Drug – bio-affecting and body treating compositions – Live hair or scalp treating compositions – Polymer containing
Patent
1994-09-08
1997-10-21
Bleutge, John C.
Drug, bio-affecting and body treating compositions
Live hair or scalp treating compositions
Polymer containing
424401, 424DIG1, 424DIG2, 424 47, A61K 706
Patent
active
056793294
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a cosmetic composition intended for use for holding the hair, containing a milk protein and/or milk protein hydrolysate and a keratin hydrolysate.
Milk proteins or their hydrolysates have already been used in compositions for holding the hair. They endow the hair with good shape-retention and, contrary to other proteins and keratins, they do not give rise to a phenomenon Of making the hair sticky. These compositions possess, however, the drawback of causing a phenomenon of powdering on brushing the hair, which gives the hair an unattractive appearance. Moreover, milk proteins or their hydrolysates, when used in styling mousses, generate foams whose stability and expansion are insufficient.
The Applicant discovered, surprisingly, that combinations of some keratin hydrolysates with milk proteins and/or their hydrolysates endowed the hair with good shape-retention without causing stickiness or powdering of the hair.
Furthermore, the particular combinations of the invention, when used in styling mousses, possess a synergistic .effect on the qualities of rigidity, stability and expansion, as well as a smaller aeration of the foams, relative to the components of these combinations taken individually.
The subject of the invention is hence a cosmetic composition for holding the hair, containing at least one milk protein and/or milk protein hydrolysate and at least one keratin hydrolysate.
Another subject of the invention consists of a process for the cosmetic treatment of hair, intended for promoting the holding thereof, consisting in applying to it the combination of at least one milk protein and/or milk protein hydrolysate and at least one keratin hydrolysate.
Other subjects of the invention will become apparent on reading the description and the examples which follow.
The cosmetic composition according to the invention is essentially characterized in that it contains, in a cosmetically acceptable medium, at least one milk protein and/or milk protein hydrolysate and at least one keratin hydrolysate of molecular weight between 100 and 200,000.
The keratin hydrolysates according to the invention are obtained by hydrolysis of animal or human keratins originating, for example, from materials such as hair, wool, skin, bristles, silks, feathers, scales, hooves or horn. They may be chemically modified and, in this case, bear quaternary ammonium groups at the end of their peptide chain or grafted on their peptide chain.
Among keratin hydrolysates used according to the invention, there may be mentioned, more especially:
keratin hydrolysates obtained by moderate hydrolysis of bovine hoof keratin of molecular weight approximately 100,000, such as the product sold under the name KERASOL by the company CRODA;
keratin hydrolysates obtained by controlled acid hydrolysis, of molecular weight approximately 150, such as the product containing 25% of active substance sold under the name CROTEIN HKP S/F by the company CRODA;
keratin hydrolysates bearing, on the peptide chain, quaternary ammonium groups containing at least one C.sub.10 -C.sub.18 fatty chain, such as the product sold under the name CROQUAT WKP by the company CRODA.
According to the present invention, all milk proteins are usable, as well as the mixtures thereof and their hydrolysates. Milk contains essentially two types of protein, caseins and whey proteins, the main constituents of which are .alpha.-lactalbumin, .beta.-lactoglobulin and immunoglobulins.
The milk proteins which are usable according to the invention are preferably obtained from cow's milk or from milk by-products resulting, for example, from cheese- or buttermaking, such as whey or buttermilk.
These proteins may be concentrated and/or separated and dried by various traditional methods.
The following are used more especially:
caseins obtained from skimmed milk by precipitation, by acid treatment, by lactic fermentation or using rennet, and then dried. It is preferable to use soluble salts of caseins, obtained by neutralization, such as sodium, calcium or magnesium casei
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Dubief Claude
Dupuis Christine
"L'Oreal"
Bleutge John C.
Harrison Robert H.
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