How do you stabilize oil in water emulsion?
How do you stabilize oil in water emulsion?
One of the easiest ways to improve stability is to increase the dispersed water phase to >60%. This increases the viscosity of the emulsion due to internal phase packing. Using the correct emulsifier and level is also critical.
Which emulsifier is used to stabilize the emulsion of water in oil?
Although polyglycerol polyricinoleate (PGPR, E476) is considered as the ‘classic’ surfactant when it comes to stabilization of W/O emulsions, the focal point of current research has recently shifted towards the use of particle stabilizers that allow longer term stabilization against coalescence and Ostwald ripening.
Are oil in water emulsions stable?
For the oil-in-water (O/W) emulsion, its instability is a result of flocculation and/or coalescence of the oil droplets dispersed in water, leading to the creaming phenomena. investigated the emulsification properties of fourteen hydrocolloid gums and produced the most stable emulsion. Al-Sabagh [7].
What is the HLB value for oil in water emulsion?
In conclusion, the ideal required HLB value of the oil phase is about 10.85 and consequently surfactants with HLB of approximately 10.8 and 10.7 created the most stable formulations in this study. Both mixed surfactants have similar HLB value but emulsions using MS-02 was more stable.
How do you increase emulsion stability?
To increase the kinetic stability of emulsions, stabilisers such as emulsifiers, weighting agents, ripening inhibitors and texture modifiers (thickeners and gelling agents) are often used [16].
How do you stabilize emulsions?
Emulsion can be stabilized by increasing the repulsion between the dispersed phase i.e., by increasing the electrostatic repulsion (which is long range) or steric repulsion (short range).
What is emulsion stability?
Emulsion stability can be defined as the system’s ability to resist changes in its physicochemical properties over time. Several mechanisms such as creaming, flocculation and coalescence cause emulsion breakdown.
What is HLB value?
Hydrophilic–lipophilic balance (HLB) is the balance of the size and strength of the hydrophilic and lipophilic moieties of a surfactant molecule. The HLB scale ranges from 0 to 20. Surfactants with HLB values in the 8 to 18 range are most commonly used in O/W emulsions (Griffin, 1949).
Is oil in water stable or unstable?
Stabilizing mechanisms. Water-in-oil emulsions are considered to be special liquid-in-liquid colloidal dispersions. Their kinetic stability is a consequence of small droplet size and the presence of an interfacial film around water droplets and is caused by stabilizing agents (or emulsifiers).
How does oil in water emulsion work?
When oil and water are mixed powerfully, they form either oil-in-water (o/w) or water-in-oil (w/o) emulsions. In o/w emulsions, oil is dispersed in a continuous water phase, while in w/o emulsions, water droplets are dispersed in oil. If there is no conductivity, it’s an w/o emulsion.
How do you calculate HLB of oil?
Using the following equation: HLB desired = ( % surfactant A ) × ( HLB Surfactant A ) + ( % surfactant B ) × ( HLB Surfactant B . ) A blend of surfactant A, HLB = 7.8, and surfactant B, HLB = 13.4 produces a combination that is water soluble and contributes other desired properties.
How is emulsion stability calculated?
The turbidity measurement is a simple and inexpensive method of determining the stability of an emulsion. It represents an indirect method for evaluation of emulsion stability by correlating the particle size distribution and the turbidity of colloidal systems.
How does the HLB of emulsifier affect the stability of o/w emulsions?
Oil-in-water (O/W) emulsions were prepared by using non-ionic surfactants, Tween 80 and Span 20, and the stability of the emulsions was investigated under conditions of varied HLB, emulsifier concentration, stirring time and stirring intensity. It was found that the HLB of emulsifier has a significant effect on the emulsion stability.
Can emulsion stability be predicted from hydrophilelipophile balance?
Emulsion stability could be predicted from a ratio of spectrophotometric absorbance readings at 800 and 400 nm but not from published hydrophilelipophile balance (HLB) values.
What is the best HLB value for surfactants?
In conclusion, the ideal required HLB value of the oil phase is about 10.85 and consequently surfactants with HLB of approximately 10.8 and 10.7 created the most stable formulations in this study. Both mixed surfactants have similar HLB value but emulsions using MS-02 was more stable.
How does interfacial film affect the stability of oil-in-water emulsions?
For the oil-in-water (O/W) emulsion, its instability is a result of flocculation and/or coalescence of the oil droplets dispersed in water, leading to the creaming phenomena. In this regard, the interfacial film surrounded on the oil droplet can be considered as a cutting-in point that affects the emulsion stability.
