Emulsion

Food Emulsions: An Important Mix Food emulsions are everywhere in today’s food industry. From the milk poured with a bowl of cereal in the morning to the margarine used to flavor rolls at dinner, food emulsions are something that an individual will encounter on a daily basis. By formal definition, a food emulsion is defined as, “a colloidal dispersion of two liquids, usually oil and water, that are immiscible.” (Murano 2003). To better understand what this definition is stating, a colloidal dispersion

Pickering Emulsions: Particles with a difference Pickering Emulsion is an emulsion stabilised by solid particles located on the interface between two phases. This type of emulsion was named after S.U. Pickering, who described the phenomenon in 1907, although the effect was first recognized by Walter Ramsden in 1903Pickering emulsion utilizes solid particles alone as stabilizers, which accumulate at the interface between two immiscible liquids (typically denoted as oil and water phase) and stabilize

experiment were similar to, but not exactly the same as those outlined in literature. Primarily, examination of the demonstration material was relevant in helping understand the role that a mixed bacterial culture and surfactant play in the formation of emulsions and biomass. Preparing the control treatment (no inoculum, no surfactant) was important because it established a method of comparison of the remaining experimental treatments and assessing whether or not the results obtained were rational. The experimental

In this study, we describe a versatile strategy to fabricate newly-fashioned silica-modified membranes based on organic/inorganic hybridization for oil/water emulsion separation. The silica-modified membranes were easily obtained by a simple two-step immersion of polysulfone hollow fiber membranes into silicon solution of tetraethyl orthosilicate mixed with 3-glycidyloxypropyltrimethoxysilane, and subsequently into lactic acid solution. Attenuated total reflectance Fourier transform infrared spectroscopy

speed and applied more shear force, the mayonnaise would have more volume. This was seen in the data. The biggest volume of mayonnaise achieved was done by a blender and by a homogenizer. The blender that yielded a low volume product was because the emulsion broke, which explains why a large volume was not seen. The high speed homogenizer also had problems with the mayo, which explains their low volume yield. A mayonnaise made with a lot of shear force is expected to have a greater volume because the

lipid based carrier systems. The most popular approach is the incorporation of the active poorly water soluble component into inert lipid vehicles such as oils, surfactant dispersions, solid dispersions, solid lipid nanoparticles, emulsions, micro emulsions, Nano emulsions, self-emulsifying formulations (SEF), micro/nanoemulsifying formulations, and liposomes. The essential component of activity by which a lipid formulation prompts enhanced bioavailability is typically avoidance of a slow dissolution

materials to it in order to have the preferred effect on skin and hair. These ingredients usually can’t be applied directly because they have undesirable aesthetic characteristics in their concentrated form. For this reason, cosmetic chemists create emulsions using

drugs with low melting point or poor compression properties. Development of Lipid-based drug delivery system have been developed over the years, mostly for oral delivery. Formulations can be classified as: • Liquid lipid-based formulations eg. Emulsions or microemulsions (oil/water; water/oil, bicontinuous

Danielson and Lindeman [16] “A microemulsion is a system of water, oil and an amphiphile which is a single optically isotropic and thermodynamically stable liquid solution”. In some respects, microemulsions can be considered as small-scale versions of emulsions, i.e., droplet type dispersions either of oil-in-water (o/w) or of water-in-oil (w/o), with a size range in the order of 5−50 nm in drop radius [17]. The droplets in a microemulsion are in the range of 1 nm-100 nm in diameter. It is well established

whey, are in colloidal dispersion in the water content of milk and are coagulated by heat, but acids and salt do not coagulate them Emulsifier Protein function in chocolate milk is also as emulsifier. First we should know the exact meaning of emulsion. Emulsion is a condition where liquid dispersed in liquid. This mixing liquid