日用化学品科学2025，Vol.48Issue(11)：10-16,7.DOI:10.3969/j.issn.1006-7264.2025.11.002
多元醇对κ-卡拉胶与刺槐豆胶复配凝胶的性能影响
Effect of polyols on the properties of composite gels of κ-carrageenan and locust bean gum
陈汉扬 1彭寿铿 1周志刚 1邱晓锋1
作者信息
- 1. 诺斯贝尔化妆品股份有限公司,广东 中山 528400
- 折叠
摘要
Abstract
Using a texture analyzer and rheometer,we investigated the effects of four polyols commonly used in cosmetics—glycerol,butylene glycol,dipropylene glycol,and 1,3-propanediol—on the hardness and rheological properties of composite gels composed of κ-carrageenan and locust bean gum(1∶1).Polyols were examined at different mass fractions,and the effects of binary mixtures(total concentration fixed at 10%)were also evaluated.Additionally,their influence on the hardness of κ-carrageenan gels and the viscosity of locust bean gum was assessed.Results showed that increasing polyol content enhanced the viscosity of locust bean gum,with dipropylene glycol and 1,3-propanediol exerting the most pronounced effects.Glycerol moderately reduced the hardness of κ-carrageenan and the composite gel,whereas the other three polyols increased hardness in a concentration-dependent manner.A glycerol-to-1,3-propanediol ratio of 2∶8 produced a strong positive synergistic effect on composite gel properties.All four polyols elevated both gelation and sol-gel transition temperatures.Among the combinations tested,butylene glycol and dipropylene glycol(ratios of 4∶6 and 6∶4)exhibited the strongest synergistic enhancement of overall gel performance.关键词
多元醇/κ-卡拉胶/刺槐豆胶/硬度/流变特性Key words
polyols/κ-carrageenan/locust bean gum/hardness/rheological properties分类
化学化工引用本文复制引用
陈汉扬,彭寿铿,周志刚,邱晓锋..多元醇对κ-卡拉胶与刺槐豆胶复配凝胶的性能影响[J].日用化学品科学,2025,48(11):10-16,7.
