Emulsions aerated

A dispersion of gas bubbles in a liquid, in which at least one dimension falls within the colloidal size range. Thus a foam typically contains either very small bubble sizes or, more commonly, quite large gas bubbles separated by thin liquid films. The thin liquid films are called lamellae (or laminae ). Sometimes distinctions are drawn as follows. Concentrated foams, in which liquid films are thinner than the bubble sizes and the gas bubbles are polyhedral, are termed polyederschaum . Low-concentration foams, in which the liquid films have thicknesses on the same scale or larger than the bubble sizes and the bubbles are approximately spherical, are termed gas emulsions , gas dispersions , or kugelschaum . See also Evanescent Foam, Froth, Aerated Emulsion. 

Aerated Emulsion A foam in which the liquid consists of two phases in the form of an emulsion. Also termed foam emulsion. Example whipped cream consists of air bubbles dispersed in cream, which is an emulsion. See also Foam. 

Whipped cream provides an example of an aerated emulsion in that it consists of air bubbles dispersed in cream, and the cream is an emulsion. Aerated emulsions are also termed foam emulsions. 

Lactylated monoglycerides are used in aerated emulsions such as toppings and imitation creams owing to their influence on fat globule destabilization analogous to acetoglycerides. Furthermore they are... 

Some emulsified fat present in raw system. Cooked system consisted of aerated emulsion with fat cells and collagen fragments... 

The more common bacteria found in infected soluble oil systems can degrade the inhibitors, emulsifiers and mineral oil components. They cause a loss of anticorrosion properties, increase of acidity and deterioration of the emulsion. These bacteria thrive in well-aerated systems, and are termed aerobic. 

The oil-water emulsion is contacted with the bacterial culture, under non-sterile conditions, at temperatures between 20°C and 35°C, for about 5 days. Under these conditions, an oil layer and a water layer are formed permitting their separation. Shaking or aeration may not be required. 

Asphalt chemicals, ethyleneamines application, 8 500t, 506 Asphalt emulsifier amine oxides, 2 473 fatty acid amides, 2 458 Asphalt emulsions, 10 131 Asphaltenes, in petroleum vacuum residua, 18 589-590 Asphyxiants, 21 836 Aspirating aerators, 26 165-169 compressed, 26 168-169 propeller driven, 26 168 submersible, 26 169, 170t subsurface, 26 168 Aspiratory, 11 236-237 Aspirin, 4 103-104, 104t, 701 22 17-21. See also Acetylsalicylic acid as trade name, 22 19 for cancer prevention, 2 826 Aspirin resistance, 4 104 ASP oil recovery process, 23 532-533 Assay format, competitive, 14 142 Assay limits, in Investigational New Drug Applications, 18 692 Assays, for silver, 22 650. See also... 

G. A. van Aken Aeration of Emulsions by Whipping. Colloids Surfaces A Physic-ochem. Eng. Aspects 190, 333 (2001). 

As already mentioned above, the functional properties of whippable emulsions depend largely on the properties of the fat globules they contain. The fat globules form the skeleton of the foam. The crystallization behaviour inside the fat globules of whippable emulsions is decisive for the stabilization of the foam structure after aeration. It is a well-known fact in the food industry that whippable emulsions made with liquid fats are totally devoid of functionality. 

Water crystallization in frozen whippable emulsions such as ice cream or aerated desserts, may be analysed by the NMR technique similar to that described for solid fat content analysis. Again, this technique is best used for only relative studies on the effects of ingredient composition on freezing/melting behaviour. 

Froth-Emulsion Froth-emulsion transition occurs [Hofliuis and Zuiderweg, I. Cherrt. E. Symp. Ser. 56, p. 2, 2/1 (1979)] when the aerated mass begins to obey the Francis weir formula. Using this criterion, the latest version of this transition correlation is... 

An application of ultrasound that is becoming increasingly popular in the food industry is the determination of creaming and sedimentation profiles in emulsions and suspensions (Basaran et al., 1998). Acoustic techniques can also assess nondestructively the texture of aerated food products such as crackers and wafers. Air cells, which are critical to consumer appreciation of baked product quality, are readily probed due to their inherent compressibility (Elmehdi et al., 2003). Kulmyrzaev et al. (2000) developed an ultrasonic reflectance spectrometer to relate ultrasonic reflectance spectra to bubble characteristics of aerated foods. Experiments were carried out using foams with different bubble concentration and the results showed that ultrasonic reflectance spectrometry is sensitive to changes in bubble size and concentration of aerated foods. 

Example. Bitumen is recovered in the form of a froth when a separation-flotation process is applied to surface mined oil sand. Once de aerated, this bituminous froth is a W/O emulsion from which the water must be removed prior to upgrading and refining. At process temperature (80 °C) the emulsion viscosity is similar to that of the bitumen, but the density, due to entrained solids, is higher. Taking t) = 500 mPa-s and f> = 1.04 g/mL, the rate of creaming of 20 pm diameter water droplets under gravitational force will be very slow ... 

Foams and emulsions may also be encountered simultaneously [114]. Figure 1.5 shows an example of an aqueous foam with oil droplets residing in its Plateau borders (see Section 5.6.7). In addition to containing gas, an aqueous phase, and an oleic phase, foams can also contain dispersed solid particles. Oil-assisted flotation of mineral particles provides one example (Chapter 10). Oil-sand flotation of bitumen provides another (Chapter 11). In the case of oil-sands flotation, an emulsion of oil dispersed in water is created and then further separated by a flotation process, the products of which are bituminous froths that may be either air (and water) dispersed in oil (from primary flotation) or air (and oil) dispersed in water (from secondary flotation). In either case, the froths must be broken and de-aerated before the bitumen can be upgraded to synthetic crude oil. (See Section 11.3.2). 

A device used for de-aerating liquid systems, such as emulsions, and operates on the principle of centrifugally generating a thin film of the liquid with high shear and exposing the thin film to vacuum. 

The difference in the behavior of the aerated mass between the emulsion and froth regimes is far less apparent than the difference between the froth and spray regime. 

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