A new nanoemulsifing system has been developed. This study refers to an innovative association of polysorbate 80 and palmitic ester of l-ascorbic acid for the production of good stability and very thin nanostructured emulsions with average micellar diameter size ranging from 100 to 300 nm. This system has showed to be very performing to create nanoemulsions with moderate stirring rate and warming regimen thanks to the high efficiency of the association between ascorbyl palmitate and polysorbate-80 (PS-80). This nanoemulsified system is very easy to achieve and shows a very good capability ...
New association of surfactants for the production of food and cosmetic nanoemulsions: preliminary development and characterization is a post from: Skincare
New association of surfactants for the production of food and cosmetic nanoemulsions: preliminary development and characterization via BuzzBlazer.com
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