Spreading Properties and Viscosity

A number of aspects have a crucial influence on the sensory properties of a cream. The various oil components differ considerably in terms of their molecular weight, their viscosity and their surface tension, and this is reflected in widely differing spreading properties (Table 12.1). Cosmetic creams therefore 

In cosmetic O/W emulsions the internal oil phase is not present in large enough quantities to make a significant contribution to the viscosity. The required viscosity is achieved by adding water-swelling polymers, layer silicates or gel forming lipids, which can differ considerably in their viscosity properties and therefore also in their sensory properties.  

How do such differences in viscosity properties affect sensory properties Studies show that the cream consistency preferred by customers correlates with the 

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