Reference

Water-oil-water emulsion for cosmetics

Water-oil-water emulsion for cosmetics. (Kobayashi Kose Co., Ltd., Japan). Jpn. Kokai Tokkyo Koho JP 59080326 A2 9 May 1984 Showa, 8 pp. (Japanese). (Japan). CODEN: JKXXAF. CLASS: IC: B01J013-00; B01F003-08. ICA: A61K007-02. APPLICATION: JP 82-189263 29 Oct 1982. DOCUMENT TYPE: Patent CA Section: 62 (Essential Oils and Cosmetics) An aq. oleophilic surfactant gel contg. citric [77-92-9], lactic [50-21-5], tartaric [87-69-4], malic [6915-15-7], and/or pyrrolidonecarboxylic acid [98-79-3] and/or their Na, K, and triethanolamine salts is dispersed in oil contg. a coemulsifier, and emulsified in an aq. phase contg. H2O-sol. polymer and/or H2OC(CH2)nCH(CO2H)(NHOCR), where R is C12-26 fatty alkyl and n is 1-2. The coemulsifiers consist of higher alcs. and fatty acids, monoglycerides, and/or a-monoglycerol ethers. The H2O-sol. polymer can be: carboxyvinyl polymer, PVA [9002-89-5], poly(vinylpyrrolidone) [9003-39-8], natural gums, Me cellulose [9004-67-5], CM-cellulose [9004-32-4], and hydroxyethyl cellulose [9004-62-0], Na polyacrylate [9003-04-7], Na alginate [9005-38-3], and carrageenan [9000-07-1]. Thus, 1.5 parts diglycerol diisostearate [67938-21-0] were mixed dropwise with H2O 10.0, lactic acid 0.2, and Na lactate [72-17-3] 0.5 parts to form a gel, which was dispersed in a mixt. of squalene 10.0, cetanol 4.0, glycerol monostearate [31566-31-1] 1.5, and polyoxyethylene(20) sorbitan monooleate [9005-65-6] 1.0 part at 70°, emulsified in a mixt. of 10 parts propylene glycol, 61.3 parts H2O and some preservative at 70°, mixed with perfume, and cooled. The cream felt fresh and graceful on the skin, and was stable for 3 mo at ￡40°.

Industrial testing of grape juice production using H-cationization in an electromagnetic field

Industrial testing of grape juice production using H-cationization in an electromagnetic field. Rizaev, N. U.; Sadykov, A. M.; Shagiakhmedova, R.; Ubaidullaev, Sh. (Tashk. Tekst. Inst., Tashkent, USSR). Uzb. Khim. Zh., (4), 49-51 (Russian) 1984. CODEN: UZKZAC. ISSN: 0042-1707. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Industrial testing of an app. for stabilization of grape juice (10,000 L of juice was processed) in an electromagnetic field showed its effectiveness. Thus stabilized samples contained less K, Ca, Mg, and Fe, and had higher tartaric acid [87-69-4] stability compared to untreated controls. Schematic drawing of the app. and technol. process of grape juice treatment are given.