LIPID-ENRICHED EGG YOLK FRACTION AS INGREDIENT IN COSMETIC EMULSIONS

被引：9
作者：
Laca, Amanda [1 ]
Paredes, Benjamin [1 ]
Diaz, Mario [1 ]
机构：
[1] Univ Oviedo, Dept Chem Engn & Environm Technol, E-33071 Oviedo, Spain
来源：
JOURNAL OF TEXTURE STUDIES | 2012年 / 43卷 / 01期
关键词：
Cosmetic cream; egg yolk fraction; rheological properties; stability; REDUCED-FAT MAYONNAISE; SPENT BREWERS-YEAST; RHEOLOGICAL PROPERTIES; BETA-GLUCAN; FLOW; MICROSTRUCTURE; CHOLESTEROL; OIL; THIXOTROPY; BEHAVIOR;
D O I：
10.1111/j.1745-4603.2011.00312.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Owing to its specific characteristics, eggs are not only widely used in the food industry, but also in the pharmaceutical and cosmetic industries. In this work, a new lipid-enriched egg yolk fraction was evaluated as an ingredient in cosmetic cream formulations. Three formulations were prepared in the laboratory; two were formulated with the yolk fraction (fresh and lyophilized) and the other one was a control sample containing no egg yolk lipidic fraction. Rheological characteristics of creams were evaluated, as well as its microstructure and sensorial properties. In addition, color and particle size measurements at different times of storage were carried out to assess cream stability. According to the results, this egg yolk fraction showed to be a suitable ingredient in cosmetic cream formulations, not only without causing any drawback on cream characteristics, but also improving some of its properties and, specifically, supplying cream with higher consistency, stability and resistance to temperature stress.
引用
收藏
页码：12 / 28
页数：17
相关论文
共 44 条
  • [1] Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk
    Anton, M
    Martinet, V
    Dalgalarrondo, M
    Beaurnal, V
    David-Briand, E
    Rabesona, H
    [J]. FOOD CHEMISTRY, 2003, 83 (02) : 175 - 183
  • [2] Anton Marc, 2007, P1, DOI 10.1007/978-3-540-37885-3_1
  • [3] Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases
    Batista, AP
    Raymundo, A
    Sousa, I
    Empis, J
    [J]. FOOD HYDROCOLLOIDS, 2006, 20 (01) : 44 - 52
  • [4] A THEORY OF FLOW AS A COOPERATIVE PHENOMENON
    BOHLIN, L
    [J]. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1980, 74 (02) : 423 - 434
  • [5] Brummer R., 2006, RHEOLOGY ESSENTIALS, DOI [10.1007/3-540-29087-7, DOI 10.1007/3-540-29087-7]
  • [6] CHAUMEIL J.C., 1990, INTRO PRACTICAL COSM, V3, P27
  • [7] Thixotropy flow behaviour of solder and conductive adhesive pastes
    Durairaj, R
    Ekere, NN
    Salam, B
    [J]. JOURNAL OF MATERIALS SCIENCE-MATERIALS IN ELECTRONICS, 2004, 15 (10) : 677 - 683
  • [8] MICROSTRUCTURAL CHANGES DURING THE STORAGE OF SYSTEMS CONTAINING CETOSTEARYL ALCOHOL POLYOXYETHYLENE ALKYL ETHER SURFACTANTS
    ECCLESTON, GM
    BEATTIE, L
    [J]. DRUG DEVELOPMENT AND INDUSTRIAL PHARMACY, 1988, 14 (15-17) : 2499 - 2518
  • [9] Thiols and selenium: protective effect on human skin fibroblasts exposed to UVA radiation
    Emonet, N
    Leccia, MT
    Favier, A
    Beani, JC
    Richard, MJ
    [J]. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY, 1997, 40 (01) : 84 - 90
  • [10] On slip effects in steady-state flow measurements of oil-in-water food emulsions
    Franco, JM
    Gallegos, C
    Barnes, HA
    [J]. JOURNAL OF FOOD ENGINEERING, 1998, 36 (01) : 89 - 102
12345