A natural, cellulose-based microgel for water-in-oil emulsions

Non-derivatised cellulose is generally assumed to have poor surface activity and therefore be unsuitable as a water in oil (W/O) emulsifier. In this work, “natural” microgel (CMG) fabricated via top-down approach used stabilize W/O emulsions, without employing chemical modification. The coagulated from an ionic liquid through solvent-exchange process, the presence absence of added sunflower oil, order tune morphology properties. Detailed characterization nature these microgels effect solvent change sequence on their emulsifying properties was investigated. Fourier transform infrared (FTIR) spectroscopy confirmed retention coagulum during regeneration resultant CMGs were more easily dispersed than water, suggesting fabrication “hydrophobic” microgel. Confocal microscopy adsorption water-oil interface emulsions up 20 vol% displayed good stability over at least 1 month. This study describes “novel” route stabilization using natural emulsifier, which could then method reducing fat sugar food products. • Cellulose liquids display interfacial activity. Dissolution reprecipitation for processing highly tuneable. Solvent exchange forms act water-in-oil emulsifiers. Long-term makes such systems applicable replacement.