| abstract |
(57) [Summary] [Structure] Cosmetics characterized by containing a hydrolyzate of amino acid sucrose fatty acid ester and conchiolin treated with succinic anhydride [Effect] Hydrolysis of amino acid sucrose fatty acid ester and conchiolin By adding a product obtained by treating the product with succinic anhydride, the emulsifiability is increased, the texture of the emulsion is improved, the stability over time is improved, and the moist feeling, that is, the moisturizing property is increased. |