Emulsions Book


  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release Date : 2016-06-13
  • Genre: Technology & Engineering
  • Pages : 768
  • ISBN 10 : 9780128043776

Emulsions Excerpt :

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 applications of nanoemulsion with special emphasis on systems suitable for utilization within the food industry. This book is useful to a wide audience of food science research professionals and students who are doing research in this field, as well as others interested in recent nanotechnological progress worldwide. Presents fundamentals of nanoemulsions, methods of preparation (high-energy and low-energy techniques), and applications in the food industry Includes research studies of nanoemulsification technology to improve bioavailability of food ingredients and research analysis Offers benefits and methods of risk assessment to ensure food safety Presents cutting-edge encapsulating systems to improve the quality of functional compounds Provides a variety of methods, such as high-shear stirring, high-pressure homogenizers, self-emulsification, phase transitions and phase-inversion, to further research in this field

Food Emulsions Book

Food Emulsions

  • Author : David Julian McClements
  • Publisher : CRC Press
  • Release Date : 2015-08-21
  • Genre: Technology & Engineering
  • Pages : 714
  • ISBN 10 : 9781498726696

Food Emulsions Excerpt :

Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co

Encyclopedic Handbook of Emulsion Technology Book

Encyclopedic Handbook of Emulsion Technology

  • Author : Johan Sjoblom
  • Publisher : CRC Press
  • Release Date : 2001-03-16
  • Genre: Science
  • Pages : 766
  • ISBN 10 : 1420029584

Encyclopedic Handbook of Emulsion Technology Excerpt :

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 Book
Score: 4
From 1 Ratings

Multiple Emulsion

  • Author : Abraham Aserin
  • Publisher : John Wiley & Sons
  • Release Date : 2008-01-28
  • Genre: Science
  • Pages : 352
  • ISBN 10 : 0470209259

Multiple Emulsion Excerpt :

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, their formation and stability, and potential applications, with an emphasis on medical and pharmaceutical applications. In one definitive resource, it presents recent findings and achievements in the field, including: New theoretical approaches and modeling to characterize the transport mechanism Droplet size reduction and increased shelf life stability through the use of polymeric amphiphiles and complex adducts The use of new emulsification techniques to enhance the monodispersibility of the droplets Potential applications in drug delivery systems where clinical studies have proven their efficacy This is a core, hands-on reference for surface and colloid scientists, physical chemists, chemical engineers, soft materials scientists, food chemists, controlled release scientists, and pharmaceutical scientists in drug delivery applications, as well as for graduate students in these disciplines. The editor and contributors hope this logical consolidation of current information will further the understanding of multiple emulsions and lead to new, practical applications.

Emulsions Book


  • Author : Tharwat F. Tadros
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release Date : 2016-03-21
  • Genre: Technology & Engineering
  • Pages : 242
  • ISBN 10 : 9783110452242

Emulsions Excerpt :

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 by flocculation and coalescence in the absence of an emulsifier. Role of the emulsifier in preventing flocculation and coalescence by creating an energy barrier resulting from the repulsive energies between the droplets. Chapter 3 Interaction Forces between Emulsion Droplets Van der Waals attraction and its dependence on droplet size, Hamaker constant and separation distance between the droplets. Electrostatic repulsion resulting from the presence of electrical double layers and its dependence on surface (or zeta) potential and electrolyte concentration and valency. Combination of the van der Waals attraction with double layer repulsion and the theory of colloid stability. Steric repulsion resulting from the presence of adsorbed non-ionic surfactants and polymers. Combination of van der Waals attraction with steric repulsion and the theory of steric stabilisation. Chapter 4 Adsorption of Surfactants at the Oil/Water Interface Thermodynamic analysis of surfactant adsorption and the Gibbs adsorption isotherm. Calculation of the amount of surfactant adsorption and area per surfactant molecule at the interface. Experimental techniques for measuring the interfacial tension. Chapter 5 Mechanism of Emulsification and the Role of the Emulsifier Description of the factors responsible for droplet deformation and its break-up. Role of surfactant in preventing coales

Emulsions  Microemulsions and Foams Book

Emulsions Microemulsions and Foams

  • Author : Dominique Langevin
  • Publisher : Springer Nature
  • Release Date : 2020-12-21
  • Genre: Science
  • Pages : 344
  • ISBN 10 : 9783030556815

Emulsions Microemulsions and Foams Excerpt :

This book takes an interface science approach to describe and understand the behavior of the dispersions we call emulsions, microemulsions and foams. The one thing all these dispersions have in common is the presence of surface-active species (surfactants) adsorbed at the interfaces between the two fluid phases that make up the emulsions, microemulsions or foams. The interfacial layers formed by the surfactants control most of the properties of the dispersions. The book describes the properties of interfacial layers, thin films and bulk fluids used in the elaboration of the various dispersions and it explains how such properties relate to the dispersion properties of these soft matter systems: structure, rheology and stability. These dispersion properties are far from being fully understood, in particular foam and emulsion stability. In discussing the state of the art of the current knowledge, the author draws interesting parallels between emulsions, microemulsions and foams that enlighten the interpretation of previous observations and point to a deeper understanding of the behavior of these materials in the future.

Treating Oilfield Emulsions Book

Treating Oilfield Emulsions

  • Author : Anonim
  • Publisher : University of Texas at Austin Petroleum
  • Release Date : 1990
  • Genre: Technology & Engineering
  • Pages : 105
  • ISBN 10 : PSU:000017196932

Treating Oilfield Emulsions Excerpt :

Covers emulsion theory, treating methods, treating equipment, cost control, and conservation of fuel and light ends. Also presents sampling and testing methods for S&W content and detailed instructions for bottle testing. Incorporated into the manual is a student guide and workbook. A set of questions ensures a thorough understanding of the concepts presented.

Emulsion based Systems for Delivery of Food Active Compounds Book
Score: 1
From 1 Ratings

Emulsion based Systems for Delivery of Food Active Compounds

  • Author : Shahin Roohinejad
  • Publisher : John Wiley & Sons
  • Release Date : 2018-06-18
  • Genre: Technology & Engineering
  • Pages : 288
  • ISBN 10 : 9781119247142

Emulsion based Systems for Delivery of Food Active Compounds Excerpt :

A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors – noted experts in the field – review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource: Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds Presents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries Emulsion-based Systems for Delivery of Food Active Compounds is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.

Emulsion Formation and Stability Book

Emulsion Formation and Stability

  • Author : Tharwat F. Tadros
  • Publisher : John Wiley & Sons
  • Release Date : 2013-06-04
  • Genre: Science
  • Pages : 272
  • ISBN 10 : 9783527647965

Emulsion Formation and Stability Excerpt :

The importance of emulsification techniques, their use in the production of nanoparticles for biomedical applications as well as application of rheological techniques for studying the interaction between the emulsion droplets is gathered in this reference work. Written by some of the top scientists within their respective fields, this book covers such topics as emulsions, nano-emulsions, nano-dispersions and novel techniques for their investigation. It also considers the fundamental approach in areas such as controlled release, drug delivery and various applications of nanotechnology.

Emulsion Science Book

Emulsion Science

  • Author : Jerôme Bibette
  • Publisher : Springer
  • Release Date : 2003-07-01
  • Genre: Technology & Engineering
  • Pages : 142
  • ISBN 10 : 9783540708209

Emulsion Science Excerpt :

Emulsions occur either as end products or during the processing of products in a huge range of areas including the food, agrochemical, pharmaceuticals, paints and oil industries. As end products, emulsions allow to avoid organic solvent in processing hydrophobic coatings. Emulsion technology is a suitable approach to vehicle viscous phases. It is also a remarkable mean of targeting actives or capturing specific species. The range of applications of emulsions progresses and their manufacturing becomes more and more sophisticated. Besides this broad domain of technological interest, emulsions are raising a variety of fundamental questions at the frontier between physic and chem istry. Indeed, as a class of soft colloidal materials, emulsions science is linked to various aspects of these disciplines: phase transitions, surface forces and wetting, metastability and hydrodynamic instabilities, mechanical properties and flow. The aim of this book is to review the main important concepts governing emulsion science. In Chapter 2, repulsive interactions between liquid films are discussed as well as adhesive interaction related to wetting. In Chap ter 3, consequences of weak and strong attractions are presented, related to the well accepted liquid solid transition analogy. In Chapter 4, the basics of both bulk compressibility and shear elasticity are presented, the role of disorder being the most important aspect of the elastic behavior of these soft systems. In Chapter 5 the central question of the emulsion lifetime related to metastability is discussed.

Theory and Practice of Emulsion Technology Book

Theory and Practice of Emulsion Technology

  • Author : A.L. Smith
  • Publisher : Elsevier
  • Release Date : 2012-12-02
  • Genre: Technology & Engineering
  • Pages : 358
  • ISBN 10 : 9780323154376

Theory and Practice of Emulsion Technology Excerpt :

Theory and Practice of Emulsion Technology covers the proceedings of the Theory and Practice of Emulsion Technology Symposium, held at Brunel University on September 16-18, 1974. This book is organized into four sessions encompassing 19 chapters. The opening session deals with the emulsification process and emulsion polymerization, as well as the adsorption behavior of polyelectrolyte-stabilized emulsions. The following session examines the rheological properties, stability, and fluid mechanics of emulsions. This session also looks into the role of protein conformation and crude oil-water interfacial properties in emulsion stability. The third session highlights the preparation, formation, properties, and application of bitumen emulsions. The concluding session describes the process of spontaneous emulsification; the steric emulsion stabilization; the interfacial measurements of oil-in-water emulsions; and the influence of the disperse phase on emulsion stability. This book will be of value to chemists, chemical and process engineers, and researchers.

Particle Stabilized Emulsions and Colloids Book

Particle Stabilized Emulsions and Colloids

  • Author : To Ngai
  • Publisher : Royal Society of Chemistry
  • Release Date : 2014-11-13
  • Genre: Technology & Engineering
  • Pages : 322
  • ISBN 10 : 9781782620143

Particle Stabilized Emulsions and Colloids Excerpt :

There has been much scientific interest in the behaviour of colloidal particles at liquid interfaces. From a research aspect they provide model systems for fundamental studies of condensed matter physics. From a commercial aspect they provide applications for making new materials in the cosmetics, food and paint industries. In many cases of colloidal particles at interfaces, the mechanism of particle interactions is still unknown. Particle-Stabilized Emulsions and Colloids looks at recent studies on the behaviour of particles at liquid interfaces. The book first introduces the basic concepts and principles of colloidal particles at liquid-liquid interfaces including the interactions and conformations. The book then discusses the latest advances in emulsions and bicontinuous emulsions stabilized by both solid and soft particles and finally the book covers applications in food science and oil extraction. With contributions from leading experts in these fields, this book will provide a background to academic researchers, engineers, and graduate students in chemistry, physics and materials science. The commercial aspects will also be of interest to those working in the cosmetics, food and oil industry.

Concentrated Emulsion Polymerization Book

Concentrated Emulsion Polymerization

  • Author : Eli Ruckenstein
  • Publisher : CRC Press
  • Release Date : 2019-03-29
  • Genre: Technology & Engineering
  • Pages : 317
  • ISBN 10 : 9780429649042

Concentrated Emulsion Polymerization Excerpt :

Comprising one volume of Functional and Modified Polymeric Materials, Two-Volume Set, this curated collection of papers by Professor Eli Ruckenstein and co-workers discusses the merits of concentrated emulsion polymerization systems, as well as their ability to yield a broad variety of products with high synthetic efficiency. Comprised of carefully curated chapters previously published by these pioneering scientists in the field, this volume offers a comprehensive view of the subject and presents functional and modified polymeric materials prepared by concentrated emulsion polymerization approaches. It covers conductive polymer composites, core-shell latex particles, enzyme/catalyst carriers, and plastics toughening and compatibilization polymerization. The authors have performed seminal studies on the preparation of functional and modified polymeric materials via concentrated emulsion polymerization. The corresponding research papers, after further selection and classification, are collected in the four chapters of this book.