Encapsulation of Crude Oil Emulsions

Crude Oil Emulsions – Composition Stability and Characterization

Application of Imidazolium based ionic liquid Nano-emulsions for the removal of H2S from crude oil

Hydrogen sulfide is one of the most dangerous contaminants in crude oil and natural gas that have to be removed prior to the transfer and refining. In this study, hydrophobic ionic liquid, i.e. 1-ethyl-3-methylimidazolium methylflour, [EMIM] [NTf2], was used as scavenger for the reduction of the H2S. Due to its ionic nature, [EMIM] [NTf2] forms nanoemulsion in crude oil media and hence can diss...

Optimization of Demulsifier Formulation for Separation of Water from Crude Oil Emulsions

In this study, various water-soluble and oil-soluble demulsifiers were selected for separation of water from crude oil emulsions and their productivity measured using the Bottle-test method at 70 °C and 10 ppm concentration. The best ones among 23 demulsifiers examined through the screening process were fatty alcohol ethoxylate, triethanol amine and urea from the water-soluble group and Basoror...

Demulsification of crude oil-in-water emulsions by means of fungal spores

The present feature describes for the first time the application of spores from Aspergillus sp. IMPMS7 to break out crude oil-in-water emulsions (O/W). The fungal spores were isolated from marine sediments polluted with petroleum hydrocarbons. The spores exhibited the ability to destabilize different O/W emulsions prepared with medium, heavy or extra-heavy Mexican crude oils with specific gravi...

Encapsulation of Flavors in Emulsions for Beverages

Though stable in dilute form for very long periods of time, simple mono-emulsifier flavor emulsions based on gum acacia or modified starch are fairly limited in their ability to provide functionality beyond simple dispersion. This review highlights many of the enhancements on traditional emulsions, ranging from new materials to novel combinations of materials and processes. The development of m...