| 摘要 |
PURPOSE:To obtain a W/O/W type emulsion enhanced in stability, by emulsifying a W/O type emulsion prepared by adding water to a mixture which is formed by mixing an oleophilic surfactant and an oily gelling agent in an oil phase and a water phase. CONSTITUTION:After an oleophilic surfactant with an HLB value of 9 or less and an oily gelling agent are mixed in an oil phase, water is added to the resulting mixture to prepare a W/O type emulsion. Subsequently, this W/O type emulsion and a water phase are emulsified to obtain a W/O/W type emulsion. As the oleophilic surfactant with the HLB value of 9 or less, sorbitan fatty acid ester can be used in an amount of 0.1-10wt%. As the oily gelling agent, starch fatty acid ester can be used in an amount of 0.1-30wt%. As the oil phase component, vegetable oil such as olive oil or castor oil and waxes such as bees wax or Japan tallow are used. |
