Transparent Dextrin Palmitate Oil Gels With High Gel Strength
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Solution Overview
Problem
Existing dextrin fatty acid esters, particularly dextrin palmitate, fail to maintain transparency and sufficient gel strength 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 produce dextrin fatty acid esters, particularly dextrin palmitate, which maintains high gel strength and transparency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If dextrin fatty acid ester is used to form transparent oil gel, then gel strength is improved, but transparency decreases over time
Solution Approach 1:
The patent changes the chemical structure parameters of dextrin fatty acid ester by controlling the degree of substitution (DS) to be 0.5-2.0 and using specific dextrin sources with controlled molecular weight. This parameter optimization allows the ester to maintain both gel strength and transparency stability, resolving the contradiction between these two properties.
Solution Approach 2:
The patent creates a composite system by combining dextrin fatty acid ester with specific oils (mineral oil, vegetable oil, or synthetic oil) in optimized ratios. This composite approach enhances both gel strength and transparency stability, as the interaction between the ester and oil components creates a stable transparent gel structure that maintains its properties over time.
2Strength
If conventional dextrin fatty acid ester is used in transparent cosmetic formulation, then gel formation is achieved, but transparency is reduced and dripping texture occurs
Solution Approach 1:
The patent optimizes the degree of substitution (DS) of dextrin fatty acid ester to a specific range (0.5-2.0), which fundamentally changes the molecular structure and packing behavior. This parameter control prevents crystal formation that causes opacity while maintaining gel network strength, thereby achieving both gel formation and high transparency simultaneously.
Solution Approach 2:
The patent creates local structural differences within the gel network by controlling the distribution of substituted and unsubstituted dextrin chains. This local quality variation allows the formation of gel networks in certain regions while maintaining transparency in others, resolving the contradiction between gel formation and transparency.
3Strength
If solidifying agent such as wax is added to improve stick formability, then stick formability is improved, but transparency decreases
Solution Approach 1:
The patent extracts or removes the need for traditional solidifying agents like wax by using dextrin fatty acid ester itself as the gelling and solidifying component. This eliminates the transparency-reducing effect of wax while maintaining stick formability through the ester's inherent gel-forming capabilities.
Solution Approach 2:
The patent makes dextrin fatty acid ester a multi-functional ingredient that simultaneously provides gel formation, stick formability, and transparency maintenance. This universal ingredient replaces multiple separate components (gelling agents and solidifying agents), eliminating the need to compromise transparency for stick formability.
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 achieves a dextrin fatty acid ester with enhanced transparency and gel strength, allowing for the formulation of transparent oil gels and solid cosmetic materials that maintain transparency and stability.
Implementation Method 1
dispersing dextrin in an organic mixed solvent containing a hexane-based solvent
Implementation Method 2
adding a fatty acid halide to carry out a reaction
Implementation Method 3
adding water to induce layer separation to separate an supernatant
Implementation Method 4
precipitating crystals from the supernatant to provide a dextrin fatty acid ester
Data Source
AI summary
Provided is 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.