Emulsifier mixed

Polymeric emulsifier mixed with nonionic nonpolymeric coemulsifier Polyalkoxylated amines... 

Solubility The soluble active ingredient should be added to the liquid phase that will be its carrier vehicle. Data of solubility have to be determined as part of the process validation. Potency uniformity has to be tested by demonstrating satisfactory distribution in the emulsified mix [20],... 

Figure 8.25 Plots of percentage creaming or coalescence (O) and mean globule size ( ) in O/W emulsions stabilized by Brij 92-Brij 96 mixtures as a function of the HLB of the emulsifier mix at (a) 2.5 % and (b) 5 % surfactant. Results from the Coulter Nanosizer are shown (X). In the inset in (b) the details of the particle size change in the critical HLB region are shown. From [45] with permission.

Chem. Descrip. Emulsifier-mixed disproportionated rosin and fatty acid Uses Emulsifier for SBR industry Properties Paste 100% cone. 

Emulsion Process. The emulsion polymerization process utilizes water as a continuous phase with the reactants suspended as microscopic particles. This low viscosity system allows facile mixing and heat transfer for control purposes. An emulsifier is generally employed to stabilize the water insoluble monomers and other reactants, and to prevent reactor fouling. With SAN the system is composed of water, monomers, chain-transfer agents for molecular weight control, emulsifiers, and initiators. Both batch and semibatch processes are employed. Copolymerization is normally carried out at 60 to 100°C to conversions of - 97%. Lower temperature polymerization can be achieved with redox-initiator systems (51). 

Emulsifiers. The chemical stmctures of emulsifiers, or surfactants (qv), enable these materials to reduce the surface tension at the interface of two immiscible surfaces, thus allowing the surfaces to mix and form an emulsion (33). An emulsifier consists of a polar group, which is attracted to aqueous substances, and a hydrocarbon chain, which is attracted to Hpids. 

Propylene Glycol Esters. These emulsifiers are formed by an alcoholysis reaction of propylene glycol and fatty acids, and are predominantly used in cakes, prepared mixes, whipped toppings, and breads (36). 

Sucrose Esters. These newer emulsifiers, approved for direct addition in the United States in 1983 (35), ate formed when sucrose is combined with various fatty acids and the resulting emulsion is dehydrated. These additives are odorless and tasteless, and can withstand the retort process. They are used in products when standards of identity do not preclude their use, such as baked goods, baking mixes, dairy product analogues, fto2en dairy desserts and mixes, and whipped milk products (39). High price has limited use in the United States, but these compounds ate used extensively in Japan as emulsifiers in baked goods (40). 

Larch arabinogalactan is approved in 21 CFR 172.610 as a food additive for use as an emulsifier, stabilizer, binder or bodying agent for essential oils and noimutritive sweeteners, flavor bases, nonstandardized dressings, and pudding mixes. It has also been used in the preparation of cosmetic and pharmaceutical dispersions and as an emulsifier in oil—water emulsions (69). Industrially, the main use has been in Hthography as a gum arabic substitute. 

Chocolate (0.3—0.5% lecithin) lecithin is a wetting agent and emulsifier. It facihtates mixing, saves processiag time and power, saves cocoa butter, stabilizes viscosity, iacreases shelf life, counteracts moisture thickening, and aids release of molded goods (see Chocolate and cocoa). 

Mixing of latex compounds is accompHshed by stirring ingredients into the latex in the form of water solutions, dispersions, or emulsions. Although the mbber softeners needed to process dry mbber are not necessary for latex, use of emulsified softeners or polymeric plasticizers in natural or synthetic latex compounds provides lower modulus in the finished products. This reduces hand fatigue and increases touch sensitivity in dipped mbber gloves. Mineral oils are also used as an economy. 

Latex Mixes. The first step in latex fabrication is to bring compounding ingredients into solution or suitable dispersion form. Most ingredients are not water soluble and it is necessary to emulsify Hquids and microdisperse soHds in water (see Latex technology). 

P perApplications. In beater additions, the latex is mixed with the beaten paper pulp either by addition at the beater or to the stock chest at the wet end of the paper machine. In either case, the pH of the pulp is reduced to 4.0—4.5, usually by the addition of a solution of alum to the pulp—latex mixture which has been thoroughly agitated. The latex, which for this appHcation must be based on an anionic emulsifier, coagulates as the pH drops. The latex soHds separate ia intimate associatioa with the pulp fibers. The pulp is thea screeaed and the paper web formed ia the coaveatioaal way. A latex for this purpose must possess the proper balance between mechanical and chemical stabiHty. 

Used in baked goods (breads, cakes, cookies, snack items), pasta products, infant formulas, milk replacers, emulsified and coarsely ground meat items, meat analogues, dietary foods, and soup mixes and gravies. 

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