THE PHASE BEHAVIOUR OF SATURATED AND UNSATURATED MONOGLYCERIDES' AND THE INFLUENCE OF TRIGLYCERIDE ON THE AGGREGATION IN HYDROPHOBIC SYSTEM

摘要

Monoglycerides are important food emulsifiers and are used in personal care products as well as for drug delivery. Saturated and unsaturated derivatives behave in markedly different ways. Saturated monoglycerides [e.g. glycerol monosterate (GMS) shown in Figure 1] form a metastable rotator phase (the a-gel phase) on cooling the liquid (L2), while unsaturated monoglycerides [e.g. glycerol monooleate (GMO) shown in Figure 1] do not form a rotator phase. The a-gel phase differs from other surfactant liquid crystals in that there is a large transition enthalpy on the melting of this phase. Surfactants in the a-gel phase are excellent emulsion stabilisers, provided that problems with gel phase metastability can be overcome.