Physical characteristics of three component creams containing span (60, 80) as surfactants

The objective of present study was to analysed microstructure, stability and rheology of model emulsion cream prepared with distilled water, shata-dhauta-ghrita and different span (60, 80) as emulsifiers. The spans 60, 80 which are different from each other in length or structure of fatty acid side chain. The effect of water content and spans concentration were studied. The centrifugation is believed to be an excellent tool for evaluation of accelerated deterioration of cream. The rheological studies performed on Brookfield LVDV-3 ultra viscometer. The generated data of shear stress, shear rate and viscosity of formulations were used to understand the rheological characteristic of cream. The result of rheological study indicates that formulation were non-Newtonian system because shear rate changes the formulation show change in viscosity. The creaming stability decreased with increasing water content and enhanced with higher span 60 concentrations. Microscopic evaluation of cream showed that using single surfactant (span 60) and decreasing its concentration did not affect emulsion stability.

Author(s): Sudarshan S. Joshi* and Shashikant D. Barhate

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