Effects Of Different Emulsifiers Research Articles

The effect of different emulsifiers on the eggless cake properties containing WPC.

The possibility of complete replacement of egg proteins with whey protein concentrate (WPC) and improvement in quality by different emulsifiers was evaluated. Three emulsifiers, including polyglycerol ester (PGE), distilled mono glyceride (DMG) and lecithin were used to bake eggless cakes, containing 8% (w/w) WPC. The response surface analysis was applied to study the effect of emulsifiers on the eggless cake properties. The emulsifiers, individually and interactively, improved the properties of the eggless cakes significantly. The PGE and DMG decreased the batter density, however lecithin increased it. All emulsifiers increased the porosity and volume of the eggless cakes, but decreased the hardness and gumminess of crumb and improved the sensory acceptance. The indices used for optimization of formulation were water activity, moisture content, hardness, gumminess, volume, porosity and total acceptance. The optimum quality of the eggless cake can be achieved from a combination of 0.5 PGE, 0.25 DMG and 0.5% lecithin. The experimental and predicted responses of the optimized eggless cake had a good resemblance.

Investigation of the Effect of Different Emulsifiers on the Transdermal Delivery of EGCG Entrapped in a Polymeric Micelle System.

Epigallocatechin gallate, one of the most active antioxidant compounds, has a low chemical stability and ability to permeate the human epidermis. The encapsulation in polymeric micelles would be beneficial to improve both stability and permeation of epigallocatechin gallate and, therefore, to facilitate the pharmacological effects. Polymeric micelles containing epigallocatechin gallate were incorporated in O/W emulsions prepared by using different types of emulsifying systems. All emulsions were uniform in colour and aspect, without evidences of phase separation after centrifugation at the preparation time and over a 6-month period of storage at room temperature. Emulsions containing epigallocatechin gallate incorporated in polymeric micelles showed a colour variation, probably due to epigallocatechin gallate degradation, over the stability period. The skin permeability study evidenced a significant increase in epigallocatechin gallate permeation after encapsulation in micelles. Pure epigallocatechin gallate was not able to permeate the skin and only limited amounts were retained in the epidermis, while both permeated and retained amounts after 24 h were measured in the case of polymeric micelles containing epigallocatechin gallate. Moreover, the epigallocatechin gallate release and human skin permeability were affected by the type of emulsifier. The epigallocatechin gallate release in the presence of an emulsifier system based on cereal and fruit fibres never occurred. The best results in terms of release and skin permeability were obtained using glycerides of synthetic or semisynthetic origin or esters.

استفاده از خواص مکانیکی خمیر در پیشگویی رئولوژی خمیر، جنبههای کیفی، حسی، ماندگاری و ریزساختار نان: بررسی با روشهای چند متغیره متقارن و نامتقارن

خواص مکانیکی خمیر نقش مهمی در صنایع پخت ایفا می‌کنند و در مواردی از قبیل تثبیت افزودنی‌ها و مطالعه تاثیر آنها بر سایر خواص خمیر و نان می‌توانند مورد توجه واقع شوند. در این پژوهش، از روش‌های چندمتغیره متقارن (تعیین ضرایب همبستگی و آنالیز مولفه‌های اصلی) و نامتقارن (سطح پاسخ و رگرسیون حداقل مربعات جزئی) به‌منظور مطالعه تاثیر اجزاء ژل بهبوددهنده بر خواص مکانیکی خمیر نان بربری، ارتباط خواص مکانیکی خمیر با سایر خواص خمیر و نان و نیز بهینه‌سازی فرمول ژل استفاده گردید. نمونه‌های ژل بهبوددهنده، محتوی 0 تا g100/g 5/0 سدیم استئاروئیل لاکتیلات، داتم و پروپیلن گلیکول بودند. نتایج نشان داد که با توجه به تغییر مقدار و نوع اجزاء فرمولاسیون ژل، دامنه وسیعی از تغییرات در خواص مکانیکی خمیر ایجاد می‌شود و از اختلاط g100/g 5/0 سدیم استئاروئیل لاکتیلات، g100/g 5/0 داتم و g100/g 5/0 پروپیلن گلیکول بهترین حالت حاصل می‌گردد. ضرایب همبستگی بین خواص مکانیکی خمیر با خصوصیات فارینوگرافی خمیر، کیفیت، جنبه‌های حسی، پردازش تصویر و ماندگاری نان بررسی گردید. همچنین آنالیز مولفه‌های اصلی ثابت نمود که قادر به استخراج اطلاعات مناسبی است و می‌تواند به‌عنوان یک روش آسان برای تحلیل و تفسیر خواص مکانیکی خمیر و ارتباط آنها با سایر خواص خمیر و نان مورد استفاده قرار گیرد. مدل‌های رگرسیونی حداقل مربعات جزئی نیز برای تعیین ارتباط بین خصوصیات مکانیکی خمیر با خصوصیات فارینوگرافی خمیر، خصوصیات کیفی، حسی، پردازش تصویر و ماندگاری نان به‌کار برده شد. نتایج حاصل از آنالیزهای آماری نشان داد که خصوصیات مکانیکی خمیر، قادر به پیشگویی حداقل 50% از خصوصیات خمیر و نان هستند.

Submicron complex lipid carriers for curcumin delivery to intestinal epithelial cells: Effect of different emulsifiers on bioaccessibility and cell uptake

Submicrometric lipid-based carriers were developed to encapsulate curcumin and deliver it to intestinal epithelial cells.A lipid matrix comprising monoolein, sunflower oil and water at weight ratio 1:1:1 was selected, upon screening of different combinations of amphiphilic molecules, vegetable oils and water, because of its high encapsulations efficiency of curcumin, retained over time and relatively lower content of amphiphilic molecules.Upon dispersion in aqueous phase, the carriers were stabilized by: (a) whey protein isolates (WPI), alone and (b) in combination with modified starch (WPI-MS), or by (c) polysorbate 20 (T20).Whereas T20-stabilized systems exhibited extremely fine particles (120nm), WPI and WPI-MS stabilized carriers were characterized by a significantly larger mean particle size (270nm). The thicker macromolecular layer of WPI and WPI-MS enabled better (a) physical stability, (b) controlled shell degradation during simulated digestion, and (c) curcumin bioaccessibility targeted at the intestinal digestion phase than T20-systems.However, uptake studies in HT29 cell lines, simulating intestinal epithelial cells, showed that WPI and WPI-MS carriers exhibited after 24h a lower relative uptake than T20-stabilized systems (about 60% and 80%, respectively), as a consequence of smaller size and higher cell adherence of T20 carriers to the cell membrane.

Encapsulation of fish oil for food use by membrane emulsification followed by atomization

<p><em>Fish oil consists of an important natural source of omega-3 fatty acids. Studies have shown that the intake of these compounds is directly related to the prevention of specific kinds of cancer, inflammation and allergies, as well as an improvement in development and function of the central nervous system. This study aimed to evaluate the effect of different emulsifiers and polymeric material membranes used in membrane emulsification step (EM Premix) for the encapsulation of fish oil, followed by atomization using the spray dryer. The maltodextrin was used as encapsulating agent. The emulsifier that showed better results for size and particle size distribution in the emulsion (1.063 μm, span 0.66) was Tween 20 (polyoxyethylene sorbitan monolaurate), together with the nylon membrane. The larger transmembrane flux (29.595 Kg/m²s) was also obtained using Tween 20 and with the nylon membrane.</em></p><p> </p><p>DOI: 10.14685/rebrapa.v5i1.133</p><p><em><br /></em></p>

Effects of Emulsifiers on Preparing Spherical Urea‐Formaldehyde Paraffin Capsules Modified by β‐Cyclodextrin for Energy Storage

Urea‐formaldehyde (UF) paraffin capsules (B‐UPCS) modified by β‐cyclodextrin (β‐CD) were successfully prepared with excellent energy storage capacity using different emulsifiers. B‐UPCS were characterized by FT‐IR, DSC SEM, optical microscopy, and laser particle size distribution analyzer. The effects of different emulsifiers and the stirring rate of emulsion on the microstructure, average particle diameter, and the content of paraffin were discussed in details. The results show that OP‐10 for use with PCMs as emulsifier has a better emulsifying capacity, thermal stability, and mechanical stirring stability than SDBS for use with PCMs as emulsifier. As a result, the optimum dosage of OP‐10 was 3% to 7%, and the suitable stirring rate of emulsion was 7500 to 12500 rpm. At this time, the spherical particle diameter of B‐UPCS was about 1.0 μm, the paraffin content was 78%, and the enthalpy of B‐UPCS can reach 161.0 J/g.

Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread

Resistant starch (RS) is a nutritional ingredient commonly used in bread products as dietary fibre (DF). This ingredient presents similar physiological functions than those imparted by DF, promoting beneficial effects such as the reduction of cholesterol and/or glucose levels on blood. Quality improvement of bread containing RS, with an optimized combination of emulsifiers, will be useful in the development of new and healthy bakery products. The objective of this research was to analyse the effects of different emulsifiers on several quality parameters of dough and bread prepared with wheat flour partially substituted with resistant starch as a dietary fibre. A blend of wheat flour/maize-resistant starch (MRS; 87.5:12.5) with sodium chloride, ascorbic acid, α-amylase, compressed yeast and water was utilized. Emulsifiers were incorporated to formulations in different levels according to a simplex centroid design. The viscoelastic, textural and extensional properties of dough were analysed. Bread quality was evaluated throughout the gelatinization and retrogradation of starch, specific volume of loaves, and texture and firmness of bread crumb. The incorporation of 12.5% (w/w) of MRS to wheat flour caused an increase of 5% in water absorption. Stability decreases markedly (from 9.9 to 2.2 min) and the mixing tolerance index increased (from 79 to 35 UF). The sodium stearoyl lactylate (SSL)–diacetyl tartaric acid esters of monoglycerides (DATEM) mixture increased hardness and resistance to extension on dough, whilst dough containing Polysorbate 80 (PS80) was softer; nevertheless, both types of dough retained less CO2. An optimized concentration of the three emulsifiers (0.24% SSL, 0.18% PS80, 0.08% DATEM, w/w) was obtained by surface response methodology. The bread prepared with this combination of emulsifiers presented a considerable specific volume with a very soft crumb.

Preparation and Property Analysis of Melamine Formaldehyde Foam

Melamine formaldehyde (MF) foam is kind of fire-retardant material and has great potential in acoustic and thermal insulation area. In this article, MF resin foam was prepared by microwave radiation. We discussed the thermal stability of MF foam and the effect of different emulsifiers on its morphology, apparent density, fire-retardancy and mechanical property. The decomposition temperature of MF foam we prepared is nearly 400℃ and the constitution of residue after combustion is made up of carbon and graphite. Emulsifier influenced the apparent density of MF foam and using coemulsifiers can get flexible foam with uniform cell size, good morphology and low apparent density. When the fire-retardant MF foam’s apparent density is low of 5.53 kg/cm-3, its value of LOI can reach 32.4. The mechanical property of foam is consistent with apparent density.

Effect of emulsifier on poly(urea–formaldehyde) microencapsulation of tetrachloroethylene

Microcapsules containing tetrachloroethylene as an internal phase were prepared by in situ polymerization of urea–formaldehyde (UF) without prepolymerization. The effects of different emulsifiers on the process of microencapsulation and morphology of microcapsules were investigated. The results show that the emulsifier gum arabic (GA) can effectively slow down the deposition rate of resin onto the oil/water interface, which can lead to smooth and compact surface of microcapsules. The surface activity of GA was also enhanced by complex formation of gum arabic and sodium dodecyl benzene sulfonate. The microcapsules represent good thermal and barrier property as a result of the formation of capsule wall with compact microstructure.

Influence of stabilizer systems on the properties and phase behavior of supercooled smectic nanoparticles

Colloidal dispersions of cholesterol esters in the supercooled smectic state (supercooled smectic nanoparticles) are potential novel carrier systems for poorly water soluble drugs. As the supercooled smectic state is metastable, evaluation of its stability and of parameters influencing it is essential. In the present study, the effect of different emulsifiers on the stability of the supercooled smectic state of cholesteryl myristate (CM) nanoparticles and their crystallization was investigated. Nanoparticles were prepared by high-pressure melt homogenization and characterized by dynamic light scattering (DLS), laser diffraction combined with polarization intensity differential scattering (LD–PIDS), synchrotron radiation small-angle X-ray scattering (SAXS), differential scanning calorimetry (DSC) and transmission electron microscopy (TEM, negative staining and cryo-preparation). The various stabilizers resulted in clear differences in the crystallization behavior of the nanoparticles: stabilizers containing a fatty acid chain in their molecule (e.g. phospholipids, sodium oleate and sucrose monolaurate) induced a multiple crystallization event accompanied by a comparatively high recrystallization tendency. In contrast, the recrystallization tendency of nanoparticles stabilized with polymers (e.g. gelatin polysuccinate, poloxamer, poloxamine, polyvinyl alcohol) and sodium glycocholate was much lower and a single crystallization event was observed. The high stability against recrystallization during storage of smectic nanoparticles stabilized with polysorbate 80 in spite of the presence of a fatty acyl group in the molecule suggests that the polar head group (e.g. polyethylene glycol chains) of the emulsifier may also play a significant role.

Efectos de diferentes emulsificantes en el atemperado de chocolate oscuro

En el presente estudio experimental se investigó el efecto de los emulsificantes: Lecitina de soya y Polirricinoleato de poliglicerol (PGPR) utilizados, en ambos casos a las concentraciones de 0,1 y 0,3%, en el atemperado del chocolate oscuro. Las muestras fueron preparadas en el laboratorio en las mismas condiciones y el efecto de la adición de los emulsificantes en el atemperado del chocolate se confirmó por medio de la curva de enfriamiento. Los resultados obtenidos indican que existe una influencia particular del grupo de PGPR a dosis de 0,1% en el grado de atemperado del chocolate oscuro ya que presentó una buena curva de enfriamiento definida por la pendiente generada con valor cero en el lapso de 2 minutos, a temperaturas entre 23,8 y 24,2°C, una vez liberada la mayor parte del calor latente prosiguió el enfriamiento debido al medio en que se encontró (agua fría) hasta que se produjo la solidificación completa del producto, respecto al emulsificante lecitina de soya, habitualmente utilizada en la industria de chocolate.

In vitro skin permeation of sunscreen agents from O/W emulsions

The effects of different emulsifiers on the in vitro permeation through human skin of two sunscreen agents [octylmethoxycinnamate (OMC) and butylmethoxydibenzoylmethane (BMBM)] were investigated from O/W emulsions. The test formulations were prepared using the same oil and aqueous phase ingredients and the following emulsifier and coemulsifier systems: Emulgade SE((R)) (ceteareth-12 and ceteareth-20 and cetearyl alcohol and cetyl palmitate) and glycerylmonostearate (emulsion 1); Brij 72((R)) (steareth-2), Brij 721((R)) (steareth-21) and cetearyl alcohol (emulsion 2); Phytocream((R)) (potassium palmitoyl-hydrolysed wheat protein and glyceryl stearate and cetearyl alcohol) and glycerylmonostearate (emulsion 3); Montanov 68((R)) (cetearyl glucoside and cetearyl alcohol) (emulsion 4); Xalifin-15((R)) (C(15-20) acid PEG-8 ester) and cetearyl alcohol (emulsion 5). The cumulative amount of OMC that permeated in vitro through human skin after 22 h from the formulations being tested decreased in the order 3 > 1 congruent with 4 > 5 > 2 and was about nine-fold higher from emulsion 3 compared with that from emulsion 2. As regards BMBM, no significant difference was observed as regards its skin permeation from emulsions 1, 3, 4 and 5, whereas formulation 2 allowed significantly lower amounts of BMBM to permeate the skin. In vitro release experiments of OMC and BMBM from emulsions 1-6 through cellulose acetate membranes showed that only emulsions 4 and 5 provided pseudo-first-order release rates only for OMC. The results of this study suggest that the type of emulsifying systems used to prepare an O/W emulsion may strongly affect sunscreen skin permeation from these formulations. Therefore, the vehicle effects should be carefully considered in the formulation of sunscreen products.

Semi‐continuous emulsion copolymerization of vinyl acetate and butyl acrylate using a new protective colloid. Part 1. Effect of different emulsifiers

AbstractVinyl acetate and butyl acrylate copolymers were synthesized in the presence of ammonium persulfate initiator, emulsifiers having different character such as non‐ionic and anionic+non‐ionic emulsifiers, and N‐methylol acrylamide as a new protective colloid in a classical glass reactor. The monomer ratio was chosen 85:15. In the case of mixture emulsifiers, the series of non‐ionic emulsifiers which have 10 to 40 moles ethoxylated nonyl phenol except 20 moles were combined with sodium dodecyl benzene sulfonate. The effects of the new colloidal stabilization agent, and different emulsifiers on the physicochemical properties of the copolymers were investigated at a constant temperature of 70°C by measuring conversion, viscosity, molecular weights, and molecular weight distribution, respectively, by using gravimetric method, Brookfield viscometer, viscometric method, and gel permeation chromatograpy. It was determined that the original copolymer latexes viscosities increased with the increased chain length for the two types of emulsifiers, in general. Similar changes were also found in viscosity average, number average and weight average molecular weights of the copolymers for the different types of emulsifiers. Copyright © 2006 John Wiley & Sons, Ltd.

The Preparation and Testing of a Common Emulsion and Personal Care Product: Lotion

First-year chemistry students can readily prepare lotion from the emulsification of deionized water, humectant, emulsifier, emollients, thickener, and preservative. Three different lotion formulations are prepared so that students can study the effects of different emulsifiers and emollients on the quality of the final product. The purpose of the ingredients is discussed. The pH of the prepared lotions, commercial lotions, and the students' hands are measured. The students then compare the pHs to determine the appropriate lotions for their use. Students also learn how to identify the emulsion type for the prepared lotions and commercial lotions using several accepted methods: conductivity, fluorescence, and phase dilution.

Assessment of proofing of bread dough in the microwave oven

The effects of different proofing times in the microwave oven on the quality of microwave baked breads were investigated. The proofing height of the dough, specific volume and the firmness of the breads were found to be dependent on proofing time. When emulsifiers were added, the optimum proofing condition in the microwave oven was found to be 6 minutes at 10% power. The effects of different emulsifiers on the properties of the dough and, the volume and the firmness of the microwave-baked breads were compared. DATEM, Lecimulthin M-45 and Purawave were the three emulsifiers used. Purawave was found to be the most effective emulsifier on bread quality.

The Influence of Emulsifying Agents on the Antiseptic Activity of Certain Dermatologic Preparations

Five series of oil-in-water emulsions and four series of water-in-oil emulsions containing antiseptics were tested by the F. D. A. agar cup-plate method to determine the effect of different emulsifiers on their antiseptic values. The results indicated that no one emulsifier could be recommended for all antiseptics, but, in general, oil-in-water emulsions appeared to be more effective vehicles for antiseptics than water-in-oil emulsions.