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http://dx.doi.org/10.12925/jkocs.2009.26.2.3

The Stability of Emulsions Formed by Phase Inversion with Variation of HLB of Surfactant  

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)
Publication Information
Journal of the Korean Applied Science and Technology / v.26, no.2, 2009 , pp. 117-123 More about this Journal
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
emulsion; HLB; inversion; stability; creaming;
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Times Cited By KSCI : 1  (Citation Analysis)
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