Argan oil-in-water emulsions: Preparation and stabilization

We prepared stable oil-in-water emulsions of argan oil with two different t ypes of mixtures of nonionic emulsifiers. Three different types of oil (Isr aeli argan oil, Moroccan argan oil, and soybean oil) were emulsified with m ixtures of Span 80 and Tween 80. The optimum HLB value for argan oil was 11 .0 (+/-1.0). The argan oil-in-water emulsions were stable for more than 5 m on at 25 degrees C. Synergistic effects were found in enhancing stability o f emulsions prepared with sucrose monostearate. The origin of the oil and t he internal content of natural emulsifiers, such as monoglycerides and phos pholipids, have a profound influence on its interfacial properties and on t he stability of the argan oil-in-water emulsions.