Sains Malaysiana 38(1):  95-102(2009)

 

 

Study of Highly Concentrated Olive Oil-in-Water Emulsions Stabilized by Palm-Based Nonionic Surfactant

(Kajian Emulsi Minyak Zaitun-dalam-Air Berkepekatan Tinggi

Distabilkan dengan Surfaktan Nonionik Berasaskan Sawit)

 

 

Lim Hong Ngee, Anuar Kassim

Chemistry Department, Faculty of Science

Universiti Putra Malaysia, 43400 UPM Serdang

Selangor Darul Ehsan, Malaysia

 

Huang Nay Ming

School of Applied Physics

Faculty of Science and Technology, Universiti Kebangsaan Malaysia

43000 Bandar Baru Bangi, Selangor Darul Ehsan, Malaysia

 

Mohd. Ambar Yarmo

School of Chemical Sciences and Food Technology

Faculty of Science and Technology,Universiti Kebangsaan Malaysia

43600 Bandar Baru Bangi, Selangor Darul Ehsan, Malaysia

 

Yeong Shoot Kian

AOTD MPOB, Lot 9 & 11, Jalan P10/14

Seksyen 10, 43650 Bandar Baru Bangi

Selangor Darul Ehsan, Malaysia

 

Received:   14 April 2008 / Accepted:  25 April 2008

 

 

 

ABSTRACT

 

Rheological properties of highly concentrated oil-in-water (O/W) emulsions (HCEs), formed by mixing palm-based nonionic surfactant, C12E6 (HLB = 11.7, CMC = 25μM), water and olive oil volume fraction ≥78vol% were investigated. Samples with lower oil volume fraction (<85%) and surfactant concentration (<8%) exhibited polydispersity of broader droplet size distribution (DSD). In contrast, samples with higher oil volume fraction (>85%) and surfactant concentration (>8%) displayed monodispersity of narrower DSD. The average droplet size decreased with increasing oil volume fraction and surfactant concentration. All frequency sweep experiments exhibited higher G’ than G”, representing the predominantly elastic nature of HCEs. The crossover of the ascendant and descendant flow curves of HCEs with higher oil volume fraction (>85%) and surfactant concentration (>8%) implied a structural build-up that could give rise to very high stability. The high stability was confirmed through accelerated stability test at 40oC for three months. 

 

Keywords: highly concentrated O/W emulsion; palm-based nonionic surfactant; rheology 

 

 

 

  ABSTRAK

 

Sifat-sifat reologi emulsi berkepekatan tinggi minyak-dalam-air (HCE) yang dihasilkan melalui pencampuran surfaktan nonionic berasaskan sawit, C12E6 (HLB = 11.7, CMC = 25μM), air dan minyak zaitun dengan pecahan isipadu minyak ≥78vol% telah dikaji. Sampel-sampel dengan pecahan isipadu minyak <85% dan kepekatan surfaktan <8% menunjukkan distribusi saiz titisan (DSD) yang lebih luas. Sebaliknya, sampel-sampel dengan pecahan isipadu minyak >85% dan kepekatan surfaktan >8% menunjukkan DSD yang lebih sempit. Purata saiz titisan menurun apabila pecahan isipadu minyak dan kepekatan surfaktan meningkat. Kesemua eksperimen imbasan frekuensi menghasilkan G’ yang lebih tinggi daripada G”, menunjukkan sifat elastik HCE yang lebih ketara. Persilangan garisan-garisan menaik dan menurun lengkungan alir dengan pecahan isipadu minyak >85% dan kepekatan surfaktan >8% mengimplikasikan kestabilan struktur yang sangat tinggi. Kestabilan yang tinggi disahkan menerusi ujian kestabilan yang dijalankan pada 40oC selama tiga bulan.

 

Kata kunci: Emulsion berkepekatan tinggi minyak-dalam-air; surfaktan nonionik berasaskan sawit;  reologi

 

 

 

REFERENCES/RUJUKAN

 

Babak, V. G., Lengfield, A., Fa, N. & Stebe, M. J. 2001. Rheological Properties of highly concentrated   fluorinated water-in-oil emulsions. Progress in Colloid and Polymer Science 118: 216-220.

Esquena, J. 2007. Preparation and characterization of biocompatible organic materials, obtained in highly concentrated emulsions. CSIC 200680I179 Proyecto Intramural Especial.

Hayati, I. N., Che Man, Y., Tan, C. P. & Idris, N. A. 2007. Stability and rheology of concentrated O/W emulsions based on soybean oil/palm kernel olein blends. Food Research International 40: 1051-1061.

Kizling, J. & Kronberg, B. 2001. On the formation of concentrated stable W/O emulsions. Advance in Colloid    Interface Science 89-90: 395-399.

Kizling, J., Kronberg, B. & Eriksson, J. C. 2006. On the formation and stability of high internal phase O/W emulsions. Advance in Colloid Interface Science 123-126: 295-302.

Kontogiorgos, V., Biliaderis, C. G., Kiosseoglou, V. & Doxastakis, G. 2004. Stability and rheology of egg-yolk-   stabilized concentrated emulsions containing cereal β-glucans of varying molecular size. Food Hydrocolloids 18: 987-998.

Kunieda, H., Solans, C., Shida, N. & Para, J. L. 1987. The formation of gel-emulsions in a water/nonionic    surfactant/oil system. Colloids and Surfaces A: Physocochemical and Engineering Aspects 24: 225-237.

Lacasse, M. D., Grest, G. S., Levine, D., Mason, T. G. & Weitz, D. A. 1996. Model for the elasticity of   compressed emulsions. Physical Review Letters 76: 3448.

Langenfield, A., Schmitt, V. & Stebe, M. J. 1999. Rheological behaviour of fluorinated highly concentrated    reverse emulsions with temperature. Journal of Colloid Interface Science 218: 522-528.

Lim, H. N., Kassim, A., Sharif, A., Kuang, D., Yarmo, A., Edris, Z., Ismail, R. & Huang, N. M. 2007. Palm-   based   lauryl   alcohol ethoxylates behavioural study and applications in personal care. SKAM-20    Proceeding 372-379.

Mancini, F., Montanari, L., Peressini, D. & Fantozzi, P. 2002. Influence of alginate concentration and      molecular weight of functional properties of mayonnaise. Lebensm-Wiss. U.-Technology 35: 517-525.

McClements. D. J. 1999. Food Emulsions: Principles, practice, and techniques. Chemical Engineering Journal    67: 37-44.

Niraula, B., Tan, C. K., Tham, K. C. & Misran, M. 2004. Rheology properties of glucopyranoside stabilized oil-   water   emulsions: effect of alkyl chain length and bulk concentration of the surfactant. Colloids and    Surfaces A: Physocochemical and Engineering Aspects 251: 117-132.

Pal, R. 1997. Viscosity and storage/loss moduli for mixtures of fine and course emulsion. Chemical Engineering Journal 67 (1): 37-44.

Pal, R. 2006. Rheology of high internal phase ratio emulsions. Food Hydrocolloids 20 (7): 997-1005.

Palazolo, G. G., Sorgentini, D. A. & Anon, M. C. 2004. Emulsifying properties and surface behaviour of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of oil-in-water emulsions. Journal of the American Oil Chemists’ Society 81: 625-632.

Pons, R., Solans, C., Ste´be´, M. J., Erra, P. & Ravey, J. C. 1992a. Stability and rheological properties of gel emulsions. Progress in Colloid and Polymer Science 89: 110–113.

Pons, R., Erra, P., Solans, C., Ravey, J. C. & Ste´be´, M. J. 1992b. Viscoelastic properties of gel-emulsions their relationship with structure and equilibrium properties. Journal of Physical Chemistry 97: 12320–12335.

Pons, R., Solans, C. & Tadros, T. F. 1995. Rheological behavior of highly concentrated oil-in-water (o/w)    emulsions. Langmuir 11: 1966–1971.

Ponton, A., Cle´ment, P. & Grossiord, J. L. 2001. Collaboration of Princen’s theory to cosmetic concentrated    water-  in-oil emulsions. Journal of Rheology 45: 521–526.

Princen, H. M. 1983. Rheology of foams and highly concentrated emulsions: I. Elastic properties and yield stress of a cylindrical model system. Journal of Colloid Interface Science 91: 160-175.

Princen, H. M. & Kiss, A. D. 1986. Rheology of foams and highly concentrated emulsions: Static shear modulus. Journal of Colloid Interface Science 112: 427-437.

Princen, H. M. & Kiss, A. D. 1989. Rheology of foams and highly concentrated emulsions: An experimental study of the shear viscosity and yield stress of concentrated emulsions. Journal of Colloid Interface Science 128: 176-187.

Ravey, J. C., Stébé, M. J. & Sauvage, S. 1994. Water in fluorocarbon gel emulsions: Structures and rheology. Colloids and Surfaces A: Physocochemical and Engineering Aspects 91: 237-257.

Ribeiro, H. M., Morais, J. A. & Eccleston, G. M. 2004. Structure and rheology of semisolid o/w creams containing cetyl alcohol/non-ionic surfactant mixed emulsifier and different polymers. International Journal of Cosmetic Science 26: 47-59.

Rieger, M. 1997. Introduction to Cosmetic Emulsions and Emulsification. Micelle Press, Weymouth Dorset England.

Tabilo-Munizaga, G. & Barbosa-Canovas, G. V. 2005. Rheology for the food industry. Journal of Food Engineering 67: 147-156.

Tadros, T. F. 1992. Review: Future developments in cosmetic formulations. International Journal of Cosmetic Science 14: 93-111.

Tadros, T. F. 2004. Application of rheology for assessment and prediction of the long-term physical stability of emulsions. Advance in Colloid Interface Science 108-109: 227-258.

Terrisse, J., Seiller, M., Rabaron, A. & Grossiord, J. R. 1993. Rheology: How to characterize and to predict the evolution of W/O/W multiple emulsions. International Journal of Cosmetic Science 15: 53-62.

 

 

 

previous