Impact of Bovine Gelatine Powder/Tween 80 Mixture on the Physicochemical Features and Rheology of Cade Oil‐Based O/W Emulsion

This study investigates the formulation and stability of Oil‐in‐Water (O/W) emulsions containing cade oil, prepared with varying concentrations of the non‐ionic surfactant Tween 80 (TW 80; 0.05%–1%) and Bovine Gelatin Powder (BGP) as a natural gelling agent. The emulsions were characterized using macroscopic, microscopic, and rheological analyses over a three‐month storage period. Visual and microscopic observations revealed that emulsions containing 0.25%, 0.5%, and 1% TW 80, as well as 5% BGP, remained stable without phase separation, whereas those prepared with lower surfactant concentrations exhibited noticeable droplet aggregation. The average diameter (d 32 ), determined using ImageJ software, decreased with increasing TW 80 concentration, resulting in smaller, more uniform droplet sizes, with an optimal value at approximately 0.57%, corresponding to enhanced emulsion stability. Rheological assessments indicated non‐Newtonian shear‐thinning behavior, and oscillatory tests confirmed that higher TW 80 concentrations improved the internal structure and solid‐like characteristics of the emulsions. The synergistic interaction between TW 80 and BGP contributed to the formation of a gel‐like network, reinforcing the emulsion structure. Overall, this research elucidates the critical role of TW 80/BGP combinations in stabilizing cade oil emulsions and provides valuable insights for developing efficient emulsification strategies in colloid and interface science.