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

Microemulsions and Emulsions in Foods
Microemulsions and Emulsions in Foods

Author: Magda A. El-Nokaly

Publisher:

Published: 1991

Total Pages: 292

ISBN-13:

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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.

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.

Colloid and Surface Research Trends
Colloid and Surface Research Trends

Author: Peter A. Fong

Publisher: Nova Publishers

Published: 2007

Total Pages: 356

ISBN-13: 9781600215933

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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.

Advances in Carbohydrate Chemistry and Biochemistry
Advances in Carbohydrate Chemistry and Biochemistry

Author:

Publisher: Academic Press

Published: 2011-08-09

Total Pages: 461

ISBN-13: 0080553176

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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.

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.

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

Microsized and Nanosized Carriers for Nonsteroidal Anti-Inflammatory Drugs
Microsized and Nanosized Carriers for Nonsteroidal Anti-Inflammatory Drugs

Author: Bojan Čalija

Publisher: Academic Press

Published: 2017-01-03

Total Pages: 286

ISBN-13: 0128040807

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Microsized and Nanosized Carriers for Nonsteroidal Anti-Inflammatory Drugs: Formulation Challenges and Potential Benefits provides a unique and complete overview of novel formulation strategies for improvement of the delivery of NSAIDs via encapsulation in microsized and nanosized carriers composed of different materials of natural and synthetic origin. This book presents the latest research on advances and limitations of both microsized and nanosized drug carriers and NSAIDs before discussing the formulation aspects of these drug carriers that are intended for oral, dermal, and transdermal administration of NSAIDs. In addition, functionality of these materials as potential excipients for microsized and nanosized carriers is discussed and debated. Practical solutions for improving effectiveness of these drugs are included throughout the book, making this an important resource for graduate students, professors, and researchers in the pharmaceutical sciences. Covers a wide range of microsized and nanosized carriers in one resource, including particulate carriers (microparticles, nanoparticles, and zeolites) and the soft colloidal carriers, such as micro-emulsions and nano-emulsions Presents the reader with various formulation approaches dependent on the characteristics of the material, model drug, and desired route of administration Approaches are based on the latest research in the area and formulation strategies may have broader applications to the encapsulation of other active pharmaceutical ingredients