Natural Brazilian Raw Material to Develop O/W Emulsions Containing Lamellar Gel Phase (Development and Analysis of Emulsion with Vegetable Oils)

作者：Vargas de Oliveira Erika Cristina; Maciel Naira Rezende; do Amaral Lia Queiroz; da Rocha Filho Pedro Alves^*

来源：Journal of Dispersion Science and Technology, 2013, 34(12): 1656-1662.

DOI：10.1080/01932691.2012.742787

• Gel network phase
• O
• W emulsions
• vegetable raw material
• x-ray diffraction

Oil-in-water emulsions were developed employing the HLB system and emulsion phase inversion (EPI) method. X-ray diffraction revealed that the anisotropic structures around the inner phase globules were lamellar gel network phases. The calculated distances between the lamellae made after preparation and 3 month latter showed that there was no swelling of the lamellar gel network indicating good stability and few changes during storage. The developed emulsions were stable and have potential to be employed for cosmetic and pharmaceutical purposes. The gel phase network and vegetal components seemed to be contributing factors.

• 出版日期2013-12-2