Preprocessed fatty foods often contain calories added as a fat emulsion stabilized by emulsifiers. Emulsion stability in the acidic gastric environment can readily be manipulated by altering emulsifier chemistry. We tested the hypothesis that it would be possible to control gastric emptying, CCK release, and satiety by varying intragastric fat emulsion stability. Nine healthy volunteers receive...

Emulsion stability and emulsifying ability are two important factors in the food industry. Emulsions are thermodynamically unstable systems & surfactant must be present to stabilize the system. Proteins are widely used as emulsifiers in the food industry due to their interfacial structure. However, protein-stabilized emulsions are highly sensitive to environmental stresses such as pH, ionic str...

BACKGROUND AND OBJECTIVES Haemorrhagic septicaemia (HS), caused by Pasteurella multocida, is the most important bacterial disease of cattle and buffaloes in India. Oil adjuvant vaccine (OAV) is the most potent vaccine available for the control of HS. The study aims to evaluate the effect of alum co-adjuvantation of OAV on emulsion stability and immune response. MATERIALS AND METHODS Two diffe...

Two novel ingredients were incorporated into spreadable liver pâtés to study their effect on physicochemical and sensory characteristics and their possible use in the meat industry. Fresh date (Phoenix dactylifera, cv. Confitera) co-products, as a paste (0, 2.5 and 7.5%), and annatto (Bixa orellana) extract (0 and 128 mg/kg), as a colourant, and their combinations were incorporated into liver p...

By using SMA resins as a polymeric surfactant in an emulsion polymerisation process, alone or in combination with other surfactants, the stability of the dispersion under different kinds of stress (chemical, high shear or freeze/thaw) is significantly improved. The presence of SMA copolymer, adsorbed at the surface of the particles of an acrylic dispersion, enhances the stability of the latex b...

Corn gluten meal with good emulsifying activity and emulsion stability may have potential in food uses. Commercial corn gluten meal from various producers had a pH around 4 and showed no emulsifying activity. Reducing the particle size to below 15/-lm or increasing the pH to 6.6 (with particle size above 53/-lm) did not improve the emulsifying activity. When the particle size was reduced to bel...

The first algorithm for Emulsion Stability Simulations (ESS) was presented at the V Conferencia Iberoamericana sobre Equilibrio de Fases y Diseño de Procesos [Luis, J.; García-Sucre, M.; Urbina-Villalba, G. Brownian Dynamics Simulation of Emulsion Stability In: Equifase 99. Libro de Actas, 1(st) Ed., Tojo J., Arce, A., Eds.; Solucion's: Vigo, Spain, 1999; Volume 2, pp. 364-369]. The former vers...

The objective of this study was to investigate the significance of inner and outer phase pressure, as well as interfacial film strength on W/O/W multiple emulsion stability using microscopy and long-term stability tests. It was observed that immediately upon applying a coverslip to samples the multiple droplets deformed and there was coalescence of the inner aqueous droplets. Under certain cond...

Interfacial properties rhamnolipids from an extract produced by a strain of Pseudomonas aeruginosa were analyzed in this study. The extract of rhamnolipid was characterized by surface tension in different conditions; interfacial tension with different hydrocarbons; critical micelle concentration under different pH and temperatures; particle size and emulsification capacity using laser light pro...