Gelled emulsions with a high water content

Abstract

The structure of a gel containing 99 % water, 0.5 % of a nonionic surfactant and 0.5 % of a hydrocarbon was investigated by analysis of its equilibrium phases and their state of dispersion by liquid helium freeze fracture electron microscopy.The gel consisted of aqueous droplets of micron size separated by a thin membrane of a lamellar liquid crystal and a W/O microemulsion with droplets varying between 200 and 1000 A in diameter.

Effect of molecular weight of triglycerides on the formation and rheological behavior of cubic and hexagonal phase based gel emulsions

“…It is known that HIPREs can form in the water (O/W) and oil (W/O) rich region under certain conditions [2,[9][10][11]. Due to their characteristic features such as high volume fraction of the internal phase, high viscosity, and transparency, they are also referred to as gel emulsions [1,3,12,13]. Rheological properties of HIPREs were also studied and found that range from viscoelastic to elastic nature depending on the system composition and temperature [6,14,15].…”

“…Highly concentrated or high internal phase ratio emulsions (HIPREs) have been the objects of many studies for several years [1][2][3][4][5][6][7][8]. It is known that HIPREs can form in the water (O/W) and oil (W/O) rich region under certain conditions [2,[9][10][11].…”

Role of liquid crystal in the emulsification of a gel emulsion with high internal phase fraction

“…At such a high concentration, the surfactant-water mixture most likely involves liquid crystal phases and only in exceptional cases consists solely of micellar or molecular liquid solutions. However, except for the related contributions by Solans [1,[30][31][32][33], no systematic efforts have been made to identify liquid crystal structures in these systems and to discuss their relevance for the inversion process. Finally, the truly fundamental question still remains as to the necessity of the presence of additional liquid crystal phases for inversion to occur as well as for the subsequent formation of emulsions of high internal phase volume [30].…”

Viscosity Variation During Evaporation of a Vegetable Oil Emulsion Stabilized by Tween 80R

“…Considering the vast divergence between the rheological properties of the liquid crystals and the emulsion liquids, the effect by the liquid crystals on the emulsion rheological properties is expected to be of pronounced interest and Solans was the first to realize the consequences of such effects [10] in the first of a long series of articles on gel emulsions. [11] A few attempts to more fundamental contributions have later been made and the contributions by Masalova et al [12] as well as Alam et al [13,14] deserve mentioning.These efforts have as expected been expanded into investigations into more applied fields of which personal care products [15][16][17] and pharmaceuticals [18,19] are the most noteworthy, but even to more exotic emulsions [20] have been included.…”