STABILIZING METHOD OF APPLES' EXTRACTS

摘要

The apple extract which may be used as cosmetic ingredient is stabilized by removing phenolic components that cause the extract to browning. The stabilizing method comprises; (a) grinding apple by itself or by adding polyol; (b) adding aldehyde to (a) with agitating at ambient temperature and polymerizing phenolic components; (c) futher agitating the product obtained from (b) at reduced pressure; (d) removing the reminder unreacted aldehyde; and (e) filtering the extract. In this case, the 0.1-1 w/w% of acetaldehyde is added in consideration of the content of phenolic components and the economical aspect. The apple extract thus obtained has no phenolic components while the content of citric acid in the apple extract is maintained. So the apple extract is of great value as cosmetic ingredient.