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Preparation method of water-in-water type pickering emulsion based on starch nanocrystals

A technology of starch nanocrystals and water-in-water, which is applied in skin care preparations, medical preparations containing active ingredients, pharmaceutical formulas, etc. It can solve the problems of phase separation, limit the timeliness of stable emulsions, etc., and achieve the reduction of greasy feeling and Effects of irritation, excellent stability and emulsifying properties

Active Publication Date: 2022-06-03
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the structure of polyhydroxyl groups on the surface of SNC limits the timeliness of its stable emulsion, and the stable emulsion system will appear phase separation after 2 months at low content

Method used

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  • Preparation method of water-in-water type pickering emulsion based on starch nanocrystals
  • Preparation method of water-in-water type pickering emulsion based on starch nanocrystals
  • Preparation method of water-in-water type pickering emulsion based on starch nanocrystals

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation method of the water-in-water type Pickering emulsion based on starch nanocrystal, comprises the steps:

[0031] (1) Take 100mL of starch nanocrystal suspension and mix it with sodium hexametaphosphate under alkaline conditions, the feeding amount of sodium hexametaphosphate is 1g; the reaction pH is controlled to be 8 by sodium hydroxide solution. The obtained cross-linked modified starch nanocrystals are fully mixed with water, and the supernatant is poured after centrifugation. The sediment is fully mixed with water again, centrifuged and the supernatant is poured, and the operation is repeated 6 times. After the last sediment is added to water Ultrasonic dispersion to obtain a suspension of sodium hexametaphosphate modified starch nanocrystals with a crosslinking degree of (4.0±0.1)×10 -3 , the reaction time is 4 hours; by controlling the water content, the concentration of starch nanocrystals modified by sodium hexametaphosphate in the obtained suspe...

Embodiment 2

[0034] The preparation method of the water-in-water type Pickering emulsion based on starch nanocrystal, comprises the steps:

[0035] (1) Get 100mL of starch nanocrystal suspension and mix it with sodium hexametaphosphate under alkaline conditions, the feeding amount of sodium hexametaphosphate is 1.5g; control the reaction pH by sodium hydroxide solution to be 8 cross-linked modified starch The nanocrystals are fully mixed with water, and the supernatant is poured after centrifugation. The precipitate is fully mixed with water again, centrifuged and the supernatant is poured. Sodium-modified starch nanocrystal suspension, the degree of crosslinking is (5.9±0.1)×10 -3, the reaction time is 4 hours; by controlling the water content, the concentration of starch nanocrystals modified by sodium hexametaphosphate in the obtained suspension is 0.04 g / mL.

[0036] (2) Take the dextran / polyethylene glycol aqueous solution as the water-water system, take the cross-linked modified sta...

Embodiment 3

[0038] The preparation method of the water-in-water type Pickering emulsion based on starch nanocrystal, comprises the steps:

[0039] (1) Get 100mL of starch nanocrystal suspension and mix with sodium hexametaphosphate under alkaline conditions, the feeding amount of sodium hexametaphosphate is 2g; Control the reaction pH by sodium hydroxide solution to be 8, the obtained cross-linked modified starch The nanocrystals are fully mixed with water, and the supernatant is poured after centrifugation. The precipitate is fully mixed with water again, centrifuged and the supernatant is poured. Sodium-modified starch nanocrystal suspension, the degree of crosslinking is (7.2±0.1)×10 -3 , the reaction time is 4 hours; by controlling the water content, the concentration of starch nanocrystals modified by sodium hexametaphosphate in the obtained suspension is 0.04 g / mL.

[0040] (2) With dextran / polyethylene glycol aqueous solution as the water-water system, the starch nanocrystal suspe...

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Abstract

The invention discloses a method for preparing a water-in-water Pickering emulsion based on starch nanocrystals. The method firstly adds sodium hexametaphosphate into the suspension of starch nanocrystals, and obtains the suspension of starch nanocrystals cross-linked and modified by sodium hexametaphosphate through cross-linking reaction, and then uses dextran / polyethylene glycol aqueous solution as the water Water system, sodium hexametaphosphate cross-linked modified starch nanocrystal suspension as emulsifier, emulsified to obtain water-in-water Pickering emulsion. The process of the invention is simple, the prepared emulsion is excellent in stability and emulsification, and the morphology of the emulsion can be adjusted by adjusting the surface properties of particles. Because the emulsion of the invention does not contain an oil phase, it can be used in cosmetics as a refreshing emulsion, reducing greasy feeling and irritation, and imparting smoothness to the skin.

Description

technical field [0001] The invention belongs to the technical field of emulsifiers, and relates to a method for preparing a water-in-water Pickering emulsion based on starch nanocrystals. Background technique [0002] An emulsion is a system formed by adding an emulsifier so that a certain liquid is dispersed in another incompatible liquid in the form of droplets. The traditional way to stabilize the emulsion is to add surfactants (such as polysorbate, phospholipid) to the emulsion to achieve. But for emulsions of such systems, especially in cosmetic and pharmaceutical applications, surfactants often exhibit adverse effects such as irritation, hemolytic behavior, etc., and are prone to phase separation under the influence of heat and gravity. [0003] Pickering emulsions stabilize emulsions by replacing the surfactants of traditional emulsions with solid particles. The pickering emulsion stabilized by solid particles not only retains the basic properties of the classic emu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K8/73A61K8/06A61K8/24A61K8/86A61Q19/00
CPCA61K8/732A61K8/06A61K8/24A61K8/73A61K8/86A61Q19/00A61K2800/30A61K2800/10Y02A40/90
Inventor 吴德峰钱晓莉
Owner YANGZHOU UNIV