Determination of Required HLB Values for Fruit Oil, Peel Oil, Horse Fat and Seed Oil.

In the present study, the required hydrophilic lipophilic balance (HLB) values of fruit oil (CUFO), peel oil (CUPO), horse fat (HF), and seed oil were determined empirically by preparing oil-in-water (o/w) emulsions. Lipophilic and hydrophilic surfactants were prepared in various ratios in o/w emulsion. The droplet size of the emulsion was measured using a particle size analyzer, and the turbidity was measured using a turbidity meter and a ultraviolet (UV)-vis spectrophotometer.