TEXTURES 49
Sucrose esters concentrated emulsion technology
n François van Etten – Sisterna, The Netherlands
Sisterna has studied the efficacy of high HLB sucrose esters for the production of transparent ‘oil-gel’ emulsions, that turn into milk when diluted with water upon use (gel-to-milk). These oil gels are in fact concentrated oil-in-glycerine (O/G) emulsions with average oil droplet sizes of 0.3 - 0.5 µm. This article shows the study of the concentrated emulsions technology.
Investigation of the gel-to-milk O/G emulsions
The objective of this study is to find out which parameters are influencing the viscosity, droplet size, stability and transparency of the concentrated O/G emulsion. Therefore the effects of the sucrose ester type, oil & water concentration and manufacturing procedure are studied. In Table 1 you can see the basic formulation in which we have made variations in glycerine, oil, water and sucrose ester content. Production method hot process: Disperse Sisterna sucrose ester into the glycerine (1) and heat to 75°C. Heat oil blend (2) separately to 75°C. Add (2) to (1) very slowly (important!) while homogenizing under high shear (Silverson 4500/6000 rpm). Cool down to 35°C.
Tested sucrose ester grades Three sucrose ester grades with an HLB value of 15 or 16 have been tested. Each consists of different main fatty acids: sucrose stearate, -palmitate or -laurate. The sucrose laurate that we have used is a 40% hydro alcoholic solution. The total sucrose ester content in the test formula is calculated on the active matter (Table 2).
Table 1: Basic formulation Phase Ingredient 1
Glycerine (99%)
Sisterna sucrose ester HLB 15-16
2
Deionised water Vegetable oil or
March 2020
% w/w Ad 100
2 0 - 5 - 10 caprylic/capric triglyceride 40 – 60
n Viscosity - 1 day (Pa.s) n Viscosity - 4 weeks (Pa.s) n Oil droplet size (µm)
180 160 140 120 100 80 60 40 20 0
SP70-C PS750-C SP70-C/L70-C Figure 1: Effect of sucrose esters on droplet size and viscosity.
Effect of sucrose ester type on droplet size and viscosity O/G emulsions are prepared by adding a total of 2% of high HLB sucrose esters with 60% of sunflower oil to test their efficiency. The investigation has shown that L70-C could not be used as a single emulsifier, since there is no viscosity buildup of a gel. However, a combination with SP70-C and PS750-C in a 50/50 ratio is possible. Adding 2% of sucrose esters is sufficient to emulsify 60% vegetable oil and all tested sucrose esters give narrow droplet size emulsions. Viscosity however is related to the chain length of the fatty acid esterified onto the sucrose ester. The longer the fatty acid chain, the higher the viscosity. The lowest viscosity is shown when looking at the combination of SP70-C sucrose stearate (C18) or PS750-C sucrose palmitate (C16) with L70-C sucrose laurate (C12). Also the viscosity buildup is an important
Table 2: Total sucrose esters content Name
Sisterna SP70-C Sisterna PS750-C Sisterna L70-C
Abbreviation INCI name SP70-C PS750-C L70-C
difference between the various sucrose esters. Less viscosity buildup is observed in the emulsions prepared with a combination of SP70-C or PS750-C with L70-C (Fig 1).
Effect of oil concentration on droplet size and viscosity O/G emulsions with 2% PS750-C/L70-C (50/50) are prepared with different (vegetable) oil concentrations to test the effect on the oil droplet size and the viscosity. It shows that lowering the oil concentration is a good way of adjusting the viscosity, while the droplet size remains the same (Fig 2).
Effect of water on droplet size and viscosity
The O/G emulsions are prepared with different concentrations of water, which are added to the glycerine phase. The viscosity and average oil droplet size have been measured after 4 weeks.
Sucrose Stearate Sucrose Palmitate
Aqua, Sucrose Laurate (40%), Alcohol
HLB 15 16 15
PERSONAL CARE NORTH AMERICA PS750-C/L70-C
0.6 0.5 0.4 0.3 0.2 0.1 0
Viscosity (pa.s)
Oil droplet size (µm)
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