Studies in Mixed Surfactant Systems and Vegetable Oil Emulsions

Abstract

The present thesis titled Studies in Mixed Surfactant Systems and Vegetable Oil Emulsions brings the natural goodness of unrefined edible and non-edible vegetable oils to the consumer via the emulsification science and technology. Vegetable oil is one of the extensively used natural commodity product used for variety of applications such as, food supplement, cosmetic, pharmaceutical and health care, fuel additives, lubricant and raw material for chemical as well as surfactant industry. In this research work vegetable oils such as almond, safflower, mustard, soyabean were emulsified in oil in water type emulsion and their rheological newlineproperties were investigated revealing pseudoplastic flow behavior. The influence of newlinerheological additive carboxy methyl cellulose-sodium salt on apparent viscosity of low fat almond oil in water emulsion was proposed by developing concentration and newlinetemperature dependent empirical equation. They have shown a better moisturizing newlinepotential and skin compatability. Low fat oil in water emulsions of almond and safflower has shown a better blood cholesterol lowering activity called as hypolepidemic activity. The combination of non-edible oil emulsions such as neem, karanj and castor has shown a better mosquito larvicidal potential against the single oil emulsion. We have developed environmentally benign, greener, milder amine free and highly selective protocol for chlorpyrifos and its ethyl, n-propyl and n-butyl derivatives using HLB attained blend of non-ionic surfactant in organic solvent/water newlinesystem. The novel kinetic model was developed for solid-liquid phase transfer catalyzed (S-L PTC) chlorpyrifos methyl synthesis using benzyl trimethyl ammonium chloride as a single and recyclable catalyst. A promising method for HPLC internal standard purity was developed successfully for monitoring the reaction progress as well as purity of the final product. The proposed kinetic model was validated by performing series of experiments.