Abstract
O/W-creams with crystalline gel structures in general are four phase systems consisting of a hydrophilic gel phase and a lipophilic gel phase. The first one is able depending on the polarity of surfactants to incorporate a certain amount of water in between the lamellae and to further fix the bulk water (third phase) as coherent (outer) phase. The lipophilic gel phase stabilizes the dispersed (inner) phase (fourth phase). This concept showed its validity for gel structures in O/W-creams built up by ionic and non-ionic surfactants.
Amphiphilic creams show the properties that they can be transformed either to O/W-creams by water addition or to W/O-creams by addition of oil. Their essential gel structures consist of an amphiphilic gel structure with a limited swellability with water and a hydrophilic gel structure (comparable to that of O/W-creams) with unlimited water swellability. The amphiphilic gel structures with limited swellability are built up by mixed crystals consisting of e.g. glycerolmonostearates or non-ionic (EO)n- ether-surfactants (n=2–3) and cetostearyl alcohol. At a moderate water content the swollen amphiphilic gel structure represents the basic features of such an amphiphilic cream. On dilution with oil a W/O-cream results and on dilution with water the hydrophilic gel phase swells additionally resulting in an O/W-cream.
W/O-creams represent the most simple systems with respect to colloidal gel structures: water droplets are stabilized by surfactant layer(s). The coherent oily phase is strengthened by a three-dimensional gel-network consisting of crystalline paraffins or crystalline fatty substances.
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© 1992 Springer Science+Business Media Dordrecht
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Junginger, H.E. (1992). Pharmaceutical Emulsions and Creams. In: Sjöblom, J. (eds) Emulsions — A Fundamental and Practical Approach. NATO ASI Series, vol 363. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-2460-7_13
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DOI: https://doi.org/10.1007/978-94-011-2460-7_13
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