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Properties of Oil-in-Water Nano-emulsions Prepared from Hydrogenated Lecithin with High Pressure Homogenizer
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  • Properties of Oil-in-Water Nano-emulsions Prepared from Hydrogenated Lecithin with High Pressure Homogenizer
  • Properties of Oil-in-Water Nano-emulsions Prepared from Hydrogenated Lecithin with High Pressure Homogenizer
저자명
Cho. Wan-Goo,Bae. Duck-Whan
간행물명
한국유화학회지
권/호정보
2011년|28권 1호|pp.1-5 (5 pages)
발행정보
한국유화학회
파일정보
정기간행물|ENG|
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이 논문은 한국과학기술정보연구원과 논문 연계를 통해 무료로 제공되는 원문입니다.
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기타언어초록

In this study, We investigated the properites of nano-emulsions containing hydrogenated lecithin prepared by high pressure homogenizer. The size of droplet of emulsions prepared by homogenizer at various rpm (rotation per minute) was not measured due to the unstability of emulsions, however, the size of droplet of nano-emulsions prepared by high pressure homogenizer was around 300 nm and the appearance of emulsions was bluish. The stability of emulsions with various lecithin concentration was tested against time. POV (Peroxide value) of emulsions were plotted against time. POVs of emulsions prepared with an egg lecithin and a soy lecithin were increased with time, however, POV of emulsion with Lecinol S-$10^{(R)}$ was kept constant within 60 hours and at $60^{circ}C$. In consumer test, the nano-emulsion showed higher affinity regardless of skin type. Both of irritation scores of emulsions were similar.