High internal phase emulsion stabilized by low content of surfactant and preparation method thereof

Abstract

A high internal phase emulsion stabilized by a low content of surfactant and its preparation method thereof are provided. An oil ethoxylate is added to a vegetable oil, and the resulting mixture is uniformly mixed under a low-speed stirring at room temperature. Water is added dropwise to the mixture of surfactant and vegetable oil under stirring, and a homogenization is performed on the obtained dispersed system by a high-shear dispersion emulsification homogenizer to obtain the high internal phase emulsion stabilized by oil ethoxylate. The preparation method requires a low content of surfactant, mild preparation conditions and simple operations. When the oil-phase volume fraction is 83 vol %, the minimum mass fraction of the oil ethoxylate to stabilize the high internal phase emulsion is 0.6 wt %, and the prepared oil-in-water type high internal phase emulsion has excellent stability and shows bright color, delicate odor, hydra feel and being easy to apply.

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