Sugar-Ester Nonionic Microemulsion: Structural Characterization.

Abstract

Surfactants containing sugar components and fatty acids satisfy the quality standards for food application. The food grade sugar ester in this study is a commercial sucrose monoester of stearic acid (abbreviated SES), the oil phase consists of a 1:1 mixture of n-tetradecane and l-butanol. The originally planned food grade oil, a medium chain triglyceride, is substituted by tetradecane because tetradecane is available as a fully deuterated product, which is necessary for some structural investigations. The investigated system is solid at room temperature, but liquefies and structures into a homogeneous microemulsion when heated to above 37 degrees C. The structural characterization of such microemulsions is the aim of this work. The established methods for this purpose are scattering methods, such as small-angle scattering of X-rays and neutrons and dynamic light scattering. These scattering techniques can be used to obtain valuable information on the size, shape, and internal structure of colloids and complex fluids. We started our investigation with the pseudobinary system SES, tetradecane and l-butanol, varying the SES content. The scattering results show that the sugar ester form inverse globular micelles in the oil phase. The size of these micelles is about 6 nm. While the size is nearly constant in a wide SES concentration regime (5 up to 40% surfactant), the volume or aggregation number increases significantly with SES. This is explained by an increasing replacement of l-butanol molecules by sugar-ester molecules in the micelles formed. Moreover, it can be shown that these micelles strongly overlap. Their center-to-center distance is about 3.8 nm at 40% SES at a micellar diameter of 6 nm. The micellar overlap leads to a highly reduced diffusion of the micelles as was found with dynamic light scattering. When incorporating water in the micellar core, the micelles swell up to about 10 nm and the shape of the aggregates becomes more and more elongated with higher water content. Copyright 2001 Academic Press.