エマルションの転相温度に及ぼす種々の油, 乳化剤, 添加物の組み合わせ効果

抄録

Phase inversion temperature (PIT) system for selecting emulsifiers has been originated and developed by Shinoda. In order to apply this system to cosmetic field, PIT data of the systems composed of various combinations of oils, emulsifiers and additives of cosmetics which are frequently used for the formulation, have been determined. As the results, it was confirmed that this system is very effective in emulsion study as well as for the selection of emulsifiers.