Emulsions with structured continuous phases

Rodríguez‐Abreu, Carlos; Lazzari, Massimo

doi:10.1016/j.cocis.2007.09.004

Cited by 47 publications

(28 citation statements)

References 61 publications

(54 reference statements)

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“…Chemical methods, such as liquid-crystal emulsification 4 , surfactant phase emulsification 5,6 and phase inversion emulsification 7 9 , use spontaneous phase transitions that are driven by thermodynamic effects. Chemical methods thus allow for the preparation of nanoemulsions at a constant temperature with minimal energy input 10 . However, the preparation of nano-emulsions from food ingredients such as vegetable oil using low-energy emulsification methods has rarely been reported 11 13 .…”

Section: Introductionmentioning

confidence: 99%

Phase Behavior and Formation of O/W Nano-Emulsion in Vegetable Oil/ Mixture of Polyglycerol Polyricinoleate and Polyglycerin Fatty Acid Ester/Water Systems

2014

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Section: Introductionmentioning

confidence: 99%

Phase Behavior and Formation of O/W Nano-Emulsion in Vegetable Oil/ Mixture of Polyglycerol Polyricinoleate and Polyglycerin Fatty Acid Ester/Water Systems

2014

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“…To obtain kinetically stable emulsions, their formulation requires the incorporation of substances known as emulsifiers and stabilizers (García et al 2014). The emulsion stability could be tuned by using different types of continuous phase (Rousseau & Hodge 2005;Rodríguez-Abreu & Lazzari 2008;Rousseau 2013) or dispersed phase (Pons et al 1993). The use of stabilizers in emulsions provokes an increase in the continuous phase viscosity, and therefore improves the long-term physical stability of the emulsion, slowing the movement of the droplets.…”

mentioning

confidence: 99%

Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions

Zapateiro¹,

Quintana²,

Cano³

2018

Czech J. Food Sci.

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Quintana-Martinez S., Morales-Cano A., García-Zapateiro L. (2018): Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions. Czech J. Food Sci., 36: 73-80.The effects of guar gum and lecithin concentrations (1, 0.75, and 0.5%wt) on the stability of oil in water emulsion were investigated. All emulsions can be stabilized at the studied concentrations of stabilizers. The samples tested by steady shear flow and dynamic viscoelasticity tests were carried out to characterize the rheological behaviour of emulsions as influenced by concentration. Emulsions presented a non-Newtonian behaviour type with shear thinning and flow curves that could be described by the Carreau model. The dynamic viscoelastic properties characterized by an oscillatory frequency sweep under small deformation conditions showed fluid-like viscoelastic behaviour. The interaction of the stabilizers in the mixture with each other at the interface appears to play a decisive role for the stabilization of emulsions.

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“…When it is just applied on the skin, the emulsion particles with liquid crystal structure still exist. With the time extending, it is conceivable that the water in the emulsion will gradually evaporate and the relative content of the oils and the emulsifiers will gradually increase, which will lead to the breakdown of the emulsion particles, and turn the liquid crystal structure with orderly distribution at oil-water interface into lamellar liquid crystal structure [8,9]. The photos (Figure 3) confirm that the liquid crystal structure of emulsion changes upon rubbing, while the liquid crystal structure still remains.…”

Section: Change Of the Liquid Crystal Structure Emulsion In Usagementioning

confidence: 49%

“…Such a phenomenon could be attributed to the fact that that the formation of liquid crystal structure strongly depends on the orderly arrangement of emulsifier and oil molecules by the way of dynamic equilibrium with the thermal motion. The thermal motion of the oil and the emulsifier molecules could reduce the ordered arrangement of the liquid crystal structure during the storage, thereby leading to the gradually decomposition of the liquid crystal structure [8,9]. Actually the thermal motion is favored by the presence of more liquid oils and emulsifiers.…”

Section: Stability Of Liquid Crystal Structure Emulsionmentioning

confidence: 99%

Study on the Formation and Properties of Liquid Crystal Emulsion in Cosmetic

Zhang¹,

Liu²

2013

JCDSA

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In this paper, the formation of liquid crystal structure in preparation of emulsion and the change of those liquid crystal structures during storage and usage were studied. Besides, the rheological and moisturizing property of the liquid crystal structure emulsion was investigated as well. The results show that the liquid crystal structure at oil-water interface in the emulsion forms gradually with cooling process after homogenization. The liquid crystal structure doesn't change significantly during the storage within 12 months. And after emulsion being stored for 18 months, the crystal structure starts to decompose. Upon application on the skin, the liquid crystal structure of emulsion was found to transform into other form with rubbing, although the liquid crystal structure still remains. The rheological data shows that liquid crystal emulsion exhibits solid-like (elastic) property during storage, which is favorable for good stability. On the other hand, liquid crystal emulsion shows typical shear-thinning property upon usage, which leads to an excellent skin sensory feeling. And the improved moisturizing properties of such emulsion may be attributed to the liquid crystal structure.

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Emulsions with structured continuous phases

Cited by 47 publications

References 61 publications

Phase Behavior and Formation of O/W Nano-Emulsion in Vegetable Oil/ Mixture of Polyglycerol Polyricinoleate and Polyglycerin Fatty Acid Ester/Water Systems

Phase Behavior and Formation of O/W Nano-Emulsion in Vegetable Oil/ Mixture of Polyglycerol Polyricinoleate and Polyglycerin Fatty Acid Ester/Water Systems

Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions

Study on the Formation and Properties of Liquid Crystal Emulsion in Cosmetic

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