OBTAINING A CONTROLLED COLOURED EFFECT FROM A VEGETABLE EXTRACT

摘要

The invention relates to a method of preparation of a vegetable extract, characterized in that it comprises (1) a stage of percolation of fluid under pressure through at least one vegetable substance in the form of solid or paste, and (2) the use of a catalytic mixture comprising (i) a first constituent selected from the salts and oxides of Mn(II) and/or of Zn(II) and mixtures thereof, and (ii) a second constituent selected from the alkali-metal hydrogen carbonates, the alkaline-earth hydrogen carbonates and mixtures thereof, the catalytic mixture being either contained in the percolation fluid or added to the extract obtained after the percolation stage. The extract obtained can be used "as is" on keratinous materials such as the skin, or incorporated in a composition before being applied to the keratinous material.