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Abstract
In this work, the evolution of dispersed droplets in a water-in-oil (W/O) emulsion during formation, storage, and destabilization was observed using a calorimetry technique. The emulsion was prepared by dispersing drop by drop an aqueous phase into an oil continuous phase at room temperature using a rotor-stator homogenizer. The evolution of droplets during (1) preparation; (2) storage; and (3) destabilization was observed using differential scanning calorimetry (DSC). The samples were gently cooled-down below its solid-liquid equilibrium temperature then heated back above the melting point to determine its freezing temperature. The energy released during the process was recorded in order to get information about the water droplet dispersion state. The mean droplet size distribution of the sample emulsion was correlated to its freezing temperature and the morphology was followed by optical microscopy. The results indicated that the calorimetry technique is so far a very good technique of characterization concentrated W/O emulsions.
Highlights
Emulsions are a disperse system, consisting of two immiscible liquids in which one of the liquids is dispersed in the other as droplets [1]
In our previous works [10,11], we have shown that it was possible to get such W/O emulsion containing the high internal aqueous phase (75% v/v)
Oil phase (w/w): 10% of surfactant polyglycerol polyricinoleate (PGPR) with HydrophilicLipophilic Balance (HLB) number of 4 and vegetable oil, rapeseed oil was supplied by Mosselman, Ghlin, Belgium
Summary
Emulsions are a disperse system, consisting of two immiscible liquids in which one of the liquids is dispersed in the other as droplets [1]. The dispersed phase is generally the smaller fraction that presents in an emulsion system [2]. Emulsions are classified according to the relative spatial distribution of the oil and aqueous phases [4]. Simple emulsions consist of a dispersed phase in a continuous phase. Mixed emulsions are obtained from two single emulsions of the same type that contain droplets of different compositions. These emulsions are oil-in-water (O1 + O2 /W)
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