Study of Liquid‐Crystalline Phase Changes during Evaporation in Vegetable Oil Emulsions

Abstract

During evaporation, the rate between volatile and nonvolatile components in an emulsion changes. In this study, emulsions of marigold and canola oil were made according to a phase diagram, simulating the decreasing water amount that happens when the water evaporates from an emulsion. In addition, two basic emulsions were submitted to evaporation and then to microscopic analysis to compare the results of both tests. It was observed that when the water rate decreases, the liquid‐crystalline phase changes its organization, reaching a proportion that it is not hydrated anymore, having a solid aspect. Moreover, these emulsions submitted to evaporation remained to show lamellar phase even when there was no water in the formulation. This is interesting to understand the behavior of an emulsion after it is applied under the skin.

Keywords:

• Lamellar liquid crystal
• evaporation
• marigold oil
• canola oil
• phase diagram