Emulsification Of Coconut And Palm-Kernel Oils: Effect Of Surfactant Type And Physico-Chemical Properties Of The Oils

Authors

  • Mbang N. Femi-Oyewo Department of Pharmaceutics, Obafemi Awolowo University, lle-lfe.
  • Oyinade A. Adeniji Department of Pharmaceutics, Obafemi Awolowo University, lle-lfe.
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Abstract

Liquid — liquid dispersions towards emulsions of cosmetic products have been adequately documented in respect of mineral oil like liquid paraffin, while the Nigerian Vegetable oils. for example, palm- kernel and coconut oils still need adequate investigation for effective use in cosmetic products. Primarily, oil-in-water emulsions are preferred hence the search for theeffectiveness of different types of surfactants on liquid/liquid dispersions of the oils. Surfactants - Tween 40 (nonionicj Manoxol OT (anionic) and cetrimide (cationic) were each utilized at 5% w/w for the emulsification of palm-kernel and coconut oils.

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Published

1993-10-01

How to Cite

Femi-Oyewo, M. N. ., & Adeniji, O. A. . (1993). Emulsification Of Coconut And Palm-Kernel Oils: Effect Of Surfactant Type And Physico-Chemical Properties Of The Oils. The Nigerian Journal of Pharmacy, 24(3). Retrieved from https://psnnjp.org/index.php/home/article/view/273

Issue

Vol. 24 No. 3 (1993): Nigerian Journal of Pharmacy

Section

Research Article

License

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.