Abstract
ABSTRACTThe stability and rheological behavior of oil-in-water (O/W) nano-emulsions formed with a blend of Span20-Tween20 have been studied with and without diutan microbial polysaccharide. It is found that there exist thresholds for the water content and emulsifier to obtain stable nano-emulsions using the emulsion inversion phase (EIP) method. The viscosity of the nano-emulsion is proportional to the emulsifier content and inversely proportional to the water content. High emulsifier content is not conducive to the thermal stability of the nano-emulsion. The addition of diutan gum with negative charge into the nano-emulsions increases the electrostatic repulsion between droplets and makes the droplet size smaller and more unifom, slowing down the coalescence and Ostwald ripening of the nano-emulsions. Due to the association of the diutan gum double helix, a three-dimensional network structure is formed in the continuous phase of nano-emulsions, which improves the stability of nano-emulsions and is also the main factor giving the nano-emulsion high viscoelasticity at high temperature. This study offers new insight into the nano-emulsion containing microbial polysaccharide and may serve as a guideline for practical applications of new nano-emulsion systems.
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