Analytical Techniques for Studying the Physical Properties of Lipid Emulsions

This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory and nutritional properties of foods. One of the main properties is stability, which refers to the ability of an emulsion to resist physical changes over time. The development of an effective strategy to prevent undesirable changes in the properties of a particular food emulsion depends on the dominant physicochemical mechanism(s) responsible for the changes. In practice, two or more of these mechanisms may operate in concert. It is therefore important for food scientists to identify the relative importance of each mechanism, the relationship between them, and the factors that influence them, so that effective means of controlling the stability and physicochemical properties of emulsions can be established. Several techniques are used to study the physical behavior and structure of emulsions. Each technique has its advantages and disadvantages and provides different insights into the destabilization mechanisms. Among the oldest methods used to study emulsion stability is visual observation and small deformation rheometry. More recently, other techniques, such as ultrasound profiling, microscopy, droplet size distribution, and measurement of surface concentration to characterize adsorbed protein at the interface, have also been employed. Some of these techniques, such as droplet size distribution, involve some form of dilution. However, dilution disrupts some structures that play an important role in stability. The ability to study the stability of food emulsions in their undiluted form may reveal subtle nuances about their stability. Diffusing wave spectroscopy (DWS), laser scanning confocal microscopy (LSCM), nuclear magnetic resonance (NMR), and Turbiscan are among the more powerful, non-perturbing techniques used to characterized emulsions.

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  • Author : Maria Herrera
  • Publisher : Springer Science & Business Media
  • Pages : 66 pages
  • ISBN : 1461432553
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKAnalytical Techniques for Studying the Physical Properties of Lipid Emulsions

Analytical Techniques for Studying the Physical Properties of Lipid Emulsions

Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
  • Author : Maria Herrera
  • Publisher : Springer Science & Business Media
  • Release : 07 March 2012
GET THIS BOOKAnalytical Techniques for Studying the Physical Properties of Lipid Emulsions

This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory and nutritional properties of foods. One of the main properties is stability, which refers to the ability of an emulsion to resist physical changes over time. The development of an effective strategy to prevent undesirable changes

Emulsions

Emulsions
  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release : 13 June 2016
GET THIS BOOKEmulsions

Emulsions, the third volume of the Nanotechnology in the Food Industry series, is an invaluable resource for anyone in the food industry who needs the most recent information about scientific advances in nanotechnology on this topic. This volume focuses on basic and advanced knowledge about nanoemulsion, and presents an overview of the production methods, materials (solvents, emulsifiers, and functional ingredients), and current analytical techniques that can be used for the identification and characterization of nanoemulsions. The book also discusses the

Emulsions

Emulsions
  • Author : Tharwat F. Tadros
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release : 21 March 2016
GET THIS BOOKEmulsions

Chapter 1 General Introduction Definition of emulsions and the role of the emulsifier. Classification based on the nature of the emulsifier. Classification based on the structure of the system. General instability problems with emulsions : creaming/sedimentation, flocculation, Ostwald ripening, coalescence and phase inversion. Importance of emulsions in various industrial applications. Chapter 2 Thermodynamics of Emulsion Formation and Breakdown Application of the second law of thermodynamics for emulsion formation : Balance of energy and entropy and non-spontaneous formation of emulsions. Breakdown of the emulsion

Ultrasonic Production of Nano-emulsions for Bioactive Delivery in Drug and Food Applications

Ultrasonic Production of Nano-emulsions for Bioactive Delivery in Drug and Food Applications
  • Author : Thomas Seak Hou Leong,Sivakumar Manickam,Gregory J. O. Martin,Wu Li,Muthupandian Ashokkumar
  • Publisher : Springer
  • Release : 01 March 2018
GET THIS BOOKUltrasonic Production of Nano-emulsions for Bioactive Delivery in Drug and Food Applications

This SpringerBrief provides an overview of ultrasonic emulsification and an update on recent advances in developing stable emulsions for the creation of novel drugs and functional foods, with a focus on bioactive delivery in these products. Emulsification is the process of combining two or more immiscible liquids to form a semi-stable mixture. These two liquids generally consist of an organic (oil) phase and an aqueous (water) phase that is stabilized by the addition of an emulsifier. Most common emulsions are

Emulsions

Emulsions
  • Author : Johan Sjöblom
  • Publisher : Springer Science & Business Media
  • Release : 26 January 1992
GET THIS BOOKEmulsions

The fundamental side of this book covers general aspects of stability, interfacial adsorption mechanisms, interfacial rheology, direct measurements of surface forces and the bulk rheological properties of emulsions, and self-diffusion properties as measured by NMR. The applications side covers the fields of food, crude oil and pharmaceutical emulsions. A central topic in the study of food emulsions is the role played by proteins at the water/oil interface, their conformations, and the mechanism by which they can be replaced at

Emulsions and Nanosuspensions for the Formulation of Poorly Soluble Drugs

Emulsions and Nanosuspensions for the Formulation of Poorly Soluble Drugs
  • Author : Rainer H. Müller,Simon Benita,B. Bohm
  • Publisher : CRC Press
  • Release : 26 January 1998
GET THIS BOOKEmulsions and Nanosuspensions for the Formulation of Poorly Soluble Drugs

Explore possible new approaches for overcoming poorly soluble drugs - a challenge to drug formulation work and an increasing problem. Many newly developed drugs are poorly soluble, very often simultaneously in aqueous and in organic media. Emulsions and Nanosuspensions for the Formulation of Poorly Soluble Drugs aims to: review the possibilities, limitations and future perspectives of emulsions as drug carriers considering technology from other than the phamaceutical industry (i.e food industry). show the production technology of nanosuspensions, explain the

Multiple Emulsion

Multiple Emulsion
  • Author : Abraham Aserin
  • Publisher : Wiley-Interscience
  • Release : 28 January 2008
GET THIS BOOKMultiple Emulsion

The Comprehensive, Single-Source Reference on Multiple Emulsions In theory, multiple emulsions have significant potential for breakthrough applications in food, agricultural, pharmaceutical, nutraceutical, and cosmetic industries in which they can facilitate the sustained release and transport of active material. However, in practice, multiple emulsions are thermodynamically unstable. This book presents recent findings that can help formulators understand how to enhance their stability. With chapters contributed by leading experts from around the world, it covers the definition and properties of multiple emulsions,

Emulsions, Foams, and Thin Films

Emulsions, Foams, and Thin Films
  • Author : K.L. Mittal,Promod Kumar
  • Publisher : CRC Press
  • Release : 16 May 2000
GET THIS BOOKEmulsions, Foams, and Thin Films

This volume presents the acomplishments of over 85 internationlly renowned scientists whose work was influenced by Professor Wasan's groundbreaking research on interfacial phenomena at The Illinois Institute of Technology, Chicago.

Emulsions, Foams, and Suspensions

Emulsions, Foams, and Suspensions
  • Author : Laurier L. Schramm
  • Publisher : John Wiley & Sons
  • Release : 12 May 2006
GET THIS BOOKEmulsions, Foams, and Suspensions

Until now colloid science books have either been theoretical, or focused on specific types of dispersion, or on specific applications. This then is the first book to provide an integrated introduction to the nature, formation and occurrence, stability, propagation, and uses of the most common types of colloidal dispersion in the process-related industries. The primary focus is on the applications of the principles, paying attention to practical processes and problems. This is done both as part of the treatment of

Emulsions

Emulsions
  • Author : Tharwat F. Tadros
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release : 21 March 2016
GET THIS BOOKEmulsions

Emulsions provides a general introduction, the industrial role of emulsifiers and addresses different problems such as creaming/sedimentation, flocculation, Ostwald ripening, coalescence and phase inversion. Thermodynamics, adsorption and interaction forces between emulsion droplets are thoroughly explained. Supplemented by many figures and tables, it helps to characterize and select the right emulsifier for various industrial applications.

Stabilizers for Photographic Silver Halide Emulsions: Progress in Chemistry and Application

Stabilizers for Photographic Silver Halide Emulsions: Progress in Chemistry and Application
  • Author : Gunther Fischer
  • Publisher : Springer Science & Business Media
  • Release : 30 April 2004
GET THIS BOOKStabilizers for Photographic Silver Halide Emulsions: Progress in Chemistry and Application

This monograph will appeal both to industrial chemists and academics. The book is addressed to industrial chemists in the photographic industry as well as scientists in relevant research institutes, but also to any chemist or advanced student interested in this field. It is not, however, a textbook. Important organic-chemical (heterocyclic) and physicochemical topics (adsorption), for example, are given much attention.One main focus will be the chemistry of stabilizers (structure, relevant chemical and physicochemical properties, mechanism of action); the other

Encyclopedic Handbook of Emulsion Technology

Encyclopedic Handbook of Emulsion Technology
  • Author : Johan Sjoblom
  • Publisher : CRC Press
  • Release : 16 March 2001
GET THIS BOOKEncyclopedic Handbook of Emulsion Technology

A discussion of fundamental characteristics, theories and applications for liquid-liquid colloidal dispersions. It profiles experimental and traditional measurement techniques in a variety of emulsified systems, including rheology, nuclear magnetic resonance, dielectric spectroscopy, microcalorimetry, video enhanced microscopy, and conductivity.

Multiple Emulsion

Multiple Emulsion
  • Author : Abraham Aserin
  • Publisher : John Wiley & Sons
  • Release : 28 January 2008
GET THIS BOOKMultiple Emulsion

The Comprehensive, Single-Source Reference on Multiple Emulsions In theory, multiple emulsions have significant potential for breakthrough applications in food, agricultural, pharmaceutical, nutraceutical, and cosmetic industries in which they can facilitate the sustained release and transport of active material. However, in practice, multiple emulsions are thermodynamically unstable. This book presents recent findings that can help formulators understand how to enhance their stability. With chapters contributed by leading experts from around the world, it covers the definition and properties of multiple emulsions,