Produção Nacional
Revisado por pares
Polyhydroxy Alcohols and Peach Oil Addition Influence on Liquid Crystal Formation and Rheological Behavior of O/W Emulsions
2005; Taylor & Francis; Volume: 26; Issue: 4 Linguagem: Inglês
10.1081/dis-200054579
ISSN1532-2351
AutoresDaniela S. Masson, Gilsane G. Morais, Jacqueline M. Morais, Fernanda Frota de Andrade, Orlando David Henrique dos Santos, Wanderley P. Oliveira, Pedro A. Rocha Filho,
Tópico(s)Surfactants and Colloidal Systems
ResumoThe aim of this study was to develop O/W emulsions with a self‐emulsifying base (SEB) containing liquid crystals (LC) and evaluate the influence of polyhydroxy alcohols and peach oil addition in liquid crystal formation as well as to analyze the rheological behavior of these systems. Formulations containing SEB were supplemented or not with glycerin, sorbitol, propylene glycol, and/or peach oil. All formulations studied had lamellar crystalline phases. Peach oil addition increased the viscosity of SEB, while humectants had different behavior, glycerin enhanced the viscosity of the studied formulations supplemented or not with peach oil, and propylene glycol decreased the viscosity of all formulations studied. On the other hand, sorbitol enhanced the viscosity of formulations containing peach oil. All emulsions presented pseudoplastic behavior and thixotropy.
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