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Ostwald Ripening in Hydrogenated Lecithin-stabilized Oil-in-Water Nano-emulsions  

Cho, Wan-Goo (Health Resources Department, College of Alternative Medicine, Jeonju University)
Yang, Hee-Jung (Department of Fine Chemistry, College of Nature & Life Science, Seoul National University of Technology)
Park, Soo-Nam (Department of Fine Chemistry, College of Nature & Life Science, Seoul National University of Technology)
Publication Information
Journal of the Society of Cosmetic Scientists of Korea / v.34, no.1, 2008 , pp. 9-14 More about this Journal
Abstract
Formation of oil-in-water nano-emulsions has been studied in oil/hydrogenated lecithin/water systems by two shear different instrument. The influence of surfactant concentration on nano-emulsion droplet size and stability has been studied. Droplet size was determined by dynamic light scattering, and nano-emulsion stability was evaluated by measuring the variation of droplet size as a function of time. The results obtained showed that the breakdown process of nano-emulsions studied could be attributed to Ostwald ripening. An increase of nano-emulsion instability with increase in surfactant concentration was found in the droplet size in the range of 100~200nm, however, an decrease of instability was found in the droplet size in the range of 300~400nm.
Keywords
hydrogenated lecithin; nano-emulsion; microfluidizer; Ostwald ripening; dynamic light scattering;
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