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Can glucosides really work as emulsifiers?
After reading a lot and finding some say yes some say nay
Does it?I tried pouring
olive oil 1 wt%
generic decyl glucoside solution 10 vol% (about 5.2 active decyl glucoside)
stir
then add 20 vol% water
stirIt became quite cloudy
After a few hours some oil droplets separated on the top.Maybe glucosides work as emulsifiers but 5.2% active decyl glucoside was way too little to properly emulsify olive oil, which is as non-polar as it can get.
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3 Replies
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Decyl glucoside is surface active so would act as an emulsifer. Your issue with separation is likely due to the lack of stabilisers in the continuous phase and the methodology.Also I wouldn’t say olive oil is a non-polar oil. Try squalene or squalane.
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In my experience, yes, it does work. You’ll want to check your HLB values and required HLB values first before setting up your experiment.
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My experience, you always need a co-emulsifier with those. They will work, just not alone. Olive oil is quite the polar triglyceride, as CriticalM mentioned, BTW.
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