Toshiya Katsuragi

Effects of addition of hydrophobic sucrose fatty acid oligoesters on crystallization rates of n-hexadecane in oil-in-water emulsions

Ultrasonic velocity measurements were made on crystallization rates of n-hexadecane dispersed in an oil-in-water (O/W) emulsion (20 wt.% oil and 80 wt.% water) in which Tween 20 was employed for emulsification. Highly hydrophobic emulsifiers, sucrose fatty acid oligoesters involving stearic acid (S-170), lauric acid (L-195) and oleic acid (O-170) moieties, were added to n-hexadecane in an attempt to modify the crystallization rate of n-hexadecane. The crystallization process of n-hexadecane was monitored by variations in the ultrasonic velocity values, which increase with increasing amount of crystal fractions in the oil phase of the emulsion. In comparison with the results of the O/W emulsion systems with the additive P-170 (a sucrose palmitate) (N.Kaneko et al., J. Crystal Growth 197 (1999) 263), the following results were obtained: (a) the addition of S-170 accelerated the nucleation in the emulsion system in the same manner as P-170, no acceleration was revealed with the additive O-170, and L-195 showed moderate effects; (b) the rate of crystal growth was retarded by S-170 and L-195, but not by O-170; (c) the effects of acceleration of nucleation occurred singly in the emulsion system, but not in the bulk system; and (d) the acceleration of nucleation was exhibited through two stages with increasing concentrations of the additives. These results showed the remarkable influence of the fatty acid chain structures of sucrose oligoesters on the acceleration of heterogeneous nucleation of n-hexadecane in the O/W emulsions. The heterogeneous nucleation effected by the addition of S-170 and P-170 was discussed taking into account the adsorption at the oil-water interface and the formation of reversed micelles of the sucrose oligoesters added in the oil phase.