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The phase behavior and rheological properties of a lyotropic liquid crystal formed in the lecithin/AEO 20 /IPM/H 2 O system were investigated by means of phase diagram, polarized optical microscopy and rheology techniques at 37°C. After adding polyoxyethylene-20-oleyl ether (AEO 20 ) and isopropyl myristate (IPM) to lecithin solutions, an isotropic liquid phase and an anisotropic liquid crystal phase were found. By analyzing the shear viscosity ( η  γ=0.1 ) and yield stress ( σ  0 ), with increase in water content, the  η  γ=0.1  and  σ  0  increase firstly and then decrease; with increasing IPM content, a decrease in the  η  γ=0.1  and  σ  0  is observed. Notably, at the relatively higher water content area, the water content has little effect on the  η  γ=0.1  and critical stress. When the lecithin/AEO 20  mass ratio is 1:2, the liquid crystal phase displays a stronger shear resistance and more stable network structure.

Lyotropic Liquid Crystal Formed in Aqueous Lecithin Solutions with IPM and AEO 20 Additives