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Microemulsions based on soybean phosphatidylcholine and isopropylmyristate-effect of addition of hydrophilic surfactants
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
1998 (English)In: Langmuir, ISSN 0743-7463, E-ISSN 1520-5827, Vol. 14, no 24, p. 6864-6870Article in journal (Refereed) Published
Abstract [en]

This work reports the effect of the addition of n-alkyl ?-D-maltosides (C nG 2), sucrose monododecanoate, and sodium taurocholate on the phase behavior and microstructure of a microemulsion based on water, 1-propanol, soybean phosphatidylcholine (SbPC), and isopropylmyristate (IPM). The self-diffusion coefficients of the components were determined with the pulsed field gradient NMR technique. The spontaneous curvature (H 0) of the surfactant monolayer separating the aqueous and oil domains was found to increase with an increasing proportion of hydrophilic surfactant for all the hydrophilic surfactants studied. The microstructure of the microemulsion, deduced from the self-diffusion coefficients and the conductivity measurements, changed from an oil-continuous structure to oil-swollen micelles through a bicontinuous structure. The general phase behavior could be described with a simple model where H 0 was assumed to vary linearly with the changing weight fraction of hydrophilic surfactant. The molar ratio of C nG 2/SbPC needed to obtain a balanced microemulsion ? bal was found to increase linearly with n for n ? 10. The ? bal for C 12G 2 was 0.71. There was no observed difference in ? bal between sucrose monododecanoate and C 12G 2, but sucrose monododecanoate was found to increase the flexibility of the surfactant film to a greater extent than C 12G 2. Sodium taurocholate increased H 0 more effectively than C 12G 2 (? bal=0.22) but did not destabilize the surfactant film to the same degree.

Place, publisher, year, edition, pages
1998. Vol. 14, no 24, p. 6864-6870
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9129OAI: oai:DiVA.org:ri-9129DiVA, id: diva2:967003
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2025-09-23Bibliographically approved

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