Development of a Rheological Method for the Characterization of Lanolin (Wool Fat)
Kerstin Hilgers1,2, Andrea V. Kühn2
1 Fachbereich Lebensmitteltechnik, Fachhochschule Trier, Hochschule für Technik, Wirtschaft und Gestaltung, University of Applied Sciences, Trier (Germany)
2 WALA Heilmittel GmbH, Bad Boll/Eckwälden (Germany)
Corresponding author: Dr. Andrea V. Kühn, WALA Heilmittel GmbH, Dorfstr. 3, 73087 Bad Boll/Eckwälden (Germany), Fax +49 (0) 71 64 930 228, e-mail: firstname.lastname@example.org
Purpose: Lanolin (wool fat) for the industrial use on the European market comes from several sources. Due to differences in its functionality-related characteristics (e. g. its viscosity) its quality may vary widely. Therefore the application often leads to problems in the manufacturing process of semi-solid formulations and in the performance of the medical or cosmetic products. A rheological evaluation can be useful to characterize wool fat used in water-emulsifying ointments and lipophilic creams. It provides a method of quality control and gives information about the structure of the material. Lanolin itself can not be directly rheologically tested because of its sticky and waxy constitution. The aim was therefore to examine whether a rheological analysis is possible after mixing lanolin with other substances.
Key words Lanolin • Wool fat • Characterization • Rheology • Rotation • Oscillation
pharmind 2010, Nr. 12, Seite 2137