This study aimed to develop and characterise the fish scale-collagen cream (CoC) for topical application. Hydrolysed collagen (HC) was extracted from Tilapia fish scales using a  combination of hydrothermal extraction and enzymatic hydrolysis. This   HC (molecular weight, Mw ≈  1 kDa) was incorporated in water-in-oil (w/o) emulsion of Span 60:Tween 60/water/virgin coconut oil  (VCO) system at water volume fractions (φw) of 0.74, 0.83, and 0.94 via high shear homogenisation  technique. The developed CoC were then characterised by optical polarising microscope (OPM), field  emission scanning electron microscopy (FESEM), particle size analyser, differential scanning  calorimetry (DSC), and rheometer. Up to 20 wt% HC has been successfully loaded in all emulsion  systems  and  the optimum loading  achieved  at HC  content  as low as  5 wt%. The best CoC system  with great physical characteristic, fine texture  (305 nm) and  uniformly  disperse  in  VCO  ph.....

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