Preparation of an oil-in-water emulsion used to prepare stable aqueous emulsions for e.g. food or cosmetic applications comprises a heat-thickening polymer and an oil of viscosity not less than 1Pa.s

摘要

An oil-in-water emulsion is prepared using an aqueous phase with a reversible viscosity jump between 25 and 80 deg C so that at the temperature of formation of the emulsion, the viscosity of the aqueous phase is 0.2 to 5 times that of the organic phase Preparation of an oil-in-water emulsion in which the organic phase has a viscosity - 1 Pa.s, involves using an aqueous phase comprising at least one heat-thickening polymer with a viscosity jump between 25 and 80 deg C so that the value of the ratio log10(viscosity at 80 deg C)/log10 (viscosity at 25 deg C) is - 1, preferably - 2, the viscosity variation being reversible. The quantity of heat-thickening polymer is such that the viscosity of the aqueous phase is 0.2 to 5 times that of the organic phase at the temperature of preparation of the emulsion, which is - the thickening temperature of the heat-thickening polymer.