Abstract
ABSTRACT The phase behavior of soybean oil, a nonionic surfactant (ethoxylated monodiglycerides) and an aqueous phase of water containing ethanol, and sucrose was investigated at 35 and 40°C. A minimum concentration of 20 wt% ethanol was required for the formation of isotropic solutions. Addition of sucrose to the aqueous phase decreased the amount of ethanol required to form these solutions. The solubilization mechanism of the oil was investigated by small angle x-ray diffraction and polarized light microscopy. A stable lamellar liquid crystalline phase was formed for a mixture of 75/25 surfactant/sucrose solution (2.5 wt% sucrose). This phase was destabilized with increased concentrations of sucrose and liquid crystalline phases having hexagonal structures were favored at 8.75 wt% sucrose. At a ratio of 55/45 wt% of surfactant/sucrose solution (9 wt% sucrose) hexagonal structures were formed and could be destabilized or destroyed by addition of ethanol. The concept of stabilization and destabilization o...
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
