Polyols,High Pressure,and Refractive Indices Equalization for Improved Stability of W/O Emulsions for Food Applications

Mixtures of polyols (glycerol, propylene glycol, glucose) and water were emulsified in oil (isopropyl myristate (IPM), medium chain triglycerides (MCT), long chain triglycerides (LCT), and d-limonene) under elevated pressures and homogenization, in the presence of polyglycerol polyricinoleate (PGPR), glycerol monooleate (GMO), and their mixture as emulsifiers to form water-in-oil emulsions. High pressures was applied to: a) the emulsion, b) the aqueous phase and c) the oil phase in the presence of the emulsifiers (PGPR and GMO). Under optimal pressure (2000 atms) applied to the ready-made emulsion or to the aqueous phase prior to its emulsification, and with optimal composition (30wt% polyol in the aqueous phase and MCT as the oil phase), the aqueous droplets were stable for months and submicron in size (0.1 μm). Moreover, due to equalization of the oil and the aqueous phases refractive indices, the emulsions were almost transparent. Pressure and polyols have synergistic effects on the emulsions stability. During preparation, surface tensions and interfacial tensions were dramatically reduced until an optimal water/polyols ratio was achieved, which allows rupturing of the droplets to submicronal size (0.1 μm) without recoalescence and fast diffusion to the interface. These unique W/O emulsions are suitable for preparing W/O/W double emulsions for sustained release of active materials for food applications.     

Dynamic Stability of Heavy Crude Oil-in-Water Emulsions

The transport of heavy oil as concentrated oil-in-water (O/W) emulsions is one of the most promising pipeline techniques, and how to ensure a steady flow is the key to the successful application of this technology. Most of the previous studies focused on the static stability of the emulsions. However, the stability changes constantly with time and external shearing in the transportation. In this paper, a stable O/W emulsion was prepared for its dynamic stability to be tested by three methods of small-scale flow loop, rheology and stirring, respectively. The results indicated that the O/W emulsion with 30 vol.% water and 0.2 wt.% OP-10 could well satisfy the transport requirement. A critical temperature existed to make the rheological property of the emulsion rapidly deteriorate. For low-Reynolds-number turbulent pipe flow, an appropriate increase of temperatures and shear rates was conducive to the flocculation-dissociation balance of the internal phase, which could effectively reduce the apparent viscosity of the emulsion and the flow frictional resistance. High flow rate of O/W emulsions could be transported at relatively low temperatures to ensure great dynamic stability, and low flow rate of that could be done at relatively high temperatures to obtain low apparent viscosity.     

Fat crystals: A tool to inhibit molecular transport in W/O/W double emulsions

Water-in-oil-in-water (W/O/W) double emulsions are a promising technology for encapsulation applications of water soluble compounds with respect to functional food systems. Yet molecular transport through the oil phase is a well-known problem for liquid oil-based double emulsions. The influence of network crystallization in the oil phase of W/O/W globules was evaluated by NMR and laser light scattering experiments on both a liquid oil-based double emulsion and a solid fat-based double emulsion. Water transport was assessed by low-resolution NMR diffusometry and by an osmotically induced swelling or shrinking experiment, whereas manganese ion permeation was followed by means of T₂-relaxometry. The solid fat-based W/O/W globules contained a crystal network with about 80% solid fat. This W/O/W emulsion showed a reduced molecular water exchange and a slower manganese ion influx in the considered time frame, whereas its globule size remained stable under the applied osmotic gradients. The reduced permeability of the oil phase is assumed to be caused by the increased tortuosity of the diffusive path imposed by the crystal network. This solid network also provided mechanical strength to the W/O/W globules to counteract the applied osmotic forces.     

Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure,stability, and rheology

The objective was to analyze the microstructure, stability, and rheology of model emulsions prepared with distilled water, refined sunflower oil, and different Spans (20, 40, 60, and 80) as emulsifiers. The effects of the water content and Span 60 concentration were studied. The lowest water contents led to w/o emulsions, whereas higher percentages gave w/o/w emulsions. Microscopy analysis showed that w/o/w emulsions of higher water contents had a lower number of internal water droplets. W/o emulsions were destabilized by coalescence and sedimentation, whereas creaming was observed in unstable w/o/w emulsions. In the last ones, the creaming stability decreased with increasing water content and enhanced with higher Span 60 concentration; the same effect was observed in their viscoelasticity: They were from unstable liquids to stable gels. Solid Spans (40 and 60) produced more consistent w/o/w emulsions at low water contents and more stable systems at high water percentages in comparison with liquid Spans (20 and 80).     

Influence of composition on the encapsulation properties of P/O/W multiple emulsions for Vitamin C

Abstract

The aim of this work was to study the encapsulation properties of polyols-in-oil-in-water (P/O/W) multiple emulsions for Vitamin C (Vc). The influence of formulation factors, including the concentration of lipophilic emulsifier, hydrophilic emulsifier, salt and glycerol had been investigated. The results indicated that the encapsulation stability could be improved by increasing the lipophilic emulsifier concentration which could strengthen the interfacial film. In contrast, the excess of hydrophilic emulsifier destabilized the emulsion. The presence of glycerol in the outer aqueous phase accelerated the phase transfer, thus reduced the encapsulation rate. The addition of salt in inner polyols phase had little effect on encapsulation rate while markedly affected the morphology and stability of this system. P/O/W multiple emulsions showed better encapsulation stability than the W/O/W multiple emulsions as the former’s encapsulation rate could remain more than 75% after 2?weeks while the latter only remained less than 60%. Meanwhile, the P/O/W emulsions exhibited higher storage modulus (G’), bigger loss modulus (G’’) and broaden linear viscoelastic regions than W/O/W emulsions.     

A Three-Step Model for Submicron W/O Emulsion Formation in a Transitional-Phase Inversion Process

A three-step model of the transitional phase inversion (TPI) process for the formation of water-in-oil (W/O) emulsions is presented. Three types of emulsions exist in an emulsification process at different oil–water ratios and hydrophilic–lipophilic balance (HLB). A stable W/O emulsion was obtained using Sorbitan oleate (Span 80) and polyoxyethylenesorbitan monooleate (Tween 80) with a specified HLB and oil volume fraction. Oil was added into water, which contained the water-soluble surfactant, to dissolve the oil-soluble surfactant. This route allowed TPI to occur, and an interesting emulsification process was observed by varying the HLB, which corresponded to the change in the oil–water ratio. Two types of emulsions in the emulsification process were found: transition emulsion 1 (W/O/W high internal phase emulsion) and target emulsion 2 (W/O emulsion with low viscosity). This study describes the changes that occurred in the emulsification process.     

Preparation of a stable double emulsion (W1/O/W2): role of the interfacial films on the stability of the system

This paper presents new protocols enabling preparation of W1/O/W2 double emulsions: one, using soybean oil as the O phase, that yields edible emulsions with industrial applications, and a second that yields emulsions with a previously unattainable concentration 15% (w/w) of surfactants in the external phase (the 15% target was chosen to meet the typical industry standard). Preparation of a stable W1/O emulsion was found to be critical for the stability of the system as a whole. Of the various low HLB primary surfactants tested, only cethyl dimethicone copolyol (Abil EM90), A-B-A block copolymer (Arlacel P135), and polyglycerol ester of ricinoleic acid (Grinstead PGR-90) yielded a stable W/O emulsion. Investigation of the surface properties of those surfactants using the monolayer technique found two significant similarities: (1) stable, compressible, and reversibly expandable monolayers; and (2) high elasticity and surface potential. The high degree of elasticity of the interfacial film between W1 and O makes it highly resilient under stress; its failure to break contributes to the stability of the emulsion. The high surface potential values observed suggest that the surfactant molecules lie flat at the O/W interfaces. In particular, in the case of PGR-90, the hydroxyl (-OH) groups on the fatty acid chains serve as anchors at the O/W interfaces and are responsible for the high surface potential. The long-term stability of the double emulsion requires a balance between the Laplace and osmotic pressures (between W1 droplets in O and between W1 droplets and the external aqueous phase W2). The presence of a thickener in the outer phase is necessary in order to reach a viscosity ratio (preferably approximately 1) between the W1/O and W2 phases, allowing dispersion of the viscous primary emulsion into the W2 aqueous phase. The thickener, which also serves as a dispersant and consequently prevents phase separation due to its thixotropic properties, must be compatible with the surfactants. Finally, the interactions between the low and high HLB emulsifiers at the O/W2 interface should not destabilize the films. It was observed that such destructive interaction for the system could be prevented by the use of two high HLB surfactants in the outer aqueous phase: an amphoteric surfactant, Betaine, and an anionic surfactant, sodium lauryl ether sulfate. The combination of such pairs of surfactants was found to contribute to the films' stability.     

A one-step process for oil-in-water-in-oil double emulsion formation using a single surfactant

A one-step double emulsification protocol using one surfactant was developed for oil-in-water-in-oil (O(1)/W/O(2)) double emulsions. Two n-alkane oils and three different surfactants were studied, with focus placed on a formulation containing mineral oil, glycerol monoleate (GMO) and deionized water. Phenomenologically, double emulsion formation and stability originate from the combined actions of phase inversion and interfacial charging of the oil/water interface during high shear homogenization. Based on the extent of double emulsion formation and stability, a critical emulsification zone dependent on the weight ratios of GMO to water was identified. Within this critical zone, enhanced O(1)/W/O(2) emulsion formation occurred at higher pH and lower salt concentrations, demonstrating the key role of interfacial charging on double emulsification. Overall, this novel approach provides a novel platform for the development of double emulsions with simple compositions and processing requirements.     

Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions

Unadsorbed emulsifiers affect the physical and chemical behaviour of oil-in-water (O/W) emulsions. A simple methodology to quantify unadsorbed emulsifiers in the aqueous phase of O/W emulsions has been developed. Emulsions were centrifuged and filtered to separate the aqueous phase from the oil droplets and the concentration of unadsorbed emulsifiers in the aqueous phase determined. The quantification of unadsorbed surfactants based on the direct transesterification of their fatty acids was validated for Tween 20, Tween 80, citric acid ester (Citrem), Span 20 and monolauroyl glycerol. To determine unadsorbed proteins, results obtained with Folin-Ciocalteu reagent or UV-spectrophotometry were compared on emulsions stabilized by β-lactoglobulin (BLG), β-casein (BCN) or bovine serum albumin (BSA). The first method gave more accurate results especially during aging of emulsions in oxidative conditions. The whole methodology was applied to emulsions stabilized with single or mixed emulsifiers. This approach enables optimization of emulsion formulations and could be useful to follow changes in the levels of unadsorbed emulsifiers during physical or chemical aging processes.     

Changes in two-phase emulsion morphology in temperature-amphiphile concentration or fish diagram for ternary amphiphile/oil/water systems

We examined the morphologies of two-phase emulsions in the ternary 2-butoxyethanol/n-decane/water system at various temperatures and water-to-oil ratios (WORs). The two-phase emulsion morphologies depended on temperature, WOR, and amphiphile concentration, and the results are presented in a temperature-amphiphile concentration coordinate system or a "fish" diagram. The observations made in this work contradict the predictions by the phase-inversion-temperature (PIT) concept. At WOR<1, a vertical inversion line was observed at TT(uc) (upper critical endpoint temperature) and at low amphiphile concentrations, only B/T emulsions appeared, irrespective of temperature. At WOR>1, the situation was reversed; T/B emulsions at TT(uc), and T/B emulsions at low amphiphile concentrations, irrespective of temperature. At WOR=1, two horizontal inversion lines, one each at TT(uc), were observed. The morphologies of the two-phase emulsions were B/T or T/B emulsions at low amphiphile concentrations, and at higher amphiphile concentrations T/B at TT(uc). All these findings along with three-phase emulsion data result in complete emulsion morphology diagrams in the temperature-amphiphile concentration space or fish diagram.     

The effects of emulsifier type,phase ratio,and homogenization methods on stability of the double emulsion

The double emulsion technology has a potential effect on the development of diversity and quality of functional foods by means of decreasing oil or salt concentration, encapsulating and controlling release of valuable components. In this study, it was aimed to formulate stable double emulsions to be used in food systems. W1/O ratios of primary emulsions, stabilized by polyglycerol polyricinoleate (PGPR), were designed as 2:8 and 4:6, and (W1/O)/W2 ratios of the double emulsions were used as 2:8 and 4:6. W/O/W phase ratios, homogenization methods applied to primary emulsion (high-speed homogenization, ultrasonic homogenization), and emulsifier types used in W2 phase [sodium caseinate (SC), xanthan gum, lecithin-whey protein concentrate] were used as independent variables. Particle size and distributions, stability, encapsulation efficiency (EE), rheological properties, long-term stability, and morphological properties of the double emulsions were investigated.

The double emulsions prepared with SC and (W1/O)/W2 ratio of 4:6, were found to have the higher stability values, higher apparent viscosity, and lower particle size. High-speed homogenization applied to primary emulsion reduced particle size of the double emulsion and increased apparent viscosity, but did not affect stability and EE of the double emulsions, significantly.     

Application of the fractional factorial design in multiple W/O/W emulsions

In presented research, multiple W/O/W emulsions were developed by using experimental design method. A 24-1 fractional factorial design was performed by varying the following input parameters: primary polymeric emulsifier (PEG 30-dipolyhydroxystearate) concentration (0.8% and 2.4%), secondary polymeric emulsifier (Poloxamer 407) concentration (0.8% and 1.2%), electrolyte magnesium sulfate heptahydrate (0.08% and 0.4%) and electrolyte sodium chloride (0.08% and 0.4%). Multiple emulsions were prepared by a two-step emulsification process. Obtained emulsions were characterized with rheological measurements, conductivity and centrifugation tests. Factorial analysis revealed that the concentration of the primary emulsifier was the predominant factor influencing the phase separation, conductivity and maximal apparent viscosity. Additionally, electrolyte magnesium sulfate heptahydrate was more efficient in stabilizing these systems, compared to sodium chloride. The applied fractional factorial design method enabled determination of the optimal concentrations of the primary and secondary emulsifier, as well as the concentration of electrolytes, in order to obtain W/O/W emulsions with desired maximal apparent viscosities, low values of conductivity and without phase separation after centrifugation.     

Concentrated CO(2)-in-Water Emulsions with Nonionic Polymeric Surfactants

Concentrated CO(2)-in-water (C/W) emulsions are reported for amphiphiles containing alkylene oxide-, siloxane-, and fluorocarbon-based tails as a function of temperature and salinity. Poly(ethylene oxide)-b-poly(butylene oxide) (EO(15)-b-BO(12)) can emulsify up to 70% CO(2) with droplet sizes from 2 to 4 &mgr;m in diameter, as determined by video-enhanced microscopy. This emulsion is stable over 48 h against both flocculation and coalescence. In contrast, it is extremely difficult to form concentrated water-in-CO(2) (W/C) emulsions with surfactants containing alkylene oxide moieties due to limited solvation of such tails by CO(2). In several cases, C/W emulsions are formed even when the surfactant prefers CO(2). This violation of Bancroft's rule may be attributed in part to the low viscosity of the compressed CO(2), which governs several mass and momentum transport mechanisms relevant to emulsion formation and stabilization. For the first time, W/C microemulsions are observed in a system with a nonionic amphiphile, namely F(CF(2)CF(2))(3-8)CH(2)CH(2)O(CH(2)CH(2)O)(10-15)H. For the same system, the emulsion morphology changes from C/W to W/C as the temperature increases. The electrical conductivity of C/W emulsions is predicted successfully as a function of the dispersed phase volume fraction of CO(2) with Maxwell's theory for inhomogeneous systems. Copyright 2001 Academic Press.     

Interface composition of multiple emulsions: rheology as a probe

We have investigated the dynamic rheological properties of concentrated multiple emulsions to characterize their amphiphile composition at interfaces. Multiple emulsions (W1/O/W2) consist of water droplets (W1) dispersed into oil globules (O), which are redispersed in an external aqueous phase (W2). A small-molecule surfactant and an amphiphilic polymer were used to stabilize the inverse emulsion (W1 in oil globules) and the inverse emulsion (oil globules in W2), respectively. Rheological and interfacial tension measurements show that the polymeric surfactant adsorbed at the globule interface does not migrate to the droplet interfaces through the oil phase. This explains, at least partly, the stability improvement of multiple emulsions as polymeric surfactants are used instead of small-molecule surfactants.     

Morphological transformations of native petroleum emulsions. I. Viscosity studies

Emulsions of water in as-recovered native crude oils of diverse geographical origin evidently possess some common morphological features. At low volume fractions varphi of water, the viscosity behavior of emulsions is governed by the presence of flocculated clusters of water droplets, whereas characteristic tight gels, composed of visually monodisperse small droplets, are responsible for the viscosity anomaly at varphi approximately 0.4-0.5. Once formed, small-droplet gel domains apparently retain their structural integrity at higher varphi, incorporating/stabilizing new portions of water as larger-sized droplets. The maximum hold-up of disperse water evidently is the close-packing limit of varphi approximately 0.74. At higher water contents (up to varphi approximately 0.83), no inversion to O/W morphology takes place, but additional water emerges as a separate phase. The onset of stratified flow (W/O emulsion gel + free water) is the cause of the observed viscosity decrease, contrary to the conventional interpretation of the viscosity maximum as a reliable indicator of the emulsion inversion point.     

Comparison of Pickering and network stabilization in water-in-oil emulsions

We compared the efficacy of Pickering crystals, a continuous phase crystal network, and a combination thereof against sedimentation and dispersed phase coalescence in water-in-oil (W/O) emulsions. Using 20 wt % water-in-canola oil emulsions as our model, glycerol monostearate (GMS) permitted Pickering-type stabilization, whereas simultaneous usage of hydrogenated canola oil (HCO) and glycerol monooleate (GMO) primarily led to network-stabilized emulsions. A minimum of 4 wt % GMS or 10 wt % HCO was required for long-term sedimentation stability. Although there were no significant differences between the two in mean droplet size with time, the free water content of the network-stabilized emulsions was higher than Pickering-stabilized emulsions, suggesting higher instability. Microscopy revealed the presence of crystal shells around the dispersed phase in the GMS-stabilized emulsions, whereas in the HCO-stabilized emulsion, spherulitic growth in the continuous phase and on the droplet surface occurred. The displacement energy (E(disp)) to detach crystals from the oil-water interface was ～10(4) kT, and was highest for GMS crystals. Thermal cycling to induce dispersed phase coalescence of the emulsions resulted in desorption of both GMS and GMO from the interface, which we ascribed to solute-solvent hydrogen bonding between the emulsifier molecules and the solvent oil, based on IR spectra. Overall, Pickering crystals were more effective than network crystals for emulsion stabilization. However, the thermal stability of all emulsions was hampered by the diffusion of the molten emulsifiers from the interface.     

Pickering-stabilized emulsion gels fabricated from wheat protein nanoparticles: Effect of pH,NaCl and oil content

A novel Pickering-stabilized emulsion gel with controlled rheological properties was derived from wheat gliadin nanoparticles-stabilized emulsions by altering preparation conditions (pH, ionic strength or oil content). The formed nanoparticles were relatively small uniform spheres particles (d?相似文献   

Fabrication of macroporous foam and microspheres of polystyrene by Pickering emulsion polymerization

Poly(styrene-co-methacrylic acid) (PS-co-MAA) particles were synthesized via surfactant-free emulsion polymerization and then used as particulate emulsifiers for preparation of Pickering emulsions. Our results showed that adjusting the solution pH can tune the wettability of PS-co-MAA particles to stabilize either water-in-oil (W/O) or oil-in-water (O/W) Pickering emulsions. Stable W/O emulsions were obtained with PS-co-MAA particles at low pH values due to their better affinity to the dispersed oil phase. In contrast, increasing the pH value significantly changed the stabilizing behavior of the PS-co-MAA particles, leading to the phase inversion and formation of stable O/W emulsions. We found that the oil/water ratio had a significant influence on pH value of the phase inversion. It decreased with decreasing the oil/water ratio, and no phase inversion occurred when the styrene volume fraction reduced to 10 %. Additionally, macroporous polystyrene (PS) foam and PS microspheres were obtained via polymerization of Pickering high internal phase emulsion (Pickering HIPE) and O/W Pickering emulsion, respectively.     

Laminar Flow Emulsification Process to Control the Viscosity Reduction of Heavy Crude Oils

The formation of heavy crude oil in water (O/W) emulsion by a low energy laminar controlled flow has been investigated. The emulsion was prepared in an eccentric cylinder mixer. Its geometry allows the existence of chaotic flows that are able to mix well highly viscous fluids. This new mixer design is used to produce high internal phase ratio emulsions for three oils: castor oil and two heavy crude oils of different initial viscosity (Zuata and Athabasca crude oils). The influence of the stirring conditions, geometrical parameters, and water volume fraction on the rheological properties of the resulting O/W emulsion is studied.     

Drop Size Distribution of O/W Emulsions by Drop Immobilization with Agarose

ABSTRACT

A method for the determination of the drop size distribution of oil-in-water (O/W) emulsions is presented. Water-based coolant emulsions used in rolling mill operations were studied. The emulsions were gelled in agarose so that the oil droplets were immobilized and samples of these gels were measured by confocal laser scanning microscopy (CLSM) and image processing. The influence of the addition of CaCl₂ as an emulsion destabilizer on the size distributions was also studied. The experimental data obtained were compared to those obtained using photon correlation spectroscopy (PCS).