Effect of oil structure on adsorption behavior of emulsifier at the oil-polyol interface and the emulsion features

Abstract

The aim of this study was to investigate the effect of oil structure on the dynamic adsorption behavior of emulsifier at the oil-polyol interface and the corresponding emulsion feature. Glycerol was used as the representative polyol, and the emulsifier was Polyglyceryl-2 Dipolyhydroxystearate (PGPH). Three kinds of alkanes and three kinds of ester oils were chosen for investigation. Firstly, the properties of each oil were studied by measuring surface tension (σ), interfacial tension with glycerol (γ0), and affinity between oils and PGPH. The results indicated that there was little difference in the fundamental characteristics of oils, with the exception of GTCC. Due to its triglyceride structure, GTCC exhibited similar polarity to glycerol, resulting in low interfacial tension and a strong affinity with PGPH. Secondly, the interfacial critical micelle concentration (CMCIFT), saturation adsorption amount (Γ∞), Langmuir constant (κ) and minimum molecular area (Amin) of PGPH were obtained by measuring the dynamic interfacial tension of PGPH adsorption at different oil-glycerol interfaces. The experimental results indicate that for alkanes, the longer the alkane chain length and the more the number of branch chains, the higher the emulsifier Γ∞ at the interface, leading to improved emulsion stability. In ester oils, the greater the affinity between the oil and glycerol, resulting in the lower the initial interfacial tension, a smaller Γ∞ and consequently smaller emulsion particle size. However, this also led to poor emulsion stability. Finally, Pearson correlation analysis was conducted between oil properties, adsorption parameters and emulsion size and stability. The results indicated that for alkanes, there was a negative correlation between particle size and emulsion stability with surface tension and Γ∞. In ester oils, there was a strong positive correlation between particle size and interfacial tension as well as κ. Additionally, the creaming of emulsions showed a strong negative correlation with interfacial tension and Γ∞.