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Cited by 427

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Formation and Stability of Nano-Emulsions Prepared Using the Phase Inversion Temperature Method

Izquierdo, P., Esquena, J., Tadros, Th. F., Dederen, C., Garcia, M. J., Azemar, N., Solans, C.·2002·Langmuir
DOI 10.1021/la010808c
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Abstract

Formation of O/W nano-emulsions has been studied in water/C̄ 12 Ē 4 /oil systems by the phase inversion temperature emulsification method. Emulsification was carried out at the corresponding HLB (hydrophilic−lipophilic balance) temperature, and then the emulsions were cooled fast to 25 °C. The influence of surfactant concentration and oil solubility on HLB temperature, nano-emulsion droplet size, and stability has also been studied. Droplet size was determined by dynamic light scattering, and nano-emulsion stability was assessed, measuring the variation of droplet size as a function of time. The results obtained showed that the breakdown process of nano-emulsions studied could be attributed to Ostwald ripening. An increase of nano-emulsion instability with the increase in surfactant concentration and oil solubility was also found.

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Metadata

Authors
Izquierdo, P., Esquena, J., Tadros, T. F., Dederen, C., Garcia, M. J., Azemar, N., & Solans, C.
Venue
Langmuir
Publisher
American Chemical Society (ACS)
Published
2001-12-11
Volume
18
Issue
1
Pages
26-30
ISSN
  • 0743-7463 (ISSN-L)
  • 1520-5827
DOI
10.1021/la010808c
OpenAlex
W1973310678
Cited by
427
References
0
FWCI
3.21
Type
journal article
Language
en
Open access
closed

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