Commercial Emulsifiers Research Articles

Construction and characterization of pickering emulsion stabilized by amphoteric microgel and its application in cotton fabric

Studies with regard to how to obtain superhydrophobic properties by directly coating emulsified silicone oil onto the surface of cotton fabric have always been a hot topic in the field of textiles. In this paper, an amphoteric microgel with thermo- and pH-responsive ability was synthesized. Subsequently, a series of Poly(methylhydrosiloxane) (PMHS) /water emulsions were prepared by using these amphoteric microgels as a Pickering emulsifier. When the PMHS/water system's mass ratio was 5/5 and the microgel content was kept at 2.0 wt%, this emulsion showed good stability allowing the PMHS parts to be dispersed uniformly in aqueous solution. The optical microscopy showed the emulsion's particle size was in a range from 5 to 20 μm and the stability test confirmed that no stratification occurred when this emulsion was subjected to 3000 rpm for 30 min. By using this emulsion as a post-treatment reagent, cotton fabrics with different yarn counts can obtain a water contact angle as high as 150o, which is about 25 % higher than commercial emulsifiers. Furthermore, this cotton fabric can hold superhydrophobicity after 50 rubbing cycles and 10 peel-off cycles. The development of this work provides a new direction for the study of the application of microgels.

The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents

The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents

Dual stabilization of O/W/O double emulsions by proteins: An interfacial perspective

Oil-in-water-in-oil (O/W/O) double emulsions are regarded as a promising emulsion system to accomplish multifunctionality in the food industry. However, the stability of the complex structure of O/W/O double emulsions is still a problem to be solved due to the presence of two completely opposite water-oil interfaces. To overcome this issue, the application of proteins was investigated to demonstrate their stabilization effect on the O/W/O double emulsion. In this study, a model O/W/O double emulsion was formulated with the commercial emulsifiers Tween 80 and polyglycerol polyricinoleate (PGPR), and then different proteins were introduced to alternate Tween 80. The results showed that the release rate of the inner oil to the outer phase in O/W/O double emulsions stabilized by proteins and PGPR was significantly reduced by about 30% after 2 weeks of storage compared to Tween 80. The stabilization mechanism was verified using drop shape tensiometry, and it was found that whey protein isolate (WPI) and modified pea protein isolate (MPPI) could improve the interfacial moduli of both the inner and outer W–O films, further strengthening the mechanical properties of W–O interfaces against deformation and hence achieving the dual stabilization of O/W/O double emulsions. On the other hand, sodium caseinate (SC) only enhanced the interfacial properties of the PGPR-covered external interface compared to Tween 80. Taken together, this work provides a better understanding of how the composition of the intermediate water phase affects the stability of O/W/O double emulsions and paves the way to design highly stable O/W/O emulsions for food application.

Biodegradation of Choline NTF2 by Pantoea agglomerans in Different Osmolarity. Characterization and Environmental Implications of the Produced Exopolysaccharide.

A specific microorganism, Pantoea agglomerans uam8, was isolated from the ionic liquid (IL) Choline NTF2 and identified by molecular biology. A biodegradation study was performed at osmolarity conditions (0.2, 0.6, 1.0 M). These had an important influence on the growth of the strain, exopolysaccharide (EPS) production, and biodegradation (1303 mg/L max production and 80% biodegradation at 0.6 M). These conditions also had an important influence on the morphology of the strain and its EPSs, but not in the chemical composition. The EPS (glucose, mannose and galactose (6:0.5:2)) produced at 0.6 M was further characterized using different techniques. The obtained EPSs presented important differences in the behavior of the emulsifying activity for vegetable oils (olive (86%), sunflower (56%) and coconut (90%)) and hydrocarbons (diesel (62%), hexane (60%)), and were compared with commercial emulsifiers. The EPS produced at 0.6 M had the highest emulsifying activity overall. This EPS did not show cytotoxicity against the tested cell line (<20%) and presented great advantages as an antioxidant (1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) (85%), hydroxyl radical (OH) (99%), superoxide anion (O2-) (94%), chelator (54%), and antimicrobial product (15 mm). The osmolarity conditions directly affected the capacity of the strain to biodegrade IL and the subsequently produced EPS. Furthermore, the EPS produced at 0.6 M has potential for environmental applications, such as the removal of hazardous materials by emulsification, whilst resulting in positive health effects such as antioxidant activity and non-toxicity.

Laboratory and field performances of grave emulsion manufactured using nanocellulose crystals as an asphalt-emulsion emulsifier

This research examines the feasibility of substituting commercial emulsifiers made by the chemical and petrochemical industries with nanocellulose. To achieve this, various bitumen emulsions are created using nanocellulose fibers and crystals as emulsifying agents. A grave-emulsion type GE-1 manufactured using bitumen emulsion produced with nanocellulose is studied. A control GE-1 is also tested. Modified proctor tests are employed to obtain the optimal fluid content; the optimum bitumen emulsion content is determined using an immersion-compression test. The compactability of GE-1 is analysed using a gyratory compactor. Finally, the moisture damage resistance (tensile strength ratio), stiffness (resilient modulus), and permanent deformation (repeated load axial test) are studied. A trial section constructed on a real scale. The cores are collected after one year and the stiffness is analysed. The results indicate that conventional emulsifying agents can be partially replaced with nanocellulose crystals in the manufacture of cationic slow-setting bituminous emulsions for grave emulsions.

Optimization and characterization of exopolysaccharides from Leuconostoc citreum BH10 and its functional properties in vitro

In this study, the yield of exopolysacchrides (LCEPS) produced by Leuconostoc citreum BH10 was optimized through the improvement of fermentation conditions. A three-level four-factor central composite design coupled with response surface methodology was employed to elucidate the interactions among four design variables, namely fermentation time (X1), fermentation temperature (X2), sucrose concentration (X3), and inoculation amount (X4) over a broad range of process conditions and determine their effects on LCEPS production. Based on the developed models, under the optimum process conditions of 49.99 h, 25.59 °C, 21.66, and 3.00%, the obtained maximum production of LCEPS was up to 55.96 g/L. Besides, the produced LCEPS presented better thermal stability than the original dextran and rendered finely emulsifying properties compared with commercial emulsifiers. Moreover, the LCEPS possessed good antioxidant activities and showed certain biofilm inhibition against Staphylococcus aureus ATCC 6538 strain, which indicated that it has fine potential to be used as an excellent additive into the food industry.Graphical

Production and Characterisation of an Exopolysaccharide by Bacillus amyloliquefaciens: Biotechnological Applications.

The Bacillus amyloliquefaciens RT7 strain was isolated from an extreme acidic environment and identified. The biodegradation capabilities of the strain using different carbon sources (glucose, oleic acid, Tween 80, PEG 200, and the combination of glucose-Tween 80) were evaluated via an indirect impedance technique. The glucose-Tween 80 combination was further studied using nuclear magnetic resonance (NMR). The exopolysaccharide (EPSRT7) that had been produced with the strain when biodegrading glucose-Tween 80 was isolated and characterised using different techniques (GC-MS, HPLC/MSMS, ATR-FTIR, TGA, and DSC), and its molecular weight was estimated. The results show that the average molecular weight of EPSRT7 was approximately 7.0794 × 104 Da and a heteropolysaccharide composed of mannose, glucose, galactose, and xylose (molar ratio, 1:0.5:0.1:0.1) with good thermostability. EPSRT7 showed good emulsifying activity against different natural oils and hydrocarbons at high concentrations (2 mg/mL) and at the studied pH range (3.1-7.2). It also presented good emulsifying activity compared to that of commercial emulsifiers. Lastly, EPSRT7 showed antioxidant capacity for different free radicals, a lack of cytotoxicity, and antioxidant activity at the cellular level. EPSRT7 has promising applications in bioremediation processes and other industrial applications.

Production of a biosurfactant from S. cerevisiae and its application in salad dressing

Due to advances in the development of new food formulations, biosurfactants have become promising biomolecules to replace currently used compounds as well as provide improvements in the physicochemical properties of such formulations. The aim of the present study was to evaluate the effects of a biosurfactant produced by Saccharomyces cerevisiae URM 6670 added to salad dressing formulations. For the production of the biosurfactant, the yeast was cultivated (2% and 6.7% of inoculum) in media containing 1% and 3.7% of soybean waste frying oil and 1% corn steep liquor. Evaluations were performed of the biomass, pH, surface tension, and yield. After this process, emulsification activity was evaluated under different conditions of pH, temperature, and saline concentrations. The biosurfactant was then used at different concentrations and in combination with commercial emulsifiers in a salad dressing formulation. It was possible to triple the biosurfactant yield, with emulsification activity above 50% for corn, sunflower, coconut, and palm oils. Moreover, stable emulsifying activity was achieved at pH 7 and 9. The addition of the biosurfactant to salad dressing in the form of emulsions with Tween 80 and xanthan gum provided improvements in rheological parameters, demonstrating that the biosurfactant can serve as a thickener, contributing to the maintenance of the general quality of the product and improving its commercial importance.

A design with natural polysaccharide particles and cationic conditioning agent as efficient emulsifier for hair care

An ideal hair-care product can restore the hydrophobicity and neutralize the static electricity of hair. As an effective ingredient in hair-care products, silicone oil is difficult to form emulsions due to its hydrophobic and oleophobic properties. To overcome these issues, a new system with natural polysaccharide-based particles and cationic conditioning agent as efficient emulsifier for hair-care product has been designed. In this study, a facile emulsifier formed with cellulose nanocrystals (CNCs) and hexadecyltrimethylammonium chloride (CTAC) was prepared. Compared with commercial emulsifiers, the CNCs/CTAC complex showed significant synergetic effect in preparing and stabilizing silicone oil emulsion. The properties of the gained silicone oil emulsion, deposition of silicone oil onto hair and combing work of hair could be controlled depending on CTAC concentration. Considering the functional properties of CTAC, which can absorb onto the hair to neutralize negative charges, silicone oil emulsion stabilized by CNCs/CTAC complex would be applied to hair-care product.

Insight into the mechanisms of the excellent emulsification properties of whey protein isolate-arabinoxylan conjugates

Whey protein isolate (WPI) and arabinoxylan (AX) conjugates were prepared by controlled dry-heating methods. The physicochemical, structural and emulsifying properties of WPI-AX conjugates were investigated to understand their structural and functional relationships. Overall, WPI-AX conjugates showed better emulsifying properties compared to WPI, AX, or their physical mixture. The emulsifying capacity of 0.5 wt% drying heating conjugates was comparable to that of 15 wt% commercial gum arabic (GA). The improved emulsifying properties of conjugates are mainly contributed by the enhanced steric stabilization from the bulky hydrophilic polysaccharide moiety and the increased protein solubility after covalent binding. Moreover, the impacts of molecular weights of AX on the emulsification stability of conjugated were evaluated. This study develops novel commercial emulsifiers with excellent emulsifying properties and applications at extreme conditions (e.g. 95 °C or pH 4.5, unfavorable to most commercial products), which helps to explore novel solutions for the value-added utilization of wheat brans.

Developing a Thermally Stable Ester-Based Drilling Fluid for Offshore Drilling Operations by Using Aluminum Oxide Nanorods

Esters were found to be promising alternatives to oil, as a constituent of drilling fluids, due to their biodegradability and bioaccumulation attributes. In this study, we used ethyl octanoate ester (EO) as a low molecular weight synthetic oil for formulating an ester-based drilling fluid (EBDF). Aluminum oxide nanorods (nanoparticles) were introduced as a Pickering emulsion stabilizer. Like the commercial emulsifiers, they showed that they stabilized the invert emulsion drilling fluid in our study. The rheological and filtration properties of the EBDF were tested at normal pressure and three temperatures: low temperature deepwater (LT) conditions of 2.6 °C, normal pressure and normal temperature (NPNT) conditions of 26.8 °C, and elevated temperature conditions of 70 °C. To enhance the stability and filtration properties of the drilling fluid, aluminum oxide nanoparticles (NPs) were used. An optimum concentration of 1 wt% was found to provide superior rheological performance and higher stability than samples without NPs at NPNT, LT, and elevated temperature conditions. Steadier gel rheology was exhibited at elevated temperature conditions, and a slow rate of an increasing trend occurred at the lower temperatures, with increasing NP concentrations up to 1.5 wt%. Filtration loss tests presented a reduction of fluid loss with increasing the NP concentration. The results demonstrate that a reduction of up to 45% was achieved with the addition of 1 wt% NP. These results show that nano-enhancement of ethyl octanoate drilling fluids would suffice to provide a wider range of operational temperatures for deepwater drilling operations by providing better thermal stability at elevated temperatures and maintaining stability at lower temperatures.

Application of MDAG from Fully Hydrogenated Palm Kernel Oil on Making of Icing Sugar and Cake

Emulsifier which has aeration capability is needed in making icing sugar and cake. The aeration capability of MDAG derived from fully hydrogenated palm kernel oil which was produced by glycerolysis (furthermore in this paper we named it as MDAG) was compared to the three types of commercial emulsifiers, namely CMC, Tween-80, and ryoto ester (SP). The parameters observed were specific gravity values (for icing sugar), volume increasing and texture (for cakes). The study was arranged in a completely randomized design with 4 replications, the data obtained were analysis by ANOVA and further tests with Duncan New Multiple Range Test (DNMRT). The results showed that MDAG had better aeration capabilities than CMC and Tween-80, and slightly lower than SP. The specific gravity of icing sugar made with no emulsifier, Tween-80, MDAG and SP were 0.76; 0.58; 0.56; and 0.38 gr/cm3, respectively. MDAG's aeration capability in cake making was also quite good. The increasing volume of cake was greater than CMC and Tween-80, and slightly lower than SP. Cake texture was more compact, not too porous, and more tender.

Aromatic Stacking Facilitated Self-Assembly of Ultrashort Ionic Complementary Peptide Sequence: β-Sheet Nanofibers with Remarkable Gelation and Interfacial Properties.

Understanding peptide self-assembly mechanisms and stability of the formed assemblies is crucial for the development of functional nanomaterials. Herein, we have adopted a rational design approach to demonstrate how a minimal structural modification to a nonassembling ultrashort ionic self-complementary tetrapeptide FEFK (Phe4) remarkably enhanced the stability of self-assembly into β-sheet nanofibers and induced hydrogelation. This was achieved by replacing flexible phenylalanine residue (F) by the rigid phenylglycine (Phg), resulting in a constrained analogue PhgEPhgK (Phg4), which positioned aromatic rings in an orientation favorable for aromatic stacking. Phg4 self-assembly into stable β-sheet ladders was facilitated by π-staking of aromatic side chains alongside hydrogen bonding between backbone amides along the nanofiber axis. The contribution of these noncovalent interactions in stabilizing self-assembly was predicted by in silico modeling using molecular dynamics simulations and semiempirical quantum mechanics calculations. In aqueous medium, Phg4 β-sheet nanofibers entangled at a critical gelation concentration ≥20 mg/mL forming a network of nanofibrous hydrogels. Phg4 also demonstrated a unique surface activity in the presence of immiscible oils and was superior to commercial emulsifiers in stabilizing oil-in-water (O/W) emulsions. This was attributed to interfacial adsorption of amphiphilic nanofibrils forming nanofibrilized microspheres. To our knowledge, Phg4 is the shortest ionic self-complementary peptide rationally designed to self-assemble into stable β-sheet nanofibers capable of gelation and emulsification. Our results suggest that ultrashort ionic-complementary constrained peptides or UICPs have significant potential for the development of cost-effective, sustainable, and multifunctional soft bionanomaterials.

Stability of Emulsions and Nanoemulsions Stabilized with Biosurfactants, and their Antimicrobial Performance against Escherichia coli O157:H7 and Listeria monocytogenes

Abstract Two novel biosurfactants – surfactin and its variant fatty acyl glutamic acid (FA-glu) – were compared with two commercial emulsifiers – lecithin, and a mixture of Tween 80 and lauric „arginate (TLA) – for formation and stability of emulsions and nano„emulsions containing cinnamaldehyde (CM). The nano„emulsions’/emulsions’ antimicrobial performance against two common foodborne pathogens Escherichia coli O157:H7 and Listeria monocytogenes was also compared. Two emulsifier concentrations (0.5% w/w and 1% w/w) and two homogenizing pressures (62.05 MPa and 124.10 MPa) were compared for emulsions droplet stability during storage for 46 days at 4°C, 25°C, and 37°C. Surfactin, FA-glu, and TLA resulted in formation of nanoemulsions at both concentrations, but lecithin did not. Droplet sizes did not change significantly during 38 days at stored temperatures for surfactin- and TLA- stabilized nano„emulsions. However, FA-glu and lecithin stabilized emulsions coalesced after Day 13 at 37°C; also, FA-glu stabilized emulsion thickened on the 38th day at 4°C. The incorporation of CM in nanoemulsions or emulsions did not lower the minimum inhibitory concentration (MIC) for two bacteria tested in broths. However, the CM nanoemulsions and emulsions showed enhanced effects in inhibiting bacterial growths at concentrations lower than MICs compared to non-emulfied CM, with more inhibition from nanoemulsions.

Physical and emulsion stabilizing properties of maltodextrin fatty acid polymers produced by lipase-catalyzed reactions in ethanol

Maltodextrin (MD) fatty acid esters (MFAs) have amphiphilic properties and the enzymatic synthesis of these molecules has gained growing interest. Here, MFAs were synthesized in a food-grade ethanol system and the properties of the products were analyzed. A total of 6 different MFAs were produced with 2 different MD sources and 3 combinations of fatty acids (lauric, palmitic, and both) with yields ranging from 72.7 to 83.4%. With an increase in fatty acid carbon length, degree of substitution (0.026 to 0.016) and solubility (100.9% to 93.1%) were significantly decreased. The stability of emulsions formulated with MFAs was investigated and all emulsions formulated were stable except those containing the lowest concentration of MFAs esterified with palmitate. Notably, MD esterified with laurate showed an enhanced emulsion stabilizing ability as compared to commercial emulsifiers. In conclusion, the emulsion stabilizing ability of MFAs may have applications in the food industry.

Effects of emulsifying systems on preparation of lavender flavor liquid nanocapsules

Herein, the influences of commercial emulsifying systems properties on the performance of the lavender flavor liquid nanocapsules are studied by using chitosan as the wall material and the lavender flavor as the core material, and seven commercial emulsifiers: Tween-20, Tween-40, Tween-60, Tween-80, Tween-85, Span-80 and CO-40, are chosen to constitute the emulsifying systems. Firstly, lavender flavor nanocapsules are prepared with different emulsifiers and the corresponding pseudo-ternary phase diagrams are drawn to illustrate the effects of structures of emulsifier on performances of liquid nanocapsules. Meanwhile, nanocapsules are also prepared with emulsifying systems of different HLB values, the results show that, nanocapsules can be formed easily when the HLB value of emulsifying systems matching up with the RHLB value of lavender flavor. Finally the effect of structures of co-emulsifier and the values of K m on performance of nanocapsules are also investgated. The results show that, by using CO-40 and Span-80 as emulsifiers, 1,2-propylene glycol as a co-emulsifier, when K m equals to 3 and S/O value is greater than 7:3, the obtained lavender flavor liquid nanocapsules are transparency, which have a diameter of about 10 nm with low dispersion.

Caffeoyl maleic fatty alcohol monoesters: Synthesis, characterization and antioxidant assessment

HypothesisCaffeoyl malate anhydride, as a good nucleophilic acceptor, can react with lipophilic fatty alcohols to yield interface-confined amphiphiles. The resulting novel molecules are hypothesized to deliver combined functionalities of parent natural building blocks, as emulsifier, stabilizer, ion chelator and free radical scavenger. ExperimentsRing-opening reactions of caffeoyl malate anhydride with fatty alcohols of different chain lengths generated a new group of antioxidant amphiphiles. Structural verification was by MS (mass spectrometry), 1H/13C NMR (nuclear magnetic resonance) and FT-IR (Fourier transform infra-red) spectroscopy. Physicochemical characterization was done by use of DSC (differential scanning calorimetry), FT-IR, determinations of critical micelle concentrations (CMC) and calculations of HLB. Antioxidant activity was assessed by DPPH (2, 2-diphenyl-1-picrylhydrazyl) and hydroxyl radical scavenging activities. Dynamic light scattering (DLS) studies demonstrated surface-activity of G8–G18. Inhibition of iron- and thermally-accelerated lipid oxidation was monitored by thiobarbituric acid reactive substances (TBARS) assay. FindingsDerivatization of caffeoyl malate anhydride with fatty alcohols maintained free radical scavenging activity, and improved hydroxyl radical scavenging activity of caffeic acid. Lipid oxidation at 22 °C was significantly inhibited (up to 3.5 times) in emulsions stabilized by G8–G18 with or without chitosan compared to emulsions stabilized by commercial emulsifiers and stabilizers. Thermal oxidation (at 80 °C) was 10 times less in emulsions facilitated by G8–G18 in combination with chitosan compared to emulsions stabilized by commercial emulsifiers and stabilizers. This study has developed a simple and straightforward approach for developing value-added compounds from underexplored fatty alcohols.

A new group of synthetic phenolic-containing amphiphilic molecules for multipurpose applications: Physico-chemical characterization and cell-toxicity study

Nine synthetic amphiphilic phenolic lipids, varied in phenolic moiety (caffeoyl/dimethylcaffeoyl) and fatty acid chain lengths (8–18) were characterized by differential scanning calorimetry (DSC), temperature-ramp Fourier transform infra-red spectroscopy (FT-IR) and atomic force microscopy (AFM). FT-IR and DSC results revealed that the physical state and lateral packing of synthetic molecules were largely governed by fatty acyls. The critical micelle concentrations (CMC) of synthetic lipids was in the range of 0.1 mM to 2.5 mM, affording generation of stable oil-in-water emulsions; as evidenced by the creaming index (<5%) of emulsions stabilized by compounds C12‒C16, and C12a‒C16a after 7 days’ storage. AFM analysis revealed that compound C14 formed stable double-layers films of 5.2 nm and 6.7 nm. Application studies showed that formulations stabilized by synthesized compounds containing 30% fish oil had superior physical and oxidative stability compared to formulations containing commercial emulsifiers or their mixtures with phenolic acids. Moreover, the synthetic compounds were non-toxic against in vitro transformed keratinocytes from histologically normal skin and Caco-2 cell lines. This study demonstrates the relevance of using a natural hydroxycarboxylic acid as a flexible linker between natural antioxidants, glycerol and fatty acids to generate multifunctional amphiphiles with potential applications in food, pharmaceutical and cosmetic industry.

Production of sucroesters using solvent-free reactive systems containing emulsifiers

The transesterification reaction of sucrose and fatty acid methyl esters to produce sucroesters was experimentally evaluated using commercial emulsifiers as compatibility agents. Reactions were carried out at temperatures between 100 and 140°C, using emulsifier concentrations in the range of 5 to 15 %wt, and potassium carbonate as catalyst. Fatty acid methyl esters consumption and sucroesters production was monitored by HPLC analysis of samples. Methyl esters conversions around 40 % were obtained with 68 %wt monoester content in sucroesters mixture. Despite the reaction times were reduced by operating at high temperatures and high emulsifier’s concentration, multiple substitution and color degradation were observed. Higher productivities of sucroester and higher selectivity to monoesters were obtained when potassium palmitate was used as contacting agent. The lower monoester content in the final product was obtained when using a commercial sucroester emulsifier. Results of this study can be used for preliminary process design in a solvent-free production of biobased sucroesters.

Use of organoclay as a stabilizer for water-in-oil emulsions under high-temperature high-salinity conditions

Emulsified polymer gels are used in near wellbore applications for water shut-off treatment to control produced water in oil and gas reservoirs. The emulsified gels are expected to separate into oil and water phases at reservoir conditions. The stability of emulsified gels, as measured by the separation time, is influenced by the emulsifier type, salinity of the mixing water, and temperature. Although a range of commercial surfactants is used as emulsifiers, their toxicity and high cost are significant drawbacks. Nowadays, various nanomaterials have been developed for quite a few applications in different fields of endeavors, due to their low cost, availability, high surface area, and most prominently environmental-friendly. The proposed alternative organoclay (OC) has been shown to enhance emulsion stability with increasing OC concentration. The total separated volume reduced by a factor of 4.8, due to the decrease in the interfacial tension, when the OC (Cloisite 15A) concentration was increased from 600 to 1000 ppm. The stability of an emulsion prepared using a 6 vol% polyethylene glycol-2 ether (PEG-2E) enhanced by a factor of ∼2 when the concentration of Cloisite 15A was increased from 300 to 1000 ppm. The separation time can be controlled by controlling the OC dose, depending on the application. A chelating agent can be used to reduce the effect of salts on emulsion stability. The OC materials have the potential to be used as cost-effective emulsifiers for PAM/PEI at high temperature (>100 °C) and high salinity (>200,000 ppm). The OC materials can be used as standalone emulsifiers or co-surfactants to enhance the performance of commercial emulsifiers.