Discussion on the Stability of Oil Applied to Emulsification System

• Main Authors: CIOU,YU-HUA, 邱鈺華
• Other Authors: Hung,Wei-Jing
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/d854u5

碩士 === 嘉南藥理大學 === 化粧品應用與管理系 === 107 === The main matrix material in cosmetics is generally oil and fat, and oil as a cosmetic base can impart smoothness and softness to the skin, enhance hydrophobic film, prevent epidermal water dispersion, promote transdermal absorption of effective ingredients and adjust product hardness and viscosity. With gloss, so fat is one of the indispensable ingredients in cosmetics. Many cosmetic R&D companies now focus on the efficacy of their products when developing cosmetics, often lacking a stable assessment of the shelf life of the product. Cosmetics are a mixture of various raw materials. Therefore, the safety, stability and effectiveness of cosmetics are closely related to the preparation technology and production equipment, and are mainly determined by the constituent ingredients of cosmetics. Therefore, this study is based on the emulsifier with high stability and good touch. As a formula of the emulsification system, the co-emulsifier and the polymer are separately added to improve the stability of the formulation, and then 15 different greases are used in the emulsification system. Through temperature aging and centrifugation tests, the stability of the emulsified system was investigated by the change of viscosity before and after aging, the change of particle size distribution and the change of pH value. Research shows:(1) Oil and fat use Oliwax LC, Eumlin EO33, and Cutina PES in the emulsification system, with or without the addition of co-emulsifier or polymer in the formulation, after aging for three days and centrifugation, the emulsification system is in a stable state. (2) Grease uses Ercarel CCV in the emulsification system. Even if a co-emulsifier or a polymer is added to the formulation, the entire emulsification system cannot be stabilized after three days of temperature aging and centrifugation. (3) Different fats and oils are used in the emulsification system. When the emulsifier is added to the emulsification system, the seven kinds of oils and fats can be in a stable state, and the addition of the polymer in the emulsification system can make the 12 kinds of oils and oils have a stable state. Shows the stable benefits of oils and fats in the emulsification system: polymer > co-emulsifier. (4) It is known from the experimental results that the fat-adding polymer in the emulsification system, after adding the polymer, helps to increase the viscosity, can make the particle size smaller, can also increase the acid-base value, and make the oil in the emulsification system. more stable.