Studies were performed on 20 male adult rats to investigate the effects of chronic intermittent infusion of lipid and physiological emulsifier into the distal small intestine on stomach to caecum transit time (SCTT) of the head of a test meal. SCTT was measured using environmental hydrogen analysis. Ileal lipid infusion normally delays gastric emptying and small intestinal transit (p < 0.001), ...

A Gemini surfactants (GS) which are bis quaternary ammonium salt. It is prepared from tetramethyl ethylene diamine (TMEDA) with cetyl bromide, while an ordinary surfactant (OS),which salt, trimethyl amine (TMA) and bromide. They were identified by elemental analysis IR spectroscopy.&#x0D; Comparing the GS,OS commercial surfactants, shows interesting properties have a variety of uses, such as De...

The effects of six different polyglycerol esters of fatty acids (PGEs) as nonionic emulsi fiers on the physicochemical properties and stability of β-carotene nanoparticles in oil-in-water dispersions prepared by solvent displacement technique were investigated. The β-carotene particle size was measured by a laser diffraction technique, and the stability and retention of β-carotene during storag...

The emulsification processes, during which acylglycerols/zinc stearate emulsifier, water, and oil phase formed ternary systems, such as water-in-oil (W/O) emulsions, oil-in-water (O/W) dispersions, and unstable oil-water mixtures, were investigated in order to characterize the progressive transformations of the dispersed systems. The type, structure, and phase transitions of the systems were fo...

Difficulties encountered in estimating the biodegradation of poorly water-soluble substances are often linked to their limited bioavailability to microorganisms. Many original bioavailability improvement methods (BIMs) have been described, but no global approach was proposed for a standardized comparison of these. The latter would be a valuable tool as part of a wider strategy for evaluating po...

to obtain an optimum formulation for stabilizers–emulsifier in ice cream, different combinations of three stabilizers, i.e. basil seed gum, guar gum, and carboxymethyl cellulose, at two concentrations of 0.15 or 0.35% with or without e471 emulsifier were studied using a simplex-centroid mixture design. the regression models for physical properties and texture smoothness of samples were also est...

We compared two methods for the direct selective measurement of hepatic lipase and lipoprotein lipase activities in human plasma after intravenous administration of heparin. Except for the emulsifier (gum arabic vs lecithin), the two assay media for hepatic lipase are essentially similar. Results for hepatic lipase by these two assays correlate well (r = 0.99). The assays for lipoprotein lipase...

Aims: Mellorine is a type of frozen dessert such as ice cream in which part or all the milk fat replaced with vegetable low-fat content. The purpose this study was to determine effect adding alginate, agar, guar gum, carrageenan, gelatin and casein an emulsifier mellorine&#x0D; Study Design: This research prepared using completely randomized design method several factors, namely addition gelati...

Glucose fatty acid esters can be served as a low calories fat replacer and emulsifier. The study aims to synthesize esters enzymatically catalyzed by immobilized lipase on the activated natural zeolite. Optimal immobilization carried out at temperatures of 37°C, with a ratio of enzyme: zeolite = 1: 3 (w / w) gave 74.81 % loading efficiency. Immobilization occurs on the surface of the zeolite ar...