Coconut Oil Emulsion Research Articles

Antioxidant Activity of Virgin Coconut Oil Emulsion Drink with The Addition of Cinnamon (Cinnamomum burmanii)

ABSTRACT The aims of this study were to analyse the antioxidant activity and to determine the maximum concentration of cinnamon extract that can improve sensory attributes of VCO emulsion drink. The research method used is a completely randomized design (CRD) with five concentrations of cinnamon extract, i.e., 0% (P1), 2% (P1), 4% (P2), 6% (P3), and 8% (P3). Each treatment was triplicated. The results showed that all treatments exhibited stable emulsion with 0% creaming index. VCO emulsion drink with cinnamon extract contained total phenol ranged from 19.88 mg GEA/100 g to 28.58 mg GEA/100 g, with increasing antioxidant activity, expressed as percentage of inhibition, where P1: 80.35%; P1: 85.59%; P2: 86.38%, P3: 87.43%, and P4: 88.54%, respectively. It was concluded that cinnamon extract could increase the antioxidant activity of VCO emulsion drinks. Increasing percentage of cinnamon extract can increase the total phenol content, hence increase the inhibitory power on the formation of peroxide compounds. The addition of 6% cinnamon is the maximum limit that can improve the panellists’ liking for the overall sensory attributes of the VCO emulsion drink. Keywords: Antioxidant activity; cinnamon; VCO emulsion

Chitosan/Virgin Coconut Oil-Based Emulsions Doped with Photosensitive Curcumin Loaded Capsules: A Functional Carrier to Topical Treatment.

In recent years, there has been a growing interest in developing smart drug delivery systems based on natural resources combined with stimulus-sensitive elements. This trend aims to formulate innovative and sustainable delivery platforms tailored for topical applications. This work proposed the use of layer-by-layer (LbL) methodology to fabricate biocompatible photo-responsive multilayer systems. These systems are composed of a polyoxometalate inorganic salt (POM) ([NaP5W30O110]14-) and a natural origin polymer, chitosan (CHT). Curcumin (CUR), a natural bioactive compound, was incorporated to enhance the functionality of these systems during the formation of hollow capsules. The capsules produced, with sizes between 2-5µm (SEM), were further dispersed into CHT/VCO (virgin coconut oil) emulsion solutions that were casted into molds and dried at 37 °C for 48 h. The system presented a higher water uptake in PBS than in acidic conditions, still significantly lower than that earlier reported to other CHT/VCO-based systems. The drug release profile is not significantly influenced by the medium pH reaching a maximum of 37% ± 1% after 48 h. The antioxidant performance of the designed structures was further studied, suggesting a synergistic beneficial effect resulting from CUR, POM, and VCO individual bioactivities. The increased amount of those excipients released to the media over time promoted an increase in the antioxidant activity of the system, reaching a maximum of 38.1% ± 0.1% after 48 h. This work represents a promising step towards developing advanced, sustainable drug delivery systems for topical applications.

Development of 3D-printable plant-based fat analogs utilizing coconut oil and glucomannan emulsion gels

Animal fats usually contain high amounts of long-chain saturated fatty acids and cholesterol, and plant-based fat analogs have the potential to serve as substitutes for animal fats. However, most fat analog products could not mimic the oil-release behavior of animal fats. Therefore, this study developed 3D-printable emulsified fat analogs utilizing konjac glucomannan and coconut oil and adjusted the oil stability of the fat analog system before and after cooking. Before cooking, the fat analogs showed excellent printing behavior with a homogenous state and no oil release. The raw inks hold intermediate rheological properties so that the printed fat analogs showed acceptable shape stability and surface smoothness during printing. After cooking, the fat analogs experienced significant oil release. In addition, the influences of oil content on the glucomannan-based emulsion gels’ oil release behavior, and rheological and textural properties were investigated. The results showed that the fat analogs with a higher coconut oil content showed a larger amount of released oil, higher oil loss, water loss, and cooking loss, and lower hardness and tensile strength after cooking. The temperature sweep test showed that the glucomannan-based fat analogs formed gels during heating. This study offers a method to develop emulsion plant-based fat analogs with high oil-release and stretchable properties after cooking.

The effect of fat on properties and filling characteristics of myofibrillar protein emulsion microgels

Emulsion microgels are micron-sized particles formed by one or more emulsion droplets surrounded by soft solids. It is inferred that their special structure affords interesting filling properties in protein gels. Different fat types affect the properties of emulsion microgels leading to different filling effects. The influence of fat types (soybean oil, lard, and coconut oil) on the myofibrillar protein emulsion microgels was studied by particle size, microstructure, and rheology. The filling properties were investigated in a protein gel model. The results show that coconut oil emulsion microgels had the smallest particle size, the thickest gel shell and the highest storage modulus. The apparent viscosity of all treatments showed shear thinning behavior and that of coconut oil treatment was significantly higher. With the increase in fat contents, the thixotropic ring area of coconut oil and lard treatment increased, while that of soybean oil treatment decreased. The filling properties in the protein gel model were analyzed by rheology, texture, microstructure and cooking loss measurement. Adding emulsion microgels to pure gels could increase the storage modulus of gels, and the storage modulus of gels filled with coconut oil emulsion microgels was the highest, indicating that emulsion microgels were active fillers. When the amount of addition was more than 10%, the texture properties of the filled gels improved, which was attributed to the enhanced density of the microstructure. In addition, the cooking loss was also reduced, and the gels filled with coconut oil emulsion microgels had the best performance.

Food safety research and improvement of the technology of cottage cheese product with the use of green buckwheat

The purpose of thе article is to study the safety indicators of the curd product, which includes cottage cheese prepared with a starter culture of direct application "Evitalia," consisting of bacteria of the genus Lactococcus (L. acidophilius), Streptococcus (Streptococcus thermophilius) and propionobacteria. Other ingredients are crushed mass from green buckwheat, candied pumpkin, cooked Jerusalem artichoke sirup, and fat emulsion based on coconut oil. The sweetness of the curd product is provided by Jerusalem artichoke sirup, whereas fat emulsion based on coconut oil enriches the product with unsaturated fatty acids and gives plasticity and uniformity of structure. The results of the study showed that the formulation with the following ingredients: 40% of cottage cheese, 40% of crushed mass from green buckwheat, 10% of candied pumpkin, 10% of coconut oil emulsion—has the best organoleptic, physico-chemical, structural and plastic properties. The ratio of milk protein of cottage cheese and vegetable protein of green buckwheat is 1:1. This allowed to obtain the chemical composition of the product: proteins—29%, fats—9%, carbohydrates—59%, ash—3%. The obtained research and technological solutions can be used at dairy industry enterprises in the production of combined dairy and vegetable products.

Water content, pH value and free fatty acid of virgin coconut oil emulsion drink with the addition of andaliman based on sustainable local resources

This research was conducted to determine characteristics of virgin coconut oil emulsion drink with the addition of andaliman to increase body resistance during the pandemic. The research used completely randomized design with two factors, the addition of comparison virgin coconut oil and andaliman filtrate (V) : (25%:75%, 35%:65%, 45%:55%) and gum arabic (G) (3%, 5%, 7%). The resulting emulsion drink was analyzed for water content, pH, and free fatty acids. The final result of the study showed that the higher the concentration of virgin coconut oil, the higher the water content and free fatty acids, so that it has good quality for body health.

Metabolic Conversions by Lactic Acid Bacteria during Plant Protein Fermentations

To secure a sustainable food supply for the rapidly growing global population, great efforts towards a plant-based diet are underway. However, the use of plant proteins comes with several challenges, such as improvement or removal of undesired flavours, and generation of desired texture properties. Fermentation holds large potential to alter these properties, but compared to dairy fermentations, our knowledge on strain properties in different plant-based substrates is still limited. Here, we explored different lactic acid bacteria for their ability to grow, produce flavour compounds, or remove off-flavour compounds from different plant proteins. For this, 151 LAB strains from dairy and non-dairy origins were cultured in plant protein plus coconut oil emulsions supplemented with glucose. Pea, chickpea, mung, fava, and soybean proteins were used in the study and bacterial strains for screening included the genera Streptococcus, Lactococcus, Lactobacillus, and Leuconostoc. Efficient, high throughput, screening on plant proteins was developed and strains were assessed for their ability to (i) acidify and decrease the pH; (ii) express key enzymes involved in the formation of amino acid derived flavours, which included PepN (aminopeptidase N), PepXP (X-prolyl dipeptidyl peptidase), EstA (esterase), BcAT (branched chain aminotransferase), CBL (cystathione beta lyase), and ArAT (aromatic aminotransferase); and (iii) improve the overall aroma profile by generating dairy/cheesy notes and decreasing off flavours. Suitable screening conditions were determined, and highlighted the importance that a sufficient heat treatment must be applied to samples containing plant proteins, prior to fermentation, as an outgrowth of spore forming Bacillus cereus was observed if the material was only pasteurised. Enzyme activities for strains measured in rich broth vs. a buffered protein solution showed little-to-no correlation, which illustrated the importance of screening conditions to obtain predictive enzyme measurements. Aroma formation analysis allowed to identify strains that were able to increase key aromas such as diacetyl, acetoin, 2- and 3-methyl butanol, and 2,3-pentanedione, as well as decrease the off-flavours hexanal, pentanal, and nonanal. Our findings illustrate the importance of strain specific differences in the assessed functionalities and how a methodical approach to screening LAB can be applied to select suitable microorganisms that show promise in fermentation of plant proteins when applied in non-dairy cheese applications.

The virgin coconut oil (VCO) emulsion powder characteristics: effect of pickering emulsion with microcrystalline cellulose (MCC) and different drying techniques

Virgin coconut oil (VCO) has many health benefits; however, drinking of VCO directly is still uncommon. In order to overcome this problem, microencapsulation can be one of the solutions. Unfortunately, emulsion is an unstable system and rapidly separates into two layers. Therefore, in this study, we carried out the explanatory research of microencapsulation process with descriptive analysis. It comprised two emulsion treatments, using homogenization method, and three drying techniques, to determine the effect of Pickering emulsion with microcrystalline cellulose (MCC) and different drying techniques on the characteristics of VCO powder (before drying: creaming index and emulsion droplet size; and after drying: drying yield, color intensity, moisture content, particle morphology, microencapsulation efficiency, peroxide value, rehydration particle size, and dissolving time). The results demonstrated that all emulsion treatments did not depict any emulsion instability up to 21 days of storage, and the obtained VCO powders had different characteristics. The highest microencapsulation efficiency was 33.49±1.59%, obtained from the emulsion using Tween 80 and MCC by spray drying, and the lowest peroxide value was 0.464±0.084 mEq O2/kg, obtained from the emulsion using Tween 80 and MCC by vacuum drying. The future application of this study is expected to produce VCO powder that can improve the ease handling of VCO and also commercialize for being used as a non-dairy creamer.

Effects of Essential Oils on Post Harvest Quality and Shelf Life of Mango (Mangifera Indica L.)

Effects of essential oils, namely Cinnamon, Citronella, Peppermint, Eucalyptus, Lavender, Thyme, Rosemary, Basil oil enriched coconut oil emulsion on shelf life and quality of ambient stored mango cv. Rangkuai were evaluated. Citronella oil (Cymbopogon nardus) @ 0.5% (v/v) was found to maintain low weight loss (5.14%), high fruit firmness (52.85 N/cm2), ascorbic acid (33.62 mg/100 g), total phenol (89.67 mg/100 g) and least fruit decay (8.33%) at 12 days after storage (DAS) and had delayed accumulation of pulp colour (L: 91.06, a: -2.61, b : 24.03), β-carotene (3.85 mg/100 g) and total sugar (4.46%) for delayed ripening, thus found to extend the shelf life by 7 days compared with control (12.85 days). Bangladesh J. Bot. 50(4): 1143-1149, 2021 (December)

Determination of required HLB value and emulsifiers for the preparation of water in coconut oil emulsions for application in food process industries

A wide variety of surfactants are available in the market with different Hydrophilic-lipophilic balance (HLB) values; therefore, one must choose suitable surfactants and their concentration to give maximum effect in the final product in an early stage of formulation development. The required HLB value of the oil phase was determined by experiments and the emulsifier selected of the same HLB value reduced the number of formulations with increased stability and minimum quantity of emulsifier. This study reviews the importance of the required HLB system and methods of determining it. Further, it also provides the surfactants application in the production of coconut oil emulsion with butter-like properties. The Griffin approach does the conventional way of determining the required HLB value of the oil phase. Various emulsions were prepared with emulsifier blends of Span and Tween, covering all the HLB range as per the final product and emulsion type, and observed regarding their separating/emulsifying properties with variable time or concentration. Interfacial Tension (IFT), Droplet Size, Zeta potential, centrifugal separation measurements of the emulsion prepared with food-grade emulsifiers like Polyglycerol polyricinoleate (PGPR), Distilled Monoglycerides (DMG), and Lecithin, was carried out to identify the best suitable emulsifier and its concentration which gives better emulsion stability. The coconut and sunflower oil blend (70:30, w/w) shows, the required HLB value is 3.7 when it emulsified with 60% of water and found that PGPR + DMG blend gives maximum emulsion stability at 3% of emulsifier concentration.

Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types

The physical properties and freeze-thaw behavior of mayonnaise-like emulsions prepared from 60% (v/v) olive oil (OLO), peanut oil (PNO), palm oil (PO), and coconut oil (CNO) at pH 3.0 using whey protein isolate (WPI) as the stabilizer and soybean lecithin (SL) or egg lecithin (EL) as supplementary surfactants were investigated. For all oil types, the addition of SL or EL decreased emulsion stability due to partial displacement of WPI at the interface. Nevertheless, both surfactants generally improved the emulsion freeze-thaw stability except for OLO emulsion. The thermometry of fat crystal formation in PNO (Tfat = 0.4 °C), PO (Tfat = 6.6 °C) and CNO (Tfat = −1.4 °C) emulsions was higher than that of ice crystal (Tice = −10 °C) formation. On the other hand, ice crystallization occurred prior to fat crystal formation (Tfat = −14 °C) in OLO emulsions. Upon freezing, serum phase ice crystals protruded into OLO emulsion droplets with a mixed SL-protein thin membrane leading to a reduced stability than WPI-alone emulsion. Compared with SL, EL was more capable of facilitating fine fat crystal formation, and partial fat crystallization generally increased emulsion viscosity. Overall, both small surfactants promoted crystallization behavior and freeze-thaw stability of WPI-based PNO, PO, and CNO emulsions; although slightly less effective than EL, SL showed a strong efficacy in the emulsion system.

A biogenic microbial biosurfactin that degrades difenoconazole fungicide with potential antimicrobial and oil displacement properties

Surfactin is a bacterial lipopeptide and an influential biosurfactant mainly known for excellent surfactant ability. The amphiphilic nature of surfactin helps it to sustain under hydrophobic and hydrophilic conditions. In this investigation, a bacterium strain (BTKU3) that produces biosurfactant were isolated from oil-contaminated soil. Based on the blue agar plate (Bap) assay, the BTKU3 strain was found to be promising for biosurfactant production. This strain was later identified as a Lysinibacillus sp. by 16S rRNA sequencing. The characteristics of extracted bacterial surfactin were evidenced by FTIR with the presence of amine, C–H, CO, CC, esters, thiocarbonyl and asymmetric aliphatic C–H stretch molecular structural groups. Further, the extracted bacterial biosurfactant material was subjected to Liquid Chromatography-Mass Spectroscopy (LCMS), and it was identified and confirmed as surfactin with an elution time of 3.1 min and m/z value of 1034. The emulsification and oil displacement tests further proved the surfactin ability with 83% of coconut oil emulsion index and 80 % oil displacement ability with diesel, respectively. Lysinibacillus sp. BTKU3 strain also proved its efficacy in the degradation of difenoconazole by utilizing a capacity of 9.1 μg ml−1. Thus, it is inferred that the Lysinibacillus sp. BTKU3 strain plays a significant role in the production of surfactin, which positively acts as an antimicrobial agent and reduces contaminants in polluted sites.

Stabilization potential of acidified corn starch in vitamin E enriched coconut oil emulsions for extemporaneous topical formulations

In this study, the stabilizing potential of corn starch acidified with hydrochloric acid (ACS) in comparison with Tween 80® was evaluated in vitamin E enriched coconut emulsions for use in extemporaneous topical formulations. Emulsions containing vitamin E and coconut oil (2:3) as lipid phase and different concentrations (1.5 – 5.0 %w/w) of ACS (or Tween80®) in phosphate buffer as aqueous phase were formulated at 27± 2 ⁰C. , Droplet sizes and shapes, pH and rheological properties were evaluated. Acidified CS was analysed using FTIR spectroscopy Emulsions stabilized with ACS and Tween80® were cream and yellow coloured respectively, with the intensity of the colour increasing as the concentration increased. The emulsions were non-offensive and easily re-dispersed on shaking. Emulsions containing ACS had larger droplet sizes (18.34± 1.14 - 33.27± 1.32 µm) and were more spherically shaped with higher pH values(6.80-6.95), showing dilatant and pseudoplastic flows at low and high shear rates respectively. The viscosity of emulsions stabilized at 2.5 %w/w and 5.0 %w/w remained unchanged after seven days. Acidified corn starch has stabilizing potentials comparable with Tween 80® when incorporated in vitamin E enriched coconut oil emulsions for extemporaneous topical formulations.
 Keywords: Coconut oil emulsions; Vitamin E; Acidified corn starch; Tween80®; Viscosity Emulsion stability, Extemporaneous topical formulations

Antidiabetic effect of the virgin coconut oil and the virgin coconut oil emulsions

Lifestyle is the primary prevention of diabetes. especially type-2 diabetes (T2D). Supplemen intake has been associated with the prevention and management of many chronic diseases including T2D. Virgin Coconut Oil was supplemen which bioactive compounds such as unsaturated fatty acids, and biophenols. Emulsion was preferred for consumer than oil form. The research aims to compare the effectivity of anti-diabetes VCO and VCO emulsion with varied sweetener to reduced blood glucose levels on Rattus norvegicus diabetes induced alloxan. The assay used 42 male rats divided into six groups: group I (negative control) was given emulsion without sweetener; group II (positive control) was administered with Glibenklamide; group III was added with Virgin Coconut oil and following by Virgin Coconut oil emulsion with additional different sweetener of each glucose, sorbitol, and Honey was put into group IV, V and VI respectively. The blood glucose levels measured on the day 14th. The results showed that the administration of VCO and VCO emulsion with various sweeteners could reduce the blood glucose levels on Rattus norvegicus diabetes. Both VCO emulsion, with honey and sorbitol as sweetener resulted the same abillity to reduce blood glucose levels to VCO

Cinnamon bark oil and coconut oil emulsions modified small intestinal motility and barrier function in laying hens in an ex vivo experiment

ABSTRACT 1. Plant extracts and oils are supplemented in diets for chickens due to their antimicrobial capacities; however, little information exists whether they influence intestinal motility and barrier function. 2. The present study aimed to determine the effect of increasing levels of cinnamon bark oil (CBO; 0%, 0.038%, 0.076% and 0.151%) and coconut oil emulsions prepared with soy and sunflower lecithin on the contractile function of enteric wall muscles in the jejunum and ileum and jejunal barrier function in laying hens. 3. For testing muscle contraction, mid-jejunal and ileal segments (n = 4 each per hen) from four laying hens were placed in a longitudinal orientation into isolated organ baths filled with Krebs buffer and fastened to force transducers. Muscle segments were induced to contract with acetylcholine and the effects of the oil emulsions on contraction were measured. 4. For barrier function, distal jejunal pieces were stripped of serosa before mounting into Ussing chambers and recording changes in short-circuit current (ISC) and transepithelial tissue conductivity (GT) before and after addition of the respective emulsion. 5. The CBO decreased the muscle tone, representing a relaxation of on average 36.2% and 42.6% for the jejunum and ileum, respectively, compared to before the addition (P < 0.001). Moreover, CBO linearly decreased the ISC and GT of the jejunal mucosa, indicating a greater absorption of anions and increased barrier function (P < 0.001). Only the coconut oil-sunflower lecithin emulsion relaxed the muscles, whereas both coconut oil-lecithin emulsions increased the ISC but reduced the GT of the jejunal mucosa, which suggested an increased cation absorption and decreased paracellular permeability, respectively (P < 0.05). 6. In conclusion, CBO and coconut oil-lecithin emulsions showed the potential to increase jejunal barrier function, whereas CBO may be more efficacious to slow down digesta passage in the small intestine.

EMULSIONS OF ORANGE AND COCONUT OILS AND THEIR USE IN PEANUT BUTTERS

In this study, orange essential oil and coconot oil emulsions and their mixtures were prepared and added to peanut butter to prevent lipid oxidation. Sodium caseinate was used as an emulsifier and ultrasonication was used for homogenization. Emulsions containing orange essential oil had a higher total phenolic content and antioxidant capacity than the coconut oil emulsions (P&amp;lt;0.05). TBARS values of the peanut butters containing ultrasonicated emulsions were considerably higher than the other treatments (P &amp;lt;0.05) at the end of storage (20th day). Samples containing ultrasonicated emulsions had lower L* (lightness) values than the other samples (P &amp;lt;0.05). Results showed that addition of these emulsions into peanut butters was effective in suppressing the lipid oxidation, but still further research is needed to produce the emulsions in nanoscale so as to increase the antioxidant properties of the oils.

The influence of stirring speed and type of oil on the performance of pregelatinized waxy rice starch emulsifier in stabilizing oil-in-water emulsions

The performance of pregelatinized waxy rice starch (PWRS) as an emulsifier in coconut oil and hexadecane emulsions was examined. Emulsification was carried out at various stirring speeds (Ultra-Turrax at 8000, 11,000, and 15,000 rpm with an oil content of 10%). Two treatments were used to test the stability of the emulsions: under a static condition for two weeks and under thermal treatment using differential scanning calorimetry (DSC) at −30 to 50 °C for three cycles. The changes in the structure of the PWRS caused by high shear stress at the stirring speed of 15,000 rpm induced creaming in all the emulsions. The ability of the PWRS to protect the oil droplets was influenced by the type of oil and environmental conditions. PWRS was better adsorbed on coconut oil than on hexadecane as signified by the values for relative apparent viscosity and yield stress, what was observed in photomicrographs, and the changes in 1D 1H NMR intensity at different PWRS concentrations.

Construction of Slow Digestion Coconut Oil Emulsion System Series and Comparison of Their Microrheological Properties and in Vitro Digestive Properties

In this paper,coconut oil single-layer emulsion was prepared using coconut oil as the core material and whey protein isolate(WPI) as the wall material,respectively. And four types of double-layer emulsions were prepared using coconut oil single-layer emulsion as the core material and CMC,CNC,CNI,MCC as the wall material,respectively. The microrheological and in vitro digestive properties of all emulsion systems was studied. The results showed that WPI-CNC stabilized coconut oil emulsion systems had the highest macroscopic viscosity index and elasticity index(P<0.05),and the droplets in the emulsion were not free to move due to the droplets network interaction. The WPI-CNC emulsion had the lowest SLB value(P<0.05),and the rate of droplets movement in the emulsion was low. WPI-CNC emulsion had a lowest intestinal release rate and the slowest release rate. Following passage through the simulated stomach phase,extensive droplet flocculation was observed except coconut oil emulsion stabilized by WPI-CNC,and the degree of aggregation was increased following exposure to the simulated small intestinal stage. Following exposure to the simulated mouth,stomach and small intestinal stage,we observed an ordinal increase in the mean particle size of WPI,WPI-CNC and WPI-CMC emulsions,and the particle size distribution demonstrated that these emulsions exhibited multimodal distribution. Following exposure to the simulated small intestinal stage,increase in the negative charge of all emulsions was observed. It demonstrated that the microrheological property of coconut oil emulsion significantly affected their digestibility,and WPI-CNC stabilized coconut oil emulsion had the lowest and the slowest digestibility in vitro.

Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions

The effect of interfacial competitive adsorption of glyceryl monostearate (GMS) with proteins and GMS-fat (anhydrous milk fat; coconut oil) interactions on the fat crystallization behavior and stability of whipped-frozen emulsions were investigated. The results indicated GMS retarded the nucleation of emulsified anhydrous milk fat, but accelerated crystal growth. A contrasting outcome was elicited by emulsified coconut oil. Increasing GMS concentration strengthened and weakened the structural networking within anhydrous milk fat and coconut oil emulsions, respectively, which was evidenced by the oscillatory rheology results. Anhydrous milk fat whipped-frozen emulsions were characterized by increased partial coalescence degree with increasing GMS concentration. However, lower partial destabilization index and insignificant effect of GMS was found in coconut oil systems. Confocal laser scanning micrographs revealed that big clumps of fat globules were present at air bubble surfaces in anhydrous milk fat whipped-frozen emulsions, while only some individual fat globules were observed in coconut oil systems.

Effect of Fish Scale Hydrolysed Collagen on Stability of Water-in-Virgin Coconut Oil Emulsion for Potential Topical Application

Effect of Fish Scale Hydrolysed Collagen on Stability of Water-in-Virgin Coconut Oil Emulsion for Potential Topical Application