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Monostearin monolayers spread on aqueous solutions containing ethanol

, : Monostearin monolayers spread on aqueous solutions containing ethanol. Journal Of Colloid & Interface Science. 154(1): 146-159

Structural characteristics and stability of films of 1-monostearin accepted as food emulsifiers have been studied as a function of temperature and ethanol concentration in aqueous subphase. The compression isotherms were obtained using an automated Langmuir-type film balance. Temperatures between 5 and 40 degree C and ethanol concentrations of 0.1, 0.2, 0.5, 1, and 5 mole/liter have been used. The work has confirmed the existence of a rich structural polymorphism and stability in monostearin monolayers as a function of temperature and ethanol subphase composition. This is due to lipid-lipid and lipid-subphase interactions, diffusion of film molecules or subphase solute between interface and subphase, film molecule solubility, etc. Relationships between film elasticities and their structural characteristics are discussed.


DOI: 10.1016/0021-9797(92)90087-3

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