Stability and the Distribution of Droplets in Walnut Oil Water-Based Emulsions Formed at Different pH

Kowalska, Małgorzata; Żbikowska, Anna; Marciniak-Łukasiak, Katarzyna; Śmiechowski, Krzysztof

doi:10.1080/01932691.2014.919586

Cited by 6 publications

(2 citation statements)

References 14 publications

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“…While higher surfactant concentration will cause extrusion and exclusion among polar groups, the liquid membrane is easily broken, then emulsion stability is reduced and the water diversion ratio increases [24]. The emulsion stability increases as alkaline substances are added, because the alkaline can react with organic acid in the crude oil and [25]. Research has shown that using walnut oil as an oil phase, emulsion stability is best at pH 6 [26].…”

Section: Emulsifying Viscosity Reduction Of Np-n-smentioning

confidence: 99%

Synthesis of a Series of Anionic Surfactants Derived from NP and their Properties as Emulsifiers for Reducing Viscosity of Highly Viscous Oil via Formation of O/W Emulsions

Wang

Wu²,

Li³

et al. 2016

J Surfact & Detergents

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A series of alkyl phenol polyoxyethylene glycidyl ether (NP‐n‐O) and alkyl phenol polyoxyethylene ether hydroxypropyl sulfonate (NP‐n‐S) surfactants was synthesized to explore emulsification viscosity reduction. The optimum sulfonation conditions were obtained through orthogonal experiments, the ratio of alkyl phenol polyoxyethylene glycidyl ether and sodium bisulfite 1:1.5, 100 °C, and 6 h. The effects of concentrations of the synthesized surfactants, pH values, emulsifying temperature (40 and 60 °C) and water content on emulsification viscosity reduction and the stability of the emulsion to Venezuela’s Orinoco heavy oil were investigated. The water diversion ratio of emulsion at the reservoir temperature (55 °C) in 30 days was taken as an index, the results show that under the conditions of a temperature of 40 °C, an oil/water ratio of 7:3 and a surfactant NP‐4‐S concentration of 0.5 %, emulsions can be formed with a viscosity reduction rate reaching up to 99.69 % and with a water diversion ratio in 30 days reaching 9.38 %; while at 60 °C and an oil/water ratio of 7:3, at an NP‐4‐S concentration of 1 %, the viscosity reduction rate can reach 99.55 % and water diversion ratio is merely 4.23 % in 30 days. The mixture of NP‐n‐S, xanthan gum and cocamidopropyl dimethylamine oxide (CAO‐30) at suitable concentration can greatly improve the emulsification viscosity reduction and emulsion stability, which gives an emulsion viscosity rate of over 98 %. Moreover, the emulsion can be stable for at least 30 days without water emerging.

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Section: Emulsifying Viscosity Reduction Of Np-n-smentioning

confidence: 99%

Synthesis of a Series of Anionic Surfactants Derived from NP and their Properties as Emulsifiers for Reducing Viscosity of Highly Viscous Oil via Formation of O/W Emulsions

Wang

Wu²,

Li³

et al. 2016

J Surfact & Detergents

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“…The result of these changes is a decrease of stability. Knowledge about the droplet size and its distribution of an emulsion is extremely important from the manufacturer's point of view because it provides information about particle size characteristics as well as the possibility of the destabilization process and its character (Kowalska 2016).…”

Section: Introductionmentioning

confidence: 99%

Rheological and physical analysis of oil-water emulsion based on enzymatic structured fat

et al. 2020

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Structured triacylglycerols play an important role in determining the functional properties of fat-based emulsion products. The aim of the study was to evaluate the physical properties of the emulsion systems manufactured on the basis of enzymatically modified rabbit fat with pumpkin seed oil in the presence of sn-1,3 regioselective lipase. Emulsions containing variable contents of thickener and variable fat ratios were analyzed for rheological behavior and particle size changes during storage, and their stability was assessed using the Turbiscan test. The results showed that the emulsion containing the majority of rabbit fat and 1 wt% of carboxymethylcellulose was characterized by the highest stability. On the other hand, the emulsions containing higher amounts of pumpkin seed oil in a fatty base characterized the lowest resistance to destabilization processes. The research confirmed the possibility of producing structured fat which can be the basis for new emulsion systems proposed as a food, cosmetic, and pharmaceutical product.

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Physical Stability and the Droplet Distribution of Rice Oil–in–Water Emulsion

Kowalska

2015

Journal of Dispersion Science and Technology

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The objective of the current study was to evaluate long-term stability of emulsions with rice oil by assessing their physical properties. For this purpose, six emulsions were prepared, their stability was examined empirically and the most correctly formulated emulsion composition was determined using a computer simulation. Variable parameters (oil and thickener content) were indicated with optimization software based on Kleeman's method. Synthesized emulsions were studied by numerous techniques involving determination of particle size and distribution of emulsion, optical microscopy, viscosity and novelty analysis -Turbiscan test.The emulsion containing 50 g of oil and 1.2g of thickener had the highest stability.Empirically determined parameters proved to be consistent with the results obtained using the computer software. The computer simulation showed that the most stable emulsion should contain from 35.93 to 50 g of oil and 0.94 to 1.19g of thickener. The computer software based on Kleeman's method proved to be useful for fast optimization of the composition and providing parameters of stable emulsion systems. Forming Downloaded by [University of Otago] at 21:35 12 July 2015 2 emulsions based on rice oil is a chance to introduce a new, interesting representative of functional food as well as a cosmetic product. Graphical Abstract:

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Stability and the Distribution of Droplets in Walnut Oil Water-Based Emulsions Formed at Different pH

Cited by 6 publications

References 14 publications

Synthesis of a Series of Anionic Surfactants Derived from NP and their Properties as Emulsifiers for Reducing Viscosity of Highly Viscous Oil via Formation of O/W Emulsions

Synthesis of a Series of Anionic Surfactants Derived from NP and their Properties as Emulsifiers for Reducing Viscosity of Highly Viscous Oil via Formation of O/W Emulsions

Rheological and physical analysis of oil-water emulsion based on enzymatic structured fat

Physical Stability and the Droplet Distribution of Rice Oil–in–Water Emulsion

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