| 不同植物油脂对冷制皂入皂特性的影响 |
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| 引用本文： | 田文妮,梁钻好,曾丽萍,李莉楠,陆 智,杜 冰. 不同植物油脂对冷制皂入皂特性的影响[J]. 日用化学工业, 2018, 48(3): 144-150 |
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| 作者姓名： | 田文妮 梁钻好 曾丽萍 李莉楠 陆 智 杜 冰 |
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| 作者单位： | 华南农业大学食品学院;无限极(中国)有限公司; |
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| 摘 要： | 选用椰子油、棕榈油、橄榄油、山茶油、乳木果油、甜杏仁油、美藤果油和霍霍巴油8种植物油脂为原料,采用冷制工艺制作成3组不同含油量的植物油脂手工皂,研究了不同植物油脂对冷制皂入皂特性的影响,并对植物油脂复配制作的冷制皂进行肤感感官评价。结果表明,植物油脂的种类和含量对冷制皂的p H值影响不大,对其他入皂特性均有影响。椰子油冷制皂硬度高、起泡性强且泡沫丰富、Trace time短,与不饱和植物油脂复配入皂有助于缩短制作冷制皂的Trace time,提高冷制皂的硬度和起泡能力;山茶油、甜杏仁油和橄榄油入皂有助于起泡;橄榄油入皂有助于提高冷制皂的泡沫稳定性;乳木果油和霍霍巴油入皂起泡能力较差;美藤果油入皂滋润度高、泡沫细腻、洗感舒适、肤感评价最佳。
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| 关 键 词： | 植物油脂；冷制皂；入皂特性 |
| 收稿时间： | 2017-10-24 |
Effects of different vegetable oils on the characteristics of cold process soap |
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| TIAN Wen-ni,LIANG Zuan-hao,ZENG Li-ping,LI Li-nan,LU Zhi and DU Bing. Effects of different vegetable oils on the characteristics of cold process soap[J]. China Surfactant Detergent & Cosmetics, 2018, 48(3): 144-150 |
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| Authors: | TIAN Wen-ni LIANG Zuan-hao ZENG Li-ping LI Li-nan LU Zhi DU Bing |
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| Affiliation: | College of Food, South China Agriculture University, Guangzhou, Guangdong 510642, China |
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| Abstract: | Coconut oil, palm oil, olive oil, camellia seed oil, shea butter, sweet almond oil, sacha inchi oil and jojoba oil were used as raw materials to make three groups of different vegetable oil content soaps by cold process for studying the effects of vegetable oil species on the characteristics of cold process soap. Eventually, the skin sensory evaluation of cold process soap made by blended vegetable oil were conducted. Results reveal that species and content of vegetable oils have no significant influences on the pH value of cold soap, but have influences on all other characteristics of cold process soap. The cold process soap made from coconut oil has high hardness and foaming power, and rich in foam quantity, but short Trace time. Trace time of the soap is shortened when coconut oil is mixed with some unsaturated vegetable oils, while the hardness and foaming power of cold process soap are improved at the same time. Addition of camellia seed oil, sweet almond oil and olive oil in the soap contributes to foaming. The stability of foam can be enhanced by addition of olive oil; but foaming performance is deteriorated when shea butter and jojoba oil are added. When sacha inchi oil is used in the cold process soap, it will be obtained of the following performances like high moisturizing ability, exquisite foaming power, comfortable washing feeling, and best skin feeling. |
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| Keywords: | vegetable oil cold process soap soap characteristics |
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