Study of Formulation and Stability of Co‐surfactant Free Water‐in‐Olive Oil Nano‐ and Submicron Emulsions with Food Grade Non‐ionic Surfactants

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Abstract
Nanoemulsions are of great interest in food industry finding various food applications. However, oil‐in‐water (o/w) nanoemulsions have been intensively investigated, but there are few studies on w/o nanoemulsions. In the present work the preparation of nanoemulsions with olive oil using non‐ionic surfactants (Tween 20, 40, 60, 80, Span 20, 80) without the addition of a co‐surfactant was studied and their emulsion properties and stability were examined. The stable nanoemulsions were presented in ternary phase diagrams (oil–water‐surfactant) for each surfactant and the emulsifying ability of the efficient surfactants was determined. The nanoemulsions properties were evaluated in relationship to compositional components. From the results of this study it can be concluded that stable olive oil nanoemulsions without use of a co‐surfactant were obtained and moreover the most efficient type of emulsifier and its ratio of addition in the system were determined.

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