D상 유화물을 이용한 W/O 유화물의 제조와 특성

• 영문명: Preparation and Properties of W/O Emulsion by D Phase Emulsification
• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: 김형진(Kim, H.J) 정노희(Jeong, N.H) 윤영균(Yun, Y.K.) 박관선(Park, K.S) 남기대( Nam, K.D)
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제15권 제2호, 25~32쪽, 전체 8쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 1998.06.30

영문 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.