水素添加した卵黄レシチンのO/W型エマルションに対する乳化力の評価

概要

論文の詳細を見る
Lecithin is a useful surfactant in many diverse fields, such as food, pharmaceutical, and cosmetic products. However, it has a few weakness properties, for example, as an easily oxidizable and change of brown color for a long stored time. In this study, egg phosphatide saturated by hydrogenation was selected as a surfactant instead of regular egg phosphatide and its emulsifying activity was examined for pharmaceutical emulsion bases. The emulsion stability was evaluated in terms of (1) particle size and its distribution, (2) rheological properties, (3) zeta potential and (4) separated rate of dispersed phase. The following results were obtained. (1) the particle size of emulsion prepared with phosphatide saturated by hydrogenation was smaller than that with usual phosphatide, and (2) phosphatide saturated by hydrogen has a better stability action on emulsion than un-saturated phosphatide.
公益社団法人日本薬学会の論文
1985-07-25