Study of the gelling of an emulsion INTRODUCTION Gelling can be obtained through two main mechanisms: creation of a network due to a reticulation of polymers (it is the case for gelatin) or aggregation of particles (it is the case in yogurt). In the cosmetics industry it is commonly used to get various textures (Figure

Using the Turbiscan Stability Index (TSI) to determine surfactant efficiency on emulsions stabilisation Introduction Emulsions are unstable colloidal systems that undergo many destabilization phenomena (coalescence, flocculation, creaming, etc.) that can be due to various causes (lack of surfactant to cover the interface, attractive forces, etc.). Therefore, it is very important for the formulator to know

Characterization of foam (Stability and Bubble size) In addition to its medical and hygienic effects, toothpaste should also ensure a pleasant sensation in the mouth during cleaning. Foam formation plays a key role for both purposes: it is important for the distribution and cleansing effect of the toothpaste and is generally perceived as pleasant –

Detergency properties of surfactants In addition to its medical and hygienic effects, toothpaste should also ensure a pleasant sensation in the mouth during cleaning. Foam formation plays a key role for both purposes: it is important for the distribution and cleansing effect of the toothpaste and is generally perceived as pleasant – provided not too