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Stability, disperse and rheological properties of oil-in-water emulsions prepared using poloxamer 188–xanthan gum mixtures
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Stability, disperse and rheological properties of oil-in-water emulsions prepared using poloxamer 188–xanthan gum mixtures
Abstract Oil-in-water (o/w) emulsions are essential systems in pharmaceutical, cosmetic, and food industries, with an emerging role in tissue engineering and regenerative medicine. In this work, mixtures of poloxamer 188 (P188), a nonionic surfactant with a unique structure and biological properties, and xanthan gum (XG), a well-known natural thickener, were employed for the development of the stable 30% (w/w) sunflower o/w emulsions, with a rot…
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