액정상을 이용한 O/W형 에멀젼의 제조 및 제형 안정화에 관한 연구

• 영문명: Preparation and Stabilization of an O/W Emulsion Using Liquid Crystalline Phases
• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: 안봉전(An BongJeun) 이진태(Lee JinTae) 이인철(Lee InChol) 곽재훈(Kwak JaeHoon) 박정미(Park JungMi) 박찬익(Park ChanIk)
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제21권 제1호, 31~36쪽, 전체 6쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 2004.03.31

영문 초록

Liquid crystalline phases were formed from acylglutamate; polyglyceryl-10 myristate and glycerine mixture and they were used as a base material for preparing an O/W emulsion. When an oil phase is added into the liquid crystalline phases, it was inserted into the dispersed liquid crystal droplets rather than stayed outside the liquid crystals, which can be known by the fact that the size of liquid crystal droplets increases with the increasing oil phase content. Along with the increase in the droplet size, the complex modulus increases from 100 to 350 pascals and the loss angle decreases from 60 to 24 degrees, from which it can be known that the increase in the internal phase volume results in the increase in the elastic property of oil in liquid crystalline-phases (O/LC). When the water phase was lastly added into the O/LC phase, the emulsification occurred to form a O/W emulsion and the averaged particle size of the O/W emulsion changes from 22.5nm to 538nm with the addition of water phase. The results from the droplet size measurements and stability tests under accelerated conditions such as high temperature show that the obtained O/W emulsion is very consistent with time.

키워드

liquid crystaline phase acylglutamate complex modulus loss angle O/LC