 DISADVANTAGES of CACAO BUTTER as SUPPOSITORY BASE
{"Image DocumentName": "\uf044 DISADVANTAGES of CACAO BUTTER as SUPPOSITORY BASE", "Image ImageDescription": "Cocoa butter does not contain emulsifiers and. therefore does not take up large quantities of. water (maximum 20 to 30 g of water to 100 g. of cocoa butter). The addition of emulsifiers such as Tween 60 (5 to 10%) increases the water absorption considerably. Emulsifiers also help to keep insoluble substances suspended in the fat. Suspension stability is further obtained by the addition of materials (aluminum monostearate, silica) that give melted fats thixotropic properties. There is always the possibility that the suppositories containing these additives will harden on storage. Therefore, prolonged, careful stability observations are recommended.", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}