Phase behavior and rheology of oil-swollen micellar cubic phase and gel emulsions in nonionic surfactant systems

We have studied the phase behavior and rheological property of the cubic phase and related gel emulsions in water/nonionic/dodecane systems. In the phase behavior study, it is pointed out that the formation of the discontinuous cubic phase (I₁) is not common in all nonionic surfactant systems; however, a cubic phase (I₁) with oil-swollen micelles or a cubic phase microemulsion is found in the water/C₁₆EO₆/dodecane system, which can solubilize large amount of oil. It was also observed that water/C₁₆EO₆/dodecane system forms stable gel emulsion. In the rheological study we have found an anomalous behavior of the I₁ phase in the water/C₁₂EO₆/dodecane and the water/C₁₆EO₆/dodecane systems. In the water/C₁₂EO₆/dodecane system, the viscoelastic nature of the I₁ phase has been observed, which is shifted to the elastic nature with the addition of dodecane, whereas, highly elastic nature was observed in the water/C₁₆EO₆/dodecane system. In both the cases shear-thinning behavior were seen. The elastic modulus, G′ and complex viscosity, |η1| of the I₁ phase increase with the dodecane concentration in the water/C₁₂EO₆/dodecane system, whereas, decreasing trend have been observed in the water/C₁₆EO₆/dodecane system. This anomalous behavior is suggested due to the nonspherical shape of micelles or polydispersity of the micelles in the water/C₁₆EO₆/dodecane system. The rheological behavior of the O/I₁ gel emulsion was also studied in both the systems.     

Effect of interfacial rheology on model emulsion coalescence I. Interfacial rheology

Interfacial elasticity and "dynamic" surface pressure isotherms were measured for interfaces between a dispersed water phase and a continuous phase of asphaltenes, toluene, and heptane. The interfacial modulus is a function of asphaltene concentration and in all cases reached a maximum at an asphaltene concentration of approximately 1 kg/m(3). The modulus increased significantly as the interface aged and slightly as the heptane content increased to a practical limit of 50 vol%. The modulus was approximately the same at 23 and 60 degrees C. The modulus correlated with the inverse of the initial compressibility determined from surface pressure isotherms. The surface pressure isotherms also indicated that a phase transition occurred as the interface was compressed leading to the formation of low compressibility films. Crumpling was observed upon further compression. The phase transition shifted to a higher film ratio with an increase in heptane content and interface age. Asphaltene concentration and temperature (23 and 60 degrees C) has little effect on the surface pressure isotherms. The surface pressure and elasticity measurements are consistent with the gradual formation of a cross-linked asphaltene network on the interface.     

Influence of interfacial rheology on foam and emulsion properties

Foams and emulsions are stabilized by surfactant monolayers that adsorb at the air-water and oil-water interfaces, respectively. As a result of monolayer adsorption, the interfaces become viscoelastic. We will describe experiments showing that foaming, emulsification, foam and emulsion stability, are strongly dependent upon the value of compression elasticity and viscosity. This will include excited surface wave devices for the measurement of surface viscoelasticity and thin film videointerferometry for the study of model films between air bubbles and emulsion drops.     

Salt effects on the phase behavior, structure, and rheology of chromonic liquid crystals

Chromonic liquid crystals are formed by the addition of aromatic molecules such as disodium chromoglycate (cromolyn) to water. In this study, we investigate the addition of salts to the lyotropic nematic phase of cromolyn aqueous solutions. The addition of sodium and potassium salts shifts the isotropic-nematic phase boundary upward by more than 10 degrees C, so that samples that were isotropic at room temperature are transformed into nematic phases. Salt effects are predominantly dictated by the cation, not the anion, and appear to differ based on cation size. In contrast to small, hydrated cations like sodium, large, weakly hydrated cations such as tetraethylammonium and tetrabutylammonium shift the phase boundary downward, thus stabilizing the isotropic phase at the expense of the nematic one. The phase behavior results are highly correlated with viscosity measurements, with an upward shift in the phase boundary correlating with an increase in solution viscosity and vice versa. We also probe the microstructure in cromolyn-salt solutions, both indirectly by small-angle neutron scattering (SANS) and directly by cryo-transmission electron microscopy (cryo-TEM). The cryo-TEM images show the presence of rodlike aggregates that possibly undergo a higher order aggregation into bundles in the presence of salt.     

Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions

Hen egg yolk is a traditional ingredient used in a wide variety of food emulsions, especially fluid sauces. Industrial processing of these sauces generally involves heat treatments in order to pasteurise or sterilise them. These heat treatments may cause undesired gelation of the emulsion, because egg yolk proteins are particularly thermosensitive. Heat gelation of oil-in-water emulsions prepared with egg yolk may differ from that of egg yolk solutions, because of the influence of oil droplets on network formation. In this study, we investigated the influence of oil droplets on the gelation of oil-in-water emulsions made with yolk. We studied three pH values: 3.0, 5.0 and 7.0 with a constant NaCl concentration: 0.55 M. Oil droplet size was controlled after emulsification, gelation of solutions and emulsions was monitored in situ by coupling heating with recording viscoelastic properties, and transmission electron microscopy was conducted in heat-set emulsion gels. In an attempt to target the proteins that impose the kinetic of gelation of egg yolk, we repeated the experiment with plasma and granules, the main fractions of yolk. In situ rheology showed that, in our experimental conditions [especially oil volume fraction (0.3) and oil droplet size (d3.2=1 &mgr;m)], emulsions made with yolk and plasma have a similar gelation process with oil droplets acting as inactive fillers. Furthermore, transmission electron microscopy showed similar network characteristics between heated emulsions made with yolk and plasma. Moreover, we demonstrated that acidic conditions provided the fastest gelation of yolk solutions and emulsions. On the other hand, in emulsions prepared with granules, oil droplets behaved as active filler particles and reinforced the gel strength.     

Research on factors affecting heavy oil-in-water emulsion rheology and pressure drop

The effects of the types and contents of surfactants, alkali types and concentrations, oil-water ratios, mixing speeds, and emulsifying temperatures on the rheology of heavy oil-in-water (O/W) emulsions were studied. The experimental results showed that the apparent viscosity increased as the formulated surfactant content increased. The organic/inorganic alkali played a twofold role in the apparent viscosity of the O/W emulsion, promoting the ionization of these interfacial active components and compressing the diffused double layer, the competition of which determined whether the apparent viscosity increased or decreased. With increasing oil-water ratios, the apparent viscosity increased, whereas an increase in the emulsifying temperature resulted in a decrease of the apparent viscosity. When the mixing speed was increased from 500 to 1000?r/min, the apparent viscosity increased. However, the apparent viscosity changed minimally for mixing speeds in the range of 1000–1500?r/min. To further discuss the impacts of these factors on the emulsion rheology and pressure drop, the results of an orthogonal test were analyzed through ANOVA using SPSS software; the pressure drops in the samples were calculated using Matlab software. The results demonstrated that the effects of the oil-water ratios on emulsion viscosity and pressure drop were the most prominent.     

Solvent-induced molecular gel formation at room temperature and the preparation of related gel-emulsions

The gelation behaviors of four recently reported amphiphilic cholesteryl derivatives (1, 2, 3 and 4) have been evaluated. It was found that the gel formation process can be controlled by introduction of water at room temperature. Addition of water to an acetone solution of 4 immediately results in the system becoming turbid, and a gel subsequently forms within a few minutes. Interestingly, 4 is a super-gelator for a mixed solvent of acetone and water at room temperature, in particular when their volume ratio is close to 1:1 at which the critical gelation concentration (CGC) is 0.06% (w/v). It was found that the introduction of water favors the formation of gel networks, and the gel possesses smart and reversible thixotropic properties. FTIR and 1H NMR spectroscopy confirmed that hydrogen bonding is one of the main driving forces for the gelation of the solvents. XRD demonstrated that 4 self-assembled into a layered structure within the acetone-water mixed solvent gel. Furthermore, 1 and 2 can be used as excellent stabilizers for gel emulsions of alkanes and water. The maximum of the dispersed phase, water, in one of the gel-emulsions can be as high as 97% (v/v).     

Effect of phase transitions on the rheology of polymers

Polymeric materials near phase transition conditions exhibit some common features in their linear viscoelastic relaxation patterns. This has been shown by comparing several recent experimental studies of our laboratory. A universal pattern seems to evolve in the case of liquid-to-solid transitions such as chemical gelation, crystallization of semi-crystalline polymers, and nematic to smectic transition in thermotropic liquid crystalline polymers. They all exhibit the self-similar CW-spectrum at low frequencies (for ω→0) or long times. Phase separating di-block copolymers and polymer blends also show this same type of relaxation time spectrum, however, it most likely does not extend to ω→0 and it does not seem to be restricted to the close vicinity of the transition.     

Role of liquid crystal in the emulsification of a gel emulsion with high internal phase fraction

A gel emulsion with high internal oil phase volume fraction was formed via an inversion process induced by a water–oil ratio change. The process involved the formation of intermediate multiple emulsions prior to inversion. The multiple emulsions contain a liquid crystal formed by the surfactant with water; this was both predicted by the equilibrium phase diagram as well as observed using polarization microscopy. These multiple emulsions were more stable compared to alternative multiple emulsions prepared in the same way with a surfactant that does not form liquid crystals. While the formation of a stable intermediate multiple emulsion may not be a necessary condition for the inversion to occur, the transitional presence of a liquid crystal proved to be a significant factor in the stabilization of the intermediate multiple emulsions. The resulting gel emulsion contained a small fraction of the liquid crystal according to the phase diagram, and it exhibited excellent stability.     

Milk protein interfacial layers and the relationship to emulsion stability and rheology

The properties of milk protein-stabilised, oil-in-water emulsions are determined by the structure and surface rheology of the adsorbed layer at the oil-water interface. Analysis of the segment density profiles normal to the surface show differences in the structure between adsorbed layers of disordered casein and globular whey protein. Systematic studies of stability and rheology of model oil-in-water emulsion systems made with milk proteins as sole emulsifiers give insight into the relation between adsorbed layer properties and bulk emulsion stability. Of particular importance are effects of pH, temperature, calcium ions and protein content. Colloidal interactions between adsorbed layers on different surfaces can be inferred from an analysis of dynamic collisions of protein-coated emulsion droplets in shear flow using the colloidal particle scattering technique. The role of competitive adsorption on emulsion properties can be derived from experiments on systems containing mixtures of milk proteins and small-molecule surfactants. Shear-induced destabilisation is especially influenced by the presence of fat crystals in the emulsion droplets. Aggregated gel network properties are dependent on the balance of weak and strong interparticle interactions. In heat-set whey protein emulsion gels, the rheological behaviour is especially sensitive to surfactant type and concentration. Rearrangements of transient caseinate-based emulsion gels can have a profound influence on the quiesent stability behaviour. Computer simulation provides a general link between particle interactions, microstructure and rheological properties.     

Monoolein cubic phase containing alginate/cystamine gel for controlled release of epidermal growth factor

Monoolein (MO) cubic phase including alginate and cystamine in its water channel controlled the release of epidermal growth factor (EGF) by responding to changes in pH value and the reductive conditions of the release medium. The crosslinking degree of alginate gel with cystamine and the complex coacervation of alginate and EGF were investigated by using light scattering. TEM micrographs of cubic phases revealed MO bilayers along with water channels. Differential scanning calorimetry indicated that the cubic-to-hexagonal phase transition took place at 60.2?°C. Additives such as stearyl trimethyl ammonium chloride and cystamine decreased the transition temperature by a few to more than 10?°C. The release of EGF loaded in cubic phases was completed in 5?h and, thereafter, no significant additional release was observed. The release % of EGF loaded in MO cubic phase containing alginate and cystamine increased not only with the increase of pH but also glutathione concentration. The MO cubic phase containing alginate/cystamine gel can be used as a carrier for the delivery of peptide and protein drugs.     

Thin-layer electrophoretic separation of monosaccharides, oligosaccharides and related compounds on reverse phase silica gel

The electrophoretic mobilities of monosaccharides, oligosaccharides, sugar alcohols and sugar acids were determined in 0.3 M borate buffer, pH 10, using thin-layer electrophoresis on silanized silica gel, pretreated with octanol-1. A rapid separation of a number of sugars, occurring in foods, could be achieved. Using a 0.05-0.1 M neutral solution of barium acetate as electrolyte, thin-layer electrophoresis allowed excellent and rapid separation as well as identification of all common uronic acids which are constituents of many acidic polysaccharides.     

Hexagonal phase based gel-emulsion (O/H1 gel-emulsion): formation and rheology

The formation, stability, and rheological behavior of a hexagonal phase based gel-emulsion (O/H1 gel-emulsion) have been studied in water/C12EO8/hydrocarbon oil systems. A partial phase behavior study indicates that the oil nature has no effect on the phase sequences in the ternary phase diagram of water/C12EO8/oil systems but the domain size of the phases or the oil solubilization capacity considerably changes with oil nature. Excess oil is in equilibrium with the hexagonal phase (H1) in the ternary phase diagram in the H1+O region. The O/H1 gel-emulsion was prepared (formation) and kept at 25 degrees C to check stability. It has been found that the formation and stability of the O/H1 gel-emulsion depends on the oil nature. After 2 min observation (formation), the results show that short chain linear hydrocarbon oils (heptane, octane) are more apt to form a O/H1 gel-emulsion compared to long chain linear hydrocarbon oils (tetradecane, hexadecane), though the stability is not good enough in either system, that is, oil separates within 24 h. Nevertheless, the formation and stability of the O/H1 gel-emulsion is appreciably increased in squalane and liquid paraffin. It is surmised that the high transition temperature of the H1+O phase and the presence of a bicontinuous cubic phase (V1) might hamper the formation of a gel-emulsion. It has been pointed out that the solubilization of oil in the H1 phase could be related to emulsion stability. On the other hand, the oil nature has little or no effect on the formation and stability of a cubic phase based gel-emulsion (O/I1 gel-emulsion). From rheological measurements, it has found that the rheogram of the O/H1 gel-emulsion indicates gel-type structure and shows shear thinning behavior similar to the case of the O/I1 gel-emulsion. Rheological data infer that the O/I1 gel-emulsion is more viscous than the O/H1 gel-emulsion at room temperature but the O/H1 gel-emulsion shows consistency at elevated temperature.     

Hydrostatic pressure effects on the lamellar to gyroid cubic phase transition of monolinolein at limited hydration

Monoacylglycerol based lipids are highly important model membrane components and attractive candidates for drug encapsulation and as delivery agents. However, optimizing the properties of these lipids for applications requires a detailed understanding of the thermodynamic factors governing the self-assembled structures that they form. Here, we report on the effects of hydrostatic pressure, temperature, and water composition on the structural behavior and stability of inverse lyotropic liquid crystalline phases adopted by monolinolein (an unsaturated monoacylglycerol having cis-double bonds at carbon positions 9 and 12) under limited hydration conditions. Six pressure-temperature phase diagrams have been determined using small-angle X-ray diffraction at water contents between 15 wt % and 27 wt % water, in the range 10-40 °C and 1-3000 bar. The gyroid bicontinuous cubic (Q(II)(G)) phase is formed at low pressure and high temperatures, transforming to a fluid lamellar (L(α)) phase at high pressures and low temperature via a region of Q(II)(G)/L(α) coexistence. Pressure stabilizes the lamellar phase over the Q(II)(G) phase; at fixed pressure, increasing the water content causes the coexistence region to move to lower temperature. These trends are consistent throughout the hydration range studied. Moreover, at fixed temperature, increasing the water composition increases the pressure at which the Q(II)(G) to L(α) transition takes place. We discuss the qualitative effect of pressure, temperature, and water content on the stability of the Q(II)(G) phase.     

Glycerol etherification over highly active CaO-based materials: new mechanistic aspects and related colloidal particle formation

Glycerol is an attractive renewable building block for the synthesis of di- and triglycerols, which have numerous applications in the cosmetic and pharmaceutical industries. In this work, the selective etherification of glycerol to di- and triglycerol was studied in the presence of alkaline earth metal oxides and the data are compared with those obtained with Na2CO3 as a homogeneous catalyst. It was found that glycerol conversion increased with increasing catalyst basicity; that is, the conversion increases in the order: MgO90 % at 60 % conversion) are obtained over CaO, SrO, and BaO. For these catalysts no substantial acrolein formation was observed. Furthermore, at the start of the reaction mainly linear diglycerol was produced, whereas at higher conversion degrees branched diglycerol started to form. In another series of experiments different types of CaO materials were prepared. It was found that these CaO-based materials not only differed in their surface area and number of basic sites, but also in their Lewis acid strength. Within this series the CaO material possessing the strongest Lewis acid sites had the highest catalytic activity, comparable to that of BaO, pointing towards the important role of Lewis acidity for this etherification reaction. Based on these observations a plausible alternative reaction scheme for glycerol etherification is presented, which considers the facilitation of the hydroxyl leaving process. Finally, the stability of the catalytic solids under study was investigated and it was found that colloidal CaO particles of about 50-100 nm can be spontaneously generated during reaction. Catalytic testing of these CaO colloids, after isolation from the reaction medium, revealed a very high etherification activity. Understanding the nature of these Ca-based colloids opens new opportunities for investigating supported colloidal particle catalysts to take advantage of both their hetero- and homogeneous nature.     

Prediction of formation of cubic boron nitride by construction of temperature-pressure phase diagram at the nanoscale

The size-dependent phase diagram of BN was developed on the basis of the nanothermodynamic theory. Our studied results suggest that cubic BN (c-BN) is more stable than hexagonal BN (h-BN) in the deep nanometer scale and the triple point of c-BN, h-BN and liquid shifts toward the lower temperature and pressure with decreasing the crystal size. Moreover, surface stress, which is determined by the experimental conditions, is the main reason to influence the formation of c-BN nuclei. The developed phase diagram of BN could help us to exploit new techniques for the fabrication of c-BN nanomaterials.     

Effect of interfacial rheology on model emulsion coalescence II. Emulsion coalescence

In Part I, surface pressure isotherms were measured for model interfaces between a dispersed water phase and a continuous phase of asphaltenes, toluene, and heptane. Here, the coalescence rate of model emulsions prepared from the same components is determined from measured drop size distributions at 23 degrees C. A correlation is found between the initial coalescence rate and the interfacial compressibility. It is shown that the change in coalescence rate as the emulsion ages and coalesces can be predicted from surface pressure isotherm data also obtained at 23 degrees C. The stability of the emulsions was further assessed in terms of free water resolved after a treatment of heating at 60 degrees C and centrifugation. The emulsions were aged up to 24 h prior to treatment. The free water resolution appears to correlate to the "capacity for coalescence" of the interfacial film; that is, to the product of the initial film compressibility and (1-CR), where CR is the film ratio at which the film crumples.     

Hydrostatic pressure effects on a hydrated lipid inverse micellar Fd3m cubic phase

Over a range of hydration, unsaturated diacylglycerol/phosphatidylcholine mixtures adopt an inverse micellar cubic phase, of crystallographic space group Fd3m. In this study hydrated DOPC:DOG mixtures with a molar ratio close to 1 : 2 were examined as a function of hydrostatic pressure, using synchrotron X-ray diffraction. The small-angle diffraction pattern at atmospheric pressure was used to calculate 2-D sections through the electron density map. Pressure initially has very little effect on the structure of the Fd3m cubic phase, in contrast to its effect on hydrated inverse bicontinuous cubic phases. At close to 2 kbar, a sharp transition occurs from the Fd3m phase to a pair of coexisting phases, an inverse hexagonal H(II) phase plus an (ordered) lamellar phase. Upon increasing the pressure to 3 kbar, a further sharp transition occurs from the H(II) phase to a (fluid) lamellar phase, in coexistence with the ordered lamellar phase. These transitions are fully reversible, but show hysteresis. Remarkably, the lattice parameter of the Fd3m phase is practically independent of pressure. These results show that these two lipids are miscible at low pressure, adopting a single lyotropic phase (Fd3m); they then become immiscible above a critical pressure, phase separating into DOPC-rich and DOG-rich phases.     

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.