Study of highly concentrated olive oil-in-water emulsions stabilized by palm-based nonionic surfactant

• Main Authors: Lim, Hong Ngee, Kassim, Anuar, Huang, Nay Ming, Yarmo, Mohd Ambar, Yeong, Shoot Kian
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2009
• Online Access: http://psasir.upm.edu.my/id/eprint/16880/1/Study%20of%20highly%20concentrated%20olive%20oil-in-water%20emulsions%20stabilized%20by%20palm-based%20nonionic%20surfactant.pdf; http://psasir.upm.edu.my/id/eprint/16880/; http://www.ukm.my/jsm/english_journals/vol38num1_2009/vol38num1_09page95-102.html

Rheological properties of highly concentrated oil-in-water (O/W) emulsions (HCEs), formed by mixing palm-based nonionic surfactant, C12E6 (HLB = 11.7, CMC = 25μM), water and olive oil volume fraction ≥78vol% were investigated. Samples with lower oil volume fraction (<85%) and surfactant concentra...