Stabilisation of water-in-oil emulsions to improve - eTheses ...

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Fig. 5.31. Cryo-SEM micrograph of Basic Sample (7.1 wt% Carnauba, 15.98 wt% Microcrystalline wax and 76.92 wt% Castor oil) with a pure crystalline structure. Fig. 5.32. Cryo-SEM micrograph of 40 wt % water content with 1 wt% PGPR showing a droplet D1,0 of 5 μm surrounded by smaller droplets at pits. Continuous oil and crystalline phase can be seen encasing the droplets. 97
Fig. 5.33. Cryo-SEM micrograph of Hard paraffin formula containing 40 wt% water content with 1 wt% Span 80 with Tween 80. A couple of water droplets can be seen around D1,0 = 20 μm in diameter encased in surface active wax crystals. 98
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Stabilisation of water-in-oil emuls
Page 3 and 4:
Abstract The stabilisation of water
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Contents 1 Introduction ...........
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4.7.1 Penetrometer Test ...........
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Figures Fig. 1.1. The global cosmet
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Fig. 5.18. DSC Thermograms for the
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Fig. 5.36. Changes in the viscoelas
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Table. 5.6. Emulsion based Lipstick
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Symbols α Alpha β Beta β’ Beta
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provide additional moisture for the
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1.1 Layout of the Thesis This Thesi
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more than 2 to 3 applications daily
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O HO O C H 3 CH 3 O OH O O O Molecu
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C H 3 HO O OH Molecular Formula = C
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C H 3 C H 3 Molecular Formula = C 6
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the long chains. Due to its structu
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and subsequent infections. This can
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In order to attain a state of minim
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which there is an excess of opposit
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By applying the HLB system, one wil
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2.7 Emulsion stability & instabilit
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(Voorhees, 1992; Dickinson, Ritzoul
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chains are in free rotation and pre
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(a) (b) (c) Fig. 2.7. Double chain
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prevented by the addition of crysta
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2.9 Microbial stability & Origin of
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There are a number of important fac
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which of course is an important con
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ideal for assessing not only the de
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3 Materials 3.1 Waxes & Emulsifiers
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With the continuous phase being oil
Page 63 and 64: melting point range in order to mai
Page 65 and 66: The moulds were then placed in a fr
Page 67 and 68: Table. 4.2. IFT Procedure settings
Page 69 and 70: 4.4 Emulsion Lipstick Preparation F
Page 71 and 72: The water was transferred directly
Page 73 and 74: emulsions were taken in triplicate
Page 75 and 76: d0,0; number-weighted mean (e.g. NM
Page 77 and 78: 4.7 Texture Profile Analysis - TA T
Page 79 and 80: 4.7.2 Compression Test The second m
Page 81 and 82: 4.7.3 Rheology Rheological non-dest
Page 83 and 84: critical micelle concentration (CMC
Page 85 and 86: Interfacial Tension (mN/m) 10 CMC -
Page 87 and 88: Sorbitan Hydrophilic portion (Water
Page 89 and 90: HO O O O O Water droplet O O O O HO
Page 91 and 92: 5.3.2 Wax selection for Simplified
Page 93 and 94: 5.3.3 Thermo-physical Characteristi
Page 95 and 96: Heat Flow Endo/Exo (mW) 2% PGPR DSC
Page 97 and 98: Heat Flow Endo/Exo (mW) 2% Span 80
Page 99 and 100: Table. 5.3. Thermo-physical charact
Page 101 and 102: Relative frequency Emulsion Stabili
Page 103 and 104: drainage and rupture. In spite of t
Page 105 and 106: Table. 5.4. Emulsion based Lipstick
Page 111 and 112: the emulsification process along wi
Page 113: Fig. 5.29. 30 wt% water content wit
Page 117 and 118: no doubt give rise to a much denser
Page 119 and 120: Table. 5.9. Texture profile penetro
Page 121 and 122: Table. 5.10. Compression firmness d
Page 123 and 124: Although no emulsions were prepared
Page 125 and 126: G' & G'' (Pa) x 10 5 Viscoelastic p
Page 127 and 128: Table. 5.11. Viscoelastic moduli, G
Page 129 and 130: potentially reduce microbial spoila
Page 131 and 132: Appendix The following Figures; 5.9
Page 133 and 134: Heat Flow Endo/Exo (mW) 5 4 3 2 1 0
Page 135 and 136: Heat Flow Endo/Exo (mW) 2.0 1.5 1.0
Page 137 and 138: References Adamczyk, S., Lázaro, R
Page 139 and 140: Dweck, A. C., & Burnham, C. A. M. (
Page 141 and 142: Kobayashi, H., & Tagami, H. (2004).
Page 143 and 144: Pourreza, N., & Rastegarzadeh, S. (
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