Emulsifying agents additives

Milk protein products. As indicated in Table 1, the food industry is placing major emphasis on the production and utilization of milk protein products in a wide variety of formulated food products (20,21,22). Although nonfat dry milk (NFDM) and whey powder are major milk protein ingredients in formulated foods, casein and whey protein concentrates, which contain their proteins in a more highly concentrated and functional form, are essential for certain food product applications, such as those products that require the proteins as an emulsifier agent. Additional details on the processing methods and conditions used to produce the various milk protein products are available (23). 

Chemical Methods. The most common method of emulsion resolution in both oil-field and refinery applications is a combination of heat and application of chemicals designed to eliminate or neutralize the effects of emulsifying agents. Addition of suitable chemicals with demulsifying properties specific to the crude oil to be treated will generally provide quick, cost-effective, and flexible resolution of emulsions. Success of chemical demulsifying methods is dependent upon the following ... 

The addition of about 0-2 g. of an emulsifying agent, such as sodium lauryl or oleyl sulphate, assists in reducing the time required for complete saponification a large flask should be used since there is usually considerable foaming. 

A significant fraction of the body s cholesterol is used to form bile acids Oxidation m the liver removes a portion of the CsHi7 side chain and additional hydroxyl groups are intro duced at various positions on the steroid nucleus Cholic acid is the most abundant of the bile acids In the form of certain amide derivatives called bile salts, of which sodium tau rocholate is one example bile acids act as emulsifying agents to aid the digestion of fats... 

Poly(vinyl alcohol) will function as a non-ionic surface active agent and is used in suspension polymerisation as a protective colloid. In many applications it serves as a binder and thickener is addition to an emulsifying agent. The polymer is also employed in adhesives, binders, paper sizing, paper coatings, textile sizing, ceramics, cosmetics and as a steel quenchant. 

Free naphthenic acids are corrosive and are mainly used as their salts and esters. The sodium salts are emulsifying agents for preparing agricultural insecticides, additives for cutting oils, and emulsion breakers in the oil industry. 

Soluble oils are delivered, concentrated , to the user and contain an emulsifying agent to ensure that a stable emulsion forms when added to water. This additive does not mix readily with mineral oil, however, so to overcome this a coupling agent is included in the formulation. 

Alternate addition of the two phases to the emulsifying agent. In this method, the water and oil are added alternatively, in small portions, to the emulsifier. This technique is especially suitable for the preparation of food emulsions. 

Amines. Aliphatic amines make up a class of organic compounds derived from ammonia (NH3) where one, two, or three hydrogen atoms are replaced by alkyl groups. Amines are widely used as chemical intermediates and surfactants for fabric softeners, asphalt emulsifiers, petroleum additives, and ore-flotation agents. 

It is difficult to explain why toxic hydrocarbons can be made selective to carrots by the addition of a nontoxic oil but not by the addition of water. Green (7) found some correlation between the toxicity of oils and their ability to emulsify. It is commonly found that high aromatic oils are easier to emulsify than are oils with low aromatic content. It is possible that some action between the aromatic hydrocarbons and the emulsifying agent results in increased toxicity. There is some evidence that the permeability of the protoplasmic membrane is the key to carrot resistance. If this is true, the presence of the emul er or the physical properties of the emulsion might increase the cell penetration of the hydrocarbons. Work is being continued along these lines and on the fundamental reasons for differential plant resistance to oils. 

Additives are all formulation constituents other than the active ingredient. Although additives could be classified into excipients and vehicles (excipients for solid preparations and vehicles for liquid ones), there are several other agents used in pharmaceutical formulations with specific functions such as preservatives, sweeteners, coatings, colorants, antioxidants, surfactants, emulsifying agents, and flavors. Since they comprise a vast amount of products, this section will deal with additives for compounding pharmaceutical products for internal use only [17,18]. 

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