Dextrin Palmitate Preparation for Transparent High-Strength Oil Gels
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Solution Overview
Problem
Existing dextrin fatty acid esters, particularly dextrin palmitate, fail to maintain both high gel strength and transparency when used in oil gels, leading to reduced transparency over time and difficulty in forming stable transparent cosmetic compositions.
Innovation Solution
A method involving dispersing dextrin in an organic mixed solvent with a hexane-based solvent, reacting with a fatty acid halide, inducing layer separation with water, and precipitating crystals to separate and purify dextrin fatty acid ester, using solvents with different polarities to enhance transparency and gel strength.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If conventional dextrin fatty acid esters are used to form oil gels, then gel strength is improved, but transparency deteriorates
Solution Approach 1:
The patent changes the molecular structure parameters of dextrin fatty acid ester by controlling the degree of substitution (DS) to be 0.3-2.0 and using specific dextrin sources with controlled molecular weight and branching. This parameter optimization allows the gel to maintain both strength and transparency by adjusting the balance between gel network formation and light transmission properties.
Solution Approach 2:
The patent creates a composite system by combining dextrin fatty acid ester with specific oils (mineral oil, plant oils, or synthetic esters) in optimized ratios. This composite approach allows the gel phase formed by dextrin fatty acid ester to provide structural strength while the oil phase maintains transparency, resolving the contradiction between gel strength and transparency.
2Illumination intensity
If dextrin fatty acid ester is used in transparent cosmetic formulations, then initial transparency is improved, but transparency decreases over time
Solution Approach 1:
The patent performs preliminary stabilization by optimizing the molecular structure of dextrin fatty acid ester before use, controlling the degree of substitution and molecular weight to prevent aggregation. This preliminary structuring ensures that the gel maintains its transparency-strength balance over time without degradation, addressing the stability issue proactively.
Solution Approach 2:
The patent replaces conventional dextrin fatty acid esters with optimized versions that have improved molecular characteristics. These optimized esters provide longer-lasting performance without requiring additional stabilizing agents, effectively replacing shorter-lived, less stable formulations with more durable alternatives.
3Ease of operation
If solidifying agents such as wax are added to improve stick formability, then stick formability is improved, but transparency deteriorates
Solution Approach 1:
The patent makes dextrin fatty acid ester multi-functional by optimizing its molecular structure to simultaneously provide gel strength, transparency maintenance, and improved stick formability. This eliminates the need to add separate solidifying agents like wax that would compromise transparency, as the optimized dextrin fatty acid ester performs multiple functions alone.
4Strength
If high temperature is used to form oil gel with gelling agents, then gel formation is improved, but ingredient oxidation and decomposition occur
Solution Approach 1:
The patent changes the gel formation mechanism by using optimized dextrin fatty acid ester with controlled molecular weight and degree of substitution. This allows gel formation to occur at lower temperatures through molecular self-assembly rather than high-temperature processing, preventing oxidation and decomposition of sensitive cosmetic ingredients while still achieving effective gel strength.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces dextrin fatty acid esters, particularly dextrin palmitate, with significantly improved transparency and gel strength, enabling the formulation of transparent oil gels and solid cosmetic materials that maintain clarity and stability.
Implementation Method 1
adding water to induce layer separation to separate an supernatant
Implementation Method 2
dispersing dextrin in an organic mixed solvent containing a hexane-based solvent
Implementation Method 3
precipitating crystals from the supernatant to provide a dextrin fatty acid ester
Data Source
Figure 1~2
Figure 3
AI summary
The present invention relates to a method for preparing a dextrin fatty acid ester that involves dispersing dextrin in an organic mixed solvent containing a hexane-based solvent, adding a fatty acid halide for reaction, and after the reaction, adding water to induce layer separation to isolate the supernatant, and precipitating crystals from the supernatant to provide a dextrin fatty acid ester, in particular, by providing a transparent dextrin palmitate with high gel strength, a transparent oil gel formulated with said dextrin palmitate and oil, and various transparent solid cosmetic materials using it can be provided.