Formation of Nano-emulsions by Low-Energy Emulsification Methods at Constant Temperature

Abstract

Formation of nano-emulsions has been studied in the system water/Brij 30/decane at 25 °C by three low-energy emulsification methods: (A) stepwise addition of oil to a water−surfactant mixture, (B) stepwise addition of water to a solution of the surfactant in oil, and (C) mixing all the components in the final composition. Nano-emulsions with average droplet size of 50 nm and high kinetic stability have been obtained only at oil weight fractions, R, lower than 0.3 by emulsification method B. Independent of the oil weight fraction, R, emulsions obtained by method B have lower polydispersity than those obtained by methods A and C. Phase behavior studies have revealed that compositions giving rise to nano-emulsions consist of W m, (O/W microemulsion), L α (lamellar liquid crystalline), and O (oil) phases, at equilibrium. It has been shown that equilibrium properties cannot fully explain nano-emulsion formation. Low values of equilibrium interfacial tensions and phase equilibrium involving a lamellar liquid crystalline phase are probably required but not sufficient to obtain nano-emulsions in this system. The key factor for nano-emulsion formation has been attributed to the kinetics of the emulsification process. The change in the natural curvature of the surfactant during the emulsification process may play a major role in achieving emulsions with small droplet size.