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Diffusion and interaction of emulsifiers in double emulsions and their effect on the release of encapsulated substances

Leister, Nico ORCID iD icon; Karbstein, Heike P.

Abstract (englisch):

Double emulsions show great potential regarding the encapsulation of hydrophilic components in food, cosmetics and pharmaceuticals. Thereby, an active substance is dissolved in a water phase (W1), which is emulsified in the oil phase (O) protecting the active. The inner emulsion again is emulsified in the outer water phase (W2) for aqueous applications. Due to stability issues, only few products currently exist. During storage, the inner water phase and consequently the active ingredient is lost.
In W1/O/W2 double emulsions, a lipophilic emulsifier stabilizes the encapsulated inner water droplets. A hydrophilic emulsifier prevents the coalescence of the oil droplets with each other. To produce double emulsions, the emulsifiers are added separately to different phases. The hydrophilic emulsifier dissolves in the outer water phase, the lipophilic emulsifier in the oil phase. By diffusion, however, the emulsifiers can distribute over time at both interfaces. This can lead to interactions between the emulsifiers, which can strongly decrease the stability of the double emulsion. These interactions are difficult to isolate and describe in double emulsions.
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Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Vortrag
Publikationsdatum 06.09.2021
Sprache Englisch
Identifikator KITopen-ID: 1000137683
Veranstaltung 29th European Conference on Information Systems (ECIS 2021), Online, 14.06.2021 – 16.06.2021
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