Effect of composition of sucrose fatty acid esters on formation of palladium nanoparticles in reverse micelles

Palladium (Pd) nanoparticles were prepared in the reverse micellar system containing sucrose fatty acid esters with various esterification degrees. The TEM showed that Pd nanoparticles were of spherical and relatively uniform. The size of Pd nanoparticles strongly depended upon the composition of sucrose fatty acid esters. The resultant Pd colloid could be preserved for at least 2 months without precipitation.