New gelification method for vegetable oils I: cosmetic application
Jean-Marc Aiache, Philippe Gauthier, S Aïache
International Journal of Cosmetic Science
Abstract
Synopsis A new gelification process of vegetable oils was developed using a cellulose derivative in order to obtain transparent oleogels (anhydrous gels based on fatty components) of different consistencies. The study of their structure has been carried out by infra-red spectroscopy, differential thermal analysis and X-ray diffractometry. All these physical tests have demonstrated the gel structure of the formulations. Finally, a rheological study was run to elucidate their specific properties and their stability during storage.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
infra-red spectroscopy, differential thermal analysis, and X-ray diffractometry demonstrates gel structure of the formulations
“The study of their structure has been carried out by infra-red spectroscopy, differential thermal analysis and X-ray diffractometry. All these physical tests have demonstrated the gel structure of the...”
rheological study elucidates specific properties and stability during storage of the oleogels
“Finally, a rheological study was run to elucidate their specific properties and their stability during storage.”
new gelification process develops transparent oleogels of vegetable oils
“A new gelification process of vegetable oils was developed using a cellulose derivative in order to obtain transparent oleogels (anhydrous gels based on fatty components) of different consistencies.”