Effects of Temperature and Humidity History on Brittleness of α-Sulfonated Fatty Acid Methyl Ester Salt Crystals.

α-Sulfonated fatty acid methyl ester salts (MES), which were made from vegetable sources, are attractive candidates for eco-friendly washing detergents because they have various special features like excellent detergency, favorable biodegradability, and high stability against enzymes. To overcome some disadvantages of powder-type detergents like caking, sorting, and dusting, we studied how temperature and humidity history, as a model for long-term storage conditions, can affect crystalline structures and reduce the brittleness of MES powder. We characterized the crystalline structure of MES grains using small-angle X-ray scattering, wide-angle X-ray scattering, differential scanning calorimetry, and Fourier transform infrared spectroscopy measurements and determined the yield values, which measure the brittleness of MES grains, in shear stress using dynamic viscoelasticity measurements. This study confirmed that MES crystals form three pseudo-polymorphs via thermal or humidity conditioning: metastable crystals (αsubcell), anhydrous crystals (β subcell), and dihydrate crystals (β' subcell). Further, we found that the yield value increases upon phase transition from the β subcell to the β' subcell and from the β' subcell to the αsubcell. Therefore, controlling the thermal and humidity conditioning of MES grains is an effective way to decrease the brittleness of MES powders and can be used to overcome the above mentioned disadvantages of powder-type detergents in the absence of co-surfactants.