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Because polyelectrolytes may be biocompatible, it follows that they can be used to stabilize emulsion in foods. Several studies have focused on using polyelectrolytes to induce mixing of proteins and polysaccharides in oil-in-water emulsions. DSS has been successfully used to stabilize these types of emulsions. [25]
However, laboratory experiments showed that dispersants increased toxic hydrocarbon levels in fish by a factor of up to 100 and may kill fish eggs. [ 5 ] Dispersant Corexit 9527 was for example used to disperse an oil slick in the Gulf of Mexico in 1979 ( Ixtoc ) [ 6 ] over one thousand square miles of sea.
Creaming, in the laboratory sense, is the migration of the dispersed phase of an emulsion under the influence of buoyancy.The particles float upwards or sink depending on how large they are and density compared to the continuous phase as well as how viscous or how thixotropic the continuous phase might be.
Flocculation is thus the initial step leading to further ageing of the emulsion (droplet coalescence and the ultimate separation of the phases). Flocculation is used in mineral dressing, [ 7 ] but can be also used in the design of physical properties of food and pharmaceutical products.
The oil is emulsified with detergents using a high-shear mixer to stabilize the emulsion so, when they encounter the lipids in the cell membrane or envelope of bacteria or viruses, they force the lipids to merge with themselves. On a mass scale, in effect this disintegrates the membrane and kills the pathogen.
In polymer chemistry, emulsion polymerization is a type of radical polymerization that usually starts with an emulsion incorporating water, monomers, and surfactants.The most common type of emulsion polymerization is an oil-in-water emulsion, in which droplets of monomer (the oil) are emulsified (with surfactants) in a continuous phase of water.
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A Ramsden emulsion, sometimes named Pickering emulsion, is an emulsion that is stabilized by solid particles (for example colloidal silica) which adsorb onto the interface between the water and oil phases. Typically, the emulsions are either water-in-oil or oil-in-water emulsions, but other more complex systems such as water-in-water, oil-in ...