Mixed Emulsion Research Articles

Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers

Fil: Bellesi, Fernando Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnologia de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Ciudad Universitaria. Instituto de Tecnologia de Alimentos y Procesos Quimicos.; Argentina

Oral behaviour of emulsions stabilized by mixed monolayer

Controlled flavour release is highly important for the formulation of food emulsions. However, manipulating oral behavior and maintaining the stability of the flavoured emulsion is quite challenging. Hence, this study aims to investigate the effect of emulsion stability and oral behaviour using mixed emulsifier monolayers of different nature for their controlled flavour release. Orange oil flavoured (0.1% orange oil +10% sunflower oil) oil-in-water emulsions were prepared by microfluidization through modified starch (MS) and whey protein isolate (WPI) with different mass ratios (0.5:0.5, 0.5:1, 1:0.5, 1:1, 1:0 and 0:1) of emulsifiers. The fabricated emulsions were <0.13 μm in size (d32) with stable oil droplets having strong negative charges. The 0.5:0.5 and 0:1 emulsion were depicted an increase in size d32 (1.17 and 0.93 μm) and unstable during storage at 28 ± 1 °C than the emulsions stored at 4 ± 0.1 °C. All the emulsions were exhibited Newtonian flow; however once mixed with artificial saliva, the 1:0 emulsion showed shear thinning behaviour. During oral processing, in-vitro and in-vivo exhibited flocculation and coalescence; subsequently, structural deformation was observed with an increase in size (d32) and weak negative charge in 1:0.5 and 1:0 emulsions. Backscattering profile revealed more destabilization for 1:0 and less for 1:0.5 emulsions. Contrarily, other emulsions did not show any changes. Therefore, oral processing of emulsions results suggested that 1:0 had quick destabilization and 1:0.5 changed gradually. Thus, mixed emulsifier monolayer contributed significantly to the behavior of emulsions when interacting with saliva and it can be useful for controlled flavour release.

Influence of Curing Conditions and Filler Type on Mechanical Properties of Cold Asphalt Emulsion Mixtures

Strength enhancement in cold asphalt emulsion mixtures (CAEMs) is continuing and reliant on the rate at which curing proceeds. The initial life strength is low and exhibits a challenge in asphalt pavement design. The solution can be made through subjecting the specimens to accelerate laboratory curing for achieving practical conditions. Kind of mineral filler, asphalt emulsion type, curing time and temperature, and moisture content is five major factors in early age advancement of designing properties. By studying these factors, there is a requisite to build up a curing system that simulates as reasonably as actual conceivable conditions of pavement during early life. This study examines the requirement for speeded curing strength that is reasonable by concentrate distinctive curing protocols and the impact on mechanical properties of cold asphalt emulsion mixes. The experimental configuration is cautiously chosen so as to the curing conditions incorporate protocols which are trailed by various literary works and furthermore circumstances that are required for simulating different times and temperatures. The examination incorporates both cement kiln dust (CKD) and limestone mineral filler (LMF) as a filler to be utilized in the blends. One of the findings of this study is, the inclusion of (CKD) leads to strong results better than those of lime stone mineral filler mixes.

Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions

Oil-in-water emulsions are the main component of creamers, which are used to cream cold or hot coffee. These emulsions must provide the required lightening power and remain physically stable when introduced into hot acidic coffee solutions. In this study, model oil-in-water emulsions stabilized with mixed emulsifiers of sodium caseinate (0.5%) and soy lecithin (0.5%) were fabricated and their physical properties were examined over a range of pH values (pH 3.5 to 7). These model oil-in-water emulsions had strong lightening power (L* ≈ 87) and good physical stability from pH 5.5 to 7 but were unstable to gravitational separation below pH 5 due to caseinate aggregation around its isoelectric point. Addition of λ-carrageenan (0.05 to 0.175%) to the formulations prior to homogenization effectively improved their pH stability, while addition of κ-carrageenan was ineffective. The significantly higher level of sulfated ester groups in λ-carrageenan may have created a strong electrostatic repulsion between the oil particles, inhibiting their association. Our study suggests that some of the caseinate in coffee creamers can be replaced with plant-based lecithins, but that a plant-based polysaccharide is also needed to ensure their stability when added to hot acidic coffees.

Study of aluminium dross and ordinary Portland cement modified cold bituminous emulsion mix

Due to their low cost, cold bituminous emulsion mixes (CBEMs) are preferred for the construction of low-volume roads in India. However, due to the low strength of CBEMs and overloading, the premature failure of these roads is common. The strength of CBEMs is generally increased by the addition of ordinary Portland cement (OPC) and hydrated lime. The use of industrial waste materials is also an alternative to conventional additives for improving the performance of CBEMs. Studies carried out in the past have shown a significant improvement in the strength of CBEMs prepared with the replacement of natural aggregates with industrial waste materials such as fly ash and ground granulated blast-furnace slag. In this study, the proportions of aluminium dross (AD) and OPC were varied from 0 to 3% with increments of 1%. Marshall stability, indirect tensile strength, indirect tensile stiffness modulus and retained stability tests were performed on mixes prepared with different proportions of AD and OPC. The stability and indirect tensile strength values of the mixes containing AD were higher than those of the mixes containing OPC. The retained stability ratio indicated that addition of AD and OPC resulted in a reduction in moisture damage. The optimum content of both OPC and AD was found to be 2%.

Reinforcement and Toughening of Rubber by Bridging Graphene and Nanosilica

Nowadays, there are considerable researches focusing on using different types of nanofillers to reinforce rubber materials. Here, we described a method of bridging graphene and nanosilica by covalent bonding, and rubber nanocomposites were prepared by emulsion mixing of nanofillers and natural rubber. The presence of the covalent bridging could be confirmed by the experimental results of Fourier transform infrared spectrometry, thermo-gravimetric analysis and transmission electron microscopy. The results of tensile test showed that the addition of a small amount of the hybrid nanofillers can lead to the significant improvement of tensile strength without the decrease in extensibility of the filled rubbers. Based on equilibrium swelling method, it was found that the covalent bridging is beneficial for the increase of interaction between rubber and fillers and the force transfer between different chains. Besides, dynamic Monte Carlo simulations demonstrated that the hybrid nanofillers enhance the orientations of chain segments in interfacial regions.

Controlling the rheological properties of oil phases using controlled protein-polysaccharide aggregation and heteroaggregation in water-in-oil emulsions

In this study the influence of oppositely charged protein and polysaccharide microspheres on the rheological properties of single and mixed water-in-oil emulsions was investigated. Single and mixed aqueous phases of 40 wt % W/O emulsions were prepared by dispersing, under controlled conditions (pH 3.5, 100 mM NaCl), Whey Protein Isolate (WPI) and three different kinds of polysaccharides: High Methoxy Pectin (HMP), kappa Carrageenan (kC), and sodium alginate (SA). The oil phase consisted of 8 wt % Polyglycerol polyricinoleate (PGPR) in soybean oil. At pH 3.5, WPI carries positively charged groups, while polysaccharides have negatively charged groups. It was observed that before heating, single W/O emulsions had higher complex shear modulus and shear viscosity than mixed emulsions, which suggested stronger protein-polysaccharide interactions in single droplet systems. After subjecting to a thermal treatment (90 °C, 30 min), the rheological properties of the mixed emulsions were higher than for equivalent single emulsions, suggesting denser gel network formation between opposite charged emulsion droplets, especially in the WPI-HMP mixed system. The data from this study may be useful for development of reduced-fat margarine and spreads with low saturated and trans fat content.

Synthesis and Characterization of Novel Poly (VAC-VeoVa-HFMA-BZMA) Latex via Semicontinuous Seeded Emulsion Polymerization

The novel poly (VAC-VeoVa-HFMA-BZMA) latex was successfully prepared via semicontinuous seeded emulsion polymerization which vinyl acetate (VAc) and vinyl ester of neodecanoic acid (VeoVa10) were main monomer, hexafluorobutyl methacrylate (HFMA) and benzyl methacrylate (BZMA) were used as functional monomer. Dodecyl benzene sulfonic acid sodium (SDBS), octylphenol polyoxyethylene ether (OP-10) and potassium persulfate (KPS) were used to be mixed emulsifier and initiator, respectively. The structure of the resultant latex is determined by Fourier transform infrared spectroscopy spectrum (FTIR). The thermal performances of latex film are studied via the thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). The average particle size of the latex is characterized by the dynamic light scattering(DLS).Water contact angle (WCA) is used to test the wetting property of the novel poly (VAC-VeoVa-HFMA-BZMA) latex film. The condition of synthesizing the latex was studied in detail. The optimum condition of preparing the novel latex is that the amount of emulsifier is 8.0% (wt %) and the mass ratio of SDBS to OP-10 is 2 : 1 and the mass ratio of main monomer VAc to VeoVa10 is 3 : 1. The amount of initiator is 0.8% and the amounts of HFMA and BZMA are 6.0 and 8.0% (wt %), respectively. Results indicate that the water resistance of the latex film and thermal stability are improved when the fluorine and BZMA monomers are added.

A Mixed Lipid Emulsion Containing Fish Oil and Its Effect on Electrophysiological Brain Maturation in Infants of Extremely Low Birth Weight: A Secondary Analysis of a Randomized Clinical Trial

To assess whether parenteral nutrition for infants of extremely low birth weight using a mixed lipid emulsion that contains fish oil influences electrophysiological brain maturation. The study is a prespecified secondary outcome analysis of a randomized controlled trial of 230 infants of extremely low birth weight receiving a mixed (soybean oil, medium-chain triglycerides, olive oil, and fish oil; intervention) or a soybean oil-based lipid emulsion (control). The study was conducted at a single-level IV neonatal care unit (Medical University Vienna; June 2012 to October 2015). Electrophysiological brain maturation (background activity, sleep-wake cycling, and brain maturational scores) was assessed biweekly by amplitude-integrated electroencephalography (birth to discharge). A total of 317 amplitude-integrated electroencephalography measurements (intervention: n=165; control: n=152) from 121 (intervention: n=63; control: n=58) of 230 infants of the core study were available for analysis. Demographic characteristics were not significantly different. By 28weeks of postmenstrual age, infants receiving the intervention displayed significantly greater percentages of continuous background activity. Total maturational scores and individual scores for continuity, cycling, and bandwidth were significantly greater. Maximum maturational scores were reached 2weeks earlier in the intervention group (36.4weeks, 35.4-37.5) compared with the control group (38.4weeks, 37.1-42.4) (median, IQR; P<.001). Using a mixed parenteral lipid emulsion that contains fish oil, we found that electrophysiological brain maturation was accelerated in infants who were preterm. ClinicalTrials.gov: NCT01585935.

Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin.

Demands for plant-based food and beverage products have escalated in recent years. However, many commercial coffee creamers are still being made using dairy derivatives such as sodium caseinate. Therefore, there is a need to investigate the replacement of dairy based proteins with plant-based alternatives. This study was carried out to systematically investigate the properties of model O/W emulsions stabilized by either sodium caseinate (0.25 to 1.5%) or soy lecithin (0.5 to 1.5%). The model emulsions were made of 10% medium chain triglyceride (MCT) oil-in-water emulsions at pH 7. All model O/W emulsions exhibited whitish appearances similar to that of commercial creamers and were effective at lightening black coffee, except those containing the lowest emulsifier concentrations i.e., 0.25% caseinate or 0.5% lecithin. The lightness of the model emulsions depended on the type and level of emulsifier used, with soy lecithin-stabilized emulsions having similar lightening power compare to that stabilized by sodium caseinate. No feathering or free oil were observed in the whitened coffees at the highest emulsifier level used. Mixtures of caseinate and lecithin emulsifiers were also used and model O/W emulsions with similar physical properties to that stabilized by sodium caseinate alone were produced. The mixed emulsifier-stabilized model emulsions had similar lightness when added to coffee than those stabilized by the individual emulsifiers, suggesting similar stabilization mechanisms using these emulsifiers alone or in combination.

Current status of lipid emulsions in the prevention of intestinal failure-associated liver disease.

The current review provides a summary of available lipid products and discusses current literature and the limitations to the use of various lipid products for treatment and prevention of intestinal failure-associated liver disease (IFALD) in pediatric patients dependent on parenteral nutrition. Improvements in markers of cholestasis and liver function have been seen with minimizing soybean lipid, fish oil lipid, and mixed fish oil-containing lipid emulsions. Soybean-based lipid products are thought to be the biggest contributor to development of IFALD. Mixed fish oil-containing lipid emulsions are most promising for minimizing and improving IFALD. Several types of lipid-based products are available for parenteral nutrition. Newer products like the mixed fish oil-containing-based lipid emulsions, that closely mimic the lipid composition provided by enteral feeding, may impact prevention and treatment of IFALD. Limitations exist in the current literature regarding mixed fish oil-containing-based emulsions, as many of the studies were designed to show efficacy with regard to growth, not prevention or treatment of IFALD. Based on available literature, it is reasonable to make some recommendations with regard to product selection for lipid provision.

Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream

The effect of soy protein isolate and its hydrolysates on ice cream mix stability and melt-down properties of ice cream were investigated. Ice creams were made with 10% milk fat, 3.5% protein and 34.3% total solids, and all contained 0.15% added monoglycerides. The proteins used were native soy protein isolate (NSPI), commercial soy proteins isolate (CSPI), soy protein hydrolyzed by pepsin (SPHPe), soy protein hydrolyzed by papain (SPHPa) and skim milk powder (SMP). Ice cream with SPHPe containing the highest relative composition of β-subunit showed good mix emulsion stability and rapid melting rate because β-subunit cannot be displaced by the monoglycerides, leading to lack of fat partial coalescence in the ice cream. SPHPa ice cream exhibited comparable functionality to SMP in rheological and meltdown properties. SDS-PAGE results indicated that α subunit, α′ subunit, acidic subunit, basic subunit and small molecule polypeptide were displaced by monoglycerides during ice cream aging. Selective hydrolysis of soy protein can be used for ice cream with sufficient fat partial coalescence and good melt-down rates.

Mechanical properties of Cold Recycled Bituminous Mixes with Crumb Rubber

Cold mix recycling technologies based on asphalt emulsion have been acknowledged for allowing to reduce the environmental burdens associated with road pavement maintenance and rehabilitation. In fact, mixing and placement are conducted at lower temperatures leading to energy savings, a reduction of asphalt aging, fume and odour releasing, and a general decrease of airborne emissions. However, there are still several concerns related to the high variability of reclaimed asphalt pavement (RAP), the lack of standard mix-design procedures and the fair/low mechanical performance often achieved especially due to poor moisture resistance. On other side, the addition of crumb rubber into hot mix asphalts is considered an environmentally-friendly and cost-effective practice in several countries. Producing bituminous cold mixes containing crumb rubber to develop a “greener” paving material with a performance level comparable to that of conventional materials, represents a great challenge to materials engineering. This paper presents the results of a laboratory investigation concerning the mixdesign characteristics of cold 100%-recycled asphalt emulsion mixes, using crumb rubber to improve cold recycling engineered properties. Mechanical and volumetric properties were assessed through dynamic modulus and indirect tensile strength on dry and water-conditioned specimens.

Design of microbial consortia for the fermentation of pea-protein-enriched emulsions

In order to encourage Western populations to increase their consumption of vegetables, we suggest turning legumes into novel, healthy foods by applying an old, previously widespread method of food preservation: fermentation. In the present study, a total of 55 strains from different microbial species (isolated from cheese or plants) were investigated for their ability to: (i) grow on a emulsion containing 100% pea proteins and no carbohydrates or on a 50:50 pea:milk protein emulsion containing lactose, (ii) increase aroma quality and reduce sensory off-flavors; and (iii) compete against endogenous micro organisms. The presence of carbohydrates in the mixed pea:milk emulsion markedly influenced the fermentation by strongly reducing the pH through lactic fermentation, whereas the absence of carbohydrates in the pea emulsion promoted alkaline or neutral fermentation. Lactic acid bacteria assigned to Lactobacillus plantarum, Lactobacillus rhamnosus, Lactococcus lactis and Lactobacillus casei species grew well in both the pea and pea:milk emulsions. Most of the fungal strains tested (particularly those belonging to the Mucor and Geotrichum genera) were also able to grow on both emulsions. Although most Actinobacteria and Proteobacteria did not compete with endogenous microbiota (Bacillus), some species such as Hafnia alvei, Acinetobacter johnsonii and Glutamicibacter arilaitensis grew strongly and appeared to restrict the development of the endogenous microbiota when the pea emulsion was inoculated with a combination of three to nine strains. In the mixed emulsions, lactic fermentation inhibited Actinobacteria and Proteobacteria (e.g. Brevibacterium casei, Corynebacterium casei, Staphylococcus lentus) to the greatest extent but also inhibited Bacillus (e.g. Bacillus subtilis and Bacillus licheniformis). Overall, this procedure enabled us to select two microbial consortia able to colonize pea-based products and positively influence the release of volatile compounds by generating a roasted/grilled aroma for the 100% pea emulsion, and a fruity, lactic aroma for the 50:50 pea:milk emulsion. Moreover, the fermentation in the pea-based emulsions reduced the level of hexanal, which otherwise leads to an undesired green pea aroma. Our present results show how the assembly of multiple microbial cultures can help to develop an innovative food product.

Optimization of Sumatriptan Succinate Transdermal Emulgel For Treatment of Migraine

Purpose: Sumatriptan succinate is a BCS class III drug. Oral administration of drug suffers from poor bioavailability problem due to pre-systemic metabolism. Bioavailability for oral route is 15%, for nasal route is 17% and for parenteral route is 97%. Substantial proportion of patients suffers from severe nausea or vomiting during their migraine attack, which make oral treatment unsatisfactory. Transdermal delivery will overcome the problems of the drug giving better results to patients suffering from migraine. Methods: Oleic acid, labrafil M 1994 and transcutol P was used as oil, surfactant and cosurfactant respectively. Both the oily and aqueous phases were heated separately. Oily phase were added to the aqueous phase. Mixing of gel and emulsion in ratio of 1:1 gave emulgel. Emulsion was evaluated for globule size, zeta potential, drug content, stability etc. Carbopol 934 and Xanthan gum was used as a gelling agent. Optimization was carried by factorial design. Emulgel was evaluated for physical parameters, viscosity, drug content, bioadhesive strength, spreadability, in-vitro and ex-vivo diffusion study. Results: FE-SEM image shown spherical globules in shape with size 51.40 µm. Zeta potential showed good stability of the emulsion. FTIR and DSC studies revealed that drug and all excipients were compatible. Factorial design gave batch F7 as optimized one. ANOVA results shown that drug release and gel viscosity values are strongly dependent on concentration of carbopol 934 and xanthan gum respectively. Ex-vivo diffusion study for batch F7 through goat skin indicated 88.68±2.52 % drug release. Statistical studies showed that drug release from the optimized formulation (F7) followed First order release kinetics. Conclusion: Sumatriptan succinate emulgel act as depot of drug which releases drug in controlled manner overcoming oral route side effects.

Impact of Concentration Ratio on the Formation and Stability of Emulsions Stabilized by Quillaja Saponin – Sodium Caseinate Mixtures

The stabilization of interfaces with mixed emulsifiers composed of natural ingredients is of increasing interest in order to modulate stability of food colloids. To this purpose, we first investigated the emulsifying properties of binary emulsifier mixtures composed of natural and food-grade ingredients. We prepared oil-in-water emulsions (10% oil) stabilized by Quillaja saponin-sodium caseinate mixtures at different concentration ratios (r = 5:0, 4:1, 3:2, 2:3, 1:4, 0:5) with the total concentration set to 0.5% and pH set to 7 or 3. Second, we tested the emulsion stability against environmental stresses. The emulsions produced with binary emulsifier mixtures at low Quillaja saponin ratios (r = 2:3 and 1:4, pH 7) showed the best overall performance in terms of generating small and physically stable emulsion droplets similarly to the emulsions stabilized with Na-caseinate or Quillaja saponins alone, whereas at higher Quillaja saponin ratios (r = 4:1, 3:2) the emulsions were unstable. At r = 2:3 and 1:4, the emulsions were also stable at ≤90 °C and ≤200 mM NaCl. Furthermore, they were also stable upon pH change to 2, whereas emulsions stabilized with Quillaja saponins alone (r = 5:0) flocculated. These results demonstrated that the emulsifying properties of mixed binary emulsifiers comprising natural components and subsequent stability of the emulsions is highly dependent on the applied concentration ratio. This study provides valuable insights into the techno-functionality of binary emulsifier systems.

Emulsion liquid membrane for lead removal: intensified low shear extraction

The paper provides a technological innovation process to improve lead removal under low shear counter rotating Taylor-Couette column (TCC). Emulsion was prepared using TOA, Span 80, kerosene, and ammonia. Feed solution composed of lead nitrate in deionised water and HCl. The emulsion and feed solution were then contacted in TCC at various conditions including HCl concentration, initial feed concentration, volume ratio of emulsion to feed phase, extraction time, and ratio of angular frequency of outer and inner cylinders. The results showed that the system was effective for lead removal. The best extraction performance was obtained at HCl concentration of 0.1 M, initial feed concentration of 40 ppm, volume ratio of emulsion to feed phase of 1/5, extraction time of 7 min, and angular frequency ratio of 0.5. Overall, the use of low-shear TCC process intensified the mixing of emulsion and feed phases well that avoiding emulsion instability during the process.

Emulsion liquid membrane for lead removal: intensified low shear extraction

The paper provides a technological innovation process to improve lead removal under low shear counter rotating Taylor-Couette column (TCC). Emulsion was prepared using TOA, Span 80, kerosene, and ammonia. Feed solution composed of lead nitrate in deionised water and HCl. The emulsion and feed solution were then contacted in TCC at various conditions including HCl concentration, initial feed concentration, volume ratio of emulsion to feed phase, extraction time, and ratio of angular frequency of outer and inner cylinders. The results showed that the system was effective for lead removal. The best extraction performance was obtained at HCl concentration of 0.1 M, initial feed concentration of 40 ppm, volume ratio of emulsion to feed phase of 1/5, extraction time of 7 min, and angular frequency ratio of 0.5. Overall, the use of low-shear TCC process intensified the mixing of emulsion and feed phases well that avoiding emulsion instability during the process.

FIELD INVESTIGATION IN THE DETONATION BEHAVIOR OF EMULSION EXPLOSIVE COLUMN INDUCED WITH AIR GAPS

In blasting of soft to medium hard rock, the problem of high density resulting in excessive utilization of emulsion explosive is well known. The authors have conducted some experimental blasts to delve into the detonation behavior of conventional blasting and various other explosive consumption reduction techniques which induce air gaps using plastic tubes, plastic bottles or plastic balls in the explosive column. Resistance wire technique is used for gauging in-hole continuous velocity of detonation. The VOD varies from 5321.6 m/s to 4544.2 m/s and from 5123.4 m/s to 4274.2 m/s in conventional site mixed emulsion column and distributed spherical air gap column respectively. The detonation behavior is stable and similar in both these cases. While using plastic bottles or plastic tubes as air gaps, the VOD is fluctuating from 4636.3 m/s to 3268.4 m/s and from 4935.9 m/s to 3362.8 m/s respectively with a collapse of about 12 % from the average VOD of conventional SME column. The VOD falls abruptly when the detonation wave encounters large air gaps but it is successfully travelling through the air gaps making the detonation behavior more capricious.

Colloidal silica bearing thin polyacrylate coat: A facile inorganic modifier of acrylic emulsions for fabricating hybrid films with least aggregation of silica nanoparticles

Novel nano-composite emulsions consisting of colloidal silica particles covered with thin polyacrylate coat (PreEm) were successfully prepared with the aid of a nonionic surfactant having a low cloud point (Tcp = 40 °C). This nonionic surfactant first deposited on the surface of colloidal silica particles above its Tcp to provide the sites for adsorption and the following polymerization of acrylic monomer. Scanning transmission electron microscopy of the colloidal particles obtained after the polymerization indicated the presence of very thin coat layer of polyacrylate (c.a., 1–3 nm nm in thickness) around silica nanoparticles. These PreEm particles were readily incorporated into the ordinary acrylic emulsions (AcEm) to obtain silica/ polyacrylate mixed emulsions (PreEm/ AcEm). It was revealed that the mixed emulsions can give transparent coating films at a silica/polyacrylate ratio below 150/100 in which the colloidal particles were distributed in the polymer matrix without aggregation. This morphology was in sharp contrast with the particle aggregation morphologies shown by the films obtained from the naked colloidal silica-AcEm mixed emulsion and the conventional nanocomposite emulsion consisting of silica particles covered with thick polyacrylate coat. The PreEm/ AcEm films exhibited increased hardness with increasing the silica contents to 150%. These data supported the effectiveness of PreEm in controlling the properties of silica-polyacrylate hybrid films.