Anomalous viscous loss in emulsions

We propose a model for concentrated emulsions based on the speculation that a macroscopic shear strain does not produce an affine deformation in the randomly close-packed droplet structure. The model yields an anomalous contribution to the complex dynamic shear modulus that varies as the square root of frequency. We test this prediction using a novel light scattering technique to measure the dynamic shear modulus, and directly observe the predicted behavior over six decades of frequency and a wide range of volume fractions.

Excess dissipation in dense emulsions

A new model for the structure, elastic properties and dynamics of foams and concentrated emulsions is presented, based on the idea of local regions lacking shear-rigidity in one or more directions which vary randomly through the medium. It is shown to lead naturally to slow (t(-1/2)) stress-relaxation, implying a piece of the dynamic modulus scaling with frequency omega as omega(1/2). Striking experimental confirmation of this prediction using a novel experimental technique is reported, and challenges for the theoretician are offered. This work was done in collaboration with Andrea Liu, Tom Mason, Hu Gang, and David Weitz [1].

Viscosity, Surface Tension, and Atomization of Water-Methanol and Diesel Emulsions

This article is the result of experimental studies of the rheologv, viscosities, surface tensions, and atomization of water-methanol and diesel emulsions. The Span 80 and Tween 60 are employed to make three emulsifying agents, Y01, Y02, and Y03, with viscosity of 1.32-1.5 Pa s and HLB values of 5.36, 4.83, and 4.51, respectively. In the water-in-oil emulsions, the aqueous phase is between 10% and 50%; the agent concentration added is 0.8-8.0%. The viscosity of the emulsions is 0.003-0.02 Pa s, and the surface tens ion is 0.04-0.1 N/m. The types and concentrations of agents significantly influence the viscosity of the emulsions, and the higher concentration of the aqueous phase (<50%) in creases the viscosities of the emulsions, especially for higher agent concentration. Interfacial membrane and HLB values of the agents can explain all these phenomena. Higher aqueous phase concentration and agent viscosity results in larger Sauter mean diameter.

The Droplet Group Micro-Explosions, Viscosity and Atomization Characteristics of W/O Emulsions

The spray of emulsified fuel, composed of diesel fuel, water and methanol can make micro-explosion under high temperature conditions, and the viscosity and the atomization characteristics of emulsion have significant effects on the micro- explosion of emulsions. To clarify the combustion mechanism of water-in-oil emulsion sprays, combustion bomb experiments were carried out, and the droplet group micro- explosions in W/O fuel emulsion sprays in a high-pressure, high-temperature bomb were observed clearly by a multi-pulsed, off-axis, image-plane ruby laser holocamera and continuously by a high-speed CCD camera.The viscosity and atomization characteristics of emulsions were also studied experimentally. The experimental results show that the higher concentration of the aqueous phase (water-methanol) (<50%) increases the viscosity of the emulsions, especially for higher agent concentration, and higher aqueous phase concentration and higher viscosity results in lager Sauter Mean Diameter (SMD). The experiment results also show that the different kinds of emulsifying agents, with different Hydrophile-Lipophile Balance (HLB) values, have significant influence on the viscosity of the emulsions.

The Influence of Viscosity and Surface Tension on Atomization of Water/Methanol and Diesel Emulsions

This paper shows the result of experimental studies of the influence of viscosities, surface tensions on atomization characteristics of water/methanol and diesel emulsions. Three emulsifying agents Y01, Y02 and Y03, with viscosity of 1.32 ～ 1.5 Pa·s and HLB values of 5.36, 4.83 and 4.51 respectively was produced by Span 80 and Tween 60. In the W/O emulsions, the aqueous phase is between 10% and 50%; the agent concentration added is 0.8 ～ 8.0%. The viscosity of the emulsions is 0.003 ～ 0.02 Pa·s, and the surface tension is 0.04 ～ 0.1 N/m. The types and concentrations of agents and the aqueous phase ( < 50%) significantly influence the viscosity of the emulsions and the Sauter Mean Diameter, measured by Malvern Particle Analyzer SERIES 2600.

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. (C) 2003 Elsevier Inc. All rights reserved.

Demulsification of emulsions exploited by enhanced oil recovery system

Experimental data are presented to show the influence of the enhanced oil recovery system's components, alkali, surfactant, and polymer, on the demulsification and light transmittance of the water separated from the emulsions. Among which, the effects of surfactants, polyoxyethylene (10) alkylphenol ether (OP-10) and sodium petroleum sulfonate (CY-1) on emulsion stability, are the strongest of any component, the effects of polymer, hydrolytic polyacrylamide (HPAM) 3530S, on emulsion stability are the weakest. This research also suggests a possible emulsion minimization approach, which could be implemented in refineries utilizing microwave radiation. Compared with conventional heating, microwave radiation can effectively enhance the demulsification rate by an order of magnitude and increase the light transmittance of the water separated from the emulsions. The demulsification efficiency may reach 100% in a very short. time under microwave radiation.

Selective oxidations on recoverable catalysts assembled in emulsions

Catalysts assembled in emulsions are found to be potentially recoverable and efficient for a number of catalytic reactions. The catalysts composed of polyoxometalate anions and quaternary ammonium cations have been designed and synthesized according to the catalytic reactions and by optimizing the structures of cations and anions. The catalysts act essentially as surfactants, which are uniformly distributed in the interface of the emulsion droplets, and accordingly behave like homogeneous catalysts. The catalysts show remarkable selectivity and activity in the oxidation of sulfur-containing molecules to sulfones in diesel and the selective oxidation of alcohols to ketones, using H2O2 as oxidant. For an example, the catalyst demonstrated over 96% efficiency of H2O2 and similar to 100% selectivity to sulfones for the selective oxidation of sulfur-containing molecules in real diesel. Moreover, the catalysts can be separated and recycled by a simple demulsification and re-emulsification.

Steady drainage in emulsions: corrections for surface Plateau borders and a model for high aqueous volume fraction

Peron, N., Cox, S.J., Hutzler, S. and Weaire, D. (2007) Steady drainage in emulsions: corrections for surface Plateau borders and a model for high aqueous volume fraction. The European Physical Journal E - Soft Matter. 22: 341-351. Sponsorship: This research was supported by the European Space Agency (14914/02/NL/SH, 14308/00/NL/SG) (AO-99-031) CCN 002 MAP Project AO-99-075) and Science Foundation Ireland (RFP 05/RFP/PHY0016). SJC acknowledges support from EPSRC (EP/D071127/1).

Report on the British Society of Rheology mid-winter meeting on The Rheology of Foams and Emulsions, Royal School of Mines, Imperial College, London 10th - 11th December 2007

S.J. Cox, S. Neethling and H. Wilson (2008) British Society of Rheology mid-winter meeting on The Rheology of Foams and Emulsions. Applied Rheology 18:93-95

Novel structured emulsions for delivering of food flavours

Flavour release from food is determined by the binding of flavours to other food ingredients and the partition of flavour molecules among different phases. Food emulsions are used as delivery systems for food flavours, and tailored structuring in emulsions provides novel means to better control flavour release. The current study investigated four structured oil-in-water emulsions with structuring in the oil phase, oil-water interface, and water phase. Oil phase structuring was achieved by the formation of monoglyceride (MG) liquid crystals in the oil droplets (MG structured emulsions). Structured interface was created by the adsorption of a whey protein isolate (WPI)-pectin double layer at the interface (multilayer emulsion). Water phase structured emulsions referred to emulsion filled protein gels (EFP gels), where emulsion droplets were embedded in WPI gel network, and emulsions with maltodextrins (MDs) of different dextrose-equivalent (DE) values. Flavour compounds with different physicochemical properties were added into the emulsions, and flavour release (release rate, headspace concentration and air-emulsion partition coefficient) was described by GC headspace analysis. Emulsion structures, including crystalline structure, particle size, emulsion stability, rheology, texture, and microstructures, were characterized using differential scanning calorimetry and X-ray diffraction, light scattering, multisample analytical centrifuge, rheometry, texture analysis, and confocal laser scanning microscopy, respectively. In MG structured emulsions, MG self-assembled into liquid crystalline structures and stable β-form crystals were formed after 3 days of storage at 25 °C. The inclusion of MG crystals allowed tween 20 stabilized emulsions to present viscoelastic properties, and it made WPI stabilized emulsions more sensitive to the change of pH and NaCl concentrations. Flavour compounds in MG structured emulsions had lower initial headspace concentration and air-emulsion partition coefficients than those in unstructured emulsions. Flavour release can be modulated by changing MG content, oil content and oil type. WPI-pectin multilayer emulsions were stable at pH 5.0, 4.0, and 3.0, but they presented extensive creaming when subjected to salt solutions with NaCl ≥ 150 mM and mixed with artificial salivas. Increase of pH from 5.0 to 7.0 resulted in higher headspace concentration but unchanged release rate, and increase of NaCl concentration led to increased headspace concentration and release rate. The study also showed that salivas could trigger higher release of hydrophobic flavours and lower release of hydrophilic flavours. In EFP gels, increases in protein content and oil content contributed to gels with higher storage modulus and force at breaking. Flavour compounds had significantly reduced release rates and air-emulsion partition coefficients in the gels than the corresponding ungelled emulsions, and the reduction was in line with the increase of protein content. Gels with stronger gel network but lower oil content were prepared, and lower or unaffected release rates of the flavours were observed. In emulsions containing maltodextrins, water was frozen at a much lower temperature, and emulsion stability was greatly improved when subjected to freeze-thawing. Among different MDs, MD DE 6 offered the emulsion the highest stability. Flavours had lower air-emulsion partition coefficients in the emulsions with MDs than those in the emulsion without MD. Moreover, the involvement of MDs in the emulsions allowed most flavours had similar release profiles before and after freeze-thaw treatment. The present study provided information about different structured emulsions as delivery systems for flavour compounds, and on how food structure can be designed to modulate flavour release, which could be helpful in the development of functional foods with improved flavour profile.

Preparation of o/w emulsions stabilized by solid particles and their characterization by oscillatory rheology

The purpose of this investigation was to examine the preparation and characterisation of hexane-in-water emulsions stabilised by clay particles. These emulsions, called Pickering emulsions, are characterised by the adsorption of solid particles at the oil/water (o/w) interface. The development of an elastic film at the o/w interface following the adsorption of colloidal particles helps to promote emulsion stability. Three different solid materials were used: silica sand, kaolin, and bentonite. Particles were added to the liquid mixtures in the range of 0.5–10 g dm−3. Emulsions were prepared using o/w ratios of 0.1, 0.2, 0.3, and 0.4. The effect of sodium chloride, on the stability of the prepared emulsions, was assessed in the range of 0–0.5 mol dm−3. In addition the use of a cationic surfactant hexadecyl-trimethylammonium bromide (CTAB) as an aid to improving emulsion stability was assessed in the concentration range of 0–0.05% (w/v). Characterisation of emulsion stability was realised through measurements of rheological properties including non-Newtonian viscosity, the elastic modulus, G', the loss modulus, G", and complex modulus, G*. The stability of the emulsions was evaluated immediately after preparation and 4 weeks later. Using the stability criteria, that for highly stable emulsions: G' > G" and both G' and G" are independent of frequency (varpi) it was concluded that highly stable emulsions could be prepared using a bentonite concentration of 2% (or more); an o/w ratio greater than 0.2; a CTAB concentration of 0.01%; and a salt concentration of 0.05 M or less—though salt was required.