Hlb Number
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HLB number | Oilfield Glossary
HLB number. 1. n. [Drilling Fluids] A number on the scale of one to 40 according to the HLB system, introduced by Griffin (1949 and 1954). The HLB system is a semi- empirical method to predict what type of surfactant properties a molecular structure will provide. The HLB system is based on the concept that some molecules have hydrophilic groups ...
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Hydrophilic-Lipophilic Balance - an overview ...
HLB numbers range from 1 to 30 (perhaps higher). For instance, if a surfactant has an HLB = 1, it is considered very oil soluble, while a surfactant with an HLB = 15 is considered to be water soluble. The HLB number is also a measure of the percent …
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HLB TEMPERATURE and HLB NUMBER - How to choose an ...
The correlation between the “HLB number” and the “HLB temperature” is linear for the ethoxylated dodecyl alcohols. Not all surfactants and not all types of oil give a linear correlation, but it has been confirmed that there is a tendency for high values of HLB number to correspond with high inversion temperatures and vice versa.
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11.2. HLB Value and Calculation
HLB value of fatty acid esters of polyhydric alcohols such as glyceryl monostearate, HLB= 20 1-(S / A) is calculated with that equation. S: Number of ester saponification A: Acid number of the fatty acid The HLB values of some of the most frequently used surfactants are shown in Table 11.1.
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How to calculate HLB?
The data obtained from an analysis of the surfactant are usually the best basis for determining the HLB. If ethylene oxide is the only component of the hydrophilic part of the emulsifier, the HLB can be calculated using the following formula: HLB = E/5 where E = percentage of ethylene oxide.
What does HLB mean?
HLB ( Hydrophile - Lipophile Balance) is an empirical expression for the relationship of the hydrophilic (water-loving) and hydrophobic (water-hating) groups of a surfactant. The table below lists HLB values along with typical performance properties.
What is the HLB of lecithin?
Lecithin’s HLB Level is between 8 and 10 . The interaction improves the texture of goods, creating smoother icings or creamier chocolate. It creates light, fluffy foams out of water-based liquids as well. Lecithin works as an accelerating agent, viscosity modifier, dispersant and lubricant in baked goods.