Formulation and Physical Stability Evaluation of Oil-in-Water Emulsions Prepared from Different Vegetable Oils Using Tween 80–Span 80 Emulsifier System

Abstract

Emulsions are biphasic systems consisting of two immiscible liquids stabilized by emulsifying agents. The selection of appropriate emulsifiers plays an important role in determining the physical characteristics and stability of emulsion preparations. This study aimed to formulate oil-in-water (O/W) emulsions using different vegetable oils with a Tween 80–Span 80 emulsifier system and to evaluate their physical stability. An experimental laboratory study was conducted by preparing O/W emulsions containing sesame oil, olive oil, virgin coconut oil (VCO), corn oil, and palm oil. The emulsions were formulated using Tween 80 and Span 80 as nonionic emulsifying agents, homogenized using an Ultra-Turrax homogenizer, and evaluated through emulsion type determination using methylene blue and physical stability testing under different storage conditions for three days. All formulations were successfully prepared as O/W emulsions. Physical stability testing showed that all formulations exhibited creaming during storage. Sesame oil and corn oil emulsions showed the most consistent creaming heights, while VCO and palm oil showed fluctuating or thicker cream layers. The olive oil emulsion showed the lowest stability and underwent breaking, whereas the other formulations remained as emulsions with varying degrees of creaming. The Tween 80–Span 80 emulsifier system was effective in producing O/W emulsions using different vegetable oils; however, stability was strongly influenced by the type of oil phase and storage conditions