Химия и химические технологии/5. Фундаментальные проблемы создания новых материалов и технологий

D. t. n. Melnik A.P., Papchenko V.Y.

National technical university «Kharkov polytechnic institute»

EMULSIFYING ABILITY OF AMIDATION PRODUCTS OF SUNFLOWER OIL BY DIETHANOLAMINE

Nowadays due to development and increasing the range of products in alimentary, cosmetic and many other branches of industry there is a great increase in a demand as on nutrient surfactants – natural and modified in chemical way natural substances, namely monoacylglycerides (MAG), so and on diethanolamides of fatty acids (DFA). DFA, and surfactants, show surface activities and are used in cosmetic preparations for foam stabilization, viscosity increasing, softening an action of washing preparations on the human skin [1], and join the compositions of cosmetic formulations and products as emulsifiers [2, 3]. In earlier works [4, 5] the possibility of simultaneous production of these surfactants classes has been stated.

For the moment of now nothing is known about surfactant properties of DFA mixed with MAG and diacylglycerides (DAG) obtained by amidation reaction of sunflower oil (SO) by diethanolamine (DEA).

The aim of this work is to research the emulsifying ability of products obtained by amidation reaction of SO by DEA.

Obtaining the reactive masses has been carried out, as described previously elsewhere [6]. For investigation the reactive masses obtained in molar ratios (MR) SO:DEA 1:2, 1:3 and temperatures 433 – 473 К have been used. Emulsifying ability has been determined according [7] by measuring the changes of emulsion volume “water-hydrocarbon” and “water-oil” in the time in the presence of synthesis products in concentrations 0,25 – 1 % compared with sodium oleate in the same concentrations at the temperature 293 К. As non-water phase during emulsions production tetradecane and SO have been used.

According the data obtained the kinetic curves (Fig. 1 – 4) for emulsion destruction have been built out, on the basis of ones the emulsion stability (ES) has been estimated.

а

b

Fig. 1 – The dependence of emulsion stability (ES) water-hydrocarbon in the presence of sodium oleate on the time (a) and reaction products obtained at MR SO:DEA 1:2 and synthesis temperature 473 K (b) on the time, where

sodium oleate concentration - 1 %, - 0, 5 %, - 0,25 %;

concentration of reaction products - 1%, - 0, 5 %, - 0,25 %

а

b

Fig. 2 – The dependence of emulsion stability (ES) “water-oil” in the presence of reaction products obtained at MR SO:DEA 1:2 and synthesis temperature 443 K (a) and reaction products obtained at MR SO:DEA 1:3 and synthesis temperature 433 K (b) on the time, where concentration of reaction products

- 1%, - 0, 5 %, - 0,25 %

On the basis of the results (Fig. 1) we can clearly see the products resulted and obtained at MR SO:DEA 1:2 are more effective emulsifiers than sodium oleate. It is necessary to point out (Fig. 1, 2) the fact that the emulsions tend to be destabilized in the presence of sodium oleate immediately after their having been obtained, and the emulsion destabilization in the presence of synthesis products is characterized and featured by the dependences, whereas on some of them the gaps with 100 % stability have been determined. Besides, the increase in emulsifiers concentrations and temperatures provides the increasing stability of emulsions.

а	b
c

Fig. 3 – Changes in emulsions stability (ES) “water-hydrocarbon” in the presence 0,25 % (а), 0,5 % (b), 1 % (c) of products concentrations obtained at MR SO:DEA 1:3 in the dependences on time and temperature of synthesis, where

- 433 К, - 443 К, - 453 К, х - 463 К, * - 473 К, • - sodium oleate

The stability of emulsions where the emulsifiers are the products obtained at MR of reagents 1:3 (Fig. 3) is changed not only in the time, but also accompanied with the changes in the temperature of synthesis and concentrations. If at 0,25 % concentration of the synthesis products(Fig. 3a) the emulsion stability nearly doesn’t depend on the temperature, so the increase in the temperature of synthesis until 443 K leads to the substantial increasing of it. As the concentration of reaction products increases 0,5 % – 1 % (Fig. 3b, c), so we have observed the influence of the temperature. Products, obtained at higher temperatures, provide for the first time the production of emulsions differ in their stability, but with following of time their stability becomes equal and is on the level in 60 %, that keeps stable during long time while using all the concentrations studied out as in the case of using sodium oleate.

In the contrast of them, emulsions with usage of products obtained at lower MR of reagents have been destabilized more quickly. This has been confirmed by results shown in Fig. 1-3. It’s necessary also to point out that products obtained at MR of reagents as 1:3 will in any cases from more stable emulsions compared with emulsions formed in the presence sodium oleate. The comparing of emulsification ability of three emulsifiers (Fig. 4) has shown the fact that the conditions of synthesis could regulate stability of emulsions.

Fig. 4 – The comparing of changes in emulsions stability (ES) in the 1 % concentration of products obtained and sodium oleate the time,

where - MR 1:3, - MR 1:2, • - sodium oleate

One of the reaction products has been used as emulsifiers in the formulation of cosmetic preparation, namely cream for hands care with following content, % wt: was – 4,1; glycerol – 4,1; vegetable oil – 36,1; reaction products – 5,2; sodium tetraborate – 1,0; distilled water – 49,5. It has been stated according [7], that cream obtained is an inverse emulsion “water in the oil”. The investigation of cream stability according [8] that has been defined on the bases of the quantity of oil phase releases in the time has indicated about the fact the cream obtained is a stable inverse emulsions.

Conclusions:

1. It is determined the products of sunflower oil amidation possess the surfactant features showing emulsifing ability.

2. Stability of emulsions “water-hydrocarbon” and “water-oil” in the presence of synthesis products could be regulated by synthesis conditions. Emulsions obtained are in some cases more stable comparing with emulsions obtained in the presence of sodium oleate.

3. It has been shown that amidation products from sunflower oil could be used as emulsifiers for preparation of cosmetic cream formulatios.

References:

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