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Abstract
The structure and formation mechanism of secondary droplets in O/W emulsions and the contribution of their formation to the properties of emulsions were investigated. It was found that the secondary droplets were the aggregates of the emulsion droplets surrounded by the liquid crystal of closed lamella type composed of surfactant, fatty alcohol, and water. In order to form the secondary droplets, the presence of an appropriate amount of fatty alcohol and the control of HLB in an appropriate range were necessary. The formation mechanism of the secondary droplets was explained by the dissolved state of fatty alcohol during emulsification. The physicochemical properties of the emulsion changed greatly due to the formation of the secondary droplets: a yield value newly appeared ; the stability and water-retaining ability of the emulsion were improved.
All of these results are attributed to the fact that the liquid crystal is formed in the continuous phase of the emulsion, thus fixing the emulsion droplets as well as water.