Abstract
Microemulsions were prepared with palm oil derivatives as solvents at variable temperature. In addition, the effects of temperature and 1‐pentanol as cosurfactant on the microemulsion region were also studied. Results show that the solubility of palm‐based esters (POMEs) increased significantly in Imbentin coco 6.9EO, a commercial fatty alcohol ethoxylate, when the temperature was raised at 30°C to 40°C, 50°C, and 60°C. However, the solubility of palm kernel‐based medium chain triglycerides (PK‐MCT) did not increase much even though the temperature was raised to 60°C. This might be due to the fact that the cloud point for POMEs in Imbentin 6.9EO solution was below 60°C, but the cloud point for PK‐MCT in Imbentin coco 6.9EO solution was higher than 60°C. The formation of a large microemulsion region was observed at a 50:50 ratio of oil to water for POMEs in Imbentin coco 6.9EO system. The optimum concentration of cosurfactant and surfactant that formed microemulsions was 5% and 20% (w/w). However, the formation of a large microemulsion region was obtained at a 25:75 ratio of oil to water for PK‐MCT in Imbentin coco 6.9EO. The optimum concentration of cosurfactant and surfactant that produced microemulsions was 15% and 25% (w/w) respectively.
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