Emulsification by high frequency ultrasound using piezoelectric transducer: Formation and stability of emulsifier free emulsion

• Published in: Ultrasonics sonochemistry 2014-05, Vol.21 (3), p.1010-1017
• Main Authors: Kaci, Messaouda, Meziani, Smail, Arab-Tehrany, Elmira, Gillet, Guillaume, Desjardins-Lavisse, Isabelle, Desobry, Stephane
• Format: Article
• Language: English
• Subjects: Chemistry; Colloidal state and disperse state; Conductivity; Electric Conductivity; Electrophoresis; Electrophoretic mobility; Emulsifier free emulsion; Emulsions; Emulsions. Microemulsions. Foams; Exact sciences and technology; Fatty Acids - analysis; General and physical chemistry; High frequency ultrasound; Hydrogen-Ion Concentration; Life Sciences; Particle Size; Physical chemistry of induced reactions (with radiations, particles and ultrasonics); Plant Oils - chemistry; Sunflower Oil; Transducers; Ultrasonic chemistry; Ultrasonics - instrumentation
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2013.11.006

•New emulsification process using non-destructive high frequency ultrasound.•Elaboration of stable emulsifier free emulsion.•Correlation between particle size, pH and particle charge.•Effect of size distribution on conductivity of emulsion. Emulsifier free emulsion was developed with a new patented technique for food and cosmetic applications. This emulsification process dispersed oil droplets in water without any emulsifier. Emulsions were prepared with different vegetable oil ratios 5%, 10% and 15% (v/v) using high frequency ultrasounds generated by piezoelectric ceramic transducer vibrating at 1.7MHz. The emulsion was prepared with various emulsification times between 0 and 10h. Oil droplets size was measured by laser granulometry. The pH variation was monitored; electrophoretic mobility and conductivity variation were measured using Zêtasizer equipment during emulsification process. The results revealed that oil droplets average size decreased significantly (p