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Emulsions Vegetable emulsifier effects

Hand lotions, of the emulsion type, are also, in most cases, oil in water emulsions. A true emulsifying agent is usually used to form the emulsion and for cleansing properties. Vegetable gums, like tragacanth or Irish moss extract, are added, not only to stabilize the emulsion but to increase the emollient properties, because of the added viscosity effect. [Pg.8]

From such a model it will be appreciated that bulk lipid, even if it is emulsified in the gastric antrum or in the duodenum in the presence of bile salts cannot effectively penetrate pieces of vegetable tissue to wash out the carotenoid. However, once the emulsion droplets... [Pg.334]

See other pages where Emulsions Vegetable emulsifier effects is mentioned: [Pg.427]    [Pg.105]    [Pg.203]    [Pg.514]    [Pg.2037]    [Pg.644]    [Pg.1549]    [Pg.1559]    [Pg.184]    [Pg.185]    [Pg.187]    [Pg.188]    [Pg.622]    [Pg.169]    [Pg.30]    [Pg.58]    [Pg.611]    [Pg.277]    [Pg.246]   
See also in sourсe #XX -- [ Pg.22 ]



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