| PATENT NUMBER | This data is not available for free |
| PATENT GRANT DATE | September 22, 1998 |
| PATENT TITLE |
Hydroxylated milk glycerides |
| PATENT ABSTRACT |
Hydroxylated milk glycerides having low levels of ethylenic unsaturation are disclosed. The hydroxylated milk glycerides can have enhanced resistance to rancidification and as such, are suitable for use in personal care compositions e.g., lotions, skin creams, lipsticks, eye shadow, and makeup. Personal care compositions comprising the hydroxylated milk glycerides can have enhanced properties as compared to personal care compositions which do not comprise the hydroxylated milk glycerides or alternatively comprise milk fat. |
| PATENT INVENTORS | This data is not available for free |
| PATENT ASSIGNEE | This data is not available for free |
| PATENT FILE DATE | November 19, 1996 |
| PATENT REFERENCES CITED |
I. Rosenthal, Milk and Dairy Products, pp. 12 and 193, VCH (1991). U. Delbene, "Cosmetic Butter Oil -New Developments and Recent Derivatives". Cosmetics and Toiletries, (Jan. 1989). M. Hudlicky, "Oxidation in Organic Chemistry", ACS Monograph 186, (1990). International Journal of Cosmetic Science 13, 169-190 (1991) "Novel quaternary ammonium salts derived from triglycerides and their application in skin and hair products" Ahmet baydar and Richard Johnston. Chemistry and Industry, 21 Oct. 1972, "Fatty acid and triglyceride compositions of Shorea Robusta fat: occurrence of cis-9,10-epoxystearic acid and threo-9,10-dihydroxystearic acid" N.V. Bringi and F.B. Padley and R.E. Timms. |
| PATENT PARENT CASE TEXT | This data is not available for free |
| PATENT CLAIMS |
We claim: 1. A personal care composition comprising: (1) a hydroxylated milk fat composition comprising hydroxylated triglycerides which comprise: (a) from about 50 to 90 weight percent carbon; (b) from about 5 to 20 weight percent hydrogen; and (c) from about 5 to 20 weight percent oxygen; wherein said triglycerides have; (i) a melting point of less than about 60.degree. C.; (ii) a molecular weight of from about 650 to 775 grams per gram mole; and (iii) an infrared absorbence spectrum which has an OH absorption band at a wave number of from about 3600 to 3300 cm.sup.-1 and a CH.sub.2 absorption band at a wave number of from about 740 to 710 cm.sup.-1 ; the ratio of the area of said OH absorption band to the area of said CH.sub.2 absorption band being at least about 10.times.10.sup.-2 ; (iv) an Iodine Value of less than 10; and (v) an Epoxide Value of greater than 10; and (2) a carrier: wherein the hydroxylated milk fat composition is present in an amount effective to enhance at least one of the following properties of the composition; after-feel, dispersibility, emolliency, emulsifiability, gloss, lubricity, moisturizing ability, smoothness, emulsion stability, rub-in, pigment wetting and viscosity. 2. The hydroxylated triglycerides of the milk fat composition of claim 1 wherein the ratio of the area said OH absorption band to the area said CH.sub.2 absorption band is at least about 30.times.10.sup.-2. 3. The hydroxylated triglycerides of the milk fat composition of claim 1 having an OH absorption band at a wave number of about 3470 cm.sup.-1. 4. The hydroxylated triglycerides of the milk fat composition of claim 1 having an OH absorption band at a wave number of about 3533 cm.sup.-1. 5. The hydroxylated triglycerides of the milk fat composition of claim 1 having a CH.sub.2 absorption band at a wave number of about 721 cm.sup.-1. 6. The hydroxylated triglycerides of the milk fat composition of claim 1 which have a melting point of about 20.degree. to 50.degree. C. 7. A hydroxylated milk fat composition comprising hydroxylated triglycerides which upon hydrolysis yields: (i) glycerol; and (ii) a fatty acid portion comprising: (a) from about 1 to 10 weight percent of fatty acids containing from 4 to 8 carbon atoms; (b) from about 5 to 30 weight percent of fatty acids containing from 9 to 14 carbon atoms; and (c) from about 60 to 94 weight percent of fatty acids containing from 15 to 20 carbon atoms, wherein at least 10 weight percent of the fatty acids from groups (a), (b) or (c) contain hydroxyl groups and said triglycerides have; (1) an Iodine Value of less than 10; and (2) an Epoxide Value of greater than 10. 8. The hydroxylated triglycerides of the milk fat composition of claim 7 which have a Hydroxyl Value of greater than 10. 9. The hydroxylated triglycerides of the milk fat composition of claim 7 having an Iodine Value of from about 0.1 to 2.0. 10. A personal care composition comprising the composition of claim 7 and a carrier wherein the hydroxylated milk fat composition is present in an amount effective to enhance at least one of the following properties of the composition; after-feel, dispersibility, emolliency, emulsifiability, gloss, lubricity, moisturizing ability, smoothness, emulsion stability, rub-in, pigment wetting and viscosity. 11. The personal care composition of claim 10 wherein the fatty acids of said hydroxylated milk fat composition containing 15 to 20 carbon atoms contain an amount of hydroxyl groups effective to inhibit the rancidification of the hydroxylated derivative when stored at a temperature of from about 15.degree. to 30.degree. C. for at least one month. 12. The personal care composition of claim 10 wherein the concentration of the hydroxylated milk fat composition in the composition is from about 0.1 to 20 weight percent. 13. A hydroxylated milk fat composition comprising hydroxylated triglycerides having the following structure: ##STR3## Wherein for each triglyceride; R.sub.1, R.sub.2 and R.sub.3 substituents may be the same or different and have the formula; (CH.sub.2).sub.m --X--(CH.sub.2).sub.n --CH.sub.3 Wherein; ##STR4## or mixtures thereof; (b) m is an integer from 0 to about 17; and (c) n is an integer from 0 to about 17; Provided that on average for the entire composition: (i) in at least about 1 to 10 weight percent of said R.sub.1, R.sub.2 or R.sub.3 substituents; (1) X is CH.sub.2 --CH.sub.2, and (2) the sum of m+n is 1 to 5; (ii) in at least about 5 to 30 weight percent of said R.sub.1, R.sub.2 or R.sub.3 substituents; (1) X is CH.sub.2 --CH.sub.2, and (2) the sum of m+n is 6 to 11; and (iii) in at least about 60 to 94 weight percent of said R.sub.1, R.sub.2 or R.sub.3 substituents; (1) at least a portion of said X groups are; ##STR5## or mixtures thereof; and (2) the sum of m+n is 12 to 17; and Wherein said triglycerides have: (a) an Iodine Value of less than 10; (b) an Epoxide Value of greater than 10. 14. The hydroxylated milk fat composition of claim 13 wherein the portion of X groups which are ##STR6## is from about 10 to 100 weight percent of the X groups in the substituents of claim 13(iii). 15. The hydroxylated milk fat composition of claim 13 wherein the portion of X groups which are ##STR7## is from about 50 to 100 weight percent of the X groups in the substituents of claim 13(iii). 16. The hydroxylated milk fat composition of claim 13 wherein the portion of X groups which are ##STR8## is from about 30 to 100 weight percent of the X groups in the substituents of claim 13(iii). 17. The hydroxylated milk fat composition of claim 13 wherein the molar ratio of X groups having the formula ##STR9## to X groups having the formula ##STR10## is from about 0.05:1 to 30:1. 18. The hydroxylated milk fat composition of claim 13 wherein the milk fat is obtained from cow's milk or butter. 19. A personal care composition comprising: (A) a hydroxylated milk fat composition comprising triglycerides which upon hydrolysis yields: (i) glycerol; and (ii) a fatty acid portion comprising: (a) from about 1 to 10 weight percent of fatty acids containing from 4 to 8 carbon atoms; (b) from about 5 to 30 weight percent of fatty acids containing from 9 to 14 carbon atoms; and (c) from about 60 to 94 weight percent of fatty acids containing from 15 to 20 carbon atoms, wherein at least 10 weight percent of the fatty acids from groups (a), (b) or (c) contain hydroxyl groups and said triglycerides have (1) an Iodine Value of less than 10; (2) an Epoxide Value of greater than 10; and (B) a carrier: wherein the hydroxylated milk fat composition is present in an amount effective to enhance at least one of the following properties of the composition; after-feel, dispersibility, emolliency, emulsifiability, gloss, lubricity, moisturizing ability, smoothness, emulsion stability, rub-in, pigment wetting and viscosity. 20. An hydroxylated milk fat composition comprising triglycerides having an Iodine Value of less than 10, an Epoxide Value of greater than 10 and a Saponification Value of at least about 210. 21. The composition of claim 20 wherein the Iodine Value of triglycerides is less than 5. 22. The composition of claim 20 wherein the Iodine Value of triglycerides is from about 0.1 to 2.0. 23. The composition of claim 20 wherein the triglycerides have a Hydroxyl Value of greater than 10. 24. The composition of claim 20 wherein the triglycerides have a Hydroxyl Value of greater than 20. 25. The composition of claim 20 wherein the Epoxide Value of the triglycerides is from about 25 to 65. 26. The composition of claim 20 wherein the Saponification Value of the triglycerides is from about 210 to 245. |
| PATENT DESCRIPTION |
FIELD OF THE INVENTION The present invention relates to milk glycerides and, more specifically, to hydroxylated milk glycerides useful, for example, in personal care compositions. BACKGROUND OF THE INVENTION Milk fat (also commonly known as butter fat or butter oil) comprises the oily portions of the milk of mammals. Cow's milk, which is a common source of milk fat, contains approximately four weight percent milk fat. Milk fat is comprised primarily of triglycerides, e.g., about 98 weight percent, although some diglycerides and monoglycerides may also be present. The fatty acids from the glycerides in milk fat typically contain from 4 to 18 carbon atoms. In addition, typically about 30 to 40 weight percent of the fatty acids are unsaturated, i.e., contain one or more double bonds. Low-fat and skim milk-based products are made by removing milk fat from whole milk. As a result of the high commercial demand for low-fat and skim milk-based products, there is currently a large supply of milk fat which is available for other uses. Various components of milk have been proposed for use in personal care compositions. For example, the protein fractions of milk are known to have the ability to hydrate skin and help retain water. Whey proteins are known to have good gelling properties. Casein is often used in personal care compositions for its emulsification and foaming properties. Even whole milk is used to enhance the cleansing effect of surfactants in personal care compositions. The use of milk fat also has been proposed in personal care compositions. However, the use of milk fat in personal care compositions has been limited due to problems with rancidity which can cause off-color, offensive odor and poor taste in the personal care compositions such as, for example, in lipsticks. The rancidification of milk fat is dependent on the action of two kinds of chemical transformation: lipolysis and autoxidation. Lipolysis is the process of enzymatic hydrolysis of glyceride esters and is associated in dairy products with the appearance of rancid flavor due to the accumulation of free fatty acids. Lipases are the enzymes capable of catalyzing this hydrolysis and are often dormant until stimulated by a change in the milk, such as dilution, mechanical, thermal or chemical reaction. The enzyme activity can be decreased by the use of small amounts of salt and by pasteurization treatment. Ultraviolet and gamma ionizing radiations also deactivate lipase by chemical modification of the enzyme. Autoxidation occurs by a free-radical chain mechanism which includes initiation, propagation and termination, resulting in the formation of hydroperoxides which can collapse to stable carbonyl and hydroxy compounds, or react with other components in the personal care composition. In view of the current commercial availability of milk fat, new modified milk-fat products are desired which can provide increased resistance to rancidification. Such milk-fat products could be used, for example, in a variety of personal care compositions. SUMMARY OF THE INVENTION By the present invention, hydroxylated milk glycerides, preferably hydroxylated derivatives of milk fat triglycerides, are provided which can have enhanced resistance to rancidity, as compared to untreated milk fat. As such, the hydroxylated milk glycerides of the present invention are suitable for use in personal care compositions, such as, for example, lotions, skin creams, make-ups, lipsticks, eye shadows and conditioning agents for hair care. DETAILED DESCRIPTION OF THE INVENTION The raw material suitable for use in accordance with the present invention is milk fat. Milk fat is typically obtained from the manufacture of butter or the skimming process of milk. In general, milk fat is isolated from the cream fraction of milk by methods involving centrifugation, phase inversion, heating and drying. Milk fat can also be isolated from butter by heating the butter which causes it to separate into a fat fraction and a serum fraction. Further details concerning the isolation of milk fat from milk and butter are known in the art. Milk fat is commercially available from a variety of sources, such as, for example, Land Of Lakes, Inc., Arden Hills, Minn. Generally, milk fat is comprised of glycerides, primarily triglycerides, e.g., greater than 95 weight percent triglycerides. Hydrolysis of the milk fat is commonly employed to characterize the product. Details concerning the hydrolysis of milk fat are known to those skilled in the art. Upon hydrolysis, the milk fat yields glycerol and a fatty acid portion typically comprising (a) from about 1 to 10 weight percent of fatty acids containing 4 to 8 carbon atoms; (b) from about 5 to 30 weight percent of fatty acids containing from 9 to 14 carbon atoms; and (c) from about 60 to 94 weight percent of fatty acids containing about 15 to 20 carbon atoms. Thus, as used herein, the reference to fatty acids means the fatty acids that result from the hydrolysis of the glycerides in the milk fat in addition to any free fatty acids which may be present. Typical fatty acids in the 4 to 8 carbon atom range include butyric acid, caproic acid, and caprylic acid. Typical fatty acids in the 9 to 14 carbon atom range include capric acid, lauric acid and myristic acid. Typical fatty acids in the 15 to 20 carbon atom range include palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid and linolenic acid. Since the hydrolysis of milk fat produces fatty acids, which are not very volatile, characterization in analytical equipment such as gas/liquid chromatographs can be difficult. Accordingly, an alternative technique to hydrolysis which provides the same characterization is to saponify the milk fat, e.g., with methanolic sodium hydroxide, and then esterify the product, e.g., with methanolic boron trifluoride, to provide methyl esters of the corresponding fatty acids which can then be readily analyzed. Further details concerning the saponification and characterization of milk fat are known to those skilled in the art. Often, about 30 to 40 weight percent of the fatty acids in milk fat is unsaturated, i.e., contains one or more double bonds. Most, if not all, of the unsaturated fatty acids are in the 15 to 20 carbon atom range, e.g., palmitoleic acid, oleic acid, linoleic acid and linolenic acid. Levels of unsaturation in fatty acids, such as contained in milk fat, are generally measured by determining the Iodine Value. The Iodine Value is a measure of the degree of unsaturation and is expressed as grams of iodine absorbed per 100 grams of the material. The procedure for determining Iodine Value is known in the art and described, for example, in Analytical Test Methods, Test No. AATM 112-2, Amerchol Corporation, issued Mar. 1, 1978. Typical Iodine Values for the milk fat raw material used in the present invention exceed 25 and often range from about 30 to 40. Another parameter often used to characterize the level of unsaturation is known as the "moles of ethylenic unsaturation". The moles of ethylenic unsaturation are determined by dividing the Iodine Value by the molecular weight of molecular iodine, i.e. 253.8 grams per gram mole, which yields moles of ethylenic unsaturation per mole of iodine per 100 grams of material. Typically, the milk fat will have greater than 0.10 moles of ethylenic unsaturation (per 100 grams of milk fat). In addition, the milk fat will typically have a Saponification Value of at least about 210 and typically from about 215 to 245, although lower and higher values are within the scope of the invention. The Saponification Value is a measure of the free acid and saponifiable ester groups. It is expressed as the number of milligrams of potassium hydroxide required to neutralize the free acids and saponify the esters contained in one gram of the milk fat. Methods for determining Saponification Value are known in the art and described for example, in Analytical Test Methods, Test Number AATM 110-1 Amerchol Corporation, issued Jun. 1, 1989. The hydroxylated milk glycerides of the present invention are prepared by hydroxylating the milk fat raw material. In general, the milk fat is contacted with an organic per-acid which yields an epoxide ring, also known as oxirane ring, across the former double bond. The resulting epoxides are further reacted, either in the epoxidation medium by continuing the reaction or they are isolated and separately reacted in a second step, to hydroxylate at least a portion of the epoxides. The resulting compound is a hydroxy ester or a dihydroxy (1,2-diol) glyceride. The epoxidation step is generally conducted at a temperature from about 40.degree. to 60.degree. C. The hydroxylation step is generally conducted at a temperature from about 60.degree. to 90.degree. C. When the hydroxylation step is conducted by continuing the reaction in the epoxidation medium, the temperature is preferably increased from about 40.degree. to 60.degree. C. to about 60.degree. to 90.degree. C. when the epoxidation reaction is at or near completion. Further details concerning oxidation and hydroxylation are known in the art and disclosed, for example, by M. Hudlicky, "Oxidations in Organic Chemistry", ACS Monograph 186, American Chemical Society (1990). As with the milk fat raw material, upon hydrolysis the hydroxylated milk glyceride prepared in accordance with the present invention yields glycerol and a fatty acid portion typically comprising: a) from about 1 to 10 weight percent of fatty acids containing from 4 to 8 carbon atoms; b) from about 5 to 30 weight percent of fatty acids containing from 9 to 14 carbon atoms; and c) from about 60 to 94 weight percent of fatty acids containing from 15 to 20 carbon atoms. Preferably, the fatty acids containing 4 to 8 carbon atoms are selected from the group consisting of butyric acid, caproic acid, caprylic acid and mixtures thereof; the fatty acids containing 9 to 14 carbon atoms are selected from the group consisting of capric acid, lauric acid, myristic acid and mixtures thereof; and the fatty acids containing 15 to 20 carbon atoms are selected from the group consisting of palmitic acid, stearic acid and the epoxidized or hydroxylated reaction products of palmitoleic acid, oleic acid, linoleic acid, linolenic acid and mixtures thereof. In addition, like milk fat, the hydroxylated milk glyceride of the present invention is preferably comprised of at least about 95 weight percent triglycerides and more preferably at least about 98% triglycerides, with the balance comprising monoglycerides and diglycerides. However, unlike milk fat, the hydroxylated milk glyceride of the present invention will have a reduced degree of unsaturation. Typically, the hydroxylated milk glyceride will have less than about 0.1 moles of ethylenic unsaturation, preferably less than 0.05 moles of ethylenic unsaturation and, most preferably, less than 0.01 moles of ethylenic unsaturation. Similarly the Iodine Value of the hydroxylated milk glycerides will be reduced as compared to milk fat. Preferably, the Iodine Value will be less than 10, more preferably less than 5, and most preferably between about 0.1 and 2.0. As a result of the hydroxylation procedure, at least 10 percent of the fatty acids in the hydroxylated milk fat will contain hydroxyl groups. Preferably, most, if not all of such hydroxyl groups will be present in the fatty acid portion having 15 to 20 carbon atoms. Preferably, at least about 25 weight percent and more preferably at least about 40 weight percent of the fatty acids containing about 15 to 20 carbon atoms will contain hydroxyl groups. Hence, if for example, 70% of the fatty acids in the hydroxylated milk glyceride contain about 15 to 20 carbon atoms, then at least about 7 weight percent of the total fatty acid content will contain hydroxyl groups if 10 weight percent in the 15-20 carbon range contain hydroxyl groups. Moreover, it is preferred that the hydroxyl content be effective to inhibit rancidification of the hydroxylated milk glyceride when stored at from about 15.degree. to 30.degree. C. for at least 1 month, and more preferably, for at least one year. Preferably the Hydroxyl Value of the hydroxylated milk glyceride will be greater than 10, more preferably greater than 15, even more preferably greater than 20, and most preferably between about 20 and 80. The Hydroxyl Value is a parameter commonly used to characterize the number of hydroxyl groups present on the fatty acid. The Hydroxyl Value is defined as the number of milligrams of potassium hydroxide necessary to neutralize acetic acid which results from acetylation of one gram of material. Methods for determining Hydroxyl Value are known in the art and described, for example, in Analytical Test Methods, Test No. AATM 111A-1, Amerchol Corporation, issued Mar. 1, 1978. Preferably, the hydroxylated milk glycerides of the present invention have an equivalent weight of from about 210 to 270 milligrams per milliequivalent (mg/meq). The equivalent weight can be readily calculated from the Saponification Value by dividing the milliequivalent weight of potassium hydroxide (56,100) by the Saponification Value. The molecular weight can then be calculated by multiplying the equivalent weight by three since there are three ester linkages per molecule of triglyceride. Preferably the molecular weight is from about 600 to 810 grams per gram mole. Further details concerning the determination of the equivalent weight and molecular weight are known to those skilled in the art. Preferably, the hydroxylated milk glycerides of the present invention comprise from about 60 to 90 weight percent carbon, from about 5 to 20 weight percent hydrogen and from about 5 to 20 weight percent oxygen. Often, the hydroxylated milk glyceride will comprise from about 70 to 80 weight percent carbon, to about 10 to 15 weight percent hydrogen and from about 10 to 15 weight percent oxygen. One suitable method for determining the concentration of carbon, hydrogen and oxygen is by elemental analysis the details of which are known to those skilled in the art. Quite surprisingly, in accordance with the present invention, it has been found that the presence of some epoxide groups, i.e., oxirane rings, in combination with the hydroxyl groups can impart beneficial properties to the hydroxylated milk glycerides, particularly when used in personal care compositions. The amount of epoxide groups present in the hydroxylated milk glyceride will depend on the desired properties of the end use composition. Hence, the properties of the hydroxylated milk glyceride can be tailored to meet the requirements of the end use product, e.g., personal care composition, in question. The adjustment of the ratio of hydroxyl groups to epoxide groups can be readily made by controlling the extent of the hydroxylation reaction during the preparation procedure. In accordance with the present invention, at least a portion of the fatty acids containing from 15 to 20 carbon atoms will preferably contain epoxide groups. Generally, the molar ratio of hydroxyl groups to epoxide groups will preferably be at least 2:1 and more preferably be at least 4:1. However, occasionally the molar ratio of hydroxyl groups to epoxide groups will preferably be less than 2:1 and more preferably less than 1:1. A parameter generally used to characterize the epoxide content of fatty acids is the Epoxide Value which is calculated by determining the percent oxirane oxygen and multiplying the percent oxirane oxygen by 35.1. The value of 35.1 is determined by dividing the equivalent weight of potassium hydroxide, i.e., 56.1 grams per gram mole, by the equivalent weight of oxygen, i.e., 16 grams per gram mole, and multiplying by 10 (1000/100). The Epoxide Value is expressed as milligrams of potassium hydroxide per gram of material. The percent oxirane oxygen is determined by titrating the oxygen with hydrogen bromide in acetic acid. This test is known in the art and described, for example, in Sampling and Analysis of Commercial Fats and Oils, A.O.C.S. Official Method C.d 9-57 (1988). Typically, the hydroxylated milk glycerides will have an Epoxide Value greater than one and preferably greater than about 10. Preferably, the ratio of Hydroxyl Value to Epoxide Value will be from about 0.05:1 to 30:1 and more preferably from about 0.2:1 to 20:1. Preferably the hydroxylated milk glycerides of the present invention will have a melting point of less than about 60.degree. C., preferably from about 20.degree. to 50.degree. and more preferably from about 25.degree. to 40.degree. C. In addition to the hydroxylated milk glycerides, the present invention also includes derivatives of the hydroxylated milk glycerides. Such derivatives can be prepared, for example, by acetylating, ethoxylating, propoxylating, esterifying, transesterifying, saponifying, fractionating, quaternizing, sulfonating, sulfating or silylating the hydroxylated milk glyceride. Methods for preparing such derivatives are known in the art. Furthermore such derivatives may be prepared using the milk fat raw material, the epoxidized glyceride or the hydroxylated glyceride. The hydroxylated milk glycerides of the present invention are particularly useful as ingredients in personal care compositions, such as, for example, compositions for the retention of oils, perfumes, emollients, and the like; hair and skin compositions including lotions, creams, make-ups, lipsticks, eye shadows, soaps, cleansers, sun screens, shampoos, rinses, conditioners, anti-dandruff aids; carriers for active agents; and dispersants. Without wishing to be bound to any particular theory, it is believed that the presence of the low molecular weight fatty acids, i.e., in the C.sub.4 to C.sub.8 carbon range and in the C.sub.9 to C.sub.14 carbon range, in the hydroxylated milk glycerides substantially contribute to the enhancement of desirable personal care attributes, such as, after- feel, dispersibility, emolliency, emulsifiability, gloss, lubricity, moisturizing ability, smoothness, emulsion stability, rub-in, pigment wetting and viscosity. In contrast, it is believed that the use of high molecular weight fatty acids, e.g., oleic acid, in personal care compositions without the presence of the above lower molecular weight fatty acids would not provide the same degree of enhancement in the above properties. Thus, it is believed that personal care compositions comprising oils based on lard, tallow, coconut, soya bean, peanut, safflower, cottonseed or corn would not have the appropriate distribution of fatty acids, i.e., including the low molecular weight fatty acids which are uniquely present in milk fat, to provide the beneficial properties of the personal care compositions of the present invention. In general, the amount of the hydroxylated milk glyceride, or derivative thereof, present in the personal care compositions will range from about 0.1 to 99 weight percent. The specific concentration will, of course, depend upon the particular end use composition. Preferably, however, the personal care composition comprises from about 0.1 to 20 weight percent of the hydroxylated milk glyceride. Furthermore, it is preferred that the hydroxylated milk glyceride be present in the personal care composition in an amount effective to enhance at least one of the following properties of the composition; after-feel, dispersability, emolliency, emulsifiability, gloss, lubricity, moisturizing ability, smoothness, emulsion stability, rub-in, pigment wetting and viscosity. In addition to the concentration of the hydroxylated milk glyceride, the ratio of hydroxyl groups to epoxide groups is preferably adjusted in accordance with the present invention to enhance at least one of the above-described properties. The balance of the personal care composition comprises a suitable carrier, or mixtures of carriers, which acts as a fluid vehicle for the composition. The balance of the composition can be the carrier either alone or in combination with suitable, optional ingredients. The type of carrier is not critical and may be selected from any carrier suitable to the particular end use composition. Illustrative carriers include, for example: water, such as deionized or distilled water; emulsions, such as oil-in-water or water-in-oil emulsions; alcohols, such as ethanol, isopropanol or the like; glycols, such as propylene glycol, glycerine or the like; and combinations thereof. Preferred carriers include water-in-oil or oil-in-water emulsions, water, ethanol and aqueous ethanol mixtures. Optional ingredients or additives which may be added to the composition can be selected from any suitable substance which may be used for personal care compositions, such as, for example, surfactants, cleansing oils, moisturizers, preservatives, conditioners, pH adjustors, emulsifiers, propellants, reducing agents and thickeners. Illustrative surfactants include: anionics including soaps or salts of fatty acids, alkyl sulfates, alkyl ether sulfates, alpha-olefin sulfonates, alkyl aryl sulfonates, sarcosinates, alkyl glucose esters or their alkoxylates and in particular sodium lauryl sulfate, ammonium lauryl sulfate, triethanolamine lauryl sulfate, sodium laureth sulfate, isethionates, triethanolamine stearate; nonionics including methyl glucose stearates or their ethoxylates, alkyl polyglucosides, and glycerol monostearate, fatty acid alkanol amides, alkyl aryl polyglycol ether, polyglycol ethers and in particular cocoyl diethanolamide, nonoxynol-7 and octoxynol-9; cationics including alkyl trimethyl ammonium salts, quaternized amides of ethylene diamine, alkyl pyridinium salts and in particular cetrimonium chloride, stearalkonium chloride and cetyl pyridinium chloride; and amphoterics including alkyl .beta.-aminopropionates, betaines, alkyl imidazolines and in particular cocamidopropyl betaine and caproam phocarboxy propionate; and polymeric cationics such as polyquaternium-10 or polyquaternium-24. Illustrative cleansing oils or the like include natural oils, alcohols and branched chain alkyl esters, and in particular, mineral oil, lanolin oil, jojoba oil, sesame oil, ethanol, isopropanol and octyl isononanoate. Illustrative colorants include pigments, dyes, and in particular FD&C Blue No. 1, FD&C No. 1 Aluminum Lake or similar sets of green, red or yellow. Illustrative preservatives may include alcohols, aldehydes, methylchloroisothiazolinone and methylisothiazolinone, p-hydroxybenzoates and in particular methylparaben, propylparaben, glutaraldehyde and ethyl alcohol. Illustrative moisturizers include 2-pyrrolidone-5-carboxylic acid and its salts and esters, alkyl glucose alkoxylates or their esters, fatty alcohols, fatty esters, glycols and, in particular, methyl glucose ethoxylates or propoxylates and their stearate esters, isopropyl myristate, lanolin or cetyl alcohols, aloe, silicones, propylene glycol, glycerol and sorbitol. Illustrative conditioners include stearalkonium chloride, dicetyldimonium chloride, lauryl methyl gluceth-10 hydroxypropyldimonium chloride, and polymeric cationics such as polyquaternium-10, polyquaternium-24 and chitosan and derivatives thereof. Illustrative pH adjustors include inorganic and organic acids and bases and in particular aqueous ammonia, citric acid, phosphoric acid, acetic acid, triethanolamine and sodium hydroxide. Illustrative emulsifiers include anionic and nonionic surfactants and in particular stearic acid, glycerol monostearate, cocyl diethanolamide, and the particular anionic and nonionic surfactants listed previously. Illustrative propellants include hydrocarbons, fluorocarbons, ethers, carbon dioxide, nitrogen and dimethyl ether. Illustrative reducing agents include ammonium thioglycolate, hydroquinone and sodium thioglycolate. Illustrative thickeners include salts and cellulosics and in particular sodium chloride, water soluble cellulose derivatives such as hydroxyethyl cellulose, associative thickening polymers, acrylates/C10-30 alkyl acrylate cross polymers and water-soluble vinyl polymers, e.g., carbomer. Other typical ingredients include, for example, one or more of the following: fragrances; foaming agents; sunscreen and suntan agents; depilatory agents; flavors; astringent agents; antiseptics; deodorants; antiperspirants; insect repellants; bleaches and lighteners; anti-dandruff agents; adhesives; polishes; strengtheners; fillers; and barrier materials. The amount of optional ingredients contained in the composition is not critical and will vary depending upon the particular ingredient, composition and desired use level. The amount of optional ingredients effective for achieving the desired property provided by such ingredients can be readily determined by one skilled in the art. |
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