2016. - V. 30. - N 12(181). - P. 34-36
M.Yu. Kostuchenko, R.N. Yusupova, N.M. Murashova,
The effect of fatty and essential vegetable oils on viscosity of lecithin-based liquid crystalline composition was studied. It is shown that increase of tea tree oil concentration from 0 mas.% to 5 mas.% reduces the viscosity of system phospholipid concentrate “Mosletsitin” - vaseline oil - tea tree oil - water in 14 times. The viscosity of liquid crystals in system lecithin - vaseline oil - essential oil - water has a dependence on an essential oil type and on an fatty vegetable oil type. At the same time viscosity of liquid crystal composition has a slight dependence on type of essential oil.
First page of the article:
compositions for transdermal delivery of substances lecithin liquid crystals vegetable oils viscosity вязкость жидкие кристаллы композиция для трансдермальной доставки веществ лецитин растительные масла