Effects of Amphiphilic Starch and Its Stabilization for Liposome Emulsion

被引：0

作者：

Lee, Eui Jung ^{[1
,2
]}

Hwang, Hye-Lim ^{[1
]}

Jeong, Min Woo ^{[1
]}

Oh, Joo-young ^{[1
]}

Park, Sun-gyoo ^{[1
]}

Hong, Sung Kwon ^{[2
]}

机构：

[1] LG Household & Healthcare Ltd, Cosmet R&D Ctr, Res Pk, Daejeon 34114, South Korea

[2] Chungnam Natl Univ, Dept Polymer Sci & Engn, Daejeon 34134, South Korea

来源：

POLYMER-KOREA | 2018年 / 42卷 / 02期

关键词：

starch crystallinity; gelatinization; gum; liposome; emulsion stability; RHEOLOGICAL PROPERTIES; TAPIOCA STARCH; XANTHAN GUM; GUAR GUM; RETROGRADATION; RICE;

D O I：

10.7317/pk.2018.42.2.223

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

The objective of this work was to make emulsion with starch for natural cosmetics. For the cosmetic product with the high portions of natural grade ingredients, we could not use chemical stabilizers. Thereby, we investigated the effects of the amphiphilic starch and its stabilization for liposome emulsion. In this study, we conducted a starch crystallinity study to fmd the effect of gelatinization and retrogradation of amphiphilic starch with various types of gums using XRD, DSC and Cryo-FE-SEM techniques. To the best of our knowledge, there has been no report on the stabilization of liposome emulsion for cosmetics with native starch.

引用

页码：223 / 229

页数：7

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