Monoglyceride Alpha-gel Phase and its Potential Cosmetic Applications

This work examines the nature and dynamics of the polymorphic behaviour of long-chain saturated monoglycerides (MGs) in hydrogels and in structured oil-in-water emulsions. The stability of the metastable -gel phase has been successfully improved by using certain co-emulsifiers, processing parameters, and storage conditions. A highly stable MG -gel phase in turn allows for enhanced performance of MG emulsifiers in food products. The novel application of MG-structured emulsions as cosmetic creams has also been investigated. Its potential as an alternative "green", petroleum-free cosmetics is demonstrated through rheological and skin hydration tests.

Autorentext

Dr. Fan Wang completed her doctoral degree in the Department of Food Science at University of Guelph. Her PhD thesis focused on the stabilization of monoglyceride -gel phase. Her research interest is on encapsulation strategies for the enhanced performance of active ingredients in food and cosmetic applications.