Formation and stability of paraffin oil-in-water nano-emulsions prepared by the emulsion inversion point method

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• 作者：Weirong Liu ; Dejun Sun ; Caifu Li ; Qian Liu and Jian Xu
• 关键词：Nano-emulsions ; Emulsion inversion point ; HLB ; Long-term stability ; Ostwald ripening ; Zeta potential
• 刊名：Journal of Colloid and Interface Science
• 出版年：2006
• 出版时间：15 November 2006
• 年：2006
• 卷：303
• 期：2
• 页码：557-563
• 全文大小：201 K

文摘

Paraffin oil-in-water nano-emulsions stabilized by Tween 80/Span 80 were prepared using the emulsion inversion point method at different emulsification temperatures. Nano-emulsions with droplet size below 200 nm were formed above a critical surfactant-to-oil ratio of 0.20 at 50 °C. The main destabilization mechanism of the systems was found to be Ostwald ripening. An interesting phenomenon was that the Ostwald ripening rate declined as the surfactant concentration rose. Furthermore, flocculation was also found to contribute to the instability of the nano-emulsions, especially for those with low surfactant concentrations. Study on the electrophoretic properties of emulsion droplets revealed a negative value of the zeta potential, which was strongly dependent on the pH of the systems.