title: Synergistic performance of lecithin and glycerol monostearate in oil/water emulsions.
abstract: The effects of the combination of two low-molecular weight emulsifiers (lecithin and glycerol-monostearate (GMS)) on the stability, the dynamic interfacial properties and rheology of emulsions have been studied. Different lecithin/GMS ratios were tested in order to assess their impact in the formation and stabilization of oil in water emulsions. The combination of the two surfactants showed a synergistic behaviour, mainly when combined at the same ratio. The dynamic film properties and ζ-potential showed that lecithin dominated the surface of oil droplets, providing stability to the emulsions against flocculation and coalescence, while allowing the formation of small oil droplets. At long times of adsorption, all of the mixtures showed similar interfacial activity. However, higher values of interfacial pressure at the initial times were reached when lecithin and GMS were at the same ratio. Interfacial viscoelasticity and viscosity of mixed films were also similar to that of lecithin alone. On the other hand, emulsions viscosity was dominated by GMS. The synergistic performance of lecithin-GMS blends as stabilizers of oil/water emulsions is attributed to their interaction both in the bulk and at the interface.
authors.affiliation: Universidad de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Buenos Aires, Argentina. Electronic address: inesmoran52@gmail.com.
authors.forename: María I
authors.initials: MI
authors.lastname: Moran-Valero
authors.affiliation: Universidad de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Buenos Aires, Argentina. Electronic address: vicprh@gmail.com.
authors.forename: Víctor M Pizones
authors.initials: VMP
authors.lastname: Ruiz-Henestrosa
authors.affiliation: Universidad de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Buenos Aires, Argentina. Electronic address: apilosof@di.fcen.uba.ar.
authors.forename: Ana M R
authors.initials: AMR
authors.lastname: Pilosof
mesh_terms: D000327:Adsorption; D004355:Drug Stability; D004548:Elasticity; D045703:Emulsifying Agents / Q000737:chemistry; D004655:Emulsions; D005990:Glycerol; D054709:Lecithins / Q000737:chemistry*; D050178:Monoglycerides / Q000737:chemistry*; D009821:Oils / Q000737:chemistry; D010316:Particle Size; D011312:Pressure; D012212:Rheology; D013499:Surface Properties; D013501:Surface-Active Agents / Q000737:chemistry; D014783:Viscosity; D014867:Water / Q000737:chemistry*
chemical_list: D045703:Emulsifying Agents; D004655:Emulsions; D054709:Lecithins; D050178:Monoglycerides; D009821:Oils; D013501:Surface-Active Agents; C480659:polyglycerol monostearate; D014867:Water; D005990:Glycerol
keywords: Emulsion; Glycerolmonostearate; Lecithin; Oil-water interface