I'm preparing in situ forming microparticles. Procedure includes addition of polymeric phase(Internal phase) into peanut oil (oil phase) & formulation of a final emulsion. For that how can i choose right kind of Surfactant (or combination of two surfactant) for stabilization of emulsion. The HLB value of peanut oil is 6.
& How to calculate required concentration of it ?
It is necessary to know the chemical structure of the polymer phase and the ratio with the main phase. The polymer can play the role of a stabilizer (surfactant).
I would expect your polymeric phase being (more) hydrophilic. Accordingly I suggest to go for a peanut oil soluble surfactant with a lower HLB than the one of peanut oil. This may be e.g. well fulfilled by a Polyglycerol-3-Polyricinoleate (PGPR, HLB ≈ 4).
The concentration required will certainly depend on your polymer/polymer solution volume fraction and the emulsion drop size distribution you generate by dispersing.
For up to ca. 30% Vol. disperse fraction and a mean drop size of ca. 1-5 micrometers a PGPR concentration of ca. 0.5-1% related to the oil phase should be sufficient.
Hello Ridhdhesh.
To stabilize w/o-emulsion by creating reverse micelles you need to use surfactants with low HLB number (3-6) so that a large part of them solubilizes into the continuous oil phase.
More information: McClements, D. J., 2005. Food Emulsions: Principles, Practices and Techniques. Florida, USA: CRC Press. (p. 131)
See
https://www.researchgate.net/post/Can_anyone_explain_how_I_choose_a_surfactant_for_a_water_in_oil_macroemulsion_and_how_I_decide_what_volumes_of_each_substance_to_use
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