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Updated: Feb 28, 2026
06:31
Studying Surfactant Effects on Hydrate Crystallization at Oil-Water Interfaces Using a Low-Cost Integrated Modular Peltier Device
Published on: March 18, 2020
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When the Disperse Phase Crystallizes: How Surfactant Structure Shapes Interfacial Properties.
Kerstin Risse1, Stephan Drusch1
1Faculty III Process Sciences, Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Technische Universität Berlin, Straße des 17. Juni 135, Berlin 10623, Germany.
Langmuir : the ACS Journal of Surfaces and Colloids
|February 26, 2026
Summary
Fat crystallization in emulsions significantly alters interfacial properties, impacting stability. Surfactant structure and fat type dictate the formation of crystalline interfacial networks and their viscoelasticity.
Area of Science:
- Food science and material science
- Colloid and surface science
Background:
- Commercial oil-water emulsions rely on crystalline fat phases for texture.
- Interfacial rheology is crucial for emulsion stability but poorly understood during fat crystallization.
Purpose of the Study:
- To investigate how cooling-induced triglyceride crystallization affects interfacial viscoelasticity.
- To determine the role of surfactant properties (headgroup, fatty acyl chain length) in this process.
Main Methods:
- Examined surfactants (Tween 60, BrijS20, Span 60, Tween 20) with varying headgroups and fatty acyl chain lengths.
- Used tristearin, tripalmitin, and trilaurin in MCT oil as the fat phase.
- Assessed interfacial viscoelasticity changes during cooling-induced fat crystallization.
Main Results:
- C18:0 surfactants promoted interfacial tristearin crystallization, forming networks with increased viscoelasticity.
- Span 60 yielded the strongest elastic response due to dense packing and crystalline emulsifier layer formation.
- Fatty acyl chain length modulated interfacial layer mobility and network formation; Tween 20 disrupted crystallization, leading to weaker films.
Conclusions:
- Fat crystallization actively reshapes interfacial layers, altering viscoelasticity.
- Surfactant headgroup, fatty acyl chain length, and fat type collectively influence interfacial network formation and emulsion properties.
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