Abstract:

The influences of preparation technology and formula composition （oils, polyols, rheological regulators and ionic components） on the formation of liquid crystal structure in the emulsion stabilized with wax ester emulsifier were systematically studied, and the application performance of the liquid crystal emulsion was also tested. The experimental results showed that the one-pot method was more conducive to the formation of liquid crystal structure of the emulsion system. The emulsifier had good compatibility with vegetable oil and good emulsifying ability. For plant-origin oils, the smaller the interfacial tension between oil and water, the better the emulsifying effect and the more conducive to the formation of liquid crystal structure. The addition of glycerol could maintain the original excellent liquid crystal structure and stability of the system, but 1,3-butanediol would disrupt the molecular arrangement in the interfacial layer due to the hydrated groups formed by hydrogen bonding with water, thus reducing the integrity and stability of the liquid crystal structure of the system; the addition of ionic components could significantly enhance the liquid crystal structure of the system by increasing the compactness of the arrangement of emulsifiers; the addition of natural rheological regulators, such as AX and Tara, could enhance the high-temperature stability of the liquid crystal structure of the system, while Carbopol® type could enhance its low-temperature stability. Meanwhile, by study of the application performance of liquid crystal emulsion, it was found that the liquid crystal emulsion prepared with wax ester emulsifier had better moisturizing performance than the ordinary structured emulsion, and had certain slow-release effect.

Key words: liquid crystal structure, wax ester emulsifier, preparation process, composition, performance