Phase Behavior and Rheological Properties of Concentrated Lecithin Aqueous Solutions with Additives

The phase behavior and rheological properties of the concentrated lecithin aqueous solutions were investigated at 37°C. When adding Isopropyl myristate (IPM) to lecithin solutions, besides an anisotropic liquid crystal (LC) phase, an isotropic liquid (L₂) region and an isotropic viscous (I) phase are found. By continuously adding Brij 97, the LC region shifts towards higher water content and the L₂ region is extended to the area of lower IPM concentration, meanwhile the I phase disappears. By analyzing the shear rate (η_γ=0.1) and yield stress (σ₀), adding IPM to lecithin solutions increases the values of η_γ=0.1 and σ₀, and after further adding Brij 97, the η_γ=0.1 and σ₀ decrease dramatically. Notably, different from the lecithin/DDAB/water system studied by Youssry and Montalvo, in lecithin/Brij 97/IPM/H₂O system, at the relatively higher water content area of the LC phase, the water content has little effect on the critical stress. It is also found that the change of dynamic storage modulus (G′) is similar with that of η_γ=0.1 and σ₀ parameters when adding IPM and Brij 97. Maxwell model fitting results show that in the LC phase, the relaxation of the water molecule is prolonged by adding IPM and Brij 97 to lecithin solutions.