![]() J Colloid Interface Sci 290:546–556īarnes HA (2000) A handbook of elementary rheology. Int J Pharm Pharm Sci 3:229–231īais D, Trevisan A, Lapasin R, Partal P, Gallegos C (2005) Rheological characterization of polysaccharide–surfactant matrices for cosmetic O/W emulsions. J Control Release 171:11Īwasthi R (2011) Selection of pectin as pharmaceutical excepient on the basis of rheological behaviour. Curr Opin Colloid Interface Sci 1:672–676Ījazuddin, Alexander A, Khichariya A, Gupta S, Patel RJ, Kumar Giri T, Krishna Tripathi D (2013) Recent expansions in an emergent novel drug delivery technology: Emulgel. A simple empirical model, proposed to relate the emulsion complex modulus to the oil fraction and properties of the dispersing phase, has shown itself to be a potentially useful tool to design formulations with desired properties.Īikens P, Frieberg SE (1996) Organized assemblies in cosmetics and transdermal drug delivery. The obtained gels were used, together with a common non-ionic surfactant (Tween 60), to prepare olive oil emulsion gels suitable to design new cosmetic products. ![]() The rheological characterisation of pectin gels, prepared at room temperature to avoid the damage to potential thermolabile components, was carried out with small amplitude oscillations. In the present work, four different low-methoxyl pectins were adopted to prepare gels to be used as the dispersing phase in cosmetic or pharmaceutical emulsion gels. Pectin is extremely interesting among potential hydrophilic gelling agents owing to its specific characteristics. Therefore, it is important to adopt the specific gelling agent to tune the final emulsion rheological behaviour properly. This study discussed the many factors that affect the emulsion formation and stability, which can contribute to the development of new water-in-oil emulsion based products with higher stability.Emulsion gels are structured emulsions suitable for different uses for their specific behaviour, which is strongly dependent on the characteristics of the gelled dispersing phase. Moreover, the water – soybean oil systems with Span 80 or lecithin emulsifiers did not form a macroemulsion, but a gelled structure. However, the water incorporation capacity into the emulsion depended on the molecular structure of hydrophilic portion of the emulsifier. Steric stability was obtained in more viscous systems, such as those at higher water volume fraction content. Better chemical affinity of the hydrophobic moieties of the emulsifier and the oil led to more stable interface. The molecular structure of both oil and emulsifier were important to define the emulsion stability. Therefore, small droplets were formed and their coalescence was hindered by a stable elastic interface. Emulsions with higher kinetic stability – water and soybean oil emulsion stabilized with PGPR and water and hexadecane with Span 80 – presented an interface with low initial interfacial tension and practically constant complex viscoelastic modulus with time. The combination of two different oils (soybean oil and hexadecane) and three emulsifiers (PGPR, Span 80 and lecithin) at two water:oil ratios was investigated. In this study, the stability mechanism of liquid water-in-oil emulsions was investigated in different systems. 145-153 ISSN: 0268-005X Subject: chemical structure, droplets, emulsifiers, emulsions, hexadecane, plant growth-promoting rhizobacteria, soybean oil, viscoelasticity Abstract: Although the stability of emulsions is widely discussed in the literature, most of them dealt with oil-in-water emulsions or water-in-oil systems with solid and semi-solid structures, which are easier to stabilize. Cunha Source: Food hydrocolloids 2014 v.34 pp. ![]() Stability mechanisms of liquid water-in-oil emulsions Author: F.Y.
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