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

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G' & G'' (Pa) x 10 5 16 14 12 10 8 6 4 2 0 Viscoelastic parameters for 1% Span 80 Emulsions 0 10 20 30 40 50 Content of H 2 O (%) 109 G' - 1% Span 80 G'' - 1% Span 80 G' - Conventional Lipstick G'' - Conventional Lipstick G' - Basic Lipstick G'' - Basic Lipstick Fig. 5.38. Changes in the viscoelastic Storage (elastic) G’ and Loss (viscous) G’’ moduli vs. changes in the emulsion water content for 1 wt% Span 80, comparisons with a conventional lipstick and the basic lipstick.
Table. 5.11. Viscoelastic moduli, G’ (Storage) & G’’ (Loss) data for all samples. Lipstick Sample G’ Storage (Pa) x 10 5 110 SD (Pa) x 10 5 G’’ Loss (Pa) x 10 5 SD (Pa) x 10 5 Conventional Shelf Lipstick 9.89 3.62 1.98 0.61 Basic Lipstick 3.71 1.21 1.07 0.37 10% H2O; 1% PGPR 5.28 1.15 1.24 0.26 20% H2O; 1% PGPR 2.46 0.39 0.51 0.08 30% H2O; 1% PGPR 0.64 0.08 0.12 0.01 40% H2O; 1% PGPR 0.85 0.06 0.16 0.01 10% H2O; 1% Span 80 with Tween 80 8.16 1.60 1.79 0.32 20% H2O; 1% Span 80 with Tween 80 2.13 0.43 0.45 0.10 30% H2O; 1% Span 80 with Tween 80 1.39 0.39 0.28 0.08 40% H2O; 1% Span 80 with Tween 80 1.38 0.46 0.28 0.09 10% H2O; 1% Span 80 4.53 1.69 1.00 0.38 20% H2O; 1% Span 80 1.75 0.36 0.38 0.07 30% H2O; 1% Span 80 1.58 0.40 0.34 0.08 40% H2O; 1% Span 80 1.49 0.13 0.32 0.02 Hard Paraffin 40% H2O; 1% PGPR 1.68 1.09 0.33 0.20 Hard Paraffin 40% H2O; 1% Span 80 with Tween 80 3.51 1.11 0.78 0.21 Hard Paraffin 40% H2O; 1% Span 80 1.62 0.27 0.38 0.06 Hard Paraffin 40% H2O; 4% PGPR 3.47 0.04 0.08 0.01 Hard Paraffin 40% H2O; 4% Span 80 with Tween 80 4.08 0.71 0.94 0.14 Hard Paraffin 40% H2O; 4% Span 80 1.97 0.62 0.46 0.14
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Stabilisation of water-in-oil emuls
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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
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melting point range in order to mai
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The moulds were then placed in a fr
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Table. 4.2. IFT Procedure settings
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4.4 Emulsion Lipstick Preparation F
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The water was transferred directly
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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 and 114: Fig. 5.29. 30 wt% water content wit
Page 115 and 116: Fig. 5.33. Cryo-SEM micrograph of H
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: G' & G'' (Pa) x 10 5 Viscoelastic p
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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