THE EFFECT OF COMPOSITIONS OF ANIONIC AND NONIONIC SURFACTANTS ON THE STABILITY OF EMULSIONS

Emulsions of vegetable oil/water were obtained and the effect of individual and composite surfactants on their stability was studied. Anionic sodium oleate C12H33СОONa and nonionic Tween-80 were used as surfactants. To predict the stabilizing properties of surfactants relative to the resulting emulsions, the surface tension of aqueous solutions of individual surfactants and their compositions was measured. The surface tension isotherms of the studied aqueous solutions of sodium oleate, Tween-80 and their compositions showed that the surface activity of composite surfactants is higher than that of the individual components. The “lifetime” of oil/water emulsions was determined at various phase ratios such as 9:1, 8:2, 7:3, 5:5, 4:6, 3:7, 2:8, 1:9, and it was revealed that the most stable emulsion is at a ratio of 6:4, which was used for further research. The effect of individual surfactants and their compositions on the stability of the selected emulsion was studied. It is shown that with the injection of individual surfactants, the life expectancy of emulsions increases by 45-50 minutes, and with the injection of the composition it increases up to 60-65 minutes. A good stabilizing effect on the emulsion of vegetable oil/water was shown by Tween-80 and the composition of Tween-80 and sodium oleate with a component ratio of 1:1.

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