Some observations on the use of fatty alcohols and fatty acids to increase the consistency of oil-in-water emulsions.

Abstract

Abstract A range of fatty alcohols and fatty acids of different chain lengths and chemical configuration has been examined to determine which of these may be usefully employed to increase the consistency of liquid paraffin-in-water emulsions stabilized by condensed complex films. Of the alcohols, a straight chain of 16 carbon atoms (cetyl alcohol) or a physical mixture of straight chains of 16 and 18 carbon atoms (cetostearyl alcohol) gave maximum bodying action. To a lesser extent a straight chain of 14 carbon atoms (myristyl alcohol) and in some cases a straight chain of 12 carbon atoms (lauryl alcohol) also increased the consistency of emulsions. Other homologues (C8, C10 and C18), unsaturated or branched chain alcohols and fatty acids were, in general, found to be of little value for this purpose.