Emulsifiers emulsions

Latterly, some oil-in-water adjuvants have been developed. Many are squalene-in-water emulsions. Emulsifiers most commonly used include polyalcohols, such as Tween and Span. In some cases, immunostimulatory molecules (including MDP and TDM see Section 13.5.4) have also been incorporated in order to enhance adjuvanticity. These continue to be carefully assessed and may well form a future family of useful adjuvant preparations. 

E. Tomherg Punctional Characterization of Protein Stabilized Emulsions Emulsifying Behavior of Proteins in a Valve Homogenizer. J. Sci. Pood Agric. 29, 867 (1978). 

Ice cream emulsion has a very characteristic degree of stability. The air bubbles should remain dispersed, but as soon it melts in the mouth, the emulsion should break. This leads to the sensation of taste, which is very essential to enjoy its specialness. The sensation of taste on the surface of the tongue is known to be related to molecular shape and physicochemical properties. As soon as these molecules are separated from the emulsion, the taste sensation is recorded in the brain. Therefore, the various components must stay in the same phase after the breakup of the emulsion. Emulsifiers that are generally used have low HLB values (for W/O), and have been found to have considerable effect on the structure of the ice cream. 

Both the stability and curvature of the emulsions are dependent on the head sizes as is indicated from the following figures for the stability and mean diameter of benzene-water emulsions emulsified with various metallic oleates. 

In principle, several ways to prepare a suspoemulsion exist and have been described in the literature [6-9]. These include e.g. adding air-milled powder to a preprepared emulsion, emulsifying of an oil phase into an aqueous suspension, or wet-milling a solid in the presence of an emulsion. 

Concepts applied to regular emulsions still apply with reverse emulsions. Emulsifying agents or charges must be neutralized to permit coalescence of the oil. Adequate settling time for the oil to rise out of the water phase must be available. Skim tanks and API separators are used for this purpose. A variety of flotation units will accomplish the same goals at an accelerated rate. 

Dose rate 200 rad/hr. Temperature 25 °G. Monomer concn. about 1.2 moles/kg. emulsion. Emulsifier about 0.046 mole sodium dodecyl sulfate/kg. solution) Monomer... 

Use Corrosion inhibitors, surface-active components in wax emulsions, emulsifiable lubricants, plasticizer, intermediate, leather and cordage oils, lubricity agents and solubilizers. 

Enhanced rate of biodegradation of PCBs in ligninsulfonate emulsion Emulsifying action overcomes interfacial area limitation 31... 

Avoid mixing air into emulsion. Emulsify under vacuum to minimize air entrapment. Use jacketed tank with vacuum with high-speed agitator and an adjustable slow-speed anchor type with Teflon sweep blades. 

DK Ester. [Dai-ichi Kogyo Seiyaku Grfinau] Sucrose fatty acid ester, food additive for stabilizing emulsions emulsifier, dispersant, solubilizer. 

SecolaL [Stepan Eurr ] All l disodium sttlfosuccinamate foamer for latex emulsions emulsifier for emulsion polymerization. 

The polymers used in waterborne coatings can be either soluble or dispersed in water (or a combination of water and a cosolvent). The problem of formulations containing soluble polymers is that the presence of polar/hydrophilic groups in the polymer makes the final films more sensitive to humidity. For this reason, a better solution is to formulate hydrophobic polymers that are stabilized in water by internal or external surfactants forming emulsions. Emulsified polymers have high molar masses but because they are dispersed in a particulate form, the viscosity of the media is not sensitive to their molar masses. Therefore, the physical properties are expected to be less dependent on the cure reactions. 

Simple anulsions consist of dispersion of droplets of one liquid phase in another inunisable liqnid phase. Based on the type of the internal phase, two types of simple emulsions exist, namely, wato-in-oil (w/o) and oil-in-water (o/w) emulsions (Figures 58.6a and b). In w/o emulsions, the water disperses in the oil continuum phase, whereas, oil phase remains as dispersed in the water continuum phase in o/w emulsions. Emulsifiers are added to fecilitate the reduction in the surface tension amongst the immiscible phases. The type of the emulsions formed is determined by the type of the anulsifier used. Based on the size of the internal phase, simple emulsions can be divided in microemulsions and macroemulsions. If the emulsions contain more than two phases, then they are regarded as multiple emulsions. 

Chem. Descrip. Sorbitan stearate CAS 1338-41-6 EINECS/ELINCS 215-664-9 Uses Emulsifier component for silicone defoamer, wax and oil emulsions emulsifier for oosmetics lubricant for textiles and PVC film pigment dispersant in thermoplastics and paper wax coatings intermediate food pkg. adhesives, coatings, paper defoamer in food-contact coatings, paper/paperboard emulsifier in mfg. of food-contact articles Regulatory FDA 21 CFR 172,515,172.842,173.340,175.105,175.300, 175.320,175.380,176.180,176,200,176.210,177.1210,178.3400 DOT nonregulated... 

Uses Defoamer, wetting agent and dispersant in solv. and oil-based systems coemulsifier for o/w emulsions emulsifier for w/o emulsions, agric. toxicant prods., industrial solv.-cleaning systems, surf, coating preps. intermediate for prod, of anionics... 

Definition Mixt. of mono-, di-, and triglycerides derived from palm oil Uses Emollient, emulsifier, stabilizer, dispersant, opacifier in cosmetics, pharmaceuticals dispersant for clay systems sec. emulsifier and stabilizer for asphalt emulsions emulsifier, dispersant in foods Trade Name Synonyms Cremao CE-34 [Aarhus Oliefabrik MS http //www.aarhus.com]] Monomuls 60-30 t[Grunau GmbH http //WWW. gruenau-... 

Uses Dispersant, emulsifier for o/w emulsions emulsifier in cosmetics defoamer in food-contact paper/paperboard in resinous/polymeric food-contact coatings in closure-sealing gaskets for food containers in food-contact textiles... 

Uses Dispersant, emulsifier for o/w emulsions emulsifier in cosmetics in resinous/polymeric food-contact coatings... 

Uses Conditioner, substantivity agent, thickener for cationic emulsions emulsifier, lubricant, thickener for industrial lubricant and petrol, additive prods. 

Regarding cationic emulsions, emulsifiers are mostly monoamines, diamines, amido-amines, polyamines or imidazolines (Hoiberg 1965), which are dissolved with acids, mostly hydrochloric or acetic, before emulsification. The chemical reaction with addition of hydrochloric acid is of the following formula ... 

FIG. 11 Schematic presentation of changes in the ultrasound velocity V (arbitrary units) with temperature during the controlled cooling of n-hexadecane in water emulsions, emulsified with Tween-20. Parameters determined are the crystallization temperature and the magnitude of the change in V due to crystallization (AV). Curve 1, control curve 2, in the presence of an impurity (P-170). (Adapted from Ref. 78.)... 

Starch sodium octenylsuccinate E 1450 Spray dried flavours, beverage emulsions, emulsified sauces, dressings... 

Emulsion Water (180) Monomer (100) Emulsifying agent (5) Initiator (1) Dispersion (emulsion) Emulsifying agents are incorporated into solid polymer, leading to reduction in properties, e.g. clarity, stability to yellowing. Can be used directly as dispersion... 

Emulsifiers (also known as emulgents) are surfactants enabling the formation of emulsions (especially dispersions of fat in various products). In addition to their ability to form an emulsion, emulsifiers have the ability to interact with other food ingredients. The emulsifier may be an aerating agent, starch complexing agent and/or crystallisation inhibitor. In flours they act as conditioners... 

For application in food systems and preparation of w/o emulsions, emulsifiers with an HLB value of 3-6 are used, while for the preparation of o/w emulsions substances with an HLB value of 15-18 are used. Emulsifiers with an HLB value of 7-9 are commonly used as moisturisers (emollients). Approximate HLB values of certain emulsifiers and other surfactants are given in Table 11.15. For example, an emulsifier of HLB value 17 is needed for the preparation of an o/w emulsion of oleic acid, an emulsifier of HLB value 9 for beeswax emulsion, an emulsifier of HLB value 6 for rapeseed oil and cocoa butter emulsions and an emulsifier of HLB value 5 for pork lard emulsion. In practice, mixtures of two compatible... 

FIGURE 15.1. When water and oil are mixed in the presence of an emulsifier, an emulsion is formed. The type of emulsifier influences the type of emulsion Emulsifier A (hydrophilic) forms o/w emulsions and Emulsifier B (lipophilic ) forms w/o emulsions. Heating an o/w emulsion can convert it to a w/o emulsion (phase inversion). 

Emulsifier is a general term that refers to chemical species that occupy the interfacial region between the droplet and the continuous phase. Emulsifiers aid in the formation and stabilization of emulsions. Emulsifiers are amphiphilic molecules, containing both hydrophilic and lipophilic groups, which provide the molecule with some affinity for both the disperse phase and the continuous phase. Emulsion stabilizers are polymeric molecules of higher molecular weight which form a protective steric layer around the dispersed droplets and also have some affinity for both phases. The dispersed, or discontinuous, phase is also referred to as the internal phase, whereas the continuous phase is also referred to as the external phase. Emulsions with an internal phase to total volume ratio of <0.3 are called low internal phase ratio emulsions. The external phase is usually the phase having... 

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