Incomplete phase inversion W/O/W emulsion and formation mechanism from an interfacial perspective. Issue 1 (2nd January 2018)

• Record Type: Journal Article
• Authors: Wang, Xinyue; Lu, Xinyue; Wen, Lili; Yin, Zongning
• Is Part Of: Journal of dispersion science and technology. Volume 39:Issue 1(2018)
• Page Start: 122
• Page End: 129
• Publication Date: 2018-01-02
• Subjects: Incomplete phase inversion -- interfacial rheological properties -- interfacial tension -- medium chain triglycerides -- W/O/W double emulsion; Emulsions -- Periodicals; Suspensions (Chemistry) -- Periodicals; Emulsions; Suspensions; 541.34
• DOI: 10.1080/01932691.2017.1300909
• Languages: English
• ISSNs: 0193-2691

Abstract

ABSTRACT: Water-in-oil-in-water (W/O/W) double emulsion can be prepared by incomplete phase inversion method using both medium chain triglycerides (MCT) and isopropyl myristate (IPM) as oil phase, Span 85-Tween 80 (HLB values of 2.5-3.0) as mixed emulsifiers. The preparation method was simple, and the final double emulsions were proved of good microstructure and particle size distribution. Owning to the addition of Tween 80 to Span 85, interfacial tension, interfacial viscosity and modulus decreased, which contributed to the phase inversion. Furthermore, formation of reverse micelles under high-speed dispersion may be a hypothesis to explain the incomplete phase inversion phenomenon. GRAPHICAL ABSTRACT: