Synthesis of a clover-shaped demulsifier and its application in the treatment of water-in-oil emulsions.

[Display omitted] • M−MEA was prepared by a simple two-step reaction. • Demulsification efficiency of 100% could be achieved in various emulsions. • M−MEA exhibits a clover-shaped structure with a hydrophilic core and twelve hydrophobic chains. A clover-shaped demulsifier (M−MEA) was synthesized via a simple two-step reaction, and its chemical structure was corroborated using 1H NMR and FT-IR. The demulsification efficacy of M−MEA was investigated on two distinct water-in-oil emulsions. The bottle test results indicated that in a W/O emulsion with 30 % oil content, M−MEA achieved a demulsification efficiency (DE) of 100 % at a concentration of 300 mg/L, temperature of 60 °C, and settling time of 120 min. Similarly, in a W/O emulsion with 70 % oil content, the DE also reached 100 % at a concentration of 500 mg/L and a settling time of 90 min. Moreover, M−MEA exhibited remarkable demulsification performance at high salinity and across a wide pH range. Comparative analysis with other commercially available demulsifiers revealed that M−MEA offered high demulsification efficiency and yielded a clearly separated water phase. The study delved into the demulsification mechanism through assessments of dynamic interfacial tension (IFT), surface tension (ST), three-phase contact angle (TCA), and zeta potential. The findings demonstrated that M−MEA, acting as an effective demulsifier, swiftly migrated to the oil–water interface, displaced the natural surfactant, and destabilized the emulsion, thereby facilitating the oil–water separation of emulsions. [ABSTRACT FROM AUTHOR]