Learn How to Make a 10% Mineral Oil Emulsion Without Microfluidic Channels

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SUMMARY

This discussion focuses on preparing a stable 10% mineral oil emulsion in water without using microfluidic channels. Participants suggest using surfactants such as sodium dodecyl sulfate (SDS) to enhance emulsification. The conversation also highlights the importance of vigorous mixing and sonication to achieve a stable emulsion, drawing parallels to mayonnaise preparation. Despite these methods, some users report challenges in achieving a successful emulsion with certain oils.

PREREQUISITES
  • Understanding of emulsification principles
  • Familiarity with surfactants, specifically sodium dodecyl sulfate (SDS)
  • Knowledge of sonication techniques
  • Experience with mixing methods for emulsions
NEXT STEPS
  • Research the properties and applications of sodium dodecyl sulfate (SDS) as an emulsifier
  • Learn about sonication techniques and their effects on emulsion stability
  • Explore alternative emulsifiers and their effectiveness in oil-water mixtures
  • Investigate common challenges in emulsifying various types of oils
USEFUL FOR

Chemists, food scientists, and anyone involved in formulation chemistry or emulsion technology will benefit from this discussion.

phytoplankton
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Without using microfluidic channels how to prepare a at least 10% (by volume)mineral oil (dispersed)in water emulsion?
 
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phytoplankton said:
Without using microfluidic channels how to prepare a at least 10% (by volume)mineral oil (dispersed)in water emulsion?

Can you add a surfactant or emulsifier?
 
Quantum Defect said:
Can you add a surfactant or emulsifier?

yeah, like SDS(sodium dodexyl sulfate) i prepared a recipe for the emulsion but it is less than 1%.
 
phytoplankton said:
yeah, like SDS(sodium dodexyl sulfate) i prepared a recipe for the emulsion but it is less than 1%.

Have you tried sonicating?
 
Quantum Defect said:
Have you tried sonicating?
no not yet. i am not sure how sonication work to thicken the emulsion.
 
phytoplankton said:
no not yet. i am not sure how sonication work to thicken the emulsion.

Vigorously mixing some oils with water and emulsifier can get you a suspension of very tiny oil droplets that are kinetically stable. This is how you make mayonnaise (albeit without the sonicator).

one egg yolk, dash of lemon juice, dot of mustard ==> slowly add 1 c. olive oil while beating ==> voila! mayonnaise

The surfactants/emulsifiers are coming from the egg and mustard (lecithin)

http://en.wikipedia.org/wiki/Lecithin
 
Quantum Defect said:
one egg yolk, dash of lemon juice, dot of mustard ==> slowly add 1 c. olive oil while beating ==> voila! mayonnaise

While I agree in general (I made mayonnaise many time myself), sometimes it doesn't work. There was an oil sold here (actually some German brand) that I couldn't turn into emulsion no matter how hard I tried. No idea why.
 

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