乳木果油护手霜配方与性能的实验探索  

Experimental Research on Formula and Properties of a Shea Butter Hand Cream

作　　者：司红岩[1] 陈妮风 Si Hongyan;Chen Nifeng(School of Chemistry and Chemical Engineering,Xuchang University,Xuchang 461000,China)

机构地区：[1]许昌学院化学化工学院,河南许昌461000

出　　处：《山东化工》2020年第13期22-23,26,共3页Shandong Chemical Industry

摘　　要：以乳木果油为主要成分,蔗糖脂肪酸酯为主要乳化剂,制作一种护手霜。实验对乳化剂、助乳化剂的选用以及鲸蜡硬酯醇、棕榈酸异丙酯的不同配比对体系的影响进行了实验探究。确定最佳的配方为:乳木果油10%、棕榈酸异丙酯5%、蔗糖脂肪酸酯1%、单甘脂2. 5%、鲸蜡硬酯醇3%、甘油2%、1,3-丁二醇2%、苯氧乙醇0. 5%。A hand cream was made with the shea butter as the main component,sucrose fatty acid ester as the main emulsifier.The selection of emulsifier and co-emulsifier was explored and the influence of cetyl alcohol and isopropyl palmitate has been studied by a series of experiments.The most suitable formulation was determined as follows:shea butter 10%,isopropyl palmitate 5%,sucrose fatty acid 1%,monoglyceride 2.5%,cetyl hard ester 3%,glycerin 2%,1,3-butanediol 2%,phnoxyethanol 0.5%.

关 键 词：乳木果油 乳化 护手霜 

分 类 号：TQ658.2[化学工程—精细化工]