New Stability Conditions of Cleansing Cream: The Importance of the Crystal Structure of the Interface

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  • 油水界面の結晶状態に着目した，O/W型クリームクレンジング製剤の安定化
  • ユスイカイメン ノ ケッショウ ジョウタイ ニ チャクモク シタ,O/Wガタ クリームクレンジング セイザイ ノ アンテイカ

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Abstract

<p>We have developed a new cleansing cream formulation with a good-feeling and excellent stability by defining the effect of polyol on the crystal structure of the interface. In recent years, the qualities required for make-up remover have included “cleansing capability” and “moisturizing feeling”． The cleansing cream is an O／W emulsion in which a large amount of oil droplets is dispersed in a small amount of water phase, and since it is easy to add water and a moisturizer, we considered that this formulation is suitable for satisfying the above two required qualities. So far, cleansing cream formulations have been focused on interfacial science for stabilization. Nevertheless, these formulations have been limited by their instability at low temperature. Therefore, we sought out for the mechanism of destabilization at low temperature by investigating the crystal structure of the interface, and aimed to develop a stable formulation. As an interesting result, it was found in the wide-angle X-ray diffraction measurement that the destabilized formulation showed a polymorphic transition from the α -polymorph to the β'-polymorph. It was clarified that the addition of a highly hydrophobic polyol can suppress the polymorphic transition at the interface and the crystal growth at low temperature, and thereby stabilize the formulation.</p>

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