Various compounds have been used for microencapsulating of fish oilso far, but in thiswork for the first time, inulin and casein which are both known for their functional properties, were used as the coating materialof fish oil.This study aimed to investigate the properties of nano-emulsions (droplet size measurements and pH) based on changes in the concentration and type of wall and their effe...

Herein, we report the phase inversion of ionomer-stabilized emulsions to form high internal phase emulsions (HIPEs) induced by salt concentration and pH changes. The ionomers are sulfonated polystyrenes (SPSs) with different sulfonation degrees. The emulsion types were determined by conductivity measurements, confocal microscopy and optical microscopy, and the formation of HIPE organogels was v...

Mechanism of the absorption of drugs from oil in water emulsions was studied in the rat large intestine. Synthesized esters of fatty acids and phthalic acid-0.1% Polysorbate 80 was chosen as the emulsion system, the oil/water volume ratio was varied from 0 to 1, and the absorption from emulsions of sulfapyridine, salicylamide, and of acetanilide was investigated using in situ recirculation and ...

We demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured w/o emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation. Water-in-oil emulsions with up to 60 wt% water were prepared without the need for an emulsifier by simp...

microbial demulsifiers represent a potentially important product for the petroleum industry due to their specific modes of action, relative ease of preparation, biodegradability and low toxicity. an extracellular demulsifier, capable of the rapid break up of model multiple water-crude oil emulsions was obtained from the bacterial isolate ochrobactrum anthropi ripi5-1. demulsifying activity of t...

The objective of present work was development of felodipine nano emulsion formulations using sesame oil as sole lipid phase by high pressure homogenization technique. A combination of non-ionic surfactants was used based on HLB (Hydrophilic lipophilic balance) values. The resultant nano emulsions were characterized for particle size, zeta potential. The particle size for the optimized nano emul...

Emulsions, thermodynamically unstable mixtures, are dispersed systems in which one liquid is dispersed as droplets in a second immiscible phase. In most natural and processed foods, the immiscibility of water with lipids is overcomed by dispersing one phase as droplets into the other phase. The oil-in-water emulsions are highly stable. This is because some water-soluble surface-active agents an...

This paper explores the use of acoustics for the recovery of oil in oil-water emulsions. A series of experimental studies were conducted using acoustic standing waves in resonant cavities as means of trapping oil droplets and enhancing oil separation. Several cavity configurations were explored and the frequency range used was between 1 MHz-2 MHz. Oil-water emulsions studied were made using min...

Initial characteristics of emulsions would lead to different structures during drying of emulsion-based films, which in turn will affect the behavior of the film. The objective of this work was to study the effect of oil concentration and the use of surfactant over bubble sizes, interfacial tension, rheological properties and stability of oil-in-water emulsions stabilized by hydroxypropyl methy...