New gelification method for vegetable oils I: cosmetic application

Abstract

Synopsis A new gelification process of vegetable oils was developed using a cellulose derivative in order to obtain transparent oleogels (anhydrous gels based on fatty components) of different consistencies. The study of their structure has been carried out by infra-red spectroscopy, differential thermal analysis and X-ray diffractometry. All these physical tests have demonstrated the gel structure of the formulations. Finally, a rheological study was run to elucidate their specific properties and their stability during storage.

Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system

“…The use of oleogelation as a strategy for structuring oils has been an active area of investigation over the past decade for applications in a variety of fields. These include improving the stability and moisturizing capabilities of cosmetic products , the development of bio‐based lubrication technology , various pharmaceutical applications (e.g., drug delivery and controlled release) , and to provide structure in food products . In particular, the identification and characterization of new gelator systems able to structure edible oils has seen a surge in interest in recent years .…”

The replacement for petrolatum: thixotropic ethylcellulose oleogels in triglyceride oils

“…5 Ethylcellulose (EC) has been identified as a polymer organogelator. [6][7][8] It is also used as a binder, thickener, stabilizer and film former in some cosmetic products such as nail polish, lipstick or fragrances. 9 EC organogels have also been studied as fat replacers.…”

Edible oil structuring: an overview and recent updates

“…The concept of using a polymer as a structurant for gelling vegetable oils was first introduced way back in 1990s 36,37 The polymer used for this study was EC, a hydrophobic cellulose derivative and till date, it is the only food-grade polymer that can be used for oil gelation through direct dispersion. Using polymers for oil structuring appears promising because there are many polymers that are approved for use in foods and most of them have been well-characterized.…”