| abstract |
In a improved process for manufacturing oil-in-water creams from liquid oil components, a low-viscosity, finely divided oil-in-water emulsion or micro-emulsion is produced from oil components, non-ionic emulsifiers with an HLB value of 11 - 15 and a co-emulsifier from the group of the saturated fatty alcohols with 16 - 22 C atoms or the partial esters of polyols with 3 - 6 C atoms with saturated fatty acids with 14 - 22 C atoms and water at a temperature above or within the phase-inversion range, and then said emulsion is thickened to the consistency of a cream by the addition of a lipophilic consistency producer, e.g. a saturated fatty alcohol or a fatty acid partial glyceride and/or a water-soluble polymer. |