B.

Tech Program First Year

Course: Experiential Learning
Course Code: DA1001

“MAKING OF STABLE EMULSION’’

by

Amoluck Bhatia,Viren Malhotra

(Reg. No: 209101001,209402001)

Under the guidance

of

Dr.Harsh Pandey
Assistant professor
Department of chemical engineering, Manipal University Jaipur, Jaipur (Raj.).

Department of ………………….
School of …………………………
Faculty of Engineering

Manipal University Jaipur, India

Month, Year
Certificate
This is to certify that the project titled “MAKING OF STABLE EMULSION” is a record of the bona fide
work done by AMOLUCK BHATIAA,VIREN MALHOTRA (Reg No:209101001,209402001) submitted
for the partial fulfilment of the requirements for the completion of the Experiential Learning
(DA1001) course in the Department of ENGINEERING of Manipal University Jaipur, during the
academic session July-November 2021.

Signature of the mentor

Name of the mentor
Designation of the mentor
Department of _________

Signature of the HoD

Name of the HoD

Head of the Department
Department of _________
ABSTRACT.
An emulsion is a mixture of two or more liquids that are
normally immiscible with each other. From a thermodynamic
point of view, an emulsion is an unstable system since there
is a natural tendency for a liquid-liquid system to separate
and reduce its interfacial energy.
Emulsion stability can be defined as the system’s ability to resist changes in its
physicochemical properties over time. Emulsion stability is important in many
industrial applications, including coatings, food products, agriculture
formulations, personal care, and petroleum. Several mechanisms such as
creaming, flocculation and coalescence cause emulsion breakdown.

Although emulsion stability is required in most industrial products and

processes, there are also processes where emulsion stability is undesirable.
These include oil recovery, for example, where crude oil needs to be separated
from water prior to transportation, or wastewater treatment where oil-water
emulsions are also unwanted.al energy.
INTRODUCTION.
The hydrodynamic interactions are among the most important factors that
determine the properties and the stability of emulsion systems. Diverse
aspects of this topic might be found in numerous publications. One specific
feature that distinguishes emulsions from other complex disperse systems, like
foams and suspensions, is the coupling of fluid motion in the contiguous
phases. This interdependence of the flows is closely related to the mobility of
the fluid/fluid interfaces and to the presence of surfactant species.

The interfacial mobility is the most prominent characteristics: due to viscosity

of the adjoining fluids, the flow in one liquid phase is transferred through the
boundary into the neighboring phase and the fluid motions mutually influence
one another. Consequently, the mathematical model of an emulsion system
inherently comprises the coupling of the hydrodynamic equations that
describe the flow fields in the contiguous phases, and they all must be solved
simultaneously.

The kinetic stability of emulsions is particularly related to the hydrodynamic

interactions at close approach of two fluid particles. If the gap between them
becomes of the order of their dimensions or smaller, the fluid motion is mostly
localized in the narrowest parts of the system. An anizodimetric region might
be distinguished where the major dissipation of energy takes place. This zone
generates the leading term of the drag force between the two droplets and is
termed a thin liquid layer or an emulsion film.

Therefore, the close distance hydrodynamics of two axially approaching

droplets presents the basic flow patterns that could outline the governing
effects correlating flow and stability in emulsion systems. Within this model,
two aspects are of particular interest: the drainage peculiarities of the
emulsion film, and the flow pattern inside the droplets as caused by the
squeezing outflow in the film. In most of the studies it turns convenient to
assume two major regimes of interacting droplets: constant approach velocity
LITRATURE REVIEW
Emulsion stability refers to the ability of an emulsion to resist change in its
properties over time. There are four types of instability in emulsions:
flocculation, creaming/sedimentation, coalescence, and Ostwald ripening.
Flocculation occurs when there is an attractive force between the droplets, so
they form flocs, like bunches of grapes. This process can be desired, if
controlled in its extent, to tune physical properties of emulsions such as their
flow behavior. Coalescence occurs when droplets bump into each other and
combine to form a larger droplet, so the average droplet size increases over
time. Emulsions can also undergo creaming, where the droplets rise to the top
of the emulsion under the influence of buoyancy, or under the influence of the
centripetal force induced when a centrifuge is used. Creaming is a common
phenomenon in dairy and non-dairy beverages (i.e. milk, coffee milk, almond
milk, soy milk) and usually does not change the droplet size. Sedimentation is
the opposite phenomenon of creaming and normally observed in water-in-oil
emulsions. Sedimentation happens when the dispersed phase is denser than
the continuous phase and the gravitational forces pull the denser globules
towards the bottom of the emulsion. Like creaming, sedimentation follows
Stoke's law.
An appropriate "surface active agent" (or "surfactant") can increase the kinetic
stability of an emulsion so that the size of the droplets does not change
significantly with time. The stability of an emulsion, like a suspension, can be
studied in terms of zeta potential, which indicates the repulsion between
droplets or particles. If the size and dispersion of droplets does not change
over time, it is said to be stable. For example, oil-in-water emulsions containing
mono- and diglycerides and milk protein as surfactant showed that stable oil
droplet size over 28 days storage at 25°C
The stability of emulsions can be characterized using techniques such as light
scattering, focused beam reflectance measurement, centrifugation, and
rheology. Each method has advantages and disadvantages.
METHADOLOGY
Making Mayonnaise
• You will notice that there are distinct differences in the viscosity of each
emulsion. In both recipes you start with about 70% oil and 30% water. If
water is the continuous phase, there are an extremely large number of
oil droplets in a small space. If you move a spoon through these
droplets, a frictional force arises in the opposite direction to the
movement of the spoon. This makes it more difficult to move the spoon
through the emulsion. (Compare this to a room full of people in which
you want to walk from one side to the other. You are the spoon and all
those people are the oil droplets). If there are a lot of droplets it is more
difficult to move the spoon through the emulsion than if there are fewer
droplets present.
• When a mayonnaise ‘turns’, there is 30% water in 70% oil, thus far fewer
droplets. (It’s easier to get to the other side of the room if there are
fewer people in it.)So, it’s a matter of how many droplets and not what
the droplets consist of. An oil in water emulsion and a water in oil
emulsion will be almost equally thick, if they both consist of 50% water
and 50% oil.
Equipment
A Case Study on Preparation, Stability and Physical Properties
of Water in Diesel Emulsion
■ Water in diesel emulsion is often considered as an alternative fuel for IC
engines in order to achieve fuel economy and pollution reduction
through micro explosion phenomenon. Physical properties of the
emulsion play a significant role in achieving the phenomenon of micro
explosion.
■ In this work, water in diesel emulsions was prepared containing 9%,
12%, 15% and 18% water. The emulsions were stabilized by mixing two
different nonionic surfactants to get HLB values of 4.97 and 6.31. It was
observed that the effect of hydrophilic and lipophilic balance value,
amount of water and surfactant dosage has an impact on the stability
and other characteristics of water in diesel emulsion
■ Surface tension of WiDE stabilized with 15% surfactant dosage was
found to be increasing with increase in water content. Density of
emulsions was increased with increase in water. Almost 50% reduction
in Sulphur was observed with WiDE compared to diesel. Stability of the
emulsion was found to be increased with increase in surfactant
concentration. Emulsion droplets stabilized with 15% and 18% water
content with proportionate surfactant dosage was recorded lower
Sauter mean diameter compared to WiDE with 9% and 12% water
proportion.
■ Surface tension of WiDE. The variations in the surface tension of both
group-1 and group-2 emulsions were found to be minimum as shown in
In case of WiDE stabilized 10% surfactant with an HLB value of 6.31 was
maintained almost constant surface tension irrespective of the
variations in the water content. WiDE from both groups with 15%
surfactant dosage were found to be increasing with increase in the
water content. As shown in Figure-7, surface tension of the WiDE with
HLB=4.97 was found to be minimum In case of WiDE stabilized 10%
surfactant with an HLB value of 6.31 was maintained almost constant
surface tension irrespective of the variations in the water content.
Whereas WiDE from both group with 15% surfactant dosage were found
 to be increasing with increase in the water content. Surface tension of
the WiDE with HLB=4.97 was found to be higher, except three samples.  

PROBLEM FACED IN EMULSION

Phase inversion in emulsions
■ Emulsion phase inversion is the process of interconversion between two
types of simple emulsions: water-in-oil and oil-in-water emulsions.
Phase inversion can be induced by shifting the emulsifier affinity from
one phase to the other, which is called transitional phase inversion. It
can also be triggered by a change in the water-to-oil ratio of the
emulsion, which leads to a process known as catastrophic phase
inversion. 
 ■ In PIT, phase inversion is driven by a temperature change without
varying system composition. Given its industrial relevance and scientific
challenge. Due to the variety of applications and the complexity of the
problem, most of the publications have been focused either on the
phase behavior or the interfacial properties or the mixing process of the
two phases. Although all these aspects are quite important in studying
phase inversion and much progress has been done on this topic, a
comprehensive picture is still lacking. In particular, the general
mechanisms governing the inversion phenomenon have not been
completely explained and quantitative predictions of the phase inversion
point are limited to specific systems and experimental conditions.

Overcoming pit
• ) Reduce the density difference between the two phases
• Reduce the droplet radius (coupling with a narrow droplet size
distribution)
• Increase continuous phase viscosity

REFRENCES
.RESEARCHGATE.NET
.SIENCEDIRECT.COM
.BIOLINSCIENTIFIC.COM