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1
Ponphaiboon, Juthaporn, Sontaya Limmatvapirat, and Chutima Limmatvapirat. "Influence of Emulsifiers on Physical Properties of Oil/Water Emulsions Containing Ostrich Oil." Key Engineering Materials 777 (August 2018): 592–96. http://dx.doi.org/10.4028/www.scientific.net/kem.777.592.
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The fabrication of oil/water (O/W) emulsions in order to prepare the spray-dried encapsulated bioactive ostrich oil emulsions can be useful for increasing stability of commercial products. In this study, O/W emulsions were stabilized with mixed emulsifiers (Span and Tween) or soy lecithin. The effects of emulsifiers on the physical properties of emulsions containing ostrich oil were investigated. Results showed that the addition of a mixture of Span and Tween emulsifiers at concentrations between 5 and 15% w/w reduced the droplet size of the emulsions but did not decrease the zeta potential in the emulsion system. The smallest droplet size of 5.01±0.43 μm was obtained from the emulsion containing 15% w/w mixture of Span 20 and Tween 80. The zeta potential values of all emulsions containing a mixture of Span and Tween emulsifiers in the concentration range of 5 to 20% w/w were between-23 and-55 mV. In addition, the viscosity of these emulsions increased with increases in the concentrations of both emulsifiers. The stable 20% w/w ostrich oil emulsion stabilized with 15% w/w Span 20/Tween 80 presented viscosity equal to 69.56±1.82 cP. For 10% w/w ostrich oil emulsions stabilized with lecithin, the droplet size and zeta potential of the emulsions tended to decrease with increasing lecithin concentrations. An emulsion containing 10% w/w lecithin exhibited the smallest droplet size (3.93±0.11 μm). The zeta potential values of all emulsions composed of 1-15% w/w lecithin were between-33 and –66 mV and the viscosity of these emulsions increased with increases in the concentrations of lecithin. The stable 10% w/w ostrich oil emulsion stabilized with 10% w/w lecithin exhibited a high viscosity of 172.50±1.01cP. In summary, 10% w/w lecithin provides better emulsion stability than 15% w/w Span 20/Tween 80. These results therefore reveal important parameters for the fabrication of stable O/W emulsions containing ostrich oil.
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Bains, Upinder, and Rajinder Pal. "Rheology and Catastrophic Phase Inversion of Emulsions in the Presence of Starch Nanoparticles." ChemEngineering 4, no. 4 (2020): 57. http://dx.doi.org/10.3390/chemengineering4040057.
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Emulsions stabilized by solid nanoparticles, referred to as Pickering emulsions, are becoming increasingly important in applications as they are free of surfactants. However, the bulk properties and stability of Pickering emulsions are far from being well understood. In this work, the rheological behavior and catastrophic phase inversion of emulsions in the presence of starch nanoparticles were studied using in-situ measurements of viscosity and electrical conductivity. The aqueous phase consisting of starch nanoparticles was added sequentially in increments of 5% vol. to the oil phase under agitation condition to prepare the emulsions. The emulsions were water-in-oil (W/O) type at low to moderate concentrations of aqueous phase. At a certain critical volume fraction of aqueous phase, catastrophic phase inversion of W/O emulsion to oil-in-water (O/W) emulsion took place accompanied a sharp jump in the electrical conductivity and a sharp drop in the emulsion viscosity. The W/O emulsions were nearly Newtonian at low concentrations of aqueous phase. At high concentrations of aqueous phase, prior to phase inversion, the W/O emulsions exhibited a shear-thickening behavior. The O/W emulsions produced after phase inversion were shear-thinning in nature. The comparison of the experimental viscosity data with the predictions of emulsion viscosity model revealed only partial coverage of droplet surfaces with nanoparticles. With the increase in the concentration of starch nanoparticles (SNPs) in the aqueous phase of the emulsions, the phase inversion of W/O emulsion to O/W emulsion was delayed to higher volume fraction of aqueous phase. Thus SNPs imparted some stability to W/O emulsions against coalescence and phase inversion.
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Adeyi, Oladayo, Daniel Imwansi Ogiem Ikhu-Omoregbe, and Victoria A. Jideani. "Rheological Properties of Sunflower Oil-in-Water Emulsion Containing Vinegar, Stabilized with Gelatinized Bambara Groundnut Flour." International Journal of Engineering Research in Africa 36 (June 2018): 85–97. http://dx.doi.org/10.4028/www.scientific.net/jera.36.85.
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The influence of vinegar concentrations on the rheological properties of 40% (w/w) sunflower oil-in-water emulsions stabilized with 7% (w/w) gelatinized bambara groundnut flour (BGNF) was investigated. The rheological properties of interest were steady shear, time dependent and viscoelastic characteristics. Rheological characterizations of the emulsions were carried out using a shear rate controlled rheometer. Both emulsions with and without vinegar were pseudoplastic, thixotropic and viscoelastic fluids. Vinegar however, significantly (p < 0.05) affected rheological properties of BGNF-stabilized emulsion. Presence of vinegar in the emulsion decreased extent of thixotropy, pseudoplasticity and viscoelasticity of BGNF-stabilized emulsions. The results indicated that the rheological properties of BGNF-stabilized emulsion can be controlled and manipulated using vinegar however, the presence of vinegar in BGNF-stabilized emulsion may be deleterious to the emulsion. The result provided the information to understand the influence of vinegar on the rheological properties of BGNF-stabilized emulsions for product and process development.
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Tangirala, A. D. Srikanth, Prakyath S, Karthimol A, Sunil C.K., Ranjaragan J, and Rawson A. "Development and characterization of water-in-water emulsion using pea protein and different gums." Journal of Applied and Natural Science 17, no. 1 (2025): 78–86. https://doi.org/10.31018/jans.v17i1.6153.
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Water-in-water (W/W) emulsions are gaining attention for their potential applications in food and nutrition due to their unique properties, including biocompatibility and stability. However, achieving stable W/W emulsions remains challenging, requiring a careful combination of biopolymers. The present study aimed to formulate W/W emulsion using a combination of protein and polysaccharide phases. Pea protein (P) was considered for the protein phase, and locust bean gum (LBG), guar gum (GG), xanthan gum (XG) were considered for the polysaccharide phase. The protein-polysaccharide phases were mixed in 10:90, 20:80, 80:20, and 90:10 ratios to create nine W/W emulsion combinations for Pea protein-Locust bean gum (PL), Pea protein-Guar gum (PG), and Pea protein-Xanthan gum (PX) each. These 27 emulsion combinations were then characterized based on their particle size, interfacial tension, phase separation, microstructure, and rheological properties. PL-6 (60:40 ratio) exhibited the smallest particle size (0.1891 ± 0.0113 μm), lowest interfacial tensions (1.78 ± 0.071 mN/m), and superior rheological properties. The emulsion phase separation study showed that the process followed the Exponential decay model, with PL-6 having the lowest decay rate constants (k = 17.640 s⁻¹). The microstructure of the emulsions was revealed through Confocal laser scanning microscopy analysis. The results concluded that PL-6 emulsion proved highly effective for formulating a stable W/W emulsion. This research opens new possibilities for using such emulsions in various applications, particularly in food and nutritional security.
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Liu, Fei, Yongfei Li, Xiaqing Li, and Xuewu Wang. "Study on the Properties Changes of Reversible Invert Emulsion during the Process from O/W to W/O with Alkali." Molecules 29, no. 1 (2023): 62. http://dx.doi.org/10.3390/molecules29010062.
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The reversible emulsion drilling fluid system combines the advantages of both oil-based and water-based drilling fluids, which can achieve ideal results in different stages of drilling and completion, and the system can be reused to effectively reduce costs. However, the research on reversible emulsions mainly focuses on the development of new reversible emulsifiers, while the specific phase transformation mechanism of reversible emulsion systems is still unclear. In this paper, a stable reversible emulsion was prepared using the reversible emulsifier DMOB as a raw material, and the reversible emulsion performance of the alkali response from the O/W emulsion phase to the W/O emulsion was studied. The microstructure of reversible emulsions was studied by a microscope, a cryogenic transmission electron microscopy, and a laser particle size analyzer. The changes in macroscopic properties of reversible emulsions in the process of alkali conversion were studied by pH, conductivity, demulsification voltage, static stability, viscosity, rheology, and other indicators, and the conversion mechanism of reversible emulsions from O/W emulsion ⟶ bicontinuous structure ⟶ O/W/O emulsion ⟶ W/O emulsion was clarified. The details are as follows: in the first stage, when the amount of NaOH ≤ 0.43 vol.%, the overall particle size of the emulsion decreases first and then increases with the increase in NaOH dosage. In the second stage, when the amount of NaOH was 0.45 vol.%, a double continuous structure was formed inside the emulsion. In the third stage, when the amount of NaOH is 0.48 vol.%, the O/W/O emulsion is formed, and with the increase in stirring time, the internal oil droplets gradually accumulate and are discharged from the water droplets, and finally, the W/O emulsion is formed. In the fourth stage, when the dosage of 0.50 vol.% ≤ NaOH ≤ 5.00 vol.%, the W/O emulsion was formed, and with the increase of NaOH dosage, the structure and compactness between water droplets increased first and then decreased. In the whole process, with the increase in the amount of NaOH solution, the total particle size of the emulsion first decreased and then increased.
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Nguyen, Thuy Chinh, and Hoang Thai. "Review: emulsion techniques for producing polymer based drug delivery systems." Vietnam Journal of Science and Technology 61, no. 1 (2023): 1–26. http://dx.doi.org/10.15625/2525-2518/17666.
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Emulsification method is one of the popular methods for producing materials used inbiosensing, bioimaging and others, especially, drug delivery polymer systems in microsize andnanosize. The concrete techniques related to this method are emulsification, self-emulsification,in a combination with solvent evaporation process, homogenization, or ultranosication. Thestructure of emulsion formulation consists of two phases: an internal phase and an externalphase. Based on the structure and nature of the phases, emulsions can be classified into differenttypes such as two-phase systems (oil in water emulsion (O/W) or water in oil emulsion (W/O))or three-phase systems (water in oil in water triple emulsion (W/O/W) or oil in water in oil tripleemulsion (O/W/O)). The droplet sizes in micro-emulsion systems are often higher than 1 mwhile those in nano-emulsions or mini-emulsions are in the range of 100-500 nm. Some specialnano-emulsion systems can contain droplets with a size of few nanometers. Factors includingsolvents, oil/water phase ratio, droplet oil size, composition ratio, nature of raw materials,emulsifiers, etc. can affect the morphology, properties, and size of the obtained products. Thispaper reviews emulsion techniques which have been applied for producing polymeric drugdelivery systems. The components, properties, characteristics, encapsulation efficiency as wellas drug release rate, water solubility, toxicity and administration efficacy of drug emulsionformulations will be mentioned. Advantages and limitations of emulsion techniques are alsodiscussed.
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N. H. Abdurahman and H. A. Magdib. "Surfactant (UMP) for emulsification and stabilization of water-in-crude oil emulsions (W/O)." Maejo International Journal of Energy and Environmental Communication 2, no. 2 (2020): 18–21. http://dx.doi.org/10.54279/mijeec.v2i2.245027.
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The purpose of this research is to look into the formulation and evaluation of concentrated water-in-oil (W/O) emulsions stabilized by UMP NS-19-02 surfactant and their application for crude oil emulsion stabilization using gummy Malaysian crude oil. A two-petroleum oil from Malaysia oil refinery, i.e., Tapis petroleum oil and Tapis- Mesilla blend, were utilized to make water-in-oil emulsions. The various factors influencing emulsion characteristics and stability were evaluated. It was discovered that the stability of the water-in-oil emulsion improved by UMP NS-19-02 improved as the surfactant content rises, resulting in the decline of the crude oil-water interfacial tension (IFT). Nevertheless, the most optimum formulation of W/O emulsion was a 50:50 W/O ratio with 1.0% surfactant. Additionally, raising the oil content, salt concentration, duration and mixing speed, and pH of the emulsion resulted in higher emulsion stability. It also raised the temperature of the initial mixing, which significantly decreased the formulated emulsions' viscosity. The results showed that stable emulsions could be formed using the UMP NS-19-02 surfactant.
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Kim, Do-Yeong, and Hyunsu Kim. "Effect of Mucilage Extracted from Corchorus olitorius Leaves on Bovine Serum Albumin (BSA)-Stabilized Oil-in-Water Emulsions." Polymers 15, no. 1 (2022): 113. http://dx.doi.org/10.3390/polym15010113.
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The present study examined the effect of mucilage extracted from Corchorus olitorius L. leaves on the emulsifying stability of bovine serum albumin (BSA)-stabilized oil-in-water (O/W) emulsions during the storage for seven days. O/W emulsions were prepared with a 90% aqueous phase containing C. olitorius mucilage (0–1.00% w/v) together with 0.5% (w/v) BSA and 10% oil phase. Emulsion properties were analyzed by measuring droplet size, zeta potential, spectroturbidity, backscattering profiles (%BS), and visual observations. The mean droplet size of emulsions prepared with 0.75 and 1.00% mucilage did not show significant changes during storage. The zeta potential of all the emulsions exhibited a negative charge of approximately −40 mV, but electrical repulsion was not the dominant stabilization mechanism in the emulsion. C. olitorius mucilage was able to increase the viscosity of the aqueous phase of the O/W emulsion system, which prevented droplet flocculation and enhanced the emulsion stability against phase separation at higher concentrations. The most stable emulsions during the storage period were those with 1.00% C. olitorius mucilage. In conclusion, C. olitorius mucilage has good potential for the preparation of stable O/W emulsions and can be used as a plant-based natural emulsifying and thickening agent in the food industry.
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Opustilová, Kristýna, Barbora Lapčíková, Daniela Sumczynski, and Richard Adámek. "Preparing O/W/O Emulsion for Curcumin (Curcuma longa) Delivery and In Vitro Digestibility Assay." International Journal of Molecular Sciences 26, no. 12 (2025): 5639. https://doi.org/10.3390/ijms26125639.
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In this study, simple oil-in-water emulsions (O/W) and multiple O/W/O emulsions were employed as carriers for a curcumin delivery system. The stability of emulsions was evaluated using DSC (differential scanning calorimetry), accompanied by particle size measurement by DLS (dynamic light scattering) and rheological analysis. The amount of freezable water (Wfs) in O/W emulsion was determined to be 80.4%, while that in O/W/O emulsion was 23.7%. Multiple emulsions had a more complex structure than simple emulsions, being characterized by higher stability with predominant loss modulus over storage modulus (G” > G’). The mean surface diameter for O/W emulsion was 198.7 ± 9.8 nm, being approximately two times lower than that for multiple emulsions. Curcumin in vitro digestibility was observed for both emulsions and, additionally, the digestibility of fresh and dried curcuma root powders was investigated. Multiple emulsions were found to be a superior matrix for curcumin delivery, with higher stability and emulsion digestibility of 50.6% for the stomach and small intestine. In vitro digestion of dried curcuma powders and curcuma root samples was monitored by HPLC (high-performance liquid chromatography). The DMD (dry matter digestibility) for dried curcuma powders ranged between 52.9% to 78.8%, and for fresh curcuma (KF) was 95.5%.
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Li, Yichen, Jiaqi Ding, Yaxin Wu, et al. "Construction of a Yeast Protein-Chitooligosaccharide W/O/W Emulsion System for Carrying and Stabilization of Betacyanins." Foods 14, no. 8 (2025): 1337. https://doi.org/10.3390/foods14081337.
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Natural pigments like betacyanins are highly unstable under heat, light, acid, and alkaline conditions. Yeast protein (YP) is a promising substitute protein, while chitooligosaccharides (COS) are water-soluble alkaline polysaccharides. Water-in-oil-in-water (W1/O/W2) emulsions, with two-membrane, three-phase structure, can serve as effective carriers for stabilizing pigments. In this study, YP-COS complexes formed through electrostatic interactions were used as hydrophilic emulsifiers to create betacyanin-coated W1/O/W2 emulsions. The W1/O colostrum was designed to make up 30%, 70%, and 90% of the emulsion (v/v)and the W2 was designed by the complexes with three concentrations of YP (2%, 1.25% and 0.5%, w/v)-COS (6%, 3.75% and 1.5%, w/v). The optimal formulation was determined through comprehensive evaluation of micromorphological characteristics, particle size, zeta potential and creaming index, ultimately yielding a system comprising YP (2%)-COS (6%) and 90% W1/O colostrum. Moreover, the W1/O/W2 emulsion system significantly improved the betacyanins retention under thermal treatment, photolytic exposure, pH gradients, and extended storage compared to the betacyanin aqueous solution (p < 0.05). In vitro digestion tests showed the emulsion retained 58.39% of betacyanins, while the betacyanin aqueous solution retained only 41.42%, demonstrating the emulsion’s ability to delay the betacyanins release, offering new insights for using YP-COS complexes in food production and other fields.
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Xia, Qiang, and Yun Long Yao. "Preparation and Evaluation of a W/O/W Double Emulsion Containing both Vitamin C and Vitamin E." Materials Science Forum 694 (July 2011): 783–87. http://dx.doi.org/10.4028/www.scientific.net/msf.694.783.
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As the instability of vitamin C and vitamin E, double emulsion was chosen as a carrier system for dermal delivery of vitamins. The present work shows how to prepare and evaluate a double emulsion containing both vitamin C and vitamin E. The double emulsion was produced by two-step process. The concentration of vitamins were analyzed by UV, and the morphology of double emulsions were observed with optical microscopic. Vitamins could be protected well in one system, which was W/O/W double emulsion. The shape of double emulsion was also an evidence for the safety of vitamins. In the end, we obtained a stable double emulsion containing both vitamin C and vitamin E for cosmetics.
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Sulaiman, Shaharin A., Mohamad Nazmi Z. Moni, and Siti Norazilah Ahmad Tamili. "Flow of Water-Oil Emulsion through an Orifice." MATEC Web of Conferences 225 (2018): 03002. http://dx.doi.org/10.1051/matecconf/201822503002.
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The oil-in-water (O/W) and water-in-oil (W/O) emulsions are two common types of emulsions found in oil production industry. While stable O/W may be beneficial in transporting crude oil, stable W/O poses a flow assurance problem that leads to disruptions and losses in oil production line. This study examines the behaviour of both types of emulsion (40:60, 50:50 and 60:40 water-oil emulsion, vol. basis) subjected to 3/4D, 1/2D and 1/4D orifices within a pipeline. The study confirms that oil and water may form emulsion with only mechanical agitation and dynamic flow in the pipeline and without the presence of any emulsifying agent. The flow rate and the velocity of all emulsions were found to drop with the reduction of orifice diameter.
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Zhang, Shaobing, Yushan Jiang, Shuyan Zhang, and Lin Chen. "Physical Properties of Peanut and Soy Protein-Based Emulsion Gels Induced by Various Coagulants." Gels 8, no. 2 (2022): 79. http://dx.doi.org/10.3390/gels8020079.
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Emulsions of peanut and soy proteins, including their major components (arachin, conarachin, glycinin and β−conglycinin), were prepared by ultrasonication (300 W, 20 min) at a constant protein concentration (4%, w/v) and oil fraction (30%, v/v). These emulsions were then induced by CaCl2, transglutaminase (TGase) and glucono-δ-lactone (GDL) to form emulsion gels. The optimum coagulant concentrations were obtained for peanut and soy protein-stabilized emulsion gels, such as CaCl2 (0.15 and 0.25 g/dL, respectively), TGase (25 U/mL) and GDL (0.3% and 0.5%, w/v, respectively). For the CaCl2-induced emulsion gels, the hardness of the β−conglycinin gel was the highest, whereas that of the conarachin gel was the lowest. However, when TGase and GDL were used as coagulants, the strength of the conarachin emulsion gel was the best. For the GDL-induced emulsion gels, microstructural analysis indicated that the conarachin gel showed more homogeneous and compact structures. The gelation kinetics showed that the storage modulus (G′) of all the GDL-induced emulsions increased sharply except for the arachin-stabilized emulsion. The interactive force nature varied between conarachin and arachin emulsion gels. This work reveals that peanut conarachin could be used as a good protein source to produce emulsion gels when suitable coagulants are selected.
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Wu, Meishan, Xiaoye He, Duo Feng, et al. "The Emulsifying Properties, In Vitro Digestion Characteristics and Storage Stability of High-Pressure-Homogenization-Modified Dual-Protein-Based Emulsions." Foods 12, no. 22 (2023): 4141. http://dx.doi.org/10.3390/foods12224141.
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The droplet size, zeta potential, interface protein adsorption rate, physical stability and microrheological properties of high-pressure-homogenization (HPH)-modified, dual-protein-based whey–soy (whey protein isolate—soy protein isolate) emulsions containing different oil phase concentrations (5%, 10% and 15%; w/w) were compared in this paper. The in vitro digestion characteristics and storage stability of the dual-protein emulsions before and after HPH treatment were also explored. The results show that with an increase in the oil phase concentration, the droplet size and interface protein adsorption rate of the untreated dual-protein emulsions increased, while the absolute value of the zeta potential decreased. When the oil phase concentration was 10% (w/w), HPH treatment could significantly reduce the droplet size of the dual-protein emulsion, increase the interface protein adsorption rate, and improve the elasticity of the emulsion. Compared with other oil phase concentrations, the physical stability of the dual-protein emulsion containing a 10% (w/w) oil phase concentration was the best, so the in vitro digestion characteristics and storage stability of the emulsions were studied. Compared with the control group, the droplet size of the HPH-modified dual-protein emulsion was significantly reduced after gastrointestinal digestion, and the in vitro digestibility and release of free amino groups both significantly increased. The storage stability results show that the HPH-modified dual-protein emulsion showed good stability under different storage methods, and the storage stability of the steam-sterilized dual-protein emulsion stored at room temperature was the best. These results provide a theoretical basis for the development of new nutritional and healthy dual-protein liquid products.
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Wang, Zihan, Liangliang Lin, and Hujun Xu. "Stability of the PEG Fatty Acid Glycerides Based O/W Emulsions." Tenside Surfactants Detergents 58, no. 4 (2021): 271–77. http://dx.doi.org/10.1515/tsd-2020-2344.
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Abstract In the present work, oil-in-water (O/W) emulsion systems were prepared by using the PEG-7 lauric acid glycerides as the emulsifiers and the liquid paraffin as the oil phase. The influence of processing parameters such as emulsification temperature, stirring speed, emulsifier concentration, oil-water volume ratio and polymer addition on the stability of the emulsion systems was investigated. In order to determine the optimal conditions for the preparation of the emulsion systems based on PEG-7 lauric acid glycerides, a laser drop size analyser and a rotational rheometer were used. As the stability of the O/W emulsion systems increased, the average droplet size of the O/W emulsions measured by the laser droplet size analyser became smaller and the viscosity, storage modulus and loss modulus of the O/W emulsions measured by the rotational rheometer became larger. The following optimal conditions were determined in this study: emulsification temperature 80°C, stirring speed 500 r/min, emulsifier concentration 5 wt%, oil-water volume ratio 1:1 and added amount of xanthan gum 0.2 wt%. The droplet morphology of the O/W emulsion prepared under the optimal conditions, which was characterised by a super high magnification microscope, is small. Furthermore, the long-term stability of the emulsion system prepared under the optimal conditions was investigated over a period of time (4 weeks). The O/W emulsion proves to be well stable even after 4 weeks, with a water separation rate of 0%.
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Ponphaiboon, Juthaporn, Sontaya Limmatvapirat, and Chutima Limmatvapirat. "Development and Evaluation of a Stable Oil-in-Water Emulsion with High Ostrich Oil Concentration for Skincare Applications." Molecules 29, no. 5 (2024): 982. http://dx.doi.org/10.3390/molecules29050982.
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This study investigates the development of an oil-in-water (O/W) emulsion enriched with a high concentration of ostrich oil, recognized for its abundant content of oleic acid (34.60 ± 0.01%), tailored for skincare applications. Using Span and Tween emulsifiers, we formulated an optimized emulsion with 20% w/w ostrich oil and a 15% w/w blend of Span 20 and Tween 80. This formulation, achieved via homogenization at 3800 rpm for 5 min, yielded the smallest droplet size (5.01 ± 0.43 μm) alongside an appropriate zeta potential (−32.22 mV). Our investigation into the influence of Span and Tween concentrations, types, and ratios on the stability of 20% w/w ostrich oil emulsions, maintaining a hydrophile–lipophile balance (HLB) of 5.5, consistently demonstrated the superior stability of the optimized emulsion across various formulations. Cytotoxicity assessments on human dermal fibroblasts affirmed the safety of the emulsion. Notably, the emulsion exhibited a 52.20 ± 2.01% inhibition of linoleic acid oxidation, surpassing the 44.70 ± 1.94% inhibition observed for ostrich oil alone. Moreover, it demonstrated a superior inhibitory zone against Staphylococcus aureus (12.32 ± 0.19 mm), compared to the 6.12 ± 0.15 mm observed for ostrich oil alone, highlighting its enhanced antioxidant and antibacterial properties and strengthening its potential for skincare applications. The optimized emulsion also demonstrates the release of 78.16 ± 1.22% of oleic acid across the cellulose acetate membrane after 180 min of study time. This successful release of oleic acid further enhances the overall efficacy and versatility of the optimized emulsion. Stability assessments, conducted over 6 months at different temperatures (4 °C, 25 °C, 45 °C), confirmed the emulsion’s sustained physicochemical and microbial stability, supporting its promise for topical applications. Despite minor fluctuations in acid values (AV) and peroxide values (PV), the results remained within the acceptable limits. This research elucidates the crucial role of emulsification in optimizing the efficacy and stability of ostrich oil in skincare formulations, providing valuable insights for practical applications where stability is paramount.
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Zhang, Lei, and Yong Yu. "Improving the Stability of Water-in-Oil Emulsions with Medium Internal Phase by the Introduction of Gelatin." Foods 12, no. 15 (2023): 2863. http://dx.doi.org/10.3390/foods12152863.
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The water-in-oil (W/O) emulsion with a medium aqueous phase may be limited in food and cosmetics due to its poor stability and high cost. Herein, this work proposed a facile strategy to improve the W/O emulsion stability by introducing gelatin. The influence of different gelatin concentrations (0, 0.5%, 1.0%, 2.0%, and 4.0%) on the stability and properties of W/O emulsions was mainly investigated. Results showed that the obtained emulsions still belonged to W/O emulsions after adding gelatin to the aqueous phase. As the gelatin concentration increased (0~4.0%), the interfacial tension decreased, which is conducive to promoting the interface adsorption of polyglycerol polyricinoleate (PGPR). Furthermore, introducing gelatin also improved the water-holding capacity (WHC) (33.50~6.32%) and viscosity of W/O emulsions and reduced the droplet size (37.47~8.75 μm) of emulsions. The enhanced interfacial adsorption and aqueous gelation induced by gelatin addition promoted the formation of a tight overall emulsion network structure by the interaction between the interfacial adsorbed PGPR, as well as PGPR and gelatin in the aqueous phase. The enhancement of the overall network effectively improved the storage stability (35 d), thermal stability (20 min, 80 °C), and freeze–thaw stability (10 cycles) of emulsions, especially at 4.0% gelatin concentration. Hence, this study can provide guidance for the improvement and regulation of the stabilities of W/O emulsions.
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Jiang, Qiuyan, Ning Sun, Parveen Kumar, et al. "Real-Time Analysis of the Stability of Oil-In-Water Pickering Emulsion by Electrochemical Impedance Spectroscopy." Molecules 25, no. 12 (2020): 2904. http://dx.doi.org/10.3390/molecules25122904.
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In this paper, electrical impedance spectroscopy (EIS) was applied to investigate the stability of oil-in-water (O/W) Pickering emulsions prepared with negatively charged silica nanoparticles in combination with a trace amount of redox switchable fluorescent molecules, ferrocene azine (FcA). Electrical impedance values of emulsions obtained at different emulsification speeds were estimated according to the frequency response data with frequencies ranging from 1 MHz to 1 Hz. The equivalent circuit model of toluene-in-water emulsion was established by the resistor (RO/W) and capacitor (CO/W) in parallel connection. Nyquist diagrams for the emulsions prepared by toluene and water were characterized by the formation of one semi-circle. The droplet size distribution is one of the important factors that affect the stability of the emulsion, except for the volume fraction of water and oil, the size of stabilizing particles, etc. The average particle size of the emulsion droplets decreased as the emulsification speed increased, indicating the higher stability of the emulsion. It was found that the fitted impedance value RO/W of the emulsion decreased with decreasing particle size prepared at different emulsification speeds and storage time by performing real-time EIS detection techniques. The results suggested that EIS could be used to characterize the stability of a toluene-in-water emulsion stabilized by FcA modified silica nanoparticles. Moreover, based on the good electrochemical activity of the FcA molecule, the stability of the Pickering emulsion can be modulated by adding oxidant and reductant and detected by EIS in real-time.
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Oliveiraa, Humberto, Claudio Pintob, and Antonio Peres. "All Aqueous Nano-Emulsion for Acid Stimulation of Oil and Gas Reservoirs." Journal of Petroleum & Environmental Biotechnology 14, no. 2 (2023): 6. https://doi.org/10.35248/2157-7463.23.14.506.
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Fluids consisting of two immiscible aqueous phases are called Aqueous Biphasic Systems (ABSs). ABSs can form Water in Water (W/W) emulsions when an "emulsifier" is added to the mixture; they are gradually becoming more prominent due to lower prices and better alignment with environmental policies compared to Oil in Water (O/W) or Water in Oil (W/O) emulsions. Still, the understanding of suitable "emulsifiers" for W/W emulsions is still in the early stages and it is usually a challenge related to very low interfacial tensions and thick water-water interfaces. This paper presents a new case of successfully stabilized W/W emulsion originated from an ABS system using a completely new chemical package concept as the “emulsifier”. This innovative W/W emulsion, that also happened to be a nano emulsion, was created with the objective of being a greener type of emulsified acid system, containing no hydrocarbons in its formulation, capable of deeply stimulating oil and gas reservoirs. Ultimately this is a new acid system, belonging to a peculiar class of fluids, being introduced to oil and gas exploration industry for the first time with the potential to be diversified and used in many interesting new applications.
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Nawangsasi, Irene Raras, Yoyok Budi Pramono, Antonius Hintono, and Vita Paramita. "Water-in-Oil-in-Water (W/O/W) Double Emulsion Morphology and Its Degradation on Instant Noodle Seasoning." Agritech 38, no. 2 (2018): 151. http://dx.doi.org/10.22146/agritech.27550.
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This experiment aims to the observed morphology, reduction of fineness and distribution particle deterioration of W/O/W double emulsion in instant noodle seasonings which is kept in 3 weeks with different storage temperature and NaCl level treatments. Emulsion structure has an important role to hamper salt release rate from internal to external phase. Structure breakdown shows system inability to maintain continuous salty taste perception during consumption because of the increasing salt release rate in storage period of instant noodle seasoning. Samples are treated with 3 variations of storage temperatures which are low (4 °C), room (25 °C), high temperature (40 °C) and 6 variations of NaCl level which are 0; 0,2; 0,4; 0,6; 0,8; 1%. Samples are categorized into 2 groups, double emulsions, and instant noodle seasonings. The double emulsion is made by 2 phases emulsification to get primary W/O emulsion and final W/O/W emulsion. This experiment showed that low and high-temperature storage affected emulsion and seasoning particle morphology, fineness and distribution throughout several instability phenomena.
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Zhang, Man, Bin Liang, Hongjun He, Changjian Ji, Tingting Cui, and Chanchan Sun. "Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions." Polymers 13, no. 14 (2021): 2301. http://dx.doi.org/10.3390/polym13142301.
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Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation.
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Serdaroğlu, Meltem, Burcu Öztürk, and Ayşe Kara. "An Overview of Food Emulsions: Description, Classification and Recent Potential Applications." Turkish Journal of Agriculture - Food Science and Technology 3, no. 6 (2015): 430. http://dx.doi.org/10.24925/turjaf.v3i6.430-438.336.
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Emulsions take place partially or completely in the structures of many natural and processed foods or some foods are already emulsified in certain stages of production. In general “emulsion” is described as a structure created through the dispersion of one of two immiscible liquids within the other one in form of little droplets. Many terms are available to describe different emulsion types and it is very important to define and clarify these terms like “macro emulsion”, “nanoemulsion” and “multiple emulsion”. Nanoemulsions become increasingly important in food industry as an innovative approach in carrying functional agents. Application potential of multiple emulsions (W/O/W) is also stated to be very high in food industry. The two main strategic purposes of utilization of multiple emulsions in food applications are to encapsulate various aromas, bioactive compounds or sensitive food compounds and to allow the production of the low-fat products. This review provides an overview to the general terms of emulsion types, the role of various emulsifying agents, and the application potential of emulsions in food industry.
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Cuomo, Francesca, Giuseppe Cinelli, Catalina Chirascu, Emanuele Marconi, and Francesco Lopez. "Antioxidant Effect of Vitamins in Olive Oil Emulsion." Colloids and Interfaces 4, no. 2 (2020): 23. http://dx.doi.org/10.3390/colloids4020023.
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In this study, water-in-extra virgin olive oil emulsions were enriched with vitamins. Water-in oil emulsions are heterogeneous systems able to solubilize both hydrophilic and hydrophobic compounds. Thus, hydrophilic vitamin C and lipophilic vitamin E were loaded separately or together in emulsion. A suitable emulsion composition was selected after considering different surfactant (mono and diglycerides of fatty acids, E471; sorbitan monooleate, Span 80; polyoxyethylene sorbitan monooleate, Tween 80) and water concentrations. The most appropriate emulsion, for the high stability, resulted the one containing concentrations of Span 80 1% w/w and water 1% w/w. The antioxidant effect of vitamins in emulsions was studied considering the variation of the peroxide values during storage. The oxidation reaction was slowed down in emulsions containing vitamin C, but it was quickened by the loading of vitamin E for its high concentration. In emulsions containing vitamin E, indeed, the peroxide values were higher than in emulsions prepared in the absence of vitamins or in oil. The antioxidant activity generated by the co-loading of vitamin C and E was very effective to the point that in presence of high amounts of vitamins the peroxide values did not change in about 40 days of storage, due to the vitamin E regeneration by vitamin C.
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Thakur, Rakesh, Anjali Sharma, Preeti Verma, and Asha Devi. "A Review on Pharmaceutical Emulsion." Asian Journal of Pharmaceutical Research and Development 11, no. 3 (2023): 168–72. http://dx.doi.org/10.22270/ajprd.v11i3.1181.
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The pharmaceutical term “emulsion” is most time used to indicate preparations prepared for internal use. This pharmaceutical dosage form is thermodynamically unstable and must be stabilized by the addition of emulsifying agent. Emulsified systems range from lotions having comparatively low viscosity to creams which are more viscous. There are two basic types of emulsions, that is, oil in water (O/W) and water in oil (W/O). In addition to these two types, a relatively complex emulsion, called multiple emulsions can also be formulated. Emulsions generally have certain advantages over other dosage forms as the drug solubilized may be more bioavailable. Moreover, gastrointestinal problems and first pass metabolic effect are also avoided.
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Wang, Zhaohui, Ruihua Ye, Zijian Xu, et al. "Protective Effect of IgY Embedded in W/O/W Emulsion on LPS Enteritis-Induced Colonic Injury in Mice." Nutrients 16, no. 19 (2024): 3361. http://dx.doi.org/10.3390/nu16193361.
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Chicken yolk immunoglobulin (IgY), an immunologically active component, is used as an alternative to antibiotics for the treatment of enteritis. In this study, IgY was embedded in a W/O/W emulsion to overcome the digestive barrier and to investigate the protective effect of IgY against LPS-induced enteritis in mice. Four different hydrophilic emulsifiers (T80, PC, SC, and WPI) were selected to prepare separate W/O/W emulsions for encapsulating IgY. The results showed that the IgY-embedded double emulsion in the WPI group was the most effective. IgY embedded in the W/O/W emulsion could reduce the damage of LPS to the mouse intestine and prevent LPS-induced intestinal mucosal damage in mice. It increased the number of cup cells, promoted the expression of Muc2, and increased the mRNA expression levels of KLF3, TFF3, Itln1, and Ang4 (p < 0.05). It also enhanced the antioxidant capacity of the colon tissue, reduced the level of inflammatory factors in the colon tissue, and protected the integrity of the colon tissue. Stable embedding of IgY could be achieved using the W/O/W emulsion. In addition, the IgY-embedded W/O/W emulsion can be used as a dietary supplement to protect against LPS-induced enteritis in mice.
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Wang, Yongquan, Xuanbo Liu, and Qiang Zhang. "The Preparation of W/O/W High-Internal-Phase Emulsions as Coagulants for Tofu: The Effect of the Addition of Soy Protein Isolate in the Internal Water Phase." Foods 13, no. 17 (2024): 2748. http://dx.doi.org/10.3390/foods13172748.
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Tofu quality is determined by a controlled coagulation process using a W/O/W emulsion coagulant. The impact of adding soy protein isolate (SPI) to the inner water phase on the stability of W/O/W high-internal-phase emulsions (HIPEs) and its application as a coagulant for tofu was assessed. No creaming occurred during 7-day storage with SPI concentrations up to 0.3%, while the emulsion droplets aggregated with 0.5% and 0.7% SPI. Emulsions containing 0.3% SPI maintained a constant mean droplet size after 21 days of storage and exhibited the lowest TURBISCAN stability index value. HIPE stability against freeze–thaw cycles improved after heating. HIPEs with SPI concentrations above 0.3% demonstrated an elastic gel-like behavior. The increased viscosity and aggregation of the protein around droplets indicated that the interaction among emulsion droplets could enhance stability. W/O/W HIPE coagulants significantly increased tofu yield, reduced hardness, and produced a more homogenous tofu gel compared to a MgCl2 solution. The HIPE with 0.3% SPI was found to be optimal for use as a coagulant for tofu.
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Benitez, Lucas O., Raúl Petelin, Marcos Malvasio, et al. "Rice bran oil-in-water optimized emulsions for the development of plant-based foods and beverages." Exploration of Foods and Foodomics 2, no. 1 (2024): 67–82. http://dx.doi.org/10.37349/eff.2024.00026.
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Aim: This work aimed to develop rice bran oil-in-water (O/W) emulsions, stabilized with different mixtures of pea protein concentrate (PPC), Arabic gum (AG), and maltodextrin (MD), as the basis for the formulation of plant-based food products. Methods: The effects of the aqueous phase formulation on the properties of the resulting O/W emulsions were evaluated by a mixture design approach. Volume-weighted mean diameter (D[4,3]) of the emulsion particles and polydispersity expressed as the difference of D[4,3] – D[3,2], apparent viscosity at a shear rate of 200 s–1 and backscattering at different times associated to the global stability of the emulsions were studied as response variables. A multi-response optimization was carried out and mathematical models were validated. Results: The ternary mixtures of the aqueous phase showed significant antagonism between the three components in all the response variables. The optimal formulation of the aqueous phase for the O/W emulsions obtained after three homogenization cycles was 78% PPC and 22% MD. The properties of the O/W optimal emulsion were according to the ones predicted by the model. Conclusions: The best-formulated emulsion is promising for developing plant-based foods and beverages.
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Hayuningtyas, Afwa, Pinyapat Jitphongsaikul, and Alwani Hamad. "Winsor Phase Diagram of a Colloidal System from the Mixture of Water, Eugenol, and Tween 20." Research In Chemical Engineering (RiCE) 1, no. 1 (2022): 22–17. http://dx.doi.org/10.30595/rice.v1i1.4.
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One factor that influenced colloidal structure is the composition of water, oil, and surfactant in the emulsions. This study aims to build a Winsor phase diagram of a mixture of water, eugenol, and Tween 20 and understand the physical differences in a range of micellar structures from the different compositions of the combinations. There were eleven samples with varying compositions of water, eugenol, and tween 20, and then were mixed and observed in parameters such as phase, appearance, and consistency. The results showed that the emulsion's compositions ingredients affected the character of the final emulsion. There were three categories of emulsions as described in the Winsor phase diagram. Water in oil (w/o) microemulsion was formed in the higher oil composition. In contrast, the lower oil content was macroemulsion/ coarse emulsion. The balance of oil and water composition was categorized as a bicontinuous microemulsion. This diagram will further help in constructing the suitable emulsion category for specific purposes.
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Zhang, Guiqiong, Qiang Zhang, Lan Wang, et al. "Preparation and Optimization of O/W Emulsions Stabilized by Triglycerol Monolaurate for Curcumin Encapsulation." Molecules 27, no. 24 (2022): 8861. http://dx.doi.org/10.3390/molecules27248861.
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Curcumin is one of the most studied chemo-preventive agents, which may cause suppression, retardation, or inversion of carcinogenesis. But its application is currently limited because of its poor water-solubility and bioaccessibility. A curcumin O/W emulsion was prepared by high-pressure homogenization, using triglyceride monolaurate as an emulsifier and medium chain triglycerides (MCT) as the oil phase. The effects of emulsifiers, emulsifier concentration, oil type, oil-to-water ratio, and homogenization pressure and processing cycles on the physical stability and droplet size distribution of curcumin-encapsulated O/W emulsions were evaluated in this study. The results showed that the mean droplet size of the O/W emulsions remained remarkably stable during 60 days of storage under both light and dark conditions. Curcumin retentions in O/W emulsions after 60 days of storage under light and dark conditions were 97.9% and 81.6%, respectively. In addition, during the simulated gastrointestinal digestion process, the mean droplet size of the O/W emulsions increased from 260 nm to 2743 nm after incubation with simulated gastric fluid (SGF) for 24 h, while the mean droplet size remained unchanged after incubation with simulated intestinal fluid (SIF). The results displayed negligible changes in curcumin content during incubation with simulated gastrointestinal fluids, indicating that effective protection of curcumin was achieved by encapsulation in the O/W emulsion. It is expected that curcumin will acquire high bioaccessibility and bioavailability when the O/W emulsion is to be used in clinical applications.
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Pei, Yaqiong, Yanqiu Zhang, Hui Ding, Bin Li, and Jun Yang. "Stability and Rheological Behavior of Mayonnaise-like Emulsion Co-Emulsified by Konjac Glucomannan and Whey Protein." Foods 12, no. 15 (2023): 2907. http://dx.doi.org/10.3390/foods12152907.
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The aim of this work was to study the physical stability and rheological properties of an oil-in-water emulsion stabilized by a konjac glucomannan–whey protein (KGM-WP) mixture at a konjac glucomannan concentration of 0.1–0.5% (w/w) and a whey protein concentration of 1.0–3.0% (w/w). The droplet size, microstructure, stackability, flow behavior, and viscoelastic properties were measured. The experimental results showed that with an increase in KGM and WP concentrations, the droplet size (D4,3) of the emulsion gradually decreased to 12.9 μm, and the macroscopic performance of the emulsion was a gel-like structure that can be inverted and resist flow and can also be extruded and stacked. The static shear viscosity and viscoelasticity generally increased with the increase of konjac glucomannan and whey protein concentration. Emulsions were pseudo-plastic fluids with shear thinning behavior (flow behavior index: 0.15 ≤ n ≤ 0.49) and exhibited viscoelastic behavior with a storage modulus (G′) greater than their loss modulus (G″), indicating that the samples all had gel-like behavior (0.10 < n′ < 0.22). Moreover, storage modulus and loss modulus of all samples increased with increasing KGM and WP concentrations. When the concentration of konjac glucomannan was 0.3% w/w, the emulsion had similar rheological behavior to commercial mayonnaise. These results suggested that the KGM-WP mixture can be used as an effective substitute for egg yolk to make a cholesterol-free mayonnaise-like emulsion. The knowledge obtained here had important implications for the application of protein–polysaccharide mixtures as emulsifiers/stabilizers to make mayonnaise-like emulsions in sauce and condiments.
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Salum, Pelin, Çağla Ulubaş, Onur Güven, Levent Yurdaer Aydemir, and Zafer Erbay. "Casein-Hydrolysate-Loaded W/O Emulsion Preparation as the Primary Emulsion of Double Emulsions: Effects of Varied Phase Fractions, Emulsifier Types, and Concentrations." Colloids and Interfaces 7, no. 1 (2022): 1. http://dx.doi.org/10.3390/colloids7010001.
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Stable primary emulsion formation in which different parameters such as viscosity and droplet size come into prominence for their characterization is a key factor in W/O/W emulsions. In this study, different emulsifiers (Crill™ 1, Crill™ 4, AMP, and PGPR) were studied to produce a casein-hydrolysate-loaded stable primary emulsion with lower viscosity and droplet size. Viscosity, electrical conductivity, particle size distribution, and emulsion stability were determined for three different dispersed phase ratios and three emulsifier concentrations. In 31 of the 36 examined emulsion systems, no electrical conductivity could be measured, indicating that appropriate emulsions were formed. While AMP-based emulsions showed non-Newtonian flow behaviors with high consistency coefficients, all PGPR-based emulsions and most of the Crill™-1- and -4-based ones were Newtonian fluids with relatively low viscosities (65.7–274.7 cP). The PGPR-based emulsions were stable for at least 5 days and had D(90) values lower than 2 µm, whereas Crill™-1- and -4-based emulsions had phase separation after 24 h and had minimum D(90) values of 6.8 µm. PGPR-based emulsions were found suitable and within PGPR-based emulsions, and the best formulation was determined by TOPSIS. Using 5% PGPR with a 25% dispersed phase ratio resulted in the highest relative closeness value. The results of this study showed that PGPR is a very effective emulsifier for stable casein-hydrolysate-loaded emulsion formations with low droplet size and viscosity.
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Umaña, Mónica, Laura Llull, José Bon, Valeria Soledad Eim, and Susana Simal. "Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products." Foods 11, no. 23 (2022): 3750. http://dx.doi.org/10.3390/foods11233750.
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The use of artificial neural networks (ANNs) is proposed to optimize the formulation of stable oil-in-water emulsions (oil 6% w/w) with a flour made from orange by-products (OBF), rich in pectins (21 g/100 g fresh matter), in different concentrations (0.95, 2.38, and 3.40% w/w), combined with or without soy proteins (0.3 and 0.6% w/w). Emulsions containing OBF were stable against coalescence and flocculation (with 2.4 and 3.4% OBF) and creaming (3.4% OBF) for 24 h; the droplets’ diameter decreased up to 44% and the viscosity increased up to 37% with higher concentrations of OBF. With the protein addition, the droplets’ diameter decreased by up to 70%, and flocculation increased. Compared with emulsions produced with purified citrus pectins (0.2 and 0.5% w/w), OBF emulsions exhibited up to 32% lower viscosities, 129% larger droplets, and 45% smaller Z potential values. Optimization solved with ANNs minimizing the droplet size and the emulsion instability resulted in OBF and protein concentrations of 3.16 and 0.14%, respectively. The experimental characteristics of the optimum emulsion closely matched those predicted by ANNs demonstrating the usefulness of the proposed method.
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Wong, See Kiat, Liang Ee Low, Janarthanan Supramaniam, et al. "Physical stability and rheological behavior of Pickering emulsions stabilized by protein–polysaccharide hybrid nanoconjugates." Nanotechnology Reviews 10, no. 1 (2021): 1293–305. http://dx.doi.org/10.1515/ntrev-2021-0090.
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Abstract This study investigated the emulsifying properties of a protein–polysaccharide hybrid nanoconjugate system comprising cellulose nanocrystals (CNC, 1% w/v) and soy protein isolate at various concentrations (SPI, 1–3% w/v). The average particle size of the nanoconjugate increased, and the zeta potential decreased when 3% (w/v) of SPI was used. The contact angle and thermal stability of CNC improved with the conjugation of SPI. Upon Pickering emulsification, 0.5% (w/v) of CNC–SPI nanoconjugate as particle stabilizer was sufficient to obtain stable emulsions. The CNC–SPI1 formulation (CNC to SPI, 1:1) provided the emulsion with the smallest droplet size and higher emulsifying activity. Intriguingly, ultrasound (US) pre-treatment on nanoconjugates before emulsification significantly reduced the size of the emulsion. The rheological assessment demonstrated that the CNC–SPI-stabilized emulsions exhibit shear thinning behavior at a lower shear rate and shear thickening behavior at a higher shear rate, indicating the interruption of existing attractive interactions between the CNC particles. All emulsions exhibited higher elastic modulus (G′) than viscous modulus (G″), suggesting high viscoelastic properties of the emulsions. This study demonstrates that CNC–SPI nanoconjugate with optimum protein to polysaccharide ratio has great potential as a natural particle stabilizer in food and nutraceutical emulsion applications.
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Ponphaiboon, Juthaporn, Sontaya Limmatvapirat, and Chutima Limmatvapirat. "Development and Evaluation of a Dry Emulsion of Ostrich Oil as a Dietary Supplement." Foods 13, no. 16 (2024): 2570. http://dx.doi.org/10.3390/foods13162570.
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This study aimed to develop a high-quality dry emulsion incorporating omega-3, 6, and 9 fatty acid-rich ostrich oil for use as a dietary supplement. Extracted from abdominal adipose tissues using a low-temperature wet rendering method, the ostrich oil exhibited antioxidant properties, favorable physicochemical properties, microbial counts, heavy metal levels, and fatty acid compositions, positioning it as a suitable candidate for an oil-in-water emulsion and subsequent formulation as a dry emulsion. Lecithin was employed as the emulsifier due to its safety and health benefits. The resulting emulsion, comprising 10% w/w lecithin and 10% w/w ostrich oil, was stable, with a droplet size of 3.93 ± 0.11 μm. This liquid emulsion underwent transformation into a dry emulsion to preserve the physicochemical stability of ostrich oil, utilizing Avicel® PH-101 or Aerosil® 200 through a granulation process. Although Aerosil® 200 exhibited superior adsorption, Avicel® PH-101 granules surpassed it in releasing the ostrich oil emulsion. Consequently, Avicel® PH-101 was selected as the preferred adsorbent for formulating the ostrich oil dry emulsion. The dry emulsion, encapsulated with a disintegration time of 3.11 ± 0.14 min for ease of swallowing, maintained microbial loads and heavy metal contents within acceptable limits. Presented as granules containing butylated hydroxytoluene, the dry emulsion showcased robust temperature stability, suggesting the potential incorporation of animal fat into dry emulsions as a promising dietary supplement.
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Alaa, Moalla, Soulayman Soulayman, Taan Abdelkarim, and Zgheib Walid. "Water/Heavy Fuel Oil Emulsion Production, Characterization and Combustion." International Journal of Renewable Energy Development 10, no. 3 (2021): 597–605. http://dx.doi.org/10.14710/ijred.2021.34873.
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In order to produce a water/heavy fuel oil emulsion (W/HFO) with different water contents to cover the daily needs of a fire tube boiler or a water tube boiler, a special homogenizer is designed, constructed and tested. The produced emulsion is characterized and compared with the pure HFO properties. It is found experimentally in fire tube boiler that, the use of W/HFO emulsion with 8% of water content (W0.08/HFO0.92) instead of HFO leads to a saving rate of 13.56% in HFO. For explaining the obtained energy saving the term “equivalent heat value (EHV) of the W/HFO emulsions”, defined as the ratio of the W/HFO emulsion net calorific value to the HFO content in the emulsion, is used. Based on direct measurements, provided in this work, it was found that the equivalent heat value (EHV) increases with the water content in the water/heavy fuel oil (W/HFO). It reaches 1.06 times of HFO net calorific value at water content of 22.24%. The obtained, in the present work, experimental results demonstrate the dependence of the emulsion EHV on its water content. These results are in agreement with the results of other authors. Therefore, the contribution of water droplets in the emulsion combustion is verified. It is found experimentally that, the emitted CO, SO2 and H2S gases from the fire tube boiler chimney decreases by 5.66%. 3.99% and 48.77% respectively in the case of (W0.08/HFO0.92) emulsion use instead of HFO.
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Sun, Yongtao, and Zhaomin Li. "Influence of the Interfacial Properties on the Stability of Water in Heavy Oil Emulsions in Thermal Recovery Process." Geofluids 2020 (November 17, 2020): 1–11. http://dx.doi.org/10.1155/2020/8897576.
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Under the conditions of thermal oil recovery, the heavy oil in a reservoir usually exists in the form of W/O emulsion with high water content, which has significant effect on oil recovery performance. The most important parameter on the stability of W/O emulsion is interfacial properties. Thus, in order to investigate the effect of interfacial properties on the stability of W/O emulsion in a heavy oil reservoir at elevated temperatures, experiments have been conducted to generate various emulsions with variations in the temperature; stirring rate; contents of asphaltene, resin, and wax of the simulated heavy oil; and water salinity based on a target heavy oil reservoir in China. Then, the properties of the W/O emulsions include viscosity, interfacial viscosity (IFV), interfacial tension (IFT), and dehydration rate; the microscopic morphologies are measured as well. The experimental results show evidently stable W/O emulsion of heavy oil and water generated in thermal processes due to the stable, thick, and indistinct interface between heavy oil and water, where the active molecules of asphaltene and resin are accumulated. The interface connects the central large droplet and the surrounding small droplets tightly. The results also indicate the size of the central droplet, and the indistinct interface can be enlarged with increasing temperature and increasing stirring rate. Compared to resin, it is noted that the larger asphaltene molecules have stronger connection because of their stronger intermolecular force, larger IFV, and less IFT. At the same time, the stability of W/O emulsion will be strengthened with increasing temperature and stirring rate and gradually weakened with increasing salinity. In conclusion, the stability of water in heavy oil emulsion is mainly related to the large interfacial viscosity of the interface with much more heavy components such as asphaltene and resin compared to thin oil.
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Qiu, Chaoying, Yingwei Liu, Canfeng Chen, Yee Ying Lee, and Yong Wang. "Effect of Diacylglycerol Crystallization on W/O/W Emulsion Stability, Controlled Release Properties and In Vitro Digestibility." Foods 12, no. 24 (2023): 4431. http://dx.doi.org/10.3390/foods12244431.
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Water-in-oil-in-water (W/O/W) emulsions with high-melting diacylglycerol (DAG) crystals incorporated in the oil droplets were fabricated and the compositions were optimized to achieve the best physical stability. The stability against osmotic pressure, encapsulation efficiency and in vitro release profiles of both water- and oil-soluble bioactives were investigated. The presence of interfacial crystallized DAG shells increased the emulsion stability by reducing the swelling and shrinkage of emulsions against osmotic pressure and heating treatment. DAG crystals located at the inner water/oil (W1/O) interface and the gelation of the inner phase by gelatin helped reduce the oil droplet size and slow down the salt release rate. The DAG and gelatin-contained double emulsion showed improved encapsulation efficiency of bioactives, especially for the epigallocatechin gallate (EGCG) during storage. The double emulsions with DAG had a lower digestion rate but higher bioaccessibility of EGCG and curcumin after in vitro digestion. DAG-stabilized double emulsions with a gelled inner phase thus can be applied as controlled delivery systems for bioactives by forming robust interfacial crystalline shells.
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Carvalho, Renata Amorim, Renata Valeriano Tonon, Edwin Elard Garcia Rojas, and Lourdes Maria Correa Cabral. "Development and stability evaluation of double emulsions enriched with Anthocyanins from Juçara." OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA 22, no. 11 (2024): e7680. http://dx.doi.org/10.55905/oelv22n11-079.
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This study aimed to develop double emulsions enriched with anthocyanins extracted from juçara, a fruit rich in bioactive compounds with antioxidant properties. Anthocyanins are promising natural colorants but present instability to pH and temperature variations, limiting their application. Encapsulation in double emulsions (W/O/W) is an effective solution to increase the stability and retention of these compounds. The main objective was to develop and evaluate the stability of the double emulsions, aiming to protect the anthocyanins during processing. The methodology included the anthocyanins extraction from juçara and the formation of primary emulsions, followed by incorporation into external aqueous phases, testing different (W/O)/W proportions and concentrations of Arabic gum. The most stable double emulsion showed higher anthocyanin retention, with an encapsulation efficiency of 98.04%. The double emulsion system proved effective in protecting anthocyanins against different pHs, temperatures, and storage times, highlighting its potential for application as natural colorants in foods.
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Umeda, Takumi, Hiroyuki Kozu, and Isao Kobayashi. "The Influence of Droplet Size and Emulsifiers on the In Vitro Digestive Properties of Bimodal Oil-in-Water Emulsions." Foods 14, no. 7 (2025): 1239. https://doi.org/10.3390/foods14071239.
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Lipids are often ingested via oil-in-water (O/W) emulsions, where interfacial properties and droplet size influence their digestibility. In this study, a bimodal O/W emulsion, termed Food Emulsion Blend (FEB), was prepared by mixing two monodisperse emulsions of different droplet sizes and compositions. The influence of droplet size and emulsifier type on in vitro digestion was evaluated. Soybean oil was used as the dispersed phase, and monodisperse emulsions were prepared via premix membrane emulsification using membranes with pore sizes of 1, 10, and 50 µm. Two selected emulsions were mixed in equal proportions to form FEB. The emulsifiers included 1.0% (w/w) Tween 20 (TW) or 0.5% (w/w) Tween 20 and 0.5% (w/w) citrus pectin (TWCP). The d4,3 values of the emulsions stabilized by TW and TWCP ranged from 1.05 to 51.99 µm and from 1.19 to 46.94 µm, respectively. In vitro digestion revealed that all FEB samples retained bimodal size distributions post-gastric digestion. Free fatty acid release correlated strongly with the initial total droplet surface area for the TW- and TWCP-stabilized FEBs (R² > 0.8). These results suggest that FEB allows for the precise control of lipid release, offering potential applications in food formulation.
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Bikiaris, Nikolaos D., Ioanna Koumentakou, Smaro Lykidou, and Nikolaos Nikolaidis. "Innovative Skin Product O/W Emulsions Containing Lignin, Multiwall Carbon Nanotubes and Graphene Oxide Nanoadditives with Enhanced Sun Protection Factor and UV Stability Properties." Applied Nano 3, no. 1 (2022): 1–15. http://dx.doi.org/10.3390/applnano3010001.
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In the present study, oil-in-water (O/W) sunscreen emulsions were prepared containing different portions of lignin (LGN), multiwall carbon nanotubes (MWCNTs) and graphene oxide (GO) nanoadditives. The stability in terms of pH and viscosity of emulsions was thoroughly studied for up to 90 days, exhibiting high stability for all produced O/W emulsions. The antioxidant activity of emulsions was also analyzed, presenting excellent antioxidant properties for the emulsion that contains LGN due to its phenolic compounds. Moreover, the emulsions were evaluated for their ultraviolet (UV) radiation protection ability in terms of sun protection factor (SPF) and UV stability. SPF values varied between 6.48 and 21.24 while the emulsion containing 2% w/v MWCNTs showed the highest SPF index and all samples demonstrated great UV stability. This work hopefully aims to contributing to the research of more organic additives for cosmetic application with various purposes.
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İşçimen, Elif Meltem. "Pickering emulsions from rice protein-xanthan gum nanoparticles at different oil content: emulsion properties and using producing cake as a fat replacer." Harran Tarım ve Gıda Bilimleri Dergisi 29, no. 1 (2025): 162–76. https://doi.org/10.29050/harranziraat.1568345.
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In the present study, Pickering emulsions with different oil content (15%(PE15),30 (PE30), 45(PE45), and 60 (PE60)) were created with nanoparticles produced from rice protein isolate (RPI) and xanthan gum (XG). The aim was to produce cakes with reduced oil content with these emulsions. For this purpose, firstly the emulsion properties were evaluated. Emulsion activity (EAI)-stability indexes (ESI), ζ-potentials, and nanoparticle structures of the emulsions were investigated. The EAI value was determined as 54.14±3.19 m2/g and 54.15±0.95 m2/g for the emulsions containing 15% and 30 (w/w) oil, respectively, while the lowest EAI value was determined as 30.12±0.89 m2/g for the emulsion containing 60% oil. While the ζ-potential value decreased with increasing oil concentration, oil globule diameters increased. Pickering emulsions with 15%, 30, 45, and 60 oil (C-PE15, C-PE30, C-PE45, and C-PE60) and a control sample were produced with oil. The features of cakes made using emulsions with different oil contents were examined, including measuring the viscosity of batter, baking loss, symmetry index, moisture content, ash content, and sensory analysis. When viscosity values are examined, it can be said that the lowest value was generally recorded in the cake batter prepared with PE15. The pH values decreased as the oil content in the cake batter increased. Baking loss and symmetry index did not significantly differ (p&gt;0.05) between cakes made with emulsion and control. The decrease in the oil ratio in the emulsion and the increase in the RPI-XG nanoparticle solution ratio increased moisture. As a result, RPI-XG nanoparticles are a suitable material for producing Pickering emulsion. Additionally, cakes can be made with the emulsions that are formed. For product compositions with minimal oil content, the usage of PE15 emulsion can be suggested.
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Thayee Al-Janabi, Omer Yasin, Miran Sabah Ibrahim, Ibrahim F. Waheed, Amanj Wahab Sayda, and Peter Spearman. "Breaking water-in-oil emulsion of Northern Iraq’s crude oil using commercial polymers and surfactants." Polymers and Polymer Composites 28, no. 3 (2019): 187–98. http://dx.doi.org/10.1177/0967391119868118.
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Water (W) and oil (O) normally mix during production and while passing through valves and pumps to form a persistent water-in-oil (W/O) emulsion, which is a serious restriction in oil production and transporting and refining processes. The objective of this work is to treat emulsions of two crude oil samples labeled KD1 and DGH2 using commercial polymers and surfactants which are also known as demulsifiers. Hydrophile–lipophile balance (HLB) in the demulsifier structure has demonstrated a great effect on breaking W/O emulsion. Emulsion breakers with low HLB value showed better reduction in the dynamic IFT, high diffusivity at the W/O interface, and accelerated coalescence of water droplets. Concomitantly, high emulsion temperatures were found to reduce the interfacial film viscosity and accelerate water droplets coalescence. A maximum water separation efficiency (WSE) of 97% was achieved in the case of KD1 and 88% for DGH2, and using a (1:1) polymer blend demulsifier further increased WSE to 99% after 100 min.
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Khalid, Nauman, Isao Kobayashi, Zheng Wang, et al. "Formulation characteristics of triacylglycerol oil-in-water emulsions loaded with ergocalciferol using microchannel emulsification." RSC Adv. 5, no. 118 (2015): 97151–62. http://dx.doi.org/10.1039/c5ra18354e.
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Food grade monodisperse O/W emulsions encapsulating ergocalciferol have been formulated using microchannel emulsification. The O/W emulsion droplets have an encapsulation efficiency of over 75% within the evaluated storage period.
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Olorunsola, Emmanuel O., and Stephen O. Majekodunmi. "EMULSIFYING PROPERTIES OF AFZELIA GUM IN LIQUID PARAFFIN EMULSION." International Journal of Pharmacy and Pharmaceutical Sciences 8, no. 11 (2016): 195. http://dx.doi.org/10.22159/ijpps.2016v8i11.14509.
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Objective: Afzelia africana gum has been shown to possess surface activity. It is a good alternative to sodium carboxy methylcellulose in terms of suspending properties. This work was aimed at evaluating the emulsifying properties of the gum in liquid paraffin emulsion.Methods: Liquid paraffin emulsions (200 ml each) were prepared with different concentrations (1, 2, 3, 5 and 10 % w/v) of afzelia gum as an emulsifying agent. Similar preparations containing standard acacia gum at corresponding concentrations were also made. Liquid paraffin emulsions (200 ml each) were equally prepared using 60 ml liquid paraffin as the oily phase and 6 g of various combinations of afzelia gum and tween 80 as emulsifier blends. The emulsifier blends were of ratio 1:5, 1:2, 1:1, 2:1 and 5:1. The preparations were assessed for density and viscosity; and then for stability after 5 d of storage.Results: The viscosity of emulsion containing 10 % w/v afzelia gum was 668.90 mPa.s while that of an emulsion containing the same concentration of acacia gum was 23.56 mPa. s. Emulsion containing 3 % w/v afzelia gum (having a creaming index of 16 %) was found to be more stable compared to the emulsion containing 10 % w/v acacia gum (having creaming index of 28 %). The viscosity and stability of emulsions containing emulsifier blends of afzelia gum and tween 80 increased with increase in the proportion of afzelia gum.Conclusion: The gum is suitable for use at a concentration of 3 % w/v as an emulsifier in 30 % v/v liquid paraffin emulsion, and it is about three times better than acacia gum as an emulsifier. It is a good alternative to standard acacia gum for emulsification.
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Majid, Ahmad A. A., Milad Saidian, Manika Prasad, and Carolyn A. Koh. "Measurement of the water droplet size in water-in-oil emulsions using low field nuclear magnetic resonance for gas hydrate slurry applications." Canadian Journal of Chemistry 93, no. 9 (2015): 1007–13. http://dx.doi.org/10.1139/cjc-2014-0608.
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Turbulent flow in oil and gas pipelines often results in the formation of a water-in-oil (W/O) emulsion. Small water droplets in the pipeline provide a large total surface area for hydrate formation at the water/gas saturated oil interface, which can lead to full conversion of water to gas hydrate. As a result, this may prevent the formation of large hydrate aggregates that can cause hydrate particle settling and eventually plugging. It is thus of particular interest to determine the water droplet size of an emulsion. Since water droplet size of the emulsion provides information about the hydrate particle size in the slurry, it is crucial to determine the water droplet size in a W/O emulsion. In this work, the water droplet size of model W/O emulsion systems was measured using two techniques, diffusion-transverse relaxation (T2) experiments using low-field nuclear magnetic resonance (NMR) and optical microscopy image analysis techniques. The T2 distribution of the emulsion was also measured. The water volume fraction was varied from 10–70 vol%. The NMR and microscopy image analysis results show the droplet size ranging from 3.5 to 4.5 μm and 2 to 3 μm, respectively. Both techniques show a minimum size of 2 and 4 μm at 50 vol% water cut. There are two main reasons for the small difference in droplet size distribution (DSD) measured using these techniques: NMR provides DSD of the entire emulsion sample as opposed to the optical microscopy technique that only captures a small sample of the emulsion. In addition, since the NMR method does not require sample preparation, the characteristics and properties of the emulsion are maintained. Using microscopy images, the sample is compressed between two glass slides. This will disturb the properties of the emulsion. By combining the diffusion-T2 and T2 distributions, the surface relaxivity was determined to be 0.801 μm/s for the W/O emulsion. The DSD obtained from the NMR method in this work was compared with microscopy analysis, and results show there is reasonable agreement between the two methods. This paper provides a comparison of the two methods that can be used to determine the water droplet size of W/O emulsions. This study indicates that a relatively simple quantitative NMR method can be utilized to determine the water droplet size of W/O emulsions before gas hydrate formation and hence can be used to assess the gas hydrate slurry properties and plugging risk of W/O systems.
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Herrero, Ana M., Esther Merino, Irene Muñoz-González, and Claudia Ruiz-Capillas. "Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach." Foods 12, no. 1 (2022): 40. http://dx.doi.org/10.3390/foods12010040.
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The unique composition and technological properties of some oat bran components (mainly protein and soluble fiber) and olive oil make them a good choice to form oil-in-water vegetable emulsions. The different concentrations of oat bran were studied to form olive oil-in water (O/W) emulsions to apply as a replacement for fat and meat. As a result, four O/W emulsions (OBE) were formulated with 10% (OBE10), 15% (OBE15), 20% (OEB20), and 30% (OBE30) oat bran concentrations and 40% olive oil, with the corresponding amount of water added for each O/W emulsion. Composition, technological properties (thermal stability, pH, texture), and lipid structural characteristics were evaluated. The results showed that low oat bran content (OEB10)—with a lower concentration of oat protein and β-glucans—resulted in an O/W emulsion with an aggregated droplet structure and lower thermal stability and hardness. These connections between composition, technology, and structural properties of olive O/W emulsions elaborated with oat bran could help in making the optimal choice for their potential application in the production of foods such as healthier meat products.
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Zhou, Li Xin, Jun Xia Wang, Chu Ping Ye, Ling Lan Li, and Chang Li Lu. "Emulsifying Effect of Solid Particles on Epoxy Resin E-44." Advanced Materials Research 233-235 (May 2011): 337–43. http://dx.doi.org/10.4028/www.scientific.net/amr.233-235.337.
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Emulsify epoxy resin E-44 with heavy calcium carbonate, light calcium carbonate, aerosil, surface-modified aerosil and bentonite BP-187. The experimental results show that neither heavy calcium carbonate nor light calcium carbonate has emulsifying effect. O/W type emulsion can not be obtained with aerosil and bentonite BP-187. Surfactant-modified aerosilCTAB-SiO2and DTAB-SiO2do have emulsifying effect, and they can transform into more stable O/W type emulsion. The synergy between BP-17, EP-1 and CTAB-SiO2is obvious. Hydrophilic emulsifier EP-1 could be replaced by CTAB-SiO2or BP-187 completely or partly to prepare stable O/W emulsion. The TEM result show that the disperse phase of the emulsion produced by CTAB-SiO2and the compound emulsifier of CTAB-SiO2and BP-187 is irregular floc, and the disperse phase of the aqueous emulsion produced by the compound emulsifier of CTAB-SiO2and EP-1 is regular globular or ellipsoidal multiple emulsion.
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Cano, Yuli, Luis A. García-Zapateiro, and Yeneima Zárate. "Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHF." Ingeniería e Investigación 37, no. 3 (2017): 17–22. http://dx.doi.org/10.15446/ing.investig.v37n3.59826.
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The use of flour from shrimp (Penaeus vannamei) heads with a high content of protein (SHF) to stabilize food emulsions type oil in water (o/w) is an alternative to take advantage of the by-products of the shrimp industry. The aim of this work was to prepare food emulsion type oil in water (o/w) using the SHF due to the high percentage in proteins; for this procedure a physicochemical and bromatological characterization of flour of shrimps (Penaeus vannamei) heads has been done, in which a percentage of protein 51 %, moisture of 11,82 %, fat 8,52 % and 22,23 % of ash has been obtained. The base emulsions may be used in food products such as salad dressing, mayonnaise, spreads, dressings and other products. The different emulsions with adequate rheological and microstructural characteristics were prepared using different concentrations of palm oil (20, 30 and 40%w/w) and different concentrate of SHF (0,5, 1 and 2 % w/w). Therefore, we have obtained a food emulsion stable type oil in water (O/W) with 2 % w/w of SHF, which presented a behavior non-Newtonian fluid type shear-thinning and homogeneous distribution of droplets.
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Pal, Anuva, and Rajinder Pal. "Rheology of Emulsions Thickened by Starch Nanoparticles." Nanomaterials 12, no. 14 (2022): 2391. http://dx.doi.org/10.3390/nano12142391.
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The rheology of oil-in-water (O/W) emulsions thickened by starch nanoparticles is investigated here. The starch nanoparticle concentration is varied from 0 to 25 wt% based on the matrix aqueous phase. The oil concentration is varied from 0 to 65 wt%. At a given nanoparticle concentration, the emulsions are generally Newtonian at low oil concentrations. The emulsions become shear-thinning at high oil concentrations. The increase in nanoparticle concentration at a given oil concentration increases the consistency of the emulsion and enhances the shear-thinning behavior of emulsion. The rheological behavior of emulsions is described reasonably well by a power-law model. The consistency index of the emulsion increases with the increases in nanoparticle and oil concentrations. The flow behavior index of emulsion decreases with the increases in nanoparticle and oil concentrations, indicating an increase in the degree of shear-thinning in emulsion.
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Gandova, Vanya, Ivalina Petrova, Stanislava Tasheva, and Albena Stoyanova. "Dynamic viscosity, centrifugation test and kinetic investigation in emulsions with pumpkin oil." BIO Web of Conferences 45 (2022): 01002. http://dx.doi.org/10.1051/bioconf/20224501002.
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The emulsion stability of different pumpkin O/W emulsions was investigated. Preparation of emulsions were performed with oil phase between 10 and 40 percent, water and soybean protein isolate. To determine emulsion properties different methods were used. Density, viscosity, centrifugation tests and spectroscopic measurements were performed for their investigations. The emulsions were stored for two weeks to determine their kinetic. Influence of the oil phase was presented and connected with the stability of them.