Ripening Phenomena in Emulsions — A Calorimetry Investigation

Ripening phenomena occurring within different kinds of emulsions have been studied. The emulsions concerned are simple water-in-oil (W/O) or oil-in-water (O/W) emulsions, mixed emulsions obtained by the mixture of two simple emulsions, and multiple emulsions water-in-oil-in-water (W/O/W) or oil-in-water-in-oil (O/W/O) emulsions. Composition ripening due to a mass transfer and solid ripening due to the formation of solid particles from the undercooled droplets or due to the formation of solid hydrate around the droplets have been pointed out on using a suitable calorimetric technique. For that purpose a non-diluted emulsion sample is submitted to a cooling and heating cycle during which solidification and melting temperatures and energies of the different phases are analyzed. It has been shown that correlations between these quantities and the properties of the dispersed phase permit one to get information about the ripening phenomena under study. The solution-diffusion model used for mass transfer is in good agreement with the experimental results. From the shell model used for the hydrate formation, it has been possible to deduce the formation energy and the influence of salt upon the temperature of formation.     

柴油-生物质油乳化燃料最佳HLB值及理化性质研究

采用超声波乳化法制备柴油-生物质油乳化燃料,并研究了乳化燃料所需乳化剂的最佳亲水亲油平衡（HLB）值以及乳化条件对乳化燃料稳定性的影响,测定了乳化燃料的密度、黏度、闭口闪点、烟点、凝点和总热值等理化性质。结果表明,柴油-生物质油乳化燃料乳化剂的最佳HLB值为5.5~6.2;当乳化温度为50℃~60℃、单位容积输入功为180J/mL~300J/mL时,乳化燃料的稳定性最好;乳化燃料的密度、黏度、闪点和烟点随生物质油比例的增加而增大,而凝点和总热值则随生物质油比例的增加而降低。     

Morphology characterization of emulsions by differential scanning calorimetry

This article is a review of some results obtained by Differential Scanning Calorimetry (DSC) for characterizing the morphology of emulsions. In a classical DSC experiment, an emulsion sample is submitted to a regular cooling and heating cycle between temperatures that include freezing and melting of the dispersed droplets. By using the thermograms found in the literature for various emulsions, how to get information about the solidification and melting, the presence of solute, the emulsion type, the transfer of matter, the stability and the droplet size is shown.     

Microwave-Assisted Chemical Demulsification of Water-in-Crude-Oil Emulsions

Two case studies are presented that shows the effects of chemical demulsifiers used under conventional heating and in combination with microwave radiation on efficiency of demulsification and light transmittance of the water separated from the emulsions. The data shows that the chemical demulsifiers coupling with microwave radiation does a better job at demulsifying the water-in-crude-oil emulsions than when the chemical demulsifiers are used under conventional heating. The demulsification efficiency of AE-121 could reach 100% under microwave irradiation (300 W) for 50 seconds.     

Differential scanning calorimetry characterization of water-in-oil emulsions from Mexican crude oils

A simplified equation relating water droplet size distribution to crystallization temperature, determined from differential scanning calorimetry (DSC) curves of aqueous emulsions of petroleum is reported in this article. A series of water-in-oil (W/O) emulsions was prepared by dispersion of water in different Mexican crude oils; in a classical DSC experiment, these emulsions were submitted to a regular heating and cooling cycle within temperatures including freezing and heating of dispersed water. The Z-average diameters of the water drops (D _dz) were estimated this way and correlated with petroleum composition.     

Fat crystallization in complex food emulsions: Effects of adsorbed milk proteins and of a whipping process

Crystallization of fat droplets in complex emulsions, which differed only by the initial structure of proteins, was studied by differential scanning calorimetry, before and after application of a whipping process. Upon cooling at 5 or 1°C min^–1, the temperature needed to initiate fat crystallization was lower, and one more distinguishable crystallization peak was detected in emulsions containing caseins, in comparison with the emulsion containing pure whey proteins. Furthermore, the whipping process was accompanied by more protein depletion from the fat droplet surface, less resistance to coalescence, and a lower supercooling effect in the emulsion based on pure whey proteins.This revised version was published online in November 2005 with corrections to the Cover Date.     

Composition Ripening in Mixed Water-in-Oil Emulsions Stabilized with Solid Particles

Water and oil transport in emulsified systems is far from being elucidated. Calorimetric analysis has proved to be an appropriate technique to study composition ripening in mixed water in oil emulsions. In this article, the role of the stabilizing agent is studied and particular attention is given to emulsions stabilized solely with solid particles. Mixed emulsions are prepared by mixing two simple water-in-oil (W/O) emulsions, one with pure water droplets and one with droplets containing an aqueous urea solution. At different time intervals, a sample is introduced in a calorimeter cell and submitted to successive cooling and heating cycles. During the cooling phase, the aqueous internal phase solidifies at a temperature which depends on its composition. Just after the mixed emulsion was prepared, the calorimetric experiment identified two solidification peaks, one corresponding to pure water droplets, and the other one to urea solutions. After a long enough stabilization time, just one peak was observed, showing that the systems evolved toward one type of droplets characterized by a unique composition, due to water transfer between the two aqueous phases. The effect of emulsion stabilizing agent (particles or nonionic emulsifier) on the kinetics of water transfer was investigated.     

Impact of oil composition on formation and stability of emulsions produced by spontaneous emulsification

In this study, triglycerides of different chain lengths were mixed with paraffin oil, and their effectiveness in forming emulsions produced by spontaneous emulsification upon the addition of water was investigated. The emulsion droplet size exhibited a similar trend as a function of the triglyceride/paraffin oil composition for medium-chain (MCTs) (C8–C10) and long-chain (C18) triglycerides (LCTs). However, emulsions formulated with MCTs and LCTs have a much smaller droplet size (about 50?nm) than emulsions based upon short-chain (C4) triglycerides (SCTs). The addition of SCTs resulted in droplet sizes around 800?nm and the emulsions formed were very unstable. The droplet size, polydispersity index, zeta potential, and emulsion stability of these systems will be described as a function of the oil phase composition.     

Janus Emulsions from a One-Step Process; Optical Microscopy Images

The optical microscopy images of an emulsion are commonly distorted when viewed between a cover glass and a planar microscopy slide. An alternative method is to place the sample on a slide with a cavity, which in turn suffers from incomplete information for high internal phase ratio (HIPR) emulsions, due to the inevitable crowding of the drops. This problem is particularly acute for more complex emulsions, such as those with Janus drops, for which a detailed image of the drop is essential. A number of publications have recently described Janus emulsions prepared by a one-step high energy emulsification process with microscopy images obtained by the sample between a planar slide and a cover glass. The correlation to the morphology of emulsions in bulk of these images is critical, but, so far, a potential equivalence has not been established. Since the images are central in order to understand why Janus emulsions should form under such conditions, the need to ascertain any such association is urgent. With this contribution, we compare images from different microscopy methods to those of gently diluted HIPR emulsions. The results reveal that the images of the emulsion samples between a cover glass and a planar microscope slide actually present a realistic representation of the drop topology in bulk emulsions.     

Demulsification of Solids‐Stabilized Emulsions Under Microwave Radiation

Experimental data are presented to show the influence of solid particles on demulsification. It was found that the solid particles could effectively resist demulsification. Compared with conventional heating, microwave radiation can enhance the demulsification rate by an order of magnitude and increase the demulsification effectiveness. The demulsification effectiveness of the emulsions stabilized by graphite powder can reach 82%–89% in a very short time under microwave radiation, whilst that of the emulsions stabilized by barium sulfate can attain 100% under similar conditions.     

含氟聚合物乳液的研制及应用

综述含氟聚合物乳液的合成方法及应用,介绍了国外在此领域的研究现状。     

Capsaicin emulsions: Formulation and characterization

Oleoresin capsicum, the oil extract of chili pepper, is mainly composed of capsaicin. Capsaicin is a hydrophobic volatile compound exhibiting antimicrobial activity against various microorganisms. Capsaicin in the form of an emulsion-based carrier system could be a good alternative to enhance bioavailability and simultaneously to increase the shelf-life of food. In this study, capsaicin emulsions were formulated using three different surfactants (Tween 80, commercial soy lecithin, and sucrose monopalmitate/SMP). Effects of aqueous phase composition, pH, and heating the pre-homogenized dispersion were investigated. For characterization, NMR relaxometry, color, turbidity, and antioxidant activity experiments were conducted. Antimicrobial efficacies of the emulsions were also evaluated against Escherichia coli andStaphylococcus aureus. Mean particle sizes of emulsions with surfactants Tween 80, lecithin, and SMP were found to be 68.30, 582.63, and 50.10?nm, respectively. Lecithin-containing emulsions showed the highest antimicrobial activity against S. aureus with 4.60?log reduction, whereas the same effect was observed in Tween 80-containing emulsions against E. coli with 3.86 log reduction. Emulsions prepared with SMP showed the highest antioxidant activity with 0.482?mg DPPH/L emulsion. The formulated emulsions have the potential to be used in food industry as antimicrobial food grade solutions.     

Fusion-Induced Structural and Functional Evolution in Binary Emulsion Communities

The biomimetic dynamic behaviours of emulsions are receiving increasing attention from the broad scientific community; however, the spatiotemporal control and functionalization of emulsions based on simple fusion-induced method is rarely mentioned. A design for protein-stabilized oil-in-water droplets and phospholipid-stabilized oil-in-water droplets is described and a substance-diffusion-mediated fusion mechanism proposed within these two different emulsion communities. Significantly, a range of fusion-induced high-order behaviours were successfully demonstrated including competitive fusion, fusion-induced evolution in membrane complexity, and diversified structures with the formation of Janus or various patchy morphologies, fusion-induced membrane maturation, as well as fusion-induced multifunctionalization with a directional motility behaviour. These results highlight the fusion-induced diverse dynamic behaviours in complex emulsions communities and provide a platform for advancing versatile applications of emulsions.     

Fusion‐Induced Structural and Functional Evolution in Binary Emulsion Communities

The biomimetic dynamic behaviours of emulsions are receiving increasing attention from the broad scientific community; however, the spatiotemporal control and functionalization of emulsions based on simple fusion‐induced method is rarely mentioned. A design for protein‐stabilized oil‐in‐water droplets and phospholipid‐stabilized oil‐in‐water droplets is described and a substance‐diffusion‐mediated fusion mechanism proposed within these two different emulsion communities. Significantly, a range of fusion‐induced high‐order behaviours were successfully demonstrated including competitive fusion, fusion‐induced evolution in membrane complexity, and diversified structures with the formation of Janus or various patchy morphologies, fusion‐induced membrane maturation, as well as fusion‐induced multifunctionalization with a directional motility behaviour. These results highlight the fusion‐induced diverse dynamic behaviours in complex emulsions communities and provide a platform for advancing versatile applications of emulsions.     

Effect of Emulsifier Type on the Characterization of O/W Emulsions Using a Spectroscopy Technique

The droplet size distribution (DSD) of emulsions is the result of two competitive effects that take place during emulsification process, i.e., drop breakup and drop coalescence, and it is influenced by the formulation and composition variables, i.e., nature and amount of emulsifier, mixing characteristics, and emulsion preparation, all of which affect the emulsion stability. The aim of this study is to characterize oil-in-water (O/W) emulsions (droplet size and stability) in terms of surfactant concentration and surfactant composition (sodium dodecyl benzene sulphonate (SDBS)/Tween 80 mixture). Ultraviolet-visible (UV-vis) transmission spectroscopy has been applied to obtain droplet size and stability of the emulsions and the verification of emulsion stability with the relative cleared volume technique (time required for a certain amount of emulsion to separate as a cleared phase). It is demonstrated that the DSD of the emulsions is a function of the oil concentration and the surfactant composition with higher stability for emulsions prepared with higher SDBS ratio and lower relative cleared volume with the time. Results also show that smaller oil droplets are generated with increasing Tween 80 ratio and emulsifier concentration.     

Emulsion Inversion in an Oil‐Surfactant‐Water System Based on Model Naphthenic Acids under Alkaline Conditions

Emulsion inversion has been studied in a system based on oil (toluene/heptane), 5β‐cholanic acid, and an alkaline brine solution by varying the concentration of sodium hydroxide. At an intermediate pH w/o emulsions were formed, and in the high pH region o/w emulsions were formed. Emulsion inversion occurred in the pH range 8.5–10. The w/o emulsions were consistently more stable compared to the o/w emulsions. Increasing the amount of acid enhanced the stability of the emulsions. Maximum stability was observed close to pH 8, where the ratio between the undissociated and dissociated acid was approximately 1.5. From light microscopy, it can be seen that the emulsions are stabilized by a liquid gel phase. At equilibrium the system consists of an oil phase, a liquid gel phase, and an aqueous phase. Increasing the oil fraction eventually gave only w/o emulsions in the pH range between 7 and 14. For these emulsions, no obvious difference in stability was observed at pH 8, while the stability of the emulsions in the high pH region was significantly enhanced. An increase of the ratio between toluene and heptane gave no obvious difference in either stability or type of emulsion while varying the pH. Use of a less lipophilic acid, such as 4‐octylbenzoic acid, gave very unstable w/o emulsions in the intermediate pH region, while stable o/w emulsions were found in the high pH region.     

Particle self-assembly at ionic liquid-based interfaces

This review presents an overview of the nature of ionic liquid (IL)-based interfaces and self-assembled particle morphologies of IL-in-water, oil- and water-in-IL, and novel IL-in-IL Pickering emulsions with emphasis on their unique phenomena, by means of experimental and computational studies. In IL-in-water Pickering emulsions, particles formed monolayers at ionic liquid–water interfaces and were close-packed on fully covered emulsion droplets or aggregated on partially covered droplets. Interestingly, other than equilibrating at the ionic liquid–water interfaces, microparticles with certain surface chemistries were extracted into the ionic liquid phase with a high efficiency. These experimental findings were supported by potential of mean force calculations, which showed large energy drops as hydrophobic particles crossed the interface into the IL phase. In the oil- and water-in-IL Pickering emulsions, microparticles with acidic surface chemistries formed monolayer bridges between the internal phase droplets rather than residing at the oil/water–ionic liquid interfaces, a significant deviation from traditional Pickering emulsion morphology. Molecular dynamics simulations revealed aspects of the mechanism behind this bridging phenomenon, including the role of the droplet phase, surface chemistry, and inter-particle film. Novel IL-in-IL Pickering emulsions exhibited an array of self-assembled morphologies including the previously observed particle absorption and bridging phenomena. The appearance of these morphologies depended on the particle surface chemistry as well as the ILs used. The incorporation of particle self-assembly with ionic liquid science allows for new applications at the intersection of these two fields, and have the potential to be numerous due to the tunability of the ionic liquids and particles incorporated, as well as the particle morphology by combining certain groups of particle surface chemistry, IL type (protic or aprotic), and whether oil or water is incorporated.     

Liquid Crystal Emulsions

We review recent findings about the behavior of emulsions made of droplets suspended in liquid crystalline materials. By contrast to classical emulsions, which are usually made of isotropic oils and water, liquid crystal emulsions exhibit a variety of structures result in the ordering of the continuous phase. The droplets induce the formation of topological defects and distortions that lead to strong and anisotropic elastic forces between the particles. These elastic forces govern the stability and the ordering of the particles. This is observed in aqueous emulsions as well as in non-aqueous emulsions obtained from phase separation phenomena. It is shown that phase separations in liquid crystals can lead to the formation of highly ordered arrays of uniformly sized droplets. More generally, ordered structures seen in liquid crystal emulsions are of interest as examples of topologicallv-controlled organizations; they are also of potential practical importance as a novel way to control both the stability and the structures of colloidal particles.     

Factors Affecting the Droplet Size of Water‐in‐Oil Emulsions (W/O) and the Oil Globule Size in Water‐in‐Oil‐in‐Water Emulsions (W/O/W)

Multiple emulsions of the W₁/O/W₂ type are promising tools for encapsulating bioactive ingredients in the inner aqueous droplets. It is necessary, however, to control the factors influencing their encapsulation efficiency. One important factor is the particle size because it determines the surface area available for mass transport. Because of the coexistence of water and oil droplets in multiple emulsions, there are numerous factors that have an impact on particle size, for example, oil phase composition, interfacial properties, and viscosity of the phases. The purpose of this study was to systematically investigate the effect of these factors on particle sizes in multiple emulsions.     

Treatment of water-induced curvature of the DSC heat flow rate signal

In samples containing a volatile phase, quite often the evaporation of the volatile substance during heating causes appreciable curvature of the DSC heat flow rate signal as function of temperature, making it difficult to quantify thermal transitions and reorganization phenomena occurring in the same temperature range. This is the case for e.g. polyamide–water, polyamide–alcohol, and polypropylene–water systems, thus complicating the study of polymer crystallization, melting, and metastability by DSC. In this study, maleic anhydride-grafted polypropylene particles of sub-micrometer diameters dispersed in water are discussed. These samples show, upon cooling from the melt, different degrees of extra supercooling in crystallization and several phenomena in the subsequent heating, like reorganization of a crystalline phase into another one, perfecting of crystallites, and melting. All these phenomena are difficult to analyze quantitatively due to the mentioned curvature of the DSC trace. In this article two methods, the “Reference” and “Extrapolation from the melt” methods, are described to correct for the influence of evaporation on the DSC heat flow rate signal and for the baseline signal, enabling the discussion of the transitions by way of the excess heat flow rate as function of temperature.