Shear-induced phase transitions in sucrose ester surfactant.
Identifieur interne : 000052 ( Ncbi/Curation ); précédent : 000051; suivant : 000053Shear-induced phase transitions in sucrose ester surfactant.
Auteurs : Véronique M. Sadtler [France] ; Michèle Guely ; Philippe Marchal ; Lionel ChoplinSource :
- Journal of colloid and interface science [ 0021-9797 ] ; 2004.
Abstract
The behavior of a commercial sucrose stearate blend has been examined by means of various experimental techniques (differential scanning calorimetry, light polarization and electron microscopy, and rotational rheometry). A partial phase diagram in water has been established. It shows that the binary system forms a lamellar lyotropic mesophase and that the melting behavior is characterized by a lamellar gel-lamellar liquid crystalline phase transition. The identification of the liquid crystalline phase has been carried out from textural observation using polarization microscopy and freeze-fracture electron microscopy. At low surfactant concentrations, the phase transition has been followed through rheological experiments. Furthermore, a shear-induced transition, from the lamellar phase (sheets of surfactant bilayers including a few large multilamellar vesicles) to an onion phase, has been observed above a critical temperature of 43 degrees C. The vesicles so obtained did not relax over more than 3 weeks. The presence of a small ratio of distearate in the sugar ester blend seems to be the key to vesicle formation at low surface-active material concentration.
PubMed: 14697688
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<front><div type="abstract" xml:lang="en">The behavior of a commercial sucrose stearate blend has been examined by means of various experimental techniques (differential scanning calorimetry, light polarization and electron microscopy, and rotational rheometry). A partial phase diagram in water has been established. It shows that the binary system forms a lamellar lyotropic mesophase and that the melting behavior is characterized by a lamellar gel-lamellar liquid crystalline phase transition. The identification of the liquid crystalline phase has been carried out from textural observation using polarization microscopy and freeze-fracture electron microscopy. At low surfactant concentrations, the phase transition has been followed through rheological experiments. Furthermore, a shear-induced transition, from the lamellar phase (sheets of surfactant bilayers including a few large multilamellar vesicles) to an onion phase, has been observed above a critical temperature of 43 degrees C. The vesicles so obtained did not relax over more than 3 weeks. The presence of a small ratio of distearate in the sugar ester blend seems to be the key to vesicle formation at low surface-active material concentration.</div>
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