Cosmetic compositions of the oil-in-water emulsion type

This invention relates to a cosmetic composition of the oil-in-water type comprising an oily substance having no free carboxyl group, water, and an emulsifier composed of either a combination of a basic polypeptide and a higher fatty acid or a salt (soap) formed from these compounds. This cosmetic composition using such an emulsifier derived from naturally occurring materials causes no irritation to the skin, as contrasted with cosmetic compositions using synthetic emulsifiers. In addition, it shows excellent emulsion stability and storage stability, gives an agreeable feeling, and presents an attractive appearance (fine texture and good gloss).

BACKGROUND OF THE INVENTION 
(1) Field of the Invention 
This invention relates to cosmetic compositions in which an oily substance 
is made into an oil-in-water emulsion (hereinafter referred to as an O/W 
emulsion) with the aid of an emulsifier composed of either a combination 
of a basic polypeptide and a higher fatty acid, both being compounds 
derived from naturally occurring materials, or a salt (soap) formed from 
these compounds. It also relates to cosmetic compositions of the O/W 
emulsion type which cause no irritation to the skin, have great safety and 
affinity for the skin, show excellent emulsion stability and storage 
stability, and present an attractive appearance (fine texture and good 
gloss). 
(2) Description of the Prior Art 
It is well known in the prior art that skin cosmetics of the emulsion type, 
such as creams and milky lotions, are required to satisfy the following 
conditions: 
(1) They must cause no irritation to the skin and hence have great safety 
for the skin. 
(2) They must have excellent emulsion stability and storage stability. 
(3) They must have good chemical stability including high resistance to 
hydrolysis. 
(4) They must present an attractive appearance from the viewpoints of 
texture and gloss. 
(5) They must have great affinity for the skin. 
In order to meet these requirements, elaborate compositional designs are 
being made, for example, by selection of suitable emulsifiers, search for 
useful combinations thereof, and concomitant use of special base 
materials. However, it is not easy to accomplish that purpose. Especially, 
it is very difficult to satisfy the above-described conditions by using a 
single emulsifier. 
For example, nonionic surface active agents of the polyoxyethylene alkyl 
ether type are strongly irritative to the skin and poor in emulsifying 
power. Nonionic surface active agents of the ester type, such as 
polyoxyethylene fatty acid esters, polyoxyethylene glycerol fatty acid 
esters, polyoxyethylene sorbitan fatty acid esters, and the like, are poor 
in emulsifying power and resistance to hydrolysis. 
Anionic surface active agents, such as sulfuric esters of higher alcohols, 
alkylarylsulfonic acid salts, and higher fatty acid salts, and the like, 
have a strong degreasing power and cause irritation to the skin. 
Cationic surface active agents and ampholytic surface active agents are 
also irritative to the skin. 
Meanwhile, soaps made from higher fatty acids are being commonly used as 
emulsifiers. Typical examples thereof include triethanolamine-stearic 
acid, sodium hydroxide (or potassium hydroxide)-stearic acid, and 
borax-beeswax soaps. 
However, as is often mentioned in the literature, the 
triethanolamine-stearic acid soap used over a long period of time is 
allergenic to persons having a certain constitutional disposition. The 
sodium hydroxide (or potassium hydroxide)-stearic acid soap involves some 
operational problems (e.g., difficulty in pH adjustment) and has the 
disadvantage of being poor in emulsifying power (e.g., the resulting 
emulsion tends to be broken upon exposure to high temperatures). With the 
borax-beeswax soap, an excess of borax is liable to induce allergy. 
The present inventors have made great efforts to search for soaps 
(emulsifiers) derived from natural materials and characterized by the 
properties of inducing no or little allergy, exerting a mild action on the 
skin, and providing stable emulsions, and have discovered that soaps 
(emulsifiers) made from a basic polypeptide and a higher fatty acid can 
provide very stable emulsions which cause no irritation to the skin and 
give an agreeable feeling. The present invention is based on this 
discovery. 
SUMMARY OF THE INVENTION 
It is an object of the present invention to provide a cosmetic composition 
of the O/W emulsion type which exerts a mild action on the skin without 
causing any irritation thereto, has great affinity for the skin, gives an 
agreeable feeling, shows excellent emulsion stability and storage 
stability, and presents an attractive appearance (fine texture and good 
gloss). 
It is another object of the present invention to provide novel emulsifiers 
derived from naturally occurring materials. 
These and other objects of the present invention can be accomplished by a 
cosmetic composition of the oil-in-water (O/W) emulsion type comprising 
(1) 
(a) a combination of from 0.5 to 10% by weight of a basic polypeptide 
having an average molecular weight of from 450 to 10,000 and an amino acid 
composition characterized by a basic amino acid/acidic amino acid ratio of 
from 1.05 to 3.0 and an appropriate amount of a higher fatty acid 
containing from 12 to 22 carbon atoms, the higher fatty acid being used in 
an amount equal to from 0.2 to 30 times of the basic polypeptide, or 
(b) from 1.0 to 20% by weight of a salt formed from the basic polypeptide 
and the higher fatty acid in the proportion defined above; 
(2) from 0.5 to 60% by weight of an oily substance having no free carboxyl 
group, the oily substance being selected from the group consisting of 
higher aliphatic hydrocarbons, animal or vegetable fats and oils, ester 
oils, waxes, higher alcohols, and combinations thereof; and 
(3) from 25 to 90% by weight of water. 
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 
The basic polypeptide used in the cosmetic composition of the present 
invention can be prepared by any conventional procedure. By way of 
example, a naturally occurring protein (e.g., collagen, albumin, histone, 
or protamine) is partially hydrolyzed with a proteolytic enzyme (e.g., 
protease) or an acid (e.g., hydrochloric acid). The resulting hydrolyzate 
is passed through an ion exchange resin, on which only basic polypeptide 
components are adsorbed. Thereafter, the adsorbed basic polypeptide 
components are eluted with aqueous ammonia, concentrated, and then 
lyophilized. The average molecular weight of the basic polypeptide thus 
obtained can be regulated by controlling the hydrolysis time or by passing 
the eluate through a molecular sieve such as Sephadex. 
The basic polypeptide used in the cosmetic composition of the present 
invention should have an average molecular weight of from 450 to 10,000 
and preferably from 1,000 to 5,000. If the average molecular weight is 
less than 450, the resulting cosmetic composition tends to be poor in 
emulsion stability, storage stability, appearance, and the like, while if 
it is greater than 10,000, the resulting cosmetic composition tends to be 
poor in emulsion stability, storage stability, appearance, gloss, feeling, 
and the like. 
Moreover, the basic polypeptide should have an amino acid composition 
characterized by a basic amino acid/acidic amino acid ratio of from 1.05 
to 3.0 and preferably from 1.2 to 2.0. If the ratio is less than 1.05, the 
resulting cosmetic composition tends to be poor in emulsion stability, 
storage stability, appearance (texture and gloss), feeling, and the like, 
while if it is greater than 3.0, the resulting cosmetic composition tends 
to be poor in emulsion stability, storage stability, gloss, feeling, and 
the like. 
Furthermore, the basic polypeptide should preferably have an isoelectric 
point of from 8.5 to 10.5 and more preferably from 9.0 to 10.0. 
The basic polypeptide is used in an amount of from 0.5 to 10% by weight and 
preferably from 1.0 to 8.0% by weight based on the total weight of the 
cosmetic composition. If the amount of basic polypeptide used is less than 
0.5% by weight, the resulting cosmetic composition tends to be poor in 
emulsion stability, storage stability, appearance, gloss, feeling, and the 
like, while if it is greater than 10% by weight, the resulting cosmetic 
composition tends to be poor in emulsion stability, storage stability, 
gloss, feeling, and the like. 
The higher fatty acid used in the cosmetic composition of the present 
invention is selected from straight-chain or branched higher fatty acids 
containing from 12 to 22 carbon atoms. Hydroxyl-containing higher fatty 
acids may also be used. Specific examples of the higher fatty acid include 
lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, 
isostearic acid, isopalmitic acid, octyldecanoic acid, arachidonic acid, 
hydroxystearic acid, and the like. Among them, saturated fatty acids 
containing from 14 to 18 carbon atoms are preferred and specific examples 
thereof include myristic acid, palmitic acid, stearic acid, isopalmitic 
acid, isostearic acid, and the like. 
The higher fatty acid containing from 12 to 22 carbon atoms is used in an 
amount equal to from 0.2 to 30 times and preferably 0.5 to 15 times the 
amount of basic polypeptide used (i.e., from 0.5 to 10% by weight based on 
the total weight of the cosmetic composition). If the amount of higher 
fatty acid used is less than 0.2 time the amount of basic polypeptide 
used, the resulting cosmetic composition is markedly poor in emulsion 
stability, storage stability, appearance, gloss, and feeling, while if it 
is greater than 30 times the amount of basic polypeptide used, the 
resulting cosmetic composition is poor in emulsion stability and 
appearance (texture and gloss) and feels greasy. 
The above-defined amounts of basic polypeptide and higher fatty acid used 
apply to the embodiment in which an oily substance and water are made into 
an O/W emulsion by using those compounds in the free state. 
In accordance with an alternative embodiment of the present invention, a 
salt (which can also be regarded as a soap) formed from the 
above-described basic polypeptide and higher fatty acid is used as 
emulsifier. Such a salt can readily be prepared, for example, by melting 
the higher fatty acid and mixing the resulting melt homogeneously with an 
aqueous solution (heated at a temperature of from 50.degree. to 80.degree. 
C.) of the basic polypeptide. Under these conditions, the basic 
polypeptide readily reacts with the higher fatty acid in the presence of 
water (reaction medium), resulting in the formation of a salt (or soap). 
Depending on the basic polypeptide concentration of the aqueous solution 
used in this salt-forming reaction, the hydrous salt thus obtained takes 
the form of a liquid, paste, or solid. 
In the preparation of the above-described salt, the higher fatty acid is 
used in an amount equal to from 0.2 to 30 times and preferably from 0.5 to 
5 times the weight of basic polypeptide used. If the amount of higher 
fatty acid used is less than 0.2 time the weight of basic polypeptide 
used, the resulting salt (or soap) is so low in emulsifying power that the 
cosmetic compositions prepared therewith are undesirably poor in emulsion 
stability, storage stability, feeling, and the like, while if it is 
greater than 30 times the weight of basic polypeptide used, the resulting 
salt (or soap) is so low in water solubility and emulsifying power that 
the cosmetic compositions prepared therewith are undesirably poor in 
emulsion stability and storage stability and feel greasy. 
A preferred salt (or soap) is obtained by melting the higher fatty acid 
(for example, by heating it to a temperature of from 50.degree. to 
80.degree. C.) and mixing the resulting melt with an aqueous solution 
(heated at a temperature of from 50.degree. to 80.degree. C.) containing 1 
part by weight of the basic polypeptide in from 1 to 10 parts. The salt 
(in anhydrous form) thus obtained is usually soluble in water, sparingly 
soluble in ethyl alcohol, and insoluble in acetone, benzene, petroleum 
ether, and the like. 
In the cosmetic composition of the present invention, the salt formed from 
the basic polypeptide and the higher fatty acid is used in an amount of 
from 1 to 20% by weight and preferably from 2 to 15% by weight based on 
the total weight of the cosmetic composition. If the amount of salt used 
is less than 1% by weight, the resulting cosmetic composition is poor in 
emulsion stability, storage stability, appearance, and the like and feels 
rough, while if it is greater than 20% by weight, the resulting cosmetic 
composition is poor in emulsion stability, storage stability, appearance, 
and the like and feels sticky. 
The oily substance used in the cosmetic composition of the present 
invention, which should have no free carboxyl group, is selected from the 
group consisting of higher aliphatic hydrocarbons, animal or vegetable 
fats and oils, ester oils, waxes, higher alcohols, and combinations 
thereof. Specific examples of the higher aliphatic hydrocarbons include 
liquid paraffin, squalane, vaseline, ceresin, and the like. Specific 
examples of the animal or vegetable fats and oils include olive oil, 
almond oil, avocado oil, castor oil, cocoa butter, palm oil, turtle oil, 
cod-liver oil, whale oil, beef tallow, butter fat, and the like. Specific 
examples of the ester oils include isopropyl myristate, isopropyl 
palmitate, butyl stearate, hexyl laurate, octyldodecyl myristate, 
di-isopropyl adipate, isocetyl myristate, di-isopropyl sebacate, and the 
like. Specific examples of the waxes include beeswax, carnauba wax, 
spermaceti, lanolin, wool wax, solid paraffin, and the like. Specific 
examples of the higher alcohols include cetyl alcohol, oleyl alcohol, 
isostearyl alcohol, and the like. The above-described oily substances may 
be used alone or in combination. 
In the cosmetic composition of the present invention, the oily substance 
having no free carboxyl group is used in an amount of from 0.5 to 60% by 
weight and preferably from 2 to 30% by weight based on the total weight of 
the cosmetic composition. If the amount of oily substance used is less 
than 0.5% by weight or greater than 60% by weight, the resulting cosmetic 
composition is poor in emulsion stability, feeling, appearance, and gloss. 
In the cosmetic composition of the present invention, water is used in an 
amount of from 25 to 90% by weight and preferably from 30 to 80% by weight 
based on the total weight of the cosmetic composition. 
Where the cosmetic composition of the present invention is adapted for use 
as a massage cream, cleansing cream, skin cream, skin milk, or the like, 
no pigment need be incorporated thereinto. However, where it is adapted 
for use as a foundation cream or liquid makeup base, at least one pigment 
must be incorporated thereinto, along with the above-described 
ingredients. In this case, the pigment is used in an amount of not greater 
than 10% by weight and preferably from 0.5 to 7% by weight based on the 
total weight of the cosmetic composition. Specific examples of the pigment 
include titanium dioxide, kaolin, yellow iron oxide, tri-iron tetroxide, 
talc, and the like. 
If desired, the cosmetic composition of the present invention can further 
contain small amounts of cosmetically and pharmacologically active 
substances, perfumes, preservatives, colorants, wetting agents, and the 
like. 
The cosmetic composition of the present invention can be prepared by any 
conventional procedure. By way of example, where it is desired to use an 
emulsifier composed of a combination the above-described basic polypeptide 
and higher fatty acid in the free state, a mixture of oily-phase 
ingredients including the oily substance and the higher fatty acid is 
melted by heating it to a temperature of from 75.degree. to 85.degree. C., 
and an aqueous solution (heated at a temperature of from 75.degree. to 
85.degree. C.) containing the basic polypeptide, a preservative, and the 
like is added thereto. The resulting mixture is emulsified by homogenizing 
it in a homomixer or the like, and then cooled under agitation. When its 
temperature reaches 30.degree. C., a perfume is mixed therein to obtain a 
final product. (If it is desired to incorporate one or more pigments 
thereinto, they should be dispersed in the above-described aqueous 
solution). 
Alternatively, where it is desired to use an emulsifier composed of a salt 
formed from the above-described basic polypeptide and higher fatty acid, 
the oily substance is melted by heating it to a temperature of from 
75.degree. to 85.degree. C., and an aqueous solution (heated at a 
temperature of from 75.degree. to 85.degree. C.) containing the salt, a 
preservative, and the like is added thereto. The resulting mixture is 
emulsified by homogenizing it in a homomixer or the like, and then cooled. 
Then, a perfume is mixed therein to obtain a final product. 
In either case, the resulting cosmetic composition consists of an O/W 
emulsion in which the basic polypeptide and higher fatty acid used in the 
free state or in the form of a salt are dissociated into polypeptide and 
higher fatty acid ions. The type of the emulsion can be determined by a 
number of conventional testing methods including the conductometric method 
(based on the fact that an O/W emulsion has electrical conductivity 
because its continuous phase is water), the coloring method (which 
comprises sprinkling the emulsion with a powder of a water-insoluble dye 
such as Sudan II or the like and seeing whether its continuous phase is 
colored), and the like. In this emulsion, the oily substance dispersed in 
water takes the form of fine and uniform droplets which are protected and 
stabilized by the polypeptide ions and the like. 
The presence of the above-described salt (or soap) in the cosmetic 
composition of the present invention is confirmed in the following manner: 
A sample of the cosmetic composition is evaporated at low temperature to 
remove water completely, and the residue is dispersed in water. The 
resulting dispersion is acidified with hydrochloric acid or the like and 
extracted with ether and then with water. The presence of stearic acid in 
the ether extract can be demonstrated by gas chromatography, and the 
presence of polypeptide in the water extract by the ninhydrin reaction. 
Owing to the above-described form of the emulsion, the cosmetic composition 
of the present invention presents a beautiful and attractive appearance 
characterized by a fine texture and a good gloss and, moreover, shows 
excellent emulsion stability and storage stability. 
The emulsifier of the present invention, which is composed of either a 
combination of a basic polypeptide and a higher fatty acid or a salt 
formed from these compounds causes no irritation to the skin, exerts a 
mild action on the skin, and hence has great safety. Therefore, the 
cosmetic composition of the present invention does not pose the problem of 
skin irritation, as contrasted with cosmetic compositions using synthetic 
emulsifiers. 
The cosmetic compositions of the O/W emulsion type which are within the 
scope of the present invention have great utility as massage creams, 
cleansing creams, skin creams, skin milks, cleansing milks, foundation 
creams, or liquid makeup bases and can thus produce outstanding cosmetic 
effects. 
A basic polypeptide and a basic polypeptide-higher fatty acid salt, along 
with several conventional emulsifiers, were tested for irritativity to the 
skin. The substances tested include a basic polypeptide (No. 1), a basic 
polypeptide-higher fatty acid salt (No. 2), sodium stearate (No. 3), 
triethanolamine (No. 4), L-lysine (No. 5), L-arginine (No. 6), sodium 
lauryl sulfate (No. 7), polyoxyethylene (10EO) stearyl ether (No. 8), and 
polyoxyethylene (20EO) sorbitan monooleate (No. 9). Using a 5% aqueous 
solution of each substance, animal skin irritation tests were carried out 
according to the Draize technique which will hereinafter be described in 
detail. The results thus obtained are as follows: 
______________________________________ 
Substance Animal Skin 
Tested Irritation Score 
______________________________________ 
No. 1 0 
No. 2 0 
No. 3 0.3 
No. 4 0.3 
No. 5 0.1 
No. 6 0.6 
No. 7 2.0 
No. 8 0.8 
No. 9 1.1 
______________________________________ 
It can be seen from these data that the basic polypeptide and the basic 
polypeptide-higher fatty acid salt cause no irritation to the skin.

The present invention is further illustrated by the following examples. In 
these examples, all parts and percentages are by weight. 
The average molecular weights of basic polypeptides were determined by gel 
filtration using Sephadex, and the isoelectric points thereof by 
electrophoresis. 
The gloss of the resulting emulsions was measured according to the method 2 
described in JIS Z8741-1962 (Methods for Gloss Measurement). 
The storage stability of the resulting emulsions was tested by placing 
their samples in a thermostatic chamber at 5.degree. or 45.degree. C. and 
allowing them to stand for 3 months. The testing conditions are indicated 
in the respective tables. 
The appearance and feeling of the resulting emulsions were evaluated by 10 
skilled examiners. The feeling was rated on the following basis: 
______________________________________ 
Very good When the sample felt very smooth, very 
nongreasy, and very rich. 
Good When the sample felt fairly smooth, fairly 
nongreasy, and fairly rich. 
Rather poor When the sample felt rather rough, rather 
sticky, rather greasy, and rather watery. 
Poor When the sample felt very rough, very 
sticky, very greasy, and very watery. 
______________________________________ 
The irritativity of the resulting emulsion was examined by the following 
animal skin and human skin irritation tests. 
(Animal Skin Irritation Tests) 
(i) Testing Procedure 
According to the Draize technique, three albino rabbits weighing 
2,500-3,500 gm were employed. Hair on the back was clipped and 0.5 ml each 
of test samples were held in contact with the skin by means of a rubber 
sleeve. 
Each animal with patches applied thereto was immobilized in an animal 
holder and its entire trunk was then wrapped with a rubber cloth. After 24 
hours' exposure, the patches were removed and the resulting reactions were 
evaluated on the basis of the criteria given below. Readings were also 
taken after 72 hours, and the final scores represent the average values of 
the 24- and 72-hour readings. 
(ii) Evaluation of Skin Reaction 
______________________________________ 
(1) Erythema and Eschar Formation 
No erythema 0 
Very slight erythema 1 
Well-defined erythema 2 
Moderate to severe erythema 
3 
Severe erythema to slight 
4 
eschar 
(Total possible erythema score 4) 
(2) Edema Formation 
No edema 0 
Very slight edema 1 
Slight edema 2 
Moderate edema 3 
Severe edema 4 
(Total possible edema score 4) 
______________________________________ 
(iii) Evaluation of Irritant Properties 
The average scores thus obtained were interpreted on the basis of following 
criteria: 
______________________________________ 
Less than 2 Only mild irritation 
From 2 to 5 Moderate irritation 
6 and above Severe irritation 
______________________________________ 
(Human Skin Irritation Tests) 
(i) Testing Procedure 
Randomly selected 25 male and 25 female subjects were employed. According 
to the closed patch test procedure, test samples were applied to the 
inside of the upper arm or forearm and covered with a bandage. After 24 
hours, the patches were removed and the readings of reaction were rated on 
the basis of the criteria given below. Readings were also taken after 48 
hours. 
(ii) Rating 
______________________________________ 
Negative reaction (-) 
Doubtful reaction (faint erythema) 
(-?) 
Weakly positive reaction (+) 
Strongly positive reaction 
(++) 
Extremely positive reaction 
(+++) 
______________________________________ 
(iii) Evaluation of Patch-test Reactions 
The degree of irritation was evaluated on the basis of the percentage of 
positive cases rated as (+) or (++) or (+++). 
EXAMPLE 1 
Three O/W emulsions having the respective compositions indicated in Table 1 
were prepared as follows: A mixture of liquid paraffin and oleic acid was 
heated to 65.degree. C., and an aqueous solution of the respective basic 
substance in deionized water at 65.degree. C. was added thereto. The 
resulting mixture was agitated at a rotational speed of 3,000 rpm in a 
homomixer and then cooled to 30.degree. C. Thereafter, the emulsion so 
formed was allowed to stand at room temperature, and the occurence of its 
separation was judged by seeing whether the lowermost tenth part thereof 
became clear or not. 
TABLE 1 
______________________________________ 
Run Number 
No. 1 No. 2 
(Test (Control No. 3 
Ingredient Run) Run) (Control Run) 
______________________________________ 
Liquid paraffin (parts) 
30.0 30.0 30.0 
Oleic acid (parts) 
3.0 3.0 3.0 
Basic Triethanol- -- 1.5 -- 
Substance 
amine (parts) 
Basic Poly- 6.0 -- -- 
peptide 
(parts)* 
Deionized Water (parts) 
61.0 52.5 67.0 
______________________________________ 
*This basic polypeptide was obtained by partially hydrolyzing egg albumin 
with hydrochloric acid, neutralizing and desalting the hydrolyzate, and 
then passing it through an ion exchange resin to collect basic polypeptid 
components. It had an isoelectric point of 8.5 and an average molecular 
weight of 700. 
The stability of the emulsions thus obtained was evaluated as described 
above, and the results of evaluation are summarized in Table 2. 
As can be seen from the data given in Table 2, the O/W emulsion (No. 1) 
prepared with a basic polypeptide of the present invention was more stable 
than the one (No. 2) prepared with triethanolamine. 
TABLE 2 
______________________________________ 
Run Number 
No. 1 No. 2 No. 3 
Time Elasped 
(Test Run) (Control Run) 
(Control Run) 
______________________________________ 
0 hour Good (stable) 
Good (stable) 
Separation 
1 hour " " " 
6 hours " Separation " 
12 hours " " " 
24 hours " " " 
3 months 
" " " 
______________________________________ 
EXAMPLE 2 
A series of O/W emulsions having the respective compositions indicated in 
Table 3 were prepared as follows: A mixture of oily-phase ingredients was 
melted by heating it to 80.degree. C., and an aqueous solution containing 
aqueous-phase ingredients was heated to 80.degree. C. and added thereto. 
The resulting mixture was emulsified by agitating it in a homomixer, and 
then cooled to 30.degree. C. As a result, the skin creams of the O/W 
emulsion type were obtained. The properties of the polypeptides used in 
this example are summarized in Table 4. 
TABLE 3 
__________________________________________________________________________ 
Run Number 
No. 4 No. 6 
No. 7 
No. 8 
No. 9 
No. 10 
No. 11 
No. 
No. 13 
(Test 
No. 5 (Control 
(Control 
(Control 
(control 
(Test 
(Test 
(Control 
(Control 
Ingredients Run) 
(Test Run) 
Run) Run) Run) Run) Run) 
Run) 
Run) Run) 
__________________________________________________________________________ 
Oily Cetyl Palmitate 
2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 
Phase 
(parts) 
Cetanol (parts) 
2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 
Liquid Paraffin 
8.0 8.0 8.0 8.0 8.0 8.0 8.0 8.0 8.0 8.0 
(parts) 
Vaseline (parts) 
3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 
Stearic Acid 
8.0 8.0 8.0 8.0 8.0 8.0 8.0 8.0 8.0 8.0 
(parts) 
Aqueous 
Propylene Glycol 
10.0 
10.0 10.0 10.0 10.0 10.0 10.0 
10.0 
10.0 10.0 
Phase 
(parts) 
Deionized Water 
61.5 
61.5 61.5 61.5 61.5 61.5 61.5 
615. 
61.5 61.5 
(parts) 
Methyl p-Hydroxy- 
Small 
Small Small 
Small 
Small 
Small 
Small 
Small 
Small 
Small 
bebzoate amount 
amount 
amount 
amount 
amount 
amount 
amount 
amount 
amount 
amount 
Basic Polypeptide 
5.0 -- -- -- -- -- -- -- -- -- 
I (parts) 
Basic Polypeptide 
-- 5.0 -- -- -- -- -- -- -- -- 
II (parts) 
Neutral Polypeptide 
-- -- 5.0 -- -- -- -- -- -- -- 
I (parts) 
Neutral Polypeptide 
-- -- -- 5.0 -- -- -- -- -- -- 
II (parts)* 
Acidic Polypeptide 
-- -- -- -- 5.0 -- -- -- -- -- 
I (parts) 
Acidic Polypeptide 
-- -- -- -- -- 5.0 -- -- -- -- 
II (parts)** 
Basic Polypeptide 
-- -- -- -- -- 5.0 -- -- -- 
III (parts) 
Basic Polypeptide 
-- -- -- -- -- -- 5.0 -- -- 
IV (parts) 
Basic Polypeptide 
-- -- -- -- -- -- -- -- 5.0 -- 
V (parts) 
Basic Polypeptide 
-- -- -- -- -- -- -- -- -- 5.0 
VI (parts) 
__________________________________________________________________________ 
*The neutral polypeptide II was obtained by adding sodium hydroxide to th 
neutral polypeptide I until its pH reached 9.0. 
**The acidic polypeptide II was obtained by adding sodium hydroxide to th 
acidic polypeptide I until its pH reached 9.0. 
TABLE 4 
__________________________________________________________________________ 
Type of Polypeptide 
Neutral 
Acidic 
Basic Poly- 
Basic Poly- 
Polypeptide 
Poly- Basic Poly- 
Basic Poly- 
Basic 
Basic Poly- 
Properties peptide I 
peptide II 
I peptide I 
peptide III 
peptide IV 
peptide 
peptide 
__________________________________________________________________________ 
VI 
Starting Protein 
Collagen 
Histone 
Collagen 
Collagen 
Histone 
Histone 
Collagen 
Histone 
Molecular Weight 
1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 
Isoelectric Point 
8.5 8.7 7.4 4.7 8.7 9.0 8.4 9.1 
Amino Acid Composition (%) 
Aspartic Acid 4.0 4.1 4.8 7.1 5.1 4.3 4.5 3.3 
Glutamic Acid 4.2 3.9 5.7 7.6 7.0 4.7 4.3 4.2 
Lysine 3.1 3.4 2.8 2.5 8.7 11.6 3.0 11.3 
Histidine 0.8 0.6 0.4 0.4 5.2 3.8 1.2 4.0 
Arginine 3.7 4.9 3.3 2.1 10.1 11.4 3.7 11.0 
Ornithine 1.0 0.7 0.6 0.4 0.2 0.3 1.1 0.1 
Isoleucine 1.4 1.5 1.2 1.4 3.8 4.0 1.7 4.1 
Leucine 2.1 2.7 2.3 2.9 7.8 8.0 2.5 8.2 
Proline 15.2 13.1 12.2 12.0 2.7 2.6 14.0 2.5 
Hydroxyproline 11.7 12.3 11.2 11.5 0.1 0.1 12.0 0.1 
Threonine 1.4 1.5 1.7 1.5 6.0 6.4 1.1 6.2 
Serine 1.3 1.8 3.0 2.3 5.2 5.0 1.4 4.9 
Glycine 32.8 33.3 34.8 33.2 8.3 8.7 35.1 9.1 
Alanine 12.2 11.0 12.2 10.9 9.5 10.2 10.3 10.3 
Others 5.1 5.2 3.8 4.2 20.3 18.9 4.1 20.7 
Basic Amino Acid/Acidic 
8.6/8.2 = 
9.6/8.0 = 
7.1/10.5 = 
5.4/14.7 = 
24.2/12.1 = 
27.1/9.0 = 
9.0/8.8 
26.4/7.5 = 
Amino Acid Ratio 
1.05 1.2 0.68 0.37 2.0 3.0 1.02 3.52 
__________________________________________________________________________ 
The stability and appearance of the skin creams thus obtained were 
evaluated, and the results of evaluation are summarized in Table 5. 
TABLE 5 
__________________________________________________________________________ 
Run Number 
No. 4 
No. 5 
No. 6 
No. 7 
No. 8 
No. 9 
No. 10 
No. 11 
No. 
No. 13 
(Test 
(Test 
(Control 
(Control 
(Control 
(Control 
(Test 
(Test 
(Control 
(Control 
Properties Run) 
Run) 
Run) Run) Run) Run) Run) 
Run) 
Run) Run) 
__________________________________________________________________________ 
Emulsion Stability 
Good 
Very 
Rather 
Good Separa- 
Rather 
Very 
Good 
Rather 
Rather 
(immediately after preparation) 
good 
poor tion poor good poor poor 
Storage 
5.degree. C., 3 months 
Good 
Very 
Rather 
Good Separa- 
Rather 
Very 
Good 
Rather 
Rather 
stability good 
poor tion poor good poor poor 
45.degree. C., 3 months 
Good 
Very 
Separa- 
Rather 
Separa- 
Rather 
Very 
Good 
Separa- 
Slight 
good 
tion poor tion poor good tion Separa- 
tion 
Appearance 
Texture Fine 
Fine 
Slightly 
Fine No emul- 
Slightly 
Fine 
Fine 
Coarse 
Slightly 
and and coarse sification 
coarse 
and and coarse 
good 
good good 
good 
Gloss Good 
Good Good 
Good 
Poor Poor 
Feeling Good 
Very 
Poor Poor -- Poor Very 
Good 
Poor Rather 
(non- 
good good 
(non- poor 
greasy) 
(non- (non- 
greasy) 
greasy) greasy) 
Gloss Value 81 84 67 72 -- 69 84 82 73 71 
__________________________________________________________________________ 
As can be seen from the data given in Table 5, the skin creams (Run Nos. 4, 
5, 10, and 11) prepared with basic polypeptides of the present invention 
showed excellent emulsion stability and storage stability. Among these 
skin creams, those of Run Nos. 5 and 10 had a finer texture and a better 
gloss than those of Run Nos. 4 and 11. 
In contrast, a neutral and an acidic polypeptide failed to provide a stable 
skin cream (Run Nos. 6 and 8). No significant improvement in emulsion 
stability or storage stability was noted even when these polypeptides were 
alkalified with sodium hydroxide to pH 9.0 (Run Nos. 7 and 9). 
EXAMPLE 3 
The procedure of Example 2 was repeated except that a variety of basic 
polypeptides having the respective average molecular weights indicated in 
Table 6 were used. As a result, seven skin creams of the O/W emulsion type 
were obtained. 
The emulsion stability and storage stability of these skin creams were 
evaluated, and the result of evaluation are summarized in Table 6. 
It can be seen from the data given in Table 6 that, when lysine having a 
molecular weight of 146 was used (this amino acid can be regarded as a 
basic polypeptide having a degree of polymerization of 1), the resulting 
skin cream showed good emulsion stability but became markedly discolored 
and malodorous after storage (Run No. 14). In contrast, when basic 
polypeptide having average molecular weights of from 450 to 10,000 were 
used according to the present invention, the resulting skin creams showed 
good emulsion stability and underwent no appreciable changes after storage 
(Run Nos. 15, 16, 17, and 18). These properties were very good especially 
when the average molecular weight of the basic polypeptide was 1,000 or 
5,000 (Run Nos. 16 and 17). 
TABLE 6 
__________________________________________________________________________ 
Run Number 
No. 14 No. 19 
No. 20 
(Control 
No. 15 
No. 16 
No. 17 
No. 18 
(Control 
(Control 
Properties Run) (Test Run) 
(Test Run) 
(Test Run) 
(Test Run) 
Run) Run) 
__________________________________________________________________________ 
Average Molecular Weight of 
146 450 1,000 5,000 10,000 
20,000 
400 
Basic Polypeptide Used 
(lysine) 
Emulsion Stability (immedi- 
Good Good Very Very Good Rather 
Rather 
ately after preparation) good good poor poor 
Storage 
45.degree. C., 
Discolored 
Good Very Very Good Slight 
Rather 
Stability 
3 months and good good gelation 
poor 
malodorous (discolored) 
5.degree. C., 
Good Good Very Very Good Slight 
Rather 
3 months good good gelation 
poor 
Appearance Good Good Very Very Good Rather 
Rather 
good good poor poor 
Gloss Poor Good Good Good Good Poor Rather 
poor 
Gloss Value 78 82 86 86 81 68 72 
Feeling Nongreasy 
Nongreasy 
Nongreasy 
Nongreasy 
Nongreasy 
Greasy 
Nongreasy 
__________________________________________________________________________ 
EXAMPLE 4 
The procedure of Example 2 was repeated except that the basic polypeptide I 
described in Example 2 was used in the varying amounts indicated in Table 
7. As a result, six skin creams of the O/W emulsion type were obtained. 
The emulsion stability, appearance, and feeling of these skin creams were 
evaluated, and the results of evaluation are summarized in Table 7. 
TABLE 7 
__________________________________________________________________________ 
Run Number No. 21 
No. 22 
No. 23 
No. 24 
No. 25 
No. 26 
Ingredients (Control 
(Test 
(Test 
(Test 
(Test 
(Control 
and properties Run) Run) 
Run) 
Run) 
Run) 
Run) 
__________________________________________________________________________ 
Oily Cetyl Palmitate 
2.5 2.5 2.5 2.5 2.5 2.5 
Phase 
(parts) 
Cetanol (parts) 
2.0 2.0 2.0 2.0 2.0 2.0 
Liquid Paraffin 
8.0 8.0 8.0 8.0 8.0 8.0 
(parts) 
Vaseline (parts) 
3.0 3.0 3.0 3.0 3.0 3.0 
Stearic Acid 
8.0 8.0 8.0 8.0 8.0 8.0 
(parts) 
Aqueous 
Propylene Glycol 
10.0 10.0 
10.0 
10.0 
10.0 
10.0 
Phase 
(parts) 
Deionized Water 
66.4 66.0 
65.5 
58.5 
56.5 
46.5 
(parts) 
Methyl p-Hydroxy- 
Small Small 
Small 
Small 
Small 
Small 
benzoate amount 
amount 
amount 
amount 
amount 
amount 
Basic Polypeptide 
0.1 0.5 1.0 8.0 10.0 
20.0 
(parts) 
Emulsion Stability (immedi- 
Fairly 
Good 
Very 
Very 
Good 
Good 
ately after preparation) 
good good 
good 
Feeling Somewhat 
Good 
Very 
Very 
Good 
Somewhat 
rough good 
good sticky 
Storage Stability (45.degree. C., 
poor Good 
Very 
Very 
Good 
Rather 
3 months) good 
good poor 
Appearance (gloss) 
poor Good 
Very 
Very 
Good 
Rather 
good 
good poor 
__________________________________________________________________________ 
It can be seen from the data given in Table 7 that, when the amount of 
basic polypeptide used was from 0.5 to 10% by weight, the resulting skin 
creams showed good properties such as emulsion stability, appearance, and 
feeling (Run Nos. 22, 23, 24, and 25). These properties were very good 
especially when the amount of basic polypeptide used was 1 or 5% by weight 
(Run Nos. 23 and 24). 
EXAMPLE 5 
Using the respective basic substances indicated in Table 8, a series of O/W 
emulsions having an otherwise identical composition were prepared as 
follows: A mixture of oily-phase ingredients was melted by heating it to 
80.degree. C., and an aqueous solution containing aqueous-phase ingredient 
was heated to 80.degree. C. and added thereto. The resulting mixture was 
emulsified by agitation and then cooled to 30.degree. C. As a result, four 
skin milks of the O/W emulsion type were obtained. The basic polypeptide 
used in this example had an isoelectric point of 9.0 and an average 
molecular weight of 5,000. 
TABLE 8 
__________________________________________________________________________ 
Run Number No. 28 
No. 29 
No. 30 
No. 31 
Ingredients (Test 
(Control 
(Control 
(Control 
and Properties Run) Run) Run) Run) 
__________________________________________________________________________ 
Oily Stearic Acid (Parts) 
3.0 3.0 3.0 3.0 
Phase 
Liquid Parrafin (parts) 
4.0 4.0 4.0 4.0 
Cetanol (parts) 
2.0 2.0 2.0 2.0 
Octyldodecyl Myristate 
2.0 2.0 2.0 2.0 
(parts) 
Aqueous 
Glycerol (parts) 
5.0 5.0 5.0 5.0 
Phase 
Methyl p-Hydroxybenzoate 
Small 
Small Small 
Small 
amount 
amount 
amount 
amount 
Deionized Water (parts) 
77.0 83.0 83.7 83.0 
Basic Polypeptide (parts) 
7.0 -- -- -- 
Triethanolamine (parts) 
-- 1.0 -- -- 
Potassium Hydroxide 
-- -- 0.3 -- 
(parts) 
.alpha.-Lysine (parts) 
-- -- -- 1.0 
Storage Stability (45.degree. C. 
Good Slightly 
Slightly 
Discolored 
3 months) discolored 
separated 
and mal- 
odorous 
Irrita- 
Animal Skin No Slight 
No Slight 
tivity 
Irritation Test 
(0) (2.3) (0) (1.8) 
Human Skin Irrita- 
No Slight 
No No. 
tion Test (0) (2.0) (0) (0) 
Feeling Non- Non- Non- Non- 
greasy 
greasy 
greasy 
greasy 
and good 
and good 
and good 
and good 
Appearance (gloss and 
Very Good Good Good 
texture) good 
Gloss Value 85 79 78 79 
__________________________________________________________________________ 
As can be seen from the data given in Table 8, the skin milk (Run No. 28) 
prepared with a basic polypeptide of the present invention underwent no 
appreciable changes after storage and caused no irritation to the animal 
and human skins. In contrast, the one (Run No. 29) prepared with 
triethanolamine became slightly discolored after storage and, moreover, 
caused slight irritation. The one (Run No. 30) prepared with potassium 
hydroxide became separated slightly after storage. The one (Run No. 31) 
prepared with lysine became discolored and malodorous after storage and, 
moreover, caused slight irritation. 
EXAMPLE 6 
A series of O/W emulsions having the respective compositions indicated in 
Table 9 were prepared. As a result, six hair creams of the O/W emulsion 
type were obtained. The basic polypeptide used in this example was the 
same as used in Example 5. 
The stability, appearance, and feeling of these hair creams were evaluated, 
and the results of evaluation are summarized in Table 9. 
TABLE 9 
__________________________________________________________________________ 
Run Number No. 32 
No. 33 
No. 34 
No. 35 
No. 36 
No. 37 
Ingredients (Test 
(Test 
(Test 
(Test 
(Test 
(Test 
and Properties Run) 
Run) 
Run) 
Run) 
Run) 
Run) 
__________________________________________________________________________ 
Oily Lauric Acid (parts) 
10.0 
-- -- -- -- -- 
Phase 
Myristic Acid 
-- 10.0 
-- -- -- -- 
(parts) 
Palmitic Acid 
-- -- 10.0 
-- -- -- 
(parts) 
Stearic Acid 
-- -- -- 10.0 
-- -- 
(parts) 
Isostearic Acid 
-- -- -- -- 10.0 
-- 
(parts) 
Oleic Acid 
-- -- -- -- -- 10.0 
(parts) 
Cetanol (parts) 
2.0 2.0 2.0 2.0 2.0 2.0 
Glycerol Monostea- 
1.0 1.0 1.0 1.0 1.0 1.0 
rate (parts) 
Squalane (parts) 
8.0 8.0 8.0 8.0 8.0 8.0 
Aqueous 
Basic Polypeptide 
8.0 8.0 8.0 8.0 8.0 8.0 
Phase 
(parts) 
Propylene Glycol 
5.0 5.0 5.0 5.0 5.0 5.0 
(parts) 
Methyl p-Hydroxy- 
Small 
Small 
Small 
Small 
Small 
Small 
benzoate amount 
amount 
amount 
amount 
amount 
amount 
Deionized Water 
66.0 
66.0 
66.0 
66.0 
66.0 
66.0 
(parts) 
Emulsion Stability 
Very 
Very 
Very 
Very 
Very 
Very 
(immediately after 
good 
good 
good 
good 
good 
good 
preparation) 
Storage Stability (45.degree. C., 
Very 
Very 
Very 
Very 
Very 
Very 
3 months) good 
good 
good 
good 
good 
good 
Appearance (gloss and 
Very 
Very 
Very 
Very 
Very 
Very 
texture) good 
good 
good 
good 
good 
good 
Feeling Very 
Very 
Very 
Very 
Very 
Very 
good 
good 
good 
good 
good 
good 
__________________________________________________________________________ 
As can be seen from the data given in Table 9, all of the higher fatty 
acids used in this example provided useful hair creams (Run Nos. 32, 33, 
34, 35, 36, and 37). 
EXAMPLE 7 
A series of O/W emulsions having the respective compositions indicated in 
Table 10 were prepared. The basic polypeptide used in this example was the 
same as used in Example 5. 
TABLE 10 
__________________________________________________________________________ 
Run Number No. 38 
No. 39 
No. 40 
No. 41 
No. 42 
No. 43 
Ingredients (Control 
(Test 
(Test 
(Test 
(Test 
(Test 
and Properties Run) Run) 
Run) 
Run) 
Run) 
Run) 
__________________________________________________________________________ 
Oily Mixture 0.5 1 8 28 60 63 
phase (parts) 
Consisting of 
20.0% Cetyl Palmitate 
10.0% Cetanol 
50.0% Liquid 
Paraffin 
10.0% Vaseline 
10.0% Ispropyl 
Palmitate 
Stearic Acid 
2.5 2.5 2.5 2.5 2.5 2.5 
(parts) 
Aque- Xanthin Gum 
0.3 0.3 0.3 0.3 0.3 0.3 
ous (part) 
Phase Glycerol 5.0 5.0 5.0 5.0 5.0 5.0 
(parts) 
Methyl p-Hydroxy- 
Small 
Small 
Small 
Small 
Small 
Small 
benzoate amount 
amount 
amount 
amount 
amount 
amount 
Deionized Water 
89.7 89.2 
82.2 
62.2 
30.2 
27.2 
(parts) 
Basic Polypeptide 
2.0 2.0 2.0 2.0 2.0 2.0 
(parts) 
Storage Stability 
Fairly 
Good 
Very 
Very 
Good 
Slight 
(45.degree. C., 3 months) 
good good 
good separation 
Feeling Rather 
Good 
Very 
Very 
Good 
Poor 
poor good 
good 
Appearance (gloss 
Poor Good 
Very 
Very 
Good 
Poor 
and texture) good 
good 
__________________________________________________________________________ 
It can be seen from the data given in Table 10 that, when the amount of 
oily-phase ingredients was 1, 10, 30, or 60% by weight, the resulting 
milks or creams showed good properties (Run Nos. 39, 40, 41, and 42). 
These properties were very good especially when the amount of oily-phase 
ingredients was 10 or 30% by weight (Run Nos. 40 and 41). 
EXAMPLE 3 
A series of O/W emulsions having the respective compositions indicated in 
Table 11 were prepared. The basic polypeptide used in this example was the 
same as used in Example 5. 
TABLE 11 
__________________________________________________________________________ 
Run Number No. 44 
No. 45 
No. 46 
No. 47 
No. 48 
No. 49 
No. 50 
Ingredients (Control 
(Test 
(Test (Test 
(Test 
(Test (Control 
and Properties Run) Run) 
Run) Run) Run) Run) Run) 
__________________________________________________________________________ 
Oily Beeswax (parts) 
1.5 1.5 1.5 1.5 1.5 1.5 1.5 
Phase 
Cetanol (parts) 
2.0 2.0 2.0 2.0 2.0 2.0 2.0 
Liquid Paraffin 
4.0 4.0 4.0 4.0 4.0 4.0 4.0 
(parts) 
Isopropyl Stearate 
2.0 2.0 2.0 2.0 2.0 2.0 2.0 
(parts) 
Stearic Acid (parts) 
0.1 0.2 10 15 30 0.5 40 
Aqueous 
Deionized Water 
84.4 84.3 
74.5 74.5 54.5 
84.0 44.5 
Phase 
(parts) 
Glycerol (parts) 
5.0 5.0 5.0 5.0 5.0 5.0 5.0 
Methyl p-Hydroxy- 
Small 
Small 
Small Small Small 
Small Small 
benzoate amount 
amount 
amount 
amount 
amount 
amount 
amount 
Basic Polypeptide 
1.0 1.0 1.0 1.0 1.0 1.0 1.0 
(part) 
Emulsion Stability 
Nearly 
Good 
Very Very Good 
Very Nearly 
(immediately after 
good good good good good 
preparation) 
Storage Stability 
Poor Good 
Very good 
Very good 
Good 
Very good 
Rather 
(45.degree. C., 3 months) poor 
Appearance (gloss 
Poor Good 
Very good 
Very good 
Good 
Very good 
Rather 
and texture) poor 
Feeling Rather 
Good 
Very good 
Very good 
Good 
Very good 
Greasy 
Poor 
__________________________________________________________________________ 
It can be seen from the data given in Table 11 that, when the ratio of 
higher fatty acid to basic polypeptide was from 0.2 to 30, the resulting 
emulsions showed good properties such as emulsion stability, storage 
stability, appearance, and feeling (Run Nos. 45, 46, 47, 48, and 49). 
EXAMPLE 9 
Eight parts of a 30% aqueous solution of the basic polypeptide used in 
Example 5 was mixed with 1 part of stearic acid at 80.degree. C. The 
resulting salt was in the form of a somewhat translucent paste. Two parts 
of liquid paraffin and 4 parts of water were added to this salt. The 
resulting mixture was heated to 80.degree. C., emulsified by agitation, 
and then cooled to 30.degree. C. As a result, a cream of the O/W emulsion 
type was obtained (Run No. 51). 
On the other hand, a mixture of 2 parts of liquid paraffin and 1 part of 
stearic acid was melted by heating it to 80.degree. C. Another mixture of 
4 parts of water and 8 parts of a 30% aqueous solution of the same basic 
polypeptide was heated to 80.degree. C. and added to the above melt. The 
resulting mixture was emulsified by agitation and then cooled to 
30.degree. C. As a result, another cream of the O/W emulsion type was 
obtained (Run No. 52). 
The properties of these creams are summarized in Table 12. 
TABLE 12 
______________________________________ 
Run Number No. 51 No. 52 
Properties (Test Run) (Test Run) 
______________________________________ 
Emulsion Stability 
Very good Very good 
(Immediately after 
(finely dispersed) 
(finely dispersed) 
preparation) 
Storage Stability 
Very good Very good 
(room temperature, 
3 months) 
Appearance Very Good Very good 
Gloss Good Good 
Gloss Value 86 86 
Feeling Nongreasy and good 
Nongreasy and good 
______________________________________ 
It can be seen from the data given in Table 12 that this combination of a 
basic polypeptide and a higher fatty acid provides a useful cream of the 
O/W emulsion type, whether they are used in the free state or in the form 
of a salt. 
COMBINATION EXAMPLE 1 
The procedure of Test Run No. 1 in Example 1 was repeated except that the 
basic polypeptide was replaced by the neutral polypeptide I of Example 2, 
the oleic acid was omitted, and the amount of water was increased to 64 
parts. As a result, the ingredients virtually failed to form an emulsion 
and separated into two layers after 12 minutes. 
COMATIVE EXAMPLE 2 
The procedure of Test Run No. 1 in Example 1 was repeated except that the 
oleic acid was omitted and the amount of water was increased to 64 parts. 
As a result, the ingredients virtually failed to form an emulsion as in 
Comparative Example 1 and separated into two layers after 20 minutes. 
EXAMPLE 10 
Ten parts of each of the higher fatty acids indicated in Table 13 was 
melted by heating it to 80.degree. C. This melt was mixed with an aqueous 
solution (at 80.degree. C.) containing 8.0 parts of a basic polypeptide in 
25 parts of water, and the resulting mixture was agitated to form a basic 
polypeptide-higher fatty acid salt. The properties of the salts thus 
obtained are summarized in Table 14. 
TABLE 13 
______________________________________ 
Run Number 
No. 53 No. 54 No. 55 
No. 56 
No. 57 
No. 58 
(Test (Test (Test (Test (Test (Test 
Ingredients 
Run) Run) Run) Run) Run) Run) 
______________________________________ 
Lauric Acid 
8.0 -- -- -- -- -- 
(parts) 
Myristic Acid 
-- 8.0 -- -- -- -- 
(parts) 
Palmitic Acid 
-- -- 8.0 -- -- -- 
(parts) 
Stearic Acid 
-- -- -- 8.0 -- -- 
(parts) 
Isostearic 
-- -- -- -- 8.0 -- 
Acid (parts) 
Oleic Acid 
-- -- -- -- -- 8.0 
(parts) 
Water (parts) 
25.0 25.0 25.0 25.0 25.0 25.0 
Basic Poly- 
7.0 7.0 7.0 7.0 7.0 7.0 
peptide 
(parts) 
______________________________________ 
TABLE 14 
__________________________________________________________________________ 
Run Number 
No. 53 
No. 54 
No. 55 
No. 56 
No. 57 
No. 58 
(Test 
(Test 
(Test 
(Test 
(Test 
(Test 
Ingredients 
Run) Run) Run) Run) Run) Run) 
__________________________________________________________________________ 
Appearance 
Yellow- 
Yellow- 
Yellow- 
Yellow- 
Yellow- 
Yellow- 
ish- ish- ish- ish- ish- ish- 
white 
white 
white 
white 
white 
white 
solid 
solid 
solid 
solid 
paste 
paste 
paste 
paste 
paste 
paste 
Miscibility 
Easily 
Easily 
Easily 
Easily 
Easily 
Easily 
with Water 
miscible 
miscible 
miscible 
miscible 
miscible 
miscible 
with with with with with with 
water 
water 
water 
water 
water 
water 
pH 7.5 7.4 7.2 7.3 7.2 7.3 
__________________________________________________________________________ 
Then, these salts were used to prepare a series of emulsions having the 
respective compositions indicated in Table 15. As can be seen from the 
data given in Table 15, the resulting emulsions were all useful as hair 
creams. All of them had an electric resistance of 10 k.OMEGA. or less and 
thus proved to be O/W emulsions. 
TABLE 15 
__________________________________________________________________________ 
Run Number No. 53 
No. 54 
No. 55 
No. 56 
No. 57 
No. 58 
Ingreidents (Test 
(Test 
(Test 
(Test 
(Test 
(Test 
and Properties 
Run) Run) 
Run) Run) 
Run) Run) 
__________________________________________________________________________ 
Oily Cetanol 
2.0 2.0 2.0 2.0 2.0 2.0 
Phase 
(parts) 
Squalane 
8.0 8.0 8.0 8.0 8.0 8.0 
(parts) 
Glyceral 
1.0 1.0 1.0 1.0 1.0 1.0 
Monostea- 
rate (parts) 
Aqueous 
Basic Poly- 
40.0 40.0 
40.0 40.0 
40.0 40.0 
Phase 
peptide- 
Higher Fatty 
Acid Salt 
(parts)* 
Sorbitol 
5.0 5.0 5.0 5.0 5.0 5.0 
(parts) 
Methyl p- 
Small 
Small 
Small 
Small 
Small 
Small 
Hydroxy- 
amount 
amount 
amount 
amount 
amount 
amount 
benzoate 
Water 44.0 44.0 
44.0 44.0 
44.0 44.0 
(parts) 
Emulsion Stability 
Very Very 
Very Very 
Very Very 
(immediately after 
good good 
good good 
good good 
preparation) 
Storage Stability 
Very Very 
Very Very 
Very Very 
(45.degree. C., 3 months) 
good good 
good good 
good good 
Appearance Very Very 
Very Very 
Very Very 
good good 
good good 
good good 
Feeling Very Very 
Very Very 
Very Very 
good good 
good good 
good good 
__________________________________________________________________________ 
*The hydrous salt used in each run had a concentration of 15/40 .times. 
100 = 37.5% and, therefore, the amount of the pure salt was 15 parts. 
EXAMPLE 11 
(Amount of Salt Used) 
Sixty parts of stearic acid was melted and then mixed with an aqueous 
solution (at 80.degree. C.) containing 40 parts of a basic polypeptide in 
100 parts of water. The resulting salt was in the form of a hard paste. A 
series of emulsions were prepared by using this salt in the respective 
amounts indicated in Table 16. The basic polypeptide used in this example 
was the basic polypeptide III described in Example 2. The properties of 
the emulsions thus obtained are summarized in Table 16. All of them proved 
to be O/W emulsions as a result of measurement of their electric 
resistance. 
TABLE 16 
__________________________________________________________________________ 
Run Number No. 59 
No. 60 
No. 61 
No. 62 
No. 63 
No. 64 
Ingredients (Control 
(Test 
(Test 
(Test 
(Test 
(Control 
and Properties Run) Run) 
Run) 
Run) 
Run) 
Run) 
__________________________________________________________________________ 
Oily Cetyl Palmitate 
2.0 2.0 2.0 2.0 2.0 2.0 
Phase 
(parts) 
Cetanol (parts) 
1.5 1.5 1.5 1.5 1.5 1.5 
Liquid Paraffin 
8.0 8.0 8.0 8.0 8.0 8.0 
(parts) 
Vaseline 3.0 3.0 3.0 3.0 3.0 3.0 
(parts) 
Aqueous 
Basic Poly- 
1.0 2.0 4.0 30.0 
40.0 
50.0 
Phase 
peptide-Stearic 
(0.5) (1.0) 
(2.0) 
(15.0) 
(20.0) 
(25.0) 
Acid Salt 
(parts)* 
Propylene 10.0 10.0 
10.0 
10.0 
10.0 
10.0 
Glycol (parts) 
Deionized 74.5 73.5 
71.5 
45.5 
35.5 
25.5 
Water (parts) 
Methyl p-Hydroxy- 
Small Small 
Small 
Small 
Small 
Small 
benzoate amount 
amount 
amount 
amount 
amount 
amount 
Emulsion Stability 
Rather 
Good 
Very 
Very 
Good 
Rather 
(immediately after 
poor good 
good poor 
preparation) 
Storage Stability 
Rather 
Good 
Very 
Very 
Good 
Rather 
(45.degree. C., 3 months) 
poor good 
good poor 
Feeling Somewhat 
Good 
Very 
Very 
Good 
Somewhat 
rough good 
good sticky 
Appearance (gloss 
Rather 
Good 
Very 
Very 
Good 
Rather 
and texture) poor good 
good poor 
__________________________________________________________________________ 
*The amounts of the hydrous salts, together with those of the pure salt i 
parentheses, are indicated. 
As can be seen from the data given in Table 16, the amount of basic 
polypeptide-stearic acid salt used should be from 1.0 to 20% by weight and 
preferably from 2.0 to 15% by weight based on the total weight of the 
cosmetic composition. 
EXAMPLE 12 
(Ratio of Higher Fatty Acid to Basic Polypeptide) 
In the same manner as described in Example 11, various amounts of stearic 
acid were melted and then mixed with an aqueous solution at (80.degree. 
C.) containing a fixed amount of a basic polypeptide. The resulting ratios 
of stearic acid to basic polypeptide are indicated in Table 17. The 
properties of the salts thus obtained are summarized in Table 17. The 
basic polypeptide used in this example was the basic polypeptide III 
described in Example 2. 
TABLE 17 
__________________________________________________________________________ 
Run Number 
No. 65 
No. 66 
No. 67 
No. 68 
No. 69 
No. 70 
Ingredients 
(Control 
(Test 
(Test 
(Test (Test (Control 
and Properties 
Run) Run) Run) Run) Run) Run) 
__________________________________________________________________________ 
Stearic Acid 
0.03 
0.06 
0.15 
4.5 9.0 12.0 
(parts)* (0.1) 
(0.2) 
(0.5) 
(15) (30) (40) 
Basic Polypeptide 
0.3 0.3 0.3 0.3 0.3 0.3 
(part) 
Water (parts) 
2.0 2.0 2.0 2.0 2.0 2.0 
Appearance 
Semi- 
Semi- 
Paste 
Paste Hard Solid 
liquid 
liquid to paste powder 
paste 
Miscibility with 
Easily 
Easily 
Easily 
Somewhat 
Partially 
Fairly 
Water miscible 
miscible 
miscible 
cloudy 
immiscible 
immiscible 
pH 8.7 8.6 8.4 7.5 7.2 6.9 
__________________________________________________________________________ 
*The ratios of stearic acid to basic polypeptide are indicated in 
parentheses. 
Then, in the same manner as described in Example 11, a series of emulsions 
were prepared by using these salts in the respective amounts indicated in 
Table 18. 
TABLE 18 
__________________________________________________________________________ 
Run Number No. 65 
No. 66 
No. 67 
No. 68 
No. 69 
No. 70 
Ingredients (Control 
(Test 
(Test 
(Test 
(Test 
(Control 
and properties Run) Run) 
Run) 
Run) 
Run) 
Run) 
__________________________________________________________________________ 
Oily Beeswax (parts) 
1.5 1.5 1.5 1.5 1.5 1.5 
Phase 
Cetanol (parts) 
2.0 2.0 2.0 2.0 2.0 2.0 
Liquid Paraffin 
5.0 5.0 5.0 5.0 5.0 5.0 
(parts) 
Isopropyl Palmi- 
1.0 1.0 1.0 1.0 1.0 1.0 
tate (part) 
Aqueous 
Basic Polypeptide- 
2.33 
2.36 
2.45 
6.8 11.3 
14.3 
Phase 
Stearic Acid 
(0.33) 
(0.36) 
(0.45) 
(4.8) 
(9.3) 
(12.3) 
Salt (parts)* 
Glycerol (parts) 
5.0 5.0 5.0 5.0 5.0 5.0 
Methyl p-Hydroxy- 
Small 
Small 
Small 
Small 
Small 
Small 
benzoate amount 
amount 
amount 
amount 
amount 
amount 
Deionized Water 
83.17 
83.14 
83.05 
78.7 
74.2 
71.2 
(parts) 
Emulsion Stability (immedi- 
Poor Good 
Very 
Very 
Good 
Rather 
ately after preparation) 
good 
good poor 
Storage Stability (45.degree. C., 
Poor Good 
Very 
Very 
Good 
Poor 
3 months) good 
good 
Appearance (texture and 
Rather 
Good 
Very 
Very 
Good 
Rather 
gloss) poor good 
good poor 
Feeling Rather 
Good 
Very 
Very 
Good 
Rather 
poor good 
good poor 
__________________________________________________________________________ 
*The amounts of the hydrous salts, together with those of the pure salts 
in parentheses, are indicated. 
As can be seen from the data given in Table 18, the ratio of higher fatty 
acid (stearic acid) to basic polypeptide should be from 0.2 to 30 and 
preferably from 0.5 to 15. 
EXAMPLE 13 
(Massage Cream) 
A mixture of 40 parts of liquid paraffin and 5 parts of stearic acid was 
melted by heating it to 80.degree. C. To this melt was added an aqueous 
solution (at 80.degree. C.) containing 5 parts of a basic polypeptide and 
a small amount of methyl p-hydroxybenzoate in 50 parts of water. The 
resulting mixture was emulsified by means of a homomixer and then cooled. 
When its temperature reached 30.degree. C. a small amount of a perfume was 
added thereto and mixed therein. The massage cream thus obtained was found 
to be an O/W emulsion which presented an attractive appearance 
characterized by a fine texture, had a gloss value of 85, and gave a very 
good feeling. Moreover, when stored in a thermostatic chamber at 
45.degree. C. for 3 months, it showed no abnormality in its emulsified 
state and thus proved to be very excellent in emulsion stability and 
storage stability. The basic polypeptide used in this example was the 
basic polypeptide III described in Example 2. 
EXAMPLE 14 
(Cleansing Cream) 
The procedure of Example 17 was repeated except that 55 parts of liquid 
paraffin, 10 parts of stearic acid, 28 parts of water, and 7 parts of a 
basic polypeptide were used. The cleansing cream thus obtained was found 
to be an O/W emulsion which presented an attractive appearance 
characterized by a fine texture, had a gloss value of 84, and gave a very 
good feeling. Moreover, when stored in a thermostatic chamber at 
45.degree. C. for 3 months, it showed no abnormality in its emulsified 
state and thus proved to be very excellent in emulsion stability and 
storage stability. The basic polypeptide used in this example was the 
basic polypeptide III described in Example 2. 
EXAMPLE 15 
(Skin Cream) 
A mixture of 30 parts of squalane, 5 parts of microcrystalline wax, 2 parts 
of olive oil, and 5 parts of palmitic acid was melted by heating it to 
80.degree. C. To this melt was added an aqueous solution (at 80.degree. 
C.) containing 4 parts of a basic polypeptide, 3 parts of glycerol, and 
small amount of methyl p-hydroxybenzoate in 51 parts of water. The 
resulting mixture was emulsified by means of a homomixer and then cooled. 
When its temperature reached 30.degree. C., a small amount of a perfume 
was added thereto and mixed therein. The skin cream thus obtained was 
found to be an O/W emulsion which presented an attractive appearance 
characterized by a fine texture, had a gloss value of 86, and gave a very 
good feeling. Moreover, when stored in a thermostatic chamber at 
45.degree. C. for 3 months, it showed no abnormality in its emulsified 
state and thus proved to be excellent in emulsion stability and storage 
stability. The basic polypeptide used in this example was the basic 
polypeptide described in Example 2. 
EXAMPLE 16 
(Foundation Cream) 
A mixture of 45 parts of liquid paraffin and 10 parts of stearic acid was 
melted by heating it to 80.degree. C. On the other hand, 0.02 part of 
yellow iron oxide, 1.5 parts of titanium dioxide, 1.5 parts of kaolin, and 
0.02 parts of red iron oxide were uniformly dispersed in an aqueous 
solution containing 8 parts of a basic polypeptide and a small amount of 
methyl p-hydroxybenzoate in 33.96 parts of water. This dispersion (at 
80.degree. C.) was added to the above melt (at 80.degree. C.). The 
resulting mixture was emulsified and then cooled. When its temperature 
reached 30.degree. C., a small amount of a perfume was added thereto and 
mixed therein. The foundation cream thus obtained was found to be an O/W 
emulsion which presented an attractive appearance and proved to be still 
stable after stored in a thermostatic chamber at 45.degree. C. for 3 
months. The basic polypeptide used in this example was the basic 
polypeptide III described in Example 2.