http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2739351-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1f31ed153f6152603ec76d1dad62e424 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q5-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q5-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q5-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q5-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-00 |
| filingDate | 2020-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d057c46e70df179ea7d7a827a43c35f0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7bf336b53751dacb2a2dc6385bb3eee0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c229c00927ca96e90e1e6738c67ca95c |
| publicationDate | 2020-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2739351-C1 |
| titleOfInvention | Shampoo based on hydrolysed milk whey and production method thereof |
| abstract | FIELD: cosmetic industry.SUBSTANCE: invention refers to cosmetic industry and can be used for improvement of qualitative characteristics of human hair. Hydrolysed milk whey hydrolysed shampoo production method involves the following operations: raw material intake (whey cleaned of casein dust and fat), hydrolysis with enzymes (β-Galactosidase, pancreatin), upon completion of hydrolysis, milk whey is pasteurized, cooled and mixed with beer wort, brewer's yeast seeding and repeated cultivation for 24 hours, pasteurisation to 80 °C, filtration, centrifugation for 5 minutes at 2500 rpm, adding soap base, milk proteins, panthenol, sea salt, acetylsalicylic acid, burdock oil, perfume and vitamins to the mixture.EFFECT: method of production provides hypoallergenic enhancement due to the presence of hydrolysed milk whey and improvement of quality parameters due to availability of beer wort (increased amount of lactose, protein, dry substances), milk proteins enrich the product with amino acids, panthenol - a water-retaining, emollient and moisturizing agent, sea salt serves as a stabilizer, acetylsalicylic acid as a preserving agent, burdock oil - for improvement of nutritive properties of the product.2 cl, 3 ex, 2 tbl |
| priorityDate | 2020-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 157.