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The Physical Properties of Emulsions in Cosmetics Cream

Yu-Yen Su, Tsai Chi, Nai-Fang Chang, Yueh-Hua Wang, Chang‐Chin Kwan

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Abstract

This experiment examines the physical properties of emulsions for ten different kinds of emulsifiers adding in the cosmetics cream systematically. Together with the study of emulsion stability for different concentration of emulsifiers, this work measure pH and viscosity properties at different temperatures for several types of O/W and W/O cream, which are produced carefully at different stirring rates. The aim is to elect the best emulsifiers using in the commercially prescribed cosmetics cream.

About this research paper

What this paper is about

This experiment examines the physical properties of emulsions for ten different kinds of emulsifiers adding in the cosmetics cream systematically. Together with the study of emulsion stability for different concentration of emulsifiers, this work measure pH and viscosity properties at different temperatures for several types of O/W and W/O cream, which are produced carefully at different stirring rates. The aim is to elect the best emulsifiers using in the commercially prescribed cosmetics cream.

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Available abstract

This experiment examines the physical properties of emulsions for ten different kinds of emulsifiers adding in the cosmetics cream systematically. Together with the study of emulsion stability for different concentration of emulsifiers, this work measure pH and viscosity properties at different temperatures for several types of O/W and W/O cream, which are produced carefully at different stirring rates. The aim is to elect the best emulsifiers using in the commercially prescribed cosmetics cream.

Key concepts: Cosmetics, Emulsion, Viscosity, Food science, Chemistry, Materials science, Chromatography, Organic chemistry

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