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Sugar Esters Microemulsions
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Book Synopsis Sugar Esters Microemulsions by : Monzer Fanun
Download or read book Sugar Esters Microemulsions written by Monzer Fanun and published by Elsevier. This book was released on 2017-07-21 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sugar Esters Microemulsions covers recent advances in the formulation, characterization and applications of sugar esters microemulsions. This book comprehensibly covers a decade of experience on using sugar surfactants for various applications. It enables researchers in the field to follow a tested methodology in choosing the best sugar surfactant formulation that fits an application of interest. This book is the ultimate reference for all those in industry or academy working in the field of microemulsions in general and sugar esters in particular. Provides a timely reference for those working in research and development as well as academic scientists in the colloid and surface science field Presents a succinct summary on recent research, eliminating the need to search through a multitude of resources for critical information Complements existing books on microemulsions which take the more traditional approach of reviewing the fundamental aspects of the subject Examines recent advances in the formulation and characterization of the properties of sugar ester microemulsions for various applications Provides case studies in each chapter to clarify theoretical material
Book Synopsis Sucrose Ester Microemulsions by : Monzer Fanun
Download or read book Sucrose Ester Microemulsions written by Monzer Fanun and published by . This book was released on 2003 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Microemulsions and Emulsions in Foods by : Magda A. El-Nokaly
Download or read book Microemulsions and Emulsions in Foods written by Magda A. El-Nokaly and published by . This book was released on 1991 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new book focuses on microemulsions with ingestible systems applicable to foods and relates them to the more-studied field of emulsions. It covers many of the more innovative approaches to emulsion stability in foods, presents the results of some initial investigations into food microemulsions, and compares the two types of systems. Among the specific topics discussed are synthesis in microemulsions media, phase behavior of sucrose esters, emulsions stabilized by proteins, novel nondestructive methods for measuring emulsion stability, and more.
Book Synopsis Food Emulsifiers and Their Applications by : Gerard L. Hasenhuettl
Download or read book Food Emulsifiers and Their Applications written by Gerard L. Hasenhuettl and published by Springer Nature. This book was released on 2019-11-09 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. Synthetic food emulsifiers suffer from the stigma of chemical names on a product’s ingredient statement. Modern consumers are seeking products that are “all natural.” Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.
Book Synopsis Colloid and Surface Research Trends by : Peter A. Fong
Download or read book Colloid and Surface Research Trends written by Peter A. Fong and published by Nova Publishers. This book was released on 2007 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Colloid and surface science research spans a wide range of topics including biological interactions at surfaces, molecular assembly of selective surfaces, role of surface chemistry in microelectronics and catalysis, tribology, and colloidal physics in the context of crystallisation and suspensions; fluid interfaces; adsorption; surface aspects of catalysis; dispersion preparation, characterisation and stability; aerosols, foams and emulsions; surfaces forces; micelles and microemulsions; light scattering and spectroscopy; nanoparticles; new material science; detergency and wetting; thin films, liquid membranes and bilayers; surfactant science; polymer colloids; rheology of colloidal and disperse systems; electrical phenomena in interfacial and disperse systems. This book presents research in this dynamic field.
Book Synopsis Novel Surfactants by : Krister Holmberg
Download or read book Novel Surfactants written by Krister Holmberg and published by CRC Press. This book was released on 2003-07-03 with total page 659 pages. Available in PDF, EPUB and Kindle. Book excerpt: Holberg (materials and surface chemistry, Chalmers U. of Technology, Sweden) presents updated versions of the first edition's eleven chapters and includes six new chapters, mostly dealing with the concept of natural surfactants. Each chapter deals with a particular class of surfactant and is present.
Book Synopsis Emulsifiers in Food Technology by : Viggo Norn
Download or read book Emulsifiers in Food Technology written by Viggo Norn and published by John Wiley & Sons. This book was released on 2015-01-20 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilising agents for other components such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. This volume, now in a revised and updated second edition, introduces emulsifiers to those previously unfamiliar with their functions, and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel.
Book Synopsis Advances in Carbohydrate Chemistry and Biochemistry by :
Download or read book Advances in Carbohydrate Chemistry and Biochemistry written by and published by Academic Press. This book was released on 2011-08-09 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since its inception in 1945, this serial has provided critical and integrating articles written by research specialists that integrate industrial, analytical, and technological aspects of biochemistry, organic chemistry, and instrumentation methodology in the study of carbohydrates. The articles provide a definitive interpretation of the current status and future trends in carbohydrate chemistry and biochemistry.
Download or read book Microemulsions written by Monzer Fanun and published by CRC Press. This book was released on 2008-12-15 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: The effective use of microemulsions has increased dramatically during the past few decades as major industrial applications have expanded in a variety of fields. Microemulsions: Properties and Applications provides a complete and systematic assessment of all topics affecting microemulsion performance and discusses the fundamental characteristics, t
Book Synopsis Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals by : Nissim Garti
Download or read book Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals written by Nissim Garti and published by Elsevier. This book was released on 2012-10-19 with total page 639 pages. Available in PDF, EPUB and Kindle. Book excerpt: Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques.Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems.With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems. - Provides a comprehensive guide to current and emerging techniques in encapsulation technologies and delivery systems - Chapters in part one provide an overview of key requirements for food ingredient and nutraceutical delivery systems, while part two discusses processing technologies for encapsulation and delivery systems - Later sections investigate physicochemical approaches to the production of encapsulation and delivery systems and review characterization and applications of delivery systems
Book Synopsis Biobased Surfactants by : Douglas G. Hayes
Download or read book Biobased Surfactants written by Douglas G. Hayes and published by Elsevier. This book was released on 2019-04-30 with total page 541 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biobased Surfactants: Synthesis, Properties, and Applications, Second Edition, covers biosurfactant synthesis and applications and demonstrates how to reduce manufacturing and purification costs, impurities, and by-products. Fully updated, this book covers surfactants in biomedical applications, detergents, personal care, food, pharmaceuticals, cosmetics, and nanotechnology. It reflects on the latest developments in biobased surfactant science and provides case scenarios to guide readers in efficient and effective biobased surfactant application, along with strategies for research into new applications. This book is written from a biorefinery-based perspective by an international team of experts and acts as a key text for researchers and practitioners involved in the synthesis, utilization, and development of biobased surfactants. Describes new and emerging biobased surfactants and their synthesis and development Showcases an interdisciplinary approach to the topic, featuring applications to chemistry, biotechnology, biomedicine, and other areas Presents the entire lifecycle of biobased surfactants in detail
Book Synopsis Encapsulation and Controlled Release Technologies in Food Systems by : Dr Jamileh M. Lakkis
Download or read book Encapsulation and Controlled Release Technologies in Food Systems written by Dr Jamileh M. Lakkis and published by John Wiley & Sons. This book was released on 2016-02-11 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.
Book Synopsis Colloids in Biotechnology by : Monzer Fanun
Download or read book Colloids in Biotechnology written by Monzer Fanun and published by CRC Press. This book was released on 2010-09-17 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: Colloids show great potential in a wide variety of applications, including drug delivery and medical imaging, and the design and fabrication of colloid systems has attracted considerable interest in the research community. Colloids in Biotechnology describes developments in the field of biotechnological applications in the past decade and bridges t
Book Synopsis Applications of Sugar-based Microemulsion Glasses by : Brian H. Shoop
Download or read book Applications of Sugar-based Microemulsion Glasses written by Brian H. Shoop and published by . This book was released on 2009 with total page 121 pages. Available in PDF, EPUB and Kindle. Book excerpt: A microemulsion is an optically clear, thermodynamically stable mixture of a hydrophilic species (typically water) and a hydrophobic species (oil) stabilized by a flexible surfactant film. They exist primarily as dispersions of swollen micelles of oil in water (O/W), swollen reverse micelles of water in oil (W/O), or as bicontinuous structures. While there are many applications for these formulations, one that has received much attention is the use of microemulsions as structure-directing agents for polymerization reactions. Of particular interest is arresting the structure of a bicontinuous microemulsion in polymer form for use in synthesizing ultra filtration membranes. However, previous attempts to do so using aqueous microemulsions have fallen short due to surfactant film rearrangement, non-uniform reaction initiation, and breakthrough of the template. Replacing water in typical microemulsion formulations with sugar has been shown to mimic traditional microstructure of aqueous microemulsions but in a solid, glassy form. These microemulsion glasses have been used as templates for free-radical polymerizations with 1-to-1 copies of the microemulsion structure formed as a polymer membrane. However, in the interest of broadening their potential applications, two different research projects were proposed. First, the glass transition temperature of the initial system of sucrose, trehalose, sucrose ester surfactant, and limonene oil was determined to be 570C. While this is acceptable for low-temperature applications, higher temperature applications run the risk of crystallization and phase separation of the template. In order to combat this, it was proposed that sodium citrate, having been shown to increase the glass transition temperature of sucrose significantly, replace trehalose in the formulation in hopes that the glass transition temperature increases for the system. Phase behavior studies confirmed that bicontinuous microemulsion glasses can be formed with the citrate replacement. However, temperature-modulated differential scanning calorimetry experiments showed that the replacement of trehalose with citrate, and the concentration of citrate within, did not have a significant effect on the glass transition temperature of the sample. Second, a step-growth polymerization scheme was proposed, whereby a diisocyanate reacts with the hydroxyl groups on the sugar and surfactant head groups, cross-linking the surfactant film and arresting the structure. Limonene was replaced by allowing 1,6-diisocyanatohexane to diffuse into the extruded glass film, forming a solid, clear, polymer membrane. Ultra small-angle x-ray scattering experiments confirmed that bicontinuous structure is preserved during polymerization and washing away of the template. However, attempts to characterize the hydraulic permeability and volume porosity of the membrane were fruitless. It is hypothesized that a surface polymerization is taking place, by virtue of the highly hydrophobic surface of the pressing material causing surfactant reorganization as well as a finite amount of sugar solubilizing into the isocyanate at the surface and reacting immediately. This surface reaction effectively destroys all porous structure.
Book Synopsis Nanoemulsions by : Seid Mahdi Jafari
Download or read book Nanoemulsions written by Seid Mahdi Jafari and published by Academic Press. This book was released on 2018-02-24 with total page 665 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. Summarizes general aspects of food nanoemulsions and their formulation Provides detailed information on the production, application, and characterization of food nanoemulsion Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations Explains preparation of nanoemulsions by both low- and high-energy methods
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.
Book Synopsis Food and Industrial Bioproducts and Bioprocessing by : Nurhan Turgut Dunford
Download or read book Food and Industrial Bioproducts and Bioprocessing written by Nurhan Turgut Dunford and published by John Wiley & Sons. This book was released on 2012-01-27 with total page 395 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques and bioproduct development. The main focus of the book is on food applications, while numerous industrial applications are highlighted as well. The editors and authors, all experts in various bioprocessing fields, cover the latest developments in the industry and provide perspective on new and potential products and processes. Challenges and opportunities facing the bioproduct manufacturing industry are also discussed. Coverage is far-reaching and includes: current and future biomass sources and bioprocesses; oilseed processing and refining; starch and protein processing; non-thermal food processing; fermentation; extraction techniques; enzymatic conversions; nanotechnology; microencapsulation and emulsion techniques; bioproducts from fungi and algae; biopolymers; and biodegradable/edible packaging. Researchers and product developers in food science, agriculture, engineering, bioprocessing and bioproduct development will find Food and Industrial Bioproducts and Bioprocessing an invaluable resource.
