Applied Chemistry for Engineering (공업화학)

The Korean Society of Industrial and Engineering Chemistry (한국공업화학회)
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Characterization of Oleogels and Oleogel Emulsions Made with Sucrose Ester and Ceramide as Mixed Gelators

수크로스 에스터와 세라마이드를 혼합 겔레이터로 사용한 올레오겔과 올레오겔 에멀젼의 특성 분석

  • Dayeon Lee (Division of Chemistry and Cosmetics, Dongduk Women's University) ;
  • Byung Suk Jin (Division of Chemistry and Cosmetics, Dongduk Women's University)
  • 이다연 (동덕여자대학교 화학.화장품학부) ;
  • 진병석 (동덕여자대학교 화학.화장품학부)
  • Received : 2023.07.03
  • Accepted : 2023.07.24
  • Published : 2023.10.10
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Abstract

Oleogel and oleogel emulsions of sunflower oil were prepared using sucrose ester and ceramide as mixed gelators. The crystal structure of the gelator in the oleogels and oleogel emulsion formulations was observed with a polarized optical microscope, and the dispersion form of water was confirmed with confocal laser scanning microscopy. Through the DSC thermogram analysis, it was confirmed that the crystal structure of ceramide disappeared when sucrose ester and ceramide were mixed, and the crystallinity of the mixed gelator increased further when water was added to the formulation. Changes in rheological properties such as viscosity and viscoelasticity according to the ratio of sucrose ester, ceramide, and water in the formulation were examined. As the content of ceramide and water increased, the viscosity, storage modulus, and loss modulus all increased, and the stability of the formulation also tended to increase.

수크로스 에스터와 세라마이드를 혼합하여 겔레이터로 사용한 해바라기 오일의 올레오겔과 올레오겔 에멀전을 제조하였다. 올레오겔과 올레오겔 에멀젼 제형 내에서 겔레이터의 결정 구조는 편광현미경으로 관찰하고 물의 분산형태는 공초점 현미경으로 확인하였다. DSC 열차트 분석을 통해, 수크로스 에스터와 세라마이드를 혼합하면 세라마이드의 결정구조는 사라지고 제형에 물이 첨가되면 혼합된 겔레이터의 결정성이 더욱 상승함을 확인하였다. 제형에서의 수크로스 에스터, 세라마이드, 물의 비율에 따른 점도와 점탄성 등의 유변학적 특성의 변화를 살펴보았다. 세라마이드와 물의 함량이 증가할수록 점도 및 저장탄성률, 손실 탄성률 등이 모두 증가하고, 또한 제형의 안정성도 높아지는 경향을 보였다.

Keywords

Acknowledgement

본 연구는 산업통상자원부의 바이오산업기술개발사업(과제번호 20018375)의 지원에 의하여 수행된 결과의 일부이며 이에 감사의 뜻을 표합니다.

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