Drug – bio-affecting and body treating compositions – Antigen – epitope – or other immunospecific immunoeffector – Conjugate or complex
Reexamination Certificate
1993-09-15
2001-04-17
Lee, Howard C. (Department: 1623)
Drug, bio-affecting and body treating compositions
Antigen, epitope, or other immunospecific immunoeffector
Conjugate or complex
C514S557000
Reexamination Certificate
active
06217874
ABSTRACT:
The invention concerns a fat composition consisting of vegetable glycerides for use in cosmetic and pharmaceutical emulsion products as emollient, stabilizer, consistency imparting agent as well as coemulsifier. Such fat compositions represent alternatives in terms of applicability to fatty alcohols which have been found in certain cases'to cause skin trouble in the form of irritation and allergy (see references), and the fat compositions simultaneously serve as full or partial substitutions for traditional emollients.
In principle, cosmetic and pharmaceutical emulsion products consist of three components: a lipoid phase, a water phase and an emulsifier system. The lipoid phase contains primary emollients, e.g. triglycerides, alkanes (paraffin oils), silicone compounds, fatty acid esters, etc. The emulsifier system consists of a primary emulsifier and frequently a secondary emulsifier as well as one or more stabilizers and consistency imparting agents. The last two, however, are often included under the lipoid phase. In addition to distilled or demineralized water, the water phase often also contains components having special properties, e.g. with a view to maintaing the moisture of the skin. However, in some cases such components may also be present in the lipoid phase. Finally, perfume and preservative are often added in addition to antioxidant and optionally dyes.
Until now it has been necessary to use one type of components as emollients, a second type as emulsifiers, a third type as coemulsifiers and a fourth type as stabilizers and consistency imparting agents. To obtain the desired consistency in the final emulsion product it is necessary to mix the individual ingredients in carefully adapted ratios. Some known ingredients, however, have given two or three of these effects at the same time. It is thus known that fatty alcohols, such as cetyl and stearyl alcohol, serve both as a stabilizer, consistency imparting agent and coemulsifier in cosmetic emulsions.
It is likewise known from the cosmetic industry and food industry that mono-/diglycerides, e.g. palmityl or stearyl partial glycerides are active as consistency imparting agents and—with a suitably high monoglyceride content—as coemulsifiers.
Furthermore, a lipoid base is known from the patent literature (JP 60001111), consisting of mono-/di-/triglyceride based on fatty acids having an odd number of carbon atoms in the chain, i.e. synthetic fatty acids. This base is mentioned in the patent as being effective in the treatment of skin injuries caused by frost, but effects like the above-mentioned ones are not mentioned.
Another patent (JP 54049336) concerns a cosmetic cream containing glycerol esters of lanolin fatty acids which are claimed to have an emulsifying effect. The cream is reported to bring about a wet and soft skin feel. Stabilizing and consistency imparting effects are not mentioned.
The Japanese patent application (laid open) JP 63-258402 A concerns a glyceride composition which is reported to be suitable for cosmetic and pharmaceutical use. The glycerides according to this document are unique in containing 2-ethylhexanoic acid esterified with glycerol, and it thus does not involve vegetable glycerides, but synthetic glycerides containing a branched fatty acid residue. The advantages in use are reported to include extensibility and feel, while stabilizing and consistency imparting properties are not mentioned.
The object of the invention is to combine, in one and the same dermatologically safe, vegetable-based fatty base product, properties causing the product to serve both as an emollient, a stabilizer, consistency imparting agent and coemulsifier in cosmetic and pharmaceutical emulsion products, primarily for skin care.
This is achieved with the fat composition of the invention, which substantially consists of a mixture of mono-, di- and triglycerides, where more than 90 weight % of the fatty acid residues incorporated in the glycerides contain 16-22 carbon atoms, produced from vegetable fats, and which is characterized by consisting of a glyceride system A which is a mixture of mono-, di- and triglycerides having the composition 10-50 weight % of monoglyceride, 25-55 weight % of diglyceride and more than 10 weight % of triglyceride and having a hydroxyl number of 90-190 and an iodine number of 40-90, produced from unhardened or hardened vegetable fats of fractions thereof, preferably admixed with up to the same weight amount of a glyceride system B, which is a mixture of mono-, di- and triglycerides having the composition 5-20 weight % of monoglyceride, 40-60 weight % of diglyceride and 20-50 weight % of triglyceride and having a hydroxyl number of 50-190 and an iodine number below 30, produced from hardened vegetable oils or fractions thereof.
The fat compositions of the invention are preferably produced by mixing the glyceride systems A and B, characterized by following data:
A
B
Iodine number
40-90
0-30
Hydroxyl number
90-190
50-190
Glyceride composition, weight %
Mono
10-50
5-20
Di
25-55
40-60
Tri
>10
20-50
With these glyceride systems it is possible to control the consistency in an emulsion in a simple manner, the consistency being greatly determined by the mutual mixture proportion of the glyceride systems. To provide the emulsions, such as e.g. lotions 80-100 weight % of A and 0-20 weight t of B are advantageously used, with 85-95 weight % of A and 5-15% of B being preferred, and correspondingly 50-85 weight % of A and 15-50 weight % of B are advantageously used to provide thick emulsions, such as e.g. creams, the composition 55-70 weight % of A and 30-45 weight % of B being preferred. For use in emulsion products of intermediate consistency, e.g. soft creams, the fat composition preferably consists of a mixture 60-90 weight % of glyceride system A with 10-40 weight % of glyceride system B. the composition 70-85 weight % of A and 15-30 weight % of B being preferred.
The two glyceride systems can be produced according to the invention in the following manner:
Glyceride system A
This glyceride system is a mixture of mono-, di- and triglycerides produced from hardened and/or unhardened vegetable oils and fats or fractions thereof.
Conversion of the oils and fats to mono-, di- and triglycerides can take place by glycerolyzing them in a known manner in an apparatus adapted for the purpose at 150-300° C., preferably 200-270° C. with efficient stirring with 1-50 weight %, preferably 5-20 weight % of glycerol. The catalyst is a base, such as e.g. NaOH, KOH, Ca(OH)
2
, CaO, Ca(AC)
2
or alkali metal salts of lower alcohols. Also soap may be used. The catalyst is used in an amount of up to 1 weight % of the fat amount. The glycerolysis is effected at a normal pressure in an inactive atmosphere. After the reaction has proceeded for 1-4 hours under the mentioned conditions to provide equilibrium, the reaction is stopped by cooling and neutralization of the catalyst with an equivalent amount of acid. Possible glycerol phase as well as neutralized catalyst are separated/filtered, and the fat phase is deodorized.
The raw materials for the fatty base are vegetable fats and oils whose fatty acid residues, as regards more than 90 weight % of them, contain 16-22 carbon atoms.
Particularly, suitable fats and oils are soybean oil, rapeseed oil, peanut oil, sunflower oil, cottonseed oil, and palm oil but also other may be used, such as fats or fractions thereof from fruits of the family Palmae and/or from seeds of one or more of the genera Garcinia, Pentadesma, Glycine, Carthamus, Olea, Brassica, Helianthus, Zea, Gossypium, Oryza, Shorea, Butyrospermum, Sesamum, Passiflora, Camelina, Limnanthes, Prunus, Triticum, Vitis, Arachis, Corylus, Persea, Madhuca, Juglans, Moringa, Macadamia, Papaver, Carica, Adenanthera, Trhevetia, Trigonella, Guisotia, Pinus, Hevea, Ricinodendron, Jatropha, and Tamarindus.
Oils and fats having natural iodine number between 40 and 90 can be used, but it is expedient to use oils/fats hardened in known manner to an iodine number between 40 and 90, it being expedi
Aarhus Oliefabrik A/S
Dunn Michael L.
Lee Howard C.
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