ISSN:
1435-1536
Keywords:
Gel structure
;
nonionic surfactant
;
DSC
;
O/W cream
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
,
Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
Notes:
Abstract The structure of a simple O/W cream and its separate components were investigated by differential scanning calorimetry. The results obtained for cetylstearylalcohol agree with those cited in literature. The thermal behaviour of the component poly(oxyethylene)20 glycerolmonostearate (= PGM20) was also investigated. It is pointed out that the thermal history of the PGM20 batch may play an important role in a study concerning the structure of this surfactant. To both components water was added to study the effects of hydration. Hydration affected the transition temperatures of either component. The melting enthalpy per unit mass of cetylstearylalcohol was not influenced, in contrast with the melting enthalpy of the hydrocarbon fraction in PGM20/water mixtures. It is supposed that hydration induces a tilt of the hydrocarbon chains with respect to the lattice plane in lamellar PGM20/water mixtures. Cooling experiments indicated that, in samples containing sufficient water, 2 water molecules were tightly bound to the polyoxyethylene chains of the surfactant. The properties of simple creams containing cetylstearylalcohol, PGM20 and water can be explained regarding their structure and considering the behaviour of the separate components.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01469530
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