Sugar Esters Microemulsions
Sugar Esters Microemulsions

Author: Monzer Fanun

Publisher: Elsevier

Published: 2017-07-21

Total Pages: 458

ISBN-13: 0128117117

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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

Biobased Surfactants
Biobased Surfactants

Author: Douglas G. Hayes

Publisher: Elsevier

Published: 2019-04-30

Total Pages: 544

ISBN-13: 0128127066

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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

Food Emulsifiers and Their Applications
Food Emulsifiers and Their Applications

Author: Richard W Hartel

Publisher: Springer Science & Business Media

Published: 2013-04-17

Total Pages: 315

ISBN-13: 1475726627

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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.

Encapsulation and Controlled Release Technologies in Food Systems
Encapsulation and Controlled Release Technologies in Food Systems

Author: Dr Jamileh M. Lakkis

Publisher: John Wiley & Sons

Published: 2016-02-11

Total Pages: 408

ISBN-13: 111894688X

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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.

Colloids in Biotechnology
Colloids in Biotechnology

Author: Monzer Fanun

Publisher: CRC Press

Published: 2010-09-17

Total Pages: 548

ISBN-13: 1439830819

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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

Emulsifiers in Food Technology
Emulsifiers in Food Technology

Author: Viggo Norn

Publisher: John Wiley & Sons

Published: 2015-01-20

Total Pages: 379

ISBN-13: 0470670630

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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.

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Author: Nissim Garti

Publisher: Elsevier

Published: 2012-10-19

Total Pages: 639

ISBN-13: 0857095900

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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

Novel Surfactants
Novel Surfactants

Author: Krister Holmberg

Publisher: CRC Press

Published: 2003-07-03

Total Pages: 659

ISBN-13: 0824756215

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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.

Emulsion-based Systems for Delivery of Food Active Compounds
Emulsion-based Systems for Delivery of Food Active Compounds

Author: Shahin Roohinejad

Publisher: John Wiley & Sons

Published: 2018-06-18

Total Pages: 288

ISBN-13: 1119247144

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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.

Food and Industrial Bioproducts and Bioprocessing
Food and Industrial Bioproducts and Bioprocessing

Author: Nurhan Turgut Dunford

Publisher: John Wiley & Sons

Published: 2012-01-27

Total Pages: 395

ISBN-13: 1119946069

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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.