Micellar systems are colloids with significant properties for pharmaceutical and food applications. They can be used to formulate thermodynamically stable mixtures to solubilize hydrophobic food-related substances. Furthermore, micellar formation is a complex process in which a variety of intermolecular interactions determine the course of formation and most important are the hydrophobic and hydrophilic interactions between surfactant–solvent and solvent–solvent. Glycols are organic compounds that belong to the group of alcohols. Among them, propane-1,2-diol (PG) is a substance commonly used as a food additive or ingredient in many cosmetic and hygiene products. The nature of the additive influences the micellar structure and properties of sodium dodecyl sulfate (SDS). When increasing the mass fraction of propane-1,2-diol in binary mixtures, the c.m.c. values decrease because propane-1,2-diol is a polar solvent, which gives it the ability to form hydrogen bonds, decreasing the cohesivity of water and reducing the dielectric constant of the aqueous phase. The values of $\Delta G_m^0$ are negative in all mixed solvents according to the reduction in solvophobic interactions and increase in electrostatic interaction. With the rising concentration of cosolvent, the equilibrium between cosolvent in bulk solution and in the formed micelles is on the side of micelles, leading to the formation of micelles at a lower concentration with a small change in micellar size. According to the ¹H NMR, with the addition of propylene glycol, there is a slight shift of SDS peaks towards lower ppm regions in comparison to the D₂O peak. The shift is more evident with the increase in the amount of added propane-1,2-diol in comparison to the NMR spectra of pure SDS. Addition of propane-1,2-diol causes the upfield shift of the protons associated with hydrophilic groups, causing the shielding effect. This signifies that the alcohol is linked with the polar head groups of SDS due to its proximity to the SDS molecules.

Microemulsions, which are thermodynamically stable and isotropic mixtures of water, oil, and surfactants, attract significant research interest due to their unique physicochemical properties and diverse industrial applications. Traditional surfactant-based microemulsions (SBMEs) stabilize the interface between two typically immiscible liquids, forming various microstructures such as oil-in-water (O/W) droplets, water-in-oil (W/O) droplets, and bicontinuous phases. However, the use of surfactants poses environmental concerns, cost implications, and potential toxicity. Consequently, there is increasing interest in developing surfactant-free microemulsions (SFMEs) that offer similar benefits without the drawbacks associated with surfactants. In this study, we explore the formation and characteristics of a new surfactant-free microemulsion in a ternary system comprising water, ethanol, and heptanol. Advanced techniques are employed to characterize the microstructures and stability of surfactant-free microemulsions. These include electrical conductivity measurements, surface tension analysis, dynamic light scattering (DLS), and Fourier transform infrared spectroscopy (FTIR). These methods have been extensively used in previous research on surfactant-free microemulsions (SFMEs) to reveal the properties and interactions within microemulsion systems. The area of interest is identified using these techniques, where silica nanoparticles are subsequently synthesized and then visualized using transmission electron microscopy (TEM).