Formation and Characterization of Emulsions Using β-Cyclodextrin as an Emulsifier

概要

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The preparation and characterization of n-alkane/water emulsions using β-cyclodextrin (β-CD) were studied. The prepared n-alkane/water emulsions were of the oil-in-water (O/W) type, and the stability of emulsions was in the order of n-hexadecane>n-dodecane>n-octane. From observations using polarized light microscopy and powder X-ray diffraction measurement, it was suggested that the formation of a dense film at the oil-water interface and the three-dimensional structural network created by precipitated complexes in the continuous phase are associated with the stability of emulsion. Furthermore, it was clarified that O/W-type emulsions were formed because the contact angle (θ_<ow>) which the precipitate makes with the interface was θ_ow<90℃ in all compounds (oils) used in this study.
社団法人日本薬学会の論文
2008-05-01