Polyhydroxy Alcohols and Peach Oil Addition Influence on Liquid Crystal Formation and Rheological Behavior of O/W Emulsions

Autor:	Gilsane G. Morais, Wanderley Pereira de Oliveira, Jacqueline M. Morais, Daniela dos Santos Masson, Fernanda Frota de Andrade, Orlando David Henrique dos Santos, Pedro Alves da Rocha Filho
Rok vydání:	2005
Předmět:	Thixotropy Chromatography Shear thinning Polymers and Plastics Polyvinyl alcohol Surfaces Coatings and Films Propene chemistry.chemical_compound Viscosity chemistry Chemical engineering Rheology Liquid crystal Sorbitol Physical and Theoretical Chemistry
Zdroj:	Journal of Dispersion Science and Technology. 26:463-468
ISSN:	1532-2351 0193-2691
DOI:	10.1081/dis-200054579
Popis:	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.
Databáze:	OpenAIRE
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