INRAE Versailles Grignon on Muck Rack

INRAE Versailles Grignon

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Articles

Controlling stabilization of oil‐in‐water emulsions with lignins through fractionation, functionalization, and formulation

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By Caroline Hadjiefstathiou, IFF-Lucas Meyer Cosmetics, Campus Eiffel-Massy, INRAE Versailles Grignon
| Wiley Online Library Verified
1 INTRODUCTION An increase in demand for more natural environmentally friendly and sustainable emulsifiers has been imposed to stabilize cosmetic emulsions. Therefore, synthetic emulsifiers are now replaced by biobased alternatives such as proteins, polysaccharides, phospholipids, or fatty esters.
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