Oil-in-water high internal phase emulsions solely stabilized by modified oil ethoxylates
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 C12-14 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 C16-18 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.
modified oil ethoxylateoil-in-water high internal phase emulsiondifferent EO addition numbersdifferent carbon chain lengths
国家科技期刊平台
NSTL
万方数据
维普
