Stability Evaluations of Different Types of Vegetable Oil-based Emulsions
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- Teh Soek Sin
- Energy and Environment Unit, Engineering and Processing Division, Malaysian Palm Oil Board
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- Mah Siau Hui
- School of Biosciences, Taylor’s University, Lakeside Campus
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<p>The study was aimed at evaluating the effects of vegetable oils on emulsion stability. Palm olein (POo), olive oil (OO), safflower oil (SAF), grape seed oil (GSO), soybean oil (SBO) and sunflower oil (SFO) with different degree of saturation levels were chosen as major ingredient of oil phases. All the emulsions were stored at 4℃, 27℃ and 40℃ for 35 days and subjected to all the stability tests, including temperature variation, centrifuge test, cycle test, pH and slip melting point. The results indicated that POo exhibited the highest stability, followed by SAF, OO, GSO, SFO and SBO. In addition, the results implied that the degree of saturation levels of vegetable oils does give significant effect on emulsion stability based on the centrifuge testing for an approximate 30% usage level of oil. The POo-based emulsion exhibited good emulsion stability throughout the experimental period indicated that POo could be a good carrier oil for various applications in cosmetic industry.</p>
収録刊行物
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- Journal of Oleo Science
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Journal of Oleo Science 67 (11), 1381-1387, 2018
公益社団法人 日本油化学会
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詳細情報
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- CRID
- 1390282763063035136
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- NII論文ID
- 130007506236
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- NII書誌ID
- AA11503337
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- ISSN
- 13473352
- 13458957
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- NDL書誌ID
- 029298900
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- PubMed
- 30404958
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 使用不可