Sorption of water vapor, hydration, and viscosity of carboxymethylhydroxypropyl guar, diutan, and xanthan gums, and their molecular association with and without salts (NaCl, CaCl2, HCOOK, CH3COONa, (NH4)2SO4 and MgSO4) in aqueous solution

Rheological aspects of xanthan gum: Governing factors and applications in water-based drilling fluids and enhanced oil recovery

In the context of a low-carbon future, green, sustainable, and environmentally friendly oilfield development methods have become urgent priorities. The application of bio-based materials in water-based drilling fluids (WBDFs) and enhanced oil recovery (EOR) is emerging as a key strategy for driving sustainable development. Xanthan gum (XG), a natural polysaccharide, has gained significant attention due to its non-toxic, biodegradable, renewable, and environmentally friendly characteristics. Its shear-thinning rheological properties make it particularly suitable for oilfield development. This review summarizes the production, modification, and chemical structure of XG, focusing on key factors influencing the rheological behavior of its aqueous solutions, including shear rate, shear stress, concentration, pH, salinity, temperature, time, and polysaccharide interactions. Additionally, recent advances in XG's application in WBDFs and EOR are discussed. Although XG's viscosity stability and recovery under high-temperature and long-duration conditions present challenges, these issues have been largely addressed through increased salinity and chemical modifications. Finally, this review highlights key future research directions, such as exploring the structure-rheology relationship of XG, polysaccharide interactions, the rheological behavior and sustainability of XG derivatives, and its economic feasibility in oilfield development. These insights aim to improve XG's adaptability to harsh oilfield conditions and guide its use in similar environments.

Carboxymethyl hydroxypropyl guar gum physicochemical properties in dilute aqueous media

We investigate carboxymethyl hydroxypropyl guar gum (CMHPG) solution properties in water and NaCl, KCl, and CaCl2 aqueous solutions. The Huggins, Kraemer, and Rao models were applied by fitting specific and relative viscosity of CMHPG/water and CMHPG/salt/water to determine the intrinsic viscosity [η]. The Rao models yielded better results (R2 = 0.779-0.999) than Huggins and Kraemer equations. [η] decreased up to 84% in salt solution over the range 0.9-100 mM compared to water. Salt effects screened the CMHPG charged side groups chains leading to a compacted structure. In 0.9 mM NaCl(aq), the hydrodynamic coil radius (Rcoil) was 28% smaller and 45% smaller in 100 mM NaCl solution relative to water. Similar decreases were seen in KCl and CaCl2 solutions. KCl and CaCl2 were more effective than NaCl. CMHPG is salt-tolerant and shows comparatively less viscosity change than native guar gum, with modest reduced viscosity increases with CMHPG dilution at all salt concentrations. The electrostatic interactions were effective up to 100 mM salt. The activation energy of viscous flow for CMHPG solutions was computed and compared to measured xanthan gum and several literature values. These data show that the barrier to CMHPG flow is higher than for xanthan gum.

Salt and Temperature Effects on Xanthan Gum Polysaccharide in Aqueous Solutions

Xanthan gum (XG) is a carbohydrate polymer with anionic properties that is widely used as a rheology modifier in various applications, including foods and petroleum extraction. The aim was to investigate the effect of Na+, K+, and Ca2+ on the physicochemical properties of XG in an aqueous solution as a function of temperature. Huggins, Kraemer, and Rao models were applied to determine intrinsic viscosity, [η], by fitting the relative viscosity (ηrel) or specific viscosity (ηsp) of XG/water and XG/salt/water solutions. With increasing temperature in water, Rao 1 gave [η] the closest to the Huggins and Kraemer values. In water, [η] was more sensitive to temperature increase (~30% increase in [η], 20-50 °C) compared to salt solutions (~15-25% increase). At a constant temperature, salt counterions screened the XG side-chain-charged groups and decreased [η] by up to 60% over 0.05-100 mM salt. Overall, Ca2+ was much more effective than the monovalent cations in screening charge. As the salt valency and concentration increased, the XG coil radius decreased, making evident the effect of shielding the intramolecular and intermolecular XG anionic charge. The reduction in repulsive forces caused XG structural contraction. Further, higher temperatures led to chain expansion that facilitated increased intermolecular interactions, which worked against the salt effect.

Evaluation of Viscosity Changes and Rheological Properties of Diutan Gum, Xanthan Gum, and Scleroglucan in Extreme Reservoirs

The chemically synthesized polymer polyacrylamide (HPAM) has achieved excellent oil displacement in conventional reservoirs, but its oil displacement is poor in extreme reservoir environments. To develop a biopolymer oil flooding agent suitable for extreme reservoir conditions, the viscosity changes and rheological properties of three biopolymers, diutan gum, xanthan gum, and scleroglucan, were studied under extreme reservoir conditions (high salt, high temperature, strong acid, and alkali), and the effects of temperature, mineralization, pH, and other factors on their viscosities and long-term stability were analyzed and compared. The results show that the three biopolymers had the best viscosity-increasing ability at temperatures of 90 °C and below. The viscosity of the three biopolymers was 80.94 mPa·s, 11.57 mPa·s, and 59.83 mPa·s, respectively, when the concentration was 1500 mg/L and the salinity 220 g/L. At the shear rate of 250 s-1, 100 °C~140 °C, scleroglucan had the best viscosification. At 140 °C, the solution viscosity was 19.74 mPa·s, and the retention rate could reach 118.27%. The results of the long-term stability study showed that the solution viscosity of scleroglucan with a mineralization level of 220 mg/L was 89.54% viscosity retention in 40 days, and the diutan gum could be stabilized for 10 days, with the viscosity maintained at 90 mPa·s. All three biopolymers were highly acid- and alkali-resistant, with viscosity variations of less than 15% in the pH3~10 range. Rheological tests showed that the unique double-helix structure of diutan gum and the rigid triple-helix structure of scleroglucan caused them to have better viscoelastic properties than xanthan gum. Therefore, these two biopolymers, diutan gum, and scleroglucan, have the potential for extreme reservoir oil displacement applications. It is recommended to use diutan gum for oil displacement in reservoirs up to 90 °C and scleroglucan for oil displacement in reservoirs between 100 °C and 140 °C.

Optimization of sonication parameters to obtain food emulsions stabilized by zein: formation of zein-diutan gum/zein-guar gum complexes

BACKGROUND

Zein as a sole material is not suitable for technological applications since it is not flexible. A possible solution to extend the applications of zein is the formation of zein-polysaccharide complexes. As a first step, sonication parameters were optimized to obtain finer emulsions formulated with zein, rosemary essential oil as food preservative, and sunflower oil, by means of response surface methodology. After the formation of these guar- or diutan-zein complexes the rheological properties of these food emulsions were evaluated.

RESULTS

An increase in sonication power, sonication time and cycles provoked a decrease in mean droplet size and a lack of recoalescence. The optimized emulsion was the starting point to form two different complexes: zein with diutan gum and zein with guar gum at different concentrations. Rheological properties as well as the microstructure observed by field emission scanning electron microscopy (FESEM) were analyzed. Interestingly, zein-guar gum complexes did not form a rheological gel; as a consequence, emulsions containing them seem to undergo a destabilization process with aging time. In contrast, emulsions formulated with zein-diutan gum presented a 3D network, observed by FESEM technique and proved by rheological measurements.

CONCLUSION

While emulsions containing zein-guar gum complexes did not form networks to stabilize oil droplets, zein-diutan gum complexes did. This work brings to light the importance of the selection of polysaccharide used in food emulsions formulated with zein. © 2021 Society of Chemical Industry.

Reusing Flowback and Produced Water with Different Salinity to Prepare Guar Fracturing Fluid

Economical and environmental concerns have forced the oil and gas industry to consider reusing flowback and produced water for fracturing operations. The major challenge is that the high-salinity of flowback water usually prevents its compatibility with several fracturing fluid additives. In this paper, the authors explored an economic and effective method to prepare guar fracturing fluids with different salinity waters. The main research idea was to use chelating agents to mask metal ions, such as calcium and magnesium, that are harmful to crosslinking. Firstly, a complexometric titration test was conducted to measure the chelating ability of three chelating agents. Secondly, through viscosity, crosslinking, and hanging tests, it was verified that the complex masking method could cope with the problem of high-valence metal ions affecting crosslinking. Thirdly, the preferred chelating agent was mixed with several other additives, including thickeners, crosslinkers, and pH regulators, to prepare the novel guar fracturing fluid. The comprehensive performances of the novel fluid system were tested such as temperature and shear resistance, friction reduction, gel-breaking performance, and core damage rate. The results show that the organophosphate chelating agent (i.e., CA-5) had the greatest ability to chelate calcium and magnesium ions. There was a good linear relationship between the dosage of CA-5 and the total molar concentration of calcium and magnesium ions in brine water. The main mechanism was that the chelating agent formed a complex with calcium and magnesium ions at a chelation ratio of 1:5. The test results of the comprehensive performance evaluation indicate that the prepared guar fracturing fluid met the requirements for field application, and the lower the salinity of the flowback water, the more it is economical and effective.

Effects of the Hofmeister anion series salts on the rheological properties of Sesbania cannabina galactomannan

Sesbania cannabina galactomannan (2%) solutions added with strongly hydrated ions (Na₂CO₃, NaH₂PO₄, NaCl) and weakly hydrated ions (NaNO₃) at different ionic strengths were rheologically characterized. The four selected salts dramatically decreased the intrinsic viscosity of galactomannan solution in the following order of effectiveness: Na₂CO₃ < NaH₂PO₄ < NaCl < NaNO₃. This conforms effectively to the Hofmeister anion series. Moreover, salt addition increased the viscosity of galactomannan solution when the ionic strength was 1 mmol/kg, which related to an increased occurrence of intermolecular interactions. As increasing ionic strength, galactomannan chains may tend to contract or expand due to the presence of strongly or weakly hydrated ions, thereby decreasing the viscosity. These phenomena were demonstrated by zeta potential measurement and again observed in dynamic viscoelasticity measurement. Overall, this property can be used to manipulate the rheological properties of galactomannan in food gums to obtain gums of high quality for enhancing consumer goods.

Comparative Study on Enhancing Oil Recovery under High Temperature and High Salinity: Polysaccharides Versus Synthetic Polymer

The synthetic water-soluble polymer, partially hydrolyzed polyacrylamide (HPAM), has been most widely used for enhanced oil recovery (EOR); however, its poor thermal stability and weak salt tolerance impede further application in high-temperature and high-salinity oil reservoirs. To address such deficiencies, three polysaccharides, xanthan gum, diutan gum, and scleroglucan, were examined in comparison with HPAM on rheological behaviors, shearing resistance, long-term thermal stability, and core flooding test. It was found that all of these three polysaccharides were less sensitive to salinity and shearing time, while HPAM showed a monotonous decrease in viscosity with increasing monovalent cations and shearing history. After 90 days of aging at 85 °C and 10.1 × 104 mg·L-1 of total dissolved solids with 1.0 × 103 mg·L-1 of Ca2+, the viscosity of diutan gum and scleroglucan solutions nearly remained unchanged; on the contrary, the viscosity of xanthan gum and HPAM solutions drops massively. Core flooding tests at 85 °C with the same initial viscosity demonstrated that all polymers showed good transportation in porous media, and 16, 13, and 11% of oil recovery were obtained by diutan gum, scleroglucan, and xanthan gum, respectively, while only 10% was obtained from HPAM. These comparative results may underpin the potential of diutan gum and scleroglucan to be used in the EOR process in HTHS oil reservoirs.

Interaction of gums (guar, carboxymethylhydroxypropyl guar, diutan, and xanthan) with surfactants (DTAB, CTAB, and TX-100) in aqueous medium

The interaction of surfactants dodecyltrimethylammonium bromide (DTAB), cetyltrimethylammonium bromide (CTAB), and p-tert-octylphenoxypolyoxyethylene (9.5) ether (TX-100) with guar (Gr), carboxymethylhydroxypropyl guar (CMHPG), diutan (Dn), and xanthan (Xn) gums has been studied employing conductometry, tensiometry, microcalorimetry, viscometry, and atomic force microscopy (AFM) techniques. Both weak and strong interactions were observed. CTAB interacted stronger than DTAB with the gums. The surfactant-gum interaction process was enhanced by the presence of borate ions in the solution; the borate ion itself also manifested interaction with the surfactants comparable with that of water-soluble polymers polyvinyl alcohol, polyoxyethylene, and so forth. Viscometric results supported configurational changes of the gum molecules by interaction with surfactants. The geometry of the pure gums and their CTAB interacted products in the dried states was ascertained from AFM measurements; spherical and prolate shapes were observed for pure gums, and distorted states were observed for their surfactant complexed species. Detailed topological features of these entities were ascertained.