tThe possibility of emulsion stabilization using mineral and vegetable wax particles only (without sur-factant) was investigated. Mineral waxes, paraffin wax and ceresin, and a vegetable wax, carnauba wax,were used. The content of the wax particles and the water to oil proportion were found crucial for thestability of all emulsions. Some emulsions were also produced with a liquid wax (i.e. jojoba oil). Themultiple light scattering method was used to determine the stability of emulsion systems during storage.The presence of crystalline structures were confirmed by microscopic analysis.The results show that all tested waxes can independently stabilize emulsion systems. The wax crystal-lization directly on the droplet surface provided stability against droplet coalescence while the continuousphase wax crystals reduced inter-droplet collisions. However, the effective protection against coalescenceand the phase separation takes only place in the presence of appropriate amounts of different waxes andwith specific proportions of water to oil phases. The emulsions type was denoted as W/O in the presenceof mineral waxes and O/W/O in systems with vegetable wax. Emulsions with jojoba oil and mineral waxeshad a similar stability compare to emulsions with the same composition but without the liquid wax. Incontrast, phase separation were observed in emulsions obtained with two vegetable components (jojobaoil and carnauba wax).It might have been associated with a high wettability of the carnauba wax surface by jojoba oil that couldhave made the wax particles unsuitable for Pickering stabilization of emulsion.
Authors
Additional information
- DOI
- Digital Object Identifier link open in new tab 10.1016/j.colsurfa.2016.04.022
- Category
- Publikacja w czasopiśmie
- Type
- artykuł w czasopiśmie wyróżnionym w JCR
- Language
- angielski
- Publication year
- 2016
