Characterization of complexation and phase behavior of mixed systems of unmodified and hydrophobically modified oppositely charged polyelectrolytes

This paper reports turbidity, rheology, zeta potential, and rheo-small angle light scattering measurements on aqueous mixtures of oppositely charged and hydrophobically modified hydroxyethylcellulose derivatives (HM-HEC(?) and HM-HEC(+)) and mixtures of oppositely charged hydroxyethylcellulose (HEC(?) and HEC(+)). The experiments were restricted to the one-phase region, i.e., at mixing ratios before and after the two-phase area. The associative phase separation behavior usually observed when mixing oppositely charged polyelectrolytes was undetectable in the mixtures of the polyelectrolytes without attached hydrophobic groups. Upon modification of HEC by incorporation of pendant hydrophobic groups and by introducing charges of negative or positive sign (HM-HEC(?) and HM-HEC(+)), the mixtures showed phase separation over a certain mixing interval, revealing the existence of large polyelectrolyte complexes. The zero shear viscosity was strongly dependent on both the hydrophobicity of the polymers and the mixing ratio, increasing significantly with hydrophobic modification of polyelectrolytes. The strong enhancement of the turbidity and the viscosity drop as the two-phase area is approached suggest the formation of fragmented non-connected complexes. This work demonstrates that if the oppositely charged polyions have a hydrophilic character, it is not necessary that the attractive Coulombic forces induce insoluble polyelectrolyte complexes.     

Influence of oil polarity on droplet growth in oil-in-water emulsions stabilized by a weakly adsorbing biopolymer or a nonionic surfactant

The influence of oil type (n-hexadecane, 1-decanol, n-decane), droplet composition (hexadecane:decanol), and emulsifier type (Tween 20, gum arabic) on droplet growth in oil-in-water emulsions was studied. Droplet size distributions of emulsions were measured over time (0-120 h) by laser diffraction and ultrasonic spectroscopy. Emulsions containing oil molecules of low polarity and low water solubility (hexadecane) were stable to droplet growth, irrespective of the emulsifier used to stabilize the droplets. Emulsions containing oil molecules of low polarity and relatively high water solubility (decane) were stable to coalescence, but unstable to Ostwald ripening, irrespective of emulsifier. Droplet growth in emulsions containing oil molecules of relatively high polarity and high water solubility (decanol) depended on emulsifier type. Decanol droplets stabilized by Tween 20 were stable to droplet growth in concentrated emulsions but unstable when the emulsions were diluted. Decanol droplets stabilized by gum arabic exhibited rapid and extensive droplet growth, probably due to a combination of Ostwald ripening and coalescence. We proposed that coalescence was caused by the relatively low interfacial tension at the decanol-water boundary, which meant that the gum arabic did not absorb strongly to the droplet surfaces and therefore did not prevent the droplets from coming into close proximity.     

Determination of cluster composition in heteroaggregation of binary particle systems by flow cytometry

Cluster composition in aggregation processes of multiple particle species can be dynamically determined by flow cytometry if particle populations are fluorescently labeled. By flow cytometric single particle analysis, aggregates can be characterized according to the exact amount of constituent particles, allowing the detailed and separate quantification of homo- and heteroaggregation. This contribution demonstrates the application of flow cytometry for the experimental detection of heteroaggregation in a binary particle mixture of oppositely charged polystyrene (PS) particles and Rhodamine-B labeled melamine-formaldehyde (MF-RhB) particles. Experiments with different particle concentration, temperature, mixing mode, ionic strength and particle mixing ratio are presented. Aggregation kinetics are enhanced with increasing particle concentration and temperature as well as by increased shear of mixing. These results represent well-known behavior published in previous investigations and validate the performance of flow cytometry for probing heteroaggregation processes. Physical insight with a novel level of detail is gained by the quantification of de- and restabilization phenomena. At low ionic strength, "raspberry"-type aggregates with PS cores are formed by primary heteroaggregation. At moderate particle number ratios, these aggregates are electrostatically destabilized and form more complex aggregates in a secondary heteroaggregation process. At high particle number ratios (> or =50:1), the raspberry-type aggregates are electrostatically restabilized and secondary heteroaggregation is prevented. The dynamic change of aggregate charge was verified by zeta-potential measurements. The elevation of salt concentration over several orders of magnitude retards aggregation dynamics, since attractive interparticle forces are diminished by an electrostatic double layer. This indicates that heteroaggregation induced by attractive interparticle forces is faster than aggregation due to random Brownian motion. Destabilization at high ionic strength is facilitated by charged ions and no longer by MF-RhB coverage. This results in a species independent one step aggregation process.     

Adsorption of protein-coated lipid droplets to mixed biopolymer hydrogel surfaces: role of biopolymer diffusion

The adsorption of charged particles to hydrogel surfaces is important in a number of natural and industrial processes. In this study, the adsorption of cationic lipid droplets to the surfaces of anionic hydrogels was examined. An oil-in-water emulsion containing cationic beta-lactoglobulin-coated lipid droplets was prepared (d32=0.24 microm, zeta=+74 mV, pH 3.0). An anionic hydrogel containing 0.1 wt % beet pectin and 1.5 wt % agar (pH 3.0) was prepared. Emulsions containing different lipid droplet concentrations (0.3-5 wt %) were brought into contact with the hydrogel surfaces for different times (0-24 h). The adsorption of lipid droplets to the hydrogel surfaces could not be explained by a typical adsorption isotherm. We found that the electrical charge on the nonadsorbed lipid droplets became less positive or even became negative in the presence of the hydrogel and that extensive droplet aggregation occurred, which was attributed to the ability of pectin molecules to diffuse through the hydrogels and interact with the lipid droplets. These results may have important consequences for understanding certain industrial and biological processes, as well as for the design of controlled or triggered release systems.     

Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH

The influence of protein concentration and order of addition relative to homogenization (before or after) on the extent of droplet flocculation in heat-treated oil-in-water emulsions stabilized by a globular protein were examined using laser diffraction. n-Hexadecane (10 wt%) oil-in-water emulsions (pH 7, 150 mM NaCl) stabilized by beta-lactoglobulin (beta-Lg) were prepared by three methods: (1) 4 mg/mL beta-Lg added before homogenization; (2) 4 mg/mL beta-Lg added before homogenization and 6 mg/mL beta-Lg added after homogenization; (3) 10 mg/mL beta-Lg added before homogenization. The emulsions were then subjected to various isothermal heat treatments (30-95 degrees C for 20 min), with the 150 mM NaCl being added either before or after heating. Emulsion 1 contained little nonadsorbed protein and exhibited extensive droplet aggregation at all temperatures, which was attributed to the fact that the droplets had a high surface hydrophobicity, e.g., due to exposed oil or extensive protein surface denaturation. Emulsions 2 and 3 contained a significant fraction of nonadsorbed beta-Lg. When the NaCl was added before heating, these emulsions were relatively stable to droplet flocculation below a critical holding temperature (75 and 60 degrees C, respectively) but showed extensive flocculation above this temperature. The stability at low temperatures was attributed to the droplets having a relatively low surface hydrophobicity, e.g., due to complete saturation of the droplet surface with protein or due to more limited surface denaturation. The instability at high temperatures was attributed to thermal denaturation of the adsorbed and nonadsorbed proteins leading to increased hydrophobic interactions between droplets. When the salt was added to Emulsions 2 and 3 after heating, little droplet flocculation was observed at high temperatures, which was attributed to the dominance of intra-membrane over inter-membrane protein-protein interactions. Our data suggests that protein concentration and order of addition have a strong influence on the flocculation stability of protein-stabilized emulsions, which has important implications for the formulation and production of many emulsion-based products.     

Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers

The objective of this study was to establish the optimum conditions for preparing stable oil-in-water emulsions containing droplets surrounded by surfactant-chitosan layers. A primary emulsion containing small droplets (d32 approximately = 0.3 microm) was prepared by homogenizing 20 wt% corn oil with 80 wt% emulsifier solution (20 mM SDS, 100 mM acetate buffer, pH 3) using a high-pressure valve homogenizer. The primary emulsion was diluted with chitosan solutions to produce secondary emulsions with a range of oil and chitosan concentrations (0.5-10 wt% corn oil, 0-1 wt% chitosan, pH 3). The secondary emulsions were sonicated to help disrupt any droplet aggregates formed during the mixing process. The electrical charge, particle size, and amount of free chitosan in the emulsions were then measured. The droplet charge changed from negative to positive as the amount of chitosan in the emulsions was increased, reaching a relatively constant value (approximately +50 mV) above a critical chitosan concentration (C(Sat)), which indicated that saturation of the droplet surfaces with chitosan occurred. Extremely large droplet aggregates were formed at chitosan concentrations below C(Sat), but stable emulsions could be formed above C(Sat) provided the droplet concentration was not high enough for depletion flocculation to occur. Interestingly, we found that stable multilayer emulsions could also be formed by mixing chitosan with an emulsion stabilized by a nonionic surfactant (Tween 20) due to the fact the initial droplets had some negative charge. The information obtained from this study is useful for preparing emulsions stabilized by multilayer interfacial layers.     

Novel stabilization of emulsions via the heteroaggregation of nanoparticles

The stabilization of emulsions by a mixture of oppositely charged nanoparticles is investigated in relation to their behavior in water before emulsification. No emulsion can be prepared using either negatively or positively charged silica particles alone because the particles are too hydrophilic. Certain mixtures of the two particle types lead to heteroaggregation and a lowering of the net charge. Such mixtures, of increased hydrophobicity as verified by contact angle measurements, are capable of forming stable oil-in-water emulsions of excellent coalescence stability. The increased viscosity of the continuous phase also contributes to such stability.     

Performance study on particle size variables for nano multiple emulsions

Multiple emulsions are of growing interest as potential delivery vehicles for active constituents. The objective of this study was to encapsulate a water-soluble substance as a functional ingredient in the water-in-oil-in-water (W/O/W) multiple emulsions with nano droplets, and the resultant characterizations have been determined. Emulsions have been generated using ultrasonic with different time, the prepared multiple emulsions have been characterized with microscopic analysis, differential scanning calorimetry, encapsulation efficiency, and rheology. Moreover, droplet size and conductivity analysis have been determined to measure stability. Results showed that multiple structures exist after ultrasonic. Furthermore, these nano multiple emulsions presented encapsulation efficiencies up to 60%, while oil droplets size was 320 nm. Rheology analysis showed dissimilar features of distinct particle size, while droplet size and conductivity analysis indicated a similar trend with the passage time. As a conclusion of this study, the results were encouraging towards development of a nano multiple emulsion encapsulate water-soluble active ingredient for cosmetics.     

Physico-chemical characteristics of oil-in-water emulsions based on whey protein-phospholipid mixtures

Emulsions prepared with whey proteins, phospholipids and 10% of vegetable oil were used for a model typifying dressings, coffee whitener and balanced diets. For the present study, two whey proteins (partial heat-denatured whey protein concentrate (WPC) and undenatured whey protein isolate (WPI)) in combination with different phospholipids (hydrolysed and unmodified deoiled lecithin) were chosen to investigate the interactions between proteins, phospholipids and salt (sodium chloride) in such emulsion systems. Oil-in-water (o/w) emulsions (10 wt.% sunflower oil) containing various concentrations of commercial whey proteins (1-2%), phospholipids (0.39-0.78%) and salt (0.5-1.5%) were prepared using a laboratory high pressure homogeniser under various preparation conditions. Each emulsion was characterised by droplet size, creaming rate, flow behaviour and protein load. The dynamic surface activity of the whey proteins and lecithins at the oil-water interface was determined using the drop volume method. The properties of emulsions were significantly influenced by the content of whey protein. Higher protein levels improved the emulsion behaviour (smaller oil droplets and increased stability) independent of the protein or lecithin samples used. An increase of the protein content resulted in a lower tendency for oil droplet aggregation of emulsions with WPC to occur and emulsions tending towards a Newtonian flow behaviour. The emulsification temperature was especially important using the partial heat-denatured WPC in combination with the deoiled lecithin. A higher emulsification temperature (60 degrees C) promoted oil droplet aggregation, as well as an increased emulsion consistency. Emulsions with the WPC were significantly influenced by the NaCl content, as well as the protein-salt ratio. Increasing the NaCl content led to an increase of the droplet size, higher oil droplet aggregation, as well as to a higher creaming rate of the emulsions. An increase of the lecithin content from 0.39 to 0.78% in the emulsion system resulted in a small reduction of the single droplet size. This effect was more pronounced when using the hydrolysed lecithins.     

Influence of sodium dodecyl sulfate on the physicochemical properties of whey protein-stabilized emulsions

The influence of sodium dodecyl sulfate (SDS) on the flocculation of droplets in 20 wt.% soybean oil-in-water emulsions stabilized by whey protein isolate (WPI) was investigated by light scattering, rheology and creaming measurements. The SDS concentrations used were low enough to prevent depletion flocculation by surfactant micelles and extensive protein displacement. In the absence of SDS, emulsions were prone to droplet flocculation near the isoelectric point of the proteins (4<pH<6), but were stable at a higher and lower pH. Flocculation led to an increase in emulsion viscosity, pronounced shear thinning behavior and accelerated creaming. When the surfactant-to-protein molar ratio was increased from 0 to 10, the emulsion instability range shifted to lower pH values due to binding of the negatively charged SDS molecules to the droplets. Our results indicate that the physicochemical properties of protein-stabilized emulsions can be modified by utilizing surfactant–protein interactions.     

A diffusing wave spectroscopy study of the dynamics of interactions between high methoxyl pectin and sodium caseinate emulsions during acidification

A non-invasive technique, diffusing wave spectroscopy (DWS), and traditional dynamic light scattering (DLS) were used to study the interactions of high methoxyl pectin (HMP) with sodium caseinate-stabilized emulsion droplets. At pH 6.8, the droplet size measured by DLS did not change as a function of HMP concentration (up to 0.3%). However, the droplet diameter measured by DWS kept relatively constant up to 0.07% HMP after which it showed drastic increases. The turbidity parameter 1/l* decreased with HMP concentration and levelled off at 0.07% HMP, indicating that the system underwent reorganization and reached equilibrium at 0.07% HMP. During acidification at pH 5.4, right before the pH of aggregation of control emulsions, all emulsions containing 0.05–0.2% HMP showed an increase of 1/l*. This increase indicated the interaction of HMP with sodium caseinate at the interface. Emulsions containing 0.05 and 0.1% HMP also showed destabilization, and the pH of destabilization depended on the concentration of HMP. Sufficient amounts of HMP (0.2%) stabilized the caseinate-coated oil droplets, and the mean square displacement slope was close to 1 throughout, indicating free diffusion of emulsion droplets.     

The Application of Diffusing-Wave Spectroscopy to Monitor the Phase Behavior of Emulsion-Polysaccharide Systems

Droplet aggregation is an important cause of instability in emulsions because it may, on one hand, lead to an increased creaming rate, resulting in fast separation of a concentrated emulsion phase (creamed layer). On the other hand, it may also lead to the formation of a stabilizing, droplet-based network. Early detection of instability is often difficult due to the high turbidity and viscosity of more concentrated food emulsions. The applicability of diffusing-wave spectroscopy (DWS) for monitoring droplet aggregation and creaming was studied using a model system consisting of a protein-stabilized emulsion, to which a soluble polymer ("thickener") was added. This addition leads to an increased solvent viscosity and may induce droplet aggregation. In addition, the redistribution process of emulsion droplets in aggregating concentrated emulsions was directly observed by confocal scanning laser microscopy (CSLM). By DWS the decrease of the droplet mobility caused by the viscosity increase of the continuous phase could be separated from the effect of droplet aggregation. Moreover, a distinction could be made between aggregation, leading to increased creaming rates and that leading to the formation of a stabilizing droplet network. The potential of DWS for in situ measurement of the stability of concentrated emulsions is discussed. Copyright 2000 Academic Press.     

Droplet size scaling of water-in-oil emulsions under turbulent flow

The size of droplets in emulsions is important in many industrial, biological, and environmental systems, as it determines the stability, rheology, and area available in the emulsion for physical or chemical processes that occur at the interface. While the balance of fluid inertia and surface tension in determining droplet size under turbulent mixing in the inertial subrange has been well established, the classical scaling prediction by Shinnar half a century ago of the dependence of droplet size on the viscosity of the continuous phase in the viscous subrange has not been clearly validated in experiment. By employing extremely stable suspensions of highly viscous oils as the continuous phase and using a particle video microscope (PVM) probe and a focused beam reflectance method (FBRM) probe, we report measurements spanning 2 orders of magnitude in the continuous phase viscosity for the size of droplets in water-in-oil emulsions. The wide range in measurements allowed identification of a scaling regime of droplet size proportional to the inverse square root of the viscosity, consistent with the viscous subrange theory of Shinnar. A single curve for droplet size based on the Reynolds and Weber numbers is shown to accurately predict droplet size for a range of shear rates, mixing geometries, interfacial tensions, and viscosities. Viscous subrange control of droplet size is shown to be important for high viscous shear stresses, i.e., very high shear rates, as is desirable or found in many industrial or natural processes, or very high viscosities, as is the case in the present study.     

Rheological transition of concentrated emulsions during successive shearing cycles

Rheological investigations have identified a shear viscosity transition from shear thinning to Newtonian at low to moderate shear rates for concentrated polydimethylsiloxane emulsions during successive shearing cycles. The viscosity "flattening" behavior is dependent on the maximum shear rate applied and on droplet deformation. Atomic force microscopy measurements indicate attraction between the "repulsive" emulsion droplets under deformation. The results suggest formation of stable droplet layers due to deformation under high shear hydrodynamic compression. Based on these findings, unique methods to control the post-shear rheology of concentrated emulsions can be envisaged.     

Fractal Heteroaggregation of Oppositely Charged Colloids

Floc structures resulting from selective heteroaggregation of positively and negatively charged colloids are investigated as a function of number ratio and shear conditions at pH 6. Negatively charged silica and positively charged alumina-coated silica undergo rapid aggregation due to attractive electrostatic interactions. At either extreme in number ratio, growth is terminated at an early stage, presumably because the aggregates acquire the same sign of charge, eliminating the driving force for further aggregation. For intermediate number ratios, extensive growth occurs, since the distribution of positive and negative charges is more uniform. Structure evolution of large heteroaggregates is assessed by static light scattering. Shear strongly influences the packing geometry and the tendency for the aggregates to undergo restructuring. At high shear (N(Re)>2000), heteroaggregates show relatively dense packing and do not restructure. Fractal dimension D(f) decreases from 2.64 to 2.26 as the number of positive particles is increased. At low shear (N(Re)<200), packing of the particles is more open and restructuring occurs. The lowest observed fractal dimension is 1.79. In the absence of applied shear, heteroaggregates with D(f)=1.79 rearrange to more compact structures with D(f)=1.88. Copyright 2000 Academic Press.     

Droplet surface properties and rheology of concentrated oil in water emulsions stabilized by heat-modified beta-lactoglobulin B

Effects of substituting native beta-lactoglobulin B (beta-lactoglobulin) with heat-treated beta-lactoglobulin as emulsifier in oil in water emulsions were investigated. The emulsions were prepared with a dispersed phase volume fraction of Phi=0.6, and accordingly, oil droplets rather closely packed. Native beta-lactoglobulin and beta-lactoglobulin heated at 69 degrees C for 30 and 45 min, respectively, in aqueous solution at pH 7.0 were compared. Molar mass determination of the species formed upon heating as well as measurements of surface hydrophobicity and adsorption to a planar air/water interface were made. The microstructure of the emulsions was characterized using confocal laser scanning microscopy, light scattering measurements of oil droplet sizes, and assessment of the amount of protein adsorbed to surfaces of oil droplets. Furthermore, oil droplet interactions in the emulsions were quantified rheologically by steady shear and small and large amplitude oscillatory shear measurements. Adsorption of heated and native beta-lactoglobulin to oil droplet surfaces was found to be rather similar while the rheological properties of the emulsions stabilized by heated beta-lactoglobulin and the emulsions stabilized by native beta-lactoglobulin were remarkably different. A 200-fold increase in the zero-shear viscosity and elastic modulus and a 10-fold increase in yield stress were observed when emulsions were stabilized by heat-modified beta-lactoglobulin instead of native beta-lactoglobulin. Aggregates with a radius of gyration in the range from 25 to 40 nm, formed by heating of beta-lactoglobulin, seem to increase oil droplet interactions. Small quantities of emulsifier substituted with aggregates have a major impact on the rheology of oil in water emulsions that consist of rather closely packed oil droplets.     

Dynamic interaction between oppositely charged vesicles: aggregation, lipid mixing, and disaggregation

We investigated dynamic interactions between oppositely charged small unilamellar vesicles using positively charged vesicles containing 1,2-dioleoyl-3-trimethylammonium-propane or 3beta-[N-(N('),N(')-dimethylaminoethane)-carbamoyl] cholesterol and negatively charged vesicles containing L-alpha-phosphatidyl-DL-glycerol. Aggregation, lipid bilayer mixing, contents mixing and contents leakage were systematically examined using optical density measurements, fluorescence resonance energy transfer assays, fluorescence quenching assays, light-scattering analyses, and freeze-fracture transmission electron microscopy. The oppositely charged vesicles aggregated immediately. Lipid mixing was observed, but there was no mixing of the contents. The vesicle aggregates disaggregated spontaneously after several minutes. The surface potential of the disaggregated vesicles was neutralized. From these results, we infer that the lipids in the external monolayers were exchanged between the oppositely charged vesicles while the internal monolayers remained intact. The two types of cationic lipids used exhibited different speeds of disaggregation.     

Dynamics of field-induced droplet ionization: time-resolved studies of distortion, jetting, and progeny formation from charged and neutral methanol droplets exposed to strong electric fields

We recently reported that strong electric fields may be employed to directly extract positive and negative ions for mass analysis, including intact proteins, from neutral droplets. The present study investigates the dynamics of this process using switched high electric fields to enable time-resolved studies of droplet distortion, Taylor cone formation, and charged progeny droplet extraction from neutral and charged 225 microm methanol droplets. After a specific time in the field, a flashlamp is triggered to record droplet distortions using shadow photography. At a critical field strength E(c)0 corresponding to the Taylor limit, neutral droplets exhibit a prolate elongation along the field axis forming symmetric cone-jets of positive and negatively charged progeny droplets, approximately 10 microm in diameter. This process is termed field-induced droplet ionization (FIDI). Because the time scale of FIDI is related to the frequency of shape oscillations that occur below the Taylor limit, models of field-dependent oscillation become an important predictor of the time scale for progeny jet formation. Droplets with a net charge q distort into asymmetric tear shapes and emit a single charged jet of progeny at a critical field E(c)(q) that is less than E(c)0. The measured decrease in droplet stream charge indicates that total charge loss can be greater than the original charge on the droplet, resulting in oppositely charged droplets. Interestingly, above E(c)0, charged droplets sequentially emit a jet of the same polarity as the net charge followed by a jet of reverse polarity emitted in the opposite direction. For both neutral and charged droplets, increasing the electric field decreases the time to form jets and the combination of net charge and higher-than-critical fields has a compound effect in accelerating progeny formation. The implications of our results for using switched fields in FIDI-mass spectrometry for on-demand ion sampling from neutral and charged droplets are discussed.     

Effect of molecular weight and degree of deacetylation of chitosan on the formation of oil-in-water emulsions stabilized by surfactant-chitosan membranes

The objective of this study was to establish the influence of polyelectrolyte characteristics (molecular weight and charge density) on the properties of oil-in-water emulsions containing oil droplets surrounded by surfactant-polyelectrolyte layers. A surfactant-stabilized emulsion containing small droplets (d32 approximately 0.3 microm) was prepared by homogenizing 20 wt% corn oil with 80 wt% emulsifier solution (20 mM SDS or 2.5 wt% Tween 20, 100 mM acetate buffer, pH 3) using a high-pressure valve homogenizer. This primary emulsion was then diluted with various chitosan solutions to produce secondary emulsions with a range of chitosan concentrations (3 wt% corn oil, 0-1 wt% chitosan). The influence of the molecular characteristics of chitosan on the properties of these emulsions was examined by using chitosan ingredients with different molecular weights (MW approximately 15, 145, and 200 kDa) and degree of deacetylation (DDA approximately 40, 77, and 92%). The electrical charge and particle size of the secondary emulsions were then measured. Extensive droplet aggregation occurred when the chitosan concentration was below the amount required to saturate the droplet surfaces, but stable emulsions could be formed at higher chitosan concentrations. The zeta-potential and mean diameter (d32) of the particles in the secondary emulsions was not strongly influenced by chitosan MW, however the chitosan with the lowest DDA (40%) produced droplets with smaller mean diameters and zeta-potentials than the other two DDA samples examined. Interestingly, we found that stable multilayer emulsions could be formed by mixing medium or high MW chitosan with an emulsion stabilized by a non-ionic surfactant (Tween 20) due to the fact the initial droplets had some negative charge. The information obtained from this study is useful for preparing emulsions stabilized by multilayer interfacial layers.