Effect of hydrogen bonding on water in oil emulsion properties

Groeneweg, F.; Vader, F. van Voorst

doi:10.1007/bfb0118250

Cited by 11 publications

(18 citation statements)

References 3 publications

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“…In the GMOÀCO solution, intermolecular H-bonding between CO carbonyl groups and GMO hydroxyl groups occurred, based on the major peak at 3476 cm À1 and moderate peaks from ∼3510 À 3580 cm À1 . 37,40 The peak at 3375 cm À1 , typical of H-bonding between ÀOH groups, was not observed. Rather, excess CO ester carbonyl groups H-bonded with the ÀOH groups in GMO, resulting in strong soluteÀsolvent interactions.…”

Section: ' Results and Discussionmentioning

confidence: 93%

“…This strongly suggested that the capacity of an emulsifier to stabilize W/O emulsions depends on how extensively it interacts with the continuous oil phase. 37 GMS' superior stabilization capacity over GMO was solely dependent on its rapid solid-state transition following emulsification. When GMS-stabilized emulsions were DSC temperaturecycled from 25 to 70 °C to 25 at 1 °C/min, the low cooling rate and quiescent conditions prevented GMS interfacial recrystallization, thereby leading to emulsion destabilization.…”

Section: ' Results and Discussionmentioning

confidence: 97%

“…37 The spectrum of GMO alone showed a strong peak at ∼3400 cm À1 , corresponding to intermolecular H-bonding between ÀOH groups in neighboring GMOs. 37 With this peak absent, the LMO spectrum did not show any indication of H-bonding. By contrast, CO showed a strong peak at 3476 cm À1 and several weaker peaks from 3510 to 3580 cm À1 , which we ascribed to the intermolecular H-bonding between TAG carbonyl groups and hydroxyl groups in neighboring partial acyglycerols and free fatty acids.…”

Section: ' Results and Discussionmentioning

confidence: 99%

“…By contrast, CO showed a strong peak at 3476 cm À1 and several weaker peaks from 3510 to 3580 cm À1 , which we ascribed to the intermolecular H-bonding between TAG carbonyl groups and hydroxyl groups in neighboring partial acyglycerols and free fatty acids. 37 A small peak at 3620 cm À1 was due to free ÀOH groups in partly hydrolyzed TAGs. 38,39 Based on the peak at ∼3375 cm À1 , there was only intermolecular H-bonding among GMO molecules in the GMOÀLMO solution, demonstrating exclusive soluteÀsolute interactions.…”

Section: ' Results and Discussionmentioning

confidence: 99%

“…This was presumably due to the formation of soluteÀsolvent H-bonds that prevented GMO's diffusion toward the oil/water interface to reduce interfacial tension. 37,41 Had GMO been used in LMO-based emulsions, lack of H-bonding between the two should have resulted in more stable emulsions. To test this, W/O emulsions were prepared with a 4% GMO in LMO solution as the continuous phase.…”

Section: ' Results and Discussionmentioning

confidence: 99%

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Comparison of Pickering and Network Stabilization in Water-in-Oil Emulsions

2011

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We compared the efficacy of Pickering crystals, a continuous phase crystal network, and a combination thereof against sedimentation and dispersed phase coalescence in water-in-oil (W/O) emulsions. Using 20 wt % water-in-canola oil emulsions as our model, glycerol monostearate (GMS) permitted Pickering-type stabilization, whereas simultaneous usage of hydrogenated canola oil (HCO) and glycerol monooleate (GMO) primarily led to network-stabilized emulsions. A minimum of 4 wt % GMS or 10 wt % HCO was required for long-term sedimentation stability. Although there were no significant differences between the two in mean droplet size with time, the free water content of the network-stabilized emulsions was higher than Pickering-stabilized emulsions, suggesting higher instability. Microscopy revealed the presence of crystal shells around the dispersed phase in the GMS-stabilized emulsions, whereas in the HCO-stabilized emulsion, spherulitic growth in the continuous phase and on the droplet surface occurred. The displacement energy (E(disp)) to detach crystals from the oil-water interface was ∼10(4) kT, and was highest for GMS crystals. Thermal cycling to induce dispersed phase coalescence of the emulsions resulted in desorption of both GMS and GMO from the interface, which we ascribed to solute-solvent hydrogen bonding between the emulsifier molecules and the solvent oil, based on IR spectra. Overall, Pickering crystals were more effective than network crystals for emulsion stabilization. However, the thermal stability of all emulsions was hampered by the diffusion of the molten emulsifiers from the interface.

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Section: ' Results and Discussionmentioning

confidence: 93%

Section: ' Results and Discussionmentioning

confidence: 97%

Section: ' Results and Discussionmentioning

confidence: 99%

Section: ' Results and Discussionmentioning

confidence: 99%

Section: ' Results and Discussionmentioning

confidence: 99%

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Comparison of Pickering and Network Stabilization in Water-in-Oil Emulsions

2011

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Stabilization of liquid water‐in‐oil emulsions by modifying the interfacial interaction of glycerol monooleate with aqueous phase ingredients

Romero-Peña

Ghosh

2023

J Americ Oil Chem Soc

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Glycerol monooleate (GMO)-stabilized liquid water-in-vegetable oil emulsions are difficult to stabilize due to the desorption of GMO from the water-vegetable oil interface toward the oil phase. This work improved the stability of GMOstabilized liquid 20 wt% water-in-canola oil (W/CO) emulsion by modifying the dispersed aqueous phase composition with hydrogen bond-forming agents. As a control, 20 wt% water-in-mineral oil (W/MO) emulsion was also utilized. Different concentrations of hydrogen bond-forming agents (citric acid (CA), ascorbic acid (AA), low methoxyl pectin (LMP)) with and without salts (sodium chloride (S) or calcium chloride (Ca)) were added to the aqueous phase before emulsification, which enhanced emulsifier binding to the water-oil interface. W/CO emulsion without any aqueous phase additive destabilized instantly, whereas W/MO emulsion stayed stable during the week-long observation. The addition of hydrogen bond-forming agents and salts significantly improved emulsion stability. LMP, with many hydrogen bond-forming groups, was able to provide the highest emulsion stability after 7 days in both oils compared to AA, CA and their mixtures with S. Emulsions with both oils formed weak gels due to the formation of an extensive network of water droplet aggregates. Overall, the hydrogen bond-forming agents interacted with GMO at the interface, thereby favoring their presence at the water droplet surface and significantly improving the stability of liquid W/CO emulsions. The knowledge developed in this research can be useful in utilizing GMO to stabilize liquid water-in-oil emulsions without using any fat crystal network.K E Y W O R D S emulsifier binding, glycerol monooleate, hydrogen bond-forming agents, low methoxy pectin, water-in-oil emulsion

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Oil dispersing and adsorption by carboxymethyl cellulose–oxalate nanofibrils/nanocrystals and their kinetics

Tohamy

2023

J Surfact & Detergents

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The aim of our work is the preparation of cellulose nanofibrils or nanocrystals made from cellulose that is recovered from sugarcane bagasse agricultural waste (SC) as a dispersant instead of commercial cellulose for oil spill cleanup. In the current study, carboxymethyl cellulose was prepared by cellulose mercerization, which was then esterified by oxalic acid to create nanocellulose. Incorporation of oxalate into carboxymethyl cellulose (CMC) was verified by 1H‐NMR spectroscopy by the appearance of a new peak at 8.15 ppm for CMC–oxalate. The degree of substitution (DS) of oxalate was 0.17. The synthesized nanocellulose formed particles were roughly the same size and shape as both cellulose nanofibrils (CNFs) and cellulose nanocrystals (CNCs): measuring 321–480 nm in length and 4–5 nm in width. Emulsions of paraffins made from CMC–oxalate are stable up to 10 months without undergoing precipitation. CMC–oxalate had great thermal stability and worked well as a paraffin oil dispersant. CMC–oxalate provided a barrier around the oil droplet surface, which prevented droplets from coalescing. This hypothesis is supported by the contact angle measurement for the O/W emulsion formed by CMC–oxalate being 0°, which is lower than the value for emulsions formed by underivatized CMC, 37.20°. From transmission electron microscopy observations, O/W emulsions of paraffin oil were spherical in shape, and separated from each other by a distance of 30–100 nm. This study shows that CMC–oxalate can be prepared by a low‐cost method, yielding nanocellulose with characteristics that resemble CNFs and CNCs, thereby opening up new potential applications for cellulose nanomaterials.

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Effect of hydrogen bonding on water in oil emulsion properties

Cited by 11 publications

References 3 publications

Comparison of Pickering and Network Stabilization in Water-in-Oil Emulsions

Comparison of Pickering and Network Stabilization in Water-in-Oil Emulsions

Stabilization of liquid water‐in‐oil emulsions by modifying the interfacial interaction of glycerol monooleate with aqueous phase ingredients

Oil dispersing and adsorption by carboxymethyl cellulose–oxalate nanofibrils/nanocrystals and their kinetics

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