Wax adsorption at paraffin oil–water interface stabilized by Span80

Pickering emulsion stabilized by quercetin-β-cyclodextrin-diglyceride particles: Effect of diglyceride content on interfacial behavior and emulsifying property of complex particles

This research develops diacylglycerol (DAG) based Pickering emulsions with enhanced oxidative stability stabilized by self-assembled quercetin/DAG/β-cyclodextrin (β-CD) complexes (QDCCs) using a one-step agitation method. Influence of DAG content (5%, 15%, 40%, and 80%, w/w) on the self-assembly behavior, interfacial properties, and emulsifying ability of complex particles was investigated. SEM, XRD and ATR-FTIR studies confirmed the formation of ternary composite particles. QDCCs in 80% DAG oil had the highest quercetin encapsulation efficiency (6.09 ± 0.01%), highest DPPH radical scavenging rate and ferric reducing antioxidant property (FRAP). β-CD and quercetin adsorption rates in emulsion with 80% DAG oil were 88.4 ± 2.53% and 98.34 ± 0.15%, respectively. Pickering emulsions with 80% DAG had the smallest droplet size (8.90 ± 1.87 μm) and excellent oxidation stability. This research develops a novel approach to regulate the physicochemical stability of DAG-based emulsions by anchoring natural antioxidants at the oil-water interface through a one-pot self-assembly method.

Synergistic Effect of Asphaltene, Resin, and Wax Improving the Emulsification and Interfacial Properties of a High-Phase-Inversion Thin Oil

Nowadays, high-phase-inversion in situ emulsification technology has shown great potential in enhancing oil recovery from high-water-cut thin-oil reservoirs. However, emulsification characteristics, interfacial properties, and the mechanism of high phase inversion have not been systematically described. In this study, an emulsification experiment was conducted to investigate the effects of shear time, shear rate, and temperature on the phase inversion of thin oil. Furthermore, the influence of resin and wax on the dispersion of asphaltene was studied through microscopic morphology analysis. Interfacial tension measurement and interfacial viscoelasticity analysis were carried out to determine the interaction characteristics of asphaltene, resin, and wax at the interface. The results showed that, at 50 °C, the phase-inversion point of thin oil reached as high as 75%, and even at 60 °C, it remained at 70%. The shear time and shear rate did not affect the phase-inversion point of thin oil, while an increase in temperature led to a decrease in the phase-inversion point. Moreover, compared to the 20% phase-inversion point of base oil, the phase-inversion point increased with different proportions of asphaltene, resin, and wax. Particularly, at the ratio of asphaltene/resin/wax = 1:5:9, the phase-inversion point reached as high as 80%, indicating the optimal state. In this proportion, asphaltene aggregates exhibited the smallest and most uniform size, best dispersion, lower interfacial tension, and higher interfacial modulus. These findings provide reference and guidance for further enhancing oil recovery in medium-to-high-water-cut thin-oil reservoirs.

Study of Sintering Behavior of Methane Hydrate Particles on the Wall Surface

The sintering of hydrate aggregates on the pipe wall is a major form of hydrate deposition. Understanding the sintering behavior of hydrates on the wall is crucial for promoting hydrate safety management and preventing pipeline blockage. However, limited research currently exists on this topic. In this study, the cohesive force strength of hydrate particles on the wall surface under different conditions was directly measured using a high-pressure micromechanical force device (HP-MMF). Subsequently, the effects of subcooling and glycine on the cohesive force were investigated. The results indicate that the cohesive force is influenced by different growth states during the process of free water on the wall surface gradually growing into hydrate. Three states with larger measured values during the growth process were selected for research. Observation showed that increased subcooling strengthened sintering by accelerating the growth rate of the hydrate film, resulting in a significant increase in cohesive force. The role of glycine in the methane hydrate system was then evaluated. Glycine was found to reduce the degree of sintering by reducing the growth rate of the hydrate film, thereby decreasing the cohesive force. The optimal concentration in the system was determined to be 0.25 wt %. Moreover, compared with low subcooling (1 °C), glycine had a better effect at high subcooling (5 °C). At 5 °C subcooling and the optimal concentration, the cohesive force in the wall droplet state decreases from 677.38 to 489.02 mN/m, the cohesive force at the low-saturation state decreases from 951.79 to 543.32 mN/m, and the cohesive force at the high-saturation state decreases from 1194.95 to 641.76 mN/m. These findings contribute to a better understanding of the cohesive force behavior of gas hydrate on the inner wall of the pipeline and provide basic data for reducing the risk of hydrate blockage.

Surfactant-free oleogel-based emulsion stabilized by co-assembled ceramide/lecithin crystals with controlled digestibility

BACKGROUND

There is increasing interest in the development of oleogel-based emulsions. However, they usually contained surfactants for stabilization, especially small-molecular weight surfactants, which may have adverse health impacts.

RESULTS

Herein, a surfactant-free oleogel-based emulsion stabilized by co-assembled ceramide/lecithin (CER/LEC) crystals was developed. The formation and stabilization mechanisms were explored. The different molar ratios of gelator (LEC and CER) in emulsions resulted in different crystal morphology, crystallinity as well as different emulsion properties. This suggested that appropriate crystallinity, crystal size, and interfacial distribution of these crystals provided higher surface coverage against droplets coalescence, thus better emulsion stabilization. Both X-ray diffractograms and contact angle results confirmed that the crystals which were primarily responsible for emulsion stabilization, are co-assembled crystals consisted of both gelators (CER and LEC). Furthermore, the percentage of free fatty acids (FFAs%) results revealed a negative relationship between lipid digestibility and crystal concentration.

CONCLUSIONS

This strategy greatly enriched surfactant-free oleogel-based emulsion formulations, as well as their potential applications in healthy lipid-based products and novel food delivery systems with controlled lipid digestibility. © 2022 Society of Chemical Industry.

Construction of interfacial crystallized oleogel emulsion with improved thermal stability

In this study, we reported a facile strategy to produce an interfacial crystallized oleogel emulsion for improved thermal stability. The interfacial crystallization of ceramide (non-interfacial active oleogelator) was achieved by addition of a surface active compound, which was demonstrated by interfacial rheology tests and polarized light microscopy. For successfully prepared interfacial crystallized emulsions, smaller particle size was observed when the gelator concentration was lower. However, better thermal stability was achieved when oleogelator concentration was higher than 1 wt%. Results from differential scanning calorimetry, X-ray diffraction and Fourier transform infrared spectroscopy suggested that the interfacial adsorption of ceramide was due to its co-crystallization with the emulsifier driven by hydrogen bonds formed by multiple sites. It provided appropriate crystallinity and steric repulsion for oleogel emulsions against oil droplet coalescence during heating process. This strategy greatly enriches oleogel emulsion formulations and their potential applications in food products involved with thermal treatment.

Water Droplets Tailored as Wax Crystal Carriers to Mitigate Wax Deposition of Emulsion

This study explores how the micro-distribution change of wax crystals from the continuous oil phase to the oil-water interface mitigates the macro wax deposition of an emulsion. Two types of interfacial actions between wax crystals and water droplets, interfacial adsorption and interfacial crystallization, which were induced by two different emulsifiers, sorbitan monooleate (Span 80) and sorbitan monostearate (Span 60), respectively, were detected by differential scanning calorimetry and microscopy observation. The wax interfacial crystallization promoted by Span 60 resulted in the wax being nucleated directly at the oil-water interface prior to the continuous oil phase, conferring the nascent wax crystals and water droplets to be combined as coupled particles. The utilization of the wax interfacial crystallization behavior to hinder wax deposition of an emulsion was further explored. When the coupled wax crystal-water droplet particles were formed during the wax deposition process, water droplets acted as wax crystal carriers, entraining these nascent wax crystals to disperse in the emulsion, which significantly reduced the amount of wax crystals available to form the network of the deposit. In addition, this change also led to the basic structural units in the wax deposit evolving from wax crystal clusters/networks to water droplet flocs. The study elucidates that through adjusting the dispersion of wax crystals from the oil phase to the oil-water interface, water droplets could act as a functional component to tailor the properties of the emulsion or resolve related flow and deposition problems in pipeline transportation.

Effects of Asphaltene Concentration and Test Temperature on the Stability of Water-in-Model Waxy Crude Oil Emulsions

In oil fields, the formation of water-in-waxy crude oil emulsion is inevitable. The dissolved/crystallized state wax can interact with asphaltenes and then greatly affect the emulsion stability. However, studies on this aspect are still insufficient. In this work, the effects of the test temperature (30 °C well above the wax appearance temperature (WAT) and 15 °C well below the WAT) and asphaltene concentration (0∼1.5 wt %) on the stability of the water-in-model waxy crude oil emulsions containing 10 wt % wax were systematically investigated. When the model crude oils contain no wax, the flowability of the oils is good and the asphaltene concentration has little influence on the oil rheology. Increasing the asphaltene concentration facilitates the adsorption of asphaltenes to the oil-water interface, thus reducing the interfacial tension and water droplet size while enhancing the interfacial dilatational modulus. The stability of the emulsions improves with the increase in the asphaltene concentration, but the emulsions are still unstable. When the model crude oils contain 10 wt % wax, the WAT slightly decreases from the initial 25 to 24 °C after the addition of asphaltenes. The oil rheology is greatly improved by the addition of 0.05 wt % asphaltenes. With the further increase of the asphaltene concentration, the improved rheological ability of the asphaltenes deteriorates rapidly. At the asphaltene concentration of 1.5 wt %, the oil rheology is dramatically aggravated. The stability of the emulsion containing 10 wt % wax is mainly controlled by two aspects: on the one hand, the dissolved-state wax (30 °C) could facilitate the adsorption of asphaltenes to the interface, further reduce the interfacial tension and the water droplet size, and enhance the interfacial dilatational modulus; on the other hand, the wax crystals precipitated in the oil phase (15 °C) can form a stronger network structure at relatively high asphaltene concentrations (0.5∼1.5 wt %) and then immobilize the water droplets. The above two aspects greatly improve the sedimentation and coalescence stabilities of the emulsions at 15 °C. In addition, we did not find persuasive evidence showing that the wax could crystallize around the water droplets and strengthen the oil-water interfacial films.

Effect of the Ethylene Vinyl Acetate Copolymer on the Induction of Cyclopentane Hydrate in a Water-in-Waxy Oil Emulsion System

In this paper, the effect of the ethylene vinyl acetate (EVA) copolymer, commonly used in improving rheological behavior of waxy oil, is introduced to investigate its effect on the formation of cyclopentane hydrate in a water-in-waxy oil emulsion system. The wax content studied shows a negative effect on the formation of hydrate by elongating its induction time. Besides, the EVA copolymer is found to elongate the induction time of cyclopentane hydrate through the cocrystallization effect with wax molecules adjacent to the oil-water interface.

Oleogel-based emulsions: Concepts, structuring agents, and applications in food

This review discusses the application of oleogel technology in emulsified systems. In these systems of mimetic fats, water-in-oil or oil-in-water emulsions can be obtained, but, here, we cover emulsions with an oil continuous phase in detail. Depending on the percentage of water added to the oleogels, systems with different textures and rheological properties can be developed. These properties are affected by the characteristics and concentration of the added components and emulsion preparation methods. In addition, some gelators exhibit interfacial properties, resulting in more stable emulsions than those of conventional emulsions. Oleogel-based emulsion are differentiated by continuous and dispersed phases and the structuring/emulsification components. Crucially, these emulsions could be applied by the food industry for preparing, for example, meat products and margarines, as well as by the cosmetics industry. We present the different processes of emulsion elaboration, the main gelators used, the influence of the water content on the structuring of water-in-oleogel emulsions, and the structuring mechanisms (Pickering, network, and combined Pickering and network stabilization). Finally, we highlight the applications of these systems as alternatives for reducing processed food lipid content and saturated fat levels.

Investigation on Hydrate Growth at the Oil-Water Interface: In the Presence of Wax and Surfactant

Natural gas hydrates can readily form in deep-water-oil production processes and pose a great threat to subsea pipeline flow assurance. The usage of surfactants and hydrate antiagglomerants is a common strategy to prevent hydrate hazards. In water/wax-containing oil systems, hydrate coexisting with wax could lead to more complex and risky transportation conditions. Moreover, the effectiveness of surfactants and hydrate antiagglomerants in the presence of wax should be further evaluated. In this work, for the purpose of investigating how wax and surfactants could affect hydrate growth at the oil-water interface, a series of microexperiments was conducted in an atmospheric visual cell where the nucleation and growth of hydrates took place on a water droplet surrounded by wax-containing oils. On the basis of the experimental phenomena observed using a microscope, the formation of a hydrate shell by lateral growth, the collapse of a water droplet after hydrate initial formation, and the formation of hollow-conical hydrate crystals were identified. These experimental phenomena were closely related to the concentration of wax and surfactant used in each case. In addition, it was shown that the effectiveness of the surfactant could be weakened by wax molecules. Moreover, there existed a critical wax content above which the effectiveness of the surfactant was greatly reduced and the critical wax content gradually increased with increasing surfactant concentration. This work could provide guidance for hydrate management in wax-containing systems.

Water-in-Oleogel Emulsions—From Structure Design to Functionality

The development of water-in-oleogel (W/Og) emulsions is highlighted, with focus placed on the key properties dictating the structuring ability of both the continuous oleogelled and dispersed phases present. The gelling ability of oleogelators is distinguished by the formation of crystalline structures, polymeric strands, or tubules. Once a dispersed aqueous phase is introduced, droplet stabilization may occur via oleogelator adsorption onto the surface of the dispersed droplets, the formation of a continuous gel network, or a combination of both. Surface-active species (added or endogenous) are also required for effective W/Og aqueous phase dispersion and stabilization. Processing conditions, namely temperature-time-shear regimes, are also discussed given their important role on dispersed droplet and oleogel network formation. The effects of many factors on W/Og emulsion formation, rheology, and stability remain virtually unknown, particularly the role of dispersed droplet size, gelation, and clustering as well as the applicability of the active filler concept to foods. This review explores some of these factors and briefly mentions possible applications of W/Og emulsions.

Organogels in low-fat and high-fat margarine: A study of physical properties and shelf life

This study aimed to investigate the effect of the addition of organogels in low-fat and high-fat margarines during storage. Margarine formulations were made using water: oil ratios of 65:35 and 40:60 (w/w), and a lipid phase composed of organogel made with soybean oil, candelilla wax, fully hydrogenated palm oil, and mononoacylglycerols. The thermal stability, particle size, consistency, peroxide index, oil exudation, and microstructure of the margarines were evaluated for six months of storage. All margarines showed thermal stability at 35 °C, with no physical destabilization during the period studied. Both low-fat and high-fat margarines presented similar particle size distribution, with d3.3 around units of 5 μm. The peroxide index of the margarines ranged from 1.27 to 5.97 meq O₂/Kg after six months of storage. High-fat margarines showed greater hardness and lower spreadability. The amount of water added to the formulations affected the stability, particle size, and texture of the margarines. It was possible to produce margarines with different fat contents and greater health appeal. The margarines with 60% and 35% fat exhibited 12.00 and 8.03% SFA; 32.63 and 18.20% PUFA; and 14.37 and 8.20% MUFA, respectively.

Investigation on Hydrate Growth at the Oil-Water Interface: In the Presence of Wax and Kinetic Hydrate Inhibitor

In oil industry, the coexistence of hydrate and wax can result in a severe challenge to subsea flow assurance. In order to study the effects of wax on hydrate growth at the oil-water interface, a series of microexperiments were conducted in a self-made reactor, where hydrates gradually nucleated and grew on the surface of a water droplet immersed in wax-containing oil. According to the micro-observations, hydrate shells formed at the oil-water interface in the absence of kinetic hydrate inhibitor (KHI). The roughness and growth rate of hydrate shells were analyzed, and the effects of wax were investigated. In addition, vertical growth of the hydrate shell was observed in the presence of wax, and a mechanism was proposed for illustration. In the presence of KHI, small hydrate crystals formed separately at the oil-water interface instead of hydrate shells. The presence of KHI reduced the growth rate of hydrates and changed the wettability of hydrates. Moreover, the presence of wax showed no obvious effect on the effectiveness of KHI under experimental conditions.