Polyhydroxy alcohols and peach oil addition influence on liquid crystal formation and rheological behavior of O/W emulsions

被引：31

作者：

Masson, DS ^{[1
]}

Morais, GG ^{[1
]}

de Morais, JM ^{[1
]}

de Andrade, FF ^{[1
]}

Dos Santos, ODH ^{[1
]}

de Oliveira, WP ^{[1
]}

Rocha, PA ^{[1
]}

机构：

[1] Univ Sao Paulo, Coll Pharmaceut Sci Ribeirao Preto, Dept Pharmaceut Sci, BR-14040903 Ribeirao Preto, SP, Brazil

来源：

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY | 2005年 / 26卷 / 04期

关键词：

polyhydroxy alcohols; humectants; peach oil; O/W emulsion; rheology; liquid crystal; self-emulsifying base; glycerin; sorbitol; propylene glycol;

D O I：

10.1081/DIS-200054579

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

The 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.

引用

页码：463 / 468

页数：6

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