The origin of thermodynamic stability of microemulsions

The adsorption of surfactant and cosurfactant on the surface of the globules decreases the interfacial tension between oil and water to very low values. In addition, the decrease of the bulk concentrations of the surfactant and cosurfactant decreases their chemical potential both in the bulk and at the interface, thus decreasing the free energy of the system (dilution effect). The thermodynamic stability of microemulsions is due to the fact that the total free energy change caused by these effects can become negative. The theory can explain the occurence of stable microemulsions for both non-ionic and ionic surfactants.