Shiseido

Last updated January 31, 2026

Innovation Areas

1,496

Inventors

Collaborations

Phase-inverted oil-in-water emulsification: ShiseidoRecent Research Landscape

Interfacial instability in aqueous cosmetic bases leads to phase separation and reduced shelf life. These innovations engineer the surfactant-oil interface to maintain structural integrity and sensory consistency.

What technical problems is Shiseido addressing in Phase-inverted oil-in-water emulsification?

Thermodynamic emulsion instability

(17)evidences

Spontaneous separation and coalescence of oil and water phases limit shelf life. Preventing phase inversion or breakdown ensures consistent product texture and efficacy.

Poor emulsion phase stability

(13)evidences

Phase-inverted oil-in-water systems are prone to droplet coalescence and phase separation over time. Enhancing stability prevents product degradation and ensures consistent sensory performance.