Die Gelstruktur der wasserhaltigen emulgierenden Salbe

Gstirner, F.; Kottenberg, D.; Maas, Alexandra

doi:10.1002/ardp.19693020504

Cited by 17 publications

(6 citation statements)

References 12 publications

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“…The fine structure of the gel was not observed because of the limits of resolution of the optical microscope. Electron micrographs of an anionic ternary system indicated that the gel was composed of straight chains of submicroscopical spherical particles interlinked to form a three dimensional network (Gstirner et al, 1969).…”

Section: B Formation Of Ternary System Networkmentioning

confidence: 99%

“…Photomicrographs of the gel and deformed globules were published for emulsions stabilised by the mixed emulsifiers sodium dodecyl sulphate/cetyl alcohol and cetrimide/cetostearyI alcohol by Barry (1968) and Barry and Saunders (1 970a). Gstirner et al (1969) provided electron micrographs of an anionic emulsion which showed a three dimensional gel network in the continuous phase.…”

Section: Emulsions Stabilised By Surfactant / Fatty Alcohol Mixed Emumentioning

confidence: 99%

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Influence of Gel Networks in Controlling Consistency of O/W Emulsions Stabilised by Mixed Emulsifiers

Barry

Eccleston

1973

Journal of Texture Studies

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A coherent explanation is presented of the mechanisms by which mixed emulsifiers of the surfactant/fatty alcohol type both stabilise and control the consistencies of oil‐in‐water emulsions. Original and published data are used to develop a theory in which the semisolid and other flow properties of emulsions are related to the nature, strength and extent of viscoelastic networks present in the continuous phases. These networks form from the interaction of surfactant solution with fatty alcohol and have similar properties to ternary system gels formed when the mixed emulsifiers disperse in water, in the absence of an oil. The theory is discussed with particular reference to liquid paraffin‐in‐water emulsions prepared with the surfactants anionic sodium dodecyl sulphate, cationic alkyltrimethylammonium bromides or non‐ionic cetomacrogol and fatty alcohols cetyl and stearyl and their mixtures, especially cetostearyl. It may be used also to explain the properties of emulsions prepared with a variety of oils, surfactants and amphiphiles. The effects of variation in storage time, surfactant type (ionic or non‐ionic), temperature, mixed emulsifier concentration, and alcohol and surfactant chain lengths on the rheological and microscopical properties of ternary systems and emulsions support this theory. The importance of small strain experiments (creep and oscillatory) in providing a true measure of consistency is emphasized. Continuous shear experiments, although theoretically less satisfactory, provide useful additional information when correlated with the small strain data.

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Section: B Formation Of Ternary System Networkmentioning

confidence: 99%

Section: Emulsions Stabilised By Surfactant / Fatty Alcohol Mixed Emumentioning

confidence: 99%

Influence of Gel Networks in Controlling Consistency of O/W Emulsions Stabilised by Mixed Emulsifiers

Barry

Eccleston

1973

Journal of Texture Studies

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“…The fine structure of the particulate region could not be seen clearly with the modulation contrast objectives presently available. Thus, we cannot say whether the particles are arranged in chains as reported by Gstirner et al (9) based on electron microscopy studies in a related system.…”

Section: Discussionmentioning

confidence: 76%

“…Of particular interest here is the suggestion made in these papers that particles of a surfactant-rich phase can sometimes form a network structure which imparts viscoelastic properties to even quite dilute formulations of this type, i.e., those containing over 90% water. Indeed, Gstirner et al (9) observed with electron microscopy a network consisting of interlocked chains of submicroscopic particles (0.1-1~m diameter} in a closely related system containing a mixture of longchain anionic surfactants and long-chain fatty alcohols. The particles appeared to be of more or less spherical shape.…”

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confidence: 99%

Phase behavior and network formation in a cationic surfactant‐fatty alcohol‐water system

Benton

Miller

Wells

1987

J Americ Oil Chem Soc

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Optical microscopy and differential scanning calorimetry were used to study the behavior of dilute aqueous systems containing mixtures of a long-chain cationic surfactant and long-chain fatty alcohols. Both alcoholrich particles with a lamellar structure and crystalline fibers containing considerable surfactant were observed, the fibers becoming more prevalent with decreasing values of the alcohol-to-surfactant ratio r. For values of r exceeding about two, separate fibrous and particulate regions were seen, the latter forming continuous networks throughout individual samples and hence contributing to the viscoelastic properties known to characterize these formulations. Studies of system behavior as a function of temperature showed that melting temperatures of the fibers and particles were about 55 C and 60 C, respectively. /

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“…The interactions between hexachlorophene, polysorbate 20(Tween 20), and polyethylene glycol The properties and usual components of transparent gels were carefully reviewed by Hynniman and Lamy (481). A special technique to observe the structural features of such gels utilizing the electron microscope following a freezing step to prevent changes in micelles was reported (482). Such techniques are necessary, since the components of such gels and emulsions are very difficult to observe microscopically.…”

mentioning

confidence: 99%