Formation of Nano-emulsions by Low-Energy Emulsification Methods at Constant Temperature

TLDR

Equilibrium properties alone cannot fully explain nano‑emulsion formation; low interfacial tensions and lamellar liquid crystalline phase equilibrium are likely necessary but not sufficient. The study examined water/Brij 30/decane at 25 °C using three low‑energy emulsification methods—stepwise oil addition, stepwise water addition, and simultaneous mixing—and suggested that changes in surfactant natural curvature during emulsification are key to producing small droplets. Method B produced 50‑nm, highly stable nano‑emulsions only when the oil fraction R was below 0.3, and these emulsions had lower polydispersity than those from methods A and C; phase‑behavior analysis showed that nano‑emulsion‑forming compositions contain Wm, O/W microemulsion, lamellar liquid crystalline, and oil phases, and the kinetics of emulsification were identified as the key factor.

Abstract

Formation of nano-emulsions has been studied in the system water/Brij 30/decane at 25 °C by three low-energy emulsification methods: (A) stepwise addition of oil to a water−surfactant mixture, (B) stepwise addition of water to a solution of the surfactant in oil, and (C) mixing all the components in the final composition. Nano-emulsions with average droplet size of 50 nm and high kinetic stability have been obtained only at oil weight fractions, R, lower than 0.3 by emulsification method B. Independent of the oil weight fraction, R, emulsions obtained by method B have lower polydispersity than those obtained by methods A and C. Phase behavior studies have revealed that compositions giving rise to nano-emulsions consist of Wm, (O/W microemulsion), Lα (lamellar liquid crystalline), and O (oil) phases, at equilibrium. It has been shown that equilibrium properties cannot fully explain nano-emulsion formation. Low values of equilibrium interfacial tensions and phase equilibrium involving a lamellar liquid crystalline phase are probably required but not sufficient to obtain nano-emulsions in this system. The key factor for nano-emulsion formation has been attributed to the kinetics of the emulsification process. The change in the natural curvature of the surfactant during the emulsification process may play a major role in achieving emulsions with small droplet size.