| abstract |
Freeze-thaw stable water-in-oil emulsions include: an external phase comprising a polyalphaolefin fluid; an internal aqueous phase which contains a polyglyveryl fatty acid diester type non-ionic emulsifier having a HLB value of less than about 5, a non-ionic emulsifier having a HLB value of above about 8 and, optionally, an ethoxylated vegetable oil type non-ionic emulsifier having a HLB value of less than about 5, and an emulsion stabilizer. |