Phase Behavior Study of Vegetables Oils with Tween85 and Tween80 in Emulsion System
In this research, new emulsions were prepared based on three different vegetables oil which are sunflower oil,
virgin coconut oil and extra virgin olive oil with different non-ionic surfactant, namely Polyoxyethylene (20)
sorbitanmonooleate (Tween 80) and Polyoxyethylene (20) sorbitan tri-oleate (Tween 85). Phase behaviors of vegetables
oil/non-ionic surfactants/water were investigated. The effects of the surfactants on the emulsion system of the phase were
elucidated. Thus, ternary phase diagram were constructed to find the suitable and stable emulsion system of vegetables
oils/non-ionic surfactant/water for cosmeceutical purposes.