RAFT-mediated polymerisation-induced self-assembly (PISA) is used to prepare six types of amphiphilic block copolymer nanoparticles which were subsequently evaluated as putative Pickering emulsifiers for the stabilisation of n-dodecane-in-water emulsions. It was found that linear poly(glycerol monomethacrylate)-poly(2-hydroxypropyl methacrylate) (PGMA-PHPMA) diblock copolymer spheres and worms ...

Surface and interfacial tensions with hexadecane were measured for water soluble maltodextrin and starch ester solutions in order to determine heir potential as stabilizers or emulsifiers. The surface tension for an acid hydrolysed starch (maltodextrin) initially declined with concentration nd then reached an equilibrium value of 56 mN/m at 20–40 wt.%, suggesting that hydrated starch has this s...

Emulsifiers and stabilizers are known to be effective agents of emulsification. When used in an oil and vinegar salad dressing, they contribute to significant changes in density, viscosity, and color when compared to the control which contains no emulsifiers or stabilizers. The stabilizer used was xanthan gum and the emulsifier used was lecithin. It was found that the control remained the dense...

Multiple W/O/W emulsions for topical application using Span 80 as a lipophilic emulsifier were prepared. Several hydrophilic emulsifiers were tested in respect of their suitability for the preparation of multiple emulsions. In addition, the effect of different oil-phase compositions on emulsion stability was investigated. The physicochemical parameters of the formulations were characterized and...

Abstract Mono- and diacylglycerols (MG/DG) of fatty acids (FA), known as emulsifiers the type E 471, are food additives used to adjust techno-functional properties various foodstuffs. These emulsifiers, however, not defined single compounds but comprise, in addition MG DG, other constituents such FA, triacylglycerols (TG), glycerol. Although emulsifiers’ compositions affect food, knowledge comp...

The effect of using some stabilizers on the viscosity, over-run, melting characteristics and sensory properties of frozen yogurt was investigated in this study. The ice cream mix in all groups was 10% fat, 13% sucrose, 13% MSNF (milk non-fat solids). stabilizers that were tried were Panisol ex (P), salab (s) and a mix of stabilizers and emulsifiers (M) include (sodium alginate (0.23%), guar (0....

Emulsions stabilized by a mixture of emulsifiers may show tailored functionality depending on the compatibility employed. This was proposed in previous work dealing with distinct lipolysis kinetics citrus pectin (CP) and Tween 80 (TW80) based emulsions. CP provided fast high extent gastric lipid hydrolysis, TW80 presented negligible digestion emulsions mixtures intermediate kinetics. The curren...

BACKGROUND AND AIMS Multiple emulsions have excellent encapsulating potential and this investigation has been aimed to encapsulate two different plant extracts as functional cosmetic agents in the W/O/W multiple emulsions and the resultant system's long term stability has been determined in the presence of a thickener, hydroxypropyl methylcellulose (HPMC). METHODS Multiple W/O/W emulsions hav...

This paper describes a study in which the emulsifying properties of cocoa material with and without its lipid fraction were explored. This study was motivated by the commercial interest in naturally-occurring particulate emulsifiers as opposed to the chemically modified emulsifying particles presently available for commercial use. The hypothesis was that endogenous lipids from cocoa were respon...

Leptospirosis is one of the most prevalent zoonotic diseases worldwide. Currently, multivalent whole-cell leptospiral vaccines can induce protection against leptospirosis. Therefore, preparation and formulation of new generations of vaccines that can stimulate long-term immunity for leptospirosis control are essential. The aim of this study was to prepare and characterize alginate microspheres ...