Phase inversion emulsification of different vegetable oils using surfactant mixture of cremophor EL and lipase-synthesized glucose monooleate

• Main Authors: Ishak, Khairul Anwar, Fadzil, Muhammad Fakhrurazi Ahmad, Annuar, Mohamad Suffian Mohamad
• Format: Article
• Published: Elsevier 2021
• Subjects: Q Science (General); QH301 Biology; T Technology (General)
• Online Access: http://eprints.um.edu.my/27193/
• Institution: Universiti Malaya

A sugar-fatty acid ester, named glucose monooleate (GluO) was synthesized using commercial immobilized lipase B from Candida antarctica. A preparation of oil-in-water (O/W) emulsion using a combination of non-ionic surfactant mixture, i.e., GluO and Cremophor EL (CrEL), and different vegetable oils,...