Stability mechanisms of liquid water-in-oil emulsions

Modulating the properties of sunflower oil based novel emulgels using castor oil fatty acid ester: Prospects for topical antimicrobial drug delivery

“…A prominent convolution like structure or particle monolayer was formed, which resulted in the formation of separate continuous regions. This suggested the formation of a bicontiuous system [15]. As reported earlier in the literature, the bicontinuous phases are the layers of droplets having size below submicron scale [16].…”

Impact of olive oil usage on physical properties of chocolate fillings

“…The use of cocoa butter and other fats in handmade chocolates is crucial to obtain a smooth and pleasant texture for the consumer but it also contributes to a longer shelf life, due to the lower moisture content (Saha and Bhattacharya, 2010). In addition, fat plays an important role in the overall sensory impression (Beckett, 2008) and in the stability of emulsions, due to fat crystallization, which prevents the sedimentation of water droplets by the formation of a threedimensional network (Ushikubo and Cunha, 2014). However, one of the main components of chocolate is cocoa butter, where the saturated fatty acid content can represent about 62%-65% of the total fatty acids (Torres-Moreno et al, 2015).…”

How to Formulate a Stable and Monodisperse Water-in-Oil Nanoemulsion Containing Pumpkin Seed Oil: The Use of Multiobjective Optimization

“…Particularly, the polarity of the oil phase can affect the interfacial tension of the W/O interface and the allocation of the components at the interface (Ushikubo and Cunha, 2014). W/O and W/O/W emulsions were usually prepared with sunflower, corn, soybean oil, canola, olive and rapeseed oils (Jiménez-Colmenero, 2013), with olein and miglyol (Bonnet et al, 2009), and sometimes with specialty oils like Moringa oleifera oil (Khalid et al, 2013).…”