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Influence of processing conditions in the manufacture of O/W creams: I. Effect on dispersion grade and rheological characteristics.
- Source :
-
Il Farmaco . Apr2002, Vol. 57 Issue 5, p341. 7p. - Publication Year :
- 2002
-
Abstract
- Two series of O/W creams having the same general formulation were prepared in three different mechanical conditions (F with an hand blender; S with a turbomixer; T with a vacuum turbo emulsor) using two types of surfactants, polyoxyethylene-cetostearyl alcohols and polyglyceryl-3-methylglucose-distearate. By means of microscopic image analysis it was possible to point out the dispersion grade of the oil internal phase increasing with the energy applied under the conditions of manufacture (F<S<T). The level of dispersion influenced significantly on the rheological characteristics of the creams. With polyoxyethylene-cetostearyl alcohols, the viscosity of creams increased as the energy applied in manufacturing increased, with polyglyceryl-3-methylglucose-distearate on the contrary decreased. Moreover, indifferently to the manufacturing conditions, even in the same concentration of surfactant, the creams obtained with the last produced a much greater viscosity. At a parity of manufacturing conditions the differences between the batches of productions were not significant. [Copyright &y& Elsevier]
- Subjects :
- *OINTMENTS
*MANUFACTURING processes
*SURFACE active agents
Subjects
Details
- Language :
- English
- ISSN :
- 0014827X
- Volume :
- 57
- Issue :
- 5
- Database :
- Academic Search Index
- Journal :
- Il Farmaco
- Publication Type :
- Academic Journal
- Accession number :
- 7798330
- Full Text :
- https://doi.org/10.1016/S0014-827X(02)01213-2