Stability of water/crude oil emulsions based on interfacial dilatational rheology

The dilatational viscoelasticity behaviors of water/oil interfaces formed with a crude oil and its distilled fractions diluted in cyclohexane were investigated by means of an oscillating drop tensiometer. The rheological study of the w/o interfaces at different frequencies has shown that the stable w/o emulsions systematically correspond to interfaces which present the rheological characteristics of a 2D gel near its gelation point. The stability of emulsions was found to increase with both the gel strength and the glass transition temperature of the gel. As expected, the indigenous natural surfactants responsible for the formation of the interfacial critical gel have been identified as the heaviest amphiphilic components present in the crude oil; i.e., asphaltenes and resins. Nevertheless, we have shown that such a gel can also form in the absence of asphaltene in the oil phase.     

Interfacial cross-linking polymerisation process in oil/water emulsions

Summary We have studied the effect on the water-oil interfacial tension of a series of diacrylate molecules solubilized in the oil phase. Due to the weak tensio-active behaviour of these compounds, we have verified that the oil in water emulsions of this system were unstable. We have shown that these emulsions can be stabilized by polymerisation of the diacrylic molecules and that this process is essentially a surface cross-linking polymerisation.

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Zusammenfassung Es wurde der Einfluß einer Reihe von Diacrylaten, die in der Ölphase solubilisiert waren, auf die WasserÖl-Grenzflächenspannung untersucht. Es konnte nachgewiesen werden, daß die Öl-in-Wasser-Emulsionen instabil sind, was der geringen Grenzflächenaktivität dieser Systeme entspricht. Es wurde weiter gezeigt, daß diese Emulsionen stabilisiert werden können durch Polymerisation der Diacrylate. Dieser Prozeß ist eine Oberflächen-Vernetzungs-Polymerisation.

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Work partially supported by D. R. M. E. under contract number 73.34.099.

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With 1 figure and 4 tables     

Novel thermo-responsive coloring phenomena in water/surfactant/oil emulsions

Emulsions comprising a dual-surfactant system of a long-chain amidoamine derivative and a quaternary ammonium salt developed an iridescent color at a specific temperature region. The emulsions underwent phase inversion on heating from an O/W emulsion to a W/O emulsion, passing through a periodical lamellar structure which developed a characteristic interference color. Interestingly, the color and the coloring temperature can be independently controlled by adjusting the concentration of surfactants, respectively.     

Properties of oil1/water/oil2 double emulsions containing lipophilic acrylic polymer

Stable oil₁/water/oil₂ (o₁/w/o₂) double emulsions (DEs) containing glyceryl monooleate as a promoter of skin permeability in internal ultradispersed phase o1 (heptane) and an acrylic polymer as a pressuresensitive adhesive in external dispersion medium o₂ (ethyl acetate) are obtained. The aqueous interlayer of the DEs contains Tween 80, hydroxypropyl cellulose, and sometimes lysozyme. The phase ratio in the emulsions is constant. The effect of polyacrylate concentration on the stability, microstructure, and rheological properties of DEs is studied. Factors of DE stability, with the viscoelastic properties of the external dispersion medium being of the most importance, are analyzed. The DEs are used to produce ultradisperse films, which exhibit long-term release of lysozyme at a constant rate with its enzymatic activity retained preserved. The diffusion coefficient of the protein in the polymer matrix is determined.     

Surfactant-free oil/water and bicontinuous microemulsion composed of benzene, ethanol and water

<正>Generally,a microemulsion consists of oil,water,surfactant and sometimes cosurfactant.Herein,we report a novel suffactant-free microemulsion(denoted as SFME) composed of benzene,water and ethanol without the amphiphilic molecular structure of traditional surfactant.The phase behavior of the ternary system was investigated,finding that there were a single-phase region and a two-phase region in ternary phase diagram.The electrical conductivity measurement was employed to investigate the microregion of the single-phase region,and a bicontinuous microregion and a benzene-in-water(O/W) microemulsion microregion were identified,which was confirmed by freeze-fracture transmission electron microscopy(FF-TEM) observations.The sizes of the microemulsion droplets are in the range of 20-50 nm.     

Spreading of oil from protein stabilised emulsions at air/water interfaces

Spreading of a drop of an emulsion made with milk proteins on air/water interfaces was studied. From an unheated emulsion, all oil molecules could spread onto the air/water interface, indicating that the protein layers around the oil globules in the emulsion droplet were not coherent enough to withstand the forces involved in spreading. Heat treatment (90 °C) of emulsions made with whey protein concentrate (WPC) or skim milk powder reduced the spreadability, probably because polymerisation of whey protein at the oil/water interface increased the coherence of the protein layer. Heat treatment of emulsions made with WPC and monoglycerides did not reduce spreadability, presumably because the presence of the monoglycerides at the oil/water interface prevented a substantial increase of coherence of the protein layer. Heat treatment of caseinate-stabilised emulsions had no effect on the spreadability. If proteins were already present at the air/water interface, oil did not spread if the surface tension (γ) was <60 mN/m. We introduced a new method to measure the rate at which oil molecules spread from the oil globules in the emulsion droplet by monitoring changes in γ at various positions in a ‘trough’. The spreading rates observed for the various systems agree very well with the values predicted by the theory. Spreading from oil globules in a drop of emulsion was faster than spreading from a single oil drop, possibly due to the greater surface tension gradient between the oil globule and the air/water interface or to the increased oil surface area. Heat treatment of an emulsion made with WPC did not affect the spreading rate. The method was not suitable for measuring the spreading rate at interfaces where surface active material is already present, because changes in γ then were caused by compression of the interfacial layer rather than by the spreading oil.     

Stability of emulsions of water in oil III. Flocculation and redispersion of water droplets covered by amphipolar monolayers

Theoretical calculations demonstrate that emulsions of water in oil cannot be sufficiently protected against flocculation by an adsorbed layer of amphipolar molecules with an oleophilic chain of about 20 A. It is, however, expected that such flocculated emulsions can be redispersed by moderate rates of shear. This is confirmed by viscosity measurements. Non-Newtonian behavior found at low rates of shear is a consequence of flocculation. From the minimum rate of shear to reach the Newtonian region, i.e., to cause complete redispersion, the effective van der Waals' constant between the water droplets can be estimated. The rather low value of A = 0.4 × 10⁻¹⁴ erg is found.     

Surfactant-free cellulose filaments stabilized oil in water emulsions

Cellulose - There has been significant interest over recent years in the production and application of sustainable and green materials. Among these, nanocellulose has incurred great interest...     

Stability of emulsions of water in oil: I. The correlation between electrokinetic potential and stability

Experiments on W/O emulsions of moderate concentration, stabilized with oil-soluble, ionizing stabilizers, show that in these emulsions no correlation exists between stability against flocculation and electrokinetic potential. Although, according to theoretical calculations, energy barriers of over 15 kT are present, if the radius of the dispersed globules is about 1 μ and the electrokinetic potential exceeds 25 mv., they apparently do not prevent lasting contact between particles. All our emulsions flocculate rapidly, even in the presence of a surface potential considerably higher than 25 mv.A rather pronounced anticorrelation exists between the zeta potential and coalescence. It is explained as a consequence of the free mobility of the stabilizing molecules in the interface.The good stabilization against coalescence caused by some oleates of polyvalent metals is due to the formation of a thick film of partial hydrolyzates in the interface.     

Stability of emulsions of water in oil: II. Charge as a factor of stabilization against flocculation

It is shown by theoretical calculations that the energy barrier between charged droplets in water-in-oil emulsions is strongly diminished when the concentration of the emulsion is not extremely low. This is a consequence of the great extension of the diffuse electrical double layer in oil. The high concentration in the sediment (or cream) therefore strongly promotes flocculation. Gravity also promotes flocculation directly in all but the most dilute W/O emulsions because the weight of the particles in higher layers transmitted by the extended double layers presses on those in the lower layers and forces them together.     

Hydrophobin coated boehmite nanoparticles stabilizing oil in water emulsions

Hydrophobin coated boehmite nanoparticles have been used to establish tooth-paste like, homogenous emulsions. The surface-modified nanoparticles were simply obtained by mixing aqueous solutions of cationic boehmite particles with the anionic hydrophobin H Star Protein B® (HPB). Surface tension measurements clearly show that 1 wt.% boehmite binds up to 1 wt.% HPB. The strong interaction and aggregation of hydrophobin coated boehmite nanoparticles was proven by Cryo-TEM measurements, too. Interestingly, the combined use of 0.5 wt.% HPB and 0.5 wt.% boehmite as emulsifying agents resulted in very stable, homogenous, high internal phase emulsions (65 wt.% oil) that are stable over months. The established emulsions have also been characterized by rheological measurements. Storage moduli of more than 1000 Pa are characteristic for their high gel-like properties. Furthermore, light microscopy showed an average droplet size close to 1 μm with low polydispersity. Cryo-SEM confirmed that the hydrophobin coated nanoparticles are located at the interface of the oil droplets and therefore stabilize the emulsion systems.     

Physicochemical investigations of microemulsification of coconut oil and water using polyoxyethylene 2-cetyl ether (Brij 52) and isopropanol or ethanol

The microemulsification of coconut oil/polyoxyethylene 2-cetyl ether/2-propanol or ethanol/water was investigated. The phase behaviors of the mixed system were examined. The shear viscosity at different temperatures was measured to derive activation parameters for the viscous flow. The diffusion coefficient of the microemulsions at different compositions was determined by the DLS method. The energetics of solubilization of water into oil + Brij + alkanol as well as of oil into water + Brij + alkanol forming w/o and o/w microemulsions, respectively, were calorimetrically determined.     

Stability of emulsions of water in mineral oils containing asphaltenes

Emulsions of water in mineral oils are stable if the oil phase contains asphaltenes which are near the condition of incipient flocculation. This condition is determined by the composition of the oil phase and by the nature of the asphaltenes. High aromaticity of the oil phase and the presence of deflocculants prevent flocculation of asphaltenes; the deflocculants may be interfacially active agents or asphaltene-like compounds with better solubility in the oil phase. Conditions of incipient flocculation of asphaltenes correlate very well with a considerable increase of rheological resistance of the interface between the oil phase and distilled water, determined according to the torsion oscillation method. Stabilization of the water-in-oil emulsions is therefore caused by the build-up of a coherent layer of asphaltenes in the water-oil interface in these cases. Deflocculants of asphaltenes in the oil phase destroy their stabilizing effect; however, the deflocculants themselves may stabilize the water-in-oil emulsions by adsorption on the water-oil interface and then the correlation between the condition of asphaltenes and emulsion stability does not hold, nor is the interfacial viscosity perceptibly increased. Under borderline conditions of emulsion stability a few percent of sodium chloride in the water phase counteracts the build-up of a stabilizing layer of asphaltenes in the water-oil interface and so do higher p_H values of a buffered water phase. At low p_H-values emulsion stability does not correlate with interfacial resistance. It can be concluded that asphaltenes stabilize water-in-oil emulsions if they accumulate on the water-oil interface. This interfacial layer may show a coherence, which is an indication of the presence of asphaltenes rather than a condition for stability of the emulsions.     

Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure,stability, and rheology

The objective was to analyze the microstructure, stability, and rheology of model emulsions prepared with distilled water, refined sunflower oil, and different Spans (20, 40, 60, and 80) as emulsifiers. The effects of the water content and Span 60 concentration were studied. The lowest water contents led to w/o emulsions, whereas higher percentages gave w/o/w emulsions. Microscopy analysis showed that w/o/w emulsions of higher water contents had a lower number of internal water droplets. W/o emulsions were destabilized by coalescence and sedimentation, whereas creaming was observed in unstable w/o/w emulsions. In the last ones, the creaming stability decreased with increasing water content and enhanced with higher Span 60 concentration; the same effect was observed in their viscoelasticity: They were from unstable liquids to stable gels. Solid Spans (40 and 60) produced more consistent w/o/w emulsions at low water contents and more stable systems at high water percentages in comparison with liquid Spans (20 and 80).     

Stability and demulsification of emulsions stabilized by asphaltenes or resins

Experimental data are presented to show the influence of asphaltenes and resins on the stability and demulsification of emulsions. It was found that emulsion stability was related to the concentrations of the asphaltene and resin in the crude oil, and the state of dispersion of the asphaltenes and resins (molecular vs colloidal) was critical to the strength or rigidity of interfacial films and hence to the stability of the emulsions. Based on this research, a possible emulsion minimization approach in refineries, which can be implemented utilizing microwave radiation, is also suggested. Comparing with conventional heating, microwave radiation can enhance the demulsification rate by an order of magnitude. The demulsification efficiency reaches 100% in a very short time under microwave radiation.     

Structure stability and crystallization behavior of water in oil in water (WOW) double emulsions during their characterization by differential scanning calorimetry (DSC)

Journal of Thermal Analysis and Calorimetry - Water in oil in water (WOW) double emulsions are of great interest for the encapsulation of valuable substances. Nevertheless, the stabilization...