All issues
Volume 29 (1995 - 199･･･
- Issue 4 Pages 311-
- Issue 3 Pages 221-
- Issue 2 Pages 92-
- Issue 1 Pages 3-
Volume 29, Issue 1
Displaying 1-8 of 8 articles from this issue
- |<
- <
- 1
- >
- >|
-
Masakazu Terauchi1995 Volume 29 Issue 1 Pages 3-11
Published: June 05, 1995
Released on J-STAGE: August 06, 2010
JOURNAL FREE ACCESSIn this report, the application and technical features of emulsifiers in food industry have been mentioned.
For food, the sorts of emulsifier are restricted by the Food Sanitation Act.
Thus, the primary concern of food engineers is effective use of limited emulsifiers.
This report describes, base on experience, the technics of emulsification for chocolate, cocoa drink, powdery drink and prepared food.View full abstractDownload PDF (2215K) -
Sachio Matsumoto1995 Volume 29 Issue 1 Pages 12-21
Published: June 05, 1995
Released on J-STAGE: August 06, 2010
JOURNAL FREE ACCESSW/O/W emulsions have numerous potential applications, as dispersed vesicular globules in emulsions in this type can encapsulate a variety of water-soluble ingredients in the inner aqueous phase, which is separated from the aqueous suspending fluid by a thin layer of the oil phase components. Zeta potential of the negatively charged globules at neutral pH was found to be influenced systematically by immobilizing proteins in the inner aqueous phase, or by adding saccharides in the two aqueous phases. Due to the surface activity of proteins, their adsorbed molecules on the inside surface of oil layer in the globules may play a role in the surface potential of oil layer according to the magnitude of isoelectric point of the proteins. In fact, a rapid coagulation occured among the globules containing 1% lysozyme (pI: -11) in the inner aqueous phase, which showed the lowest zeta potential in a series of the samples to be tested. The zeta potential was also reduced by increasing amount of saccharides in the two aqueous phases, while the stability of the globules against coagulation was improved by addition of saccharides. This may be brought about by expanding location of the slipping plane during electrophoretic movement with increasing concentration of saccharides due to the formation of a viscous hydration layer on the surface of the globules. An attempt was made to consider the effect of proteins on the total interactions between the dispersed vesicular globules in W/O/W emulsions.View full abstractDownload PDF (1256K) -
Toyomasa Ishitoya, Hiromi Yamamoto1995 Volume 29 Issue 1 Pages 22-27
Published: June 05, 1995
Released on J-STAGE: August 06, 2010
JOURNAL FREE ACCESSTo find out an effective method to mask specific odors of cosmetic raw materials, we set up a hypothesis that “If a perfume oil has the similar elements of odor comprised in a certain cosmetic raw material, that would have a good masking effect on the same cosmetic raw material”, and tried to inspect it and clarified the mechanism of odor masking.
56 cosmetic raw materials having characteristic odors were classified into 5 groups by cluster analysis after profiling with 15 descriptors expressing raw material odors. Typical ones among every 5 groups were perfumed by 24 perfume oils selected from 11 types of odor, and checked if they were masked or not. Then 24 perfume oils were also profiled by the same 15 descriptors, and S (similarity rate between a cosmetic raw material and a perfume oil) was calculated based on two profiles (those of raw materials and perfume oils) and examined together with the results by a sensual test.
The results showed that the hypothesis was enough for the masking of odor, however, even the case when S was very low (i.e. a perfume has hardly elements of a cosmetic raw material odor), some examples were found to be masked counteractantly (canceling each other). It was thought to be corresponded to the phenomenon “sensory neutralization effect” caused by a trigeminal nerve.View full abstractDownload PDF (673K) -
Kouichi Miura, Yoshihiro Saito, Tetsushiro Horiuchi, Yukishige Kondo, ...1995 Volume 29 Issue 1 Pages 28-33
Published: June 05, 1995
Released on J-STAGE: August 06, 2010
JOURNAL FREE ACCESSThe micellar formation and the micellar structure of poly (ethylene oxide)/poly (propylene oxide)/poly (ethylene oxide) triblock copolymer, pluronic P-85, in aqueous solution were investigated in terms of surface tension, fluorometric analysis, static and dynamic light scattering measurements.
Two clear discontinuities corresponding to the cmcI (at a low concentration) and cmcII (at a high concentration) were found in the relationship between the surface tension and P-85 concentration. Monomolecular micelles were found at cmcI while polymolecular micelles appeared at cmcII. Furthermore the average number of micelle aggregation, the micellar size and the micellar shape varied greatly with changing in the P-85 concentration.View full abstractDownload PDF (627K) -
Keiko Handa, Bun'ichi Okabe, Motoaki Suka, Tadatomo Ogawa1995 Volume 29 Issue 1 Pages 34-40
Published: June 05, 1995
Released on J-STAGE: August 06, 2010
JOURNAL FREE ACCESSThe preservativity of emulsion type cosmetics was studied in terms of the partition coefficient of parabens in oil and aqueous phases. The partition coefficients of the parabens were first determined in a simple system, and in varied concentrations of dipropylene glycol and 1, 3-butylene glycol, and were then calculated in the oil phase; The concentration of paraben in the aqueous phase was then determined. As a result the partition coefficients of the parabens decreased exponentially with the increase of polyvalent alcohol concentrations. The polyvalent alcohols in sunscreen cream with high concentration of ultraviolet light absorbing oil remarkably increased the aqueous concentration of the paraben, which revealed from calculation. This result suggests that polyvalent alcohol may improve the preservativity of emulsions by increasing the aqueous concentration of parabens.View full abstractDownload PDF (763K) -
Chiemi Noguchi, Tatsuo Yamamura, Yasuyuki Yamamoto1995 Volume 29 Issue 1 Pages 49-54
Published: June 05, 1995
Released on J-STAGE: August 06, 2010
JOURNAL FREE ACCESSThe water retention properties of the phosphatidilcholine (PC) bilayer were evaluated by measuring the bound water content and water permeability in the presence of various kinds of amino acids. The presence of proline (Pro), a hydrophilic amino acid, significantly increased the bound water content of the PC bilayer. On the other hand, the presence of isoleucine (Ile) or leucine (Leu), hydrophobic amino acids, not only increased the bound water content but also decreased the water permeability of the PC bilayer. In addition, the coexistence of Pro and Ile or Leu, produced a extremely marked increase in the bound water content and a decrease in the water permeability of the PC bilayer. Furthermore, long-standing water retention was observed in the PC bilayer membrane containing mixed amino acids such as Pro/Ile and Pro/Leu. These results suggest that the combination of these amino acids acts synergistically to increase the water content of the PC bilayer membrane due to enhancement of both the water holding capacity and the barrier function of the PC bilayer. Therefore, it is considered that the PC bilayers containing Pro/Ile or Pro/Leu are highly effective moisturizing agents for cosmetics.View full abstractDownload PDF (828K) -
Akiko Sambe, Tomotaka Kuwayama, Hiroki Takenaka, Sadaki Yoshimune, Kei ...1995 Volume 29 Issue 1 Pages 55-63
Published: June 05, 1995
Released on J-STAGE: August 06, 2010
JOURNAL FREE ACCESSWe developed the new powder for cosmetics. This powder is porous silica beads containing particles of magnesium oxide and measures about 7μm in diameter (MgO-SiO2 complex powder).
From results of sensory tests and ratio of coefficient friction, we found this complex powder had smooth texture nearly equal to silica beads. And the deodorant efficacy, we evaluated by sensory tests and odor sensor, was higher in this powder than magnesium oxide powder by itself. This result suggests this complex powder has some synergistic effects.
In vivo test, the aerosol antiperspirant containing this complex powder showed good deodorant effect, too.View full abstractDownload PDF (2196K) -
Shunsuke Watanabe, Kazuyuki Yahagi1995 Volume 29 Issue 1 Pages 64-68
Published: June 05, 1995
Released on J-STAGE: August 06, 2010
JOURNAL FREE ACCESSSilicones have been widely used in hair care products as an effective component to impart smooth feeling, ease in combing, and gloss to hair. In this work, the sorption behavior of silicone on hair in the aqueous solutions is discussed in terms of the hair surface condition by measuring the wetting force of hair fibers in relation to the hair surface damage. The amount of silicone adsorbed on hair surface was higher at the hydrophobic root part and less at tip part or damaged hair by chemical treatments (perming and bleaching), which became more hydrophilic.
This result implies that (1) the hydrophobic interaction between dimethylsiloxane units and hair surface, and (2) the hydrophilic interaction between water and hair surface play an important role in the sorption behavior of silicone on hair. We found that the amount of silicone adsorbed on the damaged hair treated with a cationic surfactant increased with increasing cationic surfactant sorption, and this can introduce a control technique in the sorption behavior of silicone on the damaged hair.View full abstractDownload PDF (481K)
- |<
- <
- 1
- >
- >|