Rheology Essentials of Cosmetic and Food Emulsions / Edition 1

by Rïdiger Brummer

Overview

Cosmetic emulsions exist today in many forms for a wide variety of applications, including face and hand creams for normal, dry or oily skin, body milks and lotions, as well as sun-block products. Keeping track of them and their properties is not always easy despite informative product names or partial names (e.g. hand or face cream) that clearly indicate their use and properties. This practical manual provides a detailed overview that describes the key properties and explains how to measure them using modern techniques. Written by an expert in flows and flow properties, it focuses on the application of rheological (flow) measurements to cosmetic and food emulsions and the correlation of these results with findings from other tests.

Beginning with a brief history of rheology and some fundamental principles, the manual describes in detail the use of modern viscometers and rheometers, including concise explanations of the different available instruments. But the focus remains on practical everyday lab procedures: how to characterize cosmetic and food emulsions with different rheological tests such as temperature, time, stress and strain, both static and dynamic. Also the critical topic of how the results correlate with other important product characteristics, for instance, skin sensation, pumping performance, stability etc. is carefully explored. Many pictures, illustrations, graphs and tables help readers new to the measurement of cosmetic emulsions in their daily work as well as to the more experienced who seek additional special tips and tricks.

Product Details

ISBN-13:	9783540255536
Publisher:	Springer Berlin Heidelberg
Publication date:	09/29/2005
Series:	Springer Laboratory
Edition description:	2006
Pages:	180
Product dimensions:	6.10(w) x 9.25(h) x (d)

Table of Contents

A Trip Back in Time.- Skin and its Care.- Emulsions — Some Theoretical Aspects.- Basic Physical and Mathematical Principles.- Measuring Instruments.- Most Important Test Methods.- Analysis of Measuring Results and Correlations with Other Tests.- Interpretation.- Calibration/Validation.- Tips and Tricks.- Definition of Cosmetics.- Excursion in the World of Food Rheology.- List of References.

Editorial Reviews

From the reviews:

"A wide variety of cosmetic emulsions for a wide variety of applications exists today. For example, face and hand creams for normal, dry or oily skin, body milks and lotions, as well as sun-blockers are to be found on the market. Keeping track of them and their properties is not always easy, although informative product names or partial names (e.g. hand or face cream) clearly indicate their use and properties. This manual for practitioners provides a detailed overview of the key properties of these products, and also explains the analysis of their characteristic parameters with modern techniques. Written by an expert in flows and flow properties, it focuses on the application of rheological (flow) measurements concerning cosmetic and food emulsions, and the correlation of all these results with findings from other tests … Many pictures, illustrations, graphs and tables help the readers to bring their measurement of cosmetic emulsions in their daily work to an up-to-date standard. … This book is especially recommended to scientists and practitioners in cosmetics as well as food science industry, but also to those working at universities in this special field." (Advances in Food Sciences, Vol. 28 (4), 2006)

"In this nice 180-pages books Dr.Rüdiger Brummer, head of Rheology and Thermal Analysis Department at Beiersdorf AG, gives us a wide and well structured overview of rheology of emulsions, focusing his attention on cosmetic products. … a nice and useful book which will help readers yet unfamiliar to the measurement of cosmetic emulsions in their daily work as well as to the more experienced who seek additional special tips and tricks and new ideas in a really exciting field such as the rheology of cosmetics." (Andrea Mitarotonda, Applied Rheology, Vol. 17 (2), 2006)

From the Publisher