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首页> 外文期刊>Journal of industrial and engineering chemistry >Stability of oil-in-water nano-emulsions prepared using the phase inversion composition method
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Stability of oil-in-water nano-emulsions prepared using the phase inversion composition method

机译：相转化组成法制备的水包油纳米乳液的稳定性

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摘要

The stability of isopropylmyristate-in-water nano-emulsions stabilized by PEG-60 hydrogenated caster oil varied ethanol concentrations using phase composition inversion method at room temperature was investigated. Nano-emulsions with droplet sizes below 200 nm were formed above the critical micelle concentration of surfactant. In order to investigate the effect of ethanol on nano-emulsions, time dependence of the droplet distribution was monitored at room temperature using light scattering. The main destabilization mechanism of the systems was found to be Ostwald ripening. To consider the size effect, we prepared the nano-emulsions by adding ethanol either before or after homogenization. Regardless of when we added the ethanol, the Ostwald ripening rate increased as did the concentration of ethanol of the systems. Pertaining to the long-term conditions, there was no flocculation of the nano-emulsions which showed negative zeta potential.
机译：研究了PEG-60氢化蓖麻油在室温下使用相组成转化方法稳定的水变化的乙醇浓度对肉豆蔻酸异丙酯水溶纳米乳液的稳定性。在表面活性剂的临界胶束浓度以上形成液滴尺寸小于200 nm的纳米乳液。为了研究乙醇对纳米乳液的影响，在室温下使用光散射监测液滴分布的时间依赖性。发现该系统的主要去稳定机理是奥斯特瓦尔德熟化。为了考虑尺寸效应，我们通过在均质化之前或之后添加乙醇来制备纳米乳液。无论何时添加乙醇，奥斯特瓦尔德熟化速率都会随系统中乙醇浓度的增加而增加。就长期条件而言，没有显示出负的ζ电势的纳米乳液的絮凝。

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