Rheology Essentials of Cosmetic and Food Emulsions

ISBN-13: 9783662517567 / Angielski / Miękka / 2016 / 180 str.

Rudiger Brummer

Recenzje

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)

Spis treści

Introduction.- A Trip Back in Time.- Skin and ist Care.- Emulsions, some Theoretical Aspects.- Basic Pysical and Mathematical Principles.- Measuring Instruments.- Important Test Methods.- Analysis of Measuring Results.- Interpretation.- Calibration/Validation.- Tips and Tricks.- Definition and Cosmetics.- Excursion in the World of Food