Novel glyceride gels II. Viscosity characteristics.

Synopsis A gelling process for glycerides (synthetic or natural) by a cellulose derivative has been developed to obtain transparent oleogels of different consistencies. The present work examines the rheological behaviour of these oleogels. The study was carried out with a Trombomat Viscosity Follower.

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.

The effect of food and time of administration on the absorption of diethylamine chromocarbe.

In order to evaluate the influence of food and time of administration on the absorption of diethylamine chromocarbe, a bioavailability study was performed in 8 volunteers by using a new method of plasmatic drug evaluation. The results obtained indicate that lunch has little effect on diethylamine chromocarbe absorption in comparison with the administration 0.5 h before breakfast.