Phospholipids as Emulsion Stabilizers

Journal of Colloid and Interface Science
A KabalnovJ Weers

Abstract

The equilibrium phase behavior and the macroemulsion type and stability of oil-water-lecithin mixtures was studied. For dioleyl phosphatidylcholine (DOPC) and n-alkanes as the oil component, the phase equilibrium is characterized by an extended inverse micellar region in equilibrium with water (Winsor II). On the other hand, n-C8F18-DOPC-water and soybean oil-DOPC-water mixtures show a three phase equilibrium of almost pure water, almost pure oil, and lamellar phase Lalpha (Winsor III). Equilibrium phases of DOPC systems can be emulsified in each other. Inverse W/O macroemulsions are favored for all the n-alkanes (C6-C14) studied; O/W emulsions are rather unstable. On the other hand, n-perfluorooctane and soybean oil produced very stable O/W emulsions. The phase behavior and emulsion stabilizing properties of an egg yolk phospholipid mixture is similar to those of DOPC. The phase equilibrium of the saturated analogue of DOPC: distearoyl phosphatidylcholine (DSPC) in mixtures with alkanes and water at room temperature is different and characterized by a Winsor III equilibrium of a Lbeta lamellar phase in a gel state, oil and water. Accordingly, the O/W emulsions are strongly favored to inverse systems. The pattern of the phase e...Continue Reading

Citations

Mar 15, 2012·AAPS PharmSciTech·Christopher B FoxThomas S Vedvick
Nov 14, 2013·Nature Reviews. Molecular Cell Biology·Abdou Rachid ThiamTobias C Walther
Aug 16, 2018·Langmuir : the ACS Journal of Surfaces and Colloids·Jennifer A Staton, Stephanie R Dungan

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