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

Lecithin is a useful surfactant in many diverse fields, such as food, pharmaceutical, and cosmetic products. However, it has a few weakness properties, for example, as an easily oxidizable and change of brown color for a long stored time. In this study, 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 (1) particle size and its distribution, (2) rheological properties, (3) zeta potential and (4) separated rate of dispersed phase. The following results were obtained. (1) the particle size of emulsion prepared with phosphatide saturated by hydrogenation was smaller than that with usual phosphatide, and (2) phosphatide saturated by hydrogen has a better stability action on emulsion than un-saturated phosphatide.