Many on-chip approaches that use flow-focusing to pinch the continuous aqueous phase into droplets have become the most popular methods that provide monodisperse emulsion droplets. However, not every lab can easily adapt a microfluidic workflow into their familiar protocols. We develop an off-chip approach, spinning micro-pipette liquid emulsion (SiMPLE) generator, to produce highly stable mono...

Soluble spray dried protein powder (CRP) was made from catfish roe and its physical and nutritional properties were evaluated. An emulsion system (CRPE) was developed using CRP and rheological properties compared with two commercial mayonnaises (RME and RVE). CRP contained 67% protein, 4.5% moisture, 10% ash, and 18.3% fat. CRP had a high content of essential amino acids and desirable mineral c...

We have measured the short-time and long-time elastic responses to compression of various types of surfactant layers adsorbed at oil-water interfaces. We prepared reasonably monodisperse oil-in-water emulsions with the same surfactants and monitored the time evolution of the emulsion droplets' diameter. We used a broad variety of surfactants (cationic, nonionic, and small polymers) and alkanes ...

From magnetic resonance imaging rheometry we show that a pure emulsion can be turned from a simple yield stress fluid to a thixotropic material by adding a small fraction of colloidal particles. The two fluids have the same behavior in the liquid regime but the loaded emulsion exhibits a critical shear rate below which no steady flows can be observed. For a stress below the yield stress, the pu...

OBJECTIVE To evaluate the relationship between changes in emulsion globule size distributions and container uptake of lipid emulsions in total nutrient admixtures. METHODS A total nutrient admixture was prepared from a commercial lipid emulsion, 20% ClinOleic®, separated into glass (borosilicate) and ethylene vinyl acetate (EVA) plastic containers, and then stored at ambient conditions for ap...

Nutrients affect hunger and satiety. However, food structure, in particular that of emulsions, may also affect the body's satiety mechanisms. Olibra™ is a fat emulsion, a mixture of fractionated palm oil and fractionated oat oil manufactured by Lipid Technologies Provider AB, Sweden, which affects hunger sensation. However, up to now, no data have shown convincingly that reduced appetite or hun...

A novel technique for studying the stability of emulsions has been developed. Owing to the fact that emulsion turbidity is a function of particle concentration and size, the stability of emulsions can be determined by measuring the change in turbidity with time. The relationship between turbidity and particle size and concentration is derived for a polydispersed emulsion. The stability of acous...

It was observed in this laboratory that intravenous infusions of a cottonseed oil emulsion containing soybean phosphatides and Pluronie1 as emulsifying agents lowered the abnormally high serum lipid levels of patients with idiopathic hyperlipemia and primary hypercholesteremic xanthomatosis (1). It was then found that a single infusion of this emulsion given to fasting human subjects or dogs ca...

D-galactosamine is a hepatotoxic agent, which induces diffuse injury of liver tissue followed by the regeneration process. Our data showed a high increase of serum aminotransferases after D-galactosamine administration, which indicates a high extent of liver injury. When lipid emulsion was applied immediately after D-galactosamine, the increase of serum aminotransferases was greatly reduced. In...

Water detection in hydrocarbon emulsions represents a serious challenge in petroleum production industry. In this paper, a systematic and an applicable method of water detection in hydrocarbon emulsion is achieved using thermoacoustic effect. The study focused on sensing the presence of water in kerosene using the established correlation between the content of hydrocarbon emulsion and the chara...