COSMETIC PRODUCT CAKE WITH ECOLOGICAL SUPPORT AND MANUFACTURING PROCESS THEREOF

Abstract

The production of a cosmetic cake (8) is described, consisting of a base supporting and anchoring layer (6) and an overlapping cosmetic product layer (4), wherein said base layer (6) is formed using a dried and solidified aqueous mixture of only natural non-synthetic ingredients.

Claims

1-14. (canceled)

15. A cosmetic cake intended for insertion into a container having a bottom base and lateral walls, wherein the cosmetic cake consists of an upper layer of cosmetic product and an underlying lower layer attached below said upper layer for supporting said upper layer and anchoring said upper layer to the bottom base of the container, wherein said supporting and anchoring lower layer consists of a dried and solidified aqueous mixture consisting of water and solid ingredients, wherein all said solid ingredients are non-synthetic ingredients.

16. A cosmetic cake according to claim 15, wherein said aqueous mixture has the following formulation: a) water from 20.00% to 80.00% by weight; b) organic acids from 0.05% to 2.00% by weight; c) cellulose or derivatives from 1.00% to 10.00% by weight; d) vegetal proteins from 0.10% to 20.00% by weight; e) sugars from 1.00% to 20.00% by weight; f) starches or dextrins from 10.00% to 70.00% by weight; g) mica from 10.00% to 20.00% by weight; and h) preservatives from 0.20% to 1.00% by weight.

17. A cosmetic cake according to claim 16, wherein said aqueous mixture has the following formulation: a) water in an amount of 59.20% by weight; b) organic acids in an amount of 0.20% by weight; c) cellulose or derivatives in an amount of 1.00% by weight; d) vegetal proteins in an amount of 1.00% by weight; e) sugars in an amount of 8.10% by weight; f) starches or dextrins in an amount of 15.50% by weight; g) mica in an amount of 14.00% by weight; and h) preservatives in an amount of 1.00% by weight.

18. A cosmetic cake according to claim 16, wherein said vegetal proteins are proteins of peas, lentils, beans or broad beans.

19. A cosmetic cake according to claim 16, wherein said mixture comprises water-activated foam hydrocolloids derived from cellulose, in particular crystalline cellulose, methylcellulose, hydroxypropyl cellulose, hydroxypropyl methylcellulose, carboxymethyl cellulose.

20. A cosmetic cake according to claim 16, wherein said sugars are monosaccharide, disaccharide, or polysaccharide sugars of vegetal origin (maize, rice, tapioca, wheat, or legumes).

21. A cosmetic cake according to claim 20, wherein said sugars are derived from enzymatically dextrinized starch.

22. A process for forming a powder cosmetic product cake according to claim 15, wherein the process consists of a succession of the following steps; a) preparing an aqueous mixture made of water and non-synthetic solid ingredients only, b) introducing a dosed amount of cosmetic product into a mold for forming a cosmetic product layer on a bottom base of said mold, c) pouring a dosed amount of said aqueous mixture on said cosmetic product layer in the mold to form an aqueous mixture layer overlying said cosmetic product layer, d) inserting said mold with said cosmetic product and aqueous mixture layers into a drying and solidifying oven for forming a dried and solidified cosmetic cake consisting of a solid non-synthetic layer and a cosmetic product layer attached on said non-synthetic layer, e) extracting the mold from said oven, f) overturning said mold, and g) extracting the dried and solidified cosmetic cake from said mold.

23. A process according to claim 22, wherein said aqueous mixture has the following formulation: a) water from 20.00% to 80.00% by weight; b) organic acids from 0.05% to 2.00% by weight; c) cellulose or derivatives from 1.00% to 10.00% by weight; d) vegetal proteins from 0.10% to 20.00% by weight; e) sugars from 1.00% to 20.00% by weight; f) starches or dextrins from 10.00% to 70.00% by weight; g) mica from 10.00% to 20.00% by weight; and h) preservatives from 0.20% to 1.00% by weight.

24. A process according to claim 23, wherein said aqueous mixture has the following formulation: a) water in an amount of 59.20% by weight; b) organic acids in an amount of 0.20% by weight; c) cellulose or derivatives in an amount of 1.00% by weight; d) vegetal proteins in an amount of 1.00% by weight; e) sugars in an amount of 8.10% by weight; f) starches or dextrins in an amount of 15.50% by weight; g) mica in an amount of 14.00% by weight; and h) preservatives in an amount of 1.00% by weight.

Description

[0038] For the description of the process, reference will be made to the accompanying drawings, in which:

[0039] FIG. 1 shows the mold before filling;

[0040] FIG. 2 shows the step of filling the mold with a cosmetic product;

[0041] FIG. 3 shows the mold filled with a layer of cosmetic product;

[0042] FIG. 4 shows the step of pouring the previously prepared aqueous fluid mixture onto the layer of cosmetic product;

[0043] FIG. 5 shows the mold and the contents thereof inside a drying and solidifying oven;

[0044] FIG. 6 shows the solidified set of the cake formed by the cosmetic product and the support base or grid of natural ingredients, after it has been overturned and placed inside a container.

[0045] The process includes, as a preparatory step, the creation of an aqueous fluid mixture consisting only of ingredients of natural, non-synthetic origin, preferably those indicated in the previous table 1, even more preferably with the percentages indicated in table 2.

[0046] An appropriate mold is then selected, such as that indicated by reference numeral 1 as a whole in FIG. 1, which has the inner bottom wall 2 shaped complementarily to the desired aesthetic shape for the upper surface of the cosmetic product cake which is to be obtained.

[0047] With a suitable dosing device 3 (FIG. 2), a dosed amount of cosmetic product 4, in powder or fluid form, is then introduced into the mold 1, possibly subjected to a slight pressure from above to form a layer of uniform height such as that shown in FIG. 3.

[0048] A further dosing device 5 (FIG. 4) then pours a suitable dose of the previously prepared aqueous fluid mixture 6 on the cosmetic product layer 4, where by virtue of the fluid state thereof, it spreads so as to form a substantially uniform fluid mixture layer 6.

[0049] The mold 1 with the cosmetic product layer 4 and the overlapping fluid mixture layer 6 is then placed in an oven at 60° C., where the drying of the aqueous part of the fluid layer 6 occurs along with the formation of a solidified cosmetic cake 8 consisting of a lower layer 4 of solidified cosmetic product and an upper layer 6 consisting of a solidified mixture of natural ingredients.

[0050] The cake 8 is finally overturned and introduced into a container 9 where the cake itself consists of a base support and anchoring layer 6 (also referred to as a “grid”) of a natural type, without plastic ingredients, and of an overlapping layer 4 of solidified cosmetic product with a shaped upper surface, firmly anchored to said support and anchoring base 6.