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A Comparison of Gelling Agents for Stable, Surfactant-Free Oil-in-Water Emulsions.

ABSTRACT: Emulsions have a range of applications, for example, in cosmetics, pharmaceuticals, and food. However, the surfactants used to prepare such emulsions can often be toxic to humans and the environment and also affect the oil properties of emulsions. Therefore, interest in surfactant-free emulsions has increased in recent years. One method to enhance emulsion stability without a surfactant is to use a gelling agent to increase the viscosity. Gelling agents are viscous hydrocolloids that gel when dispersed in water, even at low concentrations. In this study, we prepared six oil-in-water emulsions (oil content 20%) with different gelling agents (xanthan gum, Carbopol 981, TR-2, and Ultrez 20) and investigated the effect of the gelling agent concentration. For each sample, particle size and emulsion stability analysis were performed at high temperatures to ensure the stability of the emulsions. We observed that the emulsion prepared using TR-2 (0.25 wt%) did not aggregate at high temperatures for one month. Based on our assessment of the stability of these emulsions under various conditions, we believe that the use of gelling agents for the preparation of surfactant-free emulsions shows great promise for applications requiring long-term stable emulsions, such as cosmetics and medicine.

SUBMITTER: Lee JY

PROVIDER: S-EPMC9502322 | biostudies-literature | 2022 Sep

REPOSITORIES: biostudies-literature

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A Comparison of Gelling Agents for Stable, Surfactant-Free Oil-in-Water Emulsions.

Lee Ji Yun JY Lee Sang Ho SH Hwangbo Seon Ae SA Hwangbo Seon Ae SA Lee Tae Geol TG

Materials (Basel, Switzerland) 20220917 18

Emulsions have a range of applications, for example, in cosmetics, pharmaceuticals, and food. However, the surfactants used to prepare such emulsions can often be toxic to humans and the environment and also affect the oil properties of emulsions. Therefore, interest in surfactant-free emulsions has increased in recent years. One method to enhance emulsion stability without a surfactant is to use a gelling agent to increase the viscosity. Gelling agents are viscous hydrocolloids that gel when di ...[more]

PMID: 36143772

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Project description:Liquid-infused membranes have been introduced to membrane technology recently. The infusion liquid can be expelled, opening the pore, in response to an immiscible feed liquid pressure. In the open state, the pore wall is still covered with the infusion liquid forming the so-called liquid-lined pores. Liquid lining is expected to give anti-fouling properties to these membranes. The pressure-responsive pores can be used for efficient sorting of fluids from a mixture based on interfacial tension. For example, in a two-phase mixture of immiscible liquids, the required liquid entry pressure is different for the constituent liquids. Here, we investigate the capability of liquid-infused membranes for selective permeation of the dispersed phase, that is, oil from an oil-in-water (O/W) emulsion. The separation experiments are conducted in a dead-end pressure-controlled filtration cell using liquid-infused and non-infused membranes. In order to permeate the dispersed phase, oil droplets should come in contact with the membrane surface which is accomplished here by gravity-driven creaming. Our results reveal that by setting the feed pressure between the entry pressure of oil and that of the surfactant solution, oil can be successfully permeated. For high concentrations of surfactants, water also permeated partly. The amount of water permeated through liquid-infused membranes is lower than that through non-infused membranes, caused by the corresponding interfacial tensions. The results suggest that the presence of the infusion liquid in the membrane gives rise to the formation of three-phase interfaces in the pore, namely, the interface between surfactant solution-oil (γ12) and that between oil-infusion liquid (γ23). Based on the interfacial energy contributions, the additional interface between oil and the infusion liquid gives rise to an increase in the liquid entry pressure for the surfactant solution based on the combined interfacial tension (γ12 + γ23) leading to less water permeation.

Dataset Information

A Comparison of Gelling Agents for Stable, Surfactant-Free Oil-in-Water Emulsions.

Publications

A Comparison of Gelling Agents for Stable, Surfactant-Free Oil-in-Water Emulsions.

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