Phase behavior and SANS investigations of edible sugar–limonene microemulsions

• Published in: Colloids and surfaces. A, Physicochemical and engineering aspects Vol. 296; no. 1; pp. 45 - 50
• Main Authors: Dave, Hiteshkumar, Gao, Feng, Schultz, Matthias, Co, Carlos C.
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 15.03.2007; Elsevier
• Subjects: Chemistry; Colloidal state and disperse state; Emulsions. Microemulsions. Foams; Encapsulation; Exact sciences and technology; General and physical chemistry; Limonene; Microemulsion glass; Sugar surfactants; Encapsulation; Microemulsion glass; Sugar surfactants; Limonene; 1,8-p-Menthadiene; Glass; Surfactant; Microemulsion; Sugar
• ISSN: 0927-7757; 1873-4359
• DOI: 10.1016/j.colsurfa.2006.09.020

We have studied the phase behavior and microstructure of edible microemulsions of d-limonene with concentrated aqueous sugar solutions (>65 wt%) using sucrose laurate and sucrose oleate as surfactants. The phase behavior of these mixtures was systematically studied as a function of temperature and surfactant composition, identifying the specific effects of sugar concentration, surfactant chain length, and oil loading on the formation of microemulsion and lamellar phases. Small-angle neutron scattering experiments confirm the presence of well-structured microemulsions with domain sizes ranging from ∼35 to 60 nm. With few exceptions, the patterns of microemulsion phase behavior with concentrated sugar solutions are very similar to that of aqueous systems.