Monoglyceride Alpha-gel Phase and its Potential Cosmetic Applications

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The book explores the polymorphic behavior of long-chain saturated monoglycerides in hydrogels and oil-in-water emulsions, highlighting the improved stability of the metastable -gel phase through specific co-emulsifiers and processing conditions. The enhanced stability of the MG -gel phase leads to better performance in food products. Additionally, it investigates the innovative use of MG-structured emulsions in cosmetic creams, showcasing their potential as eco-friendly, petroleum-free alternatives through various rheological and skin hydration assessments.