Improved Oil Solubilization in Oil/Water Food Grade Microemulsions in the Presence of Polyols and Ethanol.

Citation:

Nissim Garti, Yaghmur, Anan , Leser, Martin E, Clement, Veronique , and Watzke, Heribert J. 2001. “Improved Oil Solubilization In Oil/Water Food Grade Microemulsions In The Presence Of Polyols And Ethanol.”. Journal Of Agricultural And Food Chemistry, 49, 5, Pp. 2552–2562. doi:10.1021/jf001390b.

Abstract:

Microemulsions based on five-component mixts. for food applications and improved oil solubilization have been studied. The compns. included water, oil phase [such as R(+)-limonene and medium-chain triglycerides (MCT)], short-chain alcs. (such as ethanol), polyols (propylene glycol and glycerol), and several surfactants and their corresponding mixts. (nonionic, such as ethoxylated sorbitan esters, polyglycerol esters, sugar ester, and anionic, such as phosphatidylcholine). The phase behavior of these systems is discussed with respect to the influence of polyols and short-chain alcs. on the degree of solubilization of oils in the aq. phase. The alc. and polyols modify the interfacial spontaneous curvature and the flexibility of the surfactant film, enhancing the oil solubilization capacity of the microemulsions. The solubilization of R(+)-limonene was dramatically improved in the presence of the alc. and polyols, whereas the improvement of solubilization for triglycerides contg. MCT was less pronounced. In some systems high oil solubilization was achieved, and some of them can be easily dild. to infinity both with the aq. phase and with the oil phase. Viscosity measurements along selected diln. lines [characterized by a single continuous microemulsion region starting from a pseudo binary soln. (surfactant/oil phase) to the microemulsion (water/polyol corner)] indicate that at a certain compn. the system inverts from a W/O to an O/W microemulsion. [on SciFinder(R)]

Last updated on 05/27/2020