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KMID : 0604520080340010009
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Journal of the Society of Cosmetic Scientists of Korea
2008 Volume.34 No. 1 p.9 ~ p.14
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Ostwald Ripening in Hydrogenated Lecithin-stabilized Oil-in-Water Nano-emulsions
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Cho Wan-Goo
Yang Hee-Jung
Park Soo-Nam
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Abstract
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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 , however, an decrease of instability was found in the droplet size in the range of .
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KEYWORD
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hydrogenated lecithin, nano-emulsion, microfluidizer, Ostwald ripening, dynamic light scattering
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