Abstract
The phase behavior and the structure of ionic microemulsions, stabilized by sodium oleate and different alcohol cosurfactants, containing fatty acid esters or triglycerides as lipophilic components, have been investigated. Microemulsions containing triglycerides display a smaller stability region than microemulsions containing hydrocarbons or fatty acid esters. From structural investigations, using the NMR FT pulsed gradient spin echo method for measuring self-diffusion coefficients, differences in the microstructure are revealed as well. Adding an ester (or a hydrocarbon) to a microemulsion containing sodium oleate/pentanol will at certain compositions lead to a gradual transition from a bicontinuous to an oilcontinuous system, while this behavior cannot be detected when adding a triglyceride. Instead, a phase-separation occurs, and it is suggested that the larger molecular size of the triglyceride is responsible for the difference.
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Alander, J., Wärnheim, T. Model microemulsions containing vegetable oils 2. Ionic surfactant systems. J Am Oil Chem Soc 66, 1661–1665 (1989). https://doi.org/10.1007/BF02636198
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DOI: https://doi.org/10.1007/BF02636198