An investigation into the use of thermorheology and texture analysis in the evaluation of W/O creams stabilized with a silicone emulsifier.

Abstract

The aim of the study was to evaluate a range of W/O semisolid emulsion systems (creams) containing white soft paraffin (petrolatum) and a new type of nonionic lipophilic silicone emulsifier (Abil EM 90) using a novel combination of rheological tests. Emulsifier concentrations from 1.5% to 3.0% w/w were used with two manufacturing procedures, cold (25 degrees C) and warm (70 degrees C) emulsification, to determine whether and to what extent these variables alter the structure and consistency of the creams. The techniques comprised linear (continuous flow) and dynamic (oscillatory) rheometry at 25 degrees C, thermal flow experiments (from 10 degrees to 90 degrees C and back to 10 degrees C), and penetrometry studies. The differences in emulsifier concentration produced effects on the rheological properties of the W/ O creams, although the manufacturing process was much more influential. Cold emulsification led to creams with higher viscosity, lower thixotropy, and better elastic properties. The results of penetration tests on creams correlated with those of the rheological studies. The flow properties of white soft paraffin at 25 degrees C were comparable with the creams obtained by cold emulsification, while the elasticity was considerably lower. Thermorheological studies showed evidence for transitional behavior for white soft paraffin on heating, but not for the creams. White soft paraffin showed a higher viscosity (and resistance to the penetrating force) when melted at 70 degrees C and left to solidify at room temperature, compared to the "unmelted" sample. This was the opposite trend to that found with warm and cold emulsified creams. The input of heat during the emulsification process showed a strong effect on the structure and consistency of the W/O creams containing petrolatum and silicone emulsifier, resulting in a less viscous product. The use of the aforementioned techniques represents a useful and novel approach to the evaluation of cream consistency.