| Summary: | 碩士 === 朝陽科技大學 === 應用化學系碩士班 === 96 === This research studied the applications of food emulsifiers (single or multiple types) to O/W or W/O emulsion systems frequently encountered in the cosmetic industries. Macadamia nut oil and vitamin E oil were used as the base oils in the model system. Microscopic studies of the size distribution of particles, centrifugation force and static observations were used as means to compare the stability of the emulsions. Commercial emulsifiers commonly available in the food industries, mainly sucrose esters, were compared. Operational variables such as concentration, temperature and sequential order of mixing were studied and compared. Optimal temperature of 60
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