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 proper...
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/17410/ http://psasir.upm.edu.my/id/eprint/17410/1/Three.pdf |
| _version_ | 1848843233820409856 |
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| author | Lim, Hong Ngee Kassim, Anuar Huang, Nay Ming Radiman, Shahidan Yarmo, Mohd Ambar Yeong, Shoot Kian Khiew, Poi Sim Chiu, Wee Siong |
| author_facet | Lim, Hong Ngee Kassim, Anuar Huang, Nay Ming Radiman, Shahidan Yarmo, Mohd Ambar Yeong, Shoot Kian Khiew, Poi Sim Chiu, Wee Siong |
| author_sort | Lim, Hong Ngee |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T08:11:47Z |
| format | Article |
| id | upm-17410 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:11:47Z |
| publishDate | 2009 |
| publisher | Taylor & Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-174102016-06-30T03:13:02Z http://psasir.upm.edu.my/id/eprint/17410/ Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties Lim, Hong Ngee Kassim, Anuar Huang, Nay Ming Radiman, Shahidan Yarmo, Mohd Ambar Yeong, Shoot Kian Khiew, Poi Sim Chiu, Wee Siong 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 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17410/1/Three.pdf Lim, Hong Ngee and Kassim, Anuar and Huang, Nay Ming and Radiman, Shahidan and Yarmo, Mohd Ambar and Yeong, Shoot Kian and Khiew, Poi Sim and Chiu, Wee Siong (2009) 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 0193-2691; ESSN: 1532-2351 http://www.tandfonline.com/doi/abs/10.1080/01932690903107331 Emulsions 10.1080/01932690903107331 |
| spellingShingle | Emulsions Lim, Hong Ngee Kassim, Anuar Huang, Nay Ming Radiman, Shahidan Yarmo, Mohd Ambar Yeong, Shoot Kian Khiew, Poi Sim Chiu, Wee Siong Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties |
| title | 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_short | 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 |
| topic | Emulsions |
| url | http://psasir.upm.edu.my/id/eprint/17410/ http://psasir.upm.edu.my/id/eprint/17410/ http://psasir.upm.edu.my/id/eprint/17410/ http://psasir.upm.edu.my/id/eprint/17410/1/Three.pdf |