Properties of O/W Emulsions with Anisotropic Lamellar Phases

Oct 28, 2011 | Contact Author | By: Gerd Dahms, ICI Specialty Chemicals Group, Atlas Chemie
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Title: Properties of O/W Emulsions with Anisotropic Lamellar Phases
O/W emulsionsx anisotropic lamellar phasesx
  • Article

In cosmetic and pharmaceutical creams and lotions, fatty alcohols are well-known as viscosity modifiers. In addition, Schulmann and Cockbain found that the stability of oil-in-water emulsions was greatly increased by addition of cetyl alcohol.1 After much investigation, Fukushima and coworkers showed that addition of cetyl/stearyl alcohol causes the formation of liquid crystalline lamellar phases around the oil droplet.2, 3

This work agrees with the investigations of Friberg, who localized the anisotropic lamellar phases that are responsible for the stabilization effect of the oil-water interface.4

Excerpt Only This is a shortened version or summary of the article that appeared in the Nov. 1, 1986 issue of Cosmetics & Toiletries magazine. The full content is not currently available online.