68 EMULSIONS
Formulation A■ Formulation B ■ Formulation C ■ Formulation D ■
Formulation A■ Formulation B ■ Formulation C ■ Formulation D ■
1000 1000
100 1 10 Days of storage
Figure 8: Viscosity of emulsions. The viscosity at a shear rate of 10s-1, between day 1 and 3 months at 20°C
4. Akihisa T et al. Triacylglycerol and Triterpene Ester composition of Shea Nuts from Seven African Countries. Journal of Oleo Science. 2011; 385-391
5. Shin J-A. Development and Physicochemical Properties of Low Saturation Alternative Fat for Whipping Cream. Molecules. 2021; 1-17
6. Lipp M, Anklam E. Review of cocoa butter and alternative fats for use in chocolate. Food Chemistry. 1998; 62, 73-97
7. Abagale S et al. Chemical Analyses of Shea Butter from Northern Ghana: Assessment of Six Industrially Useful Chemical Properties. Journal of Chemical Engineering. 2016; 3, 953-961
100
100 1 10 Days of storage
Figure 9: Viscosity of emulsions. The viscosity at a shear rate of 10s-1, between day 1 and 3 months at 25°
8. Perederic OA et al. Process analysis of shea butter solvent fractionation using a generic systematic approach. Industrial & Engineering Chemistry Research. 2020; 59, 1-43
9. Abdel-Razek AG et al. Effect of refining and fractionation on minor components, fatty acids, antioxidants and antimicrobal activities of shea butter. Foods. 2023; 12, 2-16
10. Boode K, Walstra P. Partial Coalescence in Oil-in-water emulsions. Colloids and Surfaces A. 1993; 81, 121-137
11. Cholakova D, Denkov N. Polymorphic phase transitions in triglycerides and their mixtures
studied by SAXS/WAXS techniques:In bulk and in emulsions. Advances in Colloid and Interface Science. 2024; 323, 1-35
12. Abramov S et al. Crystallization in Emulsion: A thermo-optical method to determine single crystallisation events in droplet clusters. Processes. 2016; 4(25), 1-13
13. Coupland JN. Crystallization in emulsions. Current Opinion in Colloid and Interface Science. 2002; 7, 445-450
14. Kloek W et al. Nucleation Kinetics of Emulsified Triglyceride. Journal of American Chemical Society. 2000; 643-652
15. Martinez F. Glycolipids from Natural Sources: Dry Liquid Crystal Properties, Hydrogen Bonding and Molecular Mobility of Palm Kernel Oil Mannosides. Liquid Crystal. 2020; 1-54
16. Müller-Goymann C. Moisturizing emulsion systems based on the novel long-chain alkyl polyglucoside emulsifier. J Therm Anal Calorim. 2013; 111, 2045-2057
17. Jorge GM. Polymorphism Crystallization behaviour of triglycerols. From pure components to mixtures rich in oleic acid. Barcelona: University of Barcelona. 2022
18. Bertoni, S. Liquid Lipids Act as Polymorphic Modifiers of Tristearin-Based Formulations Produced by Melting Technologies. Pharmaceutics. 2021; 13(1089), 1-24
19. AAK. Using SAXS/WAXS to study fat crystal morphology and crystallization kinetics in emulsified and continuous fat systems. 2021
20. Pettersson J et al. A Comparative Study of Shea Stearin Crystallization in Rapeseed Oil and Octyldodecanol: Effects on Crystallization Kinetics, Polymorphism, and Structural Properties. Journal of the American Oil Chemists’ Society. 2025; 1-12
21. Simone E et al. A synchrotron X-ray scattering study of the crystallization behavior of mixtures of confectionary triacylglycerides: Effect of chemical compositionand shear on polymorphism and kinetics. Food Research International. 2024; 177, 1-15
PERSONAL CARE November 2025
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