A proprietary blend of surfactants and other stabilizing agents ensure the stability of the Newman Zone over a wide range of pH, temperature, water hardness, and dissolved salt concentrations.

The surfactants and other food additives used to stabilize the emulsion and adjust physical properties of the Newman Zone emulsion are all food grade or pharmaceutical grade materials.

 
All food additives have their individual strengths and weaknesses and no single surfactant or additive can produce optimal stability over a wide range of conditions. Emulsified oil practitioners who rely on a single surfactant, such as lecithin, are bound by these limitations. For example, a lecithin-based emulsion may be vulnerable to failure from hard water, high or low pH, high sodium concentrations, and/or preferential adsorption of lecithin onto soil particles. Some practitioners have chosen to compensate for the relative weakness of their emulsion by offering site specific surfactant formulations coupled with pre- and post-treatment injections. Bench scale testing and multiple step injections greatly add to the cost and complexity of these emulsified oil injection methods. By using better surfactant science, the Newman Zone formulation remains stable in a wide variety of environments and allows for a simple one-step injection.