title: Stability Characteristics of Dispersed Oil Droplets Prepared by the Microchannel Emulsification Method.
abstract: A novel emulsification method, microchannel (MC) emulsification, was developed for making monodispersed regular-sized droplets in our laboratory. An oil-in-water dispersed system, in which phosphate buffer was used as the continuous phase, sodium dodecyl sulfate (SDS) as the surfactant, and clove oil as the dispersed phase, was prepared by this technique. The average diameter of oil droplets was about 20 µm, with a narrow size distribution. The stability characteristics of the dispersed oil droplets were investigated by an optical microscope and kinetic light scattering method. The stability of the dispersed oil droplets depended on the SDS concentration. When the SDS concentration was above the critical micelle concentration (CMC), the turbidity of the dispersed solution sharply increased at the initial stage. Optical microscopic observation has confirmed that a part of the oil droplets broke up with time, and submicrometer droplets appeared. On the other hand, when the SDS concentration was below the CMC, the turbidity of the dispersed solution had little change in the initial stage, showing that the oil droplets were very stable. The effect of ion concentration was also examined. The results showed that the stability of the oil droplets depended on the balance of the Van der Waals attraction and electrical repulsion between the oil droplets in low ion concentration. Copyright 2001 Academic Press.
authors: National Food Research Institute, Kannondai 2-1-2, Tsukuba, Ibaraki, 305-0856, Japan
authors: X
authors: Liu
authors: M
authors: Nakajima
authors: H
authors: Nabetani
authors: Q
authors: Xu
authors: S
authors: Ichikawa
authors: Y
authors: Sano