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Emulsions, Vegetable oils creaming

Highly concentrated emulsions are also evident in everyday applications. A classic example is mayonnaise, in which a large volume of vegetable oil is emulsified in a small amount of vinegar, using lecithin from egg-yolk as the emulsifier. In addition, HIPEs are most probably found in many cosmetic products, especially gels and creams. However, little information is available on products of commercial importance, so one can only speculate on their exact nature and composition. [Pg.189]

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. [Pg.316]

Coffee Creamer. Emulsions of vegetable oil in an aqueous phase, including caseinates, are sold (as pasteurized liquid or as a spray-dried powder) as substitutes for cream for addition to coffee. Eor the liquid form, an emulsifier system of some combination of polysorbate 60, polysorbate 65, and sorbitan monostearate is used at a concentration of up to 0.4%. The spray-dried whitener uses the same emulsifier system, at a level of 1-3% of the dried powder. In both cases, sodium caseinate is probably the major stabilizer of the o/w emulsion. [Pg.2238]

The fact that most vegetable oils and fats are nontoxic allows them to be used as reliable excipients or carriers in many pharmaceutical formulations. Vegetable oils and fats have been approved as excipients to facilitate delivery of bioactive compounds, to act as fillers, binders, lubricants, solubilizers, emulsifiers, and emollients in a variety of delivery forms including tablets, capsules, suppositories, emulsions (enteral/parenteral), ointments, creams, and lotions. Other nondirect applications include artificial blood, gene delivery, diagnostic imaging, and medical devices (27). [Pg.3372]

Lanolin may be used as a hydrophobic vehicle and in the preparation of water-in-oil creams and ointments. When mixed with suitable vegetable oils or with soft paraffin, it produces emollient creams that penetrate the skin and hence facilitate the absorption of drugs. Lanolin mixes with about twice its own weight of water, without separation, to produce stable emulsions that do not readily become rancid on storage. [Pg.399]

Palm oil represents about 23% of the world output of vegetable oils and is employed as a food fat in its bulk state, for example in shortening or in emulsions such as margarine and cream [75,76]. The effects of the addition of the SOEs (S-170, P-170, and 0-170) on palm oil in the O/W emulsion were studied by ultrasonic measurements [12], It was shown that S-170 and P-170 reduced the degree of supercooling and hence accelerated the nucleation, yet the effect of 0-170 was negligible. Table 3 shows the Tc of palm oil in bulk and in O/W emulsion, in which the was defined in the same manner as for n-hexadecane. In the bulk without impurities, Tc was 34°C. With the addition of 1 wt% P-170... [Pg.60]

Uses Cosmetics additive pigment dispersant used in lipsticks binding agent in pressed powds. and in creams and emulsions nongreasy film-fomter Properties Amber d. to si. hazy liq. mild char, odor sol. in most hydrophobic soivs. such as esters, min. oil, vegetable oils, alcohols insol. in water sp.gr. 0.86-0.88 add no. 10 max. iodine no. 10 max. sapon. no. 115-135 Estalan-PG [LanaetexProds. ]... [Pg.1511]

Uses Dispersant, emulsifier for o/w emulsions for industrial use Properties Cream-colored solid soluble in methanol, ethanol, acetone, ethyl acetate, toluol, naphtha, vegetable oil dispersible in water sp.gr. 1.02 m.p. 3743 C HLB 15,2 0,5 acid no. < 3 saponification no. 45-55 pH 3-5 (5% aq.) 100% cone,... [Pg.1735]

Palm midfraction (PMF), a fraction of palm oil whose melting points are between those of palm stearin and palm olein [77], has been employed for vegetable-fat-based creams as well in the production of cocoa butter equivalent fats (CBEs) used in chocolate [78]. The effects of additions of SOEs and PGEs on the crystallization of PMF in O/W emulsions were studied recently [79]. Figure 13a shows the isothermal crystallization behavior of PMF in oil-in-water emulsion at 10°C without (pure) and with the addition of 1 wt% S-170. It is obvious that the V values of the pure emulsion are always smaller than in emulsions with S-170... [Pg.62]


See other pages where Emulsions, Vegetable oils creaming is mentioned: [Pg.276]    [Pg.404]    [Pg.144]    [Pg.531]    [Pg.312]    [Pg.334]    [Pg.2212]    [Pg.983]    [Pg.54]    [Pg.326]    [Pg.419]    [Pg.181]    [Pg.184]    [Pg.188]    [Pg.600]    [Pg.417]    [Pg.5854]    [Pg.829]    [Pg.265]    [Pg.1238]    [Pg.570]    [Pg.296]    [Pg.97]    [Pg.328]    [Pg.338]    [Pg.359]    [Pg.15]    [Pg.208]    [Pg.170]    [Pg.329]    [Pg.154]    [Pg.603]   
See also in sourсe #XX -- [ Pg.34 , Pg.174 ]




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