DESC:FORM 2
THE PATENTS ACT 1970
(39 of 1970)
AND
The Patents Rules, 2003
COMPLETE SPECIFICATION
(See section 10 and rule 13)

1. TITLE OF THE INVENTION:

“EDIBLE COSMETIC COMPOSITION”

2. APPLICANT:

(a) NAME: BIO-SOLS INDIA PVT. LTD.

(b) NATIONALITY: Indian Company incorporated under the Companies
Act, 1956
(c) ADDRESS: 14/16, 2nd floor, Gopaldas Mantri Marg, Vithalwadi, Kalbadevi,
Mumbai – 400002, Maharashtra. India.

3. PREAMBLE TO THE DESCRIPTION:
The following specification particularly describes the invention and the manner in which it is to be performed.

TECHNICAL FILED OF THE INVENTION:

The present invention relates to an edible cosmetic composition which provides moisturizing, softening, soothing, skin whitening, anti-acne, anti-aging and antioxidant properties to the skin. The invention also relates to the process for preparation of said edible composition.

BACKGROUND OF THE INVENTION:

Generally all cosmetic products are prepared using synthetic chemicals which are harmful to skin. These cosmetic products if unintentionally goes into mouth have to be rinsed immediately because of the toxicity and allergy criteria’s. Similarly in spa’s and beauty-parlors where facial massage is done by creams and gels there are chances of these products entering the oral cavity. Therefore, to circumvent these problems the research community looked at providing edible cosmetic compositions. Accordingly, there is ample literature available on edible cosmetic compositions as mentioned below.

Korean Patent Publication No. 20020097070 discloses an edible cosmetic composition containing natural antioxidant including an extract of grape seed, pomegranate, silk peptide and beta-carotene which sufficiently exerts an inhibition effect on skin aging through an oral absorption method.

Japanese Patent Publication No. 2011093833 provides an edible skin protective cosmetic such as hand cream etc., which include 0.60-1.20 wt.% of (iota) type carrageenan, 0.50-2.00 wt.% of a polyglycerol fatty acid ester that has an HLB value of >=12 and 8.0-20.0 wt.% of a vegetable edible oil and/or an oily component.

Korean Patent Publication No. 20030000798 discloses a process for preparing an edible cosmetic composition by mixing 1 to 2% of organic germanium and selenium with 30 to 40% of rice flour to obtain a powder mixture. The mixture is agitated with 5% of honey syrup and purified water as a solvent, optionally 5% of ginseng or Lycii radicis Cortex.

Korean Patent Publication No. 20110105884 discloses a cosmetic product and a method for manufacturing the same to ensure whitening, anti-wrinkling, and anti-aging; wherein said composition contains water, Aurantiinobilis pericarpium, cactus, pumpkin, bean sprout, walnut, spinach, Houttuyni acordata, Saururus herba, brown seaweed, persimmon leaves, orange, grapefruit, jellyfish, raw chestnut, watermelon, Citrus junos, fistula, carp, Zanthoxylum piperitum DC, jujube, octopus, acorn, bamboo salt, and Salicornia herbacea.

US Patent Publication No. 20100215762 relates to the provision of an edible composition for the treatment of cutaneous signs of ageing, comprising: (a) 2 to 1000 mg anthocyanidin and derivatives thereof; and (b) 1 to 20 mg lutein and derivatives thereof; wherein the weight ratio of anthocyanidin to lutein is at least 1:1, preferably at least 10:1 and more preferably at least 25:1, even more preferably at least 50:1, most preferably at least 100:1; wherein the composition excludes copper in the form of separately or in combination copper gluconate and copper oxide; and further excludes separately or in combination with the copper exclusion Nandina domestica or an extract thereof.

US Patent Publication No. 20060222608 relates to polysaccharide isolated from a hot water extract of edible Tremella mushroom without adding a chemical reagent, having effects of retaining skin moisture and inhibiting melanin formation.

In the light of the prior art, there exists a need in the art to provide an edible cosmetic composition with safe and cost effective ingredients that can be manufactured by a simple method.

Accordingly, the objective of the invention is to provide cost-effective edible cosmetic composition that can be prepared by a simple manufacturing method which is easier to scale at industrial level.

The composition of the present invention is stable and cost-effective as it uses easily available edible food grade ingredients which make the composition affordable and safe for the skin and the body.

SUMMARY OF THE INVENTION:

The present invention provides an edible cosmetic composition comprising edible grade emulsifying system, natural humectants, viscosity enhancer, emollient, edible preservatives, antioxidants and dried fruits, which provides moisturizing, softening, soothing, skin whitening, anti-acne, anti-aging and antioxidant properties to the skin.

The edible composition of the present invention finds application in the treatment of acne, pimples or plumping of skin, mattifying oily skin, improving the elasticity of skin, reducing wrinkles, dryness of skin, pigmentation and sagging of the skin, pore size reduction, breakdown of cellulite, inhibition of melanin synthesis, and brightening/lightening of skin.

The invention further describes the process for preparation of said edible cosmetic composition.

The edible composition of the present invention can be formulated in the form of liquid, cream, gel, lotion, powder, spray (vapors and gas) and mousse.

DETAIL DESCRIPTION OF THE INVENTION:

The invention will now be described in detail in connection with certain preferred and optional embodiments, so that various aspects thereof may be more fully understood and appreciated.

The present invention discloses an edible cosmetic composition which provides moisturizing, softening, soothing, skin whitening, anti-acne, anti-aging and antioxidant properties to the skin.

The edible cosmetic composition of the present invention comprises portions or extract of easily available edible food grade ingredients which is used in the instant edible cosmetic compositions in unrecognizable and in physically inseparable form.

Accordingly, in one preferred embodiment, the present invention disclose an edible cosmetic composition comprising 1 to 10% edible grade emulsifying agent, 1 to 3% natural humectants, 1 to 5% viscosity enhancer, 1 to 5 % emollient, 0.1 to 0.5% edible preservative system, 0.1 to 0.3% antioxidants and 5 to 15 % dried fruits, that moisturizes, softens and soothes the skin.

The edible grade emulsifying agent is selected from the group consisting of Glycerol monostearate (GMS), xantham gum, beeswax, Candelilla Wax, Coco butter, kokum butter, lecithin from sunflower, cocoglucosides and such like. The Coco butter, kokum butter is used as co-emulsifier in the instant composition.

The humectants are ingredients which can hold moisture in system as well as provide moisturization to skin on application and are selected from natural humectant such as maple syrup, liquid glucose, edible glycerin, borage oil, castor oil and such like.

The coco-butter and kokum butter also act as a viscosity enhancer. They help to provide desired viscosity to the composition. They are also good natural emmolients which help in moisturizing, skin whitening and has sun protectant properties.

The emollients used in the present invention are selected from oils such as coconut oil, sesame oil, olive oil, groundnut oil and rice bran oil.

Since the present invention uses natural food grade ingredient there are more chances that the composition may get contaminated by bacteria and fungus. In order to prevent microbial infection food grade preservatives are used. Accordingly, the preservatives are selected from potassium sorbate (edible), sodium benzoate (edible), EDTA, paraben and such like either alone or in combination thereof. The combination of potassium sorbate (edible) and sodium benzoate (edible) is a preferable preservatives system.

The anti-oxidants used in the present invention are selected from Butylated hydroxytoluene (BHT) and Butylated hydroxyanisole (BHA).

The fruits are rich sources of alpha hydroxy acids (AHA’s) and beta hydroxyacids (BHA’s). They also have large amount of flavonoids, sugars, glycosides, fruit acids, pectin etc. They help in providing antioxidant, moisturizing, rejuvenating and skin whitening properties. In the present composition pre-dried fruits are used which includes blueberry, apple, pear, peach, kiwi, pineapple and mango.

The edible cosmetic composition of the present invention in the form of emulsion is prepared by mixing oil phase and water phase together and stabilizing it by using an emulsifying agent -Glycerol monostearate (GMS) (Edible grade); wherein said oil phase comprises of Sesame oil, coconut oil, Coco butter, kokum butter, Glyceryl monostearate, BHT, BHA and said water phase comprises of Glycerine, Maple Syrup, preservatives and water.

To prepare the cosmetic composition of the present invention, emulsifying system is essential which hold the two immiscible phases (oil phase and water phase) together. There are many synthetic and natural emulsifying agent which forms emulsion, but in order to prepare the Edible Grade emulsion, a co-emulsifying system is also used. The edible grade emulsifying system of the present invention comprises of Glycerol monostearate (GMS) (Edible grade) as main emulsifier and coco butter & kokum butter as co-emulsifier.

In another embodiment, the edible composition optionally comprises a suitable edible active ingredients selected from the group consisting of extracts of Cinnamon (Cinnamomum aromaticum) bark; Aamla (Emblica officinalis); Black pepper (Piper nigrum); orange peel; turmeric (Curcuma longa); Glycyrrhiza glabra (licorice or jethimadh); Clove (Syzygium aromaticum); Ginger (Zingiber officinale) or edible algae (edible seaweed).

In some of the embodiments, the edible composition suitable edible active ingredients instead of the dried fruits as exemplified below.
Accordingly, in one aspect, the present invention discloses an edible cosmetic composition suitably formulated for the treatment of acne, pimples or plumping of skin by incorporating an edible active ingredient selected from the extracts of Cinnamon (Cinnamomum aromaticum) bark, Aamla (Emblica officinalis) or Black pepper (Piper nigrum) into the edible cosmetic composition; wherein said active(s) is present in an amount of 0.05 to 12 %.

Cinnamon bark has three major properties that make it useful in acne treatment. These are its antibacterial, anti-inflammatory and antioxidant effects. Cinnamon works to kill acne-causing bacteria by drying out the affected area and bringing blood and oxygen to the surface of skin to open the pores and remove bacteria and oil. It also helps to plump and firm the skin.

Aamla helps to clear the pimple and acne. It provides nourishment to skin thereby assisting with dullness of skin. It has cooling astringent properties. It acts as an astringent and tones the skin.

Black pepper has an anti-oxidant property. It protects the skin from ultraviolet rays. It acts against the pimples and provide glowing face.

In another embodiment, the present invention discloses an edible cosmetic composition suitably formulated for indications such as mattifying oily skin, improving the elasticity of skin, reducing wrinkles dryness of skin, pigmentation, skin whitening and sagging or pore size reduction of the skin by incorporating an edible active ingredient selected from extracts of orange peel or turmeric (Curcuma longa) or Glycyrrhiza glabra (licorice or jethimadh) into the edible cosmetic composition; wherein said active(s) is present in an amount of 0.05 to 12 %.

Orange peels helps in naturally cleansing the face. It is beneficial antioxidant that helps in preventing the skin from premature aging and wrinkling. Orange peel also acts as lubricants which give the skin a soft and smooth appearance. This is a very versatile ingredient used as an astringent which helps to prevent skin fragility and perks up skin tone.

Turmeric is known for its anti-inflammatory, anti-oxidant and antimicrobial properties. It is use in cosmetics as an excellent exfoliating agent and skin whitener which can help to defeat the signs of ageing.

Licorice reduces hyperpigmentation by temporarily blocking the actions of tyrosinase, an enzyme responsible for the skin's pigmentation process.

In yet another embodiment, the present invention discloses an edible cosmetic composition suitably formulated for treating conditions such as inhibition of melanin synthesis or brightening/lightening of skin by incorporating extracts of Clove (Syzygium aromaticum) in an amount of 0.05 to 12 %.

Clove is a potential anti-aging substance which prevents aging of skin via oxidative processes and inducing collagen synthesis. It has antityrosinase activity, providing a skin whitening effect.

In a further another embodiment, the present invention discloses an edible cosmetic composition suitably formulated for breakdown of cellulite in skin by incorporating an edible active ingredient selected from extracts of Ginger (Zingiber officinale) or edible algae (edible seaweed) into the edible cosmetic composition in an amount of 0.05 to 12 %.

Ginger helps to reduce the cellulite because it encourages the transportation of oxygen around the body. Oxygen is essential to getting rid of cellulite because it allows all cells to function effectively and efficiently. If the cells do not get enough oxygen then they become sluggish and can easily be degraded over time, which may actually cause cellulite. Ginger can help all cells to get the right amount of oxygen to burn fat and remove toxins.

Seaweeds contain iodine and other minerals which help to stimulate metabolism, raise body temperature and have an impact on transport of nutrients between cells. Seaweed improves skin texture and regulates the hormones related to energy production and fat metabolism.
The safe and cost-effective edible cosmetic composition is prepared by a simple manufacturing process which is easier to scale at industrial level.

In another preferred embodiment, the present invention provides a process for preparation of an edible cosmetic composition comprising the steps of,
a) Weighing ingredients of oil phase accurately and keep them in a container;
b) weighing ingredients of water phase accurately and keep them in separate container;
c) heating both the containers of step (a) and step (b) till temperature reaches 75°C;
d) mixing oil phase into water phase followed by stirring till it gets cooled;
e) adding pre-soaked fruits in water into emulsion and mixing the emulsion and
f) keeping the emulsion for 12 hrs. to gain viscosity.

The emulsion obtained by the above process is in the form of liquid, cream, gel, lotion, powder, spray (vapors and gas) and mousse having viscosity in the range of 45000 cps to 60000 cps.

The following example, which includes preferred embodiments, will serve to illustrate the practice of this invention, it being understood that the particulars shown are by way of example and for purpose of illustrative discussion of preferred embodiments of the invention.

Example 1: Composition
Ingredient Percentage Role of Ingredient

Oil Phase Glycerol monostearate(GMS) – Edible grade 7% Emulsifying agent

Seasam oil 4% To give shine to the product it also for oil layer on sin on application.
Coconut oil 1% To give shine to the product it also for oil layer on skin on application.
Coco butter 4% Thickening agent as well as co-emulsifier
Kokum butter 2.53% Thickening agent as well as co-emulsifier
Butylated hydroxytoluene (BHT), Butylated hydroxyanisole (BHA) 0.1-0.3% Antioxidant

Water Phase Maple syrup/Glycerine 2% Natural edible humectants as well as Sweetening agent
Sodium Benzoate Edible 0.4% Preservative
Potassium sorbet 0.3% Preservative
Water QS
Fruit 10% Flavor, taste, antioxidants, skin moisturizing, skin softening

Process for preparation of composition:
a) Weighing ingredients of oil phase accurately and keep them in a container;
b) weighing ingredients of water phase accurately and keep them in separate container;
c) heating both the containers of step (a) and step (b) till temperature reaches 75°C;
d) mixing oil phase into water phase followed by stirring till it gets cool;
e) adding pre-soaked fruits in water into emulsion and mixing the emulsion and
f) keeping the emulsion for 12 hrs. to gain viscosity.

Stability Testing:
1. Microbial Activity Testing – The composition of example 1 remains free from microbial contamination for more than two months.
2. Temperature Stability Testing – The composition of example 1 found to be stable at 490 C, room temperature and 50C for more than two months.

Sensory Evaluation:
Attributes Observations
Texture Glossy, shiny, creamy,
Peak formation Good peak formation
Adsorption Good adsorption, slight oily layer form on skin
Absorption Good Absorption, Moisture retention,
Ability to spread on skin Easily gets spread on skin
Effect after application Non sticky, non-tacky

Example 2: Composition
Ingredient Percentage Role of Ingredient

Oil Phase Glycerol monostearate(GMS) – Edible grade 7% Emulsifying agent

Seasam oil 4% To give shine to the product it also for oil layer on sin on application.
Coconut oil 1% To give shine to the product it also for oil layer on skin on application.
Coco butter 4% Thickening agent as well as co-emulsifier
Kokum butter 2.53% Thickening agent as well as co-emulsifier
Butylatedhydroxytoluene (BHT), Butylatedhydroxyanisole (BHA) 0.1-0.3% Antioxidant

Water Phase Maple syrup/Glycerine 2% Natural edible humectants as well as Sweetening agent
Sodium Benzoate Edible 0.4% Preservative
Potassium sorbet 0.3% Preservative
Water QS
Ginger (edible active) 5 % Flavor, taste, antioxidants, anticellulite property, skin softening
Process for preparation of composition:
a) Weighing ingredients of oil phase accurately and keep them in a container;
b) weighing ingredients of water phase accurately and keep them in separate container;
c) heating both the containers of step (a) and step (b) till temperature reaches 75°C;
d) mixing oil phase into water phase followed by stirring till it gets cool;
e) adding pre-soaked ginger powder in water into emulsion and mixing the emulsion and
f) keeping the emulsion for 12 hrs.to gain viscosity.

Example 3: Composition
Ingredient Percentage Role of Ingredient

Oil Phase Glycerol monostearate(GMS) – Edible grade 7% Emulsifying agent

Seasame oil 4% To give shine to the product it also for oil layer on sin on application.
Coconut oil 1% To give shine to the product it also for oil layer on skin on application.
Coco butter 4% Thickening agent as well as co-emulsifier
Kokum butter 2.53% Thickening agent as well as co-emulsifier
Butylatedhydroxytoluene (BHT), Butylatedhydroxyanisole (BHA) 0.1-0.3% Antioxidant

Water Phase Maple syrup/Glycerine 2% Natural edible humectants as well as Sweetening agent
Sodium Benzoate Edible 0.4% Preservative
Potassium sorbet 0.3% Preservative
Water QS
Clove (edible active) 3 % Flavor, taste, antioxidants, skin moisturizing, skin softening

Process for preparation of composition:
a) Weighing ingredients of oil phase accurately and keep them in a container;
b) weighing ingredients of water phase accurately and keep them in separate container;
c) heating both the containers of step (a) and step (b) till temperature reaches 75°C;
d) mixing oil phase into water phase followed by stirring till it gets cool;
e) adding pre-soaked clove powder in water into emulsion and mixing the emulsion and
f) keeping the emulsion for 12 hrs.to gain viscosity.

Example 4: Composition
Ingredient Percentage Role of Ingredient

Oil Phase Glycerol monostearate(GMS) – Edible grade 7% Emulsifying agent

Seasam oil 4% To give shine to the product it also for oil layer on sin on application.
Coconut oil 1% To give shine to the product it also for oil layer on skin on application.
Coco butter 4% Thickening agent as well as co-emulsifier
Kokum butter 2.53% Thickening agent as well as co-emulsifier
Butylatedhydroxytoluene (BHT), Butylatedhydroxyanisole (BHA) 0.1-0.3% Antioxidant

Water Phase Maple syrup/Glycerine 2% Natural edible humectants as well as Sweetening agent
Sodium Benzoate Edible 0.4% Preservative
Potassium sorbet 0.3% Preservative
Water QS
Turmeric powder (edible active) 5 % Flavor, taste, antioxidants, skin bacterial,

Process for preparation of composition:
a) Weighing ingredients of oil phase accurately and keep them in a container;
b) weighing ingredients of water phase accurately and keep them in separate container;
c) heating both the containers of step (a) and step (b) till temperature reaches 75°C;
d) mixing oil phase into water phase followed by stirring till it gets cool;
e) adding pre-soaked Turmeric in water into emulsion and mixing the emulsion and
f) keeping the emulsion for 12 hrs.to gain viscosity.

Tyrosinase plays an important role in the formation of melanin pigments during melanogenesis. Tyrosinase catalyzes the oxidation of tyrosine and certain diphenolic intermediate products to quinones which polymerize to give rise to melanin. Melanin production is principally responsible for skin colour and plays an important role in prevention of sun-induced skin injury. Recently, a global market demand has developed for skin-whitening agents because some dark-skinned individuals in many countries and races prefer lighter skin colour. Several tyrosinase inhibitors have been used in cosmetic industry as skin- whitening agents.

Principle:
Tyrosinase plays a vital role in the melanin pathway. The anti-tyrosinase activity of the test substance is determined by incubating the enzyme with the test and substrate. The uninhibited enzyme will oxidize the substrate to DOPA-quinone, which can be detected spectrophotometrically at 475 nm. Higher the product formed, more intense is the color and consequently, lesser is the inhibitory effect of test sample on the enzyme.
Example 5
Efficacy studies:
Accordingly, antityrosinase assay was performed on the instant formulated products along with dried fruits selected from pineapple, apple, pear, blueberry, kiwi and peach. It was observed that the products investigated have good skin whitening activity. The details of the study are provided below.

The in-vitro Anti-Tyrosinase activity for the investigational samples Edible cream A according to example 1 with pineapple fruit pulp and edible cream B according to example 1 with blueberry fruit pulp was used.

Experimental procedure:
Test sample was incubated with enzyme (Tyrosinase) for 15 minutes. The reaction was initiated by adding substrate Tyrosine and incubating in water bath for 15 minutes. The test tubes were placed in an ice bath to terminate the reaction. The amount of DOPA-quinone released was determined by measuring the absorbance at 475 nm. Appropriate control and blanks were used in the experiments. The internal positive control was run at a range of concentrations in a similar manner as the test sample. Three independent experiments were conducted to study the anti-tyrosinase activity. The results were expressed as mean standard deviation.
The anti-tyrosinase activity is calculated based on the following formula

Anti-Tyrosinase Activity:
The concentration tested for the investigational samples (A and B) was in the range of 0.1mg/mL- 10mg/mL (w/v). The in vitro anti-tyrosinase activity was determined spectrophotometrically at 475 nm of the test samples, in an enzymatic system. It was found that the sample, Edible cream A had IC50 value of 9.00 mg/mL ± 2.00, and Edible cream B had IC50 value of 5.00 mg/mL ± 2.00. The internal positive control (IPC) was run at concentrations of 0.01mg/ml, 0.05mg/ml and 0.5mg/ml (w/v) and had mean anti-tyrosinase activities of 8.22%, 70.75% and 91.30% respectively.

It was observed that edible cream A gave approximately 54% and edible cream B gave approximately 60% antityrosinase activity on the skin which proves that the edible compositions of the invention have good antityrosinase activity. ,CLAIMS:We claim,
1. An edible cosmetic composition comprising:
a) edible grade emulsifying system in an amount of 1 to 10%;
b) natural humectants in an amount of 1 to 3%;
c) viscosity enhancer in an amount of 1 to 5%;
d) emollient in an amount of 1 to 5 %;
e) edible preservative system in an amount of 0.1 to 0.5%;
f) antioxidants in an amount of 0.1 to 0.3% and
g) dried fruits in an amount of 5 to 15 %;
wherein, the composition moisturizes, softens and soothes the skin, and wherein, the composition is devoid of non-edible ingredients.
2. The edible composition according to claim 1, wherein, the edible grade emulsifying system comprises edible grade emulsifying agent and co-emulsifier.
3. The edible composition according to claim 2, wherein, the edible grade emulsifying agent is selected from the group consisting of Glycerol monostearate (GMS), xantham gum, beeswax, Candelilla Wax, Coco butter, kokum butter, lecithin from sunflower, and cocoglucosides.
4. The edible composition according to claim 2, wherein, the co-emulsifier is selected from Coco butter and kokum butter.
5. The edible composition according to claim 1, wherein, the humectant is natural humectant selected from the group consisting of maple syrup, liquid glucose, edible glycerin, borage oil and castor oil.
6. The edible composition according to claim 1, wherein, the viscosity enhancer is selected from coco-butter and kokum butter.
7. The edible composition according to claim 1, wherein, the emollient is an oil selected from the group consisting of coconut oil, sesame oil, olive oil, groundnut oil and rice bran oil.
8. The edible composition according to claim 1, wherein, the preservatives are selected from the group consisting of potassium sorbate (edible), sodium benzoate (edible), EDTA, paraben either alone or in combination thereof.
9. The edible composition according to claim 8, wherein, the preservative is combination of potassium sorbate (edible) and sodium benzoate (edible).
10. The edible composition according to claim 1, wherein, the anti-oxidants are selected from Butylated hydroxytoluene (BHT) and Butylated hydroxyanisole (BHA).
11. The edible composition according to claim 1, wherein, the dried fruits are selected from the group consisting of blueberry, apple, pear, peach, kiwi, pineapple and mango.
12. The edible composition according to claim 1, wherein, the composition optionally comprises a suitable edible active ingredient in an amount of 0.05 to 12 %.
13. The edible composition according to claim 12, wherein, the suitable edible active ingredient is selected from the group consisting of extracts of Cinnamon (Cinnamomum aromaticum) bark; Aamla (Emblica officinalis); Black pepper (Piper nigrum); orange peel; turmeric (Curcuma longa); Glycyrrhiza glabra (licorice or jethimadh); Clove (Syzygium aromaticum); Ginger (Zingiber officinale) or edible algae (edible seaweed).
14. The edible composition according to claim 13, wherein, the suitable edible active ingredient is selected from the extracts of Cinnamon (Cinnamomum aromaticum) bark, Aamla (Emblica officinalis) or Black pepper (Piper nigrum), for the management of acne, pimples and plumping of skin.
15. The edible composition according to claim 13, wherein, the suitable edible active ingredient is selected from the group consisting of orange peel; turmeric (Curcuma longa) or Glycyrrhiza glabra (licorice or jethimadh), for the management of mattifying oily skin, improving the elasticity of skin, reducing wrinkles and dryness of skin, pigmentation, skin whitening and reduction of pore size of the skin.
16. The edible composition according to claim 13, wherein, the suitable edible active ingredient is an extract of Clove (Syzygium aromaticum) for inhibiting melanin synthesis or brightening/lightening of skin.
17. The edible composition according to claim 13, wherein, the suitable edible active ingredient is an extract of Ginger (Zingiber officinale) or edible algae (edible seaweed), for breakdown of cellulite.
18. The edible composition according to claim 1, wherein, the composition is in the form of liquid, cream, gel, lotion, powder, spray (vapors and gas) and mousse.
19. A process for preparation of an edible cosmetic composition comprising:
a) heating the accurately weighed ingredients of oil phase in a container till temperature reaches 75°C;
b) heating the accurately weighed ingredients of water phase till temperature reaches 75°C;
c) mixing oil phase into water phase followed by stirring till it gets cooled;
d) adding pre-soaked fruits in water into emulsion and mixing the emulsion and
e) keeping the emulsion for 12 hrs to gain viscosity in the range of 45000 cps to 60000 cps.
20. The process for preparation of an edible cosmetic composition according to claim 19, wherein, the oil phase ingredients are selected from Sesame oil, coconut oil, Coco butter, kokum butter, Glyceryl monostearate, BHT, BHA.
21. The process for preparation of an edible cosmetic composition according to claim 19, wherein, the water phase comprises Glycerine, Maple Syrup, preservatives and water.

Dated this 18th day of August, 2014

Dr. P. Aruna Sree
(Regn.No.: IN/PA 998)
Agent for the Applicant
Gopakumar Nair Associates