SISTEMA HLB: Balance Hidroflico Lipoflico

EL CONCEPTO HLB DE GRIFFIN En 1949 Griffin not que exista una relacin entre la naturaleza de un surfactante y sus propiedades como agente tenso activo y emulsionante Introdujo el concepto de HLB (Balance Hidroflico-Lipoflico) que en esta poca revolucion los mtodos de formulacin de las emulsiones y el manejo de los surfactantes El concepto HLB se basa en un mtodo

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ADEX Emulsifiers

Emulsion Explosive Additives ADEX Emulsifiers Our PIBSA (polyisobutylene succinic anhydride)-based emulsifiers for explosives have over 25 years of proven performance in the industry Explosives present a hazard when they become unstable during storage and they are useless if they don't explode in the borehole Both were common occurrences until Lubrizol introduced its PIBSA-based

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Polyacrylamide Emulsions Handbook

Polyacrylamide Emulsions Handbook 2-2 Storage and handling of emulsions : basic principles Emulsions must be stored inside a building at a constant temperature between 5C and 30C During the storage and handling the emulsion must not be contaminated by water

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PRACTICAL 1: EMULSION

20 05 2014Practical 1: Evaluation of the Effects of Certain Content on the Characteristics of an Emulsion Formulation AIMS To identify the effects of HLB surfactant on the stability of the emulsion To determine the physical and stability effects on the emulsion formulation due to the different of emulsifying agents used INTRODUCTION Emulsion is a thermodynamically unstable

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WASSER

02 07 1987Der HLB-Wert der Emulsion durch Beimischung eines oder mehrerer Emulgatoren die ebenfalls eine Carboxylgruppe aufweisen und/oder neutral sind variiert Bevorzugt ist der HLB-Wert der Emulsion 8 4 Besonders gnstig ist ein HLB-Wert zwischen 7 und 7 5 Als neutrale Emulgatoren kommen z B in Betracht:Mono- oder Polyoxthylierungs- und/oder Oxypropylierungsprodukte von

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Problems with Emulsions

An emulsion is a stabilized mixture (dispersion) of two or more immiscible liquids like oil and water Under certain circumstances oil and water can be mixed to a homogenous and stable solution called emulsion Everyday examples of emulsions are butter milk and mayonnaise which all consist of oil and water There are two conditions necessary to create emulsions:

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Hydrophilic

Hydrophilic-Lipophilic Balance (HLB) For CH462 Module Definition It is the relative efficiency of the hydrophilic portion of the surfactant molecule to its lipophilic portion of the same molecule • o HLB Griffin ˊ s Scale It is an trary e n 0 and 20 ch s h ly e ze d of the ar on ve to e non-ar on of e e h ly tsied to non-ic s use as now n nded to ic ts LB for c highersurfactants e ch

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Multiple Emulsions: Applications in Cosmetics

For example in water-in-oil-in-water (w/o/w) multiple emulsions a w/o emulsion is dispersed in a water-continuous phase An emulsifier is present to stabilize the emulsions and various ionic and nonionic surfactants are available for this purpose Lipophilic (oil-soluble low HLB) surfactants are used to stabilize w/o emulsions whereas hydrophilic (water-soluble high HLB) surfactants are

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Utilization of Different Emulsifying Agents in the

emulsifying agent [3] 1 1 Hydrophile -lipophile balance (HLB) System A system was developed to assist in making systemic decisions about the amount and types of surfactants needed in stable products The system is called the HLB system and has an arbitrary scale of 1 -18 HLB numbers ar e experiment ally determined for the diff erent emulsifiers If an emulsifier has a low HLB number

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Determination of Hydrophilic

Determination of Hydrophilic-Lipophilic Balance Value Ashish Gadhave Institute of Chemical Technology Nathalal Parekh Road Matunga East Mumbai-400081 Maharashtra India Abstract: A wide variety of surfactants are available in market therefore one must need to choose suitable surfactant to give maximum effect to final product Hydrophilic-lipophilic balance (HLB) system enables to choose

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HLB

klare Emulsion / klare Lsung 12 bis 18 : Lsungsvermittler : klare Emulsion / klare Lsung HLB-Wert fr nichtionische Tenside kann folgendermaen berechnet werden: $ mat{HLB = 20 times left(1 - frac{M_l}{M}right) } $ wobei M l die Molmasse des lipophilen Anteils eines Molekls ist und M die Molmasse des gesamten Molekls Der Faktor 20 ist ein von Griffin frei ausgewhlter

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Comparatively Speaking: HLB vs PIT

After 24 hr clearly there was a big difference in emulsion quality when comparing the two processes as shown in Figure 4 The emulsifier was identical i e chosen by selecting an emulsifier with a "close HLB" and a "low high cloud point " The HLB for this emulsion therefore needs to be adjusted further using a lower HLB Conclusion

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Stability of oil emulsions

Stability of oil emulsions PetroWiki Jump to: navigation search From a purely thermodynamic point of view an emulsion is an unstable system because there is a natural tendency for a liquid/liquid system to separate and reduce its interfacial area and hence its interfacial energy However most emulsions demonstrate kinetic stability (i e they are stable over a period of time

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Method of manufacturing silicone emulsions

12 04 1994To the thick phase emulsion there is subsequently added another nonionic surfactant but one having an HLB value of 1 8-15 0 together with optional anionic and cationic surfactants The mixture is sheared to reduce the particle size of the silicone oil in the emulsion to less than 0 35 microns (350 nanometers) and water is added to provide a content of silicone in the emulsion of 1-60 percent

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BASE OIL AND EMULSIFIER SELECTION PRINCIPLES PART II

cSt The optimum value was found to be HLB 8 5 for Naphthenic 22 SN 100 and Nynas' "New Range" 100 For the Group II oil the best stability was found at HLB 7 4 The Group II oil show high sensitivity to HLB matching as seen by the rapid growth of emulsion droplet size at Day 7 for the mismatching HLB

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Pharmaceutical Technology Lab Report ( NFNF 2013):

The HLB number of a mixture composed of x% of surfactants of HLB A and y% of surfactants of HLB B can be obtained by the following formula According to our result the HLB values that produce stable emulsion are 6 20 13 17 and 14 09 as the time

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How to make an emulsion with Vegetal

Home How to make an emulsion with Vegetal get in touch with us at [email protected] / +44 (0) 800 011 9545 How to make an emulsion with Vegetal Have you ever wanted to know how to use an emulsifier called Vegetal or Montanov 68 in your cosmetic formulations? In this blog series we will introduce you to various emulsifiers so you can start or continue experimenting to create the perfect

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l

In dieser Emulsion werden die lmolekle von Wassermoleklen umgeben (der Emulgator hat einen hohen HLB-Wert: engl hydrophilic-lipophilic balance) Sie haben es bestimmt schon gesehen wie ein Tropfen l auf der Wasseroberflche schwimmt Genau das passiert: der Tropfen wird von Wassermoleklen abgeriegelt Stellen Sie es sich als Blume vor: in der Mitte ist l und die

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