In food formulations, lipids are normally incorporated as emulsions stabilized by different types of emulsifiers. The emulsifiers can affect fatty acid (FA) solubilization they interact with FA. main purpose the present work is development a methodology to evaluate FA in an aqueous medium absence and presence exogenous To this end, combination turbidimetry, oiling off dynamic light scattering (...

We consider the essential molecular features of hydrocolloids having the ability to act as emulsifying agents and emulsion stabilizing agents. The criteria for effectiveness in protecting newly formed droplets against flocculation and coalescence are contrasted with the requirements to maintain long-term stability against aggregation, creaming and Ostwald ripening. To illustrate various aspects...

Food emulsifiers, more correctly referred to as surfactants, are molecules, which contain a nonpolar, and one or more polar regions. In general, nonpolar groups are aliphatic, alicyclic, or aromatic hydrocarbons. Polar functional groups contain heteroatoms such as oxygen, nitrogen, and sulfur. As shown in Fig. 2.1, the polar functionality makes the emulsifier anionic, cationic, amphoteric, or n...

Core cross-linked star polymers of low polydispersity were efficiently prepared in high yield by RAFT-mediated emulsion and dispersion polymerizations in water at high solid content. These star polymers were demonstrated to be effective emulsifiers, and the emulsion was successfully used as template to fabricate polymer particles.

Abstract E 472b emulsifiers, defined as lactic acid esters of mono- and diacylglycerides, are food emulsifiers widely used in foamed formulations. So far, only qualitative methods for analyzing have been published. Thus, a new method was developed determining different formulations by high-performance thin-layer chromatography with fluorescence detection (HPTLC‒FLD). The proposed allows simple ...

BACKGROUND Green synthesis of metallic nanoparticles (NPs) has been extensively carried out by using plant extracts (PEs) which have property of stabilizers/emulsifiers. To our knowledge, there is no comprehensive study on applying a green approach using PEs for fabrication of biodegradable PLA NPs. Conventional methods rely on molecules like polyvinyl alcohol, polyethylene glycol, D-alpha-toco...