Emulsions
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The document discusses sucrose esters and their functionality in oil-in-water emulsions. Sucrose esters enhance emulsion stability, improve creaminess, enable the creation of cholesterol-free and cold-processed emulsions, and allow for very stable yet low viscosity emulsions. Specifically, Sisterna SP70, PS750, and SP50 are suitable for creating stable oil-in-water emulsions. Examples of applications include mayonnaise with different fat contents processed either cold or pasteurized, cooking sauces, concentrated emulsions, and natural color emulsions.
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This document discusses new concepts in emulsion rheology based on studies of monodisperse emulsions with narrow droplet size distributions. Key points:
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2. Emulsion rheological behavior depends strongly on composition, droplet structure, and interfacial interactions. Concentrated emulsions can behave as elastic solids due to interactions between deformed droplets.
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This document summarizes the stability of beverage emulsions. It discusses how oil-in-water emulsions are prepared by dispersing oils in a water phase containing hydrocolloids or modified starches for stabilization. The "cloudy" appearance of beverages depends on factors like oil phase volume fraction and particle size of oil droplets. Beverage emulsion stability can be improved by adjusting the density of oil phases using weighting agents and modifying the rheology of the water phase. Hydrocolloids like gum Arabic and modified starches provide steric stabilization but can also cause flocculation at high concentrations.Emulsions
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This document discusses emulsions and foams. It defines emulsions as dispersions of one liquid suspended in tiny droplets within another liquid, and describes two main types - oil-in-water and water-in-oil emulsions. It explains how emulsions are classified based on stability, and discusses common emulsifying agents and techniques used to create emulsions. The document also provides examples of common food emulsions like milk, butter, mayonnaise and salad dressings. Finally, it defines foams as dispersions of gas bubbles in liquid or semisolid phases, and notes two types and some foams used in cooking like beaten eggs and whipped cream.Dhruti Avlani - Emulsion
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An emulsion is a liquid mixture of two immiscible liquids where one is dispersed in the other, with globule sizes ranging from 0.25 to 25 micrometers. Various emulsifying agents are used to stabilize emulsions, including natural, semi-synthetic, and synthetic options, and methods for creating emulsions include dry and wet gum methods. Emulsions require proper packaging and storage to maintain stability, and can experience issues like cracking, creaming, and phase inversion.Emulsion formulation overview
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This document discusses emulsions, which are dispersions of one liquid in another immiscible liquid. It defines oil-in-water and water-in-oil emulsions. Emulsions require an emulsifying agent to form stable droplets and prevent separation. They can vary in viscosity and be used orally, topically, or parenterally. Common emulsions include lotions, creams, and ointments. The document also covers emulsion preparation methods, factors that influence stability, and theories of emulsification.Stabilization of emulsion via electrostatic
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This document discusses emulsions, including their definition, composition, types, stability, and preparation methods. Key points include:
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The document discusses emulsions, which are mixtures of immiscible liquids categorized into types like oil-in-water and water-in-oil. It highlights methods of preparation, the role of emulsifying agents, and identification tests, along with the advantages and disadvantages of emulsions in various industries such as food, medicine, and cosmetics. It also notes their applications in pharmaceutical formulations for drug delivery and cosmetic products.Emulsions Formulation Overview
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Emulsions are thermodynamically unstable mixtures of two immiscible liquids where one liquid is dispersed as globules in the other with the help of an emulsifying agent. They can be oil-in-water or water-in-oil emulsions. Surfactants are needed to form and stabilize emulsions by reducing interfacial tension at the droplet surface. Emulsions will eventually separate or "break" as nature seeks to minimize free energy by reducing interfacial area between the liquids. Temperature, processing methods, and ingredients can all impact emulsion stability over time.Emulsion technology
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An emulsion is a dispersion of one immiscible liquid within another. Emulsions are thermodynamically unstable but can exist in a metastable state. The stability of an emulsion depends on factors like interfacial tension, temperature, and entropy of mixing. Common emulsion types include water-in-oil and oil-in-water. Emulsifiers help stabilize emulsions by reducing interfacial tension and protecting newly formed droplets. Emulsion stability can be improved through techniques like charge stabilization, increasing viscosity, reducing droplet size, and using emulsifier blends or polymers at the interface.Graphical presentation and classification for assessment of Ground water Qual...
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This document discusses emulsions, including definitions, types, formulation, and applications. It defines an emulsion as a thermodynamically unstable mixture of two immiscible liquids stabilized by an emulsifying agent. The main types discussed are simple/macroemulsions (oil-in-water and water-in-oil), multiple emulsions (e.g. water-in-oil-in-water), and microemulsions. Emulsifying agents help stabilize emulsions by reducing interfacial tension or forming protective films. Various natural and synthetic agents are classified and their functions explained. Pharmaceutical applications of emulsions include oral, parenteral, and topical formulations.Specialized pharmaceutical emulsions
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This document discusses emulsions, including their definition, composition, types, stability, and preparation methods. Key points include:
- An emulsion is an unstable mixture of two immiscible liquids, one dispersed as fine globules in the other, stabilized by an emulsifying agent. Common emulsions include lotions, creams, and ointments.
- The particle size of the dispersed phase typically ranges from 0.1 to 100 亮m. Emulsions contain an internal/dispersed phase, external/continuous phase, and emulsifying agent such as surfactants.
- Emulsion stability can be impacted by flocculation, creaming, coalescence, and phase inversion. MethodsFormulae and Manufacturing Process of Emulsifiers with Uses and Applications
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NTT DATA Japan CorporationImproving Data Integrity: Synchronization between EAM and ArcGIS Utility Netw...
Improving Data Integrity: Synchronization between EAM and ArcGIS Utility Netw...Safe Software
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Utilities and water companies play a key role in the creation of clean drinking water. The creation and maintenance of clean drinking water is becoming a critical problem due to pollution and pressure on the environment. A lot of data is necessary to create clean drinking water. For fieldworkers, two types of data are key: Asset data in an asset management system (EAM for example) and Geographic data in a GIS (ArcGIS Utility Network ). Keeping this type of data up to date and in sync is a challenge for many organizations, leading to duplicating data and creating a bulk of extra attributes and data to keep everything in sync. Using FME, it is possible to synchronize Enterprise Asset Management (EAM) data with the ArcGIS Utility Network in real time. Changes (creation, modification, deletion) in ArcGIS Pro are relayed to EAM via FME, and vice versa. This ensures continuous synchronization of both systems without daily bulk updates, minimizes risks, and seamlessly integrates with ArcGIS Utility Network services. This presentation focuses on the use of FME at a Dutch water company, to create a sync between the asset management and GIS.No-Code Workflows for CAD & 3D Data: Scaling AI-Driven Infrastructure
No-Code Workflows for CAD & 3D Data: Scaling AI-Driven InfrastructureSafe Software
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When projects depend on fast, reliable spatial data, every minute counts.
AI Clearing needed a faster way to handle complex spatial data from drone surveys, CAD designs and 3D project models across construction sites. With FME Form, they built no-code workflows to clean, convert, integrate, and validate dozens of data formats cutting analysis time from 5 hours to just 30 minutes.
Join us, our partner Globema, and customer AI Clearing to see how they:
-Automate processing of 2D, 3D, drone, spatial, and non-spatial data
-Analyze construction progress 10x faster and with fewer errors
-Handle diverse formats like DWG, KML, SHP, and PDF with ease
-Scale their workflows for international projects in solar, roads, and pipelines
If you work with complex data, join us to learn how to optimize your own processes and transform your results with FME.FIDO Seminar: Perspectives on Passkeys & Consumer Adoption.pptx
FIDO Seminar: Perspectives on Passkeys & Consumer Adoption.pptxFIDO Alliance
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FIDO Seminar: Perspectives on Passkeys & Consumer Adoption"How to survive Black Friday: preparing e-commerce for a peak season", Yurii ...
"How to survive Black Friday: preparing e-commerce for a peak season", Yurii ...Fwdays
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We will explore how e-commerce projects prepare for the busiest time of the year, which key aspects to focus on, and what to expect. Well share our experience in setting up auto-scaling, load balancing, and discuss the loads that Silpo handles, as well as the solutions that help us navigate this season without failures.Wenn alles versagt - IBM Tape sch端tzt, was z辰hlt! Und besonders mit dem neust...
Wenn alles versagt - IBM Tape sch端tzt, was z辰hlt! Und besonders mit dem neust...Josef Weingand
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IBM LTO10Can We Use Rust to Develop Extensions for PostgreSQL? (POSETTE: An Event for ...
Can We Use Rust to Develop Extensions for PostgreSQL? (POSETTE: An Event for ...NTT DATA Technology & Innovation
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Emulsions
- 1. Emulsions
- 2. Sisterna速 sucrose esters Functionalities in Emulsions Water soluble Unique! High HLB (10 to 16) Strong oil-in-water emulsifier Soluble in glycerol For very special emulsions Surface tension Less shear needed for small oil droplets Heating step Optimal functionality of sucrose esters Sensitive for low pH <4 Prepare emulsion before adding acids Neutral taste/odour/colour Replace lecithin and polysorbates Oil in water emulsion
- 3. Sisterna速 sucrose esters Functionalities in Oil-in-Water Emulsions Sucrose esters Enhance stability of the emulsion; Improve creamy mouth feel; Give a whiter emulsion; Enable cholesterol free emulsions; Enable cold processed emulsions; Enable low viscous, very stable emulsions (through 2 step production method) Sisterna SP70, Sisterna PS750 and Sisterna SP50 are suitable for stable oil-in-water emulsions.
- 4. Sisterna速 sucrose esters Applications Product Fat % Processing Sisterna Recipe Mayonnaise 50% cold 1% SP70 E.02 Mayonnaise 20% cold/pasteur. 0.5% SP70 E.03 Mayonnaise 50% pasteurised 1% SP70 E.10 Cooking sauce 10% sterilised 0.5% SP70 E.12 Concentr. emulsion 40% pasteurised 9% PS750 E.13 Natur. colour emuls. 30% pasteurised 1 2% SP50 E.15
- 5. Emulsions Commercial products with sucrose esters
- 6. Emulsions Commercial products with sucrose esters