| 摘要 |
PURPOSE:To prepare a cosmetic having excellent emulsion stability, and free from the problems of residual insoluble proteins and proteinous precipitates, by using a vegetable protein as an emulsifier, and denaturating the protein with heat. CONSTITUTION:An aqueous phase containing a vegetable protein or a partially decomposed vegetable protein obtained by the hydrolysis of the above protein with proteinase (e.g. especially preferably soybean protein wherein the vegetable protein may be denaturated with an alcohol) is emulsified with an oil phase, and the resultant emulsion is heated at 80-180 deg.C, preferably 90-130 deg.C to effect the thermal denaturation of the vegetable protein in the emulsion, i.e. to cause the change in the higher order structure to obtain a stable emulsion system which is used as a cosmetic. USE:Cold cream, vanishing cream, milky lotion, lotion, pack, shampoo, rinse, hair treatment, etc. |
