Servizio Comunitario di Informazione in materia di Ricerca e Sviluppo - CORDIS

Education material on the relationships between chemical/physical parameters of surfactants and their applicability to deformed droplet interfaces and encapsulation

The simultaneous superposition of flow and gelation can be used for the synthetic of non-spherical gel beads and microcapsules. The successful formation of these particles depends on a well defined choice of all parameters (e.g. flow velocity, concentration, temperature). Various oil-soluble emulsifiers were used in order to decrease the interfacial tension between the continuous oil-phase and the aqueous biopolymer droplet. An increased surfactant concentration decreased the interfacial tension, which finally induced enhanced droplet deformation. These studies contain information on interfacial kinetics and colloid science and they can be used to teach students in advanced topics of interfacial and food science.

Results of our research program will be part of the lecture "colloid chemistry" which is held in regular intervals. This applied research provides an excellent opportunity for students to connect the somewhat abstract concepts to real systems. A variety of techniques will be used to present the scientific problems. The visualisation of adsorbed food emulsifiers at interfaces by means of Brewster-Angle-Microscopy is a good example for such projects. Interfacial pressure versus mean molecular area curves which were measured by a film balance illustrate the role that different molecule components may play in stabilising the interface. The kinetics of the adsorption process will be characterised through measurements of the interfacial tension as a function of time.

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Universität - Gesamthochschule Essen
Universitaetstr. 3-5
45141 Essen
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