Impact of lipophilic surfactant on the stabilization of water droplets in sunflower oil

The food industries are continuously facing enormous challenges in the formation of stable w/o emulsions. stability emulsions is a key factor when being used as primary for double (DE). Long-term DE still non-solved challenge. Therefore, mixture various surfactants or chemical composition Polyglycerol Polyricinoleate (PGPR) surfactant stabilizing emulsion scientific interest to alleviate this problem. In order stabilize water droplets, two lipophilic surfactants, namely PGPR: Sorbitan monolaurate (Span 20) and monooleate 80), blends ratios, total quantities were used. properties have been evaluated terms structure, droplet size, stability, viscosity. influence three different providers PGPR with compositions on droplets also investigated. Results show that provider significantly affects from A B results similar sizes (12 13 μm, respectively) using rotor-stator device at 10,000 rpm, whereas C yields lowest size (1.7 μm). mass spectrometric analysis shows contains lower molecular units fewer impurities. interfacial tension exhibits values compared other two, leading production size. Furthermore, shown be affected by type concentration surfactants. Overall, Span can tailor physicochemical Novelty impact statement effect providers' (a surfactant) stability. small weight lowering tension, which provides smaller consequence higher viscosity Proposed optimum PGPR-Span 20 80 obtaining best structure