Nano-emulsion formation by emulsion phase inversion
Nano-emulsion formation by emulsion phase inversion
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DOI：
10.1016/j.colsurfa.2004.09.029
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发表时间：
2004-12-20
影响因子：
5.2
通讯作者：
Kühnle, A
中科院分区：
文献类型：
--
作者：
Fernandez, P;André, V;Kühnle, A
乳液的液滴尺寸分布决定了乳液的性质，例如长期稳定性、质地和光学外观。因此，当需要良好限定的乳液性质时，在乳化过程中控制液滴尺寸的方法是令人感兴趣的。在这项工作中，我们研究了乳液组成的水，石蜡油和非离子表面活性剂和脂肪醇的混合物，通过激光光散射。我们研究了制备路线以及表面活性剂浓度对液滴尺寸分布的影响。在临界表面活性剂与油的比率以上并遵循乳液相转化的标准方式，获得了显著量的直径小于1 μ m的油滴。当改变乳化方式并由此避免发生相转化时，不存在这样的细液滴，并且液滴尺寸分布仅由机械能的输入控制。我们证明，通过相转化方法的乳化利用两种效果，以实现细分散的水包油乳液。由表面活性剂在反转点处形成的层状或双连续结构决定了所得液滴的尺寸，而相应的最小界面张力促进了液滴的形成，这解释了为什么液滴尺寸分布仅取决于表面活性剂和油之间的重量比而不是水浓度。(C)2004 Elsevier B.V.保留所有权利。
The droplet size distribution of an emulsion governs emulsion properties such as long-term stability, texture and optical appearance. Consequently, means to control the droplet size during emulsification are of interest when well-defined emulsion properties are needed. In this work, we study emulsions consisting of water, paraffin oil and a mixture of non-ionic surfactants and fatty alcohols by means of laser light scattering. We investigate the influence of the route of preparation as well as the surfactant concentration on the droplet size distribution. Above a critical surfactant-to-oil ratio and following the standard way of emulsion phase inversion, a significant amount of oil droplets with diameters less than 1 mum were obtained. When changing the way of emulsification and thereby avoiding a phase inversion to occur, such fine droplets are absent and the droplet size distribution is solely governed by the input of mechanical energy. We demonstrate that emulsification by the phase inversion method makes use of two effects for the achievement of finely dispersed oil-in-water emulsions. The lamellar or bicontinuous structure formed by the surfactant at the inversion point determines the size of the resulting droplets while the corresponding minimal interfacial tension facilitates the droplet formation, explaining why the droplet size distribution only depends on the weight ratio between surfactant and oil rather than on the water concentration. (C) 2004 Elsevier B.V. All rights reserved.