Open AccessInfluence of sodium dodecyl sulphate concentration on disperse and rheological characteristics of oil-in-water emulsions stabilized by OSA starch-SDS mixtures
Author(s) -
Velјko Krstonošić,
Ljubica Dokić,
Ivaikolić,
Tamara Dapčević,
Miroslav Hadnadjev
Publication year - 2012
Publication title -
journal of the serbian chemical society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.227
H-Index - 45
eISSN - 1820-7421
pISSN - 0352-5139
DOI - 10.2298/jsc100630150k
Subject(s) - creaming , starch , emulsion , rheology , pulmonary surfactant , chemistry , chromatography , sauter mean diameter , modified starch , viscosity , chemical engineering , succinic anhydride , particle size , apparent viscosity , materials science , polymer chemistry , organic chemistry , biochemistry , composite material , physics , nozzle , thermodynamics , engineering
Stability of oil-in-water emulsions can be achieved by chemical modified starch, such as octenyl succinic anhydride (OSA) starch, as emulsifier. In order to analyse disperse and rheological characteristics of emulsions containing two kind of emulsifiers, part of the OSA starch can be substituted with adequate concentration of sodium dodecyl sulphate (SDS), which is small surfactant with same charge as OSA starch. Oil contents of examined emulsions were 5, 20 and 50%. Selected OSA starch concentration was 10% and replacements of the part of OSA starch were realized with SDS concentrations of 1, 3 and 5%. Dispersed droplets of emulsions were defined by determination of Sauter mean diameter d32 and particle size distribution. Flow curves were used to describe rheological properties of the emulsions. Also, stability of emulsion samples was observed and expressed by the creaming index. Obtained results indicated decrease in Sauter mean diameter of droplets, standard deviation and apparent viscosity of emulsions while amounts of SDS increase within emulsifiers mixture OSA starch-SDS. The emulsions with OSA starch according to creaming rate were more stable than emulsions stabilized by OSA starch and SDS combination