Three-phase surfactant-less emulsions

Two emulsions were prepared of water, silicone oil (SO) and vegetable oil (VO) with 1:3 ratio of SO and VO, and different amount of water, and investigated for destabilization mechanisms. The emulsions were highly unstable with no mutual solubility between the three liquids and with the absence of s...

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Main Authors:	Abeer Al-Bawab, Ayat Bozeya, Hida Hasinovic, Stig E. Friberg
Format:	Article
Language:	English
Published:	Elsevier 2015-03-01
Series:	Arabian Journal of Chemistry
Subjects:	Olive oil Silicone oil Emulsion Emulsion destabilization
Online Access:	http://www.sciencedirect.com/science/article/pii/S1878535211002668

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spelling	doaj-afbf0a4b0d2d4a0abff755d4becc3cbd2020-11-24T23:04:28ZengElsevierArabian Journal of Chemistry1878-53522015-03-018224625410.1016/j.arabjc.2011.10.005Three-phase surfactant-less emulsionsAbeer Al-Bawab0Ayat Bozeya1Hida Hasinovic2Stig E. Friberg3Chemistry Department, University of Jordan, Amman, JordanHamdi Mango Center for Scientific Research (HMCSR), University of Jordan, Amman, JordanAshland Consumer Markets, Lexington, KY, USAChemistry Department, Clarkson University, Potsdam, NY, USATwo emulsions were prepared of water, silicone oil (SO) and vegetable oil (VO) with 1:3 ratio of SO and VO, and different amount of water, and investigated for destabilization mechanisms. The emulsions were highly unstable with no mutual solubility between the three liquids and with the absence of surfactant and the investigation focused on a combination of coalescence and sedimentation/creaming processes. With no water present, the system was only of the type VO/SO single emulsion, while with water present two types of emulsions were formed.http://www.sciencedirect.com/science/article/pii/S1878535211002668Olive oilSilicone oilEmulsionEmulsion destabilization
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Abeer Al-Bawab Ayat Bozeya Hida Hasinovic Stig E. Friberg
spellingShingle	Abeer Al-Bawab Ayat Bozeya Hida Hasinovic Stig E. Friberg Three-phase surfactant-less emulsions Arabian Journal of Chemistry Olive oil Silicone oil Emulsion Emulsion destabilization
author_facet	Abeer Al-Bawab Ayat Bozeya Hida Hasinovic Stig E. Friberg
author_sort	Abeer Al-Bawab
title	Three-phase surfactant-less emulsions
title_short	Three-phase surfactant-less emulsions
title_full	Three-phase surfactant-less emulsions
title_fullStr	Three-phase surfactant-less emulsions
title_full_unstemmed	Three-phase surfactant-less emulsions
title_sort	three-phase surfactant-less emulsions
publisher	Elsevier
series	Arabian Journal of Chemistry
issn	1878-5352
publishDate	2015-03-01
description	Two emulsions were prepared of water, silicone oil (SO) and vegetable oil (VO) with 1:3 ratio of SO and VO, and different amount of water, and investigated for destabilization mechanisms. The emulsions were highly unstable with no mutual solubility between the three liquids and with the absence of surfactant and the investigation focused on a combination of coalescence and sedimentation/creaming processes. With no water present, the system was only of the type VO/SO single emulsion, while with water present two types of emulsions were formed.
topic	Olive oil Silicone oil Emulsion Emulsion destabilization
url	http://www.sciencedirect.com/science/article/pii/S1878535211002668
work_keys_str_mv	AT abeeralbawab threephasesurfactantlessemulsions AT ayatbozeya threephasesurfactantlessemulsions AT hidahasinovic threephasesurfactantlessemulsions AT stigefriberg threephasesurfactantlessemulsions
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Three-phase surfactant-less emulsions

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