[Thermostability of the structure of creams and gels. I. Investigation of hydrophilic creams containing Hostaphat emulsions].

The effect of temperature on the change of structure of creams containing Hostaphat emulsifiers has been investigated. The micelles consisting of hydrophilic and liphophilic surfactants are disintegrated and desolvatated on the effect of heat, therefore the evaporation of water can be resulted. This theory was verified by the correlation between rheological data and the results of derivatographic measurements. It has been established that the hydrophilic emulsifier plays an important role in thermostability.