The Flow Properties and Stability of O/W Emulsion Composed of Various Mixed Nonionic Surfactants 1. The Phase Behavior and Flow Properties of O/W Emulsion Prepared with the Inversion Emulsification Method

혼합비이온계면활성제의 조성에 따른 O/W 에멀젼의 유동특성 및 안정성 1. 반전유화법을 이용한 O/W 에멀젼의 상거동 및 유동특성

  • Lee, Ho-Sik (Department of Industrial Chemistry, College of Engineering, Hanyang University) ;
  • Kim, Jum-Sik (Department of Industrial Chemistry, College of Engineering, Hanyang University)
  • 이호식 (한양대학교 공과대학 공업화학과) ;
  • 김점식 (한양대학교 공과대학 공업화학과)
  • Received : 1993.01.21
  • Accepted : 1993.02.08
  • Published : 1993.03.01

Abstract

Emulsions were prepared with the inversion emulsification method which adopted the agent-in-oil method-dissolving the mixed surfactants composed of the glycerin monostearate, polyoxyethylene(100) monostearate, and polyoxyethylene(20) sorbitan monostearate into mixtures of liquid paraffin and beeswax, and adding the aqueous solution of propylene glycol, gradually-and then their phases and viscosities behaviors in the emulsifying process were investigated. The fine and homogeneous o/w emulsions were formed in the HLB region (HLB 10.1~12.3), showing liquid crystalline phase and white gel phase in the emulsifying process. The phase inversion steps in the emulsifying process appeared as follows, i.e., oil continuous phase${\rightarrow}$liquid crystalline phase${\rightarrow}$white gel phase${\rightarrow}$o/w emulsion. Shear rate-shear stress curves of the prepared emulsions had the yield values which pointed out the existence of inner structure between emulsion particles, and the hysteresis loop which showed that the inner structure wasbroken irreversibly by the shear. The area of hystersis loop, an index of breakdown of inner structure, was increased with the decreasing of the HLB value of emulsifier, Shear time-shear stress curves showed the time dependence of plastic viscosity, and the relaxation time in time thinning behavior(${\lambda}$) indicated that the stability of emulsions prepared with the inversion emulsification method was decreased with the increasing of HLB values of emulsifier and was higher than that of emulsions prepared by homomixer.

Keywords