Abstract:Background: The quality and stability of castor oil emulsions may be influenced by the type and amount of its constituent emulsifiers. To our knowledge, the emulsifying potential of single, double, and triple-emulsifier systems comprising of Tween 20, acacia gum and methyl cellulose have never been compared. The aim of the work was to formulate castor oil emulsions stabilized using natural and/or synthetic emulsifying agents and evaluate their organoleptic, physicochemical, and stability profiles. Methods: Six… Show more
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