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Kinetics for Describing the creaming of Protein-Stabilized O/W Emulsions by Multiple Light Scattering

Journal of Food Science and Engineering 2014年第5期4卷 236-243页

作者： Luis Alberto Panizzolo Luis Eduardo Mussio María Cristina Anon Departamento de Ciencia y Tecnologia de Alimentos Facultad de Quimica Universidad de la Republica Av. Gral. Flores 2124Montevideo 11800 Uruguay International Organization of Legal Metrology 11 Rue Turgot Paris 75009 France Centro de Investigación y Desarrollo en Criotecnologia de Alimentos (CIDCA) CONICET Facultad de Ciencias ExactasUniversidad Nacional de La Plata Calle 47 y 116 La Plata 1900 Argentina

In the present work, new kinetics to describe the creaming stability of oil-in-water emulsions determined by backscattering measurements （BS） is proposed. The emulsions assayed exhibited a different backscattering profiles regarding creaming destabilization hyperbolic and sigmoid one. Hyperbolic behavior can be described by a second order kinetics, where k_h could be equaled to a rate constant that describes the creaming process and its values would indicate the stability of emulsions. While for the sigmoid BS pattern, kinetics with two terms, is adequate to describe the creaming process in contrast to kinetics previously reported in the literature. The kh value has the same meaning as before, and ks indicates the delaying effect on the creaming rate.

关键词： Emulsion proteins creaming kinetic multiple light scattering.

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Poroelastic Modelling of Gravitational Compaction

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Open Journal of Physical Chemistry 2019年第3期9卷 126-169页

作者： Pieter Broer van der Weg Unilever R & D Vlaardingen The Netherlands

A dynamic in-silico model captures the kinetics of 1-d gravity driven instabilities, in gravity or centrifuge, of fluid-infiltrated poroelastic media in a partial differential equation (pde). The pde yields the porosity profile over height and time for the given initial and boundary conditions, during slow compaction in counter-current fluid drainage. Processes captured are amongst others sedimentation, creaming and subsidence. The most important limiting prerequisite is that the incompressible dispersed medium is sufficiently structured and/or concentrated that it compacts during slow drainage, without segregation in sizes or in components. For Unilever, modeling of gravitational instability of products is important to quantify or extrapolate long time behavior during shelf life or use centrifuge data to quickly predict long term shelf performance of products.

关键词： Poroelastic Compaction Consolidation Gravity Centrifuge Sedimentation creaming Subsidence Emulsion Dispersion

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Emulsifying Properties of Raffia hookeri Gum and Its Blends with Tween 80 in Pharmaceutical Liquid Paraffin Emulsion

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Journal of Chemistry and Chemical Engineering 2020年第4期14卷 129-137页

作者： Stephen O.Majekodunmi Ememobong A.Ubaha Department of Pharmaceutics and Pharmaceutical Technology Faculty of PharmacyUniversity of UyoP.M.B.1017UyoAkwa-Ibom StateNigeria

Researches have shown that Raphia hookeri gum could be used as a binder in pharmaceutical formulations and gums in general have been used as emulsifiers in liquid paraffin emulsion but nothing has been heard of Raphia hookeri in liquid paraffin emulsion as an *** work was aimed at evaluating the emulsifying properties of Raphia gum in liquid paraffin *** separate preparations containing different concentrations(1,2,3,5 and 10%w/v)of Raphia gum and acacia gum respectively were *** liquid paraffin emulsions(200 mL each)were also prepared using 60 mL liquid paraffin as the oil phase and 6 g of the various combinations of Raphia gum and Tween 80 as emulsifier blend at ratio 1:5,1:2,1:1,2:1 and 5:*** preparations were assessed using density,viscosity and stability after 5 days of storage as evaluation *** increasing the concentration of Raphia and Acacia gum,the density of emulsion formed *** ranking of the density was 10%>5%>3%>2%>1%.The viscosity of emulsion increased as the concentration of the gum *** viscosity which plays a role in the stability of emulsion increased as the concentration of gum *** ranking of viscosity was 10%>5%>3%>2%>1%.The stability of the emulsion was measured by the level of creaming and *** containing 2%w/v of Raphia gum with a creaming index of 23%was more stable compared to the emulsion containing 3%w/v acacia gum with creaming index of 29.9%.The viscosity and stability of emulsion containing emulsifier blends of Raphia and Tween 80 increased with increase in the concentration of Raphia *** containing 3%w/v Raphia gum with no creaming was more stable than emulsion containing 1%w/v emulsifier *** gum is suitable for use at a concentration of 2%w/v as an emulsifier in 50 mL of liquid paraffin emulsion competing alternatively to standard acacia gum for emulsification as against Afzelia africana in our previous research which was suitable for

关键词： Raphia hookeri gum emulsifying blends liquid paraffin emulsifying properties density viscosity creaming

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