Catastrophic phase inversion via formation of multiple emulsions: A prerequisite for formation of fine emulsions

Low-energy formation of edible nanoemulsions: Factors influencing droplet size produced by emulsion phase inversion

“…1). The origin of the structural changes occurring during catastrophic phase transitions has been related to the balance of droplet breakup and coalescence in the system, and the droplet size produced to the formation of the intermediate multiple emulsion [12,19]. The value of the critical water concentration where phase inversion occurs, as well as the size of the oil droplets produced, has been reported to depend on process variables, such as stirring speed, rate of water addition, and surfactant concentration [14,18].…”

“…In this study, we focused on the formation of nanoemulsions using the emulsion phase inversion (EPI) method, which is based on a catastrophic phase inversion that occurs when water is titrated into a system containing a mixture of oil and a hydrophilic surfactant [11,18]. Previous studies have shown that a SOW system passes through a number of different structures when increasing amounts of water are titrated into a surfactant-oil-water mixture [12,19]. Initially, a W/ O emulsion is formed, then an O/W/O multiple emulsion, and then an O/W emulsion (Fig.…”

Phase inversion emulsification: Current understanding and applications

“…Pacek et al [113] stated that inversion is possible when continuous phase droplets entrapped into the inner part of the multiple droplets reach a critical packing volume. Eventually, Jahanzad et al [88] identified the formation of multiple emulsions as a prerequisite for phase inversion. Phase inversion could also be triggered by varying pH of the system.…”

“…Other key variables affecting the final emulsion morphology are: i) oil type [72], ii) surfactant type [72], iii) surfactant to oil ratio [72,79,83], iv) initial surfactant location [72], and v) water to oil ratio [84]. Peculiar phase inversion pathways can be optimized in order to obtain microemulsions, nanoemulsions and bicontinuous emulsions with desired features [26,63,79,82,[85][86][87][88][89][90][91][92].…”

Influence of a surfactant or salt on phase inversion in a water–oil pipe flow

“…Small parts of the continuous phase are trapped inside the dispersed phase. So the drops (forming the dispersed phase) grow, coalesce and finally form the new continuous phase (Pacek et al, 1994;Pacek and Nienow, 1995;Pal, 1993;Sajjadi et al, 2000Sajjadi et al, , 2002Sajjadi et al, , 2003Liu et al, 2005Liu et al, , 2006Jahanzad et al, 2009). • Dissipation rate.…”