Factors affecting emulsion stability, and the HLB concept

Effect of Surfactants on Plasmid DNA Stability and Release from Poly (D,L-lactide-co-glycolide) Microspheres

“…On the other hand, blending Span with TX enhanced the plasticising effect of each of them (F10 compared to F7). This may be attributed to the tendency of Span and Tween molecules to enter in some kind of molecular association at the oil-water interface [22], hence reducing the amount of the surfactants in the PLGA matrix. It was reported that the emulsifier molecules cannot associate easily when the hydrocarbon chains contain less than 8 carbon atoms [22], the character that is not available in TX molecule (Fig.…”

Multi-Response Optimization in the Formulation of a Topical Cream from Natural Ingredients

“…Therefore, sesame oil, Aloe vera gel, and the combination of soy lecithin/tween considerably decrease the creaming index, that is, the degree of destabilization of the emulsion. This can be due to the fact that soy lecithin has two tails, which are C16-C18 in length, and one of the tails has two cis unsaturations [24], which stabilizes better the emulsion oil in water [25]. In fact, soy lecithin has a low tendency to desorb, which fortifies the interfacial film, and the large headgroup of Tween provides steric repulsions between the oil droplets and prevents their coalescence [26].…”

Innovative method to prepare a stable emulsion liquid membrane for high CO 2 absorption and its performance evaluation for a natural gas feed in a rotating disk contactor

“…The interfacial film strength of the emulsion droplet increased with increasing Span-80 concentration, which prevented the coalescence; thus, the stability was increased [59]. With increasing Span-80 concentration, the droplet size distribution reduced and the mean droplet size of the emulsion decreased below 1 µm, resulting in an increase in the stability of the emulsion.…”