CN107252400A - Vegetable fat nanoemulsions prepared by a kind of use D phases emulsion process and preparation method thereof - Google Patents

Abstract

The invention provides a vegetable oil nano-emulsion prepared by a D-phase emulsification method, which is composed of 5-20% polyhydric alcohol, 1-10% emulsifier, 5-30% vegetable oil and the balance of water . Also provided is a preparation method of the above-mentioned nanoemulsion. First, glycerin or butanediol or propylene glycol is mixed with an emulsifier and then heated to obtain a mixed component, then the vegetable oil is heated to obtain an oil phase component, and then the oil phase The components are added to the above mixed components, stirred to obtain the gel phase components, the water phase is heated and then added to the gel phase components, mixed and stirred and cooled to room temperature, and the particle size of the dispersed phase particles is 200-700nm Between the O/W type vegetable oil nanoemulsion. The invention reduces the particle size of the vegetable oil emulsion, making the product more beneficial to skin absorption; and reduces the amount of emulsifier added in the product, reducing the irritation of the product to the skin; meanwhile, the product has better stability.

Description

A kind of vegetable oil nanoemulsion prepared by D phase emulsification method and preparation method thereof

technical field

The invention belongs to the field of chemical industry, and in particular relates to a cosmetic and a preparation method thereof, in particular to a vegetable oil nanoemulsion prepared by a D-phase emulsification method and a preparation method thereof.

Background technique

Vegetable fats are usually liquid at room temperature. It has the effect of natural moisturizing and nourishing the skin. When applied to the skin, products containing vegetable oils can form a film on the skin surface to lock in moisture and moisturize. Most vegetable oils contain a large amount of unsaturated fatty acids and unsaturated fatty alcohols, which have good affinity with the skin and can penetrate into the stratum corneum of the skin through the intercellular space. While providing a smooth skin feel, they also moisturize and care for the skin. effect. In addition, vegetable oils are mostly extracted from natural plant organs, which has greater advantages in safety than other types of oils. At the same time, the concept of plant skin care is also sought after by consumers.

Most skin care cosmetic products belong to the emulsion system, and the ordinary emulsion system has a large particle size of the dispersed phase due to the different proportion of the formula components and the process adopted, which is generally greater than 1 μm. Therefore, the dispersion of the product , Poor stability, inhomogeneous products, active ingredients dispersed in ordinary emulsion systems, due to the above reasons, the permeability of functional substances is poor, and it is difficult to play a functional role. Select specific emulsifier and polyol collocation, and adopt D phase emulsification method to prepare vegetable oil nanoemulsion and have not been reported yet.

Contents of the invention

Aiming at the above-mentioned technical problems in the prior art, the invention provides a kind of vegetable oil nano-emulsion prepared by adopting D-phase emulsification method and preparation method thereof, said vegetable oil nano-emulsion prepared by adopting D-phase emulsification method and its preparation method The preparation method should solve the technical problems of inhomogeneity and excessive particle size of the dispersed phase particles of the common emulsion system in the prior art, and at the same time solve the problem of poor permeability of the vegetable oil emulsion prepared by the common process.

The present invention provides a kind of vegetable oil nano-emulsion prepared by D-phase emulsification method, calculated by weight percentage, its raw material composition and content are as follows:

Vegetable oil 5-30%;

Emulsifier 1~8%;

Polyol 5~20%;

The remainder is water;

The vegetable oil is a compound mixture composed of any one or two or more of jojoba seed oil, olive oil, sweet almond oil, avocado oil, wheat germ oil, macadamia nut oil or sunflower seed oil;

The emulsifier is fatty alcohol polyoxyethylene ether, ethoxylated hydrogenated castor oil, glycerol stearate, fatty acid polyoxyethylene ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid Any one or a compound mixture of two or more esters;

The polyhydric alcohol is any one of 1,2-propanediol, 1,3-propanediol, 1,3-butanediol or glycerol or a mixed alcohol composed of two or more.

Further, the above-mentioned vegetable oil nanoemulsion prepared by the D-phase emulsification method has the following raw material composition and content in terms of weight percentage:

Vegetable oil 5%;

Emulsifier 1%;

Polyol 5%;

Water 89%.

Further, the vegetable oil is jojoba seed oil, the emulsifier is a mixture of stearyl ether with EO=2 and stearyl ether with EO=21, stearin with EO=2 The mass ratio of alcohol polyether to stearyl ether with EO=21 is 1.5:3.5, and the polyhydric alcohol is glycerol.

Further, the above-mentioned vegetable oil nanoemulsion prepared by the D-phase emulsification method has the following raw material composition and content in terms of weight percentage:

Vegetable oil 10%;

Emulsifier 3%;

Polyol 10%;

Water 69.5%.

Further, the oil is a compound mixture composed of olive oil and sweet almond oil, the mass ratio of olive oil and sweet almond oil is 4:6, and the emulsifier is ethoxylated hydrogenated castor with EO=40 Sesame oil, the polyhydric alcohol is 1,2-propanediol.

Further, the above-mentioned vegetable oil nanoemulsion prepared by the D-phase emulsification method is calculated by weight percentage, and its raw material composition and content are as follows:

Vegetable oil 20%;

Emulsifier 5%;

Polyol 15%;

Water 60%.

Further, the vegetable oil is a compound mixture composed of avocado oil and macadamia nut seed oil, the mass ratio of avocado oil and macadamia nut seed oil is 10:10, and the emulsifier is composed of glyceryl stearic acid ester and EO=40 fatty acid polyoxyethylene ester, the mass ratio of glycerol stearate and EO=40 fatty acid polyoxyethylene ester is 2:3, and the polyol is 1,3-propylene glycol.

Further, the above-mentioned vegetable oil nanoemulsion prepared by D-phase emulsification method is characterized in that its raw material composition and content are as follows:

Vegetable oil 30%;

Emulsifier 8%;

Polyol 20%;

Water 42%.

Further, the vegetable oil is wheat germ oil, the emulsifier is a complex mixture of sorbitan fatty acid ester and polyoxyethylene sorbitan fatty acid ester, and the sorbitan fatty acid ester The mass ratio to polyoxyethylene sorbitan fatty acid ester is 1:1, and the polyol is 1,3-butanediol.

The present invention also provides a method for preparing the above-mentioned vegetable oil nanoemulsion prepared by the D-phase emulsification method, comprising the steps of:

1) Mix polyol and emulsifier and heat to 70-85°C to obtain uniformly dispersed mixed components;

2) heating the vegetable oil to 70-85°C to obtain a uniform oil phase component;

3) Stir the mixed components obtained in step 1) at a stirring speed of 200-600rpm, and at the same time add the oil phase components obtained in step 2) into it, stir until uniform, and then homogenize at a speed of 2000-4000rpm for 1-3 minutes to obtain a transparent or translucent gel phase components;

4) heating water to 70-85°C to obtain uniform water phase components;

5) Stir the gel phase component obtained in step 3) at a speed of 200-600rpm, and at the same time slowly add the water phase component obtained in step 4), stir until uniform, then stir and cool to room temperature at a speed of 30-300rpm to obtain Vegetable oil nanoemulsion prepared by D phase emulsification method.

The vegetable oil nanoemulsion prepared by the D-phase emulsification method of the present invention adopts a suitable compounding scheme of vegetable oil, emulsifier, polyhydric alcohol and water. During the preparation process, polyhydric alcohol, emulsifier and vegetable oil are firstly dispersed to form the initial component of D phase, and then dispersed into nanoemulsion after adding water. A vegetable oil nanoemulsion with uniform dispersed phase particle size (PDI 0.15-0.3) and smaller particle size (particle size between 200-700nm) was prepared. Since the D-phase emulsification method is adopted in the preparation process, the content of the emulsifier in the formula is reduced, which saves costs and reduces the safety risk of the product. And if a suitable emulsifier is selected, no heating operation is required in the preparation process, which can save energy consumption. The physical stability of the O/W type shea butter nanoemulsion product prepared by the present invention is better, and product skin feeling is good, can load active ingredient, promote the penetration of active ingredient, the average particle diameter of this nanoemulsion<250nm, and There is no significant change in particle size after 3 months at room temperature.

Compared with the prior art, the technical progress of the present invention is remarkable. In this paper, an oil-in-water (O/W) nanoscale vegetable oil emulsion was prepared based on D-phase emulsification technology, which can form a vegetable oil nanoemulsion with smaller particle size, which is of great significance for improving its efficacy. The invention reduces the particle size of the vegetable oil emulsion, making the product more beneficial to skin absorption; and reduces the amount of emulsifier added in the product, reducing the irritation of the product to the skin, thereby having the function of moisturizing and repairing the skin. Moreover, the obtained vegetable oil nanoemulsion has good stability, and the particle size does not change significantly when stored at room temperature and high temperature of 40° C. for one month.

detailed description

The present invention is further illustrated below by specific examples, but the present invention is not limited.

The particle size analyzer used in the embodiment of the present invention is a Zetasizer Nano ZS particle size analyzer manufactured by Malvern Company, UK.

Example 1

A kind of vegetable oil nano-emulsion prepared by D-phase emulsification method, calculated by weight percentage, each raw material composition and content in the described vegetable oil nano-emulsion are as follows:

Vegetable oil 5%

Emulsifier 1%

Polyol 5%

Water 89%.

Described vegetable oil is jojoba seed oil, the cosmetic grade product that Textron company provides;

The emulsifier is a mixture of stearyl ether with EO=2 and stearyl ether with EO=21, wherein the content of stearyl ether with EO=2 is 1.5%, and the stearyl ether with EO=21 The content of aliphatic alcohol polyether is 3.5%, an industrial grade product provided by BASF (China) Co., Ltd.;

Described polyhydric alcohol is glycerol, the chemically pure product of Sinopharm Group Chemical Reagent Co., Ltd.;

The preparation method of the vegetable oil nanoemulsion prepared by the above-mentioned D phase emulsification method specifically comprises the steps:

(1) Mix polyol and emulsifier and heat to 70°C to obtain uniformly dispersed mixed components;

(2) Heat the vegetable oil to 70°C to obtain a uniform oil phase component;

(3) Stir the mixed components obtained in step (1) at a stirring speed of 200rpm, and at the same time slowly add the oil phase components obtained in step (2), stir until uniform, and then homogenize at a speed of 2000rpm for 1min to obtain transparent or Translucent gel phase component.

(4) Heat water to 70°C to obtain uniform water phase components;

(5) Stir the gel phase components obtained in step (3) at a speed of 200rpm, while slowly adding the water phase components obtained in step (4), stir until uniform, then stir and cool to room temperature at a speed of 30rpm. The vegetable oil nanoemulsion prepared by adopting the D-phase emulsification method is obtained.

Example 2

A vegetable oil nano-emulsion prepared by D-phase emulsification, calculated by weight percentage, the composition and content of each raw material in the vegetable oil nano-emulsion prepared by D-phase emulsification are as follows:

Vegetable oil 10%

Emulsifier 3%

Polyol 10%

Water 69.5%.

Described vegetable oil is the compound mixture that olive oil and sweet almond oil form, and olive oil content is 4%, and sweet almond oil content is 6%, the cosmetic grade product that Textron company provides;

Described emulsifier is the ethoxylated hydrogenated castor oil of EO=40, the industrial grade product that BASF (China) Co., Ltd. provides;

Described polyhydric alcohol is 1,2-propanediol, the industrial grade product that Sinopharm Group Chemical Reagent Co., Ltd. provides;

A kind of above-mentioned preparation method of the vegetable oil nanoemulsion that adopts D phase emulsification method to prepare specifically comprises the following steps:

(1) Mix polyol and emulsifier and heat to 75°C to obtain uniformly dispersed mixed components;

(2) Heat the vegetable oil to 75°C to obtain a uniform oil phase component;

(3) Stir the mixed components obtained in step (1) at a stirring speed of 400rpm, and at the same time slowly add the oil phase components obtained in step (2), stir until uniform, and then homogenize at a speed of 3000rpm for 2 minutes to obtain transparent or Translucent gel phase component.

(4) Heat water to 75°C to obtain uniform water phase components;

(5) Stir the gel phase components obtained in step (3) at a speed of 400rpm, while slowly adding the water phase components obtained in step (4), stir until uniform, then stir and cool to room temperature at a speed of 150rpm. The vegetable oil nanoemulsion prepared by adopting the D-phase emulsification method is obtained.

Example 3

A kind of vegetable oil nano-emulsion prepared by D-phase emulsification method, calculated by weight percentage, each raw material composition and content in the described vegetable oil nano-emulsion are as follows:

Vegetable oil 20%

Emulsifier 5%

Polyol 15%

Water 60%.

The vegetable oil is a compound mixture composed of avocado oil and macadamia nut seed oil, the content of avocado oil is 10%, and the content of macadamia nut seed oil is 10%. The cosmetics provided by Laibokang Daily Chemical (Shanghai) Co., Ltd. grade products;

The emulsifier is a mixture of glycerol stearate and fatty acid polyoxyethylene ester of EO=40, the content of glyceryl stearate is 2%, and the content of fatty acid polyoxyethylene ester of EO=40 is 3%, Cosmetic-grade products provided by BASF (China) Co., Ltd.;

Described polyhydric alcohol is 1,3-propanediol, the chemically pure product of Sinopharm Chemical Reagent Co., Ltd.;

A kind of above-mentioned preparation method of the vegetable oil nanoemulsion that adopts D phase emulsification method to prepare specifically comprises the following steps:

(1) Mix polyol and emulsifier and heat to 80°C to obtain uniformly dispersed mixed components;

(2) Heat the vegetable oil to 80°C to obtain a uniform oil phase component;

(3) Stir the mixed components obtained in step (1) at a stirring speed of 600 rpm, and at the same time slowly add the oil phase components obtained in step (2), stir until uniform, and then homogenize at a speed of 4000 rpm for 3 minutes to obtain transparent or Translucent gel phase component.

(4) Heat water to 80°C to obtain uniform water phase components;

(5) Stir the gel phase components obtained in step (3) at a speed of 600rpm, while slowly adding the water phase components obtained in step (4), stir until uniform, then stir and cool to room temperature at a speed of 300rpm. The vegetable oil nanoemulsion prepared by adopting the D-phase emulsification method is obtained.

Example 4

A kind of vegetable oil nano-emulsion prepared by D-phase emulsification method, calculated by weight percentage, each raw material composition and content in the described vegetable oil nano-emulsion are as follows:

Vegetable oil 30%

Emulsifier 8%

Polyol 20%

Water 42%.

Described vegetable oil is wheat germ oil, the cosmetic grade product that Textron company provides;

The emulsifier is a complex mixture of sorbitan fatty acid ester and polyoxyethylene sorbitan fatty acid ester, the content of sorbitan fatty acid ester is 4%, polyoxyethylene sorbitan fatty acid ester The content of acid ester is 4%, a cosmetic grade product provided by Croda Chemicals (Shanghai) Co., Ltd.;

The polyhydric alcohol is 1,3-butanediol, a chemically pure product of Sinopharm Chemical Reagent Co., Ltd.;

A kind of above-mentioned preparation method of the vegetable oil nanoemulsion that adopts D phase emulsification method to prepare specifically comprises the following steps:

(1) Mix polyol and emulsifier and heat to 85°C to obtain uniformly dispersed mixed components;

(2) Heat the vegetable oil to 85°C to obtain a uniform oil phase component;

(3) Stir the mixed components obtained in step (1) at a stirring speed of 600 rpm, and at the same time slowly add the oil phase components obtained in step (2), stir until uniform, and then homogenize at a speed of 4000 rpm for 3 minutes to obtain transparent or Translucent gel phase component.

(4) Heat water to 85°C to obtain uniform water phase components;

(5) Stir the gel phase components obtained in step (3) at a speed of 600rpm, while slowly adding the water phase components obtained in step (4), stir until uniform, then stir and cool to room temperature at a speed of 300rpm. The vegetable oil nanoemulsion prepared by adopting the D-phase emulsification method is obtained.

The above content is only a basic description of the concept of the present invention, and any equivalent transformation made according to the technical solution of the present invention shall belong to the protection scope of the present invention.

Claims (10)

1. vegetable fat nanoemulsions prepared by a kind of use D phases emulsion process, it is characterised in that count by weight percentage, it is former Material composition and content are as follows：

Vegetable fat 5~30%；

Emulsifying agent 1~8%；

Polyalcohol 5~20%；

Surplus is water；

Described vegetable fat is jojoba seed oil, olive oil, Sweet Almond Oil, avocado oil, wheat-germ oil, Queensland nut seed oil Or any one in sunflower seed oil or two or more constituted compounding mixtures；

Described emulsifying agent is AEO, ethoxylated hydrogenated castor oil, stearine, aliphatic acid polyoxy Any one in vinyl acetate, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester or two or more institutes The compounding mixture of composition；

Described polyalcohol is any one in 1,2- propane diols, 1,3- propane diols, 1,3 butylene glycol or glycerine or two The mixed alcohol constituted more than kind.

2. vegetable fat nanoemulsions prepared by a kind of use D phases emulsion process as claimed in claim 1, it is characterised in that by weight Measure percentage to calculate, its raw material composition and content are as follows：

Vegetable fat 5%；

Emulsifying agent 1%；

Polyalcohol 5%；

Water 89%.

3. vegetable fat nanoemulsions prepared by a kind of use D phases emulsion process as claimed in claim 2, it is characterised in that：Institute The vegetable fat stated is jojoba seed oil, and described emulsifying agent is the stereth by EO=2 and the stereth of EO=21 The mass ratio of the mixture of composition, the stereth of EO=2 and the stereth of EO=21 is 1.5：3.5, described is polynary Alcohol is glycerine.

4. vegetable fat nanoemulsions prepared by a kind of use D phases emulsion process as claimed in claim 1, it is characterised in that by weight Measure percentage to calculate, its raw material composition and content are as follows：

Vegetable fat 10%；

Emulsifying agent 3%；

Polyalcohol 10%；

Water 69.5%.

5. vegetable fat nanoemulsions prepared by a kind of use D phases emulsion process as claimed in claim 4, it is characterised in that：Institute The mass ratio of the compounding mixture that the grease stated constitutes for olive oil and Sweet Almond Oil, olive oil and Sweet Almond Oil is 4：6, it is described Emulsifying agent be EO=40 ethoxylated hydrogenated castor oil, described polyalcohol is 1,2-PD.

6. vegetable fat nanoemulsions prepared by a kind of use D phases emulsion process as claimed in claim 1, it is characterised in that by weight Measure percentage to calculate, its raw material composition and content are as follows：

Vegetable fat 20%；

Emulsifying agent 5%；

Polyalcohol 15%；

Water 60%.

7. vegetable fat nanoemulsions prepared by a kind of use D phases emulsion process as claimed in claim 6, it is characterised in that：Institute The vegetable fat stated is the quality of the compounding mixture of avocado oil and Queensland nut seed oil composition, avocado oil and Queensland nut seed oil Than for 10:10, the mixture that described emulsifying agent constitutes for the polyoxyethylene carboxylate by stearine and EO=40, The mass ratio of stearine and the polyoxyethylene carboxylate of EO=40 is 2:3, described polyalcohol is 1,3-PD.

8. vegetable fat nanoemulsions prepared by a kind of use D phases emulsion process as claimed in claim 1, it is characterised in that by weight Measure percentage to calculate, its raw material composition and content are as follows：

Vegetable fat 30%；

Emulsifying agent 8%；

Polyalcohol 20%；

Water 42%.

9. vegetable fat nanoemulsions prepared by a kind of use D phases emulsion process as claimed in claim 8, it is characterised in that：Institute The vegetable fat stated is wheat-germ oil, and described emulsifying agent is sorbitan fatty acid ester and polyoxyethylene sorbitan The quality of the compounding mixture of fatty acid ester composition, sorbitan fatty acid ester and polyoxyethylene sorbitan fatty acid ester Than for 1：1, described polyalcohol is 1,3-BDO.

10. the preparation of vegetable fat nanoemulsions prepared by a kind of any described use D phases emulsion process in claims 1-9 Method, it is characterised in that comprise the following steps：

1）70~85 DEG C are heated to after polyalcohol is mixed with emulsifying agent, finely dispersed blending ingredients are obtained；

2）Vegetable fat is heated to 70~85 DEG C, uniform oil phase component is obtained；

3）With 200~600rpm of mixing speed whipping steps 1）The blending ingredients of gained, while by step 2）The oil phase group of gained Divide and be added thereto, be stirred until homogeneous, then with speed 2000~4000rpm, 1~3min of homogeneous, obtain transparent or semitransparent coagulate Glue phase component；

4）70~85 DEG C are heated water to, uniform water phase components are obtained；

5）With 200~600rpm of speed whipping steps 3）The gel phase component of gained, while by step 4）The water phase components of gained It is slowly added to, is stirred until homogeneous, then room temperature is cooled to 30~300rpm of speed stirrings, produces what is prepared using D phases emulsion process Vegetable fat nanoemulsions.