乳化剂及油脂结构对O/W/O多重乳液形成及稳定的影响

doi:10.3969/j.issn.1001-1803.2020.11.001

Abstract

Abstract:

O/W/O multi-structure emulsions were prepared by two-step method. By selecting three lipophilic emulsifiers, three hydrophilic emulsifiers, and six different types of oils （linear alkanes, branched alkanes, and esters grease）, the effects of the structure of emulsifiers and oils on the W/O and O/W interfaces were systematically analyzed, as well as their effects on the formation and stability of O/W/O multiple emulsions. The results showed that, for the W/O interface, the structure of W/O emulsifier played a crucial role on the formation of multiple structures of O/W/O. The multiple structures prepared with non-polar linear or branched oils had better stability, and the lower the polarity of the oil, the better the stability of the system. For the O/W interface, all of the three O/W emulsifiers could form O/W/O multiple structures in various oils, but the stability of the system was affected by various factors such as the viscosity and polarity of oils and the solubility of emulsifiers. Higher viscosity and smaller polarity of the oils would facilitate the long-term stability of the system.

Key words: O/W/O multiple-structure emulsion, chemical structure, interfacial characteristics, formation, stability

CLC Number:

TQ658

ZHANG Qian-jie,DUAN Guo-lan,ZHANG Wan-ping. Effects of the structure of emulsifiers and oils on the formation and stability of O/W/O multiple emulsions[J].China Surfactant Detergent & Cosmetics, 2020, 50(11): 735-742.

Figures/Tables 11

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References 15

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组相	原料名称	w_原料/%
内油相	油脂	15.0
内油相	GMS	2.0
水相	O/W乳化剂	8.0
	1,3-丁二醇	5.0
	去离子水	至100.0
外油相	W/O乳化剂	5.0
外油相	油脂	35.0

油脂	9011			5225C			EM90
油脂	25 ℃,60 d	-18 ℃,24 h	45 ℃,24 h	25 ℃,60 d	-18 ℃,24 h	45 ℃,24 h	25 ℃,60 d	-18 ℃,24 h	45 ℃,24 h
白油	-	-	-	-	-	-	++++	++++	++++
Squ	-	-	-	++	-	++	+++	+++	+++
异十六烷	-	-	-	+	-	-	+++	+++	++
异十二烷	-	-	-	+	-	-	+++	++	++
318	-	-	-	-	-	-	++++	-	-
IPM	-	-	-	++	-	+	++++	-	++++

油脂	F127/S21			XL-80			165
油脂	25 ℃,60 d	-18 ℃,24 h	45 ℃,24 h	25 ℃,60 d	-18 ℃,24 h	45 ℃,24 h	25 ℃,60 d	-18 ℃,24 h	45 ℃,24 h
白油	++++	++++	++++	++++	++++	+++	++++	++++	++++
Squ	+++	+++	+++	+++	+++	+++	+++	+++	+++
异十六烷	+++	+++	++	++	+	+	+	-	-
异十二烷	+++	++	++	++	+	-	+	-	-
318	++++	-	-	++++	++	++++	++++	+	++++
IPM	++++	-	++++	+++	-	++	++	-	++

Effects of the structure of emulsifiers and oils on the formation and stability of O/W/O multiple emulsions

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