Cream formation

An experimental study was performed to determine the applicability of the theory. Oil-in-water (o/w) emulsions, stabilised with anionic surfactants, were prepared, with known quantities of added electrolyte, and were creamed by either gravitation or centrifugation. The results can be summarised as follows at low electrolyte concentrations, where h would have a finite value, <(> was less than 0.74. Over a range of concentrations, where it was assumed that both 0 and h were negligible, = 0.74 ( 0.02). The emulsions were found to be polydis-perse, so this did not appear to affect the volume fraction to a great extent. In addition, < > was found to be independent of the method of cream formation. 

C Powell, MN Clifford, SC Opie, MA Ford, A Robertson, CL Gibson. Tea cream formation the contribution of black tea phenolic pigments determined by HPLC. J Sci Food Agric 63 77-86, 1992. 

Cream Formation in Micromixers Targeting a Reduction in Emulsifiers and Preservatives 371... 

Compared with a laboratory shaker (8 pm mean droplet size and 5 pm standard deviation of the size distribution), dear advantages of the micromixer-based cream formation were revealed, i.e. smaller droplets and a narrower size distribution (Figure 22.7). 

Benzyl Chloride. Benzyl chloride is manufactured by high temperature free-radical chlorination of toluene. The yield of benzyl chloride is maximized by use of excess toluene in the feed. More than half of the benzyl chloride produced is converted by butyl benzyl phthalate by reaction with monosodium butyl phthalate. The remainder is hydrolyzed to benzyl alcohol, which is converted to ahphatic esters for use in soaps, perfume, and davors. Benzyl salicylate is used as a sunscreen in lotions and creams. By-product benzal chloride can be converted to benzaldehyde, which is also produced directiy by oxidation of toluene and as a by-product during formation of benzoic acid. By-product ben zotrichl oride is not hydrolyzed to make benzoic acid but is allowed to react with benzoic acid to yield benzoyl chloride. 

Clear solutions of antiperspHants have been on the market for about 100 years. Cream and lotion types are o/w emulsions commonly formulated using nonionic emulsifiers to avoid aluminum salt formation, especially by carboxyHc acids. Cream antiperspHants are generally distributed in jars, whereas lotions are dispensed from roU-on types of containers. 

Whey is the fluid obtained by separatiag the coagulum from cream and/or skim milk, and is a by-product of either caseia or cheese manufacture. The composition of whey is determined by the method of curd formation, curd handling practices, and methods of handling whey as it is separated from the curd. Dried acid whey contains ca 12.5 wt % proteia (total nitrogea x6.38), 11.0 wt % ash, and 59 wt % lactose, whereas sweet whey contains 13.5 wt % proteia, 1.2 wt % fat, 8.4 wt % ash and 74 wt % lactose. The composition varies with the type of acid used (7). 

When the problem is to disrupt Ughtly bonded clusters or agglomerates, a new aspect of fine grinding enters. This may be iUustrated by the breakdown of pigments to incorporate them in liquid vehicles in the making of paints, and the disruption of biological cells to release soluble produces. Purees, food pastes, pulps, and the like are processed by this type of mill. Dispersion is also associated with the formation of emulsions which are basically two-fluid systems. Syrups, sauces, milk, ointments, creams, lotions, and asphalt and water-paint emulsions are in this categoiy. 

Weinstein-bildung, /. tartar formation, tar tarization. -ersatz, m. Dyeing) tartar substitute, Specif, sodium hydrogen sulfate, -kohle, /. black flux, -praparat, n. Dyeing) sodium hydrogen sulfate, -rahm, m. cream of tartar, -salz, n. salt of tartar (potassium carbonate). 

Sodium carboxymethylcellulose is acceptable for use in food, and is employed in a variety of foodstuffs. It is used to prevent formation of ice crystals in ice creams to control the consistency of cheese spreads to stabilise the emulsions needed in salad creams and to thicken toothpaste. 

GA is used as a stabilizer in frozen products like ice-cream due to its water absorption properties. The role of GA in these products is to cause a fine texture and growth by inhibiting the formation of ice crystals which is achieved by combining a large amount of... 

Meanwhile, many investigations have paved the ground for the use of micro reactors with functional chemicals. Among these is work on emulsification [322-326], foaming [327, 328], creaming [329], and particle formation [17,136, 330-332]. 

Altvater, M., Rietz, R., Neubeet, R., Micromixer based formation of emulsions and creams for pharmaceutical applications, in Proceedings of the 4th International Conference on Microreaction Technology, IMRET 4, pp. 467 77 (5-9 March 2000), AIChE Topical Conf Proc., Atlanta, USA. 

W e know of many examples of the effect of impurities of crystallization. In many cases impurities will completely inhibit (2-4) nucleus formation. Reading the literature on this subject impresses one with the frequent occurrence of hydrocolloids as crystal modifiers, particularly where sugar or water is the material being crystallized. The use of gelatin, locust bean gum, or sodium alginate in ice cream is just one example of many practical applications of hydrocolloids in crystal modification. 

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