Retardation of water evaporation by less-defective mixed monolayers spread from bulk solids onto water surface

From AFM observation of transferred films on mica, it has been found that mixed monolayers of hexadecanol with poly(vinyl stearate) give a film with a less-defective and flat surface by spreading from bulk solids of those mixtures onto a water surface without using any organic solvent. As a result, those mixed monolayers have a considerably larger effect on retardation of water evaporation in comparison with those spread from the solution of the mixtures. After the saturated surface pressure of the mixed monolayer spread from the bulk solids, an enhanced effect on retardation of water evaporation was found, accompanied by the preferential spreading of hexadecanol and the gradual reduction of defects in the mixed monolayer.     

Spreading of oil from protein stabilised emulsions at air/water interfaces

Spreading of a drop of an emulsion made with milk proteins on air/water interfaces was studied. From an unheated emulsion, all oil molecules could spread onto the air/water interface, indicating that the protein layers around the oil globules in the emulsion droplet were not coherent enough to withstand the forces involved in spreading. Heat treatment (90 °C) of emulsions made with whey protein concentrate (WPC) or skim milk powder reduced the spreadability, probably because polymerisation of whey protein at the oil/water interface increased the coherence of the protein layer. Heat treatment of emulsions made with WPC and monoglycerides did not reduce spreadability, presumably because the presence of the monoglycerides at the oil/water interface prevented a substantial increase of coherence of the protein layer. Heat treatment of caseinate-stabilised emulsions had no effect on the spreadability. If proteins were already present at the air/water interface, oil did not spread if the surface tension (γ) was <60 mN/m. We introduced a new method to measure the rate at which oil molecules spread from the oil globules in the emulsion droplet by monitoring changes in γ at various positions in a ‘trough’. The spreading rates observed for the various systems agree very well with the values predicted by the theory. Spreading from oil globules in a drop of emulsion was faster than spreading from a single oil drop, possibly due to the greater surface tension gradient between the oil globule and the air/water interface or to the increased oil surface area. Heat treatment of an emulsion made with WPC did not affect the spreading rate. The method was not suitable for measuring the spreading rate at interfaces where surface active material is already present, because changes in γ then were caused by compression of the interfacial layer rather than by the spreading oil.     

Viscosity Variation During Evaporation of a Vegetable Oil Emulsion Stabilized by Tween 80R

The viscosity during evaporation was determined for emulsions in the system water, vegetable oil, a commercial surfactant, Tween 80^R, and the results related to the phases of the emulsion according to the phase diagram. The correlation between the viscosity and the fraction of liquid crystal in the emulsion was pronounced for the emulsions with the oil as the dispersed phase. For the emulsions with oil as the major phase, the effect was significantly less.     

Brij类表面活性剂与Laponite纳米颗粒的相互作用及其稳定乳液的研究

通过表面张力、Zeta电位和流变学参数的测定, 研究了聚氧乙烯烷基醚类非离子型表面活性剂(Brij 30和Brij 35)在合成锂皂石(Laponite)纳米颗粒表面的吸附及对Laponite水分散体系中颗粒间相互作用和体系粘度的影响. 结果表明, 这类表面活性剂能显著地吸附在Laponite颗粒表面上, 且吸附量随其分子中POE链长短而不同. 这种吸附没有改变Laponite粒子的带电性质, 但一定程度地降低了Laponite颗粒Zeta电位; 吸附也会减弱颗粒间的相互作用, 降低体系的粘度. 实验以Laponite和Brij为乳化剂, 制备了O/W型乳状液. 乳液稳定性变化和乳液粒径分布结果表明, 体系中Brij的浓度较低时, 乳液的性质主要是由Laponite颗粒决定的; 而Brij浓度较高时, 则主要取决于Brij表面活性剂. 高速剪切含Brij的Laponite水分散体系, 剪切后表面张力随时间的变化表明, 剪切作用会使得吸附在Laponite颗粒表面的Brij分子不同程度地解吸下来. 这也意味着乳液制备时, 高速剪切作用也会造成Brij分子自Laponite颗粒表面的脱附, 这可能是非离子表面活性剂与阳离子表面活性剂对负电固体颗粒稳定乳液影响不同的原因.     

Stability of Emulsions Containing Both Sodium Caseinate and Tween 20

The creaming and rheology of oil-in-water emulsions (30 vol% n-tetradecane, pH 6.8) stabilized by a mixture of commercial sodium caseinate and the non-ionic emulsifier polyoxyethylene sorbitan monolaurate (Tween 20) has been investigated at 21 degrees C. The presence of sufficient Tween 20 to displace most of the protein from the emulsion droplet surface leads to greatly enhanced emulsion creaming (and strongly non-Newtonian rheology) which is indicative of depletion flocculation by nonadsorbed surface-active material (protein and emulsifier). In emulsions containing a constant amount of surface-active material, the replacement of a very small fraction of Tween 20 by caseinate in a stable pure Tween 20 emulsion leads to enhanced creaming for a small fraction of the droplets, and this fraction increases with increasing replacement of emulsifier by protein. This behavior is probably due to depletion flocculation, although an alternative bridging mechanism is also a possibility. The overall stability of these sets of emulsions can be represented in terms of a global stability diagram containing regions of bridging flocculation and coalescence (low content of surface-active material), stability (intermediate content), and depletion flocculation (high content). Copyright 1999 Academic Press.     

Spreading of partially crystallized oil droplets on an air/water interface

The influence of crystalline fat on the amount and rate of oil spreading out of emulsion droplets onto either a clean or a protein-covered air/water interface was measured for β-lactoglobulin stabilized emulsions prepared with either anhydrous milk fat or a blend of hydrogenated palm fat and sunflower oil. At a clean interface, liquid oil present in the emulsion droplets was observed to completely spread out of the droplets unimpeded by the presence of a fat crystal network. Further, the presence of a fat crystal network in the emulsion droplets had no effect on the rate of oil spreading out of the droplets. At a protein-covered interface, the spreading behavior of emulsion droplets containing crystalline fat was evaluated in terms of the value of the surface pressure (Π_AW) at the point of spreading; Π_AW at spreading was unaffected by the presence of crystalline fat. We conclude it is unlikely that the role of crystalline fat in stabilizing aerated emulsions such as whipped cream is to reduce oil spreading at the air/water interface. However, the temperature of the system did have an effect: spontaneous spreading of emulsion droplets at clean air/water interfaces occurred for systems measured at 5 °C, but not for those measured at 22 or 37 °C. Thus, temperature may play a more important role in the whipping process than commonly thought: the entering and spreading of emulsion droplets was favored at lower temperatures because the surface pressure exerted by protein adsorbed at the air/water interface was reduced. This effect may facilitate the whipping process.     

Study of Liquid‐Crystalline Phase Changes during Evaporation in Vegetable Oil Emulsions

During evaporation, the rate between volatile and nonvolatile components in an emulsion changes. In this study, emulsions of marigold and canola oil were made according to a phase diagram, simulating the decreasing water amount that happens when the water evaporates from an emulsion. In addition, two basic emulsions were submitted to evaporation and then to microscopic analysis to compare the results of both tests. It was observed that when the water rate decreases, the liquid‐crystalline phase changes its organization, reaching a proportion that it is not hydrated anymore, having a solid aspect. Moreover, these emulsions submitted to evaporation remained to show lamellar phase even when there was no water in the formulation. This is interesting to understand the behavior of an emulsion after it is applied under the skin.     

Effect of a thin spreading solvent film on the efficiency of the hexadecan-1-ol monolayer deposited for water evaporation retardation

The influence of a thin spreading solvent film (ethanol, diethyl ether, and three fractions of petroleum ether boiling at 30–60 °C, 60–90 °C, and 90–120 °C) on the properties of hexadecan-1-ol (C₁₆H₃₃OH) monolayers at the air—water interface was studied. The specific evaporation resistance and the surface pressure were determined to describe the spreading behavior of the C₁₆H₃₃OH monolayers. The physical properties of the solvents and the images obtained in an atomic force microscope were examined. The time of establishing the equilibrium spreading surface pressure of monolayers can be reduced using a more volatile solvent with a lower boiling point and a lower relative density. The influence of the monolayer nature on water evaporation corresponds to the order of changing the solvent spreading rate: petroleum ether (30–60 °C) > diethyl ether > ethanol > petroleum ether (60–90 °C) > petroleum ether (90–120 °C). The monolayers formed upon petroleum ether (30–60 °C) spreading form a film with a less deficient and relatively planar surface. When ethanol is used as a spreading solvent, water evaporation is accelerated rather than retarded, while petroleum ether (30–60 °C) is more appropriate for this purpose.     

Evaporation rates of water from concentrated oil-in-water emulsions

We have investigated the rate of water evaporation from concentrated oil-in-water (o/w) emulsions containing an involatile oil. Evaporation of the water continuous phase causes compression of the emulsion with progressive distortion of the oil drops and thinning of the water films separating them. Theoretically, the vapor pressure of water is sensitive to the interdroplet interactions, which are a function of the film thickness. Three main possible situations are considered. First, under conditions when the evaporation rate is controlled by mass transfer across the stagnant vapor phase, model calculations show that evaporation can, in principle, be slowed by repulsive interdroplet interactions. However, significant retardation requires very strong repulsive forces acting over large separations for typical emulsion drop sizes. Second, water evaporation may be limited by diffusion in the network of water films within the emulsion. In this situation, water loss by evaporation from the emulsion surface leads to a gradient in the water concentration (and in the water film thickness). Third, compression of the drops may lead to coalescence of the emulsion drops and the formation of a macroscopic oil film at the emulsion surface, which serves to prevent further water evaporation. Water mass-loss curves have been measured for silicone o/w emulsions stabilized by the anionic surfactant SDS as a function of the water content, the thickness of the stagnant vapor-phase layer, and the concentration of electrolyte in the aqueous phase, and the results are discussed in terms of the three possible scenarios just described. In systems with added salt, water evaporation virtually ceases before all the water present is lost, probably as a result of oil-drop coalescence resulting in the formation of a water-impermeable oil film at the emulsion surface.     

Selection of surfactants for stable paraffin-in-water dispersions, undergoing solid-liquid transition of the dispersed particles

A new experimental procedure is proposed for express evaluation of the coalescence stability of dispersions, in which the dispersed particles undergo solid-liquid phase transition. The procedure includes centrifugation of the dispersion concurrently with the phase transition of the particles and allows precise quantification of dispersion stability in terms of a critical pressure, at which the coalescence between the dispersed particles/drops takes place. The method is applied for studying the effects of surfactant type and concentration on the stability of paraffin-in-water dispersions, which have potential application in energy storage and transportation systems. Several types of water-soluble surfactants (anionic, nonionic, and polymeric) are compared, whereas hexadecane or tetradecane is used as a dispersed phase. Most of the studied individual surfactants are found to be inefficient stabilizers (except for the nonionic Tween 40 and Tween 60). However, the dispersion stability increases significantly after the addition of appropriate cosurfactants, such as hexadecanol, Brij 52, or cocoamidopropyl betaine. Surfactants and cosurfactants with longer hydrophobic tails are better stabilizers than those with shorter tails. The obtained results are discussed from the viewpoint of the mechanisms of particle/drop coalescence during the solid-liquid-phase transition. The consistency and the undercooling temperatures of the studied dispersions are also discussed, because these properties are important for their practical applications. The proposed procedure for evaluation of dispersion stability and some of the conclusions could be relevant to food emulsions, in which dispersed fat particles undergo solid-liquid-phase transition of similar type.     

High internal phase emulsions: catastrophic phase inversion, stability, and triggered destabilization

We have investigated the formation, drop sizes, and stability of emulsions prepared by hand shaking in a closed vessel in which the emulsion is in contact with a single type of surface during its formation. The emulsions undergo catastrophic phase inversion from oil-in-water (o/w) to water-in-oil (w/o) as the oil volume fraction is increased. We find that the oil volume fraction required for catastrophic inversion exhibits a linear correlation with the oil-water-solid surface contact angle. W/o high internal phase emulsions (HIPEs) prepared in this way contain water drops of diameters in the range 10-100 μm; emulsion drop size depends on the surfactant concentration and method of preparation. W/o HIPEs with large water drops show water separation but w/o HIPEs with small water drops are stable with respect to water separation for more than 100 days. The destabilization of the w/o HIPEs can be triggered by either evaporation of the oil continuous phase or by contact the emulsion with a solid surface of the "wrong" wettability.     

Effects of emulsifier type and environmental stress on the stability of curcumin emulsion

The objective of this study was to investigate the effects of environmental stress and emulsifier types on the stability of curcumin emulsions. Results showed that Lecithin and Tween 80 presented good emulsifying capacity. The Tween 80 emulsion was the most stable among the four emulsions.

The particle sizes of Tween 80 and whey protein emulsion were relatively smaller than gum arabic and lecithin. Extensive droplet aggregation appeared in whey protein-stabilized emulsions when the pH was approximately isoelectric point (pI) with salt concentration >200?mM. Lecithin emulsion was unstable when pH?≤?6 with salt concentration >100?mM. There was little impact of pH and ionic strength on gum arabic and Tween 80 emulsions. All of the emulsions were stable at temperatures from 30 to 90°C in the absence of salt. These results help characterize the emulsifying and stabilizing abilities of emulsifier types intended for applications in the food industry.     

FORMATION OF MULTIPLE EMULSIONS IN A FOUR-COMPONENT SYSTEM CONTAINING NONIONIC SURFACTANTS

ABSTRACT

W/O/W and O/W/O multiple emulsions have been found in systems consisting of water, light mineral oil, and two nonionic surfactants (Span 80 and Tween 20).No specific order of addition of the components or pre-mixing was followed. Following gentle agitation at 25°, 35° and 45° for 48?hours, W/O/W emulsions were found at water contents above 30%, while 0/W/O emulsions generally appeared below 60% water.W/0 and 0/W emulsions, micellar phases and liquid crystalline phases were also observed at various compositions. The multiple emulsion regions decreased in size as temperature increased and the areas and positions of the other phases were also temperature dependent.     

聚氧乙烯山梨醇酐脂肪酸酯乳化剂对聚氧乙烯(10)油基醚胶束形成的影响

通过平衡表面张力的测定,研究了聚氧乙烯山梨醇酐脂肪酸酯（Tween）系列与聚氧乙烯(10)油基醚（Brij97）混合胶束形成的相互作用参数βm、分子交换能εm及热力学参数（ΔGom、ΔHom、ΔSom）,并探讨了Tween系列分子结构、混合体系的组成及温度对胶束形成的影响。 研究表明,随着Tween碳链的增大,混合胶束中Tween的摩尔分数Xm1增大,协同效应增强;在Tween60/Brij97混合胶束中,ΔGom随着Tween60摩尔分数（α1）的增大而增大;在混合胶束形成中,α1≤0.33时,两组分表现出协同效应;在α1＞0.33时,未表现出协同效应;温度对Tween60/Brij97混合体系的影响表明,温度升高,CMC和ΔGom减小,ΔHom和ΔSom增大,协同效应减弱。     

A technique to estimate the apparent surface pressure of emulsion particles using apolipoproteins as probes

The apparent pressures in the surface monolayer of emulsion particles can be estimated by comparing the absorption of an apolipoprotein to planar lipid monolayers and to emulsions. Lipids are spread at an air-water interface in a Pockels/Langmuir surface balance and the adsorption of [¹⁴C]-labeled apolipoproteins placed in the subphase is studied as a function of surface pressure using the surface radioactivity method. An apoprotein surface concentration/initial lipid surface pressure curve (Γ/gp_i) is constructed. The maximum apolipoprotein surface concentration Γ_e of emulsions is derived from standard emulsion/apolipoprotein binding isotherms. The apparent emulsion surface pressure is then estimated by comparing Γ_e to the Γ/π_i curve. Apolipoprotein A-I has been used as an example of a probe to estimate the effective surface pressure in ~1000 Å diameter egg yolk phosphatidylcholine/cholesterol/triolein emulsion particles. When the cholesterol content of emulsions is low, the surface pressure of the emulsion is about 17 dyne cm⁻¹. At high cholesterol concentrations (0.49 cholesterol/phospholipid mole ratio) the surface pressure is increased to 25 dyne cm⁻¹. The addition of the maximum amounts of apoA-I to these particles raises the effective surface pressure of the emulsion to about 30 dyne cm⁻¹ and stabilizes the particles.     

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.     

Removal of Solid Organic Films from Rotating Disks Using Emulsion Cleaners

Measurements have been made of the rate of removal of a solid organic film (phenanthrene) from the surface of a rotating disk using emulsions containing water, the nonionic surfactant Tween 20, and d-limonene as the organic phase. The results show that phenanthrene removal initially occurs by the uptake of phenanthrene into the emulsion drops as small aggregates. Simultaneously, the organic phase penetrates into the phenanthrene film, diminishing the adhesive force between the film and the substrate. After sufficient time, the phenanthrene film detaches from the rotating disk surface as a solid. This detachment mechanism accounts for the vast majority of the phenanthrene removal ( approximately 90%). Initial solubilization rates were analyzed using two solubilization models. Both models assume that phenanthrene removal occurs via a mass transfer limited removal of phenanthrene-laden emulsion drops from the phenanthrene film surface into the bulk solution. One model treats the emulsion as homogeneous while the other accounts for the finite size of the emulsion droplets. The latter model was also used to relate the flux of organic phase impacting the phenanthrene film to the detachment times. Copyright 2000 Academic Press.     

细小乳状液的制备

For preparing O/W miniemulsions containing soybean oil and silicone oil, three methods, phase inversion emulsification, D-phase emulsification, reformed D-phase emulsification were tested by using Brij92, 97, 98 and Tween 80, 85, 60, 20 and Span 80, 60 mixed surfactants. It was found that the O/W miniemulsions of soybean oil and silicone oil can not be formed by phase inversion emulsification method, but can be formed by the two other methods. The results of emulsification showed that if gel emulsion, in which fine oil droplets disperse in continuous phase with high surfactant content, appears during the emulsification process, the O/W miniemulsions can be formed by simply diluting with water.     

Comparative effects of different cosurfactants on sterile prednisolone acetate ocular submicron emulsions stability and release

Pluronic F68 is a nonionic, thermogelling block copolymer showing a high dehydration resistance during autoclaving due to its high cloud point (>100 °C). Tween 80 (with cloud point of 72.5 °C), is a polyoxyethylene-based cosurfactant, susceptible to temperature because of a decrease in its solubility by temperature increase. This study was done to explore whether or not, when compared with Tween 80, Pluronic F68 could be used blindly as a suitable cosurfactant for the preparation of terminally sterilized ocular submicron emulsions containing a lipid soluble drug, prednisolone acetate (PA). Various oils of variable viscosities were also tried. The results proved that no prediction can be made based on previously known physico-chemical properties alone and that emulsion stability depends on the contribution of the various emulsion components including: oil, surfactant and cosurfactant, in addition to the drug properties.     

Effect of lateral heterogeneity in mixed surfactant-stabilized interfaces on the oxidation of unsaturated lipids in oil-in-water emulsions

The development of lipid oxidation in oil-in-water (O/W) emulsions is widely influenced by the properties of the interfacial layer, which separates the oil and water phases. In this work, the effect of the structure of the interface on the oxidative stability of surfactant stabilized O/W emulsions was investigated. Emulsions were prepared with either single Tween 20 or Tween 20/co-surfactant mixtures in limiting amounts. The co-surfactants, Span 20 and monolauroyl glycerol have the same hydrophobic tail as Tween 20 but differ by the size and composition of their polar headgroup. Metal-initiated lipid oxidation, monitored through the measurement of oxygen uptake, formation of conjugated dienes and volatile compounds, developed more rapidly in the emulsions stabilized by the surfactant mixture than in the single Tween 20-stabilized emulsion. The reconstitution of Tween 20/co-surfactant films at the air-water interface and their surface-pressure isotherms highlighted that, contrary to single Tween 20 molecules, Tween 20/co-surfactant mixtures exhibited an heterogeneous distribution within the interfacial layer, offering probably easier access of water-soluble pro-oxidants to the oil phase. These observations provide direct information about the link between the homogeneity of the interface layer and the oxidative stability of emulsions.