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Stabilization of fat components of cosmetic preparations
 Kovačíková, Barbora ; Janoušková,, Eva (referee) ; Zemanová, Jana (advisor)
This bachelor thesis deals with the stability of fatty components in cosmetic products. Course of study contents composition and possible instability causes of fatty components which are today used the most. Instability causes of fatty components were considered from the view of their chemical composition, environmental influences and then for example in term of the presence of antioxidants and emulgators. Next chapter describes methods for reduction of the lipids instability by the medium of chemical substances, for example antioxidants. The conclusion offers compact view of the lipids phases stability, possible causes of the degradation of lipids and methods for its limitation. As the most stable fatty components are generally considered synthetic lipids, on the other way, at least stable are natural lipids and oils.
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