| abstract |
A method of stabilizing a foam innfoam cosmetics, which is capable ofnstably maintain a foam for a period of timenprolonged, and to provide cosmetic products withnlight feeling when taken by hand and anlight feeling and good spreading abilitynwhen applied to the skin. The processncomprises the step of mixing a polysaccharidenconsisting of at least fucose, glucose, acidnglucuronic and rhamnose as monosaccharidesnconstitutive. It is better that the polysaccharidena product of a microorganism of the strainnAlkaligenes latus B-16 and that it be mixed in anproportion of 0.01 to 0.5% by weight, converted intondried solid fraction, in relation to the quantitynof the cosmetic product, in order to stabilize thenfoam in foam cosmetics, andngive cosmetics a light andngood spreadability when usingnthem. |