The Influence of Co-Surfactants on Lamellar Liquid Crystal Structures Formed in Creams.

ABSTRACT: It is well-established that oil-in-water creams can be stabilised through the formation of lamellar liquid crystal structures in the continuous phase, achieved by adding (emulsifier) mixtures comprising surfactant(s) combined (of necessity) with one or more co-surfactants. There is little molecular-level understanding, however, of how the microstructure of a cream is modulated by changes in co-surfactant and of the ramifications of such changes on cream properties. We investigate here the molecular architectures of oil-free, ternary formulations of water and emulsifiers comprising sodium dodecyl sulfate and one or both of the co-surfactants hexadecanol and octadecanol, using microscopy, small-angle and wide-angle X-ray scattering and small-angle neutron scattering. We then deploy these tec

SUBMITTER: Ahmadi D 

PROVIDER: S-EPMC7557764 | biostudies-literature | 2020 Sep

REPOSITORIES: biostudies-literature