Red palm oil (RPO) is a natural source of Vitamin E (70–80% tocotrienol). It is a potent natural antioxidant that can be used in skin-care products. Its antioxidant property protects skin from inflammation and aging. In our work, a tocotrienol-rich RPO-based nanoemulsion formulation was optimized using response surface methodology (RSM) and formulated using high pressure homogenizer. Effect of the concentration of three independent variables [surfactant (5–15 wt%), co-solvent (10–30 wt%) and homogenization pressure (500–700 bar)] toward two response variables (droplet size, polydispersity index) was studied using central composite design (CCD) coupled to RSM. RSM analysis showed that the experimental data could be fitted into a second-order polynomial model and the coefficients of multiple determination (R2) is 0.9115. The optimized formulation of RPO-based nanoemulsion consisted of 6.09 wt% mixed surfactant [Tween 80/Span 80 (63:37, wt)], 20 wt% glycerol as a co-solvent via homogenization pressure (500 bar). The optimized tocotrienol-rich RPO-based nanoemulsion response values for droplet size and polydispersity index were 119.49nm and 0.286, respectively. The actual values of the formulated nanoemulsion were in good agreement with the predicted values obtained from RSM, thus the optimized compositions have the potential to be used as a nanoemulsion for cosmetic formulations.

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crystal morphology and monotectic behaviors comparable to those of CB.Abstract This study investigated the physicochemical properties of ternary mixtures of palm mid-fraction (PMF):refined bleached deodorized palm kernel oil (RBDPKO):refined bleached deodorized palm stearin (RBDPS) for cocoa butter substitute (CBS). Fatty acid constituents, triacylglycerol constituents, solid fat contents (SFCs), melting behavior, polymorphism and crystal morphology were determined using gas chromatography (GC), high-performance liquid chromatography (HPLC), differential scanning calorimetry (DSC), pulsed nuclear magnetic resonance (p-NMR), X-ray diffraction (XRD) and polarized light microscopy (PLM), respectively. Eight blends of various ratios of ternary mixtures were investigated based on the previously studied binary fat mixtures. The composition of palmitic (P) and oleic (O), POP, and crystal morphology (size and shape) of the PMF/RBD-PKO/RBDPS [14.9/59.6/25.5 (%w/w)] mixture were comparable to cocoa butter (CB), while its melting profile (18.5 and 37 °C), SFC at 20 °C and polymorphism were different from CB. The iso-solid diagrams of the mixture displayed a monotectic effect at 20-25 °C. Therefore, the 14.9/59.6/25.5 PMF/RBDPKO/RBDPS mixture could be used as a CBS in confectionery fillings because of the

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