Evaluation of Emulsifier Blending

Shinoda, Kōzō; Yoneyama, Toshio; Tsutsumi, Hisao

doi:10.1080/01932698008962158

Cited by 22 publications

(9 citation statements)

References 10 publications

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“…Sodium salicylate exerted a destabilizing effect resulting from unfavorable interaction with Tween 80 and/or a salting out (14). The composition of the external interface between the oil and the outer continuous aqueous phases was a blend of Span and Tween 80 (22). The integrity of this interface, and hence the stability of the formulations was affected by the interaction of Tween 80 with salt.…”

Section: Resultsmentioning

confidence: 97%

Multiple Emulsion Stability: Pressure Balance and Interfacial Film Strength

Jiao

Rhodes

Burgess

2002

Journal of Colloid and Interface Science

121

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Section: Resultsmentioning

confidence: 97%

Multiple Emulsion Stability: Pressure Balance and Interfacial Film Strength

Jiao

Rhodes

Burgess

2002

Journal of Colloid and Interface Science

121

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“…In contrast, both the high-and the low-HLB surfactants are present at the secondary interface (between the multiple droplets and the outer continuous aqueous phase). 4 When the hydrophilic surfactant in the continuous aqueous phase exceeds its critical micelle concentration, the resultant micelles may solubilize the hydrophobic surfactant that was originally present in the oil phase and carry it into the outer continuous aqueous phase, resulting in a decrease in the concentration of hydrophobic surfactant in the oil phase. This can eventually lead to rupture of the oil layer and loss of the internal aqueous droplets.…”

Section: Introductionmentioning

confidence: 99%

Rheology and stability of water-in-oil-in-water multiple emulsions containing Span 83 and Tween 80

2003

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KEYWORDSmultiple emulsions, stability, rheology, surfactant Multiple emulsions are often stabilized using a combination of hydrophilic and hydrophobic surfactants. The ratio of these surfactants is important in achieving stable multiple emulsions. The objective of this study was to evaluate the long-term stability of water-in-oil-in-water (W/O/W) multiple emulsions with respect to the concentrations of Span 83 and Tween 80. In addition, the effect of surfactant and electrolyte concentration on emulsion bulk rheological properties was investigated. Light microscopy, creaming volume, and rheological properties were used to assess emulsion stability. It was observed that the optimal surfactant concentrations for W/O/W emulsion long-term stability were 20% wt/vol Span 83 in the oil phase and 0.1% wt/vol Tween 80 in the continuous phase. Higher concentrations of Tween 80 had a destructive effect on W/O/W emulsion stability, which correlated with the observation that interfacial film strength at the oil/water interface decreased as the Tween 80 concentration increased. High Span 83 concentrations increased the storage modulus Gƍ (solidlike) values and hence enhanced multiple emulsion stability. However, when 30% wt/vol Span 83 was incorporated, the viscosity of the primary W/O emulsion increased considerably and the emulsion droplets lost their shape. Salt added to the inner aqueous phase exerted an osmotic pressure that caused diffusion of water into the inner aqueous phase and increased W/O/W emulsion viscosity through an increase in the volume fraction of the primary W/O emulsion. This type of viscosity increase imposed a destabilizing effect because of the likelihood of rupture of the inner and multiple droplets.

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Section: Hlb Numbermentioning

confidence: 98%

“…Also, it is better to use a mixture of surfactants than a single surfactant with the same HLB number (Shinoda et al, 1980;Shinoda and Friberg, 1986). Nevertheless there is an optimum difference in HLB number in order to formulate emulsifier blends of intermediate HLB numbers to produce stable emulsions (Shinoda et al, 1980). Although Griffin's assumption of the additivity of the weighted HLB numbers (Griffin, 1949(Griffin, , 1954Kunieda and Shinoda, 1985) is not strictly valid (Becher, 1965;Shinoda et al, 1980), it is a good approximation:…”

Section: Hlb Numbermentioning

confidence: 98%