Abstract: Cosmetic compositions in the form of an oil-in-water emulsion include a) at least one monoglycerol fatty acid ester A, b) at least one first polyglycerol difatty acid ester B, c) at least one second polyglycerol difatty acid ester C which differs from the first polyglycerol difatty acid ester B, d) at least one fatty acid ester of the general formula (I) the residues R1 and R2 mutually independently denoting a saturated or unsaturated alkyl residue with 16 to 26 carbon atoms, and e) at least one skin-lightening active substance. A method includes using such compositions.

Abstract: Cosmetic compositions in the form of an oil-in-water emulsion, including: a) at least one monoglycerol fatty acid ester A, b) at least one first polyglycerol di-fatty acid ester B, c) at least one second polyglycerol di-fatty acid ester C different from the first polyglycerol di-fatty acid ester B, d) at least one fatty acid ester of the general formula (I) where the R1 and R2 groups independently of one another stand for a saturated or unsaturated alkyl groups having 16 to 26 carbon atoms, e) at least one thickener, and f) at least one cosmetically active substance. Methods are included for using these compositions.

Abstract: Cosmetic compositions in the form of an oil-in-water emulsion include: a) at least one monoglycerol fatty acid ester A, b) at least one first polyglycerol difatty acid ester B, c) at least one second polyglycerol difatty acid ester C which differs from the first polyglycerol difatty acid ester B, d) at least one fatty acid ester of the general formula (I) the residues R1 and R2 mutually independently denoting a saturated or unsaturated alkyl residue with 16 to 26 carbon atoms, and e) at least one organic UV filter. Methods of using such a composition is also disclosed.

Abstract: The invention relates to cosmetic and pharmaceutical creams in the form of an oil-in-water emulsion containing at least one polar oil as the oil component, said polar oil having an interfacial tension (&ggr;1) with water of less than 30 mN/m at 25° C., and at least one plant protein as the emulsifier, a 1 wt % aqueous solution of said plant protein having an interfacial tension (&ggr;2) with the oil component at 25° C. which is less than the interfacial tension &ggr;1 between oil and water. Protein or protein-containing meals consisting of oats, wheat or peas are preferred as emulsifiers, whilst the oil components preferably belong to the group of C8-C22 fatty acid esters of monovalent or polyvalent C2-C22 alkanol esters of monovalent or polyvalent C2-C6 hydroxycarboxylic acids.