Emulsifying stability

SAN resins themselves appear to pose few health problems in that they have been approved by the EDA for beverage botde use (149). The main concern is that of toxic residuals, eg, acrylonitrile, styrene, or other polymerization components such as emulsifiers, stabilizers, or solvents. Each component must be treated individually for toxic effects and safe exposure level. 

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. 

Cosmetics and Soaps, One to five percent lecithin moisturizes, emulsifies, stabilizes, conditions, and softens when used ia products such as skin creams and lotions, shampoos and hair treatment, and Hquid and bat soaps. Siace the iatroduction of Capture ia 1986, liposomes produced from phosphohpids ate commercially available worldwide (36,37). 

Ice Crea.m, Lecithin (0.15—0.5%) emulsifies, stabilizes, improves smoothness and melting properties, and counteracts sandiness ia storage. Lecithin is also used as an emulsifier ia whipped toppiags. 

METALWORKING FLUID Fluid applied to a tool and workpieee to eool, lubrieate, earry away partieles of waste and provide eoiTosion proteetion. Generally eomprising neat mineral oils, or water-based materials, or a mixture of the two. Fluids may also eontain emulsifiers, stabilizers, bioeides, eoiTosion inhibitors, fragranees and extreme pressure additives. 

Ice-cream is a product which has been developed since mechanical refrigeration became available. Ice-cream mixes comprise fats (not always dairy), milk protein, sugar and additives such as emulsifiers, stabilizers, colourings, together with extra items such as fruit, nuts, pieces of chocolate, etc., according to the particular type and flavour. The presence of this mixture of constituents means that the freezing... 

Ether carboxylates can be used in oil-in-water (O/W) emulsions as emulsifiers, stabilizers, and to maintain the pH at 4.5-7.5 [101,102]. Also silicones can be emulsified [103]. Stearylamidether carboxylic acid is used as a mild and effective O/W emulsifer [68,69]. 

Emulsifier, stabilizing agent, gelling agent base material for suppositories, coating agent... 

Type IV reactions are due to chemicals added during manufacture of NRL, which include accelerators, antioxidants, antiozo-nants, emulsifiers, stabilizers, extenders, colorants, retarders, stiffeners, and biocides. Accelerators primarily control the rate, uniformity, and completeness of vulcanization. The most common accelerators include thiurams, carbamates, and mercaptobenzothiazoles. These chemicals are covered in detail in their specific monographs in this volume. 

MC is used as an adhesive in ceramics to provide water retention and lubricity in cosmetics to control rheological properties and in the stabilization of foams in foods as a binder, emulsifier, stabilizer, thickener, and suspending agent in paints, paper products, plywood as a rheology control for the adhesive in inks, and in textiles as a binder, and for coatings. 

Latexes are usually copolymer systems of two or more monomers, and their total solids content, including polymers, emulsifiers, stabilizers etc. is 40-50% by mass. Most commercially available polymer latexes are based on elastomeric and thermoplastic polymers which form continuous polymer films when dried [88]. The major types of latexes include styrene-butadiene rubber (SBR), ethylene vinyl acetate (EVA), polyacrylic ester (PAE) and epoxy resin (EP) which are available both as emulsions and redispersible powders. They are widely used for bridge deck overlays and patching, as adhesives, and integral waterproofers. A brief description of the main types in current use is as follows [87]. 

Binders, anti-caking agents, emulsifiers, stabilizers, thickeners, surfactants, coagulants only natural sources are allowed. 

Aluminum is present naturally in tea and some vegetables. Aluminum is introduced into grain products and processed cheese from aluminum-containing food additives. These products are used as acidifiers, buffers, leavening agents, emulsifiers, stabilizers, thickeners, and anticaking agents. For example,... 

Instant whipped cream is based on the same foam-stabilizing principles but is packaged as a liquid (emulsion) and a gas under very high pressure in an aerosol can (see the footnote to Section 15.5). When the can s valve is released, the tremendous gas expansion through a fine orifice drives the formation of the foam topping. In non-dairy instant whipped topping products the cream is replaced by vegetable oil, water, and a number of emulsifiers, stabilizers, and preservative. 

Function Binder extender clarifying agent emulsifier stabilizer. 

Function Emulsifier stabilizer whipping agent plasticizer. 

Most monomers polymerizing by the radical mechanism are almost insoluble in water. Intensive stirring of a mixture of such a monomer with water produces an emulsion which remains stable, however, only in the presence of a surface active compound (tenside), e. g. soap. By the addition of a water-soluble initiator to this emulsion, the monomer polymerizes at a rate several times higher than would be observed by any other radical method with an initiator of equal efficiency. At the same time, a higher polymer with a narrower molecular mass distribution is formed. At the initial stages of the reaction, the monomer is present as three types of particle in tenside-stabilized monomer droplets of diameter 10-3 to 10 4cm (about 1012 such droplets are present in 1 cm3 of emulsion of average concentration) in solubilized micelles about 10 nm in size and concentration 1018 cm 3 and in the growing, emulsifier-stabilized monomer—polymer particles 50-100 nm in size. This situation is illustrated schematically in Fig. 14(a). 

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