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New gelification method for vegetable oils I: cosmetic application
Author(s) -
AIACHE J.M.,
GAUTHIER P.,
AIACHE S.
Publication year - 1992
Publication title -
international journal of cosmetic science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.532
H-Index - 62
eISSN - 1468-2494
pISSN - 0142-5463
DOI - 10.1111/j.1467-2494.1992.tb00056.x
Subject(s) - anhydrous , rheology , thermal stability , materials science , cellulose , food science , vegetable oil , chemistry , chemical engineering , organic chemistry , composite material , engineering
Synopsis A new gelification process of vegetable oils was developed using a cellulose derivative in order to obtain transparent oleogels (anhydrous gels based on fatty components) of different consistencies. The study of their structure has been carried out by infra‐red spectroscopy, differential thermal analysis and X‐ray diffractometry. All these physical tests have demonstrated the gel structure of the formulations. Finally, a rheological study was run to elucidate their specific properties and their stability during storage.