DESC:FIELD OF THE INVENTION
[0001] The present invention relates to a process for preparation of non-modified oil-in-water emulsifier by using natural materials containing proteins and hydrocolloids.
BACKGROUND
[0002] Emulsifiers are used for stabilizing oil and water containing products like creams in cosmetic and food industry . Generally, emulsifiers are not made by naturally available materials as most of them are synthetic, it results in reducing their sustainability. Natural stabilizing systems have extensive scope in organic foods and cosmetics .There has been a continuous need to develop materials from natural resources with growing demands for sustainable products
[0003] The main disadvantage associated with the existing synthetic emulsifiers is the sustainability as this emulsifier is used in cosmetic and food industry there is a need to address the issue related to sustainability and there is need to develop a naturally available emulsifier.
[0004] Thus, with the disadvantages associated with the known oil-in-water emulsifier, there is need for natural and eco-friendly emulsifier , can be easily made by naturally available protein and hydrocolloids. .

DETAILED DESCRIPTION OF THE INVENTION
[0005] The disclosed invention is a synergistic combination of plant hydrocolloids with protein for improved structure and stability of high oil containing compositions. The plant hydrocolloids in the disclosed invention includes fenugreek gum hydrocolloids, and the protein is selected from the peanut flour protein.
[0006] Further, the percentage of fenugreek gum hydrocolloids is selected from 0.1-0.5% , and the peanut flour protein is 0.5-1.0%, the reason for the specific selection is to form a stable structure as mere use of either fenugreek gum hydrocolloids or peanut flour protein does not form a stable structure.
[0007] When the combination is used in a certain ratio, the mixture of fenugreek gum hydrocolloids and peanut flour forms an in-situ emulsification and stabilization system that imparts product stability at both extremes – very low at 4°C and high at 45°C for extended time periods.
[0008] The process involves various stages to achieve the targeted stable structure with the fenugreek hydrocolloids and peanut flour :
Following are the steps involved but they are not limited to the followings :
a) First the ingredients for oil and water phase are selected
b) Addition of fenugreek gum hydrocolloids to the water phase
c) Process for emulsification is done at the higher temperature
d) The molten mixture is cooled slowly and further after cooling the peanut flour is added at the room temperature.
[0009] Further in one of the embodiments, one or more raw materials for the oil phase is selected from sesame oil, coconut oil, cocoa butter, beeswax .
[0010] In one the embodiments, one or more raw materials for the water phase is selected from water, xanthan gum, fenugreek gum, defatted peanut flour, psyllium seed husk, sodium benzoate, citric acid.

[0011] Example 1:

[0012] In one embodiment as shown in example 1, the oil phase is selected from sesame oil, coconut oil and cocoa butter and water phase is selected from water, sodium benzoate, citric acid.

[0013] Example 2:

[0014] In one embodiment as shown in example2, the oil phase is selected from sesame oil, coconut oil, cocoa butter and beeswax and water phase is selected from water, xanthan gum, sodium benzoate, citric acid.

[0015] Example 3:

[0016] In one embodiment as shown in example 3, the oil phase is selected from sesame oil, coconut oil, cocoa butter and beeswax and water phase is selected from water, xanthan gum, Fenugreek gum, sodium benzoate, citric acid.

[0017] Example 4:

[0018] In one embodiment as shown in example 4, the oil phase is selected from sesame oil, coconut oil, cocoa butter and beeswax and water phase is selected from water, xanthan gum, Fenugreek gum, sodium benzoate, citric acid.

[0019] Example 5:

[0020] In one embodiment as shown in example 5, the oil phase is selected from sesame oil, coconut oil, cocoa butter and beeswax and water phase is selected from water, xanthan gum, Fenugreek gum, sodium benzoate, citric acid.

[0021] Example 6:

[0022] In one embodiment as shown in example 6, the oil phase is selected from sesame oil, coconut oil, cocoa butter and beeswax and water phase is selected from water, xanthan gum, Fenugreek gum, defatted peanut flour, sodium benzoate, citric acid.

[0023] Example 7:

[0024] In one embodiment as shown in example 7, the oil phase is selected from sesame oil, coconut oil, cocoa butter and beeswax and water phase is selected from water, xanthan gum, Fenugreek gum, psyllium seed husk, sodium benzoate, citric acid.

[0025] Example 9:

[0026] In one embodiment as shown in example 9, the oil phase is selected from sesame oil, coconut oil, cocoa butter and beeswax and water phase is selected from water, xanthan gum, Fenugreek gum, defatted peanut flour, psyllium seed husk, sodium benzoate, citric acid.
,CLAIMS:We Claim:
1. A Process for preparation of non-modified oil-in-water emulsifier by using natural materials for cosmetic applications comprising the steps of :
(i) Selecting of ingredients for oil and water phase
(ii) Adding fenugreek gum hydrocolloids to the water phase
(iii) Oil in water phase emulsifying at higher temperature of 80-50°C
(iv) Cooling molten mixture
(v) Adding peanut flour to the cooling molten mixture of step (iv) and allowing to cool to room temperature.

2. The non-modified oil-in-water emulsifier as claimed in claim 1,wherein the natural materials are selected at least from proteins and hydrocolloids.
3. The non-modified oil-in water emulsifier as claimed in claim 1, wherein the protein is a peanut flour.
4. The non-modified oil-in water emulsifier as claimed in claim 1, wherein the hydrocolloids is fenugreek gum.
5. The non- modified oil-in water emulsifier as claimed in 1 and 3, wherein the percentage of peanut flour protein is selected from 0.1-0.5% .
6. The non- modified oil-in water emulsifier as claimed in claim 1 and 4, wherein the percentage of fenugreek gum hydrocolloids is selected from 0.1-1.0% .
7. The non-modified oil-in-water emulsifier as claimed in 1 and 3, wherein the percentage of peanut flour protein is from 0.05-2%.