Recommended Results

Hair Gel: Viscosity and Yield Point with the MCR 72

The yield point and viscosity are what give hair gel its perceived volume and quality. Hair has a particular importance for us: It is an expression of beauty and individuality, but can also show affiliation to a culture or group. Modern hair gel must meet many requirements; for example, strong hold, long-lasting, moisture-resistant, does not lead to sticky hands, etc. In this report, the yield point and viscosity are determined with an MCR 72 rheometer.

Introduction

Hair has a particular importance for us: It is an expression of beauty and individuality, but can also show affiliation to a culture or group. Modern hair gel must meet many requirements; for example, strong hold, long-lasting, moisture-resistant, does not lead to sticky hands, etc.

Gel is an abbreviation of "gelatine" and has the same latin root as "jelly" (thickened fruit or meat juice). A gel is a finely dispersed system consisting of at least one solid and one liquid phase. The two phases are disperse between each other and form a threedimensional network.

A gel is neither liquid, like oil, nor solid, like a rubber ball; rather, its consistency is somewhere between liquid and solid. Gel can be used as the support material for ointments, creams or as hair gel to shape a hair style. Agarose, guar gum and sodium alginate are frequently used to form gel in cosmetics.

This report describes a method for the rheological assessment of a cosmetic hair gel. The yield point and the viscosity influence the processability of the ingredients and the end product during manufacturing (pumping, filling), and also the consistency during application (gel character).

Get the document

To receive this document please enter your email below.

Loading...

Error