Salt-induced stability and modified interfacial energetics in self-faceting emulsion droplets

The counterintuitive temperature-controlled self-faceting of water-suspended, surfactant-stabilized, liquid oil droplets provides new opportunities in engineering of smart liquids, the properties of which are controllable by external stimuli. However, many emulsions exhibiting self-faceting phenomena have limited stability due to surfactant precipitation. The emulsions' stability may be enhanced, and their inter-droplet electrostatic repulsion tuned, through controlled charge screening driven by varying-concentration added salts. Moreover, in many technologically-relevant situations, salts may already exist in the emulsion's aqueous phase. Yet, salts' impact on self-faceting effects has never been explored. We hypothesize that the self-faceting transitions' temperatures, and stability against surfactant precipitation, of ionic-surfactants-stabilized emulsions are significantly modified by salt introduction.

We explore the temperature-dependent impact of NaCl and CsCl salt concentration on the emulsions' phase diagrams, employing optical microscopy of emulsion droplet shapes and interfacial tension measurements, both sensitive to interfacial phase transitions.

A salt concentration dependent increase in the self-faceting transition temperatures is found, and its mechanism elucidated. Our findings allow for a significant enhancement of the emulsions' stability, and provide the physical understanding necessary for future progress in research and applications of self-faceting phenomena in salt-containing emulsions.