title: Influence of emulsifier concentration on nanoemulsion gelation.
abstract: Nanoemulsion gels are a new class of soft materials that manifest stronger elasticity even at lower dispersed phase volume fraction. In this work, gelation in 40 wt % canola oil-in-water nanoemulsions was investigated as a function of emulsifier type (anionic sodium dodecyl sulfate (SDS) or nonionic Tween 20) and concentration. It was observed that the liquid nanoemulsions transformed into viscoelastic gels at a specific concentration range of SDS, whereas no gelation was observed for Tween 20. The apparent viscosity, yield stress, and storage modulus of the nanogels increased with SDS concentration until 15 times critical micelle concentration (CMC), thereafter decreased steadily as the gelation weakened beginning 20 CMC. Three regimes of colloidal interactions in the presence of emulsifier were proposed. (1) Repulsive gelation: at low SDS concentration (0.5-2 times CMC) the repulsive charge cloud around the nanodroplets acted as interfacial shell layer that significantly increased the effective volume fraction of the dispersed phase (ϕ(eff)). When ϕ(eff) became comparable to the volume fraction required for maximal random jamming, nanoemulsions formed elastic gels. (2) Attractive gelation: as the SDS concentration increased to 5-15 times CMC, ϕ(eff) dropped due to charge screening by more counterions from SDS, but depletion attractions generated by micelles in the continuous phase led to extensive droplet aggregation which immobilized the continuous phase leading to stronger gel formation. (3) Decline in gelation due to oscillatory structural forces (OSF): at very high SDS concentration (20-30 time CMC), structural forces were manifested due to the layered-structuring of excess micelles in the interdroplet regions resulting in loss of droplet aggregation. Tween 20 nanoemulsions, on the other hand, did not show repulsive gelation due to lack of charge cloud, while weak depletion attraction and early commencement of OSF regime leading to liquid-like behavior at all concentrations. The nanogels possess great potential for use in low-fat foods, pharmaceuticals and cosmetic products.
authors.affiliation: Department of Food and Bioproduct Sciences, University of Saskatchewan , Saskatoon, Saskatchewan S7N 5A8, Canada.
authors.forename: Vivek Vardhan
authors.initials: VV
authors.lastname: Erramreddy
authors.forename: Supratim
authors.initials: S
authors.lastname: Ghosh
mesh_terms: D004655:Emulsions / Q000737:chemistry; D005229:Fatty Acids, Monounsaturated / Q000737:chemistry; D005782:Gels / Q000737:chemistry; D049329:Nanostructures / Q000737:chemistry*; D010316:Particle Size; D011136:Polysorbates / Q000737:chemistry*; D000074262:Rapeseed Oil; D012967:Sodium Dodecyl Sulfate / Q000737:chemistry*; D013499:Surface Properties; D014867:Water / Q000737:chemistry
chemical_list: D004655:Emulsions; D005229:Fatty Acids, Monounsaturated; D005782:Gels; D011136:Polysorbates; D000074262:Rapeseed Oil; D014867:Water; D012967:Sodium Dodecyl Sulfate