O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration

The stability against coalescence of O/W emulsions in the presence of both surfactants and colloidal particles was investigated. In particular the effect of the surfactant type and concentration in these emulsifier mixtures on the O/W emulsions’ stability was studied. Two types of surfactants were selected; those that have the ability to stabilise O/W emulsions on their own (O/W surfactants) and those that cannot (W/O surfactants). Tween 60 and Sodium Caseinate were selected as the O/W surfactants and lecithin as the W/O surfactant. Oil-in-water emulsions prepared with both particles and any of the three surfactants were stable against coalescence but, depending on the type of surfactant, the behaviour of the systems was found to depend on surfactant concentration. The droplet sizes of emulsions stabilised by mixed emulsifier systems containing low concentrations of O/W surfactants (Tween 60 or Sodium Caseinate) were smaller than those solely stabilised by either the surfactant or particles alone. At intermediate O/W surfactants concentrations, the droplet sizes of the emulsions increased. Further increases in the O/W surfactants’ concentration, resulted in the complete removal of particles from the interface with the system now behaving as a surfactant-only stabilised emulsion. The behaviour of emulsions stabilised by emulsifier mixtures containing W/O surfactants was not dependent on the concentration of surfactant: no removal of particles was observed.

Graphical abstractThe stability of O/W “food-grade” emulsions by using both surfactant and silica particles is investigated. The emulsion microstructure is affected by the type (W/O or O/W stabiliser) and concentration of surfactant.Figure optionsDownload full-size imageDownload high-quality image (42 K)Download as PowerPoint slideResearch highlights► Mixtures of silica particles and surfactant provide long-term stable O/W emulsions. ► Emulsion droplet size decreases by using mixed emulsifier systems. ► Emulsion microstructure depends on the type and concentration of the surfactant. ► O/W surfactant (e.g. Tween 60) can lead to particles displacement from the interface