Microstructure Considerations of New Five-Component Winsor IV Food-Grade Microemulsions Studied by Pulsed Gradient Spin−Echo NMR, Conductivity, and Viscosity

• Published in: Langmuir 2003-02, Vol.19 (4), p.1063-1068
• Main Authors: Yaghmur, Anan, Aserin, Abraham, Antalek, Brian, Garti, Nissim
• Format: Article
• Language: English
• ISSN: 0743-7463; 1520-5827
• DOI: 10.1021/la026404h

The microstructure of an unusual Winsor IV isotropic region of five-component microemulsions based on nonionic surfactants was studied. The microemulsions are composed of R(+)-limonene, water, propylene glycol (PG), ethanol (EtOH), and polyoxyethylene sorbitan monostearate (Tween 60) with a 1:1:3 R(+)-limonene/ethanol/surfactant weight ratio. The phase diagrams of the system are characterized by an extended single continuous isotropic region starting from an oil-rich solution containing no aqueous phase (reverse micelles) to the water/propylene glycol (1/1) corner (swollen direct micelles). The microemulsions seem to be attractive for food applications. The microstructure changes gradually, smoothly, and continuously upon increasing the aqueous phase content. The microemulsion transforms from a water-in-oil (W/O) microemulsion to a bicontinuous phase and to an oil-in-water (O/W) microemulsion. The microstructure of the microemulsion along a selected dilution line, is probed using pulsed gradient spin−echo NMR, conductivity, and viscosity. The results are compared with a corresponding non-food-grade system based on C18:1E10 (Brij 96v). The hydrodynamic radius (R H) of O/W microemulsion samples based on Brij 96v and Tween 60, at 90% aqueous phase, was determined to be 5.4 ± 0.2 and 5.2 ± 0.2 nm, respectively, and the calculated values of the area of the polar headgroup (a) are 87 for Brij 96v and 160 Å2 for Tween 60-based microemulsions. The ratio of the water self-diffusion coefficient, D W, to the PG self-diffusion coefficient (D PG) (termed the L ratio) was found to be sensitive to the aqueous phase content. In the O/W microemulsions, the water/PG mixture diffuses as hydrogen bonded entity (molecular diffusion controlled), while in the W/O microemulsions, the PG partitions, in part, at the interface and the dominate diffusion process is neither aggregate nor molecular controlled.