Formation and stability of nano-emulsions prepared using the phase inversion temperature method

被引：314

作者：

Izquierdo, P

Esquena, J

Tadros, TF

Dederen, C

Garcia, MJ

Azemar, N

Solans, C

机构：

[1] CSIC, Dept Tecnol Tensioactius, Inst Invest Quim & Ambientals Barcelona, ES-08034 Barcelona, Spain

[2] UNIQEMA, B-3078 Everberg, Belgium

[3] Univ Barcelona, Dept Farm & Tecnol Farmaceut, E-08028 Barcelona, Spain

来源：

LANGMUIR | 2002年 / 18卷 / 01期

关键词：

D O I：

10.1021/la010808c

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Formation of O/W nano-emulsions has been studied in water/(C) over bar (12)(E) over bar (4)/oil systems by the phase inversion temperature emulsification method. Emulsification was carried out at the corresponding HLB (hydrophilic-lipophilic balance) temperature, and then the emulsions were cooled fast to 25 degreesC. The influence of surfactant concentration and oil solubility on HLB temperature, nano-emulsion droplet size, and stability has also been studied. Droplet size was determined by dynamic light scattering, and nano-emulsion stability was assessed, measuring the variation of droplet size as a function of time. The results obtained showed that the breakdown process of nano-emulsions studied could be attributed to Ostwald ripening. An increase of nano-emulsion instability with the increase in surfactant concentration and oil solubility was also found.

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页码：26 / 30

页数：5

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