COMPOSITION

Abstract

A cosmetic composition includes: (i) one or more vegetable butters in an amount of from 5 to 35% by weight of the total composition; (ii) one or more vegetable oils in an amount of from 20 to 50% by weight of the total composition; and (iii) starch in an amount of from 40 to 85% by weight of the total composition. The cosmetic composition is free from preservatives as defined herein.

Claims

1. A cosmetic moisturizing composition comprising: (i) one or more vegetable butters in an amount of from 5 to 35% by weight of the total composition; (ii) one or more vegetable oils in an amount of from 20 to 50% by weight of the total composition; and (iii) starch in an amount of from 40 to 75% by weight of the total composition, wherein the starch is corn starch; wherein, based on the total composition, the cosmetic composition contains any one of the preservatives in an amount no greater than the following amounts, or wherein the cosmetic composition does not contain any of the following preservatives: benzoic acid in an amount no greater than 0.062 % wt., sodium benzoate in an amount no greater than 0.062 % wt., salts of benzoic acid excluding sodium benzoate in an amount no greater than 0.003 % w/v, propionic acid and salts thereof in an amount no greater than 0.0032 % w/v, salicylic acid and salts thereof in an amount no greater than 1 % w/v, hexa-2,4-dienoic acid and salts thereof in an amount no greater than 0.4 % w/v, formaldehyde in an amount no greater than 0.01 % w/v, paraformaldehyde in an amount no greater than 0.01 % w/v, biphenyl-2-ol and salts thereof in an amount no greater than 1 × 10.sup.-5 % w/v, pyrithione zinc in an amount no greater than 1.6 × 10.sup.-4 % w/v, inorganic sulphites in an amount no greater than 1.6 × 10.sup.-5 % w/v, hydrogen sulphites in an amount no greater than 1.6 × 10.sup.-5 % w/v, chlorobutanol in an amount no greater than 0.25 % w/v, 4-hydroxybenzoic acid and salts thereof and esters thereof in an amount no greater than 1.2 × 10.sup.-2 % w/v, 3-acetyl-6-methylpyran-2,4(3h)-dione and salts thereof in an amount no greater than 1 × 10.sup.-3 % w/v, formic acid in an amount no greater than 6 × 10.sup.-3 % w/v, sodium formate in an amount no greater than 6 × 10.sup.-3 % w/v, methenamine 3-chloroallylochloride in an amount no greater than 5 × 10.sup.-3 % w/v, 1-(4-chlorophenoxy)-1-(imidazole-1-yl)-3,3-dimethylbutan-2-one in an amount no greater than 6.3 × 10.sup.-5 % w/v, 1,3-bis (hydroxymethyl)-5,5-dimethylimidazolidine-2,4-dione in an amount no greater than 6.3 × 10.sup.-5 % w/v, benzyl alcohol in an amount no greater than 0.0625 % w/v, 1-hydroxy-4-methyl-6-(2,4,4-trimethylpentyl) 2-pyrindon in an amount no greater than 1.6 × 10.sup.-5 % w/v, monoethanolamine salt of 1-hydroxy-4-methyl-6-(2,4,4-trimethylpentyl) 2-pyrindon in an amount no greater than 1.6 × 10.sup.-5 % w/v, 2,2′-methylenebis(6-bromo-4-chlorophenol) in an amount no greater than 2 × 10.sup.-3 % w/v, 4-isopropyl-m-cresol in an amount no greater than 0.1 % w/v, 5-chloro-2-methyl-isothiazol-3(2h)-one in an amount no greater than 1.6 × 10.sup.-3 % w/v, 2-methyl-isothiazol-3(2h)-one in an amount no greater than 1.6 × 10.sup.-3 % w/v, 2-benzyl-4-chlorophenol in an amount no greater than 0.1 % w/v, 2-chloroacetamide in an amount no greater than 6.25 × 10.sup.-3 % w/v, n,n″-bis(chlorophenyl)-3,12-diamino-2,4,11,13-tetraazatetradecadiamidine in an amount no greater than 5 × 10.sup.-4 % w/v, digluconate of n,n″-bis(chlorophenyl)-3,12-diamino-2,4,11,13-tetraazatetradecadiamidine in an amount no greater than 5 × 10.sup.-4 % w/v, diacetate of n,n″-bis(chlorophenyl)-3,12-diamino-2,4,11,13-tetraazatetradecadiamidine in an amount no greater than 5 × 10.sup.-4 % w/v, dihydrochloride of n,n″-bis(chlorophenyl)-3,12-diamino-2,4,11,13-tetraazatetradecadiamidine in an amount no greater than 5 × 10.sup.-4 % w/v, 1-phenoxypropanol-2-ol in an amount no greater than 0.1 % w/v, alkyl(c.sub.12-.sub.22)trimethyl ammonium bromide in an amount no greater than 6.1 × 10.sup.-3 % w/v, alkyl(c.sub.12-.sub.22)trimethyl ammonium chloride in an amount no greater than 6.1 × 10.sup.-3 % w/v, 4,4-dimethyl-1,3-oxazolidine in an amount no greater than 3 × 10.sup.-6 % w/v, n-(hydroxymethyl)-n-(dihydroxymethyl-1,3-di oxo-2,5-imidazolidinyl-4)-n′(hydroxymethyl) urea in an amount no greater than 3 × 10.sup.-5 % w/v, benzenecarboximidamide, 4,4′-(1,6-hexanediylbis (oxy))bis- in an amount no greater than 0.116 % w/v, salts of benzenecarboximidamide, 4,4′-(1,6-hexanediylbis (oxy))bis- in an amount no greater than 0.116 % w/v, glutaraldehyde (pentane-1,5-dial) in an amount no greater than 5 × 10.sup.-4 % w/v, 5-ethyl-3,7-dioxa-1-azabicyclo[3.3.0] octane in an amount no greater than 1.5 × 10.sup.-4 % w/v, 3-(p-chlorophenoxy)-propane-1,2 diol in an amount no greater than 1.25 % w/v, sodium hydroxymethylamino acetate in an amount no greater than 2 × 10.sup.-5 % w/v, silver chloride in an amount no greater than 3.12 × 10.sup.-3 % w/v, benzalkonium chloride in an amount no greater than 4 × 10.sup.-3 % w/v, benzalkonium bromide in an amount no greater than 4 × 10.sup.-3 % w/v, benzalkonium saccharinate in an amount no greater than 4 × 10.sup.-3 % w/v, phenylmethoxy methanol in an amount no greater than 3 × 10.sup.-5 % w/v, AND 3-iodo-2-propynylbutylcarbamate in an amount no greater than 6.25 × 10.sup.-3 % w/v.

2. A cosmetic moisturizing composition according to claim 1, wherein the one or more vegetable butters are present in an amount of from 10 to 30% by weight of the total composition.

3. A cosmetic moisturizing composition according to claim 1, wherein the one or more vegetable butters are present in an amount of from 15 to 25% by weight of the total composition.

4. A cosmetic moisturizing composition according to claim 1, wherein the one or more vegetable butters is a mixture of hard vegetable butter and soft vegetable butter; wherein: the hard vegetable butter is selected from Cocoa butter, Illipe butter, Murumuru butter, Kokum butter and mixtures thereof; and the soft vegetable butter is selected from Aloe butter, Avocado butter, Cupuacu butter, Macadamia Nut butter, Mango butter, Olive butter, Shea butter, Coconut butter, Pumpkin Seed butter, Peanut butter, Almond butter, Coffee Bean butter, Refined butter, Hemp Seed butter, Mochacchino butter, Pistachio Nut butter, Shealoe butter and mixtures thereof.

5. A cosmetic moisturizing composition according to claim 1, wherein the one or more vegetable butters are selected from Cocoa butter, Illipe butter, Murumuru butter, Kokum butter, Aloe butter, Avocado butter, Cupuacu butter, Macadamia Nut butter, Mango butter, Olive butter, Shea butter, Coconut butter, Pumpkin Seed butter, Peanut butter, Almond butter, Coffee Bean butter, Refined butter, Hemp Seed butter, Mochacchino butter, Pistachio Nut butter, Shealoe butter and mixtures thereof.

6. A cosmetic composition according to claim 1, wherein the one or more vegetable oils are present in an amount of from 20 to 40% by weight of the total composition.

7. A cosmetic composition according to claim 1, wherein the one or more vegetable oils are present in an amount of from 25 to 35% by weight of the total composition.

8. A cosmetic moisturizing composition according to claim 1, wherein the one or more vegetable oils are selected from sesame oil, rosehip oil, almond oil, raspberry seed oil, jojoba oil, avocado oil, castor oil, moringa oil, olive oil, grapeseed oil, argan oil, baobab oil, kalahari melon oil, brazil nut oil and mixtures thereof.

9. A cosmetic moisturizing composition according to claim 1, wherein the starch is present in an amount of from 45 to 75% by weight of the total composition.

10. A cosmetic moisturizing composition according to claim 1, wherein the starch is present in an amount of from 45 to 70% by weight of the total composition.

11. A cosmetic moisturizing composition according to claim 1, wherein the starch is present in an amount of from 45 to 60% by weight of the total composition.

12. A cosmetic moisturizing composition according to claim 1, consisting essentially of; (i) one or more vegetable butters in an amount of from 5 to 35% by weight of the total composition; (ii) one or more vegetable oils in an amount of from 20 to 50% by weight of the total composition; (iii) starch in an amount of from 40 to 75% by weight of the total composition.

13. A process for production of a cosmetic moisturizing composition as defined in claim 1, comprising the step of mixing: (i) one or more vegetable butters in an amount of from 5 to 35% by weight of the total composition; (ii) one or more vegetable oils in an amount of from 20 to 50% by weight of the total composition; and (iii) starch in an amount of from 40 to 75% by weight of the total composition, wherein the starch is corn starch; wherein, based on the total composition, the cosmetic composition contains any one of the preservatives in an amount no greater than the following amounts, or wherein the cosmetic composition does not contain any of the following preservatives: benzoic acid in an amount no greater than 0.062 % wt., sodium benzoate in an amount no greater than 0.062 % wt., salts of benzoic acid excluding sodium benzoate in an amount no greater than 0.003 % w/v, propionic acid and salts thereof in an amount no greater than 0.0032 % w/v, salicylic acid and salts thereof in an amount no greater than 1 % w/v, hexa-2,4-dienoic acid and salts thereof in an amount no greater than 0.4 % w/v, formaldehyde in an amount no greater than 0.01 % w/v, paraformaldehyde in an amount no greater than 0.01 % w/v, biphenyl-2-ol and salts thereof in an amount no greater than 1 × 10.sup.-5 % w/v, pyrithione zinc in an amount no greater than 1.6 × 10.sup.-4 % w/v, inorganic sulphites in an amount no greater than 1.6 × 10.sup.-5 % w/v, hydrogen sulphites in an amount no greater than 1.6 × 10.sup.-5 % w/v, chlorobutanol in an amount no greater than 0.25 % w/v, 4-hydroxybenzoic acid and salts thereof and esters thereof in an amount no greater than 1.2 × 10.sup.-2 % w/v, 3-acetyl-6-methylpyran-2,4(3 h)-dione and salts thereof in an amount no greater than 1 × 10.sup.-3 % w/v, formic acid in an amount no greater than 6 × 10.sup.-3 % w/v, sodium formate in an amount no greater than 6 × 10.sup.-3 % w/v, methenamine 3-chloroallylochloride in an amount no greater than 5 × 10.sup.-3 % w/v, 1-(4-chlorophenoxy)-1-(imidazole-1-yl)-3,3-dimethylbutan-2-one in an amount no greater than 6.3 × 10.sup.-5 % w/v, 1,3-bis (hydroxymethyl)-5,5-dimethylimidazolidine-2,4-dione in an amount no greater than 6.3 × 10.sup.-5 % w/v, benzyl alcohol in an amount no greater than 0.0625 % w/v, 1-hydroxy-4-methyl-6-(2,4,4-trimethylpentyl) 2-pyrindon in an amount no greater than 1.6 × 10.sup.-5 % w/v, monoethanolamine salt of 1-hydroxy-4-methyl-6-(2,4,4-trimethylpentyl) 2-pyrindon in an amount no greater than 1.6 × 10.sup.-5 % w/v, 2,2′-methylenebis(6-bromo-4-chlorophenol) in an amount no greater than 2 × 10.sup.-3 % w/v, 4-isopropyl-m-cresol in an amount no greater than 0.1 % w/v, 5-chloro-2-methyl-isothiazol-3(2 h)-one in an amount no greater than 1.6 × 10.sup.-3 % w/v, 2-methyl-isothiazol-3(2 h)-one in an amount no greater than 1.6 × 10.sup.-3 % w/v, 2-benzyl-4-chlorophenol in an amount no greater than 0.1 % w/v, 2-chloroacetamide in an amount no greater than 6.25 × 10.sup.-3 % w/v, n,n″-bis(chlorophenyl)-3,12-diamino-2,4,11,13-tetraazatetradecadiamidine in an amount no greater than 5 × 10.sup.-4 % w/v, digluconate of n,n″-bis(chlorophenyl)-3,12-diamino-2,4,11,13-tetraazatetradecadiamidine in an amount no greater than 5 × 10.sup.-4 % w/v, diacetate of n,n″-bis(chlorophenyl)-3,12-diamino-2,4,11,13-tetraazatetradecadiamidine in an amount no greater than 5 × 10.sup.-4 % w/v, dihydrochloride of n,n″-bis(chlorophenyl)-3,12-diamino-2,4,11,13-tetraazatetradecadiamidine in an amount no greater than 5 × 10.sup.-4 % w/v, 1-phenoxypropanol-2-ol in an amount no greater than 0.1 % w/v, alkyl(c.sub.12-.sub.22)trimethyl ammonium bromide in an amount no greater than 6.1 × 10.sup.-3 % w/v, alkyl(c.sub.12-.sub.22)trimethyl ammonium chloride in an amount no greater than 6.1 × 10.sup.-3 % w/v, 4,4-dimethyl-1,3-oxazolidine in an amount no greater than 3 × 10.sup.-6 % w/v, n-(hydroxymethyl)-n-(dihydroxymethyl- 1,3 -dioxo-2,5-imidazolidinyl-4)-n′(hydroxymethyl) urea in an amount no greater than 3 × 10.sup.-5 % w/v, benzenecarboximidamide, 4,4′-(1,6-hexanediylbis (oxy))bis- in an amount no greater than 0.116 % w/v, salts of benzenecarboximidamide, 4,4′-(1,6-hexanediylbis (oxy))bis- in an amount no greater than 0.116 % w/v, glutaraldehyde (pentane-1,5-dial) in an amount no greater than 5 × 10.sup.-4 % w/v, 5-ethyl-3,7-dioxa-1-azabicyclo[3.3.0] octane in an amount no greater than 1.5 × 10.sup.-4 % w/v, 3-(p-chlorophenoxy)-propane-1,2 diol in an amount no greater than 1.25 % w/v, sodium hydroxymethylamino acetate in an amount no greater than 2 × 10.sup.-5 % w/v, silver chloride in an amount no greater than 3.12 × 10.sup.-3 % w/v, benzalkonium chloride in an amount no greater than 4 × 10.sup.-3 % w/v, benzalkonium bromide in an amount no greater than 4 × 10.sup.-3 % w/v, benzalkonium saccharinate in an amount no greater than 4 × 10.sup.-3 % w/v, phenylmethoxy methanol in an amount no greater than 3 × 10.sup.-5 % w/v, AND 3-iodo-2-propynylbutylcarbamate in an amount no greater than 6.25 × 10.sup.-3 % w/v.

14. A cosmetic moisturizing composition according claim 1, consisting essentially of: (i) one or more vegetable butters in an amount of from 5 to 35% by weight of the total composition; (ii) one or more vegetable oils in an amount of from 20 to 50% by weight of the total composition; (iii) starch in an amount of from 40 to 75% by weight of the total composition; and (iv) an additional component selected from binders, fillers, opacifiers, perfumes, colors, fragrances and mixtures thereof.

Description

DETAILED DESCRIPTION

Composition

[0045] As discussed herein, in one aspect of the present invention, there is provided a cosmetic moisturising composition comprising [0046] (i) one or more vegetable butters in an amount of from 5 to 35% by weight of the total composition; [0047] (ii) one or more vegetable oils in an amount of from 20 to 50% by weight of the total composition; and [0048] (iii) starch in an amount of from 40 to 85% by weight of the total composition; [0049] wherein the cosmetic moisturising composition is free from preservatives, wherein free from preservatives is as defined herein.

[0050] The cosmetic moisturising composition may contain one or more additional components such as to provide the desired cosmetic composition.

[0051] In one aspect the cosmetic moisturising composition is a liquid composition. In one aspect the cosmetic moisturising composition is a solid composition. Solid products of the present invention are compositions which can substantially sustain their physical shape when unsupported by external means, e.g. packaging etc. Thus, they are considered to be solid, solid-like, in solid form or in solid-like form at room temperature. For the avoidance of doubt the solid product must remain substantially solid at up to 30° C.

[0052] By solid-like, it is understood that some materials are considered on a day to day basis to be solid, yet over an extremely long period of time, may alter in shape, e.g. amorphous materials such as glass etc. However, they are considered to be solid-like as, for the purpose they fulfil, they are solid. The solid form of the solid compositions of the present invention mean that external packaging is not required to maintain the shape of the composition.

Vegetable Butter

[0053] As discussed herein, in one aspect of the present invention, there is provided a cosmetic moisturising composition comprising [0054] (i) one or more vegetable butters in an amount of from 5 to 35% by weight of the total composition; [0055] (ii) one or more vegetable oils in an amount of from 20 to 50% by weight of the total composition; and [0056] (iii) starch in an amount of from 40 to 85% by weight of the total composition; [0057] wherein the cosmetic moisturising composition is free from preservatives, wherein free from preservatives is as defined herein.

[0058] In various aspects of the present invention the one or more vegetable butters is present in an amount of [0059] from 5 to 35% by weight of the total composition; [0060] from 5 to 30% by weight of the total composition; [0061] from 10 to 30% by weight of the total composition; [0062] from 10 to 25% by weight of the total composition; [0063] from 15 to 25% by weight of the total composition; [0064] from 15 to 20% by weight of the total composition.

[0065] The term vegetable butter is understood by one skilled in the art and means a triglyceride obtainable from a vegetable source which has the consistency of butter.

[0066] The vegetable butters used in the present invention are triglycerides which are found to be solid (including solid-like, discussed above) at normal usage temperatures. For the avoidance of doubt the vegetable butter is a triglyceride which remains substantially solid at up to 30° C. It will be appreciated however that it is not a requirement that the vegetable butter have a solid fat content of 100% at normal usage temperatures. In a preferred aspect the solid fat has a solid fat content of at least 70%, preferably at least 80%, preferably at least 90%, preferably at least 95%, preferably at least 98%, preferably at least 99% at 25° C.

[0067] In one aspect the vegetable butter is one or more hard vegetable butters. In one aspect, the vegetable butter is one or more soft vegetable butters. In one aspect, the vegetable butter is a mixture of one or more hard vegetable butters and one or more soft vegetable butters. In one aspect, the vegetable butter is a mixture of a hard vegetable butter and a soft vegetable butter.

[0068] The term hard vegetable butter is understood by one skilled in the art and means a high saturated vegetable butter selected from vegetable butters having greater than 60 wt.% saturated fatty acids based on the total fatty acids of the high saturated vegetable butter. The term soft vegetable butter is understood by one skilled in the art and means a low saturated vegetable butter selected from vegetable butters having less than 60 wt.% saturated fatty acids based on the total fatty acids of the low saturated vegetable butter.

[0069] The one or more hard vegetable butters (also known as and referred to as high saturated vegetable butters) is preferably selected from Cocoa butter, Illipe butter, Murumuru butter, Kokum butter and mixtures thereof. In a preferred aspect, the one or more hard vegetable butters is Cocoa butter.

[0070] The one or more soft vegetable butters (also known as and referred to as low saturated vegetable butters is preferably selected from Aloe butter, Avocado butter, Cupuacu butter, Macadamia Nut butter, Mango butter, Olive butter, Shea butter, Coconut butter, Pumpkin Seed butter, Peanut butter, Almond butter, Coffee Bean butter, Refined butter, Hemp Seed butter, Mochacchino butter, Pistachio Nut butter, Shealoe butter and mixtures thereof. In a preferred aspect, the one or more soft vegetable butters is Shea butter.

[0071] In one aspect the one or more vegetable butters is preferably selected from Cocoa butter, Illipe butter, Murumuru butter, Kokum butter, Aloe butter, Avocado butter, Cupuacu butter, Macadamia Nut butter, Mango butter, Olive butter, Shea butter, Coconut butter, Pumpkin Seed butter, Peanut butter, Almond butter, Coffee Bean butter, Refined butter, Hemp Seed butter, Mochacchino butter, Pistachio Nut butter, Shealoe butter and mixtures thereof.

[0072] In one aspect the one or more vegetable butter is Cocoa butter. In one aspect the one or more vegetable butters is Shea butter. In one aspect the one or more vegetable butters is a mixture of Cocoa butter and Shea butter.

[0073] Preferably the hard vegetable butter and soft vegetable butter are present in a weight ratio of from 95:5 to 5:95, preferably in a weight ratio of from 85:15 to 15:85, preferably in a weight ratio of from 75:25 to 25:75, preferably in a weight ratio of from 65:35 to 35:65, preferably in a weight ratio of from 55:45 to 45:55, preferably in a weight ratio of from 75:25 to 65:35.

[0074] Preferably the hard vegetable butter and soft vegetable butter are present in a weight ratio of from 95:5 to 65:35, preferably in a weight ratio of from 85:15 to 75:25. As will be understood by those skilled in the art, the greater the proportion of hard vegetable butter present in the composition the drier it will feel. Drier feeling mixtures of butters are better for areas of the body that are prone to increased perspiration, such as feet and hands. Compositions with increased soft butters feel lighter on the skin, but may produce an increasingly greasy feeling.

Vegetable Oil

[0075] As discussed herein, in one aspect of the present invention, there is provided a cosmetic moisturising composition comprising [0076] (i) one or more vegetable butters in an amount of from 5 to 35% by weight of the total composition; [0077] (ii) one or more vegetable oils in an amount of from 20 to 50% by weight of the total composition; and [0078] (iii) starch in an amount of from 40 to 85% by weight of the total composition; [0079] wherein the cosmetic moisturising composition is free from preservatives, wherein free from preservatives is as defined herein.

[0080] In various aspects of the present invention the one or more vegetable oils is present in an amount of [0081] from 20 to 50% by weight of the total composition; [0082] from 20 to 45% by weight of the total composition; [0083] from 20 to 40% by weight of the total composition; [0084] from 25 to 40% by weight of the total composition; [0085] from 25 to 35% by weight of the total composition; [0086] from 25 to 30% by weight of the total composition.

[0087] Preferably the one or more vegetable oils is selected from seasame oil, rosehip oil, almond oil, raspberry seed oil, jojoba oil, avocado oil, castor oil, moringa oil, olive oil, grapeseed oil, argan oil, baobab oil, kalahari melon oil, brazil nut oil and mixtures thereof.

Starch

[0088] As discussed herein, in one aspect of the present invention, there is provided a cosmetic moisturising composition comprising [0089] (i) one or more vegetable butters in an amount of from 5 to 35% by weight of the total composition; [0090] (ii) one or more vegetable oils in an amount of from 20 to 50% by weight of the total composition; and [0091] (iii) starch in an amount of from 40 to 85% by weight of the total composition; [0092] wherein the cosmetic moisturising composition is free from preservatives, wherein free from preservatives is as defined herein.

[0093] In various aspects of the present invention the starch is present in an amount of [0094] from 40 to 85% by weight of the total composition; [0095] from 45 to 85% by weight of the total composition; [0096] from 45 to 80% by weight of the total composition; [0097] from 45 to 75% by weight of the total composition; [0098] from 45 to 70% by weight of the total composition; [0099] from 45 to 65% by weight of the total composition; [0100] from 45 to 60% by weight of the total composition; [0101] from 45 to 55% by weight of the total composition. [0102] from 50 to 60% by weight of the total composition.

[0103] Preferably the starch is selected from corn starch, tapioca starch, potato starch and mixtures thereof. In one aspect the starch is corn starch. In one preferred aspect the starch is not rice starch. Therefore, in some embodiments, the composition of the present invention is free or substantially free of rice starch. As used herein, the term “free or substantially free of rice starch” means that the composition comprises rice starch in an amount of less than 5% by weight of the total composition, such as less than 1% by weight of the total composition, such as less than 0.5% by weight of the total composition, such as less than 0.25% by weight of the total composition, such as less than 0.1% by weight of the total composition, such as less than 0.01% by weight of the total composition, such as less than 0.001% by weight of the total composition.

Vegetable Butter, Vegetable Oil & Starch

[0104] In one aspect of the present invention, there is provided a cosmetic moisturising composition comprising (i) one or more vegetable butters in an amount of from 5 to 35% by weight of the total composition; [0105] (ii) one or more vegetable oils in an amount of from 20 to 50% by weight of the total composition; and [0106] (iii) starch in an amount of from 40 to 85% by weight of the total composition; [0107] wherein the cosmetic moisturising composition is free from preservatives, wherein free from preservatives is as defined herein.

[0108] In a preferred aspect, there is provided a cosmetic moisturising composition comprising [0109] (i) one or more vegetable butters in an amount of from 10 to 30% by weight of the total composition; [0110] (ii) one or more vegetable oils in an amount of from 20 to 40% by weight of the total composition; and [0111] (iii) starch in an amount of from 40 to 80% by weight of the total composition; [0112] wherein the cosmetic moisturising composition is free from preservatives, wherein free from preservatives is as defined herein.

[0113] In a preferred aspect, there is provided a cosmetic moisturising composition comprising [0114] (i) one or more vegetable butters in an amount of from 15 to 25% by weight of the total composition; [0115] (ii) one or more vegetable oils in an amount of from 25 to 35% by weight of the total composition; and [0116] (iii) starch in an amount of from 40 to 70% by weight of the total composition; [0117] wherein the cosmetic moisturising composition is free from preservatives, wherein free from preservatives is as defined herein.

[0118] Preferably the one or more vegetable butters and the one or more vegetable oils are present in a weight ratio of from 2:1 to 1:10, preferably in a weight ratio of from 2:1 to 1:5, preferably in a weight ratio of from 1.5:1 to 1:4, preferably in a weight ratio of from 1:1 to 1:3, preferably in a weight ratio of from 1:1 to 1:2.

Further Components

[0119] The cosmetic moisturising composition of the present invention may also comprise one or more cosmetically acceptable additives. The skilled person in the art is aware of a range of cosmetically acceptable additives which are suitable for incorporation into such compositions. For example, binders, fillers, opacifiers, perfumes, fragrances, decorative items and mixtures thereof. Preferably, the cosmetic moisturising composition of the present invention further comprises at least one additional component selected from perfumes, colours, fragrances and mixtures thereof.

[0120] In a preferred aspect there is provided a cosmetic moisturising composition comprising [0121] (i) one or more vegetable butters in an amount of from 5 to 35% by weight of the total composition; [0122] (ii) one or more vegetable oils in an amount of from 20 to 50% by weight of the total composition; [0123] (iii) starch in an amount of from 40 to 85% by weight of the total composition; [0124] wherein the cosmetic moisturising composition is free from preservatives, wherein free from preservatives is as defined herein; and [0125] (iv) optionally an additional component selected from binders, fillers, opacifiers, perfumes, colours, fragrances and mixtures thereof.

[0126] Fragrance may be added to the product to make the experience of using the present composition more pleasant. Combining essential oils such as lavender, chamomile or rose absolute into fragrances for the invention ensures the user has a pleasant moisturising experience.

[0127] The amount of fragrances is preferably from about 0.1% to about 10% by weight of the total composition, such as from about 0.1% to about 5% by weight of the total composition, such as from about 0.1% to about 4% by weight of the total composition, such as from about 0.5% to about 5% by weight of the total composition, such as from about 1% to about 5% by weight of the total composition, such as from about 0.5% to about 4% by weight of the total composition, such as from about 0.5% to about 3% by weight of the total composition, such as from about 0.5% to about 2% by weight of the total composition, such as from about 0.5% to about 1.5% by weight of the total composition.

[0128] The essential oils may be selected based on the fragrance desired, skin type to be treated and other effects desired based on the well-known properties of essential oils. The addition of essential oils, when taken in to the nose, are known to alter mood. For example, essential oils are known to create effects of drowsiness or stimulating the senses. Many well documented effects can be achieved by the use of essential oils.

[0129] In one embodiment, the one or more essential oils present in the product are selected from Tarragon, Lemon myrtle, Jasmin, Ylang ylang, Labdanum, Lemongrass, Rose otto, Grapefruit, Patchouli, Rosemary, Armois, Lemon, Neroli, Sweet violet, Lavender, Orange 50 fold, Vanilla, Peppermint, Benzoin, Hydrangia, Litsea Cubeba, Cardamon, Tonka, and Chamomile blue. In one embodiment, the one or more essential oils present in the product are selected from Tarragon, Lemon myrtle, Labdunum, and Lemon.

[0130] Vitamins, particularly B, C and E are very beneficial for the skin. Vitamin rich ingredients such as Wheatgerm oil can also be used to deliver vitamins on to the skin. In a one embodiment, the vitamins are selected from vitamin B, vitamin C, vitamin E and mixtures thereof. It will be appreciated by one skilled in the art that the vitamin may be provided from any suitable source. For example the vitamin(s) may be provided from a synthetic source or from incorporation into the product of a material, such as a natural material, that has a high vitamin content.

[0131] The advantages of the present invention discussed herein may be applied to any cosmetic product, for example to any emulsion or dispersion. Other cosmetic categories that would be applicable under the present invention include:

[0132] shaving preparations, shower gels & shower jellies, moisturisers, skincare & body lotions, sunscreen products, shampoos, conditioners & hair dressings, face masks and lip balms. All are categories of product, which conventionally require packaging, are stored at room temperature and have a long shelf life.

[0133] Materials which may be included in the present composition include but are not limited to: [0134] Water Phase including - Water, Plant Infusions & Decoctions (including Tea & Coffee), Fruit & Vegetable Juices, Whole Fruit & Vegetables, Vinegar, Beers, Wines & Spirits -typically used in a range of 0.1% - 70% for leave-on products and 5% - 65% for wash-off products. [0135] Humectants including Honey, Glycerine, Mono Propylene Glycol, 1,2 Propandiol, Agave Nectar, Fruit Syrups, Herbal Syrups, Sugar solutions - typically used in a range of 0.1% -45% [0136] Emulsifiers including - emulsifying solvents such as Triethanolamine & Lactic Acid, emulsifying waxes such as Stearic Acid, Cetearyl Alcohol, Glyceryl Stearate, Cetyl Alcohol / Sodium Laureth Sulfate, Glyceryl Stearate & Polyethylene Glycol 100 - typically used in a range of 1.5% - 25% [0137] Surfactants (for wash-off products only) including but not limited too - Sodium Lauryl / Laureth Sulfate, Ammonium Lauryl / Laureth Sulfate, Sodium Cocoamphoacetate, Disodium Laureth Sulfosuccinate, Soap, Sodium Stearate, Lauryl Betaine - typically used in a range of 4% - 35% [0138] Whole Fruits & Vegetables - Avocado, Banana, Strawberries, Blueberries, typically used in a range of 0.5% - 25%. [0139] Fragrance Materials - typically used in a range of 0.1% - 5%. [0140] Colorant Materials - typically used in a range of 0.001% - 2% [0141] Sunscreens - Octocrylene, Titanium Dioxide, Ethylhexyl Methoxycinnamate - typically used in a range of 3% - 25%. [0142] Clays - Kaolin, Talc, Calamine, Rhassoul Mud, Fullers Earth, Bentonite Clays and preparations thereof. - typically used in a range of 0.1% - 40% [0143] Salts & Sugars - Sea Salt, Castor Sugar, Granulated Sugar, Brown Sugar, Molasses -typically used in a range of 0.1% - 50% [0144] Herbs, Cereals and Beans - Oats, Rice, Cinnamon, Vanilla, Aduki Beans, Seaweeds -typically used in a range of 0.01% - 15% [0145] Gelling & Film Forming Agents - Agar Agar, Carrageenan, PVP - typically used in a range of 0.5% - 12% [0146] Stabilising Agents - Lactic Acid, Ascorbic Acid, Malic Acid & Fruit Powder - typically used in a range of 0.01% - 3%. [0147] Protein Sources - Tofu, Banana, Soya, Soya Lecithin, Eggs - typically used in a range of 1% - 30%.

[0148] In some aspects, the cosmetic moisturising composition does not comprise wax. In one preferred aspect, the cosmetic moisturising composition does not comprise beeswax.

Process

[0149] As discussed herein, the invention provides a process for the production of a cosmetic moisturising composition as described herein; [0150] the process comprising the steps of mixing: [0151] (i) one or more vegetable butters in an amount of from 5 to 35% by weight of the total composition; [0152] (ii) one or more vegetable oils in an amount of from 20 to 50% by weight of the total composition; and [0153] (iii) starch in an amount of from 40 to 85% by weight of the total composition; [0154] wherein the cosmetic moisturising composition is free from preservatives, wherein free from preservatives is as defined herein.

[0155] As described herein, the solid product may further comprise one or more cosmetically acceptable additives. In one embodiment, the process further comprises the step of combining with the mixture of components (i), (ii) and (iii) one or more cosmetically acceptable additives as defined herein.

[0156] The present invention also provides a product obtained or obtainable by a process as defined herein.

Method

[0157] In one aspect of the invention, there is provided a method comprising contacting the skin of a user with the cosmetic moisturising composition of the present invention. The product may be self-applied by the user or applied by another individual. In a preferred embodiment, the product is used by the user as a moisturiser.

Example

[0158] The invention will now be described with reference to the following non-limiting example.

[0159] A cosmetic moisturising composition of the present invention having the following composition was prepared.

TABLE-US-00003 Raw Material Formula % (wt.) Batch Size (1000 g) Cocoa butter 12.78 127.80 Shea Butter 7.00 70.00 Olive oil 29.62 296.20 Corn Starch 50.00 500.00 Fragrance 0.60 6.00 100.00 1000.00

Method

[0160] 1. Oils and butters were warmed to 75° C. until all the butter and oils were thoroughly mixed.

[0161] 2. The molten vegetable butter and vegetable oil blend was cooled to 55° C. and the starches added, followed by blending.

[0162] 3. The containers were filled with the resulting composition and left to set.

[0163] The product was found to be microbiologically stable during storage.

[0164] Various modifications and variations of the present invention will be apparent to those skilled in the art without departing from the scope and spirit of the invention. Although the invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in chemistry, biology or related fields are intended to be within the scope of the following claims.