Recent research finding
Study on the Emulsifier-like Properties of α-Cyclodextrin with Triglycerides

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Introduction

It has been reported that CD and triglyceride makes complex at the oil/water interface and the complex works like surfactant. It needs more study for its performance as emulsifier because emulsion is very useful for food or chemical industry but emulsion control technology is not enough now.
Emulsion control; particle size, viscosity, stability or any other control, in a wide range of pH or temperature is very important.
Therefore in this study, aiming to get knowledge of particle size control, we conducted measurement of particle size for alphaCD/Triolein emulsions. (Triolein is one of triglycerides, which is included in vegetable oils. Liquid at room temperature.)

Fig.1. Structure of Triolein

Experiments

① Making emulsions
② Particle size distribution of emulsions
③ Microphotos of emulsions
④ Emulsions including Saccharide

①Making emulsions

Method
(1) αCD in water

(2) Triolein :αCD in water 50 : 50 (w/w)

(3) Homogenize 10min at 6000rpm And more 10min at 9500rpm

Picture 1. Making α-CD-Triolein emulsion
Picture 2. α-CD-Triolein emulsion (1:8 w:w)

② Particle size distribution of emulsions

Fig.2. Particle size distribution of αCD-Triolein emulsions

Result
Particle size distribution of CD:oil =1:12 is larger than 1:8.

③ Microphotos of emulsions

Equipments
Digital Microscope: HiRox, KH-7700

Picture 4. Microphotos of O/W emulsions

Results
Oil droplets size of CD:oil =1:12 tend to be larger than 1:8.

④ Emulsions including Saccharide

Picture 5 and Fig.3. Microphotos of emulsions(upper) and particle size distributions(lower)

Picture 5 and Fig.3. Microphotos of emulsions(upper) and particle size distributions(lower)

Picture 5 and Fig.3. Microphotos of emulsions(upper) and particle size distributions(lower)

Result
Saccharide existing, particle size and oil droplets changes.

Summary

(1)The more oil rate, the larger particle size become.
(2) The more oil rate, the larger oil droplets exist.
(3) Saccharide existing, particle size and oil droplets changes.