JP2018131471A - Cosmetic gel and cosmetics containing the same - Google Patents

Abstract

A novel gel suitable for cosmetics is provided. A gel containing locust bean gum and polyoxyethylene methyl glucoside or polyoxypropylene methyl glucoside. [Selection diagram] None

Description

  The present invention relates to a cosmetic gel.

A gel is a gel in which colloidal fine particles or polymer solute is dispersed, has a high viscosity due to the dispersoid network, loses fluidity, and becomes solid as a whole system. Also,
Among gels, a gel whose water is a dispersion medium is also called a hydrogel, and hydrogels using polysaccharides and polymers (also called hydrogels) are used for various purposes.
Locust bean gum is a water-soluble polysaccharide obtained from the endosperm portion of the seeds of the legume plant carob tree. Locust bean gum dissolves in water when heated. The solution is highly viscous and is used in foods and cosmetics as a thickening stabilizer and water retention agent.
Locust bean gum is known to form a strong gel when combined with xanthan gum that does not gel by itself but also does not gel by itself. However, it is known that a gel obtained from xanthan gum and locust bean gum does not form the gel when it contains ions such as sodium and calcium, or the gel strength decreases with time. For this reason, it was difficult to use for the use of the cosmetics which mix | blend salts.

JP-A-7-90246

An object of the present invention is to provide a hydrogel (gel) that is stable even when an electrolyte is blended.

The present inventors have found that a stable hydrogel is formed when locust bean gum is used in combination with polyoxyethylene methyl glucoside as a humectant, and the present invention has been made. This gel maintains a stable gel structure even if it contains salts and electrolytes blended in cosmetics.

The main configuration of the present invention is as follows.
(1) A gelling agent containing locust bean gum and polyoxyethylene methyl glucoside.
(2) Locust bean gum and polyoxyethylene methyl glucoside 1: 5 to 1:12
The gelling agent according to (1), which is contained at a mass ratio of
(3) The gelling agent according to (1) or (2), wherein the locust bean gum in the gelling agent is 0.5 to 1.5% by mass and the polyoxyethylene methylglucoside is 5 to 15% by mass.
(4) A cosmetic comprising the gelling agent according to any one of (1) to (3).
(5) The cosmetic according to (4), further comprising an electrolyte.
(6) The electrolyte is at least one selected from citric acid, sodium citrate, potassium hydroxide, ascorbic acid 2-glucoside, ascorbyl phosphate Mg, 3-O-ethylascorbic acid, L-glutathione and L-cysteine (5 Cosmetics as described in).
(7) The cosmetic according to any one of (4) to (6), which is a cosmetic gel dosage form.

The present invention provides a novel hydrogel (abbreviated as “gel” in the present invention).
The gel of the present invention has salt resistance. Moreover, when it uses as cosmetics, the preferable usability which combined the moisturizing property of locust bean gum and polyoxyethylene methyl glucoside or polyoxypropylene methyl glucoside can be provided. Moreover, since it has salt tolerance, it is possible to add essential salts and chelate components to cosmetics, and it is useful as a new cosmetic. It is also useful as a cosmetic gel containing a cosmetic component (electrolyte).

The present invention is a novel gel formed from locust bean gum, polyoxyethylene methyl glucoside or polyoxypropylene methyl glucoside, and is a cosmetic using this gel.
Below, the component of this invention is demonstrated.

Essential component (A) Locust bean gum Locust bean gum used in the present invention is a water-soluble polysaccharide obtained from the endosperm portion of the seed of a legume plant carob tree. It is mainly composed of D-glucose and D-mannose. As commercial products, Neosoft L-16 (manufactured by Taiyo Kagaku Co., Ltd.), Meipro LBG (manufactured by Sanki Co., Ltd.), GENUGUM RL-200-J (manufactured by Sanki Co., Ltd.), etc. can be used. . GENUGUM RL-200-J consists of 70% by weight locust bean gum and 30% sucrose. The blending amount of locust bean gum is preferably 0.5 to 1.5 mass%, particularly preferably 0.8 to 1 mass%. If it is less than 0.5% by mass, a stable gel may not be formed. If it exceeds 1.5 mass%, the feeling of use may be deteriorated.

(B): Polyoxyethylene methyl glucoside or polyoxypropylene methyl glucoside Poxyethylene methyl glucoside is used as a cosmetic ingredient having an excellent moisturizing effect and emollient effect. Although it has different characteristics depending on the chain length of polyoxyethylene (POE), in the present invention, products having chain lengths such as POE10 and POE20 can be used.
As a commercial product of polyoxyethylene methyl glucoside, McBiolite MG-10E
(Manufactured by NOF Corporation, cosmetic display name; Methyl Gurces 10), MacBiolite MG-20
E (manufactured by NOF Corporation, cosmetic display name; Methyl Gurces 20) can be used. The polyoxyethylene methyl glucoside is preferably 5 to 15% by mass, particularly preferably 5 to 1.
0% by mass. Outside this range, it may be difficult to form a stable gel.
Locust bean gum and polyoxyethylene glucoside are preferably in a mass ratio of 1: 5 to 1:12.
Similarly, polyoxypropylene methyl glucoside can also be used.
As a commercial product of polyoxypropylene methyl glucoside, McBiolite MG-1
0P (manufactured by NOF Corporation, cosmetic display name; PPG-10 methylglucose), Macbiobright MG-20P (manufactured by NOF Corporation, cosmetic display name; PPG-20 methylglucose) can be used.

(C) Electrolyte Even if the gel of the present invention contains an electrolyte, the stability of the gel is not affected. Examples of the electrolyte include citric acid, sodium citrate, potassium hydroxide, ascorbic acid 2-glucoside,
Vitamin C derivatives such as Ascorbyl phosphate Mg and 3-O-ethylascorbic acid, L
Preferred examples include glutathione and L-cysteine. Among them, ascorbic acid diglucoside, ascorbyl phosphate Mg, vitamin C derivatives such as 3-O-ethylascorbic acid, L-glutathione, and L-cysteine change when heat is applied. Blend in.

When the gel of the present invention is measured using a hardness meter, the hardness is preferably in the range of 1 to 20 g.

(D) Arbitrary component In the gel of this invention, the component normally used according to the use of cosmetics within the range which does not impair the effect of this invention as an arbitrary component, for example, nonionic surfactant, anion Surfactant, cationic surfactant, amphoteric surfactant, oil agent, moisturizer, antioxidant, UV absorber,
Salts, pH adjusters, preservatives, antibacterial agents, chelating agents, coloring agents, fragrances and the like can be blended. In addition, cosmetic ingredients such as ceramide and plant extract can be blended.

The gel of the present invention can be used in cosmetics such as a moisturizing gel and a whitening gel, a moisturizing gel for hair, etc., and a quasi-drug or pharmaceutical as a skin external preparation.

  The features and effects of the present invention will be described in more detail with reference to examples and comparative examples.

Gels of Examples 1 to 8 were prepared with the compositions shown in Table 1. On the other hand, a gel formed of conventional locust bean gum and xanthan gum was prepared with the composition shown in Table 2. In the preparation, each component was mixed, water was added and heated to 80 ° C. with stirring to prepare a solution, and this solution was left at room temperature overnight. In Examples 7 and 8 and Comparative Examples 2 to 4 to which an electrolyte was added, the electrolyte was added when the temperature of the solution dropped to 30 ° C. In the table, 1.3BG is 1,3 butylene glycol.

Examples 1-8 and Comparative Example 1 all formed a translucent to transparent gel. Comparative Examples 2-4
The gel was broken immediately after preparation.

Observation of gel state In a glass jar 4 cm in diameter and 4 cm in height, 50 ml of each sample immediately after each component was mixed to form a gel was filled, and this was left still overnight. The container was then tilted to observe how the gel morphology changed. In the case of a gel that does not have salt tolerance, the gel becomes unstable, so that the gel flows due to gravity change when the container is tilted. This test / evaluation is an index for maintaining a beautiful gel-like appearance in a state where the cosmetic container is filled.
The state of the gel was judged according to the following criteria.
(Criteria)
○: When the container is tilted, the gel shape is almost maintained.
Δ: When the container is tilted, the gel is deformed but no fluidity is observed.
X: When the container is tilted, it flows and falls.
The results of observation of the gel state are shown in Table 3 below.
In Comparative Examples 2 to 4, although the gel was broken immediately after preparation, it was filled in a container and allowed to stand overnight for observation.

As shown in Table 3, the gel of the present invention formed a stable gel without using xanthan gum. Moreover, it has salt tolerance and the gel of this invention was stable with respect to the gel formed by locust bean gum and xanthan gum destabilized by electrolyte.

<Reference Example 1>
In order to confirm that 1,3 butylene glycol used in Examples and Comparative Examples is not involved in gelation, the solution of locust bean gum and 1,3 butylene glycol is allowed to stand overnight, and the gel state described above A test similar to the observation was performed. The test results are shown in Table 4 below.

As shown in Table 4, the solution of locust bean gum and 1,3 butylene glycol was a viscous solution but was not gelled. Therefore, it was revealed that the gels of Examples 1 to 8 were gels formed by the coexistence of locust bean gum and polyoxyethylene methyl glucoside.

<Reference Example 2>
It confirmed whether it gelatinized by combining typical glycerin as locust bean gum and a moisturizer. A dissolved aqueous solution of locust bean gum and glycerin was allowed to stand overnight, and the same test as in the state observation of the gel was performed. The test results are shown in Table 5 below.

  As shown in Table 5, glycerin did not gel locust bean gum.

The main configuration of the present invention is as follows.
(1) Gel cosmetics containing locust bean gum and polyoxyethylene methyl glucoside or polyoxypropylene methyl glucoside (however, a carboxyvinyl polymer and / or an alkyl-modified carboxyvinyl polymer in the cosmetic is 0.4 to 3. Excluding those containing 0% by mass or those containing agar, xanthan gum and locust bean gum.) .
(2) Gel cosmetics according to (1), wherein locust bean gum and polyoxyethylene methyl glucoside or locust bean gum and polyoxypropylene methyl glucoside are contained in a mass ratio of 1: 5 to 1:12 , Except those containing 0.4 to 3.0% by mass of carboxyvinyl polymer and / or alkyl-modified carboxyvinyl polymer in cosmetics, or those containing agar, xanthan gum and locust bean gum) .
(3) In (1) or (2), the locust bean gum in the gel cosmetic is 0.5 to 1.5% by mass, and the polyoxyethylene methyl glucoside or the polyoxypropylene methyl glucoside is 5 to 15% by mass. Gel cosmetics described above (excluding those containing 0.4 to 3.0% by mass of carboxyvinyl polymer and / or alkyl-modified carboxyvinyl polymer in cosmetics, or those containing agar, xanthan gum and locust bean gum) .)
(4) gel cosmetic composition according to any one of an electrolyte in a gel-like cosmetic (1) to (3) (where 0 a carboxyvinyl polymer and / or alkyl-modified carboxyvinyl polymer in cosmetics. Excluding those containing 4 to 3.0% by mass or those containing agar, xanthan gum and locust bean gum.) .
( 5 ) The electrolyte is at least one selected from citric acid, sodium citrate, potassium hydroxide, ascorbic acid 2-glucoside, ascorbyl phosphate Mg, 3-O-ethylascorbic acid, L-glutathione and L-cysteine (4 ) Gel-like cosmetics (however, those containing 0.4 to 3.0% by mass of carboxyvinyl polymer and / or alkyl-modified carboxyvinyl polymer in cosmetics, or those containing agar, xanthan gum and locust bean gum) Except.)

Claims (2)

  Gelling agent consisting of locust bean gum and polyoxyethylene methyl glucoside. The gelling agent according to claim 1, wherein the locust bean gum and polyoxyethylene methyl glucoside are contained in a mass ratio of 1: 5 to 1:12.