Spontaneous ethanol–water emulsification as a precursor for porous particle formation: Understanding the role of dissolved carbohydrates

P. L. Xiao; S. Mansouri; V. Suriya Hena; Y. K. Bong; K. Hapgood; M. W. Woo

doi:10.1016/j.partic.2018.06.004

Spontaneous ethanol–water emulsification as a precursor for porous particle formation: Understanding the role of dissolved carbohydrates

P. L. Xiao, S. Mansouri, V. Suriya Hena, Y. K. Bong, K. Hapgood, M. W. Woo

Chemical & Biological Engineering

Research output: Contribution to journal › Article › Research › peer-review

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Abstract

Quiescent mixing of aqueous lactose solution with ethanol by gentle pouring allowed controlled observation of a transient, spontaneous emulsification process between ethanol and water. This phenomenon contrasts with the conventional stable phase-separation process for ethanol–water systems with other solutes. The presence of lactose in the dissolved state was deduced to be the key factor causing spontaneous emulsification. This explains the transitional behavior of the phenomenon. Further experiments with aqueous maltodextrin solution, using the same experimental technique, confirmed this phenomenon. The mechanisms determined in this work will form the basis of porous-particle synthesis via the antisolvent vapor-precipitation technique.

Original language	English
Pages (from-to)	44-53
Number of pages	10
Journal	Particuology
Volume	44
DOIs	https://doi.org/10.1016/j.partic.2018.06.004
Publication status	Published - Jun 2019

Keywords

Crystals
Droplets
Ethanol
Lactose
Precipitation
Spontaneous emulsification

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10.1016/j.partic.2018.06.004

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title = "Spontaneous ethanol–water emulsification as a precursor for porous particle formation: Understanding the role of dissolved carbohydrates",

abstract = "Quiescent mixing of aqueous lactose solution with ethanol by gentle pouring allowed controlled observation of a transient, spontaneous emulsification process between ethanol and water. This phenomenon contrasts with the conventional stable phase-separation process for ethanol–water systems with other solutes. The presence of lactose in the dissolved state was deduced to be the key factor causing spontaneous emulsification. This explains the transitional behavior of the phenomenon. Further experiments with aqueous maltodextrin solution, using the same experimental technique, confirmed this phenomenon. The mechanisms determined in this work will form the basis of porous-particle synthesis via the antisolvent vapor-precipitation technique.",

keywords = "Crystals, Droplets, Ethanol, Lactose, Precipitation, Spontaneous emulsification",

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T2 - Understanding the role of dissolved carbohydrates

AU - Xiao, P. L.

AU - Mansouri, S.

AU - Suriya Hena, V.

AU - Bong, Y. K.

AU - Hapgood, K.

AU - Woo, M. W.

PY - 2019/6

Y1 - 2019/6

N2 - Quiescent mixing of aqueous lactose solution with ethanol by gentle pouring allowed controlled observation of a transient, spontaneous emulsification process between ethanol and water. This phenomenon contrasts with the conventional stable phase-separation process for ethanol–water systems with other solutes. The presence of lactose in the dissolved state was deduced to be the key factor causing spontaneous emulsification. This explains the transitional behavior of the phenomenon. Further experiments with aqueous maltodextrin solution, using the same experimental technique, confirmed this phenomenon. The mechanisms determined in this work will form the basis of porous-particle synthesis via the antisolvent vapor-precipitation technique.

AB - Quiescent mixing of aqueous lactose solution with ethanol by gentle pouring allowed controlled observation of a transient, spontaneous emulsification process between ethanol and water. This phenomenon contrasts with the conventional stable phase-separation process for ethanol–water systems with other solutes. The presence of lactose in the dissolved state was deduced to be the key factor causing spontaneous emulsification. This explains the transitional behavior of the phenomenon. Further experiments with aqueous maltodextrin solution, using the same experimental technique, confirmed this phenomenon. The mechanisms determined in this work will form the basis of porous-particle synthesis via the antisolvent vapor-precipitation technique.

KW - Crystals

KW - Droplets

KW - Ethanol

KW - Lactose

KW - Precipitation

KW - Spontaneous emulsification

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SP - 44

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JO - Particuology

JF - Particuology

ER -

Spontaneous ethanol–water emulsification as a precursor for porous particle formation: Understanding the role of dissolved carbohydrates

Abstract

Keywords

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