Stability Evaluations of Different Types of Vegetable Oil-based Emulsions

被引：15

作者：

Teh, Soek Sin ^{[1
]}

Mah, Siau Hui ^{[2
]}

机构：

[1] Malaysian Palm Oil Board, Energy & Environm Unit, Engn & Proc Div, 6 Persiaran Inst, Kajang 43000, Selangor, Malaysia

[2] Taylors Univ, Sch Biosci, Lakeside Campus, Subang Jaya 47500, Selangor, Malaysia

来源：

JOURNAL OF OLEO SCIENCE | 2018年 / 67卷 / 11期

关键词：

carrier oil; grape seed oil; olive oil; palm olein; safflower oil; soybean oil; sunflower seed oil; GROWTH;

D O I：

10.5650/jos.ess18067

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 degrees C, 27 degrees C and 40 degrees C 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.

引用

页码：1381 / 1387

页数：7

共 23 条

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