Preface
General introduction
1 Cosmetics and personal care
1.1 Introduction
1.2 Surfactants used in cosmetic formulations
1.3 Interaction forces and their combination
1.4 Cosmetic emulsions
1.5 Self-assembly structures in cosmetic formulations
1.5.1 Structure of liquid crystalline phases
1.5.2 Hexagonal phase
1.5.3 Micellar cubic phase
1.5.4 Lamellar phase
1.5.5 Discontinuous cubic phases
1.5.6 Reversed structures
1.6 Driving force for liquid crystalline phases formation
1.7 Polymeric surfactants in cosmetic formulations
1.8 Nanoemulsions in cosmetics
1.9 Multiple emulsions in cosmetics
1.10 Liposomes and vesicles in cosmetics
1.11 Shampoos and gels
1.12 Hair conditioners
1.12.1 Surface properties of hair
1.13 Sunscreen dispersions for UV protection
1.14 Color cosmetics
1.15 Industrial examples of cosmetics and personal care formulations
1.15.1 Shaving formulations
1.15.2 Bar soaps
1.15.3 Liquid hand soaps
1.15.4 Bath oils
1.15.5 Foam (or bubble) baths
1.15.6 After bath preparations
1.15.7 Skin care products
1.15.8 Hair care formulations
1.15.9 Sunscreens
1.15.10 Make-up products
2 Interfacial aspects of pharmaceutical systems
2.1 Introduction
2.2 Disperse systems
2.2.1 Thermodynamic considerations
2.2.2 Kinetic stability of disperse systems and the general stabilization mechanisms
2.2.3 Steric stabilization
2.3 Nanodispersions
2.3.1 Nanoemulsions
2.3.2 Nanosuspensions
2.4 Surface activity and colloidal properties of drugs
2.5 Naturally occurring micelle forming systems
2.6 Biological implications of the presence of surfactants in pharmaceutical formulations
2.7 Solubilized systems
2.7.1 Experimental methods of studying solubilization
2.7.2 Mobility of solubilizate molecules
2.7.3 Factors affecting solubilization
2.8 Liposomes and vesicles in pharmacy
2.8.1 Stabilization of liposomes by incorporation of block copolymers
2.9 Liquid Crystalline Phases and Microemulsions
2.10 Solid lipid nanoparticles (SLN)
2.11 Polymer gels, microgels, and capsules
2.12 Solid polymer nanoparticles
2.13 Nanoparticles, drug delivery and drug targeting
2.13.1 The reticuloendothelial system (RES)
2.13.2 Influence of particle characteristics
2.13.3 Surface modified polystyrene particles as model carriers
2.13.4 Biodegradable polymeric carriers
3 Interfacial aspects of agrochemical formulations
3.1 Introduction
3.2 Surfactants used in agrochemical formulations
3.2.1 Anionic surfactants
3.2.2 Cationic surfactants
3.2.3 Amphoteric (zwitterionic) surfactants
3.2.4 Nonionic surfactants
3.2.5 Alcohol ethoxylates
3.2.6 Alkyl phenol ethoxylates
3.2.7 Fatty acid ethoxylates
3.2.8 Sorbitan esters and their ethoxylated derivatives (Spans and Tweens)
3.2.9 Ethoxylated fats and oils
3.2.10 Amine ethoxylates
3.2.11 Surfactants derived from mono- and polysaccharides
3.2.12 Specialty surfactants β Fluorocarbon and silicone surfactants
3.2.13 Polymeric surfactants: Ethylene oxide-propylene oxide co-polymers (EO/PO)
3.3 Properties of surfactant solutions
3.3.1 Solubility-temperature relationship for surfactants
3.4 Interfacial aspects of agrochemical formulations
3.4.1 Equilibrium adsorption of surfactants at the air/liquid and liquid/liquid interface
3.4.2 Dynamic processes of adsorption
3.5 Adsorption of surfactants and polymeric surfactants at the solid/liquid interface
3.6 Interaction forces between particles or droplets in agrochemical dispersions (suspension concentrates or emulsions, EWβs) and their role in colloid stability
3.7 Emulsion concentrates (EWβs)
3.7.1 Formation of emulsions
3.7.2 Selection of emulsifiers
3.7.3 Emulsion stability
3.7.4 Experimental methods for assessment of emulsion stability
3.8 Suspension concentrates
3.8.1 Preparation of suspension concentrates and the role of surfactants/dispersing agents
3.8.2 Control of the physical stability of suspension concentrates
3.8.3 Characterization of suspension concentrates and assessment of their long-term physical stability
3.9 Microemulsions in agrochemical formulations
3.10 Controlled-release formulations
3.11 Adjuvants in agrochemicals
4 Interfacial aspects of paints and coatings
4.1 Introduction
4.2 Emulsion, dispersion and suspension polymerization
4.2.1 Emulsion polymerization
4.2.2 Dispersion polymerization
4.3 Pigment dispersion
4.3.1 Wetting of powder aggregates and agglomerates
4.3.2 Breaking of aggregates and agglomerates (deagglomeration)
4.3.3 Classification of dispersants
4.4 Assessment and selection of dispersants
4.4.1 Adsorption isotherms
4.4.2 Measurement of dispersion and particle size distribution
4.5 Wet milling (Comminution)
4.5.1 Bead mills
4.5.2 Principle of operation of bead mills
4.6 Rheology of paints
4.7 Examples of the flow properties of some commercial paints
5 Interfacial aspects of food colloids
5.1 Introduction
5.2 Interaction between food-grade surfactants and water
5.2.1 Liquid crystalline structures
5.2.2 Binary phase diagrams
5.2.3 Ternary phase diagrams
5.3 Monolayer formation
5.4 Liquid crystalline phases and emulsion stability
5.5 Proteins
5.5.1 Interfacial properties of proteins at the liquid/liquid interface
5.5.2 Proteins as emulsifiers
5.6 Protein-polysaccharide interactions in food colloids
5.7 Polysaccharide-surfactant interactions
5.8 Surfactant association structures, microemulsions and emulsions in food
5.9 Rheology of food emulsions
5.9.1 Interfacial rheology
5.9.2 Bulk rheology of emulsions
5.9.3 Rheology of microgel dispersions
5.9.4 Fractal nature of the aggregated network
5.10 Food rheology and mouth feel
5.10.1 Mouth feel of foods β role of rheology
5.10.2 Break-up of Newtonian liquids
5.10.3 Break-up of non-Newtonian liquids
5.10.4 Complexity of flow in the oral cavity
5.10.5 Rheology-texture relationship
5.11 Practical applications of food colloids
Index