title: Quantification of Spontaneous W/O Emulsification and its Impact on the Swelling Kinetics of Multiple W/O/W Emulsions.
abstract: An osmotic imbalance between the two water phases of multiple water-in-oil-in-water (W1/O/W2) emulsions results in either emulsion swelling or shrinking due to water migration across the oil layer. Controlled mass transport is not only of importance for emulsion stability but also allows transient emulsion thickening or the controlled release of encapsulated substances, such as nutriments or simply salt. Our prior work has shown that mass transport follows two sequential stages. In the first stage, the oil-phase structure is changed in a way that allows rapid, osmotically driven water transport in the second, osmotically dominated stage. These structural changes in the oil layer are strongly facilitated by the spontaneous formation of tiny water droplets in the oil phase, induced by the oil-soluble surfactant, i.e., polyglycerol polyricinoleate (PGPR). This study provides a simple method based on microscopy image analysis, allowing a detailed investigation of spontaneous W/O emulsification. It quantitatively describes the volume of droplets generated and the rate of droplet creation. Moreover, it describes the effect of spontaneous W/O emulsification on the swelling kinetics of microfluidic processed W1/O/W2 emulsions. Two different concentration regimes of the oil-soluble surfactant are identified: below a critical concentration the overall water transport rate increases, and above a critical concentration water transport stagnates because of maximized structure formation.
authors.affiliation: Institute of Food, Nutrition and Health, ETH Zurich , Schmelzbergstrasse 9, 8092 Zurich, Switzerland.|Nestlé Product Technology Centre, Lange Str. 21, 78224 Singen, Germany.
authors.forename: Jana
authors.initials: J
authors.lastname: Bahtz
authors.affiliation: Nestlé Research Center, 1000 Lausanne 26, Vers-chez-les-Blanc, Switzerland.
authors.forename: Deniz Z
authors.initials: DZ
authors.lastname: Gunes
authors.affiliation: Nestlé Research Center, 1000 Lausanne 26, Vers-chez-les-Blanc, Switzerland.
authors.forename: Axel
authors.initials: A
authors.lastname: Syrbe
authors.affiliation: Institute of Food, Nutrition and Health, ETH Zurich , Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
authors.forename: Nicola
authors.initials: N
authors.lastname: Mosca
authors.affiliation: Institute of Food, Nutrition and Health, ETH Zurich , Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
authors.forename: Peter
authors.initials: P
authors.lastname: Fischer
authors.affiliation: Institute of Food, Nutrition and Health, ETH Zurich , Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
authors.forename: Erich J
authors.initials: EJ
authors.lastname: Windhab