The cosmetics industry is an emerging fine chemical industry that occupies an important position in the fine chemical industry. Cosmetics are daily chemical industrial products that are spread on any part of the human body surface by wiping, spraying, or other similar methods for the purpose of cleaning, eliminating unpleasant odors, skincare, beauty, and decoration.
The main functions of emulsifiers in cosmetics are emulsification, solubilization, and washing. The main ingredients of emulsifiers in cleaning, washing, and skincare cosmetics are anionic surfactants or used in combination with nonionic surfactants. Use cationic or amphoteric surfactants to regulate the product. Determine the type of emulsion during the emulsification process, whether it is oil in water or water in oil.
Below, the editor will briefly introduce the emulsification process of cosmetics:
① Oil phase
Add oil, grease, candles, emulsifiers, and other oil soluble ingredients into a jacketed dissolution pot, turn on steam heating, and heat it to 70-75 ℃ under continuous emulsification and stirring in the emulsifier to fully dissolve and homogenize it for later use. Avoid excessive heating and prolonged heating to prevent oxidation and deterioration of the raw materials.
② Water phase
First, add deionized water to the heating and dissolving pot, with water-soluble components such as glycerol. Propylene glycol. Sorbitol and other moisturizing agents without water-soluble emulsifiers are added, stirred and added at only 90-100 ℃, maintained for 20 minutes for sterilization, and then cooled to 70-80 ℃ for later use.
③ Emulsification and cooling
The above-mentioned oil and water phases are added to an emulsifying pot in a certain order through a filter, and stirred at a certain temperature for a certain period of time. During the emulsification process, the method of adding the oil and water phases, the speed of addition, the stirring conditions, the emulsification temperature and time, and the structure of the emulsifier have a significant impact on the shape and distribution of the emulsified particles