FLAVORING HAVING REDUCED AMOUNT OF TERPENE, PRODUCING METHOD THEREOF AND COSMETIC COMPOSITION HAVING IMPROVED LOW TEMPERATURE STABILITY

摘要

The present invention relates to: a method for reducing the concentration of terpene in a flavoring using a mixture of one or more hydrophilic solvents and water mixed at a ratio of 1:9 to 9:1, wherein the one or more hydrophilic solvents are selected from ethanol, methanol, isopropanol, acetonitrile, propanol, propylene glycol, polyethylene glycol, DMSO, and dimethyl formamide; a cosmetic composition including a flavoring composition in which the content of terpene is reduced by 90% or more; and a cosmetic composition including the flavoring composition having reduced terpene so that the fragrances of a flavoring included in the cosmetic composition are stably emitted at a refrigeration temperature, wherein 10 wt% of the terpene is included based on the total weight of the cosmetic composition. The present invention provides a method for effectively removing terpene included in a flavoring, wherein the concentration of terpene included in a flavoring composition is reduced so that the degree of separation of the flavoring composition from the cosmetic composition can be reduced. The flavoring composition having the reduced concentration of terpene of the present invention can stably emit fragrances at a low temperature, so that the fragrances of the flavoring can be maintained even in a low temperature chain cosmetic product and more preferably, in a cold chain cosmetic product.