The effects of surfactants on hand cream's physicochemical properties

In this thesis study, semi-solid cosmetic composite creams have been prepared by using an oil in the water (O/W) emulsion technique. In those creams, different surfactants levels and combinations were employed to end up with the surfactants that exhibit the most stable structures. Emulsifying and stabilizer increasing as well as non-ionic surface active materials with varying chemical structures, sorbitan fatty acid esters sorbitan monostearate (Span 60) and sorbitan monooleate (Span 80), sorbitan fatty acid esters ethoxylated derivatives; polyoxyethylene (20) sorbitan monolaurate (Tween 20), polyoxyethylene (20) sorbitan monostearate (Tween 60), polyoxyethylene (20) sorbitan monooleate (Tween 80) with sorbitan stearate (Span 60), sorbitan monooleate (Span 80), ethoxylated 30 oleat (oleth 30), ethoxylated 20 cetearath (cetarath-20) and polyoxyethylene 2 stearate (Stearath-2)?s different combinations, 15 different versions of creams were prepared. The prepared creams were characterized by their droplet size distrubution, viscosity, surface tension and electrical coductivity. The relationship between stabilization of the creams and using various surfactant combinations have been investigated in a comparative perspective. Keywords : Emulsion,Cream,Emulsifier,Cosmetic