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Issue 21, 2010
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Water-in-oil nanostructured emulsions: towards the structural hierarchy of liquid crystalline materials

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Abstract

We present novel water-in-oil (W/O) emulsions with a nanostructured oil phase that resemble soft materials such as creams, pastes and spreadable materials used in cosmetics, pharma and food applications. These emulsions have a broad structural hierarchy that involves 50 to 90 volume percent of micron sized water droplets (2–50 µm) confined by a continuous hydrophobic film that itself is made of a lyotropic nanostructure. This nanostructure can be modulated into inverse bicontinuous cubic, micellar cubic, inverse hexagonal or microemulsion phases. The novelty of these W/O nanostructured emulsions lies in (i) their preparation, which does not require any emulsion stabilizer, (ii) their hierarchical structure and intrinsic properties, which can be fine-tuned by varying temperature, water content and amount of oil and (iii) their ability to be loaded with hydrophobic, amphiphilic and hydrophilic functional molecules. Here, we present a systematic study along with the principles behind these dense nanostructured emulsions prepared, for the first time, from a monoglyceride system. High interfacial area, continuous architectural motif, enhanced water storage capacity and extensive tunability of these nanostructured emulsions open up new avenues in various scientific and technological applications.

Graphical abstract: Water-in-oil nanostructured emulsions: towards the structural hierarchy of liquid crystalline materials

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Publication details

The article was received on 11 Jun 2010, accepted on 29 Jul 2010 and first published on 13 Sep 2010


Article type: Paper
DOI: 10.1039/C0SM00515K
Citation: Soft Matter, 2010,6, 5615-5624
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    Water-in-oil nanostructured emulsions: towards the structural hierarchy of liquid crystalline materials

    C. V. Kulkarni, R. Mezzenga and O. Glatter, Soft Matter, 2010, 6, 5615
    DOI: 10.1039/C0SM00515K

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