Drug – bio-affecting and body treating compositions – Preparations characterized by special physical form – Cosmetic – antiperspirant – dentifrice
Reexamination Certificate
1999-12-08
2001-03-06
Page, Thurman K. (Department: 1615)
Drug, bio-affecting and body treating compositions
Preparations characterized by special physical form
Cosmetic, antiperspirant, dentifrice
C424S070100, C424S070130, C424S070140, C424S070190, C424S070270, C424S070280, C424S074000, C424S059000, C424S063000, C514S844000, C514S845000, C514S846000, C514S847000
Reexamination Certificate
active
06197319
ABSTRACT:
TECHNICAL FIELD
The invention is in the field of cosmetic composition for application to the skin.
BACKGROUND OF THE INVENTION
The use of polysaccharides and proteins in cosmetic compositions is well known in the art. Polysaccharides are known to be good humectanits, film formers, and function as skin moisturizers. Certain polysaccharides also have gelling ability and are useful in formation of higher viscosity liquid or solid, compositions. However, polysaccharides may tend to provide a heavy, sticky feel on the skin and, when used in quantities sufficient to cause gelling, may provide products which are not aesthetically pleasing. Proteins are naturally occuring long-chain, high molecular weight polymers formed by the self-condensation of amino acids. Proteins are excellent film formers, conditioning agents, and moisturizers for hair and skin. However, natural proteins generally have limited use in cosmetics and toiletries because they are somewhat unstable and tend to precipitate or denature when exposed to high temperatures or salt solutions. In addition they are easily hydrolyzed by chemical reagents or acids and bases. Even if these difficulties are overcome the formulation of cosmetic products containing proteins is further fraught with difficulty since each protein has an isoelectric point i.e. a pH at which the protein is neutral. If it is desired to form compositions having a pH which is below the isoelectric point of the protein, the protein may possibly form an insoluble precipitate if it is used in any appreciable amount.
Thus, there is a desire to formulate cosmetic compositions for application to skin or hair which provide the benefits of proteins (film forming, moisturization, and improving cosmetic appearance) and polysaccharides (humectant, film forming, and gelling ability), but without the drawbacks of each ingredient used separately.
It is an object of the invention to prepare a protein/polysaccharide complex (“PPC”) which is the reaction product of at least one protein and at least one anionic polysaccharide, wherein the resulting PPC has a net charge which may be positive or negative, preferably negative.
It is an object of the invention to prepare a PPC which acts a gellant or viscosity modifier in aqueous based compositions.
It is an object of the invention to formulate a stable cosmetic compositions having a pH which is below the isoelectric point of the protein used to make the PPC.
It is an object of the invention to provide a method for forming a PPC having a net positive or negative charge (which makes the PPC water soluble).
It is an object of the invention to formulate cosmetic foundation makeup, and color cosmetic compositions which moisturize, color, and beautify the skin.
It is an object of the invention to formulate hair care products which cleanse, condition, and beautify hair.
SUMMARY OF THE INVENTION
In an emulsion cosmetic composition for application to skin or hair containing water and at least one surfactant, the improvement wherein the composition also contains a compound which is a water soluble protein polysaccharide complex (“PPC”) having a net positive or negative charge, which is the reaction product of at least one protein and at least one anionic polysaccharide.
DETAILED DESCRIPTION
The compositions of the invention are in the emulsion form, i.e. water-in-oil or oil-in-water emulsion. Preferably the compositions are in the oil-in-water emulsion form.
All percentages mentioned herein are percentages by weight unless otherwise indicated.
The PPC used in the compositions of the invention are formed by the reaction of a protein and an anionic polysaccharide containing a sufficient number of pendant hydrophilic groups such that the polysaccharide has a net positive or negative charge density, preferably a net negative charge density. The net charge of the PPC will depend upon the ratio of protein to polysaccharide in the PPC and the pH at which the PPC is made. For example, if the PPC is made at a pH which is above the isoelectric point of the protein, it will have a negative charge regardless of the ratio of protein to polysaccharide. On the other hand, if it is made at a pH which is below the isoelectric point of the protein, the pH of the PPC may be positively charged if the total positive charge from the protein is more than the negative charge polysaccharide. The protein used must contain a sufficient number of amino and/or carboxyl groups such that it is capable of reacting with the hydrophilic groups on the anionic polysaccharide to form a PPC. Preferably the pendant hydrophilic groups of the polysaccharide react with amino and/or carboxyl groups of the protein via formation of ionic bonds or electrostatic interaction.
PROTEINS
A variety of proteins are suitable to make the PPC. The term “protein” when used in accordance with this invention means a peptide chain having at least two amino acid residues, preferably at least five, and more preferably more than one hundred amino acid residues. Most preferably the protein is a high molecular weight polypeptide which is preferably water soluble, and may be natural, plant (vegetable) proteins, or animal derived proteins, as well as synthetic proteins provided they react with the hydrophilic pendant groups on the polysaccharide to form a PPC. The isoelectric point of the protein used to make the PPC is not critical. Examples of natural proteins include albumen, amylase, amyloglucosidase, arginine/lysine polypeptide, casein, catalase, collagen, crystalline, cytochrome C, deoxyribonuclease, elastin, fibronectin, gelatin, gliadin, glucose oxidase, glycoproteins, hexyldecyl ester of hydrolyzed collagen, human placental protein, human placental enzymes, iodized corn protein, keratin, lactoferrin, lactoglobulin, lactoperoxidase, lipase, milk protein, hyristoyl glycine/histidine/lysin polypeptide, nisin, oxido reductase, pancreatin, papin, pepsin, placental protein, protease, saccharomyces polypeptides, serum albumin, serum protein, silk, sodium stearoyl lactalbumin, soluble proteoglycan, soybean palmitate, soy, egg, peanut, cottonseed, sunflower, pea, whey, fish, seafood, subtilisin, superoxide dismutase, sutilains, sweet almond protein, urease, wheat germ protein, wheat protein, whey protein, zein, hydrolyzed vegetable protein, and the like. Preferred is casein which is a mixture of phosphoproteins obtained from cow's milk; and milk protein which is a mixture of proteins obtained from cow's milk.
Synthetic proteins or polypeptides may also be suitable. Synthetic proteins may be made by solid phase synthesis, or via recombinant biotechnology proccesses.
POLYSACCHARIDES
A variety of anionic polysaccharides are suitable for use in making the PPC used in the compositions of the invention, provided the anionic polysaccharide contains a sufficient number of pendant hydrophilic groups to cause the resulting PPC to exhibit a net positive or negative charge. In addition, the anionic polysaccharide must be capable of reacting with the protein to form a PPC having a protein/polysaccharide ratio of about 100 to 1: to 1:100. Suitable pendant hydrophilic groups include groups, i.e. a group containing the moiety —SO
3
−
; —SO
4
−
; or —OSO
2
O—; phosphate, pyruvate, and the like. The term “polysaccharide” when used in accordance with the invention means a water soluble anionic polysaccharide which (i) contains at least five saccharide moieties; and (ii) which, upon mixing with water in a ratio of about 1 to 1 at room temperature (25° C.) is capable of forming either a soft gel having a gel having a viscosity of about 1,000 to 800,000 centipoise at 25° C., and/or a gel strength of about 10 to 5,000 grams/cm
2
at 25° C. as measured using a TA.XT2i texture analyzer with a ½ inch diameter cylindrical probe. The term “saccharide moiety” means a polyhydroxy aldehyde or ketone, or acid hydrolysis product thereof, which, preferably, has the general formula C
x
(H
2
O)
y
. Examples of saccharide moieties include the D and L forms of glucose, fructose, xylose, arabinose, fucose, gal
DiGirolamo Debra Marsha Verdon
Russ Julio Gans
Wang Tian Xiang
Blackburn Julie
Di Nola-Baron Liliana
Page Thurman K.
Revlon Consumer Products Corporation
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