CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Impact of the structure of fatty acids supramolecular assemblies on the interfacial and emulsifying properties.
Autor/es:
A-L.FAMEAU; B. NOVALES; J.L VENTUREIRA; M.C. AÑόN; B. HOUINSOU-HOUSSOU; F. COUSIN; F. BOUE; J-P. DOULIEZ
Lugar:
Lyon, Francia
Reunión:
Congreso; World Congress on Emulsions; 2010
Institución organizadora:
International Slurry Surfacing Association (ISSA)
Resumen:
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The use of agricultural
resources for industrial purposes will undoubtedly be one of the major
challenges of the 21st century. From the energy point of view, it will
contribute to the replacement of fossil fuels. It will also result from the
availability of organic "biosynthons" to the chemical industry.
In this context, our works are aiming to demonstrate the potential
contribution of biological compounds of plant origin as new classes of surface
active agents. More particularly, the use of fatty acids and of their
hydroxylated derivatives as emulsifiers of foaming agents seems to be very
promising. It is known that this kind of molecules are insoluble in water.
However, the use of specific counter-ions allows their full
dispersion. When dispersed in water, they can form various supramolecular
architectures from micelles to tubes, twisted ribbons and vesicles. It is
reasonable to suggest that the interfacial and emulsifying properties of those
systems will certainly be affected by the polymorphism. The aim of the present
work was then to determine the impact of the structure of the fatty acid
supramolecular assemblies on the interfacial properties, as well as on the
formation and stabilization of emulsions.
In this study, salts of fatty acids have been produced with 3 different
counter-ions (figure 1), respectively ethanolamine (forming tubes), guanidium
chloride (forming vesicles) and tetrabutyl-ammonium (forming micelles). The
stability of emulsions were studied by using a Quickscan. The interfacial
properties of fatty acids solutions were analyzed by measuring the surface
tension at the oil/water interface on a drop tensiometer. Small angle neutron
scattering was used to obtain information on the thickness and the structure of
the fatty acid layer at the oil/water interface. Our results show that the
interfacial and the emulsifying properties are strongly affected by the
polymorphism. More precisely, the structuring of the interface is dependent of
the fatty acids assemblies.