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Trends in Colloid and Interface Science IX pp 106–110Cite as

Rheological properties of fine disperse o/w-emulsions

  • Supramolecular Structures Under Flow
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Part of the book series: Progress in Colloid & Polymer Science ((PROGCOLLOID,volume 98))

Abstract

Rheological parameters are important for the characterization of dispersions and emulsions regarding storage stability and application properties. Fine disperse o/w-emulsion concentrates prepared by means of the phase inversion temperature (PIT) method were characterized by dynamic and steady-state rheology, photo correlation spectrocopy for oil droplet size distribution and their phase behaviour. Stable emulsion concentrates show a remarkable yield value and marked shear-thinning flow behaviour. For cosmetic applications as lotions or creams these o/w-emulsion concentrates were diluted up to 80 weight percent water and the desired viscosity was adjusted with a polymer or a self-bodying agent. It could be shown that fatty alcohol thickeners build up a similar gel structure as polymers, when used at higher concentrations. Closer inspection of the rheological profiles reveals remarkable differences in gel properties which can be correlated with advantages in application properties.

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Author information

Authors and Affiliations

  1. Henkel KGaA, TTR-Physical Chemistry, Building Z1 Henkelstraße 67, 40191, Düsseldorf, FRG

    R. Hofmann, Th. Förster, W. von Rybinski & A. Wadle

Authors
  1. R. Hofmann
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  2. Th. Förster
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  3. W. von Rybinski
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  4. A. Wadle
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Editor information

J. Appell G. Porte

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© 1995 Dr. Dietrich Steinkopff Verlag GmbH & Co. KG

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Hofmann, R., Förster, T., von Rybinski, W., Wadle, A. (1995). Rheological properties of fine disperse o/w-emulsions. In: Appell, J., Porte, G. (eds) Trends in Colloid and Interface Science IX. Progress in Colloid & Polymer Science, vol 98. Steinkopff. https://doi.org/10.1007/BFb0115218

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  • DOI: https://doi.org/10.1007/BFb0115218

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  • Publisher Name: Steinkopff

  • Print ISBN: 978-3-7985-1031-9

  • Online ISBN: 978-3-7985-1667-0

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