Polymorphic Structures of Ternary Blends of Dihydroxystearic Acid-Octy Dihydroxystearate with RBD Palm Kernel Olein and Medium Chain Triglycerides

Nadarajan, Rathidevi (2008) Polymorphic Structures of Ternary Blends of Dihydroxystearic Acid-Octy Dihydroxystearate with RBD Palm Kernel Olein and Medium Chain Triglycerides. Masters thesis, Universiti Putra Malaysia.

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Abstract

The objective is to study the phase behaviors in ternary system of DHSA/DHSA-octyl ester/RBD Palm Kernel Olein (RBDPKOo) & Medium Chain Tryglycerides (MCT) and DHSA&DHSA-octyl ester/Glycerine/RBD Palm Kernel Olein(RBDPKOo) & Medium Chain Tryglycerides (MCT) at 85OC.The phase changes were observed through polarizing light while the formation of texture was confirmed using polarizing microscope combination with heating. From the ternary phase diagrams, results showed that all ratios of DHSA/DHSA-octy ester and DHSA&DHSA-octyl ester/Glycerine were completely in two-phase region with various concentrations of RBDPKOo and MCT. Needles and spherulite textures were found in these systems. The rhelogical analysis showed the deformation and flow behaviour of DHSA/DHSA-Octyl ester/RBDPKOo&MCT and DHSA&DHSA-Octyl ester/Glycerine/RBDPKOo&MCT respectively. For the ternary phase of DHSA/DHSA-octyl ester/RBDPKOo&MCT, the viscosity value is increasing due to the decreasing of DHSA-octyl ester and increasing of DHSA in the mixture. For the phase of DHSA&DHSA-octyl ester/Glycerine/RBDPKOo&MCT, the viscosity value increases at first and then decreases which shows the viscosity value have no trend. In term of thixotropy value, most of the ratio showing a lowest strength breakdown in both ternary system of DHSA/DHSA-Octyl ester/ RBDPKOo & MCT and DHSA & DHSA-Octyl ester / Glycerine / RBDPKOo& MCT. DSC analysis showed that, three endothermic peaks were observed for the phase of DHSA/DHSA-Octyl ester at 50% RBDPKOo&MCT and DHSA&DHSA-Octyl ester/Glycerine at 50% RBDPKOo/MCT. The melting point of DHSA-Octyl ester showed from the range 47 to 66OC and the melting point of DHSA showed from the range 77 to 88OC. Besides that, the melting point of mixture DHSA/DHSA-Octyl ester/RBDPKOo&MCT was from the range 59 to 68OC and the melting point of mixture of DHSA&DHSA-Octyl ester/Glycerine/RBDPKOo&MCT was from the range 69 to 71OC. Hence, DHSA, DHSA-Octyl ester, RBDPKOo and MCT were developed into the cosmetic formulation by preparing them into emulsion system. Stable formulations at 20:80, 30:70 and 50:50 of DHSA: DHSA-Octyl ester was chosen as a best formulation due to the stability test, size of particle and rheological test in the emulsion systems.

Item Type:Thesis (Masters)
Subject:Ternary systems
Subject:Triglycerides.
Chairman Supervisor:Professor Anuar Kassim, PhD
Call Number:FS 2008 6
Faculty or Institute:Faculty of Science
ID Code:5098
Deposited By: Rosmieza Mat Jusoh
Deposited On:06 Apr 2010 01:13
Last Modified:27 May 2013 07:20

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