Investigates zinc oxide nanoparticles and glycerol monostearate to improve emulsion stability in palm oil, suggesting potential applications in margarine production.
In recent years, Pickering emulsions (PE) and particle‐stabilized emulsions have attracted considerable interest owing to their biocompatibility, tunable properties, and their ability to resist coalescence. In this study, we investigated the use of generally recognized as safe (GRAS) ZnO nanoparticles and glycerol monostearate (GMS) as co‐emulsifiers to fine‐tune the stability of red palm oil‐based PE. The combination of both ZnO and GMS had a positive effect on the chemical stability and physical (static) stability of the emulsions. The difference in emulsifier ratio did not show a significant effect. Every emulsion prepared in this study showed unique rheological properties, which can be a potent replacer for hydrogenation process in margarine production.
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Lubis et al. (2026) studied this question.
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