Emulsifiers production

The preemulsified carriers contain water. These products usually require homogenization through colloidal mills or similar equipment to reduce the particle size and ultimately stabilize the product. The preemulsified as well as the clear self-emulsifying products require the use of a solvent when the carrier-active material is a soHd. 

Upon reaction, the heterogenized catalyst can be easily separated from the reaction mixture by filtration and then recycled. The hydro-phobic substrate is microemulsified in water and subjected to an orga-nometallic catalyst, which is entrapped within a partially hydrophobized sol-gel matrix. The surfactant molecules, which carry the hydrophobic substrate, adsorb/desorb reversibly on the surface of the sol-gel matrix breaking the micellar structure, spilling their substrate load into the porous medium that contains the catalyst. A catalytic reaction then takes place within the ceramic material to form the desired products that are extracted by the desorbing surfactant, carrying the emulsified product back into the solution. 

Marin, M., Pedregosa, A. and Laborda, F. (1996). Emulsifier production and microscopical study of emulsions and biofilms formed by the hydrocarbonutilizing bacteria, Appl. Microbiol. Biotechnol., 44, 660-667. 

An emulsified product was developed that contained both fat with a melting point of about 40°C and oil. As a result the emulsification cannot take place at ambient temperatures, it should take place at temperatures above 40°C. The consequence was that the product could not be made in the equipment currently available in the factory. When the product was modified, the fat was replaced... 

Microcrystalline Cellulose. This additive achieves about the same degree of body and substance in frozen desserts that is normally achieved only in well-emulsified products with a 2-4% higher fat content, This is the result of the ability of microcrystalline cellulose to stabilize the serum solid. Microcrystalline cellulose imparts body and smoothness to... 

MYKON SEW can be readily made into a water based emulsion under atmospheric conditions. It does not require the use of a hot melt tank. The emulsified product provides excellent sewability and tear strength improvement to cellulosic fabrics. 

The most common modifications of lecithin and the intended physical/functional alterations are shown in Table 20 (31). The range of physical/functional properties available in commercial lecithins is listed in Table 21 (31). These changes in lecithin allow for the basic lecithin obtained from soybean oil to be converted to various emulsifier products having a wide variety of food, feed, and industrial applications. Reviews describing chemical reactions for phospholipid modifications intended to obtain specific functionalities include those of Eichberg (89), Hawthorn and Kemp (90), Kuksis (91), Pryde (86), Snyder (92), Strickland (87), and Van Dee-nen and DeHaas (93). 

The emulsified product (50 mL), diluted to 0.2% solids, fell dropwise onto a small (1x7 cm) heated metal plate. The plate was degreased, sand blasted, and weighed before use. The chosen temperatures were 200 °C and 250 °C, as these are the most representative for the application. 

Microbial spoilage of emulsified products is avoided by the inclusion of appropriate amounts of a preservative in the formulation. Infected topical emulsions have been the cause of outbreaks of pseudomonal and other bacterial skin infections. The incorporation of preservatives into pharmaceutical emulsions is not without problems as most agents partition to the oily or micellar phases of complex systems some are inactivated by surfactants. 

Ointments are not suitable for use in areas such as the axilla, groin, or other intertriginous areas where maceration and folliculitis may develop secondary to the occlusive effect. Creams—typically emulsified products with an aqueous phase—are preferred by some... 

Samples were four kinds of emulsified products, namely two types of portion milk (subdivided nondairy creamer for coffee), whipping cream, and cocoa drink. One type of portion milk was emulsified with plant fat (PM-P) and the other was emulsified with butterfat (PM-B). Cream and cocoa drinks were included vegetable-fat and butterfat. Each fat concentration was 25% (PM-P), 27% (PM-A), 35% (Cream), and 3.6% (Cocoa drink). These products were packed under aseptic condition at Moriyamanyugyo corporation. 

Proteins that are not soluble at their isoelectric point cannot readily participate in emulsion formation. Thus proteins such as casein and soy are not suitable for emulsified products with a pH near 4.6. For proteins that are soluble at their isoelectric points, this may be the pH of maximal protein adsorption [12]. Near the isoelectric pH, electrostatic repulsion is minimized, allowing hydrophobic residues to stabilize a more compact tertiary structure. There are data to support that for some proteins, absorption is increased at pH values on either side of the isoelectric point. If enough work can be expended to obtain protein adsorption, charge repulsion due to the residual charge increases emulsion stability. 

Density differences between the two phases are difficult to control. The range of fat globule diameters obtained during emulsion formation is too wide to allow the processor predictably to adsorb controlled amounts of protein and negate density differences. In a few applications, especially with essential flavorings, it has been possible to increase the density of the lipid phase with the addition of substances such as brominated vegetable oil. This approach is not suitable for most emulsified products. 

To overcome these deficiencies, different enrichment products and procedures were developed using selected microalgae, yeasts, (heterotrophi-cally grown) bacteria, microencapsulated products, emulsified products and self-emulsifying concentrates or microparticulate products or combinations thereof. Enrichment techniques make use of the fact that meta-nauplii of Artemia are non-selective filter-feeders which take up practically all particles, as long as they are of an adequate dimension. Figure 5.2 shows an enriched Artemia meta-nauplius in which you can clearly see the small oil... 

Fig. 3.1.5 GPC traces of the B6-1 raw product (a) and emulsified product (b). Traces are rescaled to reflect equal axes ranges...

The synthetic isoparaffins are suitable solvents for alkyd and acrylic paint formulations. These virtually odorless solvents and their low surface tensions offer improved flow and wetting properties to the paints. The excellent wetting characteristics of these solvents are desirable in formulations such as furniture polishes, car polishes, and waterless hand cleaners. The low surface tension of these solvents reduces the amount of surfactants needed in emulsified products and affords improved wetting of pigments in ink and coating formulations. The isoparaffins are used as an inert process solvent in the manufacture of polyolefins and certain rubbers. In the slurry polymerization process the isoparaffins afford solvency for the Ziegler-type catalyst and the ethylene monomer, but no solvency for the polyolefin polymer product. 

Appaiah AKA, Karanth NGK (1991) Insecticide specific emulsifier production by hexachlorocyclohexane-utilizing Pseudomonas traludda Ptm+ strain. Biotechnol Lett 13 371—374... 

Sar N, Rosenberg E (1983) Emulsifier production hy Acinetobacter calcoaceticus strains. Curr Microbiol 9 309-314... 

In refineries and other facilities that process hydrocarbons, storage tanks may develop a layer of water below the hydrocarbons. The water typically enters the tank in small quantities, phases out, and settles at the bottom of the tank. The water can enter the tank with the process streams, through leaks in steam coils, and through leaks in the tank roof and open hatches. Sometimes, the water will create an emulsified product with the hydrocarbons. This product is referred to as a rag layer or bottoms sediment and water (BS W). 

Features Good emulsion and storage stability (no separation) becomes cationic when acid is added to emulsified products and stable toward acid not affected by water hardness... 

Crossing the inversion boundary triggers an instability process that is not yet fully understood in all cases, although it is often used in practice to make paints, cosmetics, and other emulsified products. Several cases have been clearly identified as follows. 

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