改性油脂乙氧基化物单独稳定的水包油高内相乳液

Oil-in-water high internal phase emulsions solely stabilized by modified oil ethoxylates

以1.5wt%改性油脂乙氧基化物为单一乳化剂,体积分数86%甜杏仁油为油相,制备了一系列水包油高内相乳液。利用光学显微镜和流变仪研究了不同EO加合数和不同碳链长度改性油脂对形成乳液粒径和流变性能的影响。结果表明,对于改性乳木果油稳定的高内相乳液,乳化性能随着EO值的增加而呈现先增大后减小的趋势。对于不同碳链长度改性油脂稳定的高内相乳液,C_(12)~C_(14)分布的椰子油基和棕榈仁油乙氧基化物制备的乳液黏度和储能模量(G’)相近且较低;而C_(16)~C_(18)分布的乳木果油基乙氧基化物制备的乳液黏度和储能模量更高。此外,从EO数分布和碳链分布角度对不同样品间的差异进行了机理解释。制备的高内相乳液均具有良好的稳定性,在日用化妆品的开发与应用方面具有重要价值。

A series of oil-in-water high internal phase emulsions with volume fraction 86%of oil phase of sweet almond oil were prepared by using 1.5 wt%modified oil ethoxylates as the single emulsifier.The effects of different EO addition numbers and carbon chain lengths on the particle size and rheological properties of emulsions were studied by optical microscope and rheometer.The results showed that,the emulsifying ability first increased and then decreased with the increase of EO number for high internal phase emulsion stabilized with modified shea butter.The high internal phase emulsions prepared with coconut oil ethoxylate and palm kernel oil ethoxylate both with carbon chain length of C_(12-14) showed similar viscosity and storage modulus(G').However,the viscosity and G'of the high internal phase emulsion prepared with shea butter ethoxylate with carbon chain length of C_(16-18) were higher.In addition,the differences between different samples were explained from the perspective of EO number distribution and carbon chain distribution.All the high internal phase emulsions thus prepared had excellent stability and could be potentially used in cosmetics,food,drug delivery,encapsulation materials,etc.