Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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The Stability of Emulsions Formed by Phase Inversion with Variation of HLB of Surfactant

HLB 변화와 전상유화에 의해 형성된 에멀젼의 안정성

  • Park, Soo-Nam (Department of Fine Chemistry, College of Nature and Life Science, Seoul National University of Technology) ;
  • Yang, Hee-Jung (Department of Fine Chemistry, College of Nature and Life Science, Seoul National University of Technology) ;
  • Kim, Jae-Hyun (Department of Fine Chemistry, College of Nature and Life Science, Seoul National University of Technology) ;
  • Cho, Wan-Goo (School of Health Alternative Medicine, College of Alternative Medicine, Jeonju University)
  • 박수남 (서울산업대학교 자연생명과학대학 정밀화학과) ;
  • 양희정 (서울산업대학교 자연생명과학대학 정밀화학과) ;
  • 김재현 (서울산업대학교 자연생명과학대학 정밀화학과) ;
  • 조완구 (전주대학교 대체의학대학 대체건강관리학부)
  • Published : 2009.06.30
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Abstract

Caprylic/Capric triglyceride-in-water emulsions stabilized by Nikkol HCO-60 and HCO-10 were prepared using emulsion inversion point method at different HLB values. Emulsions with various droplet sizes were formed, and emulsion inversion point was detected by electrical conductivity. The change in emulsion droplet sizes and long term stability were monitored using laser scattering method and visual method. The droplet sizes and stability of emulsions were affected by HLB of surfactant. At emulsion inversion point, the water volume fraction increased as the HLB of surfactants decreased. According to our analysis, this resulted from a tendency of forming the W/O (water-in-oil) emulsion as the HLB of surfactants was decreased. The emulsion inversion point was clearly detected by the microscope and the electric conductivity meter. Nanometer-sized emulsion was obtained at the optimum HLB by using emulsion inversion point method. The main pattern of instability of emulsions in HLB 12 and 13 systems was Ostwald ripening. However, The patterns of instability of emulsions below 11 of HLB systems were Ostwald ripening and coalescence. All emulsions produced with surfactants in the range of HLB 8-13, creaming caused by density difference between water phase and oil phase.

Keywords

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