Nanoscale double emulsions stabilized by single-component block copolypeptides

Jarrod A. Hanson, Connie B. Chang, Sara M. Graves, Zhibo Li, Thomas G. Mason () and Timothy J. Deming ()
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Jarrod A. Hanson: Bioengineering Department,
Connie B. Chang: Department of Chemistry and Biochemistry,
Sara M. Graves: Department of Chemistry and Biochemistry,
Zhibo Li: Bioengineering Department,
Thomas G. Mason: Department of Chemistry and Biochemistry,
Timothy J. Deming: Bioengineering Department,

Nature, 2008, vol. 455, issue 7209, 85-88

Abstract: A little emulsion: the WOW factor Small water droplets within larger oil droplets that are themselves distributed in an aqueous phase are a type of double emulsion. Though they offer certain advantages over water-in-oil emulsions, water-in-oil-in-water (WOW) emulsions are difficult to prepare and tend to be unstable, requiring complex techniques or surfactant mixtures. A multi-department team from the University of California, Los Angeles, has now developed a method of preparing double emulsions that are stable for months using amphiphilic diblock copolypeptides in which the control of H-bond presentation in polypeptide segments acts as a stabilizing factor. The method can even generate robust double nanoemulsions — not possible with established methodologies — that could be useful in cosmetics, food and drug delivery.

Date: 2008
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DOI: 10.1038/nature07197

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