ABSTRACT
The crystallization of melt emulsions is of great interest to the food, cosmetic, and pharmaceutical industries. Surfactants are used in emulsions and suspensions to stabilize the dispersed phase; thus, questions arise about the liquid-liquid and solid-liquid interfaces of the droplets or particles and the distribution of the surfactant in the different phases (continuous and dispersed phase, interface). Nuclear magnetic resonance relaxation and diffusion measurements revealed that the internal and rotational mobility of surfactant molecules at the liquid-liquid interface decreases with increasing droplet sizes. Additionally, solid-liquid interfaces have fewer surfactants than liquid-liquid interfaces as a result of the desorption of the surfactant molecules during the crystallization of the droplets. Relaxation rates of surfactant molecules in aqueous solution as single molecules, micelles, and at the liquid-liquid and solid-liquid interface are analyzed for the first time.
