Effect of sucrose on phase behavior of aqueous phase/polyoxyethylene sorbitan fatty acid ester (Tween xx)/vegetable oil systems and food nano-emulsification using low-energy methods

The effect of sucrose on phase behavior and droplet size in an aqueous phase/surfactant (Tween®)/vegetable oil system was studied to prepare food nano-emulsions using low-energy emulsification methods. There was minimal difference in the phase behavior between water and sucrose solution/Tween20/vegetable oil systems. The phase transition during emulsification was the main mechanism for preparing a nano-emulsion in Tween20 systems. On the other hand, sucrose caused phase behavior changes in the aqueous phase/Tween40 and Tween80/vegetable oil systems. The sponge phase (L3) region expanded by adding sucrose to both systems. The cubic (I1) and hexagonal (H1) phases decreased and the coexisting liquid crystalline (Lc), micellar (Wm), and oil (O) phases were formed. Adding sucrose facilitated the preparation of nano-emulsions using low-energy method from aqueous phase/Tween40 or Tween80/vegetable oil systems because of the expansion of the L3 phase and reduction of I1 and H1, hence leading to the formation of smaller droplet sized emulsions.