Emulsifying effects of several ionic surfactants on a nonaqueous immiscible system

The emulsifying effects of twelve anionic and five cationic surfactants on the nonaqueous immiscible system, glycerin and olive oil, were studied. Three anionic agents, dioctyl sodium sulfosuccinate, diamyl sodium sulfosuccinate, and calcium stearate, and two cationic agents, benzalkonium chloride and lauryltrimethylammonium bromide, failed to stabilize the system. On the other hand, four anionic agents, tetrasodium‐N‐(1,2‐dicarboxyethyl)‐N‐octadecyl‐sulfosuccinamate, sodium lauryl ether sulfate, sodium lauryl sulfate, and sodium stearate, and three cationic agents, stearyltrimethylammonium chloride, cetylpyridinium chloride, and stearyldimethylbenzyl‐ammonium chloride, produced stable emulsions. The anionic agents formed by the saponification of the fatty acids present in the olive oil with 2‐amino‐2‐methyl‐1,3‐propanediol, tris (hydroxymethyl) aminomethane, triethanolamine, ethanolamine, or ammonia, yielded clear, stable emulsions. Emulsification occurred more readily, or preferentially, when the surfactant was first added to the glycerin. All of the emulsions formed were of the oil‐in‐glycerin type, except those containing sodium stearate or stearyltrimethylammonium chloride.