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

• 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/

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...