Emulsifier Blend Research Articles

Composition and Consumer Acceptance of Frozen Yogurts Utilizing Whey Protein Concentrates

Whey protein concentrate and a new fermented whey protein concentrate were used to replace the milk SNF in from yogurt. Fermented whey protein concentrate was manufactured by fermenting liquid whey protein concentrate with a commercial culture of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus. Frozen yogurt mix contained 6% milk fat, 10.5% whey protein concentrate (100% SNF replacement), 11% sucrose, 3% corn syrup solids, .3% stabilizer and emulsifier blend, and 30.8% total solids. The mix was pasteurized (72°C for 30min) and cooled to 4°C. Fermented whey protein concentrate (3.1% by weight of mix) was then added for a final titratable acidity of .43%. Frozen yogurt mix was divided into three equal batches, which were manufactured into vanilla, strawberry, and chocolate frozen yogurt. The frozen yogurts were evaluated from questionnaires filled out by 1005 attendees of the Meeker County Fair in Litchfield, MN. Those surveyed were 43.5% males and 56.5% females, ranging in age from 6 to 89 yr. Overall, 87.8% (83.5% of the males and 91.5% of the females) liked the test product, and 81.2% (72.4% of the males and 88.2% of the females) said they would buy this product if it were priced the same as ice cream. Results indicate that an acceptable frozen yogurt can be produced when 100% of the milk SNF is replaced with whey protein concentrate and fermented whey protein concentrate.

Structure-property relationships in styrene-butyl acrylate emulsion copolymers: 1. Preparation and characterization of latexes

In order to prepare model systems for investigating structure-property relationships, a series of butyl acrylate (BuA)-styrene (S) copolymer latexes were obtained by emulsion copolymerization in the presence of a blend of emulsifiers (Aerosol MA80+Aerosol 22N) and with K 2S 2O 8 as initiator. Three different comonomer compositions were selected ( 25 75 , 50 50 and 75 25 ) and three reaction pathways (corrected batch, core-shell and multistep polymerizations) were carried out so as to get various particle morphologies. The kinetics of the different copolymerizations were predicted quite correctly using a simple simulation program based on available reactivity ratios r ij and thermodynamic parameters (partition coefficients) as well as on given ‘on-line’ data (rate of monomer addition). All samples were accurately characterized in terms of molecular properties (molecular-weight distribution, glass transition temperature and chemical microstructure) and colloidal properties (particle size and charge density). Differences can be explained according to the reaction pathway. Extended simulation was also able to predict the corresponding variations in the monomer sequence distributions and glass transition temperatures.

Polymerization of acrylamide in nonionic microemulsions: Characterization of the microlatices and polymers formed

Free radical polymerization of acrylamide was carried out in nonionic microemulsions of water, an isoparaffinic oil, Isopar M and a blend of nonionic emulsifiers: a sorbitan sesquioleate and a polyoxyethylene sorbitol hexaoleate (HLB of the mixture: 9.3). The size and the stability of the latex particles formed after polymerization were studied as a function of monomer, emulsifier and electrolyte concentration. High emulsifier and high monomer contents favor obtaining high molecular weight polyacrylamides. It is shown that both the number of polymer chains contained in each latex particle and the size of the particles are essentially controlled by the acrylamide/emulsifier weight ratio.

Emulsion copolymerization of methyl methacrylate and ethyl acrylate, 2. Effect of emulsifier concentration and emulsifier blend composition on the polymerization behaviour

AbstractThe free radical emulsion copolymerization of methyl methacrylate and ethyl acrylate initiated by ammonium persulfate at 60°C in the presence of a blend of anionic and non‐ionic emulsifiers was investigated. In the interval 2 the rate of copolymerization is approximately proportional to the 0,6th power of the total emulsifier concentration. The number of final polymer particles is proportional to the 0,5th power of the total emulsifier concentration. The dependence of the rate of copolymerization on the composition of the emulsifier system is described by a curve with a maximum at a mole fraction of non‐ionic emulsifier of about 0,5. The mean particle size keeps a constant value until the maximum of the polymerization rate is reached. Beyond this maximum the particle size abruptly increases (mole fraction of non‐ionic emulsifier ≈0,5). The rate of copolymerization, the conductivity and stability of the polymer latex increase, whereas the particle size and interfacial tension of latex and the number‐average molecular weight of copolymer decrease with increasing total concentration of the emulsifier blend.

Copolymerization of water-soluble monomers in nonionic bicontinuous microemulsions

Water-soluble copolymers of acrylamide and sodium acrylate of variable compositions were prepared by radical copolymerization in microemulsions stabilized by a nonionic emulsifier blend and dispersed in an isoparaffinic oil. Addition of monomers considerably increases the microemulsion region in the phase diagram. A close correlation exists between the optimum HLB value of the blend, the minimum emulsifier concentration, and the acrylate content in the feed. Too high of a concentration of the latter produces a salting out of the hydrophilic moiety of the emulsifier, leading to a phase separation. The microemulsions of interest, i.e., with high monomer contents (∼25%), exhibit a bicontinuous character. Polymerization in these systems produces a transformation of the random disordered structure toward a concentrated dispersion of spherical latex particles. The inverse latexes are highly stable and show no settling over months. The dimensions of the particles are rather low ( d ∼ 60 nm) with a narrow size distribution.

Influence of Adjuvants and Application Variables on Postemergence Weed Control with Bentazon and Sethoxydim

Experiments were conducted at Urbana, IL, in 1983 and 1984 to determine the effect of adjuvants, adjuvant rate, and carrier volume on postemergence weed control with bentazon [3-(1-methylethyl)-(1H)-2,1,3-benzothiadiazin-4(3H)-one 2,2-dioxide] and sethoxydim {2-[1-(ethoxyimino)butyl]-5-[2-(ethylthio)propyl]-3-hydroxy-2-cyclohexen-1-one} in soybeans [Glycine max(L.) Merr. ‘Williams’]. Little difference was observed between a petroleum oil:emulsifier blend (83:17, v/v) (POC) and a soybean oil: emulsifier blend (85:15, v/v) (SBOC) in enhancing control of velvetleaf (Abutilon theophrastiMedik. # ABUTH) with 0.6 or 1.1 kg ai/ha bentazon. Application of bentazon in a carrier volume of 94 L/ha provided velvetleaf control equivalent to that applied in 187 L/ha. Increasing the adjuvant rate from 2.3 to 11.7 L/ha increased visible soybean injury but had no effect on velvetleaf control with bentazon. Control of giant foxtail (Setaria faberiHerrm. # SETFA) with 0.1 kg ai/ha sethoxydim was enhanced more by POC than by SBOC. Phytotoxicity of sethoxydim was not altered by changes in carrier volume or adjuvant rate under conditions of adequate soil moisture in 1983. Under limiting soil moisture in 1984, giant foxtail control with sethoxydim increased slightly when the adjuvant rate was increased from 4.6 to 11.7 L/ha, and carrier volume was increased from 47 to 187 L/ha.

Application of Two‐Level Fractional Factorial Designs in Development of a Soybean Whipped Topping

ABSTRACTThe feasibility of developing a whipped topping formula based on Illinois Soybean Beverage was investigated. Two‐level fractional factorial designs were shown to be efficient for statistical analysis of a large number of ingredients. Foam stability was the major consideration in selecting ingredients for a formula. Rapid cooling of the homogenized mix was the processing factor controlling overrun while stability depended on composition of the mix. A hydrophilic‐hydrophobic emulsifier blend was most effective. The model system thus derived contained 3% soybean solids, 30% fat, 7% sucrose, 1% emulsifier, and 59% water; it gave 270% overrun, complete stability over 2 hr and stiffness similar to commercial products.

Effects of emulsifier blending on sample holding capacity of scintillation cocktails

Historically emulsifier cocktails have been prepared using a single emulsifier, such as Triton 1 X-100, with toluene and fluors. This paper will discuss the advantages of cocktail preparation using blended emulsifier systems. Blends of emulsifiers may be used to optimize specific performance such as sample capacity of the clear liquid region, stability of gel phases, or elimination of opaque regions.

EVALUATION OF EMULSIFIER BLENDING

ABSTRACT The mechanism of emulsifier blending of different hydrophile-lipophile balance has been studied by the measurements of 1) the phase inversion temperature ( PIT) in emulsions, 2) the size distribution of droplets and the stability of emulsions, and 3) the cloud points of aqueous solutions. The PIT was slowly depressed with the replacement of lipophilic emulsifier at first and then suddenly and discontinuously dropped when the difference in HLB of two emulsifiers is too large. These results imply 1) the HLB number of emulsifier blend markedly deviates from weight average of two emulsifiers and 2) the PIT of certain temperature range, i. e., HLB of certain range cannot be prepared by blending, provided the difference in HLB (or PIT) of two emulsifiers is too large. The emulsion droplets were smaller and the emulsion was more stable when the difference of HLB of emulsifiers to be blended is smaller in the mixture of Tween and Span type emulsifiers. There was, however, an optimum difference in HLB in ...

Cloud Point and Emulsion Inversion Point

AbstractThe effects of some hydrophilic additives on the cloud point and, emulsion inversion point have been studied. Hydrophilic additives cause an increase in the effective HLB of the surfactants as was indicated by raise of the cloud point and decrease of the emulsion inversion point value, depending on the nature of additive, its concentration and polyoxyethylene chain length. In conclusion it may be stated and emphasized that it is necessary to take into account the HLB value correction in order to select an emulsifier blend for a given system.

Triallate Mobility in Soils

Laboratory studies were conducted to measure the relative volatility of triallate [S-(2,3,3-trichloroallyl) diisopropylthiocarbamate] from soils and to determine the effect of surfactants on triallate mobility. Significant volatilization occurred from continuously moist soils under constant air exposure but triallate did not volatilize more rapidly than herbicides which do not respond to incorporation. Volatilization rates from Ray silt soil fell in the order of propachlor (2-chloro-N-isopropylacetanilide) > triallate > alachlor [2-chloro-2′, 6′-diethyl-N-(methoxymethyl)acetanilide] and from Drummer silty clay loam were propachlor > alachlor > triallate. In suspension studies soils reversibly adsorbed 93 to 98% of the triallate in aqueous solution. With soil at field moisture capacity, the concentration of triallate in soil solution was 13 ppbw without surfactant and 14 ppbw with 3 parts emulsifier blend to 1 part of triallate (w/w). With this level of emulsifier 92% of triallate applied to the soil surface remained in the upper 3 cm of soil following a 15.2-cm simulated rainfall. Without surfactant 99% remained in the upper 3 cm of soil. Lower triallate mobility in moist soils observed in this study coupled with the strong dependence of triallate bioactivity as reported by others strongly suggests that deactivation by dry surface soils rather than volatility is primarily responsible for the triallate response to incorporation.

Structures of Emulsifier‐Water Mesophases Related to Emulsion Stability

AbstractThe physical properties of absorbed emulsifier films at the surface of oil droplets in an emulsion are an important factor for emulsion stability. When mixtures of a hydrophilic and a lipophilic emulsifier are used in a specific molecular ratio, optimum emulsion stability has been found. Low angle X‐ray diffraction data of aqueous bulk solutions of various emulsifier blends forming liquid crystalline phases with a lamellar structure have been investigated. The structure parameters of the lamellar phase: the thickness of the lipid bilayer (da) and the average surface per molecule of emulsifier in contact with water (S) are calculated at various water contents of the systems. The optimum molecular ratio of mixed emulsifiers provides close packing conditions of the hydrocarbon chains in the lipid bilayer, and these properties seem to be related to the rheological properties of surface films and thereby to the stabilizing effect of the emulsifiers in O/W emulsions.

Statistical development of improved emulsification systems for bakers shortenings

AbstractStatistical design methods were used to observe trends of surfactant functionality for specific cake and icing quality attributes. A two‐level factorial design was used in the initial screening activity. within the favorable region, a rotable central composite design was used to more accurately detect surfactant effectivenness. It was found that sorbitan monostearate improved cake volume and tenderness but reduced icing aeration. Polysorbate esters increased icing aeration but had relatively little effect on cake volume and tenderness. Based on the information obtained, individual blends of emulsifiers were developed to suit specific needs.

The viscosity of microemulsions

Microemulsions have been prepared from benzene and water using emulsifier blends of 5% Tween 20 + 1% Span 20 or 10% Tween 20 + 1% Span 20. The volume concentration of the dispersed phase (ϕ) extended up to 0.406, and the mean particle diameter ranged from 543A–1245A. The steady-state viscosities of these microemulsions, as determined in a capillary viscometer, could not be represented by any equation which merely related viscosity and dispersed phase volume concentration. After allowing for the volume ( ϕ 8) of benzene solubilized within the micelles of excess emulsifier, the relative viscosity ( n rel ) data conformed to Nrel= exp a(δ−δ s) 1−k(δ−δ s where k is a hydrodynamic interaction coefficient which depends empirically on mean particle size ( D m ) according to k = 1.079 + exp( 0.01008 D m ) + exp ( 0.00290 D m 2 . has a higher value (1.95–2.08) than predicted by Taylor's theory, although it is well below the value of 2.5 for solid spheres. Several factors may hinder fluid circulation within the droplets.

Applicability of HLB system in selecting emulsifiers for emulsion polymerization of vinyl chloride

AbstractThe choice of the proper emulsifier in the emulsion polymerization of vinyl chloride is very complicated since it greatly affects not only the reaction proceeding but also the physical‐chemical and technological properties of the final product. Greth and Wilson successfully applied in the emulsion polymerization of styrene and vinyl acetate the choosing method of emulsifiers based on their HLB value. The scope of this work was to ascertain if the HLB system could be employed in the emulsion polymerization of vinyl chloride which, due to several features, is different from that of styrene and vinyl acetate. By blending together pairs of emulsifiers of different HLB values it was possible to prepare three series of emulsifier blends covering a wide range of HLB values. The most important properties of the emulsion polymerization of vinyl chloride, i.e., conversion rate, latex stability, particles size, and distribution were plotted against HLB values of emulsifier blends. No bell‐shaped curves were obtained, as should be expected, but the properties considered seemed to depend rather upon the amount of the blend component that strongly affects the polymerization, i.e., Empicol and Na‐laurate. It may be that the poly (vinyl chloride) insolubility in its monomer changes the properties of the latex particle so that it does not follow the emulsification laws on which the HLB system is based.

Use of the HLB system in selecting emulsifiers for emulsion polymerization

AbstractIn the present work a wide variety of nonionic emulsifiers and anionic/nonionic blends of emulsifiers were evaluated in the emulsion polymerization of vinyl acetate and styrene. It was found that the emulsion stability and other polymer emulsion properties are often dependent upon a certain property of the emulsifier known as the HLB value. It has been shown elsewhere that the HLB value can be correlated with a fundamental physical property of the system oil–water–emulsifier, namely, the spreading coefficient of the internal phase liquid on the surface of a 1% solution of the emulsifier in the external phase. In the emulsion polymerization of styrene, good emulsion stability coupled with adequate conversion rate was obtained in an emulsifier HLB range of 13 to 16. For certain emulsifier blends it was found that emulsion viscosity and emulsion particle size were strongly dependent on the HLB of the emulsifier. Similar comments apply to vinyl acetate polymerization, except that the most stable emulsions were obtained with emulsifiers in an HLB range from 14.5 to 17.5. These observations on preferred HLB range apply only to nonionic emulsifiers and anionic/nonionic emulsifier blends, which were the emulsifier types screened in the present investigation. For both styrene and vinyl acetate the most generally satisfactory emulsion properties were obtained in the present work by the use of an anionic/nonionic emulsifier blend (G‐3300/G‐3920).