Enzymatically interesterified fats based on mutton tallow and walnut oil suitable for cosmetic emulsions

International Journal of Cosmetic Science

Volumn 37, Issue 1, 2015, Pages 82-91

  Kowalska, M ^a   Mendrycka, M ^a   Zbikowska, A ^b   Stawarz, S ^a  

^a KAZIMIERZ PULASKI UNIVERSITY OF TECHNOLOGY AND HUMANITIES IN RADOM   (Poland)

^b WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

emulsions; interesterification synthesis; mutton tallow; sensory evaluation; stability of emulsion; walnut oil

Indexed keywords

COSMETIC; LIPID EMULSION; VEGETABLE OIL; WATER; EMULSION; FAT;

ABSORPTION; ADULT; ARTICLE; COSMETIC INDUSTRY; FEMALE; HUMAN; HYDRATION; HYDROLYSIS; INTERESTERIFICATION; MOLECULAR STABILITY; MUTTON; PARTICLE SIZE; SENSORY EVALUATION; SKIN ABSORPTION; SKIN CARE; VISCOSITY; WALNUT; ANIMAL; CHEMISTRY; EMULSION; ESTERIFICATION; SHEEP;

ANIMALS; COSMETICS; EMULSIONS; ESTERIFICATION; FATS; JUGLANS; PLANT OILS; SHEEP;

EID: 84921033045     PISSN: 01425463     EISSN: 14682494     Source Type: Journal    
DOI: 10.1111/ics.12173     Document Type: Article

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