Effect of Extended Surfactant Structure on Interfacial Tension and Microemulsion Formation with Triglycerides

Abstract

In this work, the impacts of extended surfactant structure (number of polypropylene oxide PO groups and branching nature of the hydrocarbon chain) on microemulsion formation and IFT values were examined with triglyceride oils. The results show that branching of the hydrocarbon tail of extended surfactants lowers optimum salinity and IFT values. The results also show that for the surfactants studied ultralow IFTs and microemulsion formation with vegetable oils can be achieved using extended surfactants with at least eight PO groups.

Supercritical carbon dioxide blackcurrant seed extract as an anti-irritant additive for hand dishwashing liquids

“…The results are consistent with the literature data (15,16,34) indicating that the presence of hydrophobic substances in an aqueous solution of surface active agents contributes to a considerable change of ordering in the volume phase of the product. For products containing 0.1% and 0.3% of the extract, respectively, the decrease in viscosity in comparison to the product not containing any extract was relatively small, not exceeding 15%.…”

“…Adding a hydrophobic extract to the formulation influences a change in the size and shape of surfactant aggregates (15,16,34). The decisive factors determining the viscosity and appearance of the system are the concentration and hydrophobicity of the extract, and the presence of electrolytes (1,2).…”

Laundry Detergency of Solid Non-Particulate Soil Using Microemulsion-Based Formulation

“…6a.When NaCl was increased from 0 to 1 wt , the CMC value markedly decreased at both temperatures and then declined slightly further with higher NaCl concentrations up to 7 wt highest tested , which is consistent with previous reports 15,18 . This likely reflects the reduction in the electrical repulsion between the head groups of the surfactant by counter ion adsorption, causing more surfactant molecules to form micelles and a reduction in the CMC.…”

Effects of the Polypropylene Oxide Number on the Surface Properties of a Type of Extended Surfactant

“…On the water side, insertion of EO groups can enhance the interactions with the water phase (Forgiarini et al, ). This arrangement makes the extended surfactants to have a smooth transition at the oil/water interface or the air/water surface (Klaus et al, ; Phan, Attaphong, & Sabatini, ). This feature is considered as a key factor for extended surfactants with desirable ultralow interfacial tension (IFT) (Fernández & Scorzza, ; Rosen, Wang, Shen, & Zhu, ; Witthayapanyanon, Acosta, Harwell, & Sabatini, ) and good solubilization properties (Salager et al, ; Witthayapanyanon, Phan, Heitmann, Harwell, & Sabatini, ), especially for highly hydrophobic oils and vegetable oils (Attaphong, Sabatini, & Do, ; Do & Attaphong, ).…”