Cheese fortification using saturated monoglyceride self‐assembly structures as carrier of omega‐3 fatty acids

The purpose of this research was to study the capacity of emulsions containing saturated monoglyceride self‐assembly structures to deliver omega‐3 fatty acids in fresh soft cheese. To this aim, fortified emulsions containing different ratios of milk, saturated monoglycerides (MGs) and cod liver oil were added to milk before cheese‐making. These emulsions were characterised by distinct microstructural features observed by polarised light microscopy and apparent viscosity values. The omega‐3 delivery performance of MG emulsions highlighted that this strategy allowed a good retention of the omega‐3‐rich oil in the curd (up to 75%). The fortified cheeses showed yield value and fat content higher than those of control samples. The enriched cheese showed hardness and cohesiveness obtained by texture profile analysis similar to those of the unfortified product. Only a slight decrease in gumminess was detected in fortified cheese.     

Characteristics of heavy-oil-in-water emulsions containing produced sand

Heavy-oil-in-water (o/w) emulsions containing produced sand were prepared using commercially available emulsifiers. The emulsions were tested in beakers for emulsion type, quality, and sand-retention characteristics. The apparent viscosities of the o/w emulsions were measured. The effects of polymer addition on the apparent viscosity and sand-carrying capability of the emulsions were also studied. The results of the breaker tests indicate that most emulsifier solutions water-wet the beaker wall and temporarily improve heavy-oil flow characteristics. However, most of the chemicals also water-wet the sand particles and cause sand dropout. The Flothin F2 chemical alone showed stable oil dispersion and, in combination with the Flocon 4800C polymer, showed very good sand-retention, viscosity-reduction, and stable oil-dispersion characteristics.     

Properties of palm-oil-in-water emulsions: Effect of mixed emulsifiers

Palm-oil-in-water emulsions were prepared with mixtures of Tween 40 and Span 40 in various proportions. Stability and droplet-size distribution of the emulsions were monitored. Interfacial tensions of the palm oil/water interface were also determined in the presence of these emulsifier mixtures. Emulsifying efficiency of the emulsifier mixtures was assessed. No synergistic effect of Tween 40 (sorbitan monopalmitate with 18–22 moles of ethylene oxide) and Span 40 (sorbitan monopalmitate) was found on interfacial tension. Tween 40 alone (hydrophilic-lipophilic balance value 15.6) at 1.0% w/w gave palm oil emulsions that were stable for more than 30 d at 60°C. Emulsifier mixtures of Tween 40 and Span 40 with hydrophilic-lipophilic balance values in the range of 8.0–8.6 produced stable emulsions only at much higher emulsifier-mixture concentrations. The inherent nature of the oil and the accompanying natural surface-active materials present in the oil can influence the prevailing conditions at the oil/water interface and alter composition of the interfacial film and hence its stability.     

乳化剂对醋苯丙核壳乳液性能的影响

简要叙述了乳化剂对聚合物乳液的影响。详细地讨论了AES、OP-10两种乳化剂对聚合物乳液最低成膜温度(MFT)、粘度、乳胶粒核壳结构等性能的影响。     

冷冻面条的品质改良研究

研究了几种常用的胶体和乳化剂对经过一定冻融循环的冷冻面条的品质影响.结果表明:胶体中,聚丙烯酸钠和黄原胶效果最好,可以有效提高冷冻面条的剪切力和拉伸距离;乳化剂中,蔗糖酯和DMG4效果较明显,可以明显增大冷冻面条的拉伸距离,有效提高冷冻面条的延展性.     

Emulsification properties of polyesters and sucrose ester blends II: Alkyl glycoside polyesters

Surface active properties such as surface and interfacial tension reductions and stability of oil-in-water (o/w) and water-in-oil (w/o) emulsions by alkyl glycoside fatty acid polyesters, a potential fat substitute, and emulsifier blends of alkyl glycoside polyesters and Ryoto sugar esters were investigated. Our results indicate that blending of lipophilic and hydrophilic emulsifying agents produces a synergistic effect on reduction of surface and interfacial tensions and may, in some cases, result in more stable emulsions. Alkyl glycoside polyesters may be suitable for w/o emulsions, such as margarine and butter, and their blends with hydrophilic emulsifiers will produce reduced calorie emulsifiers suitable for use in o/w emulsions, such as salad dressing. There appears to be great potential for using such emulsifier blends in food, cosmetics and pharmaceutical applications.     

乳化剂对坎利酮增溶及生物转化的影响

探索不同乳化剂sp60、sp80、tw60、tw80及其复合乳化剂对坎利酮羟基化的影响。结果表明乳化剂对坎利酮有增溶作用,且tw80、复合乳化剂tw80—sp60对坎利酮微生物转化有促进作用。其中单组分乳化剂tw80的最佳质量分数为0．18％,转化率为90．32％;复合乳化剂tw80-sp60,最佳质量分数为0．09％,转化率为92．22％。     

复合可聚合乳化剂制备高固含量低黏度聚丙烯酸酯乳液

以DNS-86和F-6为复合可聚合乳化剂APS为引发剂,MMA、BA为单体采用半连续法制备20%固含量种子乳液,以种子乳液为介质,选用4种不同类型乳化剂:非离子可聚合乳化剂F-6,阴离子可聚合乳化剂DNS-86、常规非离子乳化剂OP-10、常规阴离子乳化剂SDS进行不同组合,同时滴加预乳化液、引发剂、缓冲剂直接二次成核制备62%固含量二元粒径分布乳液。重点研究了乳化剂复合方式、用量及配比、反应温度等对聚合稳定性、乳液流变性等的影响。,     

乳化剂影响新鲜及冷冻面团面包品质的研究

研究了硬酯酰乳酸钠(SSL)、卵磷脂、单甘酯、蔗糖酯、双乙酰酒石酸甘油酯(DATEM)等几种面包加工常用乳化剂对新鲜面团及冷冻面团的力学特性及面包的质构和感官品质的影响。结果表明,乳化剂的添加会显著提高新鲜面团的力学特性和新鲜面团面包的感官品质,卵磷脂为最适乳化剂,适宜添加量为0.45%(面粉为基数);乳化剂对冷冻面团的力学特性的影响不显著,但可以显著改善冷冻面团面包感官品质,SSL为最适乳化剂,适宜添加量为0.30%(面粉为基数)。     

Lactobionic acid as antioxidant and moisturizing active in alkyl polyglucoside-based topical emulsions: the colloidal structure, stability and efficacy evaluation

Cosmeceutical antioxidants may protect the skin against oxidative injury, involved in the pathogenesis of many skin disorders. However, an unsuitable topical delivery system with compromising safety profile can affect the efficacy of an antioxidant active. This study investigated the antioxidant potential of lactobionic acid (LA), a newer cosmeceutical active, per se (in solution) and incorporated into natural alkyl polyglucoside (APG) emulsifier-based system using 1,1-diphenyl-2-picrylhydrazyl free radical scavenging and lipid peroxidation inhibition assays. The α-tocopherol was used as a reference compound. The physical stability (using rheology, polarization microscopy, pH and conductivity measurements) of an Alkyl glucoside-based emulsion was evaluated with and without the active (LA); colloidal structure was assessed using polarization and transmission electron microscopy, rheology, thermal and texture analysis. Additionally, the safety profile and moisturizing potential were investigated using the methods of skin bioengineering. Good physical stability and applicative characteristics were obtained although LA strongly influenced the colloidal structure of the vehicle. LA per se and in APG-based emulsion showed satisfying antioxidant activity that promotes it as mild multifunctional cosmeceutical efficient in the treatment and prevention of the photoaged skin. Employed assays were shown as suitable for the antioxidant activity evaluation of LA in APG-based emulsions, but not for α-tocopherol in the same vehicle.