• Title, Summary, Keyword: Non-ionic mixed emulsifier

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Emulsion Stability of Cosmetic Facial Cream O/W Emulsions Prepared by Brij Type Non-ionic Emulsifie (Brij계 비이온성 혼합유화제를 이용하여 제조된 화장용크림 O/W 유화액의 유화안정성)

  • Park, Bo Ra;Lee, Seung Min;Choi, Junho;Lee, Seung Bum
    • Applied Chemistry for Engineering
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    • v.29 no.4
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    • pp.440-445
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    • 2018
  • In this study, the stability of O/W cosmetic facial cream emulsions according to HLB values was evaluated by mixing nonionic surfactants, such as Brij 78&72 and Brij 98&92. Brij 78&72 (steareth-20&steareth-2, EMS-01), saturated fatty acid, and Brij 98&92 (oleth-20&oleth-2, EMS-02), unsaturated fatty acid, were used as mixed surfactants. The stability of the O/W emulsion was evaluated by using the emulsion viscosity, particle size, particle size distribution, and zeta-potential. The viscosity of the emulsion increased with the increase of time for EMS-01 while that of EMS-02 decreased with the increase of HLB value. The particle size of both EMS-01 and EMS-02 increased with time. The emulsifier with a HLB value of 10.8, which is the most similar to the required HLB value of mineral oil, 10.5, had the smallest particle size and highest density and also showed the highest emulsion stability. The zeta-potential of both emulsions tended to increase with the HLB value. No significant changes were observed in emulsions of the HLB value of 10.8 or more. The saturated fatty acid system, EMS-01, exhibited a higher zeta-potential value than that of the unsaturated fatty acid EMS-02 and also was superior in the stability.

Evaluation of Coconut Oil-based Emulsion Stability Using Tween-Span Type Nonionic Mixed Surfactant (Tween-Span계 비이온성 혼합계면활성제를 이용한 Coconut Oil 원료 유화액의 유화안정성 평가)

  • Hong, Seheum;Zhu, Kaiyang;Zuo, Chengliang;Lee, Seung Bum
    • Applied Chemistry for Engineering
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    • v.30 no.4
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    • pp.453-459
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    • 2019
  • In this study, the influence factors on the stability of the O/W (oil in water) emulsions prepared with coconut oil and the nonionic mixed surfactant (Tween 80-Span 80) were evaluated. The concentration and HLB value of the nonionic mixed surfactant, and the degree of agitation were used as manufacture factors. The stability of prepared O/W emulsions were measured with the mean droplet size, zeta-potential, emulsion stability index (ESI), and thermal instability index (TII). The mean droplet size of the prepared O/W emulsions was from 100 to 200 nm. As the concentration of mixed surfactant and the homogenization speed increased, the droplet sizes decreased, while the zeta-potential values increased. The effect of HLB values increased in the order of 6.0, 10.0 and 8.0, and at the HLB value of 8 the smallest mean droplet size as 120 nm was obtained whereas the largest value of the zeta-potential between 10 and 60 mV. From the results of ESI and TII, the stability of prepared O/W emulsions increased in order of 6.0, 10.0 and 8.0 of HLB values, and ESI and TII values were above 80% and below 20% respectively at HLB value of 8.0.