| 摘要 |
<p>Method for determining the stability of oil emulsions, particularly cream, even more preferably cosmetic creams, characterised in that the aforesaid emulsion is subjected to oscillatory measurements at frequency of 0.1 to 20 Hertz, at temperatures increasing from 0 to 80 degree C, and one then determines, as a function of the temperature, the modulus of elasticity G' and the modulus of viscosity G", identifying in this way the temperature, as a function of the stability of the emulsion, at which there occurs a sudden change in the aforesaid quantities G' and G", or their ratio. <IMAGE></p> |
