RESEARCH OF PHYSICAL AND CHEMICAL PROPERTIES OF COSMETIC EMULSIONS OF OIL IN WATER TYPE BASED ON POLYORGANOSYLOXANES AND THEIR ALTERNATIVE SUBSTITUTE

被引:3
|
作者
Kunik, Oleksandra [1 ]
Saribekova, Diana [1 ]
Saleba, Ludmila [1 ]
Ivakhnenko, Hanna [1 ]
Panchenko, Yurij [2 ]
机构
[1] Kherson Natl Tech Univ, 24 Beryslayske Hwy, UA-73008 Kherson, Ukraine
[2] Lviv Polytech Natl Univ, 12 Bandery St, UA-79013 Lvov, Ukraine
来源
CHEMISTRY & CHEMICAL TECHNOLOGY | 2019年 / 13卷 / 04期
关键词
poliorganosiloxanes; coco-caprylate; emulsion; thixotropy; water-fat balance;
D O I
10.23939/chcht13.04.526
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
The paper presents the results of the study of the effects of conditioning agents on the basis of polyorganosiloxanes - cyclopentasiloxane, dimethicone, SilCare Silicone SEA, and their alternative substitute on the basis of coco caprylate Cetiol C5 on the rheological and organoleptic properties of the modeled cosmetic emulsion system. The influence of cosmetic emulsion on the basis of investigated compounds on the water-fat balance of the skin is determined. It has been established that in order to create a quality emulsion cosmetic product it is necessary to use conditioning agents on the basis of polyorganosiloxanes.
引用
收藏
页码:526 / 534
页数:9
相关论文
共 50 条
  • [21] Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation
    Kharat, Mahesh
    Zhang, Guodong
    McClements, David Julian
    FOOD RESEARCH INTERNATIONAL, 2018, 111 : 178 - 186
  • [22] Influence of polymeric surfactant structure and physical-chemical properties on the physical stability of an oil in water emulsion type agrochemical formulation
    Amado, Ricado Acosta
    Powels, Gregory
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2017, 254
  • [23] Effect of magnesium salt concentration in water-in-oil emulsions on the physical properties and microstructure of tofu
    Zhu, Qiaomei
    Wu, Feifei
    Saito, Masayoshi
    Tatsumi, Eizo
    Yin, Lijun
    FOOD CHEMISTRY, 2016, 201 : 197 - 204
  • [24] Physical Properties and Stability of Oleogels and Oleogel Emulsions Based on Human Milk Mimic Oil
    Ma, Yifang
    Jiang, Qinbo
    Zheng, Shijie
    Ding, Yun
    Wang, Rongjie
    Wang, Shasha
    Liu, Nan
    Zhang, Hui
    ACS FOOD SCIENCE & TECHNOLOGY, 2024, 4 (04): : 992 - 1000
  • [25] Effects of heat treatment of cream on the physical-chemical properties of model oil-in-buttermilk emulsions
    Guggisberg, D.
    Chollet, M.
    Schreier, K.
    Portmann, R.
    Egger, L.
    INTERNATIONAL DAIRY JOURNAL, 2012, 26 (01) : 88 - 93
  • [26] Synergism Interactions of Plant-Based Proteins: Their Effect on Emulsifying Properties in Oil/Water-Type Model Emulsions
    Lima, Raquel Reis
    Vieira, Maria Eduarda Martins
    Campos, Nathalia da Silva
    Perrone, italo Tuler
    Stephani, Rodrigo
    Casanova, Federico
    de Carvalho, Antonio Fernandes
    APPLIED SCIENCES-BASEL, 2024, 14 (17):
  • [27] Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions
    Zheng, Hongxia
    Mao, Like
    Yang, Jingyi
    Zhang, Chenyu
    Miao, Song
    Gao, Yanxiang
    JOURNAL OF FOOD QUALITY, 2020, 2020 (2020)
  • [28] Formulation of oil-in-water emulsions for pesticide applications: impact of surfactant type and concentration on physical stability
    Feng, Jianguo
    Chen, Qicheng
    Wu, Xuemin
    Jafari, Seid Mahdi
    McClements, David Julian
    ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH, 2018, 25 (22) : 21742 - 21751
  • [29] Formulation of oil-in-water emulsions for pesticide applications: impact of surfactant type and concentration on physical stability
    Jianguo Feng
    Qicheng Chen
    Xuemin Wu
    Seid Mahdi Jafari
    David Julian McClements
    Environmental Science and Pollution Research, 2018, 25 : 21742 - 21751
  • [30] The impact of konjac glucomannan on the physical and chemical stability of walnut oil-in-water emulsions coated by whey proteins
    Tian, Li
    Zhang, Shulin
    Yi, Jianhua
    Zhu, Zhenbao
    Decker, Eric Andrew
    McClements, David Julian
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022, 102 (10) : 4003 - 4011