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Journal articles on the topic 'Emulsifier production'

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Author: Grafiati

Published: 4 June 2021

Last updated: 13 February 2022

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1

Orjuela, Alvaro, Maria Fernanda Gutierrez, Andrea Suaza, and Jose Luis Rivera. "Production of sucroesters using solvent-free reactive systems containing emulsifiers." Ingeniería e Investigación 38, no. 1 (January 1, 2018): 16–23. http://dx.doi.org/10.15446/ing.investig.v38n1.61432.

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The transesterification reaction of sucrose and fatty acid methyl esters to produce sucroesters was experimentally evaluated using commercial emulsifiers as compatibility agents. Reactions were carried out at temperatures between 100 and 140°C, using emulsifier concentrations in the range of 5 to 15 %wt, and potassium carbonate as catalyst. Fatty acid methyl esters consumption and sucroesters production was monitored by HPLC analysis of samples. Methyl esters conversions around 40 % were obtained with 68 %wt monoester content in sucroesters mixture. Despite the reaction times were reduced by operating at high temperatures and high emulsifier’s concentration, multiple substitution and color degradation were observed. Higher productivities of sucroester and higher selectivity to monoesters were obtained when potassium palmitate was used as contacting agent. The lower monoester content in the final product was obtained when using a commercial sucroester emulsifier. Results of this study can be used for preliminary process design in a solvent-free production of biobased sucroesters.

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2

Vysotskaya, Marina, and Аlex Korotkov. "Optimization of Provide Compositions Bitumen Emulsions, for Example the Cationic Emulsifier." Applied Mechanics and Materials 725-726 (January 2015): 517–22. http://dx.doi.org/10.4028/www.scientific.net/amm.725-726.517.

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In work need of detailed studying of a water phase of a bituminous emulsion about concentration of emulsifier in its structure, and also compatibility with the concrete mineral material used in production is proved. It is offered to bring improvements in a technique of development of a compounding of the bituminous emulsion at a stage of studying and selection of a water phase. Found that in the manufacturer's recommended ranges there is no effective emulsifier concentration having a sinusoidal dependence. Samples of bituminous emulsions prepared using an emulsifier in the range of effective concentrations obtained depending confirmed. As objects of research in work emulsifiers of one of leading producers were used AkzoNobel: RedicoteE-11 и RedicoteEМ-44.

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3

Tamburini, E., M. Pintus, C. Ruggeri, S. Sergi, M. Berta, A. Franzetti, G. Bestetti, and P. La Colla. "Optimisation of emulsifier production by Gordonia spp. BS29." New Biotechnology 25 (September 2009): S77. http://dx.doi.org/10.1016/j.nbt.2009.06.329.

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4

Bastida-Rodríguez, Josefa. "The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods." ISRN Chemical Engineering 2013 (January 9, 2013): 1–21. http://dx.doi.org/10.1155/2013/124767.

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The food additive named polyglycerol polyricinoleate (PGPR) and identified with the code E-476 (PGPR) is used as emulsifier in tin-greasing emulsions for the baking trade and for the production of low-fat spreads. However, the main application of PGPR is in the chocolate industry, where, besides its action as an emulsifier, it also has important properties as a viscosity modifier and thus improves the moulding properties of the molten chocolate. An additional property of PGPR in chocolate is its ability to limit fat bloom. Known chemical methods for preparing this emulsifier involve long reaction times and high operating temperatures, which adversely affect the quality of the final product leading to problems of coloration and odors that could make it inadvisable for the food industry. As an alternative, the enzymatic synthesis of PGPR by the catalytic action of two lipases has been developed. The enzymes act in mild reaction conditions of temperature and pressure, neutral pH, and in a solvent-free system, which makes the process environmentally friendly and avoids side reaction, so that the product has a higher purity and quality.

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5

Rodrigues, Ellen Francine, Luana Paula Vendruscolo, Kimberly Bonfante, Christian Oliveira Reinehr, Eliane Colla, and Luciane Maria Colla. "Phycocyanin as substitute for texture ingredients in ice creams." British Food Journal 122, no. 2 (December 6, 2019): 693–707. http://dx.doi.org/10.1108/bfj-07-2019-0553.

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Purpose The phycocyanin is a pigment present in the microalga Spirulina that has been studied due to its applicability as food coloring; however, it can be used due to the ability to act as an emulsifier or stabilizer in function of its protein characteristic. The purpose of this paper is to use aqueous extracts of Spirulina containing phycocyanin (EP) as a substitute of additives in the production of ice creams. Design/methodology/approach The study was divided in two sections: first, the influence of addition of EP in ice cream bases (that represent the ice cream preparation before air incorporation step) and second, the influence of addition of EP in five ice cream formulations, in which the differences were the addition of EP in substitution of stabilizer, Chantilly or emulsifier, one at a time or in substitution of all additives together, by the EP. Findings The different ice creams developed presented centesimal composition according to Brazilian legislation in relation to the chemical parameters. The EP presented emulsifying and stabilizing activity in the ice creams formulations acting in substitution of emulsifier and stabilizer presented in the standard formulation, not influencing the overall acceptability of consumers. Originality/value The authors demonstrate that the aqueous extract of Spirulina containing phycocyanin can be used as a natural additive in ice cream in substitution of emulsifiers and stabilizers normally used in this product, contributing to produce more healthy foods, once phycocyanin is an protein of high nutritional value.

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6

Opalski, Adam S., Karol Makuch, Yu-Kai Lai, Ladislav Derzsi, and Piotr Garstecki. "Grooved step emulsification systems optimize the throughput of passive generation of monodisperse emulsions." Lab on a Chip 19, no. 7 (2019): 1183–92. http://dx.doi.org/10.1039/c8lc01096j.

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7

Begma, N. A., and O. I. Musich. "Increase of the growth rate in young pigs while using the feed additive «Natufactant»." Theoretical and Applied Veterinary Medicine 9, no. 1 (2021): 35–39. http://dx.doi.org/10.32819/2021.91006.

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The improvement of production indicators (feed conversion ratio, average daily body weight gain, growth rate, etc.) in animal husbandry implies a high energy requirement. Such a need can only be met by including fats in the diet. Fat is the main and most efficient source of feed energy, but at the same time, one of the most expensive feed component. Using a fat emulsifier is an increase in the quality of the obtained product and a decrease in its cost. The addition of synthetic emulsifiers is a relatively new opportunity to increase fats’ active surface compared to other widely used feed additives. This reduces the cost for oil in the feed and also a chance to reduce feed total cost. By increasing fats’ active surface, emulsifiers expand the action of lipases and promote micelles formation. Higher the fat percentage in the diet, lower the percentage of its absorption. In high-energy diets without the use of complex emulsifiers, from 36% to 70% of the fat introduced into the feed is not absorbed and is excreted from the body. The beneficial effect of emulsifiers is that the digestibility of fat decreases, and it grows with an increase in the fat level in the diet. An assessment of the effect of the «Natufactant» feed additive on the growth rates of young pigs has been carried out. The maintenance and feeding of pigs were carried out in accordance with the technology adopted on the farm. The nutritional value of the main diet that is used on the farm, as well as after the inclusion of the feed additive «Natufactant», were determined. To conduct research according to the principle of analogs were taking into account the breed, live weight, and general physiological state, two groups of animals of a large white pig breed were created, 25 animals in each, with a live weight of 28 kg. The first group served as a control, and in addition to the main diet, the multicomponent emulsifier «Natufactant» was administered to the piglets of the research group at a dose of 250 g/t of feed, which was given together with the feed once per day. It was found that high average daily gains were obtained from animals to which «Natufactant» was added at the rate of 250 g per 1 ton of compound feed from the first day of the experiment and for 60 days in a row. As a result of the production check, it was found that the introduction of a feed additive into the diet of young pigs made it possible to increase the gross increase in animals’ live weight in comparison with the control, by 10.7 centners with the same level of feeding. New influence aspects of the fat emulsifier usage on the pigs’ physiological state and productivity were disclosed. It has been proven that the inclusion of the «Natufactant» feed additive into the animals’ diet stimulates the digestion processes and assimilation of basic nutrients, improves their physiological state, and increases the average daily weight gain of pigs by 15.3%. The solution to the problem of fats’ digestibility is the creation of new emulsifiers by searching for new molecules and developing effective complexes that have a synergistic effect when one component enhances the work of another. In order to significantly increase the pigs’ productivity and thereby increase the production of pork, it is necessary to ensure sufficient and adequate feeding of animals, taking into account the standards of lipid nutrition. It will also help to improve product quality and reduce production costs.

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8

Sikora, Jakub, Marcin Niemiec, Anna Szeląg-Sikora, Zofia Gródek-Szostak, Maciej Kuboń, and Monika Komorowska. "The Effect of the Addition of a Fat Emulsifier on the Amount and Quality of the Obtained Biogas." Energies 13, no. 7 (April 9, 2020): 1825. http://dx.doi.org/10.3390/en13071825.

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Slaughterhouse waste management is an important technological, economic, and environmental challenge. Recently, more and more attention has been paid to the possibility of obtaining biogas from waste generated by slaughterhouses. The aim of the paper was to examine the effect of an emulsifier addition in the form of a carboxymethyl cellulose solution to create animal waste fermentation media based on the quantity and quality of the generated biogas. The adopted research goal was achieved based on a laboratory experiment of methane fermenting poultry processing waste. The waste was divided into two fractions: soft (tissue) and hard (bone). A fat emulsifier in a concentration of 1%, 2.5%, 5%, and 10% of fresh weight of the substrate was added to each substrate sample made from the above fractions. The emulsifier used was a 55% carboxymethyl cellulose solution, since this emulsifier is most commonly used in food production. The experiment was conducted in order to determine how the addition of an emulsifier (55% carboxymethylcellulose solution) affects the hydration of fats during methane fermentation, as demonstrated on poultry slaughterhouse waste. The samples were subjected to static methane fermentation, according to the methodology of DIM DIN 38414(DIN Deutches Institut für Normung). The experiment lasted 30 days. The total amount of biogas obtained after fermentation was 398 mL·g−1 for the soft fraction and 402 mL·g−1 for the hard fraction. In the case of the soft waste fraction, the addition of carboxymethylcellulose at 1% of the mass to the biogas process increased the amount of obtained biogas by 16%. In the case of the hard fraction, no effect of the addition of emulsifier on the total amount of biogas obtained was identified. In each case, the biogas from substrates with added emulsifier contained less methane and slightly more carbon. The emulsifier added to the soft fraction of slaughterhouse waste from poultry processing allowed cutting the process of methanogenesis by over 50% while maintaining the efficiency of biogas production. In the case of biogasification of bone tissue, no unambiguous effect of the addition of emulsifier on the improvement of process efficiency was identified.

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9

Jaimuang, Santi, Terdthai Vatanatham, Sunan Limtrakul, and Paweena Prapainainar. "The Effect of Process Factors to the Kinetic Studies of Emulsion Copolymerization of Natural Rubber and Styrene." Advanced Materials Research 844 (November 2013): 361–64. http://dx.doi.org/10.4028/www.scientific.net/amr.844.361.

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Graft copolymer of styrene on natural rubber was prepared in laboratory by emulsion polymerization using potassium persulfate and sodium laurysulfate as an initiator and an emulsifier, respectively. The concentrations of initiator and emulsifier were varied in the range of 0.7 to 2.0 parts and 5.0 to 11.0 part per 100 parts of organic compositions, respectively. The gross polymers were purified by soxhlet extraction to remove ungrafted polystyrene and ungrafted natural rubber to obtain the graft copolymer (NR-g-PS). Characterization of graft copolymer was confirmed by FTIR spectroscopy. The results of the conversion, the kinetic rate of polymerization and grafting efficiency as a function of initiator and emulsifier concentration were studied. It was found that the conversion and the rate of polymerization increased with initiator and emulsifier concentration. At 1.0 parts of initiator and 5.0 parts of emulsifier were the optimum values. Therefore, the conversion and grafting efficiency can be used to predict the reaction conditions as a guideline for the graft copolymer production in pre-scale up reactor.

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10

Djordjevic, Sanela, Nebojsa Cekic, Tanja Isailovic, Jela Milic, Gordana Vuleta, Miodrag Lazic, and Snezana Savic. "Nanoemulsions produced with varied type of emulsifier and oil content: An influence of formulation and process parameters on the characteristics and physical stability." Chemical Industry 67, no. 5 (2013): 795–809. http://dx.doi.org/10.2298/hemind120905005d.

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The aim of the present study was to prepare oil-in-water nanoemulsions stabilized with a novel natural alkyl polyglucoside surfactant and to compare them with corresponding lecithin/polysorbate 80 - based nanoemulsions in terms of physicochemical properties and physical stability. Nanoemulsions were prepared by high pressure homogenization, using 20, 30 and 40% (w/w) medium chain triglyceride as oil phase, and 4, 6 and 8% (w/w) lecithin/polysorbate 80 mixture (1/1) or caprylyl/capryl glucoside as emulsifiers. The influence of emulsifier type, emulsifier concentration and oil content was investigated with respect to changes in particle size, particle size distribution, surface charge and physical stability. The influence of production parameters (number of homogenization cycles, type of homogenization process, homogenization pressure) on particle size was also investigated. Analysis was performed by photon correlation spectroscopy, laser diffraction, zeta potential, pH and electrical conductivity measurements. All formulations produced revealed a small droplet size ranging from 147 to 228 nm and a very narrow size distribution (polydispersity index range 0,072-0,124). Zeta potentials were about -20 mV and -50 mV for nanoemulsions stabilized with lecithin/polysorbate 80 and caprylyl/capryl glucoside, respectively. The results obtained during the stability studies (6 months at 25?C and 1 month at 40?C) indicated that nanoemulsion stability was influenced by their composition. Acquired results also suggested the most appropriate production parameters: 9 homogenization cycles, homogenization pressure of 500 bar and discontinuous process of homogenization.

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11

Hakim, Rusnia Junita, Ratri Ariatmi Nugrahani, and Nurul Hidayati Fithriyah. "Performance of Lecithin Isolate from Vegetable Oil as an Emulsifier on the Beeswax Coating Characteristics." International Journal of ChemTech Research 13, no. 3 (2020): 111–19. http://dx.doi.org/10.20902/ijctr.2019.130307.

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Beeswax is a naturally occurring wax that generally consists of fatty acid esters and various long-chain alcohol compounds. One of the main components in wax coating is an emulsifier that functions to form products. Vegetable oils have the potential to be the source of materials for production of lecithin. Rice bran oil contains 1.0 – 2.0% phosphatidate gum, which is used in crude lecithin production. This study aimed to isolate lecithin from crude rice bran oil, characterize the isolate, and determine the effects of lecithin concentrations as an emulsifier on the characteristics of beeswax coating. The variables consisted of the lecithin concentrations (%) of 0, 0.25, 0.5, 0,75, and 1 in the beeswax coating formulation. The procedures are extracting crude rice bran oil, isolating lecithin from the oil, characterizing the lecithin isolate, mixing rice bran and soy lecithin, and incorporating the lecithin mixture in beeswax coating formulation at different concentrations mentioned above. The rice bran and soy lecithin mixture, at the ratio of 1:6 and to be used as an emulsifier, was analyzed for Creamy Index (%) and HLB. The beeswax coating preparations, containing different concentrations of emulsifier, were analyzed for visual appearance, pH, density, and viscosity. The yield of crude rice bran oil 9.989%. The lecithin isolate 1.1% and contained phospholipid based on the FT-IR spectroscopy. The rice bran-soy lecithin mixture exhibited 19.4% Creamy Index and 8.29 HLB. The analyses of beeswax formulations showed increasing trends on all parameters tested as the result of increasing concentrations of emulsifier.

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12

Anu Appaiah, K. A., and N. G. K. Karanth. "Insecticide specific emulsifier production by hexachlorocyclohexane utilizingPseudomonas tralucida Ptm+ strain." Biotechnology Letters 13, no. 5 (May 1991): 371–74. http://dx.doi.org/10.1007/bf01027685.

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13

Palejwala, Smita, and J. D. Desai. "Production of an extracellular emulsifier by a gram negative bacterium." Biotechnology Letters 11, no. 2 (February 1989): 115–18. http://dx.doi.org/10.1007/bf01192185.

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14

Qatia, Iman, Saad AL-Obaidy, Salah A-zuhairy, and Nibras Ziara. "Production of bio-emulsifier using hydrocarbon degrading local bacterial isolates." Journal of Environmental Studies 11, no. 1 (June 1, 2013): 59–61. http://dx.doi.org/10.21608/jesj.2013.192885.

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15

Suryanti, Venty, Sri Hastuti, Tutik Dwi Wahyuningsih, Mudasir Mudasir, and Dina Ika Muliawati. "BIOSURFACTANTS PRODUCTION BY Pseudomonas aeruginosa USING SOYBEAN OIL AS SUBSTRATE." Indonesian Journal of Chemistry 9, no. 1 (June 20, 2010): 107–12. http://dx.doi.org/10.22146/ijc.21570.

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Optimization condition of the biosurfactants production by P. aeruginosa using soybean oil as substrate has been examined. The media containing 10% v/v of the soybean oil and 6 days of the fermentation time was the optimum condition for the biosurfactants production. The extraction technique using different solvent polarity (n-hexane, chloroform, ethyl acetate and buthanol, respectively) was applied for the isolation of the biosurfactants. The biosurfactant was found in the extract chloroform of the crude biospasoy (biosurfactants obtained from soybean oil as substrate) which then is called chlo-biospasoy. The chlo-biospasoy was identified as rhamnolipids which had oil in water (o/w) emulsion type, had the CMC of 860 mg/L and could reduced the surface tension of the water from 72 mN/m to 52 mN/m. The chlo-biospasoy could be used as an emulsifier to form emulsion between water and hydrocarbon such as palm oil, benzene, premium or toluene with various stability. The results indicated that chlo-biospasoy could be used as an emulsifying and emulsion-stabilizing agent. Keywords: Biosurfactants, P. aeruginosa, Soybean Oil, Emulsifier

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16

Pratiwi, Wiwit Sri Werdi, Anil Kumar Anal, and Surya Rosa Putra. "Production by Lintnerization-Autoclaving and Physicochemical Characterization of Resistant Starch III from Sago Palm (Metroxylon sagu rottb)." Indonesian Journal of Chemistry 15, no. 3 (November 12, 2015): 295–304. http://dx.doi.org/10.22146/ijc.21199.

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Indonesia is one of the biggest central distributions of sago starch. There are some characteristics of sago starch which make it difficult to use in variation of foods. In this study, resistant starch type III (RS3) was produced from sago starch by using lintnerization-autoclaving (LA). Physicochemical characterizations of RS3 were compared by native sago starch (NA), hydrolyzed starch by distilled water (DW) and lintnerized starch (L). Amylose content decreased after hydrolyzed by DW and L, but increasing by using LA. Protein and fat contents decreased after hydrolysis, but crude fiber content increasing, the highest value was obtained lintnerized-autoclaved starch. Lintnerized-autoclaved starch has more compact and rigid structure. The RVA viscosity, swelling power and water holding capacity values reduced after all treatments. Oil in water emulsions were also analyzed by mixture of RS3 and emulsifier (casein or SPI). Viscosities of emulsions from RS casein were lower than those of RS-SPI. Emulsion capacity and emulsion stability values were better gotten using RS-SPI than RS-casein. The highest of emulsion capacity was obtained 11.33%. For storage period, the lowest peroxide and anisidine values of mixture RS-emulsifier were resulted from 5% emulsifier + 5% RS + 5% fish oil.

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17

ECKNER, KARL F., WENDY A. DUSTMAN, and ANNA A. RYŚ-RODRIGUEZ. "Contribution of Composition, Physicochemical Characteristics and Polyphosphates to the Microbial Safety of Pasteurized Cheese Spreads." Journal of Food Protection 57, no. 4 (April 1, 1994): 295–300. http://dx.doi.org/10.4315/0362-028x-57.4.295.

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Pasteurized process cheese spread was manufactured with moisture contents of 52, 54, 56 and 60%. Three different types of phosphate emulsifier were used, disodium ortho-phosphate and two commercially-available polyphosphates, S9 and S9H. Pasteurized, processed cheese spreads were inoculated with approximately 1 × 104 Clostridium botulinum spores/gram cheese in the cook kettle, held 3 min at 80°C, hot-filled into glass containers, and incubated at 30°C. Samples were analyzed over 30 weeks for growth of C. botulinum and toxigenesis. Toxin was first detected in 60% moisture cheese with disodium ortho-phosphate as the emulsifier at 8 weeks and in 60% moisture cheese with the test polyphosphates as the emulsifier when tested at 20 weeks. None of the other cheese formulations were toxic at 20 weeks. Toxin production correlated statistically to time, moisture, pH and phosphate type.

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18

Stolovicki, Elad, Roy Ziblat, and David A. Weitz. "Throughput enhancement of parallel step emulsifier devices by shear-free and efficient nozzle clearance." Lab on a Chip 18, no. 1 (2018): 132–38. http://dx.doi.org/10.1039/c7lc01037k.

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Overcrowded drops at the output channels of step emulsifier devices create a bottleneck, thereby limiting the production rate. Here bottlenecks are avoided by using an open collection channel and buoyancy.

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19

Zhou, Hui Sheng, Xing Hua Xie, and Kang Xu. "Thermal Decomposition Conditions of Emulsion Matrix in the Emulsifier." Advanced Materials Research 1082 (December 2014): 387–90. http://dx.doi.org/10.4028/www.scientific.net/amr.1082.387.

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The main background was the "3.11" accident in this paper. The starting point was based on the experts’ conclusions of investigation and analysis in the accident. Combining the decomposition mechanism of ammonium nitrate in the emulsion explosives and the lessons from the production of emulsion explosives explosion, the conditions of the emulsion explosives (matrix) thermal decomposition in the emulsifier are given that are the formation of hot spot and the accumulation of heat. Then the factors of hot spots generated in the production of emulsion explosives and the occurred conditions of the heat accumulation are analyzed and summarized.

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20

Silva, Ivison A., Bruno O. Veras, Beatriz G. Ribeiro, Jaciana S. Aguiar, Jenyffer M. Campos Guerra, Juliana M. Luna, and Leonie A. Sarubbo. "Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier." PeerJ 8 (April 22, 2020): e9064. http://dx.doi.org/10.7717/peerj.9064.

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This work describes the application of the biosurfactant from Candida bombicola URM 3718 as a meal additive like cupcake. The biosurfactant was produced in a culture medium containing 5% sugar cane molasses, 5% residual soybean oil and 3% corn steep liquor. The surface and interfacial tension of the biosurfactant were 30.790 ± 0.04 mN/m and 0.730 ± 0.05 mN/m, respectively. The yield in isolated biosurfactant was 25 ± 1.02 g/L and the CMC was 0.5 g/L. The emulsions of the isolated biosurfactant with vegetable oils showed satisfactory results. The microphotographs of the emulsions showed that increasing the concentration of biosurfactant decreased the oil droplets, increasing the stability of the emulsions. The biosurfactant was incorporated into the cupcake dessert formulation, replacing 50%, 75% and 100% of the vegetable fat in the standard formulation. Thermal analysis showed that the biosurfactant is stable for cooking cupcakes (180 °C). The biosurfactant proved to be promising for application in foods low in antioxidants and did not show cytotoxic potential in the tested cell lines. Cupcakes with biosurfactant incorporated in their dough did not show significant differences in physical and physical–chemical properties after baking when compared to the standard formulation. In this way, the biosurfactant has potential for application in the food industry as an emulsifier for flour dessert.

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Aryanti, Nita, Ruozhou Hou, and Richard A. Williams. "Performance of a rotating membrane emulsifier for production of coarse droplets." Journal of Membrane Science 326, no. 1 (January 2009): 9–18. http://dx.doi.org/10.1016/j.memsci.2008.08.052.

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22

Rulli, Macarena María, Analia Alvarez, María Soledad Fuentes, and Verónica Leticia Colin. "Production of a microbial emulsifier with biotechnological potential for environmental applications." Colloids and Surfaces B: Biointerfaces 174 (February 2019): 459–66. http://dx.doi.org/10.1016/j.colsurfb.2018.11.052.

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23

Stadnyk, Igor, Oksana Bodnarchuk, Kateryna Kopylova, Pylyp Petrov, Larysa Bal-Prylypko, and Sergiy Narizhnyy. "Modification of the properties of milk-fat emulsions with the phase structure of "oil in water" in the dependence on the mass part of the lipoid and the stabilizing systems." Potravinarstvo Slovak Journal of Food Sciences 15 (August 27, 2021): 741–48. http://dx.doi.org/10.5219/1389.

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The composition and properties of cream with fat levels from 30% to 70% were investigated. It has been established that the decrease of fat level and, accordingly, the increase of plasma level in the cream leads to significant changes in the physicochemical parameters of the fat emulsion. Accordingly, the production of low-fat dairy products requires adjustment of the cream properties. It has been shown that using different doses of structure stabilizers: QNA colloid as a consistency stabilizer in the amount of from 1 to 2% and the Dimodan emulsifier U/G – from 0 to 1 % (Danisco, Denmark) changes the physicochemical properties (effective viscosity, sedimentation stability) and organoleptic properties (consistency, taste) of cream with fat level 40%. It has been conducted mathematical modeling, aimed to calculate dosing for improving the properties of milk-fat emulsions, structure formation and further ensuring of the necessary consistency of cream pastes. Optimal doses of colloid QNA as a consistency stabilizer and a U/G Dimodan emulsifier have been determined. It has been established that their content should be 1,0% and 0,5%, relatively, for pastes with a fat level of 40%. The effectiveness of the joint action of consistency stabilizers and emulsifiers in obtaining milk-fat emulsions were defined by the level of effective viscosity. Moreover, the use of the emulsifier had less effect on the effective viscosity of the milk-fat emulsions. It has been found that using the structure stabilizers could improve the formation of low-fat products and the formation of the desired paste-like consistency of high-fat cream with a fat level of 70%. Thus, it is possible to adjust the composition and properties of raw material as a basis for milk-fat emulsions by optimizing the ratio of structure stabilizers. Comparative evaluation of the physicochemical properties of milk-fat emulsions and high-fat cream makes it possible to predict their potential for conversion into a creamy paste with a given consistency.

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Arbianti, Rita, Tania Surya Utami, Heri Hermansyah, Ira Setiawati, and Eki Listya Rini. "Transesterifikasi parsial minyak kelapa sawit dengan etanol pada pembuatan digliserida sebagai agen pengemulsi." Jurnal Teknik Kimia Indonesia 8, no. 1 (October 2, 2018): 33. http://dx.doi.org/10.5614/jtki.2009.8.1.6.

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Partial transesterification of palm oil with ethanol in diglyceride production as emulsifierHigh growth rate of palm oil production has encouraged palm diversification to be other products with higher economic value, which one of them is emulsifier. Emulsifier based on vegetable oil is biodegradable so they won’t soil our environment. Besides that, its continuity of provisioning is also ensured because it is a renewable resource. In production of emulsifier based on palm oil, transesterification reaction is a first step that influences quality of emulsifier produced. The aim of this research is to determine the condition of palm oil partial transesterification. The partial transesterification process used NaOH as catalyst and palm oil. Variables varied were percent weight of NaOH (0.1, 0.2, 0.3, and 0.4 {mole NaOH/kg oil}), transesterification temperature (40, 50, 60, and 70oC), reaction time (15, 20, 25, and 30 minutes), ratio of reactant (1:3, 1:4, 1:5, and 1:6{mole oil:mole ethanol}), to discuss these effects to diglyceride product activity. Diglyceride product was tested by its ability as emulsifier in system stability of oil/water emulsion and to decrease surface tension of water. Result of this research indicated that diglyceride product has optimum declining of surface tension of water on percent weight of NaOH of 0.3 mole NaOH/kg oil, transesterification temperature of 50 oC, reaction time of 30 minutes, and ratio of reactant of 1:6 mole oil: mole ethanol.Keywords: diglyceride, emulsifier, NaOH, palm oil, transesterification. AbstrakLaju pertumbuhan produksi minyak kelapa sawit yang tinggi mendorong perlunya diversifikasi minyak kelapa sawit menjadi produk lain dengan nilai ekonomis tinggi, salah satunya adalah sebagai agen pengemulsi. Agen pengemulsi yang dibuat dari minyak nabati bersifat biodegradable, sehingga tidak mencemari lingkungan, dan kesinambungan pengadaannya terjamin karena berasal dari sumber daya alam yang dapat diperbaharui. Dalam produksi agen pengemulsi berbahan baku minyak kelapa sawit, reaksi transesterifikasi merupakan tahapan awal yang akan mempengaruhi kualitas produk yang dihasilkan. Penelitian ini bertujuan untuk mengkaji kondisi transesterifikasi parsial minyak kelapa sawit. Proses transesterifikasi menggunakan NaOH sebagai katalis dan minyak kelapa sawit. Variabel yang divariasikan untuk mengkaji pengaruhnya terhadap kinerja produk digliserida yang dihasilkan adalah persen berat katalis NaOH (0,1, 0,2, 0,3, dan 0,4 {mol NaOH/kg minyak}), suhu transesterifikasi (40, 50, 60, dan 70 oC), waktu transesterifikasi (15, 20, 25, dan 30 menit), dan rasio reaktan (1:3, 1:4, 1:5, dan 1:6 {mol minyak:mol etanol}). Produk digliserida diuji kemampuannya sebagai agen pengemulsi dalam menurunkan tegangan permukaan air, serta dalam menjaga kestabilan emulsi minyak/air. Hasil penelitian menunjukkan bahwa produk digliserida memiliki kemampuan menurunkan tegangan permukaan air optimum pada persen berat katalis NaOH sebesar 0,3 mol NaOH/kg minyak, suhu transesterifikasi 50 oC, waktu reaksi 30 menit, dan rasio reaktan 1:6 mol minyak:mol etanol.Kata kunci: agen pengemulsi, digliserida, minyak kelapa sawit, NaOH, transesterifikasi.

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Glibowski, P., M. Kordowska-Wiater, and A. Glibowska. "Effect of storage on texture and microbiological stability of o-w emulsions with inulin." Czech Journal of Food Sciences 29, No. 2 (March 25, 2011): 137–44. http://dx.doi.org/10.17221/213/2009-cjfs.

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The aim of this study was to characterise the effect of storage at 8°C on the texture and microbiological stability of oil-in-water solid emulsions containing inulin (20% w/w) and rapeseed oil (20% w/w). The samples were analysed within 24 h from the production and after 7, 14, 28, 42, and 56 days of storage. Whey protein isolate (3% w/w) or polyglycerol polyricinoleate (1% w/w) were used as emulsifiers and half of the samples were chemically preserved with potassium sorbate (0.2% w/w). Hardness, adhesiveness, and cohesiveness did not change significantly (p≤ 0.05) during storage. Most of the samples were microbiologically stable. Only the application of the protein emulsifier had an effect on the intensive growth of microorganisms. The shelf-life of low-fat chemically preserved products based on inulin can be established to be two months. Chemical preservation of the products with non-protein emulsifiers is not necessary. Sensory evaluation of spreads containing inulin revealed a significant decrease in smoothness and meltability in the mouth and good spreadability comparable with commercial products without inulin.

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Che Marzuki, Nur Haziqah, Naji A. Mahat, Fahrul Huyop, Hassan Y. Aboul-Enein, and Roswanira Abdul Wahab. "Sustainable production of the emulsifier methyl oleate by Candida rugosa lipase nanoconjugates." Food and Bioproducts Processing 96 (October 2015): 211–20. http://dx.doi.org/10.1016/j.fbp.2015.08.005.

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Li, Mingchang, Jiefang Zhou, Feiyan Xu, Guoqiang Li, and Ting Ma. "An cost-effective production of bacterial exopolysaccharide emulsifier for oil pollution bioremediation." International Biodeterioration & Biodegradation 159 (April 2021): 105202. http://dx.doi.org/10.1016/j.ibiod.2021.105202.

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Zhou, Hui Sheng, Xing Hua Xie, and Kang Xu. "Stability Test of Emulsion Matrix in the Emulsifier." Advanced Materials Research 1082 (December 2014): 26–29. http://dx.doi.org/10.4028/www.scientific.net/amr.1082.26.

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Aqueous emulsion explosives are oxidants andcarbonaceous fuel through theemulsifier, the use of technology toprepare emulsion obtained byemulsifying system in the thermodynamic sense isan unstable system. Therefore,the stability of emulsion explosives is a fundamentalproblem. Stability refers to the so-called emulsion explosives and their ability tomaintain the physical state of constantchange significantly explosiveperformance does not occur that emulsionexplosives stratification occursduring storage at room temperature,variations, breaking and loss experienced by the time of detonation capability. Storage stability is a measure of good or bad quality ofemulsion explosives is an important pointer, which determines the size of an emulsion explosive production,application conditions and ranges.By X-ray diffractionand microstructure analysis, intuitive judgment pastestability of emulsion explosives,which provides a potential industrial testmethod for solving emulsionexplosive powder and colloidalcrystallization caking hardening problems.

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Paraszkiewicz, Katarzyna, Anita Kanwal, and Jerzy Długoński. "Emulsifier production by steroid transforming filamentous fungus Curvularia lunata. Growth and product characterization." Journal of Biotechnology 92, no. 3 (January 2002): 287–94. http://dx.doi.org/10.1016/s0168-1656(01)00376-5.

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Paraszkiewicz, Katarzyna, Aleksandra Frycie, Mirosława Słaba, and Jerzy Długoński. "Enhancement of emulsifier production by Curvularia lunata in cadmium, zinc and lead presence." BioMetals 20, no. 5 (November 22, 2006): 797–805. http://dx.doi.org/10.1007/s10534-006-9043-x.

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Padial-Domínguez, Marta, F. Javier Espejo-Carpio, Raúl Pérez-Gálvez, Antonio Guadix, and Emilia M. Guadix. "Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions." Foods 9, no. 5 (May 15, 2020): 636. http://dx.doi.org/10.3390/foods9050636.

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The incorporation of lipid ingredients into food matrices presents a main drawback—their susceptibility to oxidation—which is associated with the loss of nutritional properties and the generation of undesirable flavors and odors. Oil-in-water emulsions are able to stabilize and protect lipid compounds from oxidation. Driven by consumers’ demand, the search for natural emulsifiers, such as proteins, is gaining much interest in food industries. This paper evaluates the in vitro emulsifying properties of protein hydrolysates from animal (whey protein concentrate) and vegetal origin (a soy protein isolate). By means of statistical modelling and bi-objective optimization, the experimental variables, namely, the protein source, enzyme (i.e., subtilisin, trypsin), degree of hydrolysis (2–14%) and emulsion pH (2–8), were optimized to obtain their maximal in vitro emulsifying properties. This procedure concluded that the emulsion prepared from the soy protein hydrolysate (degree of hydrolysis (DH) 6.5%, trypsin) at pH 8 presented an optimal combination of emulsifying properties (i.e., the emulsifying activity index and emulsifying stability index). For validation purposes, a fish oil-in-water emulsion was prepared under optimal conditions, evaluating its physical and oxidative stability for ten days of storage. This study confirmed that the use of soy protein hydrolysate as an emulsifier stabilized the droplet size distribution and retarded lipid oxidation within the storage period, compared to the use of a non-hydrolyzed soy protein isolate.

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Ogoreltsev, V. Yu, S. A. Leontiev, V. F. Diaghilev, and V. M. Spasibov. "Laboratory studies of oil-displacing characteristics of emulsion solutions in the pore space of reservoir rocks." Oil and Gas Studies, no. 2 (June 11, 2021): 53–65. http://dx.doi.org/10.31660/0445-0108-2021-2-53-65.

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Chemical enhanced oil recovery methods are widely used in field development. One of the methods for leveling injectivity is emulsion-based technologies. The mechanism of this technology is to create an increased filtration resistance of the most depleted reservoir intervals. To establish the actual oil-displacing characteristics of the emulsifier grades accepted for testing in the pore space of oil-containing reservoir rocks, a set of laboratory filtration studies was carried out on high-permeability core models at the AS12 horizon of the Nizhne-Sortymskoye oil field.Processing laboratory data after filtration of ready-to-use emulsions through core samples gives an increase in the oil displacement coefficient by water from 1.31 to 10.79 %. When constructing their correlation dependence, it is possible to identify the range of the final dynamic viscosity (from 5 to 9 mPa∙s) of the compositions of the emulsion-based technology, which is optimal for the most effective application on groups of AS formation.Based on the laboratory studies of rocks, it was established that carrying out geological and technical measures using the emulsifier Neftenol-NZ, which has proven itself in high efficiency from well treatments, will give a large volume of additional oil production, in comparison with the currently emulsifier Sinol-EM.

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Vysotskaya, Marina, and Svetlana Rusina. "Development of the Nanomodified Filler for Asphalt Concrete Mixes." Applied Mechanics and Materials 725-726 (January 2015): 511–16. http://dx.doi.org/10.4028/www.scientific.net/amm.725-726.511.

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In work need of detailed studying of a water phase of a bituminous emulsion about concentration of emulsifier in its structure, and also compatibility with the concrete mineral material used in production is proved. It is offered to bring improvements in a technique of development of a compounding of a bituminous emulsion at a stage of studying and selection of a water phase.

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Supriyo, Edy, Fransisca Sri Nugraheni, and R. T. D. Wisnu Broto. "Efektifitas Pemakaian Solvent Sebagai Pelarut Formula Insektisida Dalam Membasmi Nyamuk Aedes Aegypti Guna Mencegah Penyakit Demam Berdarah Dengue." METANA 14, no. 2 (December 10, 2018): 49. http://dx.doi.org/10.14710/metana.v14i2.21389.

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Formula yang ada dipasar bebas hanya dapat membunuh nyamuk saja, maka dalam penelitian ini akan dilakukan Produksi formulasi insektisida sebagai insektisida alternative pembunuh nyamuk dan jentik, dimana agrisol dan dodecyl benzen sulfonat merupakan emulsifier nonionic dan anionic sert bersifat hydrophilic. Penelitian ini bertujuan untuk menentukan konsentrasi emusifier yang tepat dalam proses formulasi insektisida, sehingga kestabilan emulsi antara minyak dengan air dalam waktu yang cukup lama Pada percobaan pembuatan emulsifier konsentrat kemudian dilakukan uji kestabilan emulsi antara minyak dan air serta uji effikasi Maka dapat diproduksi formula yang digunakan sebagai bahan dasar insektisida dalam membasmi nyamuk dan jentik nyamuk Aedes aigepty. Disamping itu juga dapat menjadi formula obat nyamuk (insektisida) alternatif yang mudah diaplikasikan oleh masyarakat. Hasil penelitian menunjukan bahwa emulsifier concentrat yang terbaik adalah pada percobaan dengan formula komposisi: 17,38% propoxure; Malathion 17,39% agrisol; 13,01% DBS, 47,83 % Xyline dan 4,35% additive dalam % berat. Dengan total emulsifier yang digunakan 30,5 % w/w equivalent dengan 30 EC Dari uji kestabilan antara minyak dan air didapat pelarut yang terbaik adalah thiner, dengan membentuk micro emulsi pada lapisan air sampai 12 minggu lebih, kestabilan emulsi tercapai pada CMC 0,42 % v/v pada lapisan minyak. Dari uji effikasi dengan pengencer thiner sebanyak 10x setelah dianalisa profitabilitas sesuai LD 50, didapat dosis . 0,025 -0,25 % (v/v), baik untuk telur nyamuk maupun jentik Aedes aegypti dengan prosentasi kemation 45-90% Effectiveness of Solvent Usage as a Solvent for Insecticide Formula in Eradicating Aedes Aegypti Mosquitoes to Prevent Dengue Hemorrhagic Fever Pesticide formulation which are available in market are only killed the mosquitos but not the larvae. Therefore Production formulation of insecticide as inscticide alternative to eridicate mosquitos and its larvae with agrisol and dodecyl benzen sulfonat as emulsifier nonionic and anionic hydrophilic. The reseach work was aimed to determine the best emulcifier concentrate in pesticide formulation so that the emulsion of oil and water will be stable for a long time. In reseach work the emulsifier concentrate was made, than emulsion stability test between oil and water as well as its effectivity were condected. This formulation could be used as active engridient for insecticide to kill Aedes aigepty mosquitos and its larvae and could be applied in the community. The research showed that formulation consist of komposisi: 17,38% propoxure; Malathion 17,39% agrisol; 13,01% DBS, 47,83 % Xyline dan 4,35% additive dalam % berat. Dengan total emulsifier yang digunakan 30,5 % w/w equivalent 30% w/w. Stability test of oil and water showed that the best solvent is thiner, and formed micro emulsi on water film for more than 12 week. Emulsion was stable by CMC 0,42 % v/v on oil film. From effication test and than analysis profitability revealed that LD 50, was . 0,025 -0,25 % (v/v), both for larvae and mosquitos presented dead 45-90%.

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Gu, Kai, Xiao Di Xu, and Ming Zhao. "Simulation for Polymerization Process of Styrene Butadiene Rubber (SBR)." Advanced Materials Research 148-149 (October 2010): 1661–67. http://dx.doi.org/10.4028/www.scientific.net/amr.148-149.1661.

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In this paper, Polymer Plus of Aspen Tech Inc. is used to establish a styrene-butadiene rubber (SBR) polymerization process model; the sensitivity analysis method is used to analyze concentration of the initiator, reaction temperature and other factors which influence production and molecular weight of product. It is concluded that increasing amount of initiator can improve production, while the molecular weight would increase at first and then decline; and along with the increasing temperature, weight-average molecular weight would lower and production of polymer PBS would increase; molecular weight of polymer and production of polymer would magnify along with increase of amount of emulsifier and volume of the reactor.

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Xie, Xing Hua, Lei Wang, and Hui Sheng Zhou. "Enlightment of “May 20” Explosion Accident." Advanced Materials Research 1082 (December 2014): 391–94. http://dx.doi.org/10.4028/www.scientific.net/amr.1082.391.

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This paper introduces the "5.20" of the emulsion explosive incident and analysis the cause of the accident. Based on the production of explosion accident summarizes the security problems of emulsion explosive production process, and relevant measures are put forward. Combining the decomposition mechanism of ammonium nitrate in the emulsion explosives and the lessons from the production of emulsion explosives explosion, the conditions of the emulsion explosives (matrix) thermal decomposition in the emulsifier are given that are the formation of hot spot and the accumulation of heat. Then the factors of hot spots generated in the production of emulsion explosives and the occurred conditions of the heat accumulation are analyzed and summarized.

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Srinivasan, G., N. Arul Nathan, V. Thanaseelaan, and A. Ruba Nanthini. "Efficacy of crude soya oil and emulsifier in ration on production performance of broilers." Indian Journal of Animal Nutrition 37, no. 1 (2020): 74. http://dx.doi.org/10.5958/2231-6744.2020.00013.4.

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Xie, Xing Hua, Kang Xu, and Hui Sheng Zhou. "Deflagration to Detonation Transition of Explosives without the Effects of Shock Waves." Advanced Materials Research 1082 (December 2014): 399–402. http://dx.doi.org/10.4028/www.scientific.net/amr.1082.399.

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Inthis paper, the deflagration to detonation transition in explosives without theeffects of detonators was studied by the analyzing the accident in theproduction and storage process of explosives. Combining the decompositionmechanism of ammonium nitrate in the emulsion explosives and the lessons fromthe production of emulsion explosives explosion, the conditions of the emulsionexplosives (matrix) thermal decomposition in the emulsifier are given that arethe formation of hot spot and the accumulation of heat. Then the factors of hotspots generated in the production of emulsion explosives and the occurredconditions of the heat accumulation are analyzed and summarized.

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Wang, Hai Jing, and Jin Sheng Feng. "The Retrieval and Use of Components from AMPS Production Residue." Advanced Materials Research 356-360 (October 2011): 2060–64. http://dx.doi.org/10.4028/www.scientific.net/amr.356-360.2060.

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2-acrylamido-2-methylpropane sulfonic acid (AMPS) is commonly used in the synthesis of polyacrylamide which is widely used as surface-active agents, water treatment chemicals and oil-displacing agents. In the production process of AMPS, there are some byproducts. In this paper, the residue from AMPS production is analyzed. The main byproducts in the residue are ascertained by means of HPLC and ESI-MS, which are butylacrylamide (TBAA) and acrylamide. By external standard method, the residue is analyzed quantitatively. Using the residue as raw materials, a kind of polyacrylamide with low molecular weight is synthesized, which can be used as paper reinforcing agent or emulsifier. After the residue is purified, the high molecular weight polyacrylamide is synthesized, which can be used as flocculating agent or oil-displacing agent.

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Xiao, Jing Jing, and Wei Jiang. "Study the Influence of Soap Solution’s pH Value on the Modified Asphalt Emulsion Performance." Applied Mechanics and Materials 253-255 (December 2012): 312–16. http://dx.doi.org/10.4028/www.scientific.net/amm.253-255.312.

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Modified asphalt emulsion，which worked as a new type of freeway maintenance material, have attracted much attention since it be exploited. The emulsion’s properties were easily effected by external factors, such as production technique, the pH value of soap solution, stability additive, emulsifier, modifier and so on. On the basis of indoor tests, this paper researched the pH value’s influence on the performance of modified asphalt emulsion emphatically.

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Stajnko, Denis, and Stanislav Tojnko. "Chemical thinning of apple blossoms in organic production." Glasnik zaštite bilja 43, no. 6 (December 14, 2020): 86–98. http://dx.doi.org/10.31727/gzb.43.6.10.

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An experiment on chemical blossom thinning on apple variety 'Summerred'/ M9 was performed in an experimental plantation in Brdo pri Lukovici. Different chemical thinners were applied on apple’s fruitlets in organic production. The experiment was designed in 7 randomized block with 13 treatments: 1. unthinned trees (as a control), 2. hand thinning in June, 3. 1% NaCl, 4. 1,5% NaCl, 5. 1% CH3COOH, 6. 3% CH3COOH, 7. 3% CaSx, 8. 1% rape oil, 9. 3% rape oil, 10. 3% of sunflower oil, 11. 3% soybean oil, 12. 5% dextrin, 13. emulsifier 100 + OCA 30. Chemical thinners were applied in a phenological stage at peak blooming with a manual knapsack sprayer. The best thinning of fruitlets (similar to hand thinned trees) was observed with 3% rape oil, however, relatively strong russeting of fruit skin was detected in this treatment. Statistically significant reduction of final fruit set also occurred when 1,5% NaCl and 3% soybean oil were applied, but with less fruit russeting.

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Xie, Kai Ming, Bin Wang, and Chun Hua Zhu. "Preparation and Application of Silicon Waterproof Agent Modified by γ-Mercaptopropyltrimethoxysilane." Applied Mechanics and Materials 443 (October 2013): 623–28. http://dx.doi.org/10.4028/www.scientific.net/amm.443.623.

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A new type of silicon waterproof agent modified by γ-Mercaptopropyltrimethoxysilane was prepared, which can be used in the fields of textile, especially in waterproofing building. Emulsifier and formula of the ratio of the raw material as well as the time and the temperature in the emulsification process were investigated [, and optimal conditions were identified. It had some superiority such as the mature technology, the simple production process and it was friendly to the environment [.

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Akbari, Sweeta, and Abdurahman Hamid Nour. "Emulsion types, stability mechanisms and rheology: A review." International Journal of Innovative Research and Scientific Studies 1, no. 1 (September 21, 2018): 11–17. http://dx.doi.org/10.53894/ijirss.v1i1.4.

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Emulsions have been widely used in different industrial processes. The development and production of good quality emulsions depend on the knowledge of emulsion preparation, stability mechanisms and rheological studies. To form stable emulsions, an emulsifier is required to reduce the droplet sizes of the emulsions and enhance the emulsion stability. The purpose of this review article is to provide information about types of emulsions, stability mechanisms and rheological studies as well as factor affecting the stability of emulsions.

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Subtelnyi, R. О., D. B. Kichura, R. R. Kostiuk, A. A. Danyliv, and B. О. Dzinyak. "C9 Fraction inverse emulsion oligomerization conditions and characteristics of petroleum resins correlation." Chemistry, Technology and Application of Substances 4, no. 1 (June 1, 2021): 88–92. http://dx.doi.org/10.23939/ctas2021.01.088.

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It has been studied the production of petroleum resins by low-temperature inverse emulsion oligomerization of C9 fraction of diesel fuel pyrolysis liquid by-products. It is established that the determining factors of the C9 fraction of the inverse emulsion oligomerization are the following: reaction time, emulsifier concentration and phase ratio. Yield and physicochemical characteristics of oligomers сorrelations were established. Multiple linear regression of oligomer yield depends on the main significant parameters of the fraction C9 inverse emulsion oligomerization is proposed.

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Hong, Xinqiu, Liming Zou, Jingyang Zhang, and Liujian Wang. "Preparation of high molecular weight polyvinyl alcohol by emulsifier-free emulsion polymerization." E3S Web of Conferences 206 (2020): 02023. http://dx.doi.org/10.1051/e3sconf/202020602023.

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In this report, high molecular weight polyvinyl alcohol (PVA) was prepared by emulsifier-free emulsion polymerization, using the redox initiator of potassium persulfate (KPS) / N,N-dimethyl ethanolamine (DMEA). The structure and property of PVA were studied by using ubbelohde viscometer, fourier transform infrared spectroscopy (FTIR), nuclear magnetic resonance hydrogen spectroscopy (1H-NMR), X-ray Diffraction (XRD), differential scanning calorimeter (DSC) and thermo gravimetric analysis (TGA). The results showed that the viscosity-average degree of polymerization (DP) of PVA 7506, which was much higher than that of PVA commonly used in industrial production. The syndiotacticity and crystallinity of PVA was 54.2 % and 35.6 %, respectively.

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Gou, Ming-xia, Ge-xin Chen, Xu Meng, Jin-mei Wang, and Pei-qing Zhao. "Study on composite spinning oil for polyester bulked continuous filament with high efficiency." Journal of Engineered Fibers and Fabrics 15 (January 2020): 155892502091354. http://dx.doi.org/10.1177/1558925020913545.

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The special spinning oil for modified polyester bulked continuous filament was prepared using compound technology. The mixture of smoothing agent, emulsifier, collecting agent, and antistatic agent at certain proportions shows synergistic effect, which improves the usability of spinning oil on the whole. According to the use of different components, polyoxyethylene ether, polyether, and white oil spinning oil are synthesized, respectively. The basic performances of self-made spinning oil are better than those of a commercially available spinning oil, and its production rate can reach 93%.

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Mahmood, Tariq, Naveed Akhtar, Barkat Ali Khan, Haji M. Shoaib Khan, and Tariq Saeed. "Outcomes of 3% Green Tea Emulsion on Skin Sebum Production in Male Volunteers." Bosnian Journal of Basic Medical Sciences 10, no. 3 (August 20, 2010): 260–64. http://dx.doi.org/10.17305/bjbms.2010.2697.

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This study was aimed to depict potential effects of stable formulation (water in oil emulsion), containing 3% green tea (Camellia sinensis L) extract on skin sebum production in healthy human volunteers.For this purpose formulation was designed using 3 % ethanolic green tea extract and Abil’EM90 was used as an emulsifier. Formulation was applied to the cheeks of healthy human volunteers (n=10) for a period of 8 weeks. Measurements for skin sebum production were considered using Sebumeter MPA 5. Results were compiled and any effect produced by the formulation was justified statistically. It was observable that statistically significant (p < 0.5 %) results were found for skin sebum production after long term application of the formulation. 3% formulation of green tea extract was ideal in all aspects and can be experienced in skin disorders like acne to further investigate its effects in unhealthy volunteers.

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S. Gan-Mor, A. Hetzroni, Y. Elad, B. Ronen, and A. Mizrach. "Technical Note: Compact Energy-Saving Emulsifier for On-Site Production of Edible Oil-Based Control Agents." Transactions of the ASABE 55, no. 6 (2012): 2079–85. http://dx.doi.org/10.13031/2013.42491.

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Hashemi, Marjan, Mahmoud Aminlari, Mehdi Forouzan, Esmaeel Moghimi, Maryam Tavana, Shahram Shekarforoush, and Mohammad Mohammadifar. "Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier." Polish Journal of Food and Nutrition Sciences 68, no. 1 (March 31, 2018): 33–43. http://dx.doi.org/10.1515/pjfns-2017-0011.

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Dimawarnita, F., T. Djatna, E. Hambali, Muslich, Tri Panji, and A. A. Adnan. "Clustering analysis for production system design of emulsifier for biodiesel B30 based on digital business ecosystem." IOP Conference Series: Earth and Environmental Science 749, no. 1 (May 1, 2021): 012027. http://dx.doi.org/10.1088/1755-1315/749/1/012027.

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