Effect of Surface Freezing on Stability of Oil-in-Water Emulsions

Tokiwa, Yuhei; Sakamoto, Hiromu; Takiue, Takanori; Aratono, Makoto; Matsubara, Hiroki; Bain, Colin D.

doi:10.1021/acs.langmuir.8b01088

Effect of Surface Freezing on Stability of Oil-in-Water Emulsions

Tokiwa, Yuhei; Sakamoto, Hiromu; Takiue, Takanori; Aratono, Makoto; Matsubara, Hiroki; Bain, Colin D.

Authors

Yuhei Tokiwa

Hiromu Sakamoto

Takanori Takiue

Makoto Aratono

Hiroki Matsubara

Professor Colin Bain c.d.bain@durham.ac.uk
Pro-Vice-Chancellor (Research)

Abstract

Penetration of alkane molecules into the adsorbed film of a cationic surfactant gives rise to a surface freezing transition at the alkane–water interface upon cooling. In this paper, we show that surface freezing of hexadecyltrimethylammonium chloride (CTAC) at the tetradecane–water interface stabilizes oil-in-water (OW) emulsions. For concentrations of CTAC near the critical micelle concentration, an OW emulsion coalesced readily above the surface freezing transition whereas the OW emulsion was stable in the surface frozen state. There was a discontinuous change in the stability of the OW emulsion at a temperature very close to the surface phase transition temperature as determined by interfacial tensiometry and ellipsometry on a planar oil–water interface. The mechanical elasticity of the surface frozen layer opposes film drainage and density fluctuations that could lead to rupture and is the most likely cause of the enhanced emulsion stability.

Citation

Tokiwa, Y., Sakamoto, H., Takiue, T., Aratono, M., Matsubara, H., & Bain, C. D. (2018). Effect of Surface Freezing on Stability of Oil-in-Water Emulsions. Langmuir, 34(21), 6205-6209. https://doi.org/10.1021/acs.langmuir.8b01088

Journal Article Type	Article
Acceptance Date	Apr 27, 2018
Online Publication Date	May 9, 2018
Publication Date	May 29, 2018
Deposit Date	Jun 10, 2018
Publicly Available Date	May 9, 2019
Journal	Langmuir
Print ISSN	0743-7463
Electronic ISSN	1520-5827
Publisher	American Chemical Society
Peer Reviewed	Peer Reviewed
Volume	34
Issue	21
Pages	6205-6209
DOI	https://doi.org/10.1021/acs.langmuir.8b01088

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Copyright Statement
This document is the Accepted Manuscript version of a Published Work that appeared in final form in Langmuir, copyright © American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see https://doi.org/10.1021/acs.langmuir.8b01088.