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D상 유화물을 이용한 W/O 유화물의 제조와 특성 KCI 등재

Preparation and Properties of W/O Emulsion by D Phase Emulsification

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한국응용과학기술학회지 (The Korean Society of Applied Science and Technology)
한국응용과학기술학회(구 한국유화학회) (The Korean Society of Applied Science and Technology (KSAST))
초록

The emulsion stability of W/O emulsion prepared by D phase emulsification during storage and handling is studied by using phase diagrams. The process of D phase emulsification begins with the formation of isotropic surfactant solution, followed by formation of oil-in-surfactant (O/D) gel emulsion by dispersion of octamethylcyclotetrasiloxane(OMCS) in the surfactant solution. Polyols were essential components for this purpose. To understand the function of polyols, the solution behavior of nonionic surfactant/oil/water/polyol systems were investigated by the ternary phase diagrams of polyoxyethylene oleyl ether/OMCS/propylene glycol(PG) aqueous solutions. The addition of PG increased the solubility of oil in the isotropic surfactant phase. D phase emulsification method has been applied to a new type of cosmetics. By using this emulsification technique, O/W emulsion were formed without a need for adjust of HLB. Fine and stable W/O emulsions were prepared by D phase emulsion.

저자
  • 김형진 | Kim, H.J.
  • 정노희 | Jeong, N.H.
  • 윤영균 | Yun, Y.K.
  • 박관선 | Park, K.S.
  • 남기대 | Nam, K.D.