Jean-Luc Philippe Bettiol

The impact of N,N-dimethyldodecylamine N-oxide (DDAO) concentration on the crystallisation of sodium dodecyl sulfate (SDS) systems and the resulting changes to crystal structure, shape and the kinetics of crystal growth

HYPOTHESIS At low temperatures stability issues arise in commercial detergent products when surfactant crystallisation occurs, a process which is not currently well-understood. An understanding of the phase transition can be obtained using a simple binary SDS (sodium dodecyl sulfate) + DDAO (N,N-dimethyldodecylamine N-oxide) aqueous system. It expected that the crystallisation temperature of an SDS system can be lowered with addition of DDAO, thus providing a route to improve detergent stability. EXPERIMENTS Detergent systems are typically comprised of anionic surfactants, non-ionic surfactants and water. This study explores the crystallisation of a three component system consisting of sodium dodecyl sulfate (SDS), N,N-dimethyldodecylamine N-oxide (DDAO), and water using wide-angle X-ray scattering (WAXS), differential scanning calorimetry (DSC) and confocal Raman microscopy. FINDINGS The presence of DDAO lowered the crystallisation temperature of a 20 wt% SDS system. For all aqueous mixtures of SDS + DDAO at low temperatures, SDS hydrated crystals, SDS.1/2H2O or SDS·H2O, formed. SDS hydrates comprising of layers of SDS separated by water layers. DDAO tended to reside in the vicinity of these SDS crystals. In the absence of DDAO an additional intermediary hydrate structure, SDS.1/8H2O, formed whereas for mixed SDS + DDAO systems no such structure was detected during crystallisation.

Nuclear magnetic resonance and small-angle X-ray scattering studies of mixed sodium dodecyl sulfate and N,N-dimethyldodecylamine N-oxide aqueous systems performed at low temperatures

Surfactant crystallisation is important in many applications in the food, consumer product and medical sectors. However, these processes are not well understood. In particular, surfactant crystallisation can be detrimental to the stability of detergent formulations, such as dish liquid products, resulting in a turbid solution that fails appearance criteria. With the rising global demand for detergent products, understanding the factors that influence formulation stability is of increasing importance. To enable industry to build more robust formulations, it is important to understand the underlying chemistry of the crystallisation process. Here, a model system containing anionic (sodium dodecyl sulfate, SDS) and amphoteric (N,N-dimethyldodecylamine N-oxide, DDAO) surfactants, at concentrations typical of dish liquid products, is studied. Variable temperature 1H nuclear magnetic resonance (NMR) spectroscopy and small-angle X-ray scattering (SAXS) is used to probe the compositional and structural properties of this system, as a function of pH. On cooling, at pH 9, a mixture of hydrated crystals, predominately composed of SDS, and micelles containing both surfactants, have been observed prior to complete freezing. At pH 2, both surfactants appear to undergo a simultaneous phase transition, resulting in the removal of micelles and the formation of hydrated crystals of mixed composition.