1. Post-heparin lipolytic activity in man has been studied by using a triglyceride substrate emulsion containing different emulsifiers. 2. The lipolytic activity measured was profoundly influenced by the type of emulsifier used in the substrate. Substrate stabilized by synthetic emulsifiers give higher lipolytic activity than Intralipid, which contains egg phospholipids as emulsifiers. This dif...

The emulsion explosive is one of the important industrial explosives. The structural stability of the water-in-oil (W/O) emulsion matrix of an emulsion explosive determines the reliability of its initiation, safety and detonation performance. It is known that the emulsifier is one of the most important factors affecting W/O structural stability. In this paper, several emulsifiers with the funct...

INTRODUCTION Emulsion formulations are one of hard tasks since there are a lot of emulsifiers which can be selected. To save time in emulsifier selection, the hydrophile-lipohile balance (HLB) system has been used for choosing proper emulsifiers. Lipophilic compounds (oils, fats, and waxes) have an individual value called “required HLB”. An emulsifier or blend of emulsifiers, having an HLB equa...

An analytical method using GC/MS for the detection of 4 kinds of dietary emulsifiers, glycerin, sucrose, sorbitan and propylene glycol monoesters of fatty acids (GE, SuE, SE, PGE), in beverages was developed. The emulsifiers were extracted from beverages with tetrahydrofuranethyl acetate (6:4) by homogenizing. The extract was cleaned up on a silica gel column and subsequently a C8 cartridge col...

An emulsifier is a molecule with a hydrophobic/lypophilic end and hydrophilic end,respectively. Emulsifiers are used in stabilizing various oil-in-water and water-in-oil emulsions by reducing the surface energy and surface tension of the two interfaces. They find wide applications in food and pharmaceutical industries. Many of the emulsifiers can be obtained from natural sources. Some of them i...

The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf-life of composite cassava-maize-wheat (ratio 40:10:50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and high methoxyl pectin (HM pectin) at a 3% level (w/w) and/or the emulsifiers diacetyl tartaric acid esters of monoglycerides (DATEM), lecithin (LC), ...

BACKGROUND Emulsifiers have a significant role in the emulsion polymerization by reducing the interfacial tension thus increasing the stability of colloidal dispersions of polymer nanostructures. This study evaluates the impact of four emulsifiers on the characteristics of polyurethane hollow structures used as drug delivery system. RESULTS Polyurethane (PU) structures with high stability and...

Extensive work has been invested in the design of bio-inspired peptide emulsifiers. Yet, none of the formulated surfactants were based on the utilization of the robust conformation and self-assembly tendencies presented by the hydrophobins, which exhibited highest surface activity among all known proteins. Here we show that a minimalist design scheme could be employed to fabricate rigid helical...

Bioemulsans are amphipathic proteins and/or polysaccharides that stabilize oil-in-water emulsions. Bioemulsans are produced by a wide diversity of microorganisms and have potential applications in the food, paper, paint, bioremediation, agriculture, detergent and cosmetics industries. The production of the RAG-1 emulsan has been studied in batch-fed fermentors via self-cycling fermentation and ...