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Argan oil‐in‐water emulsions: Preparation and stabilization
Author(s) -
Yaghmur A.,
Aserin A.,
Mizrahi Y.,
Nerd A.,
Garti N.
Publication year - 1999
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-999-0041-3
Subject(s) - soybean oil , emulsion , chemistry , sucrose , food science , materials science , chemical engineering , chromatography , organic chemistry , engineering
We prepared stable oil‐in‐water emulsions of argan oil with two different types of mixtures of nonionic emulsifiers. Three different types of oil (Israeli argan oil, Moroccan argan oil, and soybean oil) were emulsified with mixtures of Span 80 and Tween 80. The optimum HLB value for argon oil was 11.0 (±1.0). The argan oil‐in‐water emulsions were stable for more than 5 mon at 25°C. Synergistic effects were found in enhancing stability of emulsions prepared with sucrose monostearate. The origin of the oil and the internal content of natural emulsifiers, such as monoglycerides and phospholipids, have a profound influence on its interfacial properties and on the stability of the argan oil‐in‐water emulsions.