| abstract |
(57) [Summary]nHeat-suppressed starches and flours are used as emulsifiers, thickeners and aesthetic control agents in cosmetic compositions such as skin care and hair care products. The starch or flour is dewatered to make the starch or flour anhydrous or substantially anhydrous, and then dehydrated for a time and at a temperature sufficient to inhibit the starch or flour and improve its viscosity stability when dispersed in water. It is suppressed by heat-treating the treated starch or flour. Dehydration includes thermal or non-thermal dehydration (eg, by alcohol extraction or lyophilization). Preferably, the pH of the starch or flour is adjusted to neutral or higher (eg, pH 8-9.5) before dehydration and heat treatment. |