Emulsification industrial

Uses. Alginates are used in a wide range of appHcations, particularly in the food, industrial, and pharmaceutical fields (25—27). As shown in Table 5, these appHcations arise from the properties of gelation, thickening/water holding, emulsification, stabilization/binding, and film forming. 

The excellent chemical resistance and physical properties of PVA resins have resulted in broad industrial use. The polymer is an excellent adhesive and possesses solvent-, oil-, and grease-resistant properties matched by few other polymers. Poly(vinyl alcohol) films exhibit high tensile strength, abrasion resistance, and oxygen barrier properties which, under dry conditions, are superior to those of any other known polymer. The polymer s low surface tension provides for excellent emulsification and protective coUoid properties. 

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. 

The process of liquid-liquid extraction, which includes the mixing of two immiscible fluids (emulsification) and separation of two immiscible fluids from the emulsion (settling), is applied in industry in one of the following three forms ... 

The removal of organics by industrial detergent cleaners. These products employ several mechanisms, depending on the formulation, but tend to include dissolution (using nonaqueous solvents such as kerosene, petroleum spirits, and naphtha, saponification, by caustic, or emulsification by nonionic detergents. 

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%... 

Tausend Kandlejur eine Reaktion, Chemische Rundschau, February 2003 Industrial and institutional expert opinions general advantages of micro flow safety work of institutes particle precipitation pilot-scale operation challenges process control plugging miniature sensing and controlling emulsification market situation [204]. 

High pressure homogenizers are especially suitable for the emulsification processes in the food, pharmaceutical and bioprocess industries. A general disadvantage of these type of reactors is that there is no precise control over the cavitationally active volume and the magnitude of the pressure pulses that will be generated at the end of the cavitation events (cavitational intensity), unless the valve seat designs are substantially modified. 

The effect of ultrasound on liquid-liquid interfaces between immiscible fluids is emulsification. This is one of the major industrial uses of ultrasound (74-76) and a variety of apparatus have been devised which will generate micrometer-sized emulsions (9). The mechanism of ultrasonic emulsification lies in the shearing stresses and deformations created by the sound field of larger droplets. When these stresses become greater than the interfacial surface tension, the droplet will burst (77,78). The chemical effects of emulsification lie principally in the greatly increased surface area of contact between the two immiscible liquids. Results not unlike phase transfer catalysis may be expected. 

Large-scale ultrasonic irradiation is extant technology. Liquid processing rates of 200 liters/minute are routinely accessible from a variety of modular, in-line designs with acoustic power of several kW per unit (83). The industrial uses of these units include (1) degassing of liquids, (2) dispersion of solids into liquids, (3) emulsification of immiscible liquids, and (4) large-scale cell disruption (74). While these units are of limited use for most laboratory research, they are of potential importance in eventual industrial application of sonochemical reactions. 

The chemical and biological effects of ultrasound were first reported by Loomis more than 50 years ago (4). Within fifteen years of the Loomis papers, widespread industrial applications of ultrasound included welding, soldering, dispersion, emulsification, disinfection, refining, cleaning, extraction, flotation of minerals and the degassing of liquids (5),(6). The use of ultrasound within the chemical community, however, was sporadic. With the recent advent of inexpensive and reliable sources of ultrasound, there has been a resurgence of interest in the chemical applications of ultrasound. 

Due to their distinctive physico-chemical properties, non-ionic surfactants are applied in the fields of industry, processing technology and science, wherever their interfacial effects of detergency, (de)foaming, (de)emulsification, dispersion or solubilisation can enhance product or process performance. The characteristics of non-ionic surfactants that make them beneficial for detergents include their relatively low ionic sensitivity and their sorptive behaviour [17]. 

The size characteristics of emulsions obtained through different techniques reviewed in this chapter are summarized in Table 1.2. The emulsification method should be selected depending on the required size for industrial use. For high-jet homogenization, the stabilizer concentration and the applied pressure should be properly controlled. The dispersed volume fraction is restricted to 30% to avoid... 

Emulsification through inversion is often used at an industrial scale, especially in the cosmetics field. Its main restriction lies in the formulation dependence. 

Partition Coefficients of nonvl-phenyl-poly-(ethoxy)-ethanol (NPE) Surfactants. The solubility of surfactants in water and hydrophobic solvents is well documented (11,12,22), but only a few attempts at measuring partition coefficients between immiscible liquids have been reported (2,4,9,10). Partition coefficients of surfactants are of theoretical interest because of their relation to observed surfactant properties such as emulsification, wetting and detergency. Partition coefficients (K ) may be also of considerable practical value for predicting surfactant recov and recycling in industrial processes. For example, in the cold water extraction of tar sand, an effective surfactant with a high Kp could be efficiently recycled in the process water and would not follow the bitumen into the upgrading stream. 

Another possible solution to the problem of high temperature stability is the use of additives. Not exactly a stranger to petroleum people (as evidenced by use in gasoline and lubricants) they generally fall into two classes metallic and non-metallic. The former, for the most part are metal salts of sulfonates or naphthenates, whereas the latter are either amines or amine derivatives (later other organics may prove more effective) Use of additives in jet fuels, however, must of necessity be approached with caution. As surface active materials, many have a variety of uses and properties. Hence, they must not introduce new problems such as foaming at high altitudes, emulsification, or interference with low temperature flow. These could easily be severe limitations, but additives are under serious consideration thruout the industry... 

Dickinson, E. (2008b). Emulsification and emulsion stabilization with protein-polysaccharide complexes. In Williams, P. A., Phillips, G.O. (Eds). Gums and Stabilisers for the Food Industry 14, Cambridge, UK Royal Society of Chemistry, pp. 221-232. 

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