Progress on W/O Emulsification Technique.

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Two types of new water-in-oil (w/o) type emulsification techniques were described in this review. The first, stable W/O-type emulsion could be prepared by the using gels formed between nonionic surfactants and aqueous solutions of amino acids. The gel can only be obtained with a fluid nonionic surfactant which has lipophilic properties and a specific orderly lamellar structure, and amino acids or their salts. The gel was capable of incorporating substantial amounts of water, resulting in the formation of a stable W/O-type emulsion.The second, much stable W/O-type emulsion could be also preoared by an inclusion compond consisting a nonionic surfactant and organophilic montmollironite (Or-Mon). This compound (S/Or-Mon) swelled in oils such as liquid paraffin, resulting in the formation of a gel. When water was added further to a rapidly stirred oil gel, a stable W/O-type emulsion was obtained. In this system, S/Or-Mon shoud be function as a W/O-type emulsifier on the water/oil interface.
日本化粧品技術者会の論文