Development and stability evaluation of olive oil nanoemulsion using sucrose ester

• Main Authors: Masoud Eid, Ahmad Mustafa, Hasham @ Hisam, Rosnani, Abdul Hamid, Mariani, Ariffin, Farah Diana, Elmarzugi, Nagib Ali
• Format: Conference or Workshop Item
• Language: English
• Published: 2014
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/61235/1/RosnaniHasham%40Hisam2014_DevelopmentandStabilityEvaluationofOliveOil.pdf; http://eprints.utm.my/id/eprint/61235/

Nanoemulsion is a type of emulsion that consist of fine oil-in-water dispersions, with the droplets covering the size range of 20-200nm. It can be achieved through self-emulsification process. One of the processes is through low energy emulsification method. Olive oil was chosen in this study due to...