Abstract
The aims of this study were to study the performance changes of S-CNCs (spherical cellulose nanocrystals) modified by OSA (octenyl succinic anhydride) stabilized Pickering oil-in-water (O/W) emulsions. The Fourier transform infrared (FTIR) spectroscopy and contact angle change of the MS-CNCs (modified spherical cellulose nanocrystals) prove the successful modification of OSA and the improvement of hydrophobicity. The effect of a series of MS-CNCs concentration on the volume mean diameter, emulsion ratio, stability and micro-rheological characteristic viscosity of the emulsion was studied. The results show that the emulsifying ability of the S-CNCs have been greatly improved. In addition, at a concentration of 10g/l, the volume mean diameter reaches the nanometer level (0.95 µm), and the emulsion ratio reaches 100%, while still maintaining its unique ultra-low viscosity characteristics. Furthermore, the emulsion still exhibits high-strength resistance to ionic strength, but exhibits unique responsiveness to pH (pH≤5) at special stages.
Formulation and Stabilization of Concentrated Edible Oil-in-Water Emulsions Based on Electrostatic Complexes of a Food-Grade Cationic Surfactant (Ethyl Lauroyl Arginate) and Cellulose Nanocrystals
