two steps synthetic method for the preparation of a novel emulsion stabilizer called poly(ricineoleic acid-b-ethyleneglycol-b-ricineoleic acid) with average mass molecular weight of 7000 daltons is investigated. in the first step, oligoricineoleic acid with average mass molecular weight of 1800 daltons is synthesized (yield 70%). in the second step, the desired copolymer is  synthesized from th...

Emulsions are a class of disperse systems consisting of two immiscible liquids [1–3]. The liquid droplets (the disperse phase) are dispersed in a liquid medium (the continuous phase). Several classes may be distinguished: oil-in-water (O/W), water-in-oil (W/O), and oil-in-oil (O/O). The latter class may be exemplified by an emulsion consisting of a polar oil (e.g., propylene glycol) dispersed i...

We investigated the self-assembly of cyclodextrin (CD) molecules at the tetradecane–aqueous solution interface through formation of inclusion complexes (ICs). We studied the surface activity of CDs at both the air–water and the oil–water interface. Although a-CD and b-CD are not surface active at the air–water interface, they form pseudo-surfactants as inclusion complexes with linear oil molecu...

We present a methodology to quantitatively determine the fraction of sodium dodecyl sulfate (SDS) that partitions to the oil/water interface in oil-in-water macroemulsions and calculate the total interfacial area (TIA) through the novel use of filtration through nanoporous membranes. Ultrafiltration was carried out in centrifuge tubes having nanoporous filters with a 30,000 molecular weight cut...

Applied Rheology Volume 21 · Issue 5 Abstract: The rheological behavior of the olive oil-in-water emulsions has been studied by varying the oil to water ratio as well as the surfactant concentration. The viscoelastic property of the olive oil emulsions was investigated with a cone-and-plate system, using a Bohlin C-VOR Rheometer. The obtained results indicated that the emulsions with greater oi...

Emulsions are a class of disperse systems consisting of two immiscible liquids [1–3]. The liquid droplets (the disperse phase) are dispersed in a liquid medium (the continuous phase). Several classes may be distinguished: oil-in-water (O/W), water-in-oil (W/O), and oil-in-oil (O/O). The latter class may be exemplified by an emulsion consisting of a polar oil (e.g., propylene glycol) dispersed i...

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...

BACKGROUND Emulsions stabilized by colloidal particles are known as Pickering emulsions. To date, soft microgel particles as well as inorganic and organic particles have been utilized as Pickering emulsifiers. Although cyclodextrin (CD) works as an attractive emulsion stabilizer through the formation of a CD-oil complex at the oil-water interface, a high concentration of CD is normally required...

Capillary microfluidic devices are used to prepare monodisperse polymersomes consisting of a hydrogel core and a bilayer membrane of amphiphilic diblock-copolymers. To make polymersomes, water-in-oil-in-water double-emulsion drops are prepared as templates through single-step emulsification in a capillary microfluidic device. The amphiphile-laden middle oil phase of the double-emulsion drop dew...

Release of volatiles in oil emulsion systems containing various fat contents was determined using purge-and-trap dynamic headspace/gas chromatography. Oil emulsions were prepared using 0, 0.5, 1, 2, 4, or 8% oil, and a standard mixture was prepared using hydrocarbons, aldehydes, ketones, and alcohols. Fat content in oil emulsions reduced the volatility of added volatile standards, and the amoun...