Evaluation of Emulsifying Activity of Saturated Egg Phosphatide by Hydrogenation for O/W Type Emulsion

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Abstract
Lecithin is a useful surfactant in many diverse fields, such as food, pharmaceutical and cosmetic products. It has a few weaknesses, e.g. an easily oxidizable and change of brown color for a long period of stored time. Egg phosphatide saturated by hydrogenation was selected as a surfactant instead of regular egg phosphatide and its emulsifying activity was examined for pharmaceutical emulsion bases. The emulsion stability was evaluated in terms of particle size and its distribution; rheological properties; zeta potential; separated rate of dispersed phase. The particle size of emulsion prepared with phosphatide saturated by hydrogenation was smaller than that with usual phosphatide, and phosphatide saturated by hydrogen has a better stability action on emulsion than un-saturated phosphatide.

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