고급알코올과 고급지방산이 O/W에멀젼의 유동특성에 미치는 영향

The Influences of Fatty Alcohol and Fatty Acid on Rheological Properties of O/W Emulsion

  • 조춘구 (숭실대학교 환경화학공학과) ;
  • 이강연 (숭실대학교 환경화학공학과) ;
  • 김동남 (숭실대학교 환경화학공학과)
  • Zhoh, Choon-Koo (Department of Chemical & Environmental Engineering, Soonsil University) ;
  • Lee, Kang-Yen (Department of Chemical & Environmental Engineering, Soonsil University) ;
  • Kim, Dong-Nam (Department of Chemical & Environmental Engineering, Soonsil University)
  • 발행 : 2009.06.30

초록

Oil in water (O/W)에멀젼에서 에멀젼 안정화제로 사용되는 고급알코올과 고급지방산이 O/W에멀젼의 유동특성에 미치는 영향을 점도와 rheograms으로 분석하였다. 고급알코올과 고급지방산의 탄소 체인 길이가 증가할수록 O/W에멀젼의 점도가 상승하는 경향을 나타내었으며 고급알코올의 점도 상승 효과가 고급지방산보다 우수하였다. 또한 에멀젼 제조에 사용된 계면활성제의 친유부의 탄소 체인 길이에 유사한 스테아릴알코올과 세테아릴알코올의 점도 상승 효과가 가장 우수하였다. 고급알코올과 고급지방산이 첨가된 O/W에멀젼은 화장품 에멀젼이 보여주는 유동특성인 shear thinning을 나타내는 pseudo-plastic유체였다. 세틸알코올, 세테아릴알코올과 스테아릴알코올이 첨가된 O/W에멀젼은 thixotropy이었으며 농도가 증가할수록 thixotropic 현상이 증가하는 경향을 나타내었다. 또한 고급지방산보다는 고급알코올이 첨가된 O/W에멀젼이 더 thixotropic한 유동특성을 나타내었다. O/W에멀젼의 안정성과 관련된 점도상승과 사용감과 관련된 spreadability 향상을 위해 에멀젼 안정화제로 고급지방산보다는 고급알코올의 사용이 적합하리라 생각된다.

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.

키워드

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