립스틱 성형 후 보관온도에 따른 왁스구조의 주사전자현미경적 연구
Scanning Electron Microscopic Study on the Wax Structures in Lipstick According to Storage Temperature After Mold
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초록
본 연구는 ceresin 왁스와 candellila 왁스 및 microcrystalline 왁스를 혼합하고 액체파라핀 오일을 첨가하여 성형한 립스틱(LS-1, LS-2)과 capric/caprylic triglyceride 오일을 첨가하여 성형한립스틱(LS-3, LS-4)을 각각 제조하여 성형 후 5℃ 냉장실에 보관한 립스틱(LS-1, LS-3)과 성형 후 냉장실(5℃)에 18시간 방치한 후 항온기(45℃)에 5시간 보관한 다음 냉장실(5℃)에서 계속 보관한 립스틱(LS-2, LS-4) 왁스의 3차원적 구조를 주사전자현미경으로 관찰하였다. 5℃ 냉장실에서 보관된 LS-1과 LS-3 립스틱 왁스 구조는 오일의 종류와 관계없이 45℃ 항온기에 5시간방치한 다음 냉장실(5℃)에 보관한 LS-2과 LS-4 립스틱의 구조보다 깨끗한 모양을 하고 있었다. 또한, 왁스구조의 크기도 사용한 왁스의 종류와 관계없이 성형 후 보관온도가 증가함에 따라왁스의 3차원적 구조가 변형되는 것으로 확인되었다. 본 연구결과 립스틱의 성형 후 보관온도가 증가하면 왁스구조의 크기가증가하고 모양도 불규칙하게 변형되어 오일의 발한현상을 일으킬 수 있다.
Abstract
This study shows that ceresin wax, candellila wax and microcrystalline wax mixed together with liquid paraffin oil to produce lipsticks (LS-1, LS-2) and capric/caprylic triglyceride oil added to produce lipsticks (LS-3, LS-4). After each type of lipsticks were molded, LS-1 and LS-3 was put into a cooling chamber (5℃). LS-2 and LS-4 was put into a cooling chamber (5℃) for 18 hours and kept in an incubator (45℃) for 5 hours and put again into a cool chamber (5℃). After that, the wax’s three dimensional network structure was observed under scanning electron microscopy. Regardless of the kind of oil, the LS-1 and LS-3 wax structure had more distinct shape than the lipstick wax structure of LS-2 and LS-4. Also,regardless of the kind of wax, the three dimensional network structure was modified as the storage temperature increased. As a result, the lipstick’s molding temperature increased, the wax’s structure size also increased and the shape irregularly modified. This modification causes sweating phenomenon which affected lipstick’s surface rheological property.
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