Skip to main content
SpringerLink
Log in

Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology

  • Original Contribution
  • Published:
Colloid and Polymer Science Aims and scope Submit manuscript

Abstract

The objective was to analyze the microstructure, stability, and rheology of model emulsions prepared with distilled water, refined sunflower oil, and different Spans (20, 40, 60, and 80) as emulsifiers. The effects of the water content and Span 60 concentration were studied. The lowest water contents led to w/o emulsions, whereas higher percentages gave w/o/w emulsions. Microscopy analysis showed that w/o/w emulsions of higher water contents had a lower number of internal water droplets. W/o emulsions were destabilized by coalescence and sedimentation, whereas creaming was observed in unstable w/o/w emulsions. In the last ones, the creaming stability decreased with increasing water content and enhanced with higher Span 60 concentration; the same effect was observed in their viscoelasticity: They were from unstable liquids to stable gels. Solid Spans (40 and 60) produced more consistent w/o/w emulsions at low water contents and more stable systems at high water percentages in comparison with liquid Spans (20 and 80).

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

  1. Peltonen L, Hirvonen J, Yliruusi J (2001) J Colloid Interface Sci 239:134

    Article  CAS  Google Scholar 

  2. Peltonen L, Hirvonen J, Yliruusi J (2001) J Colloid Interface Sci 240:272

    Article  CAS  Google Scholar 

  3. Berg T, Arlt P, Brummerc R, Emeis D, Kulicke WM, Wiesner S, Wittern KP (2004) Colloids Surf A: Physicochem Eng Asp 238:59

    Article  CAS  Google Scholar 

  4. Matsumoto S, Kang WW (1989) J Dispers Sci Technol 10:455

    Google Scholar 

  5. Dickinson E, McClements DJ (1995) Advances in food colloids, 1st edn. Blackie, Glasgow

    Google Scholar 

  6. Hou W, Papadopoulos KD (1996) Chem Eng Sci 51(22):5043

    Article  CAS  Google Scholar 

  7. Hou W, Papadopoulos KD (1997) Colloids Surf A: Physicochem Eng Asp 125:181

    Article  CAS  Google Scholar 

  8. Opawale FO, Burgess DJ (1998) J Colloid Interface Sci 197:142

    Article  CAS  Google Scholar 

  9. Song MG, Jho SH, Kim JY, Kim JD (2000) J Colloid Interface Sci 230:213

    Article  CAS  Google Scholar 

  10. Porras M, Solans C, González C, Martínez A, Guinart A, Gutiérrez JM (2004) Colloids Surf A: Physicochem Eng Asp 249:115

    Article  CAS  Google Scholar 

  11. Walstra P (1983) Formation of emulsion. In: Becher P (ed) Encyclopedia of emulsion technology: basic theory. Marcel Dekker, New York, pp 57–127

    Google Scholar 

  12. Pan LG, Tomás MC, Añon MC (2002) J Surf Det 5:135

    Article  CAS  Google Scholar 

  13. Márquez AL, Palazolo GG, Wagner JR (2005) Grasas y Aceites 56(1):59

    Google Scholar 

  14. Palazolo GG, Sorgentini DA, Wagner JR (2004) J Am Oil Chem Soc 81(7):625

    Article  CAS  Google Scholar 

  15. McClements DJ (1999) Food emulsions: principles, practice and techniques. CRC, New York

    Google Scholar 

Download references

Acknowledgments

The authors acknowledge the financial support from the Agencia Nacional de Promoción Científica y Tecnológica (FONCyT, PICT 2002 09–10768), Universidad Nacional de La Plata, and wish to thank Refinerías de Maíz S.A.I.C.F. (Unilever Bestfoods Argentina, Pilar, Provincia de Buenos Aires) for kindly providing us with the Malvern Mastersizer Micro Particle Analyzer.

Author information

Authors and Affiliations

  1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CONICET), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 116 (B1900AJJ), La Plata, Buenos Aires, Argentina

    Andrés L. Márquez & Gonzalo G. Palazolo

  2. Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352 (B1876BXD), Bernal, Buenos Aires, Argentina

    Andrés L. Márquez, Gonzalo G. Palazolo & Jorge R. Wagner

Authors
  1. Andrés L. Márquez
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Gonzalo G. Palazolo
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jorge R. Wagner
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Jorge R. Wagner.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Márquez, A.L., Palazolo, G.G. & Wagner, J.R. Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology. Colloid Polym Sci 285, 1119–1128 (2007). https://doi.org/10.1007/s00396-007-1663-3

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00396-007-1663-3

Keywords

Search

Navigation