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.
