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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Bio-oils Research » Research » Publications at this Location » Publication #266699
Title: Evaluation of a novel soybean oil-based surfactant for fine emulsion preparation

Author
item XU, QINGYI - National Food Research Institute - Japan
item NAKAJIMA, MITSUTOSHI - University Of Tsukuba
item Liu, Zengshe - Kevin
item NAKAMURA, NOBUTAKA - National Food Research Institute - Japan
item SHIINA, TAKEO - National Food Research Institute - Japan

Submitted to: Household Personal Care Today
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/15/2011
Publication Date: 5/25/2011
Citation: Xu, Q., Nakajima, M., Liu, Z., Nakamura, N., Shiina, T. 2011. Evaluation of a novel soybean oil-based surfactant for fine emulsion preparation. Household and Personal Care Today. p. 13-15.

Interpretive Summary: This research explored the application of biodegradable soybean oil-based surfactants in household and personal care areas. It demonstrated that this kind of surfactant is highly effective in the preparation and stabilization of oil-in-water emulsions. Stable very fine emulsions (1µm) can be prepared at low surfactant concentrations. Because of their advantages in terms of high emulsifying and stabilizing abilities, biodegradability and biocompatibility, the soybean oil-based surfactants are expected to find many applications in various industrial areas as well as household and personal care areas.

Technical Abstract: Soybean oil is currently the world’s second largest source of vegetable oil. The growth in soybean oil production and the concerns over petrochemical surfactants have promoted the development of soybean oil-based surfactants. In this paper, we briefly describe the synthesis and properties of soybean oil-based surfactants. By using a soybean oil-based surfactant, Palozengs R-004 (hereafter referred to as R-004), we demonstrate that R-004 is highly effective in the preparation and stabilization of oil-in-water emulsions. Stable fine emulsions with an average diameter of about (1µm) can be prepared at low surfactant concentrations. Because of their advantages in terms of high emulsifying and stabilizing abilities, biodegradability and biocompatibility, the soybean oil-based surfactants are expected to find applications in various industrial areas.