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Influence of the surfactant chain length and the molecular weight of poly(oxyethylene) on the stability of oil-in-water concentrated emulsions

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Trends in Colloid and Interface Science XIV

Part of the book series: Progress in Colloid and Polymer Science ((PROGCOLLOID,volume 115))

Abstract

The effect of n-alkylammonium chloride surfactants on the stability of concentrated oil-in-water emulsions has been investigated as a function of the surfactant chain length. Surfactants with longer - hydrocarbon chains were found to form droplets with smaller sizes and to enhance the emulsion stability. An additional increase in the stability of the oil-in-water concentrated emulsions was achieved by using poly(oxyethylene) with M w = 10000.

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Author information

Authors and Affiliations

  1. Departamento de Quimica Fisica II Facultad de Farmacia, Universidad Complutense, 28040, Madrid, Spain

    A. Terreros, P. Galera Gomez & E. Lopez-Cabarcos

Authors
  1. A. Terreros
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  2. P. Galera Gomez
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  3. E. Lopez-Cabarcos
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Editor information

Editors and Affiliations

  1. University College Dublin, Ireland

    Vitaly Buckin (Chairman of the Organising Committee) (Chairman of the Organising Committee)

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© 2000 Springer-Verlag

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Terreros, A., Galera Gomez, P., Lopez-Cabarcos, E. (2000). Influence of the surfactant chain length and the molecular weight of poly(oxyethylene) on the stability of oil-in-water concentrated emulsions. In: Buckin, V. (eds) Trends in Colloid and Interface Science XIV. Progress in Colloid and Polymer Science, vol 115. Springer, Berlin, Heidelberg. https://doi.org/10.1007/3-540-46545-6_11

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  • DOI: https://doi.org/10.1007/3-540-46545-6_11

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  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-67128-2

  • Online ISBN: 978-3-540-46545-4

  • eBook Packages: Springer Book Archive

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