METHOD FOR OBTAINING COSMETIC CREAM CONCENTRATES FROM SEA BUCKTHORN FRUIT

摘要

The invention relates to the perfumery and cosmetic industry and relates to a technology for producing cosmetic cream concentrates based on natural biologically active components contained in sea buckthorn fruits, namely to emulsion creams of the water / oil, oil / water types and creams containing a lipophilic fraction. The objective of this invention is to create a method for producing cream concentrates from sea buckthorn fruits with a smaller number of technological stages and time costs for their implementation, using an economically beneficial feedstock, as well as obtaining several types of target products from a single amount of feedstock. The method of obtaining cosmetic cream concentrates from sea buckthorn fruits is as follows. At the first stage, sea buckthorn fruits are cleaned, washed from impurities, passed through a juicer and juice is obtained. The resulting juice is filtered. To prepare emulsions from juice, 400 ml of juice is placed in a 2 liter beaker, 800 ml of refined olive oil is added to it and, stirring constantly, the temperature of the mass is brought to 80 ° C. After that, 130-133 g of T-2 emulsifier are added to this mass and stirred until the emulsifier is completely dissolved in the system (10-15 minutes). The mixing process is carried out until the mass reaches room temperature. In this case, as a result of emulsification, an emulsion concentrate of the water / oil type is obtained. The resulting emulsion has a yellowish-gray color and has a sea buckthorn smell. At the second stage, 400 ml of juice from the previously strained juice is placed into a beaker with a volume of 2 liters, 200 ml of refined olive oil is added to it and, stirring constantly, the temperature of the mass is brought to 80 ° C. After that, 67-70 g of the N-1 emulsifier is added to this mass and stirred until the emulsifier is completely dissolved in the system. The resulting cream is light gray in color. At the third stage, 200 ml of juice from the previously strained juice is placed in a 1 liter beaker, 300 ml of refined olive oil is added to it, and, stirring constantly, the temperature of the mass is brought to 80 ° C, after which 75-70 g of emulsifier is added to this mass T-2 and stir until the emulsifier is completely dissolved in the system for 45-60 minutes, to separate the phases in the system, the concentrate is left at room temperature for 24 hours, while the system is divided into two phases: the upper phase is lipophilic, the lower phase is hydrophilic , get a lipophilic creamy mass of yellowish-gray color with a smell inherent in sea buckthorn fruits.