The effect of the contact angle on particle stabilization and bridging in water-in-water emulsions

Abstract

HypothesisWater-in-water (W/W) emulsions formed by mixing incompatible polymers in aqueous solution can in some cases be stabilized by adding particles that adsorb spontaneously at the W/W interface. The importance of the contact angle of the particles with the interface on the stability of W/W emulsions is still an outstanding issue. We hypothesize that if the contact angle with the continuous phase is smaller than 90°, particles can bridge dispersed droplets, which enhances the stability of the emulsion. ExperimentsThe W/W emulsions consisted of a dispersed poly(ethylene oxide) (PEO) phase in a continuous dextran phase or vice versa. Gelatin microgels were added and their contact angle was varied by varying the pH. The morphology during aging was observed by microscopy. FindingsThe contact angle of the microgels with the PEO phase varied between 110° close to neutral pH and 0° at pH 3 and pH 11. The W/W emulsions were stable only when the contact angle with the continuous phase was smaller than 90°. In this case, microgels could form bridges between dispersed droplets creating a network of droplets.