Rheological studies of creams II. Effect of water content on rheological characteristics

Aref Taleb, I. Erös

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

25 creams with different water content was prepared by means of five self-emulsifying waxes. The variables were the ratio of the structure forming components of the lipophilic phase, the hydraphilic emulsifier and the water content. It was concluded from the flow curves, that the investigated creams were thixotropic systems independently of the water content. The yield value, the initial, the equilibrium and the plastic viscosity decreased exponentially with the concentration of the emulsified water. The slope of the linearized exponential curve is an important structural parameter. The measure of the this parameter provides information about the position of water in the gel structure.

Original languageEnglish
Pages (from-to)71-76
Number of pages6
JournalActa Pharmaceutica Hungarica
Volume66
Issue number2
Publication statusPublished - 1996

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Water
Waxes
Viscosity
Plastics
Gels

ASJC Scopus subject areas

  • Pharmaceutical Science

Cite this

Rheological studies of creams II. Effect of water content on rheological characteristics. / Taleb, Aref; Erös, I.

In: Acta Pharmaceutica Hungarica, Vol. 66, No. 2, 1996, p. 71-76.

Research output: Contribution to journalArticle

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