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

• Published in: Journal of dispersion science and technology Vol. 34; no. 12; pp. 1656 - 1662
• Main Authors: de Oliveira, Erika Cristina Vargas, Maciel, Naira Rezende, do Amaral, Lia Queiroz, da Rocha-Filho, Pedro Alves
• Format: Journal Article
• Language: English
• Published: Philadelphia, PA Taylor & Francis Group 02.12.2013; Taylor & Francis; Taylor & Francis Ltd
• Subjects: Anisotropy; Chemistry; Colloidal state and disperse state; Emulsions. Microemulsions. Foams; Exact sciences and technology; Gel network phase; General and physical chemistry; O/W emulsions; Vegetable oils; vegetable raw material; x-ray diffraction; x-ray diffraction; Oil water emulsion; vegetable raw material; Vegetable oil; Raw materials; Gel network phase; O/W emulsions; Phase analysis; X ray diffraction
• ISSN: 0193-2691; 1532-2351
• DOI: 10.1080/01932691.2012.742787

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.