Particles in stabilizing food emulsions: a literature review
Introduction
Emulsions are practically important to, and widely used in, food science and agricultural products fields. Investigations about food emulsion into the stability, interaction and structural relationships. (Tambe et al., 1993, Lissant, 1974) Food systems commonly contain particulate material that accumulates at oil–water, water-oil and air–water interfaces and contributes to the colloidal stabilization of emulsions. (Dickinson, 2006)After emulsification, sizes of particles in systems structure could vary widely from nanometers to micrometers, As emulsion droplets coated by a layer of adsorbed solid particles at the oil and water interface stabilizes the dispersed system, the mechanism is commonly referred to as Pickering stabilization. Oil- in-water (O/W) or water-in-oil (W/O) emulsions can be produced depending on whether the particles are predominantly hydrophilic or hydrophobic. Emulsifiers preferentially adsorb to the air/oil–water interface. This reduces the free energy involved with a high surface area interface, and as a result, reduces the interfacial surface tension (Nielloud and Marti, 2000) . Examples Pickering type of food emulsions are homogenized and reconstituted milks (O/W emulsions stabilized by casein micelles) and margarines and fatty spreads (W/O emulsions stabilized by triglyceride crystals) (Dickinson, 2006).
There have been a number of different particle types used as stabilizers in both O/W and W/O emulsions, Inorganic particles (especially silica nanoparticles), fat crystals, and protein-based nanoparticles. The effectiveness of a specific particle type in stabilizing an emulsion, depends on the emulsion medium, the particle shape ...
... middle of paper ...
...loid Interface Sci 1993;157:244–53.
[3] Lissant KJ. Emulsions and Emulsion Chemistry Part 1, vol. 6. Marcel Dekker Inc.; 1974.)
Weaire D, Hutzler S. The Physics of Foams. Oxford University Press; 1999.])
[[19] ShawDJ. Introduction t oColloid and Surface Chemistry. Butterworths; 1966.]
Aveyard R, Binks BP, Clint JH. Adv Colloid Interface Sci 2003;100-102:
503–46.
[30] Simovic S, Prestidge CA. Langmuir 2003;19:3785–92.
[33] Tambe DE, Sharma MM. Adv Colloid Interface Sci 1994;52:1–65.
[34] Vignati E, Piazza R, Lockhart TP. Langmuir 2003;19:6650–6.
[[4] Nielloud F, Marti-Mestres G. Pharmaceutical Emulsions & Suspensions, vol. 105. Marcel Dekker Inc; 2000.]
[[20] Dimitrova Tatiana D, Leal-Calderon F, Gurkov Theodor D, Campbell B. Adv Colloid Interface Sci 2004;108-109:73–86.
[21] Russev SC, Arguirov TV, Gurkov TD. Colloids Surf B Biointerfaces 2000;19:89–100.]
Felder, M. Richard, Elementary Principles of Chemical Processes, 3rd ed.; Wiley: New Jersey, 2000; p 631.
Esters are defined as molecules consisting of a carbonyl group which is adjacent to an ether linkage. They are polar molecules which are less polar than alcohols but more so than ethers, due to their degree of hydrogen bonding ability. Most often derived from reacting an alcohol with a carboxylic acid, esters are a unique, ubiquitous class of compounds with many useful applications in both natural and industrial processes 1. For example, within mammals, esters are used in triglycerides and other lipids as they are the main functional group attacking fatty acids to the glycerol chain 2. A unique property of esters is their tendency to give off distinct aromas such as the scent of apples (Ethyl caprylate) and bananas (Isoamyl acetate). This is of a unique importance especially in industries that utilize flavors and aromas such as the tobacco, candy and alcohol industry. Consistent research is conducted in order to enhance and increase the effectiveness of esters in these products 3.
Pinto Reis C., Neufeld RJ., Ribeiro AJ., & Veiga F., 2006. Nanoencapsulation I. Method for preparation of drug-loaded polymeric nanoparticles. Nanomedicine: Nanotechnology, Biology and Medicine, 2, 9-21
Fig. 2(A) shows the phase diagrams of IPM, water, and surfactant mixtures at the ratios of 60:40, 65:35, and 70:30 (v/v), respectively. Fig. 2(B) shows the phase diagrams of ethyl oleate, water, and surfactant mixtures at ratios of 90:10, 95:5 and 100:0, respectively. Filled circles mean self-emulsifying points, and black areas represent the self-emulsifying regions. In other area, the compositions showed inverted emulsion, gel-like form, or phase-separation. In general, when the oil content in the oil and surfactant mixtures is ≤30%, the condition of the mixtures changed from water-in-oil emulsion to a clear gel-like form and then to microemulsion. Otherwise, the dispersions showed phase separation, this result was similar to the results previously studied by Guo et al. [16]. Our finding showed that IPM + surfactant mixture (65:35, v/v) and ethyl oleate + surfactant mixture (90:10, v/v) showed the most self-emulsifying regions (Fig. 2). Overall, in contrast to IPM + surfactant mixture (65:35, v/v), ethyl oleate + surfactant mixture (90:10, v/v) showed finer emulsion in larger self-emulsifying range. These results indicate that ethyl oleate and Tween 80:Carbitol (90:10, v/v) were identified as the optimal oil
is reached between the surfactant monomers at the interface and those in the bulk, surfactants
References 1 - 2. Gilbert, C. John; Martin, F. Stephen. 2011. The. Experimental Organic Chemistry: A Miniscale and Microscale Approach. 5th Edition.
My science fair project is to find the solubility of salt and sand.Solubility is the measure of how much solute can dissolve in a given solvent at a given temperature.A solute is the part of a solution that is dissolved by a solvent.A solvent is the part of a solution that is usually present in the largest amount and dissolves a solute.A solution is a mixture containing a solvent and at least one solute that has the same properties throughout; a mixture in which one substance is dissolved in another.
Discuss the possible drug and excipient-related constrains of the formulation (no identity of the drug was given to you at this
In order to separate the mixture of fluorene, o-toluic acid, and 1, 4-dibromobenzene, the previously learned techniques of extraction and crystallization are needed to perform the experiment. First, 10.0 mL of diethyl ether would be added to the mixture in a centrifuge tube (1) and shaken until the mixture completely dissolved (2). Diethyl ether is the best solvent for dissolving the mixture, because though it is a polar molecule, its ethyl groups make it a nonpolar solvent. The compounds, fluorene and 1, 4-dibromobenzene, are also nonpolar; therefore, it would be easier for it to be dissolved in this organic solvent.
For my film project, I will be exploring the film, Grease (Carr & Kleiser, 1978). This film is about an American teenage couple who fall in love over the summer, but unexpectedly reunite at high school. The girl, Sandy, must adapt to the social hierarchy of the public-school system since she is a new exchange student. Throughout the film, the couple tries to find their identity and test the social rules you find in high school romances, friends, and experiences. I chose this film because it is a classic movie, entertaining, and accurate representation of certain anthropological concepts. I think Grease (Carr & Kleiser, 1978) is a good movie to view from an anthropological perspective on many topics such as acculturation, ethnocentrism, and
explain the formation of micelles and bi-layers from lipid amphiphilicity. A variety of books were
The solvent should be easily removed from the purified product, not react with the target substances, and should only dissolve the target substance near it’s boiling point, but none at freezing. A successful recrystallization uses minimum amount of solvent, and cools the solution slowly, if done to fast, many impurities will be left in the crystals. Using the correct solvent, in this case ice water and ethyl acetate, the impurities in the compound can be dissolved to obtain just the pure compound. A mixed solvent was used to control the solubility of the product. The product is soluble in ethanol an insoluble in water. Adding water reduced solubility and saturates the solution and then the crystals
Thickett, Geoffrey. Chemistry 2: HSC course. N/A ed. Vol. 1. Milton: John Wiley & Sons Australia, 2006. 94-108. 1 vols. Print.
A mixture of ethyl acetoacetate 1 (7.52 g, 7.5 mL) in glacial acetic acid (18 mL) was prepared and cooled to 5oC while stirring. Sodium nitrate solution (2.1 g in 5 mL deionised water) was added at such a rate that the temperature of reaction did not exceed 7oC. Once this addition was complete the mixture was stirred with cooling for 10 minutes before being allowed to warm to room temperature.
V. Amarnath, D. C. Anthony, K. Amarnath, W. M. Valentine, L. A. Wetterau, D. G. J. Org. Chem. 1991, 56, p. 6924-6931.