Starchy cleaning and cosmetic care preparations

Details Starchy cleaning and cosmetic care preparations Starchy cleaning and cosmetic care preparations

1999-01-07

2001-06-19

Dodson, Shelley A. (Department: 1616)

Drug, bio-affecting and body treating compositions

Preparations characterized by special physical form

Cosmetic, antiperspirant, dentifrice

C424S049000, C424S062000, C424S070100, C424S070130, C424S489000, C424S499000, C510S109000, C514S778000, C514S844000, C514S944000

Reexamination Certificate

active

06248338

ABSTRACT:

BACKGROUND OF THE INVENTION
The present invention relates to compositions for cleaning or caring for the skin, teeth or hair, as well as for cleaning smooth surfaces. Consequently the invention relates to compositions which are intended to come or can come in contact with human skin.
Humectant characteristics, tactile characteristics giving a soft feel to the skin and lips, and a smooth, easily spreadable texture are sought in cosmetics. In conventional cosmetic compositions the tactile characteristics are provided by hydrophobic constituents such as waxes, oils and fats.
Improved humectant characteristics are obtained by adding to the composition hydrophilic constituents and forming a stable water-in-oil emulsion. The prior art emulsion-like compositions suffer from various disadvantages, e.g., lack of emulsion stability and high ingredient costs (e.g., hyaluronic acid), particularly in cream, lotion and beauty soap compositions.
The prior art discloses cosmetics which contain certain starches for overcoming these disadvantages.
U.S. Pat. No. 5,279,313 describes a hair bleaching composition which contains a persulphate having a specific particle size and alkaline reacting salts. As water-soluble thickeners, the composition can contain starches. Examples include maize or corn starch, starch ethers, such as carboxymethyl starch, hydroxyethyl starch and ethyl starch. The products according to U.S. Pat. No. 5,279,313 do not have adequate viscosity, storage stability and use characteristics.
JP 63-62535 describes the production of a stabilizing emulsifier, for whose production lecithin and polyglycerol are emulsified in a starch hydrolyzate solution and modified starch and xanthan gum are added. The modified starch is e.g. hydroxypropyl di-starch phosphate, hydroxypropyl starch or di-starch phosphate. The emulsifier obtained is intended to be a gum Arabic replacement. The fields of use given are condiments, emulsified spices, flavours, pastries, dairy products and medicinals. JP 63-62535 contains no information regarding a possible use in cosmetic or cleaning compositions. The starches used in the examples are cooking starches.
U.S. Pat. No. 4,059,458 relates to oil-in-water emulsions for use in foods, pharmaceuticals and cosmetics which contain an ester of a starch with at least one aliphatic C
2
-C
4
carboxylic acid. The ester has a degree of substitution of 0.05 to 1.0 and can optionally be modified, oxidized, crosslinked or pregelatinized. The starch esters are not hydrolysis-stable, particularly in formulations having an acidic pH. This leads to an undesired viscosity drop, phase separation and an unpleasant odor caused by free carboxylic acids.
WO 92/06778 discloses compositions containing a C
12
-C
22
alcohol, an alkyl polyoside and optionally polyoside. The alkyl polyoside can inter alia incorporate glucose, saccharose, maltose, lactose, cellobiose and starch. The compositions are intended for use in cosmetics and pharmaceuticals.
WO 93/04185 describes the enzymatic, stereospecific preparation of alpha-glucosides from starch, maltodextrin or maltose. The alpha-glucosides can be further reacted in the presence of a lipase with a fatty acid, in which alpha-glucoside esters are obtained which are suitable as detergents, surfactants and emulsifiers in cosmetic or pharmaceutical compositions. The starch merely serves as a reservoir for glucose units and is decomposed to low molecular weight units.
DD 249 912 discloses starch derivatives which are prepared by etherifying a starch with a halogenated fatty acid and heating to 80 to 130° C. to form intermolecular ester bridges. The starch deriviatives are suitable as emulsion stabilizers in the pharmaceutical, cosmetic and foods industries. These products are not suitable for building up an increased viscosity.
JP 56-147622 describes an emulsifier composition which contains the monoesters of a fatty acid with a trihydric alcohol, as well as galactomannan, glucomannan and/or starch.
JP 55-127308 describes weak acid, emulsified cosmetics which contain an oil-like cosmetic material, cationic cellulose or cationic starch with a specific N-content, triethanol amine or triisopropanol amine, higher fatty acids and water.
The known starch-containing cosmetics and cleaning compositions suffer from numerous disadvantages. In cold water native starch is a insoluble biopolymer. Thus, when using native starch it is necessary to heat over a long time period when producing the composition in order to solubilize the starch. In addition, agglomeration can occur when the starch is incorporated in water or an aqueous base. Apart from these processing disadvantages, the known starch-containing products have disadvantages during use and e.g. have an unpleasant, sticky feel on the skin or undissolved particles give an unpleasant, rough feeling. In addition, problems can occur in connection with the storage stability, which can be manifested in a phase separation, retrogradation of the starch used or lack of odor stability.
Therefore, the problem to be solved by the invention is to provide starch-based compositions which do not suffer from the aforementioned disadvantages.
SUMMARY OF THE INVENTION
According to the invention, this problem is solved by a composition for cleaning or caring for the skin, teeth or hair or for cleaning smooth surfaces comprising an aqueous phase which contains a pregelatinized, crosslinked starch selected from a C
2
-C
5
hydroxyalkyl starch and a C
2
-C
18
acyl starch.
The starch to be used according to the invention must be crosslinked. Crosslinking of the starch chains can be achieved by suitable crosslinking agents, i.e., bifunctional compounds. A preferred crosslinking method is phosphorylation, in which the starch is reacted with phosphorous oxychloride, phosphorous pentoxide, and/or sodium trimetaphosphate. Two starch chains are crosslinked by an anionic P-O group. The anionic character of the crosslinking sites assists the emulsion-stabilizing action of the starch to be used according to the invention. A further preferred crosslinking method is by means of C
4
-C
18
alkane or alkene dicarboxylic acids, preferably C
4
-C
8
alkane dicarboxylic acids, and in particular adipic acid. The alkane or alkene dicarboxylic acid links two starch chains via ester bonds. It can be in straight or branched chain form. The derivatives are obtained, e.g., by reacting starch with the mixed anhydrides of dicarboxylic acid and acetic acid. Based on the dry starch, in general less than 0.1 wt. %, normally about 0.06 wt. %, crosslinking agent is used.
The nature of the modification of the starch to be used according to the invention is critical. In one embodiment, the starch is C
2
-C
5
hydroxyalkyl starch. It is assumed that the formation of a hydroxyl group, which is bound to the starch backbone via an alkyl group with 2 to 5 carbon atoms, leads to a suitable hydrophilic-lipophilic balance of the starch. The position of the hydroxyl group in the alkyl group is not critical and can be in the alpha to omega position. The degree of substitution of the hydroxyalkylation is preferably approximately 0.08 to 0.3. The degree of substitution is the average number of substituted OH groups of the starch molecule per anhydroglucose unit. The hydroxyalkylation of a native starch can be brought about by reacting a native starch with alkylene oxides with the appropriate number of carbon atoms. Particularly preferred are hydroxyethylated and/or hydroxypropylated starches obtained by reacting starches with ethylene oxide or propylene oxide. A starch to be used according to the invention can also contain more than one hydroxyl group per alkyl group.
In another embodiment the starch is a C
2
-C
18
acyl starch. This starch regularly occurs if the aforementioned essential crosslinking has been brought about by C
4
-C
18
alkanoate or alkenoate and can be additionally acylated with a view to a suitable hydrophilic-lipophilic balance with a degree of substitution of 0 to 0.8, particularly 0 to 0.5. Acylation generally takes place by reaction with acid an

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