Phase behavior of microemulsions based on food-grade nonionic surfactants: effect of polyols and short-chain alcohols
作者： Anan Yaghmur , Abraham Aserin , Nissim Garti
DOI: 10.1016/S0927-7757(02)00168-1
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摘要: Abstract The improved water and oil solubilization in the presence of polyols (propylene glycol, PG, glycerol, Gly) short-chain alcohol (ethanol) U-type nonionic W/O O/W food microemulsions was investigated. phase behavior systems based on Tweens (ethoxylated sorbitan esters) compared with non-food-grade C18:1E10 (Brij 96v). Short-chain (ethanol food-grade systems) together (glycerol propylene glycol) when added to a three component system (oil–surfactant–water) induce formation both water-in-oil (W/O) oil-in-water (O/W) microemulsions. Alcohols destabilize liquid crystalline extend isotropic region higher surfactant concentrations. total monophasic area, AT, at R(+)-limonene/ethanol 1/1 (w/w) aqueous water/PG (w/w), 73 64% area diagram for Brij 96v Tween 60, respectively. transition from microemulsion into an happens gradually, continuously without any separation. depends also type oil, composition polar apolar phases, nature polyol. results are discussed terms BSO equation, spontaneous curvature, H0, film flexibility, κ , cosolvent compatibility participation polyol interface. difference temperature sensitivity PG-based vs. Gly-based is demonstrated explained.
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