U.S. patent application number 09/897229 was filed with the patent office on 2001-12-06 for dairy based cosmetic product and process for making.
Invention is credited to Reust, Hanspeter.
Application Number | 20010048934 09/897229 |
Document ID | / |
Family ID | 22559600 |
Filed Date | 2001-12-06 |
United States Patent
Application |
20010048934 |
Kind Code |
A1 |
Reust, Hanspeter |
December 6, 2001 |
Dairy based cosmetic product and process for making
Abstract
The invention is a process for producing a dairy-based cosmetic
product, which comprises preparing a premix by mixing whey powder
with a liquid carrier, heating the resulting mixture, then cooling
the heated mixture, adding a preservative and imidazolidinyl urea
to the mixture prior to or after heating to complete preparation of
the premix, and formulating a cosmetic product from the premix by
adding EDTA or an EDTA salt and citric acid to the premix, and
completing the formulation, the cosmetic product containing at
least about 3% wt. whey solids basis.
Inventors: |
Reust, Hanspeter; (Gstaad,
CH) |
Correspondence
Address: |
Gabriel P. Katona L.L.P.
708 Third Avenue, 14th Floor
New York
NY
10017
US
|
Family ID: |
22559600 |
Appl. No.: |
09/897229 |
Filed: |
July 2, 2001 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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09897229 |
Jul 2, 2001 |
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09156444 |
Sep 18, 1998 |
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6277426 |
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Current U.S.
Class: |
424/401 ;
424/535 |
Current CPC
Class: |
A61Q 19/10 20130101;
A23G 9/40 20130101; A61K 8/494 20130101; Y10S 426/801 20130101;
A23G 9/52 20130101; A61K 8/41 20130101; A61Q 19/00 20130101; Y10S
426/80 20130101; A23C 21/06 20130101; A61K 8/986 20130101; A23G
2200/12 20130101; A23G 9/305 20130101; A61K 8/64 20130101; A61K
8/66 20130101; A61K 8/34 20130101; A61K 2800/524 20130101; A23C
21/08 20130101; A61K 8/37 20130101 |
Class at
Publication: |
424/401 ;
424/535 |
International
Class: |
A61K 006/00; A61K
007/00; A61K 035/20 |
Claims
I claim:
1. A process for producing a premix for a dairy-based cosmetic
product, which comprises preparing a premix by mixing whey powder
with a liquid carrier, heating the resulting mixture, then cooling
the heated mixture, adding a preservative and imidazolidinyl urea
to the mixture prior to or after heating to complete preparation of
the premix.
2. The process of claim 1, wherein said preservative is one or more
of a paraben, or iodopropyl butyl carbonate, PEG-4, PEG-4
dilaurate, and imidazolinyl urea.
3. A process for producing a dairy-based cosmetic product, which
comprises preparing a premix by mixing whey powder with a liquid
carrier, heating the resulting mixture, then cooling the heated
mixture, adding a preservative and imidazolidinyl urea to the
mixture prior to or after heating to complete preparation of the
premix, and formulating a cosmetic product from said premix by
adding EDTA or an EDTA salt and citric acid to the premix, and
completing said formulation, said cosmetic product containing at
least about 3% wt. whey solids basis.
4. The process of claim 1, further comprising adding EDTA or a salt
thereof, and citric acid to the premix, and formulating a cosmetic
product with said premix, whereby the cosmetic product contains at
least about 3% wt. whey solids basis.
5. The process of claim 3, wherein said liquid carrier is water or
a pasteurized or unpasteurized whey.
6. The process of claim 3, wherein said preservative is one or more
of from about 0.1% to about 1% wt. of a paraben, or iodopropinyl
butyl carbamate, PEG-4 laurate, PEG-4 dilaurate, and fom about 0.1%
to about 0.7% wt. imidazolinyl urea.
7. The process of claim 3, wherein said heating is to a temperature
between about 50.degree. C. and under its boiling point, and said
preservative is a mixture of phenoxyethanol, and one or more of
methylparaben, ethylparaben, propylparaben, and butylparaben.
8. The process of claim 3, wherein said heating is carried out for
a period of time between about 20 minutes and about 1 hour.
9. The process of claim 3, wherein said heating is carried out
under reduced air pressure.
10. The process of claim 3, wherein the water is distilled or
deionized water.
11. The process of claim 6, wherein said step of cooling is carried
out in two stages, and the preservative and the imidazolidinyl urea
are added to said mixture after the first stage of cooling.
12. The process of claim 11, wherein the preservative is added to
the mixture before heating, and imidazolidinyl urea is added to the
mixture after the first cooling stage.
13. The process of claim 12, wherein said liquid carrier is
substantially pasteurized or fresh liquid whey.
14. The process of claim 3, wherein said step of formulating a
cosmetic product from the premix is carried out one or more days
after the premix was prepared.
15. A process for preparing a bath powder, which comprises a
mixture of from about 60 to about 85% wt. powered whey, silica,
sodium bicarbonate, an a preservative.
16. The process of claim 15, wherein said preservative is PEG-4
laurate, PEG-4 dilaurate, or iodopropinyl butylcarbamates.
17. The product of the process of claim 3.
Description
[0001] This is a continuation-in-part of application Ser. No.
09/156,444, filed on Sep. 18, 1998.
FIELD OF THE INVENTION
[0002] The present invention relates to a dairy-based cosmetic
products which are based on a high whey content, and to processes
for making.
BACKGROUND
[0003] Cheese is prepared from milk that has been clotted, such as
by the addition of an acid, inoculum, or rennet to form a curd.
Whey (Serum lactis) is a cloudy liquid, the watery part of milk and
is separated from the curd in the process of making cheese by
centrifugation, decanting, or filtration. The most important
ingredients of whey include lactose (and slight amounts of glucose
and galactose), protein (albumin, and globulin), vitamin B (mainly
riboflavin), and minerals and trace elements. Whey also has a
milk-fat (triglyceride) content which can be either removed by
centrifugation, or incorporated by homogenization. Whey is used as
a valuable food supplement, but its shelf life is relatively short,
therefore it has to be refridgerated and it has to be consumed
rather quickly. Two major types of whey are available as protein
sources, acid whey with a pH of<5.1 which is obtained from
cottage cheese manufacture, and sweet whey with a pH of>5.6,
resulting from the rennet-coagulated cheese manufacture. The
composition of both of these whey varieties is slightly different,
and variable, both of these varieties contain from about 0.7% to
about 0.8% protein on a liquid basis, with whey proteins
representing from about 10% to about 12% of the total whey
solids.
[0004] Small quantities of condensed, deproteinated whey are used
for making milk vinegar by fermentation with lactonitril. In the
'50s there was a suggestion that the high vitamin content of whey
would make it a suitable cosmetic ingredient, but in spite of that
and its high nutritional value, liquid whey is generally considered
to be a waste product and is mainly discraded due to its
unattractive appearance, undesirable flavor and poor shelf life.
Some cosmetic products have been made with small concentrations
(max, up to about 20%) of liquid whey, but their shelf was
unsatisfactory at higher whey solids concentrations.
[0005] Dry whey is a processed, usually freeze dried or spray dried
powder which corresponds to about 15.4 times the weight of liquid
whey. Some forms of whey powder are processed into concentrated
protein isolates also being known under various trade names such as
lactoferrin. These dry whey concentrates are generally used as an
antimicrobial protein and an immuno-modulator, and usually contain
over 25% protein. When the non-proteinaceous, low molecular weight
constituents such as lactose, minerals, non-protein nitrogen and
vitamins are removed, usually by physical separation (e.g.
ultrafiltration, precipitation or dialysis), whey protein
concentrates of over 90% protein can be obtained in the retentate.
The high-protein concentrates are usually employed after pH
adjustment in producing lactose, alcohol, single-cell protein,
yeast, galactose, glucose, cattle feed and various pharmaceuticals.
Except for the reduced moisture content, unprocessed dry whey
usually retains the same constituents in the same proportion as in
the fresh sweet or fresh acid whey from which it is dehydrated.
[0006] There have been proposed cosmetic products with a relatively
low whey content, but they did not become commercially viable due
to their limited shelf life mainly, because even with a low whey
content their shelf life could not be extended by the use of
conventional preservatives.
SUMMARY OF THE PRESENT INVENTION
[0007] It is an object of the present invention to provide
processes for the utilization of whey byproducts by appropriate
preservative treatment for enabling its use in cosmetic
formulations, utilizing its high vitamin and protein values and to
improve its shelf life.
[0008] As used throughout the specification and the claims "whey"
is suitably generally sweet dry whey powder or sometimes even sweet
liquid whey, optionally pH adjusted to a desired maximum value.
[0009] The cosmetic product of the present invention is especially
characterized by an unprecedentedly high whey content in excess of
3% wt. solids basis (corresponding to about 45% fresh liquid whey),
and contains a preservative. Except when a bath powder is made,
suitably a liquid premix is prepared which can be used during its
shelf life as a basic ingredient further by adding thereto EDTA and
citric acid and to formulating a cosmetic product therefrom in a
manner known per se to cosmetic formulators.
DETAILED DISCLOSURE
[0010] The fresh, natural sweet whey from cheese manufacture is
defatted, usually by centrifugation and, it is one advantage of the
present invention that it does not require any homogenization.
During centrifugal defatting any casein particles are also removed
from the liquid. The minimal residual fat content is beneficially
used to bring fat soluble vitamins into solution. The resulting
fresh, defatted whey also includes lactose, protein (albumin and
globulin) vitamins (A, B1, B2, B6, B12, pantothenic acid, C,
biotin) and mineral traces (Ca, Mg, Na, K, P, Cl).
[0011] Cosmetic products of all varieties can be prepared in
accordance with the process of the present invention. The common
feature of all of these cosmetic products is that, with the
exception of a bath powder, they are made by the use a whey-based
premix, containing a very high percentage of whey. The premix made
by the process of the present invention can be stored under
refrigeration for extended periods of time, generally up to a
month.
[0012] In preparing the premix suitably dry whey powder is used.
This is simply produced by the drying of fresh, natural whey, such
as by spray drying. The dry whey powder residue is about 6.5% wt.
of the starting liquid whey. The premix is made by mixing the
powder with a liquid carrier, such as water, suitably deionized or
distilled water, or even liquid whey. The mixture is heated,
suitably to a temperature between about 50.degree. C. and below its
boiling point, suitably for a period of from about 20 minutes to
about an hour. The heating can be suitably carried out at slightly
reduced pressure, in one or more stages. The heated mixture is
subsequently cooled (or allowed to cool) to ambient temperature.
Any reference to "cooling" is intended to cover both cooling with
the aid of external cooling means, and merely allowing to cool to
ambient by exposure to the ambient.
[0013] An essential ingredient of the premix is a preservative,
suitably an antimicrobial paraben preservative such as those sold
under the trade names Phenova W90, Phenoben W90, and Phenonip, by
Georges Walther AG, or a mixture of phenoxyethanol, with one or
more of methyl-, ehyl-, propyl-, and butylparaben. Other cosmetic
preservatives such as iodopropinyl butylcarbamate, PEG-4 laurate,
PEG-4 dilaurate can also be used. The concentration of the
preservative is suitably from about 0.1% to about 0.1% wt. based on
the formulation. Imidazolidinyl urea, suitably at a concentration
of from about 0.1% to about 0.7% wt. based on the total formulation
is also an essential ingredient along with the preservative.
[0014] When using the premix made in accordance with the present
invention, for the formulating of a cosmetic product, citric acid,
and from about 0.05% to about 0.5% ethylenediamine tetraacetic acid
(EDTA), or a salt thereof, such as the sodium salt, are added to
the premix before or with the other conventional cosmetic
ingredients. It has been found that for optimally long shelf life
the presence of the 4 components is needed, namely the preservative
and the imidazolidinyl urea component in the premix, and the citric
acid and EDTA or salt thereof in the end product.
[0015] The proportions of the essential ingredients of the premix
and the two ingredients subsequently added during formulation, can
vary according to the desired characteristics of the cosmetic end
product, and can be determined for each particular kind of product
by routine experimentation. Suitably the cosmetic end product
contains from about 3% wt. to about 13% wt. whey powder (or from
about 20% wt. to about 45% wt. whey powder based on the
premix).
[0016] For example, a suitable aqueous body shampoo formulation
contains, among other ingredients, about 6% wt. whey powder, about
0.8% Phenova W90, about 0.15% wt. citric acid, about 0.12% wt.
tetrasodium EDTA, and a cosmetic additive. A suitable day cream
cosmetic formulation can contain about 9% wt. whey powder, and
about 0.3% wt. each of Phenova W90 and imidazolidinyl urea, with
about 0.1% wt. each of citric acid and EDTA added to the premix in
preparing the product. A suitable liquid soap composition is made
with about 6% wt. based on the products of whey powder, about 0.8%
wt. Phenova W90, about 0.3% wt., imidazolidinyl urea, about 0.12%
wt. EDTA, and about 0.020% wt. citric acid (with from about 0.08 to
about 0.5% wt. each of the paraben composition and the
imidazolidinyl urea, independently of each other, based on the
premix). Optionally, some cosmetically beneficial additives, such
as for example aloe barbadensis gel and jojoba oil can be added at
the time when the finished cosmetic product is formulated. The
finishing formulation of the cosmetic product itself is a
conventional step per se which is familiar to skilled cosmetic
formulators, and includes, according to the nature of the intended
finished product, one or more of water, surfactant, fat,
emulsifier, scouring compound, solvent, perfume and the like
ingredients.
[0017] As used herein, "cosmetic additive" means one or more
conventional components of cosmetic products, such as surfactants,
cream bases, emollients and the likes, all of which are within the
ken of skilled cosmetic formulators.
[0018] In a similar manner a bath powder can be made from about 60
to about 85% wt. of a powdered whey, sodium bicarbonate, silica,
parfume, and a stabilizer. In the only case of a bath powder no
premix needs to be formed, since the formulated cosmetic product is
not a liquid and does not contain a cream or other emollient.
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