Stability of W/O Emulsions Encapsulating Polysaccharides

被引：14
|
作者：
Zafimahova-Ratisbonne, Andrea [1 ]
Wardhono, Endarto Y. [1 ]
Lanoiselle, Jean-Louis [1 ,2 ]
Saleh, Khashayar [1 ]
Clausse, Daniele [1 ]
机构：
[1] Univ Technol Compiegne, Lab Transformat Integrees Mat Renouvelable, F-60205 Compiegne, France
[2] Univ Bretagne Sud, Lab Ingn Mat Bretagne, Pontivy, France
来源：
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY | 2014年 / 35卷 / 01期
关键词：
Calorimetry; polysaccharide; stability; W/O emulsion; IN-OIL-EMULSIONS; FORMULATION; SUBSTANCES;
D O I：
10.1080/01932691.2013.773444
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
In the frame of formulation of W/O emulsions entrapping polysaccharides devoted to agricultural applications, the aim of this work was to study the stability over time of these emulsions, stabilized with either soybean lecithin or polyglycerol polyricinoleate (PGPR) as emulsifiers. Emulsifiers were dissolved in oil phase, and polysaccharides (carboxymethycellulose (CMC), guar, xanthan) in ultrapure water. Emulsions stability was studied through natural aging tests and accelerated aging tests, using bottle tests, microscopy and calorimetry. Experiments showed that PGPR was more efficient than lecithin to stabilize emulsions containing the polysaccharides studied, and that emulsions prepared with CMC showed the best stability.
引用
收藏
页码：38 / 47
页数：10
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