Emulsification emulsifiers

Emulsion Micellar Microdroplets Single- or multistage emulsification Emulsified liquid membrane extractions... 

Emulsification. Emulsifiers, such as lecithin, are used to keep oil and aqueous phases in salad dressings from separating. 

Fuel emulsification. Emulsify 1 ml of fuel in 9 ml of Ringer s solution with Tween 80. Prepare serial dilutions of the emulsion in sterile phosphate buffer and pour or streak plate the dilutions. If the fuel is viscous, 0.1ml of fuel can be added to 0.2 ml of the emulsifying agent. Then add 9.7 ml sterile deionized water to make a 1 100 dilution. Plate this solution directly or prepare dilutions for plating on or with agar media. This method has a lower level of detection compared to the filtration method. 

It is quite clear, first of all, that since emulsions present a large interfacial area, any reduction in interfacial tension must reduce the driving force toward coalescence and should promote stability. We have here, then, a simple thermodynamic basis for the role of emulsifying agents. Harkins [17] mentions, as an example, the case of the system paraffin oil-water. With pure liquids, the inter-facial tension was 41 dyn/cm, and this was reduced to 31 dyn/cm on making the aqueous phase 0.00 IM in oleic acid, under which conditions a reasonably stable emulsion could be formed. On neutralization by 0.001 M sodium hydroxide, the interfacial tension fell to 7.2 dyn/cm, and if also made O.OOIM in sodium chloride, it became less than 0.01 dyn/cm. With olive oil in place of the paraffin oil, the final interfacial tension was 0.002 dyn/cm. These last systems emulsified spontaneously—that is, on combining the oil and water phases, no agitation was needed for emulsification to occur. 

Early efforts to produce synthetic mbber coupled bulk polymerization with subsequent emulsification (9). Problems controlling the heat generated during bulk polymerization led to the first attempts at emulsion polymerization. In emulsion polymerization hydrophobic monomers are added to water, emulsified by a surfactant into small particles, and polymerized using a water-soluble initiator. The result is a coUoidal suspension of fine particles,... 

Plant Protection. Lecithin (0.5—10%) and phosphohpid fractions ate used in fertilizers (qv), herbicides (qv), insecticides, and fungicides as emulsifiers or to increase the effectiveness of the active ingredient (45). In insecticides (0.5—5% lecithin), lecithin is used for improved emulsification, spreading, penetration, and adhesion (see Insectcontroltechnology). 

Emulsification involves the joining of two mutually insoluble materials, such as petroleum oil and water. The surfactant, which usually has a hydrophilic or water-soluble end and a hydrophobic or oil-soluble end, holds the oil and water together in much the same manner that a fastener holds two pieces of material. Often, the emulsion which forms is unstable, subsequently breaking up and releasing the oil from the water. Break-up is actually preferred, because the oil then floats to the surface, whereas the surfactant is free to emulsify more oil. 

Defoamers (qv) are available in several forms, composed of many different materials. Historically, paste and soHd defoamers were used extensively. Composed of fatty acids, fatty amides, fatty alcohols, emulsifiers (and mineral oil [8012-95-1] in the high soflds paste emulsions), these defoamers required emulsification (brick) or dilution (paste) before use. Liquid defoamers have become the preferred form, insofar as concern about handling and ovemse have been overcome. 

Emulsification is essential for the development of all types of skin- and hair-care preparations and a variety of makeup products. Emulsions (qv) are fine dispersions of one Hquid or semisoHd ia a second Hquid (the contiauous phase) with which the first substance is not miscible. Generally, one of the phases is water and the other phase is an oily substance oil-ia-water emulsions are identified as o/w water-ia-oil emulsions as w/o. When oil and water are mixed by shaking or stirring ia the absence of a surface-active agent, the two phases separate rapidly to minimize the iaterfacial energy. Maintenance of the dispersion of small droplets of the internal phase, a requirement for emulsification, is practical only by including at least one surface-active emulsifier ia the oil-and-water blend. 

Formation of Hposomal vesicles under controlled conditions of emulsification of Hpids with phosphoHpids has achieved prominence in the development of dmgs and cosmetics (42). Such vesicles are formed not only by phosphoHpids but also by certain nonionic emulsifying agents. Formation is further enhanced by use of specialized agitation equipment known as microfluidizers. The almost spontaneous formation of Hposomal vesicles arises from the self-assembly concepts of surfactant molecules (43). Vesicles of this type are unusual sustained-release disperse systems that have been widely promoted in the dmg and cosmetic industries. 

Liquid soil can be removed by dkect emulsification and solubiLkation as well as by roU-up. Oils that are more readily emulsified or solubilked are removed more rapidly and more completely. 

Vmulsifier Type. The manufacturers of NBR use a variety of emulsifiers (most commonly anionic) for the emulsion polymerisation of nitrile mbber. When the latex is coagulated and dried, some of the emulsifier and coagulant remains with the mbber and affects the properties attained with the mbber compound. Water resistance is one property ia particular that is dependent on the type and amount of residual emulsifier. Residual emulsifer also affects the cure properties and mold fouling characteristics of the mbber. 

A (macro)emulsion is formed when two immiscible Hquids, usually water and a hydrophobic organic solvent, an oil, are mechanically agitated (5) so that one Hquid forms droplets in the other one. A microemulsion, on the other hand, forms spontaneously because of the self-association of added amphiphilic molecules. During the emulsification agitation both Hquids form droplets, and with no stabilization, two emulsion layers are formed, one with oil droplets in water (o /w) and one of water in oil (w/o). However, if not stabilized the droplets separate into two phases when the agitation ceases. If an emulsifier (a stabilizing compound) is added to the two immiscible Hquids, one of them becomes continuous and the other one remains in droplet form. 

At low temperature, nonionic surfactants are water-soluble but at high temperatures the surfactant s solubUity in water is extremely smaU. At some intermediate temperature, the hydrophile—Hpophile balance (HLB) temperature (24) or the phase inversion temperature (PIT) (22), a third isotropic Hquid phase (25), appears between the oil and the water (Fig. 11). The emulsification is done at this temperature and the emulsifier is selected in the foUowing manner. Equal amounts of the oil and the aqueous phases with aU the components of the formulation pre-added are mixed with 4% of the emulsifiers to be tested in a series of samples. For the case of an o/w emulsion, the samples are left thermostated at 55°C to separate. The emulsifiers giving separation into three layers are then used for emulsification in order to find which one gives the most stable emulsion. 

Excessive mixing Limit agitator power input and provide proper of reactants or impeller design impurities which, Return process to pilot or development to rede-promotes process to eliminate or minimize this emulsification. problem Poor phase separa- tion resulting in L it shaft speed problems in subse- Monitor shaft speed quent processing, phase separation steps or in down- stream equipment. I" " de-emulsifiers CCPS G-29 Lees 1996... 

Emulgienmg, /. emulsification. EmulgierungS korper, m. emulsifying agent. 

The emulsion blocking mechanism involves formation of emulsion in the pores either by self-emulsification of water-based filtrate with the crude oil, or oil filtrate from an oil-based fluid emulsifying formation water. The emulsions are viscous and can block the pores. The remedial design is to prevent emulsification either by eliminating oil from completion fluid or by the use of demulsifiers. 

Ether carboxylates can be used in oil-in-water (O/W) emulsions as emulsifiers, stabilizers, and to maintain the pH at 4.5-7.5 [101,102]. Also silicones can be emulsified [103]. Stearylamidether carboxylic acid is used as a mild and effective O/W emulsifer [68,69]. 

Emulsifiers are used in many technical applications. Emulsions of the oil-in-water and the water-in-oil type are produced on a large scale in the cosmetic industry. Other fields of employment are polymerization of monomers in emulsions and emulsification of oily and aqueous solutions in lubricants and cutting oils. In enhanced oil recovery dispersing of crude oil to emulsions or even microemulsions is the decisive step. 

GA is well recognized as emulsifier used in essential oil and flavor industries. Randall et al., 1998, reported that the AGP complex is the main component responsible for GA ability to stabilize emulsions, by the association of the AGP amphiphilic protein component with the surface of oil droplets, while the hydrophilic carbohydrate fraction is oriented toward the aqueous phase, preventing aggregation of the droplets by electrostatic repulsion. However, only 1-2% of the gum is absorbed into the oil-water interface and participates in the emulsification thus, over 12% of GA content is required to stabilize emulsions with 20%... 

Calcium caseinate and butter oil have been extruded directly at 50-60% moisture levels to obtain a cheese analog with no surface water or fat (Cheftel et ah, 1992). The fat emulsification and melting ability increased with screw speed or barrel temperature. The texture of the extmded analogs was similar to those obtained by batch cooking and was affected by pH (Cheftel et ah, 1992) and emulsifying salts (Cavalier-Salou and Cheftel, 1991). The product can be used as adjimcts for hamburger, pizza, and sauces. 

The selection of a suitable emulsifying agent and its appropriate concentration are matters of experience and of trial and error. It is not necessary to use emulsifier amounts above the required quantities to produce complete interfacial films, unless an increase in the viscosity of the dispersion medium is intended. Reducing the interfacial tension makes emulsification easy but does not by itself prevent coalescence of the particles and resultant phase separation. Frequently, combinations of two or more emulsifying agents are used [2] to (a) adequately reduce the interfacial tension, (b) produce a sufficiently rigid interfacial film, and (c)... 

Techniques of emulsification of pharmaceutical products have been reviewed by Block [27]. The location of the emulsifier, the method of incorporation of the phases, the rates of addition, the temperature of each phase, and the rate of cooling after mixing of the phases considerably affect the droplet size distribution, viscosity, and stability of the final emulsion. Roughly four emulsification methods can be distinguished ... 

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