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Methods & Processes
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Properties of O/W Emulsions with Anisotropic Lamellar Phases
By: Gerd Dahms, ICI Specialty Chemicals Group, Atlas Chemie
Posted: October 28, 2011
Purchase This Article
- From Cosmetics & Toiletries
- 3 pages
Article Keywords:
- O/W emulsions
- anisotropic lamellar phases
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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
This is only an excerpt of the full article that appeared in Cosmetics & Toiletries, but you can purchase the full-text version.