A simple method to assess the hydrophilic lipophilic balance of food and cosmetic surfactants using the phase inversion temperature of C10E4/n-octane/water emulsions

Ontiveros, Jesús F.; Pierlot, Christel; Catté, Marianne; Molinier, Valérie; Salager, Jean Louis; Aubry, J.-M.

A simple method to assess the hydrophilic lipophilic balance of food and cosmetic surfactants using the phase inversion temperature of C10E4/n-octane/water emulsions

2014

The modification of the phase inversion temperature (PIT) of C10E4/n-octane/water emulsions was studied as a function of increasing amounts of additional second surfactants in order to rank them according to their hydrophilic lipophilic balance. Twenty five surfactants, selected from a wide range of chemical families, were studied. Well-defined polyethoxylated alkyl surfactants (CiEj) show a linear variation of the PIT with their concentration C and can be used as standards to calibrate a scale in terms of dPIT/dC. This parameter leads to a simple classification of surfactants with respect to C10E4. Positive and negative values correspond to more or less hydrophilic surfactants compared to C10E4, respectively. Several industrial surfactants used in cosmetic and food industries (lecithins, sorbitan derivatives Spans and Tweens, sucrose esters, monoglycerides) were investigated and results are discussed with respect to the HLB scale of Griffin.

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