Influence of clay addition on the properties of olive oil in water emulsions

Abstract

The behaviour of olive oil-in-water emulsions (O/W) was studied in the presence of smectite particles. The distribution of these particles in the emulsions and the effect of their interaction with the surfactant on the stability of the emulsions were investigated. Whereas the variation of surfactant and/or clay content did not seem to affect the nature of the emulsion, it had a significant influence on emulsion stability. This observation led to two main assumptions on the distribution of clay particles within the emulsion, either exclusively in the continuous phase, or also at the oil-water interface. In the absence of clay, the variation of surfactant concentration (from 0 to 17% (w/w)) allowed to distinguish 3 domains. In the first concentration domain (0–4.2%) emulsions stability increased with the content of surfactant. Within the second domain (4.2–8.5% (w/w)), a slight decrease in stability was observed due to flocculation by depletion. For surfactant concentrations equal or higher than 8.5% (3rd domain), emulsion stability increased sharply, probably due to the development of interactions between surfactant molecules as they came closer to their gelling concentration. The effect of clay addition to the aqueous phase (up to 10% (w/w)) on the physicochemical properties of the studied emulsions was assessed from stability, drop size, interfacial tension, rheological and acido-basic analyses. A model based on the location of clay particles either in the bulk or at the interface could be proposed, in which clay particles would interact with surfactant molecules in the bulk phase, and form a mechanical barrier around the oil droplets, thus increasing emulsion stability .