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.
|Translated title of the contribution||Thermostability of the structure of creams and gels. I. Investigation of hydrophilic creams containing Hostaphat emulsifiers|
|Number of pages||5|
|Journal||Acta pharmaceutica Hungarica|
|Publication status||Published - Jan 1 1995|
ASJC Scopus subject areas
- Pharmaceutical Science