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Stabilization of Water Droplets in Oil with PGPR for Use in Oral and Dermal Applications
Author(s) -
Wolf Frederik,
Koehler Karsten,
Schuchmann Heike P.
Publication year - 2013
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2012.00688.x
Subject(s) - pulmonary surfactant , emulsion , chemical engineering , materials science , aqueous two phase system , chemistry , phase (matter) , organic chemistry , engineering
To stabilize microstructured fluids, like emulsions, strong surfactants are needed. For oral or dermal applications, these surfactants need to comply with strict legal requirements. Polyglycerin‐polyricinoleat (PGPR) is described as one of the most potent oil‐soluble surfactant in stabilizing water‐in‐oil (W/O) emulsions. Ways were determined to process W/O emulsions with PGPR meeting legal restrictions. The impact of process and recipe parameters on the formation of W/O emulsions was investigated. It was found that it is possible to stabilize W/O emulsions with very small amounts of PGPR (0.3% in the finished product). Emulsions stabilized with PGPR alone allowed for droplet sizes below 10 µm, but with mostly multimodal droplet size distributions. PGPR showed a strongly increased performance when combined with NaCl in the aqueous phase. This combination allowed for a stabilization of defined, mono‐modal droplet sizes well below 1 µm. Thus, PGPR is under certain conditions an interesting surfactant for stabilization of W/O emulsions, meeting the legal restrictions for the use in oral and dermal applications. PRACTICAL APPLICATIONS Microstructured fluids, like emulsions, play an important role within food, cosmetic and pharmaceutical products. They allow for e.g., encapsulation of active agents. To stabilize emulsions for oral and dermal applications, the stabilizing surfactants need to meet legal restrictions. For W/O‐type emulsion, the available surfactants (e.g., PGPR) need to be concentrated too high to work or are very sensitive to environmental impacts (e.g., phospholipids). Thus, results of the study have a potential application in the formulation of W/O emulsions for foods, cosmetics or pharmaceuticals to meet legal requirements.