HLB 변화와 전상유화에 의해 형성된 에멀젼의 안정성

• 영문명: The Stability of Emulsions Formed by Phase Inversion with Variation of HLB of Surfactant
• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: 양희정(Hee Jung Yang) 김재현(Jae Hyun Kim) 조완구(Wan Goo Cho) 박수남(Soo Nam Park)
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제26권 제2호, 117~123쪽, 전체 7쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 2008.06.30

영문 초록

Caprylic/Capric triglyceride-in-water emulsions stabilized by Nikkol HCO-60 and HCO-10 were prepared using emulsion inversion point method at different HLB values. Emulsions with various droplet sizes were formed, and emulsion inversion point was detected by electrical conductivity. The change in emulsion droplet sizes and long term stability were monitored using laser scattering method and visual method. The droplet sizes and stability of emulsions were affected by HLB of surfactant. At emulsion inversion point, the water volume fraction increased as the HLB of surfactants decreased. According to our analysis, this resulted from a tendency of forming the W/O (water-in-oil) emulsion as the HLB of surfactants was decreased. The emulsion inversion point was clearly detected by the microscope and the electric conductivity meter. Nanometer-sized emulsion was obtained at the optimum HLB by using emulsion inversion point method. The main pattern of instability of emulsions in HLB 12 and 13 systems was Ostwald ripening. However, The patterns of instability of emulsions below 11 of HLB systems were Ostwald ripening and coalescence. All emulsions produced with surfactants in the range of HLB 8-13, creaming caused by density difference between water phase and oil phase.

목차

Abstract

1. 서론

2. 재료 및 실험

3. 결과 및 고찰

4. 결론

감사의 글

참고문헌

키워드

emulsion HLB inversion stability creaming