| Abstrakt: |
A recent study conducted by the Agency for Science Technology and Research (ASTAR) in Singapore investigated the effect of process parameters on the microstructure, stability, and sensorial properties of an emulsion cream formulation. The study found that an oil phase above 15% and less than 10% emulsifying wax resulted in less stable emulsions. The researchers also discovered that a holding temperature of 35 °C improved both the stability and active release performance of the emulsion. This research provides valuable insights into the relationship between process parameters and the quality attributes of emulsion cream systems, which can aid in the design and optimization of manufacturing processes. [Extracted from the article] |
