Influence of the surfactant chain length and the molecular weight of poly(oxyethylene) on the stability of oil-in-water concentrated emulsions

Terreros, A.; Gómez, Pedro C.; López-Cabarcos, Enrique

doi:10.1007/3-540-46545-6_11

Cited by 8 publications

(5 citation statements)

References 25 publications

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“…Two main emulsification processes are used for their preparation: a batch process, in which all the components are mixed together, and a semibatch (two-step) process, by far the most widely used, in which the dispersed phase is progressively introduced into the continuous one under relatively gentle stirring conditions. This “incorporation step” is followed by a “homogenization step” in the same equipment. ,,,− …”

Section: Introductionmentioning

confidence: 99%

Influence of Semibatch Emulsification Process Conditions on The Physical Characteristics of Highly Concentrated Water-in-Oil Emulsions

Álvarez

Choplin

Sadtler

et al. 2010

Ind. Eng. Chem. Res.

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We studied the energy consumption per unit volume during preparation of highly concentrated water-in-oil emulsions in a two-step semibatch process. In particular, we studied the effect of two process variables, the water addition flow rate (Q w ) and the agitation speed (N). The oil used for emulsion preparation was n-dodecane, the surfactant was sorbitan monooleate (Span 80) and deionized water was used for the dispersed phase. The results obtained showed that two steps were required to get complete incorporation of the dispersed phase and a homogeneous and stable gel-emulsion. With the help of independent physical characteristics measurement performed at the end of the preparation process, we established two functional relationships, relating storage modulus (G′) with energy consumption (E v ), (G′ ∝ E v 0.6 ), and average liquid cell size (R m ) of the dispersed phase with energy consumption (E v ), (R m ∝ E V -0.3 ). A structural scaling law can be deduced that relates the elastic modulus to the reciprocal of the square of the average liquid's cell size of the gel-emulsion, corroborated by independent measurements and predicted by recent published models.

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Section: Introductionmentioning

confidence: 99%

Influence of Semibatch Emulsification Process Conditions on The Physical Characteristics of Highly Concentrated Water-in-Oil Emulsions

Álvarez

Choplin

Sadtler

et al. 2010

Ind. Eng. Chem. Res.

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“…As Terreros et al investigated, the minimum surfactant concentration is determined by the ratio of oil, drop radius, surfactant area, and MW of the surfactants, which is given by eq . where φ is the ratio of oil fraction, C is surfactant concentration, r is droplet radius (in Å), A is surfactant area in (in AÅ), and MW is the MW of surfactant. From eq , it should be noted that as MW increases, the concentration of the polymer at the interface increases.…”

Section: Resultsmentioning

confidence: 99%

“…The MW of PMS2 is 38,985 g mol −1 (i.e., 20 times that of PMS1). Terreros and Gomez 24 studied that the increase in the polymer length decreases the flexibility of the emulsifier at the interface, which generally increases with increasing MW. Therefore, the stability of the dispersed phase with PMS2 was higher than PMS1 for a similar combination of double emulsions.…”

Section: Storage Stability Figures 1cmentioning

confidence: 99%

“…This minimum concentration of surfactant is required to create an emulsion droplet of a given radius r with adequate protection, that is, provide sufficient coverage for the emulsion droplets to exist in the formulation. 25−27 As Terreros et al 24 investigated, the minimum surfactant concentration is determined by the ratio of oil, drop radius, surfactant area, and MW of the surfactants, which is given by eq 2.…”

Section: Storage Stability Figures 1cmentioning

confidence: 99%

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Enhanced Stability of the Dispersed Phase Stabilized by Polyether-Modified Siloxane in the Double Emulsion System: Storage Stability and Rheological Investigation

Debeli

Lin

Gan

et al. 2020

Ind. Eng. Chem. Res.

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The dispersed phase of the water-in-oil-in-water emulsion system appears to be useful as a novel drug-delivery system in pharmaceuticals, food, and cosmetics applications. Until recently, achieving the storage stability of double emulsions under extreme conditions was unthinkable. Here, we prepared highly stable dispersion systems from polyether-modified siloxanes (PMS1 and PMS2) in fatty alcohol polyoxyethylene ether that stabilized outer water of double emulsions. The effects of the PMS1/PMS2 stabilizer on the stability and rheological behaviors of double emulsions were investigated. It was found that the used polymer type controlled the final double emulsion properties. Double emulsions obtained from PMS1 dispersion had lower stabilities than PMS2 dispersion that was stable for more than six months and about 20 days under 50−60 °C storage conditions. Interestingly, this double emulsion showed a dominant elastic modulus under the low shear ranges that were absent in the PMS1 double emulsion system.

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“…This behavior is likely attributed to the relatively short length of its fatty chains. Terreros et al [56] demonstrated that linear surfactants with shorter hydrophobic chains contribute to reduced emulsion stability by promoting coalescence due to the low adhesion of these short chains into the oil droplet. In contrast, surfactants with longer fatty chains possess the capacity to penetrate deeper into the oil droplets, forming more robust hydrophobic interactions, and thus are more effective in preventing coalescence.…”

Section: Surfactant Structurementioning

confidence: 99%

Concentrated O/W Emulsion Stability of Non-Ionic Chitosan Oligomer Surfactants Modified by Epoxidized Fatty Chains at pH7: Influence of Emulsification Conditions

Berthalon,

Frugier,

Azema

et al. 2024

Polysaccharides

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In this study, chitosan-based surfactants were synthesized by epoxy–amine chemistry to stabilize concentrated O/W emulsions at pH7. Chitosan was first depolymerized by nitrous deamination to obtain chitooligosaccharides (COS) with degrees of polymerization of 10 (DP10) and 20 (DP20). Then, three different epoxidized fatty chains, i.e., octyl/decyl glycidyl ether (C9), hexadecyl glycidyl ether (C16) and epoxidized cardanol (card), were grafted onto the amine groups of chitosan to form six amphiphilic structures. NMR measurements revealed grafting efficiencies ranging from 1 to 30% while HLB values ranged from 13 to 20. The relationships between these surfactant structures and their adsorption properties were investigated by tensiometric measurements, highlighting the need for a short hydrophilic moiety and high grafting efficiency to obtain the best adsorption. Subsequently, concentrated O/W emulsions (66% of oil) at pH7 were produced using COS-based surfactants and the impact of stirring time and speed during the emulsification process was described through rheological, droplet size and microscopy measurements. Finally, emulsions were stored over 2 months in order to study the destabilization phenomenon into the mixture, i.e., coalescence and creaming, by using laser granulometry and Turbiscan. Results demonstrated that stability could be enhanced by increasing emulsion viscosity, reducing droplet size or optimizing the adsorption layer at the O/W interfaces.

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Influence of the surfactant chain length and the molecular weight of poly(oxyethylene) on the stability of oil-in-water concentrated emulsions

Cited by 8 publications

References 25 publications

Influence of Semibatch Emulsification Process Conditions on The Physical Characteristics of Highly Concentrated Water-in-Oil Emulsions

Influence of Semibatch Emulsification Process Conditions on The Physical Characteristics of Highly Concentrated Water-in-Oil Emulsions

Enhanced Stability of the Dispersed Phase Stabilized by Polyether-Modified Siloxane in the Double Emulsion System: Storage Stability and Rheological Investigation

Concentrated O/W Emulsion Stability of Non-Ionic Chitosan Oligomer Surfactants Modified by Epoxidized Fatty Chains at pH7: Influence of Emulsification Conditions

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