Emulsifying Ability of β-Cyclodextrins for Common Oils

Abstract

Abstract Emulsification of various common oils was investigated using natural β-cyclodextrin (β-CD) and its derivatives as emulsifiers. An oil/water (O/W) emulsion was formed using β-CD, whereas a water/oil (W/O) emulsion was formed using tripropanoyl-β-CD and tributanoyl-β-CD derivatives. Triacetyl-β-CD gave rise to both O/W and W/O emulsions. The type of emulsion was governed by the contact angle (θow), which the precipitate of CD origin make with the oil-water interface. Keywords: Common oilscontact anglecyclodextrinsPickering emulsionviscoelasticity This work was supported in part by the "High-Tech Research Center" Project for Private Universities, and a matching fund subsidy from MEXT (Ministry of Education, Culture, Sports, Science and Technology), 2007.