改性油脂乙氧基化物单独稳定的水包油高内相乳液

doi:10.3969/j.issn.2097-2806.2023.12.005

Abstract

Abstract:

A series of oil-in-water high internal phase emulsions with volume fraction 86% of oil phase of sweet almond oil were prepared by using 1.5 wt% modified oil ethoxylates as the single emulsifier. The effects of different EO addition numbers and carbon chain lengths on the particle size and rheological properties of emulsions were studied by optical microscope and rheometer. The results showed that, the emulsifying ability first increased and then decreased with the increase of EO number for high internal phase emulsion stabilized with modified shea butter. The high internal phase emulsions prepared with coconut oil ethoxylate and palm kernel oil ethoxylate both with carbon chain length of C_12-14 showed similar viscosity and storage modulus （G'）. However, the viscosity and G' of the high internal phase emulsion prepared with shea butter ethoxylate with carbon chain length of C_16-18 were higher. In addition, the differences between different samples were explained from the perspective of EO number distribution and carbon chain distribution. All the high internal phase emulsions thus prepared had excellent stability and could be potentially used in cosmetics, food, drug delivery, encapsulation materials, etc.

Key words: modified oil ethoxylate, oil-in-water high internal phase emulsion, different EO addition numbers, different carbon chain lengths

CLC Number:

TQ423

Yanan Han, Xiumei Tai, Ying Liu, Tao Geng, Yanyun Bai, Lingxiao Guo. Oil-in-water high internal phase emulsions solely stabilized by modified oil ethoxylates[J].China Surfactant Detergent & Cosmetics, 2023, 53(12): 1392-1397.

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References 16

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样品	温度/℃
样品	-5	25	40
EO=9	无变化	无变化	无变化
EO=19	无变化	无变化	无变化
EO=36	无变化	无变化	无变化
EO=50	无变化	无变化	无变化
椰子油基	无变化	无变化	无变化
棕榈仁油基	无变化	无变化	无变化
大豆油基	无变化	无变化	无变化
乳木果油基	无变化	无变化	无变化

Oil-in-water high internal phase emulsions solely stabilized by modified oil ethoxylates

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