The effect of monoethylene glycol on the stability of water‐in‐oil emulsions

ABSTRACT This paper summarizes studies to determine the stability of water-in-oil emulsions in the OHMSETT tank facility and comparison with laboratory results. The OHMSETT tests were in four series. The tests were one week each in the first year and two weeks each in the second year. The first and second series consisted of 12 experiments each on 6 oils. The third series consisted of testing 9 oils through a series of 16 experiments. In the fourth set of tests, 8 oils were used in 16 experiments. Several of the experiments consisted of leaving the oils for longer periods of time. The rheological properties of the oils were measured and compared to the same oils undergoing emulsification in the laboratory. The oils and water-in-oil states produced were found to have analogous properties between the laboratory and the OHMSETT facility. Comparison of time and work factors showed that the energy in the two test conditions was similar. These tests also provide information on the kinetics and energy levels necessary to form emulsions, which is useful to oil spill modellers. These studies have confirmed previous laboratory studies that show that the stability of emulsions can be grouped into four categories: stable, unstable, meso-stable, and entrained. Water can reside in oil as ‘entrained water', in which larger droplets of water are temporarily suspended by viscous forces. These emulsions and mixtures have been distinguished by physical measures as well as visual differences.

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Malaysian Crude Oil Emulsions : Stability Study

REAKTOR ◽

10.14710/reaktor.6.1.29-34 ◽

2017 ◽

Vol 6 (1) ◽

pp. 29

Author(s):

B. Pramudono ◽

H. B. Mat

Keyword(s):

Crude Oil ◽

Emulsion Stability ◽

Stability Study ◽

Active Components ◽

Oil Emulsion ◽

Result Show ◽

Oil Emulsions ◽

The Stability ◽

Stability Of Water ◽

Water In Oil Emulsion

The stability of water-in-oil emulsion of some Malaysian crude oils was studied with particular emphasis on effect of interfacial active components existed in the crude oil, i.e. asphaltene, resin and wax. The emulsion stability was studied by measuring the volume of water or oil phase separated in variation with time, water hold up, and the heights of the sedimenting/coalescing interfaces during the separation at various temperatures. The study investigated the influence of asphaltene, resin and wax on emultion stability if it`s present in the crude oil alone, together or combination one of the others. The result show that the interfacial active component that stabilize emulsion is asphaltene. The resin and wax do not form stale emulsion either aloneor together. There is a correlation between emulsion stability and physicochemical properties of crude oil which showed that higher asphaltene content in the crude oil would form more stable emultion. Increased temperature was found to cause instability of emultion. Keywords : emultion stability, crude oil, asphaltene, resin and wax

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Interactions between polyglycerol polyricinoleate (PGPR) and pectins at the oil–water interface and their influence on the stability of water-in-oil emulsions

Food Hydrocolloids ◽

10.1016/j.foodhyd.2012.11.015 ◽

2014 ◽

Vol 34 ◽

pp. 154-160 ◽

Cited By ~ 30

Author(s):

İbrahim Gülseren ◽

Milena Corredig

Keyword(s):

Water Interface ◽

Oil Water ◽

Oil Emulsions ◽

The Stability ◽

Stability Of Water ◽

Polyglycerol Polyricinoleate

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An alternative method to enhance w/o emulsion stability using modified dimer acid and its application in oil based drilling fluids

RSC Advances ◽

10.1039/c8ra02293c ◽

2018 ◽

Vol 8 (46) ◽

pp. 26318-26324 ◽

Cited By ~ 4

Author(s):

Xianbin Huang ◽

Jinsheng Sun ◽

Kaihe Lv ◽

Jingping Liu ◽

Haokun Shen

Keyword(s):

Network Structure ◽

Emulsion Stability ◽

Drilling Fluids ◽

Dimer Acid ◽

Alternative Method ◽

Oil Emulsions ◽

The Stability ◽

Stability Of Water

Modified dimer acid (MDA) can improve the stability of water-in-oil emulsions by establishing a network structure.

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The Influence of WPC 80 Additive on the Stability of Water-In-Oil Emulsions

Annals of Animal Science ◽

10.1515/aoas-2015-0028 ◽

2015 ◽

Vol 15 (4) ◽

pp. 997-1008

Author(s):

Małgorzata Tabaszewska ◽

Tadeusz Grega ◽

Dorota Najgebauer-Lejko ◽

Grażyna Jaworska

Keyword(s):

Storage Stability ◽

Whey Proteins ◽

Thiobarbituric Acid ◽

Whey Protein Concentrate ◽

Oil Emulsion ◽

Oil Emulsions ◽

The Stability ◽

Cosmetic Emulsions ◽

Stability Of Water ◽

Water In Oil Emulsion

Abstract The effect of 0, 1.5, 5, 10 and 15 (g 100 g-1 of emulsion) WPC 80 additive (80% whey protein concentrate) on the pH, physical, oxidative and microbiological stability of the water-in-oil emulsion was studied during 16-week storage at ~20°C at 4-week intervals. All determined features were significantly affected by the supplementation. The most beneficial as regards storage stability was the emulsion with 5% of WPC 80. This treatment was the most resistant to oxidative changes showing low increase of the concentration of conjugated diene hydroperoxides (from 0.92 to 1.04 mg g-1) and of the thiobarbituric acid reactive substances (from 0.83 to 1.37 mg malondialdehyde g-1) as well as only slight increment (by 0.47 log CFU g-1) of the microorganisms number during storage. Thus, the results of the present study revealed that whey proteins can be applied in the proper amount to produce cosmetic emulsions composed of natural ingredients and with reasonable storage stability.

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