• 한국응용과학기술학회지
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• 제32권4호
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• pp.694-701
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• 2015

In order to get stabilized pure retinol in skin care cosmetics, developing the three layered matrix bead capsules were studied. This study relates to make a cosmetic composition using the three layered matrix capsule that could increase the stability of the active ingredient. A primary encapsulation, vitamin A (pure retinol) of active ingredient was perfectly capsulated into water-in-oil (Water-in-Oil: W/O) emulsion vesicle using PEG-10 dimethicone copolyol emulsifier. A secondary encapsulation of multiple emulsion of the water-in-oil-in-water (W/O/W) emulsion blending W/O emulsion using sucrose distearate of surfactant was developed using homogenizing emulsifying system. Pure retinol of active ingredient was stably capsulized to inside the W/O/W-multiple emulsion in order to load the triple matrix capsulation. By coating it with a polymer matrix base, encapsulated in the triple layered type, which were developed bead encapsulation of 2~10mm uniformly size. To show beautifully appearance capsulated bead type, these finish particles in this triple matrix layer were developed as a gold, green, dark brown, silver and blue color were encapsulated in the bead types. Structural particle certification of triple matrix layer was observed through SEM analysis. Stability of pure retinol was remained stable more than 99.7% for 30 days at $42^{\circ}C$ incubating conditions compared with non-capsule. This technology was applied in different formulations such as various sizes and colors that by applying the skin care cosmetics. In the future, this technology to encapsulate an unstable active ingredient, we expect to be expanded this application in the food and drug as a time delivery system.

• 한국응용과학기술학회지
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• 제26권4호
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• pp.407-414
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• 2009

Water-in-Oil (W/O) emulsions are widely used in cosmetics. However, O/W (Oil-in-Water) emulsions are generally superior to W/O emulsions in terms of stability. In this study, we investigated the changes of viscosity, the size of emulsion droplets, and rheological properties of emulsions prepared using distearyldimonium chloride (DDC), magnesium aluminum silicate (MAS) and quaternium-18 hectorite (QH). In addition to the changes of the composition, we tested the condition of homogenization including rotation per minute of the mixer and the mixing time. The viscosity of emulsions with DDC and AMS were not changed with time and the stability of emulsions was stable during the storage time. However, the fluidity of emulsions were low due to the forming gel network in the emulsions. The gelling power of the emulsions with QH was rather weaker than that of the emulsions with DDC and MAS. The viscosity of emulsions with QH was gradually reduced and the phase separation of emulsions with high concentration of oil was observed throughout the storage time, however, the stability of emulsions with DDC, MAS and QH was excellent, the fluidity of emulsions was enhanced, and the viscosity of emulsions was sustained for a long time after setting of emulsions.

• 대한화장품학회지
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• 제29권1호
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• pp.135-150
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• 2003

This study is described the stabilizing technology of water-in-oil (w/o) emulsion and the mechanism of emulsification with quaternium-18 hectorite (Q-18 HTRT) by swelling action. When Q-18 HTRT is dispersed in oil, it swells and constructs card-house structure adding ethanol, and formation of water phase is caused by hydrogen bonding. The gelling activities of Q-18 HTRT were excellent such as mineral oil, squalane, cetostearyl isononanoate, isostearic acid, cetyl octanoate, octyl dodecanol and so on. Especially, when oil gel containing Q-18 HTRT passed one to three times by Roll mill. It made the W/O emulsion cream (W/O-ECRM) having 2.0 w/w% of Q-18 HTRT and also produced the control sample (control) including 3.0 w/w% of cetyl PEG/PPG- l0/l dimethicone. The stability of after 24 weeks, Hardness of W/O-ECRM dropped 7.48%, whereas hardness of control went down 57 71%. As a result of these test emulsification of W/O-ECRM is superior compared with control. In cosmetic, 0-18 HTRT can use as suspending agent, oil adsorbent, emulsifying agent, dispersing agent, viscosifier and pigment.

• 공업화학
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• 제24권3호
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• pp.260-265
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• 2013

본 연구에서는 비타민나무 잎 추출물의 에틸아세테이트 분획 0.01, 0.03, 0.05, 0.10% 함유한 나노에멀젼을 제조하였고, 5주 동안 이들 나노에멀젼의 입자 크기, 입도분포 및 피부 투과능을 평가하였다. 나노에멀젼은 균질기(homogenizer) 처리 후 고압유화기(micro-fluidizer)를 이용하여 제조하였다. 비타민나무 잎 추출물의 에틸아세테이트 분획을 함유한 나노에멀젼은 단분산 형태를 나타내었다. 5주 동안 실험에서, 0.03% 에틸아세테이트 분획을 함유한 나노에멀젼이 가장 안정하였다. 0.03% 에틸아세테이트 분획 함유 나노에멀젼의 in vitro 피부 투과 실험을 Franz diffusion cell을 이용하여 수행하였다. Oil-in-water (O/W) 에멀젼과 비교할 때 나노에멀젼이 피부 흡수가 더 잘되는 것으로 나타났다. 이러한 결과들은 비타민나무 잎 추출물을 함유한 나노에멀젼이 O/W 에멀젼보다 안정성과 피부 투과능이 우수함을 나타낸다.

• 대한화장품학회지
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• 제24권1호
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• pp.48-73
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• 1998

콜로이드라함은 직경이 대체로 10-5 ~ 10-7 cm 정도의 고체 혹은 액체의 분산입자를 말하는데 이러한 COLLOIDAL SILVER는 전기분해 방법으로 생성시키는데 전하량과 시간에 따른 다양한 농도의 COLLOIDAL SILVER를 생성시켜 이COLLOIDAL SILVER를 이용해서 항균활성을 측정하였으며, COLLOIDAL SILVER의 농도를 다양하게 변화시켜 최적의 EMULSION의 조건을 측정하였다. 또한, COLLOIDAL SILVER를 크림에 적용시켜 EMULSION의 안정성을 ZETA TOTENTIAL, CHROMA METER로 측정하였다.

• 대한화장품학회지
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• 제43권4호
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• pp.273-279
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• 2017

본 실험에서는 화장품에 널리 사용되는 지방산과 지방알코올을 Tween 80과 Span 80을 함께 사용하여 조성 상전이 유화법으로 O/W (oil-in-water) 저점도 나노에멀젼을 제조하였다. 지방알코올의 오일상에서의 농도가 증가할수록 나노에멀젼의 입자 크기가 증가하였다. 혼합계면활성제의 HLB를 조절하여 입도 분포가 좁고 안정한 나노에멀젼의 제조가 가능하였다. 전상점 부근에서 지방산 및 지방알코올을 함유한 계 모두에서 유사한 점도와 전기전도도의 변화를 보였으나 오일과 계면활성제만으로 구성된 계와는 다르게 넓은 수용액상 분율범위에서 높은 점도를 나타냈다. 입자 크기가 100 nm 미만의 저점도 나노에멀젼은 실온에서 한 달 이상 안정하였다. 지방산 또는 지방알코올을 함유하고, 저에너지 유화법으로 제조된 저점도 O/W 나노에멀젼 제형은 화장품의 기재로서 널리 사용될 수 있다.

• Food Science and Biotechnology
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• 제18권2호
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• pp.299-306
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• 2009

The purpose of this study was to prepare stable water-in-corn oil (W/O) emulsion droplets coated by polyglycerol polyricinoleate (PGPR). W/O emulsions (20 wt% aqueous phase, 80 wt% oil phase containing 8 wt% PGPR) were produced by high pressure homogenization (Emulsions 1), however, appreciable amount of relatively large water droplets (d>$10{\mu}m$) were found. To facilitate droplet disruption, viscosity of each phase was adjusted: (i) increased the viscosity of aqueous phase by adding 0.1 wt% xanthan (Emulsions 2); (ii) decreased the viscosity of oil phase and aqueous phase by heating them separately at $50^{\circ}C$ for 1 hr immediately before emulsification (Emulsions 3). Homogenizing at the elevated temperature clearly led to a smaller water droplet size, whereas xanthan neither improved nor adversely affected on the microstructures of the emulsions. In addition, the Emulsions 3 had good stability to droplet aggregation under shearing stress, thermal processing, and long term storage.

• 대한화장품학회지
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• 제42권1호
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• pp.29-35
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• 2016

본 연구에서는 미백제인 RS White를 함유한 O/W 나노에멀젼의 형성 가능성을 유화제 종류별로 실험하였다. 친수성계면활성제로 Tween 80, 60, HCO 60 및 40과 친유성 계면활성제로 Span 80을 사용한 시스템에서는 적정한 농도에서 나노에멀젼이 형성되었으나 Myrj 52, Montanov L 및 Tegocare 450과 Span 80을 사용한 시스템에서는 형성되지 않았다. 형성된 나노에멀젼은 입자의 직경이 100 nm 미만의 반투명 외관을 보였으며 시간 경과에 따른 안정성 평가에서도 안정성을 유지하였다. 이들의 경피흡수 정도를 마크로에멀젼과 비교한 결과 24 h 동안 피부 투과량은 나노에멀젼은 $70.84{\mu}g/cm^2$, O/W 마크로에멀젼은 $28.97{\mu}g/cm^2$으로 나타났다. 따라서, 본 연구는 RS White 미백제를 함유한 안정한 나노에멀젼이 기능성 소재의 효율적인 피부 전달체로서 응용 가능성이 있음을 시사한다.

• 한국응용과학기술학회지
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• 제21권1호
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• pp.31-36
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• 2004

Liquid crystalline phases were formed from acylglutamate; polyglyceryl-10 myristate and glycerine mixture and they were used as a base material for preparing an O/W emulsion. When an oil phase is added into the liquid crystalline phases, it was inserted into the dispersed liquid crystal droplets rather than stayed outside the liquid crystals, which can be known by the fact that the size of liquid crystal droplets increases with the increasing oil phase content. Along with the increase in the droplet size, the complex modulus increases from 100 to 350 pascals and the loss angle decreases from 60 to 24 degrees, from which it can be known that the increase in the internal phase volume results in the increase in the elastic property of oil in liquid crystalline-phases (O/LC). When the water phase was lastly added into the O/LC phase, the emulsification occurred to form a O/W emulsion and the averaged particle size of the O/W emulsion changes from 22.5nm to 538nm with the addition of water phase. The results from the droplet size measurements and stability tests under accelerated conditions such as high temperature show that the obtained O/W emulsion is very consistent with time.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book II
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• pp.294-302
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• 2003

Unstable cosmetic active ingredients could be degraded rapidly by chemical and photochemical process. Particularly, some of active ingredients like retinol are known to cause skin irritation when applied on the skin excessively. Therefore, it has become a very important issue to encapsulate cosmetic actives for the stabilization and skin protection. This study was performed in order to prepare a chitosan microcapsule containing liposoluble cosmetic actives and to investigate the stabilization effect of actives when chitosan microcapsule was applied in cosmetic formulation. Chitosan, deacetylated form of chitin, has been of interest in the industrial applications due to its biocompatibility, biodegradability, non-toxicity, antimicrobial activity and also used as a wall material of capsule. Retinol was used as a core material and was stabilized by a wall of chitosan and antioxidants. The chitosan microcapsule containing retinol(CMR) was prepared by using coacervation method and W$_1$/O/W$_2$ emulsification techniques. The CMR has 0.5~10.0 ${\mu}{\textrm}{m}$ size distribution and a long-term stability of more than an year inside the cosmetic formulation(O/W). Remaining retinol percentages at 45$^{\circ}C$ after 8 weeks in the CMR dispersion were 15.6%(pH 4.0), 59.8%(pH 6.0) and 65.0%(pH 6.0 with antioxidant) respectively. Retinol stability when added CMR inside a ONV emulsion was better than that of ONV emulsion added non-capsulated retinol. As a result, remaining retinol at 45$^{\circ}C$ after 8 weeks in O/W emulsion added non-capsulated retinol and O/W emulsion containing CMR was 12.7%, 70.5% respectively. It appeared that chitosan treated microcapsule may be used for a potential encapsulation method of unstable active ingredients.