Download or read book Practical Emulsions Applications written by Harry Bennett and published by . This book was released on 1968 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Multiple Emulsion written by Abraham Aserin and published by John Wiley & Sons. This book was released on 2007-12-10 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Comprehensive, Single-Source Reference on Multiple Emulsions In theory, multiple emulsions have significant potential for breakthrough applications in food, agricultural, pharmaceutical, nutraceutical, and cosmetic industries in which they can facilitate the sustained release and transport of active material. However, in practice, multiple emulsions are thermodynamically unstable. This book presents recent findings that can help formulators understand how to enhance their stability. With chapters contributed by leading experts from around the world, it covers the definition and properties of multiple emulsions, their formation and stability, and potential applications, with an emphasis on medical and pharmaceutical applications. In one definitive resource, it presents recent findings and achievements in the field, including: New theoretical approaches and modeling to characterize the transport mechanism Droplet size reduction and increased shelf life stability through the use of polymeric amphiphiles and complex adducts The use of new emulsification techniques to enhance the monodispersibility of the droplets Potential applications in drug delivery systems where clinical studies have proven their efficacy This is a core, hands-on reference for surface and colloid scientists, physical chemists, chemical engineers, soft materials scientists, food chemists, controlled release scientists, and pharmaceutical scientists in drug delivery applications, as well as for graduate students in these disciplines. The editor and contributors hope this logical consolidation of current information will further the understanding of multiple emulsions and lead to new, practical applications.
Download or read book Emulsions Foams and Suspensions written by Laurier L. Schramm and published by John Wiley & Sons. This book was released on 2006-05-12 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: Until now colloid science books have either been theoretical, or focused on specific types of dispersion, or on specific applications. This then is the first book to provide an integrated introduction to the nature, formation and occurrence, stability, propagation, and uses of the most common types of colloidal dispersion in the process-related industries. The primary focus is on the applications of the principles, paying attention to practical processes and problems. This is done both as part of the treatment of the fundamentals, where appropriate, and also in the separate sections devoted to specific kinds of industries. Throughout, the treatment is integrated, with the principles of colloid and interface science common to each dispersion type presented for each major physical property class, followed by separate treatments of features unique to emulsions, foams, or suspensions. The first half of the book introduces the fundamental principles, introducing readers to suspension formation and stability, characterization, and flow properties, emphasizing practical aspects throughout. The following chapters discuss a wide range of industrial applications and examples, serving to emphasize the different methodologies that have been successfully applied. Overall, the book shows how to approach making emulsions, foams, and suspensions with different useful properties, how to propagate them, and how to prevent their formation or destabilize them if necessary. The author assumes no prior knowledge of colloid chemistry and, with its glossary of key terms, complete cross-referencing and indexing, this is a must-have for graduate and professional scientists and engineers who may encounter or use emulsions, foams, or suspensions, or combinations thereof, whether in process design, industrial production, or in related R&D fields.
Download or read book The Complete Book on Emulsifiers with Uses Formulae and Processes 2nd Revised Edition written by NPCS Board of Consultants & Engineers and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2014-01-01 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsifier is an organic compound that encompasses in the same molecule two dissimilar structural groups e.g. water soluble and a water insoluble moiety. It is the ingredient which binds the water and oil in a cream or lotion together permanently. The composition, solubility properties, location and relative sizes of these dissimilar groups in relation to the overall molecular configuration determine the surface activity of a compound. Emulsifiers are classified on the basis of their hydrophilic or solubilizing groups in to four categories anionic, non ionic, cationics and amphoterics. Emulsifier is utilized in various industries; agriculture, building and construction, elastomers & plastics, food & beverages, industrial cleaning, leather, metals, paper, textiles paints & protective coatings etc. An emulsion is an ideal formulation for the administration. The emulsion form allows uniform application of a small amount of active ingredient on the surface of the skin. Some of the important emulsions in different field are pharmaceutical emulsions, rosin & rubber emulsion, textile emulsions, pesticide emulsions, food emulsions, emulsion in paint industry, emulsion in polish industry, leather & paper treatment emulsions etc. Various cosmetics creams, such as moisturizers, contain emulsifiers. Lighter, less greasy feeling creams are oil in water emulsions; heavier creams used to treat rough skin are water in oil emulsions, with oil as the main ingredient. Liquid soaps, toothpastes and other body care products also contain emulsifiers. Emulsifiers have the ability to optimize the concentration of certain nutrients in an emulsion. For example, in hair conditioners, some conditioning agents can damage hair if not properly diluted in the solution. Emulsifiers are among the most frequently used types of food additives. Emulsifiers can help to make a food appealing. Emulsifiers have a big effect on the structure and texture of many foods. Increasing demand for low fat food among health conscious consumers is gradually driving the market for emulsifiers. Besides stabilizing emulsions, emulsifiers derived from non hydrogenated fats help in maintaining sensory characteristics of food such as texture, flavor, and taste that are often lost due to fat reduction. This characteristic of making healthier products similar in taste to fat containing versions has enabled emulsifiers in gaining widespread acceptance in the market. The global food industry is also witnessing increase in demand for multipurpose emulsifiers that perform functions of both stabilization and emulsification. Some of the fundamentals of the book are characteristics and application of emulsifiers, wetting and detergent structures in emulsifier, effect of surfactant on the properties of solutions, wetting characteristics of emulsifiers, formulated emulsifiers, non surfactant functional additives, inert fillers, functional surfactant additives, uses of emulsifiers, household and personal products, industrial uses of emulsifier, anionic surfactants, non ionic surfactants, cationic, amphoteric and enzyme, alkylolamides, vinylarene polymers, alkyl sulfates, ethoxylation processes, application of emulsifiers, etc. The present book contains manufacturing processes of various types of emulsifiers which have applications in different industries. This is a resourceful book for scientists, technologists, entrepreneurs and ingredients suppliers. 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Download or read book Food Emulsifiers and Their Applications written by Richard W Hartel and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.
Download or read book Food Emulsions written by David Julian McClements and published by CRC Press. This book was released on 2015-08-21 with total page 714 pages. Available in PDF, EPUB and Kindle. Book excerpt: Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co
Download or read book Emulsions Microemulsions and Foams written by Dominique Langevin and published by Springer Nature. This book was released on 2020-12-21 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book takes an interface science approach to describe and understand the behavior of the dispersions we call emulsions, microemulsions and foams. The one thing all these dispersions have in common is the presence of surface-active species (surfactants) adsorbed at the interfaces between the two fluid phases that make up the emulsions, microemulsions or foams. The interfacial layers formed by the surfactants control most of the properties of the dispersions. The book describes the properties of interfacial layers, thin films and bulk fluids used in the elaboration of the various dispersions and it explains how such properties relate to the dispersion properties of these soft matter systems: structure, rheology and stability. These dispersion properties are far from being fully understood, in particular foam and emulsion stability. In discussing the state of the art of the current knowledge, the author draws interesting parallels between emulsions, microemulsions and foams that enlighten the interpretation of previous observations and point to a deeper understanding of the behavior of these materials in the future.
Download or read book Theory and Practice of Emulsion Technology written by A.L. Smith and published by Elsevier. This book was released on 2012-12-02 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: Theory and Practice of Emulsion Technology covers the proceedings of the Theory and Practice of Emulsion Technology Symposium, held at Brunel University on September 16-18, 1974. This book is organized into four sessions encompassing 19 chapters. The opening session deals with the emulsification process and emulsion polymerization, as well as the adsorption behavior of polyelectrolyte-stabilized emulsions. The following session examines the rheological properties, stability, and fluid mechanics of emulsions. This session also looks into the role of protein conformation and crude oil-water interfacial properties in emulsion stability. The third session highlights the preparation, formation, properties, and application of bitumen emulsions. The concluding session describes the process of spontaneous emulsification; the steric emulsion stabilization; the interfacial measurements of oil-in-water emulsions; and the influence of the disperse phase on emulsion stability. This book will be of value to chemists, chemical and process engineers, and researchers.
Download or read book Nanoemulsions written by Seid Mahdi Jafari and published by Academic Press. This book was released on 2018-02-24 with total page 665 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. - Summarizes general aspects of food nanoemulsions and their formulation - Provides detailed information on the production, application, and characterization of food nanoemulsion - Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations - Explains preparation of nanoemulsions by both low- and high-energy methods
Download or read book Emulsion Formation and Stability written by Tharwat F. Tadros and published by John Wiley & Sons. This book was released on 2013-06-04 with total page 283 pages. Available in PDF, EPUB and Kindle. Book excerpt: The importance of emulsification techniques, their use in the production of nanoparticles for biomedical applications as well as application of rheological techniques for studying the interaction between the emulsion droplets is gathered in this reference work. Written by some of the top scientists within their respective fields, this book covers such topics as emulsions, nano-emulsions, nano-dispersions and novel techniques for their investigation. It also considers the fundamental approach in areas such as controlled release, drug delivery and various applications of nanotechnology.
Download or read book Surfactant Science written by Steven John Abbott and published by . This book was released on 2017 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A concise and practical reference for understanding surfactant systems Offers original formulas and phase diagrams for improved surfactant design and performance¿ Equations related to online computer apps allow readers to test their own data Written in a conversational form, with a focus on real-world problems and troubleshooting Applications to detergents, coatings, cosmetics, soil and water remediation, and biosurfactants Full chapter included on foam and anti-foam science
Download or read book Emulsions written by Johan Sjöblom and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 309 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proceedings of the NATO Advanced Research Workshop, Bergen, Norway, June 24-25, 1991
Download or read book Emulsions written by Tharwat F. Tadros and published by Walter de Gruyter GmbH & Co KG. This book was released on 2016-03-21 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chapter 1 General Introduction Definition of emulsions and the role of the emulsifier. Classification based on the nature of the emulsifier. Classification based on the structure of the system. General instability problems with emulsions : creaming/sedimentation, flocculation, Ostwald ripening, coalescence and phase inversion. Importance of emulsions in various industrial applications. Chapter 2 Thermodynamics of Emulsion Formation and Breakdown Application of the second law of thermodynamics for emulsion formation : Balance of energy and entropy and non-spontaneous formation of emulsions. Breakdown of the emulsion by flocculation and coalescence in the absence of an emulsifier. Role of the emulsifier in preventing flocculation and coalescence by creating an energy barrier resulting from the repulsive energies between the droplets. Chapter 3 Interaction Forces between Emulsion Droplets Van der Waals attraction and its dependence on droplet size, Hamaker constant and separation distance between the droplets. Electrostatic repulsion resulting from the presence of electrical double layers and its dependence on surface (or zeta) potential and electrolyte concentration and valency. Combination of the van der Waals attraction with double layer repulsion and the theory of colloid stability. Steric repulsion resulting from the presence of adsorbed non-ionic surfactants and polymers. Combination of van der Waals attraction with steric repulsion and the theory of steric stabilisation. Chapter 4 Adsorption of Surfactants at the Oil/Water Interface Thermodynamic analysis of surfactant adsorption and the Gibbs adsorption isotherm. Calculation of the amount of surfactant adsorption and area per surfactant molecule at the interface. Experimental techniques for measuring the interfacial tension. Chapter 5 Mechanism of Emulsification and the Role of the Emulsifier Description of the factors responsible for droplet deformation and its break-up. Role of surfactant in preventing coalescence during emulsification. Definition of the Gibbs dilational elasticity and the Marangoni effect in preventing coalescence. Chapter 6 Methods of Emulsification Pipe flow, static mixers and high speed stirrers (rotor-stator mixer). Laminar and turbulent flow. Membrane emulsification. High pressure homogenisers and ultrasonic methods. Chapter 7 Selection of Emulsifiers The hydrophilic-lipophilic-balance (HLB) and its application in surfactant selection. Calculation of HLB numbers and the effect of the nature of the oil phase. The phase inversion temperature (PIT) method for emulsifier selection. The cohesive energy ratio method for emulsifier selection. Chapter 8 Creaming/Sedimentation of Emulsions and its prevention Driving force for creaming/sedimentation: effect of gravity, droplet size and density difference between the oil and continuous phase. Calculation of the rate of creaming/sedimentation in dilute emulsions. Influence of increase of the volume fraction of the disperse phase on the rate of creaming/sedimentation. Reduction of creaming/sedimentation: Balance of the density of the two phases, reduction of droplet size and effect of addition of ''thickeners'. Chapter 9 Flocculation of Emulsions and its Prevention Factors affecting flocculation. Calculation of fast and slow flocculation rate. Definition of stability ratio and its dependence on electrolyte concentration and valency. Definition of the critical coagulation concentration and its dependence on electrolyte valency. Reduction of flocculation by enhancing the repulsive forces. Chapter 10 Ostwald Ripening and its Reduction Factors responsible for Ostwald ripening : difference in solubility between small and large droplets and the Kelvin equation. Calculation of the rate of Ostwald ripening. Reduction of Ostwald ripening by incorporation of a small amount of highly insoluble oil. Reduction of Ostwald ripening by the use of strongly adsorbed polymeric surfactant and enhancement of the Gibbs elasticity. Chapter 11 Emulsion Coalescence and its Prevention Driving force for emulsion coalescence : Thinning and disruption of the liquid film between the droplets. The concept of disjoining pressure for prevention of coalescence. Methods for reduction or elimination of coalescence : Use of mixed surfactant films, use of lamellar liquid crystalline phases and use of polymeric surfactants. Chapter 12 Phase Inversion and its Prevention Distinction between catastrophic and transient phase inversion. Influence of the disperse volume fraction and surfactant HLB number. Explanation of the factors responsible for phase inversion. Chapter 13 Characterisation of Emulsions Measurement of droplet size distribution : Optical microscopy and image analysis. Phase contrast and polarising microscopyDiffraction methods. Confocal laser microscopy. Back scattering methods Chapter 14 Industrial Application of Emulsions 14.1 Application in Pharmacy 14.2 Application in Cosmetics 14.3 Application in Agrochemicals 14.4 Application in Paints 14.5 Application in the Oil Industry
Download or read book Emulsions written by Laurier Lincoln Schramm and published by Washington, DC : American Chemical Society. This book was released on 1992 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on a Short Course sponsored by Canada's Petroleum Recovery Institute. The first book to focus on the occurrence of emulsions in the petroleum industry. Brings together contributions from a wide range of experts. Provides an up-to-date examination of the nature, occurrence, handling, formation, and breaking of petroleum emulsions. Topics covered include emulsion stability; characterization techniques; rheology of emulsions, and flow properties of emulsions in pipes and porous media, well-head productions, and industrial process streams. Using the fundamental concepts, and based on commercial and pilot-scale experiences, Also shows how to approach making desirable emulsions, transporting and handling them, and how to approach breaking undesirable emulsions.
Download or read book Food Emulsions written by David Julian McClements and published by CRC Press. This book was released on 2004-12-16 with total page 633 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods. Revised and expanded to reflect recent developments, this s
Download or read book Emulsions and Emulsion Stability written by Johan Sjoblom and published by CRC Press. This book was released on 2005-11-21 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions and Emulsion Stability, Second Edition provides comprehensive coverage of both theoretical and practical aspects of emulsions. The book presents fundamental concepts and processes in emulsified systems, such as flocculation, coalescence, stability, precipitation, deposition, and the evolution of droplet size distribution. The bo
Download or read book Microemulsions Theory and Practice written by Leon Prince and published by Elsevier. This book was released on 2012-12-02 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microemulsions: Theory and Practice covers the development of the theory and practice of microemulsion systems. This book is divided into seven chapters that explore the physics and chemistry of microemulsions. This book deals first with the commercial history of microemulsions, from the discovery of carnauba wax emulsions to polymer emulsions. This topic is followed by discussions on the theoretical aspects of microemulsion formulation techniques and the design of other products. The subsequent chapter describes the microemulsion formulation with less solubilizer or emulsifier together with their optical properties. A chapter examines the mixed film theory that explains the dispersions, oil-water interface, and inferences in microemulsions. Another chapter considers the role of microemulsions in micellar solutions and their relations to the concentrations of different compounds. This chapter also looks into the association phenomena of three-component phase equilibria diagrams and liquids crystals to microemulsions. The concluding chapter discusses the role of the capillary and hydrostatic forces on the entrapment of oil in the reservoir and the necessary conditions for the displacement of entrapped oil. The important properties and economic aspects of a microemulsion slug required for the tertiary oil recovery are also covered in this chapter.
