Increased Emulsion Stability for Reverse Y‐Shaped Sugar‐Based Surfactants

A series of reverse Y‐shaped surfactants containing aromatic and aliphatic linkers to combine two short hydrocarbon chains and one carbohydrate head group was prepared. Liquid crystalline behavior, air–water interfacial properties, and efficiency as an emulsifier was investigated for each reverse Y‐shaped surfactant. All reverse Y‐shaped surfactants mediated higher emulsion stabilities for water‐in‐oil compared to common typical reference surfactants, reflecting an improved ability to cope with a curvature towards water. The introduction of a benzene ring into the linker substantially increased the affinity of the surfactant for hydrophobic media, resulting in improved emulsion stability for both water‐in‐oil and oil‐in‐water.