• Journal of the Society of Cosmetic Scientists of Korea
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• v.24 no.3
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• pp.38-44
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• 1998

The skin permeation and the skin primary irritation of two UV filters from caprylic capryl triglyceride (oil), oil in water (O/W) and water in oil (W/O) emulsions, were evaluated. We selected octyl moth-oxycinnamate (OMC) broadly used in cosmetics and polymeric sunscreen agent (PSA, average MW: 2,000) synthesized by the coupling reaction of 2-ethylhexyl 4-hydroxycinnamate with poly vinylbenzyl chloride, as model UV filters. For in vitro skin permeation experiments, Franz diffusion cells (effective diffusion area:1.766cm) and the excised skin of female hairless mouse aged 8 weeks were used. Oil or emulsion containing UV filters was applied in the donor compartment. The skin primary irritation was evaluated with fe-male guinea pigs (8-10 weeks,350-400 g). In oil and emulsions, the skin permeability and the skin primary irritation of PSA were lower than those of OMC. The skin permeability of UV filters was lower when they were in oil-in-water emulsion (OIW) than water-in-oil emulsion (W/O). We suggest that O/W system would be more useful when compared with W/O system, and PSA could be a good candidate for a future sunscreen agent for reducing the skin irritation.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.3
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• pp.221-226
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• 2014

IIn this study, O/W type nano-emulsions were prepared by phospholipid-nonionic surfactant mixtures and octyldodecylmyristate using the phase transition low-energy emulsification method. The nano-emulsions were formed only in the very narrow area of the concentration of mixed surfactant and oil molar ratio of around 1 : 1. The particle size of the emulsions was decreased as adding the aqueous phase into the emulsions after phase inversion point unlike the emulsions formed only with nonionic surfactant. Nano-emulsion was stable at room temperature for more than a month. Thus, the nano-emulsions containing phospholipids can be widely used as a cosmetic formulations.

• Tribology and Lubricants
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• v.2 no.2
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• pp.27-31
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• 1986

By Bong Goo Rhee, College of Engineering, The Univ. of Won Kwang (344-2, Sinyongdong, Iri-shi, 510 Chunpuk-do, Korea), Yoshitsugu Kimura and Kazumi Okada, Institute of Interdisciplinary Research, Faculty of Engineering, The Univ. of Tokyo(4-6-1 Komaba, Meguro-ku, Tokyo 153, Japan), Katsuyuki Hashizume, Taiho Kogyo(2-47 Hosoya-Cho, Toyoda-Shi 471, Japan) and Chang Heon Chi, The G. S of Chon buk N. Unv. It is empirically known that, in concentrated conjunctions lubricated with O/W emulsions, only the oil is entrained to form elastohydrodynamic films. In the present work, this phenomenon is studied experimentally and the result is compared with a theory Which employes a starved lubrication concept. The experiment is conducted in a four roller machine with 0/W emulsions of varying concentration of oil, i.e. beef tallow, in which the film thickness is determined by detecting the rate of X-ray transmission through the conjunction. Excellent agreement is found between the experimental and the theoretical results.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.2
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• pp.103-110
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• 2009

The objective of this study is to analyze the influences of fatty alcohols and fatty acids on rheological properties of oil in water (O/W) emulsions using viscosity and rheograms. As the chain length of fatty alcohols and fatty acids lengthened, the viscosity of emulsions was increased. The influence of fatty alcohols on viscosity enhancement was stronger than that of fatty acids. Both stearyl alcohol and cetearyl alcohol, which have carbon chain length similar to lipophilic portion of surfactant used in emulsion preparation, had showed the best increase in viscosity of O/W emulsions. O/W emulsions prepared with fatty alcohols and fatty acids were pseudo-plastic fluid and they showed shear thinning behaviour like as the common cosmetic emulsions. O/W emulsions prepared with cetyl alcohol, cetearyl alcohol and stearyl alcohol were thixotropic fluids and thixotropy increased with an increase in the concentration of fatty alcohols and fatty acids. Also O/W emulsions prepared with fatty alcohols were more thixotropic than those prepared with fatty acids. For the sake of viscosity increase related to O/W emulsions stability and spreadability enhancement related to payoff, it is thought that fatty alcohols are more useful than fatty acids in the O/W emulsions as the emulsion stabilizer.

• Proceedings of the Membrane Society of Korea Conference
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• 2000.04a
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• pp.32-34
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• 2000

• Journal of the Society of Cosmetic Scientists of Korea
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• v.19 no.1
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• pp.108-126
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• 1993

The functions of polyoxyethylene tocopheryl ethers [POE(n)TEs] in emulsion, solubilization and gel were studied. For emulsification of liquid paraffin, POE(10)TE showed better emulsifying effect in O/W emulsions than others tested. The effects of oil and polyol content on the formulation of W/O and O/W emulsions were also studied. In O/W emulsion, the viscosity was increased by increasing the liquid paraffin content, at about 70%, and slightly increased by increasing the propylene glycol content, However, in W/O emulsion, the viscosity was decreased by increasing the oil content, and also decreased by increasing the propylene glycol content, For solubilization of perfume oil, POE(18)TE showed better solubilizing effect than the others tested. The gelling effect of POE(n)TEs increased with ethylene oxide chain length up to 50 moles. The gelling property was evaluated for hardness and viscosity.

• 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.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.630-637
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• 2015

In the dairy industry, natural plant-based powders are widely used to develop flavor and functionality. However, most of these ingredients are water-insoluble; therefore, emulsification is essential. In this study, the efficacy of high pressure homogenization (HPH) on natural plant (chocolate or vanilla)-based model emulsions was investigated. The particle size, electrical conductivity, Brix, pH, and color were analyzed after HPH. HPH significantly decreased the particle size of chocolate-based emulsions as a function of elevated pressures (20-100 MPa). HPH decreased the mean particle size of chocolate-based emulsions from 29.01 μm to 5.12 μm, and that of vanilla-based emulsions from 4.18 μm to 2.44 μm. Electrical conductivity increased as a function of the elevated pressures after HPH, for both chocolate- and vanilla-based model emulsions. HPH at 100 MPa increased the electrical conductivity of chocolate-based model emulsions from 0.570 S/m to 0.680 S/m, and that of vanilla-based model emulsions from 0.573 S/m to 0.601 S/m. Increased electrical conductivity would be attributed to colloidal phase modification and dispersion of oil globules. Brix of both chocolate- and vanilla-based model emulsions gradually increased as a function of the HPH pressure. Thus, HPH increased the solubility of plant-based powders by decreasing the particle size. This study demonstrated the potential use of HPH for enhancing the emulsification process and stability of the natural plant powders for applications with dairy products.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.127-134
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• 2014

This study was performed to evaluate the effects of sesame oil addition to a tuna oil-enriched emulsion during chlorophyll-photosensitized oxidation. The emulsion principally consisted of tocopherol-stripped canola and tuna oil with or without sesame oil, acetic acid, phospholipids, and xanthan gum. Chlorophyll b was added to promote the production of singlet oxygen upon exposure to light. The oxidation of oil in the emulsion was evaluated by determining the peroxide value (POV) and conjugated dienoic acid (CDA) contents. Concentrations of minor compounds in the emulsion were monitored. Increasing POV and CDA contents in the emulsion were paralleled with decreased docosahexaenoic acid during oxidation, and oxidation was inhibited by the addition of sesame oil. Chlorophyll, polyphenols, tocopherol, and phospholipids were degraded during oxidation of the emulsion; however, their degradation was slowed down by the addition of sesame oil. Lignans in the emulsions containing added sesame oil were barely changed, suggesting that they quenched singlet oxygen physically. Polyphenols were the most effective in improving the stability of tuna oil-enriched emulsions during chlorophyll-photosensitized oxidation.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.24 no.3
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• pp.129-133
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• 1998

We have studied a relationship between the pattern of complex modulus change versus internal phase volume ratio and the rheological consistency of concentrated W/O emulsions with Magnesium Sulfate in the range 0.0 to 0.5 wt% and with different oil polarities, respectively. The rheological consistency with time of concentrated W/O emulsion was checked using Fudoh Rheometer and the coalescence of deformed water droplets was examined using polarized light microscope(LEICA DMRP). To find the pattern of complex modulus change of the concentrated emulsions versus internal phase volume ratio, the effect of varying water phase volume fraction from 0.78 up to 0.85 on viscoelastic measurements was investigated using rotational rheometer (HAAKE Rheostress RS 50). The rheological consistency was mainly destroyed by the coalescence of the deformed water droplets. The greater the increase of complex modulus was, the less coalescence occurred and the more consistent the concentrated emulsions were. And the pattern of complex modulus increase versus volume ratio has been explained with the resistance to coalescence of the deformed interfacial film of water droplets in concentrated W/O emulsion.