Processing effects on bilayer structures formation and rheological behavior of softeners using cationic di(hydrogenated tallow)dimethylammonium chloride aqueous dispersions

Abstract

The use of softeners is essential for enhancing laundered fabrics and hair textures after washing. For these, products based on double‐tailed cationic surfactants are used to reduce friction and static electricity, resulting in softer and smoother fibers. These surfactants form lamellar phases in water, which can be turned into vesicles and other bilayer aggregates upon shearing, greatly impacting on the rheological properties of these formulations. This study aims at elucidating how some parameters of the formulation process impact bilayer structures formation and the product rheology, using di(hydrogenated tallow)dimethylammonium chloride (DHTDMAC) aqueous dispersions as model system. Small angle X‐ray scattering (SAXS) analyses revealed lamellar phases starting from 3% DHTDMAC, with a bilayer thickness of 1.90 ± 0.03 nm, indicating significant carbon chain interdigitation. At this concentration (3%), bilayers exhibited a repetition distance of 69 nm, unveiling a behavior close to the one predicted for infinite swelling, in which lamellar structures persisted even at high dilution. Temperature plays a significant role in the rheological behavior, with elevated temperatures favoring vesicle formation, resulting in reduced apparent viscosity due to lower resistance of vesicles to flow. Upon heating, differential scanning calorimetry (DSC) analyses revealed a transition from Lβ (gel) to Lα (fluid) structures between 28 and 41°C, which was further confirmed by X‐ray diffraction (XRD). Both structural and thermotropic features observed were discussed and compared to information reported for a high‐purity grade homologue of DHTDMAC, dioctadecyldimethylammonium chloride (DODAC) mixed with water. These findings deepen the understanding of fabric softener formulation and the impact of bilayer structures formation on their properties, and should be used to optimize new formulations, enhancing their overall performance and sensorial quality.