Interactions between droplets in immiscible liquid suspensions and the influence of surfactants
A. J. Archer, D. N. Sibley, B. D. Goddard
TL;DR
This work develops a general, lattice-DFT–based framework to compute the effective interaction potential between immiscible-liquid droplets, $\\Delta\\Omega_2(L)$, and extends it to ternary oil–water–alcohol mixtures to capture ouzo-like surfactant effects. By constraining droplet centers with weak Gaussian fields, the authors map the free-energy landscape as a function of center separation and reveal how alcohol reduces interfacial tension and attraction, while stronger surfactant-like terms can create a repulsive barrier that stabilizes droplets. The study also demonstrates non-additive three-body interactions, and uses dynamical density functional theory to show that stronger adsorption slows coarsening and increases droplet discreteness, with implications for long-lived emulsions. Overall, the method provides a broadly applicable route to quantify and control droplet stability in immiscible mixtures, with potential extensions to continuum DFT and charged systems.
Abstract
We develop a general method for determining the effective interaction potential between two or more droplets suspended within a fluid phase. Our approach is based on classical density functional theory. Here, we apply the method to determine the interaction potential between oil droplets suspended in water and also consider the influence of adding a third species, alcohol. This ternary mixture is that found in the ouzo beverage. The ouzo system exhibits spontaneous emulsification when the neat spirit is mixed with water. The oil emulsion that forms has been observed to be surprisingly long-lived. Here we show that the alcohol in the system does indeed play a role in making the droplets more stable, by decreasing the oil-water interfacial tension and therefore also the strength of the attractive interactions between droplets. Within our theory, the surfactant nature of the alcohol can be enhanced without changing the bulk fluid thermodynamics. In fact, our theory can be used to model surfactant mixtures. In this model, the effective interaction between pairs of oil droplets can become repulsive, with a free-energy barrier to droplets merging, thus making them stable.
