Formulating complex emulsions for cosmetic, pharmaceutical or food use by preparing elementary emulsions each having one or more of the desired properties and combining them

摘要

Formulating a complex oil-in-water emulsion by determining the properties and functionalities required in the final emulsion and then choosing elementary emulsions, each of which possesses one or more of the desired properties and functionalities and combining them, is new. One or more of the elementary emulsions may be diluted with an aqueous phase and after combination the complex emulsion may be diluted. The stages of dilution and mixing are carried out without the use of shear forces. Each elementary emulsion is a stable oil-in-water emulsion containing: (1) one or more simple or complex fatty bodies: esters of fatty acids, waxes, butters, wax-esters, natural, synthetic or mineral oils, hydrogenated oils and mixtures of the above; (2) one or more surfactants, preferably non-ionic and especially optionally ethoxylated glycerol esters of fatty acids or alcohol ethoxylates; (3) one or more co-surfactants which are hydrophilic, preferably comprising a hydroxyl group and are preferably polyols; and (4) optionally an active agent to ensure stability of the emulsion.