Improved Oil Solubilization in Oil/Water Food Grade Microemulsions in the Presence of Polyols and Ethanol

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• 作者：Nissim Garti ; Anan Yaghmur ; Martin E. Leser ; Veronique Clement ; and Heribert J. Watzke
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2001
• 出版时间：May 2001
• 年：2001
• 卷：49
• 期：5
• 页码：2552 - 2562
• 全文大小：208K
• 年卷期：v.49,no.5(May 2001)
• ISSN：1520-5118

文摘

Microemulsions based on five-component mixtures for food applications and improved oil solubilization have been studied. The compositions included water, oil phase [such as R(+)-limonene andmedium-chain triglycerides (MCT)], short-chain alcohols (such as ethanol), polyols (propylene glycoland glycerol), and several surfactants and their corresponding mixtures (nonionic, such asethoxylated sorbitan esters, polyglycerol esters, sugar ester, and anionic, such as phosphatidylcholine). The phase behavior of these systems is discussed with respect to the influence of polyols andshort-chain alcohols on the degree of solubilization of oils in the aqueous phase. The alcohol andpolyols modify the interfacial spontaneous curvature and the flexibility of the surfactant film,enhancing the oil solubilization capacity of the microemulsions. The solubilization of R(+)-limonenewas dramatically improved in the presence of the alcohol and polyols, whereas the improvement ofsolubilization for triglycerides containing MCT was less pronounced. In some systems high oilsolubilization was achieved, and some of them can be easily diluted to infinity both with the aqueousphase and with the oil phase. Viscosity measurements along selected dilution lines [characterizedby a single continuous microemulsion region starting from a pseudo binary solution (surfactant/oilphase) to the microemulsion (water/polyol corner)] indicate that at a certain composition the systeminverts from a W/O to an O/W microemulsion.Keywords: Food grade surfactants; phase behavior; oil-in-water microemulsions; polyols; R(+)-limonene; solubilization