FORMATION OF OIL IN GLYCEROIVWATER EMULSIONS: EFFECT OF SURFACTANT ETHYLENE OXIDE CONTENT |
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| Authors: | Shlomo Magdassi Sylvan G Frank |
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| Institution: | 1. Casali Institute of Applied Chemistry , The Hebrew University of Jerusalem , Jerusalem, 91904, Israel;2. Division of Pharmaceutics and Pharmaceutical Chemistry , College of Pharmacy The Ohio State University , Columbus, Ohio, 43210-1291, U.S.A. |
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| Abstract: | Oil-in-glycerol/water emulsions at various ratios of water to glycerol in the external phase were prepared with polyoxyethylated octylphenols and light mineral oil. As the water concentration in the external phase decreased, oil droplet size decreased down to a minimum size beyond which oil separation occurred. Also, the cloud points of various surfactants were depressed toward room temperature as the water content of the glycerol/water mixtures decreased. It was possible therefore to correlate the concentration of water needed for formation of the smallest droplets to the concentration of water needed for depression of the cloud point of each surfactant to room temperature. |
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