Properties of O/W Emulsions with Anisotropic Lamellar Phases

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

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