Argan oil-in-water emulsions: Preparation and stabilization

A. Yaghmur, A. Aserin, Y. Mizrahi, A. Nerd, N. Garti

Research output: Contribution to journalArticlepeer-review

17 Scopus citations

Abstract

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 argan 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.

Original languageEnglish
Pages (from-to)15-18
Number of pages4
JournalJAOCS, Journal of the American Oil Chemists' Society
Volume76
Issue number1
DOIs
StatePublished - 1 Jan 1999

Keywords

  • Argan oil
  • Argania spinosa L.
  • Edible oil
  • Oil-in-water emulsions
  • Span 80
  • Stabilization
  • Sugar esters
  • Synergism
  • Tween 80

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