Multiple emulsions (W1/O/W2) with a long-term stability of at least 12 months were prepared in order to encapsulate low molecular weight bioactive substances (Mr < 2000 g/mol). The influence of the emulsifying procedure, i.e. the variation in energy input for dispersing W1/O in W2, and the influence of the emulsion composition were investigated in relation to emulsion stability and encapsulatio...

It is well known that colloids can show phase transitions similar to the ones observed in molecular systems. Colloid-diluted and colloid-concentrated phases can coexist in thermodynamic equilibrium at certain conditions. In a previous work, the authors of this research have used this concept to study petroleum emulsions stability, applying thermodynamic perturbation theories to calculate a phas...

Metal working fluids were used in the preparation of oil in water emulsions. The size of oil droplets were evaluated by using the analysis of video images taken from the zeta potential measurements. The evaluated size distributions for emulsions were also tested by microscopic analysis. In addition, emulsion stabilities were discussed depending on electrolyte concentration and pH. The results s...

Beverage emulsions are systems that are composed of two liquids including oil and water which are prepared by homogenizing oil phase in an acidic aqueous phase. They must be stable in both concentrated and diluted form for a period of 6-12 months upon standing at room temperature. Two immiscible phases contained systems are thermodynamically unsta-ble. In other words, they are vulnerable to bre...

Formation and stability of emulsions is one of the important topics in the field of colloids and interfacial science. Surfactants and colloidal particles are often used to stabilize emulsions. Surfactants are amphiphilic molecules; they minimize the energy required for the emulsion formation by reducing oil-water interfacial tension. Colloidal particles are not amphiphilic, but partially wettab...

This thesis uses an unsensitized emulsion and two chemically sensitized emulsions to investigate the effect of oxygen and water vapor on latent-image formation and stability. At exposure times that cause little or no low-intensity reciprocity failure, vacuum treatment of an emulsion can result in photographic speeds significantly lower than those found in a humidified environment. This is presu...

Catfish skin is an abundant and underutilized resource that can be used as a unique protein source to make fish skin protein hydrolysates. The objectives of this study were to isolate soluble and insoluble proteins from hydrolyzed catfish skin, study the rheological and functional properties of the protein hydrolysates, and evaluate the properties of emulsions made from the protein powders. Fre...

The aims of this research are to study application of high power ultrasound in preparation of stable oil-in-water emulsion. The effect of pH, ionic strength, pectin, Guar gum, lecithin, egg yolk, and xanthan gum as well as the time of sonication, temperature and viscosity of oil-water mixture on the specific surface area and size of droplets, and creaming index of the emulsion samples was inves...

introduction: freezing is one of the ways to extend the shelf life and improve the chemical and microbiological stability of food products. food products are exposed to different processes and the functional properties of the products change during these processing. hydrocolloids are used to stabilize the products undergoing different food processing. however the addition of hydrocolloids to fo...