The influence of fatty alcohols on the structure and stability of creams prepared with polyethylene glycol 1000 monostearate/fatty alcohols

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Abstract
Synopsis: Liquid paraffin in water emulsions stabilized by PEG 1000 monostearate and alcohols cetostearyl (c/s) myristyl (C14), cetyl (C16) or stearyl (C18) and ternary systems prepared by dispersing each fatty alcohol and surfactant in water were examined during 30 days using a Ferranti‐Shirley cone and plate viscometer. Microscopical diffusion experiments investigated interaction between PEG 1000 monostearate solution and each alcohol at high and low temperature.The rheological properties of each ternary system and corresponding emulsion were similar. Formulations prepared from pure C14, C16 or c/s alcohols were semisolid immediately after preparation. Flow curves were in the form of anticlockwise hysteresis loops with spur points. On ageing for 24 h, structure built‐up over a time scale similar to that observed in diffusion experiments, so that apparent viscosities increased. However, on further ageing the pure C14 and C16 alcohol systems were not as stable as those prepared with c/s alcohol. In contrast, the pure C18 systems were mobile liquids and the emulsion cracked within days. This correlated with diffusion experiments where little interaction was observed between stearyl alcohol and PEG 1000 monostearate.Emulsion consistencies and stabilities were related to the low temperature structures formed in the continuous phases. L'influence des alcools gras sur la structure et la stabilité des crèmes préparées à partir de systèmes monostéarate de polyéthylène glycol 1000/alcools gras.