Hypothesis

In contrast to when polyglycerol polyricinoleate (PGPR) is used as lipophilic emulsifier, the used oil phase and phospholipid composition have a strong influence on the characteristics of water-in-oil (w/o) emulsions prepared using lecithin. These parameters are also expected to influence the characteristics of the corresponding water-in-oil-in-water (w/o/w) emulsions. Moreover, a hydrophilic emulsifier is typically added to the external water phase of w/o/w emulsions and is also expected to influence the characteristics of the w/o/w emulsions.

Experiments

Lecithin with a varying phospholipid composition was used to prepare w/o emulsions with medium chain triglyceride (MCT) oil as well as long chain triglyceride (LCT) oil. In case the w/o emulsion was stable, w/o/w emulsions were produced as well. Hereby, the w/o/w emulsions were prepared using different hydrophilic emulsifiers.

Findings

Each of the lecithin samples could be used to produce a stable w/o emulsion in MCT-oil. In contrast, a stable w/o emulsion could only be produced in LCT-oil with phosphatidylcholine depleted lecithin. The storage stability of the w/o/w emulsions was also higher in case MCT-oil was used as compared to LCT-oil. Finally, a remarkable influence of the high-HLB emulsifier on the resulting enclosed water volume fraction in the w/o/w emulsions was observed.

假设

与将聚甘油聚蓖麻油酸酯（PGPR）用作亲脂性乳化剂相比，所用的油相和磷脂组成对使用卵磷脂制备的油包水（w / o）乳液的特性有很大影响。还预期这些参数会影响相应的水包油包水（w / o / w）乳液的特性。此外，通常将亲水性乳化剂添加到w / o / w乳液的外部水相中，并且还预期会影响w / o / w乳液的特性。

实验

使用具有不同磷脂成分的卵磷脂与中链甘油三酸酯（MCT）油和长链甘油三酸酯（LCT）油一起制备无水乳液。在w / o乳液稳定的情况下，也生产w / o / w乳液。因此，使用不同的亲水性乳化剂制备了w / o / w乳液。

发现

每个卵磷脂样品均可用于在MCT油中生产稳定的w / o乳液。相反，只有在磷脂酰胆碱贫化的卵磷脂的LCT油中才能生产稳定的w / o乳液。与LCT油相比，在使用MCT油的情况下，w / o / w乳液的储存稳定性也更高。最后，观察到高HLB乳化剂对w / o / w乳状液中封闭水体积分数的显着影响。