Kinetic stability of the oil-in-water emulsions and dynamic interfacial properties of mixtures of sucrose esters and polysaccharides

This article presents a study of the interfacial properties of oil-in-water emulsions containing sugar esters and polysaccharides. Sucrose fatty acid esters were synthesized using immobilized Candida antarctica lipase B. A yield of 53.4% was obtained using 2-methyl-2-butanol and 1:3 M ratio of sucrose:stearic acid. Equilibrium surface tension was 45 mN/m and low critical micellar concentration (CMC) value was obtained (ca. 10 mg/mL), characteristic of non-ionic surfactant. The interfacial properties of mixtures of sucrose esters and polysaccharides, at the oil-water interface were determined using a pendant drop tensiometer. Addition of polysaccharides increased the interfacial tension. Studies of interfacial viscoelasticity showed that the films were predominantly elastic. The presence of polysaccharides in emulsions resulted in flocculated droplets. All the emulsions presented great stability along 28 days with no creaming formation.

Automated summary

This study investigated the interfacial properties of oil-in-water emulsions containing sugar esters and polysaccharides. The synthesis of sucrose fatty acid esters using immobilized Candida antarctica lipase B, as well as the determination of equilibrium surface tension and interfacial viscoelasticity, were discussed. The presence of polysaccharides was found to increase interfacial tension and promote flocculation of droplets, while all emulsions exhibited excellent stability over 28 days.