Journal of the Society of Cosmetic Scientists of Korea (대한화장품학회지)

Society of Cosmetic Scientists of Korea (대한화장품학회)
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Ostwald Ripening in Hydrogenated Lecithin-stabilized Oil-in-Water Nano-emulsions

수첨 레시틴으로 안정화된 오일/물 나노에멀젼에서의 Ostwald Ripening

  • 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)
  • 조완구 (전주대학교 대체의학대학 건강자원학부) ;
  • 양희정 (서울산업대학교 자연생명과학대학 정밀화학과) ;
  • 박수남 (서울산업대학교 자연생명과학대학 정밀화학과)
  • Published : 2008.03.31
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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.

오일/수첨 레시틴/물 계에서 전단력이 다른 두 혼합기로 제조된 나노에멀젼의 안정성에 대하여 연구하였으며, 계면활성제의 농도에 따른 나노에멀젼의 입자 크기와 안정성을 조사하였다. 입자의 크기는 광산란법에 의하여 측정하였으며 입자크기의 시간에 따른 변화를 관찰하였다. 실험 결과 나노 에멀젼 불안정화 과정은 Ostwald ripening에 의해 지배되었다. 입자 크기가 100~200nm 범위에서는 오일에 대한 계면활성제의 비율이 증가함에 따라 안정성이 감소하였으나 입자 크기가 300~400nm의 범위에서는 반대의 경향을 보였다.

Keywords

References

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