Oil in water emulsions have attracted considerable attention in food industry due to their large applications. In this study, the effect of thermal treatment on oil in water emulsions (o/w) containing 40% oil was studied. The emulsions were prepared using xanthan gum, guar gum and carboxymethyl cellulose as stabilizer and polyoxyethylen sorbitan monooleat as emulsifier. A mixture design was use...

oil in water emulsions have attracted considerable attention in food industry due to their large applications. in this study, the effect of thermal treatment on oil in water emulsions (o/w) containing 40% oil was studied. the emulsions were prepared using xanthan gum, guar gum and carboxymethyl cellulose as stabilizer and polyoxyethylen sorbitan monooleat as emulsifier. a mixture design was use...

Conventional double emulsions, which are emulsions with smaller droplets of a third fluid within the larger drops, are generally stabilized by surfactants. Seifriz et al. first presented the double emulsions in 1925, but detailed studies on multiple emulsions were reported only in the last two decades. It is well known that the main drawbacks associated with traditional emulsions lie in low sta...

Multiple emulsions are also known as emulsions of emulsions, liquid membrane system or double emulsion. These have been proposed to have numerous uses including their use for enhancement of bioavailability or as a prolonged drug delivery system. Multiple emulsions are often stabilized using a combination of hydrophilic and hydrophobic surfactants. The ratio of these surfactants is important in ...

Light hydrocarbons in water emulsions are formed in many gas refinery wastewaters, and its stability depends on some parameters such as temperature, pH and salinity. In this study, different surfactants have been used to prepare gas condensates in water emulsion along with four surfactant kinds namely, Span 80, Tween 80, CTAB, SDS and Span 80 and Tween 80 mixture. For this purpose,...

Multiple phase emulsions are increasingly used as alternatives to simple emulsions in personal care products. One of the major advantages of these emulsions over simple emulsions is slow and controlled release of their ingredients. Other favorite cosmetic characteristics of multiple emulsions include occlusivity (in O/W/O emulsions), esthetics and consumer acceptance. Vitamin C (ascorbic acid) ...

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...

Aim of the present study was to investigate the impact of atomization and drying on the functionality of emulsions with an oil/water-interface (o/w-interface) consisting of beta-lactoglobulin (single layer emulsion) and sequentially adsorbed pectins with varying degree of methylation at pH<pI (bilayer emulsions). Thus, the emulsion systems were characterized with respect to their behavior durin...

In this study, the effect of basil seed gum (BSG) on the stability and rheological properties of egg white albumin (EWA) emulsions was investigated. A constant amount of EWA (0.5% w/v) and different concentrations of BSG (0-0.3% w/v) were used for the manufacture and stabilization of oil-in-water emulsions (30% w/w). The results showed that by increasing BSG concentration, the storage (21 days)...