Rheology of food, cosmetics and pharmaceuticals

Gallegos, C.; Franco, J.M.

doi:10.1016/s1359-0294(99)00003-5

Cited by 119 publications

(80 citation statements)

References 40 publications

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“…The classification of the formulation as a non-Newtonian fluid determines that the interactions between its components affect the rate of deformation caused by external forces, resulting in no proportionality between the rate (γ) and shear stress (τ), as shown in Figure 5. 38 The behavior exhibited by the new formulation corresponds to that obtained by Owen et al testing some commercial vaginal contraceptive gels. 39 These gels, when subjected to rheological studies, were characterized as a non-Newtonian pseudoplastic fluid due to reduced viscosity of the formulation prepared against the increase of shear rate.…”

supporting

confidence: 69%

Preparation and evaluation of lidocaine hydrochloride in cyclodextrin inclusion complexes for development of stable gel in association with chlorhexidine gluconate for urogenital use

Silva

Carmo²,

Borges³

et al. 2011

IJN

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Inclusions of lidocaine hydrochloride in cyclodextrins were prepared to obtain stable complexes compatible for association with chlorhexidine in a new gel formulation for use in urogenital applications. Two cyclodextrins, β-cyclodextrin and methyl-β-cyclodextrin, were used for encapsulating lidocaine hydrochloride through solubilization and kneading techniques. The lidocaine–cyclodextrin complexes were characterized by ultraviolet spectroscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, and X-ray diffraction. The results revealed that the techniques generated good yields of inclusion products that maintained the functional properties of lidocaine. In addition, the inclusion products obtained improved the compatibility of lidocaine hydrochloride with chlorhexidine in solution and a gel formulation. The gel formulation displayed desirable rheological and physicochemical properties. The results presented here are the first description of the inclusion of lidocaine with cyclodextrins, which improves compatibility with chlorhexidine in formulations for simultaneous delivery.

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supporting

confidence: 69%

Preparation and evaluation of lidocaine hydrochloride in cyclodextrin inclusion complexes for development of stable gel in association with chlorhexidine gluconate for urogenital use

Silva

Carmo²,

Borges³

et al. 2011

IJN

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“…They have a number of practical applications, some of which are gels and creams in cosmetic products, oil recovery from oil sands, petroleum gels as safety fuels and agricultural sprays with pesticidal properties. Understanding of the factors that govern the formation and stability of HIPEs is much undeveloped at present [1,2].…”

Section: Introductionmentioning

confidence: 99%

Changes in the Characteristics of Water-in-Oil-based High Internal Phase Emulsion Containing Moringa Leaves Extract at Various Storage Conditions

Ali¹,

Akhtar²

2014

Trop. J. Pharm Res

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“…A gel state is defined as a two-phase colloidal system consisting of a solid and a liquid in a more solid form than sol, although there are various definitions representing the complicated nature of gel states (1). Because of their smooth texture, viscoelasticity, appearance, easy handling, and comfortable mouthfeel, gel materials have attracted much attention in food, cosmetic, and pharmaceutical sciences and technology (2)(3)(4)(5). Therefore, a wide variety of research into gel phases made of polysaccharides, proteins, and other biopolymer materials has been performed (6,7).…”

mentioning

confidence: 99%

Physical analyses of gel‐like behavior of binary mixtures of high‐ and low‐melting fats

Higaki

Sasakura

Koyano

et al. 2003

J Americ Oil Chem Soc

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Gel-like fat mixtures of high-melting (HM) and low-melting (LM) fats were formed by means of rapid cooling and subsequent heating. No "non-fat" ingredients such as emulsifiers, water, or waxes were added to the mixtures. The gel-like fats having solid fat content (SFC) values below 2.0 wt% formed crystal networks of HM-fats that entrapped the liquid oil fraction of LM-fats. In a search for optimal fat combinations exhibiting gel-like behavior, fully hydrogenated rapeseed oil with a high amount of behenic acid (FHR-B), fully hydrogenated rapeseed oil with a high amount of stearic acid (FHR-S), tristearoylglycerol (SSS), triarachidonoyl-glycerol (AAA), and tribehenoylglycerol (BBB) were examined as the HM-fats. For LM-fats, sal fat olein (SFO), cocoa butter (CB), palm super olein (PSO), and olive oil were examined. The following results were obtained: (i) the gel-like behavior was observed in mixtures of FHR-B/SFO and FHR-B/CB with initial concentrations of FHR-B of 1.5-4.0 wt%. (ii) Rapid cooling to T c (crystallization temperature) from 70°C and subsequent heating to T f (final temperature) were necessary to reveal the gel-like behavior, whereas simple cooling without a cooling/heating procedure did not form the gel-like fat mixture. (iii) Optimal values of T c and T f were related to the m.p. of the LM-fat and HM-fat, respectively. (iv) Temperature variations of SFC as well as X-ray diffraction spectra showed that the melt-mediated transformation from α to β of the HM-fat crystals was a prerequisite to reveal the gel-like behavior. Consequently, the fat mixture revealing the gel-like behavior might be called β-fat gel.Paper no. J10361 in JAOCS 80, 263-270 (March 2003).KEY WORDS: Cocoa butter, fully hydrogenated rapeseed oil, gel-like fat, polymorphism, sal fat olein.Fats and oils are, in general, employed in industrial applications in solid (crystalline), semisolid, emulsion (oil-in-water and water-in-oil), gel, and liquid states. A gel state is defined as a two-phase colloidal system consisting of a solid and a liquid in a more solid form than sol, although there are various definitions representing the complicated nature of gel states (1). Because of their smooth texture, viscoelasticity, appearance, easy handling, and comfortable mouthfeel, gel materials have attracted much attention in food, cosmetic, and pharmaceutical sciences and technology (2-5). Therefore, a wide variety of research into gel phases made of polysaccharides, proteins, and other biopolymer materials has been performed (6,7). In a gel phase made of lipid emulsifiers and water, a lamellar-type lyotropic liquid crystal (LC) phase is formed at elevated temperatures. In the LC phase, a water phase is swelled into a continuous lamellar LC phase. When this LC phase is cooled to undergo the transformation from the LC phase to a crystallization phase, the lamellar structure involving the swollen water phase is maintained, forming a highly viscous phase called an α-gel phase (8-10). Further cooling forms a rheologically hard phase called a coagel. T...

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Rheology of food, cosmetics and pharmaceuticals

Cited by 119 publications

References 40 publications

Preparation and evaluation of lidocaine hydrochloride in cyclodextrin inclusion complexes for development of stable gel in association with chlorhexidine gluconate for urogenital use

Preparation and evaluation of lidocaine hydrochloride in cyclodextrin inclusion complexes for development of stable gel in association with chlorhexidine gluconate for urogenital use

Changes in the Characteristics of Water-in-Oil-based High Internal Phase Emulsion Containing Moringa Leaves Extract at Various Storage Conditions

Physical analyses of gel‐like behavior of binary mixtures of high‐ and low‐melting fats

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