250 JOURNAL OF COSMETIC SCIENCE 1oo 95 9o 85 80 • i 0 10 20 30 Time I day Figure 9. Stabilizing effect of microencapsulation for ethyl linoleate. Time course of the changes in the remaining percentage of ethyl linoleate at 50øC in microcapsule (open circle, O) and in oil (closed circle, 0). The formulae employed are shown in Table III. using this microcapsule can reduce the necessary amount of antioxidant for oxygen- sensitive ingredients in cosmetic formulae and may improve the quality of the product, because antioxidants may have potential adverse effects on the human body. CONCLUSION In this study (a) a novel and simple method to prepare microcapsules was developed using an O/W/O emulsification technique (b) preparation conditions were investigated to control the size of microcapsules (controlling the temperature and the stirring speed was shown to be effective) (c) the results of measuring the rheological properties of agar gel showed the relationship between the strength of the gel and the ratio of the internal oil and (d) oxygen-sensitive reagents, including all trans-retinol palmirate and ethyl linoleate, were shown to be stabilized by the microencapsulation. These results reveal that this preparation method provides novel, clean, and effective soft microcapsules for cosmetic application. REFERENCES (1) N. Olson, Encapsulated enzymes: A boon to cheeseflavor, Daily Rec., 85(8), 86 (1984). (2) M. El. Soda, L. Panel, and N. Olson, Microencapsulated enzyme systems for the acceleration of cheese ripening,J. Microencap., 6(3), 319 (1989).
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