Formulation and characterisation of creams incorporated with candlenut oil prepared by supercritical fluid extraction (SFE) and mechanical hot press method

During the preparation process of cream, the most important thing to be considered is the selection of excipients especially the oil and emulsifier. The source of oil and the method of oil processing also will determined the physical characteristic of oil. The characteristic of oil especially the composition of fatty acid, purity, and viscosity may influence the physical properties of cream. The relationship between incorporation of candlenut oil prepared by Mechanical Hot Press method (HP) and Supercritical Fluid Extraction (SFE) into the cream formulation and its effect towards the particle size distribution, rheology, texture, and stability of cream was investigated. Cream was prepared by using cold mixing technique. 30 response plot have been generated by the Response Surface Method which made a clear insight on the cream physical characteristics. Cream added with candlenut oil SFE shown slightly better physical characteristics compared to cream added with candlenut oil HP. Both types of cream were stable upon 6 month of storage.