Characterization of W/O/W-Type Emulsions.
スポンサーリンク
概要
- 論文の詳細を見る
W/O/W emulsions have numerous potential applications, as dispersed vesicular globules in emulsions in this type can encapsulate a variety of water-soluble ingredients in the inner aqueous phase, which is separated from the aqueous suspending fluid by a thin layer of the oil phase components. Zeta potential of the negatively charged globules at neutral pH was found to be influenced systematically by immobilizing proteins in the inner aqueous phase, or by adding saccharides in the two aqueous phases. Due to the surface activity of proteins, their adsorbed molecules on the inside surface of oil layer in the globules may play a role in the surface potential of oil layer according to the magnitude of isoelectric point of the proteins. In fact, a rapid coagulation occured among the globules containing 1% lysozyme (pI: -11) in the inner aqueous phase, which showed the lowest zeta potential in a series of the samples to be tested. The zeta potential was also reduced by increasing amount of saccharides in the two aqueous phases, while the stability of the globules against coagulation was improved by addition of saccharides. This may be brought about by expanding location of the slipping plane during electrophoretic movement with increasing concentration of saccharides due to the formation of a viscous hydration layer on the surface of the globules. An attempt was made to consider the effect of proteins on the total interactions between the dispersed vesicular globules in W/O/W emulsions.
- 日本化粧品技術者会の論文
日本化粧品技術者会 | 論文
- 加齢臭発生機序に基づく対処商品の開発
- ヒトのくせ毛の微細構造
- 触動作の特徴抽出による化粧品の使用感評価--スキンケア製品の塗布動作
- 新規カチオン性ポリマーの開発とその応用
- 顔面頬部位立体形状の加齢変化