A multiscale approach for the integrated design of emulsified cosmetic products
Ingrid Gómez, Fernando Calvo, Jorge M. Gómez, Luis Ricardez‐Sandoval, Óscar Álvarez
Abstract
This study applies a multiscale approach to the integrated design of emulsified cosmetic products to gain insight on the relationships between phenomena taking place at different scales. This work links the elastic modulus, textural properties, product formulation, and emulsification energy with the emulsion's microscopic structure. Also, this study establishes functional relationships between cosmetic emulsions' rheological and textural properties to gain deeper insight on these systems. Oil-in-water cosmetic emulsions were manufactured by varying the thickener type and concentration, dispersed phase concentration, and agitation rate during the emulsification process. The results indicate that when a specific polymer's concentration is reached, the macroscopic and microscopic properties of the cosmetic emulsions do not exhibit significant variations due to the polymeric matrix that thickeners generate in the continuous phase. According to these results, there is a critical thickener concentration for the design of cosmetic emulsions, which depends on the polymer selected to formulate the product.