Influence of the surfactant chain length and the molecular weight of poly(oxyethylene) on the stability of oil-in-water concentrated emulsions

The effect of n-alkylammonium chloride surfactants on the stability of concentrated oil-in-water emulsions has been investigated as a function of the surfactant chain length. Surfactants with longer - hydrocarbon chains were found to form droplets with smaller sizes and to enhance the emulsion stability. An additional increase in the stability of the oil-in-water concentrated emulsions was achieved by using poly(oxyethylene) with M w = 10000.