Prepn. of caseinate from curds and hens egg yolk - followed by protolysis, and use in cosmetics

摘要

In prepn. of a caseinate using curds and hens egg yolks, their use is followed by protolysis. Pref. the curds and egg yolk are subjected separately to protolysis. Fatty alcohols, fatty acids and vegetable or animal oils and fats are used as additives. The casinate may be treated with halogens and/or alkalies, and undergo alkali and/or acid hydrolysis. USE/ADVANTAGE - The prod. is used as carirer in agents for treatment and care of the skin, e.g, oil-free pastes and creams with a high content of aminoacids. Cpds.of fatty acids and/or fatty alcohols with the caseinate are bases for dermatological and cosmetic agents. The prod. is compatible with most cosmetic additives, is an emulsifier for vegetable oils and fats, and gives compsns. kind to the skin.