Abstract
The influence of preparation methods on stability of lipogels was studied. The objectives of this study were to evaluate the ability of different low molecular solid ingredients used as excipients in pharmaceutical and cosmetical products to form lipogels with emollient liquids of different polarities as well as to evaluate the stability of the lipogels obtained and the spreading ability of stable lipogels. The lipogels were prepared by heating the mix of oil and gelator a 100°C with two different forms of cooling: slow cooling of the without stirring and quick cooling with stirring. The stability tests were one year of storage at room temperature, centrifugation and three months at 40°C. None of the lipogels prepared with slow cooling and without stirring were stable in all stability tests. Eight of the formulations with quick cooling and stirring were stables in all stability tests: six with 12-hydroxystearic acid, one with hydrogenated castor oil, and one with beeswax as gelators. The lipogels with 12-hydroxystearic acid as gelator do not spread on skin or form clusters that spread after pressing with the fingers. The two lipogels with castor oil have good spreading ability on the skin.
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