Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins

Surface active biopolymers such as proteins can form films with particularly high interfacial elasticities and viscosities and these molecules are widely exploited as foaming and emulsifying agents in foods. Solid particles of the correct size and wetting characteristics can also be extremely effective stabilizers of foams and emulsions, although the underlying mechanism of stabilization is somewhat different. Relatively little is known about what happens when both surface active polymers and surface active particles are present together. This work presents recent findings on the effects of mixtures of proteins plus novel food-compatible surface active particles. The proteins include caseins and whey proteins. The surface active particles prepared include cellulose + ethyl cellulose complexes, hydrophobically-modified starch granule particles and stable (non-spreading) protein-stabilized oil droplets. Interfacial shear rheology of adsorbed films was measured via a biconical bob apparatus and interfacial dilatational rheology was measured via a Langmuir trough type apparatus. The corresponding stability of bubbles to coalescence and disproportionation was assessed in separate experiments. Stability of oil-in-water emulsions was assessed via measurement of particle size distributions as function of time and visual assessment of the tendency to creaming and oiling off. In general, it is shown that the surface active particles on their own exhibit much lower measures of interfacial elasticity and viscosity than the proteins, but in combination with the proteins they appear to enhance the interfacial viscoelasticity considerably, with concomitant increases in bubble and emulsion droplet stability. There is little evidence of attractive interactions between the particles and the proteins, so a possible explanation of the increased stability is that the proteins increase the accumulation of particles at the interface, giving rise to increased jamming of particles at the interface.     

胜利孤岛注聚原油破乳剂的筛选与性能评价

以研究孤岛注聚原油乳状液破乳为目的,通过瓶试法和界面性质的测定,筛选了多种类型的原油破乳剂,考察了破乳剂质量浓度、聚合物和原油组分对破乳效果的影响,探讨了原油乳状液的破乳机理。结果表明,破乳剂BF-069质量浓度在100mg/L,50℃条件下,脱水率达到70%以上,现场温度稍微升高,脱水率达到85%左右,破乳剂BF-069已在胜利油田应用,现场使用效果良好;聚合物质量浓度在50mg/L时,原油乳状液最难破乳;原油中不同组分对破乳效果的影响不同,油水界面性质的测定表明,胶质和沥青质是影响原油破乳的主要因素。     

医药剂型在农药中的应用及发展趋向

医药剂型与农药剂犁有许多相通的地方,许多医药剂型已经渗入到农药领域并得到了成功的应用.综述了新剂型及新技术在医药和农药中的应用情况及发展趋向,主要介绍了医药缓控释制剂、片剂、水乳剂、微乳剂以及混悬剂(悬浮剂)在农药中的应用,并对医药新制剂中的分散片、速溶片及渗透泵片在农药领域的应用做了展望,同时指出需审慎对待微乳剂等农药纳米制剂的研发和审批.     

Thermal analysis of cylinder head carbon deposits from single cylinder diesel engine fueled by palm oil–diesel fuel emulsions

This paper aims to evaluate the cylinder head carbon deposit from diesel engine fuelled by four samples of diesel fuel emulsions containing 0%; 5%; 10% and 15% vol. water and 20% Palm Oil Methyl Ester (POME) were subjected to thermogravimetric analysis (TGA/DSC) in air medium. The deposit build up processes were performed on a single-cylinder direct-injection diesel engine for period of 25 h for each set of test fuel under constant speed 2500 rpm. The TGA system was used and then correlated with elemental analysis as well as infrared spectra for microscopic observations. It has been found that, as the water increases in fuel, less aromatic and less reactive of deposits would be formed. Therefore, such method of analyses can be used as an indicator to verify the stability of carbon deposit inside the combustion chamber that could substantiate the applicability of a particular fuel to be accepted.     

Distribution of sulphate reducing bacteria in oil emulsion and its relationship to aeration and swarf

Intermittent aeration of cutting oil emulsion was shown to reduce but not eliminate sulphate reducing bacteria (srb). Removing iron swarf from infected cutting fluid markedly reduced the numbers of srb detected in the fluid, and prevented the characteristic grey spoilage which these organisms promote. It was shown that large numbers of srb are in fact adherent to the metal surfaces.     

Toward Scalable Fabrication of Hierarchical Silica Capsules with Integrated Micro‐, Meso‐, and Macropores

Hierarchical porous structures are ubiquitous in biological organisms and inorganic systems. Although such structures have been replicated, designed, and fabricated, they are often inferior to naturally occurring analogues. Apart from the complexity and multiple functionalities developed by the biological systems, the controllable and scalable production of hierarchically porous structures and building blocks remains a technological challenge. Herein, a facile and scalable approach is developed to fabricate hierarchical hollow spheres with integrated micro‐, meso‐, and macropores ranging from 1 nm to 100 μm (spanning five orders of magnitude). (Macro)molecules, micro‐rods (which play a key role for the creation of robust capsules), and emulsion droplets have been successfully employed as multiple length scale templates, allowing the creation of hierarchical porous macrospheres. Thanks to their specific mechanical strength, these hierarchical porous spheres could be incorporated and assembled as higher level building blocks in various novel materials.     

Influence of Droplet Charge on the Chemical Stability of Citral in Oil-in-Water Emulsions

Abstract: The chemical stability of citral, a flavor component widely used in beverage, food, and fragrance products, in oil-in-water emulsions stabilized by surfactants with different charge characteristics was investigated. Emulsions were prepared using cationic (lauryl alginate, LAE), non-ionic (polyoxyethylene (23) lauryl ether, Brij 35), and anionic (sodium dodecyl sulfate, SDS) surfactants at pH 3.5. The citral concentration decreased over time in all the emulsions, but the rate of decrease depended on surfactant type. After 7 d storage, the citral concentrations remaining in the emulsions were around 60% for LAE- or Brij 35-stabilized emulsions and 10% for SDS-stabilized emulsions. An increase in the local proton (H⁺) concentration around negatively charged droplet surfaces may account for the more rapid citral degradation observed in SDS-stabilized emulsions. A strong metal ion chelator (EDTA), which has previously been shown to be effective at increasing the oxidative stability of labile components, had no effect on citral stability in LAE- or Brij 35-stabilized emulsions, but it slightly decreased the initial rate of citral degradation in SDS-stabilized emulsions. These results suggest the surfactant type used to prepare emulsions should be controlled to improve the chemical stability of citral in emulsion systems.     

Oil‐in‐Water Emulsion Exhibits Bitterness‐Suppressing Effects in a Sensory Threshold Study

Little is known about how emulsion characteristics affect saltiness/bitterness perception. Sensory detection and recognition thresholds of NaCl, caffeine, and KCl in aqueous solution compared with oil‐in‐water emulsion systems were evaluated. For emulsions, NaCl, KCl, or caffeine were dissolved in water + emulsifier and mixed with canola oil (20% by weight). Two emulsions were prepared: emulsion 1 (viscosity = 257 cP) and emulsion 2 (viscosity = 59 cP). The forced‐choice ascending concentration series method of limits (ASTM E‐679‐04) was used to determine detection and/or recognition thresholds at 25 °C. Group best estimate threshold (GBET) geometric means were expressed as g/100 mL. Comparing NaCl with KCl, there were no significant differences in detection GBET values for all systems (0.0197 ‐ 0.0354). For saltiness recognition thresholds, KCl GBET values were higher compared with NaCl GBET (0.0822 ‐ 0.1070 compared with 0.0471 ‐ 0.0501). For NaCl and KCl, emulsion 1 and/or emulsion 2 did not significantly affect the saltiness recognition threshold compared with that of the aqueous solution. However, the bitterness recognition thresholds of caffeine and KCl in solution were significantly lower than in the emulsions (0.0242 ‐ 0.0586 compared with 0.0754 ‐ 0.1025). Gender generally had a marginal effect on threshold values. This study showed that, compared with the aqueous solutions, emulsions did not significantly affect the saltiness recognition threshold of NaCl and KCl, but exhibited bitterness‐suppressing effects on KCl and/or caffeine.     

Rheology of oil in water emulsions with added solids

The effect of added solids on the rheology of oil in water emulsions was investigated. The range of the oil concentration, solids free basis, was (0-70%) and the solids volume fraction was (0-0.16). The solids mean diameter was 45 μm and it was about four times larger than the oil droplets. In the absence of added solids, non-Newtonian behaviour was observed for oil concentrations above 40%. The added solids increased the emulsion viscosity in a manner similar to the addition of solids to a homogeneous fluid. The rheological data of all the emulsion-solids mixtures investigated were correlated as relative viscosity versus solids volume fraction, where the relative viscosity is defined as the ratio of the emulsion-solids mixture viscosity to the solids-free emulsion viscosity. In the case of non-Newtonian systems, the emulsion-solids mixture viscosity and the solids-free emulsion viscosity were calculated at the same shear stress. The Barnea and Mizrahi viscosity correlation was found to fit the data well.     

核桃油多重乳状液的制备及稳定性研究

以多重乳状液相对体积为衡量标准,借助显微镜直接观察,探讨第一相乳化剂含量、第一相质量分数、亲油亲水乳化剂质量比、体系乳化剂的含量等因素对核桃油多重乳状液体系稳定性的影响,并通过正交试验设计优化了乳化工艺。结果表明,第一相质量分数55％,亲油亲水乳化剂质量比7：1,乳化剂含量11％,第一相核桃油含量66％,体系稳定性最好,相对体积分数达到92．5％。同时,核桃油过氧化值的测量表明,核桃油在多重乳状液中的氧化稳定性较好,并与乳状液体系本身的稳定性相关。