Water-in-oil emulsions have the potential to eradicate drying of the lips caused by constant lipstick application by improving moisturising properties and delivering hydrophilic molecules to the lips. To conduct this research, a food microstructure approach was utilised developing emulsion structures’ using either a batch or continuous process and monitoring the affect these structures had on physical and material properties. The lubricating properties of emulsions structures were then compared to a trained sensory panel. Finally the release behaviour of a moisturising agent was investigated. It was shown that the ingredients used to produce the microstructure are pivotal in indicating the melting profile, droplet size and material properties of the final structure. Specifically, when an aqueous phase is incorporated within a hard shell the elastic modulus increases as the aqueous phase become part of the wax network. The effect of lubrication showed that friction coefficient of a solid emulsion could be related to how smooth a lipstick would be perceived based on the Kokani Model. Finally, it was shown that the release of a moisturising agent is governed by the droplet size and the amount of destruction caused to the wax network.
| Identifer | oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:636848 |
| Date | January 2015 |
| Creators | Beri, Akash |
| Publisher | University of Birmingham |
| Source Sets | Ethos UK |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Source | http://etheses.bham.ac.uk//id/eprint/5673/ |
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