Benezech, Thierry

Clegg, Paul S.

Dari, Carolina

Douliez, Jean-Paul

Fameau, Anne-Laure

Si, Yuchen

Tahon, Jean-Francois

English

The combination of surfactants and fatty alcohols leads to the formation oflamellar gel network (LGNs) which are widely used in cosmetic andpharmaceutical industries. Alkyl polyglucosides are known to stabilize oil-inwater emulsions and here, we report their use in combination with fattyalcohol for the stabilization of all-aqueous water-in-water (W/W) emulsionsbased on dextran-in-poly(ethylene glycol). Two different APGs were used:decyl glucoside and lauryl glucoside. We systematically studied the influenceof the concentrations of APGs, and the molar ratio between the APGs and decanol as model fatty alcohol on the size and stability of the aqueous emulsion droplets with time. The self-assembled structure formed by decanol/APGs wascharacterized by using Small Angle X-ray Scattering and confocal microscopy,and shown to be lamellar in the bulk phase and probably also at the surface ofdextran-rich droplets. We also demonstrated that the stabilization of W/Wemulsions can be extended to other alkyl polyglucoside and to other fattyalcohols. In addition, we reported the production of a foam using such W/Wemulsions as the continuous phase. Our results show that it is possible to stabilized W/W emulsions using LGNs based on different APGs and fatty alcohols, which will undoubtedly expand the use of W/W emulsions for various fields

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Mixture of fatty alcohols and alkyl polyglucosides stabilizing water-in-water emulsions

https://www.research.ed.ac.uk/files/396549096/frsfm-03-1328195.pdf

Mixture of fatty alcohols and alkyl polyglucosides stabilizing water-in-water emulsions

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