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

Lim, H.N. and Kassim, Anuar and Huang, N. M. and Radiman, S. and Yarmo , M.A. and Yeong, S. K. 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 (-). pp. 95-101. ISSN 0193-2691

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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.

Item Type:Article
Keyword:Corneometer; Light scattering; Oil-in-water high internal phase emulsion; Palm-based polyoxyethylene lauryl ether; Rheology.
Subject:Olive oil.
Subject:Olive oil - Physiological effect. Emulsions.
Subject:Organic chemistry.
Faculty or Institute:Faculty of Science
Publisher:Taylor&Francis
DOI Number:10.1080/01932690903107331
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/01932690903107331
ID Code:17410
Deposited By: Najwani Amir Sariffudin
Deposited On:26 Apr 2012 09:42
Last Modified:26 Apr 2012 09:42

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