j. Cosmet. Sci.

,59, 1-14 (January/February 2008)

Determination of optimaldead sea salt contentin a cosmetic emulsionusingrheology and stabilitymeasurements

BASIM ABU-JDAYIL, Chemical & Petroleum Engineering Department, UnitedArab Emirates University, Al Ain, United Arab Emirates; and HAZIM A. MOHAMEED and ABEER BSOUL, Department of Chemical Engineering, JordanUniversity of Science and Technology, 22110 Irbid,Jordan. Accepted for publication August 15, 2007.

Synopsis

DeadSeamud andsalts areknownfor their therapeutic andcosmetic properties. The presence of DeadSea (DS) saltsin differenttypesof cosmetics hasaffected the stabilityand the flow properties of the finished products. In this study,an attempt wasmadeto find the optimum Dead Seasalt contentin a cosmetic emulsion (model of bodycream) usingbothrheology andstability measurements. The rheological properties were testedduring a four-monthstorage period at three differentstorage temperatures: 8C, room temperature, and45C.In additionto theological measurements andcentrifuge tests, the conductivities of the emulsion samples werealsodetermined. The centrifuge testsshowed that the creamsamples containing morethan 0.25 wt% of DS salt showed phase separation. The additionof DS salt to the cosmetic emulsion led to two maxima in the emulsionviscosity at salt contents of 0.07 wt% and 0.15 wt%. However, the emulsion samples containing 0.15% of DS salt wasconsidered the optimum sample sinceit contained the maximumamountof saltand exhibited the maximumviscosity at all tested conditions. It wasfoundthat the viscosity of the emulsion is increased with storage time and storage temperature. This behavior was accompanied by a decrease in conductivity. This behavior wasexplained by water evaporation from the emulsion. However, it hasbeenshown that the presence of DS saltin the cosmetic emulsion significantly reduces the rateof waterevaporation. The conductivity measurements reflect the rateof waterevaporation, and the presence of DS salt reduces the rate of conductivity. Conductivity is observed to decrease with storage time and temperature.

INTRODUCTION

In Jordan,a growing industrywas established to producedifferenttypesof cosmetics. Cosmetics that haveDeadSeasaltsand/ormud in their formulas arethe main products of this industry.The Dead Seais known worldwideto be one of the world's richest sources of saltsandminerals. But the presence of DeadSeasaltsin various cosmetics has resulted in many problemsduring the production and in the stability of the end products. A typicalproblemis the maximumamountof DeadSeasaltthat canbe added

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to the productwithout affecting stabilityand consistency. Phase separation is another problem observed in manysamples of locally produced DeadSea creams andmudmasks. Many investigators havereportedon the closerelationship of emulsiontheology and stabilityrelative to several structural parameters (1-5). Rheological techniques arepowerful tools to study the behaviorof cosmetic emulsions. Changes in the theological properties of cosmetic emulsions represent animportant earlywarning of theimpending failure of the product(3).
Rheological measurements are now requiredin variouspharmaceutical and cosmetic industries including, but not limited to (a) qualitycontrol,(b) storage stabilityunder variousweatherand transportation conditions, (c) correlation with sensory assessment and consumer evaluation, (d) the effectof formulationon consistency, and (e) prediction of flow behaviorunder manufacturing or productionenvironmentconditions (e.g., pumping,mixing, milling, and packaging). Variouscosmetic products havedifferent theological behaviors. For example, bodycreams requirea high viscosity at restin order to stayin thehands of theconsumer whilebeingtakenout of thebottle,but ontheother hand,a subsequent shear thinningbehavior is required for the ease of spreading and applyingthe creams ontothe skin (6). ModernDead Seacosmetics havebeendeveloped to meet the demands of new regulations, technical opportunities, and today'sconsumer expectation for higher quality standards andproven performance. As an example of the application of this approach, Maor et al. (7) describe the development of new cosmetics formulations, basedon

"osmoter," a special DeadSeamineralcomposition, and the evaluation of thisformulation effecton the depth of skin wrinklesby a controlledassay.

In this study,bodycream(a cosmetic emulsion model)containing Dead Seasalt was compounded usingthe conventional techniques in emulsion preparation. The addition of salt(s)to the emulsionresultedin a significant changein rheological behavior and stability.For this reason, rheological and stabilitymeasurements wereusedto evaluate the prepared cosmetic emulsion in orderto find the optimumcontent of DeadSeasalt that canproduce a stablecreamwith maximumviscosity.

MATERIALS
MATERIALS

AND

METHODS

The components usedin the creamformulation weredividedinto threegroups: water phase, oil phase, andpreservative. Oil-phase components werelanolin(pastel) consisting

mainlyof sterol (C27H45OH), petrolatum (whitepetroleum), paraffin oil, cetearyl alcohol (stied), sodium cetearylsulphate(lan N), and glycerin stearate.The oil-phase

components contribute to 24.1% (wt%) of thetotalcomponents used in theformulation of the bodycream.The water-phase components werepropylene glycol(PG), glycerin, Dead Seasalt, and RO water. The preservatives usedwere 5-chloro-2-methyl 4-iso thiazolin-3-one, 2-methyl 4-iso thiazolin-3-one, propyl paraben, and methyl paraben. TableI shows the percentages of the components usedin the formulation of the body cream.The materials usedfor the body creamformulationwere suppliedby Ammon Dead SeaCo. (Amman,Jordan),which in turn wereexported from Henkle Co. (Ger-

many). The Dead Sea salt consists mainly ofK+(114500 mg/kg), Mg+2(81200 mg/kg),

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Table

Fomulationof the Body CreamUsed in the Study

Raw material
Paste 1

wt%
4.0

White petrolatum
Paraffin oil Stied
Lan N

4.0
4.0 4.0
4.0

Propylparaben Glyceriylstearate Propylene glycol(PG) Methyl paraben

Dead sea salt

0.1 4.0 4.0 0.2

0.0-0.25

Glycerin
Preservative

7.0
0.2

RO water

Up to 100

Na+ (25600mg/kg), Ca +2 (2000mg/kg)andCI- (382100mg/kg). The complete

chemical analysis of the DS salt usedcan be foundin reference 8.

CREAM

PREPARATION

The body creamwas preparedby adding the oil-phasecomponents and water-phase components at roomtemperature into two separate jacketed glass vessels. Hot waterwas circulated into the jackets of the vessels to attain the requiredtemperatures. In orderto dissolve all the water- and oil-phase components, the water phasewasheatedto 75C, and the oil phaseto 80C underhigh-speed agitation.The mixing speed was 700 rpm for both the oil and the waterphases. When the waterand oil phases reached 75C and 80Crespectively, the waterphase wasaddedto the oil phase and the resultingemulsion allowedto cooldown to 40C underslow-speed agitation(400 rpm). The preservative was addedat approximately 40C and the agitation was discontinued. The cream samples werestored in glass beakers at threetemperatures: 8C,roomtemperature, and 45C. The rheological properties of the preparedcreamswere measured at different storage pointsduring a four-monthperiod. In addition to the conductivitymeasurementsof the creamsamples, the stabilityof the prepared creams wasinvestigated using a centrifuge after six weeksfrom the time of preparation. In order to investigate the reproducibility of the sample preparation, part of the samples wasprepared in duplicate.

METHODOLOGY

Experiments were performed to study the rheology and stability of the body cream prepared in the laboratory. Rheological studies of the bodycreamincluded the studyof the dependence of apparent viscosity on shearrate. DS salt concentrations variedfrom 0.0 to 0.25%. Salt-free cream wasused asa controlsample, andothersamples containing
DS salt were comparedto this control.

4
EQUIPMENT

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Rotational viscometer. All rheological measurements of the bodycreamsamples werecarried out at 25Cusinga concentric cylinder viscometer (HaakeVT 500, $Vl-system). The viscometer hasan inner cylinderrotating in a stationary outer cylinder.The SV1system hasa bob with a lengthof 61.4 mm and a radiusof 10.1 mm, and it hasa jacketedcup with a radiusof 11.55 mm. Body creamsamples were placedin the

temperature-controlled measurement viscometer andequilibrated to 25Cfor ten minutesprior to performing the measurements. The rheological experiments werecarried out in duplicate andthe reproducibility was___4% on average for selected samples.
Centrifuge. All stabilitytestsof the bodycreamsamples werecarriedout usinga conventionalcentrifuge (Hettich Zentrigugen, Germany). Samples were subjected to an accelerated stability testusing thecentrifuge at 4000 rpmfor 30 minutes sixweeks from the day of preparation.

Conductivity meter. Conductivity measurements of the creamsamples were performed

with an electricalconductivitymeter (Euteoh, Cybercsan 1000, Singapore) at room temperature at differentstorage periods of four months.

Stirrers. A three-bladed impellerwas usedto mix the oil phase of the creamduring

preparation (Heidloph, RZR, Germany). It wasdriven by a variable-speed motor(4001400 rpm).A two-bladed impeller(StuartScientific, SS2,U.K) setat 700 rpm wasused for mixing the water phaseduring creampreparation.

RESULTS
CENTRIFUGE

AND
TEST

DISCUSSION

The first bodycreamstabilitytest wascarriedout usinga centrifuge. Samples were subjected to accelerated stability testing using a centrifuge at 4000 rpmfor 30 minutes six weeksfrom the day of preparation. The aim of this test wasto checkfor phase separation andto examine howhomogenous theprepared cream was.Results indicated thatall cream samples containing 0.25 wt% of DS saltor less werehomogenous, andno change in the sample structure wasobserved. Samples containing morethan 0.25 wt% of DS saltshowed a phase separation pre- andpost-centrifugation. For this reason, the rheological analysis waslimited to the stablesamples.
RHEOLOGICAL PROPERTIES

In thispartof the investigation, theeffect of added DS salton the viscosity of the body creamsamples wasexamined by addingdifferentsalt concentrations to the standard
formulamentioned earlierin the Experimental section. The concentration of the DS salt variedfrom 0.0 to 0.25 wt%. Creamscontainingmore than 0.25 wt% DS salt were completely unstable.

The effectof DS saltconcentration on the apparent viscosity of cream samples stored for oneweekat roomtemperature is shown in Figure1. As canbe seen in thisfigure,the effectof increasing the DS salt concentration from 0.0 to 0.25 wt% on the apparent viscosity canbe dividedinto fourregions. In the first region,a decrease in the apparent

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2O

Period of storage =one week

I
7.387 (1/s)

10--

20.65(1/s)

0.00

0.05

O.10

O.15

0.20

0.25

Salt concentration (w/w %)

Figure 1. The effect of DS saltconcentration on theapparent viscosity of cream samples stored for oneweek at roomtemperature andmeasured at threeshear rates: 7.387 (1/sec), 20.65 (1/sec), and 40.32
(1/sec).

viscosity with increasing DS salt concentration from 0.0 to 0.05 wt% was observed, reaching the first minimum point at 0.05%. In the second region,the apparent viscosity increased with DS salt concentration to reachthe first maximum in viscosity,which occurred at 0.07 wt% DS salt content.A sharpdecrease in the apparentviscositywas then observed, reachinga minimum point at 0.08% DS salt concentration. A higher maximumpoint than that at 0.0 and 0.07 wt% in the apparent viscosity wasreached at 0.15 wt% DS salt concentration. A decrease in the apparent viscosity wasnoticedin the fourth region when the DS salt concentration was increased from 0.15 to 0.25 wt%. Similar behavior wasfound for the samples subjected to differentshearratesover the entire concentration range,as can be clearlyseenin Figure 1. In orderto be surethat the pervious variationof viscosity with saltconcentration is real and not a reflection of experimental error,part of the samples wasprepared in duplicate. As canbe seen in Figure2, the reproducibility of a sample preparation is veryhigh where the maximumerrorin the apparent viscosity at a constant salt concentration is lessthan 4.0%. In addition,Figure 2 shows that experimental error did not affectthe general trend of the apparentviscosity of creamsamples with the salt concentration.
Basedon the function of sodiumcetearylsulfate(anionicemulsifier)usedin this system, the oil dropletsurface will be surrounded by a negatively charged layer.This layer works as a bridge betweenthe oil and water phases; consequently, the electrostatic repulsion between oil droplets will preventthem from coalescence. Ionizationto cations and anionsoccurs when the DS salt is added. The negativelychargedions (e.g., CI-)

JOURNAL OF COSMETIC SCIENCE

8 E

Storagetime = oneweak Storageconditions: roomtemp. Shear rate = 20.65 (1/s)

0.00

0.05

0.10

0.15

0.20

0.25

Salt concentration (w/w%)

Figure 2. Errorbarsof the apparent viscosity of theprepared creams measured at shear rate = 20.65 (1/sec).

move toward the negativelychargedlayer. This resultsin an increase in the ionic strengthof the negativelychargedlayer and subsequently capturingmore water moleculesin the void spacebetweenthe aggregated oil droplets.This may explainthe increase in the viscosityof the creamupon the addition of salt. The appearance of maximumviscosity may be explained by the concentration at a certainsalt levelwhere a maximum capacity of the layer for the anionicchargeis reached. As more DS salt is

added, positively charged ions(e.g.,Na+, Mg+2...) startneutralizing some of the

negativecharge.This action resultsin a weakerbridge, resultingin water molecules with lower attraction.Thus, the oil droplets will havea greatertendency to coalesce, resultingin a reduction in the apparent oil-phase volume.The viscosity reduction of the body creamsamples is the result of a decrease in the apparentphasevolume of the dispersed droplets.

The explanation for the appearance of two maximain the apparent viscosity at 0.07 and 0.15 wt% DS salt concentration (seeFigure 1) might be attributed to the presence of

different ions (e.g., Mg+2, Ca +2, K+,Na+, . . .) withdifferent ionic strength in theadded
DS salt. Silvander eta/. (9) investigated the effects of electrolyte additionto a cosmetic emulsion. Monovalent sodiumchloridehad practically no influence on viscosity. Calcium chloride,on the other hand, had a largeimpact on viscosity, evenat low concentrations. The resulting increase in viscosity wasdueto fiocculation that led to anincrease in apparent phase volume.A similarbehavior wasobtained with magnesium chloride, with the difference that the maximum in viscosity was shiftedto higher electrolyte concentrations. This was interpretedas suchbecause magnesium boundmore strongly to the hydrationwater than did calcium.

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An additionalpoint of interestis the decrease in viscosity when the salt concentration

increased from 0.0 to 0.05 wt%. This small effect is due to the decrease in electrostatic

screening lengthand is oftenreferred to asa secondary electroviscous effect(9).

One the other hand, a decrease in the apparentviscosity of body creamsamples with differentDS salt concentrations wasobserved asthe shearrate wasincreased (seeFigure 1). This impliesthat the creambehaves like a shearthinning material.

Figures 3 and 4 showthe effectof DS salt on apparent viscosity for samples stored at room temperatureat different storageperiods.It can be clearly observed that the apparent viscosity of cream samples increased with storage time andthat thiseffect was more pronounced at high storage time (two and three months).In a similar study, Korhonen et al. (3) studiedthe effectof storage time on the rheological behavior of
creams with four differentsurfactant combinations. They foundthat the viscosity (con-

sistency) of the creamdecreased during storage, suggesting that other factorshave

affected our creams in the increase of viscosity with storage time. This phenomenon can be attributedto the evaporation of waterfrom the emulsion. Evaporation of the watercontinuous phase causes compression of the emulsion, with progressive distortion of the oil drops andthinningof the waterfilms separating them(10). To verifythis result,the weightof two creamsamples, onewith DS saltandonesalt-free, wasobserved. As can beseen in Figure5, theweightof the cream samples decreases with storage time because of waterevaporation. It is interesting to see in Figure5 that the rateof waterevaporation

decreases in the presence of DS salt.This canexplain the results presented in Figure4, wherethe salt-free sample exhibitsmaximumviscosity after three monthsof storage.
6O
i

Im

r .......

t.

Storage condition: roomtemperature

Shear rate = 4.45 (1/s)

Id

,.= vv==n

storage time:

40---

Two months
--

Three months

--

,e 20

0.00

0.05

0.10

0.15

0.20

0.25

Salt concentration (w/w %)

Figure 3. The effect of DS saltconcentration on theapparent viscosity of cream samples stored fordifferent
periodsat room temperature.

JOURNAL OF COSMETIC SCIENCE

Storage condition:room temperature

Shearrate= 12.37(1/s)

30.

25-.

._-' 20..
15_

lO.
5
0.3 100

Salt concentration (w/w %)

storedat roomtemperature.

Storage time (day)

Figure4. Theeffects of DS saltconcentration andstorage timeon theapparent viscosity of cream samples

2.00

Storageconditions: roomtemperature
Salt content= 0.0%

1.50

........... Salt content= O. 15 %

.00

0.50

0.00

4(

8(

12o

Storage Time (day)

Figure 5. Weight losses in creamsamples asa functionof storage time.

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Aranberri etal. (10) foundthat in emulsion systems with addedsalt,waterevaporation virtuallyceased before all the waterpresent waslost, probably asa resultof oil-drop coalescence resultingin the formationof a water-impermeable oil film at the emulsion
surface.

A controlexperiment wasconducted on a sample placedin a closed container whereno change in weight wasobserved. In addition,the viscosity of this sample did not show significantchange.This result supports our previous hypothesis that the increase in creamviscositywith storagetime is causedby the evaporation of water from the
emulsion.

The samples containing 0.07 and 0.15% DS salt showed a maximumviscosity overthe entirerangeof storage time tested.With the increase in storage time, the two maxima showed lessincrease in apparent viscosity than in the salt-free sample.
EFFECT OF STORAGE TEMPERATURE

In thispart of our investigation the effect of storage conditions wasstudied. Bodycream samples werestored up to four monthsat (i) roomtemperature, (ii) 45C, and(iii) 8C. The concentration of the DeadSea saltvariedbetween 0.0 and0.15 wt%. Figure6 shows the effectof storage temperature on the apparent viscosity of the creamsamples stored for oneweek.An increase in the apparent viscosity at constant shear ratewith increasing storage temperature can be clearly observed.The increasein the viscosity of
20

16--E

'F:gl ...................... room temperatur ......... [].............

12 I

10

'3

8 C

storage time = one weak Shear rate = 7.387 (1/second)

room temperature 45 C
0.12 0.6

0.08

0.00

0.04

Salt concentration(w/w%)
Figure6. The effect of DS saltconcentration ontheapparent viscosity of cream samples stored foroneweek at differenttemperatures.

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creams with increasing storage temperature may be due to the increase in the rate of waterevaporation. With increasing storage temperature, the evaporation of waterincreases, resulting in a viscosity increase. In a similarstudy,Korhonen etl. (3) foundthat the consistency of a creamcontaininga non-ionicsurfactant, PG 25 soyasteroland
sorbitantrioleate, increased with increasing storagetemperature.

At longer storage periods a cleareffect of the storage temperature on theviscosity of the salt-freesamplecan be seen,wherea significantincrease in the apparent viscosity is observed (see Figure7). The salt-free sample stored for two months at 45Cshowed the highest viscosity beyond theviscosity range that canbemeasured by theviscometer. The effectof increasing the storage temperature on the viscosity of the salt-free sample was more pronounced than that observed for the saltedsample.However,the salt-free samples showed a higherrateof increase in apparent viscosity with storage time than
that observed for the saltedsamples.

CONDUCTIVITY

MEASUREMENTS

The conductivity testis a rapidmethod for determining the stabilityof creams based on the change in the physical characteristics of the cream (11). Conductivity measurements of cream samples wereperformed at roomtemperature andovervarious storage periods up to four months. Conductivity valuesof the creams increased as the amountof addedDS salt was increased. This may reflectthe higher levelof free ionswithin the creamsamples as the
40--

Storagetime = 2 months Shear rate = 7.387 (1/second)

35 --

''

8 C

....... ", 45 C

room temperature
45 C

..

.
.

"

20--

room temperature ..............

10

I
0.00 0.04 0.08 0.12

I
0.16

Salt concentration (w/w%)

Figure 7. The effectof DS saltconcentration on the apparent viscosity of cream samples stored for two
monthsat different temperatures.

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11

amountof addedDS saltwasincreased (12). This behavior canbe observed in Figure8.

A suddenchangein conductivitycurvescan be seenat salt concentrations of 0.07 and 0.15 wt%, corresponding to the observed maximumviscosities. This resultsuggests that the addedionsto the system at theseconcentrations havea morepronounced effecton the emulsionstructure,leading to an increase in viscosity,than doesthe free water, which leadsto an increase in conductivity.

A decrease in the conductivity values of bodycream samples with storage time up to four monthscan be alsoseenin Figure 8. This is an expected resultof water evaporation
during the storage period. As shownin Figure 9, the conductivityof the salt-freecream storedfor four months decreases with the storagetemperature.The conductivityvaluesof the body cream samples decreased during the four monthsof storage overthe entire rangeof storage temperatures. A decrease in the conductivity values with increasing storage temperature at constant storage time canbe clearlyobserved. A low conductivity valuereveals that
there is more lameliar water and lessfree water in the cream, which can be seenas an

increase in the viscosity of the cream(13). The largestchange in conductivity during storagewas observed for the samplestoredat 45C. This creampreviously had a maximum viscosity relatedto the increase in water evaporation at this condition.
Figure10 shows that the conductivity of a bodycream sample containing 0.07% DS salt contentdecreases with both storage time and storage temperature. The largestand the sharpest changes in conductivity during storage wereobserved for the sample storedat 45C, which exhibiteda maximumviscosity, as shown previously.
200

150

100

--

50 !

One week

Storage period:

Twomonths
Four months

0.00

0.05

0.10

0.15

0.20

0.25

Salt concentartion (w/w %)

Figure 8. The effect of DS saltconcentration on the conductivity of bodycreams stored fordifferent periods
at room temperature.

12
80

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60 -

room temperature 45

40-o
-o

room temperature

o
20 -

40

80

120

Storage Time (day)

Figure 9. The effectof storage time on the conductivity of a salt-free creamsample stored at different
temperatures.

120
110 -

L Salt concentration = 0.07%

co

100 -

,=

90 -

' o
o

80--

70

room temperature
6O

46 oc
'

4{; C
I
80

I
40

'

'
120

StorageTime (day)
Figure 10. The effect of storage time on the conductivity of a cream sample containing 0.07% DS saltand storedat differenttemperatures.

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13

Comparison of Figures 9 and 10 reveals that the decrease in conductivity of the salt-free samplewith storage time is more pronounced than that of the saltedsample.This supports our previous results, that the rateof waterevaporation in the salt-free sample isgreater thanthat in the samples with added salt.This resultis confirmed by the results of weight measurement, where the weight lossin the saltedsampleis lessthan the weight lossin the salt-free sample(see,for example,Figure 5).

CONCLUSIONS

The addition of Dead Seasalt to a cosmetic emulsionhasa large impact on viscosity even

at low concentrations. The obtained two maximain viscosity are due to the presence of
different monovalentand divalent ions in the DS salt. The resulting increase in viscosity

wasdue to flocculation that led to an increase in the apparentdispersed-phase volume. The cream samples containing morethan0.25 wt% of DS saltshowed phase separation. Emulsion samples containing 0.15% of DS saltexhibited the maximumviscosity under all test conditions,and therefore, were considered the optimal sample.The evaporation of water from the emulsionsamples led to increased viscosity with storage time and storage temperature. In addition,the presence of DS salt in the cosmetic emulsion

significantly reduced the rateof waterevaporation. It wasalsofoundthat the conductivity of the emulsion decreased with storage time, reflecting the decrease in freewater. However,the presence of DS salt reduced the rate of conductivity decrease.

ACKNOWLEDGMENTS

This work wassupported by the Deanship of Scientific Research at Jordan Universityof Science and Technology undergrant 61/2003. The authors are gratefulto Dr. Hussam
E1-Haffarand Mrs. Aida Frehattfrom Ammon Co. for their kind cooperation and supply
of materials.

REFERENCES

(1) R. Brummerand S. Godersky, Rheological studiesto objectifysensations occurring when cosmetic

emulsions areapplied to the skin,Colloids Surf A: Physicochem. Eng.Aspects, 152, 89-94 (1999). (2) M. M. JimnezSoriano, M. J. Frenso Contreras, andE. S. Sells Flores, Development of a cream from a self-emulsifying base andmoisturizing actives, I/Farraaco, 56, 5] 3-522 (2001).
(3) M. Korhonen,L. Hellen, J. Hirvonen,and J. Yliruusi, Rheological properties of creams with four different surfactant combinations--Effect of storagetime and conditions, Int. J. Pharmacet., 221,
187-196 (2001).

(4) H. Szelag andB. Pauzder, Rheological properties of emulsions stabilized by acylglycerol emulsifiers modifiedwith sodiumcarboxylates, Colloids Srf A: Physicochem. Eng.AJpects, 219, 87-95 (2003). (5) L. R. Gaspar andP.M. B. G. Maia Campos, Rheological behavior and the SPFof sunscreens, Int.J.
Pharmacet., 250, 3544 (2003).

(6) M. L. YaoandJ. C. Patel,Rheological characterization of body lotions, Appl.Rheol. 11, 83-88 (2001). (7) Z. Maor, S. Magadassi, D. Efron, and S. Yehuda,Dead Seamineral-based cosmetics--Facts and illusion,Isr.J. Med.Sci.,32, S28-S35 (1996). (8) B. Abu-Jdayil, H. Mohameed, M. Sa'id,andT. Snobar, Rheological characterization of hair shampoo in thepresence of DeadSea salt,Int.J. Cosmet. Sci.,26, 19-29 (2004).

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(9) M. Silvander, A. HellstriSm, T. Wiirnheim, and P. Claesson, Rheological properties of phospholipidstabilized parenteral oil-in-water emulsions--Effects of electrolyte concentration andpresence of heparin, Int. J. Pharmaceut., 252, 123-132 (2003). (10) I. Aranberri, B. P. Binks,J. H. Clint, and P. D. I. Fletcher, Evaporation ratesof waterfrom concentratedoil-in-wateremulsions, Langmuir, 20, 2069-2074 (2004). (11) M. Korhonen,J. Lehtonen,L. Hellen, J. Hirvonen, and J. Yliruusi, Rheologicalpropertiesof three component creams containing monoesters as surfactants, Int. J. Pharmaceut., 247, 103-114
(2002).

(12) S. Tamburic, D. Q. M. Craig, G. Vuleta, and J. Milic, A comparison of electricaland rheological

techniques for the characterization of the cream, Int.J. Pharmaceut., 137, 243-248 (1996). (13) G.M. Eccleston and L. Beattie, Microstructural changes during of storageof systems containing cetostearyl alcohol ployoxyethelene alkyl ethersurfactants, Drug Dev. Ind. Pharm.,14, 2499-2518
(1988).