فهرست مقالات Emulsifiers

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  1 - The Effects of Emulsifiers Application on Characteristics of Mayonnaise
  Sh. Dadkhah P. Damanafshan A. Taheri Yeganeh P. Homati
  Mayonnaise is a semisolid emulsion that is made by mixing oil with mustard, egg yolk, vinegar and is sensitive to spoilage due to its high polyunsaturated fatty acids content. The amount of oil and egg yolk added, viscosity, water quality, the volume of oil and aqueous چکیده کامل

  Mayonnaise is a semisolid emulsion that is made by mixing oil with mustard, egg yolk, vinegar and is sensitive to spoilage due to its high polyunsaturated fatty acids content. The amount of oil and egg yolk added, viscosity, water quality, the volume of oil and aqueous phase, method of mixing and temperature affect the stability of mayonnaise. Phase inversion occurs when the emulsion changes from the oil-in-water (O/W) emulsion to the water-in-oil (W/O) emulsion. Egg yolk as an emulsifier has surface-active fractions such as livetin, lipovitellin, lipovitellenin that prevent coalescing and improve the texture. Phospholipid lecithin, proteins, and lipoproteins are known to be the most important to the emulsion forming properties of egg yolk. Other emulsifying agents include animal proteins, vegetables protein isolates, modified starches and gums which can be effectively used as food emulsion stabilizers because of their capacity to reduce the interfacial tension between hydrophobic and hydrophilic components. Temperature, pH and NaCl are effective on viscoelasticity of mayonnaise emulsion. Emulsifiers increase the prevalence of metabolic diseases, specially type 1 and 2 diabetes, obesity and irritable bowel disease. Currently the tendency of the consumers to purchase the food products with low fat and low energy is led to reformulation that often requires moving from one sort of emulsifier to another. In this study, different emulsifiers and their effects on the characteristics of mayonnaise were reviewed. پرونده مقاله
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  2 - Synergistic effect of disordered mesoporous silica and nonionic surfactant on demulsification efficiency of water-in-crude oil emulsions
  Forough Mohammadi Haleh Sanaeishoar Elham Tahanpesar
  This study focused on their usefulness asa nano demulsifier. KIT-1was characterized via FT-IR, XRD, SEMand Nonyl phenol ethoxylates (n = 6, 12 and 20 denoted as NPE-6, NPE-12 and NPE-20 respectively) surfactants were used withcommercialdemulsifier. The result showed tha چکیده کامل

  This study focused on their usefulness asa nano demulsifier. KIT-1was characterized via FT-IR, XRD, SEMand Nonyl phenol ethoxylates (n = 6, 12 and 20 denoted as NPE-6, NPE-12 and NPE-20 respectively) surfactants were used withcommercialdemulsifier. The result showed that composition ofKIT-1and nonyl phenol ethoxylates (NPEs) in crude oil emulsion greatly improve the demulsificationefficiencyof the original demulsifier. It was found that the best demulsifier composition for breakdown of crude oil emulsion was the one based (NPE-12) andKIT-1.The results clearly showed that the sample with the best water separation performance would raise demulsification efficiency to a value of 95%. پرونده مقاله