Journal of Oleo Science
Online ISSN : 1347-3352
Print ISSN : 1345-8957
ISSN-L : 1345-8957
Detergents, Surfactants, Interface and Colloid
Ion-specific Effect on Oil-in-water Emulsion Gels Containing a Stimuli-responsive Fibrous Assembly of Amidoamine-derivative Hydrogelator
Clara Morita-ImuraYoshiro ImuraTakeshi Kawai
Author information
JOURNALS FREE ACCESS

2016 Volume 65 Issue 12 Pages 985-991

Details
Abstract

Amidoamine derivative C18AA forms a highly viscous oil-in-water (O/W) emulsion, called an “emulsion gel.” Previously, it was showed that the viscosity sensitively changes with the C18AA concentration, temperature, pH changes, and salt addition. In this work, C18AA concentration in the continuous aqueous phase ([C18AA]w) was investigated at different compositions, and it was found that a threshold concentration value of 16.5 wt% was required to obtain a highly viscous emulsion gel below 45°C. C18AA formed micellar networks in the aqueous phase, and stimuli or additives increase the value of [C18AA]w, so that the C18AA micellar network could grow in the continuous aqueous phase.

Information related to the author
© 2016 by Japan Oil Chemists' Society
Previous article Next article
feedback
Top