Main features and applications of organogels in cosmetics

Cosmetic treatments aim at improving skin appearance through vehicles of good sensory properties. Those vehicles are mainly emulsions and gels designed to deliver safe and effective compounds to skin. Creams and serums are widely used to achieve these goals, but recently a new type of formulation known as organogels triggered scientific attention, particularly in the design of both topical and cosmetic formulations. It has been established that the lipophilic nature of organogels makes it an excellent candidate for the delivery of cosmetic molecules through skin. In this review, we discuss the properties and characteristics of organogels and present the advantages of the application of these systems in cosmetics.     

The effect of varying the mixing formula on the quality of a yeast sweet bread and also on the process conditions, as studied by surface response methodology

The objective of this work was to evaluate the effect of different ingredients on the mixing and fermentation times required to attain good bread quality. Results showed that variation in almost all ingredients affected mixing time; shortening being the exception. Longer mixing times were required as the concentration of ingredients was increased. Water‐soluble ingredients had a synergistic effect. The same behaviour was observed with total fermentation time, sugar, salt and milk powder having major effects. The only change in crumb colour was caused by egg. Crust colour was only affected by the presence of milk and sugar. It was concluded that it was possible to get good quality bread by varying the process conditions according to the formulation used. Non‐hygroscopic ingredients had a lesser effect on mixing and fermentation times. Predictive equations were obtained.