Natural Brazilian Raw Material to Develop O/W Emulsions Containing Lamellar Gel Phase (Development and Analysis of Emulsion with Vegetable Oils)

摘要

Oil-in-water emulsions were developed employing the HLB system and emulsion phase inversion (EPI) method. X-ray diffraction revealed that the anisotropic structures around the inner phase globules were lamellar gel network phases. The calculated distances between the lamellae made after preparation and 3 month latter showed that there was no swelling of the lamellar gel network indicating good stability and few changes during storage. The developed emulsions were stable and have potential to be employed for cosmetic and pharmaceutical purposes. The gel phase network and vegetal components seemed to be contributing factors.