New gelification method for vegetable oils I: cosmetic application

Synopsis A new gelification process of vegetable oils was developed using a cellulose derivative in order to obtain transparent oleogels (anhydrous gels based on fatty components) of different consistencies. The study of their structure has been carried out by infra-red spectroscopy, differential thermal analysis and X-ray diffractometry. All these physical tests have demonstrated the gel structure of the formulations. Finally, a rheological study was run to elucidate their specific properties and their stability during storage.