Environmentally Friendly Vegetable Oil Microemulsions Using Extended Surfactants and Linkers

Abstract

AbstractMicroemulsion formation of triglyceride oils at ambient conditions (temperature and pressure) and without the addition of co‐oil and/or alcohols is challenging at best. Undesirable phases, such as macroemulsions, liquid crystals and sponge phases, are often encountered when formulating triglyceride microemulsions. The purpose of this study is to investigate the use of extended surfactants, lipophilic linkers, and hydrophilic linkers in enhancing triglyceride solubilization and interfacial tension reduction. We have studied two classes of extended surfactants, linear alkyl polypropoxylated sulfate (LAPS) surfactants and linear alkyl polypropoxylated ethoxylated sulfate (LAPES) surfactants. Linkers evaluated were oleyl alcohol (lipophilic linker), sodium mono and dimethyl naphthalene sulfonate (SMDNS), and polyglucoside (hydrophilic linkers). Oils studied include olive, peanut, soybean, canola and sunflower oils. The effect of electrolyte concentration on microemulsion phase behavior was studied. The microemulsion “fish” diagram was obtained by plotting the total surfactant and linker concentrations versus the electrolyte concentration. We were able to form Winsor Type I, II, III and IV microemulsions at ambient conditions and without co‐oil or short and medium chain length alcohol addition. Winsor Type III and IV triglyceride microemulsions are particularly useful in numerous applications such as cosmetics, vegetable oil extraction and soil remediation.