Abstract The effect of ethanol on oil‐in‐water emulsions stabilized with low molecular weight surfactants was investigated. Oil‐in‐water emulsions were prepared containing varying percentages of ethanol and sunflower oil, and stabilized with different emulsifiers (Tween 20, Tween 80, and Lecithin). Droplet size, viscosity, density, and interfacial tension measurements were carried out. The droplet size of emulsions stabilized by each of the surfactants studied decreased with the addition of ethanol to the aqueous phase showing a minimum at a concentration of ethanol around 40%. The trend in droplet size is accompanied by a decrease in the interfacial tension between water and oil as the ethanol concentration increases. Viscosity measurements show that the change in viscosity of the final emulsion is the result of the change in viscosity of the continuous phase, as well as the change in solubility of the surfactants due to the addition of ethanol. The density of the continuous phase decreases with the addition of ethanol and it is possible to match the densities of the two phases in order to reduce the effect of creaming/sedimentation and improve stability. This study provides scientific evidence for the formulation of stable emulsions containing a range of ethanol form 0 to 40%. Practical Application Formation and stability of food‐grade emulsions in the presence of ethanol.

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乙醇对低分子量表面活性剂稳定乳液的影响

摘要 研究了乙醇对低分子量表面活性剂稳定的水包油乳液的影响。制备了含有不同百分比的乙醇和葵花籽油的水包油乳液，并用不同的乳化剂（吐温 20、吐温 80 和卵磷脂）进行稳定。进行液滴尺寸、粘度、密度和界面张力测量。由所研究的每种表面活性剂稳定的乳液的液滴尺寸随着向水相中添加乙醇而减小，显示在乙醇浓度约为 40% 时的最小值。随着乙醇浓度的增加，液滴尺寸的趋势伴随着水和油之间界面张力的降低。粘度测量表明，最终乳液的粘度变化是连续相粘度变化以及由于加入乙醇导致表面活性剂溶解度变化的结果。连续相的密度随着乙醇的加入而降低，并且可以匹配两相的密度以减少乳油/沉淀的影响并提高稳定性。该研究为配制含有 0 至 40% 乙醇范围的稳定乳液提供了科学依据。实际应用 乙醇存在下食品级乳液的形成和稳定性。连续相的密度随着乙醇的加入而降低，并且可以匹配两相的密度以减少乳油/沉淀的影响并提高稳定性。该研究为配制含有 0 至 40% 乙醇范围的稳定乳液提供了科学依据。实际应用 乙醇存在下食品级乳液的形成和稳定性。连续相的密度随着乙醇的加入而降低，并且可以匹配两相的密度以减少乳油/沉淀的影响并提高稳定性。该研究为配制含有 0 至 40% 乙醇范围的稳定乳液提供了科学依据。实际应用 乙醇存在下食品级乳液的形成和稳定性。