Emulsifier capability

Standard-grade (crude) lecithins are excellent water-in-oil emulsifiers. However, modified lecithins can function to emulsify either water-in-oU or oil-in-water emulsions, depending on the type of lecithin modification and the specific parameters of the system. These system parameters can include pH, types of components, component ratios, solids content, and others. Unlike crude lecithins, hydroxylated lecithins are stable in acid systems (pH 3.5). Fractionated lecithins can be manufactured for specific emulsion types. As lecithin s emulsifying activity is partially dependent on its phospholipid ratio, changing the ratio can alter its emulsifying capabilities (7). 

Preferred monomers are alkyl (meth)acrylates, such as butyl acrylate, acrylic acid, and y-methacryloxypropyl triethoxysilane. A reactive emulsifier is used which refers to an emulsifier that has an emulsifying capability and is radically polymerizable. 

It is evident that the FRRPP products (using DEE as solvent) were mostly soluble in toluene. Equivalent solution products seemed to be less soluble in toluene. This indicates the formation of significant random copolymer and/or homopolymers. As far as emulsifying capability is concerned, the higher the AA content of the FRRPP product, the more emulsifiable it is in water. Finally, it is worth noting the potential of products made from cyclohexane (see Tables 4.1.1-4.1.2), due to relatively high molecular weight products with relatively narrow MWDs. However, based on Table 4.1.3, these cyclohexane-based mns form less amphiphihc materials compared to those from the ether-based runs (Caneba et al., 2(X)3). 

Uses In-can preservative for aq. systems, e.g., latex paints, resin emulsions, caulks, adhesives, surfactants, mineral slurries, consumer/household/institutional prods. anfimicrobiai preservative in textiles emulsifier buffer Features Broad spectrum antimicrobial activity emulsifying capability when used with tatty acids aikaiine butter RegulaloiY. ERA teg. no. 48301-8... 

L. are nonionic emulsifiers, capable of entrapping air in food products and are used in toppings, cakes, shortenings, margarine and salad dressings. US consumption (1981) was 700 mt, while European consumption in 1993 was 2000 mt. 

Emulsifying capability when used with a fatty acid. 

Machine operators working with emulsions can become susceptible to skin infections because of the combination of the de-fatting effect of soluble-oil emulsifiers and the abrasive action of metallic scarf, but bacteria in cutting fluids are seldom the source of such infections. High standards of personal hygiene and the use of barrier creams should prevent such problems. A more difficult situation arises when a soluble-oil emulsion becomes infected with bacteria capable of utilizing the emulsifier and mineral-oil components in the system. Even in clean conditions, untreated soluble-oil emulsions and solutions cannot remain completely sterile for any length of time. 

Almost all urethane materials are synthesized without the use of solvents or water as diluents or earners and are referred to as being 100% solids. This is true of all foams and elastomers. There are many products, however, which do utilize solvents or water, and these are known as solvent-borne and waterborne systems, respectively. In the past, many coatings, adhesives, and binders were formulated using a solvent to reduce viscosity and/or ease application. However, the use of volatile solvents has been dramatically curtailed in favor of more environmentally friendly water (see Section 4.1.3), and now there are many aqueous coatings, adhesives, and associated raw materials. Hydrophilic raw materials capable of being dispersed in water are called water reducible (or water dispersible), meaning they are sufficiently hydrophilic so as to be readily emulsified in water to form stable colloidal dispersions. 

The rate of polymerization with styrene-type monomers is directly proportional to the number of particles formed. In batch reactors most of the particles are nucleated early in the reaction and the number formed depends on the emulsifier available to stabilize these small particles. In a CSTR operating at steady-state the rate of nucleation of new particles depends on the concentration of free emulsifier, i.e. the emulsifier not adsorbed on other surfaces. Since the average particle size in a CSTR is larger than the average size at the end of the batch nucleation period, fewer particles are formed in a CSTR than if the same recipe were used in a batch reactor. Since rate is proportional to the number of particles for styrene-type monomers, the rate per unit volume in a CSTR will be less than the interval-two rate in a batch reactor. In fact, the maximum CSTR rate will be about 60 to 70 percent the batch rate for such monomers. Monomers for which the rate is not as strongly dependent on the number of particles will display less of a difference between batch and continuous reactors. Also, continuous reactors with a particle seed in the feed may be capable of higher rates. 

Response on Daphnia magna. The use of dispersants for petroleum is often recommended in accidental aquatic pollution simations in which an oil layer is capable of reaching the hanks of a river or water pond. The petroleum is then emulsified in the water, which makes it bioavailable for degrading organisms. However, this bioavailability may be responsible for an increase of the oil toxicity for the living organisms in the water. In addition, the dispersant itself is potentially toxic and its release in the environment must be controlled. 

No need for the addition of external agents, such as surfactants, the strain DS7 is capable of producing certain emulsifying compounds,... 

Since the isolation of IGTS8, many other Rhodococcus as well as Mycobacterium strains capable of sulfur-specific desulfurization via the 4S pathway have been isolated. Genetic analysis of some of these strains has shown that the dsz genes are almost identical in all these strains however, the strains still differ in their rate of desulfurization. It has been realized that this is due to the difference in non-desulfurizing traits of the strains. These traits are mostly physiological differences between the strains. These parameters play a secondary role in determining the rate of desulfurization in these strains. These include the ability to emulsify the oil phase, solvent tolerance and resistance to various... 

Fats and other lipids are poorly soluble in water. The larger the accessible surface is—i. e., the better the fat is emulsified—the easier it is for enzymes to hydrolyze it (see p. 270). Due to the special properties of milk, milk fats already reach the gastrointestinal tract in emulsified form. Digestion of them therefore already starts in the oral cavity and stomach, where lipases in the saliva and gastric juice are available. Lipids that are less accessible—e.g., from roast pork—are emulsified in the small intestine by bile salts and bile phospholipids. Only then are they capable of being attacked by pancreatic lipase [4] (see p. 270). 

Ultrasorption is based on the different affinities of contaminants for water and a selected solvating agent. The substances, adhering to a solid media that maximizes the contact surface area, are capable of strongly partitioning contaminants from the water phase. The substance used acts both as a dissolution fluid where the contaminants become trapped, and a de-emulsifier that reduces the affinity of the contaminants for the water. 

Whey protein concentrates (WPC), which are relatively new forms of milk protein products available for emulsification uses, have also been studied (4,28,29). WPC products prepared by gel filtration, ultrafiltration, metaphosphate precipitation and carboxymethyl cellulose precipitation all exhibited inferior emulsification properties compared to caseinate, both in model systems and in a simulated whipped topping formulation (2. However, additional work is proceeding on this topic and it is expected that WPC will be found to be capable of providing reasonable functionality in the emulsification area, especially if proper processing conditions are followed to minimize protein denaturation during their production. Such adverse effects on the functionality of WPC are undoubtedly due to their Irreversible interaction during heating processes which impair their ability to dissociate and unfold at the emulsion interface in order to function as an emulsifier (22). 

Note If a single piece of equipment is capable of performing multiple discrete unit operations, the unit has been evaluated solely for its ability to emulsify materials. 

The focus of this work was to determine if a glyco-peptide or a simple dextrinized, oxidized starch could be produced which would enhance the behavior of a starch-based polymer for spray dried flavoring production. Enhancement of a starch s lipophilic/hydrophilic balance was anticipated to maintain the polymer s film forming" and cohesive wall development during the spray drying process while improving its emulsifying/interfacial activity capabilities. 

Very surface-active emulsifiers (nigh HLB value) are capable of forming micelles in water. The latter is in equilibrium with emulsifiers at the air-water interface. At a certain concentration (= critical miceile concentration, CMC) the surface will be saturated with emulsifier and no further reduction in surface tension will be observed. The CMC can be found by surface tension measurements according to Figure 20. 

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