Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Surface properties of surfactants derived from natural products. Part 1: Syntheses and structure/property relationships - Solubility and emulsification
KTH, Superseded Departments, Chemistry.
KTH, Superseded Departments, Chemistry.
KTH, Superseded Departments, Chemistry.
KTH, Superseded Departments, Chemistry.
2004 (English)In: Journal of Surfactants and Detergents (JSD), ISSN 1097-3958, E-ISSN 1558-9293, Vol. 7, no 2, 147-159 p.Article in journal (Refereed) Published
Abstract [en]

Several novel and some previously known, mostly sugar-based, surfactants have been synthesized and some of their surface properties have been characterized and compared with those of commercial nonylphenol ethoxylates. The surfactant solubility in water, ethanol, and dodecane was studied. The properties of these compounds as emulsification agents in systems composed of the surfactant with water/isopropyl myristate, water/rapeseed oil, and water/dodecane are presented. The aqueous solubility of the surfactants follows the general trend expected from their hydrophilic-lipophilic balance according to Griffin (HLBG), but it is also clear that the nature of the headgroup and the structure of the nonpolar part affect the solubility in a manner not captured in the standard HLBG concept. An ester or amine group as the connecting unit between the hydrophile and the hydrophobe produces a more water-soluble surfactant than the corresponding amide derivative. Some effective emulsifiers were found. For instance, the surfactants with a dehydroabietic nonpolar group appear to be promising emulsifiers. Most sugar-based surfactants were able to form macroemulsions of up to around 2 wt/vol% of oil. The stability of many of these emulsions was very high, extending for months.

Place, publisher, year, edition, pages
2004. Vol. 7, no 2, 147-159 p.
Keyword [en]
emulsification, HLBD, HLBG, natural products, solubility, structure/property relationships, surface properties, surfactants, hydrophile-lipophile balance, phase-equilibria, chain-length, temperature, system, emulsions, stability
National Category
Chemical Sciences
Identifiers
URN: urn:nbn:se:kth:diva-23371ISI: 000221136000004Scopus ID: 2-s2.0-14844288390OAI: oai:DiVA.org:kth-23371DiVA: diva2:342069
Note

QC 20100525 QC 20111028

Available from: 2010-08-10 Created: 2010-08-10 Last updated: 2016-12-20Bibliographically approved

Open Access in DiVA

No full text

Scopus

Search in DiVA

By author/editor
Piispanen, Peter S.Persson, MarcusClaesson, Per M.Norin, Torbjörn
By organisation
Chemistry
In the same journal
Journal of Surfactants and Detergents (JSD)
Chemical Sciences

Search outside of DiVA

GoogleGoogle Scholar

urn-nbn

Altmetric score

urn-nbn
Total: 51 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf