Preparation, Characterization and Physical Stability of Salmon Oil Microemulsion with Surfactant and Cosurfactant Ratios

Abstract Microemulsions are made up of homogeneously dispersed oil and water phases mixed with surfactants and cosurfactants. The purpose of this research is to establish the best surfactant and cosurfactant concentrations for making o/w type salmon oil microemulsions, as well as their physical properties and stability. Salmon oil microemulsion was prepared utilizing a combination of surfactants tween 80 and span 80, as well as sorbitol as a cosurfactant, in the ratio (6:1, 7:1, 8:1). Physical characterization of selected preparations included organoleptic, emulsion type, droplet size, pH, specific gravity, viscosity, and centrifugation. The results showed that the optimum microemulsion formula was F3 with an 8:1 ratio showing a clear and transparent physical appearance of the microemulsion. The type of emulsion formed was oil in water (o/w), with a droplet size of 1.4 µm, a pH value of 7.05 ± 0.2, a specific gravity of 0.0422 ± 0.0003 g/ml, and a viscosity value of 586.6 ± 75.7 cPs. Furthermore, the physical stability test was performed using a cycling test, with 6 cycles at 4°C for 24 hours and then 40°C for 24 hours. The results revealed changes in the organoleptics, pH, specific gravity, and viscosity of the preparation.