the proteinaceous starting material optionally together with the absorbents as described above changing pH over a period of 1 to 24 h Temperature optimum of the proteinases and peptidases used  below 70 and preferably below 60 ° C, for example degraded at 30 to 55 ° C. Following the hydrolysis it is recommended that the pH in the acidic region, for example, to pH = 3 to 4 to move.

The digestion in the presence of calcium oxide or calcium hydroxide carried out as a base, form calcium peptides, which must be filtered off from the residue. Be the alkali peptides If desired, it is recommended to use the calcium peptides to treat with soda or potash solution and the sparingly soluble Then separate calcium carbonate. It is also possible, the calcium in the form of calcium sulfate or Precipitate calcium oxalate. The separation of the sparingly soluble Salts are preferably carried out in the presence of filter aids over filter suckers or filter presses.

Aqueous vegetable protein hydrolyzate solutions are obtained, as required, for example, using falling-stream evaporators can be concentrated. The according to the invention Method available hydrolysates have a average molecular weight in the range of 100 to 30,000, preferably 100 to 10,000 and especially 2000 to 5000 and a solids content of about 5 to 50 wt .-%.

Quaternary ammonium salts

The cationization of vegetable protein hydrolysates takes place between the free amino and / or carboxyl groups of the oligopeptide and a halogen group of the quaternary used Ammonium salt instead, wherein hydrogen halide split off  becomes. The preferably used quaternary ammonium salts follow of the formula (I),

in the R¹ for an alkyl and / or alkenyl radical having 1 to 22, preferably 6 to 18 and in particular 12 to 18 carbon atoms, R² and R³ independently represent an alkyl radical with 1 to 4 carbon atoms, Z is an optionally hydroxy-substituted Alkenyl and X and Hal independently each other stand for chlorine or bromine.

In a particular embodiment of the invention is set as quaternary ammonium salts N, N-dimethyl-N- (n-alkyl) -N- (2-hydroxy- 3-chloro-n-propyl) ammonium halides, and in particular N, N-dimethyl-N- (n-dodecyl) -N- (2-hydroxy-3-chloro-n-propyl) - ammonium chloride.

Preparation of the cationized protein surfactants

The reaction between the protein hydrolyzates and the quaternary As already mentioned, ammonium salts are split off of hydrogen halide takes place and is by alkali bases catalyzed. The choice of these bases is not critical per se, However, preferably concentrated aqueous solutions of Sodium or potassium hydroxide used. The pH during  the conversion is therefore preferably in the range of 8 to 12 and especially around 10.

It has proved to be advantageous, the molar use conditions to be chosen so that a 1 mole of a protein hydrolyzate, having on average p moles of peptide units, p / 10 to p / 100 moles and preferably p / 20 to p / 50 moles of quaternary ammonium salts omitted. In other words, this means that to a 1 mol of a protein hydrolyzate, which averages 100 Having peptide units (p = 100), 1 to 10 moles (p / 100 to p / 10) and preferably 2 to 5 (p / 50 to p / 20) quaternary ammonium salts be used.

The reaction usually takes place at a temperature in the Range of 20 to 90, preferably 40 to 60 ° C instead; the Reaction time is typically 1 to 24 and in particular 4 to 12 h. It has proved to be advantageous to the End product by addition of mineral acid to a neutral Adjust pH and in the usual way, so for example by adding pHB esters against microbial attack to stabilize.

Industrial Applicability

The cationized vegetable protein surfactants of the invention based on wheat and / or pea protein are very light colored, have excellent antistatic and hair-healing properties and are significantly more tolerable from a dermatological point of view  as comparable products based on animal collagen or vegetable soya.

Another object of the invention therefore relates to their Use for the preparation of surfactants, especially those for hair and body care.

Skin and hair care products

The skin and hair products may be in minor amounts other, compatible with the other ingredients surfactants contain. Typical examples are fatty alcohol polyglycol ether sulfates, Monoglyceride sulfates, ether carboxylic acids, Mono- and / or dialkyl sulfosuccinates, fatty acid isethionates, Fatty acid sarcosinates, fatty acid taurides, alkyl and / or Alkenyl oligoglucosides, fatty acid N-alkyl polyhydroxyalkylamides, Alkylamidobetaines and / or protein hydrolysates or their Condensates with fatty acids on animal or preferably vegetable base.

Particular preference is given to cosmetic products which the cationized wheat or pea protein surfactants together with alkyloligoglucosides and / or fatty acid N-methylglucamides contain. The mixing ratio can be 10: 90 to 90:10, preferably 25:75 to 75:25, and especially 40: 60 to 60: 40.

Furthermore, it is of course possible, the inventive cationized vegetable protein surfactants with others known cationic surfactants, so for example typical  quaternary ammonium salts such as dimethyl distearyl ammonium chloride or benzyltrimethylammonium chloride and quaternized Fatty acid triethanolammonium salts ("esterquats") as well as mix down known esterquat / fatty alcohol compounds.

Skin care products such as creams, lotions and the like usually - in addition to the already mentioned surfactants - a content of oil bodies, emulsifiers, fats and waxes, Stabilizers and also superfatting agents, thickeners, biogenic agents, film formers, preservatives, Dyes and perfumes.

Hair care products, such as hair shampoos, hair lotions, Foam baths and the like can be used as further auxiliary and additives - in addition to the already mentioned surfactants - Emulsifiers, superfatting agents, thickeners, biogenic Active ingredients, film formers, preservatives, color and Contain fragrances.

For example, Guerbet alcohols are based on oil of fatty alcohols having 6 to 18, preferably 8 to 10 carbon atoms, Esters of linear C₆-C₂₀ fatty acids with linear C₆-C₂₀ fatty alcohols, esters of branched C₆-C₁₃- Carboxylic acids with linear C₁₆-C₁₈ fatty alcohols, esters of linear C₁₀-C₁₈ fatty acids with branched alcohols, in particular 2-ethylhexanol, esters of linear and / or branched Fatty acids with dihydric alcohols and / or Guertbet alcohols, Triglycerides based on C₆-C₁₀ fatty acids, vegetable oils, branched primary alcohols, substituted  Cyclohexanes, Guerbetcarbonate, and / or dialkyl ethers into consideration.

Emulsifiers are both known W / O- and O / W- Emulsifiers such as hardened and ethoxylated Castor oil, polyglycerol fatty acid esters or polyglycerol polyricinoleates in question.

Typical examples of fats are glycerides that come as waxes u. a. Beeswax, paraffin wax or microwaxes optionally in combination with hydrophilic waxes, e.g. Cetylstearyl alcohol in question.

As stabilizers metal salts of fatty acids such. B. Magnesium, aluminum and / or zinc stearate can be used.

As Überfettungsmittel substances such as polyethoxylated lanolin derivatives, lecithin derivatives, polyol fatty acid esters, Monoglycerides and fatty acid alkanolamides used the latter being simultaneously used as foam stabilizers serve.

Suitable thickeners are, for example, polysaccharides, especially xanthan gum, guar guar, agar agar, alginates and tyloses, carboxymethylcellulose and hydroxyethylcellulose, also higher molecular weight polyethylene glycol mono- and diesters of fatty acids, polyacrylates, polyvinyl alcohol and Polyvinylpyrrolidone, surfactants such as fatty alcohol ethoxylates with restricted homolog distribution or alkyl oligoglucosides and electrolytes such as saline and ammonium chloride.  

Among biogenic agents are, for example, plant extracts and vitamin complexes.

Common film formers are, for example, chitosan, microcrystalline Chitosan, quaternized chitosan, polyvinylpyrrolidone, Vinylpyrrolidone-vinyl acetate copolymers, polymers the acrylic acid series, quaternary cellulose derivatives, Collagen, hyaluronic acid or its salts and similar compounds.

Suitable preservatives are, for example, phenoxyethanol, Formaldehyde solution, parabens, pentanediol or sorbic acid.

For example, glycol distearate esters are used as pearlescing agents such as ethylene glycol distearate, but also fatty acid monoglycol esters into consideration.

As dyes, those suitable for cosmetic purposes and approved substances, such as those used in the publication "Cosmetic Dyes" the Dye Commission of the Deutsche Forschungsgemeinschaft, published by Verlag Chemie, Weinheim, 1984, pp. 81-106 are compiled. These dyes are commonly in concentrations of 0.001 to 0.1 wt .-%, based on the entire mixture, used.

The total amount of auxiliaries and additives can be 1 to 50, preferably 5 to 40 wt .-% and the non-aqueous portion ("Active substance content") 20 to 80, preferably 30 to 70 wt .-% - in terms of resources - amount. The production  the agent can in a conventional manner, d. H. for example by hot, cold, hot-hot / cold or PIT emulsification respectively. This is a purely mechanical Procedure, a chemical reaction does not take place.

The following examples are intended to form the subject of the invention explain it in more detail without restricting it to it.

Examples I. Preparation Example a) Preparation of wheat protein hydrolyzate

In a 5 m³ stirred tank, 3500 l of hot water (T _max = 50 ° C) were presented and mixed with 1.3 kg of sodium sulfite and 14 kg of activated carbon. At 48 to 50 ° C, 650 kg of wheat protein isolate were added at maximum stirrer speed and stirred into a suspension. Thereafter, the pH of the reaction mixture was adjusted to pH = 3.0 by addition of hydrochloric acid. Subsequently, 5 kg of proteinase were added with a pH optimum in the acidic range. In the hydrolysis and the subsequent first filtration, the temperature was limited to a maximum of 50 ° C and kept the sulfite concentration above 10 ppm. By addition of hydrochloric acid, the pH was initially maintained at 3.0 and after 2 h by addition of calcium hydroxide adjusted to 8.5. At the same time, the addition of a further 14 kg of activated carbon and 5 kg of proteinase was carried out with a pH optimum in the alkaline range. Without pH correction were stirred for a further 2 h at about 50 ° C. After completion of the enzymatic hydrolysis steps, the pH of the mixture was adjusted to pH = 7.5 by adding caclium hydroxides. The hydrolyzate thus prepared was filtered through a filter press after adding 70 kg filter aid (Perlite® P 50). Then 20 kg of Carbopal® GnA were added to the filtrate and heated to 80.degree. This temperature was maintained for 15 minutes. Thereafter, the batch was cooled to 50 ° C and stirred at this temperature 30. After adding another 15 kg of filter aid, the mixture was again filtered through a filter press. Finally, the calcium was precipitated by addition of soda and the calcium carbonate was separated via a filter press. The filtrate was concentrated in a falling-film evaporator to a content of 44% Brix. Finally, the concentrate was adjusted to a pH of 10 with sodium hydroxide solution and filtered through a filter press after storage for 5 days with the addition of 15 kg filter aid.

b) Preparation of cationized wheat protein hydrolyzate

In a 1 m³ stirred tank with reflux condenser were 390 kg Wheat protein hydrolyzate from Example 1a), heated to 60 ° C and with 20 wt .-% sodium hydroxide solution adjusted to a pH of 10. Within 1 h 178 kg of N, N-dimethyl-N-dodecyl-N- (2-hydroxy-3- Chloro-n-propyl) ammonium chloride added. The reaction mixture was stirred for 4 h at 55 ° C, to room temperature cooled and stirred for a further 12 h. After all was the approach by addition of 32 wt .-% hydrochloric acid adjusted to a pH of 6.5 and with pHB Conserved methyl / ethyl ester.  

II. Dermatological compatibility

The dermatological compatibility of cationized protein surfactants of vegetable or animal origin was Investigations on the chorioallantoic membrane of the hatched Chicken egg (HET-CAM) assessed. In this test, a model for the ocular mucosa compatibility of a substance represents, the cytotoxicity is determined. To carry out see. F. Bartnik et al. in Soap Oils Fat Waxes, 114, 41 (1988). The measurements were carried out against a standard (C₁₂ / ₁₈- Coconut fatty alcohol 8EO ether sulfate Na / Mg salt) in 5% by weight aqueous solution. The results are in table 1 summarized (percentages as wt .-%)

Table 1

Results HET-CAM test

The examples and comparative experiments show that cationized vegetable protein hydrolysates based on wheat and / or pea protein to a product Based on animal collagen or vegetable soybean an improved dermatological Have compatibility.

III. example recipes 1. Hair Conditioner (I) Emulgade® PL 1618 4.0% by weight Nutrilan® Keratin W 2.3% by weight Plantaren® 1200 2.0% by weight Cation. Wheat protein hydrolyzate 1.0% by weight Lameform® TGI 1.0% by weight Cetiol® V 1.0% by weight Cutina® MD 0.5% by weight Water, preservative ad 100

2. Hair Conditioner (II) Lanette® O 2.5% by weight Cation. Wheat protein hydrolyzate 1.0% by weight Cetiol® OE 1.0% by weight Eumulgin® B2 0.8% by weight Cutina® MD 0.5% by weight Water, preservative ad 100

3. Hair Conditioner (III) Lanette® O 2.5% by weight Cation. Wheat protein hydrolyzate 1.0% by weight Eutanol® G 1.0% by weight Eumulgin® B2 0.8% by weight Cutina® MD 0.5% by weight Water, preservative ad 100

4. Hair Conditioner (IV) Lanette® O 2.5% by weight Nutrilan® I-50 2.0% by weight Cation. Wheat protein hydrolyzate 1.0% by weight Lameform® TGI 1.0% by weight Cetiol® V 1.0% by weight EumulginM B2 0.8% by weight Cutina® MD 0.5% by weight Water, preservative ad 100

5. Leave-on hair rinse Sepigel® 35 3.0% by weight Nutrilan® I-50 2.0% by weight Cation. Wheat protein hydrolyzate 0.8% by weight Plantaren® 1200 0.5% by weight Cetiol® J 600 0.5% by weight Copherol® 1250 0.2% by weight ethanol 10.0% by weight Glycerol, 86% by weight 5.0% by weight Water, preservative ad 100

6. Hair Conditioner (I) Lanette® O 3.0% by weight Generol® 122 1.0% by weight Cation. Wheat protein hydrolyzate 1.0% by weight Eumulgin® B2 0.8% by weight Cutina® MD 0.5% by weight water ad 100

7. Hair Conditioner (II) Lanette® O 2.5% by weight Cation. Wheat protein hydrolyzate 1.5% by weight Eumulgin® B2 1.0% by weight Generol® 122 1.0% by weight Eutanol® G 1.0% by weight Cutina® MD 0.5% by weight

8. Shower bath (I) Texapon® K 14 S spec. 38.0% by weight Plantaren® 2000 7.0% by weight Lamesoft® LMG 3.0% by weight Arlypon® F 3.0% by weight Cation. Wheat protein hydrolyzate 0.5% by weight Water, preservative ad 100

9. Shower Bath (II) Texapon® NSO 38.0% by weight Plantaren® 2000 7.0% by weight Euperlan® PK 3000-A 3.0% by weight Arlypon® F 3.0% by weight Lamesoft® LMG 2.0% by weight Cation. Wheat protein hydrolyzate 0.5% by weight NaCl 1.5% by weight Water, preservative ad 100

10. Shower gel Texapon® NSO 25.0% by weight Texapon® SB3 10.0% by weight Dehyton® K 10.0% by weight Plantaren® 2000 6.0% by weight Euperlan® PK 3000-AM 5.0% by weight Lamesoft® LMG 4.0% by weight Antil® 141 L 1.5% by weight Cetiol® HE 1.0% by weight Arlypon® F 1.0% by weight Cation. Wheat protein hydrolyzate 0.5% by weight Water, preservative ad 100

11. Washing lotion Plantaren® PS 10 16.0% by weight Euperlan® PK 900 5.0% by weight Cation. Wheat protein hydrolyzate 0.5% by weight NaCl 1.5% by weight Water, preservative ad 100

12. Shower Bath "Two-in-One" (I) Texapon® NSO 20.0% by weight Dehyton® K 20.0% by weight Plantaren® 2000 5.0% by weight Nutrilan® I-50 1.0% by weight Cation. Wheat protein hydrolyzate 1.0% by weight Euperlan® PH 3000-AM 5.0% by weight Lytron® 631 2.0% by weight Arlypon® F 0.6% by weight Water, preservative ad 100

13. Shower Bath "Two-in-One (II) Texapon® NSO 20.0% by weight Dehyton® K 20.0% by weight Plantaren® 2000 5.0% by weight Cation. Wheat protein hydrolyzate 1.5% by weight Euperlan® PH 3000-AM 3.0% by weight Cetiol® HE 0.2% by weight Lytron® 631 1.0% by weight Arlypon® F 0.6% by weight Glycerol, 86% by weight 5.0% by weight Water, preservative ad 100

14. Shower Bath "Two-in-One" (III) Texapon® ASV 70 spec. 12.4% by weight Plantaren® 1200 4.0% by weight Cation. Wheat protein hydrolyzate 4.0% by weight Euperlan® PH 3000-AM 4.0% by weight Panthenol USP 1.0% by weight Water, preservative ad 100

15. Shower Bath & Emulsion "Two-in-One" Plantaren® PS 10 40.0% by weight Eumulgin® B2 1.0% by weight Eutanol® G 3.0% by weight Lame cream® DGE 18 4.0% by weight Lytron® 631 1.0% by weight Cation. Wheat protein hydrolyzate 1.0% by weight Perfume 0.5% by weight Water, preservative ad 100

16. Shampoo (I) Texapon® NSO 25.0% by weight Plantaren® 2000 5.0% by weight Dehyton® K 8.0% by weight Cation. Wheat protein hydrolyzate 3.0% by weight Arlypon® F 1.5% by weight Eumulgin® L 1.0% by weight Perfume 5.0% by weight

17. Shampoo (II) Texapon® N70 11.0% by weight Texapon® SB 3 7.0% by weight Plantaren® 1200 4.0% by weight Cation. Wheat protein hydrolyzate 1.0% by weight Nutrilan® I-50 2.0% by weight NaCl 1.6% by weight Water, preservative ad 100

18. Shampoo (III) Plantaren® PS 10 16.0% by weight Cation. Wheat protein hydrolyzate. 2.0% by weight NaCl 2.0% by weight Water, preservative ad 100

19. Shampoo (IV) Plantaren® PS 10 17.0% by weight Nutrilan® I-50 2.0% by weight Cation. Wheat protein hydrolyzate 2.0% by weight Glycerol, 86% by weight 1.0% by weight Euperlan® PK 900 3.0% by weight NaCl 2.2% by weight Water, preservative ad 100

20. Shampoo (V) Texapon® N70 11.0% by weight Plantaren® 1200 6.0% by weight Nutrilan® I-50 2.0% by weight Cation. Wheat protein hydrolyzate 2.0% by weight Euperlan® PK 900 3.0% by weight NaCl 3.0% by weight Water, preservative ad 100

21. Shampoo (V) Texapon® ALS 23.0% by weight Plantaren® 2000 4.0% by weight Dehyton® K 50 7.0% by weight Cation. Wheat protein hydrolyzate 2.0% by weight Lamesoft® 156 5.0% by weight Monomuls 90-L 12 1.0% by weight NaCl 3.0% by weight Water, preservative ad 100

22. Bubble Bath (I) Plantaren® PS 10 22.0% by weight Dehyton® K 15.0% by weight Cation. Wheat protein hydrolyzate 3.0% by weight Cetiol® HE 2.0% by weight Euperlan® PK 3000-OK 5.0% by weight Water, preservative ad 100

23. Bubble bath (II) Texapon® NSO 30.0% by weight Dehyton® K 10.0% by weight Plantaren® 1200 10.0% by weight Lamesoft® LMG 4.0% by weight Cation. Wheat protein hydrolyzate 2.0% by weight Guadin® AGP 0.5% by weight Water, preservative ad 100

24. Bubble Bath (III) balm oil 5.0% by weight Eumulgin® L 15.0% by weight Plantaren® 2000 30.0% by weight Dehyton® K 10.0% by weight Cation. Wheat protein hydrolyzate 4.0% by weight Antil® 141 liquid 3.8% by weight Arlypon® F 1.5% by weight Water, preservative ad 100

25. Bubble bath (IV) Plantaren® PS 10 22.0% by weight Dehyton® K 15.0% by weight Cation. Wheat protein hydrolyzate 2.0% by weight Cetiol® HE 2.0% by weight Euperlan® PK 3000-OK 5.0% by weight Water, preservative ad 100

26. Bubble bath concentrate Texapon® K 14 S 70 spec. 25.0% by weight Plantaren® 2000 20.0% by weight Dehyton® K 20.0% by weight Cation. Wheat protein hydrolyzate 5.0% by weight Cetiol® HE 5.0% by weight Nutrilan® I-50 2.0% by weight Eumulgin® HRE 60 5.0% by weight Citric acid (50% by weight) 0.5% by weight Water, preservative ad 100

27. Soft cream Emulgade® SE 5.0% by weight Cetiol® V 3.0% by weight Cetiol® SN 3.0% by weight Glycerin 86% by weight 3.0% by weight Cation. Wheat protein hydrolyzate 40.0% by weight Water, preservative ad 100

28. Moisture emulsion Emulgade® SE 5.0% by weight Cetiol® V 3.0% by weight Cetiol® SN 3.0% by weight Glycerin 86% by weight 3.0% by weight Cation. Wheat protein hydrolyzate 60.0% by weight Water, preservative ad 100

29. night cream (I) Lameform® TGI 4.0% by weight Monomuls® 90-O 18 2.0% by weight beeswax 7.0% by weight Cetiol® OE 5.0% by weight Eutanol® G 10.0% by weight Cetiol® LC 5.0% by weight Glycerin 86% by weight 5.0% by weight magnesium sulfate 1.0% by weight Cation. Wheat protein hydrolyzate 5.0% by weight Water, preservative ad 100

30. night cream (II) Lameform® TGI 4.0% by weight Monomuls® 90-O 18 2.0% by weight beeswax 7.0% by weight Cetiol® OE 5.0% by weight Eutanol® G 10.0% by weight Cetiol® LC 5.0% by weight Glycerin 86% by weight 5.0% by weight magnesium sulfate 1.0% by weight Cation. Wheat protein hydrolyzate 10.0% by weight Water, preservative ad 100

Table 2

Trade names and CTFA designations

Claims (9)

1. Cationized vegetable protein hydrolysates based on wheat and / or pea protein with quaternary ammonium salts implements. 2. A process for the preparation of cationized vegetable protein surfactants, in which vegetable protein surfactants based on wheat and / or pea protein with quaternary Converts ammonium salts. 3. The method according to claim 2, characterized in that the protein-containing starting materials

• a) initially at a pH in the range of 8 to 10 with proteinases and
• b) subsequently hydrolyzed at a pH in the range of 6 to 7 with peptidases.

4. Process according to claims 2 and 3, characterized in that the Hydrolysis is carried out in the presence of activated carbon. 5. Process according to claims 2 to 4, characterized in that quaternary ammonium salts of the formula (I) are used, in which R¹ is an alkyl and / or alkenyl radical having 1 to 22 carbon atoms, R² and R³ are each independently an alkyl radical having 1 to 4 carbon atoms, Z is an optionally hydroxy-substituted alkenyl radical and X and Hal independently of one another are chlorine or bromine. 6. The method according to claim 5, characterized in that one quaternary Ammonium salts N, N-dimethyl-N- (n-alkyl) -N- (2-hydroxy-3-chloro-n-propyl) -ammonium halide starts. 7. Process according to claims 1 to 6, characterized in that to 1 mole a protein hydrolyzate having on average p moles of peptide units, p / 10 to p / 100 mol quaternary ammonium salts. 8. Use of the cationized vegetable protein surfactants according to claim 1 for the preparation of surfactants. 9. Use of the cationized vegetable protein surfactants according to claim 1 for the preparation of skin and hair care products.