Addition Effect of Fatty Alcohol with Long Alkyl Chains on the Size of Oleic Acid Droplets in Aqueous Solutions without Surfactant

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  • AKATSUKA Hidetaka
    Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science Skin Care Products R&D Department, POLA Chemical Industries, Inc.
  • SETO Tadahito
    Skin Care Products R&D Department, POLA Chemical Industries, Inc.
  • HAYASHI Mariko
    Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science
  • SAKAI Toshio
    Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science
  • SAKAI Hideki
    Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science
  • ABE Masahiko
    Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science

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Other Title
  • 界面活性剤無添加水溶液中におけるオレイン酸滴の粒子径に及ぼす長鎖脂肪族アルコールの添加効果
  • カイメン カッセイザイ ムテンカ スイヨウエキチュウ ニ オケル オレインサンテキ ノ リュウシケイ ニ オヨボス チョウサ シボウゾク アルコール ノ テンカ コウカ

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Abstract

The effect of the addition of fatty alcohol with long alkyl chains (FA) on the size of oleic acid (OA) droplet in surfactant-free emulsions (SFEs) was investigated.<br>First, it was found that the coalescence was responsible for the rate of OA droplet growth estimated from changes with time in the cube of mean droplet radius, r3. On the other hand, the dispersion stability of OA-SFE was significantly improved when the SFE was prepared from the OA/1-octadecanol (OD) mixed oil in which weight fraction of OD was 0.1. Secondly, we found that only OA/OD mixed oil in which weight fraction of OD was 0.4 formed an α-gel as determined from differential scanning calorimetry (DSC), a dynamic viscoelasticity, and a small angle X-ray scattering (SAXS) measurements. Furthermore, we found the OA/OD α-gel to have rigidly ordered air-water interface and its collapse pressure was higher when OA was used without OD.<br>From our investigation, we found that by adding OD to OA in an aqueous solution, the OA/OD mixture spontaneously formed α-gel on the droplet surface stabilizing the emulsion by preventing droplets from coalescence.

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