Academic literature on the topic 'Nature of emulsifier'
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Journal articles on the topic "Nature of emulsifier"
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Riscardo, M. A., J. M. Franco, and C. Gallegos. "Influence of Composition of Emulsifier Blends on the Rheological Properties of Salad Dressing-Type Emulsions." Food Science and Technology International 9, no. 1 (2003): 53–63. http://dx.doi.org/10.1177/1082013203009001008.
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This paper deals with the influence that composition of emulsifier blends exerts on the rheological properties of low-in-fat salad dressing-type emulsions. Binary blends of egg yolk and different types of amphiphilic molecules (low-molecular weight and macromolecules) were used in several proportions to stabilize emulsions by keeping constant the total amount of emulsifier. The different emulsifiers added to egg yolk were pea protein, sodium caseinate, polyoxyethylene(20)-sorbitan monolaurate (Tween 20) and sucrose distearate. Steady state flow tests and small-amplitude oscillatory measurements within the linear viscoelasticity region were carried out. Rheological tests were complemented with droplet size distribution measurements and observation of physical stability against creaming of these emulsions. It was pointed out that rheological properties, droplet size and physical stability of the emulsions studied depended on the weight ratio of emulsifiers in the binary blends, although the emulsifier total concentration remained constant, as well as the nature of the substance blended with egg yolk. These results have been explained on the basis of the relationship among rheological properties, droplet size distribution, continuous phase characteristics and interactions among different emulsifier molecules.
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Metouekel, Amira, Hind Zejli, Mohamed Chebaibi, et al. "Formulation and Physicochemical Characterization of Terpenocannabinoid-Functionalized Hemp Oil Emulsifier: Assessment of Topical Anti-Inflammatory, Antinociceptive, Wound Healing Activity and Cutaneous Toxicity Effects." Scientia Pharmaceutica 92, no. 3 (2024): 36. http://dx.doi.org/10.3390/scipharm92030036.
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This article presents a comprehensive study on the formulation and physicochemical characterization of a novel terpenocannabinoid-functionalized hemp oil emulsifier (AMCana-Oil) for potential applications in topical anti-inflammatory, antinociceptive, and wound healing treatments. The emulsifier exhibits interesting properties, meets international acidity index requirements, and has a room temperature density comparable to liquid oils. The prepared emulsifier (AMCana-Oil), AMCana-Oil (10%TC) and AMCana-Oil (20%TC), contains a diverse array of cannabinoids, including cannabidiol (CBD) and delta-9-tetrahydrocannabinol (THC), alongside bioactive compounds such as benzenepropanoic acid and oleamide. Physicochemical properties of AMCana-Oil and MCana-Oil (20%TC) were found, respectively, as follows: density value of 0.9872 ± 0.001 mg/mL: g/cm³ and 0.9882 ± 0.002 mg/mL: g/cm³; an acidity index of 1.599 ± 0.002 mgKOH/g and 1.605 ± 0.001 mgKOH/g; an average peroxide value encompassing a range from 12.982 ± 0.351 to 23.320 ± 0.681 (mEq O2/kg), and a K of 1.575 ± 0.004 and 1.535 ± 0.0039, which underscore the fluidity, stability, and quality of emulsifiers studied. Preliminary pharmacological examinations reveal significant antioxidant, anti-inflammatory, antinociceptive, and wound healing potentials. Moreover, in silico predictions confirm the safety profile of the prepared emulsifiers. These findings emphasize the multifaceted nature of the terpenocannabinoid-functionalized emulsifier, paving the way for its potential applications in topical formulations.
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Octaliandra, Selly, and Rahmi Holinesti. "The Effect Of Using Chicken Egg Emulsifier And Duck Eggs On The Quality Of Ice Cream." Jurnal Pendidikan Tata Boga dan Teknologi 3, no. 2 (2023): 120. http://dx.doi.org/10.24036/jptbt.v3i2.375.
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Ice cream is a product derived from dairy processing and has a semi-solid texture and is consumed frozen. One of the most important ingredients in the manufacture of ice cream is emulsifier. Emulsifier consist of two types, namely natural emulsifiers and artificial (synthetic) emulsifiers. Artificial or synthetic emulsifiers come from human engineering, namely engineered fats while natural emulsifiers usually come from nature such as egg yolks. The use of egg yolks with the right concentration can increase the viscosity, texture and consumer liking. This study aims to analyze the quality of ice cream using an emulsifier from chicken eggs and duck eggs on the quality of color, aroma, texture, and taste of ice cream. This type of research is a pure experiment with a completely randomized design method (CRD) by studying two treatments X1 (duck egg yolk), X2 (chicken egg yolk) with 3 repetitions. The data collection technique was carried out by conducting an organoleptic test involving five expert panelists who were Lecturers of Catering Department of Family Welfare, Faculty of Tourism, Hospitality, Padang State University. The results obtained from the organoleptic test will be continued with statistical analysis using the T test. The results show that there are significant differences in the quality of color, aroma and taste in ice cream and there is no effect on the quality of texture. The best results were found in the X1 treatment, namely the use of duck eggs on the quality of ice cream
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Liu, Lu, Jijun Zhang, Pengjie Wang, Yi Tong, Yi Li, and Han Chen. "Functional Properties of Corn Byproduct-Based Emulsifier Prepared by Hydrothermal–Alkaline." Molecules 28, no. 2 (2023): 665. http://dx.doi.org/10.3390/molecules28020665.
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As consumers’ interest in nature-sourced additives has increased, zein has been treated hydrothermally under alkaline conditions to prepare a nature-sourced emulsifier. The effects of mild hydrothermal–alkaline treatment with different temperatures or alkaline concentrations on the emulsifying properties of zein were investigated. The emulsification activity and stability index of zein hydrolysates increased by 39% and 164%, respectively. The optimal simple stabilized emulsion was uniform and stable against heat treatment up to 90 °C, sodium chloride up to 200 mmol/L, and pH values ranging from 6 to 9. Moreover, it presented excellent storage stability compared to commonly used food emulsifiers. The surface hydrophobicity caused the depolymerization of the tertiary structure of zein and the dissociation of subunits along with exposure of hydrophilic groups. The amino acid composition and circular dichroism results reveal that the treatment dissociated protein subunits and transformed α-helices into anti-parallel β-sheets and random coil. In conclusion, mild hydrothermal–alkaline treatment may well contribute to the extended functional properties of zein as a nature-sourced emulsifier.
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AYUPOV, D. A., and R. I. KAZAKULOV. "Water-Mineral Suspensions for Repair Bituminous Pastes." Stroitel'nye Materialy 819, no. 11 (2023): 104–8. http://dx.doi.org/10.31659/0585-430x-2023-819-11-104-108.
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The optimal emulsifier (zeolite) for the preparation of bitumen pastes was selected, the main mineral of which is clinoptilolite, which has both an external and internal adsorption surface, provides both high hydrophilicity and low water demand of the zeolite, which makes it possible to obtain homogeneous viscous suspensions with a low water-solid ratio for bitumen pastes. The viscosity ranges of the water-mineral suspension necessary to obtain bituminous paste for emulsifiers of various nature and dispersion have been determined. It is shown that the zeolite-containing rock (ZSP) has the lowest water demand among the selected emulsifiers. The influence of the water-reducing effect of the plasticizer on the structure of bituminous pastes has been established.
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Buckley, A., Y. Xu, S. Burke, et al. "P0757 Emulsifier restriction does not impair nutrient intake and improves food-related quality of life in active Crohn’s disease: dietary analysis of the ADDapt randomised controlled trial." Journal of Crohn's and Colitis 19, Supplement_1 (2025): i1463—i1465. https://doi.org/10.1093/ecco-jcc/jjae190.0931.
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Abstract Background Food additive emulsifiers are prevalent in the food supply1 and have been implicated in the development of intestinal inflammation2. A novel low-emulsifier diet (LED) has been tested for its effect in managing active Crohn’s disease (CD), however, it is crucial to consider the impact of dietary restrictions on nutrient intake and food-related quality of life (FRQoL). The aim of this study was to investigate whether dietary counselling can reduce emulsifier intake and whether this impacts dietary intake or FRQoL. Methods The ADDapt trial (NCT04046913) is a randomised, double-blind, placebo-controlled, re-supplementation trial in 154 patients with active CD, the clinical results of which are presented separately. Participants followed either a LED (LED group) or a LED with emulsifier re-supplementation (control). Both groups were provided dietary counselling from a dietitian as well as 25% of their foods from grocery deliveries and 3 daily trial snacks, which either did (control) or did not (LED) contain emulsifiers. Outcomes were measured at baseline and at week-8. Intake was measured using gold-standard 7-day food records which were coded using Nutritics software combined with an in-house emulsifier database1. FRQoL was measured using the validated FR-QoL-293. Outcomes at week-8 were compared between groups using unpaired tests and between baseline and week-8 in the LED group using paired tests. Results 113 participants completed the trial with 102 submitting both baseline and week-8 food records. Patients in the LED group reduced emulsifier intake from median 30.0 (IQR 33.0) to 2.5 (6.0) emulsifiers per week (p<0.001) (Figure 1). Patients in the control group consumed on average 2.5 g/d (±1.1) carrageenan, 3.6 g/d (±1.6) carboxymethyl cellulose and 0.8 g/d (±0.3) polysorbate-80 from re-supplemented trial snacks (all zero in the LED group). At week-8, energy and nutrient intakes were similar between groups, with only protein and calcium intake from trial snacks being different (Table 1). In the LED group, there were no major reductions in nutrient intake except for a small reduction in protein (Figure 1). FR-QoL-29 score significantly increased in the LED group (66.0 (IQR 20.0) to 76.0 (19.0), p=0.001) but not in the control group (67.0 (22.0) to 69.0 (15.3), p=0.09). Conclusion Dietary counselling significantly reduced emulsifier intake but did not result in major impairments in energy or nutrient intake. While the LED group had a reduction in protein, intake remained above the reference nutrient intake, indicating overall little negative impact of a LED on dietary intake. FRQoL improved on the LED. A LED is feasible and nutritionally safe in patients with active CD. Funding The Leona M. and Harry B. Helmsley Charitable Trust References 1.Sandall A, Smith L, Svensen E, Whelan K. Emulsifiers in ultra-processed foods in the UK food supply. Public Health Nutr. 2023; 26(11):2256-2270. 2.Chassaing B, Koren O, Goodrich JK, Poole AC, Srinivasan S, Ley RE, Gewirtz AT. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome. Nature. 2015;519(7541):92-6. 3.Hughes LD, King L, Morgan M, Ayis S, Direkze N, Lomer MC, Lindsay JO, Whelan K. Food-related Quality of Life in Inflammatory Bowel Disease: Development and Validation of a Questionnaire. J Crohns Colitis. 2016;10(2):194-201.
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Magdassi, S., M. Frenkel, and N. Garti. "Correlation Between Nature of Emulsifier and Multiple Emulsion Stability." Drug Development and Industrial Pharmacy 11, no. 4 (1985): 791–98. http://dx.doi.org/10.3109/03639048509057456.
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Gasa-Falcon, Ariadna, Isabel Odriozola-Serrano, Gemma Oms-Oliu та Olga Martín-Belloso. "Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion". Food & Function 10, № 2 (2019): 713–22. http://dx.doi.org/10.1039/c8fo02069h.
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Zou, Liqiang, Wei Liu, Chengmei Liu, Hang Xiao, and David Julian McClements. "Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate." Food & Function 6, no. 8 (2015): 2475–86. http://dx.doi.org/10.1039/c5fo00606f.
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Excipient emulsions can be specifically designed to increase the bioavailability of powdered curcumin. The bioavailability depends on the nature of the emulsifier used to coat the droplets in the excipient emulsion.
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A. Turki, Muna, Sana H. Awad, and Sura K. Ibrahim. "SYNTHESIS AND CHARACTERIZATION OF NEW DEMULSIFIER FROM NATURAL AND SYNTHETIC POLYMER." iraq journal of market research and consumer protection 14, no. 2 (2022): 26–33. http://dx.doi.org/10.28936/jmracpc14.2.2022.(4).
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This research included the preparation and characterization of new demulsifies from natural and synthetic polymers of chitosan and polyvinyl alcohol that are environmentally friendly and at the same time have high efficacy comparable to emulsifiers. imported foreign. The prepared compounds were examined using infrared spectroscopy and nuclear magnetic resonance spectroscopy, and all the spectral signals of the polymers were in good agreement with the chemical composition of the polymers. And the melting and decomposition that occur on polymers at high temperatures. The effect of the length and type of side chain in the compositions of polymers on the process of water separation of oil emulsions was studied, and they had an important impact on the levels of water separation. The solubility behavior of polymers was also known, so that there was a solubility difference in Different organic solvents according to the type of the side chain of a hydrocarbon nature, and the best solubility of the prepared polymers was a solvent (dimethyl sulfoxide). The best polymerization time was found (12) h, as well as the best temperature at which polymerization takes place is (70 °C) and the prepared emulsion was compared with The commercial emulsifier was evaluated for its efficiency in separating water from crude oil (crude oil Basra) and compared to the commercial emulsifier, it was more efficient than the commercial one in separating water from oil.
Dissertations / Theses on the topic "Nature of emulsifier"
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Shimada, Robson Takeshi. "Estabilidade de emulsões na presença da biomassa da microalga Arthrospira platensis e do polímero hidroxipropil metilcelulose." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/46/46136/tde-22082017-101321/.
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Arthrospira platensis ou Spirulina é uma microalga com alto valor nutricional. Foram preparados extratos de Spirulina, caracterizados e aplicados como estabilizadores de emulsão de óleo de girassol comercial em água (O/A) (10% v/v) na ausência e na presença de quatro tipos de hidroxipropil metilcelulose (HPMC). Os extratos brutos de Spirulina foram preparados em tampões a pH 6 (EB6) e pH 8 (EB8) por sonicação para promover a lise celular e a libertação de proteínas e fosfolípides; Parte dos extratos foi centrifugada (EC6 ou EC8). Independentemente das condições de extração, todos os extratos apresentados apresentaram valores de potencial-ζ médio variando de - (16 ± 2) mV a - (20 ± 2) mV, tamanho médio variando de (108 ± 52) nm a (306 ± 68) nm e atividade interfacial. As emulsões O/A preparadas com extratos de Spirulina (10 g / L) exibiram partículas com potencial- médio variando de - (16 ± 2) mV a - (27 ± 4) mV, tamanho médio variando de ~ 70 nm (EB6 ou EB8) a ~ 700 nm (EC6 ou EC8). No entanto, o EB6 levou a emulsões ligeiramente mais estáveis do que as outras. A combinação de EB6 (10 g / L) e HPMC (1,0 % m/m) levou a um aumento substancial na estabilidade da emulsão, embora os valores de potencial- diminuíram uma ordem de grandeza. Em particular, a HPMC com a maior massa molar e o maior grau de substituição de grupos metila conduziu a i) camada interfacial mais robusta resultante da formação de complexos entre cadeias HPMC e proteínas EB6 e (ii) meio contínuo mais viscoso.<br>Arthrospira platensis or Spirulina is a microalga with a high nutritional value. Extracts of Spirulina were prepared, characterized and applied as oil in water (O/W) (10 % v/v) emulsion stabilizers in the absence and presence of four types of hydroxypropyl methylcellulose (HPMC). The emulsions were prepared with edible sunflower oil. Crude extracts of Spirulina were prepared in buffers at pH 6 (CE6-Crude extract pH6) and pH 8 (CE8-Crude extract pH8) by sonication to promote cell lysis and protein and phospholipids release; part of the extracts was centrifuged (CCE6 or CCE8). Regardless of the extraction conditions, all extracts presented mean -potential ranging from (16 ± 2) mV to (20 ± 2) mV, mean diameter ranging from (108 ± 52) nm to (306 ± 68) nm and interfacial activity. The emulsions prepared with Spirulina extracts (10 g/L) displayed particles with mean -potential ranging from (16 ± 2) mV to (27 ± 4) mV, mean diameter ranging from ~ 70 nm (CCE6 or CCE8) to ~ 700 nm (CE6 or CE8). However, CE6 led to emulsions slightly more stable than the others did. The combination of CE6 (10 g/L) HPMC (1.0 wt %) led to substantial increase in the emulsion stability, although the -potential values decreased one order of magnitude. Particularly, the HPMC with the highest molecular weight and highest methyl substitution degree led to the most (i) robust interfacial layer resulting from the complex formation between HPMC chains and CE6 proteins and (ii) viscous continuous medium.
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Sandra, Bučko. "Adsorpciona i emulgujuća svojstva proteinskog izolata i hidrolizata semena tikve (Cucurbita pepo)." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2020. https://www.cris.uns.ac.rs/record.jsf?recordId=114894&source=NDLTD&language=en.
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Seme tikve (Cucurbita pepo) obiluje kako uljem tako i proteinima. Nakon izdvajanja ulja, proteini se koncentrišu u uljanoj pogači, sekundarnom proizvodu procesa proizvodnje ulja, gde njihov sadrţaj dostiţe do 65%. Proteini semena tikve su primamljiv sastojak za prehrambenu, farmaceutsku i kozmetičku industriju zbog svoje farmakološke aktivnosti i visoke biološke vrednosti. Pored toga, budući da su mnogi proizvodi ovih industrija po svojoj koloidnoj prirodi emulzije, proteini semena tikve bi se u njima mogli naći i kao prirodne površinski aktivne materije. Međutim, koloidna funkcionalnost proteina semena tikve se još uvek potcenjuje zbog globularne strukture za koju se vezuju slabija funkcionalna svojstva u odnosu na proteine sa fleksibilnijom strukturom. Prema tome, cilj ove disertacije je ispitivanje funkcionalnih osobina proteinskog izolata semena tikve, pre svega njegovih adsorpcionih i emulgujućih svojstava, kao i ispitivanje uticaja promene proteinske strukture putem enzimske hidrolize na ispitivana svojstva.Pripremljeni su izolat proteina semena tikve (IPST) i dva enzimska hidrolizata, H1 i H2. IPST, H1 i H2 su okarakterisani određivanjem sadržaja vlage, proteina i pepela, zatim, određivanjem prinosa, molekulske mase i zeta potencijala. Ispitan je uticaj koncentracije proteina/peptida (0,0001–1 g/100 cm<sup>3</sup>), pH (3–8) i jonske jačine (0–1 mol/dm<sup>3</sup> NaCl) na rastvorljivost i adsorpciona svojstva: dinamički međupovršinski pritisak (ulje/voda), statički površinski (vazduh/voda) i međupovršinski (ulje/voda) pritisak, kinetiku adsorpcije i dilatacionu reologiju proteinskih adsorpcionih filmova. Nakon toga, ispitan je i uticaj pomenutih parametara na emulziona svojstva IPST, H1 i H2. Emulgujuća svojstva IPST, H1 i H2 su okarakterisana na osnovu prosečnog prečnika kapljica emulzija, raspodele veličina kapljica i stabilnosti emulzija.Utvrđeno je da je prinos IPST veći od prinosa oba hidrolizata za oko 65 %. IPST ima najniţu rastvorljivost na pH=5, što ujedno predstavlja i njegovu izoelektričnu tačku. Enzimskom hidrolizom IPST značajno se povećava rastvorljivost, posebno na pI=5. Povećanje jonske jačine je izazvalo salting–in ili salting–out efekat rastvorljivosti kod svih uzoraka u zavisnosti od pH. IPST, H1 i H2 poseduju površinsku aktivnost pri čemu je površinski/međupovršinski pritisak H1 i H2 manje zavistan od promene pH i jonske jačine u poređenju sa površinskim/međupovršinskim pritiskom IPST. Adsorpcijom na granicu faza IPST i oba hidrolizata obrazuju adsorpcione filmove sa dominantnom elastičnom komponentom. Emulgujuća svojstva IPST, H1 i H2 zavise od koncentracije uzorka, pH vrednosti i jonske jačine kontinualne faze. Pri koncentraciji od 1 g/100 cm<sup>3</sup> i Ic=0 mol/dm<sup>3</sup> pripremljene emulzije su stabilne na svim pH osim emulzije IPST na pH 5. Sve emulzije podležu gravitacionoj nestabilnosti.<br>Pumpkin (Cucurbita pepo) seed is rich source of both, oil and proteins. Once the oil has been extracted, proteins concentrate in oil cake, a by–product of the oilextraction process, where their content can reach up to 65%. Pumpkin seed proteins are desirable ingredient in food, pharmaceutical and cosmetic industry due to their pharmacological activities and high biological value. Moreover, since many of products of these industries are, in colloidal terms, emulsions, pumpkin seed proteins could serve as surface active materies. However, colloidal functionality of pumpkin seed proteins is still underestimated for their globular structure which entails inferior functional properties to functional properties of proteins with more flexible structure. Based on that, the aim of this dissertation is to investigate functional properties of pumpkin seed protein isolate, adsorption and emulsifying properties, in the first place, and then to investigate the influence of modification of the protein structure, by means of enzymatic hydrolysis, on the aforementioned properties.Pumpkin seed protein isolate, IPST, and two enzymatic hydrolysates, H1 and H2, were prepared. IPST, H1 and H2 were characterized by determination of moisture, ash and protein content, then, by determination of protein recovery, molecular mass and zeta potential. Influence of the protein/peptide concentration (0.0001–1 g/100 cm<sup>3</sup>), pH (3–8) i ionic strength (0–1 mol/dm<sup>3</sup> NaCl) on the solubility and adsorption properties: dynamic interfacial (oil/water) pressure, static surface (air/water) and interfacial (oil/water) pressure, adsorption kinetics and interfacial dilatational properties, wasinvestigated next. In the end, influence of the aforementioned pharameters on the emulsifying properties of IPST, H1 and H2 was investigated. Emulsifying properties of IPST, H1 and H2 were discussed in terms of mean droplet diameter, droplet size distribution and emulsion stability.Protein recovery of IPST was determined to be 65 % higher than recovery of H1 and H2. Solubility of IPST was the lowest at pH 5, what presents the isoelectric point. The enzymatic hydrolysis of IPST significantly increased solubility, especialy at the isoelectric point. Increase in the ionic strenght led to salting–in or salting–out effect depending on pH of the sample. Three investigated samples, IPST, H1 and H2 exhibited surface activity, however, sufrace/interfacial pressure of H1 and H2 were found to be less influenced by change in pH or ionic strenght of the solution in comparison to the IPST. Once adsorbed to the interface IPST and both hydrolysates form interfacial film with dominant elastic component. Emulsifying properties of IPST, H1 and H2 depend on the concentration, pH and ionic strength of the continuous phase. Stabile emulsions were formed at concentration of 1 g/100 cm3 and Ic=0 mol/dm<sup>3</sup> regardless of pH, with the exception of the IPST at pH 5. All emulsions were susceptibile to gravitational separation.
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(6624152), Simran Kaur. "Interfacial Rheological Properties of Protein Emulsifiers, Development of Water Soluble b-Carotene Powder and Food Science Engagement (Emulsifier Exploration)." Thesis, 2019.
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<div><div><div><p>Interfacial rheology describes the functional relationship between the deformation of an interface, the stresses exerted in and on it, and the resulting flows in the adjacent fluid phases. These interfacial properties are purported to influence emulsion stability. Protein emulsifiers tend to adsorb to the interface of immiscible phases, reduce interfacial tension as well as generate repulsive interactions. A magnetic interfacial shear rheometer was used to characterize the surface pressure-area isotherms as well as interfacial rheological properties of two proteins- sodium caseinate and b-lactoglobulin. Then, sodium caseinate was used as a carrier for b-carotene encapsulation.</p><p>b-carotene is a carotenoid that exhibits pro-vitamin A activity, antioxidant capacity and is widely used as a food colorant. It is however, highly hydrophobic and sensitive to heat, oxygen and light exposure. Thus b-carotene as food ingredient is mainly available as purified crystals or as oil-in-water emulsions. In this study, b-carotene stability, and solubility in water for application as a natural colorant was improved by preparation of a sodium caseinate/ b-carotene powder using high pressure homogenization, solvent evaporation and spray drying. The powders thus prepared showed good solubility in water and yielded an orange coloration from b-carotene. The effect of medium chain triglyceride concentration (1%, 10%) and incorporation of a natural antioxidant (Duralox, Kalsec) on powder stability was studied as a function of storage time and temperature.b-carotene stability was reduced at higher storage temperature (4oC> 21oC> 50oC) over 60 days and followed first order degradation kinetics at all temperatures. Incorporation of natural antioxidant improved b-carotene stability and resulted in a second first order degradation period at 50oC. As b-carotene content decreased, Hunter Lab color values denoting lightness increased, while those for redness and yellowness of the powder decreased. This sodium caseinate based b-carotene powder could be used as a food ingredient to deliver natural b-carotene to primarily aqueous food formulations.</p><div><div><div><p>In the last part of this work, an engagement workshop was developed as a means to educate young consumers about the function of emulsifiers in foods. Food additives are important for food product development, however to consumers, a discord between their objective purpose and subjective quality has led to confusion. Food emulsifiers, in particular, are associated with lower healthiness perception due to their unfamiliar names. In collaboration with the 4H Academy at Purdue, a workshop high school student was conducted to develop an increased understanding of emulsions and emulsifiers. A survey was conducted with the participants who self-evaluated their gain in knowledge and tendency to perform certain behaviors with regards to food ingredient labels. The participants reported a gain in knowledge in response to four key questions on emulsions and emulsifiers, as well as an increased likelihood to read ingredients on a food label and look up information on unfamiliar ingredients.</p></div></div></div></div></div></div>
Book chapters on the topic "Nature of emulsifier"
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Kulkarni, Sunil Jayant, Gaurav Bhatikare, and Akash Shinde. "Rice Husk and Waste Paper as Feedstocks for Synthesis of Microcrystalline Cellulose." In Advances in Civil and Industrial Engineering. IGI Global, 2023. http://dx.doi.org/10.4018/979-8-3693-0044-2.ch009.
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Microcrystalline cellulose is a valuable material with applications in pharmaceutical, medical and food industries. Its crystalline nature and physical properties make it a unique material used as an anti-caking agent, an emulsifier, an extender, a bulking agent texturizer and a fat substitute. Microcrystalline cellulose can be synthesized from various cellulose materials. In current investigation, rice husk and waste papers are used as feedstocks for synthesis of microcrystalline cellulose. Hydrolysis, pulping, bleaching and drying are steps in MCC synthesis with deinking as additional step for waste papers. The products were analysed by FTIR method and results were compared with reference for interpretation. Rice husk and waste papers were found to have excellent potential as microcrystalline cellulose feedstock.
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Costa, Carolina, Bruno Medronho, Björn Lindman, Håkan Edlund, and Magnus Norgren. "Cellulose as a Natural Emulsifier: From Nanocelluloses to Macromolecules." In Cellulose [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.99139.
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During the last decade, cellulose structural features have been revisited, with particular focus on its structural anisotropy (amphiphilicity) and interactions determining its recalcitrance to dissolution. Evidences for cellulose amphiphilicity are patent, for instance, in its capacity to adsorb at oil–water interfaces, thus being capable of stabilizing emulsions. This behavior is observable in all its forms, from cellulose nanoparticles to macromolecules. This chapter is divided into two main parts; first, the fundamentals of emulsion formation and stabilization will be introduced, particularly focusing on the role of natural emulsifiers. Secondly, the emerging role of cellulose as a natural emulsifier, where the ability of cellulose to form and stabilize emulsions is revisited, from cellulose nanoparticles (Pickering-like effect) to macromolecules (i.e., cellulose derivatives and native molecular cellulose).
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"Emulsifiers, Colours and Flavours." In The Science of Sugar Confectionery, 2nd ed. The Royal Society of Chemistry, 2018. http://dx.doi.org/10.1039/bk9781788011334-00097.
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This chapter covers emulsifiers, colours and flavours and their use in sugar confectionery. The hydrophile–lipophile balance theory of emulsifiers is discussed as well as the origin of some emulsifiers. Natural, synthetic and interference colours and their merits, sources and uses are also discussed. Natural, nature identical and synthetic flavours and their use are included. Antioxidants are also covered in this chapter.
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Santamaria-Echart, Arantzazu, Isabel P. Fernandes, Samara C. Silva, et al. "New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry." In Food Additives [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.99892.
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The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.
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Banerjee, Subhrajit. "An Attempt to Understand the Food in Packages: Food Additive Chemicals." In Lincoln Publication. Lincoln Publication, 2024. http://dx.doi.org/10.31674/book.2024ecc.010.
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The presence of food additive chemicals in packaged foods has become a significant concern for consumers and researchers alike. This chapter aims to explore the various aspects of food additives, including their types, uses, and potential impacts on human health. Food additives are substances added to processed and packaged foods to enhance shelf life, texture, flavour, and appearance. While some additives are derived from natural sources, others are synthesized chemically. This chapter delves into the different categories, purposes, and specific chemical natures of food additives, such as preservatives, flavour enhancers, emulsifiers, and stabilizers, among others. Additionally, the regulations and safety measures surrounding the use of food additives, as well as exploring the role of governmental agencies and international organizations in establishing guidelines and tolerable limits, are envisaged.
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Wang, Han, Siqi Huan, Zhiguo Li, et al. "Pickering Emulsions." In Bioactive Delivery Systems for Lipophilic Nutraceuticals. The Royal Society of Chemistry, 2023. http://dx.doi.org/10.1039/bk9781839165566-00181.
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Emulsion technology has been used for decades in the food industry to create a diverse range of products. Recently, however, innovations in emulsion science and technology have led to the development of new approaches to improving food quality and functionality. This chapter provides an overview of an advanced emulsion technology, i.e. Pickering emulsions, that has garnered a great deal of interest from researchers in recent years. Pickering emulsions are stabilized by colloidal particles, which may be synthetic or natural, rather than conventional molecular emulsifiers. The stabilization mechanisms involved are fundamentally different to those of conventional emulsifiers, which leads to novel properties in Pickering emulsions, such as strong resistance to coalescence. Much of the early research on Pickering emulsions used inorganic solid particles as stabilizers, but recently there has been a growing focus on the use of organic particles, which are more label friendly. This chapter also discusses the latest advances in the application of Pickering emulsions in the food industry, including their potential benefits and limitations, as well as future research trends.
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Milkova, Viktoria. "Chitosan-Stabilized Oil-in-Water Nanoemulsions." In Handbook of Research on Nanoemulsion Applications in Agriculture, Food, Health, and Biomedical Sciences. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-7998-8378-4.ch003.
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Chitosan is a natural polysaccharide and emulsifier that can ensure a significant emulsion stability at suitable pH, ionic strength, composition, concentration, or thermal processing. The evaluation of the electrokinetic properties is a key factor in investigation of the stability of the nanoemulsions with a view to their potential applications in bionanotechnology. Consequently, the precise control over the physicochemical characteristics of chitosan (degree of acetylation, DA and molecular weight, Mw) can provide a high stability and specific biological properties of the developed functional structures. The chapter is focused on the interpretation of the electrokinetic response from nanoemulsion stabilized by adsorption of chitosan (as a polyelectrolyte or uncharged polymer) by using appropriate theoretical approaches.
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"Lipids." In Food: The Chemistry of its Components, 6th ed. The Royal Society of Chemistry, 2015. http://dx.doi.org/10.1039/bk9781849738804-00107.
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Food lipids fall into two groups. The non-polar triglycerides predominate in the edible fats and oils, found as energy reserves in plants and animals. The polar lipids (mostly phospholipids) occur in cell membranes but contribute to the structure and behaviour of many foods. Fats and oils have complex melting properties related to their component fatty acids. Cocoa butter, in chocolate, is an extreme example of this complexity. Unsaturated fatty acids react readily with oxygen (with or without the involvement of enzymes) causing rancidity and even polymerisation. Natural and synthetic antioxidants delay the onset of rancidity. Fractionation, hydrogenation and interesterification can be used to convert liquid oils, rich in polyunsaturated fatty acids, into more useful spreading fats, nowadays without the undesirable generation of trans fatty acids). The role of dietary fatty acids in arterial disease remains controversial. Polar lipids, including naturally occurring phospholipids such as those of egg yolk, and synthetic alternatives are extensively used as emulsifiers. The polar lipids of the milk fat globule membrane contribute to the manufacture of cream and butter. Cholesterol and the phytosteroids are other important polar lipids. The chapter includes listings of the antioxidants and emulsifiers permitted as food additives in the EU, USA and elsewhere and concludes with a list of specialist books and review articles for further study.
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Rasmi, Yousef, Kevser Kübra Kirboğa, Tazeen Rao, Mazhar Ali, and Muhammad Zeeshan Ahmed. "Marine Natural Products as a Bioresource for Cosmeceuticals." In Bioprospecting of Natural Sources for Cosmeceuticals. Royal Society of Chemistry, 2024. http://dx.doi.org/10.1039/9781837672288-00223.
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The cosmetics industry is a highly profitable multibillion-dollar industry that impacts society worldwide. Because of global influence, most people are concerned with looking good, being beautiful, and staying young. Natural-product-based cosmeceutical formulations have become more popular than synthetic chemicals due to the desire of consumers for better, novel, and safer products. In this respect, marine-based natural products have gained substantial attention as cosmeceuticals with the advancement in marine bioresource technology. Secondary metabolites such as agar, alginates, carrageenans, fucoidans, galactans, porphyran, glucans, ulvans, and others have been derived from marine fungi, bacteria, macroalgae, microalgae, sponges, and corals to be significantly used as cosmeceuticals. These materials possess lightening, anti-wrinkle, UV protection, moisturizing, anti-oxidant, and anti-inflammatory effects. As stabilizers, emulsifiers, and viscosity-controlling ingredients, cosmeceuticals also possess a wide spectrum of physicochemical properties, including the ability to be used in cosmetic surgery, the pharmaceutical industry and tissue engineering. The present chapter discusses marine-based natural products, including the chemical entities and the mechanisms giving them potential effects as cosmeceuticals.
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"Fatliquoring." In Tanning Chemistry: The Science of Leather, 2nd ed. The Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788012041-00462.
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The fatliquoring or lubricating step in leather making has the primary purpose of preventing the fibre structure from sticking during drying after completing the wet processing steps: the secondary effect is to confer softness. Effective lubrication ensures the leather can exhibit the maximum strength allowed by the processing and the material. Lubrication is typically achieved through the self-emulsifying properties of oils, natural or synthetic, which have been partially sulfated or sulfited: the ‘sulfo’ fraction is the emulsifier carrier in aqueous solution of the neutral oil, which is the active agent in the lubricating mechanism. A complementary process is to confer water resistance to leather: traditional and recent methods gave results that were erratic at best, but modern chemistries, based on partially esterified acrylate polymers and/or silicones, are effective and consistent – if the rules of processing are not broken.
Conference papers on the topic "Nature of emulsifier"
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Milton, Douglas, William Bresnahan, Christopher Smalley, Robert Botto, and William Zagrany. "FCCU Light Ends Plant Carbonate Stress Corrosion Cracking Experience." In CORROSION 2007. NACE International, 2007. https://doi.org/10.5006/c2007-07564.
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Abstract As a result of a Carbonate Stress Corrosion Cracking (CSCC) event at one refinery an investigation was made into the cause and mitigation of CSCC. At the specific refinery, the immediate cause was attributed to a change in catalyst type in the upstream cat cracker feed hydrotreater (CFHT) which reduced the feed sulfur/feed nitrogen (S/N) ratio in the feed, resulting in an increased carbonate concentration, and an increased likelihood of cracking. This paper outlines the information that was developed during the investigation and also outlines the development of tools that could be utilized by other refinery fluidized catalytic cracker units (FCCU's) to better assess risk of CSCC. Industry guidelines (API 581) provide a method for estimating CSCC risk based on [CO3=] and pH, but no immediately available method was found to measure [CO3=] directly. Therefore ionic modeling was used to predict pH and [CO3=] based on feed S, feed N. Also developed was a method to assess risk based on the information more typically available and that could be trended and used predictively. These included pH, and feed S/N ratio. A method was developed to measure CO2 in sour water using ion specific electrodes (ISE's) that could be converted to [CO3=] using either equilibrium constants from literature and pH or using ionic modeling tools. In this way, the likelihood on the pH x [CO3=] risk space could be assessed. Based on this review it is believed that: CSCC may be episodic in nature; understanding of the process trends (pH, and S/N) are critical in assessing the risk of CSCC; traditional alkalinity measurements (P, M alkalinity) are not useful in measuring [CO3=]; mitigation of cracking can include PWHT, changing water wash variables (corrosion inhibitors, de-emulsifiers, make-up rate, etc.); establishing operating envelopes that include feed S/N and a link to the likelihood of CSCC can be used to prevent CSCC.
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Radulescu, Victorita. "Influence of Some Emulsifiers in Improving the Biofuel Characteristics." In ASME 2021 Power Conference. American Society of Mechanical Engineers, 2021. http://dx.doi.org/10.1115/power2021-64223.
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Abstract Molecules’ characteristics of the active surface, such as low molecular weight fatty acids, asphaltene, and naphthenic acids determine the properties of emulsified fuels. They can interact with surfaces from other oils, water from liquid mixtures, solid surfaces from mechanical systems, or with pipes walls in case of long distances transport. For heavy oils which contain large amounts of asphaltene, these effects are very important. The characteristics of the emulsified fuels are determined mainly by the properties and nature of the emulsifier. In the present paper, some tests for heavy fuels emulsification with monoglycerides and cosurfactants are mentioned, due to their significant contributions in clean fuels combustion. This first proposed solution, presented in this paper is generally preferred, due to its small cost. The second tested solution consists in nonionic polymer obtained from the solid wastes of PET (polyethylene terephthalate) conversion and glycol. The main advantages of this raw material are the PET’s low cost and its large availability. The PET has high content of oxygen so the combustion of emulsified fuels with this type of surfactants assures low pollution emission. The preparation of the nonionic polymer associated with the glycerol recovery as additives for emulsified fuels is also mentioned. As the first stage, the PET transesterification with glycol at 200°C–210°C with ethylene glycol elimination was mentioned. For experiments, ten samples of emulsified fuels with different emulsifying agents were prepared, being tested their influence on fuel characteristics. Some physical properties of the emulsified fuel as the density at 20°C, viscosity at 90°C, flash point, and the freezing points were also determined. If the emulsifier proportion or the water quantity increase in the emulsified fuel the flash point increases also. Other experiments were realized referring to the freezing point and viscosity’s dependence with temperature. Finally, are presented some remarks concerning the proper report between emulsifier and final fuel properties.
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Belkadi, A., A. Montillet, and J. Bellettre. "Biofuel Emulsifier Using High Velocity Impinging Flows and Singularities in Micro-Channels." In ASME 2016 Internal Combustion Engine Division Fall Technical Conference. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/icef2016-9314.
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The objective of this work is to design an original microfluidic mixer for continuous emulsification of small fractions of water in a lipid phase. This system is aimed to be integrated on-line in the process so as to avoid the use of a surfactant. The targeted application is a better combustion of alternative biofuels in boilers, turbines or internal combustion engines in general. The developed micro-system which includes impinging flows and elbows, is performed on the basis of a specific design of micro-channels, adapted to the respective flow rates and the characteristics of the fluids to be emulsified (viscosity, surface tension). The variation of different parameters is tested in this study such as the nature of the lipid phase (viscosity, density, surface tension and components), the length of micro-channels in the elbow and the flow rate of the dispersed phase. The dispersion of water is much more efficient with this microsystem using gasoil rather than vegetable oil as the continuous phase.
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Aly, Moustafa, Gallyam Aidagulov, Abdullah Sultan, Devon Gwaba, and Mustapha Abbad. "Carbonate Matrix Stimulation with Pickering Emulsified Acid Studied by Large-Scale Radial Flow Experiments." In Middle East Oil, Gas and Geosciences Show. SPE, 2023. http://dx.doi.org/10.2118/213460-ms.
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Abstract In carbonate matrix stimulation, hydrochloric acid (HCl) is injected to partially dissolve the near-wellbore region forming a network of high-conductivity wormholes. Optimal treatments are sought to achieve the deepest wormhole penetration into a reservoir at minimum volume of injected acid. Acid-in-oil emulsions are widely used to enhance stimulation by retarding the rock dissolution reaction. In this work, performance of a Pickering emulsified acid is studied in large-scale laboratory experiments under realistic radial flow conditions. The stable Pickering emulsified acid, studied in this work, was prepared by precise mixing of 15-wt% HCl aqueous solution with diesel in a 70:30 ratio and addition of a nanoclay emulsifier. The matrix acidizing process was simulated in large-scale laboratory experiments where acid was injected radially through a borehole drilled in a block-shaped sample of carbonate rock with dimensions of 20 × 16 × 16 inches. A true-triaxial load frame setup was used to maintain 2,000-psi pore pressure inside the water- saturated block during acid injection. A series of experiments was conducted at various acid injection rates with injection data acquired and analyzed. Three radial acidizing experiments were conducted on natural carbonate blocks sourced from an outcrop in central Saudi Arabia. Analysis of injection data revealed interesting similarities and differences between the test results. For example, in two tests—representing intermediate (120 cm3/min) and high (240 cm3/min) acid injection rates—maximum differential pressure during acid injection was found remarkably lower than one may expect for a fluid with apparent viscosity such as Pickering emulsified acid has. In these tests, acid breakthrough to the block face was reached and the number of injected acid pore volumes (PVBT) was determined to quantify effectiveness of the acidizing process. The low-rate test (30 cm3/min) was interrupted before the moment of breakthrough but still demonstrated smoothly decelerating differential pressure decline toward the breakthrough. The latter differs drastically from the behavior observed in intermediate- and high-rate tests where differential pressure dropped abruptly from its peak values at the moment of breakthrough. The theoretical effective acidizing model was calibrated with the obtained PVBT numbers and used to predict PVBT values at untested rates. Also, we have shown how this calibrated model can be used to predict wormhole penetration depth at the field scale of stimulated openhole wellbores. Radial acidizing experiments representing realistic flow conditions around the well are a preferred source of data for calibrating theoretical models required for field job design. However, because of experimental complexities, radial test data are rarely available and mostly limited by small-scale experiments involving plain nonretarded acid systems. This work is novel in presenting large-scale radial test results for Pickering emulsified acid on limestones from Saudi Arabia and upscaling them to openhole stimulation in the field.
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Colic, M. "Nanobubbles Enhanced Flotation of Oily Produced Water at Large Natural Gas Platform." In SPE Annual Technical Conference and Exhibition. SPE, 2023. http://dx.doi.org/10.2118/214941-ms.
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Abstract During petroleum extraction at offshore platforms a large amount of so called "produced water" with emulsified oil is created. This manuscript will summarize our efforts from science behind centrifugal nanobubbles enhanced microbubbles flotation to results of the pilot studies on removal of emulsified oil from produced water. Full – scale installation of treatment system at large natural gas platform will then be briefly described. Flotation Systems need treatment chemicals, coagulants, and flocculants for the best oil removal efficiencies. The synergistic application of nanobubbles enhanced flotation with treatment chemicals will be described.
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Denada, Elmira Vania, Sri Handayani, Sumi Hudiyono, and Siswati Setiasih. "Synthesis of Glycerol –– Castor Oil Fatty Acid and Glycerol –– Oleic Acid Esters, as Emulsifier and Antibacterial Agent, Using Candida rugosa Lipase." In Bromo Conference, Symposium on Natural Products and Biodiversity. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0008357500620068.
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Bob-Manuel, Kelvin D. H., Roy J. Crookes, Theodosios Korakianitis, and Ashand M. Namasivayam. "Dual-fuel Operation of Compression-ignition Engine Using Biodiesel for Pilot Injection." In SNAME Maritime Convention. SNAME, 2012. http://dx.doi.org/10.5957/smc-2012-a10.
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Economic factor and stringent emission standards are imposing constraints on current and future operation of power plants in the maritime industry. Hence, research institutions have intensified investigation on technologies for emission control and economy using alternative and sustainable/renewable fuels to achieve friendly environment. In this study, the combustion characteristics of natural gas and hydrogen fuelled compression ignition engine operated under stable condition using either neat or emulsified rapeseed methyl ester (RME) for pilot ignition were investigated. Ignition delay and rate of cylinder pressure rise at 1000 and 1500 r/min were obtained at various gas flow rates while the emission of NOx, CO2 and HC were measured. NOx concentrations were compared with the regulated IMO MARPOL73/78 and United States Environmental Protection Agency (EPA) Tier 3 standards and were observed to be lower than the MARPOL 73/78 level at both speeds and the EPA standard at 1500 r/min for the minimum specification of category 1 engines. Emulsified RME fuel pilot injection reduced NOx emission at all test conditions using natural gas. The use of hydrogen subscribed mainly in the reduction of particulate matters (PM) and CO2 and hence will contribute in the reduction of greenhouse effect (climate change) on the environment.
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Fadilah, Ari Diana Susanti, Sperisa Distantina, Viona Rohmah Armia Gita Kusuma, and Gemilang Ramadhan Syahputraningrat. "Effect of addition of emulsifier Tween 20 on microencapsulation rice bran oil using natural polymers kappa-carrageenan and chitosan." In INTERNATIONAL CONFERENCE ON MATERIALS ENGINEERING AND MANUFACTURING SYSTEMS: ICMEMS2022. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0114822.
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Khairani, Annisa, Sumi Hudiyono, and Sri Handayani. "Enzymatic Esterification Ethyl Ester Fatty Acid from Hydrolyzed Castor Oil and Its Oxidation Product as Emulsifier and Antimicrobial Compound Using Candida rugosa Lipase E.C.3.1.1.3." In Bromo Conference, Symposium on Natural Products and Biodiversity. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0008357200430049.
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Al Hattali, R., U. H. Taura, W. Alshidi, S. Al-Khamisi, and F. Al Jahwari. "Synergistic Effects of Natural Gums as Sustainable Water-In-Oil Emulsifiers for Heavy Crude Oil Transport Application." In SPE Conference at Oman Petroleum & Energy Show. SPE, 2025. https://doi.org/10.2118/224827-ms.
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Abstract Water-in-oil emulsions are a significant challenge in oil field operations, leading to pipeline blockages, increased viscosity, and higher operational costs. This study investigates using natural biodegradable gums, guar gum, xanthan gum, and carboxymethyl cellulose (CMC) gum as environmentally friendly demulsifiers for mitigating these issues. Emulsions were prepared using crude oil and distilled water, with natural gums added at varying concentrations (0.0002%, 0.0075%, and 0.01%). The demulsification performance was evaluated based on water separation efficiency, viscosity reduction, pH influence, and Interfacial Tension (IFT) Reduction. CMC gum, Guar gum, and xanthan gum were effective, increasing performance at higher concentrations. CMC gum emerged as the most effective, achieving up to 85% water separation and reducing viscosity by 35% at 1 wt% concentration. Guar gum and xanthan gum also demonstrated significant efficiency, achieving 80% and 75% water separation, respectively. The optimal pH for demulsification was slightly alkaline (7.5–8.5), while acidic conditions reduced efficiency by 15–20%. This study highlights the potential of natural gums as cost-effective and biodegradable alternatives to synthetic emulsifiers. Their use can reduce environmental impact and offer a sustainable solution for emulsion problems in oil field pipelines.