This study aimed to investigate the effect of various emulsifiers on the formation of nanoemulsions and their stability properties. MCT (medium chain triglyceride) nanoemulsions were prepared (10 wt% oil, 10 wt% emulsifiers, 20 mM bis-tris, pH 7) with emulsifier such as Tween 20 (Polyoxyethylene(20) sorbitan monolaurate), Almax 3800 (Sorbitan monooleate), soy lecithin, and SSL (sodium stearoyl lactylate) and changes in fat globule size with respect to storage period and stability properties by Turbiscan were investigated. In case of control nanoemulsion with 10 wt% Tween 20, the initial fat globule size was 89.0 nm and 113.4 nm after 28 day of storage and this large increase (ca. 24 nm) was thought to be caused by Ostwald ripening. When Tween 20 was partially replaced with Almax 3800, lecithin and SSL in nanoemulsions, their physicochemical properties (i.e., fat globule size and stability) were changed accordingly. In general, the intial fat globule size was decreased with increasing the concentration of the emulsifiers and the stability against Ostwald ripening increased. The most stable nanoemulsions against Ostwald ripening could be prepared with emulsifiers of Tween 20 and Almax 3800 or lecithin in the ratio of 6:4 (wt%), which was verified with Ostwald ripening rate (ω). In addition, the emulsion stability by Turbiscan was observed to be consistent with results of changes in fat globule size with storage period.

오일/수첨 레시틴/물 계에서 전단력이 다른 두 혼합기로 제조된 나노에멀젼의 안정성에 대하여 연구하였으며, 계면활성제의 농도에 따른 나노에멀젼의 입자 크기와 안정성을 조사하였다. 입자의 크기는 광산란법에 의하여 측정하였으며 입자크기의 시간에 따른 변화를 관찰하였다. 실험 결과 나노 에멀젼 불안정화 과정은 Ostwald ripening에 의해 지배되었다. 입자 크기가 100 ∼ 200 nm 범위에서는 오일에 대한 계면활성제의 비율이 증가함에 따라 안정성이 감소하였으나 입자 크기가 300 ∼ 400 nm의 범위에서는 반대의 경향을 보였다.