Stabilization of oil in water emulsions by compositions of oil soluble surfactants and water soluble polyelectrolytes

N. Stamkulov; K. Mussabekov; S. Aidarova; P. Lucham; Sh. Kumargalieva; A. Kenzhebekov

doi:10.15328/chemb_2012_3102-107

N. Stamkulov AGIP KCO Noth Caspiau Operating Company production Chimistry Department, Atyray
K. Mussabekov al-Faraby Kazakh National University
S. Aidarova K.I. Satpaev Kazakh National Technical University, Almaty
P. Lucham Imperial College London SW 7 Chemical Technology department, London
Sh. Kumargalieva al-Faraby Kazakh National University
A. Kenzhebekov I. Zhansugurov Zhetysu State University, Taldykorgan

DOI: https://doi.org/10.15328/chemb_2012_3102-107

Keywords: emulsion, interfacial tension, polyelectrolyte, surfactant

Abstract

In order to create new effective emulsifiers of oils influence of compositions of oil soluble surfactants and water-soluble polyelectrolytes on stability of emulsions was studied. It was shown that new composition emulsitifiers provides high stability of emulsions. The investigations of interfacial tensions of this systems showed that this phenomenon occurs due to high surface activity of compositions.

Author Biography

P. Lucham, Imperial College London SW 7 Chemical Technology department, London

Факультет химической технологии

References

1. Stamkulov N.Sh., Mussabekov K.B., Aidarova S.B. and Luckham, P.F. Stabilisation of emulsions by using a combination of an oil soluble ionic surfactant and water soluble polyelectrolytes. I: Emulsion stabilisation and Interfacial tension measurements. Colloids and Surfaces. A, Physicochemical and Engineering Aspects, 2009. − №335 (1). − Р.103-106.

2. Schramm L.L. Chapter 1: Petroleum Emulsions. In: Schramm, L.L. Emulsions, Fundamentals and Applications in the petroleum industry. Washington: American Chemical Society, 1992. − Р.1-51.

3. Perrault A.R., Kueper B.H. and Rawson, J. Formation and stability of polychlorinated biphenyl Pickering emulsions. Journal of Contaminant Hydrology. − 2005. − №77 (1-2). − Р.17-39.

4. Becher P. Encyclopaedia of Emulsion Technology, Volume 4. − New York: Marcel Dekker, 1996. − Р.1-50.

5. Schwartzberg H. and Hartel R. Physical Chemistry of Foods. − New York: Marcel Dekker, 1992. − Р.604–609.

6. Jönsson B., Lindman B., Holmberg K., Kronberg B. Surfactants and polymers in aqueous solution John Wiley & Sons, Chichester. 1998. − Р.454.

7. Garti N. and Benichou A. Recent Developments in Double Emulsions for Food Applications. In: S.E. Friberg, R.F. Goubran and I.H. Kayali Food emulsions. New York: Marcel Dekker, 2004. − Р.353-412.

8. Garti N. and Lutz R. Interface Science and Technology vol. 4 — Emulsions // Structure Stability and Interaction. Oxford, UK: Elsevier, 2004. − Р.780.

9. Aserin A. Multiple Emulsions // Technology and Applications. New Jersey: Wiley, 2008. – Р.326.

10. Grossiord J.L., Seiller M., and Silva-Cunha A. Obtaining multiple emulsions. In: Grossiord, J.L. and Seiller M. Multiple Emulsion // Structure, Properties and Applications. Paris: Editions de Santé, 1998. − Р.50-80.

11. Higashi S., Shimizu M., Nakashima T., Iwata K., Uchiyama F., Tateno S., Tamura S. and Setoguchi T. Arterial-injection chemotherapy for hepatocellularcarcinoma using monodispersed poppy-seed oil micro droplets containing fine aqueous vesicles of epirubicin. Cancer: Cancer. − 1995. − №75 (6). − Р.1245–1254.

12. Garti N. and Benichou A. Recent Developments in Double Emulsions for Food Applications. In: S.E. Friberg, R.F. Goubran and I.H. Kayali Food emulsions. New York: Marcel Dekker, 2004. − Р.353-412.

13. Garti N. and Benichou A. Recent Developments in Double Emulsions for Food Applications. In: S.E. Friberg, R.F. Goubran and I.H. Kayali Food emulsions. New York: Marcel Dekker, 2004. − Р.353-412.