Rheological studies of creams. II. Effect of water content on rheological characteristics.

25 creams with different water content was prepared by means of five self-emulsifying waxes. The variables were the ratio of the structure forming components of the lipophilic phase, the hydrophilic emulsifier and the water content. It was concluded from the flow curves, that the investigated creams were thixotropic systems independently of the water content. The yield value, the initial, the equilibrium and the plastic viscosity decreased exponentially with the concentration of the emulsified water. The slope of the linearized exponential curve is an important structural parameter. The measure of the this parameter provides information about the position of water in the gel structure.