Rheological studies of creams. III. Effect of lipophilic phase on consistency.

The 3rd part of the serial analyses the correlation between the rheological characteristics of creams and the composition of the lipophilic phase. It is proved qualitatively by comparison of flow curves of systems with identical water content, and quantitatively by changes of initial, equilibrium and plastic viscosity, that the main factor in structure formation is the interboundary interaction of the hydrophilic and the lipophilic phase. This interaction can be characterised by determining wetting. A correlation between the contact angle of wetting between the hydrophilic and lipophilic phases (the quantitative model of the interboundary interaction) and the rheological parameters was identified. A logarithmic relationship was established between the contact angle of wetting and the yield value and structural viscosity.