Table 2.
Matrix of the experimental design and experimental data obtained for the dependent variables
| Run | Independent variables | Dependent variables | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Type of surfactant, Em-ra | Emulsifier concentration, Em-c (%) | Speed of stirring, rpm | Pre-emulsification time, premix time (min) | Output power of ultrasound, M (%) | Droplet size, d (nm) (mean ± SD) | Polydispersity index (PDI) | Multi-modality, N | Viscosity for 50 1/s, η (mPa·s) (mean ± SD) | Visual observation (VO) | Visual observation (VO) (appearance after 2 weeks) | |
| 1 | 1 | 6 | 100 | 15 | 60 | 1819 ± 69 | 0.24 | 2 | 682 ± 71 | Creaming | Phase separation |
| 2 | 1 | 2 | 500 | 15 | 60 | 811.6 ± 25 | 0.368 | 2 | 670 ± 42 | Phase separation | Phase separation |
| 3 | −1 | 6 | 500 | 15 | 20 | 152.1 ± 3 | 0.25 | 1 | 480 ± 49 | Phase separation | Homogeneous |
| 4 | 1 | 6 | 500 | 5 | 20 | 1304 ± 24 | 0.256 | 1 | 688 ± 11 | Phase separation | Phase separation |
| 5 | 1 | 6 | 100 | 5 | 20 | 1050 ± 21 | 0.219 | 2 | 740 ± 10 | Phase separation | Phase separation |
| 6 | 1 | 2 | 100 | 5 | 60 | 656 ± 16 | 0.236 | 2 | 620 ± 30 | Phase separation | Phase separation |
| 7 | −1 | 2 | 100 | 15 | 20 | 226.8 ± 3 | 0.279 | 2 | 610 ± 27 | Creaming | Creaming |
| 8 | −1 | 2 | 500 | 5 | 60 | 306 ± 3 | 0.503 | 3 | 523 ± 67 | Homogeneous | Creaming |
| 9 | −1 | 6 | 100 | 15 | 60 | 186 ± 1 | 0.151 | 1 | 514 ± 66 | Homogeneous | Homogeneous |
| 10 | 1 | 2 | 500 | 15 | 20 | 572.2 ± 4 | 0.134 | 1 | 721 ± 4 | Homogeneous | Phase separation |
| 11 | −1 | 6 | 500 | 5 | 60 | 169.1 ± 15 | 0.386 | 3 | 577 ± 11 | Creaming | Creaming |
| 12 | −1 | 2 | 100 | 5 | 20 | 203.7 ± 2 | 0.243 | 1 | 469 ± 23 | Creaming | Creaming |
| 13 | −1 | 4 | 300 | 10 | 40 | 209.1 ± 1 | 0.285 | 1 | 517 ± 33 | Creaming | Homogeneous |
| 14 | 1 | 4 | 300 | 10 | 40 | 939.9 ± 9 | 0.205 | 1 | 692 ± 2 | Phase separation | Phase separation |
| 15 | 0 | 2 | 300 | 10 | 40 | 713.6 ± 20 | 0.478 | 3 | 756 ± 86 | Creaming | Phase separation |
| 16 | 0 | 6 | 300 | 10 | 40 | 592.8 ± 46 | 0.595 | 3 | 500 ± 73 | Homogeneous | Phase separation |
| 17 | 0 | 4 | 100 | 10 | 40 | 157.3 ± 1 | 0.142 | 1 | 733 ± 57 | Creaming | Phase separation |
| 18 | 0 | 4 | 500 | 10 | 40 | 1442 ± 48 | 0.918 | 3 | 656 ± 5 | Creaming | Creaming |
| 19 | 0 | 4 | 300 | 5 | 40 | 248 ± 4 | 0.279 | 1 | 653 ± 100 | Creaming | Creaming |
| 20 | 0 | 4 | 300 | 15 | 40 | 1054 ± 30 | 0.796 | 3 | 694 ± 74 | Homogeneous | Phase separation |
| 21 | 0 | 4 | 300 | 10 | 20 | 205 ± 1 | 0.218 | 1 | 626 ± 28 | Phase separation | Homogeneous |
| 22 | 0 | 4 | 300 | 10 | 60 | 4005 ± 103 | 0.357 | 2 | 699 ± 26 | Homogeneous | Phase separation |
| 23 | 0 | 4 | 300 | 10 | 40 | 146.8 ± 2 | 0.395 | 2 | 597 ± 14 | Homogeneous | Homogeneous |
| 24 | 0 | 4 | 300 | 10 | 40 | 150.6 ± 5 | 0.282 | 2 | 510 ± 44 | Homogeneous | Phase separation |
| 25 | 0 | 4 | 300 | 10 | 40 | 154.5 ± 3 | 0.169 | 2 | 540 ± 20 | Creaming | Homogeneous |
aEm–r: −1 polysorbate 80, 0 decyl glucoside, 1 polyglyceryl-4 ester blend