The purpose of this lab was to investigate and study emulsions and foams in order to create the longest possible food emulsion.
In order to do complete the task at hand, some background research was required. In the background research, some very important things were discovered. It was found that emulsions are a mixture of two liquids in which do not mix in one another. In an emulsion, water is a polar molecule, and lipids are non-polar. In addition, it was discovered that emulsifiers play an important role in the process of making a long lasting emulsion. An emulsifier is something that helps slow down the amount of time it takes for an emulsion to destabilize. An example of a food emulsifier is egg yolk, is used in food emulsions such as mayonnaise.
Another popular food emulsifier is Xanthan Gum, which is a natural thickener. It is used in medicine as well as lower blood sugar and can be used as a laxative (“WebMD”). Xanthan Gum can be found in foods such a salad dressings and dairy products. Xanthan gum is soluble in all liquids, at any temperature(“Molecule-r”). Due to these...
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.
Trimyristin was then processed to produce glycerol and sodium myristate using sodium hydroxide, ethanol, and water as reagents. After, hydrogen chloride and water were applied to convert sodium myristate to myristic acid via hydrolysis. In terms of reagents and product’s character, sodium myristate has the yellowish look in polar solutions like water because it is lipids that congregate into small droplet called a micelle. Thus, the nonpolar sides congregate on the inside of the micelle and polar ionic ends at the outside surface of the globule. The nonpolar inside dissolves the grease molecules and the ionic outside is washed away.
However, low HLB surfactants may also be an important component of oral lipid-based formulation by behaving as a coupling agent for the high HLB surfactants and the lipophilic solvent components, as well as contributing to solubilization by remaining associated with the lipophilic solvent post-dispersion. Moreover, using a blend of high and low HLB surfactants may also lead to more rapid dispersion and finer emulsion droplet size upon addition to an aqueous phase [36, 48, 49, 51–55]. Thus, in this study, we decided to mix Tween 80 (high HLB value) with Carbitol (low HLB value) to identify the most effective combination emulsifying with three chosen oils. The size of the emulsion droplets decreased as the HLB value of surfactant mixture reached the required HLB (Table 2). In the case of soybean oil, the smallest size was 277 ± 2.49 nm obtained at 20:80 (v/v) ratio of Tween 80:Carbitol). In the cases of ethyl oleate (Tween 80:Carbitol, 90:10, v/v) and IPM (Tween 80:Carbitol, 60:40), the smallest droplet sizes were 2.9 ± 0.170 and 10.5 ± 0.596 nm, respectively. These results show that the combination of Tween 80 and Carbitol had extremely good emulsifying ability, resulting in a fine emulsion in the cases of using ethyl oleate and IPM oil. The results of the visual test (Fig. 1) are parallel to the results of droplet size measurements. The combinations that had a smaller droplet size of 100
After finding out that Xanthan Gum and Whey Protein Concentrate were combined in an emulsion that will not destabilize, it was tested at certain temperatures. When this emulsion was tested at 4℃, this emulsion stayed stable. At 12℃, it separated 2 mL. As the temperature got hotter, it separated quicker. At 50℃, it came apart 3 mL. After 15 minutes at 80℃, it had separated all 10 mL. With water at 4℃ the emulsion stayed together the longest.
The materials my group used were three identical plastic cups, four gummy bears of the same color, one plastic spoon, one roll wax paper, one sharpie marker, one roll plastic wrap, one graduated cylinder, 25 mL super saturated salt solution, 25 mL distilled water, 25 mL 80% sugar solution, and one 12 inch ruler. The procedure my group made follows these steps.
The material and equipment used was a sample of candy such as M&M’s, skittles, and Reese’s pieces. Set food colors for comparison. Filter paper or coffee filters. 0.1% salt solution {1/8 tsp salt in 3 cups of water}. Clear plastic 9 oz cups. Blow dryer. Also you will need some toothpicks and small {1 oz} plastic cups. This are the materials and equipment we used for this experiment .the objective of the experiment is to use the technique of paper chromatography to show that it can be used to separate from each other in a mixture. To understand the principles of paper chromatography.
Emulsification or lipids- bile causes fat globules to break down or emulsify into minute droplets which increases the surface area of the fat making it digestible by lipase’s which cannot access the inside of lipid droplets.
If bacteria is not monitored at all, many different disease such as gingivitis and periodontitis can occur (2). The Lab Manual also stated that bacteria can enter through the oral cavity, get into the bloodstream, and can cause endocarditis in the heart tissue. Given all these possible horrible scenarios, every effort made towards lowering the amount of bacteria in our oral cavity has potential to save lives. Our research will consist of trying to answer an important question, “What substances could help prevent bacteria (pathogen) buildup in the oral cavity”. The first thinking that we had behind this came from those gum commercials you see on T.V. that say “kills bad breath and bacteria”. Well we were curious as to what chemical compound found inside gum has the capability to kill bacteria. It turns out that one of the key factors for the bacteria killing effect found in chewing gum, is known as Xylitol. Xylitol is a naturally occurring alcohol and is used as a “sugar free” substitute in many chewing gum brands
Size and stability: Liquid formulation can be bulky, difficult to transport and store.1 During storage under the stated conditions, it’s necessary that oral solutions are not subject to precipitation, fast sedimentation, caking or formation of lump.2 They have poor stability compare to solid dosage form formulation due to hydrolysis.1 Therefore, it’s important to optimize the active ingredient stability in liquid formulation including those prepared from powder or granules.2
Commercial demulsifiers are formulated in solvents such as short-chain alcohols, aromatics, or heavy aromatic naphtha and can contain a mixture of several active matters. There have three main methods to demulsify the emulsion namely mechanical, electrical and chemical. However, chemical method is most widely used. Basically, chemical demulsification consist of the addition of small amount of breaking agent (usually 1-1000ppm) to enhance the phase separation. Thus, there have four groups of breaking agents which were consisted with amine, natural, polyhydric and alcohol demulsifiers
These commercial forms are highly filtered. The commercial, dietary supplement form of lecithin contains less that 35% of phosphatidylcholine. (Szuhaj, 325) The various substances included and the different amounts of phosphatidylcholine ("scientific" lecithin) depend on the method of its preparation and the source from which the lecithin was taken. (Hanin, 444) most of the commercially used lecithin is derived from soybeans. (Central Soy). Lecithin is also retailed as an emulsifying agent, allowing fats to be dispersed when mixed with water. This is a great aid in the production of foods such as margarine, mayonnaise, chocolate and baked goods because it keeps foods from sticking to themselves and other surfaces. Lecithin is even used for industrial purposes.
This is an example of a soap molecule. The hydrocarbon end is non polar and hydrophilic (water hating) and the carboxylate end is polar and hydrophilic (water loving). This the property which allows it to clean, it acts as an emulsifying agent. The soap disperses in water to form miscelles where a negatively charged surface is formed and hydrocarbon chains are in the centre. These miscelles surround droplets of dirt or grease suspending them in the water so they can be washed away.
Another group of lipids is soups and detergents these lipids are also known as car...
A large community that represents and promotes Culinology is known as the “Research Chef Association” (RCA). This association was founded in 1996 by a group of like-minded food professionals. Which today are still working towards one common goal: to bring excellence to food product development. The RCA believes that Culinologists both define and will create the future of food. To accomplish such a feat a great deal of work must be done, and a major part of achieving that goal is to be able to predict what the consumers want.
The physical studies were designed to ensure the stability of final formulation. The physical mixture of drug and lipids in the ratio of 1:1 was placed in glass vials, sealed and stored in 40ºc and 75% RH. The sample were withdrawn at pre determine time intervals of 15 and 21 day and examined for physical and chemical integrity of drug and Excipient. Parameter such as colour, odour or gas formation and aggregation were noted.