JP4229236B2 - Method for preparing hydrolyzed jojoba protein and formulation comprising hydrolyzed jojoba protein - Google Patents

Description

Background of the Invention
FIELD OF THE INVENTION The present invention relates generally to hydrolyzed jojoba protein and uses thereof, specifically shampoos, shampoo conditioners, hair styling gels, hair conditioners, hair repairs, hair Tonics, hair fixatives, hair mousses, bath and shower gels, liquid soaps, moisturizing sprays, makeup, pressed powder formulations, lip Products (lip products), bath additives, sanitizing wipes, hand sterilization (Hand sanitizers), wet napkins (premoistened towelettes), skin lotions and creams, related to use in connection with cosmetic products, such as shaving cream, as well as sunscreen. More specifically, it relates to the form of a mixture of hydrolyzed jojoba proteins, preferably amino acids, peptides and / or protein fractions derived from the hydrolysis of natural jojoba proteins. Such a mixture provides improved properties when used in cosmetic products.

DESCRIPTION OF THE PRIOR ART Jojoba is a hermaphroditic, airborne pollination shrub that reaches a height of 1-5 m and has a long life (100-200 years). Jojoba is cultivated mainly in Arizona, northern Mexico, Argentina and Israel. The genus diversity in the morphological, structural and physiological aspects within the species is very wide, and clones can be selected in terms of high yield and other agricultural characteristics. The leaves are in a dry form with a thick epidermis, sunken stomata. Jojoba contains a special tissue with a high concentration of phenolic compounds. The flowers are petalless and the female flowers are usually single and have one flower per two nodes. However, it is not uncommon for all nodes to have flowers and to form inflorescences. Yuka forms a bunch. Flower buds are formed in the leaf bud only during the growth of new plants that occur in the warm season under favorable temperature and water conditions. New flower buds are dormant and will only flower after a cold season with enough cold units to meet their cooling requirements. The flowering period occurs in spring, when the soil and air temperatures exceed 15 ° C. Severe water stress hinders flowering. Jojoba fruits contain 1-3 dark brown seeds, and the dry weight of the seeds usually ranges from 0.5 to 1.1 g and contains 44 to 56% wax. The fruits ripen during spring and early summer, and seeds fall to the ground in late summer.

  Native Americans in Sonora and Baja, California, American Indians cook jojoba seeds and oils and treat many medical problems such as lacquer rashes, swellings, wounds, colds, cancer and kidney dysfunction. It is used for. The fats and oils are extracted by a conventional screw pressing technique, leaving a defatted dry substance containing natural jojoba protein in a high concentration (generally 25-35% by weight protein).

  Jojoba fat is a light yellow liquid at room temperature, composed of a straight chain ester of a long-chain monounsaturated fatty acid and an aliphatic alcohol, with an average total carbon chain length of 42 carbons. The product may be isomerized, hydrogenated, sulfided, chlorinated or transesterified and has a wide range of industrial applications, mainly It is incorporated into the ingredients of skin preparations such as lotions, moisturizers, massage oils, hair care products, facial cosmetics, nail products and used as cosmetics. Other possible applications include pharmaceuticals, plastic extenders, printer inks, gear oil additives and lubricants.

SUMMARY OF THE INVENTION The present invention teaches a novel form of jojoba protein, namely hydrolyzed jojoba protein and its derivatives, and the use of such protein products in cosmetic formulations. Preferred hydrolyzed jojoba proteins and derivatives thereof according to the present invention comprise a mixture of amino acids, peptides and / or protein fractions derived from the hydrolysis of natural jojoba proteins. Such hydrolysis is preferably carried out enzymatically, but can also be carried out by acid hydrolysis.

The hydrolyzed jojoba protein of the present invention is derived from the hydrolysis of defatted jojoba flour. As noted above, jojoba flour generally contains about 25-35% natural protein. This protein is not a complete single or specific protein, but is configured as a complex mixture of various proteins and other accompanying substances such as carbohydrates. Thus, the hydrolysis of jojoba powder inevitably results in a variety of amino acids, peptides and protein fragments that vary in size and molecular weight depending on the hydrolysis conditions. Furthermore, in all jojoba, there are two basic forms of protein, enzymes and storage proteins, as in all plants. Enzymes are produced to produce specific substances or to catalyze very specific reactions and are found in trace amounts in plants. On the other hand, storage proteins are produced in large quantities by seeds and stored for use at the beginning of plant growth. These stored proteins provide the basic elements for the growth of new plants and of course are the main proteins in jojoba flour.

  In addition to protein, jojoba flour contains a wide variety of other ingredients that contain significant amounts of carbohydrates and fiber. Jojoba flour also contains a significant amount of ash, magnesium, potassium, and Simmondsin. Simmondsin and its analogs have been shown to be effective hunger satiation agents, making jojoba flour effective in controlling animal food intake. However, jojoba flour also contains other non-nutritive factors such as trypsin inhibitors, polyphenols, bitterness, non-nutritive proteins, non-digested jojoba oils and fats.

  Preferably, the defatted jojoba flour comprises about 30-75%, more preferably about 45-60%, and most preferably about 50-55% by weight carbohydrate. Jojoba flour generally contains about 25-35 wt% protein, more preferably about 28-30 wt% protein. The defatted jojoba flour also contains about 12-15% by weight simmondsin, less than about 2% by weight detectable lipid, and less than about 3% by weight water. Thus, when jojoba powder is used as a substrate for producing hydrolyzed jojoba, the resulting product contains the above-mentioned other components together with hydrolyzed jojoba protein. In general, the hydrolysis reaction has little or no effect on the carbohydrates and other components in the flour, which is the starting material.

  More particularly, the hydrolyzed jojoba protein of the invention typically has an amino acid, peptide and / or molecular weight range of about 75 to 5,000 and an average molecular weight of about 1,500 to 2,500. Contains a mixture of protein fragments and other ingredients of flour that are present with hydrolyzed jojoba protein when jojoba flour is used as the starting material. During processing, the hydrolysis product is preferably membrane filtered to separate peptides and / or protein fragments to obtain different molecular weight profiles. In one preferred method, a relatively high molecular weight hydrolysis wherein the peptides and / or protein fragments have a molecular weight range of about 1,000 to 5,000 and an average molecular weight of about 3,000 to 4,000. Jojoba protein product is provided. Similarly, lower molecular weight fractions (sometimes referred to as jojoba amino acid fractions) where the molecular weight range of peptides and / or protein fragments is about 75 to 1,000 and the average molecular weight is about 100 to 300. Is manufactured.

  Hydrolyzed jojoba protein and its derivatives can also be produced as a dry flour, but this can be difficult and the product is usually about 18-35% by weight jojoba flour, more preferably about 23%. It is in the form of an aqueous dispersion with a concentration of ~ 27% by weight.

  Here, hydrolyzed “jojoba protein“ derivatives ”refer to changes in individual amino acids, peptides and / or protein fragments caused by amino acid additions, deletions, exchanges, substitutions or modifications, recombinant and / or DNA shuffling ( all other chemically synthesized amino acids, peptides and / or protein fragments that retain at least some initial activity, mutants generated by shuffling, quaternized species, and at least some of the initial activity Or call a modified form. One particularly preferred class of hydrolyzed jojoba protein derivatives are lipid derivatives, in particular lipid derivatives synthesized using C12-C22 fatty acids.

  The term “hydrolyzed jojoba protein” encompasses and covers not only the amino acids, peptides and / or protein fractions derived from the hydrolysis of natural jojoba protein, but any derivative as defined herein. Is intended. Further, “jojoba protein” is not a single or specific one derived from jojoba, but rather, as described above, is understood to be a complex mixture of various proteins found in jojoba.

  The jojoba product of the present invention comprises humectants, emollients, conditioners, thickeners, moisturizing agents, opacifiers, pearl agents, buffers. Agents, slip agents, feel agents, anti-static agents, acidifiers, preservatives, film formers, plasticizers, curing agents ( Used to have a good effect on a variety of cosmetic formulations comprising at least one ingredient selected from the group consisting of setting agents and suspending agents (When used, the components are usually present at a concentration of about 0.05 to 10% by weight, respectively). A significant amount of hydrolyzed jojoba protein or derivative thereof is introduced into this type of cosmetic formulation, usually at a concentration of about 1-10% by weight, preferably about 3-8% by weight. . Since the preferred jojoba protein product is in the form of a liquid dispersion, it is easy to add jojoba to the ingredients during the preparation of the cosmetic formulation. Generally, the formulations of the present invention comprise about 10-95% by weight water, more preferably about 20-75% by weight water.

  Cosmetic products beneficial to include the jojoba product of the present invention include shampoos, shampoo conditioners, hair styling gels, hair conditioners, hair repairs, hair tonics, hair fixatives. ), Hair mousses, bath and shower gels, liquid soaps, moisturizing sprays, facial makeup, pressed powder formulations, lip products ), Bath additives, sanitizing wipes, hand sanitizers (hand) Anitizers), towelette (premoistened towelettes), it is those selected skin lotions and creams, shaving creams, and from the group consisting of sunscreen. In this type of product, the shampoo and shampoo conditioner further comprises at least about 6% by weight of the detergent, and the hair styling gel further comprises a gel-forming polymer system to form the hair conditioner. Further comprises at least about 0.3% by weight cationic hair conditioner, the hair repair agent further comprises at least about 2% by weight cationic hair conditioner, and the bath and shower gel further comprises at least about 25% by weight. Skin lotions and creams containing at least about 2% cream formers, emollients and / or oils, sunscreens further containing sunscreens, shaving Ream further comprises at least about 10% by weight of the detergent or at least about 3 wt% of the soap, have a basic pH.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS The following examples represent preferred procedures in the production of hydrolyzed jojoba protein and their use in cosmetic products. However, it is understood that the following examples are given for the purpose of illustration and the comprehensive scope of the present invention is not limited thereto.

Example 1
This example shows a preferred procedure in the preparation of hydrolyzed jojoba protein using defatted jojoba flour, solvent extracted as starting material. Jojoba powder was obtained as a defatted powder remaining after removal of jojoba fat from jojoba by a conventional press process with subsequent solvent extraction. Jojoba flour contains 30.2% protein, 38.2% dietary fiber, 1.7% residual fat, 4.3% ash, 5.6% water, the rest Is an insoluble substance. The table below shows the amino acid profile of the protein fraction of jojoba flour.

Table 1
Component amino acid profile Aspartic acid 2.82%
Threonine 1.41%
Serine 1.53%
Glutamic acid 3.36%
Proline 1.44%
Glycine 2.45%
Alanine 1.19%
Cystine 0.80%
Valine 1.54%
Methionine 0.35%
Isoleucine 1.03%
Leucine 2.02%
Tyrosine 1.07%
Phenylalanine 1.23%
Histidine 0.61%
Lysine 1.45%
Arginine 1.95%
Tryptophan 0.32%

FIG. 1 shows the hydrolysis method. Hydrolysis was performed as follows. First, 750 gallons of soft water was heated to 140 degrees Fahrenheit and placed in a reaction tank. 1,000 pounds of the jojoba oil cake powder was added to the reaction tank with stirring to completely disperse the jojoba powder. At this point, 22 pounds of 50% NaOH solution was added to the reaction tank over 1 hour to solubilize the protein and create an alkaline dispersion (10 in FIG. 1).

  In the next step, the protein slurry was treated with 15 pounds of protease enzyme (commercial enzyme (using Alcalase, Novo)) (step 12) and hydrolyzed with stirring for 2 hours during which 50% NaOH was used. Was used to maintain the pH between 7.5 and 8.0, after which a second amount (15 pounds) of Alcalase protease enzyme was added to the slurry, followed by stirring for 2 hours, during which time pH adjustment was made. There wasn't.

  In the next step 14, the pH was adjusted to 6.5 using lactic acid, and then the second protease treatment (step 16) was performed. This treatment involves the addition of 10 pounds of a second protease enzyme (Flavozyme, Novo) followed by 4 hours of stirring. Thereafter, 3 pounds of Dual Protease Enzyme (Enzyme Development Corp.) is dispersed in 1 gallon tap water, which is added to the slurry and then 10 pounds of Neutrase ( Novo) was added. The slurry was then stirred for an additional 2 hours and the hydrolysis process continued.

  In step 18, lactic acid was added to the slurry to lower the pH to 4.5, and then 8 pounds of sodium metabisulfite was added with stirring. Next, in step 20, the slurry was heated to 160 degrees Fahrenheit to inactivate all protease enzymes.

  The slurry containing the hydrolyzed jojoba protein was then treated with a rotary vacuum filter (step 22) to remove insoluble material. The filtrate was clarified by passing it through a packed house filter unit (step 24).

  The filtrate clarified in step 24 is fed to a nanofiltration membrane system and permeates having different molecular weight profiles after the solids concentration of the retentate reaches about 31% by mass using a refractometer. ) Produced protein and retained protein. The membrane system is selected such that the lower molecular weight of the permeated protein is usually less than 1,000, while the molecular weight of the retained protein is greater than 1,000.

  The retention fraction was first treated by adding preservatives, ie 1 wt% Germaben II and 0.3 wt% Dowicil 200. The retained portion was then cooled to 34-35 degrees Fahrenheit and held for 16-24 hours (step 30). The cooled retentate is then cold-filtered in a packed house filter unit to remove hazeness and additional preservatives (15% additional amounts of Germaben II and Dowicil 200) are added. (Step 32). The resulting retentate is aged for 1 to 2 weeks (step 34), filtered (step 36) and hydrolyzed as jojoba protein 39 in the form of an aqueous solution to a 5 gallon jug or 55 gallon drum. It was accommodated (packaged) (step 38). This liquid contained about 10% protein by weight.

  The permeate was evaporated as usual (step 40) and a refractometer measurement yielded about 34% by weight solids. Preservatives (1% Germaben II and 0.3% Dowicil 200) were then added and stirred for 1 hour. The permeate was then subjected to aging (step 34), filtration (step 36) and containment (packaging) (step 38) to produce jojoba amino acid product 44 in the form of an aqueous solution, similar to the retained fraction. This liquid product contained about 4.5% protein by weight.

  From molecular weight analysis of hydrolyzed jojoba protein and amino acid products, higher molecular weight protein products have amino acid and / or protein with a molecular weight range of about 1,000 to 5,000 and an average molecular weight of 3,500. It was a mixture of fragments and the amino acid product was found to be a mixture of amino acids and peptides with a molecular weight range of about 75 to 1,000 and an average molecular weight of 200. Specifically, the jojoba amino acid product is 0.28 wt% aspartic acid, 0.13 wt% threonine, 0.15 wt% serine, 0.38 wt% glutamic acid, 0.09 wt% Proline, 0.17% by weight glycine, 0.17% by weight alanine, 0.03% by weight cysteine, 0.14% by weight valine, 0.04% by weight methionine, 0.09% by weight isoleucine, 0.17% by weight leucine, less than 0.01% tyrosine, 0.13% by weight phenylalanine, 0.02% by weight histazine, 0.08% by weight lysine, 0.11% by weight arginine and 0.1% by weight. It was analyzed to contain less than 01% by weight tryptophan.

  Two products developed using this process include amino acids, peptides and / or protein fragments derived from natural jojoba protein, the terms “hydrolyzed jojoba protein” and “hydrolyzed jojoba amino acid”. Is simply interpreted as a mixture each having a different molecular weight profile. However, in both cases, the product is hydrolyzed jojoba protein, the term is used to refer to both these products, and the amino acids, peptides derived from natural jojoba protein using hydrolysis Can be used for any product containing sucrose and / or protein fragments.

Example 2
In this example, jojoba amino acids were produced by hydrolysis of jojoba powder. In the process, 450 gallons of warm water (160 degrees Fahrenheit) was transferred to a homomixer tank and 2 gallons of concentrated hydrochloric acid (36%) was added. The mixture was stirred and 950 gallons of jojoba flour was added with continued stirring for 30 minutes. The acidified slurry was transferred to a glass lined reaction vessel and 448 gallons of concentrated hydrochloric acid (36%) was added to the reaction vessel. The temperature of the mixture in the reaction vessel was raised to 212 to 220 degrees Fahrenheit using a heat exchanger and then stirred for 24 hours. At the end of 24 hours of stirring, the hydrolysis product was cooled to 120-140 degrees Fahrenheit and 50% NaOH solution was added to adjust the pH to 6.0-7.0. The neutralized hydrolysis product was then clarified using a rotary vacuum filter to remove solid particulates. The clarified hydrolysis product was concentrated on the evaporator to the desired solids concentration (20-30%).

  Preservatives (1% Germaben and 0.3% Dowicil 200) were added. The product was then cooled at 34-35 degrees Fahrenheit for 16-24 hours. After cooling, the product was filtered using a packed house filter unit to remove turbidity. The product was then placed in a suitable container such as a 5 gallon mug or 55 gallon drum.

Example 3
In this example, a hydrolyzed jojoba protein or a quaternized derivative of jojoba amino acids was prepared. In the first step, 100 parts of jojoba product (hydrolyzed jojoba protein or jojoba amino acid) was added to the reaction tank. The pH of the mixture was adjusted to 9.1-9.3 using 50% NaOH.

  17 parts by weight of 3-chloro-2-hydroxypropyl-N, N, N-dimethyldodecylammonium chloride (Quab 342, 40% active) and 6 parts by weight of tap water are mixed in a separate container and stirred. While adding 1.7 parts by mass of 50% NaOH. The reaction was allowed for 10 minutes, resulting in a final pH of 10-11 by example (if the pH is less than 10, a small amount of 50% NaOH is further added). When preparing other derivatives, instead of the Quab342 product, 3-chloro-2-hydroxypropyl-N, N, N-dimethyloctadecylammonium chloride (Quab426) or 3-chloro-2-hydroxypropyl-N, N , N-trimethylammonium chloride (Quat188) was used. Thereafter, the solution in another container was added to the pH-adjusted jojoba mixture and allowed to stir for 16-24 hours. The pH of the solution was then adjusted to 4.4 to 4.6 using a lactic acid (88%) solution. The product was then filtered using a packed house filter unit to remove particulates and accommodated.

  Chemically, the final product is lauryldiimonium hydroxypropyl hydrolyzed jojoba protein (or lauryldiimonium hydroxypropyl jojoba amino acid). When Quad 426 is used, the product is stearyldiimonium hydroxypropyl hydrolyzed jojoba protein (or stearyldiimonium hydroxypropyl jojoba amino acid). When using Quat188, the product is called hydroxypropyltriimonium hydrolyzed jojoba protein (or hydroxypropyltriimonium jojoba amino acid).

Example 4
Using the hydrolyzed jojoba protein products 39 and 44 shown in Example 1, the following products were prepared.
Moisturizing body wash A body wash was prepared using the following ingredients.

The product was prepared by placing a sufficient amount of distilled water in a primary tank, heating the distilled water to 75 ° C. and adding the remaining ingredients of Phase A with stirring. The mixture was then cooled to 45 ° C. and Phase B and C ingredients were added with moderate stirring. Thereafter, the pH of the mixture was adjusted to 5.5 to 6.5 using 25% citric acid, and the viscosity was adjusted using a small amount of 10% NaCl solution.

Hair shampoo A shampoo was prepared using the following ingredients.

  Distilled water was placed in the primary tank and the remaining ingredients of Phase A were added with stirring followed by Phase B and C ingredients. The pH was adjusted to 5.5-6.5 using 25% citric acid, and the viscosity was adjusted using 10% NaCl solution.

Ultra shampoo (Ultra Shampoo )
A shampoo was prepared using the following ingredients.

  An ultra shampoo was prepared using the same method as the hair shampoo described above.

Moisturizing shampoo A shampoo was prepared using the following ingredients.

  A moisturizing shampoo was prepared using the same method as the hair shampoo described above.

Hand lotion A hand lotion was prepared using the following ingredients.

  Along with glycerin, distilled water was placed in a stirred tank and the mixture was heated to 75 ° C. Phase B ingredients were placed in a secondary tank and heated to 75 ° C. Thereafter, Phase B was added to Phase A at 75 ° C. with good stirring. Thereafter, the mixture was cooled to 65 ° C., the components of Phase C were added, and it was confirmed that no lump or powder remained on the side of the tank. Phase D ingredients were added in the order listed. The mixture was then cooled to 35 ° C. and jojoba amino acid product 44 was added along with the preservative.

Moisturizing hand cream A hand cream was prepared using the following ingredients.

  Distilled water and other components of Phase A were placed in the primary tank and heated to 75 ° C. Phase B ingredients were placed in a secondary tank and heated to 75 ° C. Phase B ingredients were added to Phase A ingredients at 75 ° C. with good agitation. Thereafter, the mixture was cooled to 50 to 55 ° C., the components of Phase C were added, and it was confirmed that no lumps or powder remained in the tank. The Phase D ingredients were then added in the order listed. The mixture was then cooled to 35 ° C. and jojoba amino acid product and preservative were added.

Moisturizing foot cream A foot cream was prepared using the following ingredients.

  Distilled water was weighed in the primary tank and then mixed with Cosmogel-40 at 40 ° C. with good agitation. With the Cosmogel-40 in solution, the remaining ingredients of Phase A were added while heating to 75 ° C. All ingredients of Phase B were weighed into a separate tank and heated to 75 ° C. Thereafter, Phase B was added to Phase A with good stirring. When the temperature reached 50-55 ° C., a Skin-Flow-C wheat starch product was added and it was confirmed that no lumps or powder remained on the sides of the tank. Thereafter, Phase B was added in the order listed, and the pigment was added to adjust the pH to 5.5-6.5.

A foundation was prepared using the components below the moisturizing foundation .

  Phase A ingredients were heated to 76 ° C. and Phase E ingredients were passed through a colloid mill with a quantity of propylene glycol and recirculated until the pigment was evenly dispersed. The colloid mill was washed with Phase C ingredients and stirred using a lightnin mixer while heating to 75 ° C. Phase B ingredients were premixed, heated to 75 ° C. and added to the main batch. Thereafter, the components of Phase G were dispersed in the main batch premixed with Phase D while being heated to 65 ° C. Phase F ingredients were added to the main batch at 40 ° C. along with preservatives and perfumes.

Gentle conditioning agent A conditioning agent was prepared using the following ingredients.

  Distilled water was added to the primary tank, followed by the Phase A ingredients in the order listed, and the mixture was heated to 75 ° C. The mixture was then cooled to 35 ° C. and Phase B and C ingredients were added. The pH was adjusted to 3.0 using 24% citric acid and flavor and preservatives were added.

Moisturizing baby cream A baby cream was prepared using the following ingredients.

  Distilled water was weighed into the primary tank, and glycerin was added while heating to 75 ° C. Phase B ingredients were added to the secondary tank and heated to 75 ° C. Phase B ingredients were added to Phase A ingredients with good agitation. When the temperature reached 50-55 ° C., the Skin-Flow-C product was transferred to the batch and confirmed to be free of lumps and powders. Phase D ingredients were added and a preservative was added at 35 ° C. while adjusting the pH to 3.5-4.5.

Anti-wrinkle cream An anti- wrinkle cream was prepared using the following ingredients.

  Distilled water was added in the primary tank followed by the Phase A ingredients while heating to 75 ° C. Phase B ingredients were added to the secondary tank and heated to 75 ° C. Added to Phase B and Phase A ingredients at 75 ° C. with good agitation and then cooled to 50-55 ° C. with mixing. Skin Flow C (Skin-Flow-C) product was added at 50 to 55 ° C. to confirm that no lumps or powder remained. When the temperature reached 35 ° C, jojoba amino acids and hydrolyzed jojoba protein were added along with preservatives.

Hair styling gel A hair styling gel was prepared using the following ingredients.

  Carbomer was added to 25% water followed by phase A ingredients in order. Next, Phase B ingredients were added with good agitation followed by preservatives and perfumes. The product pH was 5.5.

フェーズＡの成分およびフェーズＢの成分を別々に７５℃まで加熱し、よく攪拌しながら混合させた。その後、フェーズＣの成分を５０〜５５℃で添加した。生成物のｐＨは１１．７５〜１２．５であった。 Professional Relaxer
A professional relaxer was prepared using the following ingredients.

Phase A and Phase B ingredients were heated separately to 75 ° C. and mixed with good agitation. Thereafter, Phase C ingredients were added at 50-55 ° C. The pH of the product was 11.75-12.5.

Super hair repair agent (Super Hair Repair)
A super hair repair agent was prepared using the following ingredients.

  Distilled water was weighed into the tank and the Phase B ingredients were added with good agitation. Thereafter, Phase C ingredients were added, followed by Phase D and E ingredients. The product pH was adjusted to 3.5-4.5 using 25% citric acid.

フェーズＡおよびフェーズＢの成分を別々に７５℃まで加熱し、混合しながらフェーズＢをフェーズＡに添加した。混合物が６５℃に達したら、よく混合しながらフェーズＣの成分を添加した。その後、フェーズＤの成分を添加し、混合物を３５℃まで冷却した。それにフェーズＥの成分を保存料とともに添加した。 A face mask was prepared using the following components.

Phase A and Phase B ingredients were heated separately to 75 ° C. and Phase B was added to Phase A with mixing. When the mixture reached 65 ° C., Phase C ingredients were added with good mixing. Thereafter, Phase D ingredients were added and the mixture was cooled to 35 ° C. To it was added Phase E ingredients along with preservatives.

FIG. 1 is a flow diagram illustrating the steps involved in a preferred process for producing hydrolyzed jojoba protein.

Claims (12)

Creating an alkaline aqueous dispersion of defatted jojoba powder;
Hydrolyzing the jojoba powder by adding a protease enzyme to the dispersion and stirring the dispersion;
Adding an acid to lower the pH of the stirred dispersion;
Inactivating the protease enzyme remaining in the dispersion, and hydrolyzing the defatted jojoba flour. The hydrolyzing step comprises first adding a first amount of protease enzyme to the dispersion with stirring while maintaining the pH of the dispersion at a level of 7.5-8.0, and then further The method of claim 1 , comprising adding a second amount of protease enzyme to the dispersion while mixing. The method of claim 2 , further comprising the step of adjusting the pH of the dispersion to 6.5 after the further mixing step and adding a third amount of protease enzyme with further stirring. The step of adding the acid, A method according to claim 1 which comprises adding lactic acid to the dispersion to reduce the pH to 4.5. After performing the step of adding the acid, A method according to claim 1 which comprises adding sodium metabisulphite to the dispersion. The method of claim 1 , wherein the inactivating step comprises heating the dispersion to a temperature sufficient to inactivate all protease enzymes present in the dispersion. After carrying out the step of inactivating the enzyme, the dispersion is passed through a filtration system so that the retained fraction having a different molecular weight profile and the permeation are such that the retained fraction has a larger molecular weight profile than the permeate fraction. the method of claim 1 including the step of causing the fractions. The method according to claim 7 , comprising cooling and aging the permeation fraction. Creating an acidic water dispersion of jojoba powder;
Heating the dispersion to a temperature of 212-220 degrees Fahrenheit and stirring the dispersion to produce a hydrolyzate;
Cooling the hydrolyzate to 120 to 140 degrees Fahrenheit and neutralizing the hydrolyzate. The method according to claim 9 , wherein the neutralizing step includes a step of adding NaOH to the hydrolyzate to adjust the pH to 6.0 to 7.0. 10. The method of claim 9 , comprising filtering the hydrolyzate and concentrating the hydrolyzate to a solids concentration of 20-30%. The method of claim 11 , comprising cooling, filtering, and aging the hydrolyzate.

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