ECOLOGICAL SUPPORT FOR COSMETIC PRODUCTS AND RELATED FORMATION PROCESS

Abstract

There is described the manufacturing of a support (6) for cosmetic products, which consists of a dry and solidified set of a mixture consisting of non-synthetic ingredients of natural origin only. The support can be manufactured so as to form a base for supporting and anchoring a cosmetic product inside a container (9) or a biodegradable container in the shape of a rigid and self-supporting cosmetic wafer for anhydrous or gel cosmetic products.

Claims

1-14. (canceled)

15. A cosmetic product support consisting of a solid flat layer formed by a dried and solidified mixture of water and additional ingredients, all said additional ingredients being of natural origin.

16. The cosmetic product support of claim 15, wherein said 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. The cosmetic product support of claim 15, wherein said 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. The cosmetic product support of claim 16, wherein said vegetal proteins are proteins of peas, lentils, beans, broad beans, and the like.

19. The cosmetic product support of claim 16, wherein said mixture comprises foamed hydrocolloids derived from cellulose, in particular crystalline cellulose, methylcellulose, hydroxypropyl cellulose, hydroxypropyl methylcellulose, carboxymethyl cellulose.

20. The cosmetic product support of claim 16, wherein said sugars are monosaccharide, disaccharide, or polysaccharide sugars of vegetal origin (maize, rice, tapioca, wheat, or legumes).

21. The cosmetic product support of claim 16, wherein said sugars are derived from enzymatically dextrinized starch.

22. The cosmetic product support of claim 15, wherein it is manufactured as a cosmetic wafer comprising the following ingredients: a) non-allergenic but texturizing vegetable proteins b) rice starches of the type used in lipsticks c) maltodextrins and/or sugars d) hydroxypropyl cellulose e) cosmetic oil f) hydrogenated lecithin powder g) mica- and/or talc-based filler h) hydrocolloids i) water.

23. A process for forming a cosmetic product and support assembly, comprising the following steps: a) preparing an aqueous fluid mixture of water and non-synthetic ingredients of natural origin, b) introducing a dosed amount of cosmetic product into a mold for forming a cosmetic product layer overlying a bottom wall of said mold, c) pouring a dosed amount of said aqueous fluid mixture into said mold above said cosmetic product layer to form an aqueous fluid mixture layer overlying said cosmetic product layer, d) inserting said mold with said cosmetic product aqueous fluid mixture layers into a drying and solidifying ovento form a dried and solidified assembly, e) extracting the mold from said oven, h) overturning the mold, i) extracting said dried and solidified assembly from the mold.

24. The process of claim 23, 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.

25. The process of claim 23, characterized in that 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

[0061] For the description of the process, reference will be made to the accompanying drawings, in which:

[0062] FIG. 1 shows the mold before filling;

[0063] FIG. 2 shows the step of filling the mold with a cosmetic product;

[0064] FIG. 3 shows the mold filled with a layer of cosmetic product;

[0065] FIG. 4 shows the step of pouring a previously prepared aqueous fluid mixture onto the layer of cosmetic product;

[0066] FIG. 5 shows the mold and the contents thereof inside a drying and solidifying oven;

[0067] FIG. 6 shows the solidified set formed by the cosmetic product and the support base or grid of natural ingredients, overturned and placed inside a container.

[0068] The process includes, as a preparatory step, the creation of an aqueous fluid mixture consisting only of non-synthetic ingredients of natural origin, preferably those indicated in the previous table 1, even more preferably with the percentages indicated in table 2.

[0069] 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.

[0070] With a suitable dosing device 3 (FIG. 2), a dosed amount of cosmetic product 4, in powder or fluid state, 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.

[0071] 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.

[0072] 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 set 8 (FIG. 5) consisting of a lower layer 4 of cosmetic product and an upper layer 6 consisting of a solidified mixture of natural ingredients.

[0073] The set 8 is finally overturned and introduced into a container 9 (FIG. 6), where the layer 4 of solidified cosmetic product with a shaped upper surface is supported and firmly anchored by means of a lower layer 6 (also referred to as a “grid”) of natural type, without plastic ingredients.