Influence of Mixing Speed in Liquid Crystal Formation and Rheology of O/W Emulsions Containing Vegetable Oils |
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| Authors: | Gilsane G Morais Wanderley P Oliveira Pedro A da Rocha-Filho |
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| Institution: | 1. Department of Pharmaceutical Sciences, College of Pharmaceutical Sciences of Ribeir?o Preto , University of S?o Paulo, Ribeir?o Preto , S?o Paulo , Brazil gg_morais@yahoo.com.br;3. Department of Pharmaceutical Sciences, College of Pharmaceutical Sciences of Ribeir?o Preto , University of S?o Paulo, Ribeir?o Preto , S?o Paulo , Brazil |
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| Abstract: | The process parameters are important in the development of emulsions containing liquid crystals. Thus, we studied the influence of the mixing speed in microscopic and rheological features. Oil-in-water emulsions using vegetable oils and nonionic surfactant were developed employing gradual raise of the mixing speed. It decreased the liquid crystal formation and the density values, and increased apparent viscosity values. The most suitable mixing speed was 600 rpm, since it allowed the attainment of emulsion with better performance and presence of lamellar liquid crystals. However, all emulsions were stable in these experimental conditions and presented pseudoplastic behavior and tixotropy. |
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| Keywords: | Liquid crystal mixing speed O/W emulsion rheology vegetable oils |
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