Brominated surfactants as emulsifiers and weighting agents. Part I: Preparation and surface properties

The need for surfactants to serve both as good emulsifiers and weighting agents (to minimize creaming) fed to the preparation of a series of brominated polyol surfactants such as brominated sorbitan esters and brominated polyoxyethylene sorbhitan esters of fatty acids. Physical and surface properties such as reduction of surface tension of water (γ), critical micelle concentration (CMC), area per molecule (A) at the liquid/air interface, efficiency, effectiveness and specific gravities were measured and compared to the unsaturated sorbitan esters. The incorporated bromine, although reducing some of the surface properties of the new compounds, still allows preparation of effective surfactants that have the potential to serve both as emulsifier and weighting agent.