Properties of W/O Emulsions Stabilized with Acylglycerol Emulsifiers Modified with Zinc Carboxylates

Abstract

The stability of water/paraffin oil and some water/vegetable oil dispersions stabilized by acylglycerol emulsifiers modified with zinc carboxylates have been evaluated. The acylglycerol emulsifiers were prepared by esterification of glycerol with fatty acid in the presence of zinc fatty acid carboxylate. The modification of surface activity of the emulsifiers was obtained by using defined hydrocarbon chain lengths of monoacylglycerols and carboxylates. Using conductometric, microscopic and calorimetric (differential scanning calorimetry, DSC) methods, the influence of the following parameters on dispersion stability was studied: emulsifier composition and concentration, phase volume ratio, emulsion droplet diameter, emulsion stability index, and index of coalescence.

Keywords:

• Emulsions
• Stability of W/O emulsion
• Modified acylglycerol emulsifiers
• Zinc carboxylate
• Differential scanning calorimetry (DSC)

Acknowledgment

This work was supported by KBN—the State Committee for Scientific Research—research project no. 7 T09B 108 20.