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

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 propert...

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Main Authors: Lim, H.N., Kassim, A., Huang, N.M., Radiman, S., Yarmo, M.A., Yeong, S., Khiew, P.S., Chiu, W.S.
Format: Article
Published: 2010
Subjects:
Q Science (General)
QC Physics
Online Access:http://eprints.um.edu.my/5367/
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spelling my.um.eprints.53672013-04-04T01:35:31Z http://eprints.um.edu.my/5367/ Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties Lim, H.N. Kassim, A. Huang, N.M. Radiman, S. Yarmo, M.A. Yeong, S. Khiew, P.S. Chiu, W.S. Q Science (General) QC Physics 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. 2010 Article PeerReviewed 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 10.1080/01932690903107331
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Research Repository
url_provider http://eprints.um.edu.my/
topic Q Science (General)
QC Physics
spellingShingle Q Science (General)
QC Physics
Lim, H.N.
Kassim, A.
Huang, N.M.
Radiman, S.
Yarmo, M.A.
Yeong, S.
Khiew, P.S.
Chiu, W.S.
Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties
description 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.
format Article
author Lim, H.N.
Kassim, A.
Huang, N.M.
Radiman, S.
Yarmo, M.A.
Yeong, S.
Khiew, P.S.
Chiu, W.S.
author_facet Lim, H.N.
Kassim, A.
Huang, N.M.
Radiman, S.
Yarmo, M.A.
Yeong, S.
Khiew, P.S.
Chiu, W.S.
author_sort Lim, H.N.
title Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties
title_short Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties
title_full Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties
title_fullStr Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties
title_full_unstemmed Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties
title_sort three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties
publishDate 2010
url http://eprints.um.edu.my/5367/
_version_ 1643687557734596608
score 13.211869

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