月桂酰谷氨酸钠的洁膏性能研究

The Component Effect on Creaming Process of the Sodium Lauroyl Glutamate

采用单因素分析方法,研究了月桂酰谷氨酸钠的结膏性质,探讨了多元醇、脂肪酸、增稠剂、无机盐、表面活性剂等成分对月桂酰谷氨酸钠洁面膏的结膏温度和结膏时间影响。结果表明:多元醇和无机盐可以促进LG Na结膏,加快结膏速度;脂肪酸抑制LG Na结膏,并降低结膏温度和延长结膏时间;不同种类的增稠剂及表面活性剂对LG Na结膏影响情况差异大。为开发月桂酰谷氨酸钠的洁面膏提供基础研究。

Objective:To study creaming properties of sodium lauroyl glutamate and to provide the basic research data for the development of sodium lauroyl glutamate cleanser.Methods:The effects of polyols,fatty acids,thickeners and inorganic salts on the creaming process of sodium lauroyl glutamate cleanser were studied through the single factor analysis.Results:The polyols and inorganic salts promoted the precipitation of sodium lauroyl glutamate,and accelerated the precipitation rate.The fatty acids inhibited the precipitation of sodium lauroyl glutamate,reduced the precipitation temperature and prolonged the precipitation time.The effect of thickeners and surfactants on the precipitation properties for LG Na was various.