Influence of Surfactants on the Rheology and Stability of Crystallizing Fatty Acid Pastes

Show simple item record Thareja, Prachi Golematis, Anne Street, Carrie B. Wagner, Norman J. Vethamuthu, Martin S. Hermanson, Kevin D. Ananthapadmanabhan, K. P. 2014-03-18T17:04:33Z 2014-03-18T17:04:33Z 2013-02
dc.identifier.citation Thareja, Prachi et al., “Influence of surfactants on the rheology and stability of crystallizing fatty acid pastes”, Journal of the American Oil Chemists Society, DOI: 10.1007/s11746-012-2161-4, vol. 90, no. 2, pp. 273-283, Feb. 2013. en_US
dc.identifier.issn 0003-021X
dc.identifier.issn 1558-9331
dc.description.abstract Complex fluids containing crystallizing fatty acids are important for consumer care products. The key features of these materials are their ability to support their weight under gravity due to the formation of a fatty acid crystal network, and to yield or flow beyond a critical applied strain. In model formulations comprised of two synthetic surfactants and a fatty acid in water, we have shown that the fatty acid crystal network consists of crystal aggregates linked by a non-crystallized mixed fatty acid—surfactant mesophase. We hypothesize that this mixed surfactant—fatty acid mesophase is critical for the macroscopic stability of the formulations. Rheological measurements combined with differential scanning calorimetry (DSC), X-ray scattering, and polarized light microscopy (PLM) measurements show the importance of surfactant loading on the overall stability of the formulations by linking morphology to rheology. Macroscopically homogeneous formulations are realized with 7–10 wt% of fatty acid. Increasing the fatty acid content without adding surfactant leads to inhomogeneous, phase separating formulations. Although both stable and unstable formulations show the presence of a surfactant—fatty acid mixed phase, a critical loading of surfactants is found to be necessary to create macroscopically homogenous formulations. We demonstrate how the rheology, microstructure and the macroscopic stability can be tuned by varying the relative amounts of surfactants and fatty acid. en_US
dc.description.statementofresponsibility by Prachi Thareja et al.,
dc.format.extent Vol. 90, No. 2, pp. 273-283
dc.language.iso en en_US
dc.publisher Springer Link en_US
dc.subject Crystallization en_US
dc.subject Palmitic acid en_US
dc.subject Rheology en_US
dc.subject Stability en_US
dc.subject Time domain nuclear magnetic resonance en_US
dc.title Influence of Surfactants on the Rheology and Stability of Crystallizing Fatty Acid Pastes en_US
dc.type Article en_US
dc.relation.journal Journal of the American Oil Chemists' Society

Files in this item

Files Size Format View

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record

Search Digital Repository


My Account