Emulsions Handbook from C.H.I.P.S.

Rheology Essentials of Cosmetic and Food Emulsions
by Rüdiger Brummer

Rheology Essentials of Cosmetic and Food Emulsions is a practical manual which describes the key properties and explains how to measure them using modern techniques.

Written by an expert in flows and flow properties, this book focuses on the application of rheological (flow) measurements to cosmetic and food emulsions and the correlation of these results with findings from other tests.

Rheology Essentials of Cosmetic and Food Emulsions describes in detail the use of modern viscometers and rheometers, including concise explanations of the different available instruments.

The main focus of this manual is on practical everyday lab procedures:

  • how to characterize cosmetic and food emulsions with different rheological tests such as temperature, time, stress and strain, both static and dynamic
  • the critical topic of how the results correlate with other important product characteristics, for instance, skin sensation, pumping performance, stability etc.

Many pictures, illustrations, graphs and tables help readers new to the measurement of cosmetic/food emulsions in their daily work as well as to the more experienced who seek additional special tips and tricks.


A Trip Back in Time

Skin and Its Care

Emulsions: Some Theoretical Aspects

  • Physicochemical Structure of Cosmetic Products
  • Modern Emulsifiers
  • Skin Care and Cleansing
  • Microemulsions
  • Emulsifier-Free Products
  • Production of Emulsions
  • Processes OccurringDuring Emulsification
  • Serrated Disc Disperser

Basic Physiocal and Mathematical Principles

  • Important Definitions
  • One-Dimensional Parallel Plates Model
  • Parallel Plate Measuring System
  • Cone-Plate Measuring System
  • Coaxial Cylinder Systems
  • Double Gap Measuring System
  • Flow Through Circular Capillary
  • Correction Methods
  • Deformation and Relaxation
  • Thixotropy and Rheopexy
  • Vibration or Oscillation Measurements

Measuring Instruments

  • Modern Rheometer
  • High Shear Rheometer
  • Standard Viscometer
  • Often Used Viscometer
  • Automatic Sampler
  • In-process In-/On-line Viscosity Measurements

Most Important Test Methods

  • Stress Ramp Test
  • Newtonian Flow Behavior
  • Creep Test and Creep Recovery
  • The Ideal Elastic Behavior
  • The Ideal Viscous Behavior
  • Real Viscoelastic Behavior
  • Steady Flow Curve
  • Amplitude Dependence
  • Structure Breakdown and BuildUp
  • Time Dependence
  • Frequency Test
  • Temperature Dependence
  • Combined Temperature-Time Test

Analysis of measuring Results and Correlations with Other Tests

  • Yield Stress
  • Steady Flow
  • OscillatoryMeasurements
  • Time Temperature Superposition (TTS)


  • Relationships for Polymers
  • General Statements for Cosmetic Emulsions


  • Basic Principles of Statistical Analysis
  • Back to the Laboratory

Tips and Tricks

  • Materials for Geometric Systems
  • Cone-plate
  • Parallel Plate
  • Cylinder Systems
  • Cleaning Measuring Systems
  • Measurement Artifacts
  • Filling of Cone-plate and Parallel Plate Measuring Systems
  • Interpretation

Definition of Cosmetics

  • Cosmetics vs. Drugs
  • Production of Cosmetic Products
  • Naming, Trademark Law, Patents Law
  • Marketing of Cosmetic Products
  • Advertising Cosmetic Products

Excursion in the World of Food Rheology

  • A Short History of Food Rheology
  • Honey
  • Sandwich Spreads
  • Cheese
  • Ketchup
  • Yoghurt
  • Marzipan
  • Starch
  • Foams
  • Chocolate
  • Psychorheology


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Rheology Essentials of Cosmetic and Food Emulsions
by Rüdiger Brummer
2006 • 180 pages • $158.00 + shipping
Texas residents please add 6.75 % sales tax

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