Caractérisation des émulsions doubles (huile dans eau dans huile)‎ stabilisées avec du caseinate de sodium

الملخص FRE

The purpose of this study was the formulation and characterization of a oil-in-water-in-oil emulsions (o / w / o) formulated with caseinate of sodium used as hydrophilic surfactant and Dehymuls E used as lipophilic surfactant.

These emulsions were stabilized with xanthan gum.

The o / w / o multiple emulsion was prepared at room temperature by a two-step emulsification method.

Conductimetric measurements showed that the external phase of the formulated emulsions is oil with a relatively neutral pH (around 6.40).

The micrographic analyses showed the multiplicity of the emulsions.

The rheological analyses carried out made it possible to highlight the relation between the internal structure of the multiple emulsions and their mechanical behavior.

The emulsions behave like plastic fluids and the rheological properties depend on the concentrations of the primary emulsion and lipophilic surfactant.