![]() In particular, the combination of anionic and cationic particles led to smaller droplets and higher particle coverage of emulsion droplets. The invention discloses a method for preparing Pickering emulsion by millet starch, which comprises the following steps: firstly), dissolving millet starch in deionized water to prepare starch milk, dropwise adding octenyl succinic anhydride into the starch milk, modifying octenyl succinic acid under stirring, controlling the reaction pH value to be 8.0-8.5 and the reaction temperature to be. Binary mixtures of differently charged particles are a powerful way to control the droplet coverage and the particle loading in the emulsions. Emulsifiers lower the interfacial tension between the phases by positioning themselves at the interface between two liquids. food, pharmaceutical excipients) for preparing Pickering emulsion.10, 11, 12 Plenty of literatures have been published on Pickering emulsion preparation using different techniques (e.g. In simple emulsions, finely dispersed droplets of one phase, surrounded by an emulsifier shell, (water droplets in W/O emulsions or oil droplets in O/W emulsions) are present in the second phase. It is demonstrated that the kinetics of adsorption of the particles at the water/oil interface control the coverage and their organization at the droplet surface, rather than their interactions after adsorption. In particular, recent years have seen an increase interesting on using biocompatible particles (e.g. What nanoparticle is an emulsion stabilizer agent in the production of ice cream, sauces, and salads Pickering emulsion. The influence of the particles’ charge on the emulsions’ properties and the synergies between the different types of particles are studied. In the case of Pickering-type emulsions, surfactants are replaced by solid particles, usually colloids, that form a physical barrier between the two liquids at. In this article, three different types of particles (neutral, anionic and cationic) are used alone or in binary mixtures as stabilizers of Pickering emulsions. Emulsions stabilized by colloidal particles, known as Pickering emulsions, are promising in this matter. The present invention refers to Pickering emulsion comprising (i) water (ii) 10 to 50 wt.- oil, based on the total weight of the Pickering emulsion and (iii) 1 to 10 wt.- of Pickering pigments, based on the total weight of the Pickering emulsion, wherein the Pickering pigments are calcium carbonate particles selected from surface-reacted. For addressing health issues and ecological concerns, the cosmetic and pharmaceutical industries are facing the challenge of designing emulsions without the use of surfactants.
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