Open Access
Table 3
Characteristics of the formulated emulsions.
| N° emulsion | Surfactant | Emulsifier | Stability |
|---|---|---|---|
| E1 | APG (3% w/w) | - | Destabilization after a few minutes |
| E2 | APP (3% w/w) | - | Destabilization after a few minutes |
| E3 | Sorbitan Ester (3% w/w) | - | Destabilization after a few minutes |
| E4 | - | Casein (3% w/w) | Destabilization after a few minutes |
| E5 | APG (1.5% w/w) | Casein (1.5% w/w) | Destabilization after 1 day |
| E6 | APP (1.5% w/w) | Casein (1.5% w/w) | Destabilization after a few minutes |
| E7 | Sorbitan Ester (1.5% w/w) | Casein (1.5% w/w) | Destabilization after a few minutes |
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