j. Soc.Cosmet.Chem.

, 35, 357-368 (November 1984)

Low-energyemulsification.Part VI: Applicationsin

high-internalphaseemulsions
T. J. LIN, 628 Enchanted
Way, PacificPalisades,
CA 90272, and
Y. F. SHEN, ShenHsiangTangChemical
Co., Ltd. P.O. Box 150,
Talchung,Taiwan.
Received
December
22, 1983. Presented
at AnnualScientific
Meeting,
Society
of Cosmetic
Chemists,
New York, December
2, 1983.
Synopsis

Low-energyemulsification(LEE) is a novelemulsificationmethod by which thermal energyis selectively

appliedto onlya portionof the externalor internalphaseinsteadof to the entireemulsionasin conventional
emulsification.
AlthoughLEE hasprovento be extremelyenergy-efficient
andverypracticalin processing
a wide-rangeof commercial
emulsions,it hasbeendifficultto applythe techniqueto emulsions
with large
internalphasevolumesbecause
of potentialirreversiblephaseinversion.The inversionproblemis particularly acutewhen LEE is carriedout at relativelyhigh ratiosof unheatedphaseto heatedphase.

The modifiedLEE techniqueinvolveswithholdingof a portion of the internalphaseliquid as well as a

portion of the externalphase.The emulsionis madein three stages,with applicationof thermalenergy
only during the first-stageconcentrate
preparation.
Tests on O/W

emulsions stabilized with anionic and nonionic surfactants indicate that the new method

can effectivelypreventpermanentphaseinversionin high-internalphaseemulsionsand allow LEE processingat higher ratios of unheatedphaseto heatedphasethan did the original LEE method. It was
discovered
that mixing time and mixer rpm aswell asthe bulk temperatureand the sizeof the withheld
phasehave significanteffectson the mean droplet size of finishedemulsions.

INTRODUCTION

Low-energyemulsification(LEE), as originallyintroducedby Lin, involvesa two-stage

processing
of emulsions(1). A portion of the emulsion'sintendedexternalphasefluid
is withheld and an emulsionconcentrateis first made with applicationof thermal
energy. Generally, the withheld phase(alpha phase)is not heatedand servesto cool
the bulk during the secondstageprocessing
whichinvolvesa dilution of the emulsion
concentrate.Hence the greaterthe ratio of the unheatedwithheld phaseto the heated
externalphase(beta phase),the greaterwill be energyconservation
and cost-reduction.
In this work, o and [3 are definedas the weight fractionsof the unheatedand heated
phasesrespectively.Subscriptsi and e are used to denotethe emulsion'sinternal and
externalphases.
It has been demonstratedin pilot plants as well as in many manufacturingplants in
differentpartsof the world that LEE canbe extremelyusefulin processing
a wide range
of cosmetic,food, and pharmaceuticalemulsionswith significantreductionof energy
and processingcosts.The increasein productivity due to a reductionin the cooling
357

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JOURNAL OF THE SOCIETY OF COSMETICCHEMISTS

time asthe resultof adoptingLEE canbe verysubstantial.In somecases,the reduction

of coolingrequirements
can be so greatthat the useof a refrigeratedsystemcan be
entirely eliminatedin designinga new plant (2).

Previousexperimentalwork indicatedthat whencorrectlyprocessed,

the qualityof the
emulsionsmade with LEE wasvirtually indistinguishable
from that of the emulsions
made with conventionalhot processing(3). Although it is clear that the greaterthe
ratio of tx to [3, the greaterwill be the energyconservation,
there is a practicallimit
to the sizeof the alphaphasebecause
of potential,irreversible
phaseinversionaspointed
out in an earlier work (4).

Uncontrolledphaseinversionsand the resulting reductionin emulsionstability or

coarsening
of the emulsiontextureare alsothe main reasons
why it hasbeendifficult
to applyLEE on emulsionscontainingrelativelyhigh solidsor emulsionshavinginternal
phasesexceeding30% of the total volume.Emulsionsstabilizedwith nonionicsurfactants may undergophaseinversionat temperaturesnearthe phaseinversiontemperature
(PIT). LEE processing
may leadto the formationof a coarseemulsionif phaseinversion
is not controlled(5). On the otherhand, whenthe key variablesareproperlycontrolled,
LEE can producevery fine emulsionshaving significantlysmallermeandroplet sizes
than the emulsionspreparedwith a conventional
high-energymethod(6).

The purposeof this work was to test a new techniqueof doublewithholdingwhich

wasdesignedto expandthe utility of LEE beyondlow-internalphaseO/W emulsions
and alsoto allow LEE processingin a relativelyhigh tx range.
In the original LEE method, only a portion of either the externalor internalphaseis
withheld during the initial emulsificationprocess.The new techniquenow involves
withholding portions of both phases.To avoid confusion,the withheld, unheated
portionsof the internaland externalphaseswill be designatedasix, phaseand txephase
respectively.
Similarly,the heatedportionsof the internaland externalphaseswill be
respectively
referredto as [3iphaseand [ephase.
In the original method, emulsificationis carriedout in two stages,including a con-

centratepreparation
stageand a dilutionstageasindicatedbelow:
OriginalLEE
First Stage:ConcentratePreparation
Internal Phase(heated) + [e EC (EmulsionConcentrate)
SecondStage:ConcentrateDilution
EC + txe - Ef (Final Emulsion)

The new LEE techniqueto be introducedhereinvolveswithholdingof both txiandtxe

and hencerequiresa three-stepoperationas indicatedbelow:
New LEE (DoubleWithholding)
First Stage:ConcentratePreparation
[i q- [e El (First EmulsionConcentrate)
SecondStage:tXe-Phase
Addition
E1 q- Oe'> E2 (SecondEmulsion Concentrate)

Third Stage:txi-PhaseAddition
E2 + txi ---> Ef (Final Emulsion)

The advantageof the doublewithholdingtechniquecan be readilyseenfrom Figure

1. In this illustration, the internal phasevolume is approximatelyequal to one third

HIGH INTERNAL PHASE LOW ENERGY EMULSIFICATION

EXTERNAL
PHASE
-x

359

CASEfA}CASE(B]
=0.33

INTERNAL
PHASE
--
!

......

(A)-

.........

(B}---

C.= 0.67

.e: 0.67
0.5

EMULSION

Figure1. Comparison
of twodoublewithholding
LEEprocesses.
In bothcases
internalphase
equals
one
thirdof external
phase;
oqandoe arewithheldinternalandexternal
phases
respectively;
[3,andIBeare
heated
internalandexternal
phases
respectively.
CaseB is moreenergy
efficient
dueto a largerwithheld
externalphase%. Splittingof the internalphaseinto oqand[3,andusingonly[3,for the initialemulsificationreducethe dangerof phaseinversion.

of the externalphasevolume.ForLEEprocessing,
theexternalphaseis predividedinto
withheldOL
e phaseandheated[ephase.If the divisionof the externalphaseweremade

at Oe/lBe
= O.33/0.67asin theCase(A), indicated
bya dashed
line, thevolumeof [e
phasewouldbe significantlylargerthan the total internalphaseand generallythere
wouldbe no greatdangerof phaseinversion.To achieveevengreaterenergyconservation,the divisionof the externalphasemaybe madeat a highero/[3cratio. In Case
(B) shownwith a dottedline, the OLJ[
e ratio is chosenat 0.67/0.33. This meansthat

the [3cphaseis nowroughlyequalto the totalvolumeof the internalphase.From

phasevolumeconsiderations,
thereis nowa greaterdangerof unintendedphaseinversionduringthe first stageof the emulsionconcentrate
preparation.
One way to minimize the chanceof unintendedphaseinversionis to add the external
phaseliquid slowlyto the internalphaseliquid. In a plant-scaleoperation,however,
sucha methodis not only time-consuming,but may be unreliable.Controllingthe
initial surfactant
locationasproposed
by Lin andLambrechts
maybeusefulin borderline
cases,but it is not a sureway to controlphaseinversion(7).

A bettermethodproposed
hereis to divide the internalphaseinto oqand 13i.If, for

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JOURNAL OF THE SOCIETYOF COSMETICCHEMISTS

example,the internalphaseweresubdividedinto two equalpartsasshownin Figure

1, andif onlythe i phasewereusedto preparethe emulsionconcentrate,
the ratioof
theexternalphaseto theinternalphasevolumefortheconcentrate
wouldnowbeabout
two insteadof one for Case(B). For Case(A), the ratio would now be approximately
four. The substantialincreasein the ratio of the externalphasevolumeto the internal
phasevolumein the first-stageconcentrate
preparation
will greatlyreducethe chance
of phaseinversionduringthis stage.Sincethe second
stageoperationinvolvesonlythe

additionof an external-phase
fluid (oe phase)thereis little dangerof phaseinversion.
Althoughthe third stageoperationrequiresadditionof the remaininginternalphase
(oqphase)thereis no greatdangerof phaseinversion
sincean additionalamountof the
external-phase
fluid wasaddedto the bulk in the secondstageoperation.Hence, the
newdouble-withholding
procedure
effectivelyreduces
the dangerof irreversible
phase
inversionduring the manufacturingprocessand allowsLEE processing
at relatively
high o/ ratiosto achievesubstantialenergyconservation.
EXPERIMENTAL

Experimentswere carriedout in 250-ml glassbeakerswith no baffles.A six-blade

turbinemixer drivenby a high-torque,variablespeedmotorwasusedto preparethe
emulsions.The dimensionsof the turbinesare indicatedin Figure 2. Sincethe rate of
phaseaddition wasfound to affectphaseinversion,the ratesof addingthe oe and oq
phases
werecarefullycontrolledby introducingthefluid througha buretwith a constant
orifice.Other experimentaldetails,includingheatingandcombiningthe phases,were
similar to thoseof the procedureusedin previousreports(3-5). Droplet size distributionswereobtainedphotographically.
The meandropletdiameterrepresents
an arithmeticaverageof approximately
200 droplets.The e andi phases
wereheatedto 75C
beforeaddition,and the oe and oqphaseswerekept at 26Cbeforeaddition.

RESULTS

AND

DISCUSSION

EFFECTS OF % AND %

Accordingto an earliertheoryadvancedby Ostwald, emulsionphaseinversionoccurs

when the internal phasevolume exceeds74.02% of the total volume (8). However,
this argumentis basedon closelypackeduniform spheres,which doesnot necessarily
representa real emulsion.For non-uniformdroplets,the critical volumefractionof the
internalphase,4), may far exceedthe 0.7402 limit withoutphaseinversion.
In commercialprocessingof emulsions,however,phaseinversiondependsnot only on
phasevolumebut alsoon manycomplexfactors,includingsurfactantHLB, processing
temperature,method of preparation,mixer geometry, mixer speed,and the rate of
phasecombination.Generally,the phase-inversion
problembecomes
moretroublesome
to controlin a plant operationwhen4) valuesexceed0.4.

Forour experiments,we selectedO/W formulationshavingapproximately

50% internal
phasevolumes.One exampleof sucha formulationis in Table I.
Using the aboveformulation, one hundredemulsionswere preparedwith oe and oq
valuesrangingfrom 0 to 0.9. In this seriesof experiments,all waxy substances
aswell

HIGH INTERNAL PHASE LOW ENERGY EMULSIFICATION

361

---.Ir2 MM I--'-t-

IOMM
50MM

6 MM --4

as the oil-solublesurfactants
were initially placedin IBiphaseand the water-soluble
surfactant
aswell asthe water-soluble
polymerwereplacedin the IBephaseasindicated
in Table I. Mineral oil and deionizedwater were divided into both o and [ phases.

The rateof additionof [3phasewassetat 14 ml/min. andthe mixerspeedwassetat

400 rpm. All otherprocess
variables
werecarefullycontrolled
to assure
a goodreproducibility.The emulsiontypefor eachrun wasdetermined
with an electricalconductivity tester,andthe resultsaresummarized
in TableII.
The test formulationcontains48.5% of the oil phaseby weight (>50% by volume).
By a deliberate
choiceto testtheutility of themodifiedmethod,thisformulation
does
not lend itselfto easyLEE processing.
The datapresented
in the first row of Table

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JOURNAL OF THE SOCIETYOF COSMETICCHEMISTS

Table
Anionic

O/W

Emulsion

Wt.

Oil Phase(Internal Phase)

Mineral oil
Stearicacid

Phase

40.0
3.0
2.0

Glycerylstearate
SE
Cetearylalcohol
Sorbitansesquioleate

[3,

1.0
2.0
0.5

[3
[3,

Triethanolamine

AqueousPhase(External Phase)
Deionizedwater

50.9
0.4
0.2

Sodiumlaurylsulfate
Carbomer934
Total

100.0

Table

II

Type of EmulsionsPreparedat Varying % and

O/.,O/'e 0
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8

O/W
O/W
O/W

0.9

0.1
O/W
O/W
O/W

0.2

O/W

O/W

O/W
O/W
O/W
O/W
O/W

O/W
O/W
O/W
O/W
O/W

W/O
O/W
O/W
O/W
O/W
O/W
O/W
O/W
O/W

O/W

O/W

O/W

0.3

0.4

0.5

W/O
W/O
W/O
W/O
O/W
O/W
O/W
O/W
O/W

W/O
W/O
W/O

W/O
W/O
W/O

W/O

W/O

O/W
O/W
O/W
O/W
O/W

O/W

O/W

0.6

0.7

0.8

0.9

W/O
W/O
W/O

W/O
W/O
W/O

W/O

W/O

W/O

W/O
O/W
O/W
O/W
O/W

W/O
W/O
W/O
W/O
W/O
W/O
O/W
O/W
O/W

W/O
W/O
W/O

W/O
W/O
W/O
W/O
O/W

W/O
W/O
W/O
W/O
W/O

W/O
W/O
W/O
W/O
W/O

O/W

O/W

O/W

O/W

W/O

* All emulsionswerepreparedin 250-ml Griffin beakers.The batchsizewas200 g. oqand o werekept

at 25Cwhile[3and [3wereheatedto 75Cbeforeaddition.The bulkwasmixedat 400 rpmfor 5 rain

eachtime during the first-, second-,and third-stageoperations.Conductivitywasmeasured
at the end of
the third-stageaddition. Most of the W/O emulsionsformedwerequite unstableand separated
within an
hour. Most O/W emulsionsformedwererelativelystablewith no visibleseparationwithin onehour.

II at oq = 0 representthe original LEE method. Examinationof the data indicates

that the O/W emulsioninvertsto a relativelyunstableW/O type when the amountof
withheld water exceeds10% of the total aqueousphase.

By inspectingthe data in the secondrow, third row andfurtherrowsdown, it is clear

that withholdingof the internalphaseliquid, oq,effectivelypreventedphaseinversion
and expandedthe usefulrangeof LEE processing.
When the datain Table II areplottedon a graph,asshownin Figure3, the boundary
of phaseinversionshowsa roughlystraight-linerelationship.
For thisparticularO/W
emulsion,the relationshipcan be approximatelyexpressed
by the followinglinear
equation:
oq =

1.2

0.15

whereoq = minimum % valuefor O/W emulsion)

--

e = maximumoe valuefor O/W emulsion

HIGH

INTERNAL

PHASE LOW ENERGY

EMULSIFICATION

363

i!

.8

.7

o/w
.6

.4

.3

w/o

.2

= 1.2cxe-0.15

.I

-.I

-.2

.2

.3

z
.4

J
.5

.6

.7

.8

.9

Figure 3. Relationshipbetweenamount of externalphasewithheld (%) and the minimum amount of

internal phasewhich must be withheld (oO to produceO/W emulsions.Emulsionsbelow line are W/O
and above are O/W.

The slopeof the line (1.2) in Figure3 reflectsthe effectiveness

of the double-with-

holdingtechnique.
In thiscase,the smallerthe slopeof the line, thegreateris the
effectiveness
of withholding
oqin preventing
phase
inversion
to formW/O typeemulsions.

Clearly,whenthe y-interceptis zeroor greater,noO/W typeemulsion

canbe formed
with eithertheconventional
emulsification
methodor theoriginalLEEmethodat any
Oe
valueandtheuseof thedouble-withholding
technique
becomes
essential
in making
an O/W

emulsion.

It isto benotedherethatthedatain TableII represent

onlytheemulsion
typewithout
regardto emulsion
qualityor dropletsizes.LEEprocessing
at differentoeandoqvalues

364

JOURNAL OF THE SOCIETYOF COSMETICCHEMISTS

I
200

400

600

MIXER

800

SPEED

I
I000

i,

I
1200

I
1400

(RPM}

Figure4. Meandropletsizein a finalemulsion

asa functionof mixingspeed.( represents
themean
dropletdiameterof a final emulsionhavingthe composition
shownin Table I, immediatelyafterthe E2
emulsion
concentrate
wasmixedwith oqfor8 minutesat 27C.TheE2emulsion
concentrates
wereprepared
identicallyat % = 0.2, oq = 0.8, and cooledto 27C beforethe additionof oq. The E2 emulsion
concentrate
had a meandropletsizeof 2.5 microns.)

represent
a significantvariationin processing
conditions
and thusa largevariationin
the propertiesof the emulsionscan be expected.In addition to o values, emulsion
temperature,mixing time, and the rate of mixing canalsohavesignificantinfluence
on the final emulsion.

EFFECTS

OF MIXING

The majordifference
betweenthemodifiedLEEandtheoriginalLEEis thethird-stage
operationin the new techniquewhich involvesan additionof oqphaseinto the emulsion
concentrate,
E2. Althoughaddingoil into a preformedO/W emulsionmay represent
a radicaldeparturefrom a normallyemployedemulsificationmethod, there are no

theoretical
groundsto believethat sucha procedure
wouldnotproduce
a commerciallyacceptableemulsion.

Actually,theadditionof anoil intoanO/W emulsion

is notreallyanunusualindustrial
practicesincein makingmosthandcreams,the coldfragrance
oils areoftendirectly
addedto preformedO/W emulsions
at bulk temperatures
aroundor below40C.

HIGH

INTERNAL

PHASE LOW ENERGY EMULSIFICATION

365

5O

4O

= 27"C

3O

= 300

2O

RPM

I0
r-

=mmO 0RPM

R = moo0 IPM
0
o

I0

MIXING

12

14

16

18

20

22

24

:::)6

2_8

TIME, ,9 (MIN)

Figure 5. Meandropletsizeasa functionof mixingspeedandtime aftero addition.( represents

the
meandropletdiameterof a final emulsion
havingthe composition
shownin TableI, immediately
after
the E2 emulsionconcentrate
wasmixedwith oqat mixer speedR and mixing time 0. The E2 emulsion
concentrates
were preparedidenticallyat oe -- 0.2, oq = 0.8, and cooledto 27C beforethe addition of
oq. The E emulsionconcentrate
had a meandropletsizeof 2.5 microns.)

The importantquestionhereis howlongandat whatspeedthe final emulsion,El,

mustbe mixedafterthe additionof the otiphase.Additionandmixingin of the oti
phaseresultsin not only a sizereductionof emulsiondropletsbut alsomass-transfer
of surfactants
andothercomponents
between
thenewlyformedinterfaces.
Microscopic
examinations
indicatethat asotiphaseis addedto the E2emulsion,the sizedistribution

initiallyshowsdualpeaks.With furthermixing,the sizedistribution

initiallyshows
dual peaks.With furthermixing, the emulsiondropletschangeto a near-Gaussian
distribution.

The rateat whichdroplet-size

reduction
takesplacedepends
heavilyon the mixing
conditions.
As canbe seenfromFigure4, themixerspeedis a veryimportantfactor,
asmixingof an E2 emulsion
concentrate
below300 rpm produced
extremely
coarse
finalemulsions.
In this example,however,
increasing
the mixerrpm beyond1,000
doesnot appearto accomplish
furthersizereduction
withinan eight-minute
period.
Theeffectof mixingspeed
canbealsoseenfromthedatapresented
in Figure5, which
shows
boththerpmandmixing-time
effects.
Asexpected,
sizereduction
ismorerapid
at a highermixing speed.Sincethe meandropletsizeof the E emulsionbeforethe

additionof oi wasabout2.5 microns,

the dataindicatethat it wouldrequireabout20

366

JOURNALOF THE SOCIETYOF COSMETICCHEMISTS

25

I0

20

30

40

50

60

70

TEMPERATURE
OF E2 , T (C)
__

Figure 6. Effectof initial E2 temperature

on meandropletdiameter.(D represents
the meandroplet
diameterof a final emulsionhavingthe composition
shownin TableI, immediatelyafterthe E2 emulsion
wasmixedwith % at 720 rpmfor 5 minutes.Thetemperature
of theoqphasewas26C.TheE2emulsion
concentrates
wereprepared
identicallyat oe = 0.2, % = 0.8, andcooledto 26C.EachE2 emulsion
concentrate
washeatedor cooledto the temperatureindicatedon the abscissa
beforeoqaddition.The E2
emulsionconcentratehad a mean droplet sizeof 2.5 microns.)

minutesof mixing time at 1,000 rpm to reduceoqdropletsto the sameaverage

size
as E2 droplets.
EFFECT

OF TEMPERATURE

Temperature
is, of course,a very importantfactorin all emulsionprocessing.
An
exampleshowingthe effectof the initial temperature
of the E2 emulsionon the mean
dropletsizeof the final emulsionis shownin Figure6. It is interesting
to notethat

themeandropletsizeshows
a minimumat an E2 temperature
of about40C.It is
believedthat the existence
of the minimumpoint is probablydue to a viscosity
effect.
At a constant
mixerrpm, size-reduction
is mostefficientat a moderately
highviscosity

rangefora shear-thinning,
time-dependent
emulsion.
Ascanbeseenfromtheviscosity
datain Figure7, theviscosity
oftheemulsion
dropssharply
at around
50C,resulting
in a loweredshearactionby themixerrotatingat a constant
rpm. On theotherhand,
asthetemperature
dropsbelow40C,theincreased
viscosity
andtheyieldvalueprobably makethe mixinglessefficient,resultingin the formationof coarser
emulsions.

HIGH INTERNAL PHASELOW ENERGY EMULSIFICATION

367

60

50

40

30

o
u

IO

IO

I
0

I
:30

i
40

tEMPEr/TUrE,

I
0

60

70

t { C)

Figure 7. Effectof temperature

on the viscosityon an E2 emulsionconcentrate.
(Viscosityis the scale
readingon a Brookfield
Sychrolectric
Viscometer,
modelLVT,'spindle#4, at 0.6 rpm. TheE2emulsion
concentrate
wasprepared
at oe = 0.2, o, = 0.8, basedon the composition
in TableII andcooledto
26C. The emulsionconcentrate
washeatedor cooledto the indicatedtemperaturebeforeviscositymeasurements.)

This is anotherexampleshowinga probablereasonwhy sometimes

one can makea
finer emulsionwith LEE than usinga conventional
hot emulsification
method(6).

CONCLUSIONS

Experimental
datapresented
hereindicatethat themodifiedLEEtechnique
canbeused
to process
O/W emulsionswith relativelylargeinternalphasesor to carryout LEE in
a higherot rangewithout encountering
the usualcomplication
of unintendedphase
inversion.

Althoughall experimental
datapresented
herewereobtained
onlaboratory
scaleequipment, somepilot plantwork on differentformulations
wascarriedout to demonstrate
the feasibilityof usingsucha technique
on a commercial
scale.When carriedout at
correctoti and otevalues,emulsification
proceeded
verysmoothlyto yield stableemulsionswith very fine texture.

In addition to savingmore energy, the new techniqueis even lesssusceptibleto

unintended
phaseinversion,
ascanbe seenfromthe datain Figure3; it canbe used

368

JOURNAL OF THE SOCIETYOF COSMETICCHEMISTS

to controlthe phaseinversionproblemin a commercialoperationevenif energyconservationis not the purpose.

The success
of adoptingthe method, however,may be dependenton properselection
of the sizeof oteand oti as well as the mixing equipmentand mixing conditions.As a
rule, oteand otivaluesshouldnot be selectedat points too closeto the phase-inversion
boundaryline.

ACKNOWLEDGEMENT

The authorsgratefullyacknowledgethe experimentalassistance

of C. S. Chiang in
connection

with

this research.

REFERENCES

(1) T. J. Lin, Low-energyemulsification

I: Principlesand applications,
J. Soc.Cosmet.
Chem.,29, 117125 (March 1978).

(2) T. J. Lin, Low-energyprocessing

of cosmeticcreamsand lotions,Cosmetics
and Toiletries,
95, 51-56
(March 1980).

(3) T. J. Lin, T. Akabori, S. Tanaka, and K. Shimura, Low-energyemulsificationII: Evaluationof

emulsionquality,J. Soc.Cosmet.
Chem.,29, 745-756 (December1978).
(4) T. J. Li.n, T. Akabori, S. Tanaka,and K. Shimura,Low-energyemulsification
III: Emulsification

in higl-'-zange,
Cosmetics
andToiletries,
95, 33-39 (December
1980).
(5) T. J. Lin, T. Akabori, S. Tanaka,and K. Shimura,Low-energy
emulsification
IV: Effectof emulsificationtemperature,Cosmetics
and Toiletries,
96, 31- 39 (June1981).
(6) T. J. Lin, T. Akabori, S. Tanaka, and K. Shimura,Mechanisms
of Enhanced
Emulsification
in LowEnergy
Processing,
Paperpresented
at 12th I.F.S.C.C. Congress,
Paris,France,September
1982.
(7) T. J. Lin andJ. C. Lambrechts,Effectof initial surfactantlocationon emulsionphaseinversion,J.
Soc.Cosmet.Chem., 20, 185-198 (March 1969).

(8) P. Becher,Emulsions.'
Theory
and Practice,
2nd ed., (ReinholdPublishingCorp., New York, 1965),
pp 101-104.