INTERFACIAL PROPERTIES AND STABILITY OF OIL-IN-WATER EMULSIONS STABILIZED WITH BINARY-MIXTURES OF SURFACTANTS

被引:15
|
作者
AVRANAS, A [1 ]
STALIDIS, G [1 ]
机构
[1] ARISTOTELIAN UNIV SALONIKA,GEN & INORGAN CHEM TECHNOL LAB,GR-54006 SALONIKA,GREECE
关键词
D O I
10.1016/0021-9797(91)90450-M
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
The effect of cetyldimethylbenzylammonium chloride (CDBACl) on ζ-potential and stability of negative charged oil-in-water emulsion droplets stabilized with a nonionic surfactant (Tween 80) at two different concentrations, one above and one belo its CMC, is studied. The adsorption of CDBACl is a process characterized by neutralization of negative charge followed by charge reversal. Further adsorption results in an increase in positive ζ-potential. The flocculation rate which is calculated by counting the droplet number with time is considered the main factor of instability. A close relation in some cases is found to exist between the flocculation rate and ζ-potential values. Adsorption studies of CDBACl on the lowering of the interfacial tension of oil/water systems in the presence of Tween 80 are made and from the data obtained the amount of CDBACl adsorbed per unit area of the interface is calculated with the help of the Gibbs equation. © 1991 Academic Press, Inc. All rights reserved.
引用
收藏
页码:180 / 187
页数:8
相关论文
共 50 条
  • [1] INTERFACIAL PROPERTIES AND STABILITY OF OIL-IN-WATER EMULSIONS STABILIZED WITH BINARY-MIXTURES OF SURFACTANTS
    STALIDIS, G
    AVRANAS, A
    JANNAKOUDAKIS, D
    [J]. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1990, 135 (02) : 313 - 324
  • [2] Properties and stability of oil-in-water emulsions stabilized by fish gelatin
    Surh, J
    Decker, EA
    McClements, DJ
    [J]. FOOD HYDROCOLLOIDS, 2006, 20 (05) : 596 - 606
  • [3] INTERFACIAL INTERACTIONS AND THE STABILITY OF OIL-IN-WATER EMULSIONS
    DICKINSON, E
    [J]. PURE AND APPLIED CHEMISTRY, 1992, 64 (11) : 1721 - 1724
  • [4] Kinetic stability of the oil-in-water emulsions and dynamic interfacial properties of mixtures of sucrose esters and polysaccharides
    Fernandes, Raquel Nunes
    Simiqueli, Andrea Alves
    Vidigal, Marcia Cristina Teixeira Ribeiro
    Minim, Valeria Paula Rodrigues
    Minim, Luis Antonio
    [J]. FOOD CHEMISTRY, 2021, 357
  • [5] VISCOELASTIC PROPERTIES OF CONCENTRATED OIL-IN-WATER EMULSIONS STABILIZED BY MIXED NONIONIC SURFACTANTS
    JAYASURIYA, DS
    VARANASI, PP
    TCHEUREKDJIAN, N
    [J]. COLLOIDS AND SURFACES, 1986, 21 : 371 - 391
  • [6] CONTACT ANGLES IN OIL-IN-WATER EMULSIONS STABILIZED BY IONIC SURFACTANTS
    ARONSON, MP
    PRINCEN, HM
    [J]. COLLOIDS AND SURFACES, 1982, 4 (02): : 173 - 184
  • [7] Kinetics of swelling of oil-in-water emulsions stabilized by different surfactants
    Binks, BP
    Clint, JH
    Fletcher, PDI
    Rippon, S
    Lubetkin, SD
    Mulqueen, PJ
    [J]. LANGMUIR, 1999, 15 (13) : 4495 - 4501
  • [8] Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers
    Charoen, Ratchanee
    Jangchud, Anuvat
    Jangchud, Kamolwan
    Harnsilawat, Thepkunya
    Decker, Eric Andrew
    McClements, David Julian
    [J]. FOOD CHEMISTRY, 2012, 131 (04) : 1340 - 1346
  • [9] Effect of surfactants on interfacial films and stability of water-in-oil emulsions stabilized by asphaltenes
    Ortiz, D. P.
    Baydak, E. N.
    Yarranton, H. W.
    [J]. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2010, 351 (02) : 542 - 555