Application of CMC as Thickener on Nanoemulsions Based on Olive Oil: Physical Properties and Stability
Table 4
Creaming index of O/W nanoemulsions stabilized by CMC and with different olive oil concentration during 21 days of storage at 5°C and 20°C.
Storage time (day)
CMC : olive oil concentration (% w/w)
Control
0.5 : 5
0.5 : 15
0.75 : 5
0.75 : 15
Creaming index at 5°C
0
1.65 ± 0.44
3.39 ± 0.07
0.72 ± 0.02
1.87 ± 0.2
1.13 ± 0.11
15
3.54 ± 0.72
5.68 ± 0.98
5.82 ± 0.49
5.63 ± 0.37
5.15 ± 0.74
21
4.17 ± 0.11
6.60 ± 0.65
20.73 ± 1.07
5.68 ± 0.31
6.48 ± 0.49
Creaming index at 20°C
0
0.34 ± 0.02
5.15 ± 0.61
5.57 ± 0.67
5.07 ± 0.86
2.15 ± 0.69
15
3.05 ± 0.18
11.25 ± 0.85
27.65 ± 0.73
10.63 ± 0.85
21.63 ± 0.63
21
3.38 ± 0.08
12.05 ± 0.45
31.69 ± 0.74
12.35 ± 0.65
22.34 ± 1.07
Significant ( < 0.05) differences among samples with different CMC-olive oil concentration from the same incubation time. Significant ( < 0.05) differences among the same sample but with different incubation time. Control: without CMC added.
