Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties

Lim, H.N. and Kassim, A. and Huang, N.M. and Radiman, S. and Yarmo, M.A. and Yeong, S. and Khiew, P.S. and Chiu, W.S. (2010) Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties. Journal of Dispersion Science and Technology, 31 (1). pp. 95-101. ISSN 01932691

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Abstract

In the present study, olive oil was used for the preparation of three-component high internal phase emulsions with oil volume fraction of more than 0.77 stabilized by palm-based polyoxyethylene lauryl ether for the first time. These emulsions were investigated on their morphology, structural properties, stability, and hydration efficacy. Droplet size distribution observed from the optical micrographs was in agreement with the light scattering results, which suggested that droplet size was influenced by oil phase and surfactant concentrations. Rheological results exhibiting flow curves cross-over implied structural build-up that gave rise to high stability which was supported by stable three-month storage at an elevated temperature. The hydration efficacy of the emulsion was examined in vivo using a corneometer. © Taylor & Francis Group, LLC.

Item Type: Article
Uncontrolled Keywords: Corneometer Light scattering Oil-in-water high internal phase emulsion Palm-based polyoxyethylene lauryl ether Rheology High internal phase emulsions Oil-in-water Polyoxyethylene Drop formation Elasticity Emulsification Ethers Hydration Organic compounds Plasticity Polyethylene glycols Refraction Scattering Surface active agents Vegetable oils Viscosity Polyethylene oxides
Subjects: Q Science > Q Science (General)
Q Science > QC Physics
Divisions: Faculty of Science > Dept of Physics
Depositing User: miss munirah saadom
Date Deposited: 04 Apr 2013 01:35
Last Modified: 04 Apr 2013 01:35
URI: http://eprints.um.edu.my/id/eprint/5367

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