Effects Of Different Emulsifiers Research Articles

Effect of Different Types of Emulsifiers on the Physical Characteristics and Fat Bloom Stability of Dark Chocolate with Cocoa Butter Alternatives

An emulsifier is incorporated to delay the fat bloom formation and improve the overall quality of dark chocolate. This study aims to investigate the effects of different emulsifiers on the physical properties and stability of fat bloom in dark chocolate with cocoa butter alternatives (CBAs). Dark chocolate formulations were prepared containing different emulsifiers like lecithin, glycerol monostearate and a combination of both with CBAs like cocoa butter substitute (CBS) and cocoa butter replacer (CBR). Physical property analyses included hardness, snap texture, melting behaviour, pH, and water activity. The whiteness index was used to measure fat maturity. The results showed that the addition of lecithin, CBS, and CBR decreased the hardness value. Meanwhile, samples of chocolate formulation with the addition of glycerol monostearate (CB+GMS), and chocolate formulation with the addition of lecithin and glycerol monostearate (CB+2E), increased the hardness and snap texture. Besides, CBR increased the peak temperature, and emulsifiers increased the peak temperature in samples with CB and CBR while decreasing the melting enthalpy. Furthermore, the addition of CBA and emulsifiers improved the stability of the fat bloom. Therefore, mixed emulsifiers, which have favourable physical properties and higher fat bloom stability, are ideal for use in chocolate production. CBAs have the potential for practical application in chocolate production to improve fat bloom stability.

Recent advances in studying crystallisation of mono- and di-glycerides at oil-water interfaces

This review focuses on the current understanding regarding lipid crystallisation at oil-water interfaces. The main aspects of crystallisation in bulk lipids will be introduced, allowing for a more comprehensive overview of the crystallisation processes within emulsions. Additionally, the properties of an emulsion and the impact of lipid crystallisation on emulsion stability will be discussed. The effect of different emulsifiers on lipid crystallisation at oil-water interfaces will also be reviewed, however, this will be limited to their impact on the interfacial crystallisation of monoglycerides and diglycerides. The final part of the review highlights the recent methodologies used to study crystallisation at oil-water interfaces.

Effect of emulsifiers on the properties of corn starch films incorporated with Zanthoxylum bungeanum essential oil

The use of natural and safe ingredients in green food packaging material is a hot research topic. This study investigated the effect of different emulsifiers on starch film properties. Three types of emulsifiers, including Tween 80 as a small-molecule surfactant, sodium caseinate (CAS), whey protein isolate (WPI), and gelatin (GE) as macromolecule emulsifiers, whey protein isolate fibril (WPIF) as a particle emulsifier, were utilized to prepare Zanthoxylum bungeanum essential oil (ZBO) emulsions. The mechanical, physical, thermal, antibacterial properties, microstructure and essential oil release of starch films were investigated. CAS-ZBO nanoemulsion exhibited the smallest particle size of 198.6 ± 2.2 nm. The film properties changed with different emulsifiers. CAS-ZBO film showed the highest tensile strength value. CAS-ZBO and WPIF-ZBO films exhibited lower water vapor permeability than Tween-ZBO. CAS-ZBO film showed good dispersion of essential oil, the slowest release rate of essential oils in all food simulants, and the best antibacterial effect against Staphylococcus aureus and Listeria monocytogenes. The films composed of CAS-ZBO nanoemulsion, corn starch, and glycerol are considered more suitable for food packaging. This work indicated that natural macromolecule emulsifiers of CAS and WPIF are expected to be used in green food packaging material to offer better film properties.

Effect of hydrophilic and hydrophobic emulsifiers on physio-chemical, structural and water distribution properties of meat-based cookies

Meat-based products are highly susceptible to weak gel formation upon heating. In this study, the effect of different emulsifiers on the rheological, pasting and microstructural properties of meat-based sugar-snap cookies was investigated. Cookies were processed with the addition of freeze-dried fish meat (1% w/w) and emulsifiers (0.5% w/w of wheat flour). The addition of emulsifiers especially diacetyl tartaric acid ester of mono- and diglycerides (DATEM) increased storage modulus (G′), a viscous behavior, compared to control and other emulsifiers. Expansion and hardness were significantly (P < 0.05) improved in DATEM and sodium pyrophosphate (SPP) samples compared to the control indicating the compact structure of starch-protein and emulsifiers molecules. The gelatinization characteristics particularly peak and final viscosities were significantly (P < 0.05) increased in DATEM samples with high water holding capacity (WHC) suggesting the strong interaction among starch-protein and emulsifiers. Low-field magnetic resonance (LF-NMR) analysis exhibited that T21 relaxation time, an indication of tightly bound water, was also highest in DATEM sample while unbound water (T23) was highest in control and sodium dodecyl sulphate (SDS) samples. Scanning electron microscopy (SEM) analysis revealed that DATEM containing samples were dense and uniform whereas wide holes were found in control and SDS samples. It was concluded that DATEM could be an effective emulsifier with improved physio-chemical, structural and pasting properties of meat-based cookies. The study will open a new window for the best use of suitable emulsifiers for meat-based cookies, however, future studies are needed to check their storage stability.

Effect of Different Emulsifiers on the Preparation Process of Aloe-Emodin Microcapsules and Waterborne Coating Properties

Using microencapsulation technology and the natural antimicrobial properties of aloe-emodin, the antimicrobial microcapsules were prepared by in situ polymerization using urea-formaldehyde resin as the wall material and aloe-emodin as the core material. The antimicrobial microcapsules were mixed into waterborne coatings to improve the antimicrobial ability of waterborne paint films against bacteria for better protection of substrates. The purpose of this study was to optimize the preparation process of aloe-emodin antibacterial microcapsules. With the variety and concentration of emulsifiers as the changing factors, three different emulsifiers, namely sodium dodecyl benzene sulfonate SDBS, OP-10, and Tween-80, were selected to explore the effects of emulsifier type and microcapsule loading on the physicochemical and the antibacterial properties of waterborne paint films, and the morphology, chemical composition, antibacterial properties, optical properties, and roughness of the paint films were tested and analyzed. The results showed that all the emulsifiers with 3.0% concentration in the microencapsulation preparation were better than 1.0%. The performance of the microencapsulated varnish films prepared with the addition of the three emulsifiers had advantages and disadvantages, with the highest antibacterial rates of 77.1%, 55.4%, and 65.9% for Escherichia coli and 70.0%, 63.9%, and 60.7% for Staphylococcus aureus, respectively. The antibacterial properties of the microencapsulated varnish film prepared by adding SDBS emulsifier were slightly above those of the other two groups. The three sets of paint films’ color differences rose, the gloss reduced, the rate of light loss increased, the rate of light transmission fell, and the roughness increased with an increase in microencapsulated content. Aloe-emodin microcapsules enable the water-based coating to have antibacterial properties, expanding the application range of water-based coatings.

Fluorescence and Thermal Regulation Using Low-Supercooling Inorganic Microencapsulated Phase-Change Materials.

High supercooling and single functionalization are the main barriers to the large-scale application of microencapsulated phase-change materials (PCMs) in the construction industry. To address these issues, we propose a new inorganic microencapsulated PCM, PW@CaWO4, which was synthesized via the in situ polymerization method using inorganic CaWO4 as shell and phase-change paraffin wax (PW) as core. We investigated the effects of different emulsifiers and core-to-shell ratios on microcapsule properties and found that the PW@CaWO4 microcapsules have regular spherical topography and good uniformity in particle size. During the synthesis process, the CaWO4 shell provides convenient conditions for heterogeneous nucleation of PW and effectively reduces the supercooling degree. The minimum supercooling degree of the PW@CaWO4 microcapsules is only 1.00 ± 0.08 °C, which is 3.41 °C lower than that of PW. Moreover, the PW@CaWO4 microcapsules can absorb ultraviolet radiation and exhibit fluorescence, which originates from the peculiar WO42- structure in the CaWO4 shell, eliminating the need for doping other light-activating ions into the shell. The newly prepared microcapsules possess several advantages, including suitable particle size, low supercooling, good heat storage, high thermal conductivity, good short-wave ultraviolet absorption, peculiar fluorescence, excellent proof of leakage, and so on. The microcapsules can be applied to fluorescent architectural energy-saving coatings.

Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior

The effects of different emulsifiers, such as soy protein isolate-sucrose ester (SPI-SE) and whey protein isolate-sucrose ester (WPI-SE), on the properties of the emulsion during the microencapsulation of cannabis oil were studied. The influence of SE concentration on the emulsion properties of the two emulsifying systems was analyzed. The results of the adsorption kinetics show that SE can decrease the interfacial tension, particle size and zeta potential of the emulsions. The results of the interfacial protein concentration show that SE could competitively replace the protein at the oil-water interface and change the strength of the interfacial film. The results of the viscoelastic properties show that the emulsion structure of the two emulsion systems results in the maximum value when the concentration of SE is 0.75% (w/v), and the elastic modulus (G') of the emulsion prepared with SPI-SE is high. The viscosity results show that all emulsions show shear-thinning behavior and the curve fits well with the Ostwald-Dewaele model. The addition of SE in the emulsions of the two emulsion systems can effectively stabilize the emulsion and change the composition and strength of the oil-water interface of the emulsion. The cannabis oil microcapsules prepared with protein-SE as an emulsion system exhibit high quality.

Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions

This study established a 3D printed food emulsions stabilized by whey protein isolate (WPI), hydroxypropylated starch (HS) and carrageenan. Low field nuclear magnetic resonance (LF-NMR) was applied to reveal role of WPI, HS and carrageenan on the mobility of hydrogen protons in these emulsions. T 2 distribution of 2% WPI and HS suspensions showed different hydrogen populations. And a new peak T 21 representing single layer water protons appeared at higher concentration. While T 21 was not found in all carrageenan dispersions. Rising of WPI, HS and carrageenan concentration all led to decline in T cur and T 2W values. For emulsions, increasing WPI concentration from 2% to 6% led to decrease in T 2W and T cur . Decreasing WPI/HS ratio prolonged the decay process as both T 2W and T cur values grew. Four proton signals showed in T 2 profile of most emulsions. The T 25 free water signal was closely correlated with WPI, HS, and carrageenan concentration. Decrease in T 24 peak time were observed when increasing WPI content. Influence of carrageenan on proton mobility of the emulsions were complicated and concentration-dependent, affecting relaxation peak T 21 , T 22 , T 24 , and T 25 . Apparent viscosity and rheological parameters G’ and G” indicated the emulsions exhibiting shear-thinning behavior with gel-like structure. Microstructure study revealed that addition of HS and carrageenan resulted in decline in emulsion droplet size. The printability of these WPI-stabilized emulsions was greatly affected by carrageenan content. Overall, this study proved the feasibility of using LF-NMR as a fast and effective approach for characterizing the effect of different emulsifiers in 3D printed emulsions when various types of emulsifiers existed. • LF-NMR can be used to rapidly characterize the roles of different emulsifiers in emulsions. • Relaxation behavior of emulsions were influenced by the type and concentration of emulsifiers used. • Microstructure, rheological properties, and 3D printability of emulsions were evaluated.

Food Emulsifiers and Metabolic Syndrome: The Role of the Gut Microbiota.

The use of emulsifiers in processed foods and the rapid epidemic development of metabolic syndrome in Western countries over the past 20 years have generated growing interest. Evidence for the role of emulsifiers in metabolic syndrome through gut microbiota has not been clearly established, thus making it challenging for clinical nutritionists and dietitians to make evidence-based associations between the nature and the quantity of emulsifiers and metabolic disorders. This narrative review summarizes the highest quality clinical evidence currently available about the impact of food emulsifiers on gut microbiota composition and functions and the potential development of metabolic syndrome. The state-of-the-art of the different common emulsifiers is performed, highlighting where they are present in daily foods and their roles. Recent findings of in vitro, in vivo, and human studies assessing the effect of different emulsifiers on gut microbiota have been recently published. There is some progress in understanding how some food emulsifiers could contribute to developing metabolic diseases through gut microbiota alterations while others could have prebiotic effects. However, there are still many unanswered questions regarding daily consumption amounts and the synergic effects between emulsifiers’ intake and responses by the microbial signatures of each individual.

Preparation, Characterization, and Evaluation of Pyraclostrobin Nanocapsules by In Situ Polymerization.

In this study, pyraclostrobin nanocapsules were prepared by in situ polymerization with urea–formaldehyde resin as a wall material. The effects of different emulsifiers, emulsifier concentrations, and solvents on the physicochemical properties of pyraclostrobin nanocapsules were investigated. Solvesso™ 100 was selected as the solvent, and Emulsifier 600# was used as the emulsifier, which accounted for 5% of the aqueous phase system, to prepare pyraclostrobin nanocapsules with excellent physical and chemical properties. The particle size, ζ potential, and morphology of the nanocapsules were characterized by a particle size analyzer and transmission electron microscope. The nanocapsules were analyzed by Fourier-transform infrared spectroscopy, and the loading content and sustained release properties of the nanocapsules were measured. The results show that the size of the prepared nanocapsules was 261.87 nm, and the polydispersity index (PDI) was 0.12, presenting a uniform spherical appearance. The loading content of the pyraclostrobin nanocapsules was 14.3%, and their cumulative release rate was 70.99% at 250 h, providing better efficacy and sustainability compared with the pyraclostrobin commercial formulation.

Effect of emulsifiers on the discoloration of chlorophyll and their potential for use in green beverages.

The discoloration of chlorophyll (Chl) by light is an ongoing issue for green beverages in the food industry. To suppress the discoloration of Chl in aqueous solution, the effects of different emulsifiers were investigated on the discoloration of Chl under ultraviolet (UV) irradiation to determine their potential application for use as food additives. Sucrose fatty acid ester (SE), sorbitan fatty acid ester (TW), and quillaja saponin (QS) were used as emulsifiers, while Triton X-100 (TX) was used for reference. The discoloration of Chl was measured using a color difference meter. The species of Chl in solution were determined using ultraviolet-visible (UV-Vis), fluorescence, and circular dichroism (CD) spectroscopy, and the particle size of Chl in solution was determined using dynamic light scattering. The Chl aggregates were observed by the observation of increased peak areas at longer wavelengths in the UV spectra of Chl, in addition to a reduced fluorescence intensity. The CD spectra showed that the Chl aggregates were arranged in a random structure. Furthermore, the average particle size of the Chl aggregates was determined to be approximately 100nm. SE and QS were found to significantly enhance the formation of self-aggregates due to their high hydrophilicities compared to those of TW and TX. As a result, SE and QS protect themselves from light to suppress the discoloration of Chl. The present results therefore suggest that SE and QS are suitable emulsifiers to address the problem of Chl discoloration in beverages, such as green tea and vegetable juices. PRACTICAL APPLICATION: Chlorophyll (Chl), a green pigment present in vegetables and green tea, is discolored by light. In this study, it was found that emulsifiers (sucrose fatty acid ester and quillaja saponin) suppress the discoloration of Chl. The implementation of these emulsifiers as food additives would enable green tea or green vegetable juices to maintain their colors for long periods and could contribute significantly to the beverage industry.

Rheological investigation of pickering invert emulsion system for conformance control in high temperature reservoirs

The use of emulsified gel system in high temperature reservoirs is a promising technique for deep reservoir conformance control. The successful implementation of emulsified gel system for conformance control is mainly dependent on emulsion stability. The emulsion system was designed in a way so that it will only breaks once it reaches the desired depth/zone of interest. The gelation time is very much dependent on the emulsion stability. The flow properties of the emulsion system, which is one of its important physical attributes help to determine the gelation time. In this research study the invert pickering emulsion system was developed for conformance control in high temperature reservoirs. The effect of various variables such as different type of mixing method, salinity, type of emulsifier and temperature was studied. The emulsion systems were prepared using three different mixing methods denoted as M1, M2 and M3. Five different aqueous phase with different salinity were used and their effect on the emulsion systems gelation time was studied. The effect of four different emulsifiers i.e., Cloisite 20, Claytone II, Claytone HY and Claytone ER was evaluated. The emulsion systems were also tested at two different temperatures of 80 °C and 95 °C (ambient pressure conditions). In total fifteen different emulsion systems were prepared and tested. The emulsion system with highest salinity and Cloisite 20 as emulsifier was found to be with the longest gelation time of 24306 s (at 80 °C). At 95 °C, the Cloisite 20 as emulsifier and aqueous phase in field mixing water provided highest gelation time of 3362 s. The emulsion system with lowest salinity and Claytone HY as emulsifier was found to be with the lowest gelation time of 1684 s. Increase in temperature tends to decrease the gelation time of the developed emulsified gel system. The emulsion prepared with mixing method 3 (M3) and Cloisite 20 as emulsifier provided a gelation time of 5040 s at 80 °C but the gelation time of the same system is decreased to 3362 s at 95 °C. The effect of mixing method on the gelation time was also studied. Emulsion system prepared with mixing method 1 (M1) gives the gelation time of 7020 s whereas the same emulsion system prepared with the mixing method 3 (M3) gives gelation time of 5040 s. • The research article presents emulsified pickering emulsion system. • The emulsion system is invert emulsion stabilized with organoclay particles. • The effect of different emulsifiers, salinity and temperature was studied. • Three mixing methods for emulsion preparation were tested for their effect on gelation behavior.

Nanoemulsions for Enhancement of Curcumin Bioavailability and Their Safety Evaluation: Effect of Emulsifier Type.

This work aimed at evaluating the effects of different emulsifiers on curcumin-loaded nanoemulsions’ behavior during digestion, its safety and absorption, to develop nanoemulsions that provide safety and improved curcumin functionality. Nanoemulsions (NEs) were produced using two bio-based (lecithin (LEC) and rhamnolipids (RHAM)) and one synthetic (Tween®80 (TWE)) emulsifier at similar concentrations. Different NEs were subjected to in vitro digestion. The cytotoxicity and permeability tests were performed in Caco-2 cells. NE_TWE were stable during all phases of in vitro digestion, whereas NE_LEC and NE_RHAM were found to be unstable from the gastric phase. NE_TWE showed 100% of free fatty acids released, followed by NE_RHAM and NE_LEC. Curcumin’s bioaccessibility and stability increased in the following order: NE_LEC > NE_RHAM > NE_TWE. NE_LEC and NE_TWE did not show cytotoxic effects in any of the concentrations tested, while NE_RHAM presented high cytotoxicity in all concentrations tested. The apparent permeability coefficients were determined for NE_LEC and NE_TWE; however, the results were not statistically different. These results showed that the emulsifier used has a high impact on nanoemulsions’ behavior under the digestion process and on their cytotoxicity. This work contributed to the state-of-the-art’s progress on the development of safer curcumin delivery systems with improved functionality, particularly regarding the proper selection of ingredients to produce said systems.

Modifying the internal structures of steamed rice cakes by emulsifiers for promoted textural and sensory properties

Steamed rice cakes (SRCs) are traditional Chinese snacks with a wide territorial acceptability. However, traditional cuisine is challenged by insufficient expansion of the spongy network favoring tasting experience. In this study, the effects of different emulsifiers on the physical, pasting, and textural properties of SRCs were investigated. The results showed that the emulsifiers, especially sodium stearoyl lactylate, interacted with starch molecules to form starch-lipid complexes, which created gels with enlarged spacing between junction zones. The electrostatic repulsion prevented aggregation of starch chains, yielding loosely packed microstructures of rice batter. As a result, the SRCs with 0.5% addition (relative to the weight of rice flour) of emulsifiers had increased specific volume, decreased apparent porosity and hardness, and preferable springiness, contributing to desired overall acceptability when receiving sensory evaluation by a group of trained panel. The results demonstrated the feasibility of modifying the textural properties of starch-based foods.

Optimized synthesis of isocyanate microcapsules for self-healing application in epoxy composites

Microcapsules containing isophorone diisocyanate were fabricated in oil-in-water emulsion. The emulsification effect of different emulsifiers during the capsule synthesis was systematically investigated by optical microscope. Three kinds of shell materials were discussed to obtain the high core content, smooth-surfaced, and robust capsule by scanning electronic microscope and Fourier transform infrared spectroscopy. Self-healing performance of corresponding self-healing epoxy composites was fully evaluated by accelerated corrosion test and mechanical test. The results demonstrated that high core content and smooth-surfaced capsules with dense composite shell could be synthesized in polyvinyl alcohol emulsion, and the core content of the optimized capsules was determined as 71.3–84.6 wt% at the capsule size from 35 µm to 154 µm. In addition, the optimized capsules had good processing properties and the corresponding self-healing epoxy composites exhibited excellent core release and self-healing performance.

Effects of different emulsifiers on growth performance, nutrient digestibility, and digestive enzyme activity in weanling pigs1.

The objective of this study was to investigate the effects of diets supplemented with sodium stearoyl-2-lactylate (SSL), polyglycerol fatty acid ester (PGFE), and combined emulsifiers (0.02% SSL and 0.08% PGFE) on growth performance, nutrient digestibility, and plasma lipid profiles in weaned piglets and to further evaluate the possible effects of feeding exogenous emulsifiers on digestive enzyme activities and liver bile acid (BA) metabolism. Twenty-eight barrows (age at 35 d, Duroc × Landrace × Yorkshire) with an initial BW of 10.13 ± 0.16 kg were randomly assigned to 4 dietary treatment groups (7 pigs/treatment). Dietary treatment groups included the following: 1) basal diet (Control, CTR); 2) basal diet with 0.1% SSL (SSL); 3) basal diet with 0.1% PGFE (PGFE); and 4) basal diet with 0.08% PGFE+0.02% SSL (PG-SL). SSL diet increased ADG and ADFI of piglets during day 0 to 17 (P < 0.05) compared with the CTR treatment. Piglets fed emulsifier diets experienced a significant improvement in the digestibility of nutrients (DM, CP, ether extract, energy, calcium, and phosphorus) during the first 17 d (P < 0.05). The level of low-density lipoprotein cholesterol (LDL-C) was lower in the PGFE and PG-SL treatment groups than in the CTR treatment group (P < 0.05). Feeding emulsifier diets increased the lipase activity of the pancreas when compared with the CTR diet (P < 0.05). Moreover, the emulsifier diets significantly increased the mRNA expression of FXR (P < 0.05) and decreased the mRNA expression of CYP27A1 (P < 0.05) in the liver. In conclusion, the addition of emulsifiers improved nutrient digestibility and increased the mRNA expression of FXR BA receptors while inhibiting the mRNA expression of BA biosynthesis by CYP27A1 in weanling piglets.

Coating performance and rheological characteristics of novel soybean oil-based wax emulsions

Aqueous emulsions of soybean oil-based coating materials consist of ethylene glycol and propylene glycol mono- and di-esters of stearic acid (EGMD and PGMD, respectively) and compound emulsions (mixtures of EGMD emulsion with four commercial polymer emulsions) were formulated and tested for paperboard coating. Paper coated with compound emulsions had excellent water resistance and grease resistance. With EGMD accounting for as high as 60% of the emulsion’s solid content, 5-min Cobb value of about 1.0 gsm (gram per square meter) was achieved. Increased number of drawdowns (coating) significantly improved water and grease resistance of the coated papers. With three-drawdown and coat weight of 14.93–23.00 gsm, 5-min Cobb value of less than 2 gsm and oil penetration of less than 2% were achieved. Greater heat exposure during drying resulted in better water resistance. Increasing the drying temperature from 100 to 200 °C for 30 s reduced the 5-min Cobb value of papers coated with PGMD compound emulsions from 34.1 to 1.1 gsm. The addition of cross-linking agent, zinc ammonium carbonate (ZAC), in the emulsions improved water repellency but not grease resistance. The effect of different emulsifiers on coating performance, rheology and stability of W/O and W/O/W PGMD emulsions were also investigated. The yield stress of cetyltrimethylammonium bromide (CTAB) based emulsions (1.61–21.32 Pa) were much higher than those of Tween 80 based emulsions (0.023–0.066 Pa). Both the W/O and W/O/W emulsion had higher viscosity than the compound emulsions. The compound emulsions had comparable surface energy but lower gluability compared to the commercial emulsions.

Characteristics of Self-Healing Microcapsules for Cementitious Composites

Urea formaldehyde/epoxy resin microcapsules were prepared by an in situ polymerization method and the effect of emulsifier on the syntheses process of the microcapsules was discussed. The surface morphology of the microcapsules was observed by optical microscopy and scanning electron microscopy (SEM). Chemical structure was characterized by Fourier transform infrared spectroscopy (FTIR). Thermal stability was obtained using simultaneous thermal analysis (STA). The microcapsules were composed of urea-formaldehyde resin shell and epoxy resin core. Emulsifier played an important role in the polymerization process when the core material was packed by pre-polymer, so the effects of different emulsifiers (OP-10, SDS and SDBS) were discussed respectively. Results showed that the particle size of the microcapsules was uniform when SDBS as an emulsifier. Microcapsules showed good thermal stability below 240 °C and the initial decomposition temperature of the microcapsules was 265 °C. The core materials released after microcapsules rupturing, which could be proven by the images of SEM. When implanted in cementitious composites, complete shape of microcapsules and good interface between microcapsules and cement specimen substrate could also be observed.

Product formulation is crucial to the success of lipid-based bio-fungicides

Powdery mildew is a major cause of damage to squash plants. Anhydrous milk fat (AMF) or soybean oil (SBO) may be effective at treating this disease but these active ingredients must be mixed with an emulsifier to enable even distribution and suspension of fat globules, and an antioxidant to prevent rancidity. The overall formulation may affect disease control efficacy, leaf health and product stability. The effect of different emulsifiers and antioxidants on emulsion stability, odour and shelf-life of AMF and SBO bio-fungicides was tested in laboratory assays, and on powdery mildew disease control efficacy and leaf health on glasshouse-grown squash plants. Both AMF and SBO formulations including a polyglycerol ester emulsifier (Grindsted® PGE 20 Veg) resulted in the best emulsion stability, disease control and leaf health. None of the antioxidants tested significantly affected on disease control efficacy in AMF formulations, but SBO formulations containing vitamin E as the antioxidant provided the best disease control efficacy and emulsion stability.

Effects of different emulsifiers on the bonding performance, freeze-thaw stability and retrogradation behavior of the resulting high amylose starch-based wood adhesive

High performance of starch-based wood adhesive is essentially important for its application in the versatile material science field. This study was carried out to evaluate the effect of different emulsifiers on the bonding performance, freeze-thaw (F/T) stability and retrogradation behavior of starch molecule in the adhesive system. The improved F/T stability and bonding performance was supported by the stability of viscosity after repeated F/T cycles and enhanced shear strength and grafting parameters. ζ- potential analysis revealed enhanced stability of the emulsion droplets through addition of emulsifiers. Furthermore, time sweep experiment, low-field nuclear magnetic resonance (LF-NMR), and x-ray diffraction (XRD) analysis showed that the retrogradation of starch molecule in the adhesive system was inhibited by addition of emulsifiers. Sodium dodecyl sulfate (SDS) showed the best improvement in the properties of high amylose starch-based wood adhesive (HASWA) among all the emulsifiers tested. These results offer a major step forward to prepare high performance bio-based wood adhesive in order to make them compete with less environment friendly wood adhesives.