| abstract |
Water-in-oil emulsions contain an emulsifying system that consists of (A) a non-ionogenic emulsifier having the formula (I): ZxR?1(R2-CO)¿yGz, in which Z stands for a sugar residue selected from the pentoses and hexoses, x equals 1 to 5, R1 stands for a saturated alkyl residue with 1 to 3 carbon atoms, R2 stands for a linear or branched alkyl residue or for a monounsaturated or polyunsaturated alkenyl residue with 8 to 22 carbon atoms, y equals 1 or 2, G stands for a polyglycerine residue made up of 2 to 10 glycerine units, and z equals 1 or 2; and of (B) an ionic emulsifier selected from the group of the cationic and anionic emulsifiers. These emulsions are characterised by remarkable properties. In spite of their high water content, they allow in many cases certain components, for example thickeners, to be dispensed with. |