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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]
A.Two immiscible liquids, not emulsified B.Emulsion of Phase II dispersed in Phase I C.The unstable emulsion progressively separates D.Surfactant positions itself on interface between Phases I and II, stabilizing emulsion
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.
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 ...
The name "emulsion polymerization" is a misnomer that arises from a historical misconception. Rather than occurring in emulsion droplets, polymerization takes place in the latex/colloid particles that form spontaneously in the first few minutes of the process. These latex particles are typically 100 nm in size, and are made of many individual ...
Emulsified fuels are a type of emulsion that combines water with a combustible liquid, such as oil or fuel. An emulsion is a specialized form of dispersion that contains both a continuous phase and a dispersed phase. The most commonly utilized emulsified fuel is a water-in-diesel emulsion (also known as hydrodiesel). [1]
A dispersant or a dispersing agent is a substance, typically a surfactant, that is added to a suspension of solid or liquid particles in a liquid (such as a colloid or emulsion) to improve the separation of the particles and to prevent their settling or clumping.
Demulsifiers, or emulsion breakers, are a class of specialty chemicals used to separate emulsions, for example, water in oil. They are commonly used in the processing of crude oil , which is typically produced along with significant quantities of saline water.