Bakers Emulsions

Sodium metabisulfite is an antioxidant agent widely used in pharmaceutical preparations to reduce or prevent oxidation. There are some studies, however, that have shown that metabisulfite, under specific conditions, may have indirect oxidant properties. Baker et al. [37] demonstrated that sulfite propofol emulsion, but not EDTA propofol emulsion, underwent chemical changes during a simulated intravenous infusion. Compounds were identified as propofol oxidation products. The increase of propofol oxidation products demonstrated that sulfite from metabisulfite created a strong oxidant environment when air was introduced. Lavoie et al. [38]... 

Patents have been granted for innovations involving the preparation and activities of broad-spectrum antimicrobial emulsions from 1977 (Sippos) to 2000 (Baker). All of these patents claim antibacterial activity, but all involve additives in the non-aqueous phase of the emulsion that are known to be antibacterial alone and before emulsification. Wide spectrum applications for these nanoemulsions have been claimed with positive results for bacteria, fungi, and viruses. The term nanoemulsion is used in US patents discussed below, but the generic term for the product of an emulsification (Gooch 2002, 1980) of a liquid within a liquid is an emulsion. United States patents 6,015,832 and 5,547,677 were examined and formulations in key claim statements were reproduced, and tested using standard methods for effectiveness. Additional patents listed in the reference section were reviewed as part of this study. 

It is important to point out that although the caprylic acid/oleic acid emulsion demonstrated small, but measurable, antimicrobial activity in the liquid phase (Baker Suspension Test), and the Kirby-Bauer Plate test showed marginal antimicrobial... 

Table 4.7 Activities of caprylic fatty acid/olive oil aqueous emulsions, Baker suspension method...

McCreath, G. E., Chase, H. A., and Lowe, C. R. (1992). Novel affinity separations based on perfluorocarbon emulsion—use of perfluorocarbon affinity emulsions for the direct extraction of glucose-6-phosphate dehydrogenase from homogenized Baker s yeast.. Chromatogr. 659, 275-287. 

HPLC grade ethyl acetate was purchased from J. T. Baker Inc. and distilled from phosphorus pentoxide prior to use. Although the product, (1R,4S)-(+)-4-hydroxy-2-cyclopentenyl acetate [(+)-1], is more soluble in ethyl acetate, emulsion concerns dictated the use of pure ether for the first three extractions and then a 1 1 ether/ethyl acetate mixture for all subsequent extractions. When emulsions did occur during the extraction process, the unemulsified portion of the aqueous phase was drained and a few mL of brine solution was added to the emulsified phase. Two or three quick shakes alleviated the problem. 

TynoL [Baker Perf. Chem.] Emulsion preventer. 

It was shown (3) that dry adsorbed emulsions could be assimilated to micro-capsules in which the internal drug concentration decreased with time. So. as reviewed by Baker and Lonsdale (9), the drug release kinetics can be represented by an exponential relation ... 

Tesfai, A., El-Zahab, B., Bwambok, D.K., Baker, G.A., Fakayode, S.O., Lowry, M., Warner, I.M. Controllable formation of ionic liquid micro- and nanoparticles via a melt-emulsion-quench approach. Nano Lett. 8, 897-901 (2008)... 

Baker Hughes (2005), TX, USA, http //www.bakerhughes.com/bakerpetroUte/oilgas/emulsion ... 

Emulsions offer cost advantages in the delivery of water-soluble (or dispersible) flavorings since water is a very inexpensive solvent. The primary disadvantages of emulsions are that they are physically unstable and require preservation from microbial spoilage. Physical stability is not an issue with baker s emulsions since they are stabilized by the system viscosity. 

Various natural pigments, including carotenoids, are widely used as additives to provide an attractive colour to manufactured foods (Nir et al., 1993 Antony and Shankaranarayana, 2001 Baker, 2001). Natural extracts have been used for this purpose for centuries, especially annatto, saffron, tomato, paprika and red palm oil. In the food industry, carotenoids are prepared in oily or aqueous mecha, including emulsions, colloidal suspensions, and complexes with proteins (Klaui, 1979). These preparations find widespread applications in margarine, butter, fmit juices and beverages, canned soups, dairy products, desserts and mixes, preserves and symps, sugar and flour confectionery, salad dressings, meat, pasta, and egg products. Carotenoids are also widely used as additives in animal feeds to impart the desired colour to animal tissues or to derived products, or to provide adequate vitamin supplies. 

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