Evaluation of Coconut Oil-based Emulsion Stability Using Tween-Span Type Nonionic Mixed Surfactant

Tween-Span계 비이온성 혼합계면활성제를 이용한 Coconut Oil 원료 유화액의 유화안정성 평가

Hong, Seheum;Zhu, Kaiyang;Zuo, Chengliang;Lee, Seung Bum

  • Received : 2019.05.23
  • Accepted : 2019.07.01
  • Published : 2019.08.10


In this study, the influence factors on the stability of the O/W (oil in water) emulsions prepared with coconut oil and the nonionic mixed surfactant (Tween 80-Span 80) were evaluated. The concentration and HLB value of the nonionic mixed surfactant, and the degree of agitation were used as manufacture factors. The stability of prepared O/W emulsions were measured with the mean droplet size, zeta-potential, emulsion stability index (ESI), and thermal instability index (TII). The mean droplet size of the prepared O/W emulsions was from 100 to 200 nm. As the concentration of mixed surfactant and the homogenization speed increased, the droplet sizes decreased, while the zeta-potential values increased. The effect of HLB values increased in the order of 6.0, 10.0 and 8.0, and at the HLB value of 8 the smallest mean droplet size as 120 nm was obtained whereas the largest value of the zeta-potential between 10 and 60 mV. From the results of ESI and TII, the stability of prepared O/W emulsions increased in order of 6.0, 10.0 and 8.0 of HLB values, and ESI and TII values were above 80% and below 20% respectively at HLB value of 8.0.


Non-ionic mixed emulsifier;O/W emulsion;Droplet size;HLB value;Emulsion stability