抄録
Cosmetics are composed of numerous components, and be considered as a complex system. These components may have melting points and transition points in the manufacturing process and storage conditions. These phenomena may be involved in cosmetic functions and stability. In order to understand these phenomena, calorimetry gives us a lot of information. In this review, we discuss about oil/wax system used as lipstick. The hardness of the system depends on the solubility of wax. Their behavior was revealed by DSC measurements. It is known that O/W cream is solidified with the network structure of α-gel formed by fatty alcohols and surfactants in water phase. The α-gel is responsible for rich feeling of creams, and provides the skin moisturizing effect of creams. Formation of α-gel and suitable composition of surfactants and fatty alcohols for formation of α-gel were revealed by DSC measurements. Recently, remarkable emulsification techniques, which provide useful functions to cosmetic products by changing the size of emulsion particles, have been developed. In this article, new emulsification techniques and their functions are described in the view point of thermal property.
https://ror.org/03da3g825 
