Determination of the Real Influence of the Addition of Four Thickening Agents in Creams Using Rheological Measurements

This study aimed to characterize different emulsions obtained by the addition of four thickening agents, using rheological measurements, beyond analyzing the emulsions by polarized light microscopy looking for liquid crystals on them. The addition of these four thickening agents did not modify the b...

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Bibliographic Details
Published in:Journal of dispersion science and technology 2013-04, Vol.34 (4), p.532-538
Main Authors: Isaac, Vera L. B., Moraes, Jemima D. D., Chiari, Bruna G., Guglielmi, Danila A. S., Cefali, Letícia C., Rissi, Nathália C., Corrêa, Marcos A.
Format: Article
Language:English
Subjects:
Chemistry
Colloidal state and disperse state
Dispersions
Emulsions
Emulsions. Microemulsions. Foams
Exact sciences and technology
Food science
Formulations
General and physical chemistry
Liquid crystals
Microscopy
Polarized light
polymers
Rheological properties
Rheology
Thickening agents
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Summary:This study aimed to characterize different emulsions obtained by the addition of four thickening agents, using rheological measurements, beyond analyzing the emulsions by polarized light microscopy looking for liquid crystals on them. The addition of these four thickening agents did not modify the base emulsion rheology, only an improvement in the sensory of the formulation was verified. The polarized light microscopy showed the formation of liquid crystalline structures in all the formulations, thus, the thickening agents did not influence in this parameter too. However, the emulsions could be considered appropriated for cosmetic purposes, probably being highly physically stable.
ISSN:0193-2691
1532-2351
DOI:10.1080/01932691.2012.683759