Stabilization of multiple emulsions using natural surfactants

TL;DR

This study investigates how different natural and synthetic emulsifiers affect the stability and droplet size of water-in-oil-in-water emulsions, highlighting Cremophor and Tween 60 as superior stabilizers.

Contribution

It provides new insights into the effects of various emulsifier types and concentrations on emulsion stability, emphasizing natural surfactants like sodium caseinate.

Findings

Sodium caseinate at 0.5 g yields highly stable emulsions.

Cremophor and Tween 60 produce smaller droplets with better stability.

Emulsifier type significantly influences emulsion properties.

Abstract

In an emulsion system, emulsifier is one of the most important substances as it determines the formation, stability and physicochemical properties of emulsions. In this study, the effects of emulsifier concentration, type of hydrophilic emulsifier, as well as portions of primary emulsion (weight) on the stability of W/O/W emulsions were investigated. Microscopy images of W/O/W emulsions indicated that the emulsions prepared with 0.5 gram of sodium caseinate have superior stability over other synthesis conditions. Finally, emulsions were prepared using different types of emulsifier (NaCN, Cremophor, Tween 60). Our results showed that emulsions made form Cremophor and Tween 60 in comparison with sodium caseinate possess smaller droplets size with enhanced stability.