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Topic: Emulsification

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Immiscible

Charles Whitman

University of the Philippines System

	Nutrition Journal \| Full text \| A randomised cross-over trial in healthy adults indicating improved absorption of ...
		The process of emulsification is used in the food industry to provide a wider spectrum of use, often with the result of increased consumption.
		Moreover, as emulsification is an important step in the digestion and absorption of fats, the pre-emulsification process may enhance digestion and absorption.
		Further emulsification together with the action of pancreatic lipase results in the production of 2-monoacylglycerols (sn2-MAG) and free fatty acids and these are incorporated into mixed micelles before passive diffusion into the enterocyte [6,7].
	www.nutritionj.com /content/6/1/4 (3521 words)

	Loss of Phenylalanine ammonia lyase activity upon emulsification with organic solvents used in the manufacture of ...
		Result: Emulsification with 5ml of w.s.e did not affect the volume of the aqueous phase.
		Emulsification with 5 ml of w.s.e and 5ml of ether: ethanol mixture caused immediate and extensive precipitation of hemoglobin and no discernible aqueous phase was observed.
		Emulsification of PAL in 10% hemoglobin solution with ethanol results in precipitation of hemoglobin.
	www.usip.edu /research/scholarlyday/abstractDetail.asp?id=78 (363 words)

	[No title] (Site not responding. Last check: 2007-10-13)
		When one kind of the emulsification action substance is used in the composition of the present invention, the emulsification action substance is required to be a substance having an agent (demulsifying agent) for demulsifying the emulsification action substance in its an emulsification system.
		The amount of the emulsification action substance used varies depending on the kinds and amounts of perfume to be added, the kinds of the emulsification action substance and the like.
		For instance, in the case of a powder detergent which is a preferred embodiment of the present invention, a detergent is usually used in an amount of 20 to 40 g to 5 to 30 L of water (0.6 to 8 g/L).
	www.wipo.int /cgi-pct/guest/getbykey5?KEY=04/106479.041209&ELEMENT_SET=DECL (5176 words)

	Preparation of Gelatin Microbeads With a Narrow Size Distribution Using Microchannel Emulsification
		MC emulsification was applied in this study to the preparation of a monodisperse W/O emulsion, from which gelatin gel beads were obtained.
		The emulsification process was monitored in real time through a glass plate by using an inverted microscope (CM-10; Nikon Co, Tokyo, Japan) to observe the MCs and to record the images through the eyepiece with an 8-mm videocamera (CV735; Shimadzu Co, Kyoto, Japan).
		Using MC emulsification, it was possible to prepare gelatin microbeads with a narrow size distribution.
	www.aapspharmscitech.org /view.asp?art=pt030325&pdf=yes (2073 words)

	Patent 6,023,009
		Any emulsification medium may be employed so long as the emulsification and the sample to be made into beads are not miscible.
		Emulsification is obtained by dropping the temperature below the gelling point of agar, quantitatively speaking this is from about 35 to about 39 degrees Celsius for impure agar and from about 8 to about 42 degrees Celsius for pure agar i.e.
		Once the beads have gelled, the speed of the impeller rotation may but does not have to be decreased to about 300 RPM during the cooling period when stable but not fully gelled beads are formed to prevent shear damage to cells or beads.
	www.pharmcast.com /Patents/020800OG/6023009_pancreas020800.htm (2940 words)

	PF Online Feature Article - Parts Cleaning Mechanisms and Applications
		Emulsification is the dispersion of two mutually immiscible liquids, such as oil and water, one into the other.
		The extent of emulsification achieved is dependent primarily on the oil encountered and the choice of surfactants.
		Emulsification also requires the presence of mechanical energy, in the form of agitation, spray or ultrasonics, to initiate the formation of the emulsion and effectively break down the size of the droplets.
	www.pfonline.com /articles/pfd0301.html (2520 words)

	[No title] (Site not responding. Last check: 2007-10-13)
		in the interior of the expansion vessel was standard atmospheric pressure, and the pressure in the emulsification vessel was adjusted to remain at a constant 30 megapascals (MPa).
		The thermostat maintained the emulsification vessel at a constant temperature of 328 K. At the predetermined temperature and pressure, the carbon dioxide became supercritical.
		The pressure in the interior of the expansion vessel was standard atmospheric pressure, and the pressure in the emulsification vessel was adjusted to remain at a constant 300 bar.
	www.wipo.int /cgi-pct/guest/getbykey5?KEY=04/71645.040826&ELEMENT_SET=DECL (4332 words)

	Mineral stabilized resin emulsion - Patent 4190568
		Accordingly, as a preliminary step prior to emulsification, the organic acid is added to the resin in an amount of from about 0.2 to 2.0 percent by weight of the resin, which permits the resin to emulsify in the following described mineral colloid system.
		Referring to the present mineral colloid emulsification system, the anions derived from the organic acid modified resin do not react with the anions derived from the mineral stabilizer slurry in the system unless they are promoted by a source of cations.
		After initial emulsification, the balance of the resin and emulsifier were mixed together with continued stirring in equal portions.
	www.freepatentsonline.com /4190568.html (4947 words)

	AEHS Magazine- August 2001: Special International Issue
		Water-in-oil emulsification activities in the cell-free culture fluids of the bacterial strains.
		During the first 24 hours of incubation, every bioremediation assay showed a tendency to reduce peaks areas, indicating that biodegradation was occurring, because of the total number of peaks were reduced in 70 to 100% of their original area, independently of the bioremediation assay.
		The biosurfactants and emulsification produced following growth of these bacterial strains in petroleum-derived compounds demonstrate their potential to be used in bioremediation process.
	www.aehsmag.com /issues/2001/august/degradation.htm (2389 words)

	Food Product Design: Applications - Understanding Process Cheeses
		In this case, they would be labeled as "Pasteurized process cheese (food, spread) with ___," the blank being filled in with the common or usual name(s) of the fruits, vegetables or meats used, in order of predominance by weight.
		This situation can temporarily enhance emulsification, but as proteins continue to break down, the decrease in protein-protein interactions leads to a general loss of structure and poor emulsification.
		This ratio isn't a factor at any level of emulsification below the critical point, which is the point where the surface area of the fat becomes so large that there's not enough protein to cover it completely.
	www.foodproductdesign.com /archive/2000/0200ap.html (2994 words)

	Food Product Design: Applications - April 2003 - Formulating Cheese Sauces
		Emulsification improves as the droplets get smaller, increase in surface area and eventually reach a state of total homogenization.
		The RCC is the ratio of the amount of casein nitrogen divided by the total nitrogen in the cheese.
		Protein associations at a given level of emulsification determine the texture of cheese sauce.
	www.foodproductdesign.com /archive/2003/0403AP.html (3293 words)

	United States Patent Application: 0040091598
		A method for stabilizing lipid components is provided in which a protein-lipid emulsification product is formed, and the isoelectric point of the emulsification product is determined.
		As the difference between the pH of the emulsion and the pI of the protein component in the emulsion is increased the inhibition of lipid oxidation is also increased.
		These stabilized emulsification products are particularly useful in the production of water-based foods requiring the addition of inherently unstable oil or lipid components.
	appft1.uspto.gov /netacgi/nph-Parser?Sect1=PTO1&Sect2=HITOFF&d=PG01&p=1&u=/netahtml/PTO/srchnum.html&r=1&f=G&l=50&s1="20040091598".PGNR.&OS=DN/20040091598&RS=DN/20040091598 (4844 words)

	Soluble Non-Starch Polysaccharides Derived from Complex Food Matrices Do Not Increase Average Lipid Droplet Size during ... (Site not responding. Last check: 2007-10-13)
		on lipid emulsification in vitro and proposed that viscous NSP
		Emulsification processes in which shear leads to droplet breakup result in a distribution of droplet sizes.
		Pasquier B., Armand M., Castelain C., Guillam F., Borel P., Lafont H., Lairon D. Emulsification and lipolysis of triacylglycerols are altered by viscous dietary fibers in acidic gastric medium in vitro.
	www.nutrition.org /cgi/content/full/127/11/2246 (4715 words)

	Chemical Engineering and Advanced Materials Research Pages (Site not responding. Last check: 2007-10-13)
		After the emulsification, LDPE melt was solidified to obtain a polymeric dispersion.
		Silica was used to aid the emulsification and improve the emulsion/dispersion characteristics.
		It was shown that the presence of silica increases the amount of aqueous phase necessary for phase inversion from water-in-LDPE melt to LDPE melt-in-water emulsion.
	www.ncl.ac.uk /ceam/research/pages/gahome/paper1.htm (205 words)

	Absorption of Lipids
		Large aggregates of dietary triglyceride, which are virtually insoluble in an aqueous environment, must be broken down physically and held in suspension - a process called emulsification.
		The activity of this enzyme is to clip the fatty acids at positions 1 and 3 of the triglyceride, leaving two free fatty acids and a 2-monoglyceride.
		Lipase is a water-soluble enzyme, and with a little imagination, it's easy to understand why emulsification is a necessary prelude to its efficient activity.
	arbl.cvmbs.colostate.edu /hbooks/pathphys/digestion/smallgut/absorb_lipids.html (962 words)

	Washing Biodiesel and Dealing With Problems - Collaborative Biodiesel Tutorial
		Emulsification is the quintessential ‘wash problem’- but it is also a form of quality testing and feedback on your process.
		The orange color is from some small amount of emulsification occurring- there is some water emulsified into the biodiesel layer (probably held there by soaps), but it will probably go away in the next wash water change or two.
		Emulsification can happen two ways: either all the way through an entire container of washing fuel and water (really bad emulsification) or in a less stubborn form- an emulsified middle layer in between the biodiesel and the water.
	www.biodieselcommunity.org /bubblewashingbiodiesel (3841 words)

	U4 (Site not responding. Last check: 2007-10-13)
		Novel processing methods for emulsification and demulsification were proposed using a silicon microchannel plate which was designed and repaired by micromachining technologies, photolithography and orientation- dependent etching.
		The microchannel array was effectively forming visually accessible microfiltration membrane pores and each process of emulsification and demulsification was visualized and recorded through a glass plate attached to the microchannel plate using a microscope video system.
		In emulsification process, emulsion droplets were produced by permeating an internal phase into a continuous phase through silicon microchannels.
	www.che.utexas.edu /nams/NAMS97_Abs/UF_MF/U4.html (286 words)

	Tomah Products, Inc.
		Another use for amine oxides is in combination with quaternaries and non-ionics to form a synergistic surfactant base for use in household, institutional and industrial cleaning compounds.
		Emulsifier Four is a dialkyl quaternary designed for emulsification of non-polar hydrophobes such as mineral seal oil, waxes and silicones.
		It has always been a problem to produce stable and effective drying agent because of normal variations in emulsification properties of cationic surfactants and mineral seal oils from one lot to another.
	www.chembuyersguide.com /partners/tomah3.html (7882 words)

	emulsification - OneLook Dictionary Search
		Tip: Click on the first link on a line below to go directly to a page where "emulsification" is defined.
		emulsification : Merriam-Webster's Online Dictionary, 10th Edition [home, info]
		emulsification : US Envirionmental Protection Agency Terminology Reference System [home, info]
	www.onelook.com /?w=emulsification (98 words)

	mayo (Site not responding. Last check: 2007-10-13)
		This is a result of emulsification, in which the two ultimately incompatible liquids - oil and water - are coerced to remain suspended together.
		Emulsification of liquids carried out under a strong shearing flow between a high speed rotor and a stator surface.
		After processing is complete, the mixture should be cooled as soon as possible to avoid any additional heat stress on the emulsion.
	tooldoc.wncc.nevada.edu /mayo.htm (1550 words)

	VSS RoadChem® ARE™
		Polymer emulsions have been used to a great extent in chip sealing and slurry/microsurfacing The polymers generally are pre-blended with the asphalt, co-milled as latex either by direct injection into the soap or pre mixed with the soap, or post added.
		These patents are not very specific on the composition of the asphalt rubber but do have in common that the asphalt and rubber are preblended and gelled.
		The principles of emulsification and the effect of various parameters was discussed by the authors previously.
	www.slurry.com /technology_rdchemare.shtml (1607 words)

	[No title]
		The emulsification capacity is the weight ratio of the ink or varnish to the total water titration.
		These trends are forcing higher demands on the physical properties of inks and their capability of high speed water pickup and release.
		By mixing these two liquids under controlled conditions, emulsification can be tested in a reproducible and standardized way.
	www.novomatics.de /products_pi/lithotronicpi.htm (965 words)

	Emulsification (Site not responding. Last check: 2007-10-13)
		The presence of a ring and spots in the scattering pattern indicates that the droplets are uniform in size and have become ordered by the shear.
		During the process of emulsification, the droplets are ruptured to smaller and smaller sizes, thereby increasing the Laplace pressure scale, given by the surface tension divided by the average droplet radius.
		Since the Laplace pressure scale is directly proportional to the shear modulus, G', of the concentrated emulsion, the emulsion becomes increasingly more elastic-- the emulsion irreversibly "elastifies" as a result of the shear.
	www.chem.ucla.edu /dept/Faculty/Mason/Research/emulsification/Emulsification.html (278 words)

	MARCUS Oil & Chemical: Products: Formulations
		Frequently, the best results are acheived with a blend of surfactants of low and high degrees of ethoxylation in such a ratio as to give an average of 9-10 moles.
		Use of a higher ethoxylate together with a reduced quantity of acetic acid enables emulsions with a pH close to neutral to be prepared.
		The emulsion with ammonium oleate foams severely and the addition of a small amount of antifoam agent is essential prior to commencing the emulsification procedure.
	www.marcusoil.com /formulations.html (278 words)

	Paperloop.com - leading the pulp, paper, packaging and printing industry (Site not responding. Last check: 2007-10-13)
		This emulsification approach results in a sizing agent that is poorly retained and that hydrolyzes rapidly.
		Cationic starch was recognized in the late 1970s and early 1980s as a superior emulsification agent for producing starch.
		The combination of modern, reliable ASA emulsification units and a better understanding of the factors affecting emulsion efficiency have produced significant improvements in ASA emulsification techniques.
	www.paperloop.com /db_area/archive/p_p_mag/1993/9304/93040124.htm (2008 words)

	EUROPA - Research - Towards highly advanced membrane emulsification systems
		In the past decade, membrane emulsification (ME) has been identified as a promising method for making emulsions under relatively mild conditions.
		However, the irregular microstructure of current membranes limits the full exploitation of the benefits of ME. The project will combine ME expertise and microengineering technology to design and manufacture high precision, tailor-made membranes and membrane modules for ME, and will demonstrate their use in food-type emulsions.
		To develop advanced, tailor-made microengineered membranes that are designed for optimal emulsification of food grade materials, both oil-in-water and water-in-oil.
	europa.eu.int /comm/research/quality-of-life/ka1/volume1/qlk1-2001-01228.htm (505 words)

	Hielscher: Emulsifying With Highly Intensive Ultrasound (Hielscher - Ultrasound Technology)
		In the lab, the emulsification power of ultrasound has been known and applied for long.
		In addition to this high efficiency in the continuous emulsification, Hielscher ultrasonic devices require very low maintenance and are very easy to operate and to clean.
		Behrend, O., Schubert, K. Ax, H. Influence of continuous phase viscosity on emulsification by ultrasound, in Ultrasonics Sonochemistry 7 (2000), p.
	www.hielscher.com /ultrasonics/emulsify_01.htm (599 words)

	ICIM8: Program (Site not responding. Last check: 2007-10-13)
		Membrane emulsification (ME) is a new emulsification technique, which has received increasing attention over the recent years for its low consumption of energy, low shearing stress and the resulting emulsion with controlled droplets size.
		To solve the paradox between the flux and droplets size in the conventional membrane emulsification, a process including two-stage ceramic membrane emulsification under jet flow was introduced in this work.
		Because the droplets size of the coarse emulsion is much larger than the membrane pore size and the flow resistance of water is lower than the droplets in hydrophilic channels, only water could be pressured at a range of pressure.
	www.che.utoledo.edu /icim8/viewpaper.cfm?ID=574 (452 words)

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