KREMEK ES GELEK SZERKEZETENEK HOSTABILITASA. I. HIDROFIL KREMEK VIZSGALATA (HOSTAPHAT EMULGENSEKET TARTALMAZO OSSZETETELEK)

Translated title of the contribution: Thermostability of the structure of creams and gels. I. Investigation of hydrophilic creams containing Hostaphat emulsifiers

I. Erös, G. Torok

Research output: Contribution to journalArticle

Abstract

The effect of temperature on the change of structure of creams containing Hostaphat emulsifiers has been investigated. The micelles consisting of hydrophilic and liphophilic surfactants are disintegrated and dissolved on the effect of heat, therefore the evaporation of water can be resulted. This theory was verified by the correlation between rheological data and the results of derivatographic measurements. It has been established that the hydrophilic emulsifier play an important role in the thermostability.

Original languageHungarian
Pages (from-to)51-55
Number of pages5
JournalActa Pharmaceutica Hungarica
Volume65
Issue number2
Publication statusPublished - 1995

Fingerprint

Micelles
Surface-Active Agents
Hot Temperature
Gels
Temperature
Water

ASJC Scopus subject areas

  • Pharmaceutical Science

Cite this

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abstract = "The effect of temperature on the change of structure of creams containing Hostaphat emulsifiers has been investigated. The micelles consisting of hydrophilic and liphophilic surfactants are disintegrated and dissolved on the effect of heat, therefore the evaporation of water can be resulted. This theory was verified by the correlation between rheological data and the results of derivatographic measurements. It has been established that the hydrophilic emulsifier play an important role in the thermostability.",
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AU - Erös, I.

AU - Torok, G.

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AB - The effect of temperature on the change of structure of creams containing Hostaphat emulsifiers has been investigated. The micelles consisting of hydrophilic and liphophilic surfactants are disintegrated and dissolved on the effect of heat, therefore the evaporation of water can be resulted. This theory was verified by the correlation between rheological data and the results of derivatographic measurements. It has been established that the hydrophilic emulsifier play an important role in the thermostability.

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