Emulsion Science

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Emulsion Science

Author : Jerôme Bibette
Publisher : Springer
ISBN 13 : 3540708200
Total Pages : 148 pages
Book Rating : 4.5/5 (47 download)

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Book Synopsis Emulsion Science by : Jerôme Bibette

Download or read book Emulsion Science written by Jerôme Bibette and published by Springer. This book was released on 2003-07-01 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions occur either as end products or during the processing of products in a huge range of areas including the food, agrochemical, pharmaceuticals, paints and oil industries. As end products, emulsions allow to avoid organic solvent in processing hydrophobic coatings. Emulsion technology is a suitable approach to vehicle viscous phases. It is also a remarkable mean of targeting actives or capturing specific species. The range of applications of emulsions progresses and their manufacturing becomes more and more sophisticated. Besides this broad domain of technological interest, emulsions are raising a variety of fundamental questions at the frontier between physic and chem istry. Indeed, as a class of soft colloidal materials, emulsions science is linked to various aspects of these disciplines: phase transitions, surface forces and wetting, metastability and hydrodynamic instabilities, mechanical properties and flow. The aim of this book is to review the main important concepts governing emulsion science. In Chapter 2, repulsive interactions between liquid films are discussed as well as adhesive interaction related to wetting. In Chap ter 3, consequences of weak and strong attractions are presented, related to the well accepted liquid solid transition analogy. In Chapter 4, the basics of both bulk compressibility and shear elasticity are presented, the role of disorder being the most important aspect of the elastic behavior of these soft systems. In Chapter 5 the central question of the emulsion lifetime related to metastability is discussed.

Emulsion Science and Technology

Author : Tharwat F. Tadros
Publisher : Wiley-VCH
ISBN 13 : 9783527325252
Total Pages : 344 pages
Book Rating : 4.3/5 (252 download)

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Book Synopsis Emulsion Science and Technology by : Tharwat F. Tadros

Download or read book Emulsion Science and Technology written by Tharwat F. Tadros and published by Wiley-VCH. This book was released on 2009-04-20 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: Highlighting recent developments as well as future challenges, this book covers a wealth of topics from Stabilization of Emulsions to Nanocomposites to Sensory Properties of Cosmetic Emulsions.

Modern Aspects of Emulsion Science

Author : Bernard P Binks
Publisher : Royal Society of Chemistry
ISBN 13 : 1847551475
Total Pages : 443 pages
Book Rating : 4.8/5 (475 download)

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Book Synopsis Modern Aspects of Emulsion Science by : Bernard P Binks

Download or read book Modern Aspects of Emulsion Science written by Bernard P Binks and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions occur either as end products or during the processing of products in a huge range of areas including the food, agrochemical, pharmaceutical, paint and oil industries. Despite over one hundred years of research in the subject, however, a quantitative understanding of emulsions has been lacking. Modern Aspects of Emulsion Science presents a comprehensive description of both the scientific principles in the field and the very latest advances in research in this important area of surface and colloid science. Topics covered include emulsion formation, type, stability (creaming, flocculation, ripening, coalescence), monodisperse and gel emulsions, and applications. Emphasis has been placed on relating the chemistry of the surfactant or protein adsorbed at the oil-water interface to the principles of the physics involved in the bulk emulsion property. The book has been written by a collection of the world's leading experts in the field, and covers both experimental and theoretical approaches. Modern Aspects of Emulsion Science fills a real gap in the market, being the only book of its kind in print. As such it will prove essential reading for graduates and researchers in this subject, in both academia and industry.

Emulsions: Structure, Stability and Interactions

Author : Dimiter N. Petsev
Publisher : Elsevier
ISBN 13 : 0080472656
Total Pages : 781 pages
Book Rating : 4.0/5 (84 download)

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Book Synopsis Emulsions: Structure, Stability and Interactions by : Dimiter N. Petsev

Download or read book Emulsions: Structure, Stability and Interactions written by Dimiter N. Petsev and published by Elsevier. This book was released on 2004-10-14 with total page 781 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions: Structure, Stability and Interactions is the perfect handbook for scientists looking to obtain up-to-date knowledge about the fundamentals of emulsion science, and those looking to familiarize themselves with the subject in greater detail. As a 'stand-alone' source of information, it is also ideal for solving the practical issues encountered daily in the field of emulsion science. While each chapter presents a concise review on a specific topic, the book offers a consistent presentation of the important physical concepts relevant to emulsions. Some of the topics covered include statistical mechanics of fluid interfaces, the structure of fluid interfaces determined by neutron scattering, hydrodynamic interactions and stability of emulsion films, theory of emulsion flocculation, coalescence kinetics of Brownian emulsions, and Brownian dynamics simulation of emulsion stability. - Full and comprehensive presentations - Rigorous approach to each topic, providing in-depth information - Acts as a 'stand-alone' source of information

Emulsions and Emulsion Stability

Author : Johan Sjoblom
Publisher : CRC Press
ISBN 13 : 1420028081
Total Pages : 684 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Emulsions and Emulsion Stability by : Johan Sjoblom

Download or read book Emulsions and Emulsion Stability written by Johan Sjoblom and published by CRC Press. This book was released on 2005-11-21 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions and Emulsion Stability, Second Edition provides comprehensive coverage of both theoretical and practical aspects of emulsions. The book presents fundamental concepts and processes in emulsified systems, such as flocculation, coalescence, stability, precipitation, deposition, and the evolution of droplet size distribution. The bo

Food Emulsions

Author : David Julian McClements
Publisher : CRC Press
ISBN 13 : 1498726690
Total Pages : 702 pages
Book Rating : 4.4/5 (987 download)

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Book Synopsis Food Emulsions by : David Julian McClements

Download or read book Food Emulsions written by David Julian McClements and published by CRC Press. This book was released on 2015-08-21 with total page 702 pages. Available in PDF, EPUB and Kindle. Book excerpt: Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co

Emulsions

Author : Alexandru Grumezescu
Publisher : Academic Press
ISBN 13 : 9780128043066
Total Pages : 800 pages
Book Rating : 4.0/5 (43 download)

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Book Synopsis Emulsions by : Alexandru Grumezescu

Download or read book Emulsions written by Alexandru Grumezescu and published by Academic Press. This book was released on 2016-07-01 with total page 800 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions

Emulsion Formation and Stability

Author : Tharwat F. Tadros
Publisher : John Wiley & Sons
ISBN 13 : 3527647961
Total Pages : 283 pages
Book Rating : 4.5/5 (276 download)

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Book Synopsis Emulsion Formation and Stability by : Tharwat F. Tadros

Download or read book Emulsion Formation and Stability written by Tharwat F. Tadros and published by John Wiley & Sons. This book was released on 2013-06-04 with total page 283 pages. Available in PDF, EPUB and Kindle. Book excerpt: The importance of emulsification techniques, their use in the production of nanoparticles for biomedical applications as well as application of rheological techniques for studying the interaction between the emulsion droplets is gathered in this reference work. Written by some of the top scientists within their respective fields, this book covers such topics as emulsions, nano-emulsions, nano-dispersions and novel techniques for their investigation. It also considers the fundamental approach in areas such as controlled release, drug delivery and various applications of nanotechnology.

Emulsions

Author : Tharwat F. Tadros
Publisher : Walter de Gruyter GmbH & Co KG
ISBN 13 : 3110452243
Total Pages : 242 pages
Book Rating : 4.1/5 (14 download)

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Book Synopsis Emulsions by : Tharwat F. Tadros

Download or read book Emulsions written by Tharwat F. Tadros and published by Walter de Gruyter GmbH & Co KG. This book was released on 2016-03-21 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chapter 1 General Introduction Definition of emulsions and the role of the emulsifier. Classification based on the nature of the emulsifier. Classification based on the structure of the system. General instability problems with emulsions : creaming/sedimentation, flocculation, Ostwald ripening, coalescence and phase inversion. Importance of emulsions in various industrial applications. Chapter 2 Thermodynamics of Emulsion Formation and Breakdown Application of the second law of thermodynamics for emulsion formation : Balance of energy and entropy and non-spontaneous formation of emulsions. Breakdown of the emulsion by flocculation and coalescence in the absence of an emulsifier. Role of the emulsifier in preventing flocculation and coalescence by creating an energy barrier resulting from the repulsive energies between the droplets. Chapter 3 Interaction Forces between Emulsion Droplets Van der Waals attraction and its dependence on droplet size, Hamaker constant and separation distance between the droplets. Electrostatic repulsion resulting from the presence of electrical double layers and its dependence on surface (or zeta) potential and electrolyte concentration and valency. Combination of the van der Waals attraction with double layer repulsion and the theory of colloid stability. Steric repulsion resulting from the presence of adsorbed non-ionic surfactants and polymers. Combination of van der Waals attraction with steric repulsion and the theory of steric stabilisation. Chapter 4 Adsorption of Surfactants at the Oil/Water Interface Thermodynamic analysis of surfactant adsorption and the Gibbs adsorption isotherm. Calculation of the amount of surfactant adsorption and area per surfactant molecule at the interface. Experimental techniques for measuring the interfacial tension. Chapter 5 Mechanism of Emulsification and the Role of the Emulsifier Description of the factors responsible for droplet deformation and its break-up. Role of surfactant in preventing coalescence during emulsification. Definition of the Gibbs dilational elasticity and the Marangoni effect in preventing coalescence. Chapter 6 Methods of Emulsification Pipe flow, static mixers and high speed stirrers (rotor-stator mixer). Laminar and turbulent flow. Membrane emulsification. High pressure homogenisers and ultrasonic methods. Chapter 7 Selection of Emulsifiers The hydrophilic-lipophilic-balance (HLB) and its application in surfactant selection. Calculation of HLB numbers and the effect of the nature of the oil phase. The phase inversion temperature (PIT) method for emulsifier selection. The cohesive energy ratio method for emulsifier selection. Chapter 8 Creaming/Sedimentation of Emulsions and its prevention Driving force for creaming/sedimentation: effect of gravity, droplet size and density difference between the oil and continuous phase. Calculation of the rate of creaming/sedimentation in dilute emulsions. Influence of increase of the volume fraction of the disperse phase on the rate of creaming/sedimentation. Reduction of creaming/sedimentation: Balance of the density of the two phases, reduction of droplet size and effect of addition of ''thickeners'. Chapter 9 Flocculation of Emulsions and its Prevention Factors affecting flocculation. Calculation of fast and slow flocculation rate. Definition of stability ratio and its dependence on electrolyte concentration and valency. Definition of the critical coagulation concentration and its dependence on electrolyte valency. Reduction of flocculation by enhancing the repulsive forces. Chapter 10 Ostwald Ripening and its Reduction Factors responsible for Ostwald ripening : difference in solubility between small and large droplets and the Kelvin equation. Calculation of the rate of Ostwald ripening. Reduction of Ostwald ripening by incorporation of a small amount of highly insoluble oil. Reduction of Ostwald ripening by the use of strongly adsorbed polymeric surfactant and enhancement of the Gibbs elasticity. Chapter 11 Emulsion Coalescence and its Prevention Driving force for emulsion coalescence : Thinning and disruption of the liquid film between the droplets. The concept of disjoining pressure for prevention of coalescence. Methods for reduction or elimination of coalescence : Use of mixed surfactant films, use of lamellar liquid crystalline phases and use of polymeric surfactants. Chapter 12 Phase Inversion and its Prevention Distinction between catastrophic and transient phase inversion. Influence of the disperse volume fraction and surfactant HLB number. Explanation of the factors responsible for phase inversion. Chapter 13 Characterisation of Emulsions Measurement of droplet size distribution : Optical microscopy and image analysis. Phase contrast and polarising microscopyDiffraction methods. Confocal laser microscopy. Back scattering methods Chapter 14 Industrial Application of Emulsions 14.1 Application in Pharmacy 14.2 Application in Cosmetics 14.3 Application in Agrochemicals 14.4 Application in Paints 14.5 Application in the Oil Industry

Food Emulsions

Author : Stig Friberg
Publisher : CRC Press
ISBN 13 : 0203913221
Total Pages : 665 pages
Book Rating : 4.2/5 (39 download)

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Book Synopsis Food Emulsions by : Stig Friberg

Download or read book Food Emulsions written by Stig Friberg and published by CRC Press. This book was released on 2003-11-04 with total page 665 pages. Available in PDF, EPUB and Kindle. Book excerpt: Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the

Emulsions and Oil Treating Equipment

Author : Maurice Stewart
Publisher : Elsevier
ISBN 13 : 0080559026
Total Pages : 301 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Emulsions and Oil Treating Equipment by : Maurice Stewart

Download or read book Emulsions and Oil Treating Equipment written by Maurice Stewart and published by Elsevier. This book was released on 2008-12-30 with total page 301 pages. Available in PDF, EPUB and Kindle. Book excerpt: The problem of removing water which is emulsified with produced oil has grown more widespread and often times more difficult as producers attempt to access more difficult reserves. This practical guide is designed to help engineers and operators develop a "feel" for selection, sizing, and troubleshooting emulsion equipment. These skills are of vital importance to ensure low operating costs and to meet crude export quality specifications. The book is written for engineers and operators, who need advanced knowledge of the numerous techniques and the equipment used to destabilize and resolve petroleum emulsions problems. In Emulsions and Oil Treating Equipment: Selection, Sizing and Troubleshooting the author provides engineers and operators with a guide to understanding emulsion theory, methods and equipment, and practical design of a treating system. Comprehensive in its scope, the author explains methods such as: demulsifiers, temperature, electrostatics and non-traditional methods of modulated or pulsed voltage control, as well as equipment such as: electrostatic treater (dehydrator), separator, gunbarr heater-treater and free water knockout. Written in a "how to" format, it brings together hundreds of methods, handy formulas, diagrams and tables in one convenient book. - Detailed coverage emulsion equipment and removal methods - Tips for selecting, sizing, and operating emulsion equipment - Overview of emulsion theory and factors affecting treatment methods - Packed with equipment diagrams, worked out calculations covers equipment and removal methods

Emulsions and Emulsion Technology

Author : Kenneth J. Lissant
Publisher :
ISBN 13 :
Total Pages : 258 pages
Book Rating : 4.:/5 (73 download)

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Book Synopsis Emulsions and Emulsion Technology by : Kenneth J. Lissant

Download or read book Emulsions and Emulsion Technology written by Kenneth J. Lissant and published by . This book was released on 1974 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Emulsion-based Systems for Delivery of Food Active Compounds

Author : Shahin Roohinejad
Publisher : John Wiley & Sons
ISBN 13 : 1119247144
Total Pages : 288 pages
Book Rating : 4.1/5 (192 download)

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Book Synopsis Emulsion-based Systems for Delivery of Food Active Compounds by : Shahin Roohinejad

Download or read book Emulsion-based Systems for Delivery of Food Active Compounds written by Shahin Roohinejad and published by John Wiley & Sons. This book was released on 2018-06-18 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors – noted experts in the field – review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource: Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds Presents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries Emulsion-based Systems for Delivery of Food Active Compounds is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.

Emulsions, Foams, and Suspensions

Author : Laurier L. Schramm
Publisher : John Wiley & Sons
ISBN 13 : 3527606882
Total Pages : 463 pages
Book Rating : 4.5/5 (276 download)

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Book Synopsis Emulsions, Foams, and Suspensions by : Laurier L. Schramm

Download or read book Emulsions, Foams, and Suspensions written by Laurier L. Schramm and published by John Wiley & Sons. This book was released on 2006-05-12 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: Until now colloid science books have either been theoretical, or focused on specific types of dispersion, or on specific applications. This then is the first book to provide an integrated introduction to the nature, formation and occurrence, stability, propagation, and uses of the most common types of colloidal dispersion in the process-related industries. The primary focus is on the applications of the principles, paying attention to practical processes and problems. This is done both as part of the treatment of the fundamentals, where appropriate, and also in the separate sections devoted to specific kinds of industries. Throughout, the treatment is integrated, with the principles of colloid and interface science common to each dispersion type presented for each major physical property class, followed by separate treatments of features unique to emulsions, foams, or suspensions. The first half of the book introduces the fundamental principles, introducing readers to suspension formation and stability, characterization, and flow properties, emphasizing practical aspects throughout. The following chapters discuss a wide range of industrial applications and examples, serving to emphasize the different methodologies that have been successfully applied. Overall, the book shows how to approach making emulsions, foams, and suspensions with different useful properties, how to propagate them, and how to prevent their formation or destabilize them if necessary. The author assumes no prior knowledge of colloid chemistry and, with its glossary of key terms, complete cross-referencing and indexing, this is a must-have for graduate and professional scientists and engineers who may encounter or use emulsions, foams, or suspensions, or combinations thereof, whether in process design, industrial production, or in related R&D fields.

Emulsions, Microemulsions and Foams

Author : Dominique Langevin
Publisher : Springer Nature
ISBN 13 : 3030556816
Total Pages : 354 pages
Book Rating : 4.0/5 (35 download)

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Book Synopsis Emulsions, Microemulsions and Foams by : Dominique Langevin

Download or read book Emulsions, Microemulsions and Foams written by Dominique Langevin and published by Springer Nature. This book was released on 2020-12-21 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book takes an interface science approach to describe and understand the behavior of the dispersions we call emulsions, microemulsions and foams. The one thing all these dispersions have in common is the presence of surface-active species (surfactants) adsorbed at the interfaces between the two fluid phases that make up the emulsions, microemulsions or foams. The interfacial layers formed by the surfactants control most of the properties of the dispersions. The book describes the properties of interfacial layers, thin films and bulk fluids used in the elaboration of the various dispersions and it explains how such properties relate to the dispersion properties of these soft matter systems: structure, rheology and stability. These dispersion properties are far from being fully understood, in particular foam and emulsion stability. In discussing the state of the art of the current knowledge, the author draws interesting parallels between emulsions, microemulsions and foams that enlighten the interpretation of previous observations and point to a deeper understanding of the behavior of these materials in the future.

Pharmaceutical Emulsions

Author : Dipak Kumar Sarkar
Publisher : John Wiley & Sons
ISBN 13 : 1118648366
Total Pages : 182 pages
Book Rating : 4.1/5 (186 download)

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Book Synopsis Pharmaceutical Emulsions by : Dipak Kumar Sarkar

Download or read book Pharmaceutical Emulsions written by Dipak Kumar Sarkar and published by John Wiley & Sons. This book was released on 2013-07-26 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pharmaceutical Emulsions: A Drug Developer's Toolbag covers all the key aspects of pharmaceutical emulsions, starting from the fundamental scientific basics, to the pharmaceutical forms and the chemical tests for its application. The author uses his extensive experience in both industry and academic experience to provide a concise, student friendly guide to the essential fundamentals of physical pharmacy. Divided into three clear sections, the text begins with Section A - Consideration for Product: Medicinal Formulation which includes a historical perspective, explanation of what is an emulsion, stability and instability, and manufacture. Section B - Forms, Use and Application follows, with chapters on creams and ointments, pastes and bases, colloids, transdermal, gels and implants. The final Section, Tests: Chemistry to control the quality, efficacy and fitness for purpose of the product includes chapters on physic-chemical properties, sizing and microscopy, rheology, QC and finally questions, calculations and dilemmas. Throughout the text there are numerous figures, diagrams and tables to engage the reader. This is an invaluable reference for all students of pharmaceutical sciences, pharmacy industrial pharmaceutical sciences, physical pharmacy and pharmaceutical forms as well as industry professionals

Food Emulsifiers and Their Applications

Author : Richard W Hartel
Publisher : Springer Science & Business Media
ISBN 13 : 1475726627
Total Pages : 315 pages
Book Rating : 4.4/5 (757 download)

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Book Synopsis Food Emulsifiers and Their Applications by : Richard W Hartel

Download or read book Food Emulsifiers and Their Applications written by Richard W Hartel and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.