the standard recipe is shown in Table 4; it was varied as required in order to investigate the effect of composition variables on emulsion properties. The three model oils shown in Table 5 were used. They represent different types of mixtures commonly found in cosmetic products. Oil I is a inexpensive paraffin-based combination. Compositions similar to Oil II (which was used for the majority of our experiments) are often used where paraffin oil is not desired. Oil III is an example of a predominantly triglyceride mixture.