Viscoelastic properties of a virucidal cream containing the monoglyceride monocaprin: Effects of formulation variables: A technical note |
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Authors: | Thórunn Ósk Thorgeirsdóttir Halldór Thormar Thórdís Kristmundsdóttir |
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Institution: | (1) Department of Food Engineering, Gaziantep University, 27310 Gaziantep, Turkey |
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Abstract: | The viscoelastic properties of the cream formulations were tested by 2 methods (ie, increased stress and increased frequency
tests). The rheology experiments indicate that the formulations are stable; they show resistance to external forces, as their
elastic properties are sustained whether or not the magnitude or frequency of external forces are increased. The results show
that rheological properties of the formulations are affected by the proportion of the oil phase and the amount of carbomer
in the aqueous phase, but the effect of monocaprin is modest. Increasing carbomer amount increases viscosity and elasticity.
Increasing the oil volume fraction increased the structural stability of the creams. The formulation containing monocaprin,
which yielded the most viscoelastic structure was a cream containing 10% oil phase and 0.5% carbomer (Formulation 9). |
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Keywords: | |
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