SYNERGETIC EFFECT OF SUCROSE AND ETHANOL ON FORMATION OF TRIGLYCERIDE MICROEMULSIONS

The phase behavior of soybean oil, a nonionic surfactant (ethoxylated monodiglycerides) and an aqueous phase of water containing ethanol, and sucrose was investigated at 35 and 40°C. A minimum concentration of 20 wt% ethanol was required for the formation of isotropic solutions. Addition of sucrose to the aqueous phase decreased the amount of ethanol required to form these solutions. The solubilization mechanism of the oil was investigated by small angle x-ray diffraction and polarized light microscopy. A stable lamellar liquid crystalline phase was formed for a mixture of 75/25 surfactant/sucrose solution (2.5 wt% sucrose). This phase was destabilized with increased concentrations of sucrose and liquid crystalline phases having hexagonal structures were favored at 8.75 wt% sucrose. At a ratio of 55/45 wt% of surfactant/sucrose solution (9 wt% sucrose) hexagonal structures were formed and could be destabilized or destroyed by addition of ethanol. The concept of stabilization and destabilization of liquid crystalline mesophases was applied to the solubilization of triglycerides in aqueous solutions. Two microemulsion regions were identified; oil-in-water (L₁) and water-in-oil (L₂) in systems containing soybean oil, ethoxylated monodiglycerides, and 20 wt% ethanol solution. At 55/45 wt% surfactant/20 wt% ethanol solution,7.5 wt% of soybean oil was solubilized. Addition of 10, 20, and 30 wt% sucrose, at the same ratio of surfactant to ethanol solution, increased the solubility of the oil to 9, 13.5, and 18 wt% respectively. In addition, the size of the L₁ phase increased and moved to the aqueous corner of the phase diagram and the size of the L₂ phase decreased.