油包水体系出水霜的制备研究

The Study of the Preparation of W/O Water Cream

本研究对油包水体系出水霜的制备的几个影响因素进行了初步研究,包括水相含量、乳化剂量、甘油含量、制备工艺等,通过测试其粘度、稳定性、出水效果、微观形态等对其性能进行表征。其结果表明,水相含量控制在80%~90%,乳化剂KF-6017的含量在1.0%~1.2%,甘油含量在10%~25%,均质速度控制在800~1200 r/min时,制备所得到的油包水体系出水霜具有良好的稳定性和出水效果。

This study mainly focuses on effect factors of W/O water cream preparation.Water phase content,emulsifier content,glycerin content,operation process etc.Its properties were characterized by testing its viscosity,stability,effluent effect and microscopic morphology.The results show that when the content of water phase 80%~90%,emulsifier KF-60171.0%~1.2%,glycerin 10%~25%,homogeneous speed 800~1200 r/min,a stable water cream can be prepared.