Thermodynamically Stable Pickering Emulsions

S. Sacanna, W. K. Kegel, and A. P. Philipse
Phys. Rev. Lett. 98, 158301 – Published 12 April 2007

Abstract

We show that under appropriate conditions, mixtures of oil, water, and nanoparticles form thermodynamically stable oil-in-water emulsions with monodisperse droplet diameters in the range of 30–150 nm. This observation challenges current wisdom that so-called Pickering emulsions are at most metastable and points to a new class of mesoscopic equilibrium structures. Thermodynamic stability is demonstrated by the spontaneous evolution of binary droplet mixtures towards one intermediate size distribution. Equilibrium interfacial curvature due to an asymmetric charge distribution induced by adsorbed colloids explains the growth of emulsion droplets upon salt addition. Moreover, the existence of a minimal radius of curvature with a concomitant expulsion of excess oil is in close analogy with microemulsions.

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  • Received 26 January 2007

DOI:https://doi.org/10.1103/PhysRevLett.98.158301

©2007 American Physical Society

Authors & Affiliations

S. Sacanna, W. K. Kegel, and A. P. Philipse*

  • Van ’t Hoff Laboratory for Physical and Colloid Chemistry, Debye Institute, Utrecht University, Padualaan 8, 3584 CH, Utrecht, The Netherlands

  • *Corresponding author. Electronic address: A.P.Philipse@chem.uu.nl

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Issue

Vol. 98, Iss. 15 — 13 April 2007

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