Muhammad Afif Syazani Rozani and Hairul Amani Abdul Hamid and Nursyamsyila Mat Hadzir and Muhammad Syaabani Mohd Rafie and Muhammad Alif Mohammad Latif and Baiq Mila Fadilla and Said, Zafar and Saidur, Rahman * (2026) Enhanced thermal stability of virgin coconut oil-in-water emulsions using mixed surfactants: impact on droplet size and phase separation. Journal of Advanced Management Science, 42 (1). pp. 30-57. ISSN 2168-0787
Full text not available from this repository. (Request a copy)Abstract
The stability of emulsions is greatly influenced by interactions between surface-active agents and the oil-water interface, which are mediated by surfactant type and concentration, as well as temperature changes. The use of mixed surfactants has been found to produce higher stability compared to individual surfactants, especially under high temperature conditions, thus maintaining the integrity of emulsions in thermally sensitive applications. The present study seeks to screen for optimal surfactant mixtures that can ensure emulsion stability over a temperature range of 30 °C to 60 °C. Critical emulsion attributes, including the creaming index, droplet size, and freeze-thaw stability, were measured to determine their effectiveness. The findings highlight the importance of surfactant selection in attaining thermal stability, with Sample M1 (mixed MEG and Span 20) showing the lowest creaming index, smallest droplet sizes, and better phase stability in all the test conditions. Microscopy confirmed that systems mixed with Span 20 produced smaller droplet sizes, with droplet sizes decreasing progressively as temperatures rose. On the other hand, emulsions stabilized by Span 80 showed erratic stability, suffering partial coalescence that led to droplet growth at higher temperatures. These findings suggest that MEG and Span 20 form a better interfacial layer that enhances resistance to thermal stress and phase separation. This study adds to the knowledge on stable oil-in-water emulsion formulation, with practical applications in the food, cosmetic, and pharmaceutical industries, where thermal stability is important in product development and shelf-life extension.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | virgin coconut oil emulsion; mixed surfactants; thermal stability; droplet size distribution; phase separation; emulsion formulation |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Sunway University > Faculty of Engineering and Technology [formerly School of Engineering and Technology until 14 November 2025; School of Science and Technology until 2020] > Research Centre for Nano-Materials and Energy Technology |
| Depositing User: | Ms Yong Yee Chan |
| Related URLs: | |
| Date Deposited: | 23 Apr 2026 09:21 |
| Last Modified: | 24 Apr 2026 02:11 |
| URI: | http://repository.sunway.edu.my/id/eprint/3309 |
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